Skip to main content

Flow behaviors of fruit and stem extracts from Korean cactus (Opuntia humifusa)

Abstract

Water extracts from the fruit and stem of Korean cactus (Opuntia humifusa, OH) showed a prototypical pseudo-plastic behavior. The pseudo-plasticity was increased with increasing concentration and decreasing temperature. The extract from the stems showed higher shear stress, consistency, and yield stress than that from fruits. The flows were examined at different concentrations, temperatures, pH, and salt content. The activation energies from fruits and stems increased from 4.127×103 to 1.584×103 J/kg·mol and from 16.162×103 to 10.014×103 J/kg·mol, respectively, as concentration increased. The concentration-dependant constant K1 from fruits and stems decreased from 0.233 to 0.185 mPa·s and from 30.476 to 66.198mPa·s, respectively, as temperature increased. The viscosity from fruits and stems increased as pH increased, while decreased as Ca2+ concentration increased. The unusual flow behaviors of stems and fruits might play a major role in developing food products using OH extracts.

This is a preview of subscription content, access via your institution.

References

  1. Choi JW, Lee CK, Lee YC, Moon YI, Park HJ, Han YN. Screening on biological activities of the extracts from fruit and stem of prickly pear (Opuntia ficus-indica var. saboten). Korean J. Pharmacogn. 32: 330–337 (2001)

    Google Scholar 

  2. Hahm SW, Park J, Son YS. Opuntia humifusa stems lower blood glucose and cholesterol levels in streptozotocin-induced diabetic rats. Nutr. Res. 31: 479–487 (2011)

    CAS  Article  Google Scholar 

  3. Kim TJ. Pictorial book of the Korean flora. Publishing department of Seoul national university, Seoul, Korea. pp. 140–141 (1996)

    Google Scholar 

  4. Yoon JA, Son YS. Effects of fruit and stems of Opuntia ficus-indica on blood glucose and lipid metabolism in streptozotocin-induced diabetic rats. Korean J. Soc. Food Sci. Nutr. 38: 146–153 (2009)

    CAS  Article  Google Scholar 

  5. Yoon MS, Yoo JS, Lee KK, Kim MK. A study on biological activities of Opuntia humifusa cladode extracts. J. Appl. Biol. Chem. 55: 117–121 (2012)

    Article  Google Scholar 

  6. Rosado JL, Diaz M. Physicochemical properties related to gastrointestinal effects of six dietary fibers. Rev. Invest. Clin. 47: 283–289 (1995)

    CAS  Google Scholar 

  7. Cho IK, Jin SW, Kim YD. Analysis of components in the parts of Opuntia ficus indica from Shinan Korea. Korean J. Food Preserv. 16: 742–746 (2009)

    Google Scholar 

  8. Kim SY, Kim JH, Oh DK. Viscosity change of polysaccharide methylan by acid content. Korean J. Food Sci. Technol. 29: 1151–1157 (1997)

    Google Scholar 

  9. Hwang JK. Rheological properties of citrus pectin solution in the presence of NaCl. Korean Food Sci. Technol. 31: 870–874 (1999)

    Google Scholar 

  10. Koocheki A, Mortazavi SA, Shahidi F, Razavi SMA, Taherian AR. Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. J. Food Eng. 91: 490–496 (2009)

    CAS  Article  Google Scholar 

  11. Trachtenberg S, Mayer AM. Biophysical properties of Opuntia Ficus-Indica mucilage. Phytochemistry 21: 2835–2843 (1982)

    CAS  Article  Google Scholar 

  12. Stanley NF. Agars. pp. 187–204. In: Food Polysaccharides and Their Application. Stephan AM (ed). Marcel Dekker, New York, NY, USA (1995)

    Google Scholar 

  13. Morris VJ. Bacterial polysaccharides. pp. 341–376. In: Food Polysaccharides and Their Application. Stephan AM (ed). Marcel Dekker, New York, NY, USA (1995)

    Google Scholar 

  14. Coffey DG, Bell DA, Henderson A. Cellulose and cellulose derivatives. pp. 123–154. In: Food Polysaccharides and Their Application. Stephan AM (ed). Marcel Dekker, New York. NY. USA (1995)

    Google Scholar 

  15. Piculell L. Gelling carrageenans. pp. 205–244. In: Food Polysaccharides and Their Application. Stephan AM (ed). Marcel Dekker, New York, NY, USA (1995)

    Google Scholar 

  16. Dubois M, Gilles K, Hamilton JK, Rebers PA, Smith F. Colorimetric method for determination of sugar and related substances. Anal. Chem. 28: 350–356 (1956)

    CAS  Article  Google Scholar 

  17. Thibault JF. Automatisation du dosage des substances pectiques par la meta-hydroxydiphenyl. Lebensm.-Wiss. Technol. 12: 247–251 (1979)

    CAS  Google Scholar 

  18. Rao MA, Antheswarm RC. Rheology of fluid in food processing. Food Technol. 36: 116–121 (1982)

    Google Scholar 

  19. Vitali AA, Rao MA. Flow properties of low pulp concentration. J. Food Sci. 49: 882–888 (1984)

    Article  Google Scholar 

  20. Steffe JF. Rheological Methods in Food Process Engineering. Freeman, East Lancing, MI, USA. pp. 49–99 (1992)

    Google Scholar 

  21. Medina-Torres L, Fuente EBDL, Torrestiana-Sanchez B, Katthain R. Rheological properties of the mucilage gum (Opuntia ficus indica). Food Hydrocolloid. 14: 417–424 (2000)

    CAS  Article  Google Scholar 

  22. Yoo BS. Rheological properties of ginseng extracts. Food Sci. Biotechnol. 10: 633–637 (2001)

    Google Scholar 

  23. Srichamroen A, Chavasit V. Rheological properties of extracted malva nut gum (Scaphium scaphigerum) in different conditions of solvent. Food Hydrocolloid. 25: 444–450 (2011)

    CAS  Article  Google Scholar 

  24. Madjoub H, Roudesli S, Picton L, Le-Cerf D, Muller G, Grisel M. Pricly pear nopals pectin from Opuntia ficus indica physicochemical study in dilute and semi-dilute solutions. Carbohyd. Res. 46: 69–79 (2001)

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Young-Soo Kim.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Yoon, WB., Hong, YK., Jun, HI. et al. Flow behaviors of fruit and stem extracts from Korean cactus (Opuntia humifusa). Food Sci Biotechnol 23, 1103–1110 (2014). https://doi.org/10.1007/s10068-014-0151-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-014-0151-z

Keywords

  • Korean cactus
  • shear stress
  • consistency
  • yield stress
  • flow behavior