A Green Method for Microencapsulation of Plant Sterols Using Natural Fats
Zolfaghar Mahdlou
1
(
Department of Chemistry, Faculty of Sciences, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
)
Rahebeh Amiri Dehkharghani
2
(
Islamic Azad University, Tehran Branch
)
Ali Niazi
3
(
Department of Chemistry, Faculty of Sciences, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
)
Atefeh Tamaddon
4
(
Department of Chemistry, Faculty of Sciences, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
)
Maryam Tajabadi Ebrahim
5
(
Department of Biology, Faculty of Sciences, Central Tehran Branch, Islamic Azad University, Tehran, Iran
)
Keywords: : Green method, Encapsulation, Plant sterols, Natural fats.,
Abstract :
This work discusses the microencapsulation of plant sterols as a compound to reduce the risk of hormone-related cancers using natural fats (sheep fat and ostrich oil). First, plant sterols were extracted from sesame oil and then encapsulated using the double emulsion method. Techniques such as Fourier transform infrared (FTIR) spectroscopy, ultraviolet-visible (UV-Vis) spectroscopy, scanning electron microscopy (SEM), and gas chromatography (GC) were used to identify the obtained microcapsules. A three-factor, three-level Box-Behnken design (BBD) was used to prioritize the factors affecting the double emulsion process to optimize the loading capacity of solid lipid nanoparticles (SLNs). The operational conditions indicated that the capsule size was in the micrometer range, and the plant sterol content (EE %) was 83.55%. The controlled release of the capsules was examined at room temperature. The stability of the encapsulated plant sterols was evaluated over three months. The obtained results showed that this optimized green double emulsion method was a suitable approach for producing stable coating for encapsulating plant sterols.
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