Recovery of Valuable Compounds from Food Industry Waste Using Ultrafiltration

• Published in: Food Processing Waste and Utilization Vol. 1; pp. 23 - 34
• Main Authors: Nain, Kiran Bala, Dhull, Sanju Bala, Chhikara, Navnidhi
• Format: Book Chapter
• Language: English
• Published: United Kingdom CRC Press 2023; Taylor & Francis Group
• Edition: 1
• Subjects: Molecular Weight Cutoff; and Fouling control; Fouling Control; Food Industry Wastewater; Direct Contact Membrane Distillation; Industry Wastewater; Membrane technology; Ultrafiltration; Food Industry Wastes; Porous Filtration Medium; Food Wastes; Dietary Fiber; Membrane Distillation; Dairy Industry Wastewater; UF Membrane; Ceramic Membranes; Jack Fruit Seeds; Bagasse Fly Ash; Membrane Bioreactors; Tight UF; Retentate Streams; Membrane Fouling; Supercritical Fluid Extraction; Food industry waste; Moisture Content; Anaerobic Filter Reactor; UF Technology
• ISBN: 9781032062945; 1032075619; 9781032075617; 1032062940
• DOI: 10.1201/9781003207689-2

Food wastes are generated by all the food life cycles ranging from farm production to consumer consumption. Only food processing industries generate huge amount of waste worldwide throughout the year. Along with loss of valuable compounds, food wastes generate severe management problems, both from the environmental and economic point of view. The best way of utilization of this waste is extraction of useful compounds such as phenolic acids, flavonoids, proteins and dietary fiber etc. These compounds can be reused in various products due to their health promoting potential in reducing aging, oxidative stress, and preventing various diseases. For recovering functional molecules from food industry wastes membrane-based technologies are emerging tool. To date, ultrafiltration process becomes a necessity in the field of food science and technology for separation and concentration of compounds food wastes. Owing to various benefits like low energy requirement, gentle product treatment and high selectivity over conventional separation processes, this technique has been most commonly applied in food processing industries like fruit and vegetable, dairy, beverage, fish, and meat industry. However, membrane fouling is a major problem associated with ultrafiltration as it reduces the performance and therefore increases the cost. Current studies show that steps taken by researches and scientist in this direction are helpful in improving ultrafiltration, mainly focusing on cleaning of fouled membranes and membrane fouling control. Thus, the present chapter provides a complete overview concerning application in various food processing fields for recovery of high-added-value compounds from different food waste streams, fouling problems associated with ultrafiltration membranes and recent developments. Food wastes are generated by all the food life cycles ranging from farm production to consumer consumption. Only food processing industries generate huge amount of waste worldwide throughout the year. However, membrane fouling is a major problem associated with ultrafiltration as it reduces the performance and therefore increases the cost. The recovery rate of MF technology varies from 47 up to 100% in permeate streams, forglutamine, anthocyanins, proline, betanin, isobetanin, isoproline, sugars, galacturonic acid, and some phenolic compounds, whereas recovery rates of UF membranes range between 44-99% for these compounds, however some of these compounds can start to be rejected by the membranes, and thus partially recovered in the retentate. In the membrane processes, feed is separated into two parts: permeate and retentate streams. Membrane is a porous filtration medium, which acts as a barrier to inhibit masses' movement of selected phases in applications of water and wastewater treatment.