Membrane Separation of Food Bioactive Ingredients

In: Food Bioactive Ingredients Ser.

Abstract

Intro -- Preface -- Contents -- About the Editors -- Part I: General Overview of Membrane Separation Technologies for Bioactives -- Chapter 1: Introduction to Membrane Separation of Bioactive Compounds -- Challenges and Opportunities -- 1 Introduction -- 2 Membrane Technologies: The Emerging Pathway for Recovering Bioactive Compounds -- 3 Challenges in Membrane Technologies for Bioactive Compounds Separation -- 4 Conclusion -- References -- Chapter 2: An Overview of Food Bioactive Compounds and Their Properties -- 1 Introduction -- 2 Phenolic Compounds -- 2.1 Phenolic Acids -- 2.1.1 Hydroxycinnamic Acids -- 2.1.2 Hydroxybenzoic Acids -- 2.2 Flavonoids -- 2.2.1 Flavones -- 2.2.2 Flavonols -- 2.2.3 Flavanones -- 2.2.4 Isoflavonoids -- 2.2.5 Flavanols, Flavan-3-ols, or Catechins -- 2.2.6 Anthocyanins -- 2.3 Other Phenolics -- 2.3.1 Stilbenes -- 2.3.2 Lignans -- 3 Other Phytochemical Compounds: Terpenes, Alkaloids and Glucosinolates -- 4 Carotenoids and Sterols -- 5 Bioactive Peptides and Proteins -- 6 Essential Fatty Acids -- 7 Essential Oils -- 8 Vitamins and Minerals -- 9 Dietary Fibers: Prebiotics and Probiotics -- References -- Part II: Membrane Separation of Common Food Bioactive Compounds -- Chapter 3: Purification of Phenolic-Based Molecules from Agro-Food By-products via Pressure-Driven Membrane Processes -- 1 Introduction -- 2 Pressure-Driven Membrane Processes -- 3 Recovery of Phenolics from Agro-Food By-products -- 3.1 Olive Mill Wastewaters -- 3.2 Citrus By-products -- 3.3 Wine By-products -- 4 Conclusions and Future Trends -- References -- Chapter 4: Food Bioactive Ingredients Processing Using Membrane Distillation -- 1 Introduction -- 2 Principles of Membrane Distillation -- 2.1 Process Fundamentals and Theory -- 2.2 Membrane Requirements -- 2.3 MD Configurations -- 2.4 Osmotic Distillation -- 2.5 Membrane Modules.