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Matić M, Stupar A, Pezo L, Đerić Ilić N, Mišan A, Teslić N, Pojić M, Mandić A. Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin ( Curcubita moschata L.). Food Chem X 2024; 22:101290. [PMID: 38586223 PMCID: PMC10998083 DOI: 10.1016/j.fochx.2024.101290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/01/2024] [Accepted: 03/12/2024] [Indexed: 04/09/2024] Open
Abstract
The research focused on optimizing the accelerated solvent extraction (ASE) of carotenoids and polyphenols from pumpkin powder. The study optimized accelerated solvent extraction (ASE) of carotenoids and polyphenols from pumpkin powder. Using a mix of standard score (SS) and artificial neural network (ANN) methods, the extraction process was fine-tuned. The ANN model assessed extraction parameters' significance, achieving high predictability for total carotenoid content (TCC), total phenolic content (TPC), and free radical scavenging capacity (DPPH and ABTS methods). The analysis highlighted the most effective extraction at 50 % concentration, 120 °C temperature, 5 min duration, and 2 cycles, yielding high carotenoid and phenolic content (TCC 571.49 µg/g, TPC 7.85 mg GAE/g). HPLC-DAD profiles of the optimized ASE extract confirmed major carotenoids and phenolic compounds. Strong correlations were found between bioactive compounds and antioxidant activity, emphasizing potential health benefits.
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Affiliation(s)
- Milana Matić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Nataša Đerić Ilić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Teslić N, Pojić M, Stupar A, Mandić A, Pavlić B, Mišan A. PhInd-Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the Database. Antioxidants (Basel) 2024; 13:97. [PMID: 38247521 PMCID: PMC10812704 DOI: 10.3390/antiox13010097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024] Open
Abstract
Timely access to topic-relevant datasets is of paramount importance for the development of any successful strategy (food waste reduction strategy), since datasets illuminate opportunities, challenges and development paths. PhInd is the first comprehensive database on polyphenol content in plant-based by-products from the agri-food sector or the wastewater sector and was developed using peer-reviewed papers published in the period of 2015-2021. In total, >450 scientific manuscripts and >6000 compound entries were included. Database inclusion criteria were polyphenol contents = determined using HPLC/UHPLC quantitative methods. PhInd can be explored through several criteria which are either 'open' or checkboxes. Criteria are given in subsections: (a) plant source; (b) by-product industrial processing; (c) pre-treatment of by-products before the isolation of polyphenols; and (d) the extraction step of polyphenols. Database search results could be explored on the website directly or by downloading Excel files and graphs. This unique database content is beneficial to stakeholders-the food industry, academia, government and citizens.
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Affiliation(s)
- Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (A.S.); (A.M.); (A.M.)
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (A.S.); (A.M.); (A.M.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (A.S.); (A.M.); (A.M.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (A.S.); (A.M.); (A.M.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (A.S.); (A.M.); (A.M.)
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Popović T, Šarić B, Martačić JD, Arsić A, Jovanov P, Stokić E, Mišan A, Mandić A. Potential health benefits of blueberry and raspberry pomace as functional food ingredients: Dietetic intervention study on healthy women volunteers. Front Nutr 2022; 9:969996. [PMID: 36061889 PMCID: PMC9428553 DOI: 10.3389/fnut.2022.969996] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 07/22/2022] [Indexed: 11/13/2022] Open
Abstract
The fruit juice industry generates pomace as a valuable by-product especially rich in polyphenols, dietary fibers, vitamins, minerals, and unsaturated fatty acids. In the cookies used in this study, 30% of the gluten-free flour was replaced with dried and ground blueberry and raspberry pomace, rich source of polyphenols, dietary fibers, linoleic and alpha-linolenic acid. In order to examine whether the addition of blueberry and raspberry pomace in cookie formulation can have beneficial effects on certain blood parameters and anthropometric measurements, the designed cookies were tested in 20 healthy, normally fed female subjects, aged 30–50 years (41.35 ± 8.58 years) over four-week dietetic intervention study. Significant changes in the composition of fatty acids serum phospholipids, decrease in LDL-cholesterol level (20.16%), increase in adiponectin level (25.52%) and decrease in ALT and AST values were observed, thus indicating that inclusion of cookies containing blueberry and raspberry dried and ground pomace to usual diet might have positive effects on certain cardiovascular risk factors and liver function indicators.
