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dc.contributor.authorPei, Jianfei
dc.contributor.authorWang, Wenjing
dc.contributor.authorWang, Yifan
dc.contributor.authorWang, Haihua
dc.contributor.authorBucs,Szilard
dc.contributor.authorVrouwenvelder, Johannes S.
dc.contributor.authorLi, Zhenyu
dc.date.accessioned2020-12-20T12:54:12Z
dc.date.available2020-12-20T12:54:12Z
dc.date.issued2020-12
dc.date.submitted2020-11-05
dc.identifier.citationPei, J., Wang, W., Wang, Y., Wang, H., Bucs, S. S., Vrouwenvelder, J. S., & Li, Z. (2020). Fate of polyphenols in forward osmosis. Journal of Membrane Science, 118993. doi:10.1016/j.memsci.2020.118993
dc.identifier.issn0376-7388
dc.identifier.doi10.1016/j.memsci.2020.118993
dc.identifier.urihttp://hdl.handle.net/10754/666516
dc.description.abstractThe forward osmosis (FO) is an emerging technique for high quality concentration of liquid foods. Polyphenols are natural compounds with important health function in fruit and vegetable juice. In this study, the impacts of membrane property, feed solution (FS) pH value, draw solution (DS) composition and concentration, and membrane fouling on rejections of 9 food polyphenols by FO were investigated. Polyphenol rejection was mainly dominated by size exclusion and electrostatic repulsion. Membrane with higher negative charge and selectivity exhibited higher rejection. The increased pH of FS could enhance negative charge of membrane and thus increased the rejection. Reverse solute diffusion of DS could also enhance rejection via hindering the forward diffusion of polyphenol. The pectin fouling layer acting as the additional filtration barrier could increase the rejection of most selected polyphenols. However, the rejection of polyphenols with smaller molecular size (less than 23.07 Å2) decreased with the pectin fouled membrane and this might be attributed to the effect of cake-enhanced concentration polarization. The present study revealed the fate of polyphenol in FO and provided vital information to further advance the FO application.
dc.description.sponsorshipThe authors gratefully acknowledge the funding support by The National Key R&D Plan for International Cooperation in Science and Technology Innovation (Project No.: 2017YFE0181100), National Nature Science Foundation of China (Project No.: 21901212) and The Fundamental Research Funds from the Northwest A&F University (Project No.: Z111021602 and 2452018084).
dc.publisherElsevier BV
dc.relation.urlhttps://linkinghub.elsevier.com/retrieve/pii/S0376738820315660
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Journal of Membrane Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Membrane Science, [, , (2020-12)] DOI: 10.1016/j.memsci.2020.118993 . © 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleFate of polyphenols in forward osmosis
dc.typeArticle
dc.contributor.departmentWater Desalination and Reuse Research Center (WDRC)
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Division
dc.contributor.departmentEnvironmental Science and Engineering Program
dc.identifier.journalJournal of Membrane Science
dc.rights.embargodate2022-12-01
dc.eprint.versionPost-print
dc.contributor.institutionCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
dc.contributor.institutionState Key Laboratory of Eco-hydraulics in Northwest Arid Region, Xi'an University of Technology, Shaanxi, 710048, China.
dc.identifier.pages118993
kaust.personBucs, Szilard
kaust.personVrouwenvelder, Johannes S.
dc.date.accepted2020-12-13
refterms.dateFOA2020-12-20T12:55:00Z


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