Membrane-based technologies as an emerging tool for separating high added-value compounds from natural products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F18%3A43915962" target="_blank" >RIV/60461373:22310/18:43915962 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0924224417305174?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0924224417305174?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2018.09.017" target="_blank" >10.1016/j.tifs.2018.09.017</a>
Alternative languages
Result language
angličtina
Original language name
Membrane-based technologies as an emerging tool for separating high added-value compounds from natural products
Original language description
Over the last decades, the exploration of new natural sources for obtaining valuable compounds, which can be used in food technology, has been a research challenge. Several natural products, such as fruits, juices, natural extracts, have been proposed. Today, many different technologies are being tested to carry out the extraction of different high-added value compounds (nutraceuticals, phenolic compounds, antioxidants, anthocyanins, saccharides), in which the membrane-based technologies (microfiltration, ultrafiltration, and nanofiltration) have been considered thanks to their intrinsic properties. In fact, these pressure-driven membrane processes are addressed as a promising alternative based on their ability to recover, separate, and fractionate different high added-value compounds from different aqueous systems. To date, ultrafiltration and nanofiltration have shown the capability to meet the current valorization protocols. The aim of this paper is to provide a critical review of the main natural products processed by membrane technologies for the recovery of high-added value compounds. State-of-the-art of developments in the field are described. Particular attention is paid to experimental results reported for the separation of bioactive compounds and their derivatives of different molecular weight. The literature data are analyzed and discussed in relation to separation technologies, 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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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20402 - Chemical process engineering
Result continuities
Project
<a href="/en/project/LO1613" target="_blank" >LO1613: Future materials</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Trends in Food Science & Technology
ISSN
0924-2244
e-ISSN
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Volume of the periodical
82
Issue of the periodical within the volume
December 2018
Country of publishing house
US - UNITED STATES
Number of pages
13
Pages from-to
8-20
UT code for WoS article
000452930900002
EID of the result in the Scopus database
2-s2.0-85054217116