Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus‐indica L. Mill) peels

The extraction of pectic polysaccharides from Opuntia ficus‐indica peels was performed by two methods: acid hydrolysis (0.1N HCl; 70% ethanol, pH = 1.5), by the use of different ratios of sample/solvent (1:5, 1:7 wt/vol) at 90 ± 0.1℃ for 40 min and ultrasound‐assisted extraction with amplitude of 30%, nominal power of 125 W, at three times (10, 20, 30 min), and 45 ± 0.1℃. The yield, degree of methoxylation, and galacturonic acid were evaluated. The pectic polysaccharides obtained from the peels of Opuntia showed weak gel behavior. The symbiotic product was elaborated with apple juice, tibicos as a starter culture, pectic polysaccharides at two concentrations (7.5 and 10% wt/vol), and cane sugar (60% wt/vol). The storage stability at relative humidity 75% and temperature (7, 25, and 40℃) along 42 days was evaluated. The product was microbiologically and mechanically stable for 42 days at 7℃. Novelty impact statement The use of ultrasound improves the polygalacturonic acid extraction from pectic polysaccharides of prickly pear peels; this material could be used to obtain a fermented product by tibicos and apple with good mechanical and microbiological stability until 42 days at 7℃.