TY  - JOUR
AU  - Djekić, Ilija
AU  - Velebit, Branko
AU  - Pavlić, Branimir
AU  - Putnik, Predrag
AU  - Šojić Merkulov, Daniela
AU  - Bebek Markovinović, Anica
AU  - Bursać Kovačević, Danijela
PY  - 2023
UR  - https://link.springer.com/article/10.1007/s12393-023-09354-2
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6458
AB  - The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.
T2  - Food Engineering Reviews
T2  - Food Engineering ReviewsFood Eng Rev
T1  - Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
EP  - 32
SP  - 1
DO  - 10.1007/s12393-023-09354-2
ER  - 

@article{
author = "Djekić, Ilija and Velebit, Branko and Pavlić, Branimir and Putnik, Predrag and Šojić Merkulov, Daniela and Bebek Markovinović, Anica and Bursać Kovačević, Danijela",
year = "2023",
abstract = "The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.",
journal = "Food Engineering Reviews, Food Engineering ReviewsFood Eng Rev",
title = "Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century",
pages = "32-1",
doi = "10.1007/s12393-023-09354-2"
}

Djekić, I., Velebit, B., Pavlić, B., Putnik, P., Šojić Merkulov, D., Bebek Markovinović, A.,& Bursać Kovačević, D.. (2023). Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. in Food Engineering Reviews, 1-32.
https://doi.org/10.1007/s12393-023-09354-2

Djekić I, Velebit B, Pavlić B, Putnik P, Šojić Merkulov D, Bebek Markovinović A, Bursać Kovačević D. Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. in Food Engineering Reviews. 2023;:1-32.
doi:10.1007/s12393-023-09354-2 .

Djekić, Ilija, Velebit, Branko, Pavlić, Branimir, Putnik, Predrag, Šojić Merkulov, Daniela, Bebek Markovinović, Anica, Bursać Kovačević, Danijela, "Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century" in Food Engineering Reviews (2023):1-32,
https://doi.org/10.1007/s12393-023-09354-2 . .

TY  - CONF
AU  - Sknepnek, Aleksandra
AU  - Miletić, Dunja
AU  - Mrkonjić, Živan
AU  - Zeković, Zoran
AU  - Nedović, Viktor
AU  - Pavlić, Branimir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6832
AB  - Antimicrobial resistance to antibiotics is growing, affecting increased burden of the health
system and higher incidence of human fatal outcomes. Therefore, the research of novel
antimicrobial substances is of crucial importance. Wild thyme (Thymus serpyllum L.) extracts
were obtained using different conditions of green and environmentally-friendly supercritical
fluid extraction. Sample SFE-TSŽ2 was prepared at 350 bar and 50 °C, while SFE-TSŽ7 was
extracted at 100 bar and 40 °C. Broth microdilution method was applied to determine how
different extraction conditions reflect on sample antimicrobial activity against pathogenic
microorganisms. Two Gram positive strains, Staphylococcus aureus ATCC 25923 and
methicillin-resistant Staphylococcus aureus (MRSA), stood out as the most sensitive to both
samples (minimal inhibitory concentration, MIC value below 0.02 mg/mL). Bactericidal effect
of the sample SFE-TSŽ2 was found for all Gram-positive strains, with minimal bactericidal
concentrations (MBC) lower than for SFE-TSŽ7, except for Staphylococcus aureus (MRSA)
when the same effect of both extracts was found. Significant difference between samples was
observed in inhibitory activity against Gram-negative bacterial strains, revealing higher
efficiency of SFE-TSŽ2 compared to SFE-TSŽ7. The most sensitive to both samples were
Proteus hauseri ATCC 13315 and Yersinia enterocolitica ATCC 27729 with the same MIC
values (0.83 mg/mL for SFE-TSŽ2 and 2.5 mg/mL for SFE-TSŽ7). SFE-TSŽ2 also expressed
inhibitory and fungicidal effects against Candida albicans ATCC 1231 yeast (MIC 2.5 mg/mL;
minimal fungicidal concentration, MFC, 10 mg/mL), while SFE-TSŽ7 showed no activity.
Obtained results showed that applied extraction conditions affected antimicrobial activities,
most probably due to the differences in chemical compositions.
PB  - University of Novi Sad, Faculty of Technology Novi Sad,Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
C3  - 2nd International Conference on Advanced Production and Processing (ICAPP 2022)
T1  - ANTIMICROBIAL ACTIVITY OF SUPERCRITICAL EXTRACTS FROM WILD THYME (THYMUS SERPYLLUM L.) BY-PRODUCTS
SP  - 170
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6832
ER  - 

