Mucilage in okra: extraction, modelling, optimization and application

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.