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

Abstract

Background Nowadays, 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 approach Several 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 conclusions Throughout 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 conventional technologies.

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Details

Category:
Articles
Type:
artykuły w czasopismach
Published in:
TRENDS IN FOOD SCIENCE & TECHNOLOGY no. 95, pages 219 - 232,
ISSN: 0924-2244
Language:
English
Publication year:
2020
Bibliographic description:
Castro-Muñoz R., Boczkaj G., Gontarek E., Cassano A., Fíla V.: Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review// TRENDS IN FOOD SCIENCE & TECHNOLOGY -Vol. 95, (2020), s.219-232
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.tifs.2019.12.003
Verified by:
Gdańsk University of Technology

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