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Katibi KK, Mohd Nor MZ, Yunos KFM, Jaafar J, Show PL. Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review. MEMBRANES 2023; 13:679. [PMID: 37505045 PMCID: PMC10383906 DOI: 10.3390/membranes13070679] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/23/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pressure-driven membranes. UF and MF membranes are widely applied in concentrating, clarifying, and purifying various edible products. However, the rising challenge in membrane technology is the fouling propensity which undermines the membrane's performance and lifespan. This review succinctly provides a clear and innovative view of the various controlling factors that could undermine the membrane performance during fruit juice clarification and concentration regarding its selectivity and permeance. In this article, various strategies for mitigating fouling anomalies during fruit juice processing using membranes, along with research opportunities, have been discussed. This concise review is anticipated to inspire a new research platform for developing an integrated approach for the next-generation membrane processes for efficient fruit juice clarification.
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Affiliation(s)
- Kamil Kayode Katibi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Department of Agricultural and Biological Engineering, Faculty of Engineering and Technology, Kwara State University, Malete 23431, Nigeria
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, UPM, Serdang 43400, Selangor, Malaysia
| | - Khairul Faezah Md. Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Juhana Jaafar
- N29a, Advanced Membrane Technology Research Centre (AMTEC), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Johor, Malaysia;
| | - Pau Loke Show
- Department of Chemical Engineering, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates;
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2
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Xi J, Zhang Y, Lou Y, Chu Y, Dai H, Xu Z, Xiao H, Wu W. A smart gating nanocellulose membrane showing selective separation and self-cleaning performance. Int J Biol Macromol 2023:125236. [PMID: 37302630 DOI: 10.1016/j.ijbiomac.2023.125236] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/30/2023] [Accepted: 06/04/2023] [Indexed: 06/13/2023]
Abstract
A smart gating membrane based on thermal-sensitive poly (N-isopropyl acrylamide) (PNIPAM)-grafted nanocellulose and carbon nanotube (CNT) was prepared. The presence of PNIPAM shell on cellulose nanofibrils (CNFs) endow the composite membrane with thermal responsiveness. By external stimulation, an increase temperature from 10 °C to 70 °C allows the average pore size of the membrane to be controlled from 28 nm to 110 nm, as well as the water permeance from 440 L·m-2·h-1·bar-1 to 1088 L·m-2·h-1·bar-1. The gating ratio of the membrane can reach 2.47. The photothermal effect of CNT rapidly warms up the membrane to the lowest critical solution temperature in the water, avoiding the constraint that the whole water phase cannot be heated throughout the practical use process. The membrane can precisely control the nanoparticles to concentrate at 25.3 nm, 47.7 nm or 102 nm by adjust the temperature. In addition, the water permeance can be restored to 370 L·m-2·h-1·bar-1 by washing the membrane under light. The smart gating membrane has a wide application in substance multi-stage separation and selective separation, and it can realize self-cleaning.
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Affiliation(s)
- Jianfeng Xi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Yuanyuan Zhang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Yanling Lou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Youlu Chu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Hongqi Dai
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Zhaoyang Xu
- College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
| | - Weibing Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China.
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3
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Córdova A, Astudillo-Castro C, Henriquez P, Manriquez N, Nuñez H, Guerrero C, Álvarez D, Aburto C, Carrasco V, Oñate S, Lehuedé L. Ultrasound-assisted enzymatic synthesis of galacto-oligosaccharides using native whey with two commercial β-galactosidases: Aspergillus oryzae and Kluyveromyces var lactis. Food Chem 2023; 426:136526. [PMID: 37307741 DOI: 10.1016/j.foodchem.2023.136526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 05/02/2023] [Accepted: 05/31/2023] [Indexed: 06/14/2023]
Abstract
Native whey obtained during casein micelle microfiltration was used as a novel source to produce galacto-oligosaccharides (GOS). Since the presence of macromolecules and other interferers reduces biocatalyst performance, this work evaluated the effect of different ultrasound processing conditions on GOS synthesis using concentrated native whey. Ultrasonic intensities (UI) below 11 W/cm2 tended to increase the activity in the enzyme from Aspergillus oryzae for several minutes but accelerated the inactivation in that from Kluyveromyces lactis. At 40 °C, 40 % w/w native whey, 70 % wave amplitude, and 0.6 s/s duty-cycle, a UI of 30 W/cm2 was achieved, and the increased specific enzyme productivity was similar to the values obtained with pure lactose (∼0.136 g GOS/h/mgE). This strategy allows for obtaining a product containing prebiotics with the healthy and functional properties of whey proteins, avoiding the required purification steps used in the production of food-grade lactose.
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Affiliation(s)
- Andrés Córdova
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile.
| | - Carolina Astudillo-Castro
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Paola Henriquez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Natalia Manriquez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Helena Nuñez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile; Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Cecilia Guerrero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2360100, Chile
| | - Dafne Álvarez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2360100, Chile
| | - Vinka Carrasco
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Sebastian Oñate
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Luciana Lehuedé
- Centre for Biotechnology and Bioengineering, Department of Chemical Engineering, Biotechnology and Materials, University of Chile, Beauchef 851, Santiago 8370448, Chile
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Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
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Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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6
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Pedico A, Baudino L, Aixalà-Perelló A, Lamberti A. Green Methods for the Fabrication of Graphene Oxide Membranes: From Graphite to Membranes. MEMBRANES 2023; 13:429. [PMID: 37103856 PMCID: PMC10145855 DOI: 10.3390/membranes13040429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/11/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
Graphene oxide (GO) has shown great potential as a membrane material due to its unique properties, including high mechanical strength, excellent thermal stability, versatility, tunability, and outperforming molecular sieving capabilities. GO membranes can be used in a wide range of applications, such as water treatment, gas separation, and biological applications. However, the large-scale production of GO membranes currently relies on energy-intensive chemical methods that use hazardous chemicals, leading to safety and environmental concerns. Therefore, more sustainable and greener approaches to GO membrane production are needed. In this review, several strategies proposed so far are analyzed, including a discussion on the use of eco-friendly solvents, green reducing agents, and alternative fabrication techniques, both for the preparation of the GO powders and their assembly in membrane form. The characteristics of these approaches aiming to reduce the environmental impact of GO membrane production while maintaining the performance, functionality, and scalability of the membrane are evaluated. In this context, the purpose of this work is to shed light on green and sustainable routes for GO membranes' production. Indeed, the development of green approaches for GO membrane production is crucial to ensure its sustainability and promote its widespread use in various industrial application fields.
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Affiliation(s)
- Alessandro Pedico
- Politecnico di Torino, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Corso Duca degli Abruzzi, 24, 10129 Torino, Italy
- Istituto Italiano di Tecnologia, Center for Sustainable Future Technologies, Via Livorno, 60, 10144 Torino, Italy
| | - Luisa Baudino
- Politecnico di Torino, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Corso Duca degli Abruzzi, 24, 10129 Torino, Italy
| | - Anna Aixalà-Perelló
- Politecnico di Torino, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Corso Duca degli Abruzzi, 24, 10129 Torino, Italy
- Istituto Italiano di Tecnologia, Center for Sustainable Future Technologies, Via Livorno, 60, 10144 Torino, Italy
| | - Andrea Lamberti
- Politecnico di Torino, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Corso Duca degli Abruzzi, 24, 10129 Torino, Italy
- Istituto Italiano di Tecnologia, Center for Sustainable Future Technologies, Via Livorno, 60, 10144 Torino, Italy
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Abstract
Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.
