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

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

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

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

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

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Kozarski, Maja
AU  - Đekić, Ilija
AU  - Tomašević, Igor
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5803
AB  - Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers
purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still
be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus
bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide
and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the
white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree.
Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety.
Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase.
Nitrogen-rich packaging suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging
and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP,
especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics
examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters
not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics.
PB  - Springer Science and Business Media Deutschland GmbH
T2  - European Food Research and Technology
T1  - Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus
IS  - 3
VL  - 247
DO  - 10.1007/s00217-020-03666-x
ER  - 

@article{
author = "Vunduk, Jovana and Kozarski, Maja and Đekić, Ilija and Tomašević, Igor and Klaus, Anita",
year = "2021",
abstract = "Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers
purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still
be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus
bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide
and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the
white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree.
Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety.
Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase.
Nitrogen-rich packaging suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging
and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP,
especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics
examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters
not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics.",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "European Food Research and Technology",
title = "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus",
number = "3",
volume = "247",
doi = "10.1007/s00217-020-03666-x"
}

Vunduk, J., Kozarski, M., Đekić, I., Tomašević, I.,& Klaus, A.. (2021). Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology
Springer Science and Business Media Deutschland GmbH., 247(3).
https://doi.org/10.1007/s00217-020-03666-x

Vunduk J, Kozarski M, Đekić I, Tomašević I, Klaus A. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology. 2021;247(3).
doi:10.1007/s00217-020-03666-x .

Vunduk, Jovana, Kozarski, Maja, Đekić, Ilija, Tomašević, Igor, Klaus, Anita, "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus" in European Food Research and Technology, 247, no. 3 (2021),
https://doi.org/10.1007/s00217-020-03666-x . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana M.
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5488
AB  - The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.
AB  - U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Quality parameters of sunflower oil and palm olein during multiple frying
T1  - Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja
EP  - 68
IS  - 1
SP  - 61
VL  - 65
DO  - 10.2298/JAS2001061P
ER  - 

@article{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana M. and Vujasinović, Vesna B. and Rabrenović, Biljana",
year = "2020",
abstract = "The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper., U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Quality parameters of sunflower oil and palm olein during multiple frying, Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja",
pages = "68-61",
number = "1",
volume = "65",
doi = "10.2298/JAS2001061P"
}

Paunović, D., Demin, M., Petrović, T., Marković, J. M., Vujasinović, V. B.,& Rabrenović, B.. (2020). Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 65(1), 61-68.
https://doi.org/10.2298/JAS2001061P

Paunović D, Demin M, Petrović T, Marković JM, Vujasinović VB, Rabrenović B. Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade). 2020;65(1):61-68.
doi:10.2298/JAS2001061P .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana M., Vujasinović, Vesna B., Rabrenović, Biljana, "Quality parameters of sunflower oil and palm olein during multiple frying" in Journal of Agricultural Sciences (Belgrade), 65, no. 1 (2020):61-68,
https://doi.org/10.2298/JAS2001061P . .

TY  - JOUR
AU  - Purić, Milos
AU  - Rabrenović, Biljana
AU  - Rac, Vladislav
AU  - Pezo, Lato
AU  - Tomašević, Igor
AU  - Demin, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5276
AB  - This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread
VL  - 130
DO  - 10.1016/j.lwt.2020.109391
ER  - 

@article{
author = "Purić, Milos and Rabrenović, Biljana and Rac, Vladislav and Pezo, Lato and Tomašević, Igor and Demin, Mirjana",
year = "2020",
abstract = "This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread",
volume = "130",
doi = "10.1016/j.lwt.2020.109391"
}

Purić, M., Rabrenović, B., Rac, V., Pezo, L., Tomašević, I.,& Demin, M.. (2020). Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology
Elsevier, Amsterdam., 130.
https://doi.org/10.1016/j.lwt.2020.109391

Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology. 2020;130.
doi:10.1016/j.lwt.2020.109391 .

Purić, Milos, Rabrenović, Biljana, Rac, Vladislav, Pezo, Lato, Tomašević, Igor, Demin, Mirjana, "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread" in LWT-Food Science and Technology, 130 (2020),
https://doi.org/10.1016/j.lwt.2020.109391 . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Rabrenović, Biljana
AU  - Pezo, Lato
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5354
AB  - This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
EP  - 387
IS  - 1
SP  - 378
VL  - 14
DO  - 10.1007/s11694-019-00300-7
ER  - 

@article{
author = "Demin, Mirjana and Rabrenović, Biljana and Pezo, Lato and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers",
pages = "387-378",
number = "1",
volume = "14",
doi = "10.1007/s11694-019-00300-7"
}

Demin, M., Rabrenović, B., Pezo, L.,& Laličić-Petronijević, J.. (2020). Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization
Springer, New York., 14(1), 378-387.
https://doi.org/10.1007/s11694-019-00300-7

Demin M, Rabrenović B, Pezo L, Laličić-Petronijević J. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization. 2020;14(1):378-387.
doi:10.1007/s11694-019-00300-7 .

Demin, Mirjana, Rabrenović, Biljana, Pezo, Lato, Laličić-Petronijević, Jovanka, "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers" in Journal of Food Measurement and Characterization, 14, no. 1 (2020):378-387,
https://doi.org/10.1007/s11694-019-00300-7 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Kalušević, Ana
AU  - Tomašević, Igor
AU  - Rabrenović, Biljana
AU  - Božić, Andelija
AU  - Radović, Petar
AU  - Nedović, Viktor
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5409
AB  - The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.
PB  - Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
EP  - 168
IS  - 2
SP  - 159
VL  - 70
DO  - 10.31883/pjfns/118008
ER  - 

@article{
author = "Stajić, Slaviša and Kalušević, Ana and Tomašević, Igor and Rabrenović, Biljana and Božić, Andelija and Radović, Petar and Nedović, Viktor and Živković, Dušan",
year = "2020",
abstract = "The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.",
publisher = "Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder",
pages = "168-159",
number = "2",
volume = "70",
doi = "10.31883/pjfns/118008"
}

Stajić, S., Kalušević, A., Tomašević, I., Rabrenović, B., Božić, A., Radović, P., Nedović, V.,& Živković, D.. (2020). Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences
Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn., 70(2), 159-168.
https://doi.org/10.31883/pjfns/118008

Stajić S, Kalušević A, Tomašević I, Rabrenović B, Božić A, Radović P, Nedović V, Živković D. Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences. 2020;70(2):159-168.
doi:10.31883/pjfns/118008 .

