Objective: This study is aimed to extract gum from Abelmoschus esculentus using ultrasonic assisted method and exploring physicochemical, functional, and antioxidant potential of gum for food and pharmaceuticals. Materials and Methods:The extraction of gum from okra was done employing ultrasound-assisted method to improvise the yield. The extracted gum was further characterized for physical properties including swelling index, solubility, water sorption time, packing and flow properties, electrical properties, zeta potential, scanning electron microscopy, and antioxidant activity. Results:The extraction yield of okra fruit gum (OFG) was found to be 31.52%±0.22% (n=3). The OFG powder obtained after lyophilization showed good flow properties as determined from the results of angle of repose (34.21°), Hausner ratio (1.14), and % compressibility (12.5%). An increase in solubility and swelling index of OFG with increase in pH of buffer from 2.0 to 7.4 was observed. The freeze dried OFG possess rough surface and zeta potential of −9.85 mV. Application of derivatized/interacted OFG gum for modification of drug release profiles is concluded from high degree of esterification of 7.8. Conclusion:The result suggest that the antioxidant activity of OFG was higher compared to corn flour gum. Thus, OFG could be utilized as natural antioxidant food ingredients and also for application in medicine and health-care products.

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Objective: The present research is aimed at formulation and evaluation of okra fruit gum (OFG)-chitosan (CH) impregnated polymer network films. Methods:The film forming property of the gum attained from fruits of Abelmoschus esculentus was enhanced by co-processing it with CH. Estimation of properties including swelling index (SI), film volume, volume index, film surface contact angle with buffer solutions (pH 1.2, 7.4 or 6.8), work of adhesion (Wa), and spreading coefficient was done. Results:The contact angle and SI of OFG-CH film in both acidic and alkaline buffers were witnessed to be lowest when equated with the films prepared with difference in ratios of both gum and CH. Moreover, the Wa and spreading coefficient were less for this film. These results could be attributed to the optimum interaction between -COO − groups of gum and -NH3 + groups of CH. Conclusion:The actual nature of the film found to be tough, flexible, and water resistant. Hence, the results have shown that the films produced have a high potential for use in modified drug release and in food and pharmaceuticals.