The cloud point extraction as a green method in recovery of betainefrom beet molasses

The aim of this work is the possibility of the application of cloud point extraction (CPE) method to recovery of betaine from beet molasses. The efficiency of the technique was firstly tested on individual betaine . The use of a surfactant (Triton X-114) was proven to be very efficient for the CPE of individual betaine from their aqueous solutions. The CPE with Triton X-114 achieved a quantitative extraction ofindividual betaine with recovery values around 80%, with one CPE step. This procedure was used on molasses, and achieved recoveries higher than 80% when 1.5% of surfactant and three CPE steps were used. Since Triton X-114 is a relatively non-toxic reagent and the CPE technique is a simple, fast, low-cost, sensitive and selective procedure, the extracted organic substances from molasses can be applied as naturalnutrient in food technology. Surfactant concentration, molasses concentration, incubation time, pH, electrolyte concentration and mixing time were selected as variables and efficiency of betaine recovery was selected as response. Subsequently, betaine was recovered nearly 100% from surfactant rich phase after adjusting the pH at 2.5 and re-incubation at 40 °C

کلیدواژه ها:

Betaine ، Molasses ، Cloud point extraction ، Surfactant ، Separation