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Affiliation(s)
- Tamara Popović
- Department in Food and Metabolism, Institute for Medical Research University of Belgrade, Belgrade, Serbia
- *Correspondence: Tamara Popović
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Jasmina Debeljak Martačić
- Department in Food and Metabolism, Institute for Medical Research University of Belgrade, Belgrade, Serbia
| | - Aleksandra Arsić
- Department in Food and Metabolism, Institute for Medical Research University of Belgrade, Belgrade, Serbia
| | - Pavle Jovanov
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Edita Stokić
- Diabetes and Metabolic Disorders, Department of Endocrinology, Medical Faculty, University of Novi Sad, Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
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Vrgović P, Pojić M, Teslić N, Mandić A, Kljakić AC, Pavlić B, Stupar A, Pestorić M, Škrobot D, Mišan A. Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers. Foods 2022; 11:foods11070961. [PMID: 35407048 PMCID: PMC8997572 DOI: 10.3390/foods11070961] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/16/2022] [Accepted: 03/18/2022] [Indexed: 01/13/2023] Open
Abstract
Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.
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Affiliation(s)
- Petar Vrgović
- Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovića 7, 21000 Novi Sad, Serbia
- Correspondence: ; Tel.: +381-641-715-897
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | | | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (A.C.K.); (B.P.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Mladenka Pestorić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
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Pavlić B, Mrkonjić Ž, Teslić N, Kljakić AC, Pojić M, Mandić A, Stupar A, Santos F, Duarte ARC, Mišan A. Natural Deep Eutectic Solvent (NADES) Extraction Improves Polyphenol Yield and Antioxidant Activity of Wild Thyme ( Thymus serpyllum L.) Extracts. Molecules 2022; 27:molecules27051508. [PMID: 35268607 PMCID: PMC8911718 DOI: 10.3390/molecules27051508] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 12/14/2022]
Abstract
Wild thyme (Thymus serpyllum L.) herbal dust has been recognized as a potential underutilized resource for the recovery of antioxidants. The aim of this paper was to optimize natural deep eutectic solvent (NADES) extraction of polyphenols to obtain improved antioxidant activity of extracts determined by selected in vitro assays (DPPH, FRAP, and ABTS). Twenty different NADES systems were investigated in the first step of the screening of the extraction solvent and l-proline (Pro)–glycerine (Gly) based solvents provided the best results. Preliminary experiments organized by 25−1 fractional factorial design narrowed down the number of extraction factors from five (temperature, extraction time, NADES type, water content and L/S ratio) to three and determined their experimental domain for the final step. A face-centered central composite design with temperature (40–55–70 °C), extraction time (60–120–180 min) and L/S ratio (10–20–30 g NADES/g sample) was applied for influence analysis and process optimization. Multi-response optimization suggested a temperature of 65 °C, time of extraction of 180 min and L/S ratio of 28 g NADES/g DW as optimal extraction parameters. Experimental validation confirmed good agreement between experimental and predicted results in the extract obtained at optimal conditions and the interactions in the most suitable NADES (N16; Pro–Gly–H2O; 1:2:1) were confirmed by the 1H-NMR.
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Affiliation(s)
- Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (A.C.K.)
- Correspondence: (B.P.); (A.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (A.C.K.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | | | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | - Filipa Santos
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (A.R.C.D.)
| | - Ana Rita C. Duarte
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (A.R.C.D.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
- Correspondence: (B.P.); (A.M.)
