TY  - JOUR
AU  - Lučić, Milica
AU  - Miletić, Andrijana
AU  - Savić, Aleksandra
AU  - Lević, Steva
AU  - Ignjatović Sredović, Ivana
AU  - Onjia, Antonije
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6085
AB  - The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4
PB  - Academic Press Inc.
T2  - Journal of Food Composition and Analysis
T1  - Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)
SP  - 104598
VL  - 111
DO  - 10.1016/j.jfca.2022.104598
ER  - 

@article{
author = "Lučić, Milica and Miletić, Andrijana and Savić, Aleksandra and Lević, Steva and Ignjatović Sredović, Ivana and Onjia, Antonije",
abstract = "The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4",
publisher = "Academic Press Inc.",
journal = "Journal of Food Composition and Analysis",
title = "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)",
pages = "104598",
volume = "111",
doi = "10.1016/j.jfca.2022.104598"
}

Lučić, M., Miletić, A., Savić, A., Lević, S., Ignjatović Sredović, I.,& Onjia, A..Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis
Academic Press Inc.., 111, 104598.
https://doi.org/10.1016/j.jfca.2022.104598

Lučić M, Miletić A, Savić A, Lević S, Ignjatović Sredović I, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis.111:104598.
doi:10.1016/j.jfca.2022.104598 .

Lučić, Milica, Miletić, Andrijana, Savić, Aleksandra, Lević, Steva, Ignjatović Sredović, Ivana, Onjia, Antonije, "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)" in Journal of Food Composition and Analysis, 111:104598,
https://doi.org/10.1016/j.jfca.2022.104598 . .

TY  - JOUR
AU  - Obradović, Nina
AU  - Filipović, Suzana
AU  - Fahrenholtz, William G.
AU  - Marinkovic, Bojan A.
AU  - Rogan, Jelena
AU  - Lević, Steva
AU  - Đorđević, Antonije
AU  - Pavlović, Vladimir B.
UR  - https://doiserbia.nb.rs/Article.aspx?ID=0350-820X2301001O
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6372
AB  - Magnesium aluminate has the spinel structure along with good mechanical, chemical, and thermal properties. Magnesium aluminate has a wide range of applications including refractory ceramics, optically transparent ceramic windows, and armors. Its low dielectric permeability and low loss tangent enable its applications for integrated electronic devices, as well. In this paper, MgO and Al2O3 powders were mixed in a one-to-one molar ratio and calcined at temperatures ranging from 1500 to 1800o C to produce phase pure spinel. Thereafter, pellets were crushed and treated in a planetary ball mill for 60 min to obtain a fine powder. All powders were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature, samples with higher density were synthesized. Milling for 1 h led to formation of larger particles, but finer powders after milling. XRPD and Raman spectroscopy showed disorder in the crystal structure after milling.
T2  - Science of Sintering, 55 (2023) 1-10
T1  - Morphological and structural characterization of MgAl2O4 spinel.
DO  - 10.2298/SOS2301001O
ER  - 

@article{
author = "Obradović, Nina and Filipović, Suzana and Fahrenholtz, William G. and Marinkovic, Bojan A. and Rogan, Jelena and Lević, Steva and Đorđević, Antonije and Pavlović, Vladimir B.",
abstract = "Magnesium aluminate has the spinel structure along with good mechanical, chemical, and thermal properties. Magnesium aluminate has a wide range of applications including refractory ceramics, optically transparent ceramic windows, and armors. Its low dielectric permeability and low loss tangent enable its applications for integrated electronic devices, as well. In this paper, MgO and Al2O3 powders were mixed in a one-to-one molar ratio and calcined at temperatures ranging from 1500 to 1800o C to produce phase pure spinel. Thereafter, pellets were crushed and treated in a planetary ball mill for 60 min to obtain a fine powder. All powders were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature, samples with higher density were synthesized. Milling for 1 h led to formation of larger particles, but finer powders after milling. XRPD and Raman spectroscopy showed disorder in the crystal structure after milling.",
journal = "Science of Sintering, 55 (2023) 1-10",
title = "Morphological and structural characterization of MgAl2O4 spinel.",
doi = "10.2298/SOS2301001O"
}

Obradović, N., Filipović, S., Fahrenholtz, W. G., Marinkovic, B. A., Rogan, J., Lević, S., Đorđević, A.,& Pavlović, V. B..Morphological and structural characterization of MgAl2O4 spinel.. in Science of Sintering, 55 (2023) 1-10.
https://doi.org/10.2298/SOS2301001O

Obradović N, Filipović S, Fahrenholtz WG, Marinkovic BA, Rogan J, Lević S, Đorđević A, Pavlović VB. Morphological and structural characterization of MgAl2O4 spinel.. in Science of Sintering, 55 (2023) 1-10..
doi:10.2298/SOS2301001O .

Obradović, Nina, Filipović, Suzana, Fahrenholtz, William G., Marinkovic, Bojan A., Rogan, Jelena, Lević, Steva, Đorđević, Antonije, Pavlović, Vladimir B., "Morphological and structural characterization of MgAl2O4 spinel." in Science of Sintering, 55 (2023) 1-10,
https://doi.org/10.2298/SOS2301001O . .

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  - Pešić, Mirjana
AU  - Milinčić, Danijel
AU  - Milošević, Teodor
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6852
AB  - Beer is one of the most popular alcoholic beverages in the world and is made from natural ingredients such as malted barley (Hordeum vulgare), hops (Humulus lupulus L.), water, and yeast. Nowadays, consumers are demanding the development of fermented beverages that have a positive impact on their health, driving innovation in brewing technology to use fruits in beer production. Most beers made with fruit additives have higher concentrations of polyphenols, increased antioxidant activity and improved sensory properties. However, the potential of using fruit waste in beer production is still poorly explored. On the other hand, wine-making process generates a significant amount of by-products rich in phenolic compounds. Grape pomace seeds are an excellent source of flavan-3-ols, procyanidins and phenolic acids which have an antioxidant effect and thus have a positive impact on human health and reduce the risk of developing chronic diseases such as cancer, diabetes, inflammatory and cardiovascular diseases. So far, grape seed extracts have been successfully incorporated into various food products, such as goat milk, yogurt, ice cream or fermented dry sausages contributing to the improvement of their antioxidant and nutritional properties, without having negative organoleptic effects. Therefore, the aim of this study was to produce beer with an improved phenolics profile using immobilized yeasts and grape pomace seeds of the Prokupac variety. The addition of grape pomace seeds during the fermentation process improved the phenolic profile of the beer qualitatively and quantitatively. The beer was enriched with ellagic acid, flavan-3ols and phenolic acids, which may contribute significantly to its antioxidant properties.
AB  - Pivo je jedno od najpopularnijih alkoholnih pića na svetu i pravi se od prirodnih sastojaka kao što su sladu (Hordeum vulgare), hmelj (Humulus lupulus L.), voda i kvasac. Danas potrošači zahtevaju razvoj fermentisanih napitaka koji imaju pozitivan uticaj na njihovo zdravlje, podstičući inovacije u tehnologiji piva za korišćenje voća u proizvodnji piva. Većina piva napravljenih sa voćnim aditivima ima veće koncentracije polifenola, povećanu antioksidativnu aktivnost i poboljšana senzorna svojstva. Međutim, potencijal korišćenja voćnog otpada u proizvodnji piva je još uvek slabo istražen. Sa druge strane, proces proizvodnje vina stvara značajnu količinu nusproizvoda bogatih fenolnim jedinjenjima. Seme komine grožđa je odličan izvor flavan-3- ola, procijanidina i fenolnih kiselina koje deluju antioksidativno i na taj način pozitivno utiču na zdravlje ljudi i smanjuju rizik od razvoja hroničnih bolesti kao što su rak, dijabetes, upalne i kardiovaskularne bolesti. Do sada su ekstrakti semenki grožđa uspešno ugrađivani u različite prehrambene proizvode, kao što su kozje mleko, jogurt, sladoled ili fermentisane suve kobasice, doprinoseći poboljšanju njihovih antioksidativnih i nutritivnih svojstava, bez negativnih organoleptičkih efekata. Zbog toga je cilj ovog istraživanja bio da se proizvede pivo sa poboljšanim profilom fenolnih jedinjenja korišćenjem imobilisanih kvasaca i semena komine grožđa sorte Prokupac. Dodavanje semenki komine grožđa tokom procesa fermentacije poboljšalo je fenolni profil piva kvalitativno i kvantitativno. Pivo je obogaćeno elaginskom kiselinom, flavan-3-olima i fenolnim kiselinama koji mogu značajno doprineti njegovim antioksidativna svojstva.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
C3  - Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”
T1  - Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva
T1  - The application of grape pomace seeds during the fermetation process ant its impact on phenolic profile of the beer
SP  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6852
ER  - 

