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  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2024
UR  - https://www.sciencedirect.com/science/article/pii/S0268005X23008391
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6432
AB  - This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.
T2  - Food Hydrocolloids
T2  - Food HydrocolloidsFood Hydrocolloids
T1  - Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
SP  - 109293
VL  - 146
DO  - 10.1016/j.foodhyd.2023.109293
ER  - 

@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Kolašinac, Stefan and Rac, Vladislav and Banjac, Nebojša and Lađarević, Jelena and Lević, Steva and Pavlović, Vladimir B. and Stanojević, Slađana P. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2024",
abstract = "This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.",
journal = "Food Hydrocolloids, Food HydrocolloidsFood Hydrocolloids",
title = "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties",
pages = "109293",
volume = "146",
doi = "10.1016/j.foodhyd.2023.109293"
}

Milinčić, D. D., Kostić, A. Ž., Kolašinac, S., Rac, V., Banjac, N., Lađarević, J., Lević, S., Pavlović, V. B., Stanojević, S. P., Nedović, V. A.,& Pešić, M. B.. (2024). Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids, 146, 109293.
https://doi.org/10.1016/j.foodhyd.2023.109293

Milinčić DD, Kostić AŽ, Kolašinac S, Rac V, Banjac N, Lađarević J, Lević S, Pavlović VB, Stanojević SP, Nedović VA, Pešić MB. Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids. 2024;146:109293.
doi:10.1016/j.foodhyd.2023.109293 .

Milinčić, Danijel D., Kostić, Aleksandar Ž., Kolašinac, Stefan, Rac, Vladislav, Banjac, Nebojša, Lađarević, Jelena, Lević, Steva, Pavlović, Vladimir B., Stanojević, Slađana P., Nedović, Viktor A., Pešić, Mirjana B., "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties" in Food Hydrocolloids, 146 (2024):109293,
https://doi.org/10.1016/j.foodhyd.2023.109293 . .

TY  - CONF
AU  - Milinčić, Danijel
AU  - Petrović, Jovana
AU  - Glamočlija, Jasmina
AU  - Gašić, Uroš
AU  - Doroški, Ana
AU  - Kostić, Aleksandar
AU  - Stanojević, Slađana
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6522
AB  - The application of mushrooms for medicinal purposes has a long history, primarily due to its therapeutic properties. Today,
mushrooms are often used as functional food or natural sources in the development of various nutraceuticals. Using advanced
instrumental techniques, it was shown that mushrooms are a good source of highly valuable polysaccharides (i.e.,
glucans), sterols (i.e., ergosterol), different antioxidants, proteins and peptides. However, due to the great diversity of fungi,
additional research in this area should be performed. The aim of this study is to analyze biocompounds from polysaccharides
and aqueous extracts of two different mushrooms (A. bisporus and A. aegerita). Mushroom extracts were prepared
according to procedure previously desribed by Popović Minić (2023)[1]. Lyophilised mushroom powder was extracted with
80% methanol containing 0.1% HCl, after which the suspension was filtered through 0.45μm filters and used for further
chromatographic analysis by UHPLC-QToF-MS. Chemical characterization of mushroom biomolecules was performed
using exact mass (m/z) and MS2 fragment ions of each detected compound and their retention times. The identified compounds
represented four structurally distinct groups: 1) organic acids and their derivatives (7 compounds); 2) phenolic
acids and their derivatives (11 compounds); 3) esters (28 compounds); and 4) other organic compounds (Gibberellin A1 ).
Based on the obtained results, the differences between the tested samples can be clearly observed. In A.bisposrus and
A.aegerita polysaccharide extracts only few organic acids and esters were detected, while phenolics and majority of esters
were not recorded. On the other hand, the presence of organic acids, phenolic acids, esters and their derivatives was confirmed
in both aqueous extracts. The highest number of detected compounds (as many as 41 compounds) was detected in
the aqueous extract of A. aegerita. Among organic acids, fumaric, malic and citric acids were detected in all the mushroom
extracts, whereas p-hydroxybenzoic acid, m-hydroxy-hydrocinnamic acid, sinapic acid, 2-(pentanoyloxy)benzoate, and
3-(11-hydroxyundecoxy) benzoate were detected among phenolic acids and their derivatives in aqueous extracts of both
mushrooms. Regarding detected esters, following compounds were identified in the tested samples: 8-carboxyoctanoate,
3-(octyloxy)-3-oxopropanoate, 9,12,13-trihydroxyoctadecenoate, 13-hydroxy-9,11-octadecadienoate. The estimated profiles
of biocompounds present in mushroom extracts can contribute to the further understanding of their antioxidant and
biological properties.
PB  - Srpsko hemijsko društvo, Karnegijeva 4, Beograd 11000
C3  - XXII Congress EuroFoodChem
T1  - Biocompounds from mushroom aqueous and polysaccharide extracts
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6522
ER  - 

@conference{
author = "Milinčić, Danijel and Petrović, Jovana and Glamočlija, Jasmina and Gašić, Uroš and Doroški, Ana and Kostić, Aleksandar and Stanojević, Slađana and Pešić, Mirjana B.",
year = "2023",
abstract = "The application of mushrooms for medicinal purposes has a long history, primarily due to its therapeutic properties. Today,
mushrooms are often used as functional food or natural sources in the development of various nutraceuticals. Using advanced
instrumental techniques, it was shown that mushrooms are a good source of highly valuable polysaccharides (i.e.,
glucans), sterols (i.e., ergosterol), different antioxidants, proteins and peptides. However, due to the great diversity of fungi,
additional research in this area should be performed. The aim of this study is to analyze biocompounds from polysaccharides
and aqueous extracts of two different mushrooms (A. bisporus and A. aegerita). Mushroom extracts were prepared
according to procedure previously desribed by Popović Minić (2023)[1]. Lyophilised mushroom powder was extracted with
80% methanol containing 0.1% HCl, after which the suspension was filtered through 0.45μm filters and used for further
chromatographic analysis by UHPLC-QToF-MS. Chemical characterization of mushroom biomolecules was performed
using exact mass (m/z) and MS2 fragment ions of each detected compound and their retention times. The identified compounds
represented four structurally distinct groups: 1) organic acids and their derivatives (7 compounds); 2) phenolic
acids and their derivatives (11 compounds); 3) esters (28 compounds); and 4) other organic compounds (Gibberellin A1 ).
Based on the obtained results, the differences between the tested samples can be clearly observed. In A.bisposrus and
A.aegerita polysaccharide extracts only few organic acids and esters were detected, while phenolics and majority of esters
were not recorded. On the other hand, the presence of organic acids, phenolic acids, esters and their derivatives was confirmed
in both aqueous extracts. The highest number of detected compounds (as many as 41 compounds) was detected in
the aqueous extract of A. aegerita. Among organic acids, fumaric, malic and citric acids were detected in all the mushroom
extracts, whereas p-hydroxybenzoic acid, m-hydroxy-hydrocinnamic acid, sinapic acid, 2-(pentanoyloxy)benzoate, and
3-(11-hydroxyundecoxy) benzoate were detected among phenolic acids and their derivatives in aqueous extracts of both
mushrooms. Regarding detected esters, following compounds were identified in the tested samples: 8-carboxyoctanoate,
3-(octyloxy)-3-oxopropanoate, 9,12,13-trihydroxyoctadecenoate, 13-hydroxy-9,11-octadecadienoate. The estimated profiles
of biocompounds present in mushroom extracts can contribute to the further understanding of their antioxidant and
biological properties.",
publisher = "Srpsko hemijsko društvo, Karnegijeva 4, Beograd 11000",
journal = "XXII Congress EuroFoodChem",
title = "Biocompounds from mushroom aqueous and polysaccharide extracts",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6522"
}

Milinčić, D., Petrović, J., Glamočlija, J., Gašić, U., Doroški, A., Kostić, A., Stanojević, S.,& Pešić, M. B.. (2023). Biocompounds from mushroom aqueous and polysaccharide extracts. in XXII Congress EuroFoodChem
Srpsko hemijsko društvo, Karnegijeva 4, Beograd 11000..
https://hdl.handle.net/21.15107/rcub_agrospace_6522

Milinčić D, Petrović J, Glamočlija J, Gašić U, Doroški A, Kostić A, Stanojević S, Pešić MB. Biocompounds from mushroom aqueous and polysaccharide extracts. in XXII Congress EuroFoodChem. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6522 .