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Teslić N, Santos F, Oliveira F, Stupar A, Pojić M, Mandić A, Pavlić B, Kljakić AC, Duarte ARC, Paiva A, Mišan A. Simultaneous Hydrolysis of Ellagitannins and Extraction of Ellagic Acid from Defatted Raspberry Seeds Using Natural Deep Eutectic Solvents (NADES). Antioxidants (Basel) 2022; 11:antiox11020254. [PMID: 35204137 PMCID: PMC8868079 DOI: 10.3390/antiox11020254] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
Defatted raspberry seeds were used as an alternative source of antioxidants and ellagic acid (EA) extracted using Natural deep eutectic solvents (NADES). In the preliminary study, the best NADES combination (citric acid-betaine) and the most influential variables (temperature, time, and NADES/plant ratio) were selected for the further optimization process. All samples were analyzed in terms of total polyphenol, EA content, and antioxidant activity. Two sets of optimal conditions were generated by response surface methodology. The first set (Opt1) was designed for higher conversion of ellagitannins to EA while the latter set (Opt2) for higher EA content/100 g extract. Opt1 and Opt2 had higher values for all investigated responses compared to 80% ethanolic extract but had a lower conversion rate of ellagitannins to EA compared to acidified methanol extract. The third set of parameters (Opt3) selected beyond the initial experimental domain was used to obtain a sample with the highest EA content/100 g extract. Due to their nature, NADES extracts are ready to use and could have various technological roles in products since they are antioxidants, acidifiers, and colorants. NADES raspberry extracts exhibited higher anti-proliferative activity compared to ethanolic extracts in terms of EC50 values. However, the main contributor of anti-cancer activity in NADES raspberry extracts were individual NADES compounds and/or their newly formed NADES structure.
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Affiliation(s)
- Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (M.P.); (A.M.); (A.M.)
- Correspondence:
| | - Filipa Santos
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (F.O.); (A.R.C.D.); (A.P.)
| | - Filipe Oliveira
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (F.O.); (A.R.C.D.); (A.P.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (M.P.); (A.M.); (A.M.)
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (M.P.); (A.M.); (A.M.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (M.P.); (A.M.); (A.M.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (A.C.K.)
| | | | - Ana Rita C. Duarte
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (F.O.); (A.R.C.D.); (A.P.)
| | - Alexandre Paiva
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (F.O.); (A.R.C.D.); (A.P.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (M.P.); (A.M.); (A.M.)
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Filipčev B, Pojić M, Šimurina O, Mišan A, Mandić A. Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112156] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Milićević N, Kojić P, Sakač M, Mišan A, Kojić J, Perussello C, Banjac V, Pojić M, Tiwari B. Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans. Ultrason Sonochem 2021; 79:105761. [PMID: 34601448 PMCID: PMC8531846 DOI: 10.1016/j.ultsonch.2021.105761] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/11/2021] [Accepted: 09/14/2021] [Indexed: 05/16/2023]
Abstract
Cereal brans are by-products of the milling of cereal grains, which are mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and phytochemicals, especially phenolic compounds. Within this study, the application of ultrasound (US) technology to assist the extraction of phenolics from oat and wheat bran was investigated (20-45 kHz). Peleg's mathematical model was used to study the kinetics of ultrasound-assisted extraction (UAE) and subsequent stirring of total phenolic compounds (TPC). The surface morphology of cereal brans after extraction was studied using SEM analysis. The excellent agreement was determined between the values of TPC calculated from Peleg's mathematical model and actual experimental results. The constant that represents a time required for the initial phenolic concentration to be extracted to one-half of its initial value has been introduced (K1/2). It was shown that the TPC extraction kinetics was dependent only on K1/2 enabling fast kinetics fitting and comparison between extraction rates. Moreover, different values of K1/2 constant could indicate the differences in brans composition and consequently different influence of US pretreatment on these samples.
