TY - JOUR
T1 - Phenolic compounds recovered from agro-food by-products using membrane technologies
T2 - An overview
AU - Castro-Muñoz, Roberto
AU - Yáñez-Fernández, Jorge
AU - Fíla, Vlastimil
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2016/12/15
Y1 - 2016/12/15
N2 - Typically, the various agro-food by-products of the food industry are treated by standard membrane processes, such as microfiltration, ultrafiltration and nanofiltration, in order to prepare them for final disposal. Recently, however, new membrane technologies have been developed. The recovery, separation and fractionation of high-added-value compounds, such as phenolic compounds from food processing waste, are major current research challenges. The goal of this paper is to provide a critical review of the main agro-food by-products treated by membrane technologies for the recovery of nutraceuticals. State-of-the-art of developments in the field are described. Particular attention is paid to experimental results reported for the recovery of polyphenols and their derivatives of different molecular weight. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and other interesting phenomena that occur during their recovery.
AB - Typically, the various agro-food by-products of the food industry are treated by standard membrane processes, such as microfiltration, ultrafiltration and nanofiltration, in order to prepare them for final disposal. Recently, however, new membrane technologies have been developed. The recovery, separation and fractionation of high-added-value compounds, such as phenolic compounds from food processing waste, are major current research challenges. The goal of this paper is to provide a critical review of the main agro-food by-products treated by membrane technologies for the recovery of nutraceuticals. State-of-the-art of developments in the field are described. Particular attention is paid to experimental results reported for the recovery of polyphenols and their derivatives of different molecular weight. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and other interesting phenomena that occur during their recovery.
KW - High added value compounds
KW - Membrane technology
KW - Nutraceuticals
KW - Recovery
KW - Wastes
UR - http://www.scopus.com/inward/record.url?scp=84978076943&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.07.030
DO - 10.1016/j.foodchem.2016.07.030
M3 - Artículo de revisión
SN - 0308-8146
VL - 213
SP - 753
EP - 762
JO - Food Chemistry
JF - Food Chemistry
ER -