NDLI: Capsaicin Composite Nanofiltration Membranes

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Capsaicin Composite Nanofiltration Membranes

Content Provider	Semantic Scholar
Author	Álvarez-Sánchez, Jesús Romero-López, Griselda Evelia Pérez-Sicairos, Sergio Dévora-Isiordia, Germán Eduardo Sánchez-Duarte, Reyna G. Fimbres-Weihs, Gustavo
Copyright Year	2019
Abstract	Biofouling in reverse osmosis (RO) membranes is a severe problem, causing a decrease in both permeate flux and salt rejection and increasing transmembrane pressure. Capsaicin extract inhibits bacterial growth and is therefore used in this study to prepare a thin-film composite membrane and membrane support. Four types of nanofiltration (NF) membranes were prepared by interfacial polymerization onto a porous support prepared by the phase inversion method. Membrane A was the control membrane with no capsaicin extract, membrane B contains capsaicin in the polyamide thin film, membrane C contains capsaicin in the porous support, and membrane D contains capsaicin in both the thin film and support layers. Three different salts (Na 2 SO 4 , MgSO 4, and NaCl) were used at different concentrations (1000, 3000, and 5000 ppm) to test the performance of the membranes in terms of salt rejection and permeate flux. Membrane B showed the highest rejection for all the salts and concentrations tested. For 5000 ppm NaCl, the permeate flux for membrane B was 14.81% higher, and salt rejection was 19.6% higher than membrane A. Future work will evaluate the anti-biofouling properties of the membranes prepared with capsaicin, when exposed to seawater microorganisms.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://api.intechopen.com/chapter/pdf-download/61056
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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