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Affiliation(s)
- Nataša Milićević
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Predrag Kojić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Marijana Sakač
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jovana Kojić
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Camila Perussello
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Vojislav Banjac
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Milica Pojić
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
| | - Brijesh Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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Stupar A, Šeregelj V, Ribeiro BD, Pezo L, Cvetanović A, Mišan A, Marrucho I. Recovery of β-carotene from pumpkin using switchable natural deep eutectic solvents. Ultrason Sonochem 2021; 76:105638. [PMID: 34225213 PMCID: PMC8259401 DOI: 10.1016/j.ultsonch.2021.105638] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/22/2021] [Accepted: 06/15/2021] [Indexed: 05/13/2023]
Abstract
The aim of the present research was to develop green and sustainable extraction procedure for β-carotene recovery from pumpkin. A series of hydrophobic natural deep eutectic solvents (NADESs) based onfatty acids were prepared to establish high extraction efficiency of β-carotene and to increase stability of extracted carotenoids from the pumpkin. To intensify extraction process, NADES composed of C8 and C10 fatty acids (3:1) was selected and coupled with ultrasound assisted extraction. Response surface methodology and artificial neural network model (ANN) model was adopted to analyze significance of extraction parameters demonstrating high prediction levels of the β-carotene yield, experimentally confirming the maximum β-carotene content of 151.41 µg/mL at the optimal process condition. Extracted carotenoids in the optimal NADES extract have shown high stability during the storing period of 180 days. A switchable-hydrophilicity eutectic solvent system has been introduced as a successful way to recover extracted carotenoids from the NADES solvent. It was capable of precipitating 90% of carotenoids present in the extract. The proposed procedure is simple, easily scalable and has minimal impact on operators and the environment.
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Affiliation(s)
- Alena Stupar
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Vanja Šeregelj
- University of Novi Sad, Institute of Food Technology, Institute of Food Technology, Bulevar cara Lazara, 121000 Novi Sad, Serbia, Republic of Serbia
| | - Bernardo Dias Ribeiro
- Escola de Quimica, Universidade Federal do Rio de Janeiro, Av Horacio Macedo, CT, Bl.E, 101, 21941598 Rio de Janeiro, Brazil; Centro de Química Estrutural and Departamento de Engenharia Química, Instituto Superior Tecnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Lato Pezo
- University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Aleksandra Cvetanović
- University of Novi Sad, Institute of Food Technology, Institute of Food Technology, Bulevar cara Lazara, 121000 Novi Sad, Serbia, Republic of Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Isabel Marrucho
- Centro de Química Estrutural and Departamento de Engenharia Química, Instituto Superior Tecnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisboa, Portugal.
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Popović BM, Blagojević B, Ždero Pavlović R, Mićić N, Bijelić S, Bogdanović B, Mišan A, Duarte CMM, Serra AT. Comparison between polyphenol profile and bioactive response in blackthorn (Prunus spinosa L.) genotypes from north Serbia-from raw data to PCA analysis. Food Chem 2019; 302:125373. [PMID: 31442706 DOI: 10.1016/j.foodchem.2019.125373] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 07/24/2019] [Accepted: 08/14/2019] [Indexed: 12/23/2022]
Abstract
The aim of this work was to investigate and compare the phenolic profile of 15 wild growing blackthorn (Prunus spinosa L.) genotypes from the slopes of Fruška Gora mountain in north Serbia. Their effect in inhibiting i) α-amylase and α-glucosidase activities and ii) colorectal cancer cell line (HT29) growth was also studied. Blackthorn fruit extracts exhibited high phenolic content being enrich in anthocyanins. Principal component analysis was used to correlate the bioactive response with phenolic composition. It was found that derivatives quercetin and anthocyanin peonidin are the major contributors of the inhibition of carbohydrates hydrolyzing enzymes as well as with the antiproliferative effect of blackthorn. Among all samples, the genotype from Beška locality showed the higher capacity in inhibiting alpha-amylase, alpha-glucosidase and HT29 cell growth. Because of high anthocyanin content and higher bioactive response, these genotypes could be recommended for the further cultivation and investigation.
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Affiliation(s)
- B M Popović
- Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia.
