Okra gains attention as emulsifier

There’s a new emulsifier in town: okra. An Estonian PhD student is investigating the potential of carbohydrates extracted from the pods of the okra plant as emulsifiers.

“The purpose is to improve the quality of the product - its consistency, texture, how it breaks in the mouth and its shelf life,” said Katerina Alba, who is researching for her PhD at the University of Huddersfield.

Having receiving an AJ Banks Travel Bursary, awarded by the international science forum SCI, Alba attended the 12th International Hydrocolloids Conference to present two papers on her research. Her presentations reportedly created heightened interest in okra’s potential use in the food manufacturing industry.

“Both presentations raised scientific interest in the development of the okra plant as a new source of natural hydrocolloids, and there were some valuable comments from well-known researchers following the talks,” said Alba.

Alba’s research is being conducted in collaboration with the university’s pharmacy department, which is investigating the effects of okra polysaccharides in drug delivery systems and encapsulation of nutrients.

Alba has already published articles in Food Research International and Food Hydrocolloids, with a forthcoming article in the journal Carbohydrate Polymers.