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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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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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Yang X, Li D, Song C, Shao P, Wang S, Wang Z, Lv Y, Wei Z. Syntheses of high molecular weight hydroxy functional copolymers by green and selective polycondensation methods. RSC Adv 2020; 10:6414-6422. [PMID: 35495984 PMCID: PMC9049703 DOI: 10.1039/d0ra00120a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Accepted: 02/03/2020] [Indexed: 11/24/2022] Open
Abstract
Synthesizing hydroxy-functional linear copolymers with high molecular weights (Mn) and low branching degree (Den%) remains challenging, although there has been much headway in the area of functional copolymers. Here, we studied the effect of polymerization methods (one-step or two-step) and solvents (organic solvent: diphenyl ether or ionic liquids: [Cnmim]TF2N/BF4/PF6, n = 2, 4, 6, 8, or 10) on Mn and Den% of copolymers P(OA–GA) (1,8-octanediol adipate (O-A)/glycerol adipate (G-A)). The Mn of P(OA–GA) reached up to 53 937 g mol−1 in two-step in diphenyl ether, and the Den% of glycerol can be controlled within 30%. The physical properties of these copolymers were investigated by contact angles, differential scanning calorimetry (DSC), and in vitro biodegradation. With increasing glycerol content in the polyesters, both hydrophilic properties and degradation properties increased. This system not only facilitates the synthesis of functional polyesters with high molecular weight and low branching, but also expands the possibility of using bio-based monomers to synthesize functional polymers. High molecular weight hydroxy functional copolymers have been synthesized by two-step polycondensation.![]()
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Affiliation(s)
- Xin Yang
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
| | - Dexing Li
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
| | - Chenggang Song
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
| | - Peiyuan Shao
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
| | - Shiming Wang
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
| | - Ziqing Wang
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
| | - Yin Lv
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan
| | - Zhong Wei
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- China
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan
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Zou X, Nadege K, Ninette I, Wen Y, Wu S, Jiang X, Zhang H, Jin Q, Wang X. Preparation of Docosahexaenoic Acid‐Rich Diacylglycerol‐Rich Oil by Lipase‐Catalyzed Glycerolysis of Microbial Oil from
Schizochytrium
sp. in a Solvent‐Free System. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12311] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xiaoqiang Zou
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Kakeza Nadege
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Irabogora Ninette
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Ye Wen
- Joint Laboratory of Functional Food for Healthy Body Fat Loss, Chengdu Tianyi Cuisine Nutritious Food Co., Ltd 360 Tianhui Road, High‐tech Zone, Chengdu Sichuan 610000 China
| | - Shibin Wu
- Joint Laboratory of Functional Food for Healthy Body Fat Loss, Chengdu Tianyi Cuisine Nutritious Food Co., Ltd 360 Tianhui Road, High‐tech Zone, Chengdu Sichuan 610000 China
| | - Xuan Jiang
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Road, Wuxi Jiangsu 214122 China
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Elgharbawy AA, Riyadi FA, Alam MZ, Moniruzzaman M. Ionic liquids as a potential solvent for lipase-catalysed reactions: A review. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2017.12.050] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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