Synthesis, characterization and application of ionic liquids by using fatty acids, choline and phosphoethanolamine in the food and biopharmaceuticals industries

• Grant number: 16/24461-5
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: May 01, 2017
• End date: January 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Antonio José de Almeida Meirelles
• Grantee: Ariel Antonio Campos Toledo Hijo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 18/03817-1 - Synthesis and characterization of ionic liquids derived from fatty acids and phosphoethanolamine and their application in the food and biopharmaceutical industries, BE.EP.DR

Abstract

Ionic liquids (ILs) based on fatty acids (FAs) and choline (Ch) have been considered as promising compounds and attracted the interest of the industry and the academic community due to their unique properties, low cost and easy preparation. Their interesting properties as well as their sustainable appeal, and possibly low or non-toxicity due to the natural origin of their precursors, open new perspectives of applications in bioprocesses, in the development of bioproducts, or even in food processing. The present work is focused on three main objectives. The first is aimed at studying the synthesis of 20 ILs obtained from natural sources. The second is focused on the understanding of the thermodynamic and physical properties of ILs and their mixtures with water and vegetable oils. This step also comprises the toxicological assessment (in vivo) of ILs. The third is focused on the evaluation of the application of ILs as surfactants in the development of emulsions and in the increase of the solubility of bioactive compounds. Ch, diethanolamine, monoethanolamine, phosphoethanolamine and FAs obtained from vegetable oils, including omega 6 and omega 9 will be used for the synthesis of ILs, being novel in some cases. The melting temperatures and enthalpies, liquid crystal forming ability, critical micellar concentration, interfacial tension and rheology of ILs will be determined. Such characterization will be the base of the study of the application of ILs as surfactants in the development of W/O and/or O/W emulsions and in the increasing of the solubility of phosphoethanolamine in oily solutions. It is expected in this work the obtainment of new additives formulated by using natural compounds and bioactives with pharmacological potential, low toxicity and interesting physical properties for possible applications in the food and biopharmaceutical industries. (AU)

Scientific publications

(7)

(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)

BARROS, HELENA D. F. Q.; MAXIMO, GUILHERME J.; CAZARIN, CINTHIA B. B.; PEREIRA, JORGE F. B.; MAROSTICA JUNIOR, MARIO R.. Subacute toxicity assessment of biobased ionic liquids in rats. Food Research International, v. 134, AUG 2020. (14/21252-0, 16/08566-1, 16/24461-5, 17/04231-8, 14/16424-7)

HIJO, ARIEL A. C. TOLEDO; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; FONSECA, FELIPE H. S.; CARDOSO, LISANDRO P.; PEREIRA, JORGE F. B.; COSTA, MARIANA C.; BATISTA, EDUARDO A. C.; MEIRELLES, ANTONIO J. A.. Phase equilibrium and physical properties of biobased ionic liquid mixtures. Physical Chemistry Chemical Physics, v. 20, n. 9, p. 6469-6479, MAR 7 2018. (16/08566-1, 16/24461-5, 14/16424-7, 12/05027-1, 14/03992-7, 14/21252-0)

HIJO, ARIEL A. C. TOLEDO; SILVA, ERIC KEVEN; CRISTIANINI, MARCELO; MEIRELLES, ANTONIO J. A.. High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 84, p. 8-pg., 2023-02-16. (14/21252-0, 22/04614-2, 19/18608-1, 16/24461-5)

HIJO, ARIEL A. C. TOLEDO; MEIRELLES, AURELIANO A. D.; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; CRISTIANINI, MARCELO; LEITE, THIAGO S. .; PEREIRA, JORGE F. B.; MEIRELLES, ANTONIO J. A.. Synergetic Application of Ionic Liquids as New Naturally based Antimicrobial Preservatives and Emulsifiers. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 10, n. 46, p. 8-pg., 2022-11-07. (22/04614-2, 09/54137-1, 14/21252-0, 11/06083-0, 16/24461-5, 19/18608-1)

HIJO, ARIEL A. C. TOLEDO; MEIRELLES, AURELIANO A. D.; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; MEIRELLES, ANTONIO J. A.. Unraveling the emulsifying activity of bio-based ionic liquids in the formation and stabilization of oil-in-water emulsions. JOURNAL OF MOLECULAR LIQUIDS, v. 399, p. 11-pg., 2024-03-15. (16/24461-5, 11/06083-0, 22/04614-2, 19/18608-1, 19/27354-3, 09/54137-1, 14/21252-0)

HIJO, ARIEL A. C. TOLEDO; PEREIRA, ERICSEM; MAGALHAES, ANA M. S.; MAXIMO, GUILHERME J.; COSTA, MARIANA C.; PEREIRA, JORGE F. B.; MEIRELLES, ANTONIO J. A.. Tunable naturally-derived oligomeric ionic liquids: phase behavior and liquid crystal profile. Fluid Phase Equilibria, v. 548, NOV 15 2021. (16/08566-1, 16/24461-5, 14/21252-0, 12/05027-1, 19/18608-1)

HIJO, ARIEL A. C. TOLEDO; SILVA, ERIC KEVEN; MEIRELLES, AURELIANO A. D.; CUNHA, ROSIANE L.; MEIRELLES, ANTONIO J. A.. Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products. SUSTAINABLE FOOD TECHNOLOGY, v. 1, n. 2, p. 5-pg., 2023-03-23. (16/24461-5, 19/18608-1, 22/04614-2, 14/21252-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

HIJO, Ariel Antonio Campos Toledo. Tecnologia de líquidos iônicos como plataforma de soluções para as indústrias de alimentos, fármacos e cosméticos. 2021. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.