One of the common processes employed in food preparation and manufacturing is the extraction of specific components from agro-based materials. Although many extraction methodologies are known, continued improvements are still desirable. A recent new development is the use of natural deep eutectic solvents (NADES) for extraction. In this work, we studied NADES/water combinations and found them to be viable alternatives to conventional solvents for extraction of polar ingredients in foods. Moreover, we found microwave heating to facilitate the preparation of NADES/water solvents, decreasing the heating time by ¼ or more. Selected NADES/water systems were characterized with respect to viscosity, refractive index, electrical conductivity, water activity, and NMR. In addition, we utilized the microwave-assisted process to carry out the extraction of non-starch polysaccharides in over-ripe or rejected bananas. NADES/water solvents were shown to be more effective than conventional solvents (H<sub>2</sub>O and ethanol) for this extraction. The microwave process was found to be efficient, save time, and decrease energy usage. Furthermore, the NADES/water solvents are eco-friendly, inexpensive, chemically inert, and biodegradable. Thus, the combination of NADES/water/microwave is a promising “green” method that can provide improved extraction in food applications.

Effects of water addition and microwave on natural deep eutectic solvents (NADES) and their extraction properties

2019 Fall National Meeting

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