{"id":52247,"date":"2023-10-13T10:52:16","date_gmt":"2023-10-13T08:52:16","guid":{"rendered":"https:\/\/fvz.upr.si\/?post_type=project&p=52247"},"modified":"2026-03-20T09:09:18","modified_gmt":"2026-03-20T08:09:18","slug":"bi-rs-23-25-039-sustainable-food-for-healthy-future","status":"publish","type":"project","link":"https:\/\/fvz.upr.si\/en\/project\/bi-rs-23-25-039-sustainable-food-for-healthy-future\/","title":{"rendered":"BI-RS\/23-25-039 Sustainable food for healthy future"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ background_enable_color=”off” background_image=”https:\/\/fvz.upr.si\/wp-content\/uploads\/2020\/04\/Raziskovanje-in-razvoj.jpg” height=”330px” animation_style=”fade” custom_css_main_element=”padding-top: 0;||padding-bottom: 0;” saved_tabs=”all” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ height=”100%” custom_css_main_element=”position: relative;||padding-top: 0;||padding-bottom: 0;” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_css_main_element=”height: 100%;” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _dynamic_attributes=”content” text_font=”Fira Sans|||on|||||” text_text_color=”#ffffff” text_font_size=”20px” custom_css_main_element=”background-color: #bf2f1a;||display: inline-block;||position: absolute;||bottom: 0;||padding: 16px;” border_width_all=”2px” border_color_all=”#821f22″ border_width_bottom=”0px” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IiIsImFmdGVyIjoiIn19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”4.16″ background_color=”#f1f0ee” custom_padding=”60px||60px||false|false” custom_padding_tablet=”30px||30px||false|false” custom_padding_phone=”” animation_style=”fade” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”|auto|60px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” custom_padding=”||||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Duration of the project:<\/strong><\/p>\n

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\n

1. 7. 2023 – 30. 6. 2025.\u00a0<\/p>\n<\/div>\n

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Lead partner: <\/strong><\/p>\n

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University of Primorska, Faculty of Health Sciences<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Principal investigator:<\/strong><\/p>\n

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Assoc. Prof. Zala Jenko Pra\u017enikar (<\/span>SICRIS<\/a>,<\/span>\u00a0<\/span>ResearchGate<\/a>)<\/span><\/p>\n

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Team at UP Faculty of Health Sciences:<\/strong><\/p>\n

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Assist. Prof. Ana Petelin (<\/span>SICRIS<\/a>,<\/span>\u00a0<\/span>ResearchGate<\/a>)<\/span>
Assist. Prof. Sa\u0161a Kenig (<\/span>SICRIS<\/a>,<\/span>\u00a0<\/span>ResearchGate<\/a>)<\/span>
Katja Kramberger (<\/span>SICRIS<\/a>,\u00a0<\/span>ResearchGate<\/a>)<\/span>
Karin \u0160ik Novak (<\/span>SICRIS<\/a>,<\/span>\u00a0<\/span>ResearchGate<\/a>)<\/span><\/p>\n

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PROJECT RESULTS:<\/strong><\/p>\n

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In the first study, we compared the \u201cStrunjanska artichoke\u201d with two Italian varieties, \u201cRomanesco\u201d and \u201cVioletto di Romagna.\u201d We analyzed their genetic profiles, chemical composition, antioxidant activity, and effects on lipid accumulation. The results confirmed the uniqueness of the landrace and differences in phytochemical composition among the varieties. \u201cRomanesco\u201d exhibited the highest antioxidant activity, followed by \u201cStrunjanska artichoke\u201d and \u201cVioletto di Romagna\u201d. However, \u201cStrunjanska artichoke\u201d showed stronger cytoprotective effects and, together with \u201cVioletto di Romagna,\u201d reduced lipid accumulation, an effect not observed for \u201cRomanesco.\u201d These findings support further research and cultivation of this landrace (published in Scientific Reports, 2025 – https:\/\/www.nature.com\/articles\/s41598-025-26443-w#citeas<\/a>).<\/p>\n

The second study investigated ultrasound-assisted extraction for obtaining bioactive compounds from caper leaves (Capparis spinosa<\/em>). We identified a high rutin content, along with the presence of quercetin-3-glucoside and catechin. The extract demonstrated strong antioxidant activity and protective effects on Caco-2 and HepG2 cells. These results highlight the potential of caper leaves as a sustainable source of phytochemicals for functional foods and dietary supplements (published in Foods, 2025 – https:\/\/www.mdpi.com\/2304-8158\/14\/10\/1768<\/a>).<\/p>\n

The third study focused on immortelle (Helichrysum italicum<\/em>). We found that plant residues remaining after essential oil distillation still contain significant amounts of polyphenols. Infusions prepared from distilled and non-distilled material showed comparable chemical composition, and the beverages were well tolerated. Tea made from distilled material was even better rated in terms of sensory properties and slightly reduced bloating and blood pressure. These findings indicate the potential for efficient use of distillation residues as a raw material for beverages, contributing to higher added value and supporting a circular bioeconomy.<\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default”][et_pb_column _builder_version=”4.27.5″ _module_preset=”default” type=”4_4″][et_pb_toggle title=”Abstract” _builder_version=”4.27.5″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

We have successfully obtained a bilateral project between Slovenia and Serbia: “Sustainable food for healthy future.” The leading partner is the University of Primorska, Faculty of Health Sciences, and the collaborating organization is the Institute of Food Technology Novi Sad. The project leader is Associate Professor Zala Jenko Pra\u017enikar. Other participants from UP FVZ include Assistant Professor Ana Petelin, Associate Professor Sa\u0161a Kenig, Katja Kramberger, and Karin \u0160ik Novak.<\/span><\/p>\n

The goal of bilateral cooperation between the Faculty of Technology in Novi Sad (led by Dr. Alena Stupar) and the Faculty of Health Sciences at the University of Primorska (led by Dr. Zala Jenko Pra\u017enikar) is to combine knowledge and experience in the field of extraction methods and analysis of biological activities of plant extracts on cell lines, and subsequently on functional food products in humans. An additional significance of the project is the utilization of green technologies that do not involve the use of organic solvents in any stage of extraction and further sustainable development of food products.<\/span><\/p>\n

\"\"<\/span><\/p>\n

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