Dr. Dalia Urbonavičienė

ORCiD iD: 0000-0003-2913-2739
Tel. +370 37 55 54 39  
E-mail: dalia.urbonaviciene@lammc.lt 
Kauno St. 30, Babtai, Kaunas distr., Lithuania  

Education           

2008–2010 Kaunas University of Technology, Faculty of Chemical Technology, MS in chemical engineering.

2004–2008 Kaunas University of Technology, Faculty of Chemical Technology, BS in applied chemistry.

Academic degrees and pedagogical titles

Doctor of Technological sciences, chemical engineering. In 2017 defended thesis “Lycopene in tomatoes and tomato products: stability and isomerisation during processing and storage”.

Research fields

  • Chemical composition, quality assessment of fruits, berries and vegetables
  • Modelling and optimisation of extraction parameter of biologically active compounds found in raw materials of plant origin
  • Influence of storage and processing conditions on changes of biologically active compounds found in raw materials of plant origin
  • Creation of functional food products

Professional experience

Since 2017 Senior researcher, Institute of Horticulture, LAMMC.

2010–2017 Junior researcher, Lithuanian Institute of Horticulture, LAMMC (since 2010 Institute of Horticulture, LAMMC).

2008–2010 Senior laboratory technician, Lithuanian Institute of Horticulture.

Memberships and affiliations with professional organizations

  • Since 2021 member of the TK 6 Technical Committee “Fruit, Vegetables and Products” of the Lithuanian Standardization Department.
  • Since 2021 m. member of the Lithuanina Biochemical Society.

Other activities

  • 2020–2022 Guest editors of the Journal "Applied Sciences" prof. Dr. Pranas Viskelis, dr. Dalia Urbonavičienė, dr. Jonas Viskelis (in the Special Issue "Biochemical Composition of Food").

In-service training

  • October 24, 2017 Training course “Chromatography Seminar for Food Analysis”, Kaunas.
  • October 10, 2017 Training course “Reolgy”, Competence center for food research and technology, Kaunas.
  • March 13, 2014 Training course “Stable Micro Systems basic user training course”, Competence center for food research and technology, Kaunas.
  • September 11, 2014 Seminar „Application of iMETOSsm forecasting system for determining the time of apple harvesting‟ organized by the LAMMC Institute of Horticulture, Babtai.
  • November 18–22, 2013 Training course „Modern Gas Chromatography and Mass Spectrometry in the Analysis of Volatile Compounds”, Kaunas.
  • October 10, 2013 Project “University knowledge and technology transfer empowerment (UniGeb)” training “Unified and unique scientific methodologies for innovative research in agriculture and forestry”, Babtai.
  • 2008 Student’s scientific practice in Lithuanian Institute of Horticulture (now LAMMC Institute of Horticulture), No. S-02/08/BP07-280, the support of Research Council of Lithuania

Involvement in programmes and projects

  • 2020–2023 EUREKA project “Development of functional drinks by fermentation of plant raw materials using Medusomyces gisevii symbiotic culture”, participant.

    2020–2022 “EXPERIMENT” project No. 01.2.1-LVPA-K-856-01-0063 “Establishment of R&D technological center and development of pharmaceutical products”, participant.

  • 2017–2018 Measure No. J05-LVPA-K “Intellect LT. Joint science-business projects” project “Development of functional food prototypes intended to meet the specific needs of different groups of people”, project participant.
  • 2015–2018 Scientific groups' project “Supercritical fluid extraction of lycopene and the application of its extracts in development of innovative products”, project participant.
  • 2013–2015 Project “Development of fruit and vegetable processing R&D infrastructure and evaluation of different drying methods, optimization of specific texture for the development of products of exceptional quality”.
  • 2011–2014 National research program “Healthy and Safe Food” program “Influence of growing and storage techniques and technologies on quality of horticultural products”.
  • 2014 “Preparation of technical recommendations on the regulation of vegetable juices and similar products” under the measure “Processing of agricultural products and increasing of added value” of the Lithuanian Rural Development Program of the Lithuanian Ministry of Agriculture (Agreement with the National Paying Agency under the Ministry of Agriculture, No MT- 14-17.
  • 2010–2012 EUREKA E!5363 BaltVegStor “Optimization of parameters of storage of vegetables grown in the Baltic region under controlled atmosphere and creation of new technological elements”, project manager.
  • 2005–2006 EUREKA E!3474 HEALTHY MAN “Creation of functional food with natural lycopene”, project manager.

Supervision and co-supervision of PhD projects

  • 2020–2024 Scientific supervisor of the PhD student Viktrorija Puzeryte. Scientific work „Modeling and optimization of fermentation technology for plants raw materials“.

Awards

  • 2015 The Letter of Praise for the research work “The impact of processing technological processes on the isomerization of lycopene” from the contest of research of young scientists and doctoral students held by the Lithuanian Academy of Sciences.
  • 2015 The doctoral scholarship for academic achievements from the Research Council of Lithuania.
  • 2014 The doctoral scholarship for academic achievements from the Research Council of Lithuania.

