Faculty Publications
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Item Microwave-assisted extraction of chrysin from propolis and its encapsulation feasibility analysis in casein micelles(Elsevier Ltd, 2023) Parappa, K.; Krishnapura, P.R.; Iyyaswami, R.; Belur, P.D.The current study focuses on Microwave-assisted extraction of Chrysin from Propolis samples from different South Indian regions and its potential encapsulation in casein micelles to overcome its limitations in solubility, absorption and bioavailability. The extraction was evaluated using different solvent concentrations, and the highest extraction efficiency was obtained in 80 % (v/v) ethanol. Samples from Karnataka had the highest concentration of chrysin (0.085% of propolis weight), and total phenolic and flavonoid content of 7.25% and 15.86% of propolis weight, respectively. Casein was used to encapsulate chrysin to obtain an encapsulation efficiency of 72.91%. The results establish the suitability of casein for successful encapsulation of chrysin for preserving its stability and bioactivity. © 2024 Elsevier Ltd. All rights reserved.Item Development of stable and functional encapsulated chrysin using casein–polysaccharide complexes for food applications(John Wiley and Sons Inc, 2023) Parappa, K.; Krishnapura, P.R.; Iyyaswami, R.; Belur, P.D.Chrysin is a hydrophobic flavonoid with multiple health benefits. The various applications of chrysin are challenged by its poor solubility, instability and loss of bioactivity. Casein–chrysin complex and casein–polysaccharide–chrysin complexes have developed to overcome these limitations. Very high encapsulation efficiency of 98.23 ± 0.22% was achieved with casein–inulin–chrysin complex. The chrysin was able to form a stable casein–polysaccharide–chrysin complex suspension with a hydrodynamic diameter of 382.3 nm, zeta potential value of −12.3 mV and a Polydispersity Index (PDI) of 27.7. The antioxidant activity of chrysin increased about threefold after encapsulation. The release of chrysin from its encapsulated complexes to different buffers in the pH range of 3 to 10 was studied at 1:10 ratio. At the end of 48 h, only 6%–8% of chrysin was released in the pH range 3–4, 33%–58% at pH 5–9 and 62% at pH 10. The chrysin encapsulated in casein–inulin–chrysin complex was able to overcome the rapid release of chrysin from the casein–chrysin complex. The results indicate the successful development of a stable encapsulated chrysin complex which can overcome the various limitations of chrysin in its potential applications. © 2023 Institute of Food, Science and Technology (IFSTTF).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.