Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat

Considering that bio-based ingredients have attracted the attention of food industries and the great demand for emulsifiers, the present work studied the mucilage of Pereskia aculeata Miller (OPN) as an alternative emulsifier in meat product. Aqueous extraction by physical process was used to obtain mucilage from the leaves of the plant with high emulsifying activity. The OPN mucilage was characterized by its proximal composition, emulsifying potential and amino acid profile and was evaluated as an emulsifier and fat replacement in processed meat. Different formulations of mortadella-type meat product were developed and studied in terms of nutritional composition, color, texture profile, product-emulsion stability, firmness and sensory acceptance. OPN mucilage had a high emulsifying potential, is rich in minerals, and contains all the essential amino acids in its composition, which characterizes it as a nutritionally attractive food ingredient. The use of this mucilage allowed the replacement of chicken skin, which is an emulsifier traditionally used in mortadella-type meat product, contributing to the reduction of the overall fat content of the product. The selected formulation showed high sensory acceptance demonstrating the great potential for using OPN mucilage in meat products and as food ingredient.