| | - B Blagojević
- Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - R Ždero Pavlović
- Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - N Mićić
- Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - S Bijelić
- Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - B Bogdanović
- Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - A Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia
| | - Catarina M M Duarte
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Oeiras, Portugal
| | - Ana Teresa Serra
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Oeiras, Portugal; iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, Oeiras, Portugal
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11
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Mišan A, Nađpal J, Stupar A, Pojić M, Mandić A, Verpoorte R, Choi YH. The perspectives of natural deep eutectic solvents in agri-food sector. Crit Rev Food Sci Nutr 2019; 60:2564-2592. [DOI: 10.1080/10408398.2019.1650717] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Jelena Nađpal
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Robert Verpoorte
- Natural Products Laboratory, Institute of Biology, Leiden University, Leiden, The Netherlands
| | - Young Hae Choi
- Natural Products Laboratory, Institute of Biology, Leiden University, Leiden, The Netherlands
- College of Pharmacy, Kyung Hee University, Seoul, Republic of Korea
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12
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Cvetković BR, Pezo LL, Mišan A, Mastilović J, Kevrešan Ž, Ilić N, Filipčev B. The effects of osmotic dehydration of white cabbage on polyphenols and mineral content. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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13
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14
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Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. J Texture Stud 2018; 50:124-130. [PMID: 30345519 DOI: 10.1111/jtxs.12374] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 09/25/2018] [Accepted: 10/01/2018] [Indexed: 01/25/2023]
Abstract
Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of GF flour mixture with different ratios of blueberry/raspberry fiber concentrates (0/30, 15/15, and 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fiber concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control. Although having similar total, soluble and insoluble fiber content, blueberry fiber concentrates were characterized with higher water absorption capacity and consequently yielded cookies with more rigid dough structure, higher water loss during baking, lower cookie thickness, higher spread ratio, more dense inner structure, and increased cookie hardness than those containing raspberry fiber concentrates. Enrichment of GF cookies with raspberry and blueberry fiber concentrates resulted in products with dietary fiber content higher than 6 g per 100 g, thus making them candidates for bearing "high fiber" nutrition claim. PRACTICAL APPLICATIONS: Currently available GF bakery products mostly lack dietary fibers (DFs) and other important nutrients, because they are usually manufactured from refined flour and/or starches. As the products with long shelf-life, very popular in daily diet of almost all consumer profiles, cookies could represent good matrices for the addition of functional ingredients, such as DFs. In this paper, GF cookies were enriched with the fiber concentrates recovered from blueberry and raspberry pomace. Application of these fiber sources enabled recycling of fruit processing industry by-products into novel, "high fiber" GF product with improved nutritive profile.
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Affiliation(s)
- Bojana Šarić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | | | - Miroslav Hadnađev
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Marijana Sakač
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Anamarija Mandić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Dubravka Škrobot
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
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15
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Milić N, Milanović M, Radonić J, Turk Sekulić M, Mandić A, Orčić D, Mišan A, Milovanović I, Grujić Letić N, Vojinović Miloradov M. The occurrence of selected xenobiotics in the Danube river via LC-MS/MS. Environ Sci Pollut Res Int 2018; 25:11074-11083. [PMID: 29411280 DOI: 10.1007/s11356-018-1401-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 01/25/2018] [Indexed: 06/08/2023]
Abstract
Having in mind that there is a general lack of monitoring plans and precaution measures in the developing countries and that the Danube is the second longest river in Europe, the estimation of the relevant concentration levels of unregulated xenobiotics is a topic of interest both on local and international level. The selected pharmaceuticals, caffeine, and benzotriazole presented in the collected water samples from seven representative locations around the territory of Novi Sad, Serbia, during 1-year period, were analyzed with the use of solid-phase extraction followed by the liquid chromatography coupled with triple quad tandem mass spectrometry. The most frequently detected compounds were caffeine and carbamazepine in the concentrations up to 621 and 22.2 ng/L, respectively, while the maximum concentration of the analyzed pharmaceuticals was obtained for ibuprofen (60.1 ng/L). The presence of benzotriazole along the analyzed section of the river was confirmed in the concentration levels up to 26.7 ng/L. Although sulfamethoxazole and desmethyldiazepam were detected at trace levels (0.22 and 3.41 ng/L, respectively); the presence of these pharmaceuticals in complex mixtures should not be neglected. Due to the frequent detection caffeine, carbamazepine, ibuprofen, and benzotriazole could be proper candidate for hydrophilic anthropogenic markers for quantification of wastewater contamination in surface water in the analyzed Danube section.