Stajić, Slaviša, Kalušević, Ana, Tomašević, Igor, Rabrenović, Biljana, Božić, Andelija, Radović, Petar, Nedović, Viktor, Živković, Dušan, "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder" in Polish Journal of Food and Nutrition Sciences, 70, no. 2 (2020):159-168,
https://doi.org/10.31883/pjfns/118008 . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Jakovljević, Dragica
AU  - Jadranin, Milka
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5278
AB  - The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal-human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)(-1)), inhibition of LPx (EC50 = 1.07 mg mL(-1)), ACE (IC50 = 0.54 mg mL(-1)) and AChE (IC50 = 0.37 mg mL(-1)), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL(-1)) and K562 (IC50 = 0.11 mg mL(-1)) cells. AbHW contained higher total protein (6.4 g (100 g)(-1)), carbohydrate (75.4 g (100 g)(-1)) and beta-glucan (55.1 g (100 g)(-1)) contents and induced significant proliferation of healthy PBMC from 152-116 % in the concentration range of 0.047-0.187 mg mL(-1). The difference in the biological activity of the extracts provides guidance on their use as functional food.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview
EP  - 735
IS  - 6
SP  - 721
VL  - 85
DO  - 10.2298/JSC190930129K
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Jakovljević, Dragica and Jadranin, Milka and Nikšić, Miomir",
year = "2020",
abstract = "The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal-human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)(-1)), inhibition of LPx (EC50 = 1.07 mg mL(-1)), ACE (IC50 = 0.54 mg mL(-1)) and AChE (IC50 = 0.37 mg mL(-1)), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL(-1)) and K562 (IC50 = 0.11 mg mL(-1)) cells. AbHW contained higher total protein (6.4 g (100 g)(-1)), carbohydrate (75.4 g (100 g)(-1)) and beta-glucan (55.1 g (100 g)(-1)) contents and induced significant proliferation of healthy PBMC from 152-116 % in the concentration range of 0.047-0.187 mg mL(-1). The difference in the biological activity of the extracts provides guidance on their use as functional food.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview",
pages = "735-721",
number = "6",
volume = "85",
doi = "10.2298/JSC190930129K"
}

Kozarski, M., Klaus, A., Vunduk, J., Jakovljević, D., Jadranin, M.,& Nikšić, M.. (2020). Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(6), 721-735.
https://doi.org/10.2298/JSC190930129K

Kozarski M, Klaus A, Vunduk J, Jakovljević D, Jadranin M, Nikšić M. Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(6):721-735.
doi:10.2298/JSC190930129K .

Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Jakovljević, Dragica, Jadranin, Milka, Nikšić, Miomir, "Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 6 (2020):721-735,
https://doi.org/10.2298/JSC190930129K . .

TY  - JOUR
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Sknepnek, Aleksandra
AU  - Vasiljević, Ivana
AU  - Lazović, Milana
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5330
AB  - The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium-fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 mu g/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p  lt = .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p  lt = .05) impact. Furthermore, regression analysis showed statistically significant (p  lt = .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram-positive bacterial strains with minimal inhibitory concentrations between  lt 0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.
PB  - Wiley, Hoboken
T2  - Journal of Basic Microbiology
T1  - Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom
EP  - 340
IS  - 4
SP  - 331
VL  - 60
DO  - 10.1002/jobm.201900520
ER  - 

@article{
author = "Miletić, Dunja and Pantić, Milena and Sknepnek, Aleksandra and Vasiljević, Ivana and Lazović, Milana and Nikšić, Miomir",
year = "2020",
abstract = "The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium-fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 mu g/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p  lt = .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p  lt = .05) impact. Furthermore, regression analysis showed statistically significant (p  lt = .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram-positive bacterial strains with minimal inhibitory concentrations between  lt 0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.",
publisher = "Wiley, Hoboken",
journal = "Journal of Basic Microbiology",
title = "Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom",
pages = "340-331",
number = "4",
volume = "60",
doi = "10.1002/jobm.201900520"
}

Miletić, D., Pantić, M., Sknepnek, A., Vasiljević, I., Lazović, M.,& Nikšić, M.. (2020). Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom. in Journal of Basic Microbiology
Wiley, Hoboken., 60(4), 331-340.
https://doi.org/10.1002/jobm.201900520

Miletić D, Pantić M, Sknepnek A, Vasiljević I, Lazović M, Nikšić M. Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom. in Journal of Basic Microbiology. 2020;60(4):331-340.
doi:10.1002/jobm.201900520 .