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Affiliation(s)
- Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Owen G Jones
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA;
| | - Weixin Yan
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Carlos M Corvalan
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA;
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8
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Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Mahsa Soofiabadi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
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9
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Effects of Operating Conditions on the Performance of Forward Osmosis with Ultrasound for Seawater Desalination. WATER 2022. [DOI: 10.3390/w14132092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
This study investigates the effect of using ultrasound on water flux through a forward osmosis membrane when applied for seawater desalination. A synthetically prepared solution simulating seawater with scaling substances and organic foulants was used. The parameters considered include membrane cross-flow velocity, flow configuration (co-current versus counter-current), direction of ultrasound waves relative to the membrane side (active layer versus support layer), and type of draw solution (NaCl versus MgCl2). The study revealed that applying a continuous ultrasound frequency of 40 kHz was effective in enhancing water flux, especially when the ultrasound source faces the membrane active layer, irrespective of the used draw solution. The highest water flux enhancement (70.8% with NaCl draw solution and 61.9% with MgCl2 draw solution) occurred at low cross-flow velocity and with the ultrasound waves facing the membrane active layer. It was also observed that the use of ultrasound generally caused an adverse effect on the water flux when the ultrasound source faces the membrane support layer. Moreover, applying the ultrasound at the membrane support layer increased the reverse solute flux. For all tested cases, higher water flux enhancement was observed with NaCl as a draw solution compared to the cases when MgCl2 was used as a draw solution.
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10
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Tan Z, Chen S, Mao X, Lv H, Wang Y, Ye X. Antifouling BaTiO 3/PVDF piezoelectric membrane for ultrafiltration of oily bilge water. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2022; 85:2980-2992. [PMID: 35638800 DOI: 10.2166/wst.2022.154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Barium titanate/polyvinylidene fluoride (BaTiO3/PVDF) piezoelectric membrane was successfully prepared and generated in-situ vibrations to reduce membrane fouling by applying alternating current (AC) signal for oily bilge water ultrafiltration. The effect of in-situ vibration on membrane fouling was investigated through changing in the excitation alternating voltage and its frequency, pH, crossflow rate. The results indicated that the piezoelectric membrane by applying AC signal remarkably alleviated the membrane fouling for bilge water ultrafiltration. The membrane fouling decreased with increasing the AC signal voltage. The final steady-state permeate flux from the piezoelectric membrane for bilge water ultrafiltration increased with the AC signal voltage, raising it by up to 63.4% at AC signal voltage of 20 V compared to that of the membrane without applying AC voltage. The high permeate flux was obtained at the resonant frequency of 220 kHz. During the 50-h ultrafiltration of bilge water with the piezoelectric membrane excited at 220 kHz and 15 V, the permeate flux from the membrane was stable. The oil concentration in outflow from the piezoelectric membrane was below 14 ppm, which met the discharged level required by IMO convention. The total organic carbon removal rate in bilge water was over 94%.
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Affiliation(s)
- Zhirong Tan
- School of Navigation, Wuhan University of Technology, Wuhan 430063, PR China; Hubei Key Laboratory of Inland Shiping Technology, Wuhan 430063, PR China
| | - Shuiping Chen
- School of Resource & Environmental Engineering, Wuhan University of Technology, Wuhan 430070, PR China E-mail:
| | - Xin Mao
- School of Navigation, Wuhan University of Technology, Wuhan 430063, PR China; Hubei Key Laboratory of Inland Shiping Technology, Wuhan 430063, PR China
| | - Heng Lv
- School of Resource & Environmental Engineering, Wuhan University of Technology, Wuhan 430070, PR China E-mail:
| | - Yong Wang
- School of the Environment, Nanjing University, NanJing 210023, PR China
| | - Xiaoqing Ye
- School of Navigation, Wuhan University of Technology, Wuhan 430063, PR China; Hubei Key Laboratory of Inland Shiping Technology, Wuhan 430063, PR China
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11
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Kurek M, Benaida-Debbache N, Elez Garofulić I, Galić K, Avallone S, Voilley A, Waché Y. Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects. Antioxidants (Basel) 2022; 11:antiox11040742. [PMID: 35453425 PMCID: PMC9029822 DOI: 10.3390/antiox11040742] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/04/2022] [Accepted: 04/06/2022] [Indexed: 12/14/2022] Open
Abstract
This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Finally, a scientific perspective on how to respond to the booming demand for health-promoting products is given, and we acknowledge that despite the work done, there are still many challenges that need to be overcome.
