Effluents of anaerobic processes still contain valuable components, among which volatile fatty acids (VFAs) can be regarded and should be recovered and/or used further in applications such as microbial electrochemical technology to generate energy/energy carriers. To accomplish the separation of VFAs from waste liquors, various membrane-based solutions applying different transport mechanisms and traits are available, including pressure-driven nanofiltration (NF) and reverse osmosis (RO) which are capable to clarify, fractionate and concentrate salts and organics. Besides, emerging techniques using a membrane such as forward osmosis (FO) and supported liquid membrane (SILM) technology can be taken into consideration for VFA separation. In this work, we evaluate these four various downstream methods (NF, RO, FO and SILM) to determine the best one, comparatively, for enriching VFAs from pH-varied model solutions composed of acetic, butyric and propionic acids in different concentrations. The assessment of the separation experiments was supported by statistical examination to draw more solid conclusions. Accordingly, it turned out that all methods can separate VFAs from the model solution. The highest average retention was achieved by RO (84% at the applied transmembrane pressure of 6 bar), while NF provided the highest permeance (6.5 L/m²hbar) and a high selectivity between different VFAs.

The increasing demand for nanofiltration processes in drinking water treatment, industrial separation and wastewater treatment processes has highlighted several shortcomings of current state-of-the-art thin film composite (TFC NF) membranes, including limitations in chemical resistance, fouling resistance and selectivity. Polyelectrolyte multilayer (PEM) membranes provide a viable, industrially applicable alternative, providing significant improvements in these limitations. Laboratory experiments using artificial feedwaters have demonstrated selectivity an order of magnitude higher than polyamide NF, significantly higher fouling resistance and excellent chemical resistance (e.g., 200,000 ppmh chlorine resistance and stability over the 0–14 pH range). This review provides a brief overview of the various parameters that can be modified during the layer-by-layer procedure to determine and fine-tune the properties of the resulting NF membrane. The different parameters that can be adjusted during the layer-by-layer process are presented, which are used to optimize the properties of the resulting nanofiltration membrane. Substantial progress in PEM membrane development is presented, particularly selectivity improvements, of which the most promising route seems to be asymmetric PEM NF membranes, offering a breakthrough in active layer thickness and organic/salt selectivity: an average of 98% micropollutant rejection coupled with a NaCl rejection below 15%. Advantages for wastewater treatment are highlighted, including high selectivity, fouling resistance, chemical stability and a wide range of cleaning methods. Additionally, disadvantages of the current PEM NF membranes are also outlined; while these may impede their use in some industrial wastewater applications, they are largely not restrictive. The effect of realistic feeds (wastewaters and challenging surface waters) on PEM NF membrane performance is also presented: pilot studies conducted for up to 12 months show stable rejection values and no significant irreversible fouling. We close our review by identifying research areas where further studies are needed to facilitate the adoption of this notable technology.

Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species, and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization at a small pilot scale, we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO = 400 Da, which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 L/m²h) at low pressures (5–8.6 bar) with a real extract loss of 15–18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO₄ passage decreased fourfold) while permeance loss was minimal (less than 10%). According to our sensory evaluation, the process yielded an acceptable tasting beer which could be greatly enhanced by the addition of the lost salts and glycerol.

Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization, at small pilot scale we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO=400Da which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 LMH) at low pressures (5-8.6 bar) with a real extract loss of 16-18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO4 passage decreased 4-fold) while permeance loss was minimal (less than 10%). According to our sensory examination, the process yielded an acceptable flavored beer which could be greatly enhanced by the addition of the lost salts and glycerol.