嵌入维生素B3的氢氧化锌层状盐:新型缓释食品添加剂

IF 1.6 4区 化学 Q2 Agricultural and Biological Sciences
Nájila Mikaeli Pauli, Gabriela Oro, Maria Angélica Araujo, Fabio da Silva Lisboa, Ana Caroline Reis Meira, Renata Mello Giona, Ana Cristina Trindade Cursino
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引用次数: 0

摘要

考虑到许多维生素很容易降解,开发方法来避免降解过程和这些维生素的可用性是至关重要的。因此,本研究旨在使用层状羟基盐锌(LHS)作为一种缓释选择,为维生素管理提供热稳定性。合成了两个化合物,LHS/B3-1的基间距为9.63 Å,对应于维生素单分子层;LHS/B3-2的基间距为9.92 Å,二级基间距为15.43 Å,分别对应于维生素单分子层和双分子层。插入后,由于与基质层的相互作用,维生素B3的热稳定性提高了175°C。维生素B3从LHS/B3-1和LHS/B3-2中缓慢释放,44 h释放量分别为68.8%和56.9%。从LHS/B3-1和LHS/B3-2中释放维生素分为三个阶段。结果表明,表面扩散最初参与了B3的释放,其中阴离子从lhs表面解离,随后B3的释放受颗粒内或表面扩散的扩散过程控制。图形抽象
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ZINC layered hydroxide salt intercalated with vitamin B3: novel slow-release food additive

Considering that many vitamins can be easily degraded, developing ways to avoid the degradation process and the availability of these vitamins is essential. Thus, this study aims to use layered zinc hydroxysalt (LHS) as a slow-release option that provides thermal stability for administering vitamins. Two compounds were synthesized, LHS/B3-1, which presented basal spacing of 9.63 Å, corresponding to a vitamin monolayer, and LHS/B3-2, which is a mixture of two phases, one with a basal distance of 9.92 Å and a secondary one with a basal distance of 15.43 Å, corresponding to a vitamin monolayer and bilayer, respectively. After intercalation, an increase of 175 °C in the thermal stability of vitamin B3 was observed, occasioned by the interaction with the layers of the matrix. Vitamin B3 was slowly released from LHS/B3-1 and LHS/B3-2, and 68.8% and 56.9% were released in 44 h, respectively. The release of the vitamin from LHS/B3-1 and LHS/B3-2 was divided into three stages. The results suggest that surface diffusion is initially involved in the release of B3 from intercalation products, where the anion dissociates from the surface of LHSs, followed by B3 release controlled by a diffusion process via intra-particle or surface diffusion.

Graphical Abstract

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来源期刊
CiteScore
3.30
自引率
8.70%
发文量
0
审稿时长
3-8 weeks
期刊介绍: The Journal of Inclusion Phenomena and Macrocyclic Chemistry is the premier interdisciplinary publication reporting on original research into all aspects of host-guest systems. Examples of specific areas of interest are: the preparation and characterization of new hosts and new host-guest systems, especially those involving macrocyclic ligands; crystallographic, spectroscopic, thermodynamic and theoretical studies; applications in chromatography and inclusion polymerization; enzyme modelling; molecular recognition and catalysis by inclusion compounds; intercalates in biological and non-biological systems, cyclodextrin complexes and their applications in the agriculture, flavoring, food and pharmaceutical industries; synthesis, characterization and applications of zeolites. The journal publishes primarily reports of original research and preliminary communications, provided the latter represent a significant advance in the understanding of inclusion science. Critical reviews dealing with recent advances in the field are a periodic feature of the journal.
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