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Membranes
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Membrane Technologies in Food Processing
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Membrane Technologies in Food Processing

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

Deadline for manuscript submissions: 28 February 2025 | Viewed by 1635

Special Issue Editors

Prof. Dr. Katia Rezzadori

E-Mail Website
Guest Editor
Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis 88034-001, SC, Brazil
Interests: separation processes with membranes; integration; intensification; cryoconcentration; food industry and quality analysis; meat products
Dr. Giordana Demaman Arend

E-Mail Website
Guest Editor
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis CEP 88040-900, SC, Brazil
Interests: membrane; bioactive compounds; phenolic compounds; antioxidant activity; cryoconcentration
Dr. Frederico Marques Penha

E-Mail Website
Guest Editor
Department of Chemical Engineering, KTH Royal Institute of Technology, 114 28 Stockholm, Sweden
Interests: resource recovery; crystallization; nucleation and polymorph control; membrane processes; process integration; process intensification; wastewater/effluent treatment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The use of membrane technology in the food industry surged in the 1980s. Today, the food segment ranks as the second-largest global membrane market, following water and wastewater treatment. This growth is driven by increased demand for food and beverages, the high product purity set by numerous companies, and the versatile applications of membrane technology across various sectors.

This Special Issue of Membranes invites submissions on membrane technology in food processing. We encourage original contributions encompassing theoretical and experimental insights and reviews on recent advancements in membrane operations and integrated systems within food production (such as fruit juices, beverages, milk, wine, beer, vegetable oils, and more); the production of innovative and functional foods obtained as a result of membrane processes; membrane separation processes focusing on food industry environmentally friendly processes; and more.

Prof. Dr. Katia Rezzadori
Dr. Giordana Demaman Arend
Dr. Frederico Marques Penha
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 processing technology
  • food processing
  • microbial inhibition
  • microfiltration
  • ultrafiltration
  • nanofiltration
  • reverse osmosis
  • forward membrane
  • separation
  • membranes for innovative and functional foods
  • integrated membrane systems

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

Published Papers (2 papers)

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Research

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12 pages, 1425 KiB  
Article
Chemical and Sensory Evaluation of Blackberry (Rubus sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation
by Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas and Lourdes Cabral
Membranes 2025, 15(1), 10; https://doi.org/10.3390/membranes15010010 - 6 Jan 2025
Viewed by 670
Abstract
Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane [...] Read more.
Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane separation processes are an alternative for the clarification and concentration of fruit juices, with advantages as the maintenance of the nutritional, sensory, and functional characteristics of the product. The aim of this work was to evaluate the effect of membrane concentration on the physicochemical and sensory characteristics of blackberry juice. The juice was first clarified by an enzymatic treatment associated with microfiltration and then concentrated by reverse osmosis and osmotic evaporation. Samples were analyzed for pH, titratable acidity, soluble and total solids, phenolic content, antioxidant activity, and total anthocyanins. The concentrated juices were then reconstituted for sensory evaluation. It was verified that reverse osmosis and osmotic evaporation resulted in juices with total solid concentrations of 29 and 53 g∙100 g−1, respectively, with slight differences in pH and acidity. Some phenolic compounds were lost during processing. The concentration of anthocyanins and the antioxidant capacity of the osmotic evaporation-concentrated juice increased 6.2 and 7.7 times, respectively, compared to the initial juice. Regarding sensory analysis, the juices concentrated by RO and EO presented acceptance percentages (scores between 6 and 9) of 58% and 55%, respectively. Consumers described them as “good appearance”, “refreshing”, “tasty”, “sweet”, or “with ideal sweetness”, in agreement with the high acceptance scores (6.2 and 6.9, respectively). Full article
(This article belongs to the Special Issue Membrane Technologies in Food Processing)
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Review

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14 pages, 516 KiB  
Review
The Role of Membranes in Modern Winemaking: From Clarification to Dealcoholization
by Carolina E. Demaman Oro, Bruna M. Saorin Puton, Luciana D. Venquiaruto, Rogério Marcos Dallago, Giordana Demaman Arend and Marcus V. Tres
Membranes 2025, 15(1), 14; https://doi.org/10.3390/membranes15010014 - 9 Jan 2025
Viewed by 524
Abstract
The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. Membranes, characterized by their selective permeability, play a pivotal role in enhancing wine quality across multiple processes. In clarification, microfiltration and ultrafiltration [...] Read more.
The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. Membranes, characterized by their selective permeability, play a pivotal role in enhancing wine quality across multiple processes. In clarification, microfiltration and ultrafiltration membranes, such as ceramic or polymeric membranes (e.g., polyethersulfone or PVDF), effectively remove suspended solids and colloids, resulting in a clearer wine without the need for chemical agents. During stabilization, membranes such as nanofiltration and reverse osmosis membranes, often made from polyamide composite materials, enable the selective removal of proteins, polysaccharides, and microorganisms, thereby improving the wine’s stability and extending its shelf life. Additionally, in dealcoholization, membranes like reverse osmosis and pervaporation membranes, typically constructed from polydimethylsiloxane (PDMS) or other specialized polymers, facilitate the selective removal of ethanol while preserving the wine’s flavor and aroma profile, addressing the increasing consumer demand for low-alcohol and alcohol-free wines. This article provides a comprehensive analysis of the advancements and applications of membrane technologies in winemaking. Full article
(This article belongs to the Special Issue Membrane Technologies in Food Processing)
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