LDH-intercalated d-gluconate: Generation of a new food additive-inorganic nanohybrid compound

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 showed that the hybridization of d-gluconate with pure phase and good crystallinity was successfully accomplished by a direct method within ranges of pH 7.5-10, Zn to Al initial molar ratio of 2-5 and DG concentration of 0.05-0.3 M. The same nanohybrid compound was also prepared using an indirect ion-exchange method by contacting the pre-prepared LDH with 0.1 M DG for 80 min. The basal spacing of the nanohybrid synthesized by the direct method ranged between 9 and 12.0 Å while that synthesized by the indirect ion-exchange method was 14.0 Å. The crystallinity of the latter was 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 hybridized into an inorganic host for the formation of a new nanohybrid compound, which can be used to regulate the release of acidity in the food industry.