Milinčić, Danijel, Petrović, Jovana, Glamočlija, Jasmina, Gašić, Uroš, Doroški, Ana, Kostić, Aleksandar, Stanojević, Slađana, Pešić, Mirjana B., "Biocompounds from mushroom aqueous and polysaccharide extracts" in XXII Congress EuroFoodChem (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6522 .

TY  - JOUR
AU  - Kilibarda, Sofija
AU  - Milinčić, Danijel
AU  - Pantović, Jelena
AU  - Vuković, Sandra
AU  - Moravčević, Đorđe
AU  - Pešić, Mirjana
AU  - Kostić, Aleksandar Ž.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6840
AB  - Wild rocket, scientifically known as Diplotaxis tenuifolia (L.) DC is a leafy green
plant from the Brassicaceae family. Native to the Medditerian region, today this perennial
plant is cultivated worldwide, owing to the distinctive pungent taste of its deeply lobed green
leaves. Beyond their culinary uses, the leaves of wild rocket exhibit potential for
pharmaceutical applications due to their rich bioactive compounds profile. These include
vitamins, pigments (chlorophyll a and b, carotenoids), phenolics, and glucosinolates (GLSs),
all exhibiting strong antioxidant and anti-cancer activities. This study aimed to evaluate the
effects of biofortification, employing biostimulant Kelpak and two distinct foliar fertilizers
(iron and potassium-enriched) in comparison to a control group, on the phenolic and
glucosinolate content in the leaves of wild rocket hybrid T&T F1. Using an ultra-highperformance
liquid chromatography (UHPLC) system, coupled with a quadrupole time-offlight
mass spectrometry (Q-ToF-MS), a total of twenty-three plant phenolics was quantified,
and the relative content of four glucosinolates was evaluated in 70% methanol extracts.
Concerning the overall content of phenolic compounds, treatment involving iron application
showed the highest levels at 3549.1 mg/kg of fresh weight (FW), while the control group
exhibited the lowest content (2171.4 mg/kg FW). Moreover, the most prominent phenolics
included quercetin-3,4'-di-O-hexoside-3'-O-(6"-sinapoyl)-hexoside (ranging from 527.2 to
651.8 mg/kg FW among groups) and 1,8-dipropoxyanthraquinone (278.3-558.5 mg/kg FW).
The control and iron-enriched samples exhibited the presence of kaempferol-3,7,4'-tri-Ohexoside
+ HCOOH and isorhamnetin-3-O-hexoside-4'-O-gentobioside, in addition to the
non-identified sinapic acid hydroxide in the Kelpak treated group. Additionally, the
determination of relative GLSs content of glucosativin, glucoerucin, neoglucobrassicin, and
DMB-GLS revealed that glucosativin was the dominant compound, with proportions ranging
from 79.8% (Kelpak treatments) to 89.1% (iron treatments). In conclusion, selected hybrid
biofortification treatments, notably through the use of iron foliar fertilizers, enhanced
phenolic and glucosinolate leaf content, highlighting its potential significance in nutrition and
medicine.
PB  - UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY
T2  - International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Comparative analysis of biofortification effects on phenolic and glucosinolate profiles in Diploptaxis tenuifolia (L.) DC T&T hybrid
EP  - 13
SP  - 13
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6840
ER  - 

@article{
author = "Kilibarda, Sofija and Milinčić, Danijel and Pantović, Jelena and Vuković, Sandra and Moravčević, Đorđe and Pešić, Mirjana and Kostić, Aleksandar Ž.",
year = "2023",
abstract = "Wild rocket, scientifically known as Diplotaxis tenuifolia (L.) DC is a leafy green
plant from the Brassicaceae family. Native to the Medditerian region, today this perennial
plant is cultivated worldwide, owing to the distinctive pungent taste of its deeply lobed green
leaves. Beyond their culinary uses, the leaves of wild rocket exhibit potential for
pharmaceutical applications due to their rich bioactive compounds profile. These include
vitamins, pigments (chlorophyll a and b, carotenoids), phenolics, and glucosinolates (GLSs),
all exhibiting strong antioxidant and anti-cancer activities. This study aimed to evaluate the
effects of biofortification, employing biostimulant Kelpak and two distinct foliar fertilizers
(iron and potassium-enriched) in comparison to a control group, on the phenolic and
glucosinolate content in the leaves of wild rocket hybrid T&T F1. Using an ultra-highperformance
liquid chromatography (UHPLC) system, coupled with a quadrupole time-offlight
mass spectrometry (Q-ToF-MS), a total of twenty-three plant phenolics was quantified,
and the relative content of four glucosinolates was evaluated in 70% methanol extracts.
Concerning the overall content of phenolic compounds, treatment involving iron application
showed the highest levels at 3549.1 mg/kg of fresh weight (FW), while the control group
exhibited the lowest content (2171.4 mg/kg FW). Moreover, the most prominent phenolics
included quercetin-3,4'-di-O-hexoside-3'-O-(6"-sinapoyl)-hexoside (ranging from 527.2 to
651.8 mg/kg FW among groups) and 1,8-dipropoxyanthraquinone (278.3-558.5 mg/kg FW).
The control and iron-enriched samples exhibited the presence of kaempferol-3,7,4'-tri-Ohexoside
+ HCOOH and isorhamnetin-3-O-hexoside-4'-O-gentobioside, in addition to the
non-identified sinapic acid hydroxide in the Kelpak treated group. Additionally, the
determination of relative GLSs content of glucosativin, glucoerucin, neoglucobrassicin, and
DMB-GLS revealed that glucosativin was the dominant compound, with proportions ranging
from 79.8% (Kelpak treatments) to 89.1% (iron treatments). In conclusion, selected hybrid
biofortification treatments, notably through the use of iron foliar fertilizers, enhanced
phenolic and glucosinolate leaf content, highlighting its potential significance in nutrition and
medicine.",
publisher = "UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY",
journal = "International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Comparative analysis of biofortification effects on phenolic and glucosinolate profiles in Diploptaxis tenuifolia (L.) DC T&T hybrid",
pages = "13-13",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6840"
}

Kilibarda, S., Milinčić, D., Pantović, J., Vuković, S., Moravčević, Đ., Pešić, M.,& Kostić, A. Ž.. (2023). Comparative analysis of biofortification effects on phenolic and glucosinolate profiles in Diploptaxis tenuifolia (L.) DC T&T hybrid. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists
UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY., 13-13.
https://hdl.handle.net/21.15107/rcub_agrospace_6840

Kilibarda S, Milinčić D, Pantović J, Vuković S, Moravčević Đ, Pešić M, Kostić AŽ. Comparative analysis of biofortification effects on phenolic and glucosinolate profiles in Diploptaxis tenuifolia (L.) DC T&T hybrid. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:13-13.
https://hdl.handle.net/21.15107/rcub_agrospace_6840 .

Kilibarda, Sofija, Milinčić, Danijel, Pantović, Jelena, Vuković, Sandra, Moravčević, Đorđe, Pešić, Mirjana, Kostić, Aleksandar Ž., "Comparative analysis of biofortification effects on phenolic and glucosinolate profiles in Diploptaxis tenuifolia (L.) DC T&T hybrid" in International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):13-13,
https://hdl.handle.net/21.15107/rcub_agrospace_6840 .

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Salević-Jelić, Ana S.
AU  - Kostić, Aleksandar Ž.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6325
AB  - Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions’ behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility. © 2023 Taylor & Francis Group, LLC.
T2  - Critical Reviews in Food Science and Nutrition
T2  - Critical Reviews in Food Science and Nutrition
T1  - Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds
DO  - 10.1080/10408398.2023.2195519
ER  - 

@article{
author = "Milinčić, Danijel D. and Salević-Jelić, Ana S. and Kostić, Aleksandar Ž. and Stanojević, Slađana P. and Nedović, Viktor and Pešić, Mirjana B.",
year = "2023",
abstract = "Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions’ behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility. © 2023 Taylor & Francis Group, LLC.",
journal = "Critical Reviews in Food Science and Nutrition, Critical Reviews in Food Science and Nutrition",
title = "Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds",
doi = "10.1080/10408398.2023.2195519"
}

Milinčić, D. D., Salević-Jelić, A. S., Kostić, A. Ž., Stanojević, S. P., Nedović, V.,& Pešić, M. B.. (2023). Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. in Critical Reviews in Food Science and Nutrition.
https://doi.org/10.1080/10408398.2023.2195519

Milinčić DD, Salević-Jelić AS, Kostić AŽ, Stanojević SP, Nedović V, Pešić MB. Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. in Critical Reviews in Food Science and Nutrition. 2023;.
doi:10.1080/10408398.2023.2195519 .

