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undergraduate thesis
Ultrazvučna ekstrakcija bioaktivnih tvari
2019. urn:nbn:hr:109:390370
Begić, Ena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Cite this document

Begić, E. (2019). Ultrazvučna ekstrakcija bioaktivnih tvari (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:390370

Begić, Ena. "Ultrazvučna ekstrakcija bioaktivnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:390370

Begić, Ena. "Ultrazvučna ekstrakcija bioaktivnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:390370

Begić, E. (2019). 'Ultrazvučna ekstrakcija bioaktivnih tvari', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:390370

Begić E. Ultrazvučna ekstrakcija bioaktivnih tvari [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:390370

E. Begić, "Ultrazvučna ekstrakcija bioaktivnih tvari", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:390370

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Metadata
TitleUltrazvučna ekstrakcija bioaktivnih tvari
Title (english)Ultrasound Extraction of Bioactive Compounds
AuthorEna Begić
MentorAna Bucić-Kojić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U prehrambenoj industriji tijekom prerade biljnih sirovina u finalne proizvode zaostaju značajne količine proizvodnih ostataka koji se ne zbrinjavaju na adekvatan način te predstavljaju opterećenje za okoliš. S druge strane, proizvodni ostaci mogu biti dobar i jeftin izvor biološki aktivnih tvari koje se kasnije mogu koristiti u prehrambenoj, farmaceutskoj i kozmetičkoj industriji kroz različite pripravke i proizvode. Bioaktivne tvari imaju pozitivan učinak na ljudski organizam zbog antioksidacijskog, antikancerogenog, antiviralnog, antiupalnog i dr. djelovanja. Najčešća metoda izolacije bioaktivnih tvari je kruto-tekuća ekstrakcija otapalom koja se značajno može unaprijediti ukoliko se potpomogne ultrazvukom. Primjenom ultrazvučne ekstrakcije postižu se ekonomsko-energetski učinci, kroz smanjeno trajanje ekstrakcije, ostvarenje većeg prinosa pri nižim temperaturama te smanjenje primjene otapala ili potpuno izbjegnutu uporabu otapala, u odnosu na konvencionalnu ekstrakciju. Cilj rada bio je prikazati primjenu ultrazvučne ekstrakcije bioaktivnih tvari iz biljnog materijala s naglaskom na proizvodne ostatke prehrambene industrije. U radu je opisana primjena ultrazvuka u prehrambenoj industriji, osnovni principi ultrazvučne ekstrakcije, faktori koji utječu na učinkovitost ultrazvučne ekstrakcije te primjeri primjene navedene metode ekstrakcije.
Abstract (english)
There are significant amounts of residues from the food industry, which are often not properly disposed of and represent a burden on the environment. On the other hand, food industry residues can be good and inexpensive source of biologically active substances that can later be used in food, pharmaceutical and cosmetic industries. Bioactive compounds have a positive impact on human health due to its antioxidant, anticancer, antiviral, anti-inflammatory and other effects. The most common method for isolation of bioactive compounds is solid-liquid solvent extraction, which can be significantly improved by ultrasound. The ultrasound assisted extraction achieves economic and energy effects, through reduced extraction time, higher extraction yields at lower temperatures and reduced solvent use or completely avoided solvent use, compared to conventional extraction. The aim of this paper was to demonstrate the application of ultrasound assisted extraction for bioactive compound isolation from plant material with an emphasis on food industry residues. The paper describes the application of ultrasound in the food industry, basic principles of ultrasonic extraction, factors affecting the efficiency of ultrasonic extraction, and practice examples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:390370
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2019-10-02 15:57:29