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Affiliation(s)
- Nataša Milić
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia
| | - Maja Milanović
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia.
| | - Jelena Radonić
- Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovića 6, Novi Sad, Serbia
| | - Maja Turk Sekulić
- Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovića 6, Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Dejan Orčić
- Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Ivan Milovanović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Nevena Grujić Letić
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia
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Hadnađev M, Dizdar M, Dapčević-Hadnađev T, Jovanov P, Mišan A, Sakač M. Hydrolyzed hemp seed proteins as bioactive peptides. ACTA ACUST UNITED AC 2018. [DOI: 10.5937/jpea1802090h] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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17
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Kovač D, Babić O, Milovanović I, Mišan A, Simeunović J. The production of biomass and phycobiliprotein pigments in filamentous cyanobacteria: the impact of light and carbon sources. APPL BIOCHEM MICRO+ 2017. [DOI: 10.1134/s000368381705009x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Mišan A, Petelin A, Stubelj M, Mandić A, Šimurina O, Pojić M, Milovanović I, Jakus T, Filipčev B, Jenko Pražnikar Z. Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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19
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Antolak H, Czyzowska A, Sakač M, Mišan A, Đuragić O, Kregiel D. Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp. Molecules 2017; 22:molecules22081256. [PMID: 28788076 PMCID: PMC6152331 DOI: 10.3390/molecules22081256] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Accepted: 07/23/2017] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to evaluate antioxidant activity and total phenolic content of juice from three different types of fruits: elderberry (Sambucusnigra), lingonberry (Vacciniumvitis-idaea) and cornelian cherry (Cornusmas), and their action against adhesion of bacterial strains of Asaialannensis and Asaiabogorensis isolated from spoiled soft drinks. The antioxidant profiles were determined by total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, DPPH), and ferric-reducing antioxidant power (FRAP). Additionally, total polyphenol content (TPC) was investigated. Chemical compositions of juices were tested using the chromatographic techniques: high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS). Adhesion properties of Asaia spp. cells to various abiotic materials were evaluated by luminometry, plate count and fluorescence microscopy. Antioxidant activity of fruit juices expressed as inhibitory concentration (IC50) ranged from 0.042 ± 0.001 (cornelian cherry) to 0.021 ± 0.001 g/mL (elderberry). TPC ranged from 8.02 ± 0.027 (elderberry) to 2.33 ± 0.013 mg/mL (cornelian cherry). Cyanidin-3-sambubioside-5-glucoside, cyanidin-3-glucoside, and cyanidin-3-sambubioside were detected as the major anthocyanins and caffeic, cinnamic, gallic, protocatechuic, and p-coumaric acids as the major phenolic acids. A significant linear correlation was noted between TPC and antioxidant capacity. In the presence of fruit juices a significant decrease of bacterial adhesion from 74% (elderberry) to 67% (lingonberry) was observed. The high phenolic content indicated that these compounds may contribute to the reduction of Asaia spp. adhesion.
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Affiliation(s)
- Hubert Antolak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Agata Czyzowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Marijana Sakač
- Institute of Food Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Aleksandra Mišan
- Institute of Food Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Olivera Đuragić
- Institute of Food Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Dorota Kregiel
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
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Pestorić M, Škrobot D, Žigon U, Šimurina O, Filipčev B, Belović M, Mišan A. Sensory profile and preference mapping of cookies enriched with medicinal herbs. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2016.1160922] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mladenka Pestorić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Dubravka Škrobot
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Uroš Žigon
- Frutarom Etol d.o.o., Škofja vas, Slovenia
| | - Olivera Šimurina
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Bojana Filipčev
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Miona Belović
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
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Filipčev B, Mišan A, Šarić B, Šimurina O. Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies. Int J Food Sci Nutr 2016; 67:249-56. [PMID: 26947667 DOI: 10.3109/09637486.2016.1157140] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Sugar beet molasses is a raw material with high potential to be a functional ingredient in baked goods. This paper investigated the nutritional and functional properties of gluten-free cookies enriched with sugar beet molasses. At all enrichment levels and forms tested (liquid and dry), the addition of beet molasses improved the micronutrient pattern and antioxidative status of gluten-free cookies. The cookies prepared with molasses were significantly higher in potassium, magnesium, calcium, iron, betaine, total phenolics and DPPH radical scavenging abilities. Molasses contributed to wider spectra of phenolic compounds. The dominating phenolic compounds in the molasses-enriched cookies were catechin, ferulic, syringic and vanillic acid. Molasses also contributed to the presence of p-hydroxybenzoic acid in the cookies. Addition of molasses increased the content of hydroxymethyfurfural in the cookies, but not above values commonly reported for this product type. Molasses addition improved the overall acceptance of gluten-free cookies up to 30% enrichment level.