Milinčić, Danijel D., Salević-Jelić, Ana S., Kostić, Aleksandar Ž., Stanojević, Slađana P., Nedović, Viktor, Pešić, Mirjana B., "Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds" in Critical Reviews in Food Science and Nutrition (2023),
https://doi.org/10.1080/10408398.2023.2195519 . .

TY  - JOUR
AU  - Pešić, Mirjana B.
AU  - Pešić, Milica M.
AU  - Bezbradica, Jelena
AU  - Stanojević, Anđela B.
AU  - Ivković, Petra
AU  - Milinčić, Danijel D.
AU  - Demin, Mirjana
AU  - Kostić, Aleksandar Ž.
AU  - Dojčinović, Biljana
AU  - Stanojević, Sladjana P.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6357
AB  - The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.
T2  - Molecules
T2  - Molecules
T1  - Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
IS  - 10
VL  - 28
DO  - 10.3390/molecules28104098
ER  - 

@article{
author = "Pešić, Mirjana B. and Pešić, Milica M. and Bezbradica, Jelena and Stanojević, Anđela B. and Ivković, Petra and Milinčić, Danijel D. and Demin, Mirjana and Kostić, Aleksandar Ž. and Dojčinović, Biljana and Stanojević, Sladjana P.",
year = "2023",
abstract = "The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.",
journal = "Molecules, Molecules",
title = "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties",
number = "10",
volume = "28",
doi = "10.3390/molecules28104098"
}

Pešić, M. B., Pešić, M. M., Bezbradica, J., Stanojević, A. B., Ivković, P., Milinčić, D. D., Demin, M., Kostić, A. Ž., Dojčinović, B.,& Stanojević, S. P.. (2023). Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. in Molecules, 28(10).
https://doi.org/10.3390/molecules28104098

Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. in Molecules. 2023;28(10).
doi:10.3390/molecules28104098 .

Pešić, Mirjana B., Pešić, Milica M., Bezbradica, Jelena, Stanojević, Anđela B., Ivković, Petra, Milinčić, Danijel D., Demin, Mirjana, Kostić, Aleksandar Ž., Dojčinović, Biljana, Stanojević, Sladjana P., "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties" in Molecules, 28, no. 10 (2023),
https://doi.org/10.3390/molecules28104098 . .

TY  - JOUR
AU  - Kostić, Aleksandar Ž
AU  - Milinčić, Danijel D.
AU  - Špirović Trifunović, Bojana
AU  - Nedić, Nebojša
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Stanojević, Sladjana P.
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - https://www.mdpi.com/2076-3921/12/7/1424
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6406
AB  - The aim of this study was to compile a detailed phytochemical profile and assess the antioxidant properties of bee-collected pollen (PBP) obtained from corn poppy (Papaver rhoeas L.) plants. To achieve this, a lipid fraction was prepared for quantifying fatty acids using GC-FID. Extractable and alkaline-hydrolysable PBP fractions (obtained from a defatted sample) were used to determine the qualitative and quantitative profiles of phenolic compounds, phenylamides and alkaloids using UHPLC/Q-ToF-MS. Additionally, various spectrophotometric assays (TAC, FRP, CUPRAC, DPPH⦁) were conducted to evaluate the antioxidant properties. Phenolic compounds were more present in the extractable fraction than in the alkaline-hydrolysable fraction. Luteolin was the predominant compound in the extractable fraction, followed by tricetin and various derivatives of kaempferol. This study presents one of the first reports on the quantification of tricetin aglycone outside the Myrtaceae plant family. The alkaline-hydrolysable fraction exhibited a different phenolic profile, with a significantly lower amount of phenolics. Kaempferol/derivatives, specific compounds like ferulic and 5-carboxyvanillic acids, and (epi)catechin 3-O-gallate were the predominant compounds in this fraction. Regarding phenylamides, the extractable fraction demonstrated a diverse range of these bioactive compounds, with a notable abundance of different spermine derivatives. In contrast, the hydrolysable fraction contained six spermine derivatives and one spermidine derivative. The examined fractions also revealed the presence of seventeen different alkaloids, belonging to the benzylisoquinoline, berberine and isoquinoline classes. The fatty-acid profile confirmed the prevalence of unsaturated fatty acids. Furthermore, both fractions exhibited significant antioxidant activity, with the extractable fraction showing particularly high activity. Among the assays conducted, the CUPRAC assay highlighted the exceptional ability of PBP’s bioactive compounds to reduce cupric ions.
T2  - Antioxidants
T2  - Antioxidants
T1  - Monofloral Corn Poppy Bee-Collected Pollen—A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties
IS  - 7
SP  - 1424
VL  - 12
DO  - 10.3390/antiox12071424
ER  - 

@article{
author = "Kostić, Aleksandar Ž and Milinčić, Danijel D. and Špirović Trifunović, Bojana and Nedić, Nebojša and Gašić, Uroš M. and Tešić, Živoslav Lj. and Stanojević, Sladjana P. and Pešić, Mirjana B.",
year = "2023",
abstract = "The aim of this study was to compile a detailed phytochemical profile and assess the antioxidant properties of bee-collected pollen (PBP) obtained from corn poppy (Papaver rhoeas L.) plants. To achieve this, a lipid fraction was prepared for quantifying fatty acids using GC-FID. Extractable and alkaline-hydrolysable PBP fractions (obtained from a defatted sample) were used to determine the qualitative and quantitative profiles of phenolic compounds, phenylamides and alkaloids using UHPLC/Q-ToF-MS. Additionally, various spectrophotometric assays (TAC, FRP, CUPRAC, DPPH⦁) were conducted to evaluate the antioxidant properties. Phenolic compounds were more present in the extractable fraction than in the alkaline-hydrolysable fraction. Luteolin was the predominant compound in the extractable fraction, followed by tricetin and various derivatives of kaempferol. This study presents one of the first reports on the quantification of tricetin aglycone outside the Myrtaceae plant family. The alkaline-hydrolysable fraction exhibited a different phenolic profile, with a significantly lower amount of phenolics. Kaempferol/derivatives, specific compounds like ferulic and 5-carboxyvanillic acids, and (epi)catechin 3-O-gallate were the predominant compounds in this fraction. Regarding phenylamides, the extractable fraction demonstrated a diverse range of these bioactive compounds, with a notable abundance of different spermine derivatives. In contrast, the hydrolysable fraction contained six spermine derivatives and one spermidine derivative. The examined fractions also revealed the presence of seventeen different alkaloids, belonging to the benzylisoquinoline, berberine and isoquinoline classes. The fatty-acid profile confirmed the prevalence of unsaturated fatty acids. Furthermore, both fractions exhibited significant antioxidant activity, with the extractable fraction showing particularly high activity. Among the assays conducted, the CUPRAC assay highlighted the exceptional ability of PBP’s bioactive compounds to reduce cupric ions.",
journal = "Antioxidants, Antioxidants",
title = "Monofloral Corn Poppy Bee-Collected Pollen—A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties",
number = "7",
pages = "1424",
volume = "12",
doi = "10.3390/antiox12071424"
}

Kostić, A. Ž., Milinčić, D. D., Špirović Trifunović, B., Nedić, N., Gašić, U. M., Tešić, Ž. Lj., Stanojević, S. P.,& Pešić, M. B.. (2023). Monofloral Corn Poppy Bee-Collected Pollen—A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties. in Antioxidants, 12(7), 1424.
https://doi.org/10.3390/antiox12071424

Kostić AŽ, Milinčić DD, Špirović Trifunović B, Nedić N, Gašić UM, Tešić ŽL, Stanojević SP, Pešić MB. Monofloral Corn Poppy Bee-Collected Pollen—A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties. in Antioxidants. 2023;12(7):1424.
doi:10.3390/antiox12071424 .

