Study of okra (abelmoschus esculentus l.) mucilage powder physicochemical properties and emulsion stability

Lim, Veliana (2014) Study of okra (abelmoschus esculentus l.) mucilage powder physicochemical properties and emulsion stability. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Okra (Abelmoschus esculentus L.) is rich in mucilage that can be used as emulsifier or binder that are currently applied in drugs industry. However, the utilization of okra mucilage as emulsifier is still limited. Therefore, in this research the physicochemical properties and emulsifying stability of Okra Mucilage Powder (OMP) in an oil-water system were studied. Okra fruits were first sliced prior aqueous extraction at 70 °C for 4 h. Microwave-assisted extraction method was also applied to increase the yield. Polysaccharide was extracted by ethanol 96% and acetone which then dried in oven for overnight at 45 °C. Yield obtained was 11.84%. Proximate analysis showed that OMP was dominated by carbohydrate. FTIR analysis showed that OMP was built of galactose, rhamnose, and galacturonic acid. Proteins of OMP consisted of both hydrophilic and hydrophobic amino acids. The °Hue of OMP was 83.02±0.65 or reddish-brown. The most optimum OMP concentration to maintain emulsion stability was 1%. OMP-stabilized-emulsions were stable in wide range of ionic strength (0 to1000mM), temperature (room temperature to 90 °C), and pH (2 to 9) except at its pI which was around 2 and 4. There was no significant (p> 0.05) difference of oil absorption between OMP and other polysaccharide-based emulsifiers (Arabic gum (AG), guar gum (GG), and xanthan gum (XG)). WHC of OMP (38.68±0.31) was significantly (p E0.05) higher than other emulsifiers (OMP>XG> GG> AG), but third place for its emulsifying acitivity (56.45±2.05)(XG> GG> OMP> AG). Compared to AG, GG, and XG, OMP performed better in terms of emulsion stability and oil globule size. For conclusion, there is big potential for OMP to be a vegetable-based emulsifier as its ability to maintain emulsion stability was comparable to other commercial emulsifiers.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lim, VelianaNIM03420100043UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisor., L. Broto S.UNSPECIFIEDUNSPECIFIED
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: aqueous extraction ; emulsion stability ; microwave-assisted extraction ; oil in water emulsion ; okra mucilage powder emulsifiers
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:53
Last Modified: 14 Sep 2020 07:56
URI: http://repository.uph.edu/id/eprint/1608

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