Ionic Liquids: A Tool for Halal Food Industry

Currently, replacing volatile organic solvents with ionic liquids (ILs) in industrial applications is a matter of concern. ILs became solvents of choice due to their properties such as low melting points (<100 °C) and negligible vapor pressure. Despite being expansively investigated, ILs have not yet been intensively reviewed as eco-friendly solvents for the halal industry, which is the aim of this work. ILs have been used as surfactants, extractants for the purification of biomolecules, stabilizers for enzymes and in biosensors applications. Regardless of the lack of data on the toxicity of food products with ILs residues, low doses of ILs in in vitro tests did not lead to cell damage. Moreover, several ILs have stabilizing effects on biomolecules such as enzymes and proteins. Thus, new applications of ILs in the halal industry are possible within the concept of halalan tayyiban

Facilitating enzymatic reactions by using ionic liquids: a mini review

Over the past two decades, ionic liquids (ILs) have been widely used for enzymatic conversions of substrates — especially substrates that are insoluble in common organic solvents and water — resulting in high conversion rates, high selectivity, and improved enzyme stability, wherein the ILs are recoverable and recyclable. Compared with performance in first-generation ILs, researchers recently considerably improved the technological utility of enzymes in second- and third-generation ILs composed of enzyme-benign cations and anions. Use of upgraded ILs with enzymes offers further improved activity and stability compared with research studies in the past decade, rendering IL-assisted biocatalytic processes more environmentally and economically attractive. This short review briefly presents recent developments of enzymatic reactions in ILs. The review covers approaches for and modifications of enzymes and ILs within the past 2 years for improved enzymes performance in ILs

Ionic liquids as a potential solvent for lipase-catalysed reactions: a review

Ionic liquids (ILs) - as environmentally friendly “green” solvents- have been progressively used in various reactions as reagents, solvents and co-solvents including lipase-catalysed reactions. In fact, lipase-catalysed reactions in ILs are considered as a “green”-reaction and are more advantageous than chemical methods owing to the easy recovery of the product and the mild conditions of the reactions. The use of lipase in ILs provides many technological advantages compared to conventionally used solvents, such as selectivity enhancement, enzyme stability improvement, higher conversion rate, and better recyclability and recovery system. Nevertheless, in some cases, especially in hydrophilic ILs, lipase exhibits activity reduction when compared with organic solvents. Currently, various attempts have been made to enhance the performance of lipases in ILs. The main objective of this review is to demonstrate recent developments in the technology of using ILs as reaction media for lipase. It is expected that this review might be an inspiration in ILs assisted lipase-catalysed reactions to produce value-added materials including biofuels as well as biodiesel

COSMO-RS based prediction and screening of antimicrobial activities of Deep Eutectic Solvents

Abstract A total of 18 different deep eutectic solvents (DESs) were thoroughly analyzed in this extensive study employing the most recent advances in COSMORS (Conductor-like Screening Model for Real Solvents) analytical approach. To establish a broad and representative sample for the study, these DESs were carefully chosen and made up of a range of substances, including urea, thymol, menthol, and six different fatty acids. This study’s main goal was to examine the various DESs’ antibacterial capabilities by examining how they interacted with bacterial cells. The study concentrated on looking at how the DESs interacted with four crucial bacterial cell components in order to accomplish this aim. Components were 2,6- diaminopimelic acid, N-acetyl-a-neuraminic acid, N-acetyl-muramic acid, and Nacetyl- D-glucosamine. These elements were chosen because they play important roles in the construction and operation of bacterial cells. The results of the research showed that the advanced σ-profiling and σ-potential assessments offered useful information on the most interactive and successful DESs against microbial cells. Decanoic acid-based solvents showed the most effectiveness in interacting with the chosen bacterial cell components among the 18 DESs tested. This study’s significance and effects go beyond its immediate conclusions. In order to save resources in creating new antimicrobial drugs, this study provides a simplified method for screening biological components. Furthermore, this research opens doors for further investigation and potential applications of these solvents in the fight against drugresistant bacteria and the development of new therapeutic approaches for treating infectious diseases by identifying Decanoic acid-based DESs as potent antimicrobial candidates

Nanoemulsions: factory for food, pharmaceutical and cosmetics

Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug deliver

Enzymatic hydrolysis for the removal of 3- monochloropropanediol esters in edible oils using Candida rugosa lipase in the presence of deep eutectic solvents and nanocellulose

3-monochloropropanediol ester (3-MCPDE) is identified as a food-borne contaminant in edible oils and are classified as a possible carcinogen. This study reports an efficient enzymatic technique for the removal of 3-MCPDE from extra virgin olive oil (EVO) using Candida rugosa lipase (CRL) as the biocatalyst in the presence of choline chloride and fructose-based natural deep eutectic solvent (NADES) and nanocellulose (NC) extracted from almond shells. The validity of the method was confirmed by gas chromatography mass spectrometry (GC-MS) showing adequate precision with relative standard deviation values ≤ 2.37%. The quantification and detection limit are within the permissible levels of 3-MCPD in edible oils. Under optimized conditions of 30 min at 90 °C with 60 µL of phenylboronic acid (PBA), the enzymatic hydrolysis resulted in the removal of 79.8% of spiked 3-MCPD in EVO. No adverse effects of the EVO were detected from this technique with respect to the oil quality testing. The application of DESs and NCs as the support material for the CRL biocatalyst for the removal of 3-MCPDE has yet to be explored. This could have a significant impact on the edible oil industry for producing oils of higher quality free from 3-MCPDE

A grand avenue to integrate deep eutectic solvents into biomass processing

Deep eutectic solvents (DESs) are green solvents that are developing rapidly, used in many types of applications as well as fundamental investigations. The physicochemical properties of DESs are one of the most important factors which led to their increased interest in science and technology. DESs are thermally and chemically stable, non-flammable and have a negligible vapor pressure. Furthermore, most of the newly formulated DESs are liquids at room temperature. DESs are more economical and less expensive compared to ionic liquids. DESs are frequently prepared from renewable and non-toxic precursors, in addition, there are wide selections of biocompatible and biodegradable DESs. Hence, DESs have been used in many applications and processes such as biorefinery, lignocellulose dissolution, bioactive compound extraction and electrochemical applications. In this review, an update of the application of DESs in biomass processing as renewable sources is presented. This review aims to cover as much as possible the ongoing research and applications of DES and invite opinions to broaden the applications of DESs, rather than concentrating on the physicochemical fundamentals of new DESs. The future of these solvents is bright but require further investigations and efforts for a better understanding and future for sustainable resources

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources