In this context, novel phase diagrams to perform the partitions were determined at 298 (±1) K and at atmospheric pressure. The main this website results showed that alcohols with longer aliphatic chains (higher hydrophobicity) enhance the phase separation. The capacity of these ATPS to be used in the separation of two biomolecules studied was proven, with vanillin being preferentially concentrated in the alcohol-rich phase, whereas l-ascorbic
acid migrates for the salt-rich phase. This behaviour is in close agreement with the hydrophilicity/lipophilicity balance of each biomolecule. The optimised systems in what concerns the selective partitioning of vanillin and l-ascorbic acid are: 50 wt.% ethanol + 15 wt.% K2HPO4 + 35 wt.% H2O (Kvan = 430 ± 46 and Rvan−T = (99.93 ± 0.01)%) and 2-propanol (50 wt.%) + K2HPO4
(15 wt.%) + H2O (35 wt.%) (KAA = 0.018 ± 0.001 and RAA−B = (95.50 ± 0.19)%). From the application of the optimised ATPS to real food samples, it was concluded that it is possible to design cheaper and simple separation processes capable of promoting the simultaneously separation of two different biomolecules. Thus, this work shows for the first time the successful use of alcohol-salt ATPS in the selective recovery of valuable products from food waste Cilengitide datasheet sources, with their application being envisaged in other raw material sources. The authors are grateful to the financial support from Fundação de Baf-A1 supplier Amparo a Pesquisa e Inovação Tecnológica do Estado de Sergipe – FAPITEC, for the scholarships of I.A.O. Reis and S.B. Santos, and Fundação para a Ciência e a Tecnologia, for the project Pest-C/CTM/LA0011/2011 and the post-doctoral Grant SFRH/BPD/79263/2011 of S.P.M. Ventura and PhD Grant SFRH/BD/60228/2009 of J.F.B. Pereira. “
“Guavira (Campomanesia adamantium), also known as gabiroba, guabiroba, guabiroba-do-campo or guariroba, belongs to the Myrtaceae family and is of Brazilian
origin growing in various regions of Brazil such as the savanna region ( Porto & Gulias, 2010). The leaves of C. adamantium are used as infusion in the treatment of diarrhoea and bladder diseases ( Cardoso et al., 2010). Guavira fruits have an agreeable flavour and aroma as well as elevated vitamin contents ( Ramos, Cardoso, & Yamamoto, 2007) and are widely used in the production of homemade liqueurs, juices & sweets ( Cardoso et al., 2010). However they are highly perishable and this fact together with a lack of post-harvest treatments are factors making its conservation difficult and contributing to its waste. Of the food conservation processes mostly used, dehydration makes it possible to extend the shelf life, thus promoting the availability of a product for a more prolonged period; in addition it reduces the cost of packaging, transport and storage due to a reduction in weight and volume (Kadam et al., 2011).