Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada

undergraduate thesis

• Title (english): Non thermal extractions of RuBisCO with purpose of waste free production
• Author: Marija Zorić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2022-06-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Nikada prije nisu bili postavljeni toliki zahtjevi prema prehrambenoj industriji kao danas. Osim što joj je zadatak proizvesti sigurnu, nutritivno bogatu hranu, fokus se sve više okreće prema održivoj proiz-vodnji. Ovaj rad povezuje ekstrakciju RuBisCO proteina iz listova šećerne repe, nusproizvoda iz pre-rađivačke industrije biljnog podrijetla, i netoplinskih tehnologija koje se u tu svrhu primjenjuju (ultra-zvučna ekstrakcija, ekstrakcija visoko naponskim električnim pražnjenjem i ekstrakcija potpomognuta pulsirajućim električnim poljem). Zeleno lišće dugo se smatralo mogućim izvorom proteina za održivu proizvodnju hrane. Primjenom netoplinskih tehnika u ekstrakcijama, a ispunjavaju se ključni izazovi moderne prerade hrane – osiguranje isplative, održive i ekološki prihvatljive proizvodnje, te se i koncept Zero waste hrane čini ostvarivim.

Abstract (english)

Never before have so many demands been placed on the food industry as today. In addition to its task of producing safe, nutrient-rich food, the focus is more increased on sustainable production. This paper links the extraction of RuBisCO protein from sugar beet leaves, by-products from the processing indus-try of plant origin, and non-thermal technologies used for this purpose (ultrasonic extraction, high volt-age electric discharge extraction and pulsed electric field assisted extraction). Green leaves have long been considered a possible source of protein for sustainable food production. By applying non-thermal techniques in extractions the key challenges of modern food processing are met - ensuring cost-effec-tive, sustainable and environmentally friendly production, and the concept of Zero waste food seems feasible.

• Keywords: RuBisCO; pulsirajuće električno polje (PEP); ultrazvuk (UV); visokonaponsko elek-trično pražnjenje (HVED); Zero waste
• Keywords (english): RuBisCO; pulsed electric field; ultrasound; high voltage electrical discharge; Zero waste
• Language: croatian
• URN:NBN: urn:nbn:hr:159:200804
• 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: 2022-10-06 08:36:52