MAJOR RESEARCH OUTPUTS

Articles in journals indexed in Clarivate Analytics Web of Science database

  1. Urbonaviciene D., Bobinaite R., Viskelis P., Bobinas C., Petruskevicius A., Klavins L., Viskelis J. 2022. Geographic variability of biologically active compounds, antioxidant activity and physico-chemical properties in wild bilberries (Vaccinium myrtillus L.). Antioxidants, 11 (3): 588. IF – 7,675

  2. Tolpeznikaite E., Starkute V., Zokaityte E., Ruzauskas M., Pilkaityte R., Viskelis P., Urbonaviciene D., Ruibys R., Rocha J. M., Bartkiene E. 2022. Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts. Frontiers in Nutrition, 9: 990274. IF – 6,576

  3. Streimikyte P., Kailiuviene J., Mazoniene E., Puzeryte V., Urbonaviciene D., Balciunaitiene A., Liapman T. D., Laureckas Z., Viskelis P., Viskelis J. 2022. The biochemical alteration of enzymatically hydrolysed and spontaneously fermented oat flour and its impact on pathogenic bacteria. Foods, 11 (14): 2055. IF – 5,561
  4. Puzerytė V., Viškelis P., Balčiūnaitienė A., Štreimikytė P., Viškelis J., Urbonavičienė D. 2022. Aralia cordata Thunb. as a source of bioactive compounds: phytochemical composition and antioxidant activity. Plants, 11 (13): 1704. IF – 4,658
  5. Štreimikytė P., Urbonavičienė D., Balčiūnaitienė A., Viškelis P., Viškelis J. 2021. Optimization of the multienzyme-assisted extraction procedure of bioactive compounds extracts from common buckwheat (Fagopyrum esculentum M.) and evaluation of obtained extracts. Plants, 10 (12): 2567. IF – 4,658
  6. Tolpeznikaite E., Bartkevics V., Ruzauskas M., Pilkaityte R., Viskelis P., Urbonaviciene D., Zavistanaviciute P., Zokaityte E., Ruibys R., Bartkiene E. 2021. Characterization of macro- and microalgae extracts bioactive compounds and micro- and macroelements transition from algae to extract. Foods, 10 (9): 2226. IF –  5,561

  7. Urbonavičienė D., Bobinas Č., Bobinaitė R., Raudonė L., Trumbeckaitė S., Viškelis J., Viškelis P. 2021. Composition and antioxidant activity, supercritical carbon dioxide extraction extracts, and residue after extraction of biologically active compounds from freeze-dried tomato matrix. Processes, 9 (3): 467. IF – 3,352

  8. Liubertas T., Kairaitis R., Stasiule L., Capkauskiene S., Stasiulis A., Viskelis P., Viškelis J., Urbonaviciene D. 2020. The influence of amaranth (Amaranthus hypochondriacus) dietary nitrates on the aerobic capacity of physically active young persons. Journal of the International Society of Sports Nutrition, 17: 37. IF – 5,150
  9. Bobinaitė R., Kraujalis P., Tamkutė L., Urbonavičienė D., Viškelis P., Venskutonis P. R. 2020. Recovery of bioactive substances from rowanberry pomace by consecutive extraction with supercritical carbon dioxide and pressurized solvents. Journal of Industrial and Engineering Chemistry, 85: 152–160. IF – 6,064
  10. Tamkutė L., Pukalskas A., Syrpas M., Urbonavičienė D., Viškelis P., Venskutonis P. R. 2020. Fractionation of cranberry pomace lipids by supercritical carbon dioxide extraction and on-line separation of extracts at low temperatures. The Journal of Supercritical Fluids, 163 (1): 104884. IF – 4,577
  11. Urbonavičienė D., Bobinaitė R., Trumbeckaitė S., Raudonė L., Janulis V., Bobinas Č., Viškelis P. 2018. Agro-industrial tomato by-products and extraction of functional food ingredients. Zemdirbyste-Agriculture, 105 (1): 63–70. IF – 1,020
  12. Urbonaviciene D., Viškelis P. 2017. The cis-lycopene isomers composition in supercritical CO2 extracted tomato by-products. LWT – Food Science and Technology, 85 (B): 517–523. IF – 2,329
  13. Urbonavičienė D., Viškelis P., Viškelis J., Bobinas Č. 2015. Stability of tomato lycopene under thermal- and light- irradiation treatments in an oil-based model system. Zemdirbyste-Agriculture, 102 (2): 185–192. IF – 0,579
  14. Bartkiene E., Juodeikiene G., Zadeike D., Viskelis P., Urbonaviciene D. 2015. The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-cook minced meat quality. Food Technology and Biotechnology, 53 (2): 163–170. IF – 1,179
  15. Bartkiene E., Vidmantiene D., Juodeikiene G., Viskelis P., Urbonaviciene D. 2013. Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer, β-carotene mass fraction and formation of L(+)- and D(–)-lactic acid. Food Technology and Biotechnology, 51 (4): 471–478. IF – 0,997
  16. Sakalauskaitė J., Viskelis P., Dambrauskienė E., Sakalauskienė S., Samuolienė G., Brazaitytė A., Duchovskis P., Urbonavičienė D. 2012. The effects of different UV-B radiation intensities on morphological and biochemical characteristics in Ocimum basilicum L. Journal of the Science of Food and Agriculture, 93 (6): 1266–1271. IF – 1,879
  17. Urbonaviciene D., Viskelis P., Viskelis J., Jankauskiene J., Bobinas C. 2012. Lycopene and β-carotene in non-blanched and blanched tomatoes. Journal of Food, Agriculture and Environment, 10 (2): 142–146. IF – 0,522
  18. Bartkiene E., Juodeikiene G., Vismantiene D., Viskelis P., Urbonavičiene D. 2011. Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici. International Journal of Food Science and Technology, 46: 1724–1733. IF – 1,223