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Affiliation(s)
- Mia Kurek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (I.E.G.); (K.G.)
- Correspondence: ; Tel.: +385-1460-5003
| | - Nadjet Benaida-Debbache
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria;
| | - Ivona Elez Garofulić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (I.E.G.); (K.G.)
| | - Kata Galić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (I.E.G.); (K.G.)
| | - Sylvie Avallone
- QualiSud, University of Montpellier, 34000 Montpellier, France;
- CIRAD, Institut Universitaire de Technologie d’Avignon, 84029 Avignon, France
| | - Andrée Voilley
- International Joint Research Laboratory “Tropical Bioresources & Biotechnology” UMR PAM, Institut Agro Dijon, Université de Bourgogne, 1 Esplanade Erasme, 21078 Dijon, France; (A.V.); (Y.W.)
- The School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
| | - Yves Waché
- International Joint Research Laboratory “Tropical Bioresources & Biotechnology” UMR PAM, Institut Agro Dijon, Université de Bourgogne, 1 Esplanade Erasme, 21078 Dijon, France; (A.V.); (Y.W.)
- The School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
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Recent Advances in the Application of Enzyme Processing Assisted by Ultrasound in Agri-Foods: A Review. Catalysts 2022. [DOI: 10.3390/catal12010107] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The intensification of processes is essential for the sustainability of the biorefinery concept. Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri-food sector because the cavitation effect provided by this technology has been shown to improve the efficiency of the biocatalysts. This review presents the recent advances in this field, focused on three main applications: ultrasound-assisted enzymatic extractions (UAEE), US hydrolysis reactions, and synthesis reactions assisted by US for the manufacturing of agri-food produce and ingredients, enabling the upgrading of agro-industrial waste. Some theoretical and experimental aspects of US that must be considered are also reviewed. Ultrasonic intensity (UI) is the main parameter affecting the catalytic activity of enzymes, but a lack of standardization for its quantification makes it unsuitable to properly compare results. Applications of enzyme catalysis assisted by US in agri-foods have been mostly concentrated in UAEE of bioactive compounds. In second place, US hydrolysis reactions have been applied for juice and beverage manufacturing, with some interesting applications for producing bioactive peptides. In last place, a few efforts have been performed regarding synthesis reactions, mainly through trans and esterification to produce structured lipids and sugar esters, while incipient applications for the synthesis of oligosaccharides show promising results. In most cases, US has improved the reaction yield, but much information is lacking on how different sonication conditions affect kinetic parameters. Future research should be performed under a multidisciplinary approach for better comprehension of a very complex phenomenon that occurs in very short time periods.
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13
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Lu C, Bao Y, Huang JY. Fouling in membrane filtration for juice processing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. ULTRASONICS SONOCHEMISTRY 2021; 79:105756. [PMID: 34562736 PMCID: PMC8473777 DOI: 10.1016/j.ultsonch.2021.105756] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/04/2021] [Accepted: 09/13/2021] [Indexed: 05/07/2023]
Abstract
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) showed that the interaction between SPI and pectin was enhanced and the crystallinity of the emulsion gels was changed due to the HIU treatment. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) observations revealed that the particle size of the emulsion gels was decreased significantly by HIU treatment. The emulsion gel structure became more uniform and denser, which was conducive to storage stability. In addition, according to the low field nuclear magnetic resonance (LF-NMR) analysis, HIU treatment had no obvious impact on the content of bound water as the power increased to 450 W, while the content of free water decreased gradually and became immobilized water, which indicated that the water holding capacity of the emulsion gels was enhanced. Compared with untreated emulsion gel, differential scanning calorimetry (DSC) analysis showed that the denaturation temperature reached 131.9 ℃ from 128.2 ℃ when treated at 450 W. The chemical stability and bioaccessibility of β-carotene in the emulsion gels were improved significantly after HIU treatment during simulated in vitro digestion.
