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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

164
Publications
68,552
Reads
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5,062
Citations
Introduction
I am currently working at the Faculty of Food Technology and Biotechnology (PBF), University of Zagreb. I am working in 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). My future focus: 1. nonthermal and advanced food processing technologies 2. sustainability in biosciences 3. Industry 4.0 and future digitalization 4. processing in bioscience technologies 5. interdisciplinary sciences and sustainability Current project is GREENVOLTEX (greenvoltex.pbf.hr).
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)
September 2013 - July 2018
University of Zagreb
Position
  • Professor (Associate)
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 (164)
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...
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
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 extract...
Article
The edible bamboo mushroom Dictyophora indusiata, the food nutrients and medicinal sources, had 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 highest bioactiv...
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
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 homogenization (HPH) treatment of tomato residues in the presence of water and sunflower oil is able to promote the extraction of bi...
Article
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
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 up...
Article
Full-text available
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
The use of freeze‐drying and high‐intensity ultrasound can ensure better gastrointestinal stability and higher antioxidant activity of blueberry phenolics. The influence of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of cultivated blueberry phenolics was investigated. Quantitati...
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
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
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
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...
Article
Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certificat...
Article
Full-text available
Mediterranean plants, such as fig and olive leaves, are well-known to exert beneficial effects in humans because of the presence of a wide range of bioactive compounds. However, scarce information regarding the impact of extraction methods, such as ultrasound and types of solvents, on their profile of antioxidant and anti-inflammatory compounds is...
Article
Full-text available
This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, sub- and super-critical fluid processing, extrusion, mechanochemistry, high pressure,...
Article
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...
Article
Full-text available
This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS...
Chapter
Several books have been written about the application of mathematical and statistical tools in food engineering, but very few books are actually focused or cover the topic in depth. These tools are essential in food engineering. Mathematical techniques have been used in process analysis, design and optimization from an empirical to a scientific and...
Article
Study explored high voltage electrical discharge (HVED) for recovery of bioactive compounds from Dalmatian sage. HVED parameters were: treatment time (3, 9 min), ethanol content (0, 25, 50%, v/v), voltage for Argon (15, 20 kV) and Nitrogen (20, 25 kV). Findings were compared to conventional extraction (CE) with assessment of total phenolic content...
Article
This review presents a critical analysis of food-grade delivery systems, which are suitable for the delivery of essential oils (EOs) for food applications. In particular, the main colloidal systems, investigated in vitro for the encapsulation of essential oils, such as nanoemulsions, solid lipid nanoparticles, nanostructured lipid carriers, carbohy...
Article
The aim of this research was to investigate the short- and long-term effect of thermosonication and different physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast. Thermosonication was conducted at 43 °C during 1, 2 and 3 min, while wine variations included several pH, alcohol and...
Article
Full-text available
This paper gives an overview of the scientific challenges that occur when performing life cycle assessment (LCA) in the food chain. In order to evaluate these risks, Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA reveal four hot spots: system boundaries of LCA; functional units used; typ...
Article
Full-text available
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,...
Article
Full-text available
Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in th...
Article
Full-text available
Background Among 24 foodborne parasites ranked by FAO/WHO, 15 are associated with food of non-animal origin (FoNAO). Control of these hazards is essential for food safety. Scope and approach Control measures to inactivate parasites in FoNAO are reviewed. Preventing contamination is key to ensuring the safety of fresh produce. However, additional c...
Chapter
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...
Article
Full-text available
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 t...
Article
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 te...
Article
Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and analyze attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research...
Article
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 us...
Article
Full-text available
Background: One third of parasitic outbreaks with known source in the US are attributable to food of animal origin (FoAO). Among 24 foodborne parasites ranked by FAO/WHO, 14 are associated with FoAO. Management of these biological hazards is essential for food safety. Scope and approach: Control measures to inactivate the 12 most relevant parasites...
Article
Physicochemical parameters (pH, colour and texture), proximate composition (moisture, protein, lipid and ash content), amino acid content, and taste profile of beef patties elaborated with soy (control), pulses (pea, lentil and bean) and microalgal (Chlorella and Spirulina) proteins were assessed. The pH, colour, ash content, total, essential and n...
Article
High voltage electrical discharge (gas and liquid) plasmas are new developing techniques used for food and water decontamination. This study investigates the influence of high voltage gas phase plasma treatment on several parameters: inactivation of Escherichia coli K12, recovery, proteomic analyses, cellular leakage and influence of pH and generat...
Article
Full-text available
This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (qu...
Article
Full-text available
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...
Article
Full-text available
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 w...
Article
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...
Article
The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristi...
Article
Despite of the constant development of novel thermal and non-thermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of m...
Article
Full-text available
This investigation was focused on the influence of long-living neutral reactive oxygen species on the physico-chemical properties of acryl-coated polypropylene foils for food packaging. Reactive species were formed by passing molecular oxygen through a microwave discharge and leaking it to a processing chamber of a volume of 30 L, which was pumped...
Article
Diversity of food systems and their interaction with the environment has become a research topic for many years. Scientists use various models to explain environmental issues of food systems. This paper gives an overview of main streams in analyzing this topic. A literature review was performed by analyzing published scientific papers on environmen...
Article
Full-text available
Date syrup is rich in fermentable sugars and may be used as a substrate for different microbial fermentations, including lactic acid fermentation processes. The beneficial effects of ultrasounds (US) on bioprocesses have been reported for several microorganisms, due to the enhancement of cell growth, as well as improvements in yields and productivi...