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Anet Režek Jambrak

Anet Režek Jambrak
Faculty of Food Technology and Biotechnology University of Zagreb · Laboratory for Sustainable Development

Professor, Ph.D
http://www.pbf.unizg.hr/en/departments/department_for_general_programmes/laboratory_for_sustainable_development

About

206
Publications
105,048
Reads
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9,181
Citations
Introduction
I am currently working at the Faculty of Food Technology and Biotechnology (PBF), University of Zagreb - Laboratory for sustainable development. My research area involves nonthermal and advanced thermal processing of different matrices (real and model food systems, wastewaters, by-products, plant material). Sustainability in biosciences, Industry 4.0 and future digitalization, processing in bioscience technologies and interdisciplinary sciences and sustainability.
Additional affiliations
July 2018 - present
Faculty of Food Technology and Biotechnology, University of Zagreb
Position
  • Professor (Full)
July 2018 - present
University of Zagreb
Position
  • Professor (Full)
May 2009 - September 2013
University of Zagreb
Position
  • Research Assistant
Education
April 2004 - November 2008
University of Zagreb, Faculty of food technology and biotechnology
Field of study
  • PhD, Food engineering, Nutrition
September 1998 - December 2002
University of Zagreb, Faculty of food technology and biotechnology
Field of study
  • Food engineering, Nutrition