Miletić, Dunja, Pantić, Milena, Sknepnek, Aleksandra, Vasiljević, Ivana, Lazović, Milana, Nikšić, Miomir, "Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom" in Journal of Basic Microbiology, 60, no. 4 (2020):331-340,
https://doi.org/10.1002/jobm.201900520 . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5489
AB  - Oxidative stress is among the main culprits for the progression of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. It is well known that dark chocolate possesses polyphenols as major constituents which dietary consumption has been associated to health beneficial effects. Consequently, this study aimed to analyze dark chocolate (DC) and dark chocolate enriched with medicinal mushroom Coriolus versicolor (DCC) and hazelnuts (DCH) regarding antioxidant potential and total polyphenol (TPC), flavonoid (TFC), flavan-3-ol (FLA) and proanthocyanidin (PCA) content. DPPH•, CUPRAC and ABTS•+ assays were applied for measuring antioxidant capacity. The average of all antioxidant tests for each product was used for calculating the antioxidant potency composite index (ACI). The mean values of all antioxidant assays indicated that all chocolate products contained potent antioxidants. The addition of hazelnuts to dark chocolate significantly affected its total flavonoid content. Regression analysis among results obtained with antioxidant assays revealed that dark chocolate and dark chocolate products may act in mixed mode, by direct reduction via electron transfer or by radical quenching via H atom transfer. Flavan-3ols had the most significant impact on the ability of the analyzed samples to reduce metals, while proanthocyanidins primarily acted as radical scavengers. The obtained results provided additional information regarding the value-added dark chocolates enriched with bioactive compounds of medicinal mushroom and plant origin.
AB  - Oksidativni stres je odgovoran za napredovanje hroničnih oboljenja kao što su kardiovaskularne bolesti, dijabetes i neurodegenerativni poremećaji. Poznato je da crna čokolada sadrži polifenole čiji unos ostvaruje pozitivan uticaj na zdravlje. Shodno tome, cilj ovog istraživanja bio je da se analizira antioksidativni potencijal i ukupni sadržaj polifenola (TPC), flavonoida (TFC), flavan-3-ola (FLA) i proantocijanidina (PCA) crne čokolade (DC) i crne čokolade sa dodatkom gljive Coriolus versicolor (DCC) i lešnika (DCH). Antioksidativni potencijal poređen je primenom DPPH•, CUPRAC i ABTS•+ testova za merenje antioksidativnih sposobnosti in vitro. Srednja vrednost svih antioksidativnih testova za svaki analizirani proizvod korišćena je za izračunavanje antioksidativnog kompozitnog indeksa (ACI). Rezultati istraživanja su pokazali da DC, DCC i DCH imaju izraženi antioksidativni potencijal. Dodavanje lešnika tamnoj čokoladi značajno je uticalo na njen ukupni sadržaj flavonoida. Regresiona analiza rezultata dobijenih antioksidativnim testovima je potvrdila da DC, DCC i DCH ispoljavaju antioksidativni potencijal različitim reakcionim mehanizmima tj. direktnom redukcijom prenošenjem elektrona i hvatanjem slobodnih radikala prenošenjem vodonikovih atoma. Potvrđeno je da flavan-3-oli imaju značajan uticaj na sposobnost analiziranih uzoraka da redukuju metale, dok proantocijanidini uglavnom deluju kao hvatači slobodnih radikala. Dobijeni rezultati ovog istraživanja pružaju dodatne informacije o biološkom potencijalu crne čokolade sa dodatkom bioaktivnih komponenata biljnog porekla i lekovitih gljiva.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate
T1  - Uticaj dodatka lekovite gljive Coriolus versicolor i lešnika na antioksidativni potencijal i bioaktivni sadržaj crne čokolade
EP  - 32
IS  - 1
SP  - 23
VL  - 47
DO  - 10.5937/FFR2001023K
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Nikšić, Miomir",
year = "2020",
abstract = "Oxidative stress is among the main culprits for the progression of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. It is well known that dark chocolate possesses polyphenols as major constituents which dietary consumption has been associated to health beneficial effects. Consequently, this study aimed to analyze dark chocolate (DC) and dark chocolate enriched with medicinal mushroom Coriolus versicolor (DCC) and hazelnuts (DCH) regarding antioxidant potential and total polyphenol (TPC), flavonoid (TFC), flavan-3-ol (FLA) and proanthocyanidin (PCA) content. DPPH•, CUPRAC and ABTS•+ assays were applied for measuring antioxidant capacity. The average of all antioxidant tests for each product was used for calculating the antioxidant potency composite index (ACI). The mean values of all antioxidant assays indicated that all chocolate products contained potent antioxidants. The addition of hazelnuts to dark chocolate significantly affected its total flavonoid content. Regression analysis among results obtained with antioxidant assays revealed that dark chocolate and dark chocolate products may act in mixed mode, by direct reduction via electron transfer or by radical quenching via H atom transfer. Flavan-3ols had the most significant impact on the ability of the analyzed samples to reduce metals, while proanthocyanidins primarily acted as radical scavengers. The obtained results provided additional information regarding the value-added dark chocolates enriched with bioactive compounds of medicinal mushroom and plant origin., Oksidativni stres je odgovoran za napredovanje hroničnih oboljenja kao što su kardiovaskularne bolesti, dijabetes i neurodegenerativni poremećaji. Poznato je da crna čokolada sadrži polifenole čiji unos ostvaruje pozitivan uticaj na zdravlje. Shodno tome, cilj ovog istraživanja bio je da se analizira antioksidativni potencijal i ukupni sadržaj polifenola (TPC), flavonoida (TFC), flavan-3-ola (FLA) i proantocijanidina (PCA) crne čokolade (DC) i crne čokolade sa dodatkom gljive Coriolus versicolor (DCC) i lešnika (DCH). Antioksidativni potencijal poređen je primenom DPPH•, CUPRAC i ABTS•+ testova za merenje antioksidativnih sposobnosti in vitro. Srednja vrednost svih antioksidativnih testova za svaki analizirani proizvod korišćena je za izračunavanje antioksidativnog kompozitnog indeksa (ACI). Rezultati istraživanja su pokazali da DC, DCC i DCH imaju izraženi antioksidativni potencijal. Dodavanje lešnika tamnoj čokoladi značajno je uticalo na njen ukupni sadržaj flavonoida. Regresiona analiza rezultata dobijenih antioksidativnim testovima je potvrdila da DC, DCC i DCH ispoljavaju antioksidativni potencijal različitim reakcionim mehanizmima tj. direktnom redukcijom prenošenjem elektrona i hvatanjem slobodnih radikala prenošenjem vodonikovih atoma. Potvrđeno je da flavan-3-oli imaju značajan uticaj na sposobnost analiziranih uzoraka da redukuju metale, dok proantocijanidini uglavnom deluju kao hvatači slobodnih radikala. Dobijeni rezultati ovog istraživanja pružaju dodatne informacije o biološkom potencijalu crne čokolade sa dodatkom bioaktivnih komponenata biljnog porekla i lekovitih gljiva.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate, Uticaj dodatka lekovite gljive Coriolus versicolor i lešnika na antioksidativni potencijal i bioaktivni sadržaj crne čokolade",
pages = "32-23",
number = "1",
volume = "47",
doi = "10.5937/FFR2001023K"
}

Kozarski, M., Klaus, A., Vunduk, J.,& Nikšić, M.. (2020). The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 47(1), 23-32.
https://doi.org/10.5937/FFR2001023K

Kozarski M, Klaus A, Vunduk J, Nikšić M. The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate. in Food and Feed Research. 2020;47(1):23-32.
doi:10.5937/FFR2001023K .

Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Nikšić, Miomir, "The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate" in Food and Feed Research, 47, no. 1 (2020):23-32,
https://doi.org/10.5937/FFR2001023K . .

TY  - JOUR
AU  - Radosavljević, Milos
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Djukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5353
AB  - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
PB  - Springer, New York
T2  - Bioprocess and Biosystems Engineering
T1  - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
EP  - 322
IS  - 2
SP  - 315
VL  - 43
DO  - 10.1007/s00449-019-02228-0
ER  - 

@article{
author = "Radosavljević, Milos and Lević, Steva and Belović, Miona and Pejin, Jelena and Djukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2020",
abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.",
publisher = "Springer, New York",
journal = "Bioprocess and Biosystems Engineering",
title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid",
pages = "322-315",
number = "2",
volume = "43",
doi = "10.1007/s00449-019-02228-0"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Djukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering
Springer, New York., 43(2), 315-322.
https://doi.org/10.1007/s00449-019-02228-0

Radosavljević M, Lević S, Belović M, Pejin J, Djukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322.
doi:10.1007/s00449-019-02228-0 .

Radosavljević, Milos, Lević, Steva, Belović, Miona, Pejin, Jelena, Djukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322,
https://doi.org/10.1007/s00449-019-02228-0 . .

TY  - GEN
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Ivanović, Evica
AU  - Rabrenović, Biljana
AU  - Despotović, Saša
AU  - Banjac, Nebojša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6891
AB  - Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.
T2  - 1st International Conference on Advanced Production and Processing
T1  - Stability of carotenoids in pumpkin during the different heat treatments
SP  - 32
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6891
ER  - 

@misc{
author = "Paunović, Dragana and Marković, Jovana and Ivanović, Evica and Rabrenović, Biljana and Despotović, Saša and Banjac, Nebojša",
year = "2019",
abstract = "Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.",
journal = "1st International Conference on Advanced Production and Processing",
title = "Stability of carotenoids in pumpkin during the different heat treatments",
pages = "32",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6891"
}

Paunović, D., Marković, J., Ivanović, E., Rabrenović, B., Despotović, S.,& Banjac, N.. (2019). Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing, 32.
https://hdl.handle.net/21.15107/rcub_agrospace_6891

Paunović D, Marković J, Ivanović E, Rabrenović B, Despotović S, Banjac N. Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing. 2019;:32.
https://hdl.handle.net/21.15107/rcub_agrospace_6891 .

