Membrane technologies play a pivotal role in various industrial sectors, including food processing. Membranes act as barriers, selectively allowing the passage of one or other types of species. The separation processes that involve them offer advantages such as continuity, energy efficiency, compactness of devices, operational simplicity, and minimal consumption of chemical reagents. The efficiency of membrane separation depends on various factors, such as morphology, composition, and process parameters. Fouling, a significant limitation in membrane processes, leads to a decline in performance over time. Anti-fouling strategies involve adjustments to process parameters or direct modifications to the membrane, aiming to enhance efficiency. Recent research has focused on mitigating fouling, particularly in the food industry, where complex organic streams pose challenges. Membrane processes address consumer demands for natural and healthy products, contributing to new formulations with antioxidant properties. These trends align with environmental concerns, emphasizing sustainable practices. Despite numerous works on membrane modification, a research gap exists, especially with regard to the application of modified membranes in the food industry. This review aims to systematize information on modified membranes, providing insights into their practical application. This comprehensive overview covers membrane modification methods, fouling mechanisms, and distinct applications in the food sector. This study highlights the potential of modified membranes for specific tasks in the food industry and encourages further research in this promising field.

Modifying MF and UF polymer membranes with hydrophilic compounds is one of the well-known antifouling strategies, which also allows one to achieve a compromise between fluid permeability and the retention of one or another species. Hydrophilizing inorganic substances are widely used for modifying due to their enhanced chemical stability and multifunctionality. In this review, the inorganic modifiers are categorized according to their effect on organic contaminants and bacteria: (i) non-destructive (natural and synthetic aluminosilicates, phosphates and oxides of multivalent elements, particularly magnetic nanoparticles), (ii) bacteria-destructing (silver nanoparticles, advanced carbon nanomaterials, MXenes), and (iii) strongly destructive, which disrupt both bacteria and organic substances (photocatalysts). The mechanism of antibacterial activity of different modifiers is considered. The main approaches to modifying are stressed: blending polymers with preliminarily formed nanoparticles followed by membrane formation, synthesis of them inside the pores of membranes or on their surface, embedding pre-formed particles into pores, or modifying the surface with them. A comparative analysis of the functional properties and performance of pure polymer membranes and materials containing inorganic modifiers has been conducted. The attention is focused on the ability of modified membranes based on various polymers to retain both macromolecular and low-molecular-weight substances together with high fluid permeability and stability against organic contaminants and biofouling. The limitations of materials containing various types of inorganic modifiers are analyzed. Among the possible directions of further investigations, the development of a universal theoretical approach to modifying is noted; moreover, the testing of the materials has to involve the treatment of real solutions.