Publications

Publications (206)
Article
Full-text available
Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties (n and k) of apple, cranberry and blueberry juice and nectar. Samples were treated according...
Article
Full-text available
The assessment of research performance is widely seen as a vital tool in upholding the highest standards of quality, with selection and competition believed to drive progress. Academic institutions need to take critical decisions on hiring and promotion, while facing external pressure by also being subject to research assessment1, 2, 3–4. Here we p...
Article
Examining recent innovations in aquatic food products shows significant progress in sustainable processing, product quality, and safety. The introduction of nano-encapsulation and innovative packaging methods has undeniably propelled the industry forward. These developments have proven effective in preventing microbial growth and moderating changes...
Article
Full-text available
Thermal characteristics of dried sugar beet pulp, leaves and leaf fractions obtained after extraction: fibrous leaf pulp and fibre rich leaf fraction, were investigated by differential scanning calorimetry and thermogravimetry. The sugar beet samples showed a similar thermal behaviour associated with a similar composition. Two endotherms are found...
Article
Sustainable development integrates social, economic, technological, scientific, and environmental challenges through the framework of 17 Sustainable Development Goals. Industry 4.0 (and future technological advancement levels), digitalisation, plant-based processing, environmental challenges and alternative protein sources are vastly researched and...
Article
Full-text available
The solid phase byproduct obtained after conventional fucoidan extraction from the brown seaweed Fucus vesiculosus can be used as a source containing alginate. This study involves ultrasound-assisted extraction (UAE) of alginate from the byproduct using sodium bicarbonate. Response surface methodology (RSM) was applied to obtain the optimum conditi...
Article
Full-text available
Food loss and waste constitute a substantial threat to global food system sustainability, representing 38% of energy consumption in the supply chain. The 2030 Agenda for Sustainable Development highlights a vision integrating social, economic, and environmental pillars. Addressing environmental impact requires recycling (destruction for new creatio...
Article
Full-text available
Non-thermal processes are employed to decontaminate juice products with less negative impact on biochemical, sensorial, and nutritional properties of the products compared with traditional thermal processing. Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that includ...
Article
Full-text available
Fruit and vegetable wastes are linked to the depletion of natural resources and can pose serious health and environmental risks (e.g. eutrophication, water and soil pollution, and GHG emissions) if improperly managed. Current waste management practices often fail to recover high-value compounds from fruit wastes. Among emerging valorization methods...
Article
Background Non-biodegradable food packaging (mainly plastic) and food waste are two major concerns that cause severe environmental and economic challenges as well as potential human health and food insecurity risks. Therefore, intensive efforts are being devoted to transforming food production and consumption patterns and developing alternative tec...
Article
Full-text available
Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal...
Article
Full-text available
Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent represent promising novel non-thermal techniques for protein extraction from sugar beet (Beta vulgaris subsp. vulgaris var. altissima) leaves. Compared to HVED, US proved to be a better alternative method for total soluble protein extraction with the aim of obt...
Preprint
Full-text available
The assessment of research performance is widely seen as a vital tool in upholding the highest standards of quality, with selection and competition believed to drive progress. Specifically, academic institutions need to take critical decisions on hiring and promotion, while facing external pressure by also being subject to research assessment [1–4]...
Article
Full-text available
The Sustainable Development Goals (SDG) encourage the efficient use of sustainable technologies. Ultrasound-assisted extraction (UAE) is one of the extraction process techniques, which are also directed towards sustainability as a goal. Coffee silver skin (CS), being a healthy raw material as well as a waste, could be utilized in the manufacturing...
Article
Full-text available
Artificial intelligence (AI) involves the development of algorithms and computational models that enable machines to process and analyze large amounts of data, identify patterns and relationships, and make predictions or decisions based on that analysis. AI has become increasingly pervasive across a wide range of industries and sectors, with health...
Article
Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavi...
Article
Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavi...
Article
Full-text available
The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green ext...
Article
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an envir...
Article
Full-text available
The aim of this research was to evaluate the health safety (concentrations of pesticide residues and heavy metals) and nutritional parameters (macro- and microminerals and crude fibre) of coffee silver skin (CS), as well to isolate proteins from this by-product using an optimised microwave extraction method. The CS by-product samples showed the hig...
Article
Full-text available
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p<0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORA...
Article
Full-text available
A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the fo...
Book
This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, ph...
Article
Full-text available
Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilizati...
Chapter
This chapter aims to provide an overview on the current status considering the sustainability of food systems. Even though the pre-harvest phase contributes more substantially to the major environmental indicators like greenhouse gas emissions, all subsequent steps carry the load to maintain the quality in its full diversity and to avoid any furthe...
Article
Full-text available
Ultrasound with water as a green solvent is an effective strategy for reducing losses and increasing the utilization of by-products. The extraction of proteins and specialized plant metabolites from sugar beet leaves (Beta vulgaris subsp. vulgaris var. altissima) promotes sustainability in the agro-food chain. Guided by sustainability, samples trea...
Article
Background Fruits and vegetables are rich sources of highly beneficial bioactive compounds traditionally used for healing purposes. These bioactives are recently being used for large-scale applications such as nutraceuticals and functional foods. The flesh of the fruit/vegetable and the processing wastes such as peels and seeds have been found to h...
Article
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has...
Chapter
Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved. The second edition of t...
Chapter
