Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric properties

Unraveling the effect of choline-based choline based ionic liquids on the physicochemical properties and taste behavior of D( +)-glucose in aqueous solutions

To elucidate the mechanism by which choline-based ionic liquids potentially can enhance the sugar conversion to bioethanol, this work was conducted to study the thermodynamic behavior of D( +)-glucose in aqueous solutions of choline-based ionic liquids, choline salicylate [Ch][Sal], choline formate [Ch][For], and choline acetate [Ch][Ace]. This study involved measuring density, speed of sound, viscosity, and electrical conductivity at various concentrations and temperatures. Analysis of the calculated parameters, including apparent molar volume, Vφ, apparent molar isentropic compressibility (κφ), viscosity B-coefficient, and molar conductivity (Λ) values provide deep insights into intermolecular interactions between the components of the solutions studied. The standard partial molar volume values ( V φ 0 ) of D( +)-glucose, show stronger interactions between D( +)-glucose and the [Ch][Sal]. The computed transfer volume values (Δ tr V φ 0 ), with the help of co-sphere overlap model confirm intensified hydrophilic-hydrophilic interactions in [Ch][Sal] [(1.99 to 2.08) cm3·mol-1] solutions. Hepler's constants suggest that D( +)-glucose acts as a structure-maker in the presence of choline-based ILs, especially in [Ch][Sal] solutions. Also, the DFT-COSMO calculations result in [Ch][Sal] the most favorable interactions among the other choline based ILs. Apparent specific volume (ASV), and apparent specific isentropic compressibility, (ASIC), values revealed that D( +)-glucose exhibits the taste behavior with [Ch][Sal]. The hydration number of D( +)-glucose diminishes as the temperature rises due to weakened hydrogen bonds between D( +)-glucose and water molecules. These findings suggest that [Ch][Sal] could be a promising candidate for accelerating sugar conversion to bioethanol.

Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach

This study examines the volumetric, viscometric and UV-vis characteristics of L-Citrulline in water and aqueous saccharides at atmospheric pressure across the whole concentration range and the absorber operating temperature range of 293.15 K -313.15 K. Density, partial molar volume, apparent molar isobaric expansion, Hepler's constant and hydration number were among the examined volumetric parameters, and viscosity coefficients, viscosity deviation and free energy for viscous flow activation were among the examined viscometric parameters. Stronger interactions between L-Citrulline and L-Arabinose were indicated by the increase in the transfer characteristics in the following order: L-Arabinose > D-xylose. A comparison of the taste behaviours of L-Citrulline in water and in an aqueous solution of saccharides has also been attempted. L-Citrulline interacts with all solvents in a significant way, as evidenced by the UV-visible spectra suggested by the shift in UV-visible absorption maxima that correspond with a rise in L-Citrulline content in the solvent systems chosen.

Choline chloride and amino acid solutions taste and hydration behavior with experimental thermodynamic properties and COSMO-PC-SAFT calculation

Aqueous amino acid solutions have been introduced as dietary supplements for both animals and humans. This study investigates the physicochemical properties of the solutions containing amino acids (L-glycine, D,L-alanine, L-proline), choline chloride, and water at temperature range of 288.15 to 318.15 K. The results show that increasing concentrations of amino acids and choline chloride lead to higher solution densities. Analysis of apparent molar volume (Vφ) and apparent molar isentropic compressibility (κφ) reveals that Vφ values increase with choline chloride concentration and temperature, indicating enhanced solute-solvent interactions, while κφ values decrease, suggesting increased solution compression. Thermodynamic analysis using the Redlich-Mayer model and COSMO-based modeling provides insights into molecular interactions. However, COSMO-based parameters show high average relative deviation percentage (ARD %) values, indicating poor predictive performance for the density of these systems. In contrast, the ePC-SAFT equation of state effectively predicts the densities, particularly for L-proline-based solutions, which show very low ARD % values, indicating high accuracy. The ePC-SAFT model also performs reasonably well for L-glycine solutions but shows poorer results for D,L-alanine-based solutions. The study also examines the sweetness and saltiness criteria (ASV and ASIC) of these solutions. The ASV values, which serve as a sweetness criterion, are higher than the ideal range of 0.5 < ASV < 0.7, suggesting an overly sweet taste. The ASIC values follow a similar trend, indicating increased saltiness. To achieve an appropriate grade of sweetness and saltiness, dilution to lower concentrations of the solution is recommended. Furthermore, the use of choline chloride is found to increase salt intake and enhance the taste of salt, which can be beneficial in amino acid supplements used in animal food.