Paunović, Dragana, Marković, Jovana, Ivanović, Evica, Rabrenović, Biljana, Despotović, Saša, Banjac, Nebojša, "Stability of carotenoids in pumpkin during the different heat treatments" in 1st International Conference on Advanced Production and Processing (2019):32,
https://hdl.handle.net/21.15107/rcub_agrospace_6891 .

TY  - GEN
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana
AU  - Vujasinović, Vesna
AU  - Rabrenović, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6894
AB  - The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.
T2  - 1st International Conference on Advanced Production and Processing
T1  - The quality of sunflower oil and palm olein during the production of french fries
SP  - 34
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6894
ER  - 

@misc{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana and Vujasinović, Vesna and Rabrenović, Biljana",
year = "2019",
abstract = "The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.",
journal = "1st International Conference on Advanced Production and Processing",
title = "The quality of sunflower oil and palm olein during the production of french fries",
pages = "34",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6894"
}

Paunović, D., Demin, M., Petrović, T., Marković, J., Vujasinović, V.,& Rabrenović, B.. (2019). The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing, 34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894

Paunović D, Demin M, Petrović T, Marković J, Vujasinović V, Rabrenović B. The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing. 2019;:34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana, Vujasinović, Vesna, Rabrenović, Biljana, "The quality of sunflower oil and palm olein during the production of french fries" in 1st International Conference on Advanced Production and Processing (2019):34,
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

TY  - JOUR
AU  - Dimitrellou, Dimitra
AU  - Kandylis, Panagiotis
AU  - Lević, Steva
AU  - Petrović, Tanja
AU  - Ivanović, Sanjin
AU  - Nedović, Viktor
AU  - Kourkoutas, Yiannis
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4989
AB  - The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production
VL  - 116
DO  - 10.1016/j.lwt.2019.108501
ER  - 

@article{
author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Lević, Steva and Petrović, Tanja and Ivanović, Sanjin and Nedović, Viktor and Kourkoutas, Yiannis",
year = "2019",
abstract = "The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production",
volume = "116",
doi = "10.1016/j.lwt.2019.108501"
}

Dimitrellou, D., Kandylis, P., Lević, S., Petrović, T., Ivanović, S., Nedović, V.,& Kourkoutas, Y.. (2019). Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. in LWT-Food Science and Technology
Elsevier, Amsterdam., 116.
https://doi.org/10.1016/j.lwt.2019.108501

Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. in LWT-Food Science and Technology. 2019;116.
doi:10.1016/j.lwt.2019.108501 .

Dimitrellou, Dimitra, Kandylis, Panagiotis, Lević, Steva, Petrović, Tanja, Ivanović, Sanjin, Nedović, Viktor, Kourkoutas, Yiannis, "Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production" in LWT-Food Science and Technology, 116 (2019),
https://doi.org/10.1016/j.lwt.2019.108501 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
AU  - Petrović, Tanja
AU  - Krnjaja, Vesna
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5115
AB  - Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and a(w) values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.
PB  - MDPI, BASEL
T2  - Toxins
T1  - Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review
IS  - 2
VL  - 11
DO  - 10.3390/toxins11020064
ER  - 

@article{
author = "Kostić, Aleksandar and Milincić, Danijel D. and Petrović, Tanja and Krnjaja, Vesna and Stanojević, Sladjana and Barać, Miroljub and Tešić, Živoslav and Pešić, Mirjana",
year = "2019",
abstract = "Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and a(w) values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.",
publisher = "MDPI, BASEL",
journal = "Toxins",
title = "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review",
number = "2",
volume = "11",
doi = "10.3390/toxins11020064"
}

Kostić, A., Milincić, D. D., Petrović, T., Krnjaja, V., Stanojević, S., Barać, M., Tešić, Ž.,& Pešić, M.. (2019). Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. in Toxins
MDPI, BASEL., 11(2).
https://doi.org/10.3390/toxins11020064

Kostić A, Milincić DD, Petrović T, Krnjaja V, Stanojević S, Barać M, Tešić Ž, Pešić M. Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. in Toxins. 2019;11(2).
doi:10.3390/toxins11020064 .

Kostić, Aleksandar, Milincić, Danijel D., Petrović, Tanja, Krnjaja, Vesna, Stanojević, Sladjana, Barać, Miroljub, Tešić, Živoslav, Pešić, Mirjana, "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review" in Toxins, 11, no. 2 (2019),
https://doi.org/10.3390/toxins11020064 . .

TY  - JOUR
AU  - Krnjaja, Vesna
AU  - Petrović, Tanja
AU  - Stanković, Slavica
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Mandić, Violeta
AU  - Bijelić, Zorica
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5212
AB  - In this study, a total of 30 poultry (chicken and laying hens) feed samples collected from different poultry farms in Serbia in 2016 were tested for fungal and aflatoxin contamination. Using the plate count and standard mycological methods, total fungal counts and potentially toxigenic fungal genera were determined. Natural occurrence of aflatoxin B1 (AFB1) was detected by ELISA (enzyme-linked immune sorbent assay) method. The total fungal count was in the range from 1 x 102 (2 log CFU g-1 ) to 1.83 x 105 CFU g-1 (5.26 logCFU g-1 ). The majority of the chicken feeds (78.57%) had the total fungal count in the ranged from 1 x 102 to 4.8 x 104 CFU g-1 , whereas in 68.75% of the laying hens feeds it was ranged from 5.3 x 104 to 1.83 x 105 CFU g -1 . In 21.43% of the chicken feeds fungal contamination reached the level above the regulation limits. Three potentially toxigenic fungal genera, Aspergillus, Fusarium, and Penicillium, have been identified. In the tested poultry feed samples, more samples contaminated with Aspergillus were determined compared to samples contaminated by Fusarium and Penicillium species. The AFB1 was detected in concentrations from 1.34 to 18.29 g kg-1 , with an average of 4.47 and 4.56 g kg-1 in the chicken and laying hens feed samples, respectively. In 14.29% of the chicken feeds, the level of AFB1 was above the regulation limits. The obtained results confirmed the importance of continuous mycological and mycotoxicological control of poultry feed, as well as need to improve risk assessments of such contaminants along the food chain.
AB  - U ovom radu je 30 uzoraka hrane za živinu sakupljenih tokom 2016. godine iz različitih živinarskih farmi u Srbiji, ispitivano na prisustvo gljiva i aflatoksina u uzorku. Primenom metode razrešenja i standardnih mikoloških metoda utvrđeni su ukupan broj gljiva i identifikovani su potencijalno toksigeni rodovi gljiva. Prirodna pojava aflatoksina B1 (AFB1) utvrđena je primenom biohemijske imunoadsorpcione metode (ELISA). Ukupan broj gljiva bio je od 1 x 102 (2 logCFU g-1 ) do 1,83 x 105 CFU g-1 (5.26 log CFU g-1 ). Najveći broj uzoraka hrane za piliće (78,57%) imao je ukupan broj gljiva u rangu od 1 x 102 do 4,8 x 104 CFU g-1 , dok je 68,75% uzoraka hrane za nosilje imalo ukupan broj gljiva u rangu od 5,3 x 104 do 1,83 x 105 CFU g-1 . U 21,43% hrane za piliće ustanovljen je nedozvoljen ukupan broj gljiva. Identifikovana su tri potencijalno toksigena roda gljiva Aspergillus, Fusarium i Penicillium. Najveći broj ispitivanih uzoraka hrane za živinu bio je kontaminiran Aspergillus vrstama, u odnosu na Fusarium i Penicillium vrste koje su kontaminirale manji broj uzoraka. Rang sadržaja AFB1 bio je od 1,34 do 18,29 µg kg-1 , sa prosečnim sadržajem od 4,47 µg kg-1 u uzorcima hrane za piliće, i 4,56 µg kg-1 u uzorcima hrane za nosilje. U 14,29% uzoraka hrane za piliće ustanovljen je nedozvoljen sadržaj AFB1. Dobijeni rezultati potvrđuju značaj stalne mikološke i mikotoksikološke kontrole hrane za živinu, kao i potrebu za usavršavanjem procene rizika od štetnih (gljivičnih) kontaminenata u lancu ishrane.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Mycobiota and aflatoxin B1 in poultry feeds
T1  - Mikobiota i aflatoksin B1 u hrani za živinu
EP  - 69
IS  - 1
SP  - 61
VL  - 35
DO  - 10.2298/BAH1901061K
ER  - 

