000130884 001__ 130884 000130884 005__ 20240201151019.0 000130884 0247_ $$2doi$$a10.1016/j.foodchem.2020.127717 000130884 0248_ $$2sideral$$a119829 000130884 037__ $$aART-2021-119829 000130884 041__ $$aeng 000130884 100__ $$0(orcid)0000-0003-3641-1568$$aBergua, F.$$uUniversidad de Zaragoza 000130884 245__ $$aStructure and properties of two glucose-based deep eutectic systems 000130884 260__ $$c2021 000130884 5060_ $$aAccess copy available to the general public$$fUnrestricted 000130884 5203_ $$aContinued industrialization and increasing environmental problems have highlighted the need to research new eco-friendly solvents, also known as deep eutectic solvents (DESs). To implement these solvents in industrial processes, the knowledge of their molecular organization and thermophysical properties must be enhanced. In this work, two DESs have been characterized: d-glucose:choline chloride:water (GCH) and d-glucose:citric acid:water (GCiH). NMR techniques were used to analyse both the supramolecular structure and the role of water and to calculate the diffusion coefficients. Moreover, seven thermophysical properties at several temperatures were evaluated. As a second aim, the solubility of quercetin was determined. NMR studies showed a stronger supramolecular structure of GCH and a high ratio of ß-glucose in both DESs. Based on the thermophysical results, the solvent with choline chloride had the most compact fluid structure. Finally, the solubility of quercetin in the DESs was higher than in water, especially for GCH. 000130884 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000130884 590__ $$a9.231$$b2021 000130884 591__ $$aCHEMISTRY, APPLIED$$b6 / 72 = 0.083$$c2021$$dQ1$$eT1 000130884 591__ $$aNUTRITION & DIETETICS$$b6 / 90 = 0.067$$c2021$$dQ1$$eT1 000130884 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 144 = 0.056$$c2021$$dQ1$$eT1 000130884 592__ $$a1.489$$b2021 000130884 593__ $$aFood Science$$c2021$$dQ1 000130884 593__ $$aAnalytical Chemistry$$c2021$$dQ1 000130884 594__ $$a13.1$$b2021 000130884 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000130884 700__ $$0(orcid)0000-0001-8355-2289$$aDelso, I.$$uUniversidad de Zaragoza 000130884 700__ $$0(orcid)0000-0002-8354-7436$$aMuñoz-Embid, J.$$uUniversidad de Zaragoza 000130884 700__ $$0(orcid)0000-0003-3632-6822$$aLafuente, C.$$uUniversidad de Zaragoza 000130884 700__ $$0(orcid)0000-0003-1810-9488$$aArtal, M.$$uUniversidad de Zaragoza 000130884 7102_ $$12013$$2765$$aUniversidad de Zaragoza$$bDpto. Química Orgánica$$cÁrea Química Orgánica 000130884 7102_ $$12012$$2755$$aUniversidad de Zaragoza$$bDpto. Química Física$$cÁrea Química Física 000130884 773__ $$g336 (2021), 127717 [10 pp]$$pFood chem.$$tFood Chemistry$$x0308-8146 000130884 8564_ $$s697868$$uhttps://zaguan.unizar.es/record/130884/files/texto_completo.pdf$$yPostprint 000130884 8564_ $$s1388085$$uhttps://zaguan.unizar.es/record/130884/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000130884 909CO $$ooai:zaguan.unizar.es:130884$$particulos$$pdriver 000130884 951__ $$a2024-02-01-14:38:02 000130884 980__ $$aARTICLE