Issue 2, 2023
From the journal:

Sustainable Food Technology

Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products†

Ariel A. C. Toledo Hijo, ORCID logo *a   Eric Keven Silva,a   Aureliano A. D. Meirelles,a   Rosiane L. Cunha ORCID logo a  and  Antonio J. A. Meirellesa  

* Corresponding authors

a School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, Campinas, São Paulo, Brazil
E-mail: arieltoledohijo@gmail.com, hijo@unicamp.br

Abstract

We present a strategy to encapsulate bioactive compounds using novel encapsulation agents in the ionic liquid form combining naturally derived functional compounds, such as choline and fatty acids, as exemplified by the resultant emulsion with high encapsulation efficiency (78%) of eucalyptol from rosemary essential oil and high emulsion stability (>1 month).

Graphical abstract: Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products

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Article information

DOI
https://doi.org/10.1039/D2FB00054G
Article type
Communication
Submitted
18 Dec 2022
Accepted
03 Feb 2023
First published
09 Feb 2023
This article is Open Access
Creative Commons BY-NC license

Sustainable Food Technol., 2023,1, 275-279

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Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products

A. A. C. Toledo Hijo, E. K. Silva, A. A. D. Meirelles, R. L. Cunha and A. J. A. Meirelles, Sustainable Food Technol., 2023, 1, 275 DOI: 10.1039/D2FB00054G

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