Monographs, books, textbooks and their sections published by international publishers

  1. Viškelis P., Urbonaviciene D., Viskelis J. (eds.). 2022. Tomato – From Cultivation to Processing Technology. IntechOpen, 260 p. ebook ISBN 978-1-80356-460-9
  2. Balčiūnaitienė A., Viškelis J., Urbonavičienė D., Viškelis P. 2022. Tomatoes by-products extracts mediated green synthesis of silver nanoparticles and their application as antimicrobial agent. In: Viškelis P., Urbonaviciene D., Viskelis J. (eds.). Tomato – From Cultivation to Processing Technology. IntechOpen, p. 193–208. ebook ISBN 978-1-80356-460-9
  3. Urbonaviciene D., Viskelis P., Bartkiene E., Juodeikiene G., Vidmantiene D. 2015. The use of lactic acid bacteria in the fermentation of fruits and vegetables – technological and functional properties. In: D. Ekinci (ed.). Biotechnology. InTech, p. 135–164.
  4. Viskelis P., Radzevicius A., Urbonaviciene D., Viskelis J., Karkleliene R., Bobinas C. 2015. Biochemical parameters in tomato fruits from different cultivars as functional foods for agricultural, industrial, and pharmaceutical uses. In: H. El-Shemy (ed.). Plants for the Future. InTech, p. 45–77.
  5. Juodeikiene G., Bartkiene E., Viskelis P., Urbonaviciene D., Eidukonyte D., Bobinas C. 2012. Fermentation processes using lactic acid bacteria producing bacteriocins for preservation and improving functional properties of food products. In: M. Petre (ed.). Advances in Applied Biotechnology. InTech, p. 63–100.

Recommendations

  1. Puzerytė V., Urbonavičienė D., Bobinas Č., Viškelis P. 2021. Širdinės aralijos augalo įvairių morfologinių dalių biocheminė vertė. Naujausios rekomendacijos žemės ir miškų ūkiui. LAMMC, p. 20–21.
  2. Štreimikytė P., Urbonavičienė D., Viškelis J., Bobinas Č., Viškelis P. 2021. Hidrolizinių fermentų panaudojimas sėjamojo grikio fenolinių junginių išgavimui vandenine ekstrakcija. Naujausios rekomendacijos žemės ir miškų ūkiui. LAMMC, p. 22–23.
  3. Viškelis J., Bobinas Č., Urbonavičienė D., Viškelis P. 2020. Tinkamiausių džiovinti burokėlių veislės. Naujausios rekomendacijos žemės ir miškų ūkiui. LAMMC, p. 42–43.
  4. Urbonavičienė D., Bobinaitė R., Bobinas Č., Viškelis P. 2019. Lipofilinės frakcijos iš pomidorų šalutinių perdirbimo produktų ekstrakcijos superkriziniu anglies dvideginiu optimalios sąlygos. Naujausios rekomendacijos žemės ir miškų ūkiui. LAMMC, p. 50–51.
  5. Bobinaitė R., Viškelis P., Buskienė L., Bobinas Č., Urbonavičienė D. 2016. Antocianinų kiekis Lietuvoje auginamų aviečių veislių uogose. Naujausios rekomendacijos žemės ir miškų ūkiui. LAMMC, p. 50–51.
  6. Radzevičius A., Viškelis J., Urbonavičienė D., Karklelienė R., Maročkienė N., Juškevičienė D., Viškelis P. 2015. Pomidoruose esančių biocheminių elementų kiekio nustatymas nedestruktyviu metodu. Naujausios rekomendacijos žemės ir miškų ūkiui. LAMMC, p. 4–6.

Popular press articles

  1. Viškelis P., Urbonavičienė D. 2018. Augalininkystės produktų tarša. Mano ūkis, 12.