Membrane-based technologies as an emerging tool for separating high added-value compounds from natural products

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Membrane-based technologies as an emerging tool for separating high added-value compounds from natural products

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Membrane-based technologies as an emerging tool for separating high added-value compounds from natural products

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20402 - Chemical process engineering

Projekt

<a href="/cs/project/LO1613" target="_blank" >LO1613: Výzkum nových materiálů pro chemický průmysl</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Trends in Food Science &amp; Technology

ISSN

0924-2244

e-ISSN

—

Svazek periodika

82

Číslo periodika v rámci svazku

December 2018

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

8-20

Kód UT WoS článku

000452930900002

EID výsledku v databázi Scopus

2-s2.0-85054217116