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Membranes
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Membrane Technologies in Food Industry and Bioprocessing
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Membrane Technologies in Food Industry and Bioprocessing

A special issue of Membranes (ISSN 2077-0375). This special issue belongs to the section "Membrane Applications for Other Areas".

Deadline for manuscript submissions: closed (20 September 2024) | Viewed by 6200

Special Issue Editors

Dr. Lourdes Maria Corrêa Cabral

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Guest Editor
Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
Interests: food processing; membrane separation processes; drying; bioactive compounds of food; residues and byproducts
Prof. Dr. Kapel Romain

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Guest Editor
Laboratoire de Réactions et Génie des Procédés, Université de Lorraine, Nancy, France
Interests: ultrafiltration; proteins; protein hydrolysates; chromatography; purification; vegetal proteins; peptides; bioactive peptides
Prof. Dr. Manuel Dornier

E-Mail Website
Guest Editor
Institut Agro Montpellier, Montpellier, France
Interests: microfiltration; membrane; membrane fouling; food chemistry

Special Issue Information

Dear Colleagues,

Today consumers have more information about the food quality they purchase. They want safe and high quality foods.

In addition, the environmental issue takes on an important proportion, implying that food today must be related to maintaining health and not intervening in the environment.

In this context, membrane separation processes is considered an important tool to improve food systems, since they are conducted under mild conditions and consequently maintaining the nutritional and functional quality of the raw materials. Also recognized as a green technology by its characteristics of low energy consumption, production costs, equipment size, and waste generation.

This special issue is focused on membrane separation technologies applied on food and bioprocessing. We are expecting high quality research, experimental or theoretical papers. Review papers are also welcome. All aspects related directly or indirectly to food processing are included in the area of this Special Issue:

  • Membrane separation technologies that have the potential to be innovative, sustainable, and affordable alternatives compared to conventional technologies;
  • Combinations of membrane processes;
  • Membranes for food industries: fruits, vegetables, oils, proteins;
  • Membranes and bioreactors;
  • Application of membrane processes to recovery bioactive molecules from agrifood residues.

Dr. Lourdes Maria Corrêa Cabral
Prof. Dr. Kapel Romain
Prof. Dr. Manuel Dornier
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Membranes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • membrane
  • food processing
  • separation
  • purification
  • concentration
  • recovery