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Affiliation(s)
- Bojana Filipčev
- a Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia
| | - Aleksandra Mišan
- a Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia
| | - Bojana Šarić
- a Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia
| | - Olivera Šimurina
- a Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia
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Mišan A, Sakač M, Medić Đ, Tadić V, Marković G, Gyura J, Pagano E, Izzo AA, Borrelli F, Šarić B, Milovanović I, Milić N. Antioxidant and Physicochemical Properties of Hydrogen Peroxide-Treated Sugar Beet Dietary Fibre. Phytother Res 2016; 30:855-60. [PMID: 26929014 DOI: 10.1002/ptr.5598] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Revised: 01/28/2016] [Accepted: 02/02/2016] [Indexed: 11/06/2022]
Abstract
The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would impair its antioxidant potential. Three different sugar beet fibres were obtained from sugar beet - non-treated fibre (NTF) from sugar beet cossettes extracted with sulphurous acid, treated fibre (TF) from NTF treated with hydrogen peroxide in alkaline solution and commercially available Fibrex(®) . The antioxidant activity of extractable and non-extractable fibre fractions in ethanol/water mixture (80:20, v/v) of three fibre samples was estimated. Non-extractable fractions obtained after alkaline treatment of investigated fibres were much higher in phenolic compounds and possessed higher antioxidant potential than extractable fractions. Ferulic acid was proven to be the dominant phenolic acid. Regarding both extractable and non-extractable fractions, Fibrex(®) had the highest antioxidant activity in chemical tests, while NTF was superior in comparison with TF. Based on the results of Caco-2 cells-based test, all non-extractable fractions possessed potential for reactive oxygen species inhibition. Regarding the extractable fractions, only the TF manifested this effect.Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Marijana Sakač
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Đorđe Medić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Vanja Tadić
- Institute for Medicinal Plant Research 'Dr Josif Pančić', Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Goran Marković
- Institute for Medicinal Plant Research 'Dr Josif Pančić', Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Julliana Gyura
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ester Pagano
- Department of Pharmacy, University of Naples Federico II, via D. Montesano 49, Naples, 80131, Italy
| | - Angelo A Izzo
- Department of Pharmacy, University of Naples Federico II, via D. Montesano 49, Naples, 80131, Italy
| | - Francesca Borrelli
- Department of Pharmacy, University of Naples Federico II, via D. Montesano 49, Naples, 80131, Italy
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ivan Milovanović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Nataša Milić
- Faculty of Medicine, University of Novi Sad, Veljka Vlahovića 3, Novi Sad, 21000, Serbia
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Šarić B, Mišan A, Mandić A, Nedeljković N, Pojić M, Pestorić M, Đilas S. Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies. J Food Sci Technol 2016; 53:1140-50. [PMID: 27162394 PMCID: PMC4837725 DOI: 10.1007/s13197-015-2128-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2015] [Accepted: 11/24/2015] [Indexed: 11/28/2022]
Abstract
Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added gluten-free cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value gluten-containing counterparts.
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Affiliation(s)
- Bojana Šarić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Aleksandra Mišan
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Anamarija Mandić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Nataša Nedeljković
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Milica Pojić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Mladenka Pestorić
- />Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Sonja Đilas
- />Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
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Pestorić M, Šimurina O, Filipčev B, Jambrec D, Belović M, Mišan A, Nedeljković N. Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2015.1004586] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Sakač M, Pestorić M, Mišan A, Nedeljković N, Jambrec D, Jovanov P, Banjac V, Torbica A, Hadnađev M, Mandić A. Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies. Food Technol Biotechnol 2015; 53:38-47. [PMID: 27904330 DOI: 10.17113/ftb.53.01.15.3633] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flour and buckwheat flour exhibited significantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH•), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20% of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30% buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples.
