Tecnologia de líquidos iônicos como plataforma de soluções para as indústrias de alimentos, fármacos e cosméticos

Author(s)

Ariel Antonio Campos Toledo Hijo

• Document type: Doctoral Thesis
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2021-02-01

Examining board members

Antonio José de Almeida Meirelles; Carolina Siqueira Franco Picone; Ana Paula Badan Ribeiro; Pedro de Alcântara Pessôa Filho; Ranyere Lucena de Souza

• Advisor: Guilherme José Maximo; Antonio José de Almeida Meirelles

Abstract

Ionic liquids (ILs) derived from fatty acids (FAs) have been considered as promising compounds and attracted the interest of the industry and the academic community for their unique physical properties, functionality, and low cost. The use of bioactive compounds obtained from natural sources to produce ILs opens new perspectives on application in the food, pharmaceutical and cosmetic industries. The present work had three main objectives. The first was to study the synthesis of ILs obtained from natural sources. The second focused on understanding the physical properties and phase equilibrium of pure ILs and systems containing water and oil. This step also comprised the in vivo toxicological evaluation of ILs. The third was to evaluate the application of ILs as potential emulsifiers and nutraceutical composition with improved aqueous solubility and potential higher bioavailability. Choline (Ch), diethanolamine (DEA), phosphoethanolamine (PEA) and FAs obtained from vegetable oils, including omega 9 FA, were used for the synthesis of ILs. Melting temperatures and enthalpies, phase equilibrium, liquid crystal profile, solubility, crystallinity, interfacial tension and rheological properties of ILs and systems containing ILs were determined. Such characterization was used as a basis to evaluate the application of ILs as emulsifiers in the development of O/W emulsions, to increase the solubility of PEA and to obtain new polymorphic structures. ILs derived from DEA and FAs, and from Ch and FAs are technologically viable for industrial applications, as they showed, for instance, high potential as new emulsifiers and antimicrobial preservatives at low concentrations in the same formulation (synergetic applications). The use of these ILs as emulsifiers led to obtain highly stable O/W emulsions with kinetic stability of up to one year of storage, and encapsulation of bioactive compound from essential oil. This group of ILs showed high antimicrobial preservative capacity against bacterial and fungal strains, while acting as emulsifiers. ILs derived from DEA and FAs showed no toxicity after in vivo toxicological evaluation, according to lipid peroxidation of plasma, liver and kidneys. PEA was evaluated as cation or anion precursor for the synthesis of multifunctional nutraceutical-ILs with improved physical properties and potential immunological value. New ILs derived from PEA with high aqueous solubility and potential higher bioavailability have been synthesized and characterized and have high application potential in the food supplement industry. In addition, new polymorphic structures of PEA with potential nutraceutical use were discovered in this thesis. The results obtained represent an advance in the field of ILs and food, considering the growing demand and scarcity of works in the literature related to their toxicity and application in the food industry. In this work, ILs derived from natural source and bioactive compounds were produced and validated as new emulsifiers, preservatives or nutraceutical compositions for the food, pharmaceutical and cosmetic industries (AU)

• FAPESP's process: 16/24461-5 - Synthesis, characterization and application of ionic liquids by using fatty acids, choline and phosphoethanolamine in the food and biopharmaceuticals industries
• Grantee: Ariel Antonio Campos Toledo Hijo
• Support Opportunities: Scholarships in Brazil - Doctorate