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The aim of this work was to develop a simple and easy-to-apply model to predict the pH values of deep eutectic solvents (DESs) over a wide range of pH values that can be used in daily work. For this purpose, the pH values of 38 different DESs were measured (ranging from 0.36 to 9.31) and mathematically interpreted. To develop mathematical models, DESs were first numerically described using σ profiles generated with the COSMOtherm software. After the DESs’ description, the following models were used: (i) multiple linear regression (MLR), (ii) piecewise linear regression (PLR), and (iii) artificial neural networks (ANNs) to link the experimental values with the descriptors. Both PLR and ANN were found to be applicable to predict the pH values of DESs with a very high goodness of fit (R2independent validation > 0.8600). Due to the good mathematical correlation of the experimental and predicted values, the σ profile generated with COSMOtherm could be used as a DES molecular descriptor for the prediction of their pH values.

Tracking osmolyte patterns in biological contexts can help design novel multicomponent deep eutectic systems, which mimic the nuanced microenvironment of biomacromolecules operating within these biological contexts.

Nicotinamide adenine dinucleotide (NAD) coenzyme is a vital part of numerous enzymatic reactions that are involved in all major biological processes from energy metabolism to cell survival. Accordingly, it is...

The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31057 i br. III 46009]

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The most important and commonly used process for biodiesel synthesis is transesterification. The main by-product of biodiesel synthesis by transesterification is glycerol, which must be removed from the final product. Recently, deep eutectic solvent (DES) assisted extraction has been shown to be an effective and sustainable method for biodiesel purification. In this study, biodiesel was produced by lipase-catalysed transesterification from sunflower oil and methanol. A total of 12 different eutectic solvents were prepared and their physical properties were determined. Mathematical models were used to define which physical and chemical properties of DES and to what extent affect the efficiency of extraction of glycerol from the biodiesel. After initial screening, cholinium-based DES with ethylene glycol as hydrogen bond donor was selected and used for optimization of extraction process conditions performed in a microsystem. To determine the optimal process conditions (temperature, biodiesel:DES volume ratio, residence time), the experimental three-level-three-factor Box-Behnken experimental design was used. In the end, a combination of a mathematical model and experimental results was used to estimate how many micro-extractors are necessary for the complete removal of glycerol.