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Affiliation(s)
- Marijana Sakač
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Mladenka Pestorić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Nataša Nedeljković
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Dubravka Jambrec
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Pavle Jovanov
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Vojislav Banjac
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
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Đurendić Brenesel M, Pilija V, Popović T, Arsić A, Milić M, Kojić D, Milić N, Mišan A. Antihyperlipidemic, antioxidant and weightlowering effects of “Vitalplant”. Open Life Sci 2015. [DOI: 10.1515/biol-2015-0030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractBACKGROUND: “VITALPLANT” medicinal plant mixture, aimed at body weight regulation and metabolism enhancement was formulated in order to be incorporated as an ingredient in functional food formulations on the basis of known biological activity of the alder buckthorn bark, peppermint, caraway and parsley. METHODOLOGY: The body weight-lowering potential, hypolipidemic effects and antioxidant activity of “Vitalplant” mixture were examined on five groups of male Wistar rats on different food regimes for 14 weeks. RESULTS: “Vitalplant” mixture supplementation caused an increase in food intake, but induced a decrease in body weight gain. The lipid status and atherogenic index (AI) were significantly improved in “Vitalplant” mixture supplemented hyperlipidemic (HF) groups in comparison to HF group. “Vitalplant” mixture was able to influence the activity of antioxidant enzymes and to protect erythrocytes of the rats fed the HF diet from oxidative damage, which was indicated by significantly lower malondialdehyde (MDA) levels in “Vitalplant”- HF groups in comparison to the HF group. CONCLUSION: “Vitalplant” mixture seemed to be beneficial for the reduction of body weight and improvement of antioxidant status of the erythrocytes, and its antihyperlipidemic property was highly active for enhancing the profile of plasma lipids in rats.
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Pojić M, Mišan A, Sakač M, Dapčević Hadnađev T, Šarić B, Milovanović I, Hadnađev M. Characterization of byproducts originating from hemp oil processing. J Agric Food Chem 2014; 62:12436-42. [PMID: 25426777 DOI: 10.1021/jf5044426] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.
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Affiliation(s)
- Milica Pojić
- Institute of Food Technology, University of Novi Sad , Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Abstract
UNLABELLED The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture "Vitalplant" was evaluated, and the potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)-reactive-substances assay (TBARS) and DPPH˙ (1,1-diphenyl-2-picryl-hydrazyl) test. Significantly different (P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > "Vitalplant" > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% ("Vitalplant"). A statistically significant correlation was found between IC(50) values on DPPH˙ and total flavonoid content of the samples (r=- 0.94, P < 0.05) and between IC(50) values on DPPH˙ and IC(50) values on O(2) (·-) scavenging activity (r= 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant (r= 0.94, P < 0.05). "Vitalplant" mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, "Vitalplant" extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose-dependent manner. PRACTICAL APPLICATION Supplementation of cookies with a mixture of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.
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Affiliation(s)
- Aleksandra Mišan
- Inst. for Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
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Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Čanadanović-Brunet J. Buckwheat (Fagopyrum esculentumMoench) Grain and Fractions: Antioxidant Compounds and Activities. J Food Sci 2012; 77:C954-9. [DOI: 10.1111/j.1750-3841.2012.02867.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Hadnađev M. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.07.001] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sedej I, Sakač M, Mandić A, Mišan A, Pestorić M, Šimurina O, Čanadanović-Brunet J. Quality assessment of gluten-free crackers based on buckwheat flour. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.010] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Saka MB, Gyura JF, Mišan A, Šereš ZI, Pajin BS, Šoronja-Simovi D. Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber. Sugar Industry 2011. [DOI: 10.36961/si11177] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.
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Affiliation(s)
- Ivana Sedej
- Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
- Corresponding author. Phone: +381 21 485 3812. Fax: + 381 21 450 725. E-mail:
| | - Anamarija Mandić
- Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Marijana Sakač
- Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Vesna Tumbas
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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