@conference{
author = "Pešić, Mirjana and Milinčić, Danijel and Milošević, Teodor and Salević-Jelić, Ana and Lević, Steva and Nedović, Viktor",
year = "2023",
abstract = "Beer is one of the most popular alcoholic beverages in the world and is made from natural ingredients such as malted barley (Hordeum vulgare), hops (Humulus lupulus L.), water, and yeast. Nowadays, consumers are demanding the development of fermented beverages that have a positive impact on their health, driving innovation in brewing technology to use fruits in beer production. Most beers made with fruit additives have higher concentrations of polyphenols, increased antioxidant activity and improved sensory properties. However, the potential of using fruit waste in beer production is still poorly explored. On the other hand, wine-making process generates a significant amount of by-products rich in phenolic compounds. Grape pomace seeds are an excellent source of flavan-3-ols, procyanidins and phenolic acids which have an antioxidant effect and thus have a positive impact on human health and reduce the risk of developing chronic diseases such as cancer, diabetes, inflammatory and cardiovascular diseases. So far, grape seed extracts have been successfully incorporated into various food products, such as goat milk, yogurt, ice cream or fermented dry sausages contributing to the improvement of their antioxidant and nutritional properties, without having negative organoleptic effects. Therefore, the aim of this study was to produce beer with an improved phenolics profile using immobilized yeasts and grape pomace seeds of the Prokupac variety. The addition of grape pomace seeds during the fermentation process improved the phenolic profile of the beer qualitatively and quantitatively. The beer was enriched with ellagic acid, flavan-3ols and phenolic acids, which may contribute significantly to its antioxidant properties., Pivo je jedno od najpopularnijih alkoholnih pića na svetu i pravi se od prirodnih sastojaka kao što su sladu (Hordeum vulgare), hmelj (Humulus lupulus L.), voda i kvasac. Danas potrošači zahtevaju razvoj fermentisanih napitaka koji imaju pozitivan uticaj na njihovo zdravlje, podstičući inovacije u tehnologiji piva za korišćenje voća u proizvodnji piva. Većina piva napravljenih sa voćnim aditivima ima veće koncentracije polifenola, povećanu antioksidativnu aktivnost i poboljšana senzorna svojstva. Međutim, potencijal korišćenja voćnog otpada u proizvodnji piva je još uvek slabo istražen. Sa druge strane, proces proizvodnje vina stvara značajnu količinu nusproizvoda bogatih fenolnim jedinjenjima. Seme komine grožđa je odličan izvor flavan-3- ola, procijanidina i fenolnih kiselina koje deluju antioksidativno i na taj način pozitivno utiču na zdravlje ljudi i smanjuju rizik od razvoja hroničnih bolesti kao što su rak, dijabetes, upalne i kardiovaskularne bolesti. Do sada su ekstrakti semenki grožđa uspešno ugrađivani u različite prehrambene proizvode, kao što su kozje mleko, jogurt, sladoled ili fermentisane suve kobasice, doprinoseći poboljšanju njihovih antioksidativnih i nutritivnih svojstava, bez negativnih organoleptičkih efekata. Zbog toga je cilj ovog istraživanja bio da se proizvede pivo sa poboljšanim profilom fenolnih jedinjenja korišćenjem imobilisanih kvasaca i semena komine grožđa sorte Prokupac. Dodavanje semenki komine grožđa tokom procesa fermentacije poboljšalo je fenolni profil piva kvalitativno i kvantitativno. Pivo je obogaćeno elaginskom kiselinom, flavan-3-olima i fenolnim kiselinama koji mogu značajno doprineti njegovim antioksidativna svojstva.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”",
title = "Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva, The application of grape pomace seeds during the fermetation process ant its impact on phenolic profile of the beer",
pages = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6852"
}

Pešić, M., Milinčić, D., Milošević, T., Salević-Jelić, A., Lević, S.,& Nedović, V.. (2023). Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva. in Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”
Institut za ratarstvo i povrtarstvo, Novi Sad., 16.
https://hdl.handle.net/21.15107/rcub_agrospace_6852

Pešić M, Milinčić D, Milošević T, Salević-Jelić A, Lević S, Nedović V. Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva. in Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”. 2023;:16.
https://hdl.handle.net/21.15107/rcub_agrospace_6852 .

Pešić, Mirjana, Milinčić, Danijel, Milošević, Teodor, Salević-Jelić, Ana, Lević, Steva, Nedović, Viktor, "Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva" in Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment” (2023):16,
https://hdl.handle.net/21.15107/rcub_agrospace_6852 .

TY  - CONF
AU  - Salević - Jelić, Ana
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Mirković, Milica
AU  - Đorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Rakić, Vesna
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6851
AB  - This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.
C3  - Abstract Book of 37th EFFoST Internation Conference 2023
T1  - Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E
SP  - P.2.2.093
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6851
ER  - 

@conference{
author = "Salević - Jelić, Ana and Lević, Steva and Balanč, Bojana and Mirković, Milica and Đorđević, Verica and Knežević-Jugović, Zorica and Rakić, Vesna and Nedović, Viktor",
year = "2023",
abstract = "This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.",
journal = "Abstract Book of 37th EFFoST Internation Conference 2023",
title = "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E",
pages = "P.2.2.093",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6851"
}

Salević - Jelić, A., Lević, S., Balanč, B., Mirković, M., Đorđević, V., Knežević-Jugović, Z., Rakić, V.,& Nedović, V.. (2023). Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023, P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851

Salević - Jelić A, Lević S, Balanč B, Mirković M, Đorđević V, Knežević-Jugović Z, Rakić V, Nedović V. Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023. 2023;:P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

Salević - Jelić, Ana, Lević, Steva, Balanč, Bojana, Mirković, Milica, Đorđević, Verica, Knežević-Jugović, Zorica, Rakić, Vesna, Nedović, Viktor, "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E" in Abstract Book of 37th EFFoST Internation Conference 2023 (2023):P.2.2.093,
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

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 .

Miletić, D., Sknepnek, A., Hadnađev, M., Dapčević Hadnađev, T., Pantić, M., Nedović, V.,& Lević, S.. (2023). Novi pekarski proizvod - hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive. .
https://hdl.handle.net/21.15107/rcub_agrospace_6496

Miletić D, Sknepnek A, Hadnađev M, Dapčević Hadnađev T, Pantić M, Nedović V, Lević S. Novi pekarski proizvod - hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6496 .

Miletić, Dunja, Sknepnek, Aleksandra, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Pantić, Milena, Nedović, Viktor, Lević, Steva, "Novi pekarski proizvod - hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive" (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6496 .

