Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva

undergraduate thesis

• Title (english): Ultrasonic extraction and the stability of bioactive compounds
• Author: Sara Lipovac
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2012-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Primjena ultrazvuka u operacijama prehrambene industrije je postala sve češća, zbog njegova nedestruktivnog učinka na hranu i mogućnosti zadrţavanja nutritivne vrijednosti. S primjenom ultrazvučne tehnologije postignut je značajan napredak, kao što je povećanje prinosa bioaktivnih spojeva tijekom ekstrakcije. Bioaktivni spojevi pomaţu u borbi protiv kroničnih i degenerativnih bolesti, te zaustavljaju lančane reakcije slobodnih radikala. Njihova upotreba u prehrani je, stoga od velike vaţnosti za naše zdravlje. Ultrazvuk potpomaţe ekstrakciji kroz fenomen poznat kao kavitacija. Tijekom ekstrakcije, to dovodi do daljnjeg raspada stanične membrane i povećanja difuzije. Problem kod primjene ultrazvuka pri ekstrakciji moţe biti izrazito visoka temperatura (5000K) koja moţe degradirati fenolne komponente. Ovaj rad će ispitati učinkovitost ultrazvučne ekstrakcije i njen utjecaj na stabilnost bioaktivnih spojeva.

Abstract (english)

The incorporation of ultrasound in food processing operations has become more frequent due to its non-destructive effects on food and possible improvement of the nutritional value. Many advances have been made with ultrasound technology such as increasing yield of bioactive compounds during extraction. Bioactive compounds help fight chronic and degenerative diseases, stop free radical chain reactions and promote general health thus their use in our diet is of great importance. The way ultrasound assists extraction is through a phenomenon known as cavitation which occurs in liquids during sonication due to rapid changes in pressure. This leads to further breakdown of cell membranes and increased diffusion during extraction. Ultrasound assisted extraction can be problematic due to the high temperature (5000K) released during cavitation which could degrade phenol compounds. This paper will examine the efficiency of ultrasound assisted extraction and its effects on the stability of bioactive compounds.

• Keywords: ultrazvuk visokog intenziteta; ekstrakcija; kavitacija; bioaktivne tvari
• Keywords (english): ultrasound; cavitation; bioactive compounds; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:192690
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-15 09:56:57