Potencijal iskorištavanja otpadne biomase luka kao izvora bioaktivnih spojeva

undergraduate thesis

• Title (english): The potential of onion waste biomass as a source of bioactive compounds
• Author: Ana Mikulić
• Mentor: Aleksandra Vojvodić Cebin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sukladno povećanju proizvodnje i prerade luka (Allium cepa L.) u svijetu u posljednjem desetljeću, velika količina nastale otpadne biomase predstavlja značajne ekonomske gubitke, ali i potencijalnu ekološku štetu. Konvencionalni načini zbrinjavanja teško se primjenjuju na otpadnu biomasu luka zbog izraženog karakterističnog mirisa, velike količine vode i podložnosti razvoju patogena. S obzirom na bogat kemijski sastav, valorizacija otpadne biomase luka kao izvora različitih funkcionalnih sastojaka danas sve više dobiva na važnosti. Cilj ovoga rada je sistematično prikazati dosadašnja istraživanja na otpadnoj biomasi luka vezana uz bioaktivni sastav, načine ekstrakcije polifenolnih spojeva te njihovu važnost i ponovnu primjenu u kontekstu prehrambene industrije. Otpadna biomasa luka može se smatrati vrijednim i do danas još uvijek nedovoljno iskorištenim izvorom različitih funkcionalnih sastojaka, među kojima se ističu flavonoli – kvercetin i derivati kvercetina, zatim fruktooligosaharidi i prehrambena vlakna općenito te organo-sumporni spojevi. Zbog svog prehrambenog podrijetla te značajnih funkcionalnih karakteristika, navedeni spojevi mogu se primijeniti u kreiranju inovativnih funkcionalnih prehrambenih proizvoda.

Abstract (english)

In line with the increasing production and processing of onions (Allium cepa L.) worldwide, a large amount of generated onion waste biomass (OWB) presents significant economic loss and a potential environmental hazard. Conventional methods of disposal are difficult to apply to OWB due to its characteristic aroma, high water content and suceptibility to pathogen growth. Considering the rich chemical composition of OWB, its valorization as a source of functional ingredients is nowdays increasingly gaining importance. The aim of this paper is to systematically present previous research related to the bioactive composition of OWB, methods of extraction of polyphenolic compounds and their reutilization in food industry. Onion waste biomass can be considered a highly valuable, but still underutilized source of various functional ingredients, including flavonols - quercetin and quercetin derivatives, as well as of fructooligosaccharides and dietary fiber in general and organosulfuric compounds. Due to their food-derived nature and functional properties, these compounds can be used in the creation of innovative functional food products.

• Keywords: ekstrakcija; kvercetin; otpadna biomasa luka; polifenoli; valorizacija
• Keywords (english): extraction; onion waste biomass; polyphenols; quercetin; valorization
• Language: croatian
• URN:NBN: urn:nbn:hr:159:920250
• 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: Open access
• Created on: 2020-07-23 10:59:27