TY  - CONF
AU  - Barać, Nevena
AU  - Mitrović, Danka
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Smiljanić, Milenko
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6726
AB  - Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
C3  - XIV International Scientific Agriculture Symposium “AGROSYM 2023”
T1  - IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS
SP  - 89
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6726
ER  - 

@conference{
author = "Barać, Nevena and Mitrović, Danka and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Smiljanić, Milenko and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia",
journal = "XIV International Scientific Agriculture Symposium “AGROSYM 2023”",
title = "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS",
pages = "89",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6726"
}

Barać, N., Mitrović, D., Kostić, A., Sredović Ignjatović, I., Smiljanić, M., Rabrenović, B.,& Barać, M.. (2023). IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726

Barać N, Mitrović D, Kostić A, Sredović Ignjatović I, Smiljanić M, Rabrenović B, Barać M. IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”. 2023;:89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

Barać, Nevena, Mitrović, Danka, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Smiljanić, Milenko, Rabrenović, Biljana, Barać, Miroljub, "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS" in XIV International Scientific Agriculture Symposium “AGROSYM 2023” (2023):89,
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

TY  - JOUR
AU  - Barać, Nevena
AU  - Sredović Ignjatović, Ivana
AU  - Kostić, Aleksandar
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6807
AB  - Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.
T2  - 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS
T1  - In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6807
ER  - 

@article{
author = "Barać, Nevena and Sredović Ignjatović, Ivana and Kostić, Aleksandar and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.",
journal = "3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS",
title = "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6807"
}

Barać, N., Sredović Ignjatović, I., Kostić, A., Rabrenović, B.,& Barać, M.. (2023). In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS.
https://hdl.handle.net/21.15107/rcub_agrospace_6807

Barać N, Sredović Ignjatović I, Kostić A, Rabrenović B, Barać M. In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

Barać, Nevena, Sredović Ignjatović, Ivana, Kostić, Aleksandar, Rabrenović, Biljana, Barać, Miroljub, "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull" in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

TY  - CONF
AU  - Klebec, Andrija
AU  - Mamić, Marija
AU  - Barać, Nevena
AU  - Milinčić, Danijel
AU  - Barać, Miroljub
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6728
AB  - The partial enzymatic hydrolysis is effective and safe method which can be used to improve
nutritive, techno-functional and functional properties of soy protein products. This method is
affected by numerous factors. The objective of this work was to examine the effect of partial
proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of
proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed.
Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using
three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was
hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of
hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing
conditions. The effect of proteolysis on emulsifying properties was followed using emulsion
stability index (ESI) and emulsion activity index (EAI). Also, foaming capacity and stability of
foams formed using modified isolates were determined. Emulsifying and foaming properties
was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values
which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min).
Limited proteolysis differently affected emulsifying properties of soy protein isolate. All
modified isolates had improved emulsion stability at all investigated pH value whereas their
ability to form emulsion was slightly lower or equal to initial isolate but in the range of
commercial isolate used as standard. The highest stability had samples modified 30 min using
Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity,
but these foams were extremely unstable. The used enzymes differently affected the antioxidant
properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial
isolate whereas the reducing power of all the investigated hydrolysates was lower than that of
the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions,
whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50
of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40%
(Papain-modified).
C3  - 2nd International Conference on Advanced Production and Processing
T1  - THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES
SP  - 87
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6728
ER  - 

@conference{
author = "Klebec, Andrija and Mamić, Marija and Barać, Nevena and Milinčić, Danijel and Barać, Miroljub",
year = "2022",
abstract = "The partial enzymatic hydrolysis is effective and safe method which can be used to improve
nutritive, techno-functional and functional properties of soy protein products. This method is
affected by numerous factors. The objective of this work was to examine the effect of partial
proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of
proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed.
Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using
three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was
hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of
hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing
conditions. The effect of proteolysis on emulsifying properties was followed using emulsion
stability index (ESI) and emulsion activity index (EAI). Also, foaming capacity and stability of
foams formed using modified isolates were determined. Emulsifying and foaming properties
was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values
which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min).
Limited proteolysis differently affected emulsifying properties of soy protein isolate. All
modified isolates had improved emulsion stability at all investigated pH value whereas their
ability to form emulsion was slightly lower or equal to initial isolate but in the range of
commercial isolate used as standard. The highest stability had samples modified 30 min using
Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity,
but these foams were extremely unstable. The used enzymes differently affected the antioxidant
properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial
isolate whereas the reducing power of all the investigated hydrolysates was lower than that of
the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions,
whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50
of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40%
(Papain-modified).",
journal = "2nd International Conference on Advanced Production and Processing",
title = "THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES",
pages = "87",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6728"
}

Klebec, A., Mamić, M., Barać, N., Milinčić, D.,& Barać, M.. (2022). THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES. in 2nd International Conference on Advanced Production and Processing, 87.
https://hdl.handle.net/21.15107/rcub_agrospace_6728

Klebec A, Mamić M, Barać N, Milinčić D, Barać M. THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES. in 2nd International Conference on Advanced Production and Processing. 2022;:87.
https://hdl.handle.net/21.15107/rcub_agrospace_6728 .

Klebec, Andrija, Mamić, Marija, Barać, Nevena, Milinčić, Danijel, Barać, Miroljub, "THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES" in 2nd International Conference on Advanced Production and Processing (2022):87,
https://hdl.handle.net/21.15107/rcub_agrospace_6728 .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Špirović-Trifunović, Bojana
AU  - Barać, Nevena
AU  - Smiljanić, Milenko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6165
AB  - Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
T2  - Food Science and Technology (Brazil)
T2  - Food Science and Technology (Brazil)
T1  - Protein and fatty acid profiles of Kajmak ripened at two different temperatures
VL  - 42
DO  - 10.1590/fst.63322
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Špirović-Trifunović, Bojana and Barać, Nevena and Smiljanić, Milenko",
year = "2022",
abstract = "Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.",
journal = "Food Science and Technology (Brazil), Food Science and Technology (Brazil)",
title = "Protein and fatty acid profiles of Kajmak ripened at two different temperatures",
volume = "42",
doi = "10.1590/fst.63322"
}

Barać, M., Vučić, T., Špirović-Trifunović, B., Barać, N.,& Smiljanić, M.. (2022). Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil), 42.
https://doi.org/10.1590/fst.63322

Barać M, Vučić T, Špirović-Trifunović B, Barać N, Smiljanić M. Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil). 2022;42.
doi:10.1590/fst.63322 .

Barać, Miroljub, Vučić, Tanja, Špirović-Trifunović, Bojana, Barać, Nevena, Smiljanić, Milenko, "Protein and fatty acid profiles of Kajmak ripened at two different temperatures" in Food Science and Technology (Brazil), 42 (2022),
https://doi.org/10.1590/fst.63322 . .