@article{
author = "Krnjaja, Vesna and Petrović, Tanja and Stanković, Slavica and Lukić, Miloš and Škrbić, Zdenka and Mandić, Violeta and Bijelić, Zorica",
year = "2019",
abstract = "In this study, a total of 30 poultry (chicken and laying hens) feed samples collected from different poultry farms in Serbia in 2016 were tested for fungal and aflatoxin contamination. Using the plate count and standard mycological methods, total fungal counts and potentially toxigenic fungal genera were determined. Natural occurrence of aflatoxin B1 (AFB1) was detected by ELISA (enzyme-linked immune sorbent assay) method. The total fungal count was in the range from 1 x 102 (2 log CFU g-1 ) to 1.83 x 105 CFU g-1 (5.26 logCFU g-1 ). The majority of the chicken feeds (78.57%) had the total fungal count in the ranged from 1 x 102 to 4.8 x 104 CFU g-1 , whereas in 68.75% of the laying hens feeds it was ranged from 5.3 x 104 to 1.83 x 105 CFU g -1 . In 21.43% of the chicken feeds fungal contamination reached the level above the regulation limits. Three potentially toxigenic fungal genera, Aspergillus, Fusarium, and Penicillium, have been identified. In the tested poultry feed samples, more samples contaminated with Aspergillus were determined compared to samples contaminated by Fusarium and Penicillium species. The AFB1 was detected in concentrations from 1.34 to 18.29 g kg-1 , with an average of 4.47 and 4.56 g kg-1 in the chicken and laying hens feed samples, respectively. In 14.29% of the chicken feeds, the level of AFB1 was above the regulation limits. The obtained results confirmed the importance of continuous mycological and mycotoxicological control of poultry feed, as well as need to improve risk assessments of such contaminants along the food chain., U ovom radu je 30 uzoraka hrane za živinu sakupljenih tokom 2016. godine iz različitih živinarskih farmi u Srbiji, ispitivano na prisustvo gljiva i aflatoksina u uzorku. Primenom metode razrešenja i standardnih mikoloških metoda utvrđeni su ukupan broj gljiva i identifikovani su potencijalno toksigeni rodovi gljiva. Prirodna pojava aflatoksina B1 (AFB1) utvrđena je primenom biohemijske imunoadsorpcione metode (ELISA). Ukupan broj gljiva bio je od 1 x 102 (2 logCFU g-1 ) do 1,83 x 105 CFU g-1 (5.26 log CFU g-1 ). Najveći broj uzoraka hrane za piliće (78,57%) imao je ukupan broj gljiva u rangu od 1 x 102 do 4,8 x 104 CFU g-1 , dok je 68,75% uzoraka hrane za nosilje imalo ukupan broj gljiva u rangu od 5,3 x 104 do 1,83 x 105 CFU g-1 . U 21,43% hrane za piliće ustanovljen je nedozvoljen ukupan broj gljiva. Identifikovana su tri potencijalno toksigena roda gljiva Aspergillus, Fusarium i Penicillium. Najveći broj ispitivanih uzoraka hrane za živinu bio je kontaminiran Aspergillus vrstama, u odnosu na Fusarium i Penicillium vrste koje su kontaminirale manji broj uzoraka. Rang sadržaja AFB1 bio je od 1,34 do 18,29 µg kg-1 , sa prosečnim sadržajem od 4,47 µg kg-1 u uzorcima hrane za piliće, i 4,56 µg kg-1 u uzorcima hrane za nosilje. U 14,29% uzoraka hrane za piliće ustanovljen je nedozvoljen sadržaj AFB1. Dobijeni rezultati potvrđuju značaj stalne mikološke i mikotoksikološke kontrole hrane za živinu, kao i potrebu za usavršavanjem procene rizika od štetnih (gljivičnih) kontaminenata u lancu ishrane.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Mycobiota and aflatoxin B1 in poultry feeds, Mikobiota i aflatoksin B1 u hrani za živinu",
pages = "69-61",
number = "1",
volume = "35",
doi = "10.2298/BAH1901061K"
}

Krnjaja, V., Petrović, T., Stanković, S., Lukić, M., Škrbić, Z., Mandić, V.,& Bijelić, Z.. (2019). Mycobiota and aflatoxin B1 in poultry feeds. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 35(1), 61-69.
https://doi.org/10.2298/BAH1901061K

Krnjaja V, Petrović T, Stanković S, Lukić M, Škrbić Z, Mandić V, Bijelić Z. Mycobiota and aflatoxin B1 in poultry feeds. in Biotechnology in Animal Husbandry. 2019;35(1):61-69.
doi:10.2298/BAH1901061K .

Krnjaja, Vesna, Petrović, Tanja, Stanković, Slavica, Lukić, Miloš, Škrbić, Zdenka, Mandić, Violeta, Bijelić, Zorica, "Mycobiota and aflatoxin B1 in poultry feeds" in Biotechnology in Animal Husbandry, 35, no. 1 (2019):61-69,
https://doi.org/10.2298/BAH1901061K . .

