Functional and Physicochemical Properties of Abelmoschus esculentus Mucilage as a Versatile Biopolymer for Pharmaceutical and Nutraceutical Applications

Review Article

Abstract

Natural plant-derived polysaccharides are gaining prominence as green alternatives to synthetic polymers in pharmaceutical and food sciences. Abelmoschus esculentus mucilage, a complex carbohydrate composed primarily of rhamnose, galactose, and galacturonic acid, presents a suite of physicochemical properties ideal for modern formulation challenges. Its high swelling capacity, pH-dependent viscosity, and biocompatibility facilitate its role as a robust binder and a rate-retardant matrix in controlled-release systems. Extraction techniques, ranging from conventional aqueous maceration to solvent-assisted precipitation, significantly influence the polymer's molecular weight and subsequent functional performance. Apart from its utility as a pharmaceutical excipient, the gum exhibits significant therapeutic potential, including antioxidant, antidiabetic, and anti-adhesive activities against gastric pathogens like Helicobacter pylori. In food technology, it serves as a natural stabilizer and emulsifier, enhancing the textural and nutritional profiles of functional foods. Systematic characterization via thermal analysis and rheological profiling confirms its stability and versatility. The synergy between its mechanical integrity and biological activity establishes okra gum as an important excipient in the transition toward green pharmaceutical manufacturing and personalized nutraceutical development. Its ability to modulate drug release kinetics, particularly for high-dose medications like Metformin hydrochloride, shows its practical utility in improving patient adherence and therapeutic outcomes. Okra gum meets the rigorous demands of global regulatory standards for pharmaceutical adjuvants as a non-toxic, biodegradable, and cost-effective material.