Electrodialysis Tartrate Stabilization of Wine Materials: Fouling and a New Approach to the Cleaning of Aliphatic Anion-Exchange Membranes

Tsygurina, Kseniia; Pasechnaya, Evgeniia; Chuprynina, Daria; Melkonyan, K. I.; Русинова, Т. В.; Nikonenko, Victor; Pismenskaya, Natalia

doi:10.3390/membranes12121187

Cited by 3 publications

(2 citation statements)

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“…To the best of our knowledge, no work has been carried out on isoflavone fouling or reported membrane fouling by isoflavones. However, there are many articles in the literature on the fouling of CEMs and AEMs by other polyphenols, such as anthocyanins, PACs and phenolic acids [12,16,17,23,49,56,57]. These studies established that the possible interactions between the IEMs (CEM and AEM) and these polyphenols are electrostatic interactions between fixed groups of the membrane and polyphenolic ions, hydrophobic-hydrophobic π-π stacking interactions between aromatic rings of polyphenols and the IEM material containing aromatic rings, and hydrogen bonds between hydroxyl or carboxyl groups of polyphenols and oxygen of fixed groups or hydrogen of the aliphatic chains of membranes [17,23,58].…”

Section: Foulingmentioning

confidence: 99%

“…Irreversible fouling refers to the adsorption of molecules inside the membrane due to different interactions, where they can only be removed by chemical cleaning [6,7]. In addition, there are also different types of fouling: colloidal, organic, mineral and biological, which can be caused by molecules of various natures, such as proteins, minerals, polysaccharides and polyphenols [6,[8][9][10][11][12]. Membrane fouling affects the performance and the cost of ED processes by increasing the electrical resistance and decreasing the permselectivity of the membranes, leading to membrane integrity alteration [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Identification of Fouling Occurring during Coupled Electrodialysis and Bipolar Membrane Electrodialysis Treatment for Tofu Whey Protein Recovery

Deschênes Gagnon,

Langevin,

Lutin

et al. 2024

Membranes

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Tofu whey, a by-product of tofu production, is rich in nutrients such as proteins, minerals, fats, sugars and polyphenols. In a previous work, protein recovery from tofu whey was studied by using a coupled environmental process of ED + EDBM to valorize this by-product. This process allowed protein recovery by reducing the ionic strength of tofu whey during the ED process and acidifying the proteins to their isoelectric point during EDBM. However, membrane fouling was not investigated. The current study focuses on the fouling of membranes at each step of this ED and EDBM process. Despite a reduction in the membrane conductivities and some changes in the mineral composition of the membranes, no scaling was evident after three runs of the process with the same membranes. However, it appeared that the main fouling was due to the presence of isoflavones, the main polyphenols in tofu whey. Indeed, a higher concentration was observed on the AEMs, giving them a yellow coloration, while small amounts were found in the CEMs, and there were no traces on the BPMs. The glycosylated forms of isoflavones were present in higher concentrations than the aglycone forms, probably due to their high amounts of hydroxyl groups, which can interact with the membrane matrices. In addition, the higher concentration of isoflavones on the AEMs seems to be due to a combination of electrostatic interactions, hydrogen bonding, and π–π stacking, whereas only π–π stacking and hydrogen bonds were possible with the CEMs. To the best of our knowledge, this is the first study to investigate the potential fouling of BPMs by polyphenols, report the fouling of IEMs by isoflavones and propose potential interactions.

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