@conference{
author = "Sknepnek, Aleksandra and Miletić, Dunja and Mrkonjić, Živan and Zeković, Zoran and Nedović, Viktor and Pavlić, Branimir",
year = "2022",
abstract = "Antimicrobial resistance to antibiotics is growing, affecting increased burden of the health
system and higher incidence of human fatal outcomes. Therefore, the research of novel
antimicrobial substances is of crucial importance. Wild thyme (Thymus serpyllum L.) extracts
were obtained using different conditions of green and environmentally-friendly supercritical
fluid extraction. Sample SFE-TSŽ2 was prepared at 350 bar and 50 °C, while SFE-TSŽ7 was
extracted at 100 bar and 40 °C. Broth microdilution method was applied to determine how
different extraction conditions reflect on sample antimicrobial activity against pathogenic
microorganisms. Two Gram positive strains, Staphylococcus aureus ATCC 25923 and
methicillin-resistant Staphylococcus aureus (MRSA), stood out as the most sensitive to both
samples (minimal inhibitory concentration, MIC value below 0.02 mg/mL). Bactericidal effect
of the sample SFE-TSŽ2 was found for all Gram-positive strains, with minimal bactericidal
concentrations (MBC) lower than for SFE-TSŽ7, except for Staphylococcus aureus (MRSA)
when the same effect of both extracts was found. Significant difference between samples was
observed in inhibitory activity against Gram-negative bacterial strains, revealing higher
efficiency of SFE-TSŽ2 compared to SFE-TSŽ7. The most sensitive to both samples were
Proteus hauseri ATCC 13315 and Yersinia enterocolitica ATCC 27729 with the same MIC
values (0.83 mg/mL for SFE-TSŽ2 and 2.5 mg/mL for SFE-TSŽ7). SFE-TSŽ2 also expressed
inhibitory and fungicidal effects against Candida albicans ATCC 1231 yeast (MIC 2.5 mg/mL;
minimal fungicidal concentration, MFC, 10 mg/mL), while SFE-TSŽ7 showed no activity.
Obtained results showed that applied extraction conditions affected antimicrobial activities,
most probably due to the differences in chemical compositions.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad,Bulevar cara Lazara 1, 21000 Novi Sad, Serbia",
journal = "2nd International Conference on Advanced Production and Processing (ICAPP 2022)",
title = "ANTIMICROBIAL ACTIVITY OF SUPERCRITICAL EXTRACTS FROM WILD THYME (THYMUS SERPYLLUM L.) BY-PRODUCTS",
pages = "170",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6832"
}

Sknepnek, A., Miletić, D., Mrkonjić, Ž., Zeković, Z., Nedović, V.,& Pavlić, B.. (2022). ANTIMICROBIAL ACTIVITY OF SUPERCRITICAL EXTRACTS FROM WILD THYME (THYMUS SERPYLLUM L.) BY-PRODUCTS. in 2nd International Conference on Advanced Production and Processing (ICAPP 2022)
University of Novi Sad, Faculty of Technology Novi Sad,Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., 170.
https://hdl.handle.net/21.15107/rcub_agrospace_6832

Sknepnek A, Miletić D, Mrkonjić Ž, Zeković Z, Nedović V, Pavlić B. ANTIMICROBIAL ACTIVITY OF SUPERCRITICAL EXTRACTS FROM WILD THYME (THYMUS SERPYLLUM L.) BY-PRODUCTS. in 2nd International Conference on Advanced Production and Processing (ICAPP 2022). 2022;:170.
https://hdl.handle.net/21.15107/rcub_agrospace_6832 .

Sknepnek, Aleksandra, Miletić, Dunja, Mrkonjić, Živan, Zeković, Zoran, Nedović, Viktor, Pavlić, Branimir, "ANTIMICROBIAL ACTIVITY OF SUPERCRITICAL EXTRACTS FROM WILD THYME (THYMUS SERPYLLUM L.) BY-PRODUCTS" in 2nd International Conference on Advanced Production and Processing (ICAPP 2022) (2022):170,
https://hdl.handle.net/21.15107/rcub_agrospace_6832 .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Putnik, Predrag
AU  - Valjak, Filip
AU  - Pavlić, Branimir
AU  - Šojić, Branislav
AU  - Bebek Markovinović, Anica
AU  - Bursać Kovačević, Danijela
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5844
AB  - Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.
PB  - Elsevier Ltd
T2  - Current Opinion in Food Science
T1  - 3D printing as novel tool for fruit-based functional food production
EP  - 145
SP  - 138
VL  - 41
DO  - 10.1016/j.cofs.2021.03.015
ER  - 

@article{
author = "Tomašević, Igor and Putnik, Predrag and Valjak, Filip and Pavlić, Branimir and Šojić, Branislav and Bebek Markovinović, Anica and Bursać Kovačević, Danijela",
year = "2021",
abstract = "Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.",
publisher = "Elsevier Ltd",
journal = "Current Opinion in Food Science",
title = "3D printing as novel tool for fruit-based functional food production",
pages = "145-138",
volume = "41",
doi = "10.1016/j.cofs.2021.03.015"
}

Tomašević, I., Putnik, P., Valjak, F., Pavlić, B., Šojić, B., Bebek Markovinović, A.,& Bursać Kovačević, D.. (2021). 3D printing as novel tool for fruit-based functional food production. in Current Opinion in Food Science
Elsevier Ltd., 41, 138-145.
https://doi.org/10.1016/j.cofs.2021.03.015

Tomašević I, Putnik P, Valjak F, Pavlić B, Šojić B, Bebek Markovinović A, Bursać Kovačević D. 3D printing as novel tool for fruit-based functional food production. in Current Opinion in Food Science. 2021;41:138-145.
doi:10.1016/j.cofs.2021.03.015 .

Tomašević, Igor, Putnik, Predrag, Valjak, Filip, Pavlić, Branimir, Šojić, Branislav, Bebek Markovinović, Anica, Bursać Kovačević, Danijela, "3D printing as novel tool for fruit-based functional food production" in Current Opinion in Food Science, 41 (2021):138-145,
https://doi.org/10.1016/j.cofs.2021.03.015 . .