TY  - JOUR
AU  - Šeregelj, Vanja
AU  - Tumbas Šaponjac, Vesna
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Ćetković, Gordana
AU  - Čanadanović-Brunet, Jasna
AU  - Nedović, Viktor
AU  - Stajčić, Slađana
AU  - Vulić, Jelena
AU  - Vidaković, Ana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5774
AB  - Aim: The aim of study was to encapsulate red pepper waste (RPW) bioactives and
monitor their stability in yogurt.
Methods: RPW extract was encapsulated in whey protein using spray and freeze drying
techniques. Physicochemical characteristics of encapsulates were evaluated, and better
encapsulates were used to develop functional yogurt. Retention of bioactives was
followed over 21 days of storage, and sensory analyses were assessed.
Results: Freeze dried encapsulates (FDE) showed better characteristics like water
activity, moisture content, solubility, flowing and colour properties, and therefore
incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%)
and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited
higher sensory and general acceptability scores compared to control sample. The
fortification of yogurts had positive influence on maintaining the initial number of lactic
acid bacteria during storage.
Conclusion: Freeze drying and utilization of pepper waste are efficient for functional
food development, with improved nutritional, colour and bioactive properties.
PB  - Taylor&Francis
T2  - Journal of Microencapsulation Micro and Nano Carriers
T1  - Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
EP  - 714
IS  - 8
SP  - 704
VL  - 36
DO  - 10.1080/02652048.2019.1668488
ER  - 

@article{
author = "Šeregelj, Vanja and Tumbas Šaponjac, Vesna and Lević, Steva and Kalušević, Ana and Ćetković, Gordana and Čanadanović-Brunet, Jasna and Nedović, Viktor and Stajčić, Slađana and Vulić, Jelena and Vidaković, Ana",
year = "2019",
abstract = "Aim: The aim of study was to encapsulate red pepper waste (RPW) bioactives and
monitor their stability in yogurt.
Methods: RPW extract was encapsulated in whey protein using spray and freeze drying
techniques. Physicochemical characteristics of encapsulates were evaluated, and better
encapsulates were used to develop functional yogurt. Retention of bioactives was
followed over 21 days of storage, and sensory analyses were assessed.
Results: Freeze dried encapsulates (FDE) showed better characteristics like water
activity, moisture content, solubility, flowing and colour properties, and therefore
incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%)
and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited
higher sensory and general acceptability scores compared to control sample. The
fortification of yogurts had positive influence on maintaining the initial number of lactic
acid bacteria during storage.
Conclusion: Freeze drying and utilization of pepper waste are efficient for functional
food development, with improved nutritional, colour and bioactive properties.",
publisher = "Taylor&Francis",
journal = "Journal of Microencapsulation Micro and Nano Carriers",
title = "Application of encapsulated natural bioactive compounds from red pepper waste in yogurt",
pages = "714-704",
number = "8",
volume = "36",
doi = "10.1080/02652048.2019.1668488"
}

Šeregelj, V., Tumbas Šaponjac, V., Lević, S., Kalušević, A., Ćetković, G., Čanadanović-Brunet, J., Nedović, V., Stajčić, S., Vulić, J.,& Vidaković, A.. (2019). Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Micro and Nano Carriers
Taylor&Francis., 36(8), 704-714.
https://doi.org/10.1080/02652048.2019.1668488

Šeregelj V, Tumbas Šaponjac V, Lević S, Kalušević A, Ćetković G, Čanadanović-Brunet J, Nedović V, Stajčić S, Vulić J, Vidaković A. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. in Journal of Microencapsulation Micro and Nano Carriers. 2019;36(8):704-714.
doi:10.1080/02652048.2019.1668488 .

Šeregelj, Vanja, Tumbas Šaponjac, Vesna, Lević, Steva, Kalušević, Ana, Ćetković, Gordana, Čanadanović-Brunet, Jasna, Nedović, Viktor, Stajčić, Slađana, Vulić, Jelena, Vidaković, Ana, "Application of encapsulated natural bioactive compounds from red pepper waste in yogurt" in Journal of Microencapsulation Micro and Nano Carriers, 36, no. 8 (2019):704-714,
https://doi.org/10.1080/02652048.2019.1668488 . .

TY  - JOUR
AU  - Kokina, Mariia
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Pljevljakusić, Dejan
AU  - Savikin, Katarina
AU  - Shamtsyan, Mark
AU  - Nikšić, Miomir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4930
AB  - The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 mu g/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
EP  - 289
IS  - 2
SP  - 282
VL  - 57
DO  - 10.17113/ftb.57.02.19.5957
ER  - 

@article{
author = "Kokina, Mariia and Salević, Ana and Kalušević, Ana and Lević, Steva and Pantić, Milena and Pljevljakusić, Dejan and Savikin, Katarina and Shamtsyan, Mark and Nikšić, Miomir and Nedović, Viktor",
year = "2019",
abstract = "The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 mu g/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying",
pages = "289-282",
number = "2",
volume = "57",
doi = "10.17113/ftb.57.02.19.5957"
}

Kokina, M., Salević, A., Kalušević, A., Lević, S., Pantić, M., Pljevljakusić, D., Savikin, K., Shamtsyan, M., Nikšić, M.,& Nedović, V.. (2019). Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(2), 282-289.
https://doi.org/10.17113/ftb.57.02.19.5957

Kokina M, Salević A, Kalušević A, Lević S, Pantić M, Pljevljakusić D, Savikin K, Shamtsyan M, Nikšić M, Nedović V. Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying. in Food Technology and Biotechnology. 2019;57(2):282-289.
doi:10.17113/ftb.57.02.19.5957 .

Kokina, Mariia, Salević, Ana, Kalušević, Ana, Lević, Steva, Pantić, Milena, Pljevljakusić, Dejan, Savikin, Katarina, Shamtsyan, Mark, Nikšić, Miomir, Nedović, Viktor, "Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying" in Food Technology and Biotechnology, 57, no. 2 (2019):282-289,
https://doi.org/10.17113/ftb.57.02.19.5957 . .

TY  - JOUR
AU  - Salević, Ana
AU  - Prieto, Cristina
AU  - Cabedo, Luis
AU  - Nedović, Viktor
AU  - Maria Lagaron, Jose
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5122
AB  - In this study, novel active films made of poly(epsilon-caprolactone) (PCL) containing a solid dispersion of sage extract (SE) were developed by means of the electrospinning technique and subsequent annealing treatment. Initially, the antioxidant and antimicrobial potential of SE was confirmed. Thereafter, the effect of SE incorporation at different loading contents (5%, 10%, and 20%) on the physicochemical and functional properties of the films was evaluated. The films were characterized in terms of morphology, transparency, water contact angle, thermal stability, tensile properties, water vapor, and aroma barrier performances, as well as antioxidant and antimicrobial activities. Thin, hydrophobic films with good contact transparency were produced by annealing of the ultrathin electrospun fibers. Interestingly, the effect of SE addition on tensile properties and thermal stability of the films was negligible. In general, the water vapor and aroma permeability of the PCL-based films increased by adding SE to the polymer. Nevertheless, a strong 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) free radical scavenging ability, and a strong activity against foodborne pathogens Staphylococcus aureus and Escherichia coli were achieved by SE incorporation into PCL matrix. Overall, the obtained results suggest great potential of the here-developed PCL-based films containing SE in active food packaging applications with the role of preventing oxidation processes and microbial growth.
PB  - MDPI, BASEL
T2  - Nanomaterials
T1  - Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(epsilon-caprolactone) Films Containing a Solid Dispersion of Sage (Salvia officinalis L.) Extract
IS  - 2
VL  - 9
DO  - 10.3390/nano9020270
ER  - 

