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Review
. 2024 Sep 28;14(10):209.
doi: 10.3390/membranes14100209.

Innovative Trends in Modified Membranes: A Mini Review of Applications and Challenges in the Food Sector

Nicole Novelli do Nascimento  1 , Carolina Moser Paraíso  2 , Luiza C A Molina  2 , Yuliya S Dzyazko  3 , Rosângela Bergamasco  2 , Angélica Marquetotti Salcedo Vieira  4
Affiliations
Review

Innovative Trends in Modified Membranes: A Mini Review of Applications and Challenges in the Food Sector

Nicole Novelli do Nascimento et al. Membranes (Basel). .

Abstract

Membrane technologies play a pivotal role in various industrial sectors, including food processing. Membranes act as barriers, selectively allowing the passage of one or other types of species. The separation processes that involve them offer advantages such as continuity, energy efficiency, compactness of devices, operational simplicity, and minimal consumption of chemical reagents. The efficiency of membrane separation depends on various factors, such as morphology, composition, and process parameters. Fouling, a significant limitation in membrane processes, leads to a decline in performance over time. Anti-fouling strategies involve adjustments to process parameters or direct modifications to the membrane, aiming to enhance efficiency. Recent research has focused on mitigating fouling, particularly in the food industry, where complex organic streams pose challenges. Membrane processes address consumer demands for natural and healthy products, contributing to new formulations with antioxidant properties. These trends align with environmental concerns, emphasizing sustainable practices. Despite numerous works on membrane modification, a research gap exists, especially with regard to the application of modified membranes in the food industry. This review aims to systematize information on modified membranes, providing insights into their practical application. This comprehensive overview covers membrane modification methods, fouling mechanisms, and distinct applications in the food sector. This study highlights the potential of modified membranes for specific tasks in the food industry and encourages further research in this promising field.

Keywords: compounds recovery; food science; fouling; membrane; membrane modification; nanotechnology.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Annual publications on modified membranes with application in food areas from 2016 to 2023. Bars and dashed line reflect annual growth through 2022 and decline in 2023 are highlighted.
Figure 2
Figure 2
Keywords utilized in chosen articles and central countries whose authors published in the modified membrane field within the food sector between 2020 and 2024 are depicted: (A) keyword map indicating five points of similarity among articles; (B) collaboration network map among countries identified with a minimum of five citations.
Figure 3
Figure 3
Application of pressure-driven membrane separation for removal of different species from liquids.
Figure 4
Figure 4
Scheme of electrodialysis: The colored bars refer to the sequential arrangement of anodes and cathodes, incorporating cation exchange membranes (orange to green—concentrate) and anion exchange membranes (red to green—concentrate). When both ions are present, the bar is represented by blue—diluted.
Figure 5
Figure 5
Scheme of membrane distillation: The different shapes represent solid compounds and/or microorganisms that may be present in the liquid. With the change in pressure during distillation, only vapor will pass through the hydrophobic membrane (blue circles).
Figure 6
Figure 6
Tocopherol recovery in oil industry using modified membrane by [95].
See this image and copyright information in PMC

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