ReviewFood engineering reviews2023
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices.
Review in Food engineering reviews, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed.
- Advances in Eco-Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions.Analytical science advances · 2026Review
- Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation.Comprehensive reviews in food science and food safety · 2026Review
- Upcycling Pomegranate Peel into Bioactive Microparticles to Improve Antimicrobial Potential in Apple Juice During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles.Foods (Basel, Switzerland) · 2025Article
- Chemical and Sensory Evaluation of Blackberry (Membranes · 2025Article
- Innovative Trends in Modified Membranes: A Mini Review of Applications and Challenges in the Food Sector.Membranes · 2024Review
- State-of-the-Art Advances and Current Applications of Gel-Based Membranes.Gels (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fruit juices are traditionally processed thermally to avoid microorganisms' growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices' safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.
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Registered trials
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