Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors
The stabilities and sustained-release properties of citral are significant for foods. Herein, bacterial cellulose (BC) was innovatively reported for adsorption and sustained-release of citral via gas-phase adsorption technique, and the adsorption mechanism was disclosed. BC was prepared from tobacco...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009982 |
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| author | Jingyi Hu Longfei Wang Menglan Xiao Weihua Chen Meng Zhou Yihan Hu Yujie Zhang Miao Lai Aimin He Mingqin Zhao |
| author_facet | Jingyi Hu Longfei Wang Menglan Xiao Weihua Chen Meng Zhou Yihan Hu Yujie Zhang Miao Lai Aimin He Mingqin Zhao |
| author_sort | Jingyi Hu |
| collection | DOAJ |
| description | The stabilities and sustained-release properties of citral are significant for foods. Herein, bacterial cellulose (BC) was innovatively reported for adsorption and sustained-release of citral via gas-phase adsorption technique, and the adsorption mechanism was disclosed. BC was prepared from tobacco stem waste extract (TSWE), and better adsorption capacity (124.98 mg/g) was obtained through response surface optimization. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Flourier transform Infrared Spectroscopy (FTIR), and Brunauer-Emmett-Teller (BET) were utilized to verify the successful adsorption. Thermo-gravimetry (TG) analysis showed that the release of citral was delayed. Temperature responsiveness indicated the release of citral was controlled by internal diffusion. Density functional theory (DFT) calculations indicated the interactions between BC and citral was mainly composed of van der Waals forces and hydrogen bonds. BC-Citral also exhibited excellent antibacterial capability. This work provided a new approach for constructing controlled-release materials of citral, which offered good application prospects in food industry. |
| format | Article |
| id | doaj-art-95951adaa130477ea91b24241cf4140e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-95951adaa130477ea91b24241cf4140e2025-02-12T05:32:00ZengElsevierFood Chemistry: X2590-15752025-01-0125102110Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavorsJingyi Hu0Longfei Wang1Menglan Xiao2Weihua Chen3Meng Zhou4Yihan Hu5Yujie Zhang6Miao Lai7Aimin He8Mingqin Zhao9Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, ChinaFlavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, ChinaFlavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, ChinaChina Tobacco Hebei Industrial Co., Ltd., Shijiazhuang 050051, China.Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, ChinaFlavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, ChinaChina Tobacco Hebei Industrial Co., Ltd., Shijiazhuang 050051, China.Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China; Corresponding authors.China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang 050051, China.; Corresponding authors.Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China; Corresponding authors.The stabilities and sustained-release properties of citral are significant for foods. Herein, bacterial cellulose (BC) was innovatively reported for adsorption and sustained-release of citral via gas-phase adsorption technique, and the adsorption mechanism was disclosed. BC was prepared from tobacco stem waste extract (TSWE), and better adsorption capacity (124.98 mg/g) was obtained through response surface optimization. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Flourier transform Infrared Spectroscopy (FTIR), and Brunauer-Emmett-Teller (BET) were utilized to verify the successful adsorption. Thermo-gravimetry (TG) analysis showed that the release of citral was delayed. Temperature responsiveness indicated the release of citral was controlled by internal diffusion. Density functional theory (DFT) calculations indicated the interactions between BC and citral was mainly composed of van der Waals forces and hydrogen bonds. BC-Citral also exhibited excellent antibacterial capability. This work provided a new approach for constructing controlled-release materials of citral, which offered good application prospects in food industry.http://www.sciencedirect.com/science/article/pii/S2590157524009982Bacterial celluloseSustained-releaseHeat release kineticAdsorption mechanism |
| spellingShingle | Jingyi Hu Longfei Wang Menglan Xiao Weihua Chen Meng Zhou Yihan Hu Yujie Zhang Miao Lai Aimin He Mingqin Zhao Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors Food Chemistry: X Bacterial cellulose Sustained-release Heat release kinetic Adsorption mechanism |
| title | Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors |
| title_full | Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors |
| title_fullStr | Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors |
| title_full_unstemmed | Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors |
| title_short | Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors |
| title_sort | insights into bacterial cellulose for adsorption and sustained release mechanism of flavors |
| topic | Bacterial cellulose Sustained-release Heat release kinetic Adsorption mechanism |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009982 |
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