Yang Liu, Jie Luo, Hao Dong, Francesco Secundo, Xiangzhao Mao, Wen-Can Huang
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Chitin Extraction at Room Temperature Using a Novel Temperature-Responsive Switchable Deep Eutectic System with Enhanced Recyclability
In this research, a novel temperature-responsive switchable deep eutectic solvent extraction system (TRSDES-H2O) was developed for extracting chitin from crustacean shells. The system, consisting of lidocaine, oleic acid, acetic acid, and water, effectively extracts chitin at room temperature. Additionally, under varying temperatures, this system can rapidly switch between hydrophilicity and hydrophobicity, allowing for repeated use of the solvent. The TRSDES-H2O system exhibited outstanding chitin extraction performance, with demineralization reaching 98.67% and deproteinization achieving 87.35%. Furthermore, even after 3 cycles, the viscosity of the TRSDES-H2O system remained stable, and its demineralization and deproteinization efficiencies reached 98.87% and 83.63%, respectively. The presence of water in the system facilitates extraction by allowing ionization of the acid. After extraction, the extraction system was switched from a hydrophilic state to a hydrophobic state by adjusting the temperature. This enables the separation of hydrophilic impurities such as soluble minerals and proteins from the system, reducing its viscosity and allowing for its reuse in chitin extraction.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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