0000000000064028
AUTHOR
Anet Režek Jambrak
showing 18 related works from this author
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
2018
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwav…
Green food processing: concepts, strategies, and tools
2019
Abstract One of the developmental aspects of food science is testing and adapting advanced technologies for food production, which save resources and improve food quality. More often than not, this includes technologies operating at lower temperatures, shorter time, and resulting in better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich but thermally sensitive raw materials such as fruit, vegetables, meats, and others can particularly benefit from the application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include nonthermal plasma, pulsed electric field, h…
A review of sustainable and intensified techniques for extraction of food and natural products
2020
International audience; This review presents innovative extraction techniques and their role in promoting sustainable ingredients forthe food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ultrasound, pulseelectricfield, instant controlled pressure drop, sub- and super-criticalfluid processing, extrusion, mechano-chemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards.This review will provide the necessary theoretical background and some details about green extractiontechniques, their mechanisms, some applications, and environmental impacts. We will pay special attentionto the strategies and present them as succ…
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)
2019
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry…
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
2020
Publisher's version (útgefin grein)
Impact of Pulsed Electric Fields on Enzymes
2017
International audience; Pulsed electric field (PEF) processing has emerged as a promising technology in the development of tailor-made processes to effectively control the enzyme activity. It has been proven as an effective technique for the preservation of food products as it can result in substantial inactivation of most undesirable enzymes. When compared to microbial inactivation, however, large specific energy inputs are required to inactivate enzymes. The existing evidence suggests that PEF can also stimulate the activity of beneficial enzymes at low intense treatments. The PEF affects enzyme activity by changing mainly the secondary (α-helix, β-sheets, etc.), tertiary (spatial conform…
Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Medi…
2020
© 2020 by the authors.
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.
2019
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…
Application of Pulsed Electric Field Treatment for Food Waste Recovery Operations
2016
International audience; Food industry is generating annually huge quantities of by-products and waste, which are generally considered as problem, as their disposal is associated with environmental and health related issues. During the last decade, numerous research groups and industries have been interested in valorizing these by-products by extracting valuable compounds and incorporating them generally in food and/or cosmetic products, which enhances the profitability of the process. Conventional extraction methods (i.e., maceration, thermal extraction) are exten- sively used for such purposes and showed high yields in many cases. However, the need to replace toxic organic solvents, shorte…
Innovative technologies for encapsulation of Mediterranean plants extracts
2017
Abstract Background High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs. Scope and approach The …
Effect of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: structure and surface features
2019
International audience; Biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) films have been treated with high power ultrasound (HPUS) while submerged in water. Polymer structure and the surface morphology changes were noticed, and obtained results were correlated with the physical properties of tested materials. In anticipation of sonochemically enhanced reactions, physical–chemical profile of film samples was determined using thermogravimetric analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, UV spectrophotometry and environmental scanning electron mic…
From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microb…
2019
Abstract Background The beneficial effects of olive leaves are known from ancient times. In this regard, both the olive leaves and the different preparations obtained from them (e.g. infusions, extracts) have been traditionally used for the treatment of various diseases or to alleviate the symptoms associated with different pathologies. In addition, the use of olive leaves extracts as nutraceuticals along today's continuous usage in cosmetics and medicine is common. Scope and approach Most of the health-related benefits of olive leaves have been associated to their high content in antioxidant bioactive compounds such as polyphenols, carotenoids, etc., being oleuropein and hydroxytyrosol som…
Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary
2020
Mediterranean herbs, specially thyme and rosemary, are important ingredients in food preparation and more recently have been studied as natural sources of bioactive compounds. This study aimed to study the effect of matrix (thyme vs. rosemary), and extraction protocol (conventional extraction vs. ultrasound assisted extraction) solvent composition (water vs. 50:50 ethanol:water solution) on the extraction of high value compounds (phenolic compounds, flavonoids and carotenoids) and also explore the antioxidant, antimicrobial (Listeria innocua, Staphylococcus aureus, and Salmonella enterica), probiotic (Lactobacillus casei and Bifidobacterium lactis), and anti-inflammatory activities. The phe…
Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
2017
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such a…
Influence of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features
2017
Investigation was focused on the impact of high power ultrasound (HPUS), also called thermosonication, on the oxygen permeation properties (permeability, solubility and diffusion coefficients) of barrier films aimed for food packaging. For this purpose, biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) were used. The physical–chemical profile of the samples was determined using goniometry. There is a significant impact only of extreme HPUS conditions (the longest time and the highest amplitude) on the permeability, solubility and diffusion coefficients of oxygen through the BOPP films. …
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
2017
Interest in the development and adoption of nonthermal technologies is burgeoning within the food and bioprocess industry, the associated research community, and among the consumers. This is evident from not only the success of some innovative nonthermal technologies at industrial scale, but also from the increasing number of publications dealing with these topics, a growing demand for foods processed by nonthermal technologies and use of natural ingredients. A notable feature of the nonthermal technologies such as cold plasma, electrohydrodynamic processing, pulsed electric fields, and ultrasound is the involvement of external fields, either electric or sound. Therefore, it merits to study…
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
2018
International audience; Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiologi…
Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni.
2015
International audience; The South American plant Stevia rebaudiana Bertoni is a great source of noncaloric sweeteners (steviol glycosides), mainly concentrated in its leaves, but also has important antioxidant compounds (vitamin C, polyphenols, chlorophylls, and carotenoids) and other important macro- and micronutrients such as folic acid and all of the essential amino acids except tryptophan. Traditionally, conventional methods have been used to recover nutritionally valuable compounds from plant food matrices. However, nowadays, the need for obtaining greener, sustainable, and viable processes has led both food industries and food scientists to develop new processes in full correspondence…