Urea-montmorillonite-extruded nanocomposites: a novel slow-release material

Journal of Agricultural and Food Chemistry
Elaine I PereiraCaue Ribeiro

Abstract

The present study describes the preparation and characterization of a novel urea slow-release nanocomposite, based on urea intercalation into montmorillonite clay by an extrusion process at room temperature. Nanocomposites with urea contents ranging from 50 to 80 wt % were successfully produced and characterized. Analyses by XRD, DTA, and SEM-EDX confirmed the effectiveness of this simple process to exfoliate the clay lamellae into the urea matrix, forming a product that can be classified as a nanocomposite, due to the exfoliation degree attained. Diametral compression tests showed that the samples were very deformable, and the release rate of active components in water showed that the nanocomposite showed a slow release behavior for urea dissolution, even in low montmorillonite amounts (20% in weight).

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Citations

Sep 26, 2013·Journal of Agricultural and Food Chemistry·Milene M E CostaRosana L Fialho
Feb 21, 2014·Journal of Agricultural and Food Chemistry·Ana BeltránMaría Carmen Garrigós
Jul 22, 2014·Journal of the Science of Food and Agriculture·Yakindra Prasad TimilsenaBenu Adhikari
Jan 15, 2016·Journal of the Science of Food and Agriculture·Tatiana G VolovaAnatoly N Boyandin
Dec 15, 2016·The Journal of Organic Chemistry·Abhijit R KulkarniGanesh A Thakur
Jan 26, 2017·ACS Nano·Nilwala KottegodaGehan A J Amaratunga
Oct 24, 2018·Journal of Functional Biomaterials·Marina MassaroSerena Riela
Nov 20, 2019·International Journal of Molecular Sciences·Bi Foua Claude Alain GohiXiao-Ju Cao
Feb 27, 2015·Journal of Agricultural and Food Chemistry·Krzysztof LubkowskiAgnieszka Kozłowska
Jul 24, 2018·Journal of Agricultural and Food Chemistry·Gauri A Achari, Meenal Kowshik
May 26, 2017·Journal of Agricultural and Food Chemistry·Christian O Dimkpa, Prem S Bindraban
Aug 22, 2018·Journal of Agricultural and Food Chemistry·Ricardo Bortoletto-SantosCaue Ribeiro
Jul 21, 2017·Journal of Agricultural and Food Chemistry·Anatoly Nikolayevich BoyandinTatiana Grigorievna Volova
Sep 14, 2021·Chemical Society Reviews·Tu Nguyen Quang LeVolker Hessel

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