TY  - JOUR
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Stojanović, Dušica
AU  - Jeremić, Sanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Ignjatović, Ivana Sredović
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6260
AB  - This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd
T2  - Food Packaging and Shelf Life
T2  - Food Packaging and Shelf Life
T1  - Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization
VL  - 35
DO  - 10.1016/j.fpsl.2023.101027
ER  - 

@article{
author = "Salević-Jelić, Ana and Lević, Steva and Stojanović, Dušica and Jeremić, Sanja and Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Ignjatović, Ivana Sredović and Uskoković, Petar and Nedović, Viktor",
year = "2023",
abstract = "This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd",
journal = "Food Packaging and Shelf Life, Food Packaging and Shelf Life",
title = "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization",
volume = "35",
doi = "10.1016/j.fpsl.2023.101027"
}

Salević-Jelić, A., Lević, S., Stojanović, D., Jeremić, S., Miletić, D., Pantić, M., Pavlović, V., Ignjatović, I. S., Uskoković, P.,& Nedović, V.. (2023). Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life, 35.
https://doi.org/10.1016/j.fpsl.2023.101027

Salević-Jelić A, Lević S, Stojanović D, Jeremić S, Miletić D, Pantić M, Pavlović V, Ignjatović IS, Uskoković P, Nedović V. Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life. 2023;35.
doi:10.1016/j.fpsl.2023.101027 .

Salević-Jelić, Ana, Lević, Steva, Stojanović, Dušica, Jeremić, Sanja, Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Ignjatović, Ivana Sredović, Uskoković, Petar, Nedović, Viktor, "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization" in Food Packaging and Shelf Life, 35 (2023),
https://doi.org/10.1016/j.fpsl.2023.101027 . .

TY  - JOUR
AU  - Torbica, Aleksandra
AU  - Pećinar, Ilinka
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Jovičić, Mirjana
AU  - Stevanović, Zora Dajić
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6303
AB  - Barley, rye, triticale, oat, sorghum and millet flours, subjected to roasting or extrusion treatment, were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) and Raman spectroscopy with aim to determine structural changes within starch and protein molecules that caused specific rheological properties of heat treated flours. Mixolab was used to determine how changes in starch and protein structure are reflected in rheological properties of dough. Extrusion treatment caused more extensive changes both in starch and protein structure than roasting treatment. Changes of protein secondary structure from α-helix to β-turn aggregated by hydrogen bonds, formed mainly between tyrosyl groups, as well as change in disulphide bond conformation, were more pronounced in extruded flour samples. Changes in the starch structure were also more extensive in extruded flours samples, including complete gelatinization and formation of amylose-lipid complexes. The results obtained by Mixolab showed that all extruded doughs showed resistance at C2 point, which was shifted to approximately 30 min, indicating higher mechanical resistance. It was supposed that this change in dough behaviour is related to protein polymerization during extrusion treatment and starch aggregation during roasting treatment. © 2023
T2  - Food Hydrocolloids
T2  - Food Hydrocolloids
T1  - Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
VL  - 140
DO  - 10.1016/j.foodhyd.2023.108591
ER  - 

@article{
author = "Torbica, Aleksandra and Pećinar, Ilinka and Lević, Steva and Belović, Miona and Jovičić, Mirjana and Stevanović, Zora Dajić and Nedović, Viktor",
year = "2023",
abstract = "Barley, rye, triticale, oat, sorghum and millet flours, subjected to roasting or extrusion treatment, were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) and Raman spectroscopy with aim to determine structural changes within starch and protein molecules that caused specific rheological properties of heat treated flours. Mixolab was used to determine how changes in starch and protein structure are reflected in rheological properties of dough. Extrusion treatment caused more extensive changes both in starch and protein structure than roasting treatment. Changes of protein secondary structure from α-helix to β-turn aggregated by hydrogen bonds, formed mainly between tyrosyl groups, as well as change in disulphide bond conformation, were more pronounced in extruded flour samples. Changes in the starch structure were also more extensive in extruded flours samples, including complete gelatinization and formation of amylose-lipid complexes. The results obtained by Mixolab showed that all extruded doughs showed resistance at C2 point, which was shifted to approximately 30 min, indicating higher mechanical resistance. It was supposed that this change in dough behaviour is related to protein polymerization during extrusion treatment and starch aggregation during roasting treatment. © 2023",
journal = "Food Hydrocolloids, Food Hydrocolloids",
title = "Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments",
volume = "140",
doi = "10.1016/j.foodhyd.2023.108591"
}

Torbica, A., Pećinar, I., Lević, S., Belović, M., Jovičić, M., Stevanović, Z. D.,& Nedović, V.. (2023). Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments. in Food Hydrocolloids, 140.
https://doi.org/10.1016/j.foodhyd.2023.108591

Torbica A, Pećinar I, Lević S, Belović M, Jovičić M, Stevanović ZD, Nedović V. Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments. in Food Hydrocolloids. 2023;140.
doi:10.1016/j.foodhyd.2023.108591 .

Torbica, Aleksandra, Pećinar, Ilinka, Lević, Steva, Belović, Miona, Jovičić, Mirjana, Stevanović, Zora Dajić, Nedović, Viktor, "Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments" in Food Hydrocolloids, 140 (2023),
https://doi.org/10.1016/j.foodhyd.2023.108591 . .

TY  - CONF
AU  - Todorović, Ana B.
AU  - Lević, Steva M.
AU  - Nedović, Viktor A.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6643
AB  - Otpadni pivski kvasac (OPK) (engl. Spent brewer’s yeast, SBY) drugi je najvažniji nusproizvod
industrije piva nakon pivskog tropa. Premda se neki kvasci mogu koristiti više puta za fermentaciju
sladovine, nastala biomasa se na kraju proizvodnog procesa odbacuje, što dalje uzrokuje finansijske i
ekološke probleme. U cilju smanjenja otpada ovog nusproizvoda agroindustrije, OPK se uglavnom
koristi kao stočna hrana i kao takav ima nisku komercijalnu vrednost. Međutim, zbog svoje visoke
nutritivne vrednosti, visoke dostupnosti i niske cene, OPK ima potencijal za profitabilnije primene,
između ostalog, i za inkapsulaciju bioaktivnih jedinjenja. Sastav ćelijskog zida kvasca omogućava
inkapsulaciju i hidrofilnih i lipofilnih bioaktivnih supstanci, dok njegova mehanička svojstva pružaju
zaštitu od spoljnih faktora tokom obrade, skladištenja i konzumiranja. Proces inkapsulacije primenom
otpadnog pivskog kvasca je jednostavan i rezultuje visokom efikasnošću inkapsulacije, koja se
dodatno može poboljšati različitim predtretmanima kvaščevog materijala. Jedinjenja do sada uspešno
inkapsulirana u OPK i materijale dobijene iz OPK uključuju polifenole, vitamine, ulja, pa čak i
probiotike. U pogledu mogućih primena, OPK inkapsulati imaju veliki potencijal za upotrebu u
prehrambenoj industriji; mogu se koristiti u formulaciji funkcionalne hrane ili kao zdrava zamena za
sintetičke konzervanse i/ili boje. Ipak, povišeni troškovi proizvodnje i, u nekim slučajevima, gorčina
inkapsulata mogu predstavljati izazov kada je u pitanju šira primena ove tehnologije i stoga bi trebalo
da budu u fokusu budućih studija.
AB  - Spent brewer’s yeast (SBY) is the second most important by-product in the brewing industry after
spent grain. Although some yeasts can be used multiple times to ferment wort, the resulting biomass is discarded at the end of the production process, causing financial and environmental problems. To reduce the waste of this agro-industrial by-product, SBY is mainly used as animal feed and as such has a low commercial value. However, due to its high nutritional value, high availability, and low cost, SBY has the potential for more profitable applications, including encapsulation of bioactive compounds. The composition of the yeast cell wall allows for the entrapment of both hydrophilic and lipophilic bioactives, and its mechanical properties provide protection from external factors during processing, storage, and consumption. The encapsulation process with spent brewer's yeast is simple and leads to high encapsulation efficiency, which can be further improved by various pretreatments of the yeast material. Compounds that have been successfully encapsulated in SBY and SBY-derived materials to date include polyphenols, vitamins, oils, and even probiotics. In terms of possible applications, SBY encapsulates have great potential for the food industry; they can be used to develop functional foods or as healthy substitutes for synthetic preservatives and/or colorants. However, the higher production costs and, in some cases, the bitterness of the encapsulates may pose a challenge to wider application of this technology and should therefore be the focus of future studies.
PB  - Institut za ratarstvo i povrtarstvo Novi Sad
T1  - Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane
T1  - Utilization of spent brewer's yeast for encapsulation of food bioactives
EP  - 29
SP  - 28
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6643
ER  - 

