Structure and properties of two glucose-based deep eutectic systems
Bergua, F. (Universidad de Zaragoza) ; Delso, I. (Universidad de Zaragoza) ; Muñoz-Embid, J. (Universidad de Zaragoza) ; Lafuente, C. (Universidad de Zaragoza) ; Artal, M. (Universidad de Zaragoza)
Resumen: Continued 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.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2020.127717
Año: 2021
Publicado en: Food Chemistry 336 (2021), 127717 [10 pp]
ISSN: 0308-8146
Factor impacto JCR: 9.231 (2021)
Categ. JCR: CHEMISTRY, APPLIED rank: 6 / 72 = 0.083 (2021) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 6 / 90 = 0.067 (2021) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 144 = 0.056 (2021) - Q1 - T1
Factor impacto CITESCORE: 13.1 - Medicine (Q1) - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.489 - Food Science (Q1) - Analytical Chemistry (Q1)
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Orgánica (Dpto. Química Orgánica)
Área (Departamento): Área Química Física (Dpto. Química Física)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2024-02-01-14:38:02)
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Idioma: Inglés
DOI: 10.1016/j.foodchem.2020.127717
Año: 2021
Publicado en: Food Chemistry 336 (2021), 127717 [10 pp]
ISSN: 0308-8146
Factor impacto JCR: 9.231 (2021)
Categ. JCR: CHEMISTRY, APPLIED rank: 6 / 72 = 0.083 (2021) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 6 / 90 = 0.067 (2021) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 144 = 0.056 (2021) - Q1 - T1
Factor impacto CITESCORE: 13.1 - Medicine (Q1) - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.489 - Food Science (Q1) - Analytical Chemistry (Q1)
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Orgánica (Dpto. Química Orgánica)
Área (Departamento): Área Química Física (Dpto. Química Física)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-02-01-14:38:02)
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Articles > Artículos por área > Química Orgánica
Articles > Artículos por área > Química Física
Record created 2024-02-01, last modified 2024-02-01