Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods

Okra polysaccharides, extracted from a lowcost plant, has gained abundant research interests recently for exhibiting notable antioxidant, hypoglycaemic, anti-inflammatory, and immunomodulatory capacities, catering for people's continuously increasing demand of safe, natural, and functional food ingredients. Meanwhile, okra polysaccharides are biocompatible materials with excellent processing properties such as water solubility, antimicrobial activity, elasticity, and viscosity. The present study generalizes the multiple biological activities and the extraction methods of okra polysaccharides, and discusses their various applications in food science. This review compares traditional and green extraction methods, reveals their impacts on the primary structures, and also elaborates the functional applications of okra polysaccharides in food industry including serving as emulsifiers, fat replacers, biofilms and microencapsulation materials. It aims to inform further research and discussions on okra polysaccharides. To our view, the development and application of okra polysaccharides should significantly contribute to the advancement of food industry and human health.