@conference{
author = "Todorović, Ana B. and Lević, Steva M. and Nedović, Viktor A.",
year = "2023",
abstract = "Otpadni pivski kvasac (OPK) (engl. Spent brewer’s yeast, SBY) drugi je najvažniji nusproizvod
industrije piva nakon pivskog tropa. Premda se neki kvasci mogu koristiti više puta za fermentaciju
sladovine, nastala biomasa se na kraju proizvodnog procesa odbacuje, što dalje uzrokuje finansijske i
ekološke probleme. U cilju smanjenja otpada ovog nusproizvoda agroindustrije, OPK se uglavnom
koristi kao stočna hrana i kao takav ima nisku komercijalnu vrednost. Međutim, zbog svoje visoke
nutritivne vrednosti, visoke dostupnosti i niske cene, OPK ima potencijal za profitabilnije primene,
između ostalog, i za inkapsulaciju bioaktivnih jedinjenja. Sastav ćelijskog zida kvasca omogućava
inkapsulaciju i hidrofilnih i lipofilnih bioaktivnih supstanci, dok njegova mehanička svojstva pružaju
zaštitu od spoljnih faktora tokom obrade, skladištenja i konzumiranja. Proces inkapsulacije primenom
otpadnog pivskog kvasca je jednostavan i rezultuje visokom efikasnošću inkapsulacije, koja se
dodatno može poboljšati različitim predtretmanima kvaščevog materijala. Jedinjenja do sada uspešno
inkapsulirana u OPK i materijale dobijene iz OPK uključuju polifenole, vitamine, ulja, pa čak i
probiotike. U pogledu mogućih primena, OPK inkapsulati imaju veliki potencijal za upotrebu u
prehrambenoj industriji; mogu se koristiti u formulaciji funkcionalne hrane ili kao zdrava zamena za
sintetičke konzervanse i/ili boje. Ipak, povišeni troškovi proizvodnje i, u nekim slučajevima, gorčina
inkapsulata mogu predstavljati izazov kada je u pitanju šira primena ove tehnologije i stoga bi trebalo
da budu u fokusu budućih studija., Spent brewer’s yeast (SBY) is the second most important by-product in the brewing industry after
spent grain. Although some yeasts can be used multiple times to ferment wort, the resulting biomass is discarded at the end of the production process, causing financial and environmental problems. To reduce the waste of this agro-industrial by-product, SBY is mainly used as animal feed and as such has a low commercial value. However, due to its high nutritional value, high availability, and low cost, SBY has the potential for more profitable applications, including encapsulation of bioactive compounds. The composition of the yeast cell wall allows for the entrapment of both hydrophilic and lipophilic bioactives, and its mechanical properties provide protection from external factors during processing, storage, and consumption. The encapsulation process with spent brewer's yeast is simple and leads to high encapsulation efficiency, which can be further improved by various pretreatments of the yeast material. Compounds that have been successfully encapsulated in SBY and SBY-derived materials to date include polyphenols, vitamins, oils, and even probiotics. In terms of possible applications, SBY encapsulates have great potential for the food industry; they can be used to develop functional foods or as healthy substitutes for synthetic preservatives and/or colorants. However, the higher production costs and, in some cases, the bitterness of the encapsulates may pose a challenge to wider application of this technology and should therefore be the focus of future studies.",
publisher = "Institut za ratarstvo i povrtarstvo Novi Sad",
title = "Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane, Utilization of spent brewer's yeast for encapsulation of food bioactives",
pages = "29-28",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6643"
}

Todorović, A. B., Lević, S. M.,& Nedović, V. A.. (2023). Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane. 
Institut za ratarstvo i povrtarstvo Novi Sad., 28-29.
https://hdl.handle.net/21.15107/rcub_agrospace_6643

Todorović AB, Lević SM, Nedović VA. Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane. 2023;:28-29.
https://hdl.handle.net/21.15107/rcub_agrospace_6643 .

Todorović, Ana B., Lević, Steva M., Nedović, Viktor A., "Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane" (2023):28-29,
https://hdl.handle.net/21.15107/rcub_agrospace_6643 .

TY  - CONF
AU  - Todorović, Ana B.
AU  - Bajčetić, Nikola D.
AU  - Bundalo, Jovana R.
AU  - Lević, Steva M.
AU  - Mirković, Milica M.
AU  - Nedović, Viktor A.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6716
AB  - The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential to serve as wall material for probiotic bacteria by maintaining their viability during freezing and storage. Further studies are needed to gain a better insight into the properties of the encapsulates under gastrointestinal conditions and in food matrices.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts
T1  - Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6716
ER  - 

@conference{
author = "Todorović, Ana B. and Bajčetić, Nikola D. and Bundalo, Jovana R. and Lević, Steva M. and Mirković, Milica M. and Nedović, Viktor A.",
year = "2023",
abstract = "The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential to serve as wall material for probiotic bacteria by maintaining their viability during freezing and storage. Further studies are needed to gain a better insight into the properties of the encapsulates under gastrointestinal conditions and in food matrices.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts",
title = "Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6716"
}

Todorović, A. B., Bajčetić, N. D., Bundalo, J. R., Lević, S. M., Mirković, M. M.,& Nedović, V. A.. (2023). Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts
University of Belgrade, Faculty of Technology and Metallurgy..
https://hdl.handle.net/21.15107/rcub_agrospace_6716

Todorović AB, Bajčetić ND, Bundalo JR, Lević SM, Mirković MM, Nedović VA. Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6716 .

Todorović, Ana B., Bajčetić, Nikola D., Bundalo, Jovana R., Lević, Steva M., Mirković, Milica M., Nedović, Viktor A., "Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria" in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6716 .

