Veith Susanne R, Perren Matthias, Pratsinis Sotiris E
Department of Mechanical and Process Engineering, Particle Technology Laboratory, Sonneggstr. 3, ML F25, ETH Zurich, 8092 Zurich, Switzerland.
J Colloid Interface Sci. 2005 Mar 15;283(2):495-502. doi: 10.1016/j.jcis.2004.09.033.
Porous sol-gel-made silica particles are investigated as encapsulation matrices for controlled release of substances in food and pharmaceutical applications. Here the retention performance of an entrapped model flavor, decanoic acid, inside silica matrices made by hydrolysis of tetraethyl orthosilicate (TEOS) is studied. The retention of decanoic acid is measured by gas chromatography and thermogravimetric analysis. The morphology, specific surface area, porosity, and pore size distribution of the particle matrix is controlled by the sol-gel preparation method. During drying, the weakly cross-linked polymers in a slowly hydrolyzing silica gel deform and wrap around flavor molecules, creating a denser gel structure. There the flavor molecules are entrapped more efficiently than in fast-hydrolyzing matrices that result in more porous particles. Kinetic annealing studies show that flavor molecules are entrapped quite efficiently even at high temperatures.
多孔溶胶 - 凝胶法制备的二氧化硅颗粒被作为食品和制药应用中物质控释的包封基质进行研究。在此，研究了通过原硅酸四乙酯（TEOS）水解制备的二氧化硅基质中包封的模型风味物质癸酸的保留性能。癸酸的保留通过气相色谱法和热重分析进行测量。颗粒基质的形态、比表面积、孔隙率和孔径分布由溶胶 - 凝胶制备方法控制。在干燥过程中，缓慢水解的硅胶中弱交联聚合物发生变形并包裹风味分子，形成更致密的凝胶结构。在那里，风味分子比在导致颗粒孔隙率更高的快速水解基质中更有效地被截留。动力学退火研究表明，即使在高温下风味分子也能被相当有效地截留。
