In a world first, porous fluids have been successfully used to achieve liquid-liquid separation for the first time, creating exciting opportunities to promote both environmental sustainability and human health.
The research conducted by scientists from the University of Birmingham and Queen’s University Belfast found that porous liquids (PLs), that is, liquids with permanent voids, can separate harmful or unwanted alcohols from existing aqueous mixtures.
The concept was trialled to address the major challenge within the aviation industry regarding the widely used, but environmentally harmful, de-icer monoethylene glycol (MEG). MEG water mixtures are used for defrosting, but this creates a harmful runoff that poses significant risks, especially to aquatic species. Researchers were able to use type 3 porous fluids to effectively absorb MEG while leaving water behind, in some cases consuming 88% of the PL pore volume.
The discovery prompted further research into alternative ways in which this new liquid-liquid extraction method could be used in other industries, such as beverage production. The research team then used a non-toxic, pH-resistant PL to successfully reduce the alcohol content in wine and gin, potentially without compromising the drinks’ flavor profiles.
Assistant Professor Deborah Crawford from the University of Birmingham says this discovery offers great potential. She said: “Porous liquids were invented over a decade ago by Professor Stuart James at Queens University Belfast, but this is the first time they have been used for liquid-liquid extraction. As part of this research we visited airports where there Huge tanks of this MEG water waste mixture are just sitting there. No one knows what to do with it because it is too harmful to just be released into the environment. Our tests have shown that these porous liquids now make it possible MEG out of the water.
“A similar process allowed us to reduce the alcohol content in gin and wine, creating low alcohol options while potentially retaining all the flavour; something that most low/no alcohol brands currently struggle to do. This innovation could be a could be a game changer for beverage manufacturing as it meets growing consumer demand for low-alcohol beverages that look, smell and taste like favorite drinks, but minimize the less desirable after-effects. We are incredibly excited to take this concept to the next level and… ultimately implemented.”
