Towards edible ionic liquids - cholinium taurate

Abstract

In this work, the possibilities and benefits of using an ionic liquid as a potential dietary supplement are presented and discussed for the first time. Ionic liquids prevent the development of microorganisms due to high ion concentration and thus, prevent perishability of the food products. Thermal stability, structure, as well as the experimental density and viscosity in the temperature range from 20 to 50°C and at the atmospheric pressure 1x105 Pa of newly synthesized cholinium taurate ionic liquid, [Chol][Tau], are determined. According to the performed physicochemical characterization, it can be concluded that the synthesized ionic liquid is suitable for application in the food industry. The temperature variation of viscosity and density is discussed in terms of processes, packaging, and storage of [Chol][Tau]. Also, the antiproliferative activity of [Chol][Tau] is determined and compared with those obtained for ascorbic acid and Aspirin® as the standards. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. ON172012]

Keywords

• ionic liquids
• food additive
• synergistic effect
• choline
• taurine
• antiproliferative activity