TY  - JOUR
AU  - Vranješ, Filip
AU  - Pećinar, Ilinka
AU  - Vrbničanin, Sava
AU  - Lević, Steva
AU  - Šikuljak, Danijela
AU  - Božić, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6379
AB  - The aim of our study was to evaluate the use of Raman spectroscopy for pre-diagnostic estimation of weed response to bleaching herbicides. Model plants were Chenopodium album and Abutilon theophrasti treated with mesotrione (120 g a.i. ha−1). Raman single-point measurements were taken 1, 2, 3, and 7 days after herbicide application from different points on the leaves. Principal component analysis (PCA) was carried out on data normalized by the highest intensity band at 1522 cm−1 and using spectral region from 950 to 1650 cm−1 comprising mainly contributions of carotenoids. The carotenoids by intensive band at ∼1522 cm−1 and bands with lower intensity at ∼1155 and 1007 cm−1 in treated plants were confirmed. According to PC1 (the first principal component) and PC2 (the second principal component), the highest intensity bands responsible for treatment differentiation in C. album could be assigned to chlorophyll, lignin, and carotenes. According to PC1 in A. theophrasti leaves the treatment differences could be observed 7 days after mesotrione treatment and PC2 gave a clear separation between all control and treated leaf samples. Raman spectroscopy may be a good complement to invasive analytical methods, in assessing the plant abiotic stress induced by bleaching herbicides. © 2023 Taylor & Francis Group, LLC.
T2  - Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes
T2  - Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes
T1  - Non-destructive estimation of weed response to bleaching herbicides by Raman spectroscopy
DO  - 10.1080/03601234.2023.2220645
ER  - 

@article{
author = "Vranješ, Filip and Pećinar, Ilinka and Vrbničanin, Sava and Lević, Steva and Šikuljak, Danijela and Božić, Dragana",
year = "2023",
abstract = "The aim of our study was to evaluate the use of Raman spectroscopy for pre-diagnostic estimation of weed response to bleaching herbicides. Model plants were Chenopodium album and Abutilon theophrasti treated with mesotrione (120 g a.i. ha−1). Raman single-point measurements were taken 1, 2, 3, and 7 days after herbicide application from different points on the leaves. Principal component analysis (PCA) was carried out on data normalized by the highest intensity band at 1522 cm−1 and using spectral region from 950 to 1650 cm−1 comprising mainly contributions of carotenoids. The carotenoids by intensive band at ∼1522 cm−1 and bands with lower intensity at ∼1155 and 1007 cm−1 in treated plants were confirmed. According to PC1 (the first principal component) and PC2 (the second principal component), the highest intensity bands responsible for treatment differentiation in C. album could be assigned to chlorophyll, lignin, and carotenes. According to PC1 in A. theophrasti leaves the treatment differences could be observed 7 days after mesotrione treatment and PC2 gave a clear separation between all control and treated leaf samples. Raman spectroscopy may be a good complement to invasive analytical methods, in assessing the plant abiotic stress induced by bleaching herbicides. © 2023 Taylor & Francis Group, LLC.",
journal = "Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes",
title = "Non-destructive estimation of weed response to bleaching herbicides by Raman spectroscopy",
doi = "10.1080/03601234.2023.2220645"
}

Vranješ, F., Pećinar, I., Vrbničanin, S., Lević, S., Šikuljak, D.,& Božić, D.. (2023). Non-destructive estimation of weed response to bleaching herbicides by Raman spectroscopy. in Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes.
https://doi.org/10.1080/03601234.2023.2220645

Vranješ F, Pećinar I, Vrbničanin S, Lević S, Šikuljak D, Božić D. Non-destructive estimation of weed response to bleaching herbicides by Raman spectroscopy. in Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes. 2023;.
doi:10.1080/03601234.2023.2220645 .

Vranješ, Filip, Pećinar, Ilinka, Vrbničanin, Sava, Lević, Steva, Šikuljak, Danijela, Božić, Dragana, "Non-destructive estimation of weed response to bleaching herbicides by Raman spectroscopy" in Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes (2023),
https://doi.org/10.1080/03601234.2023.2220645 . .

TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - https://www.mdpi.com/2304-8158/12/13/2468
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6397
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
T2  - Foods
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
journal = "Foods, Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods, 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - CONF
AU  - Milinčić, Danijel
AU  - Kolašinac, Stefan
AU  - Kostić, Aleksandar
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Nedović, Viktor
AU  - Pešić, Mirjana
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6870
AB  - The current trend of food innovations is a development of different milk products enriched with phenolic compounds extracted from food by-products. This represents a promising strategy for food waste recovery and to enhance the beneficial health effects of milk-based functional foods. As one of the promising food ingredients can be skim goat milk enriched with grape pomace seed extract due to improved antioxidant properties of goat milk proteins. So, the aim of this study was the Raman analysis of spray-dried powders of skim goat milk, heated goat milk, and heated goat milk enriched with different concentrations of grape pomace seed extract. The whole statistical procedure (pre-processing and PCA) of Raman spectra was performed independently at Amide I (1700-1600 cm-1), Amide II (1600-1500cm-1), and Amide III (1500-1200cm-1) regions. Raman spectra analysis of amide I and II regions showed a separation between heated and unheated milk due to the loadings for 1650-1653 (α-helix), 1661-1663, 1675, and 1686 cm-1 (turn). Furthermore, in the amide I region, the differences between milk enriched with different concentrations of grape pomace seed extract can be observed due to loadings for wavenumbers in the 1612-1644 cm-1 region. These differences can be related to the changes in the parallel and antiparallel β-sheet structures, differences in the vibrations of the amino acid residues of tyrosine, tryptophan, and phenylalanine and the vibrations of ν(C=C) bonds from the aromatic ring of free flavan-3-ols (catechin, epicatechin, epigallocatechin). For the amide III region, the applied heat treatment and interactions of proteins with phenolic compounds distinguished samples in loadings for wavenumber in 1236-1257 and 1267-1304 cm-1 ranges. These differences can be related to the changes in the α-helix and random coil structures. It can be concluded that PCA separation of analyzed powders in amide I and III regions of Raman spectra caused by the applied thermal treatment, presence of free phenolic compounds, and protein-phenolics interactions, can be used for the characterization of milk and milk-phenolics powders.
PB  - University of Novi Sad, Faculty of Technology Novi Sad
C3  - Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP)
T1  - APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS
SP  - 98
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6870
ER  - 

@conference{
author = "Milinčić, Danijel and Kolašinac, Stefan and Kostić, Aleksandar and Lević, Steva and Salević, Ana and Nedović, Viktor and Pešić, Mirjana",
year = "2022",
abstract = "The current trend of food innovations is a development of different milk products enriched with phenolic compounds extracted from food by-products. This represents a promising strategy for food waste recovery and to enhance the beneficial health effects of milk-based functional foods. As one of the promising food ingredients can be skim goat milk enriched with grape pomace seed extract due to improved antioxidant properties of goat milk proteins. So, the aim of this study was the Raman analysis of spray-dried powders of skim goat milk, heated goat milk, and heated goat milk enriched with different concentrations of grape pomace seed extract. The whole statistical procedure (pre-processing and PCA) of Raman spectra was performed independently at Amide I (1700-1600 cm-1), Amide II (1600-1500cm-1), and Amide III (1500-1200cm-1) regions. Raman spectra analysis of amide I and II regions showed a separation between heated and unheated milk due to the loadings for 1650-1653 (α-helix), 1661-1663, 1675, and 1686 cm-1 (turn). Furthermore, in the amide I region, the differences between milk enriched with different concentrations of grape pomace seed extract can be observed due to loadings for wavenumbers in the 1612-1644 cm-1 region. These differences can be related to the changes in the parallel and antiparallel β-sheet structures, differences in the vibrations of the amino acid residues of tyrosine, tryptophan, and phenylalanine and the vibrations of ν(C=C) bonds from the aromatic ring of free flavan-3-ols (catechin, epicatechin, epigallocatechin). For the amide III region, the applied heat treatment and interactions of proteins with phenolic compounds distinguished samples in loadings for wavenumber in 1236-1257 and 1267-1304 cm-1 ranges. These differences can be related to the changes in the α-helix and random coil structures. It can be concluded that PCA separation of analyzed powders in amide I and III regions of Raman spectra caused by the applied thermal treatment, presence of free phenolic compounds, and protein-phenolics interactions, can be used for the characterization of milk and milk-phenolics powders.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad",
journal = "Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP)",
title = "APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS",
pages = "98",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6870"
}

Milinčić, D., Kolašinac, S., Kostić, A., Lević, S., Salević, A., Nedović, V.,& Pešić, M.. (2022). APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS. in Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP)
University of Novi Sad, Faculty of Technology Novi Sad., 98.
https://hdl.handle.net/21.15107/rcub_agrospace_6870

Milinčić D, Kolašinac S, Kostić A, Lević S, Salević A, Nedović V, Pešić M. APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS. in Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP). 2022;:98.
https://hdl.handle.net/21.15107/rcub_agrospace_6870 .

