Abstract
This chapter describes the application of a flotation method based on the formation of colloidal gas aphrons (CGA), which are surfactant-based microbubbles, to the recovery of value-added food products from fermentation broths and waste streams of food and agricultural industries. Their main properties are described and contrasted with those of conventional foams. The fundamentals of the separation are described and illustrated by several case studies on CGA applications to the recovery of whey proteins, polyphenols and carotenoids. Finally, a critical evaluation of the feasibility of CGA for industrial applications is carried out based on the astaxanthin case study and future applications of CGA are discussed.
| Original language | English |
|---|---|
| Title of host publication | Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries |
| Publisher | Elsevier Ltd |
| Pages | 284-313 |
| Number of pages | 30 |
| ISBN (Print) | 9781845696450 |
| DOIs | |
| Publication status | Published - Oct 2010 |
| Externally published | Yes |
Keywords
- Bioproducts
- Colloidal gas aphrons
- Flotation
- Food ingredients
- Recovery
- Surfactants