A membrane system was applied for ultrapure water production from the treatment of saline effluent from the canned food industry. The industrial effluent presented a high saline concentration, including sodium chloride, calcium carbonate, calcium sulfates, and magnesium. The effluent was treated using a system of reverse osmosis (RO) and a post-treatment process consisting of ion exchange resins (IEXRs). The RO was accompanied by the addition of a hexametaphosphate dose (2, 6, and 10 mg/L) as an antiscalant to avoid the RO membrane scaling by minerals. In turn, IEXRs were used for water deionization to produce ultrapure water with a reduced concentration of monovalent ions. The antiscalant dose was 6 mg/L, producing clean water from RO permeates with an efficiency of 65–70%. The brine from RO was projected for its reuse in food industry processes. The clean water quality from RO showed 20% total dissolved solids (TDS) removal (equivalent to salts). The antiscalant inhibited the formation of calcium salt incrustation > 200 mg/L, showing low fouling. In turn, anionic resins removed 99.8% of chloride ions, whereas the monovalent salts were removed by a mix of cationic–anionic resin, producing ultrapure water with electrical conductivity < 3.3 µS/cm. The cost of ultrapure water production was 2.62 USD/m³.

This research focuses on developing bioplastic films using agrifood industrial waste, which included starch from avocado seed, cellulose from cornstalk, carrot and beet peel, and pulp from a food company in México. The films were produced with a matrix of gelatin and glycerol, and different formulations of starch and cellulose. The films were characterized and tested as wrappers of Manchego cheese. The films containing starch are transparent; films with cellulose showed opacity and paper-like structure. Films containing starch–cornstalk cellulose showed the highest hydrophobic properties. In turn, films with carrot cellulose had the highest plastic properties with high elongation capacity and the lowest Young modules; films with starch and other celluloses showed the opposite data. The highest thermal capacity was observed in films containing cellulose from cornstalks and beet waste. In turn, the highest temperatures of transition, crystallization, and melting were registered in films containing starch. Films with starch and cellulose served well as wrappers of Manchego cheese, conserving 92% of the weight of cheese after 21 days of storage at 4 °C. All films were biodegradable in compost after 10 days, and they were degradable by physicochemical factors after 40 days.