Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors
Jingyi Hu, Longfei Wang, Menglan Xiao, Weihua Chen, Meng Zhou, Yunzhongze Hu, Yujie Zhang, Miao Lai, Aimin He, Mingqin Zhao
Abstract
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. • BC (Bacterial cellulose) was innovatively prepared from tobacco stem waste extract medium. • BC was firstly used to adsorb flavors by gas-phase adsorption technique. • BC-Citral could realize stable and slow release of citral at specific temperature. • Preliminary exploration was conducted on the adsorption and release mechanisms.