Chemical, rheological, and functional characterization of the hydrocolloid from the bark of Triumfetta semitriloba

Abstract

This study presents a comprehensive characterization of hydrocolloid extracted from mozote ( Triumfetta semitriloba ) mucilage, evaluating its chemical composition, rheological behavior, and functional properties for food applications. Chemical analysis revealed a high content of uronic acids, hydroxyl and carboxyl groups. Rheological tests showed shear-thinning behavior and Arrhenius-type temperature dependence, with decreasing activation energy at higher concentrations. Time-dependent tests revealed a narrow hysteresis loop and rapid structural recovery, suggesting minimal thixotropy and stable performance under shear. Viscoelastic profiling confirmed weak gel behavior, with G ′ exceeding G ″ across the linear viscoelastic region and frequency sweep, reflecting a flexible yet stable network supported by reversible interactions. Functional characterization showed a light brown coloration linked to tannins and pigment degradation, with lower luminosity than commercial gums. Exceptional hydration affinity was observed, with no phase separation under centrifugation. Fat adsorption capacity reached 3.71 ± 0.14 g/g, surpassing values for certain commercial gums. Emulsifying capacity and stability were moderate, with an emulsifying capacity of 9 mL/100 mL and a final emulsion stability of 0.25 mL/mL after heating. These properties suggest that mozote mucilage could offer functionality for texture development, as well as water and fat retention in food systems.