Process based on ionic liquids can be applied in the manufacture of foods and dermocosmetics with stability of up to one year
Unicamp researchers have developed a new process for producing long-acting emulsifiers. In addition to keeping emulsions stable, emulsifiers made from vegetable oils have antimicrobial action and add nutritional value to the product, incorporating a B vitamin important for the brain, choline.
Emulsifiers based on ionic liquids have been laboratory tested under extreme conditions. The study was conducted by researchers from the Faculty of Food Engineering (FEA) Antonio José de Almeida Meirelles, Ariel Antonio Campos Toledo Hijo, Rosiane Lopes da Cunha and Aureliano Agostino Dias Meirelles. They obtained results with high kinetic stability, that is, intact emulsions, without phase separation, for up to one year of storage, using low concentrations of the additive.
“The application of ionic liquids in the food industry is very new and we have found optimal conditions to obtain a product that is easy to synthesize and simple to mix, which can be used in common industry processes with several advantages. They are powerful emulsifiers, in acceptable concentrations, which legislation already establishes. And they are antimicrobial, therefore not requiring additives of this nature, says Toledo Hijo.
The technology had its patent deposited at INPI (National Institute of Industrial Property) carried out by the Unicamp Innovation Agency (Inova) and is already part of the University's Patent and Software Portfolio. It is therefore available for licensing startups and companies interested in continuing to manufacture new products, or for direct application in their production lines.
Search results
Ionic liquids are salts with a melting point below 100 °C. Some turn into liquids at room temperature. In industry, they are considered green solvents, as they reduce the risk of environmental contamination, given their low volatility.
The Unicamp researchers were studying the physical-chemical conditions of the liquid crystals formed by these salts when they came across an unexpected result: the emulsifying capacity of these liquids favored the combination of two immiscible substances, such as water and oil, with unusual stability. From this, they decided to study the applications of ionic liquids in the production of base emulsions for foods.
In general, emulsions do not form spontaneously. It is common for mixtures to destabilize and return to their original state over time, with phase separation, resulting in an unpleasant appearance, in addition to affecting the shelf life of emulsified products. To increase stability, the industry usually uses emulsifying agents that guarantee greater durability to the product. Some of the examples of emulsions are mayonnaise, margarine, butter, ice creams, creams, lotions and ointments.
In the research it was observed that, in addition to keeping the emulsions intact, the products also did not present contamination by microorganisms, such as fungi. The researchers purposely applied some microorganisms to samples and observed that their count reduced over time, indicating an inhibitory action.
Why use ionic liquids
The search for new applications for ionic liquids aims at sustainability and the reduction of additives, based on green chemistry and the trend towards clean labels (clean label). The proposed formulations are derived from natural products - long-chain fatty acids present in vegetable oils - and have a low environmental impact, saving on the use of other additives, such as preservatives.
“One possibility for the production of ionic liquids that we propose is the combination of fatty acids with ethanolamines. Another, even more interesting, is the adoption of choline. In addition to their emulsifying power, these compounds create a defense for the product, delaying microbial contamination, and also have a natural appeal”, says professor, researcher and dean of Unicamp Antonio José de Almeida Meirelles.
Choline also adds nutritional value to the product. Known for being one of the B complex vitamins that act in the production and synthesis of neurotransmitters responsible for memory, it can be combined with other fatty acids, such as omegas, which are also associated with health benefits, such as the prevention of cardiovascular diseases.
A large number of products that we consume on a daily basis use emulsifiers in their composition. In addition to the food industry, ionic liquids can have applications in bioproducts that contain emulsions as a base or as adjuvants in the cosmetic, pharmaceutical and agricultural industries. The application of the technology depends on new studies on an industrial scale, but, according to the researchers, it could easily be integrated into companies that already manufacture emulsified products, or that work with refining vegetable oil to obtain fatty acids and derivatives, or even in the production of emulsifying and preservative ingredients.
original article published on the Unicamp Innovation Agency website.
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