Phenolic compounds recovered from agro-food by-products using membrane technologies: An overview

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F16%3A43901819" target="_blank" >RIV/60461373:22310/16:43901819 - isvavai.cz</a>

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/S0308814616310524" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814616310524</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2016.07.030" target="_blank" >10.1016/j.foodchem.2016.07.030</a>

Result language

angličtina

Original language name

Phenolic compounds recovered from agro-food by-products using membrane technologies: An overview

Original language description

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.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

213

Issue of the periodical within the volume

DEC 15

Country of publishing house

BE - BELGIUM

Number of pages

10

Pages from-to

753-762

UT code for WoS article

000380289900097

EID of the result in the Scopus database

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