Research on a new composite hydrogel inhibitor of tea polyphenols modified with polypropylene and mixed with halloysite nanotubes

Huang, Zhian; Yan, Likai; Zhang, Yinghua; Gao, Yukun; Liu, Xiaohan; Liu, Yiqing; Li, Ziyou

doi:10.1016/j.fuel.2019.03.152

Cited by 56 publications

(18 citation statements)

References 17 publications

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“…Epigallocatechin gallate (EGCG) is the highest content of catechin in tea (Mckay & Blumberg, 2002). TP has antioxidant, antibacterial, anticholesterolemic, and antidiabetic properties (Huang, Yan, et al., 2019; Jawad et al., 2019; Sarma et al., 2020; Shin et al., 2016; Zhong & Shahidi, 2012; Zhou et al., 2018). Many studies have shown that regular tea drinking can effectively alleviate aging (Fei et al., 2017; Li et al., 2019; Pakravan et al., 2018; Wang et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Preparation and antioxidant activity evaluation of tea polyphenol–collagen–alginate microspheres

Ruan

Pei

et al. 2021

J. Food Process. Preserv.

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Tea polyphenol (TP)‐loaded alginate–collagen microspheres were prepared by ionic gelation method by Ca2+ as a cation and alginate as an anion. The morphology of the prepared microspheres was characterized by scanning electron microscopy. TP appeared in an amorphous state with an average size of 510.26 μm when encapsulated in the microspheres. The loading capacity (LC%) and encapsulation efficiency (EE%) were about 5.11% (w/w) and 33.51%, respectively. These microencapsulated beads were evaluated as a pH‐sensitive system for the delivery of tea polyphenol. At pH 7.4, the amounts of TP released increased significantly as compared with those released at pH 1.2. The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activity and the stability of the microencapsulated TP were higher than that of free TP. Overall, the TP microspheres could improve antioxidant activity and the storage stability of TP at room temperature for 6 months. Practical applications TP is widely used in the food industry, medicine, and daily health care because of its antioxidant and antibacterial effects. However, TP is sensitive to temperature, light, pH, oxygen, etc., which risks its stability during processing, storage, and transportation. The encapsulation using microspheres is of great significance for improving the antioxidant activity of TP. In conclusion, microspheroidization is an attractive approach to preserving TP efficiency during food processing and enables a targeted delivery upon consumption.

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Section: Introductionmentioning

confidence: 99%

Preparation and antioxidant activity evaluation of tea polyphenol–collagen–alginate microspheres

Ruan

Pei

et al. 2021

J. Food Process. Preserv.

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“…The composite hydrogel prepared in the study increases the contact area between hydrogel and external solution and the content of hydrophilic groups such as hydroxyl and amide groups 47 . Composite hydrogel absorbs large amounts of water with its volume swelling constantly, but it is not soluble in water.…”

Section: Resultsmentioning

confidence: 97%

“…47 Composite hydrogel absorbs large amounts of water with its volume swelling constantly, but it is not soluble in water. Also, it has certain fluidity, guaranteeing that the hydrogels can not only cover the surface of coal, but also penetrate into the coal center, blocking coal cracks in the body.…”

mentioning

confidence: 99%

Novel super‐absorbent polymer‐grafted tea polyphenol composite inhibitor for the prevention of coal spontaneous combustion

et al. 2020

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Aiming at the problems that the existing coal spontaneous combustion physical inhibitor has the disadvantages of short retarding time and low blocking efficiency, the novel super-absorbent polymer-grafted tea polyphenol composite inhibitor is prepared based on analyzing the advantages and disadvantages of various kinds of inhibitors. The orthogonal test was carried out with the water-absorbent as the assessment index, and the optimum formulation of the composite inhibitor was obtained: the degree of neutralization was 90%, the amount of initiator was KPS (Potassium peroxydisulfate)/AA (Acroleic acid) = 1.2%, and the amount of crosslinking agent was MBA (N,N' Methylene diene amide)/AA = 0.4%. The experimental results show that the temperature of the cross-point of the coal sample treated by obtained composite inhibitor increased by 18 C compared with the raw coal, and the crossing point temperature delayed by 37 minutes, the activation energy increased by 38.552 kJ/mol. The further mechanism analysis shows that the inhibitor has good water-retaining and water-absorbing property. The function of cooling by absorbing heat, covering coal and insulating oxygen, and also inhibiting the oxidation activity of the coal molecule can effectively inhibit the spontaneous combustion of the coal.

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“…The hydrogel showed excellent suppression for isolating the oxygen and absorbing heat from coal surface. Huang and Yan 16 grafted and polymerized tea polyphenol into the hydrogel, in which halloysite nanotubes were added. The thermogravimetric analysis (TGA) results indicated that the inhibition effect is noticeable.…”

Section: Introductionmentioning

confidence: 99%

Preparation and optimization of thermosensitive hydrogels for inhibiting coal oxidation

et al. 2021

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Currently, the prevention and control of coal spontaneous combustion (CSC) mainly depend on liquid or inert gas injection. In this study, the mixed sol solution was prepared with methylcellulose (MC), polyethylene glycol (PEG), and surfactant sodium dodecyl sulfate (SDS). It has the advantages of in-situ, nontoxicity, easy biodegradation, etc., and can retain a large amount of water by sol-gel transition. The effect of each component on the gel properties was analyzed by using central composite design (CCD) of response surface methodology (RSM). The optimal values of independent variables were 1.99 wt% MC, 6 wt% PEG, and 8 mM/L SDS, under which the response values were obtained as gelation temperature 70 C, gelation time 75 seconds, gel strength 20.32 kPa, and seepage rate 28.51%. The obtained thermosensitive hydrogel (TSH) was characterized by Fourier transform infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). The results showed that the hydrogel was formed by physical cross-linking of MC-PEG-SDS ternary system. The gelation temperature of MC increased in the coexistence of SDS and PEG. The

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Research on a new composite hydrogel inhibitor of tea polyphenols modified with polypropylene and mixed with halloysite nanotubes

Cited by 56 publications

References 17 publications

Preparation and antioxidant activity evaluation of tea polyphenol–collagen–alginate microspheres

Preparation and antioxidant activity evaluation of tea polyphenol–collagen–alginate microspheres

Novel super‐absorbent polymer‐grafted tea polyphenol composite inhibitor for the prevention of coal spontaneous combustion

Preparation and optimization of thermosensitive hydrogels for inhibiting coal oxidation

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