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,...

Food producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...

Membrane distillation (MD) is a promising technology for seawater desalination due to the ability to process high-salinity waters and the ability to be driven by low-grade or waste heat. However, practical applications of MD membranes are limited by the low vapor flux and fouling problem. Recently, there is a growing interest in developing novel MD membrane materials with enhanced hydrophobicity to improve the efficiency of desalination...