Preparation and Characterization of Biopolymer Based Bioactive Mucoadhesive Films with Turmeric Extract

Köse, Merve Deniz; Bayraktar, Oğuz; Helvacıoğlu, Merve; Engin, Buket

doi:10.18576/jpac/040106

Cited by 2 publications

(1 citation statement)

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“…Studies that characterized okra mucilage have reported its physicochemical and rheological properties for pharmaceutical applications and its use as a natural additive in food products and nutraceutical supplements ( Figure 2 ) [ 74 , 75 , 76 , 77 , 78 ]. The main potential applications of okra polysaccharides in different industries are described below.…”

Section: Applications Of Okra Mucilagementioning

confidence: 99%

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

Dantas

Buriti

Florentino

2021

Plants

100

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Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.

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