@article{
author = "Salević, Ana and Prieto, Cristina and Cabedo, Luis and Nedović, Viktor and Maria Lagaron, Jose",
year = "2019",
abstract = "In this study, novel active films made of poly(epsilon-caprolactone) (PCL) containing a solid dispersion of sage extract (SE) were developed by means of the electrospinning technique and subsequent annealing treatment. Initially, the antioxidant and antimicrobial potential of SE was confirmed. Thereafter, the effect of SE incorporation at different loading contents (5%, 10%, and 20%) on the physicochemical and functional properties of the films was evaluated. The films were characterized in terms of morphology, transparency, water contact angle, thermal stability, tensile properties, water vapor, and aroma barrier performances, as well as antioxidant and antimicrobial activities. Thin, hydrophobic films with good contact transparency were produced by annealing of the ultrathin electrospun fibers. Interestingly, the effect of SE addition on tensile properties and thermal stability of the films was negligible. In general, the water vapor and aroma permeability of the PCL-based films increased by adding SE to the polymer. Nevertheless, a strong 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) free radical scavenging ability, and a strong activity against foodborne pathogens Staphylococcus aureus and Escherichia coli were achieved by SE incorporation into PCL matrix. Overall, the obtained results suggest great potential of the here-developed PCL-based films containing SE in active food packaging applications with the role of preventing oxidation processes and microbial growth.",
publisher = "MDPI, BASEL",
journal = "Nanomaterials",
title = "Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(epsilon-caprolactone) Films Containing a Solid Dispersion of Sage (Salvia officinalis L.) Extract",
number = "2",
volume = "9",
doi = "10.3390/nano9020270"
}

Salević, A., Prieto, C., Cabedo, L., Nedović, V.,& Maria Lagaron, J.. (2019). Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(epsilon-caprolactone) Films Containing a Solid Dispersion of Sage (Salvia officinalis L.) Extract. in Nanomaterials
MDPI, BASEL., 9(2).
https://doi.org/10.3390/nano9020270

Salević A, Prieto C, Cabedo L, Nedović V, Maria Lagaron J. Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(epsilon-caprolactone) Films Containing a Solid Dispersion of Sage (Salvia officinalis L.) Extract. in Nanomaterials. 2019;9(2).
doi:10.3390/nano9020270 .

Salević, Ana, Prieto, Cristina, Cabedo, Luis, Nedović, Viktor, Maria Lagaron, Jose, "Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(epsilon-caprolactone) Films Containing a Solid Dispersion of Sage (Salvia officinalis L.) Extract" in Nanomaterials, 9, no. 2 (2019),
https://doi.org/10.3390/nano9020270 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5760
AB  - Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić V, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna, Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Miletić, Dunja
AU  - Turlo, Jadwiga
AU  - Podsadni, Piotr
AU  - Pantić, Milena
AU  - Nedović, Viktor
AU  - Lević, Steva
AU  - Nikšić, Miomir
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4935
AB  - BACKGROUND:  The ability of Coriolus versicolor medicinal mushroom to accumulate and transform selenium from selenourea and sodium selenite into an organic form - l-selenomethionine - during growth in liquid medium is examined in this paper. Additionally, the impact of supplementation on biological activity of the selenated mushroom methanol extracts, as well as their chemical composition, is studied. RESULTS Selenium accumulation was more efficient with sodium selenite application, but biomass yield was significantly lower (1.89 g DW L-1) compared to samples enriched with selenourea (4.48 g DW L-1). Mushroom sample obtained after growing in liquid medium with selenourea had significantly higher l-selenomethionine content compared to the sample grown in medium with sodium selenite. Selenium-enriched methanol extracts of C. versicolor mushroom showed improved antimicrobial and antioxidant activities compared to non-enriched extract. CONCLUSION Our results suggest that C. versicolor mushroom cultivated in liquid culture enriched with selenourea can be used for the production of novel food supplements with improved selenium bioavailability. More than 30% of total accumulated selenium from selenourea is transformed into l-selenomethionine. Differences in biological activity of methanol extracts can be explained not only by different selenium content but also by the differences in chemical composition of extracts.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability
EP  - 5130
IS  - 11
SP  - 5122
VL  - 99
DO  - 10.1002/jsfa.9756
ER  - 

@article{
author = "Miletić, Dunja and Turlo, Jadwiga and Podsadni, Piotr and Pantić, Milena and Nedović, Viktor and Lević, Steva and Nikšić, Miomir",
year = "2019",
abstract = "BACKGROUND:  The ability of Coriolus versicolor medicinal mushroom to accumulate and transform selenium from selenourea and sodium selenite into an organic form - l-selenomethionine - during growth in liquid medium is examined in this paper. Additionally, the impact of supplementation on biological activity of the selenated mushroom methanol extracts, as well as their chemical composition, is studied. RESULTS Selenium accumulation was more efficient with sodium selenite application, but biomass yield was significantly lower (1.89 g DW L-1) compared to samples enriched with selenourea (4.48 g DW L-1). Mushroom sample obtained after growing in liquid medium with selenourea had significantly higher l-selenomethionine content compared to the sample grown in medium with sodium selenite. Selenium-enriched methanol extracts of C. versicolor mushroom showed improved antimicrobial and antioxidant activities compared to non-enriched extract. CONCLUSION Our results suggest that C. versicolor mushroom cultivated in liquid culture enriched with selenourea can be used for the production of novel food supplements with improved selenium bioavailability. More than 30% of total accumulated selenium from selenourea is transformed into l-selenomethionine. Differences in biological activity of methanol extracts can be explained not only by different selenium content but also by the differences in chemical composition of extracts.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability",
pages = "5130-5122",
number = "11",
volume = "99",
doi = "10.1002/jsfa.9756"
}

Miletić, D., Turlo, J., Podsadni, P., Pantić, M., Nedović, V., Lević, S.,& Nikšić, M.. (2019). Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(11), 5122-5130.
https://doi.org/10.1002/jsfa.9756

Miletić D, Turlo J, Podsadni P, Pantić M, Nedović V, Lević S, Nikšić M. Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability. in Journal of the Science of Food and Agriculture. 2019;99(11):5122-5130.
doi:10.1002/jsfa.9756 .

Miletić, Dunja, Turlo, Jadwiga, Podsadni, Piotr, Pantić, Milena, Nedović, Viktor, Lević, Steva, Nikšić, Miomir, "Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability" in Journal of the Science of Food and Agriculture, 99, no. 11 (2019):5122-5130,
https://doi.org/10.1002/jsfa.9756 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag
AU  - Nikšić, Miomir
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4961
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
EP  - 417
IS  - 3
SP  - 408
VL  - 57
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag and Nikšić, Miomir and Tešević, Vele",
year = "2019",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
pages = "417-408",
number = "3",
volume = "57",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N., Belović, M. M., Nikićević, N., Vukosavljević, P., Nikšić, M.,& Tešević, V.. (2019). Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić N, Belović MM, Nikićević N, Vukosavljević P, Nikšić M, Tešević V. Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola, Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag, Nikšić, Miomir, Tešević, Vele, "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

TY  - JOUR
AU  - Petrović, Predrag
AU  - Ivanović, Katarina
AU  - Octrue, Charly
AU  - Tumara, Mica
AU  - Jovanović, Aleksandra
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
AU  - Pjanović, Rada
AU  - Bugarski, Branko
AU  - Klaus, Anita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5015
AB  - Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium - alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching similar to 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency
EP  - 335
IS  - 5
SP  - 325
VL  - 73
DO  - 10.2298/HEMIND190819028P
ER  - 