Kostić, Aleksandar Ž, Milinčić, Danijel D., Špirović Trifunović, Bojana, Nedić, Nebojša, Gašić, Uroš M., Tešić, Živoslav Lj., Stanojević, Sladjana P., Pešić, Mirjana B., "Monofloral Corn Poppy Bee-Collected Pollen—A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties" in Antioxidants, 12, no. 7 (2023):1424,
https://doi.org/10.3390/antiox12071424 . .

TY  - JOUR
AU  - Stanojević, Sladjana P.
AU  - Kostić, Aleksandar Ž.
AU  - Milinčić, Danijel D.
AU  - Stanojević, Andjela B.
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6275
AB  - Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the application of tofu whey as a functional food additive. Tofu whey was obtained during the tofu production from six soybean genotypes by hydrothermal processing in combination with chymosin-pepsin rennet. Basic 7S globulin (14.28–19.13%), γ-conglycinin (7.73–9.31%) and β-conglycinin (10.59–12.90%) were registered of the total extracted proteins. Glycinin was present with a dominant share of acidic (24.64–27.55%) versus basic polypeptides (12.18–14.61%) in the total extracted proteins. High content of total protein (22.67–28.00%), balanced content (9.76–13.33% of the total extracted proteins) and residual activity (1.95–3.76%) of trypsin inhibitors and low lectins content (5.04–5.48% of the total extracted proteins) indicate good nutritional value of the tofu whey samples. Tofu whey can be potentially useful for application as a cheap, nutritional and functional food additive and can enable sustainable production through the recycling of waste. © 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  - Composition of proteins in fresh whey as waste in tofu processing
DO  - 10.1080/03601234.2022.2162300
ER  - 

@article{
author = "Stanojević, Sladjana P. and Kostić, Aleksandar Ž. and Milinčić, Danijel D. and Stanojević, Andjela B. and Pešić, Mirjana B.",
year = "2023",
abstract = "Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the application of tofu whey as a functional food additive. Tofu whey was obtained during the tofu production from six soybean genotypes by hydrothermal processing in combination with chymosin-pepsin rennet. Basic 7S globulin (14.28–19.13%), γ-conglycinin (7.73–9.31%) and β-conglycinin (10.59–12.90%) were registered of the total extracted proteins. Glycinin was present with a dominant share of acidic (24.64–27.55%) versus basic polypeptides (12.18–14.61%) in the total extracted proteins. High content of total protein (22.67–28.00%), balanced content (9.76–13.33% of the total extracted proteins) and residual activity (1.95–3.76%) of trypsin inhibitors and low lectins content (5.04–5.48% of the total extracted proteins) indicate good nutritional value of the tofu whey samples. Tofu whey can be potentially useful for application as a cheap, nutritional and functional food additive and can enable sustainable production through the recycling of waste. © 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 = "Composition of proteins in fresh whey as waste in tofu processing",
doi = "10.1080/03601234.2022.2162300"
}

Stanojević, S. P., Kostić, A. Ž., Milinčić, D. D., Stanojević, A. B.,& Pešić, M. B.. (2023). Composition of proteins in fresh whey as waste in tofu processing. in Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes.
https://doi.org/10.1080/03601234.2022.2162300

Stanojević SP, Kostić AŽ, Milinčić DD, Stanojević AB, Pešić MB. Composition of proteins in fresh whey as waste in tofu processing. in Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes. 2023;.
doi:10.1080/03601234.2022.2162300 .

Stanojević, Sladjana P., Kostić, Aleksandar Ž., Milinčić, Danijel D., Stanojević, Andjela B., Pešić, Mirjana B., "Composition of proteins in fresh whey as waste in tofu processing" in Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes (2023),
https://doi.org/10.1080/03601234.2022.2162300 . .

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  - JOUR
AU  - Nikolić, Nada Č.
AU  - Krasić, Marija Stojanović
AU  - Šimurina, Olivera
AU  - Cakić, Suzana
AU  - Mitrović, Jelena
AU  - Pešić, Mirjana
AU  - Karabegović, Ivana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6220
AB  - In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.
T2  - Journal of Food Composition and Analysis
T2  - Journal of Food Composition and Analysis
T1  - Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour
VL  - 115
DO  - 10.1016/j.jfca.2022.105022
ER  - 

@article{
author = "Nikolić, Nada Č. and Krasić, Marija Stojanović and Šimurina, Olivera and Cakić, Suzana and Mitrović, Jelena and Pešić, Mirjana and Karabegović, Ivana",
year = "2023",
abstract = "In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.",
journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis",
title = "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour",
volume = "115",
doi = "10.1016/j.jfca.2022.105022"
}

Nikolić, N. Č., Krasić, M. S., Šimurina, O., Cakić, S., Mitrović, J., Pešić, M.,& Karabegović, I.. (2023). Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis, 115.
https://doi.org/10.1016/j.jfca.2022.105022

Nikolić NČ, Krasić MS, Šimurina O, Cakić S, Mitrović J, Pešić M, Karabegović I. Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis. 2023;115.
doi:10.1016/j.jfca.2022.105022 .

Nikolić, Nada Č., Krasić, Marija Stojanović, Šimurina, Olivera, Cakić, Suzana, Mitrović, Jelena, Pešić, Mirjana, Karabegović, Ivana, "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour" in Journal of Food Composition and Analysis, 115 (2023),
https://doi.org/10.1016/j.jfca.2022.105022 . .

TY  - JOUR
AU  - Mitrović, Jelena
AU  - Nikolić, Nada
AU  - Ristić, Ivan
AU  - Karabegović, Ivana
AU  - Savić, Saša
AU  - Šimurina, Olivera
AU  - Cvetković, Biljana
AU  - Pešić, Mirjana
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37621206
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6426
AB  - The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.
T2  - Natural Product Research
T2  - Natural Product ResearchNat Prod Res
T1  - The chemical characterisation of nettle (Urtica dioica L.) seed oil
EP  - 8
SP  - 1
DO  - 10.1080/14786419.2023.2250525
ER  - 

@article{
author = "Mitrović, Jelena and Nikolić, Nada and Ristić, Ivan and Karabegović, Ivana and Savić, Saša and Šimurina, Olivera and Cvetković, Biljana and Pešić, Mirjana",
year = "2023",
abstract = "The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.",
journal = "Natural Product Research, Natural Product ResearchNat Prod Res",
title = "The chemical characterisation of nettle (Urtica dioica L.) seed oil",
pages = "8-1",
doi = "10.1080/14786419.2023.2250525"
}

Mitrović, J., Nikolić, N., Ristić, I., Karabegović, I., Savić, S., Šimurina, O., Cvetković, B.,& Pešić, M.. (2023). The chemical characterisation of nettle (Urtica dioica L.) seed oil. in Natural Product Research, 1-8.
https://doi.org/10.1080/14786419.2023.2250525

Mitrović J, Nikolić N, Ristić I, Karabegović I, Savić S, Šimurina O, Cvetković B, Pešić M. The chemical characterisation of nettle (Urtica dioica L.) seed oil. in Natural Product Research. 2023;:1-8.
doi:10.1080/14786419.2023.2250525 .

Mitrović, Jelena, Nikolić, Nada, Ristić, Ivan, Karabegović, Ivana, Savić, Saša, Šimurina, Olivera, Cvetković, Biljana, Pešić, Mirjana, "The chemical characterisation of nettle (Urtica dioica L.) seed oil" in Natural Product Research (2023):1-8,
https://doi.org/10.1080/14786419.2023.2250525 . .

