Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor.
4-hydroxy-3-methoxybenzoic acid (vanillic acid: VA), which is a widely used flavoring agent in foods, was successfully intercalated into layered double hydroxide (LDH) to produce VA-LDH nanohybrids. The structure and VA release kinetics of the nanohybrids were systematically investigated with respect to charge density of host LDHs.
Hong
Mi-Mi
MM
Center for Intelligent Nano-Bio Materials (CINBM), Division of Nano Sciences BK21, Department of Chemistry and Nano Science, Ewha Womans University, Seoul 120-750, Korea.
Oh
Jae-Min
JM
Choy
Jin-Ho
JH
D002626:Chemistry, Pharmaceutical; D002851:Chromatography, High Pressure Liquid; D005421:Flavoring Agents / Q000737:chemistry*; D007287:Inorganic Chemicals / Q000737:chemistry*; D007700:Kinetics; D053758:Nanoparticles; D014641:Vanillic Acid / Q000737:chemistry*
D005421:Flavoring Agents; D007287:Inorganic Chemicals; D014641:Vanillic Acid