BUKU ABSTRAK - Universiti Putra Malaysia

Synthesis of LDH-intercalated D-gluconate Nanohybrid as a New Functional Food
Additive Compound
Prof. Dr. Mohd. Zobir Hussein
Mohammad Yeganeh Ghotbi, Asmah Hj. Yahaya and Mohd. Zaki Abd. Rahman
Faculty of Science, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 6603; mzobir@science.upm.edu.my
Synthesis of Zinc-layered-gallate Nanohybrid via its Structural Memory Effect
Property
Prof. Dr. Mohd. Zobir Hussein
M. Yeganeh Ghotbi, Asmah Hj. Yahaya and Mohd. Zaki Abd. Rahman
Faculty of Science, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 6603; mzobir@science.upm.edu.my
Keywords: Zinc layered hydroxide, gallate, nanohybrid, memory effect, encapsulation
293
Science, Technology & Engineering
Intercalation of D-gluconate into the interlamellae of zinc-aluminum-layered double hydroxide for the
formation of a food additive-inorganic layered nanohybrid was accomplished by both direct (co-precipitation)
and indirect (ion-exchange) methods. Powder X-ray diffraction (PXRD) together with CHNS and Fourier
transform infrared (FTIR) analyses show that the hybridisation of D-gluconate into the zinc-aluminum-layered
double hydroxide resulting in good crystallinity, pure phase nanohybrid when direct method was adopted at pH
7.5-10, Zn to Al initial molar ratio of 2-5 and D-gluconate concentration of 0.05-0.3 M. The same nanohybrid
compound was also prepared using indirect ion-exchange method by contacting the pre-prepared LDH with 0.1
M D-gluconate for 80 min. The basal spacing of the nanohybrid synthesised by the direct method is 9-12.0 Å,
compared to 14.0 Å by the indirect ion-exchange method. The crystallinity of the latter is higher than the former
and it inherited the crystallinity of the precursor. This work shows that a food additive, such as D-gluconate, can
be hybridised into an inorganic host for the formation of a new nanohybrid compound, which can be used to
regulate the acidity in the food industry.
Keywords: Layered double hydroxide, D-gluconate, food additive, nanohybrid, organic-inorganic nanolayered
The memory effect of calcined zinc hydroxide nitrate was studied using gallate anion solutions. The
layered hydroxide salt, zinc hydroxide nitrate was heat-treated at 150-800 °C. XRD analysis showed the growth
of the calcined materials in both thickness and diameter occurring simultaneously with increasing calcination
temperature. Surface area analysis confirmed this growth. The rehydration behaviour of the calcined material
was investigated by placing the material in a solution containing gallate anions. Well crystalline, pure phase
layered hydroxide salt was obtained for the sample, heated at 500 °C and treated with 0.1 mol/l anion. PXRD
analysis showed the formation of a layered structure material after rehydration process. FTIR and thermal analysis
confirmed the formation of the host-guest nanohybrid material produced.