Fate of polyphenols in forward osmosis
نویسندگان
چکیده
The 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 membrane property, feed solution (FS) pH value, draw (DS) composition concentration, fouling on rejections 9 food polyphenols by FO were investigated. Polyphenol rejection was mainly dominated size exclusion electrostatic repulsion. Membrane higher negative charge selectivity exhibited rejection. increased FS could enhance thus Reverse solute diffusion DS also via hindering polyphenol. pectin layer acting as additional filtration barrier increase most selected polyphenols. However, smaller molecular (less than 23.07 Å2) decreased fouled might be attributed to effect cake-enhanced polarization. present study revealed fate polyphenol provided vital information further advance application.
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ژورنال
عنوان ژورنال: Journal of Membrane Science
سال: 2021
ISSN: ['1873-3123', '0376-7388']
DOI: https://doi.org/10.1016/j.memsci.2020.118993