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Affiliation(s)
- Xin Zhang
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyue Li
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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15
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Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01021-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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16
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Khadhraoui B, Ummat V, Tiwari BK, Fabiano-Tixier AS, Chemat F. Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. ULTRASONICS SONOCHEMISTRY 2021; 76:105625. [PMID: 34147916 PMCID: PMC8225985 DOI: 10.1016/j.ultsonch.2021.105625] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 05/23/2021] [Accepted: 06/07/2021] [Indexed: 05/20/2023]
Abstract
Ultrasound has a significant effect on the rate of various processes in food, perfume, cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some shortcomings. Combination with other conventional or innovative techniques can overcome these limitations, enhance energy, momentum and mass transfer, and has been successfully demonstrated in many recent studies. Various ultrasound combined hybrid and innovative techniques are systematically summarized in this review for the first time. Ultrasound can be combined with diverse conventional techniques including Soxhlet, Clevenger, enzyme, hydrotropes, ionic liquids, Deep Eutectic Solvents (DES) or Natural Deep Eutectic Solvents (NADES), to enhance mixing and micro-mixing, reduced thermal and concentration gradients, and selective extraction. Moreover, combinations of ultrasound with other innovative techniques such as microwave, extrusion, supercritical fluid, subcritical and pressure liquids, Instant controlled pressure drop (DIC), Pulsed Electric Field (PEF), Ultra-Violet (UV) or Infra-Red (IR) radiations, Counter-current chromatography (CCC), or centrifugal partition chromatographs (CPC) can enable reduced equipment size, faster response to process control, faster start-up, increased production, and elimination of process steps. The theories and applications of these ultrasound combined hybrid and innovative techniques as well as their advantages and limitations are compared, and further perspectives are proposed. This review provides new insights into advances in ultrasound combined techniques and their application at research, educational, and industrial level in modern food and plant-based chemistry.
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Affiliation(s)
- B Khadhraoui
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - V Ummat
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland
| | - B K Tiwari
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland.
| | - A S Fabiano-Tixier
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - F Chemat
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France.
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17
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Li S, Lei D, Zhu Z, Cai J, Manzoli M, Jicsinszky L, Grillo G, Cravotto G. Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment. ULTRASONICS SONOCHEMISTRY 2021; 74:105568. [PMID: 33915483 PMCID: PMC8093945 DOI: 10.1016/j.ultsonch.2021.105568] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 05/07/2023]
Abstract
Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.
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Affiliation(s)
- Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Dan Lei
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China.
| | - Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Maela Manzoli
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Laszlo Jicsinszky
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy.
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18
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Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
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Vollet Marson G, Belleville MP, Lacour S, Dupas Hubinger M. Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts. MEMBRANES 2020; 11:membranes11010023. [PMID: 33383662 PMCID: PMC7823831 DOI: 10.3390/membranes11010023] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/22/2020] [Accepted: 12/22/2020] [Indexed: 11/25/2022]
Abstract
Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to be extracted, separated, concentrated, and/or purified so that a minimum purity level is achieved, allowing its application. Enzymatic hydrolysis has been successfully used in the production of peptides and protein hydrolysates. The obtained hydrolysates require efficient downstream processes such as membrane technology, which is an important tool for the recovery of thermolabile and sensitive compounds from complex mixtures, with low energy consumption and high specificity. The integration of membrane techniques that promote the separation through sieving and charge-based mechanisms is of great interest to improve the purity of the recovered fractions. This review is specifically addressed to the application of membrane technologies for the recovery of peptides from yeast protein hydrolysates. Fundamental concepts and practical aspects relative to the ultrafiltration of agro-industrial protein hydrolysates will be described. Challenges and perspectives involving the recovery of peptides from yeast protein hydrolysates will be presented and thoroughly discussed.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil;
