Preparation of CAB/FMWCNT nanocomposite membranes for barberry juice concentration in forward osmosis process

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-08-14 DOI:10.1016/j.ifset.2025.104168

Navid Rigi, Seyed Mahmoud Mousavi, Ehsan Saljoughi, Seyedeh Maral Hariri

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引用次数: 0

Abstract

The present study aims to fabricate a novel forward osmosis (FO) membrane using cellulose acetate butyrate (CAB) polymer and functionalized multi-wall carbon nanotube (FMWCNT) for the concentration of barberry juice. For this purpose, the effect of carbon nanotubes addition to the membrane matrix on the water flux (J_w^FO) and reverse salt flux (J_s^FO) in FO process, salt permeability (B), salt rejection (R), structural parameter (S), and water permeability (A) was investigated. The addition of carbon nanotubes at low concentrations (0–0.06 wt%) increased the J_w^FO, and decreased both the J_s^FO and the S. While a further increment in the concentration of carbon nanotubes (0.09–0.12 wt%) showed the opposite trend for the aforementioned parameters. The value of J_w^FO, J_s^FO, and structural parameter for optimal membrane of CAB-2 obtained 14.10 L/m².h, 0.40 g/m².h, and 312 μm, respectively. The barberry juice concentration results showed that using the optimal membrane led to a 4.6-fold increase in the concentration of barberry juice and a 8.2-fold increase in the total anthocyanin content.

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正渗透法制备CAB/FMWCNT纳米复合膜

本研究旨在利用醋酸丁酸纤维素（CAB）聚合物和功能化多壁碳纳米管（FMWCNT）制备一种新型正向渗透（FO）膜，用于浓缩杨梅汁。为此，研究了碳纳米管加入膜基质对水通量（JwFO）和反盐通量（JsFO）、盐渗透性(B)、阻盐性(R)、结构参数(S)和水渗透性(A)的影响。低浓度（0-0.06 wt%）碳纳米管的加入增加了JwFO，降低了JsFO和s，而进一步增加碳纳米管的浓度（0.09-0.12 wt%）对上述参数的影响则相反。CAB-2最优膜的JwFO、JsFO和结构参数分别为14.10 L/m2.h、0.40 g/m2.h和312 μm。结果表明，采用最优膜处理后，草莓汁的浓度提高了4.6倍，总花青素含量提高了8.2倍。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.