In this paper, natural deep eutectic solvents (NADESs) with lactic acid, glycine, ammonium acetate, sodium acetate, and choline chloride were prepared with and without the addition of water. NADES formation was evaluated using FTIR and Raman, where hydrogen bonds were identified between the hydroxyl group of lactic acid and the amino and carboxyl groups of glycine. Acetate and ammonium ions were also identified as forming bonds with lactic acid. The addition of water did not cause changes in the vibrational modes of the FTIR and Raman spectra but contributed to a reduction in NADES viscosity and density. Viscosity ranged from 0.335 to 0.017 Pa s−1, and density ranged from 1.159 to 0.785 g mL−1. The best results for the extraction of phenolic compounds from pitaya (dragon fruit) were achieved with an organic solvent (450. 41 mg 100 g−1 dry bases-db) in comparison to NADESs lactic acid:glycine (193.18 mg 100 g−1 db) and lactic acid:ammonium acetate (186.08 mg 100 g−1 db). The antioxidant activity of the extracts obtained with the NADESs was not statistically different from that of the extract obtained with organic solvents.
Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.
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