TY  - JOUR
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Gašić, Uroš
AU  - Kostić, Aleksandar
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2024
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6895
AB  - The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
T2  - Foods
T1  - Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties
IS  - 5
SP  - 757
VL  - 13
DO  - 10.3390/foods13050757
ER  - 

@article{
author = "Belošević, Spasoje and Milinčić, Danijel and Gašić, Uroš and Kostić, Aleksandar and Salević-Jelić, Ana and Marković, Jovana and Đorđević, Verica and Lević, Steva and Pešić, Mirjana and Nedović, Viktor",
year = "2024",
abstract = "The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.",
journal = "Foods",
title = "Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties",
number = "5",
pages = "757",
volume = "13",
doi = "10.3390/foods13050757"
}

Belošević, S., Milinčić, D., Gašić, U., Kostić, A., Salević-Jelić, A., Marković, J., Đorđević, V., Lević, S., Pešić, M.,& Nedović, V.. (2024). Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties. in Foods, 13(5), 757.
https://doi.org/10.3390/foods13050757

Belošević S, Milinčić D, Gašić U, Kostić A, Salević-Jelić A, Marković J, Đorđević V, Lević S, Pešić M, Nedović V. Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties. in Foods. 2024;13(5):757.
doi:10.3390/foods13050757 .

Belošević, Spasoje, Milinčić, Danijel, Gašić, Uroš, Kostić, Aleksandar, Salević-Jelić, Ana, Marković, Jovana, Đorđević, Verica, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties" in Foods, 13, no. 5 (2024):757,
https://doi.org/10.3390/foods13050757 . .

TY  - CONF
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6865
AB  - Microgreens are recognized as new crops and potential foods of the future, because
they are a rich source of highly valuable bioactive compounds with health-beneficial effects.
Besides fresh consumption, microgreens can be successfully used for the production of some
novel food products. Most often cultivated and analysed microgreens species are from Amaranthaceae
families, primarily beet, chard and amaranth. Previous characterization of amaranth
microgreens has showed a high content of different biocompounds such as vitamins, phenolic
compounds and betalains. However, functional products from amaranth microgreens have only
become attractive in recent years and have not been widely investigated until now. So, the aim
of this study was production of cold pressed juice of amaranth microgreens and determination
of its total phenolic (TPC) and flavonoid (TFC) content, as well as evaluation of antioxidant
activity. Amaranth (Amaranthus tricolor L.) microgreens juice was obtained by pressing in a
super slow cold juicer and further analyzed by well-known spectrophotometric methods such as
Folin-Ciocalteu’s assay for TPC and colorimetric assay with aluminum chloride for TFC. Antioxidant
activity was evaluated using the following assays: ABTS + radical scavenging activity
(ABTS +), DPPH  radical scavenging activity (DPPH ) and Ferric reducing antioxidant power
assay (FRAP), which are based on different mechanisms of activity. Results were expressed in
mg equivalents (gallic acid, quercetin and trolox) per 100mL of the juice. Determined TPC and
TFC were 50.86 ± 0.26 mg GAE/100 mL and 45.94 ± 0.63 mg QE/100 mL, respectively. Results
for the antioxidant activity were 101.61 ± 2.55 mg TE/100 mL for ABTS +, 14.98 ± 0.06 mg
TE/100 mL for DPPH  and 99.93 ± 1.32 mg TE/100 mL for FRAP. As can be seen, the antioxidant
activity of the amaranth juice high depends on the nature of amaranth biocompounds
and their affinity according to ABTS + and DPPH  radicals, i.e., the tendency to reduce the
[Fe3+-(TPTZ)2]3+ complex. Finally, the cold pressed amaranth microgreens juice showed the
high content of phenolic compounds and good antioxidant activity using some in vitro screening
assays, so it can be potentially defined as a novel functional product, however further research
is necessary.
PB  - University of Belgrade - Faculty of Agriculture
C3  - Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
T1  - Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice
SP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6865
ER  - 

@conference{
author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Lević, Steva and Pešić, Mirjana and Đorđević, Verica and Nedović, Viktor",
year = "2023",
abstract = "Microgreens are recognized as new crops and potential foods of the future, because
they are a rich source of highly valuable bioactive compounds with health-beneficial effects.
Besides fresh consumption, microgreens can be successfully used for the production of some
novel food products. Most often cultivated and analysed microgreens species are from Amaranthaceae
families, primarily beet, chard and amaranth. Previous characterization of amaranth
microgreens has showed a high content of different biocompounds such as vitamins, phenolic
compounds and betalains. However, functional products from amaranth microgreens have only
become attractive in recent years and have not been widely investigated until now. So, the aim
of this study was production of cold pressed juice of amaranth microgreens and determination
of its total phenolic (TPC) and flavonoid (TFC) content, as well as evaluation of antioxidant
activity. Amaranth (Amaranthus tricolor L.) microgreens juice was obtained by pressing in a
super slow cold juicer and further analyzed by well-known spectrophotometric methods such as
Folin-Ciocalteu’s assay for TPC and colorimetric assay with aluminum chloride for TFC. Antioxidant
activity was evaluated using the following assays: ABTS + radical scavenging activity
(ABTS +), DPPH  radical scavenging activity (DPPH ) and Ferric reducing antioxidant power
assay (FRAP), which are based on different mechanisms of activity. Results were expressed in
mg equivalents (gallic acid, quercetin and trolox) per 100mL of the juice. Determined TPC and
TFC were 50.86 ± 0.26 mg GAE/100 mL and 45.94 ± 0.63 mg QE/100 mL, respectively. Results
for the antioxidant activity were 101.61 ± 2.55 mg TE/100 mL for ABTS +, 14.98 ± 0.06 mg
TE/100 mL for DPPH  and 99.93 ± 1.32 mg TE/100 mL for FRAP. As can be seen, the antioxidant
activity of the amaranth juice high depends on the nature of amaranth biocompounds
and their affinity according to ABTS + and DPPH  radicals, i.e., the tendency to reduce the
[Fe3+-(TPTZ)2]3+ complex. Finally, the cold pressed amaranth microgreens juice showed the
high content of phenolic compounds and good antioxidant activity using some in vitro screening
assays, so it can be potentially defined as a novel functional product, however further research
is necessary.",
publisher = "University of Belgrade - Faculty of Agriculture",
journal = "Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)",
title = "Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice",
pages = "57",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6865"
}

Belošević, S., Milinčić, D., Salević-Jelić, A., Lević, S., Pešić, M., Đorđević, V.,& Nedović, V.. (2023). Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
University of Belgrade - Faculty of Agriculture., 57.
https://hdl.handle.net/21.15107/rcub_agrospace_6865

Belošević S, Milinčić D, Salević-Jelić A, Lević S, Pešić M, Đorđević V, Nedović V. Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023). 2023;:57.
https://hdl.handle.net/21.15107/rcub_agrospace_6865 .

Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Lević, Steva, Pešić, Mirjana, Đorđević, Verica, Nedović, Viktor, "Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice" in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023) (2023):57,
https://hdl.handle.net/21.15107/rcub_agrospace_6865 .

TY  - CONF
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Marjanović, Stefan
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6856
AB  - Recently, microgreens have been recognized as a potential food of the future, and
their application in the formulation of new products has been scarcely investigated. Only a
few studies promote the use of microgreens and sprouts in the formulation of novel products,
primarily beverages. The most often cultivated, analyzed and used microgreens are from the
Brassicaceae family, because they present a good source of bioactive compounds, primarily
glucosinolates, isothiocyanates and phenolic compounds. However, products from these
microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes,
often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and
flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel
sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed
broccoli microgreens and apple juices were mixed in the ratios 51% and 49%
respectively, and further analyzed by well-known spectrophotometric methods such as Folin-
Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on
radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant
properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and
64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to
scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+-
(TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of
phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple
juice has a high content of phenolic compounds and good antioxidant properties, so it can be
considered as a potentially functional beverage, but future research that includes additional in
vitro and in vivo studies is necessary.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity
SP  - 68
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6856
ER  - 

@conference{
author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Marković, Jovana and Lević, Steva and Pešić, Mirjana and Marjanović, Stefan and Đorđević, Verica and Nedović, Viktor",
year = "2023",
abstract = "Recently, microgreens have been recognized as a potential food of the future, and
their application in the formulation of new products has been scarcely investigated. Only a
few studies promote the use of microgreens and sprouts in the formulation of novel products,
primarily beverages. The most often cultivated, analyzed and used microgreens are from the
Brassicaceae family, because they present a good source of bioactive compounds, primarily
glucosinolates, isothiocyanates and phenolic compounds. However, products from these
microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes,
often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and
flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel
sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed
broccoli microgreens and apple juices were mixed in the ratios 51% and 49%
respectively, and further analyzed by well-known spectrophotometric methods such as Folin-
Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on
radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant
properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and
64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to
scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+-
(TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of
phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple
juice has a high content of phenolic compounds and good antioxidant properties, so it can be
considered as a potentially functional beverage, but future research that includes additional in
vitro and in vivo studies is necessary.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity",
pages = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6856"
}

Belošević, S., Milinčić, D., Salević-Jelić, A., Marković, J., Lević, S., Pešić, M., Marjanović, S., Đorđević, V.,& Nedović, V.. (2023). Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 68.
https://hdl.handle.net/21.15107/rcub_agrospace_6856

Belošević S, Milinčić D, Salević-Jelić A, Marković J, Lević S, Pešić M, Marjanović S, Đorđević V, Nedović V. Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:68.
https://hdl.handle.net/21.15107/rcub_agrospace_6856 .

Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Marković, Jovana, Lević, Steva, Pešić, Mirjana, Marjanović, Stefan, Đorđević, Verica, Nedović, Viktor, "Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):68,
https://hdl.handle.net/21.15107/rcub_agrospace_6856 .

TY  - CONF
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Marjanović, Stefan
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6869
AB  - Amaranth microgreens represent a rich source of betalains and phenolic compounds,
which show a broad range of positive effects on human health. However, these
biocompounds are very sensitive and easily degraded, which often limits their application and
bioaccessibility. For the above reasons, natural extracts and juices are most often
encapsulated using different carriers, which protect and control the release of bioactive
compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus
tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to
investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant
properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our
knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before
analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using
well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic
acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for
AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN
were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant
activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g
(AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN)
for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of
bioactive compounds of amaranth microgreens. In addition, both powders show good
antioxidant properties and can be used in the food industry as potentially novel additives or
supplements.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin
SP  - 69
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6869
ER  - 

@conference{
author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Marković, Jovana and Lević, Steva and Pešić, Mirjana and Marjanović, Stefan and Đorđević, Verica and Nedović, Viktor",
year = "2023",
abstract = "Amaranth microgreens represent a rich source of betalains and phenolic compounds,
which show a broad range of positive effects on human health. However, these
biocompounds are very sensitive and easily degraded, which often limits their application and
bioaccessibility. For the above reasons, natural extracts and juices are most often
encapsulated using different carriers, which protect and control the release of bioactive
compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus
tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to
investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant
properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our
knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before
analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using
well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic
acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for
AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN
were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant
activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g
(AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN)
for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of
bioactive compounds of amaranth microgreens. In addition, both powders show good
antioxidant properties and can be used in the food industry as potentially novel additives or
supplements.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin",
pages = "69",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6869"
}

Belošević, S., Milinčić, D., Salević-Jelić, A., Marković, J., Lević, S., Pešić, M., Marjanović, S., Đorđević, V.,& Nedović, V.. (2023). Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 69.
https://hdl.handle.net/21.15107/rcub_agrospace_6869

Belošević S, Milinčić D, Salević-Jelić A, Marković J, Lević S, Pešić M, Marjanović S, Đorđević V, Nedović V. Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:69.
https://hdl.handle.net/21.15107/rcub_agrospace_6869 .

Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Marković, Jovana, Lević, Steva, Pešić, Mirjana, Marjanović, Stefan, Đorđević, Verica, Nedović, Viktor, "Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):69,
https://hdl.handle.net/21.15107/rcub_agrospace_6869 .

TY  - CONF
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Belošević, Spasoje
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6866
AB  - Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.
PB  - University of Belgrade, Faculty of technology and metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6866
ER  - 

@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.",
publisher = "University of Belgrade, Faculty of technology and metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices",
pages = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6866"
}

Marković, J., Nedović, V., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Mihajlović, D.. (2023). Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of technology and metallurgy., 52.
https://hdl.handle.net/21.15107/rcub_agrospace_6866

Marković J, Nedović V, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Mihajlović D. Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:52.
https://hdl.handle.net/21.15107/rcub_agrospace_6866 .

Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Mihajlović, Dragana, "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):52,
https://hdl.handle.net/21.15107/rcub_agrospace_6866 .

TY  - CONF
AU  - Marković, Jovana
AU  - Mihajlović, Dragana
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Belošević, Spasoje
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6867
AB  - Spray-drying is one of the widely used techniques to extend the shelf-life and easier
handling of vegetable juices. However, the high temperatures in the spray-drying chamber
may cause the degradation of the bioactive components of the juices. Also, the enzyme
activity and sugar content of fresh juices can lead to difficulties in drying and resulting in
powders with unfavorable physicochemical properties. To overcome these problems, juices
can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate
were used as carriers for the spray-drying encapsulation of bioactive components of various
plant juices and extracts. To our knowledge, there are no reported studies on the
encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to
investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical
properties of the horseradish root juice preserved by the spray-drying encapsulation
technique.
Root juice powder without a carrier (C, control sample) and maltodextrin/alginate
encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were
analyzed using standard analytical methods to determine the moisture content, water activity,
hygroscopicity, oil holding capacity, bulk, and tapped density.
Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9
g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4
g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL
0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively.
Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in
powders with significantly better physicochemical properties than spray-dried horseradish
root juice without carrier. Based on this study, it can be concluded that the encapsulation
process has great potential for the preservation of vegetable juices and provides many
perspectives for further research and application in food products.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate
SP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6867
ER  - 

@conference{
author = "Marković, Jovana and Mihajlović, Dragana and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Nedović, Viktor",
year = "2023",
abstract = "Spray-drying is one of the widely used techniques to extend the shelf-life and easier
handling of vegetable juices. However, the high temperatures in the spray-drying chamber
may cause the degradation of the bioactive components of the juices. Also, the enzyme
activity and sugar content of fresh juices can lead to difficulties in drying and resulting in
powders with unfavorable physicochemical properties. To overcome these problems, juices
can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate
were used as carriers for the spray-drying encapsulation of bioactive components of various
plant juices and extracts. To our knowledge, there are no reported studies on the
encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to
investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical
properties of the horseradish root juice preserved by the spray-drying encapsulation
technique.
Root juice powder without a carrier (C, control sample) and maltodextrin/alginate
encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were
analyzed using standard analytical methods to determine the moisture content, water activity,
hygroscopicity, oil holding capacity, bulk, and tapped density.
Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9
g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4
g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL
0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively.
Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in
powders with significantly better physicochemical properties than spray-dried horseradish
root juice without carrier. Based on this study, it can be concluded that the encapsulation
process has great potential for the preservation of vegetable juices and provides many
perspectives for further research and application in food products.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate",
pages = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6867"
}

Marković, J., Mihajlović, D., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Nedović, V.. (2023). Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 53.
https://hdl.handle.net/21.15107/rcub_agrospace_6867

Marković J, Mihajlović D, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Nedović V. Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:53.
https://hdl.handle.net/21.15107/rcub_agrospace_6867 .

Marković, Jovana, Mihajlović, Dragana, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Nedović, Viktor, "Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):53,
https://hdl.handle.net/21.15107/rcub_agrospace_6867 .