TY  - JOUR
AU  - Golijan, J.M.
AU  - Lekić, S.S.
AU  - Dojčinović, B.P.
AU  - Dramićanin, A.M.
AU  - Milinčić, D.D.
AU  - Pešić, M.B.
AU  - Barać, M.B.
AU  - Kostić, A.Ž.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6150
AB  - The present work determined complete mineral profile of four different types of grains (spelt, soybean, maize, and buckwheat) grown under two growing systems – conventional and organic. The contents of 20 macro-, micro and trace elements were analysed in the examined grains by inductively coupled plasma-optical emission spectrometry (ICP-OES). In most samples, nine elements were present in concentrations higher than 10 mg/kg. The remaining elements were present at lower concentrations or in traces or not detected in certain samples. Aluminium and arsenic, as two toxic elements, were detected only in organic buckwheat grains. Based on the obtained results for the mineral contents, a nutritive assessment of the quality of grains of spelt, soybean, maize, and buckwheat were made. Results of nutritional assessment showed that spelt, soybean, and buckwheat grains could potentially be good sources of several minerals for human diet. On the other hand, the presence of some toxic elements, such as cadmium and strontium, should be monitored. Results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) shown that the mineral composition, to a much greater extent, depended on the botanical origin of grains as compared to the production system © 2022. International Food Research Journal.All Rights Reserved
T2  - International Food Research Journal
T2  - International Food Research Journal
T1  - Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically
EP  - 658
IS  - 3
SP  - 646
VL  - 29
DO  - 10.47836/ifrj.29.3.16
ER  - 

@article{
author = "Golijan, J.M. and Lekić, S.S. and Dojčinović, B.P. and Dramićanin, A.M. and Milinčić, D.D. and Pešić, M.B. and Barać, M.B. and Kostić, A.Ž.",
year = "2022",
abstract = "The present work determined complete mineral profile of four different types of grains (spelt, soybean, maize, and buckwheat) grown under two growing systems – conventional and organic. The contents of 20 macro-, micro and trace elements were analysed in the examined grains by inductively coupled plasma-optical emission spectrometry (ICP-OES). In most samples, nine elements were present in concentrations higher than 10 mg/kg. The remaining elements were present at lower concentrations or in traces or not detected in certain samples. Aluminium and arsenic, as two toxic elements, were detected only in organic buckwheat grains. Based on the obtained results for the mineral contents, a nutritive assessment of the quality of grains of spelt, soybean, maize, and buckwheat were made. Results of nutritional assessment showed that spelt, soybean, and buckwheat grains could potentially be good sources of several minerals for human diet. On the other hand, the presence of some toxic elements, such as cadmium and strontium, should be monitored. Results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) shown that the mineral composition, to a much greater extent, depended on the botanical origin of grains as compared to the production system © 2022. International Food Research Journal.All Rights Reserved",
journal = "International Food Research Journal, International Food Research Journal",
title = "Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically",
pages = "658-646",
number = "3",
volume = "29",
doi = "10.47836/ifrj.29.3.16"
}

Golijan, J.M., Lekić, S.S., Dojčinović, B.P., Dramićanin, A.M., Milinčić, D.D., Pešić, M.B., Barać, M.B.,& Kostić, A.Ž.. (2022). Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically. in International Food Research Journal, 29(3), 646-658.
https://doi.org/10.47836/ifrj.29.3.16

Golijan J, Lekić S, Dojčinović B, Dramićanin A, Milinčić D, Pešić M, Barać M, Kostić A. Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically. in International Food Research Journal. 2022;29(3):646-658.
doi:10.47836/ifrj.29.3.16 .

Golijan, J.M., Lekić, S.S., Dojčinović, B.P., Dramićanin, A.M., Milinčić, D.D., Pešić, M.B., Barać, M.B., Kostić, A.Ž., "Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically" in International Food Research Journal, 29, no. 3 (2022):646-658,
https://doi.org/10.47836/ifrj.29.3.16 . .

TY  - CONF
AU  - Golijan, Jelena
AU  - Kostić, Aleksandar Ž.
AU  - Dojčinović, Biljana P.
AU  - Milinčić, Danijel D.
AU  - Pešić, Mirjana B.
AU  - Lekić, Slavoljub S.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6711
AB  - Numerous worldwide studies have shown that there is a difference in the
mineral composition between organically and conventionally produced plants
and their products. Spelt (Triticum spelta), alternative grain from the family
Poaceae, occupies a very important place in the production of healthy food.
Also, spelt represents commonly grown organic crops due to the ideally
balanced ratio of nutrients. In addition to the macroelements, for the survival
and normal plant function some microelements are also needed. The aim of
this study was to determine the existence of differences in the content of
microelements and (B, Ba, Cu, Li, Mn and Se) in organically and
conventionally produced spelt seeds, in period of 2015-2017. The
determination of these elements was conducted by using Inductively Coupled
Plasma Optical Emission Spectrometry (ICP-OES) with previous digestion of
samples and results were expressed as mg/kg of dry weight. In samples
collected during 2015 and 2016, B and Ba were not detected. In conventional
spelt seed, higher quantity of Ba (2.366 mg/kg), Cu (6.356 mg/kg) and Mn
(55.878 mg/kg) was determined, while organic spelt seed contained higher
content of B (0.875 mg/kg), Li (14.77 mg/kg) and Se (0.275 mg/kg) compared
to conventionally grown sample. The obtained results for the examined
elements revealed that the lowest content in analyzed seeds was for Li
(conventional seed from 2017, 0,008 mg/kg), while Mn was quantified in the
highest amount (conventional seed from 2017, 55.878 mg/kg).
PB  - University of Banja Luka Faculty of Agriculture, 78000 Banja Luka, Republic of Srpska, B&H
C3  - XI International Symposium on Agricultural Sciences AgroReS 2022, 26-28th May 2022, Trebinje, Bosnia and Herzegovina
T1  - Effects of different production methods on content of some microelements in spelt seed (Triticum spelta)
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6711
ER  - 

@conference{
author = "Golijan, Jelena and Kostić, Aleksandar Ž. and Dojčinović, Biljana P. and Milinčić, Danijel D. and Pešić, Mirjana B. and Lekić, Slavoljub S.",
year = "2022",
abstract = "Numerous worldwide studies have shown that there is a difference in the
mineral composition between organically and conventionally produced plants
and their products. Spelt (Triticum spelta), alternative grain from the family
Poaceae, occupies a very important place in the production of healthy food.
Also, spelt represents commonly grown organic crops due to the ideally
balanced ratio of nutrients. In addition to the macroelements, for the survival
and normal plant function some microelements are also needed. The aim of
this study was to determine the existence of differences in the content of
microelements and (B, Ba, Cu, Li, Mn and Se) in organically and
conventionally produced spelt seeds, in period of 2015-2017. The
determination of these elements was conducted by using Inductively Coupled
Plasma Optical Emission Spectrometry (ICP-OES) with previous digestion of
samples and results were expressed as mg/kg of dry weight. In samples
collected during 2015 and 2016, B and Ba were not detected. In conventional
spelt seed, higher quantity of Ba (2.366 mg/kg), Cu (6.356 mg/kg) and Mn
(55.878 mg/kg) was determined, while organic spelt seed contained higher
content of B (0.875 mg/kg), Li (14.77 mg/kg) and Se (0.275 mg/kg) compared
to conventionally grown sample. The obtained results for the examined
elements revealed that the lowest content in analyzed seeds was for Li
(conventional seed from 2017, 0,008 mg/kg), while Mn was quantified in the
highest amount (conventional seed from 2017, 55.878 mg/kg).",
publisher = "University of Banja Luka Faculty of Agriculture, 78000 Banja Luka, Republic of Srpska, B&H",
journal = "XI International Symposium on Agricultural Sciences AgroReS 2022, 26-28th May 2022, Trebinje, Bosnia and Herzegovina",
title = "Effects of different production methods on content of some microelements in spelt seed (Triticum spelta)",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6711"
}

Golijan, J., Kostić, A. Ž., Dojčinović, B. P., Milinčić, D. D., Pešić, M. B.,& Lekić, S. S.. (2022). Effects of different production methods on content of some microelements in spelt seed (Triticum spelta). in XI International Symposium on Agricultural Sciences AgroReS 2022, 26-28th May 2022, Trebinje, Bosnia and Herzegovina
University of Banja Luka Faculty of Agriculture, 78000 Banja Luka, Republic of Srpska, B&H..
https://hdl.handle.net/21.15107/rcub_agrospace_6711

Golijan J, Kostić AŽ, Dojčinović BP, Milinčić DD, Pešić MB, Lekić SS. Effects of different production methods on content of some microelements in spelt seed (Triticum spelta). in XI International Symposium on Agricultural Sciences AgroReS 2022, 26-28th May 2022, Trebinje, Bosnia and Herzegovina. 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6711 .

