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undergraduate thesis
Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:192690
Lipovac, Sara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Lipovac, S. (2012). Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:192690

Lipovac, Sara. "Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:192690

Lipovac, Sara. "Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:192690

Lipovac, S. (2012). 'Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:192690

Lipovac S. Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:192690

S. Lipovac, "Ultrazvučna ekstrakcija i stabilnost bioaktivnih spojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:192690

Metadata
TitleUltrazvučna ekstrakcija i stabilnost bioaktivnih spojeva
Title (english)Ultrasonic extraction and the stability of bioactive compounds
AuthorSara Lipovac
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2012-09-13, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:192690
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-15 09:56:57