Fmoc-F hydrogel for clove oil controlled-release

Authors

ZHANG Lin, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
ZHOU Tianxiao, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China
WANG Ben, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China
HAO Yayan, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China
LU Jun, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil could be released completely to inhibit the growth of E. Coli. Thus, Fmoc-F based hydrogel could prevent the volatilization and achieve the controlled-release of clove oil in an acidic condition.

Publication Date

9-28-2016

First Page

8

Last Page

11,79

DOI

10.13652/j.issn.1003-5788.2016.09.002

Recommended Citation

Lin, ZHANG; Tianxiao, ZHOU; Ben, WANG; Yayan, HAO; and Jun, LU (2016) "Fmoc-F hydrogel for clove oil controlled-release," Food and Machinery: Vol. 32: Iss. 9, Article 2.
DOI: 10.13652/j.issn.1003-5788.2016.09.002
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/2

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