# Clarification of Olive Juice by Advanced Mineral Microfiltration Membranes with High Packing Density

## TL;DR

New high-density mineral membranes improve olive juice filtration, removing solids and boosting antioxidant levels.

## Contribution

Development of advanced mineral microfiltration membranes with high packing density for olive juice clarification.

## Key findings

- A 500 nm silicon carbide membrane showed better filtration flux and faster processing than a 200 nm membrane.
- Both membranes completely removed suspended solids from olive juice.
- Fouling was mainly caused by small particles and macromolecular colloids, with particle size more impactful than load.

## Abstract

Important advancements in the development of novel materials and designs have led to the creation of advanced mineral membranes with high packing densities and enhanced competitiveness in relation to polymeric and classic mineral membranes. Olive juice represents an underutilised source of phenolic and secoiridoid antioxidants, in which industrial valorisation is hindered by some technical limitations, particularly the effective removal of suspended solids during processing. The efficiency of two recrystallized silicon carbide-based microfiltration membranes with an equivalent industrial filtration packing density of 782 m2/m3 was evaluated. One of them had nominal pore sizes of 500 nm and was made of mixed oxides and the other had nominal pore sizes of 200 nm and was made of α-Al2O3. The 500 nm membrane demonstrated superior filtration flux and faster processing compared to the 200 nm membrane, though both achieved complete removal of suspended solids. A greater workload of the 500 nm membrane resulted in a progressive irreversible fouling, caused by the smallest-sized suspended particles and macromolecular colloids. Particle size had a greater impact on fouling than particle load. Both membrane treatments induced a spontaneous increase in the concentrations of up to 24 phenolic, secoiridoid and secoiridoidyl phenylethanoid conjugates. This effect can be considered as an additional benefit of the thus clarified olive juices. Further investigations are warranted to elucidate the underlying mechanisms driving these transformations.