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

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12 pages, 2586 KiB  
Article
Multienzyme Immobilization on PVDF Membrane via One-Step Mussel-Inspired Method: Enhancing Fouling Resistance and Self-Cleaning Efficiency
by Jéssica Mulinari, Diane Rigo, Carolina Elisa Demaman Oro, Alessandra Cristina de Meneses, Guilherme Zin, Rafael Vidal Eleutério, Marcus Vinícius Tres and Rogério Marcos Dallago
Membranes 2024, 14(10), 208; https://doi.org/10.3390/membranes14100208 - 27 Sep 2024
Viewed by 788
Abstract
Immobilizing different enzymes on membranes can result in biocatalytic active membranes with a self-cleaning capacity toward a complex mixture of foulants. The membrane modification can reduce fouling and enhance filtration performance. Protease, lipase, and amylase were immobilized on poly(vinylidene fluoride) (PVDF) microfiltration membranes [...] Read more.
Immobilizing different enzymes on membranes can result in biocatalytic active membranes with a self-cleaning capacity toward a complex mixture of foulants. The membrane modification can reduce fouling and enhance filtration performance. Protease, lipase, and amylase were immobilized on poly(vinylidene fluoride) (PVDF) microfiltration membranes using a polydopamine coating in a one-step method. The concentrations of polydopamine precursor and enzymes were optimized during the immobilization. The higher hydrolytic activities were obtained using 0.2 mg/mL of dopamine hydrochloride and 4 mg/mL of enzymes: 0.90 mgstarch/min·cm2 for amylase, 10.16 nmoltyrosine/min·cm2 for protease, and 20.48 µmolp-nitrophenol/min·cm2 for lipase. Filtration tests using a protein, lipid, and carbohydrate mixture showed that the modified membrane retained 41%, 29%, and 28% of its initial water permeance (1808 ± 39 L/m2·h·bar) after three consecutive filtration cycles, respectively. In contrast, the pristine membrane (initial water permeance of 2016 ± 40 L/m2·h·bar) retained only 23%, 12%, and 8%. Filtrations of milk powder solution were also performed to simulate dairy industry wastewater: the modified membrane maintained 28%, 26%, and 26% of its initial water permeance after three consecutive filtration cycles, respectively, and the pristine membrane retained 34%, 21%, and 7%. The modified membrane showed increased fouling resistance against a mixture of foulants and presented a similar water permeance after three cycles of simulated dairy wastewater filtration. Membrane fouling is reduced by the immobilized enzymes through two mechanisms: increased membrane hydrophilicity (evidenced by the reduced water contact angle after modification) and the enzymatic hydrolysis of foulants as they accumulate on the membrane surface. Full article
(This article belongs to the Special Issue Membrane Technologies in Food Industry and Bioprocessing)
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25 pages, 7108 KiB  
Article
Coupling Low-Frequency Ultrasound to a Crossflow Microfiltration Pilot: Effect of Ultrasonic Pulse Application on Sono-Microfiltration of Jackfruit Juice
by Herenia Adilene Miramontes-Escobar, Nicolas Hengl, Manuel Dornier, Efigenia Montalvo-González, Martina Alejandra Chacón-López, Nawel Achir, Fabrice Vaillant and Rosa Isela Ortiz-Basurto
Membranes 2024, 14(9), 192; https://doi.org/10.3390/membranes14090192 - 11 Sep 2024
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Abstract
To reduce membrane fouling during the processing of highly pulpy fruit juices into clarified beverages, a crossflow Sono-Microfiltration (SMF) system was employed, strategically equipped with an ultrasonic probe for the direct application of low-frequency ultrasound (LFUS) to the juice just before the entrance [...] Read more.
To reduce membrane fouling during the processing of highly pulpy fruit juices into clarified beverages, a crossflow Sono-Microfiltration (SMF) system was employed, strategically equipped with an ultrasonic probe for the direct application of low-frequency ultrasound (LFUS) to the juice just before the entrance to the ceramic membrane. Operating conditions were standardized, and the application of LFUS pulses in both corrective and preventive modes was investigated. The effect of SMF on the physicochemical properties and the total soluble phenol (TSP) content of the clarified juice was also evaluated. The distance of ultrasonic energy irradiation guided the selection of the LFUS probe. Amplitude conditions and ultrasonic pulses were more effective in the preventive mode and did not cause membrane damage, reducing the operation time of jackfruit juice by up to 50% and increasing permeability by up to 81%. The SMF did not alter the physicochemical parameters of the clarified juice, and the measured LFUS energy ranges did not affect the TSP concentration during the process. This study is the first to apply LFUS directly to the feed stream in a pilot-scale crossflow microfiltration system to reduce the fouling of ceramic membranes and maintain bioactive compounds in jackfruit juice. Full article
(This article belongs to the Special Issue Membrane Technologies in Food Industry and Bioprocessing)
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Review

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20 pages, 2585 KiB  
Review
Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review
by Kamil Kayode Katibi, Mohd Zuhair Mohd Nor, Khairul Faezah Md. Yunos, Juhana Jaafar and Pau Loke Show
Membranes 2023, 13(7), 679; https://doi.org/10.3390/membranes13070679 - 20 Jul 2023
Cited by 5 | Viewed by 3125
Abstract
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal [...] Read more.
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pressure-driven membranes. UF and MF membranes are widely applied in concentrating, clarifying, and purifying various edible products. However, the rising challenge in membrane technology is the fouling propensity which undermines the membrane’s performance and lifespan. This review succinctly provides a clear and innovative view of the various controlling factors that could undermine the membrane performance during fruit juice clarification and concentration regarding its selectivity and permeance. In this article, various strategies for mitigating fouling anomalies during fruit juice processing using membranes, along with research opportunities, have been discussed. This concise review is anticipated to inspire a new research platform for developing an integrated approach for the next-generation membrane processes for efficient fruit juice clarification. Full article
(This article belongs to the Special Issue Membrane Technologies in Food Industry and Bioprocessing)
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