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-methoxy-4-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.
