Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review

Publication date: Available online 10 December 2019Source: Trends in Food Science &TechnologyAuthor(s): Roberto Castro-Muñoz, Grzegorz Boczkaj, Emilia Gontarek, Alfredo Cassano, Vlastimil FílaAbstractBackgroundNowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be involved in different food and bioproduct processes.Scope and approachSeveral applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products, treatment of natural extracts, recovery of aromas from natural and processed products, production of non-alcoholic beverages, as the most popular ones. Therefore, the goal of this review is to give a comprehensive outlook of the latest developments focused on the separation, fractionation and concentration of several bioactive compounds contained in their original sources, as well as the food processes-assisted by membrane technologies.Key findings and conclusionsThroughout this review, ongoing literature has been analysed, discussing the relevant insights according to the type of membrane-based separation process, properties of molecules, membrane features and key factors influencing the separation performance of those technologies. Specific applications have been analysed and discussed, highlighting typical advantages and drawbacks over conve...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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