ABSTRACT
Ionic liquids (ILs) can be used in chemical synthesis, biocatalytic transformations, electrochemical, and analytical device designs, biosensors constructions, and food-related separation processes. Imidazole-based ILs are generally used as extraction solvents and in food analysis. Based on this context, this book chapter focuses on the characteristics and main applications of ILs in food-related areas. The chapter also includes physicochemical, toxicological, and thermodynamic parameters; and discusses ILs composed of ions based on natural products. Future outlooks on the subject and the major technological challenges and advantages of using these attractive liquids are also discussed.
