“…For these reasons, membrane processes are often recognized as the best available technology (BAT) in the food industry [ 2 , 3 , 4 ]. Among pressure-driven membrane processes, ultrafiltration (UF) has been extensively applied in the treatment of industrial effluents [ 5 , 6 , 7 , 8 , 9 , 10 ], oil-based emulsions [ 11 , 12 , 13 , 14 ], biological macromolecules [ 15 , 16 , 17 ], milk [ 18 , 19 , 20 ], sugar cane [ 21 , 22 ], extracts of soybean flour [ 23 ], clay suspensions [ 24 ], black kraft liquor [ 25 ], and fruit juices [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 ] among others. Within the fruit juice industry, bergamot, kiwifruit, and pomegranate have great importance in the market, not only for their volume of production, but also because they are characterized by a high concentration of phytochemicals which are recognized to be associated with antioxidant activities within others.…”