The American "Journal of Agricultural and Food Chemistry" publishes a UJI study on gel formation for the release of flavourings and other substances



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## The American "Journal of Agricultural and Food Chemistry" publishes a UJI study on gel formation for the release of flavourings and other substances

08/10/2020 |
SCP

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* [![ article-gels-aromatitzants Equip_Santiago_Luis_20DLL24_w](/com/investigacio/arxiu/noticies/2020/10/article-gels-aromatitzants/Equip_Santiago_Luis_20DLL24_w.jpg)](#)

A study carried out by the Sustainable Chemistry and Supramolecular Chemistry Group at the Universitat Jaume I has published a recent research in the *Journal of Agricultural and Food Chemistry* of the American Chemical Society, a leader in agriculture, applied chemistry and food science and technology.

The team coordinated by Santiago V. Luis and Belén Altava, from the Department of Inorganic and Organic Chemistry at the Universitat Jaume I, has published an exhaustive article that includes the preparation of a series of compounds which, in small quantities, are capable of forming gels with a great variety of liquid substances and very particularly, with "active" substances, that is, substances with pesticide, flavouring and fragrance properties, among others.

Professor Santiago V. Luis states that this work has proven that "the formation of these gels leads to a slow release of these active substances into the environment where they are to be applied, which means an efficient control of the amount released and a considerable extension of the action time after application". The fundamental physico-chemical studies of these systems have been carried out with limonene, a substance derived from citrus fruit with numerous properties and applications.

A very important property of these substances, the professor explains, is that "in accordance with their structural design, their biodegradation leads to the formation of substances of natural and innocuous origin, which considerably reduces the environmental impact of their use".

At the same time, a second property of interest, points out Santiago V. Luis, "is that they are capable of forming gels even with liquids containing a complex mixture of active substances, which is often a very complicated objective". This has been proven by the formation of gels that allow the controlled release of different complex fragrances marketed by a Valencian company such as Mercadona.

**ARTICLE**

Urea-Based Low-Molecular-Weight Pseudopeptidic Organogelators for the Encapsulation and Slow Release of (R)-Limonene.

Adriana Valls, Adrián Castillo, Raúl Porcar, Sami Hietala, Belén Altava, Eduardo García-Verdugo and Santiago V. Luis.

Journal of Agricultural and Food Chemistry 2020 68 (26), 7051-7061

DOI: [10.1021/acs.jafc.0c01184](http://10.1021/acs.jafc.0c01184)

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