Abstract
Membrane technologies have been extensively studied as alternative to thermal processing. Forward osmosis (FO) is a promising membrane technology that finds its application in food industries for liquid food concentration, while preserving the heat sensitive compounds. Low hydraulic pressure, low treatment temperature, low fouling tendency, and high solid content are the main advantages of FO compared with both thermal and conventional membrane processing. This review presents a comprehensive account of recent advances in forward osmosis technology as related to the major issues of concern in its rapidly growing applications in food processing such as the concentration of fruits and vegetables juices (grape, pineapple, red raspberry, orange, tomato, and red radish juices) and natural food colorants (anthocyanin and betalain extracts). This review provides a clear outline for researchers on the recent developments in FO.
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