Molecularly imprinted cryogel microbeads for cholesterol removal from foods

According to epidemiological studies, there is a direct relationship between the level of cholesterol in the blood and the amount of cholesterol taken with food. When the amount of cholesterol taken with food is above a certain level, this can cause various diseases such as heart diseases, coronary artery disease, arteriosclerosis, hypertension, cerebral thrombosis in the human body. In recent years, the studies on the rise of consumer awareness, scientific researches on foods, the discovery of new foods and the relationship between food and health have highlighted functional foods and it has become very important to produce low cholesterol foods by removing cholesterol from foods with various methods. Clinically, another approach is to develop cholesterol-selective, easily accessible, easily prepared, and effective adsorbents, since both adsorption and removal of cholesterol are required to achieve the recommended blood cholesterol concentrations. In this thesis, a unique affinity separation technology that combines the specific recognition of molecular imprinting with the high flow of cryogel, controllable pore structure, high surface area, mechanical and chemical stability in MIP has been aimed at effectively separating cholesterol from foodstuffs. Firstly molecularly imprinted cryogel microbeads were prepared then characterization studies were carried out. The adsorption studies of cholesterol have been investigated to determine optimum conditions. The selectivity, reusability adsorption isotherms and adsorption kinetic analyzes of cryogel microbeads have been carried out. In the thesis study adsorption isotherms and adsorption kinetic analyzes are included. Finally, selective and efficient removal of cholesterol from food samples has been performed.