Application of thermal alkaline hydrolysis technology to improve the loading and in-vitro release of gallic acid in UiO-66

Food Chem. 2022 Oct 15:391:133238. doi: 10.1016/j.foodchem.2022.133238. Epub 2022 May 18.

Abstract

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.

Keywords: Adsorption performance; Gallic acid; In-vitro release; Thermal alkaline hydrolysis; UiO-66.

MeSH terms

  • Adsorption
  • Gallic Acid
  • Humans
  • Hydrolysis
  • Metal-Organic Frameworks* / chemistry
  • Phthalic Acids
  • Technology

Substances

  • Metal-Organic Frameworks
  • Phthalic Acids
  • UiO-66
  • Gallic Acid