Can ionic liquid solvents be applied in the food industry?

Can ionic liquid solvents be applied in the food industry?

Author Garcia Martins, Paula Larangeira Autor UNIFESP Google Scholar
Braga, Anna Rafaela Autor UNIFESP Google Scholar
de Rosso, Veridiana Vera Autor UNIFESP Google Scholar
Abstract Background: Currently, increased attention is drawn to replacing volatile organic solvents used for extraction with ionic liquids (ILs). ILs are organic salts consisting entirely of ions, having melting points below 100 degrees C and being a promising alternative to traditional volatile organic solvents from both environmental and technological perspectives. Scope and approach: Despite being extensively researched, ILs have not yet been evaluated as ecofriendly solvents for the food industry, which is the aim of the present work. Based on literature data on the use of ILs as extractants and their toxicities and biological activities, we conclude that their utilization as food industry solvents is a promising research area due to the possibility of solvent recycling. Key Findings and Conclusions: Despite the lack of information on the toxicity of food products contaminated by residual ILs, low doses of ILs in animal and in vitro tests resulted in no cell damage. Thus, new applications of ILs in the food industry are possible, addressing the limitations and needs of each process. (C) 2017 Elsevier Ltd. All rights reserved.
Keywords Green solvent
Bioactive compounds
Imidazolium salts
Language English
Sponsor Brazilian Foundation FAPESP (Fundação de Amparo a Pesquisa do Estado de São Paulo)
Grant number FAPESP: 2016/18910-1
Date 2017
Published in Trends In Food Science & Technology. London, v. 66, p. 117-124, 2017.
ISSN 0924-2244 (Sherpa/Romeo, impact factor)
Publisher Elsevier Science London
Extent 117-124
Access rights Closed access
Type Revisão
Web of Science ID WOS:000405763100011

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