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Dupont J, Leal BC, Lozano P, Monteiro AL, Migowski P, Scholten JD. Ionic Liquids in Metal, Photo-, Electro-, and (Bio) Catalysis. Chem Rev 2024; 124:5227-5420. [PMID: 38661578 DOI: 10.1021/acs.chemrev.3c00379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2024]
Abstract
Ionic liquids (ILs) have unique physicochemical properties that make them advantageous for catalysis, such as low vapor pressure, non-flammability, high thermal and chemical stabilities, and the ability to enhance the activity and stability of (bio)catalysts. ILs can improve the efficiency, selectivity, and sustainability of bio(transformations) by acting as activators of enzymes, selectively dissolving substrates and products, and reducing toxicity. They can also be recycled and reused multiple times without losing their effectiveness. ILs based on imidazolium cation are preferred for structural organization aspects, with a semiorganized layer surrounding the catalyst. ILs act as a container, providing a confined space that allows modulation of electronic and geometric effects, miscibility of reactants and products, and residence time of species. ILs can stabilize ionic and radical species and control the catalytic activity of dynamic processes. Supported IL phase (SILP) derivatives and polymeric ILs (PILs) are good options for molecular engineering of greener catalytic processes. The major factors governing metal, photo-, electro-, and biocatalysts in ILs are discussed in detail based on the vast literature available over the past two and a half decades. Catalytic reactions, ranging from hydrogenation and cross-coupling to oxidations, promoted by homogeneous and heterogeneous catalysts in both single and multiphase conditions, are extensively reviewed and discussed considering the knowledge accumulated until now.
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Affiliation(s)
- Jairton Dupont
- Institute of Chemistry - Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Bento Gonçalves, 9500, Porto Alegre 91501-970 RS, Brasil
- Departamento de Bioquímica y Biología Molecular B e Inmunología, Facultad de Química, Universidad de Murcia, P.O. Box 4021, E-30100 Murcia, Spain
| | - Bárbara C Leal
- Institute of Chemistry - Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Bento Gonçalves, 9500, Porto Alegre 91501-970 RS, Brasil
| | - Pedro Lozano
- Departamento de Bioquímica y Biología Molecular B e Inmunología, Facultad de Química, Universidad de Murcia, P.O. Box 4021, E-30100 Murcia, Spain
| | - Adriano L Monteiro
- Institute of Chemistry - Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Bento Gonçalves, 9500, Porto Alegre 91501-970 RS, Brasil
| | - Pedro Migowski
- Institute of Chemistry - Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Bento Gonçalves, 9500, Porto Alegre 91501-970 RS, Brasil
| | - Jackson D Scholten
- Institute of Chemistry - Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Bento Gonçalves, 9500, Porto Alegre 91501-970 RS, Brasil
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Zhang J, Hu B, Chen X, Zhang H, Sun S. One-Pot Enzymatic Synthesis of Hydrophilicity and Lipophilicity Caffeoyl Structured Lipids using Diacylglycerols as Acceptor in Solvent-free System. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang X, Chen X, Sun S, Xu R. Enhancement of the hydrophilic feruloyl glycerol synthesis using A-35 as a catalyst and its functional characteristics. Food Funct 2021; 12:9763-9772. [PMID: 34664580 DOI: 10.1039/d1fo01559a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Feruloyl glycerol (FG) is the hydrophilic ester of ferulic acid (FA), which has a high solubility in water and a strong ability to resist ultraviolet (UV) radiation. In this work, several solid acids were used as novel economical catalysts and FA was used as a cheap substrate for FG preparation. The effects of reaction variables on the esterification of FA with glycerol were investigated and optimized by response surface methodology (RSM). Results showed that a cheap solid acid cation exchange resin A-35 showed the best performance for esterification. The reaction conditions were optimized by RSM as follows: 15 : 1 (glycerol/FA) substrate molar ratio and 14% catalyst loading at 90 °C for 7 h. The maximum FG yield (98.50 ± 0.58%) was achieved under the optimized conditions. The activation energy of the esterification was 53.71 kJ mol-1. The results of UV absorbance showed that FG had good anti-UV activity and photostability, which can be used as a potential antioxidant and UV absorber in food and sunscreen products.
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Affiliation(s)
- Xinying Wang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, P. R. China.
| | - Xiaowei Chen
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, P. R. China.
| | - Shangde Sun
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, P. R. China.
| | - Rui Xu
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, P. R. China.
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Abdelgawad A, Eid M, Abou-Elmagd W, Abou-Elregal M. Lipase catalysed transesterification of palm stearin with ferulic acid in solvent-free media. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.1949001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ahmed Abdelgawad
- Oils and Fats Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Mounir Eid
- Oils and Fats Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Wael Abou-Elmagd
- Department of Chemistry, Faculty of Science, Ain Shams University, Cairo, Egypt
| | - Mohsen Abou-Elregal
- Department of Chemistry, Faculty of Science, Ain Shams University, Cairo, Egypt
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Vázquez L, Bañares C, Torres CF, Reglero G. Green Technologies for the Production of Modified Lipids. Annu Rev Food Sci Technol 2020; 11:319-337. [PMID: 31910657 DOI: 10.1146/annurev-food-032519-051701] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In recent years, the use of green solvents in enzyme catalysis of lipophilic compounds is achieving increasing interest from different perspectives. Conducting reactions under supercritical fluids, ionic liquids, deep eutectic solvents, and other green solvents affords opportunities to overcome problems associated with the lack of solubility of lipids in conventional solvents and the poor miscibility of substrates. Research on the biocatalytic production of modified lipids in the framework of green chemistry is conducted to improve the efficiency of obtaining the desired products as well as the selectivity, stability, and activity of the enzymatic systems. This overview describes the fundamentals and characteristics of several types of green solvents, the main variables involved in enzymatic processes, and examples and applications in the field of lipid modification.
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Affiliation(s)
- Luis Vázquez
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (CSIC-UAM), 28049 Madrid, Spain; e-mail:
| | - Celia Bañares
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (CSIC-UAM), 28049 Madrid, Spain; e-mail:
| | - Carlos F Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (CSIC-UAM), 28049 Madrid, Spain; e-mail:
| | - Guillermo Reglero
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (CSIC-UAM), 28049 Madrid, Spain; e-mail: .,Department of Production and Development of Foods for Health, IMDEA-Food Institute, CEI (UAM-CSIC), 28049 Madrid, Spain
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