TY  - JOUR
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Gašić, Uroš
AU  - Kostić, Aleksandar
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2024
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6895
AB  - The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
T2  - Foods
T1  - Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties
IS  - 5
SP  - 757
VL  - 13
DO  - 10.3390/foods13050757
ER  - 

@article{
author = "Belošević, Spasoje and Milinčić, Danijel and Gašić, Uroš and Kostić, Aleksandar and Salević-Jelić, Ana and Marković, Jovana and Đorđević, Verica and Lević, Steva and Pešić, Mirjana and Nedović, Viktor",
year = "2024",
abstract = "The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.",
journal = "Foods",
title = "Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties",
number = "5",
pages = "757",
volume = "13",
doi = "10.3390/foods13050757"
}

Belošević, S., Milinčić, D., Gašić, U., Kostić, A., Salević-Jelić, A., Marković, J., Đorđević, V., Lević, S., Pešić, M.,& Nedović, V.. (2024). Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties. in Foods, 13(5), 757.
https://doi.org/10.3390/foods13050757

Belošević S, Milinčić D, Gašić U, Kostić A, Salević-Jelić A, Marković J, Đorđević V, Lević S, Pešić M, Nedović V. Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties. in Foods. 2024;13(5):757.
doi:10.3390/foods13050757 .

Belošević, Spasoje, Milinčić, Danijel, Gašić, Uroš, Kostić, Aleksandar, Salević-Jelić, Ana, Marković, Jovana, Đorđević, Verica, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties" in Foods, 13, no. 5 (2024):757,
https://doi.org/10.3390/foods13050757 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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