Multifunctional food supplements based on layered zinc hydroxide salts intercalated with vitamin anions and adsolubilize
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ORIGINAL ARTICLE
Multifunctional food supplements based on layered zinc hydroxide salts intercalated with vitamin anions and adsolubilized with vanillin Ana Cristina Trindade Cursino1 • Nata´lia Cristina Zanotelli1 • Renata Mello Giona1 Rodrigo Leonardo de Oliveira Basso2 • Daniela Zambelli Mezalira3
•
Revised: 7 October 2020 / Accepted: 14 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract A layered hydroxide salt (LHS) was used as an inorganic matrix to obtain multifunctional food compounds. The aim is to obtain higher thermal stability for vitamin anions and a slow release of aroma. Thus, vitamin B3 (nicotinate), vitamin B5 (phantothenate) and vitamin L (2-aminobenzoate) anions were intercalated by co-precipitation method. The results show an increase in thermal stability of intercalated vitamin anion since decomposition of pure vitamin B3 starts at 120 °C and after intercalation, the HSL-B3 decomposition starts at 313 °C. The intercalation products were than reacted with vanillin (3-methoxy4-hydroxybenzaldehyde). A kinetic study showed that the release of vanillin from its nanohybrid was found to occur in a controlled manner, evidencing that the synthesized
compounds can be used in formulations for the sustained release of aromas. Results showed that the intercalated anions and adsolubilized vanillin were not only less volatile since it causes the aroma to remain in the LHS for a longer period of time resulting in slow release but also have higher thermal stability when they are confined between layers. In summary, the multifunctional food supplements obtained seems to have nutraceutical, olfactory and better thermal resistance properties being suitable for potential applications in the food industry.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04859-8) contains supplementary material, which is available to authorized users.
Introduction
& Ana Cristina Trindade Cursino [email protected] Nata´lia Cristina Zanotelli [email protected] Renata Mello Giona [email protected] Rodrigo Leonardo de Oliveira Basso [email protected] Daniela Zambelli Mezalira [email protected] 1
Department of Chemistry, Federal University of Technology of Parana´, Medianeira, PR, Brazil
2
Center for Natural Sciences, Federal University for Latin American Integration, Foz do Iguac¸u, Brazil
3
Department of Chemistry, Federal University of Santa Catarina, Floriano´polis, Brazil
Keywords Layered hydroxide salt Intercalation Vitamins Adsolubilization Aromas Multifunctional food supplements
Vitamins are a class of nutraceuticals additives, and its use has increased in recent years, especially in industries related to human health. This growth is due to the low or no production of these compounds by human body that gets such compounds from specific food intake (Mougin et al. 2016). As it is well known, vitamins are essential for the body normal growth and for the maintenance of the cells, tissues, a
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