Structure and properties of two glucose-based deep eutectic systems

Bergua, Fernando, Delso, Ignacio ORCID: https://orcid.org/0000-0001-8355-2289, Muñoz-Embid, José, Lafuente, Carlos and Artal, Manuela (2021) Structure and properties of two glucose-based deep eutectic systems. Food Chemistry, 336. ISSN 0308-8146

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Abstract

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 β-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.

Item Type:	Article
Additional Information:	Acknowledgements: The authors are thankful for the financial support received from Gobierno de Aragón and Fondo Social Europeo (E-54) “Construyendo Europa desde Aragón”.
Uncontrolled Keywords:	choline chloride,citric acid,glucose,quercetin,solubility,thermophysical properties,analytical chemistry,food science ,/dk/atira/pure/subjectarea/asjc/1600/1602
Faculty \ School:	Faculty of Science > School of Pharmacy
Related URLs:	http://www.scopus.com/inward/record.url?...
Depositing User:	LivePure Connector
Date Deposited:	26 Jul 2022 13:30
Last Modified:	22 Oct 2022 18:33
URI:	https://ueaeprints.uea.ac.uk/id/eprint/86881
DOI:	10.1016/j.foodchem.2020.127717

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