Ultrasound, microwave and Box-Behnken Design amalgamation offered superior yield of gum from Abelmoschus esculentus: Electrical, chemical and functional peculiarity

Abstract

Background and objectiveIn present investigation, ultrasonic assisted followed by microwave irradiation involving extraction process was developed under the umbrella of Box-Behnken design for gaining superior yield of gum from okra fruit, Abelmoschus esculentus. Methods and resultsStationed on single factor layout, Box-Behnken design was employed to calculate the optimized conditions for isolating the okra fruit gum (OFG) using ultrasonic waves and microwave radiations. The extracted gum was further characterized for particle size, zeta-potential, surface morphology, thermal stability, functional groups, and polymorphism. The optimized conditions like water to raw material ratio of 44.98 ml/g, extraction time of 40 min and ultrasonic power of 60 W provided the uppermost extraction yield of 31.52% ± 0.22% that was analogous to the predicted value. The average mean diameter of OFG was measured to be 256.3 ± 18.4 nm in addition to the zeta potential of −9.85 ± 0.12 mV. SEM image of OFG powder revealed irregular, rough surfaced and amorphous structure of OFG powder. The degree of esterification was measured to be 7.8 with high thermal stability, as exposed by DSC. The FT-IR spectrum of OFG displayed a broad peak at 3405.20 cm−1 announcing presence of OH group and hydrophilicity attribute. The spectrum also presented the small peak at 1605.20 cm−1 (CO) owing to the presence of galacturonic acid besides galactose and rhamnose. ConclusionIn conclusion, ultrasound and microwave irradiation assisted extraction process under the shed of Box-Behnken design offered superior yield of OFG that may be used as a pharmaceutical excipient for designing medicated or health products.