Exploring the Potential of Mesquite Gum–Nopal Mucilage Mixtures: Physicochemical and Functional Properties

In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75‐25, 50‐50, 25‐75) were evaluated and compared with those of the individual biopolymers. MG–NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75‐25 MG–NM showing the most negative value (–14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid‐like viscoelastic behavior where the loss modulus predominated over the storage modulus (G″>G′). Differential Scanning Calorimetry revealed that MG, NM, and MG–NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG–NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG–NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations. Practical Application Mesquite gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG–NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.