Studies on Reactive Extraction of Itaconic Acid from Fermentation Broths

Abstract

Itaconic acid is a high-value organic acid that serves as a platform molecule in different industries. This research focuses on the separation of itaconic acid using reactive extraction as a sustainable and efficient method for acid recovery from fermentation broth. Itaconic acid was produced through fungal fermentation processes involving Aspergillus terreus ATCC® 32588™, obtaining a concentration of 47 g/L in the final broths. For the reactive extraction system, the organic phase included tri-n-octylamine as an extractant dissolved in dichloromethane or n-heptane and 1-octanol as a phase modifier. The effect of the main influencing factors (pH of the aqueous phase, extractant concentrations in the organic phase, and the addition of 1-octanol) on extraction efficiency was investigated. The highest extraction degree (97%) was achieved using an organic phase with tri-n-octylamine dissolved in dichloromethane and with 20% 1-octanol. Conversely, in the reactive extraction system with tri-n-octylamine dissolved in n-heptane and 20% 1-octanol, the extraction efficiency reached 67%. This finding suggests a promising separation system that is less toxic for microorganisms. The study results highlight the feasibility of employing reactive extraction systems for the direct separation of itaconic acid.