Intro -- Preface -- Contents -- About the Editors -- Part I: General Overview of Membrane Separation Technologies for Bioactives -- Chapter 1: Introduction to Membrane Separation of Bioactive Compounds -- Challenges and Opportunities -- 1 Introduction -- 2 Membrane Technologies: The Emerging Pathway for Recovering Bioactive Compounds -- 3 Challenges in Membrane Technologies for Bioactive Compounds Separation -- 4 Conclusion -- References -- Chapter 2: An Overview of Food Bioactive Compounds and Their Properties -- 1 Introduction -- 2 Phenolic Compounds -- 2.1 Phenolic Acids -- 2.1.1 Hydroxycinnamic Acids -- 2.1.2 Hydroxybenzoic Acids -- 2.2 Flavonoids -- 2.2.1 Flavones -- 2.2.2 Flavonols -- 2.2.3 Flavanones -- 2.2.4 Isoflavonoids -- 2.2.5 Flavanols, Flavan-3-ols, or Catechins -- 2.2.6 Anthocyanins -- 2.3 Other Phenolics -- 2.3.1 Stilbenes -- 2.3.2 Lignans -- 3 Other Phytochemical Compounds: Terpenes, Alkaloids and Glucosinolates -- 4 Carotenoids and Sterols -- 5 Bioactive Peptides and Proteins -- 6 Essential Fatty Acids -- 7 Essential Oils -- 8 Vitamins and Minerals -- 9 Dietary Fibers: Prebiotics and Probiotics -- References -- Part II: Membrane Separation of Common Food Bioactive Compounds -- Chapter 3: Purification of Phenolic-Based Molecules from Agro-Food By-products via Pressure-Driven Membrane Processes -- 1 Introduction -- 2 Pressure-Driven Membrane Processes -- 3 Recovery of Phenolics from Agro-Food By-products -- 3.1 Olive Mill Wastewaters -- 3.2 Citrus By-products -- 3.3 Wine By-products -- 4 Conclusions and Future Trends -- References -- Chapter 4: Food Bioactive Ingredients Processing Using Membrane Distillation -- 1 Introduction -- 2 Principles of Membrane Distillation -- 2.1 Process Fundamentals and Theory -- 2.2 Membrane Requirements -- 2.3 MD Configurations -- 2.4 Osmotic Distillation -- 2.5 Membrane Modules.

3 Application in Food Industry -- 3.1 Juices Concentration and Clarification -- 3.1.1 Effect of Process Parameters on Juice Processing -- 3.1.2 Integrated Membrane Processes -- 3.2 Dairy Products Processing -- 3.3 Ethanol Removal -- 3.4 Anthocyanins Concentration -- 4 Fouling and Its Control -- 5 Concluding Remarks and Future Prospects -- References -- Chapter 5: Recovery of High-Added Value Compounds from Dairy and Winery Agro-Food Industries Using Electrodialysis -- 1 Introduction -- 1.1 Electrodialysis Principles and Applications -- 1.2 An Overview of Agro-Food Industries -- 2 Applications for Agro-Food Sectors -- 2.1 Dairy Industry -- 2.2 Wine Industry -- 3 Concluding Remarks -- References -- Chapter 6: Separation of Bioactive Peptides and Proteins from by-Products and Co-Products Through Membranes -- 1 Importance of Membrane Technique in the Separation of Proteins and Peptides -- 1.1 Fish and Meat Industry -- 1.2 Dairy Industry -- 1.3 Plant-Based Sources -- 1.4 Protein and Bioactive Peptides Separation -- 1.5 Membrane Separation of Protein and Peptides -- 2 Factors Affecting Membrane Separation of Proteins and Peptides -- 3 Application of UF Membranes in the Separation of Proteins and Peptides -- 4 Application of NF Membranes in the Separation of Proteins and Peptides -- 5 Electrodialysis with Ultrafiltration Membranes for the Separation of Proteins and Peptides -- 6 Conclusions -- References -- Chapter 7: Separation of Polyphenols and Carotenoids Using Nanofiltration -- 1 Introduction -- 2 Nanofiltration Applications for the Recovery of Polyphenols -- 2.1 Flavonoids -- 2.2 Non-flavonoids -- 3 Nanofiltration Applications for the Recovery of Carotenoids -- 3.1 Carotenes -- 3.2 Xanthophylls -- 4 Conclusions and Future Perspectives -- References -- Chapter 8: Recovery of Volatile Aroma Molecules from Agro-Food Systems by Means of Pervaporation.