Sustainable engineering is rapidly becoming a used term in many research studies. Regarding extractions, there are well‐known conventional extractions and most recently used alternatives (nonthermal and advanced thermal processing extraction techniques). Alternative techniques are often green, they showed the potential to increase the yield of extr...
Article
Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining...
Article
Full-text available
In this work, the effect of pulsed electric field (PEF) pre-treatment on the extractability in green solvents (i. e., ethanol–water mixture and propylene glycol) of target aroma and bioactive compounds, such as vanillin from vanilla pods, theobromine and caffeine from cocoa bean shells, linalool from vermouth mixture, and limonene from orange peels...
Article
Full-text available
The aim of the study was to observe the sustainability parameters of high voltage electrical discharge (HVED) as a novel technology for extraction of phenolic compounds from oregano. The life cycle assessment (LCA) of HVED was evaluated and compared with conventional extraction methods–infusion and maceration. The results showed that HVED extractio...
Article
Full-text available
With the world population set to approach an estimated 9 billion by 2050, against a background of finite natural resources, we need renewable biological resources for securing healthy food and animal feed to meet the nutritional requirements of the growing population. In this paper, key findings from ReValue Eranet project financed by Norway, India...
Article
Full-text available
The edible bamboo mushroom Dictyophora indusiata, which is rich in food nutrients and has medicinal values, has been investigated for nutrition compositional analysis. Then, three parts (whole mushroom: WE; peel and green mixture: PGE; and core: CE) were determined for antioxidant, MMP‐2 inhibition, and anti‐inflammatory properties. WE depicted the...
Article
Full-text available
This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. T...
Article
Full-text available
Tomato processing residues are still rich in bioactive compounds that may be recovered and reused, with environmental and economic benefits. This short communication discloses for the first time that the high‐pressure homogenisation (HPH) treatment of tomato residues in the presence of water and sunflower oil is able to promote the extraction of bi...
Article
Full-text available
Despite the high economic and nutritional value as major positive aspects, olive oil production has an unfavourable side, which is the negative environmental impact caused by the generation of significant amounts of liquid and solid wastes. Therefore, the implementation of sustainable technologies to add value to the olive oil production process is...
Article
Full-text available
This work compared the effects of pulsed electric fields (PEF) and ultrasound (US) technologies on the extent of cell disintegration of two Mediterranean herb tissues (Origanum vulgare L., Thymus serpyllum L.), as well as on the extractability of phenolic compounds during the subsequent hydroalcoholic extraction (0%–50% ethanol in water, v/v) for u...
Article
Full-text available
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable...
Article
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This work reviews the recent development of biopolymer-based delivery systems for agricultural application. Encapsulation into biopolymer microparticles ensures the protection and targeted delivery of active agents while offering controlled release with higher efficiency and environmental safety for ecological and sustainable plant production. Enca...
Article
Full-text available
Development of green extractions of natural compounds is an ongoing challenge for researches. The aim of the study was to evaluate the extraction of bioactive compounds (BACs) from oregano combining an experimental procedure with a theoretical approach using two computational simulation methods, Hansen solubility parameters (HSP) and conductor-like...
Article
Full-text available
With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Inter...
Chapter
Sustainability is nowadays urging not the style of living or production. In food processing and business related to food processing, production, agri-food sector, distribution, there is great concern on waste reduction, recycling, reuse of energy, water, by-products. The application of novel technologies, among them advanced thermal and nonthermal...
Article
Full-text available
Nonthermal processing technologies have been researched in lab scale for more than 15 years. In this study, the influence of sonification and high voltage electrical discharge ‐ plasma treatment of water on the formation and stabilization of hydroxyl radicals has been investigated by electron paramagnetic resonance (EPR) spectroscopy and spin‐trapp...
Article
Full-text available
In 2020 and beyond, the Group of Twenty (G20) must invigorate its implementation of the 2030 Agenda for Sustainable Development and respond to the COVID-19 crisis. Both challenges are global in nature and require a universal, integrated, and transformative response. Thus, the G20 should: (1) reorient its political agenda following the 2019 Global S...
Article
Full-text available
The influence of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of cultivated blueberry phenolics was investigated. Quantitative and qualitative analyses were done before and after a two‐phase in vitro digestion by human digestive enzymes. Antioxidant capacity of blueberry phenolic...
Article
Full-text available
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservati...
Article
Full-text available
The objective of this study was to evaluate the potential of green solvents for extractions of bioactive compounds (BACs) and essential oils from wild thyme (Thymus serpyllum L.) using theoretical and experimental procedures. Theoretical prediction was assessed by Hansen solubility parameters (HSPs) and conductor-like screening model for realistic...
Article
Full-text available
The aim of the present research was to study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by...
Article
Full-text available
Rosemary (Rosmarinus officinalis L.) is a Mediterranean medicinal and aromatic plant widely used due to valuable bioactive compounds (BACs) and aromas. The aim of the study was to evaluate the extraction of intracellular compounds from rosemary combining experimental procedure by means of high voltage electrical discharge (HVED), with a theoretical...
Article
Full-text available
The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs (LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rheological, and textural properties, as well as pro...
Article
Full-text available
Purple glutinous rice bran (Kum Doi Saket rice (KUM)) contains high content of edible polysaccharides and anthocyanins and has an excellent antioxidant activity. This research aimed to optimize the extraction of crude polysaccharides from defatted purple glutinous rice bran using an ultrasonic-assisted extraction (UAE) and compared with a hot water...
Article
Full-text available
Blueberries ( Vaccinium corymbosum , L.) are a valuable source of health-promoting bioactive compounds, particularly polyphenols. The beneficial effects of polyphenols on health depend not only on food sources but also on their stability, which can vary depending on the post-harvest processing methods, the matrix in which they are incorporated, and...