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Zhao Y, Liu C, Deng J, Zhang P, Feng S, Chen Y. Green and Sustainable Forward Osmosis Process for the Concentration of Apple Juice Using Sodium Lactate as Draw Solution. MEMBRANES 2024; 14:106. [PMID: 38786940 PMCID: PMC11122952 DOI: 10.3390/membranes14050106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024]
Abstract
China is the world's largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentration cause the loss of essential nutrients and heat-sensitive components with high energy consumption. A green and effective technique is thus desired for juice concentration to improve product quality and sustainability. In this study, a hybrid forward osmosis-membrane distillation (FO-MD) process was explored for the concentration of apple juice using sodium lactate (L-NaLa) as a renewable draw solute. As a result, commercial apple juice could be concentrated up to 65 °Brix by the FO process with an average flux of 2.5 L·m-2·h-1. Most of the nutritional and volatile compounds were well retained in this process, while a significant deterioration in product quality was observed in products obtained by VE concentration. It was also found that membrane fouling in the FO concentration process was reversible, and a periodical UP water flush could remove most of the contaminants on the membrane surface to achieve a flux restoration of more than 95%. In addition, the L-NaLa draw solution could be regenerated by a vacuum membrane distillation (VMD) process with an average flux of around 7.87 L∙m-2∙h-1 for multiple reuse, which further enhanced the long-term sustainability of the hybrid process.
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Affiliation(s)
- Yuhang Zhao
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Chang Liu
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Jianju Deng
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Panpan Zhang
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Shiyuan Feng
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Yu Chen
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
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Sarbatly R, Sariau J, Krishnaiah D. Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices. FOOD ENGINEERING REVIEWS 2023; 15:420-437. [PMCID: PMC10257186 DOI: 10.1007/s12393-023-09346-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 05/21/2023] [Indexed: 11/06/2023]
Abstract
Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.
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Affiliation(s)
- Rosalam Sarbatly
- Chemical Engineering, Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia
- Nanofiber and Membrane Research Laboratory, Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia
| | - Jamilah Sariau
- Chemical Engineering, Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia
| | - Duduku Krishnaiah
- Department of Chemical Engineering, University of Anurag, Hyderabad, 500088 India
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Wu X, Zhang X, Wang H, Xie Z. Smart utilisation of reverse solute diffusion in forward osmosis for water treatment: A mini review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 873:162430. [PMID: 36842573 DOI: 10.1016/j.scitotenv.2023.162430] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/09/2023] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
Forward osmosis (FO) has been widely studied as a promising technology in wastewater treatment, but undesirable reverse solute diffusion (RSD) is inevitable in the FO process. The RSD is generally regarded as a negative factor for the FO process, resulting in the loss of draw solutes and reduced FO efficiency. Conventional strategies to address RSD focus on reducing the amount of reverse draw solutes by fabricating high selective FO membranes and/or selecting the draw solute with low diffusion. However, since RSD is inevitable, doubts have been raised about the strategies to cope with the already occurring reverse draw solutes in the feed solution, and the feasibility to positively utilise the RSD phenomenon to improve the FO process. Herein, we review the state-of-the-art applications of RSD and their benefits such as improving selectivity and maintaining the stability of the feed solution for both independent FO processes and FO integrated processes. We also provide an outlook and discuss important considerations, including membrane fouling, membrane development and draw/feed solution properties, in RSD utilisation for water and wastewater treatment.
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Affiliation(s)
- Xing Wu
- CSIRO Manufacturing, Clayton South, Victoria 3169, Australia
| | - Xiwang Zhang
- School of Chemical Engineering, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Huanting Wang
- Department of Chemical and Biological Engineering, Monash University, Clayton, Victoria 3800, Australia
| | - Zongli Xie
- CSIRO Manufacturing, Clayton South, Victoria 3169, Australia.
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Optimisation of multi-component inorganic salt composition as draw solute for preparation of concentrated tea extract using forward osmosis process. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.01.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Li M, Yang Y, Zhu L, Wang G, Zeng Z, Xue L. Anti-fouling and highly permeable thin-film composite forward osmosis membranes based on the reactive polyvinylidene fluoride porous substrates. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130144] [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]
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Chu H, Zhang Z, Zhong H, Yang K, Sun P, Liao X, Cai M. Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution. MEMBRANES 2022; 12:808. [PMID: 36005724 PMCID: PMC9414217 DOI: 10.3390/membranes12080808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 08/12/2022] [Indexed: 06/15/2023]
Abstract
This study is to evaluate the athermal forward osmosis (FO) concentration process of blueberry juice using food additives as a draw solution (DS). The effects of food additives, including citric acid, sodium benzoate, and potassium sorbate, on the concentration processes are studied, and their effects on the products and membranes are compared. Results show that all these three food additives can be alternative DSs in concentration, among which citric acid shows the best performance. The total anthocyanin content (TAC) of blueberry juice concentrated by citric acid, sodium benzoate, and potassium sorbate were 752.56 ± 29.04, 716.10 ± 30.80, and 735.31 ± 24.92 mg·L-1, respectively, increased by 25.5%, 17.8%, and 19.9%. Meanwhile, the total phenolic content (TPC) increased by 21.0%, 10.6%, and 16.6%, respectively. Citric acid, sodium benzoate, and potassium sorbate all might reverse into the concentrated juice in amounts of 3.083 ± 0.477, 1.497 ± 0.008, and 0.869 ± 0.003 g/kg, respectively. These reversed food additives can make the TPC and TAC in juice steadier during its concentration and storage. Accordingly, food additives can be an excellent choice for DSs in the FO concentration process of juices, not only improving the concentration efficiency but also increasing the stability of blueberry juice.
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Affiliation(s)
- Haoqi Chu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Zhihan Zhang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Huazhao Zhong
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Kai Yang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
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Li Z, Xiao S, Xiong Q, Wu C, Huang J, Zhou R, Jin Y. Assessment of highly concentrated pear juice production through single-run forward osmosis using sodium lactate as the draw solute. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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