Milinčić, Danijel, Kolašinac, Stefan, Kostić, Aleksandar, Lević, Steva, Salević, Ana, Nedović, Viktor, Pešić, Mirjana, "APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS" in Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP) (2022):98,
https://hdl.handle.net/21.15107/rcub_agrospace_6870 .

TY  - CONF
AU  - Todorović, Ana
AU  - Salević-Jelić, Ana
AU  - Milinčić, Danijel
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6642
AB  - Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.
PB  - University of Novi Sad, Faculty of Technology Novi Sad
C3  - ICAPP 2022 Book of abstracts
T1  - Encapsulation of Polyphenols - Techniques and Applications in Food Products
SP  - 97
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6642
ER  - 

@conference{
author = "Todorović, Ana and Salević-Jelić, Ana and Milinčić, Danijel and Lević, Steva and Pešić, Mirjana and Nedović, Viktor",
year = "2022",
abstract = "Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad",
journal = "ICAPP 2022 Book of abstracts",
title = "Encapsulation of Polyphenols - Techniques and Applications in Food Products",
pages = "97",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6642"
}

Todorović, A., Salević-Jelić, A., Milinčić, D., Lević, S., Pešić, M.,& Nedović, V.. (2022). Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts
University of Novi Sad, Faculty of Technology Novi Sad., 97.
https://hdl.handle.net/21.15107/rcub_agrospace_6642

Todorović A, Salević-Jelić A, Milinčić D, Lević S, Pešić M, Nedović V. Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts. 2022;:97.
https://hdl.handle.net/21.15107/rcub_agrospace_6642 .

Todorović, Ana, Salević-Jelić, Ana, Milinčić, Danijel, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Encapsulation of Polyphenols - Techniques and Applications in Food Products" in ICAPP 2022 Book of abstracts (2022):97,
https://hdl.handle.net/21.15107/rcub_agrospace_6642 .

TY  - CONF
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Rac, Vladislav
AU  - Nedović, Viktor
AU  - Antić, Mališa
AU  - Rabrenović, Biljana
AU  - Malićanin, Marko
AU  - Rakić, Vesna
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6861
AB  - In recent decades, wine production has been expanding, with emerging wine regions and new small and medium-sized wineries. Winemaking produces large amounts of grape seeds, often discarded as waste, which are rich in oil, dietary fibers, tocopherols, and polyphenols. If used, the seeds are usually utilized as a source of oil, while the cake remaining after oil extraction is the additional waste with limited usage. Thus, we are working to establish the procedures for the complete utilization of grape seeds with zero byproducts. Pinot Noir variety from a small winery, Zmajevac, Serbia, was used. The main benefit of the oil, obtained by cold pressing, is the high content of unsaturated fatty acids, i.e., linoleic (70%) and oleic acid (19%), with a total oil content of 15 % and an 11 % yield after cold pressing. To facilitate handling, potential addition to food products, and its protection, grape seed oil was encapsulated into calcium alginate-based gel capsules. Encapsulation techniques, electrostatic extrusion, and atomization were used to produce finely powdered encapsulates with encapsulation efficiencies of close to 90 %. The potential use of these capsules is in the substitution of saturated fats in food products where the capsules, apart from protecting oil, could prevent its leakage from food matrices. The results showed that the oil cake could be a promising source of dietary fibers. It contained up to 38 % of insoluble dietary fibers and around 2% of soluble ones (w/w). The high content of insoluble dietary fibers is a basis for further modifications to increase the content of soluble fibers and modulate the nutritional properties of the oil cake. Thus, we tested the enzymatic and hydrothermal processes as modification procedures. The results showed that the enzymatic treatment was more promising regarding the control of soluble/insoluble fibers ratio. Also, the enzymatic process should be more cost- effective regarding capacity and energy consumption.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - Towards zero waste food production: utilization of grape seeds
SP  - P-144
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6861
ER  - 

@conference{
author = "Lević, Steva and Salević, Ana and Rac, Vladislav and Nedović, Viktor and Antić, Mališa and Rabrenović, Biljana and Malićanin, Marko and Rakić, Vesna",
year = "2022",
abstract = "In recent decades, wine production has been expanding, with emerging wine regions and new small and medium-sized wineries. Winemaking produces large amounts of grape seeds, often discarded as waste, which are rich in oil, dietary fibers, tocopherols, and polyphenols. If used, the seeds are usually utilized as a source of oil, while the cake remaining after oil extraction is the additional waste with limited usage. Thus, we are working to establish the procedures for the complete utilization of grape seeds with zero byproducts. Pinot Noir variety from a small winery, Zmajevac, Serbia, was used. The main benefit of the oil, obtained by cold pressing, is the high content of unsaturated fatty acids, i.e., linoleic (70%) and oleic acid (19%), with a total oil content of 15 % and an 11 % yield after cold pressing. To facilitate handling, potential addition to food products, and its protection, grape seed oil was encapsulated into calcium alginate-based gel capsules. Encapsulation techniques, electrostatic extrusion, and atomization were used to produce finely powdered encapsulates with encapsulation efficiencies of close to 90 %. The potential use of these capsules is in the substitution of saturated fats in food products where the capsules, apart from protecting oil, could prevent its leakage from food matrices. The results showed that the oil cake could be a promising source of dietary fibers. It contained up to 38 % of insoluble dietary fibers and around 2% of soluble ones (w/w). The high content of insoluble dietary fibers is a basis for further modifications to increase the content of soluble fibers and modulate the nutritional properties of the oil cake. Thus, we tested the enzymatic and hydrothermal processes as modification procedures. The results showed that the enzymatic treatment was more promising regarding the control of soluble/insoluble fibers ratio. Also, the enzymatic process should be more cost- effective regarding capacity and energy consumption.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "Towards zero waste food production: utilization of grape seeds",
pages = "P-144",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6861"
}

Lević, S., Salević, A., Rac, V., Nedović, V., Antić, M., Rabrenović, B., Malićanin, M.,& Rakić, V.. (2022). Towards zero waste food production: utilization of grape seeds. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., P-144.
https://hdl.handle.net/21.15107/rcub_agrospace_6861

Lević S, Salević A, Rac V, Nedović V, Antić M, Rabrenović B, Malićanin M, Rakić V. Towards zero waste food production: utilization of grape seeds. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:P-144.
https://hdl.handle.net/21.15107/rcub_agrospace_6861 .

Lević, Steva, Salević, Ana, Rac, Vladislav, Nedović, Viktor, Antić, Mališa, Rabrenović, Biljana, Malićanin, Marko, Rakić, Vesna, "Towards zero waste food production: utilization of grape seeds" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):P-144,
https://hdl.handle.net/21.15107/rcub_agrospace_6861 .

TY  - CONF
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6859
AB  - Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - Analytical methods for encapsulation
SP  - KN-8
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6859
ER  - 

@conference{
author = "Lević, Steva and Salević, Ana and Nedović, Viktor",
year = "2022",
abstract = "Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "Analytical methods for encapsulation",
pages = "KN-8",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6859"
}

Lević, S., Salević, A.,& Nedović, V.. (2022). Analytical methods for encapsulation. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., KN-8.
https://hdl.handle.net/21.15107/rcub_agrospace_6859

Lević S, Salević A, Nedović V. Analytical methods for encapsulation. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:KN-8.
https://hdl.handle.net/21.15107/rcub_agrospace_6859 .

