![]() The present work investigated the impact of ultrafiltration (UF) and nanofiltration (NF) membranes on the recovery and fractionation of polyphenolic compounds and polysaccharides from Sangiovese and Cabernet Sauvignon wine lees. In addition, pressure-driven membrane operations have gained a great interest in the last years for the recovery and purification of phenolic compounds from food by-products including those generated in the wine industry (Giacobbo et al., 2015(Giacobbo et al.,, 2017Giacobbo, Bernardes, et al., 2013 Giacobbo, Oliveira, et al., 2013 Kontogiannopoulos et al., 2017 Muñoz et al., 2021 Tapia-Quirós et al., 2022 Zagklis & Paraskeva, 2015). It is recognized as a standard tool in the food industry (Mohammad et al., 2012) with wellestablished applications in fruit and beverage (Ambrosi et al., 2014 Gulec et al., 2017 Mondal et al., 2014), dairy (Pouliot, 2008), fish (Chabeaud et al., 2009) and poultry (Fatima et al., 2021) industries. Membrane separation technology-and particularly pressuredriven membrane operations-has a prominent role in the scenario of emerging technologies, due to its versatility and multiple advantages: absence of phase transition, high separation efficiency, mild operating conditions and easy scaling up when compared with conventional and alternative extraction methods (Castro-Muñoz et al., 2017). Keywords: Membrane technology operation principles microfiltration ultrafiltration nanofiltration reverse osmosis electrodialysis pervaporation membrane distillation agri-food industry product quality novelty foods. This chapter provides a state-of-the-art overview of membrane processing technology, its principles, advantages, limitations, commercial applications, classification of membranes and membrane processes, highlighting the recent advances supporting the development of novel and high-quality foods and ingredients, including functional foods and nutraceuticals. ![]() Their commercial applications in the agri-food industries include demineralization deacidification desalination recovery and purification of valuable compounds such as bioactive peptides and polyphenols fractionation stabilization clarification of fruit juices, beer and wine dealcoholisation of alcoholic beverages removal of microorganisms as well as wastewater treatment. They can be used to process bio-based heat-sensitive materials and recover high-value bioactive and functional compounds. They are generally considered a green and economical technology as they require relatively low energy inputs and operate without the addition of chemicals, typically without heating. Membrane processes may be driven by gradients in hydraulic pressure, concentration, electrical potential or temperature. Membrane processing encompasses a variety of different processes depending on membrane characteristics and on the driving force for the permeate flow across the membrane. Membrane processing is a technology of choice for separating and concentrating the components of a liquid or gaseous mixture according to their size and physicochemical properties. The potential of microfiltration, ultrafiltration, reverse osmosis, pervaporation, and gas separation to accomplish almost all solid–liquid–gas separations in a brewery is discussed, providing a clear outline for researchers on the main aspects and developments of the beer-membrane field. The objective of this study is to summarise and present a literature survey of the membrane separation processes that are currently applied in the beer industry and those processes that have potential for future applications. Membrane separation processes are interesting alternatives that may be utilised in several steps of beer production and may replace some traditional and time-consuming techniques. The increasing consumption of beer and the competitive market have led the industry to search for alternative technologies to produce a better beer with reduced prices. Although the production techniques have been improving for hundreds of years, many breweries still employ traditional techniques. Beer production has a series of physical and chemical steps that are technically intensive when the production scale is increased. Beer is one of the most consumed beverages in the world, placing the brewing sector in a strategic economic position in the food industry.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |