000095536 001__ 95536
000095536 005__ 20220120225833.0
000095536 0247_ $$2doi$$a10.1016/j.foodchem.2019.125610
000095536 0248_ $$2sideral$$a114706
000095536 037__ $$aART-2020-114706
000095536 041__ $$aeng
000095536 100__ $$aLópez, Noelia
000095536 245__ $$aCharacterization of xylitol or citric acid: choline chloride: water mixtures: Structure, thermophysical properties, and quercetin solubility
000095536 260__ $$c2020
000095536 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095536 5203_ $$aThe industrial implementation of new eco-friendly solvents has highlighted the need to analyse both the structures and thermophysical properties of these solvents. Here, two deep eutectic solvents (DESs) used in the agro-food field were studied: xylitol:choline chloride:water (1:2:3 M ratio), XoCH, and citric acid:choline chloride:water (1:1:6 M ratio), CiCH. The H-bond network between the components of each DES was evaluated and the diffusion coefficients at 298.15 K were calculated using NMR spectroscopy. In addition, seven thermophysical properties were determined from 278.15 to 338.15 K. Also, the solubility of quercetin in water and in the two eutectic mixtures was measured and the interactions between components were studied. NMR experiments revealed the presence of water within the supramolecular structure of XoCH, but CiCH is a “DES-in-water” solution. Based on the results, XoCH is the most compact mixture. Finally, quercetin was remarkably more soluble in the studied DESs than in pure water.
000095536 536__ $$9info:eu-repo/grantAgreement/ES/DGA/E31-17R
000095536 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000095536 590__ $$a7.514$$b2020
000095536 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1
000095536 591__ $$aNUTRITION & DIETETICS$$b6 / 88 = 0.068$$c2020$$dQ1$$eT1
000095536 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 144 = 0.049$$c2020$$dQ1$$eT1
000095536 592__ $$a1.772$$b2020
000095536 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000095536 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000095536 593__ $$aFood Science$$c2020$$dQ1
000095536 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000095536 700__ $$0(orcid)0000-0001-8355-2289$$aDelso, Ignacio
000095536 700__ $$aMatute, David
000095536 700__ $$0(orcid)0000-0003-3632-6822$$aLafuente, Carlos$$uUniversidad de Zaragoza
000095536 700__ $$0(orcid)0000-0003-1810-9488$$aArtal, Manuela$$uUniversidad de Zaragoza
000095536 7102_ $$12012$$2755$$aUniversidad de Zaragoza$$bDpto. Química Física$$cÁrea Química Física
000095536 773__ $$g306 (2020), 125610 [9 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000095536 85641 $$uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85072786876&doi=10.1016%2fj.foodchem.2019.125610&partnerID=40&md5=046782fe05bfd833be6697f54e19a117$$zTexto completo de la revista
000095536 8564_ $$s488262$$uhttps://zaguan.unizar.es/record/95536/files/texto_completo.pdf$$yPostprint
000095536 8564_ $$s284282$$uhttps://zaguan.unizar.es/record/95536/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000095536 909CO $$ooai:zaguan.unizar.es:95536$$particulos$$pdriver
000095536 951__ $$a2022-01-20-22:56:17
000095536 980__ $$aARTICLE