Membrane Separation of Food Bioactive Ingredients

Seid Mahdi Jafari is an Associate Professor in the Department of Food Materials and Process Design Engineering at the University of Agricultural Sciences and Natural Resources in Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, and has edited four books. In November 2015, he was ranked one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.Roberto Castro-Muñoz is a doctoral student in the Department of Inorganic Technology at the University of Chemistry and Technology in Prague.

• 1-Introduction to membrane separation of bioactive compounds; challenges and opportunities.- 2-An overview of food bioactive compounds and their properties.- 3-Purification of phenolic-based molecules from agro-food by-products via pressure-driven membrane processes.- 4-Food bioactive ingredients processing using membrane distillation.- 5-Recovery of high-added value compounds from agro-food products using electrodialysis.- 6-Separation of bioactive peptides and proteins from by-products and co-products through membranes.- 7-Separation of polyphenols and carotenoids using nanofiltration.- 8-Recovery of volatile aroma molecules from agro-food systems by means of pervaporation.- 9-Separation of bioactive compounds from fermentation broths using membranes.- 10-Recovery of high added value compounds from microalgae cultivation using membrane Technology.- 11-Coupling of Membrane Technology with Emerging Technologies for the Recovery of Bioactives.- 12-Ionic-liquid membranes (microemulsions)for the separation of bioactive compounds.- 13-Modelling in membrane separation of bioactives.