On the extraction of volatile fatty acids from food waste mixtures: Comparison between the use of liquid–liquid and magnetic nanoparticle technologies

The extraction of volatile fatty acids (VFAs) from an aqueous solution derived by fermentation of food waste is a key challenge in the context of the circular economy, thanks to their high economic and environmental impact due to their wide-ranging use in various industrial fields. In this work, we compared two different extraction methods: one novel and one classical. Firstly, iron oxide nanoparticles of around 10 nm were prepared and used as they are or functionalised using (3-Aminopropyl)triethoxysilane) (APTES) molecules, adipic acid and oleic acid. This was compared with a traditional industrial method (liquid–liquid extraction) that can guarantee high extraction of VFAs with high reproducibility. Indeed the use of dichloromethane, hexane, methyl tert-butyl ether and oleic acid presented extraction values of up to 30 % while iron oxide NPs showed results with low reproducibility. The comparison demonstrated the use of oleic acid as a promising solvent for liquid–liquid extraction of VFAs.