Evaluation of different methods of extraction and micropropagation of lemon grass on physicochemical properties of the extract

Subject Areas : Sustainable production technologies

Sanaz Kamel ¹ , Abdollah Alizadeh ² , dariush khademi Shurmasti ³

1 - Department of Agriculture, Savadkooh Branch, Islamic Azad university, Savadkooh, Iran
2 - faculy member islamic azad university mazandaran
3 - Department of Agriculture, Savadkooh branch, Islamic Azad University, Savadkooh, Iran

Received: 2024-05-15 Accepted : 2024-06-19 Published : 2024-06-20

Keywords: beta-cyclodextrin, encapsulation, lemongrass, ultrasound, sodium caseinat,

Abstract :

This research was conducted to evaluate the extraction methods and also the encapsulation of lemon grass extract on the efficiency of extraction of effective components and some physical properties of the extract. Extraction was done by Soxhlet and ultrasonic methods. The extracts were encapsulated using solutions of wall materials including cyclodextrin and sodium caseinate. The extraction efficiency of the extract was measured and compared in two methods. The results showed that ultrasonic extraction significantly increased the extraction efficiency of citronellol, eugenol, linalool, and betacaryophyllin B compared to the Soxhlet method (p<0.05). Encapsulation of the extract with sodium caseinate compared to beta-cyclodextrin increases the production efficiency of microencapsulation (85.7 vs. 84%), increases moisture content (4.86 vs. 3.9%) and decreases mass density (250.21 vs. 547 kg/ M3) (p<0.05). The score of the sensory properties of lemon grass extract, including colour, smell and taste, was higher in the ultrasound method than in the Soxhlet method, and in sodium caseinate microcapsules, it was higher than beta-cyclodextrin. In general, ultrasonic extraction increased the efficiency of extracting effective substances and coating with sodium caseinate improved the physical and sensory properties of lemon grass extract. Therefore, it is recommended to extract lemon grass by ultrasonic method and cover the extracted extract with sodium caseinate to improve its use in food, cosmetic and medical industries.

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