Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor

Mi Mi Hong; Jae Min Oh; Jin Ho Choy

doi:10.1166/jnn.2008.1385

Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor

Mi Mi Hong
, Jae Min Oh
, Jin Ho Choy

Department of Energy and Materials Engineering

Ewha Womans University

Research output: Contribution to journal › Article › peer-review

45 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	5018-5021
Number of pages	4
Journal	Journal of Nanoscience and Nanotechnology
Volume	8
Issue number	10
DOIs	https://doi.org/10.1166/jnn.2008.1385
State	Published - Oct 2008

Keywords

Layered double hydroxide
Vanillic acid
X-ray diffraction

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10.1166/jnn.2008.1385

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abstract = "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.",

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author = "Hong, \{Mi Mi\} and Oh, \{Jae Min\} and Choy, \{Jin Ho\}",

year = "2008",

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AU - Oh, Jae Min

AU - Choy, Jin Ho

PY - 2008/10

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N2 - 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.

AB - 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.

KW - Layered double hydroxide

KW - Vanillic acid

KW - X-ray diffraction

UR - https://www.scopus.com/pages/publications/58149229627

U2 - 10.1166/jnn.2008.1385

DO - 10.1166/jnn.2008.1385

M3 - Article

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AN - SCOPUS:58149229627

SN - 1533-4880

VL - 8

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JO - Journal of Nanoscience and Nanotechnology

JF - Journal of Nanoscience and Nanotechnology

IS - 10

ER -

Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor

Abstract

Keywords

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