Ultrazvučna ekstrakcija bioaktivnih spojeva

undergraduate thesis

• Title (english): Extraction of bioactive compounds by means of ultrasound
• Author: Helena Drmić
• 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: 2010-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Primjena ultrazvuka u metodama obrade prehrambenih proizvoda se konstantno istražuje. U ovom radu, prikazan je mehanizam ultrazvučno inducirane ekstrakcije i degradacije, te primjeri istih. Primjeri uključuju ekstrakcije iz biljaka, ulja, te kao rezultat ekstrakcije proteine i bioaktivne komponente, poput polifenola, antocijanina, fenolne komponente i polisaharide. Ultrazvuk moţe poboljšati postojeće mehanizme ekstrakcije i degradacije, te omogućiti nove mogućnosti komercijalne ekstrakcije i degradacije. Primjena sonokemije nam nudi bolji prinos željenih komponenti, povećanu stopu ekstrakcije i degradacije, te postizanje smanjenja vremena tretiranja.

Abstract (english)

The use of ultrasound for food processing applications is being constantly explored. Ultrasound assisted extraction (UAE) and ultrasound induced degradation (UID) mechanism are being reviewed, and accompanied with the examples of UAE and UID. Examples include extractions from herbal, oil, protein and bioacitves from plant material, such as polyphenolics, antocyanins, phenolic compounds, polysaccharides etc. Ultrasound can enhance existing extraction and degradation processes, and enable new commercial extraction and degradation opportunities. Application of sonochemistry gives us a better yield of desired components, increased rate of extraction and degradation, and also achievements in reductions of treatment time.

• Keywords: Ultrazvuk; ekstrakcija; degradacija; prehrambena tehnologija
• Keywords (english): ultrasound; extraction; degradation; food technology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:543965
• 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: 2017-06-02 10:42:33