A groundbreaking study has successfully utilized porous liquids for the first time to achieve liquid-liquid separation, offering promising opportunities for enhancing both environmental sustainability and public health.
A groundbreaking study has effectively used Porous Liquids to accomplish liquid-liquid separation for the first time, opening up exciting possibilities for improving environmental sustainability and public health.
Research carried out by experts at the University of Birmingham and Queen’s University Belfast revealed that Porous Liquids (PLs) – liquids containing permanent cavities – can separate toxic or unwanted alcohols from water-based mixtures.
This innovative approach was tested to tackle a significant issue in the aeronautics sector involving the frequently used, yet environmentally damaging, de-icer known as monoethylene glycol (MEG). MEG-water combinations are utilized for de-icing, but they generate harmful runoff that poses serious threats to aquatic life. The researchers were able to employ Type 3 Porous Liquids to efficiently absorb MEG while leaving the water intact, managing to consume up to 88% of the PL pore volume in some instances.
This finding inspired further exploration into alternative applications for this new method of liquid-liquid extraction across various sectors, including beverage manufacturing. The research team tested a non-toxic, pH-stable PL to effectively lower the alcohol level in wine and gin, potentially without altering the drinks’ flavor profiles.
Assistant Professor Deborah Crawford from the University of Birmingham highlighted the significant potential of this discovery. She stated, “Porous Liquids were created by Professor Stuart James at Queens University Belfast over a decade ago, but this marks the first time they have been applied for liquid-liquid extraction. During our research, we visited airports where large tanks of this MEG-water waste mixture are just left unused. No one knows how to handle it since it’s too dangerous to simply release into the environment, leading to its storage. Our tests showed that these Porous Liquids can now facilitate the extraction of MEG from the water.”
“A similar process enabled us to lower the alcohol content in gin and wine, producing low-alcohol alternatives while potentially keeping all the flavor intact—something that many low or alcohol-free brands currently find challenging. This breakthrough could significantly transform the beverage manufacturing industry, aligning with the increasing consumer demand for low-alcohol drinks that replicate the appearance, aroma, and taste of beloved beverages while reducing undesirable after-effects. We are thrilled to advance this concept further and ultimately see it put into practice.”
