TY  - 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 . .

TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Mihajlović, Dragana
AU  - Stojanova, Marina
AU  - Nikšić, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6627
AB  - The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.
C3  - V. International Agricultural, Biological & Life Science Conference
T1  - Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups
EP  - 1011
SP  - 1002
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6627
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Mihajlović, Dragana and Stojanova, Marina and Nikšić, Miomir",
year = "2023",
abstract = "The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.",
journal = "V. International Agricultural, Biological & Life Science Conference",
title = "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups",
pages = "1011-1002",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6627"
}

Stojanova, M., Pantić, M., Mihajlović, D., Stojanova, M.,& Nikšić, M.. (2023). Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference, 1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627

Stojanova M, Pantić M, Mihajlović D, Stojanova M, Nikšić M. Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference. 2023;:1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

Stojanova, Monika, Pantić, Milena, Mihajlović, Dragana, Stojanova, Marina, Nikšić, Miomir, "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups" in V. International Agricultural, Biological & Life Science Conference (2023):1002-1011,
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

TY  - JOUR
AU  - Stojanova, Monika
AU  - Đukic, Dragutin
AU  - Stojanova, Marina Todor
AU  - Şatana, Aziz
AU  - Lalević, Blažo
PY  - 2022
UR  - https://link.springer.com/article/10.1007/s10341-022-00668-9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6081
AB  - The aim of this research was to prepare aqueous and ethanolic extracts of the seed and leaf of the wild chestnut known as
Ohrid diamond and to determine the antioxidant and antimicrobial activity. In general, ethanolic extracts showed higher
antioxidant potential compared with the aqueous extracts. Moreover, ethanolic seed extracts had better results in all of
the antioxidant tests compared with the ethanolic extracts from the leaves. The ethanolic seed extract was characterized
by a statistically significant (p< 0.05) lower IC50 value for the ability to capture DPPH radicals (0.63mg/ml) compared
with all other tested extracts. Furthermore, the extracts showed statistically significantly (p< 0.05) higher antimicrobial
activity against five tested bacteria (Staphylococcus aureusATCC25923, Listeria monocytogenesATCC19115, Escherichia coliATCC11230,
Shigella sonneiATCC29930, Pseudomonas aeruginosaATCC35554) compared to tetracycline and chloramphenicol. Given the good
biological activity that was established, this research can serve as a novel starting point to contribute to greater utilization of
this plant in the pharmaceutical, cosmetic, and food industries, and the obtained extracts could substitute for the numerous
synthetic additives that are regularly used in these industries.
PB  - SpringerLink
T2  - Erwerbs-Obstbau
T2  - Erwerbs-Obstbau
T1  - Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products
VL  - N/A
DO  - 10.1007/s10341-022-00668-9
ER  - 

@article{
author = "Stojanova, Monika and Đukic, Dragutin and Stojanova, Marina Todor and Şatana, Aziz and Lalević, Blažo",
year = "2022",
abstract = "The aim of this research was to prepare aqueous and ethanolic extracts of the seed and leaf of the wild chestnut known as
Ohrid diamond and to determine the antioxidant and antimicrobial activity. In general, ethanolic extracts showed higher
antioxidant potential compared with the aqueous extracts. Moreover, ethanolic seed extracts had better results in all of
the antioxidant tests compared with the ethanolic extracts from the leaves. The ethanolic seed extract was characterized
by a statistically significant (p< 0.05) lower IC50 value for the ability to capture DPPH radicals (0.63mg/ml) compared
with all other tested extracts. Furthermore, the extracts showed statistically significantly (p< 0.05) higher antimicrobial
activity against five tested bacteria (Staphylococcus aureusATCC25923, Listeria monocytogenesATCC19115, Escherichia coliATCC11230,
Shigella sonneiATCC29930, Pseudomonas aeruginosaATCC35554) compared to tetracycline and chloramphenicol. Given the good
biological activity that was established, this research can serve as a novel starting point to contribute to greater utilization of
this plant in the pharmaceutical, cosmetic, and food industries, and the obtained extracts could substitute for the numerous
synthetic additives that are regularly used in these industries.",
publisher = "SpringerLink",
journal = "Erwerbs-Obstbau, Erwerbs-Obstbau",
title = "Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products",
volume = "N/A",
doi = "10.1007/s10341-022-00668-9"
}

Stojanova, M., Đukic, D., Stojanova, M. T., Şatana, A.,& Lalević, B.. (2022). Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products. in Erwerbs-Obstbau
SpringerLink., N/A.
https://doi.org/10.1007/s10341-022-00668-9

Stojanova M, Đukic D, Stojanova MT, Şatana A, Lalević B. Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products. in Erwerbs-Obstbau. 2022;N/A.
doi:10.1007/s10341-022-00668-9 .

Stojanova, Monika, Đukic, Dragutin, Stojanova, Marina Todor, Şatana, Aziz, Lalević, Blažo, "Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products" in Erwerbs-Obstbau, N/A (2022),
https://doi.org/10.1007/s10341-022-00668-9 . .