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<p>With the global population continuing to rise, there is a pressing need to identify sustainable, high-quality protein sources to meet increasing demand. This study explores the potential of proteins extracted from okra pods (<i>Abelmoschus esculentus</i>) to stabilize oil-in-water (O/W) emulsions. Okra protein concentrate (OPC) and crude okra extract (OE) were obtained through solvent extraction, with OPC exhibiting an 80% protein content. The isoelectric point of the extracted proteins was pH 4, as determined through zeta potential measurements, which assess the surface charge of particles, and dynamic light scattering (DLS), which measures particle size and stability. Absorption measurements related to sample turbidity confirmed protein aggregation near the isoelectric point. The macromolecular composition was evaluated using size exclusion chromatography (SEC) with a UV detector, identifying carbohydrate and protein populations, while SDS-PAGE was used to determine the molecular weights of the proteins. Emulsions stabilized with &gt; 0.4% w/v OPC demonstrated superior stability over eight days, attributed to the adsorption of low molecular weight proteins (15&#xa0;kDa) at the oil–water interface. In contrast, emulsions with crude extract showed larger droplet sizes due to Ostwald ripening. Interfacial tension measurements revealed that OPC reduces tension more effectively than OE, forming robust monolayers at pH 5. This high efficiency is linked to the lower molecular weight of the proteins, facilitating strong interfacial adsorption. The findings highlight the potential of okra pods as a sustainable protein source for biofunctional emulsion systems with applications in food and cosmetics industries.</p>

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Emulsification Properties and Interfacial Behavior of Okra Proteins

  • 期刊论文

  • 发表日期：

    2025年2月24日

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  • Theodoros Karakasidis,
  • Eleni P. Kalogianni,
  • Vassilis Kontogiorgos,
  • Christos Ritzoulis

摘要

With the global population continuing to rise, there is a pressing need to identify sustainable, high-quality protein sources to meet increasing demand. This study explores the potential of proteins extracted from okra pods (Abelmoschus esculentus) to stabilize oil-in-water (O/W) emulsions. Okra protein concentrate (OPC) and crude okra extract (OE) were obtained through solvent extraction, with OPC exhibiting an 80% protein content. The isoelectric point of the extracted proteins was pH 4, as determined through zeta potential measurements, which assess the surface charge of particles, and dynamic light scattering (DLS), which measures particle size and stability. Absorption measurements related to sample turbidity confirmed protein aggregation near the isoelectric point. The macromolecular composition was evaluated using size exclusion chromatography (SEC) with a UV detector, identifying carbohydrate and protein populations, while SDS-PAGE was used to determine the molecular weights of the proteins. Emulsions stabilized with > 0.4% w/v OPC demonstrated superior stability over eight days, attributed to the adsorption of low molecular weight proteins (15 kDa) at the oil–water interface. In contrast, emulsions with crude extract showed larger droplet sizes due to Ostwald ripening. Interfacial tension measurements revealed that OPC reduces tension more effectively than OE, forming robust monolayers at pH 5. This high efficiency is linked to the lower molecular weight of the proteins, facilitating strong interfacial adsorption. The findings highlight the potential of okra pods as a sustainable protein source for biofunctional emulsion systems with applications in food and cosmetics industries.