ABSTRACT
The multicomponent constitution of biotechnological uids in downstream processing demands innovative separation technologies in the liquid phase aiming at extracting, concentrating, and purifying target biomolecules, especially for food industry applications. A biotechnology-based compound intended to be used as a food ingredient must be handled at gentle processing conditions to preserve its structure and bioactivity, and consequently, to maintain the related functionality and nutritional quality in the added foodstuff. The liquid-liquid extraction unit operation with its variants (1) liquid extraction using aqueous two-phase system (ATPS); (2) liquid extraction using ionic liquids (ILs); and (3) liquid extraction using deep eutectic solvent (DEP) meets the criteria of mild, energy cost-reduced, and safe processing conditions. Owing to the increasing concerns about environmental effects and also to obtain a marketable and competitive bioproduct, the organic solvent in these variants is replaced by a uid phase, which should be “green” and environmentally safe, bearing the features of being nonthermolabile, readily biodegradable, biorenewable, having low biotoxicity
10.1 Introduction .................................................................................................. 251 10.2 Extraction Using Aqueous Two-Phase System ............................................. 252
10.2.1 Phase Diagrams ................................................................................ 252 10.2.2 Partitioning Coefcient and Thermodynamic Parameters ...............254 10.2.3 Employment of Aqueous Two-Phase Systems .................................. 255
10.3 Extraction Using Ionic Liquids ..................................................................... 255 10.3.1 Simplied Synthesis of Ionic Liquids ...............................................256 10.3.2 Ionic Liquid Features ........................................................................256 10.3.3 Ionic Liquid Safety Considerations .................................................. 258 10.3.4 General Applications and Perspectives of Ionic Liquids .................. 259 10.3.5 Applications and Perspectives of ILs in Foods ................................260
