Functional Properties and Rheological Performance of Cassava (Manihot esculenta) Hydrocolloids: Influence of Extraction pH on Technological Characteristics

This research focused on the systematic engineering of processing parameters to obtain novel hydrocolloids from cassava (Manihot esculenta), specifically investigating how extraction pH controls their functional and physicochemical properties. Hydrocolloids were obtained across a range of pH conditions, followed by rigorous analysis of their chemical composition, flow behavior, viscoelasticity, and technological capacity, including water and oil holding capacity (WHC and OHC). The study established that hydrocolloids yield can be decoupled from extreme pH constraints, as high yields were successfully attained in both acidic and alkaline environments, thereby identifying a critical and flexible processing window for scalable production. Compositionally, the extracts confirmed their potential as functional additives due to a high carbohydrate content and minimal fat. Crucially, the extracted hydrocolloids exhibited strong structural performance, displaying high water and oil retention capacity—metrics essential for emulsion stability and shelf life—while consistently confirming desirable shear-thinning behavior across all effective extraction conditions. In conclusion, these results demonstrate that hydrocolloids derived from cassava are versatile stabilizers whose robust structural performance is maintained across varying processing pH levels, positioning them as promising, cost-effective alternatives for developing resilient, stable food matrices.