- Correspondence:
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
| | - Stella Lacour
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
| | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil;
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20
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Ferreira FB, Magalhães FDS, Cardoso VL, Reis MHM. Enhanced conditions to obtain a clarified purple araça (
Psidium myrtoides
) fruit extract. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Franz Berbert Ferreira
- School of Chemical Engineering Federal University of Uberlândia Uberlândia Minas Gerais Brazil
| | | | - Vicelma Luiz Cardoso
- School of Chemical Engineering Federal University of Uberlândia Uberlândia Minas Gerais Brazil
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21
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Paraíso CM, Santos SS, Pereira Bessa L, Lopes AP, Ogawa CYL, Costa SC, Reis MHM, Filho UC, Sato F, Visentainer JV, Madrona GS. Performance of asymmetric spinel hollow fiber membranes for hibiscus (
Hibiscus sabdariffa
L.) extract clarification: Flux modeling and extract stability. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Carolina Moser Paraíso
- Programa de Pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Suelen Siqueira Santos
- Programa de Pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Lidiane Pereira Bessa
- Faculdade de Engenharia Química Universidade Federal de Uberlândia Uberlândia Brazil
| | - Ana Paula Lopes
- Departamento de Bioquímica Universidade Estadual de Maringá Maringá Brazil
| | | | | | | | | | - Francielle Sato
- Departamento de Química Universidade Estadual de Maringá Maringá Brazil
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22
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Progress of Interfacial Polymerization Techniques for Polyamide Thin Film (Nano)Composite Membrane Fabrication: A Comprehensive Review. Polymers (Basel) 2020; 12:polym12122817. [PMID: 33261079 PMCID: PMC7760071 DOI: 10.3390/polym12122817] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 11/17/2020] [Accepted: 11/19/2020] [Indexed: 01/12/2023] Open
Abstract
In this paper, we review various novel/modified interfacial polymerization (IP) techniques for the fabrication of polyamide (PA) thin film composite (TFC)/thin film nanocomposite (TFN) membranes in both pressure-driven and osmotically driven separation processes. Although conventional IP technique is the dominant technology for the fabrication of commercial nanofiltration (NF) and reverse osmosis (RO) membranes, it is plagued with issues of low membrane permeability, relatively thick PA layer and susceptibility to fouling, which limit the performance. Over the past decade, we have seen a significant growth in scientific publications related to the novel/modified IP techniques used in fabricating advanced PA-TFC/TFN membranes for various water applications. Novel/modified IP lab-scale studies have consistently, so far, yielded promising results compared to membranes made by conventional IP technique, in terms of better filtration efficiency (increased permeability without compensating solute rejection), improved chemical properties (crosslinking degree), reduced surface roughness and the perfect embedment of nanomaterials within selective layers. Furthermore, several new IP techniques can precisely control the thickness of the PA layer at sub-10 nm and significantly reduce the usage of chemicals. Despite the substantial improvements, these novel IP approaches have downsides that hinder their extensive implementation both at the lab-scale and in manufacturing environments. Herein, this review offers valuable insights into the development of effective IP techniques in the fabrication of TFC/TFN membrane for enhanced water separation.
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23
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Zheng K, Zhou S, Cheng Z, Huang G. Thin‐film composite forward osmosis membrane prepared from polyvinyl chloride/cellulose carbamate substrate and its potential application in brackish water desalination. J Appl Polym Sci 2020. [DOI: 10.1002/app.49939] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ke Zheng
- School of Civil Engineering and Transportation South China University of Technology Guangzhou, Guangdong China
- School of Environment and Energy South China University of Technology Guangzhou, Guangdong China
| | - Shaoqi Zhou
- School of Civil Engineering and Transportation South China University of Technology Guangzhou, Guangdong China
- Guizhou Institute of Biology, Guizhou Academy of Sciences Guiyang, Guizhou China
- School of Environment and Energy South China University of Technology Guangzhou, Guangdong China
- State Key Laboratory of Subtropical Building Science South China University of Technology Guangzhou, Guangdong China
| | - Zuqin Cheng
- School of Environment and Energy South China University of Technology Guangzhou, Guangdong China
| | - Guoru Huang
- School of Civil Engineering and Transportation South China University of Technology Guangzhou, Guangdong China
- State Key Laboratory of Subtropical Building Science South China University of Technology Guangzhou, Guangdong China
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