Overview

Dr. Szilvia Bánvölgyi is a food engineer and expert of membrane filtration technologies. One of her research areas is the application of different membrane filtration techniques such as microfiltration, nanofiltration and reverse osmosis in  fruit- and vegetable processing, the concentration of valuable components in plant extracts and the optimization of operating parameters for processes. She has won  Deák Ferenc Scholarship (2008/2009) and Grassalkovich Scholarship (2017/2018) with these research topics. Moreover,  she focuses on the utilization of by-products and wastes generated during the industrial processes using novel extraction techniques, which can contribute to making the food industry more sustainable.

Research keywords:
sustainability, nanofiltration, reverse osmosis, extraction, polyphenols recovery, modelling, optimization

Publications

Complex and mild processing of fruit juices at plant and laboratory scale using multi-stage membrane separations

https://doi.org/10.1016/j.desal.2007.11.088  

https://doi.org/10.1016/j.cep.2007.12.006  

https://doi.org/10.1556/AAlim.2015.0009  

Recovery of valuable components by conventional and modern extraction techniques from vegetable processing wastes (e.g. beetroot peel)

https://doi.org/10.1007/s13399-021-01975-z   

https://doi.org/10.3390/app12136360  

https://doi.org/10.1111/jfpe.14175  

Extraction of valuable components from the pomace residue after pressing, followed by solvent removal of the resulting extract by membrane separation

https://doi.org/10.3390/antiox12061175  

https://doi.org/10.1556/446.2020.10001  

Investigation of the concentration and de-alcoholization of red wine using membrane technology and the recovery of the resulting alcoholic by-products by coupled operations

https://doi.org/10.1016/j.desal.2006.09.003  

https://doi.org/10.1177/1082013216642331 


Projects

"Support for an Excellent Research Group/Centre of Excellence in Food Science" (EFOP-3.6.3_VEKOP-16-2017-00005 project, 2019)
Title: Utilization of by-products and waste generated during vegetable and fruit processing

The objective of the project was to find the appropriate extraction method to recover the color components (betalains), polyphenols and antioxidants from beet root peel. And to determine the optimal extraction parameters such as extraction time, sample-to-solvent ratio, temperature or the solvent type and concentration.

Dr. Szilvia Bánvölgyi
Institute of Food Science and Technology
Campus address: H-1118 Budapest, Villányi rd. 29-43.
banvolgyi.szilvia@uni-mate.hu
banvolgyi.szilvia@uni-mate.hu

MTMT: 10013775
Scopus: 14057571800