Potential of okra extracts in food emulsions

Katerina Alba, Vassilis Kontogiorgos

Research output: Contribution to journalShort surveypeer-review

2 Citations (Scopus)


The potential of okra polysaccharides as natural ingredients in the formulations of food emulsions is reviewed. Okra (Abelmoschus esculentus L.) is an annual flowering plant that belongs to the Malvaceae family. Studies on okra flour have revealed that it possesses antioxidant activity, which increases with roasting, suggesting its application in the food industry as inhibitors of lipid oxidation and microbial activity in meat products during storage. Okra seeds are considered as a coffee substitute and also as a high-protein oilseed crop that can be used to complement other protein sources. In order to quantify the capacity of okra extracts towards long-term emulsion stability, the droplet size distribution and the average droplet sizes were measured at set time intervals. Emulsions stabilized with okra extracts isolated at low pH demonstrate a marked increase in average droplet size and consequently low stability against mechanisms of destabilization during storage.

Original languageEnglish
Pages (from-to)12-13
Number of pages2
JournalFood Science and Technology
Issue number4
Publication statusPublished - Dec 2013


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