Ultrasonic-enhanced surface-active ionic liquid-based extraction and defoaming for the extraction of psoralen and isopsoralen from Psoralea corylifolia seeds

Recently, integrated and sustainable methods for extracting active substances from plant materials using green solvents, i.e., ionic liquids, have gained increasing attention. Ionic liquids showsuperiority over conventional organic solvents; however, they also exhibit negative factors and problems, such as high viscosity, poor water intermiscibility, intensive foaming and poor affinity for fat-soluble substances. The proposed method utilizes ultrasonic-enhanced surface-active ionic liquid-based extraction and defoaming (UESILED) to improve the extraction efficiency of ionic liquids. Single-factor experiments and a Box-Behnken design (BBD) were utilized to optimize the extraction procedure. The optimal conditions were as follows: extraction solvent, [C₁₀MIM]Br; ultrasonic treatment time, 28 min; ultrasonic irradiation power, 437 W; liquid-solid ratio, 10 mL/g; particle size, 60 ~ 80 mesh; ultrasonication temperature, 313 K; and [C₁₀MIM]Br solution concentration, 0.5 mol/L. In comparison with those of other reference extraction methods, the proposed method exhibited higher yields of two furocoumarins and operational feasibility. Moreover, the mechanism of UESILED was elaborated in terms of accelerating infiltration, dissolution and defoaming. The feasible and efficient ultrasonic-enhanced ionic liquid-based extraction established in this study strongly contributes to overcoming the limitations of ionic liquid solvents. The present research indicates that this improved process will be beneficial for the extraction of other fat-soluble substances and provides promising concepts and experimental data.

Thermophysical and rheological properties of sorbitol + ([mmim](MeO)2PO2) ionic liquid solutions: Solubility, density and viscosity

In this study, the solubility, density and viscosity of sorbitol as a sugar alcohol in the ([mmim](MeO)₂PO₂) ionic liquid (IL) were measured. The results indicated that sorbitol is highly soluble in this IL. The Flory-Huggins model with an average value for the χ parameter was successfully applied to predict the solubility of sorbitol in IL. The thermodynamic properties such as enthalpy, entropy and Gibbs free energy of dissolution were obtained using experimental solubility data, which demonstrated that the dissolution process is endothermic and non-spontaneous and includes an entropy increase. In addition, the apparent molar volume, apparent molar expansion and thermal expansion coefficient were calculated. The study of the rheological behavior revealed that the sorbitol/IL solution is Newtonian and the Arrhenius, Litovitz, Orrick-Erbar-Type and Vogel-Fulcher-Tamman models were used to correlate the viscosity data.

The sweetness response and thermophysical properties of glucose and fructose in the aqueous solution of some deep eutectic solvents at T= (288.15-318.15) K

Thermophysical properties elucidate the sweetness response, taste quality and hydration characteristics of saccharides in the aqueous solutions and offer significant information for pharmaceutical and food industries. In this current work, the effect of some neoteric green solvents as named deep eutectic solvents (DESs) on the sweetness response, taste quality and hydration behavior of the glucose and fructose solutions have been investigated from apparent specific volumes ASV, apparent specific isentropic compressibility ASIC parameters. The standard partial molar volumes V_φ⁰, transfer apparent molar volumes Δ_trV_φ⁰, partial molar isentropic compressibilities K_φ⁰, viscosity B-coefficients and molar refractions R_D the aqueous solutions of saccharides in choline chloride (ChCl)-urea, ChCl-ethylene glycol (EG), dimethyl ammonium chloride (DMAC)-ethylene glycol as DESs have been calculated from measured density, speed of sound, viscosity and refractive index data at T= (288.15-318.15) K. The results indicated that glucose in the aqueous solutions of ChCl-urea has the strongest interactions and get stronger with increasing the concentration of DES and temperature. Interaction volume V_int and cavity volume V_cav have been computed from scaled particle theory (SPT).