Okra varieties: Effect of different extraction techniques on the physicochemical, functional, and morphological attributes of okra polysaccharides

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-11-30 DOI:10.1007/s11694-024-02988-8

Mehak Fatima, Allah Rakha, Muhammad Saeed, Muhammad Shahid, Filip Van Bockstaele

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Abstract

This experiment was designed to investigate the impact of different extraction techniques on the yield, and physicochemical, functional, and morphological properties of okra varieties. Specifically, combined ultrasound-microwave extraction UMAE exhibited a significantly higher extraction yield (23.99%) compared to microwave-assisted extraction MAE (15.29%), ultrasound-assisted extraction UAE (14.01%), and hot water extraction HWE (11.72%). Functional attributes such as water-holding capacity, solubility, and swelling index were significantly affected by these four extraction methods. The utilization of UMAE extraction led to a decrease in extraction time and displayed a significantly higher level of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging antioxidant activity (89%) and ferric-reducing antioxidant power (687 μmol TE/100 g), in comparison to other extraction techniques. All crude okra polysaccharides showed similar structural features via FTIR but exhibited diverse morphological features. The combined UMAE extraction method has the potential to effectively overcome the limitations of the three existing extraction procedures and enhance the extraction yield in an eco-friendly environment. The results showed that the Sabaz Pari variety and the UMAE extraction yielded the most favorable outcomes. Additionally, UMAE may serve as a potential source of food hydrocolloids with novel functional and biological properties adaptable to the food industry.

Graphical abstract

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秋葵品种：不同提取工艺对秋葵多糖理化、功能和形态特性的影响

本试验旨在研究不同提取工艺对秋葵品种产量、理化、功能及形态性状的影响。其中，超声-微波联合提取UMAE的提取率（23.99%）明显高于微波辅助提取MAE（15.29%）、超声辅助提取UAE（14.01%）和热水提取HWE（11.72%）。四种提取方法对其保水能力、溶解度、溶胀指数等功能属性有显著影响。采用UMAE提取方法可显著缩短提取时间，并显示出较高的2,2-二苯基-1-苦味酰肼（DPPH）自由基清除能力（89%）和铁还原能力（687 μmol TE/100 g）。经FTIR分析，所有秋葵多糖的结构特征相似，但形态特征不同。联合UMAE提取方法有可能有效克服现有三种提取方法的局限性，并在生态环境下提高提取率。结果表明，沙巴兹品种和UMAE提取效果最佳。此外，UMAE可能作为食品水胶体的潜在来源，具有新的功能和生物特性，适用于食品工业。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.