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Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology
Author(s) -
YazdanBakhsh Mahsa,
NasrEsfahani Mojtaba,
Esmaeilzadeh Kenari Reza,
FazelNajafabadi Mohammad
Publication year - 2022
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12588
Subject(s) - response surface methodology , zeta potential , emulsion , sunflower oil , materials science , particle size , coating , chromatography , chemical engineering , chemistry , nanoparticle , food science , nanotechnology , organic chemistry , engineering
This study was carried out to optimize formulation for Heracleum lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary water‐in‐oil emulsion was fabricated by (5%–10%) golpar extract (GE), (40%–35%) emulsifier span 80 (EM), and (50%–60%) sunflower oil (SO). The coating materials were the mixture of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of GE, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for water‐in‐oil‐in‐water emulsion of GE were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of GE prepared with the optimized formulation by RSM ensures the gradual release and higher stability to sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of GE can be used as a natural antioxidant in food systems.