Tunable naturally-derived oligomeric ionic liquids: phase behavior and liquid crystal profile

Synergetic Application of Ionic Liquids as New Naturally based Antimicrobial Preservatives and Emulsifiers

“…These demands are still latent due to the lack of established alternatives to substitute nonsustainable agrochemicals, traditional emulsifiers, and preservatives with limited use and/or additives derived from nonsustainable products. The development of new additives in the form of ionic liquids (ILs, defined as salts that melt below 100 °C1 ) could be an alternative solution to such a challenge, since they can be obtained from natural bioactive compounds (e.g., fatty acids and choline 2 ). IL technology also allows the adjustment and improvement of the required physical properties for an application of interest.…”

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

“…The ILs were obtained through acid-base reaction 14,18 The encapsulation of eucalyptol was performed through an emulsification process in two steps. 1% of IL (concentration based on Brazilian food legislation 19 ) was dissolved in the aqueous phase, and then 1% of rosemary EO containing eucalyptol was gradually added as first step by using Ultra Turrax (U).…”

“…The ILs were obtained through an acid–base reaction 14,18 (NMR and IR spectra, SM) and named diethanolammonium stearate ([H 2 EA][C 18 OO]), diethanolammonium oleate ([H 2 EA][C 18:1 OO]) and cholinium stearate ([Ch][C 18 OO]). H 2 EA-based ILs were synthesized by a neat reaction, affording a white solid and gel-like compound for stearate- and oleate-based ILs, respectively.…”

“…Alkanolamines, such as diethanolamine (H 2 EA, pKa = 8.96), are naturally found in phospholipid biological membranes. In this rst study, envisioning potential naturally derived encapsulation agents, traditional ionic sources, such as Ch hydroxide and FAs, and a validated straightforward synthesis reaction [14][15][16] were used to evaluate a direct IL application. However, to make this technology feasible for the food industry, food-grade sources, such as Ch-and FA-based salts, could be considered as alternative ionic sources to prepare such ILs, which could be veried by further investigation.…”