Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices

Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of by thermal evaporation is carried out reduce volume consequently the storage transportation costs. However, many studies revealed that high-temperature operation destroys valuable nutrients aroma juice. Currently, membrane technology has emerged as an alternative conventional processes clarify concentrate fruit due its ability improve juices’ safety, quality, nutritional values. Low-cost, low-energy requirement, minimal footprint make attractive choice for industrial adoption. low-temperature preserves sensorial quality juice can fulfill market demand healthy products. In this review, pressure-driven processes, including microfiltration, ultrafiltration, reverse osmosis; osmotic distillation; forward osmosis have been widely investigated in recent years, discussed.