ABSTRACT
This chapter focuses on the application of membrane processes to citrus production, mainly concentrating on the recovery of bioactive compounds from citrus byproducts. Citrus fruits are considered a nutrient-dense food with a relatively low caloric content and an impressive list of bioactive compounds. Most of the pharmacological properties of the citrus fruits and their byproducts are attributed to the presence of phenolic compounds. The two main types of polyphenols identified in citrus are flavonoids and non-flavonoids. Citrus fruits and byproducts are one of most complex sources of carotenoids, with a large diversity among the different species and cultivars in terms of types and amounts. The chapter provides an overview of traditional processes in the citrus industry. It analyses the selected applications related to the use of pressure-driven membrane operations and describes immobilization of ß-cyclodextrins in polymeric membranes. Membrane operations represent useful approaches for the recovery of high added-value compounds from citrus byproducts when compared with traditional separation systems.
