Conventional macro- and micromolecules separation

The second step for the recovery of valuable compounds from food wastes is macro- and micromolecules separation. The objective of the current chapter is to present different technologies (e.g. alcohol precipitation, ultrafiltration, isoelectric solubilization/precipitation, and extrusion), which have been implemented for this purpose. For instance, solutes are precipitated in the presence of an antisolvent agent, even if they exist in very low concentrations within the feedstock. In addition, the solubility of proteins or lipids could be reduced when pH value turns to their isoelectric point, causing their precipitation. On the other hand, ultrafiltration is a pressure-driven membrane separation technology, which is basically used to separate macro- and micromolecules based on their size. Extrusion is a process using shear energy and heating in order to modify (physically or chemically) the physicochemical properties of macromolecules (polysaccharides, dietary fibers, or proteins) and micromolecules (sugars, polyphenols, vitamins, or minerals). This ability has also been used in particular applications for compound recovery from food wastes.