Next Article in Journal / Special Issue
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview
Previous Article in Journal / Special Issue
Biogenic Amines in Alcohol-Free Beverages
Review

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

1
Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, Via P. Bucci 17/C, 87030 Rende (CS), Italy
2
Tecnologico de Monterrey, Campus Toluca. Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
*
Author to whom correspondence should be addressed.
Received: 20 January 2020 / Revised: 8 February 2020 / Accepted: 9 March 2020 / Published: 16 March 2020
(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact. View Full-Text
Keywords: fruit juices; clarification; concentration; pressure-driven membrane operations; aroma recovery; membrane distillation; osmotic distillation; pervaporation; integrated membrane processes fruit juices; clarification; concentration; pressure-driven membrane operations; aroma recovery; membrane distillation; osmotic distillation; pervaporation; integrated membrane processes
Show Figures

Figure 1

MDPI and ACS Style

Conidi, C.; Castro-Muñoz, R.; Cassano, A. Membrane-Based Operations in the Fruit Juice Processing Industry: A Review. Beverages 2020, 6, 18. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010018

AMA Style

Conidi C, Castro-Muñoz R, Cassano A. Membrane-Based Operations in the Fruit Juice Processing Industry: A Review. Beverages. 2020; 6(1):18. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010018

Chicago/Turabian Style

Conidi, Carmela, Roberto Castro-Muñoz, and Alfredo Cassano. 2020. "Membrane-Based Operations in the Fruit Juice Processing Industry: A Review" Beverages 6, no. 1: 18. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010018

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop