Can ionic liquid solvents be applied in the food industry?

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dc.contributor.authorMartins, Paula Larangeira Garcia [UNIFESP]
dc.contributor.authorBraga, Anna Rafaela Cavalcante [UNIFESP]
dc.contributor.authorRosso, Veridiana Vera de [UNIFESP]
dc.date.accessioned2019-08-19T11:50:11Z
dc.date.available2019-08-19T11:50:11Z
dc.date.issued2017
dc.description.abstractBackground: 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.en
dc.description.affiliationUniv Fed São Paulo, UNIFESP, Dept Biociencias, São Paulo, SP, Brazil
dc.description.affiliationIFSP, Campus Registro, São Paulo, SP, Brazil
dc.description.affiliationUnifespUniv Fed São Paulo, UNIFESP, Dept Biociencias, São Paulo, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt
dc.description.sponsorshipIDFAPESP: 2016/18910-1pt
dc.format.extent117-124
dc.identifierhttps://dx.doi.org/10.1016/j.tifs.2017.06.002
dc.identifier.citationTrends In Food Science & Technology. London, v. 66, p. 117-124, 2017.
dc.identifier.doi10.1016/j.tifs.2017.06.002
dc.identifier.issn0924-2244
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/51486
dc.identifier.wosWOS:000405763100011
dc.language.isoeng
dc.publisherElsevier Science London
dc.rightsAcesso restrito
dc.subjectGreen solventen
dc.subjectBioactive compoundsen
dc.subjectIngredienten
dc.subjectToxicityen
dc.subjectImidazolium saltsen
dc.titleCan ionic liquid solvents be applied in the food industry?en
dc.typeRevisão
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