@article{
author = "Petrović, Predrag and Ivanović, Katarina and Octrue, Charly and Tumara, Mica and Jovanović, Aleksandra and Vunduk, Jovana and Nikšić, Miomir and Pjanović, Rada and Bugarski, Branko and Klaus, Anita",
year = "2019",
abstract = "Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium - alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching similar to 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency",
pages = "335-325",
number = "5",
volume = "73",
doi = "10.2298/HEMIND190819028P"
}

Petrović, P., Ivanović, K., Octrue, C., Tumara, M., Jovanović, A., Vunduk, J., Nikšić, M., Pjanović, R., Bugarski, B.,& Klaus, A.. (2019). Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 73(5), 325-335.
https://doi.org/10.2298/HEMIND190819028P

Petrović P, Ivanović K, Octrue C, Tumara M, Jovanović A, Vunduk J, Nikšić M, Pjanović R, Bugarski B, Klaus A. Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency. in HEMIJSKA INDUSTRIJA. 2019;73(5):325-335.
doi:10.2298/HEMIND190819028P .

Petrović, Predrag, Ivanović, Katarina, Octrue, Charly, Tumara, Mica, Jovanović, Aleksandra, Vunduk, Jovana, Nikšić, Miomir, Pjanović, Rada, Bugarski, Branko, Klaus, Anita, "Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency" in HEMIJSKA INDUSTRIJA, 73, no. 5 (2019):325-335,
https://doi.org/10.2298/HEMIND190819028P . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Nikšić, Miomir
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5083
AB  - Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin's barrier function, and provide a skin-lightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction (HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50 = 1.65 +/- 0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes
EP  - 264
IS  - 2
SP  - 253
VL  - 71
DO  - 10.2298/ABS181217007K
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Wan-Mohtar, Wan Abd Al Qadr Imad and Nikšić, Miomir",
year = "2019",
abstract = "Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin's barrier function, and provide a skin-lightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction (HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50 = 1.65 +/- 0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes",
pages = "264-253",
number = "2",
volume = "71",
doi = "10.2298/ABS181217007K"
}

Kozarski, M., Klaus, A., Jakovljević, D., Todorović, N., Wan-Mohtar, W. A. A. Q. I.,& Nikšić, M.. (2019). Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 71(2), 253-264.
https://doi.org/10.2298/ABS181217007K

Kozarski M, Klaus A, Jakovljević D, Todorović N, Wan-Mohtar WAAQI, Nikšić M. Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes. in Archives of Biological Sciences. 2019;71(2):253-264.
doi:10.2298/ABS181217007K .

Kozarski, Maja, Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Wan-Mohtar, Wan Abd Al Qadr Imad, Nikšić, Miomir, "Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes" in Archives of Biological Sciences, 71, no. 2 (2019):253-264,
https://doi.org/10.2298/ABS181217007K . .

TY  - THES
AU  - Sknepnek, Aleksandra
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/63
AB  - A variety of medically significant mushrooms are used to develop new, functional food products containing bioactive components in order to increase their use and achieve health effects among consumers...
AB  - Veliki broj medicinski značajnih gljiva upotrebljava se za rezvijanje novih, funkcionalnih prehrambenih proizvoda koji sadrže bioaktivne komponente, u cilju povećanja njihove upotrebe i postizanja zdravstvenih efekata kod konzumenata...
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - Characteristics of tea fungus-kombucha, fermented in the presence of selected medicinal mushroom species extracts
T1  - Karakteristike čajne gljive - kombuhe, fermentisane u prisustvu ekstrakata odabranih vrsta medicinskih gljiva
UR  - https://hdl.handle.net/21.15107/rcub_nardus_12300
ER  - 

@phdthesis{
author = "Sknepnek, Aleksandra",
year = "2019",
abstract = "A variety of medically significant mushrooms are used to develop new, functional food products containing bioactive components in order to increase their use and achieve health effects among consumers..., Veliki broj medicinski značajnih gljiva upotrebljava se za rezvijanje novih, funkcionalnih prehrambenih proizvoda koji sadrže bioaktivne komponente, u cilju povećanja njihove upotrebe i postizanja zdravstvenih efekata kod konzumenata...",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "Characteristics of tea fungus-kombucha, fermented in the presence of selected medicinal mushroom species extracts, Karakteristike čajne gljive - kombuhe, fermentisane u prisustvu ekstrakata odabranih vrsta medicinskih gljiva",
url = "https://hdl.handle.net/21.15107/rcub_nardus_12300"
}

Sknepnek, A.. (2019). Characteristics of tea fungus-kombucha, fermented in the presence of selected medicinal mushroom species extracts. 
Univerzitet u Beogradu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_12300

Sknepnek A. Characteristics of tea fungus-kombucha, fermented in the presence of selected medicinal mushroom species extracts. 2019;.
https://hdl.handle.net/21.15107/rcub_nardus_12300 .

Sknepnek, Aleksandra, "Characteristics of tea fungus-kombucha, fermented in the presence of selected medicinal mushroom species extracts" (2019),
https://hdl.handle.net/21.15107/rcub_nardus_12300 .

TY  - JOUR
AU  - Petrović, P.
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Carević, M.
AU  - Petković, M.
AU  - Vuković, N.
AU  - Cvetković, A.
AU  - Zizak, Z.
AU  - Bugarski, Branko
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5099
AB  - Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.
PB  - Elsevier Science Bv, Amsterdam
T2  - South African Journal of Botany
T1  - From mycelium to spores: A whole circle of biological potency of mosaic puffball
EP  - 160
SP  - 152
VL  - 123
DO  - 10.1016/j.sajb.2019.03.016
ER  - 

@article{
author = "Petrović, P. and Vunduk, Jovana and Klaus, Anita and Carević, M. and Petković, M. and Vuković, N. and Cvetković, A. and Zizak, Z. and Bugarski, Branko",
year = "2019",
abstract = "Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "South African Journal of Botany",
title = "From mycelium to spores: A whole circle of biological potency of mosaic puffball",
pages = "160-152",
volume = "123",
doi = "10.1016/j.sajb.2019.03.016"
}

Petrović, P., Vunduk, J., Klaus, A., Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z.,& Bugarski, B.. (2019). From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany
Elsevier Science Bv, Amsterdam., 123, 152-160.
https://doi.org/10.1016/j.sajb.2019.03.016

Petrović P, Vunduk J, Klaus A, Carević M, Petković M, Vuković N, Cvetković A, Zizak Z, Bugarski B. From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany. 2019;123:152-160.
doi:10.1016/j.sajb.2019.03.016 .

Petrović, P., Vunduk, Jovana, Klaus, Anita, Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z., Bugarski, Branko, "From mycelium to spores: A whole circle of biological potency of mosaic puffball" in South African Journal of Botany, 123 (2019):152-160,
https://doi.org/10.1016/j.sajb.2019.03.016 . .