The process of encapsulating flavonoids from tamarind seed coats using nanotechnology.

Abstract

OCR 10KL (03 / 12 / 2568) The process of encapsulating flavonoids from tamarind seed coats using nanotechnology. It contains ingredients including tamarind seed shell extract, plant-based fats, animal fats, and surfactants. The developed transethosome nanoparticles exhibit good stability and particle distribution on the skin and in water. Homogeneous, no separation occurs when left at room temperature, consistent size throughout the system, and similar dimensions. Particles smaller than 200 nanometers were also found to contain extracts from the tamarind seed coat. Transethosome nanoparticles retain flavonoids, exhibit antioxidant activity, and are non-toxic to cells. Culture and laboratory animals.

Claims

OCR 10KL (17 / 12 / 2568) 1. Nanoparticles encapsulating flavonoids from tamarind seed coats contain the following components: - Tamarind seed coat extract, 25.0 - 40.0% by weight. - Vegetable fat 1.0 - 5.0 percent by weight. - Animal fat: 0.5 - 2.0 percent by weight. - Sorbitan esters, 2.0 - 5.0% by weight. - Polysorbates: 2.0 - 5.0% by weight. - Water: 43.0 - 69.5% by weight.

2. Nanoparticles encapsulate flavonoids from tamarind seed coat, as per claim 1, where the extract... The tamarind seed coat was extracted with 50% to 95% ethanol by volume or propylene glycol. Propylene glycol 3. Nanoparticles encapsulating flavonoids from tamarind seed coats, according to either claim 1 or 2. Where plant-based fats are available in a selection of lecithin, vegetable oil, glycolipid, or a mixture of them. The aforementioned phospholipids consist of two or more types.

4. Nanoparticles encapsulating flavonoids from tamarind seed coats, in accordance with one of claims 1 to 3. Where animal fats are available, you can choose from cholesterol, animal oil, and glycolipids. Or a mixture of two or more of the aforementioned phospholipids.

5. Nanoparticles encapsulating flavonoids from tamarind seed coats, according to one of claims 1 through 4. Where the surfactant sorbitan esters are selectable from sorbitan monoliths. Sorbitan monolaurate, Sorbitan monostearate, and Sorbitan. Sorbitan monooleate or a mixture of sorbitan esters. Such as two or more types.

6. Nanoparticles encapsulating flavonoids from tamarind seed coats, according to one of claims 1 through 5. Where the surfactant polysorbates can be selected from polysorbate 20 (Polysorbare). 20), Polysorbate 60 and Polysorbate 80, or a mixture of Polysorbates (two or more types) as mentioned above.

7. Nanoparticles encapsulating flavonoids from tamarind seed coats, in accordance with one of claims 1 through 6. Where water can be selected from distilled water, boiled water, filtered water, mineral water, or a mixture of two or more of these types. go 8. The process for producing flavonoid-encapsulating nanoparticles from tamarind seed coats, as per the patent application. Any one of Claims 1 through 7 includes the following steps: A. Mix tamarind seed coat extract, plant-based fats, animal fats, and the surfactant sorbitan. Sorbitan esters are stirred at a speed of 200 - 500 rpm, with heating to 80 - 90°C. Celsius until all the substances dissolve and become homogeneous. B. Dissolve the polysorbates in water and stir at a speed of 200-500 revolutions per minute. Heat to 80–90 degrees Celsius until all the substances melt and become a homogeneous mixture. C. Pour the mixture from step A into step B and mix well. Continue stirring for at least 30-60 minutes at a speed of 500 rpm. 1,000 revolutions per minute, heating to 70–80 degrees Celsius until all the substances are melted and mixed together. Nanoethosomes will be obtained. d. The prepared nanoethosomes are then reduced in size by spinning them in a high-speed homogenizer. Homogenization) at a speed of 5,000 - 10,000 rpm for 5 - 20 minutes to allow the solution to... It has been homogeneous and has the desired nanoparticle size.