Mucilage in okra: extraction, modelling, optimization and application

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-06-14 DOI:10.1007/s11694-023-01979-5

Ezgi Kalkan, Medeni Maskan

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引用次数: 1

Abstract

This study aimed to investigate the extraction of mucilage from okra (Abelmoschus esculentus) and evaluate its functional properties. Response Surface Methodology, based on a 3-factored 3-leveled Box Behnken design was employed. Independent variables were extraction temperature (25–80 °C), extraction time (1–7 h) and water to the raw material ratio (4:1–10:1). The optimum extraction conditions were as follows: extraction time is 1.52 h, the ratio of water to okra is 7.2:1 and extraction temperature is 50.51 °C. At these optimum conditions; extraction yield, swelling capacity, emulsion capacity, emulsion stability, antioxidant capacity and total phenolics content were predicted as 23.24%, 44.2 (ml/g), 47.05%, 50.18%, 38.95% and 36.75, respectively. Mucilage decreased oiling off of the mixture by 95.4%. Okra mucilage was used in pistachio nuts paste as a stabilizer. It increased product stability from 80.80 ± 1.05% (control sample) to 97.19 ± 1.52%. Results showed that okra mucilage can be used as an additive in food formulations.

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秋葵粘液:提取、建模、优化及应用

本研究旨在研究秋葵(Abelmoschus esculentus)粘液的提取方法，并对其功能特性进行评价。采用响应面法，基于3因素3水平Box Behnken设计。自变量为提取温度(25-80℃)、提取时间(1-7 h)和水料比(4:1-10:1)。最佳提取条件为:提取时间为1.52 h，水与秋葵比为7.2:1，提取温度为50.51℃。在这些最佳条件下;提取率、溶胀能力、乳化能力、乳化稳定性、抗氧化能力和总酚含量分别为23.24%、44.2 (ml/g)、47.05%、50.18%、38.95%和36.75。黏液使混合物的脱油率降低了95.4%。将秋葵粘液作为稳定剂应用于开心果酱中。产品稳定性由对照80.80±1.05%提高到97.19±1.52%。结果表明，秋葵粘液可作为食品添加剂。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

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.