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Mechanistic Insights Into Fouling Behavior During Ultrafiltration of Watermelon Rind Juice for L‐Citrulline Recovery.

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Title: Mechanistic Insights Into Fouling Behavior During Ultrafiltration of Watermelon Rind Juice for L‐Citrulline Recovery.
Authors: Vi, Nha Tran1,2,3 (AUTHOR), Tran, Thi Minh Thu4 (AUTHOR), Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Jha, Poulami (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 5/6/2026, Vol. 2026, p1-12. 12p.
Subjects: Membrane filter fouling, Citrulline, Fluid mechanics, Polymeric membranes, Ultrafiltration, Watermelons, Fouling, Food industry
Abstract: Watermelon rind, an underutilized agro‐waste rich in L‐citrulline, represents a sustainable source of functional ingredients. This study applied an ultrafiltration polysulfone membrane with 50 kDa molecular weight cut‐off (MWCO) to recover L‐citrulline from watermelon rind juice, and investigated fouling behavior under different operating pressures (2–8 bar). Permeate flux exhibited the typical three‐stage decline: a rapid initial drop, a transitional phase, and a final stabilization. Among the investigated pressures, operation at 6 bar was associated with the highest volume concentration factor (VCF = 1.69), indicating improved concentration efficiency under moderate‐pressure conditions. Hermia model analysis demonstrated that cake layer formation predominated at 2–6 bar, whereas model fitting at 8 bar showed greater agreement with intermediate blocking characteristics (R2 > 0.92). Fouling resistance accounted for over 80% of the total hydraulic resistance, suggesting a pressure‐dependent transition in dominant fouling behavior. L‐citrulline rejection remained low (< 11%) across all conditions, confirming its predominant recovery in the permeate stream. The appropriate pressure selection (4–6 bar) enables effective macromolecular clarification while preserving low–molecular‐weight bioactive compounds such as L‐citrulline, small amino acids, and soluble phenolics, providing practical guidance for membrane‐assisted valorization of watermelon rind in functional food processing applications. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Mechanistic Insights Into Fouling Behavior During Ultrafiltration of Watermelon Rind Juice for L‐Citrulline Recovery.
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  Label: Abstract
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  Data: Watermelon rind, an underutilized agro‐waste rich in L‐citrulline, represents a sustainable source of functional ingredients. This study applied an ultrafiltration polysulfone membrane with 50 kDa molecular weight cut‐off (MWCO) to recover L‐citrulline from watermelon rind juice, and investigated fouling behavior under different operating pressures (2–8 bar). Permeate flux exhibited the typical three‐stage decline: a rapid initial drop, a transitional phase, and a final stabilization. Among the investigated pressures, operation at 6 bar was associated with the highest volume concentration factor (VCF = 1.69), indicating improved concentration efficiency under moderate‐pressure conditions. Hermia model analysis demonstrated that cake layer formation predominated at 2–6 bar, whereas model fitting at 8 bar showed greater agreement with intermediate blocking characteristics (R2 &gt; 0.92). Fouling resistance accounted for over 80% of the total hydraulic resistance, suggesting a pressure‐dependent transition in dominant fouling behavior. L‐citrulline rejection remained low (&lt; 11%) across all conditions, confirming its predominant recovery in the permeate stream. The appropriate pressure selection (4–6 bar) enables effective macromolecular clarification while preserving low–molecular‐weight bioactive compounds such as L‐citrulline, small amino acids, and soluble phenolics, providing practical guidance for membrane‐assisted valorization of watermelon rind in functional food processing applications. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/2110906
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 12
        StartPage: 1
    Subjects:
      – SubjectFull: Membrane filter fouling
        Type: general
      – SubjectFull: Citrulline
        Type: general
      – SubjectFull: Fluid mechanics
        Type: general
      – SubjectFull: Polymeric membranes
        Type: general
      – SubjectFull: Ultrafiltration
        Type: general
      – SubjectFull: Watermelons
        Type: general
      – SubjectFull: Fouling
        Type: general
      – SubjectFull: Food industry
        Type: general
    Titles:
      – TitleFull: Mechanistic Insights Into Fouling Behavior During Ultrafiltration of Watermelon Rind Juice for L‐Citrulline Recovery.
        Type: main
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          Name:
            NameFull: Vi, Nha Tran
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            NameFull: Tran, Thi Minh Thu
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            NameFull: Lai, Quoc Dat
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            NameFull: Jha, Poulami
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          Dates:
            – D: 06
              M: 05
              Text: 5/6/2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 01458892
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              Value: 2026
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            – TitleFull: Journal of Food Processing & Preservation
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