Synthesis, characterization and applications of natural deep eutectic solvents (NADES)

• Grant number: 22/03229-8
• Support Opportunities: Research Grants - Initial Project
• Start date: February 01, 2023
• End date: January 31, 2027
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
• Principal Investigator: Stanislau Bogusz Junior
• Grantee: Stanislau Bogusz Junior
• Host Institution: Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil
• Associated researchers: Alyson Mitchell
• Associated research grant(s): 24/02297-5 - Utilization of natural deep eutectic solvents for the extraction of bioactive compounds and proteins from rice bran: a green strategy for industrial byproduct valorization, AP.R
• Associated scholarship(s): 25/06661-6 - Natural Deep Eutectic Solvent-assisted extraction to obtain reedy to use phenolic compounds extracts from orange peel waste (Citrus sinensis), BP.IC; 24/13974-8 - Effect of natural deep eutectic solvents on the stability of food-grade flavor encapsulates, BP.MS; 24/04586-4 - Synthesis, characterization and applications of natural deep eutectic solvents (NADES), BP.IC; 23/17420-4 - Effect of deep natural eutectic solvents on the physicochemical properties of chitosan and gelatin biofilms, BP.MS; 23/13030-7 - Synthesis, characterization, and applications of natural deep eutectic solvents (NADES) in the extraction of phenolic compounds from spent hop, BP.DD

Abstract

The principles of 'green chemistry' are receiving more and more importance due to the need to reduce the use of classical organic solvents, commonly classified as toxic, explosive, and polluting in industrial processes. In this sense, the use of natural deep eutectic solvents (NADES) is an innovative way to replace conventional organic solvents in industrial processes. This research aims at the production, characterization, and application of NADES in the extraction of bioactive compounds from food by-products, in the development of biofilms for food applications, and in the aroma stabilization and preservation process. Firstly, a mixture design will be used for the synthesis of thirty different NADES using a chemometric approach to optimize their composition. After the synthesis step, NADES will be characterized in terms of pH, viscosity, density, and solubility. The optimized proportion for each NADES component will be selected based on the responses of density and viscosity. The three NADES that present optimal characteristics for the proposed applications will be further characterized by Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), and differential calorimetric analysis (DSC). These three optimized NADES will further apply in three different applications: i) as green solvents to obtain "ready-to-use extracts" rich in phenolic compounds from an important residue from the brewing industry: the spent hops; ii) as plasticizers for the production of biofilms for covering and extending the shelf life of papaya fruits; and iii) for stabilizing, retaining and releasing food-grade flavors. It is believed that this research can provide important information about the synthesis, characterization, and application of NADES as an economical, sustainable, and environmentally friendly alternative materials for the replacement of traditional organic solvents in industrial processes. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

UALEMA, NELIO JACINTO MANUEL; DOS SANTOS, LUCELY NOGUEIRA; BOGUSZ, STANISLAU; FERREIRA, NELSON ROSA. From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis. FOODS, v. 13, n. 18, p. 25-pg., 2024-09-01. (22/03229-8)

ALMEIDA, FLAVIA SOUZA; DIAS, FERNANDA FURLAN GONCALVES; FORD, MATTHEW WILLIAM; BOGUSZ JUNIOR, STANISLAU; SATO, ANA CARLA KAWAZOE; BELL, JULIANA MARIA LEITE NOBREGA DE MOURA. Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes. CURRENT RESEARCH IN FOOD SCIENCE, v. 9, p. 12-pg., 2024-01-01. (18/21987-1, 22/03229-8)

AMORIM, ISABELLY SILVA; AMORIM, DANYELLY SILVA; GODOY, HELENA TEIXEIRA; MARIUTTI, LILIAN REGINA BARROS; CHISTE, RENAN CAMPOS; PENA, ROSINELSON DA SILVA; BOGUSZ JUNIOR, STANISLAU; CHIM, JOSIANE FREITAS. Amazonian palm tree fruits: From nutritional value to diversity of new food products. HELIYON, v. 10, n. 2, p. 17-pg., 2024-01-30. (22/03229-8)

BERTOLO, MIRELLA R. V.; BOGUSZ JUNIOR, STANISLAU; MITCHELL, ALYSON E.. Green Strategies for Recovery of Bioactive Phenolic Compounds from Agro-Industrial Wastes (Pomegranate Peels, Almond Hulls, and Elderberry Pomace) Using Natural Deep Eutectic Solvents. ACS FOOD SCIENCE & TECHNOLOGY, v. 3, n. 12, p. 13-pg., 2023-11-17. (22/04977-8, 19/18748-8, 22/03229-8)

BERTOLO, MIRELLA ROMANELLI VICENTE; DE OLIVEIRA FILHO, JOSEMAR GONCALVES; LAMONICA, GIOVANA CONTARELLI; BEZERRA, CARMEN CRIS DE OLIVEIRA NOBRE; MARTINS, VIRGINIA DA CONCEICAO AMARO; FERREIRA, MARCOS DAVID; PLEPIS, ANA MARIA DE GUZZI; BOGUSZ JUNIOR, STANISLAU. Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings. Food Chemistry, v. 471, p. 15-pg., 2025-01-06. (18/24612-9, 22/03229-8)

PROCOPIO, FERNANDA RAMALHO; BREXO, RAMON PERES; VITOLANO, LUIS EDUARDO SOUSA; MARTINS, MARIA EDUARDA DA MATA; ASTOLFO, MARIA EDUARDA DE ALMEIDA; BOGUSZ JUNIOR, STANISLAU; FERREIRA, MARCOS DAVID. Development of essential oils inclusion complexes: a nanotechnology approach with enhanced thermal and light stability. DISCOVER NANO, v. 19, n. 1, p. 15-pg., 2024-12-08. (23/17653-9, 22/03229-8, 23/14371-2, 22/10686-6)