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Membrane Separation of Food Bioactive Ingredients

  • Book
  • © 2021

Overview

Editors:
  1. Seid Mahdi Jafari

    1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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  2. Roberto Castro-Muñoz

    1. Tecnologico de Monterrey, Monterrey, Mexico

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  • Explores emerging membrane technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for recovery of food bioactives
  • Provides one of the first examinations of liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal-driven membrane processes
  • Covers separation of metabolites from microalgae and fermentation broths using membrane technologies

Part of the book series: Food Bioactive Ingredients (FBC)

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Table of contents (13 chapters)

  1. Front Matter

    Pages i-x
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  2. General Overview of Membrane Separation Technologies for Bioactives

    1. Front Matter

      Pages 1-1
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    2. Introduction to Membrane Separation of Bioactive Compounds; Challenges and Opportunities

      • Roberto Castro-Muñoz, Seid Mahdi Jafari
      Pages 3-37

    3. An Overview of Food Bioactive Compounds and Their Properties

      • M. Carpena, R. da Pereira, P. Garcia-Perez, P. Otero, A. Soria-Lopez, F. Chamorro et al.
      Pages 39-79

  3. Membrane Separation of Common Food Bioactive Compounds

    1. Front Matter

      Pages 81-81
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    2. Purification of Phenolic-Based Molecules from Agro-Food By-products via Pressure-Driven Membrane Processes

      • Alfredo Cassano, RenĂ© Ruby-Figueroa, Carmela Conidi
      Pages 83-102

    3. Food Bioactive Ingredients Processing Using Membrane Distillation

      • Emilia Gontarek-Castro, Marek Lieder
      Pages 103-130

    4. Recovery of High-Added Value Compounds from Dairy and Winery Agro-Food Industries Using Electrodialysis

      • X. Vecino, M. Reig, J. L. Cortina
      Pages 131-176

    5. Separation of Bioactive Peptides and Proteins from by-Products and Co-Products Through Membranes

      • Himan Nourbakhsh, Seid Mahdi Jafari
      Pages 177-203

    6. Separation of Polyphenols and Carotenoids Using Nanofiltration

      • Senem Kamiloglu, Tugba Ozdal, Gizem Catalkaya, Esra Capanoglu
      Pages 205-238

    7. Recovery of Volatile Aroma Molecules from Agro-Food Systems by Means of Pervaporation

      • Francesco Galiano, Ilya L. Borisov, Vladimir Volkov, Alberto Figoli
      Pages 239-278

  4. Separation of Biological Metabolites Through Membrane Technologies

    1. Front Matter

      Pages 279-279
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    2. Separation of Bioactive Compounds from Fermentation Broths Using Membranes

      • Elsa DĂ­az-Montes, Roberto Castro-Muñoz
      Pages 281-307

    3. Recovery of High Added Value Compounds from Microalgae Cultivation Using Membrane Technology

      • MĂłnica Morales-JimĂ©nez, Jorge Yáñez-Fernández, Roberto Castro-Muñoz, Blanca Estela Barragán-Huerta
      Pages 309-343

  5. Novel Membrane Processes for the Separation of Bioactive Compounds

    1. Front Matter

      Pages 345-345
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    2. Coupling of Membrane Technology with Emerging Technologies for the Recovery of Bioactives

      • D. Shanthana Lakshmi, K. S. Radha, S. Ananda Kumar
      Pages 347-388

    3. Ionic-Liquid Membranes (Microemulsions) for the Separation of Bioactive Compounds

      • Mehdi Jalali-Jivan, Seyedeh-Narges Jamali, Elham Assadpour, Seid Mahdi Jafari
      Pages 389-426

    4. Modelling in Membrane Separation of Bioactives

      • Krishnasri V. Kurada, Sourav Mondal, Sirshendu De
      Pages 427-470

  6. Back Matter

    Pages 471-479
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Keywords

About this book

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered.

Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.


Editors and Affiliations

  • Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  • Tecnologico de Monterrey, Monterrey, Mexico

    Roberto Castro-Muñoz

About the editors

Seid Mahdi Jafari is an Associate Professor in the Department of Food Materials and Process Design Engineering at the University of Agricultural Sciences and Natural Resources in Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, and has edited four books. In November 2015, he was ranked one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Roberto Castro-Muñoz is a doctoral student in the Department of Inorganic Technology at the University of Chemistry and Technology in Prague.

Bibliographic Information

  • Book Title: Membrane Separation of Food Bioactive Ingredients

  • Editors: Seid Mahdi Jafari, Roberto Castro-Muñoz

  • Series Title: Food Bioactive Ingredients

  • DOI: https://doi.org/10.1007/978-3-030-84643-5

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021

  • Hardcover ISBN: 978-3-030-84642-8Published: 08 February 2022

  • Softcover ISBN: 978-3-030-84645-9Published: 08 February 2023

  • eBook ISBN: 978-3-030-84643-5Published: 07 February 2022

  • Series ISSN: 2661-8958

  • Series E-ISSN: 2661-8966

  • Edition Number: 1

  • Number of Pages: X, 479

  • Number of Illustrations: 19 b/w illustrations, 58 illustrations in colour

  • Topics: Food Microbiology, Food Science

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