Potential use of polymers and their complexes as media for storage and delivery of fragrances

Journal of Controlled Release : Official Journal of the Controlled Release Society
Rajnish KaurAkash Deep

Abstract

The use of fragrances is often essential to create an elegant, welcoming, or exhilarating environment. Through encapsulation, the release and delivery of fragrances are customized in many consumer products. For such purposes, cost-effective techniques have been developed and employed with the use of various polymers and porous organic materials to efficiently impart fragrances to foods and various other consumer products. After entrapment or uptake/storage of fragrant molecules within a polymeric complex, the properties can be investigated by automated thermal desorption (ATD) analysis. For efficient delivery, fragrances are adsorbed (or entrapped) in some media (e.g., fabric or paper). The release of such entrapped fragrances usually is achieved by spraying. Fragrances can be also loaded in a media by purging aroma gases or by adding fragrance essence directly into a liquid medium. Porous materials, such as zeolites, have been traditionally used for air purification as well as in cosmetics and similar applications. Similarly, other polymeric porous complexes have also been used in fragrance delivery as a templating agent for aromatherapy textiles. Such polymeric materials offer an advantage in terms of development of new hybri...Continue Reading

Citations

Apr 25, 2020·Food Science & Nutrition·Deshou MaoJiaqiang Wang
Dec 17, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Diego Romano PerinelliGiulia Bonacucina
Mar 4, 2021·Materials·Samira MendesFabricio Maestá Bezerra
Jul 1, 2021·Journal of Toxicology and Environmental Health. Part a·Ji-Young KimKyu-Bong Kim
Oct 24, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Aurélien TiduSamuel Guillot
Jul 10, 2019·ACS Applied Materials & Interfaces·Filipa GonçalvesArtur Cavaco-Paulo
Oct 2, 2021·The Journal of Organic Chemistry·Jorge Lopez-SanchezJose Berna
Oct 8, 2020·Food Chemistry·Rodolfo Campos ZaninChahan Yeretzian

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