PhD student Katerina Alba from the University of Huddersfield (UK) has gained international attention for her research into the use of okra as an emulsifier.
Alba’s research involves investigating the potential of carbohydrates extracted from the pods of the okra plant. These carbohydrates can then be introduced into a variety of emulsion based foodstuffs including yoghurt, butter, mayonnaise and fruit drinks to help improve the overall quality of the product.
“The purpose is to improve the quality of the product – its consistency, texture, how it breaks in the mouth, and its shelf-life,” says Alba.
Alba currently has published articles in Food Research International and Food Hydrocolloids, with one forthcoming in the journal of Carbohydrate Polymers. In addition she recently presented two papers at the 12th International Hydrocolloids Conference, a global gather of more than 300 scientists in Taiwan.
“Both presentations raised scientific interest in the development of the okra plant as a new source of natural hydrocolloids, and there were some valuable comments from well-known researchers following the talks,” says Alba.
“Attending the conference gave me the opportunity to promote my research to an international audience of scientists and industry representatives and raise my profile in the scientific community.”