Liquid–Liquid Equilibria and Vanillin Partitioning in PEG–Sodium Sulfate Aqueous Two-Phase Systems
DOI:
https://doi.org/10.5327/fst.575Palavras-chave:
aqueous biphasic systems, flavor compound, phenolic molecule, liquid–liquid extraction, partitioning, polymer–salt systemResumo
Vanillin is one of the most widely used flavoring compounds. Although the synthetic form dominates the global market, biotechnological routes have been explored, and economical and sustainable downstream processes are still required. Aqueous two-phase systems offer an attractive alternative due to their advantages, including biocompatibility, as they are composed primarily of water. This study evaluated the effects of polyethylene glycol molecular mass (1500 and 6000 g/mol), temperature (25, 35, and 45 °C), tie-line length, and phase mass ratio on liquid–liquid equilibria and vanillin partitioning in polyethylene glycol –sodium sulfate aqueous two-phase system. Binodal curves were satisfactorily correlated using the Merchuk model, and an increase in temperature caused a slight expansion of the biphasic region. PEG molecular mass had a negligible effect on phase-forming ability but influenced vanillin distribution, with lower molecular mass favoring partitioning. Vanillin preferentially partitioned into the top phase, with the best performance observed in 25% (w/w) polyethylene glycol 1500 and 8.5% (w/w) sodium sulfate at 35 °C (partition coefficient = 33.0 and recovery = 98.7%). Variations in mass ratio along the same tie-line only slightly affected partitioning. These results provide insights into optimizing aqueous two-phase system as a sustainable approach for vanillin recovery.
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