Reverse Micellar Extraction of Bioactive Compounds for Food Products

Hemavathi, A. B.; Hebbar, H. Umesh; Raghavarao, K.S.M.S.

doi:10.1201/b11241-15

Cited by 6 publications

(1 citation statement)

References 178 publications

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“…Ionic strength for the forward extraction is usually provided through the addition of NaCl or KCl in the aqueous phase. In this study, NaCl was preferred over KCl because the sodium salts are regarded as water structure-forming salt [23]. According to Kinugasa et al [24], the addition of water structure forming a salt such as As depicted in Fig.…”

Section: Effect Of Salt Concentrationmentioning

confidence: 97%

Effect of Key Parameters on Jacalin Extraction from Aqueous Phase into Anionic Reverse Micelles

2019

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This study demonstrates the extraction of jacalin from crude extract of jackfruit seeds using anionic surfactant based reverse micellar system, sodium bis(2-ethylhexyl) sulfosuccinate (AOT) in isooctane. Effects of various parameters, such as, NaCl concentration (0.05 – 1 M), pH of aqueous phase (pH 4 – 10), AOT concentration (5 – 150 mM), contact time (5 – 30 min) and phase volume ratio (0.5-5) on the transfer efficiency of jacalin was evaluated by changing one factor at a time (OFAT) while keeping the other parameters constant. A maximum of 83% of protein transfer was achieved after equal volume of organic and aqueous phase was stirred for 20 min using 20 mM AOT at pH 5 aqueous phase containing 0.1 M NaCl. The findings demonstrated AOT reverse micellar system as a promising and effective method to extract and purify jacalin from crude protein mixture.

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Section: Effect Of Salt Concentrationmentioning

confidence: 97%