The moisture-triggered controlled release of a natural food preservative from a microporous metal-organic framework

Hao Wang, Elham Lashkari, Hyuna Lim, Chong Zheng, Thomas J. Emge, Qihan Gong, Kit Yam, Jing Li

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

In this work we demonstrate that allyl isothiocyanate (AITC), a common food flavoring agent and food preservative, can be effectively captured by and released in a controlled manner from a microporous metal-organic framework (MOF). The extent of AITC-MOF interactions is quantitatively measured by orbital overlap population calculations. Controlled release experiments show that loaded AITC can be released by applying higher relative humidity. Further analysis reveals that the underlying mechanism of the controlled release is associated with the transformation of the MOF from a porous to a nonporous structure at high humidity. This study represents the first example of making use of MOF porosity in food preservation.

Original languageEnglish
Pages (from-to)2129-2132
Number of pages4
JournalChemical Communications
Volume52
Issue number10
DOIs
Publication statusPublished - Jan 1 2016

ASJC Scopus subject areas

  • Catalysis
  • Electronic, Optical and Magnetic Materials
  • Ceramics and Composites
  • Chemistry(all)
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Materials Chemistry

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