Lević, Steva, Salević, Ana, Nedović, Viktor, "Analytical methods for encapsulation" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):KN-8,
https://hdl.handle.net/21.15107/rcub_agrospace_6859 .

TY  - CONF
AU  - Nedović, Viktor
AU  - Shopska, Vesela
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Despotović, Saša
AU  - Kostov, Georgi
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6860
AB  - The brewing industry is facing several major changes in the recent period. The fast growth of the craft beer market and the addition of more and more new breweries have put pressure on breweries of all sizes. However, the higher-quality beer and sustainability of the production remain the ultimate goals of each beer producer. The new technologies that are developed and introduced in beer fermentation are trying to answer these requests even in the case of multiple shortening of beer production time. Beer fermentation is the most time-consuming stage in beer production. Therefore, in the competitive market like beer market is, the optimization of fermentation time without changing beer quality and sensory profile is a challenge for all the brewers. Immobilization of yeast cells is one of the approaches for fermentation time reduction as well as continuous process operation without the risk of yest cells washout from the fermenter. Immobilized yeast cells were successfully implemented in industrial scale in continuous beer maturation and the production of beer with low alcohol content. However, primary beer fermentation with immobilized yeast cells is still facing number of challenges in spite of the fact that different approaches were made. The major reason for this fact is linked to the changed conditions for immobilized yeast growth that cause changes in yeast morphology and physiology, and consequently altered aroma and flavor of beer produced. Some of the applied solutions gave good results on the laboratory and pilot scale experiments and have the potential to be spread on industrial scale. The aim of this study is to make a review of the existing knowledge of the methods for yeast immobilization, the carriers used in brewing, fermented design and to summarize their impacts on beer quality and sustainability of production.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - The impact of new technologies on beer quality and sustainability
SP  - W6
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6860
ER  - 

@conference{
author = "Nedović, Viktor and Shopska, Vesela and Lević, Steva and Salević, Ana and Despotović, Saša and Kostov, Georgi",
year = "2022",
abstract = "The brewing industry is facing several major changes in the recent period. The fast growth of the craft beer market and the addition of more and more new breweries have put pressure on breweries of all sizes. However, the higher-quality beer and sustainability of the production remain the ultimate goals of each beer producer. The new technologies that are developed and introduced in beer fermentation are trying to answer these requests even in the case of multiple shortening of beer production time. Beer fermentation is the most time-consuming stage in beer production. Therefore, in the competitive market like beer market is, the optimization of fermentation time without changing beer quality and sensory profile is a challenge for all the brewers. Immobilization of yeast cells is one of the approaches for fermentation time reduction as well as continuous process operation without the risk of yest cells washout from the fermenter. Immobilized yeast cells were successfully implemented in industrial scale in continuous beer maturation and the production of beer with low alcohol content. However, primary beer fermentation with immobilized yeast cells is still facing number of challenges in spite of the fact that different approaches were made. The major reason for this fact is linked to the changed conditions for immobilized yeast growth that cause changes in yeast morphology and physiology, and consequently altered aroma and flavor of beer produced. Some of the applied solutions gave good results on the laboratory and pilot scale experiments and have the potential to be spread on industrial scale. The aim of this study is to make a review of the existing knowledge of the methods for yeast immobilization, the carriers used in brewing, fermented design and to summarize their impacts on beer quality and sustainability of production.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "The impact of new technologies on beer quality and sustainability",
pages = "W6",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6860"
}

Nedović, V., Shopska, V., Lević, S., Salević, A., Despotović, S.,& Kostov, G.. (2022). The impact of new technologies on beer quality and sustainability. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., W6.
https://hdl.handle.net/21.15107/rcub_agrospace_6860

Nedović V, Shopska V, Lević S, Salević A, Despotović S, Kostov G. The impact of new technologies on beer quality and sustainability. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:W6.
https://hdl.handle.net/21.15107/rcub_agrospace_6860 .

Nedović, Viktor, Shopska, Vesela, Lević, Steva, Salević, Ana, Despotović, Saša, Kostov, Georgi, "The impact of new technologies on beer quality and sustainability" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):W6,
https://hdl.handle.net/21.15107/rcub_agrospace_6860 .

TY  - JOUR
AU  - Todorović, Ana
AU  - Šturm, Luka
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Osojnik Črnivec, Ilja Gasan
AU  - Prislan, Iztok
AU  - Skrt, Mihaela
AU  - Bjeković, Ana
AU  - Poklar Ulrih, Nataša
AU  - Nedović, Viktor
PY  - 2022
UR  - https://www.mdpi.com/2227-9717/10/10/1991
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6190
AB  - Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.
T2  - Processes
T2  - Processes
T1  - Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability
EP  - 
IS  - 10
SP  - 1991
VL  - 10
DO  - 10.3390/pr10101991
ER  - 

@article{
author = "Todorović, Ana and Šturm, Luka and Salević-Jelić, Ana and Lević, Steva and Osojnik Črnivec, Ilja Gasan and Prislan, Iztok and Skrt, Mihaela and Bjeković, Ana and Poklar Ulrih, Nataša and Nedović, Viktor",
year = "2022",
abstract = "Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.",
journal = "Processes, Processes",
title = "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability",
pages = "-1991",
number = "10",
volume = "10",
doi = "10.3390/pr10101991"
}

Todorović, A., Šturm, L., Salević-Jelić, A., Lević, S., Osojnik Črnivec, I. G., Prislan, I., Skrt, M., Bjeković, A., Poklar Ulrih, N.,& Nedović, V.. (2022). Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes, 10(10), 1991-.
https://doi.org/10.3390/pr10101991

Todorović A, Šturm L, Salević-Jelić A, Lević S, Osojnik Črnivec IG, Prislan I, Skrt M, Bjeković A, Poklar Ulrih N, Nedović V. Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes. 2022;10(10):1991-.
doi:10.3390/pr10101991 .

Todorović, Ana, Šturm, Luka, Salević-Jelić, Ana, Lević, Steva, Osojnik Črnivec, Ilja Gasan, Prislan, Iztok, Skrt, Mihaela, Bjeković, Ana, Poklar Ulrih, Nataša, Nedović, Viktor, "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability" in Processes, 10, no. 10 (2022):1991-,
https://doi.org/10.3390/pr10101991 . .

TY  - JOUR
AU  - Salević, Ana
AU  - Stojanović, Dušica
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Ðordević, Verica
AU  - Pešić, Radojica
AU  - Bugarski, Branko
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6011
AB  - In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
PB  - MDPI
T2  - Foods
T1  - The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning
IS  - 3
SP  - 390
VL  - 11
DO  - 10.3390/foods11030390
ER  - 

@article{
author = "Salević, Ana and Stojanović, Dušica and Lević, Steva and Pantić, Milena and Ðordević, Verica and Pešić, Radojica and Bugarski, Branko and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2022",
abstract = "In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.",
publisher = "MDPI",
journal = "Foods",
title = "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning",
number = "3",
pages = "390",
volume = "11",
doi = "10.3390/foods11030390"
}

Salević, A., Stojanović, D., Lević, S., Pantić, M., Ðordević, V., Pešić, R., Bugarski, B., Pavlović, V., Uskoković, P.,& Nedović, V.. (2022). The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods
MDPI., 11(3), 390.
https://doi.org/10.3390/foods11030390

Salević A, Stojanović D, Lević S, Pantić M, Ðordević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods. 2022;11(3):390.
doi:10.3390/foods11030390 .

Salević, Ana, Stojanović, Dušica, Lević, Steva, Pantić, Milena, Ðordević, Verica, Pešić, Radojica, Bugarski, Branko, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning" in Foods, 11, no. 3 (2022):390,
https://doi.org/10.3390/foods11030390 . .

