Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-01 DOI:10.1016/j.foodres.2025.115686

Yang Xu, Hongwei Cao, Jun He

{"title":"Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods","authors":"Yang Xu, Hongwei Cao, Jun He","doi":"10.1016/j.foodres.2025.115686","DOIUrl":null,"url":null,"abstract":"<div><div>Okra polysaccharides, extracted from a lowcost plant, has gained abundant research interests recently for exhibiting notable antioxidant, hypoglycaemic, anti-inflammatory, and immunomodulatory capacities, catering for people’s continuously increasing demand of safe, natural, and functional food ingredients. Meanwhile, okra polysaccharides are biocompatible materials with excellent processing properties such as water solubility, antimicrobial activity, elasticity, and viscosity. The present study generalizes the multiple biological activities and the extraction methods of okra polysaccharides, and discusses their various applications in food science. This review compares traditional and green extraction methods, reveals their impacts on the primary structures, and also elaborates the functional applications of okra polysaccharides in food industry including serving as emulsifiers, fat replacers, biofilms and microencapsulation materials. It aims to inform further research and discussions on okra polysaccharides. To our view, the development and application of okra polysaccharides should significantly contribute to the advancement of food industry and human health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115686"},"PeriodicalIF":7.0000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925000225","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Okra polysaccharides, extracted from a lowcost plant, has gained abundant research interests recently for exhibiting notable antioxidant, hypoglycaemic, anti-inflammatory, and immunomodulatory capacities, catering for people’s continuously increasing demand of safe, natural, and functional food ingredients. Meanwhile, okra polysaccharides are biocompatible materials with excellent processing properties such as water solubility, antimicrobial activity, elasticity, and viscosity. The present study generalizes the multiple biological activities and the extraction methods of okra polysaccharides, and discusses their various applications in food science. This review compares traditional and green extraction methods, reveals their impacts on the primary structures, and also elaborates the functional applications of okra polysaccharides in food industry including serving as emulsifiers, fat replacers, biofilms and microencapsulation materials. It aims to inform further research and discussions on okra polysaccharides. To our view, the development and application of okra polysaccharides should significantly contribute to the advancement of food industry and human health.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.