Golijan, Jelena, Kostić, Aleksandar Ž., Dojčinović, Biljana P., Milinčić, Danijel D., Pešić, Mirjana B., Lekić, Slavoljub S., "Effects of different production methods on content of some microelements in spelt seed (Triticum spelta)" in XI International Symposium on Agricultural Sciences AgroReS 2022, 26-28th May 2022, Trebinje, Bosnia and Herzegovina (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6711 .

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  - JOUR
AU  - Vidović, Bojana
AU  - Milinčić, Danijel D.
AU  - Marčetić, Mirjana D.
AU  - Djuriš, Jelena D.
AU  - Ilic, Tijana D.
AU  - Kostić, Aleksandar Ž.
AU  - Pešić, Mirjana B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6009
AB  - Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.
PB  - MDPI
T2  - Antioxidants
T1  - Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
IS  - 2
SP  - 248
VL  - 11
DO  - 10.3390/antiox11020248
ER  - 

@article{
author = "Vidović, Bojana and Milinčić, Danijel D. and Marčetić, Mirjana D. and Djuriš, Jelena D. and Ilic, Tijana D. and Kostić, Aleksandar Ž. and Pešić, Mirjana B.",
year = "2022",
abstract = "Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.",
publisher = "MDPI",
journal = "Antioxidants",
title = "Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review",
number = "2",
pages = "248",
volume = "11",
doi = "10.3390/antiox11020248"
}

Vidović, B., Milinčić, D. D., Marčetić, M. D., Djuriš, J. D., Ilic, T. D., Kostić, A. Ž.,& Pešić, M. B.. (2022). Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. in Antioxidants
MDPI., 11(2), 248.
https://doi.org/10.3390/antiox11020248

Vidović B, Milinčić DD, Marčetić MD, Djuriš JD, Ilic TD, Kostić AŽ, Pešić MB. Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. in Antioxidants. 2022;11(2):248.
doi:10.3390/antiox11020248 .

Vidović, Bojana, Milinčić, Danijel D., Marčetić, Mirjana D., Djuriš, Jelena D., Ilic, Tijana D., Kostić, Aleksandar Ž., Pešić, Mirjana B., "Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review" in Antioxidants, 11, no. 2 (2022):248,
https://doi.org/10.3390/antiox11020248 . .

TY  - JOUR
AU  - Krstić, Đurđa
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Fotirić-Akšić, Milica
AU  - Stanojević, Slađana P.
AU  - Milojković-Opsenica, Dušanka
AU  - Pešić, Mirjana B.
AU  - Trifkovića, Jelena
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6039
AB  - Product authentication is one of the most important food quality assurances. Considering the importance of consumption of berry fruits with proven health-beneficial properties, high sensory values and rich composition in bioactive substances, the aim of this study was to evaluate a straightforward and simple procedure for the protein fingerprinting of berry seeds. For this purpose, protein profiles of 45 samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry, and gojiberry) were analyzed by SDS-PAGE electrophoresis in combination with advanced chemometric tools. The most important parameters for discrimination among berry seeds were polypeptides at 12.8; 15.1; 25.0; 26.4; 30.0; 41.8; 44.4; 46.0; 48.5; 52.3 and 56.4 kDa. Biomarkers obtained from the protein profile of berry seeds proved to be a powerful tool in the authentication of their botanical origin, as well as for potential detection of berry-based products adulteration.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits
SP  - 132583
VL  - 383
DO  - 10.1016/j.foodchem.2022.132583
ER  - 

@article{
author = "Krstić, Đurđa and Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Fotirić-Akšić, Milica and Stanojević, Slađana P. and Milojković-Opsenica, Dušanka and Pešić, Mirjana B. and Trifkovića, Jelena",
year = "2022",
abstract = "Product authentication is one of the most important food quality assurances. Considering the importance of consumption of berry fruits with proven health-beneficial properties, high sensory values and rich composition in bioactive substances, the aim of this study was to evaluate a straightforward and simple procedure for the protein fingerprinting of berry seeds. For this purpose, protein profiles of 45 samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry, and gojiberry) were analyzed by SDS-PAGE electrophoresis in combination with advanced chemometric tools. The most important parameters for discrimination among berry seeds were polypeptides at 12.8; 15.1; 25.0; 26.4; 30.0; 41.8; 44.4; 46.0; 48.5; 52.3 and 56.4 kDa. Biomarkers obtained from the protein profile of berry seeds proved to be a powerful tool in the authentication of their botanical origin, as well as for potential detection of berry-based products adulteration.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits",
pages = "132583",
volume = "383",
doi = "10.1016/j.foodchem.2022.132583"
}

Krstić, Đ., Milinčić, D. D., Kostić, A. Ž., Fotirić-Akšić, M., Stanojević, S. P., Milojković-Opsenica, D., Pešić, M. B.,& Trifkovića, J.. (2022). Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits. in Food Chemistry
Elsevier Ltd., 383, 132583.
https://doi.org/10.1016/j.foodchem.2022.132583

Krstić Đ, Milinčić DD, Kostić AŽ, Fotirić-Akšić M, Stanojević SP, Milojković-Opsenica D, Pešić MB, Trifkovića J. Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits. in Food Chemistry. 2022;383:132583.
doi:10.1016/j.foodchem.2022.132583 .

Krstić, Đurđa, Milinčić, Danijel D., Kostić, Aleksandar Ž., Fotirić-Akšić, Milica, Stanojević, Slađana P., Milojković-Opsenica, Dušanka, Pešić, Mirjana B., Trifkovića, Jelena, "Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits" in Food Chemistry, 383 (2022):132583,
https://doi.org/10.1016/j.foodchem.2022.132583 . .

TY  - JOUR
AU  - Kostić, Aleksandar Ž.
AU  - Mačukanović-Jocić, Marina P.
AU  - Milinčić, Danijel D.
AU  - Petrović, Jovana D.
AU  - Gašić, Uroš M.
AU  - Gligorijević, Nevenka N.
AU  - Jarić, Snežana V.
AU  - Soković, Marina D.
AU  - Tešić, Živoslav Lj.
AU  - Pešić, Mirjana B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6046
AB  - The current study aimed to phytochemically characterize (including a detailed phenolic profile) two endemic Balkan's species (Hieracium waldsteinii and Onosma stellulata) and determine their possible application as a source of natural antioxidant and antimicrobial agents. The main phenolic compound in both species (in all examined parts) was chlorogenic acid. Eriodictyol, genistein and naringenin were quantified only in H. waldsteinii while isorhamnetin-3-O-rutinoside and sinapic acid were characteristic for O. stellulata. The highest antioxidant activity (98 mg AAE/g dry weight for TAC assay) was ascribed to the flower extract of H. waldsteinii while the lowest results (∼4.3 mg AAE/g dry weight for FRP assay) were exhibited by the extracts obtained from the plant's stem. Antimicrobial assays showed moderate antibacterial, i. e., moderate/strong activity against several tested fungi (in particular Trichoderma viride). Correlation analysis revealed strong positive connection between phenolic compounds and reducing power of extracts as well as between total phenolic and flavonoid content and the obtained minimal inhibitory concentration recorded in antibacterial assays.
PB  - John Wiley and Sons Inc
T2  - Chemistry and Biodiversity
T1  - Hieracium waldsteinii (Asteraceae) and Onosma stellulata (Boraginaceae) as a Source of Antioxidant and Antimicrobial Agents
VL  - N/A
DO  - 10.1002/cbdv.202200069
ER  - 

