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Antioxidants, mechanisms, and recovery by membrane processes

Author:
Bazinet, Laurent, Doyen, Alain
Source:
Critical reviews in food science and nutrition 2017 v.57 no.4 pp. 677-700
ISSN:
1549-7852
Subject:
antioxidant activity, antioxidants, cell fractionation, filtration, fractionation, functional foods, industry, molecular weight, reaction mechanisms, synthetic products
Abstract:
Antioxidants molecules have a great interest for bio-food and nutraceutical industries since they play a vital role for their capacity to reduce oxidative processes. Consequently, these molecules, generally present in complex matrices, have to be fractionated and purified to characterize them and to test their antioxidant activity. However, as natural or synthetics antioxidant molecules differ in terms of structural composition and physico-chemical properties, appropriate separation technologies must be selected. Different fractionation technologies are available but the most commonly used are filtration processes. Indeed, these technologies allow fractionation according to molecular size (pressure-driven processes), charge, or both size and charge (electrically driven processes). In this context, and after summarizing the reaction mechanisms of the different classes and nature of antioxidants as well as membrane fractionation technologies, this manuscript presents the specific applications of these membranes processes for the recovery of antioxidant molecules.
Agid:
5593191