Chemical Properties of Mucilage Extracts from Cladodes of Opuntia ficus-indica (L.) Miller for Gel Formulation: Comparative Study with Pectin

Mucilage extracted from cladodes of Opuntia ficus-indica (L.) Mill. has attracted growing interest as a natural food additive due to its gelling and nutritional properties. In this study, the chemical characteristics of Opuntia ficus-indica mucilage were comparatively evaluated against commercial pectin, with particular emphasis on volatile compounds, mineral composition, and monosaccharide profiles by 13C-NMR spectroscopic analysis. The volatile components were analysed using gas chromatography–mass spectrometry (GC-MS), revealing distinct aromatic profiles between the two matrices, with the mucilage showing a significant presence of methoxypyrazines, but not detected in the powdered pectin studied. These compounds could negatively affect the sensory perception of mucilage. Mineral analysis demonstrated significantly higher levels of calcium, magnesium, and potassium, supporting its potential contribution to nutritional enrichment. The spectroscopic analysis, used to identify monosaccharide composition of polysaccharide chains, highlighted the presence of arabinose, galactose, glucose, and rhamnose in the mucilage sample compared to the predominantly glucose/galacturonic acid-based structure of pectin. Overall, the results indicate that Opuntia ficus-indica mucilage represents a promising alternative to pectin, offering unique chemical properties that may expand its application as a multifunctional, natural food additive.