@article{
author = "Kostić, Aleksandar Ž. and Mačukanović-Jocić, Marina P. and Milinčić, Danijel D. and Petrović, Jovana D. and Gašić, Uroš M. and Gligorijević, Nevenka N. and Jarić, Snežana V. and Soković, Marina D. and Tešić, Živoslav Lj. and Pešić, Mirjana B.",
year = "2022",
abstract = "The current study aimed to phytochemically characterize (including a detailed phenolic profile) two endemic Balkan's species (Hieracium waldsteinii and Onosma stellulata) and determine their possible application as a source of natural antioxidant and antimicrobial agents. The main phenolic compound in both species (in all examined parts) was chlorogenic acid. Eriodictyol, genistein and naringenin were quantified only in H. waldsteinii while isorhamnetin-3-O-rutinoside and sinapic acid were characteristic for O. stellulata. The highest antioxidant activity (98 mg AAE/g dry weight for TAC assay) was ascribed to the flower extract of H. waldsteinii while the lowest results (∼4.3 mg AAE/g dry weight for FRP assay) were exhibited by the extracts obtained from the plant's stem. Antimicrobial assays showed moderate antibacterial, i. e., moderate/strong activity against several tested fungi (in particular Trichoderma viride). Correlation analysis revealed strong positive connection between phenolic compounds and reducing power of extracts as well as between total phenolic and flavonoid content and the obtained minimal inhibitory concentration recorded in antibacterial assays.",
publisher = "John Wiley and Sons Inc",
journal = "Chemistry and Biodiversity",
title = "Hieracium waldsteinii (Asteraceae) and Onosma stellulata (Boraginaceae) as a Source of Antioxidant and Antimicrobial Agents",
volume = "N/A",
doi = "10.1002/cbdv.202200069"
}

Kostić, A. Ž., Mačukanović-Jocić, M. P., Milinčić, D. D., Petrović, J. D., Gašić, U. M., Gligorijević, N. N., Jarić, S. V., Soković, M. D., Tešić, Ž. Lj.,& Pešić, M. B.. (2022). Hieracium waldsteinii (Asteraceae) and Onosma stellulata (Boraginaceae) as a Source of Antioxidant and Antimicrobial Agents. in Chemistry and Biodiversity
John Wiley and Sons Inc., N/A.
https://doi.org/10.1002/cbdv.202200069

Kostić AŽ, Mačukanović-Jocić MP, Milinčić DD, Petrović JD, Gašić UM, Gligorijević NN, Jarić SV, Soković MD, Tešić ŽL, Pešić MB. Hieracium waldsteinii (Asteraceae) and Onosma stellulata (Boraginaceae) as a Source of Antioxidant and Antimicrobial Agents. in Chemistry and Biodiversity. 2022;N/A.
doi:10.1002/cbdv.202200069 .

Kostić, Aleksandar Ž., Mačukanović-Jocić, Marina P., Milinčić, Danijel D., Petrović, Jovana D., Gašić, Uroš M., Gligorijević, Nevenka N., Jarić, Snežana V., Soković, Marina D., Tešić, Živoslav Lj., Pešić, Mirjana B., "Hieracium waldsteinii (Asteraceae) and Onosma stellulata (Boraginaceae) as a Source of Antioxidant and Antimicrobial Agents" in Chemistry and Biodiversity, N/A (2022),
https://doi.org/10.1002/cbdv.202200069 . .

TY  - JOUR
AU  - Kostić, Aleksandar Ž.
AU  - Dojčinović, Biljana
AU  - Špirović Trifunović, Bojana
AU  - Milinčić, Danijel D.
AU  - Nedić, Nebojša
AU  - Stanojević, Sladjana
AU  - Pešić, Mirjana
PY  - 2022
UR  - https://doi.org/10.1080/03601234.2022.2079348
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6109
AB  - The aim of the current research was to determine the content of (potentially) toxic elements and insecticide residues in monofloral sunflower bee-collected pollen. For micro- and trace elements determination Inductively Coupled Plasma Optical Emission (ICP-OES) analytical method was used while insecticide residue content was monitored by applying Liquid Chromatography-Mass Spectrometry (LC-MS/MS) technique. In total, seventeen micro/trace elements were quantified. None of the twenty four examined insecticides were detected above the limit of detection (LOD) which makes studied sunflower bee-collected pollen eco-friendly both to bees and humans. Based on presence of several toxic as well as potentially toxic elements calculations for estimated weekly intakes (EWI), and oral intakes (OI) were made and used for health risk assessment based on the computation of two different health risk quotients (HQ)- acute (HQA) and long-term (HQL). The obtained results proved that all HQ values for adults were negligible or low except in case of HQL value for arsenic (0.32) which can be characterized as medium. However, in case of children much more precaution is needed due to significant HQL risk for arsenic (1.511). The attained data can help to make additional linkage between bee-collected pollen as food ingredients and potential benefits/risks for human health.
T2  - Journal of Environmental Science and Health, Part B
T2  - Journal of Environmental Science and Health, Part B
T1  - Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment
EP  - 8
IS  - n/a
SP  - 1
VL  - n/a
DO  - 10.1080/03601234.2022.2079348
ER  - 

@article{
author = "Kostić, Aleksandar Ž. and Dojčinović, Biljana and Špirović Trifunović, Bojana and Milinčić, Danijel D. and Nedić, Nebojša and Stanojević, Sladjana and Pešić, Mirjana",
year = "2022",
abstract = "The aim of the current research was to determine the content of (potentially) toxic elements and insecticide residues in monofloral sunflower bee-collected pollen. For micro- and trace elements determination Inductively Coupled Plasma Optical Emission (ICP-OES) analytical method was used while insecticide residue content was monitored by applying Liquid Chromatography-Mass Spectrometry (LC-MS/MS) technique. In total, seventeen micro/trace elements were quantified. None of the twenty four examined insecticides were detected above the limit of detection (LOD) which makes studied sunflower bee-collected pollen eco-friendly both to bees and humans. Based on presence of several toxic as well as potentially toxic elements calculations for estimated weekly intakes (EWI), and oral intakes (OI) were made and used for health risk assessment based on the computation of two different health risk quotients (HQ)- acute (HQA) and long-term (HQL). The obtained results proved that all HQ values for adults were negligible or low except in case of HQL value for arsenic (0.32) which can be characterized as medium. However, in case of children much more precaution is needed due to significant HQL risk for arsenic (1.511). The attained data can help to make additional linkage between bee-collected pollen as food ingredients and potential benefits/risks for human health.",
journal = "Journal of Environmental Science and Health, Part B, Journal of Environmental Science and Health, Part B",
title = "Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment",
pages = "8-1",
number = "n/a",
volume = "n/a",
doi = "10.1080/03601234.2022.2079348"
}

Kostić, A. Ž., Dojčinović, B., Špirović Trifunović, B., Milinčić, D. D., Nedić, N., Stanojević, S.,& Pešić, M.. (2022). Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment. in Journal of Environmental Science and Health, Part B, n/a(n/a), 1-8.
https://doi.org/10.1080/03601234.2022.2079348

Kostić AŽ, Dojčinović B, Špirović Trifunović B, Milinčić DD, Nedić N, Stanojević S, Pešić M. Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment. in Journal of Environmental Science and Health, Part B. 2022;n/a(n/a):1-8.
doi:10.1080/03601234.2022.2079348 .

Kostić, Aleksandar Ž., Dojčinović, Biljana, Špirović Trifunović, Bojana, Milinčić, Danijel D., Nedić, Nebojša, Stanojević, Sladjana, Pešić, Mirjana, "Micro/trace/toxic elements and insecticide residues level in monofloral bee-collected sunflower pollen- health risk assessment" in Journal of Environmental Science and Health, Part B, n/a, no. n/a (2022):1-8,
https://doi.org/10.1080/03601234.2022.2079348 . .

