The perspectives of natural deep eutectic solvents in agri-food sector
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Date
2020-08-13
Authors
Mišan, Aleksandra 
Nađpal, Jelena
Stupar, Alena
Pojić, Milica
Mandić, Anamarija
Verpoorte, Robert
Hae Choi, Young
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Group
Abstract
The principles of “green chemistry” are gaining importance in agri-food sector due to the need to reduce pollution from toxic chemicals, make industrial processes safer and more sustainable, and to offer ‘’clean-labeled products’’ required by the consumers. The application of natural deep eutectic solvents (NADES) - natural product-based green liquids is considered the promising alternative to conventional organic solvents. This review is intended to summarize and discuss recent advances related to physicochemical properties of NADES, their applications, compatibility with analytic techniques and toxicological profile, pointing out the challenges and necessary improvements for their wider utilization in agri-food sector. NADES allow extraction of wide range of food compounds and they are proven to be convenient for food-related applications. However, their potential for industrial scale-up utilization is not completely investigated. Examined NADES are readily biodegradable, but only preliminary studies on NADES toxicity which include limited number of NADES molecules are available. Apart from fundamental research dealing with NADES formation and the nature of the interactions and structure underpinning the liquid phase formation, the question of purity of NADES obtained by different synthetic methodologies need to be addressed in the future. Data on physicochemical properties of synthetized NADES are still needed as they are relevant for industrial applications.
Description
Keywords
NADES, green solvents, agri-food sector, perspectives, application
Citation
Mišan, A., Nađpal, J., Stupar, A., Pojić, M., Mandić, A., Verpoorte, R., & Choi, Y. H. (2019). The perspectives of natural deep eutectic solvents in agri-food sector. Critical Reviews in Food Science and Nutrition, 1-29. DOI: 10.1080/10408398.2019.1650717