| Autor: |
Rui-Miao, Chang, Yan-Yang, Zhang, Guang-Bin, Zhang, Xiao-Xia, Zhang, An-Jia, Chen, Wen, Zhang, Yong, Li |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Food Chemistry. 391:133238 |
| ISSN: |
0308-8146 |
| DOI: |
10.1016/j.foodchem.2022.133238 |
| Popis: |
The purpose of this study was to treat UiO-66 (University of Oslo 66) under suitable thermal alkaline hydrolysis condition to realize the loading of gallic acid. UiO-66-SH (UiO-66-separated-heating) was obtained by separated heating UiO-66 and 0.2 M KOH aqueous solution to 120 ℃ before mixing for 3 h. The material was in an amorphous state, maintained the octahedron structure and size of UiO-66. UiO-66-SH has better porosity and specific surface area than UiO-66, and had good thermal stability until heated to 1000 ℃. Furthermore, UiO-66-SH had very little influence of the cellular activity of human normal heptical cell line, demonstrating its good biocompatibility. The prepared UiO-66-SH could successfully adsorb gallic acid and control the release of gallic acid in simulated gastric fluid (∼58% vs. ∼ 88% of free gallic acid). This study will be conducive to preparation of appropriate carrier used to load with polyphenolic compounds such as gallic acid. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect