Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts
Само за регистроване кориснике
2023
Аутори
Stojanova, MonikaPantic, Milena
Klaus, Anita
Mihajlovic, Dragana
Miletic, Dunja
Sobajic, Sladjana
Stojanova, Marina Todor
Niksic, Miomir
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater ma...rket potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).
Кључне речи:
Bio Soups / innovative product / lyophilisation / medicinal mushroom extractsИзвор:
International Journal of Food Science and Technology, 2023Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stojanova, Monika AU - Pantic, Milena AU - Klaus, Anita AU - Mihajlovic, Dragana AU - Miletic, Dunja AU - Sobajic, Sladjana AU - Stojanova, Marina Todor AU - Niksic, Miomir PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6334 AB - The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF). T2 - International Journal of Food Science and Technology T2 - International Journal of Food Science and Technology T1 - Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts DO - 10.1111/ijfs.16462 ER -
@article{ author = "Stojanova, Monika and Pantic, Milena and Klaus, Anita and Mihajlovic, Dragana and Miletic, Dunja and Sobajic, Sladjana and Stojanova, Marina Todor and Niksic, Miomir", year = "2023", abstract = "The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).", journal = "International Journal of Food Science and Technology, International Journal of Food Science and Technology", title = "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts", doi = "10.1111/ijfs.16462" }
Stojanova, M., Pantic, M., Klaus, A., Mihajlovic, D., Miletic, D., Sobajic, S., Stojanova, M. T.,& Niksic, M.. (2023). Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16462
Stojanova M, Pantic M, Klaus A, Mihajlovic D, Miletic D, Sobajic S, Stojanova MT, Niksic M. Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology. 2023;. doi:10.1111/ijfs.16462 .
Stojanova, Monika, Pantic, Milena, Klaus, Anita, Mihajlovic, Dragana, Miletic, Dunja, Sobajic, Sladjana, Stojanova, Marina Todor, Niksic, Miomir, "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts" in International Journal of Food Science and Technology (2023), https://doi.org/10.1111/ijfs.16462 . .