Crumpled Globule-Heterotextured Polyamide Membrane Interlayered with Protein-Polyphenol Nanoaggregates for Enhanced Forward Osmosis Performance

Optimized preparation route for polyamide top-coated forward osmosis membrane for enhanced water flux using industrial wastewater as feed

The forward osmosis (FO) process has recently gained significant interest in treating wastewater, brackish/seawater and concentrating feedstocks for various operations, including desalination. The study investigates the effect of different synthesis conditions of the polyamide-based thin-film composite (TFC) FO membranes on the membranes' final performance. Taguchi statistical analyses were used to fabricate and optimize the polyamide TFC FO membrane. The process parameters as factors were the amount of polyethersulfone (PES), polyethylene glycol 400 (PEG-400), polyvinyl pyrrolidone (PVP), m-phenylenediamine (MPD), and trimesoyl chloride (TMC), and TMC reaction-time (RT). The Taguchi method was adopted to investigate the optimal conditions and the significance of individual factors using an L16 (45) orthogonal array. Another Taguchi analysis (Taguchi 2) was adopted to investigate the influence of other important parameters like optimal conditions for MPD, TMC, and TMC reaction-time factors using an L9 (33) orthogonal array. Confirmation tests validated a maximum water flux of 46.4 ± 2.32 L/m2·h with a specific combination of control factors for membrane synthesis: PES/PEG/PVP/MPD/TMC/TMC RT-16/7/0.5/1/0.05/30. These tests demonstrated a high-water flux of 7.05 ± 0.35 L/m2·h when exposed to industrial wastewater (secondary effluent) as the feed solution (FS) and fertilizer as the draw solution (DS) in the FO process. The R2 values were more than 90%. The experimental validation confirmed the models' predictive ability with different FSs, including industrial wastewater.

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversible and more powerful. In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. In terms of health promotion of the prepared covalent complexes, health effects such as antioxidant, hypoglycemic, regulation of intestinal microbiota and regulation of allergic reactions have been summarized. Also, the possible applications in food industry, especially as foaming agents, emulsifiers and nanomaterials have also been discussed. In order to offer directions for novel research on their interactions in food systems, nutritional value, and health properties in vivo, we considered the present challenges and future perspectives of the topic.