TY  - GEN
AU  - Petrović, Tanja S.
AU  - Stevanović, Snežana M.
AU  - Paunović, Dragana M.
AU  - Rajić, Jasmina R.
AU  - Rabrenović, Biljana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6899
AB  - Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate appropriate active substances into a conventional packaging unit in various ways. The role of active substances is to react with certain components of the food or surrounding atmosphere (headspace), with the aim of extending the shelf life, while the initial quality of food remains unchanged. Active substances can be applied in the form of absorbers, emitters or other techniques. Oxygen scavengers, ethylene, liquid and moisture absorbers, flavor and odor absorbers or emitters, antimicrobials, etc. are the most commonly used systems of active packaging.
Intelligent packaging is created to monitor the condition of packaged food or the environment in
order to provide information about its quality during transportation and storage. Intelligent
packaging implies the use of different indicators, sensors and identification using RFID (Radio
Frequency Identification Device - RFID) tags. The first task in designing an intelligent packaging
system is to find a reliable interaction between the components of indicator and sensor with the
packaged food product or headspace of packaging. They usually react with volatile compounds such as amines, ammonia, and ethanol and metabolites such as H2S, CO2, O2, and ethylene that occur as a result of food decomposition and spoilage. These changes are most often reflected in the color change of intelligent systems, thus indicating, in real time, the quality and safety of packaged products. Intelligent packaging commonly includes time-temperature indicators, gas indicators, and freshness and ripening sensors. In addition, innovation and improvement of nanotechnology and nanomaterials will enable the development of better and new active and intelligent packaging.
PB  - University of Belgrade
T2  - 2nd International UNIfood Conference
T1  - Active and intelligent packaging of food products
SP  - 164
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6899
ER  - 

@misc{
author = "Petrović, Tanja S. and Stevanović, Snežana M. and Paunović, Dragana M. and Rajić, Jasmina R. and Rabrenović, Biljana B.",
year = "2021",
abstract = "Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate appropriate active substances into a conventional packaging unit in various ways. The role of active substances is to react with certain components of the food or surrounding atmosphere (headspace), with the aim of extending the shelf life, while the initial quality of food remains unchanged. Active substances can be applied in the form of absorbers, emitters or other techniques. Oxygen scavengers, ethylene, liquid and moisture absorbers, flavor and odor absorbers or emitters, antimicrobials, etc. are the most commonly used systems of active packaging.
Intelligent packaging is created to monitor the condition of packaged food or the environment in
order to provide information about its quality during transportation and storage. Intelligent
packaging implies the use of different indicators, sensors and identification using RFID (Radio
Frequency Identification Device - RFID) tags. The first task in designing an intelligent packaging
system is to find a reliable interaction between the components of indicator and sensor with the
packaged food product or headspace of packaging. They usually react with volatile compounds such as amines, ammonia, and ethanol and metabolites such as H2S, CO2, O2, and ethylene that occur as a result of food decomposition and spoilage. These changes are most often reflected in the color change of intelligent systems, thus indicating, in real time, the quality and safety of packaged products. Intelligent packaging commonly includes time-temperature indicators, gas indicators, and freshness and ripening sensors. In addition, innovation and improvement of nanotechnology and nanomaterials will enable the development of better and new active and intelligent packaging.",
publisher = "University of Belgrade",
journal = "2nd International UNIfood Conference",
title = "Active and intelligent packaging of food products",
pages = "164",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6899"
}

Petrović, T. S., Stevanović, S. M., Paunović, D. M., Rajić, J. R.,& Rabrenović, B. B.. (2021). Active and intelligent packaging of food products. in 2nd International UNIfood Conference
University of Belgrade., 164.
https://hdl.handle.net/21.15107/rcub_agrospace_6899

Petrović TS, Stevanović SM, Paunović DM, Rajić JR, Rabrenović BB. Active and intelligent packaging of food products. in 2nd International UNIfood Conference. 2021;:164.
https://hdl.handle.net/21.15107/rcub_agrospace_6899 .

Petrović, Tanja S., Stevanović, Snežana M., Paunović, Dragana M., Rajić, Jasmina R., Rabrenović, Biljana B., "Active and intelligent packaging of food products" in 2nd International UNIfood Conference (2021):164,
https://hdl.handle.net/21.15107/rcub_agrospace_6899 .

TY  - JOUR
AU  - Rajić, Jasmina R.
AU  - Djordjević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana B.
AU  - Djordjević, Neda O.
AU  - Paunović, Dragana
AU  - Nedović, Viktor
AU  - Petrović, Tanja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4848
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
EP  - 215
IS  - 2
SP  - 205
VL  - 63
DO  - 10.2298/JAS1802205R
ER  - 

@article{
author = "Rajić, Jasmina R. and Djordjević, Sofija M. and Tešević, Vele and Živković, Marijana B. and Djordjević, Neda O. and Paunović, Dragana and Nedović, Viktor and Petrović, Tanja",
year = "2018",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
pages = "215-205",
number = "2",
volume = "63",
doi = "10.2298/JAS1802205R"
}

Rajić, J. R., Djordjević, S. M., Tešević, V., Živković, M. B., Djordjević, N. O., Paunović, D., Nedović, V.,& Petrović, T.. (2018). The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R

Rajić JR, Djordjević SM, Tešević V, Živković MB, Djordjević NO, Paunović D, Nedović V, Petrović T. The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade). 2018;63(2):205-215.
doi:10.2298/JAS1802205R .

Rajić, Jasmina R., Djordjević, Sofija M., Tešević, Vele, Živković, Marijana B., Djordjević, Neda O., Paunović, Dragana, Nedović, Viktor, Petrović, Tanja, "The extract of fennel fruit as a potential natural additive in food industry" in Journal of Agricultural Sciences (Belgrade), 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R . .