Faculty Publications
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Item Reverse micellar extraction of lactoferrin from its synthetic solution using CTAB/n-heptanol system(Springer India sanjiv.goswami@springer.co.in, 2017) Pawar, S.S.; Iyyaswami, R.; Belur, P.D.The partitioning of Lactoferrin (LF) into the reverse micellar phase formed by a cationic surfactant, cetyltrimethylammonium bromide (CTAB) in n-heptanol from the synthetic solution of LF was studied. The solubilization behaviour of LF into the reverse micellar phase and back extraction using a fresh stripping phase were improved by studying the effect of processing parameters, including surfactant concentration, solution pH, electrolyte salt concentration and addition of alcohol as co-solvent. Forward extraction of 100% was achieved at CTAB concentration of 50 mM in n-heptanol solvent, pH of 10 and 1 M NaCl. The electrostatic force and hydrophobic interaction have major influence on LF extraction during forward and back extraction respectively. The size of the reverse micelles and their corresponding water content were measured at different operating conditions to assess their role on the LF extraction. The present reverse micellar system has potential to solubilise almost all the LF into the reverse micelles during forward extraction and could able to allow back extraction from the reverse micellar phase with addition of small amount of co-solvent. © 2017, Association of Food Scientists & Technologists (India).Item Extraction of chrysin from propolis and its selective encapsulation in synthetic/natural surfactant-based micelles(Taylor and Francis Ltd., 2024) Sivanesan, M.; Krishnapura, P.R.; Iyyaswami, R.; Parappa, K.; Belur, P.D.The encapsulation characteristics of chrysin (important flavonoid with potential food, pharmaceutical, and biomedical applications) was studied with nonionic surfactants Triton X-114 (TX) and Quillaja Saponin (QS), individually. The factors influencing the encapsulation efficiency (EE) of standard chrysin that is surfactant concentration, pH, NaCl concentration, and chrysin concentration were analyzed. The maximum EE of standard chrysin was found to be 98.23 ± 1.63% with TX micelles and 83 ± 2.31% with QS micelles under the following conditions: 0.02 mg/mL standard chrysin, 5% NaCl, pH 7, and 4% w/w TX 6% w/w QS. Selective extraction of chrysin from propolis was tried using three extraction techniques namely Maceration, Microwave-assisted Extraction (MAE), and Maceration with Microwave-assisted Extraction (MMAE). MAE, which gave a chrysin yield of 3 mg/g, was deemed the most suitable method for chrysin extraction from propolis. This MAE crude extract was subjected to encapsulation under the conditions previously optimized for standard chrysin. Specific encapsulation of chrysin from the propolis crude extract was achieved, with an EE of 92 ± 0.86% with TX and 84.97 ± 1.34% with QS. The encapsulated chrysin was characterized using particle size analysis and antioxidant activity. TX system was found to be the most suitable for the encapsulation, as it was able to selectively encapsulate chrysin from propolis, despite the presence of other interfering flavonoids in the crude extract. The microwave-assisted extraction combined with surfactant-based micellar encapsulation can be said to be an effective process for the extraction and encapsulation of chrysin from propolis. © 2023 Taylor & Francis Group, LLC.