1 Fundamentals -- 2 General Principles of Materials Choice for PV Membranes -- 3 Simulation Approaches -- 4 Main Separation Tasks -- 5 PV in Aroma Recovery -- 5.1 Aroma Recovery from Fruits, Coffee and Tea -- 5.2 Aroma Recovery from Alcoholic Beverages -- 5.3 Aroma Recovery from Food -- 6 Outlook and Conclusions -- References -- Part III: Separation of Biological Metabolites Through Membrane Technologies -- Chapter 9: Separation of Bioactive Compounds from Fermentation Broths Using Membranes -- 1 Introduction -- 2 Pressure-Driven Membrane Processes -- 2.1 Membrane Fouling and Biofouling -- 2.2 Pressure-Driven Membrane Processes as Methods for the Recovery of Compounds -- 3 Bioactive Compounds Extracted from Fermentation Broths -- 3.1 Downstream Processes to Recover of Compounds from Fermentation Broths -- 3.2 The Role of Pressure-Driven Membrane Processes in Recovering Valuable Solutes from Fermentation Broths -- 4 Current Status of Processing Fermentation Broths by Means of Membrane Technologies -- 5 Concluding Remarks -- References -- Chapter 10: Recovery of High Added Value Compounds from Microalgae Cultivation Using Membrane Technology -- 1 Introduction -- 2 Microalgae: The Latent Tool for Producing High Added-Value Compounds and Their Applications -- 2.1 Lipids and Carbohydrates for Biofuels -- 2.2 Polyunsaturated Fatty Acids -- 2.3 Bioactive Extracellular Polysaccharides -- 2.4 Pigments -- 2.5 Proteins-Bioactive Peptides -- 2.6 Vitamins -- 2.7 Minerals -- 2.8 Other Bioactive Compounds -- 2.9 Microalgae for Food and Feed Animals -- 2.10 Bioremediation -- 2.11 Biofertilizers and Biostimulants from Microalgae -- 2.12 Microalgae-Based Bioplastics -- 3 The Role of Membrane Technology in Microalgae Bioprocessing -- 3.1 Membrane Technology for Microalgae Cultivation -- 3.1.1 Pretreatment of Wastewater as a Culture Medium for Microalgae Cultivation.

3.1.2 Membrane Technologies Coupled to Photobioreactors -- 3.2 Membrane Technology for Microalgae Biomass Harvesting -- 3.3 Membrane Technology for the Recovery of High Added Value Compounds from Microalgae -- 3.4 The Importance of Protocols for Membrane Cleaning by Microalgae Fouling -- 4 Concluding Remarks -- References -- Part IV: Novel Membrane Processes for the Separation of Bioactive Compounds -- Chapter 11: Coupling of Membrane Technology with Emerging Technologies for the Recovery of Bioactives -- 1 Introduction -- 1.1 Bioactive Extraction -- 1.2 Advantages of Membrane Technology -- 1.3 Recovery of Bioactives Based on Membrane Technologies -- 2 Combined Membrane Unit Operations and Bioactive Food Products -- 2.1 Two Stage Integrated Process -- 2.2 Three Stage Integrated Process -- 2.3 Four Stage Integrated Process -- 2.4 Five Stage Integrated Process -- 2.5 Lactoferrin (Lf) isolation - Integrated Membrane Systems -- 3 Conclusion and Future Prospects -- References -- Chapter 12: Ionic-Liquid Membranes (Microemulsions) for the Separation of Bioactive Compounds -- 1 Introduction -- 2 Preparation, Specification and Characterization of Microemulsions -- 3 Application of Microemulsions -- 3.1 Microemulsions for Separation of Bioactive Compounds -- 3.1.1 Phenolics -- 3.1.2 Essential and Herbal Oils -- 3.1.3 Proteins, Peptides and Amino Acids -- 3.1.4 Carotenoids -- 3.1.5 Other Bioactive Compounds -- 3.2 Back-Extraction of Bioactive Compounds from Microemulsions -- 3.3 Stability of Bioactive Compounds Extracted by Microemulsions -- 4 Challenges and Future Trends -- 5 Conclusion -- References -- Chapter 13: Modelling in Membrane Separation of Bioactives -- 1 Introduction -- 2 Modelling Aspects of Membrane-Based Separation -- 2.1 Empirical Models -- 2.1.1 Resistance in Series Model -- Resistance in Series Model Without Pore Blocking.

Resistance in Series Model with Pore Blocking -- 2.2 Semi-empirical Models -- 2.2.1 Constant Pressure Dead End Filtration Cell (Batch Process): Hermia's Model -- 2.2.2 Constant Pressure Cross Flow Filtration (Continuous Cross Flow Process): Field's Model -- 2.3 Transport Phenomena-Based Models -- 2.3.1 Modelling of Permeate Flux and Concentration -- 2.3.2 Permeate Flux Hysteresis -- 3 Conclusions -- References -- Index.