In-depth study of binary ethanol-triacetin mixtures in relation to their excellent solubilization power.

A significant synergistic effect is observed when solubilizing curcumin or tetrahydrocurcumin in binary mixtures of ethanol and triacetin. The present work deals with a detailed investigation of the solvent system by means of COSMO-RS-based calculations, dynamic light scattering, small-and-wide-angle X-ray scattering, and dielectric relaxation spectroscopy. Theoretical calculations lead to the conclusion that the enhanced solubility is not primarily the result of an interaction optimum between individual surface charge densities. Scattering experiments also exclude the formation of mesoscopic structures as the main reason. However, dielectric relaxation spectra suggest that in the concentration range of 0.3 ≤ x(triacetin) ≤ 0.6, ethanol molecules are released from their living polymer ethanol network and can interact with triacetin on a molecular level. The mesoscopic aggregation, thus, decreases. The concentration range of the ethanol-triacetin complexes has a significant overlap with the range of maximum solubility of (tetrahydro)curcumin. Nevertheless, despite detailed investigations, the exact origin of the solubilization power of the solvent remains speculative.

Novel green production of natural-like vanilla extract from curcuminoids.

The demand for natural vanilla extract, and vanillin in particular, by far exceeds the current production, as both the cultivation of vanilla beans and the extraction of vanillin are laborious. For this purpose, most vanillin used today is produced synthetically, contrary to the general trend toward bio-based products. The present study deals with the synthesis of nature-based vanillin, starting with the more accessible rhizomes of the plant Curcuma longa. Besides vanillin, vanillic acid and p-hydroxybenzaldehyde are synthesized that way, which are also found in the natural vanilla bean. The extraction of the curcuminoids and, finally, their conversion to the flavors are performed using visible light and food-grade chemicals only. A binary mixture of ethanol and triacetin, as well as a surfactant-free microemulsion consisting of water, ethanol, and triacetin, are investigated in this context. The results exceed the literature values for Soxhlet extraction of vanilla beans by a factor > 7.

Enforced Electronic-Donor-Acceptor Complex Formation in Water for Photochemical Cross-Coupling.

The amino alcohol meglumine solubilizes organic compounds in water and enforces the formation of electron donor acceptor (EDA) complexes of haloarenes with indoles, anilines, anisoles or thiols, which are not observed in organic solvents. UV-A photoinduced electron transfer within the EDA complexes induces the mesolytic cleavage of the halide ion and radical recombination of the arenes leading, after rearomatization and proton loss to C-C or C-S coupling products. Depending on the substitution pattern selective and unique cross-couplings are observed. UV and NMR measurements reveal the importance of the assembly for the photoinduced reaction. Enforced EDA aggregate formation in water allows new activation modes for organic photochemical synthesis.

Salting-in and salting-out effects of short amphiphilic molecules: a balance between specific ion effects and hydrophobicity.

Amphiphilic molecules (e.g. hydrotropes) that enhance the solubility of hydrophobic compounds in water are often charged. As a result, such compounds also show specific ion effects. These effects can either strengthen or weaken the solubilisation power of amphiphilic molecules, depending on their degree of ion hydration. They can even prevail and transform an apparent solubilizer into an "anti-hydrotrope", i.e. a salting-out agent. In the present paper, we discuss this subtle balance between specific (Hofmeister) effects exerted by ionic headgroups and the hydrophobicity of the residual compound structure, including the size of the molecule and the presence of electron-withdrawing groups.

Solubilization and extraction of curcumin from Curcuma Longa using green, sustainable, and food-approved surfactant-free microemulsions.

Curcumin is a powerful coloring agent widely used in the food industry. Its extraction from the plant Curcuma longa is commonly done with aqueous solvent solutions. In contrast to the conventional extraction methods, the present study aimed to compare two different green and bio-based surfactant-free microemulsion (SFME) extraction systems, which are approved for food and yield a higher extracting power of curcuminoids. Two SFMEs, water/ethanol/triacetin and water/diacetin/triacetin, were investigated via dynamic light scattering. Curcumin solubility in binary mixtures consisting of ethanol/triacetin or diacetin/triacetin was studied both experimentally and theoretically using UV-Vis measurements and COSMO-RS. The SFMEs were further examined and compared to a common ethanol/water (80/20) extraction mixture with respect to their extracting ability using high performance liquid chromatography. The SFMEs containing ethanol were found to extract ~18% more curcuminoids than the SFMEs containing diacetin and ~53% more than the ordinary ethanol/water mixture.