Dr. Szilvia Bánvölgyi - MATE Research
Overview
Dr. Szilvia Bánvölgyi is a food engineer and expert of membrane filtration technologies. She obtained her PhD in 2009 in Food Science from Food Science Doctoral Programme of the Corvinus University of Budapest in Hungary. One of her research areas is the application of different membrane filtration techniques such as microfiltration, nanofiltration and reverse osmosis in the 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:
Publications
Alsobh, Areej; Zin, Moh Moh; Vatai, Gyula; Bánvölgyi, Szilvia: Comparison of reverse osmosis (X‐20, RO‐99) and nanofiltration (NF‐270) membranes in the concentration of hawthorn fruit and anise seed extracts, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 59 : 5 pp. 3087-3096., 10 p. (2024) https://doi.org/10.1111/ijfs.17050
Ana Marđokić, Angela Estefanía Maldonado, Katalin Klosz, Máté András Molnár, Gyula Vatai and Szilvia Bánvölgyi: Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach, ANTIOXIDANTS 12(6), 1175; (2023)
https://doi.org/10.3390/antiox12061175
Zin, M. M., Bánvölgyi, Sz.: Emerging technology approach for extractability and stability of betalains from the peel of beetroot (Beta vulgaris L.), BIOMASS CONVERSION AND BIOREFINERY Volume 13, pages 10759–10769, (2021) https://doi.org/10.1007/s13399-021-01975-z
Moh Moh Zin, Areej Alsobh, Arijit Nath, Attila Csighy and Szilvia Bánvölgyi: Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane, APPLIED SCIENCES 12(13), 6360 (2022)
https://doi.org/10.3390/app12136360
Zin, Moh Moh ; Nagy, Katalin ; Bánvölgyi, Szilvia ; Abrankó, László ; Nath, Arijit: Effect of microwave pretreatment on the extraction of antioxidant‐rich red color betacyanin, phenolic, and flavonoid from the crown of Cylindra‐type beetroot (Beta vulgaris L.), JOURNAL OF FOOD PROCESS ENGINEERING 45 : 12 Paper: e14175 (2022)
https://doi.org/10.1111/jfpe.14175
Projects
Utilization of by-products and waste generated during vegetable and fruit processing, Support for an Excellent Research Group/Centre of Excellence in Food Science (EFOP-3.6.3_VEKOP-16-2017-00005 project, 2019)
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.
