Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine

master's thesis

• Title (english): Ultrasound assisted extraction of red beetroot byproducts -zero waste concept
• Author: Dora Vlahović
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Sven Karlović (predsjednik povjerenstva)
• Committee member: Nikolina Čukelj Mustač (član povjerenstva)
• Committee member: Mojca Čakić Semenčić (član povjerenstva)
• 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: 2022-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prehrambena industrija zadnjih desetljeća intenzivno pridaje pažnju valorizaciji nusproizvoda prerade voća i povrća i sofisticiranim, ekološki prihvatljivim tehnikama za njihovu obadu. Jedna od takvih tehnika je ultrazvuk visoke snage, koja ima velike prinose željenih spojeva uz manju potrošnju energije, otapala i vremena, dok funkcionalnost obrađenih uzoraka ostaje očuvana. U ovom je istraživanju ispitan prinos prehrambenih vlakana (PV) nakon ultrazvučne ekstrakcije metabolita kore cikle u ekstrakcijskom ostatku, kako bi se ispitao potencijal maksimalnog iskorištenja sirovine, kao i utjecaj odabranih procesnih parametara na prinose. Ultrazvučna ekstrakcija pokazala je veće prinose PV od toplinske, s rasponom PV od 25 do 40 %. Maksimalni prinosi vlakana (44,1 %) dobivaju se pri 75 % amplitude, 6 min tretiranja i s otopinom 50 %-tnog etanola kao otapala. Vrijednosti parametara nemaju statistički značajan utjecaj na prinose PV. Ultrazvučna ekstrakcija pokazala se ekološki prihvatljivom tehnikom obrade nusproizvoda kore cikle za njezino maksimalno iskorištavanje.

Abstract (english)

In recent decades, the food industry has been intensively paying attention to the valorization of fruit and vegetable processing by-products and sophisticated, environmentally friendly techniques to obtain them. Such technique is high-power ultrasound, which brings high yields of desired compounds with lower consumption of energy, solvents and time, while the functionality of the processed matrices remains preserved. In this study, the dietary fiber (DF) yield was examined after ultrasonic extraction of red beetroot peel metabolites in the extraction residue, in order to examine the maximum utilization potential of the raw material, as well as the impact of selected process parameters on DF yield. Ultrasonic extraction showed higher DF yields than conventional thermal extraction, ranging from 25 to 40 %. Maximum fiber yield (44.1 %) is obtained at 75 % amplitude, 6 min of treatment and with a solution of 50 % ethanol as a solvent. Parametric values do not have a statistically significant impact on DF yields. Ultrasonic extraction has proven to be an environmentally friendly technique for processing by-products of beetroot peel for its maximum utilization.

• Keywords: ultrazvučna ekstrakcija; toplinska ekstrakcija; kora cikle; prehrambena vlakna; zero waste production
• Keywords (english): ultrasound-assisted extraction; thermal extraction; red beetroot peel; dietary fiber; zero waste production
• Language: croatian
• URN:NBN: urn:nbn:hr:159:212517
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-23 12:36:14