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Development and application of ionic liquids derived from bioactive and natural compounds as functional additives and nutraceuticals for the food industry

Grant number: 19/18608-1
Support Opportunities:Scholarships in Brazil - Post-Doctoral
Effective date (Start): March 01, 2021
Effective date (End): February 28, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
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 research grant:14/21252-0 - Equilibrium and production processes of biofuels and bioproducts, AP.TEM
Associated scholarship(s):22/04614-2 - Digestion simulation of ionic liquid-based systems for the development of functional food additives, BE.EP.PD


In the last decade, conscious food consumption has revolutionized the food industry. Thus, healthy products from natural sources have gained market over traditional products and represent the trend of the food and beverage market in Brazil and worldwide. One of the major challenges facing the food industry nowadays is providing additives and offering products that fit the concepts of naturalness and functionality and promote health, safety, sustainability and well-being. These demands are still latent due to the lack of established alternatives to substitute hazardous agrochemicals, traditional emulsifiers and preservatives with limited use and additives derived from toxic products or without any nutritional appeal. The development of functional additives or ingredients in the Ionic Liquid (IL) form from natural bioactive compounds could be a technological solution to one of the food industry's greatest challenges, since they can preserve and combine the functional properties of their bioactive precursors to produce safe products with high nutritional value, and enable the adjustment and improvement of their physical and bioactive properties for an application of interest. Therefore, the main objective of this project is to develop and apply ILs as new dual functional emulsifiers and antimicrobial preservatives for the food industry, obtained from bioactive compounds of commercial interest, in order to enable new safe and sustainable additives with nutritional appeal, and to develop new nutraceuticals in the IL form in order to obtain new functional compounds with higher bioavailability. (AU)

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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)
FARIAS, FABIANE O.; HIJO, ARIEL A. C. TOLEDO; MUSSAGY, CASSAMO U.; FERREIRA, RAMON S. B.; SANTOS-EBINUMA, VALERIA C.; BATISTA, EDUARDO A. C.; MEIRELLES, ANTONIO J. A.. Exploring the potential of naturally-derived ionic liquids for sustainable vegetable oil deacidification. FOOD AND BIOPRODUCTS PROCESSING, v. 141, p. 10-pg., . (21/04178-5, 14/21252-0, 19/15493-9, 20/08655-0, 19/18608-1, 22/04614-2)
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., . (22/04614-2, 09/54137-1, 14/21252-0, 11/06083-0, 16/24461-5, 19/18608-1)
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., . (14/21252-0, 22/04614-2, 19/18608-1, 16/24461-5)
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, . (16/08566-1, 16/24461-5, 14/21252-0, 12/05027-1, 19/18608-1)
HIJO, ARIEL A. C. TOLEDO; ALVES, CLAUDINEI; FARIAS, FABIANE O.; PEIXOTO, VINICIUS S.; MEIRELLES, ANTONIO J. A.; SANTOS, GUSTAVO H. F.; MAXIMO, GUILHERME J.. Ionic liquids and deep eutectic solvents as sustainable alternatives for efficient extraction of phenolic compounds from mate leaves. Food Research International, v. 157, p. 8-pg., . (19/18608-1, 21/04178-5, 14/21252-0)
FERREIRA, MARCELA C.; TOLEDO HIJO, ARIEL A. C.; FARIAS, FABIANE O.; BATISTA, EDUARDO A. C.; MAXIMO, GUILHERME J.; MEIRELLES, ANTONIO J. A.. In search of sustainable alternatives for vegetable oils deacidification using oligomeric ionic liquid approach. Fluid Phase Equilibria, v. 555, p. 8-pg., . (21/04178-5, 16/08566-1, 14/21252-0, 17/21607-1, 19/18608-1)

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