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A new approach for separation and recovery of betaine from beet molasses based on cloud point extraction technique

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Abstract

The aim of this work was to explore the possibility of the application of cloud point extraction (CPE) method in micelle media to recovery betaine from beet molasses. Response surface method was employed to assess the effects of surfactant concentration, molasses concentration, incubation time, pH, electrolyte concentration, mixing time, and surfactant type on efficiency of betaine recovery from beet molasses. Also, a mathematical model was developed to predict the effect of each variable and their interactions on the efficiency of betaine recovery. The model showed that best surfactant was Triton X-114 and under the optimum conditions, betaine recovery from beet molasses was achieved up to 80% when three CPE steps with total of 1.5% (w/v) of surfactant were used. Subsequently, betaine was recovered nearly 100% from surfactant rich phase after adjusting pH at 2.5 and re-incubation at 40 °C. The results showed that the proposed method is suitable for extraction of betaine from beet molasses.

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Authors and Affiliations

  1. Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

    Mozhgan Mohammadzadeh & Masoud Honarvar

  2. Faculty of Chemistry and Chemical Engineering, MalekAshtar University of Technology, Tehran, Iran

    Ali Reza Zarei

  3. Department of Cell and Molecular Biology, Faculty of Biological Science, Kharazmi University, Tehran, Iran

    Masoud Mashhadi Akbar Boojar

  4. Department of Agricultural Mechanization, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

    Hossein Bakhoda

Authors
  1. Mozhgan Mohammadzadeh
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  2. Masoud Honarvar
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  3. Ali Reza Zarei
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  4. Masoud Mashhadi Akbar Boojar
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  5. Hossein Bakhoda
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Correspondence to Masoud Honarvar.

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Mohammadzadeh, M., Honarvar, M., Zarei, A.R. et al. A new approach for separation and recovery of betaine from beet molasses based on cloud point extraction technique. J Food Sci Technol 55, 1215–1223 (2018). https://doi.org/10.1007/s13197-017-2999-4

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  • DOI: https://doi.org/10.1007/s13197-017-2999-4

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