MSG extraction using silicon carbide-based emulsion nanofluid membrane: Desirability and RSM optimisation

Abstract

Seasonings have become more popular recently as a way to enhance the flavour of food. Seasonings of various types are produced regularly. Uninformed users are unaware of what these flavour enhancers are made of. They are concerned only with eating tasty food and are unconcerned about the effects of these ingredients on their health. These seasonings contain monosodium glutamate (MSG), which adds a lot more flavour to the meal. Membrane processes, among the various methods, offer a wide range of applications over advanced oxidation techniques. MSG was extracted from a simulated aqueous polluted solution using emulsion liquid membrane (ELM). Where, ELM is the highly effective single stage extraction and stripping process. The industrial application of ELM is limited due to the reduced stability of the emulsion. In the current study, the membrane phase of ELM was replaced by the silicon carbide based nanofluid to form the ENM (emulsion nanofluid membrane). Whereas, the enhanced dispersion stability of nanofluid ensured the extraction process's effectiveness. Further, a three level RSM – CCD model was used to optimise the important parameters such as nanofluid concentration– (vol%), ultrasonication time– (min), surfactant concentration– (Triton X-100- vol%), and carrier concentration– (Tri-octylamine -vol%). A higher level of nanofluid concentration and ultrasonication time, according to RSM's desirability study, are critical functions in maintaining maximum desirability. The ENM proved to be the most efficient and recyclable method of MSG extraction.