Research on a prolonged release system of urea powder potentially applied in sustainable agriculture

Anayza Echevarría-Hernández, Francisco Javier Wong-Corral, Jesús Borboa-Flores, Francisco Rodríguez-Félix, Carmen Lizette Del Toro-Sánchez, José Luís García-Hernández

Article ID: 2079
Vol 3, Issue 2, 2022
DOI: https://doi.org/10.54517/ama.v3i2.2079
VIEWS - 3596 (Abstract)

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Abstract

A prolonged release system (SLIP) of urea powder encapsulated in a wheat gluten matrix was investigated as a sustainable substitute for use in agriculture with the goal of lowering nitrogen losses in the soil. Thermogravimetry (TGA), Fourier Transform Infrared Spectroscopy (FT-IR), and Scanning Electron Microscopy (SEM) were the methods used to characterize SLIP. The urea release kinetics in water were then assessed. Very porous structures were produced, the thermal stability of SLIP was noted, and interactions between urea and gluten proteins through hydrogen bonds were verified. According to the kinetics, urea was released at a high rate (38%) in the first ten minutes and reached the diffusion equilibrium (86.35%) after 36 hours. There is a chance that urea SLIP will be employed as a sustainable substitute in agriculture.


Keywords

spectroscopy; wheat gluten; scanning electron microscopy; nitrogen; thermogravimetric


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