TY  - JOUR
AU  - Matijašević, Danka
AU  - Pantić, Milena
AU  - Stanisavljević, Nemanja
AU  - Jevtić, Sanja
AU  - Rajić, Nevenka
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6075
AB  - Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement
EP  - 79
IS  - 1
SP  - 67
VL  - 60
DO  - 10.17113/ftb.60.01.22.7172
ER  - 

@article{
author = "Matijašević, Danka and Pantić, Milena and Stanisavljević, Nemanja and Jevtić, Sanja and Rajić, Nevenka and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2022",
abstract = "Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement",
pages = "79-67",
number = "1",
volume = "60",
doi = "10.17113/ftb.60.01.22.7172"
}

Matijašević, D., Pantić, M., Stanisavljević, N., Jevtić, S., Rajić, N., Lević, S., Nedović, V.,& Nikšić, M.. (2022). Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology
University of Zagreb., 60(1), 67-79.
https://doi.org/10.17113/ftb.60.01.22.7172

Matijašević D, Pantić M, Stanisavljević N, Jevtić S, Rajić N, Lević S, Nedović V, Nikšić M. Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology. 2022;60(1):67-79.
doi:10.17113/ftb.60.01.22.7172 .

Matijašević, Danka, Pantić, Milena, Stanisavljević, Nemanja, Jevtić, Sanja, Rajić, Nevenka, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement" in Food Technology and Biotechnology, 60, no. 1 (2022):67-79,
https://doi.org/10.17113/ftb.60.01.22.7172 . .

TY  - JOUR
AU  - Martinić, Arijana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Cebin, Aleksandra Vojvodić
AU  - Karlović, Sven
AU  - Špoljarić, Igor
AU  - Mršić, Gordan
AU  - Žižek, Krunoslav
AU  - Komes, Draženka
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6152
AB  - Research background. Due to numerous health-promoting properties, dandelion has been used in traditional medicine as a herbal remedy, but also as a food product. Dandelion health benefits are ascribed to the presence of different bioactive compounds in its tissues, among which polyphenols play a significant role. However, the low stability of polyphenols is a critical parameter for their successful implementation into products. Thus, their encapsulation using appropriate carrier vehicles is highlighted as an effective technique for their stabilization and protection. The aim of this study is to microencapsulate dandelion leaf extract using spray drying and different carrier materials for the first time. Experimental approach. In spray drying, low inlet temperature of 130 °C was employed to preserve sensitive dandelion polyphenols, while guar gum, gum arabic, inulin, maltodextrin, pectin and alginate were used as carriers. The influence of different carriers and their content on physicochemical, morphological and colour properties, polyphenolic content and encapsulation efficiency of polyphenols in dandelion powders was examined. Specific polyphenols were determined using HPLC-PAD analysis. Their release profiles and antioxidant capacity in simulated gastrointestinal conditions were also evaluated. Results and conclusions. Compared to plain dandelion powder, carrier-containing dandelion powders have favourably increased solubility, enhanced flow and cohesive properties, reduced particle size and prolonged release of polyphenols under simulated gastrointestinal conditions. Powders were characterized by low moisture content (~2–8 %) and high solubility (~92–97 %). Chicoric acid was the most abundant compound in dandelion powders. Pectin-dandelion powder showed to be the most effective for microencapsulation of polyphenols, especially for chicoric acid entrapment (74.4 %). Alginate-dandelion powder enabled the slowest gradual release of polyphenols. Novelty and scientific contribution. Spray drying at 130 °C and the applied carriers proved to be effective for microencapsulation of dandelion extract, where polyphenolic-rich dandelion powders, due to good physicochemical and encapsulation properties, could serve for the enrichment/production of different functional food products. Also, due to the lack of data on dandelion encapsulation, the obtained results could be of great interest for researchers in the encapsulation field, but also for food industry, especially in the field of instant powders. © 2022, University of Zagreb. All rights reserved.
T2  - Food Technology and Biotechnology
T2  - Food Technology and Biotechnology
T1  - Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying
EP  - 252
IS  - 2
SP  - 237
VL  - 60
DO  - 10.17113/ftb.60.02.22.7384
ER  - 

@article{
author = "Martinić, Arijana and Kalušević, Ana and Lević, Steva and Nedović, Viktor and Cebin, Aleksandra Vojvodić and Karlović, Sven and Špoljarić, Igor and Mršić, Gordan and Žižek, Krunoslav and Komes, Draženka",
year = "2022",
abstract = "Research background. Due to numerous health-promoting properties, dandelion has been used in traditional medicine as a herbal remedy, but also as a food product. Dandelion health benefits are ascribed to the presence of different bioactive compounds in its tissues, among which polyphenols play a significant role. However, the low stability of polyphenols is a critical parameter for their successful implementation into products. Thus, their encapsulation using appropriate carrier vehicles is highlighted as an effective technique for their stabilization and protection. The aim of this study is to microencapsulate dandelion leaf extract using spray drying and different carrier materials for the first time. Experimental approach. In spray drying, low inlet temperature of 130 °C was employed to preserve sensitive dandelion polyphenols, while guar gum, gum arabic, inulin, maltodextrin, pectin and alginate were used as carriers. The influence of different carriers and their content on physicochemical, morphological and colour properties, polyphenolic content and encapsulation efficiency of polyphenols in dandelion powders was examined. Specific polyphenols were determined using HPLC-PAD analysis. Their release profiles and antioxidant capacity in simulated gastrointestinal conditions were also evaluated. Results and conclusions. Compared to plain dandelion powder, carrier-containing dandelion powders have favourably increased solubility, enhanced flow and cohesive properties, reduced particle size and prolonged release of polyphenols under simulated gastrointestinal conditions. Powders were characterized by low moisture content (~2–8 %) and high solubility (~92–97 %). Chicoric acid was the most abundant compound in dandelion powders. Pectin-dandelion powder showed to be the most effective for microencapsulation of polyphenols, especially for chicoric acid entrapment (74.4 %). Alginate-dandelion powder enabled the slowest gradual release of polyphenols. Novelty and scientific contribution. Spray drying at 130 °C and the applied carriers proved to be effective for microencapsulation of dandelion extract, where polyphenolic-rich dandelion powders, due to good physicochemical and encapsulation properties, could serve for the enrichment/production of different functional food products. Also, due to the lack of data on dandelion encapsulation, the obtained results could be of great interest for researchers in the encapsulation field, but also for food industry, especially in the field of instant powders. © 2022, University of Zagreb. All rights reserved.",
journal = "Food Technology and Biotechnology, Food Technology and Biotechnology",
title = "Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying",
pages = "252-237",
number = "2",
volume = "60",
doi = "10.17113/ftb.60.02.22.7384"
}

Martinić, A., Kalušević, A., Lević, S., Nedović, V., Cebin, A. V., Karlović, S., Špoljarić, I., Mršić, G., Žižek, K.,& Komes, D.. (2022). Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying. in Food Technology and Biotechnology, 60(2), 237-252.
https://doi.org/10.17113/ftb.60.02.22.7384

Martinić A, Kalušević A, Lević S, Nedović V, Cebin AV, Karlović S, Špoljarić I, Mršić G, Žižek K, Komes D. Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying. in Food Technology and Biotechnology. 2022;60(2):237-252.
doi:10.17113/ftb.60.02.22.7384 .

Martinić, Arijana, Kalušević, Ana, Lević, Steva, Nedović, Viktor, Cebin, Aleksandra Vojvodić, Karlović, Sven, Špoljarić, Igor, Mršić, Gordan, Žižek, Krunoslav, Komes, Draženka, "Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying" in Food Technology and Biotechnology, 60, no. 2 (2022):237-252,
https://doi.org/10.17113/ftb.60.02.22.7384 . .