Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products

Author(s)

Hijo, Ariel A. C. Toledo ; Silva, Eric Keven ; Meirelles, Aureliano A. D. ; Cunha, Rosiane L. ; Meirelles, Antonio J. A.

• Document type: Journal article
• Source: SUSTAINABLE FOOD TECHNOLOGY; v. 1, n. 2, p. 5-pg., 2023-03-23.

Abstract

We present a strategy to encapsulate bioactive compounds using novel encapsulation agents in the ionic liquid form combining naturally derived functional compounds, such as choline and fatty acids, as exemplified by the resultant emulsion with high encapsulation efficiency (78%) of eucalyptol from rosemary essential oil and high emulsion stability (>1 month). (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
• FAPESP's process: 19/18608-1 - Development and application of ionic liquids derived from bioactive and natural compounds as functional additives and nutraceuticals for the food industry
• Grantee: Ariel Antonio Campos Toledo Hijo
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 22/04614-2 - Digestion simulation of ionic liquid-based systems for the development of functional food additives
• Grantee: Ariel Antonio Campos Toledo Hijo
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants