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)