Membranes and Membrane Operations in Functional Food Production
Pp. 284-312 (29)
Carmela Conidi, Francesco Galiano, Alfredo Cassano and Alberto Figoli
This chapter focuses on the recent advances in the use of membrane
processes for the recovery of biologically active compounds (BACs) from agro-food
products and by-products. The fundamentals of typical membrane operations, as well
as of membrane preparation, are firstly presented. Then, typical case studies for the
recovery of polyphenols, peptides, carotenoids and tocopherols are presented and
discussed. Multistep membrane processes for the separation, purification and
concentration of BACs from their original sources are specifically designed based on
laboratory experimental data. These processes provide concentrated fractions for the
formulation of functional foods within a biorefinery strategy, with significant economic
and environmental advantages over conventional methodologies.
Agro-food production, Biologically active compounds, Functional
foods, Membrane separation.
Institute on Membrane Technology, National Research Council, ITM-CNR, via P. Bucci, 17/C, I- 87036 Rende, Cosenza, Italy.