Author/Authors :
M. Jalali Jivan Food Colloids and Rheology Lab. - Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Iran , S. Abbasi Food Colloids and Rheology Lab. - Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Iran
كليدواژه :
Microemulsion , Lutein , Surfactant , Co-Surfactant , Ultrasound
چكيده لاتين :
Our previous study showed the relatively lower efficiency of microemulsion technique (MET) compared to solvent extraction. Therefore, the present study attempted to investigate ultrasound pretreatment effects on the enhancement of extraction efficiency of the optimized microemulsion formulations. For this purpose, the microemulsion composed of SMP: 1-propanol (surfactant: co-surfactant ratio, SCR 1:5) was exposed to sonication pretreatment (30, 60, 90 and 120 seconds at 25, 50, 75 and 100% amplitudes). The results showed that by rising the sonication time and amplitude, the efficiency was outstandingly (~200%) increased (e.g., from 25.52% to 71.19% when sonicated for 120 seconds at max amplitude). Accordingly, this optimum sonication conditions was performed to the rest of microemulsions. Results showed that the microemulsion which composed of Sodium Dodecyl Sulfate (SDS): Ethanol (SCR 1:2) was the most efficient microemulsion for efficient formulation for lutein extraction from MPP matrix. In addition, on the expense of short time sonication, the co-surfactant elimination from microemulsion formula was experimentally confirmed, which is highly important from industrial, environmental and economical point of views. All in all, the results of this study confirmed that with ultrasonic pretreatment, microemulsion as an environmentally-friendly green technique can be considered in terms of efficiency a comparable substitute for the conventional solvent based extraction.
