Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review

Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which is a thermally driven membrane process, has been proposed as an alternative for the separation and concentration of liquid food items. In principle, MD can separate water and volatile compounds from aqueous feed solutions through a permeate that passes across microporous hydrophobic membranes. The separation via MD is thanks to the vapor pressure difference on both membrane sides. In this review, we analyzed the ongoing experimental efforts aimed to recover and purify food bioactive compounds from the concentration of fruit juices and extracts using MD. Also, the processing of dairy products, concentration of food by-products, and ethanol production and its removal from beverages using MD have been reviewed. Additionally, a feedback on the distinct membrane module configurations and membrane requirements for successful operation is addressed.

Automated summary

Physical separation technologies play an important role in the current food manufacturing industries, particularly for products with bioactive compounds. Membrane distillation (MD) is a thermally driven membrane process that can separate and concentrate liquid food items by permeating water and volatile compounds through hydrophobic membranes. This review focuses on the experimental efforts of using MD for recovery and purification of bioactive compounds from fruit juices and extracts, as well as its applications in dairy processing, food by-product concentration, and ethanol production.