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ATPS formation was first observed by Beijerinck in 1896, when he mixed aqueous solutions of polymers (starch and gelatin, agar-agar and gelatin) (Oqbal et al., 2016). Studies have then been… Click to show full abstract
ATPS formation was first observed by Beijerinck in 1896, when he mixed aqueous solutions of polymers (starch and gelatin, agar-agar and gelatin) (Oqbal et al., 2016). Studies have then been carried out using different types of polymers, which combined at certain concentrations leading to phase separation (Dliveira et al., 2018). However, only in the 1960s it was reported the potential application of ATPS to recover biomolecules (Albertsson, 1958). Since then, ATPS have been used in different studies on microorganisms (Ascon-Cabrera & Lebeault, 1993), cancer cells (Atefi et al., 2015), enzymes (Tonova & Bogdanov, 2017) and natural dyes such as, for example, anthocyanins (Qin et al., 2017) and carotenoids (Freire et al., 2011), among others.
Journal Title: Food Science and Technology International
Year Published: 2019
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