TY  - JOUR
AU  - Stanojević, Slađana P.
AU  - Pešić, Milica M.
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž
AU  - Pešić, Mirjana B.
PY  - 2022
UR  - http://www.ncbi.nlm.nih.gov/pubmed/36267383
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6202
AB  - The aim of this study was to investigate the eating behavior of college students and the reasons for consuming traditional food and to compare the motives for choosing traditional food with the research conducted in 6 European countries. This research was conducted using anonymous online questionnaires. The majority of surveyed students are physically active (75%) and live with their families (57.0%), which can have a positive impact on their diet and a lower level of consumption of "fast-food" (17.5%). Respondents have bad habits in terms of consuming cigarettes (65.0%), alcohol (73.0%) and energy drinks (75.0%). Most students consume all regular meals (73.0%). Based on the Body Mass Index (BMI) of respondents, they belong to the categories: underweight (12%), normal weight (34%), pre-weight (17%), obese (37%); however, 55.0% believed to have "ideal weight". The reasons for choose particular food are: it is not genetically modified, it tastes good, it is nutritious, it makes them happy, it was produced/packaged in an environmentally friendly and ethical way, while the price of food is not important. Connection with family (81%) and food being tasty (54%) are the main reasons for consuming traditional food. When buying traditional food, respondents (59%) generally do not check the declaration on the product. These results indicate the need to educate students about the harmfulness of cigarettes, alcoholic and energy drinks, the importance of BMI and declaration on the product. Comparing obtained results with the results in 6 European countries it can be noticed that the answers of the respondents in Serbia were the most similar to those obtained in Poland.
T2  - Heliyon
T2  - HeliyonHeliyon
T1  - Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia
IS  - 10
SP  - e11002
VL  - 8
DO  - 10.1016/j.heliyon.2022.e11002
ER  - 

@article{
author = "Stanojević, Slađana P. and Pešić, Milica M. and Milinčić, Danijel D. and Kostić, Aleksandar Ž and Pešić, Mirjana B.",
year = "2022",
abstract = "The aim of this study was to investigate the eating behavior of college students and the reasons for consuming traditional food and to compare the motives for choosing traditional food with the research conducted in 6 European countries. This research was conducted using anonymous online questionnaires. The majority of surveyed students are physically active (75%) and live with their families (57.0%), which can have a positive impact on their diet and a lower level of consumption of "fast-food" (17.5%). Respondents have bad habits in terms of consuming cigarettes (65.0%), alcohol (73.0%) and energy drinks (75.0%). Most students consume all regular meals (73.0%). Based on the Body Mass Index (BMI) of respondents, they belong to the categories: underweight (12%), normal weight (34%), pre-weight (17%), obese (37%); however, 55.0% believed to have "ideal weight". The reasons for choose particular food are: it is not genetically modified, it tastes good, it is nutritious, it makes them happy, it was produced/packaged in an environmentally friendly and ethical way, while the price of food is not important. Connection with family (81%) and food being tasty (54%) are the main reasons for consuming traditional food. When buying traditional food, respondents (59%) generally do not check the declaration on the product. These results indicate the need to educate students about the harmfulness of cigarettes, alcoholic and energy drinks, the importance of BMI and declaration on the product. Comparing obtained results with the results in 6 European countries it can be noticed that the answers of the respondents in Serbia were the most similar to those obtained in Poland.",
journal = "Heliyon, HeliyonHeliyon",
title = "Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia",
number = "10",
pages = "e11002",
volume = "8",
doi = "10.1016/j.heliyon.2022.e11002"
}

Stanojević, S. P., Pešić, M. M., Milinčić, D. D., Kostić, A. Ž.,& Pešić, M. B.. (2022). Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia. in Heliyon, 8(10), e11002.
https://doi.org/10.1016/j.heliyon.2022.e11002

Stanojević SP, Pešić MM, Milinčić DD, Kostić AŽ, Pešić MB. Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia. in Heliyon. 2022;8(10):e11002.
doi:10.1016/j.heliyon.2022.e11002 .

Stanojević, Slađana P., Pešić, Milica M., Milinčić, Danijel D., Kostić, Aleksandar Ž, Pešić, Mirjana B., "Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia" in Heliyon, 8, no. 10 (2022):e11002,
https://doi.org/10.1016/j.heliyon.2022.e11002 . .

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Kostić, Aleksandar Ž.
AU  - Gašić, Uroš M.
AU  - Stanojević, Slađana P.
AU  - Tešić, Živoslav L.
AU  - Pešić, Mirjana B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6228
AB  - This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein–phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food. © 2022 by the authors.
T2  - Antioxidants
T2  - Antioxidants
T1  - Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion
IS  - 11
VL  - 11
DO  - 10.3390/antiox11112164
ER  - 

@article{
author = "Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Kostić, Aleksandar Ž. and Gašić, Uroš M. and Stanojević, Slađana P. and Tešić, Živoslav L. and Pešić, Mirjana B.",
year = "2022",
abstract = "This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein–phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food. © 2022 by the authors.",
journal = "Antioxidants, Antioxidants",
title = "Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion",
number = "11",
volume = "11",
doi = "10.3390/antiox11112164"
}

Milinčić, D. D., Stanisavljević, N. S., Kostić, A. Ž., Gašić, U. M., Stanojević, S. P., Tešić, Ž. L.,& Pešić, M. B.. (2022). Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. in Antioxidants, 11(11).
https://doi.org/10.3390/antiox11112164

Milinčić DD, Stanisavljević NS, Kostić AŽ, Gašić UM, Stanojević SP, Tešić ŽL, Pešić MB. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. in Antioxidants. 2022;11(11).
doi:10.3390/antiox11112164 .

Milinčić, Danijel D., Stanisavljević, Nemanja S., Kostić, Aleksandar Ž., Gašić, Uroš M., Stanojević, Slađana P., Tešić, Živoslav L., Pešić, Mirjana B., "Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion" in Antioxidants, 11, no. 11 (2022),
https://doi.org/10.3390/antiox11112164 . .

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  - JOUR
AU  - Živković, Lazar
AU  - Pešić, Mirjana B.
AU  - Schebesta, Hanna
AU  - Nedović, Viktor A.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6158
AB  - This paper explores the challenges in meeting the regulatory requirements of short food supply chains in 9 European countries based upon findings from the European H2020 3-year project
“SMARTCHAIN”. The assessments of the barriers that small food producers face in meeting different
regulatory requirements are presented. Drawing on the results of 10 multi-actor workshops that involved 124 participants, the most problematic policy frameworks for short food supply chains and key
obstacles in different regulatory requirements are summarized. This research shows that current EU
and national regulation is an obstacle to the development of short food supply chains, meaning that
additional efforts are needed to tailor the regulations to small food producers involved in short supply
chains. Furthermore, it is necessary to consider the introduction of more effective support measures
for short food supply chains
PB  - ISEKI-Food Association
T2  - International Journal of Food Studies
T1  - Exploring Regulatory Obstacles to the Development of Short Food Supply Chains: Empirical Evidence from Selected European Countries
EP  - 1150
SP  - 1138
VL  - 11
DO  - 10.7455/IJFS/11.SI.2022.A2
ER  - 

@article{
author = "Živković, Lazar and Pešić, Mirjana B. and Schebesta, Hanna and Nedović, Viktor A.",
year = "2022",
abstract = "This paper explores the challenges in meeting the regulatory requirements of short food supply chains in 9 European countries based upon findings from the European H2020 3-year project
“SMARTCHAIN”. The assessments of the barriers that small food producers face in meeting different
regulatory requirements are presented. Drawing on the results of 10 multi-actor workshops that involved 124 participants, the most problematic policy frameworks for short food supply chains and key
obstacles in different regulatory requirements are summarized. This research shows that current EU
and national regulation is an obstacle to the development of short food supply chains, meaning that
additional efforts are needed to tailor the regulations to small food producers involved in short supply
chains. Furthermore, it is necessary to consider the introduction of more effective support measures
for short food supply chains",
publisher = "ISEKI-Food Association",
journal = "International Journal of Food Studies",
title = "Exploring Regulatory Obstacles to the Development of Short Food Supply Chains: Empirical Evidence from Selected European Countries",
pages = "1150-1138",
volume = "11",
doi = "10.7455/IJFS/11.SI.2022.A2"
}

Živković, L., Pešić, M. B., Schebesta, H.,& Nedović, V. A.. (2022). Exploring Regulatory Obstacles to the Development of Short Food Supply Chains: Empirical Evidence from Selected European Countries. in International Journal of Food Studies
ISEKI-Food Association., 11, 1138-1150.
https://doi.org/10.7455/IJFS/11.SI.2022.A2

Živković L, Pešić MB, Schebesta H, Nedović VA. Exploring Regulatory Obstacles to the Development of Short Food Supply Chains: Empirical Evidence from Selected European Countries. in International Journal of Food Studies. 2022;11:1138-1150.
doi:10.7455/IJFS/11.SI.2022.A2 .

Živković, Lazar, Pešić, Mirjana B., Schebesta, Hanna, Nedović, Viktor A., "Exploring Regulatory Obstacles to the Development of Short Food Supply Chains: Empirical Evidence from Selected European Countries" in International Journal of Food Studies, 11 (2022):1138-1150,
https://doi.org/10.7455/IJFS/11.SI.2022.A2 . .