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Cvetanović Kljakić A, Ocvirk M, Rutnik K, Košir IJ, Pavlić B, Mašković P, Mašković J, Teslić N, Stupar A, Uba AI, Zengin G. Exploring the composition and potential uses of four hops varieties through different extraction techniques. Food Chem 2024; 447:138910. [PMID: 38479143 DOI: 10.1016/j.foodchem.2024.138910] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 02/20/2024] [Accepted: 02/28/2024] [Indexed: 04/10/2024]
Abstract
Hydrophilic, lipophilic extracts and essential oil of four hops varieties from Slovenia were examined in this study. Lipophilic extracts were obtained by supercritical extraction (SFE), while for hydrophilic extracts ultrasound and microwave extraction were employed. Essential oils were isolated by the hydrodistillation process. The lipophilic composition of essential oils and lipophilic extracts was determined by GC-MS analysis. Monoterpenes and sesquiterpene hydrocarbons were the most abundant class of compounds in oils (62.27-79.65 %), with myrcene being the most abundant constituent. Limonene and trans-caryophyllene were two terpenes determined in all essential oils while only trans-caryophyllene was detected in SFE samples. Antioxidant, antimicrobial, and cytotoxic activity, determined by applying in vitro assays, was more influenced by extraction technique than by varieties. Molecular docking was carried out to gain insight into the potential cancer protein targets BCL-2 and MMP9, whereby humulene epoxide II displayed good binding configuration within the cavities of the two proteins.
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Affiliation(s)
| | - Miha Ocvirk
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
| | - Ksenija Rutnik
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
| | - Branimir Pavlić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Pavle Mašković
- University of Kragujevac, Faculty of Agriculture, Cara Dušana 34, Čačak, Serbia
| | - Jelena Mašković
- University of Kragujevac, Faculty of Agriculture, Cara Dušana 34, Čačak, Serbia
| | - Nemanja Teslić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Abdullahi Ibrahim Uba
- Department of Molecular Biology and Genetics, Istanbul AREL University, Istanbul 34537, Turkey
| | - Gökhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Istanbul, Turkey
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2
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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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Erceg T, Šovljanski O, Tomić A, Aćimović M, Stupar A, Baloš S. Comparison of the Properties of Pullulan-Based Active Edible Coatings Implemented for Improving Sliced Cheese Shelf Life. Polymers (Basel) 2024; 16:178. [PMID: 38256977 PMCID: PMC10821112 DOI: 10.3390/polym16020178] [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: 11/11/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
The development of active edible coatings with improved mechanical and barrier properties is a huge challenge. In this study, active edible coatings for sliced cheese have been developed using pullulan (Pull) in combination with two different biopolymers, chitosan (CS) and gelatine (Gel), and a combination of hydrolats as a source of active compounds with antimicrobial effects. In comparison to the monolayer coating, the bilayer coating system demonstrates improved barrier and mechanical properties. A preliminary assessment of the antimicrobial effect of lemongrass and curry plant hydrolats has revealed that both hydrolats exhibited antimicrobial activity against the targeted bacterium Staphylococcus aureus, albeit at different levels. The obtained results suggest that a mixture of 1.56% lemongrass and 12.5% curry plant hydrolats yielded a lower fractional inhibitory concentration (FIC) value. Bilayer coating systems (Pull/CS and Pull/Gel) with an incorporated mixture of hydrolats have demonstrated effectiveness in both cases: artificial contamination before application of the coating system and after application of the coating system. In both contamination scenarios, the coating systems consistently effectively limited bacterial proliferation, indicating the antimicrobial effect of the hydrolat mixture in the coating layers. In the case of artificial contamination before applying the coating system, both coatings demonstrated antimicrobial effectiveness, but the formulation with chitosan had a biocide effect, while the other, with gelatine, had only a bacteriostatic effect in a long-term setting. In the second case, both Pull/CS and Pull/Gel coatings demonstrated effectiveness in inhibiting bacterial growth regardless of the moment of contamination of the sample; the Pull/CS coating showed slightly better antimicrobial activity, achieving complete elimination of bacteria earlier compared with the Pull/Gel coating system.
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Affiliation(s)
- Tamara Erceg
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Ana Tomić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Milica Aćimović
- Institute of Field and Vegetable Crops Novi Sad, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia;
| | - Alena Stupar
- Institute of Food Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Sebastian Baloš
- Faculty of Technical Science, University of Novi Sad, 21000 Novi Sad, Serbia;
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Filipčev B, Kojić J, Miljanić J, Šimurina O, Stupar A, Škrobot D, Travičić V, Pojić M. Wild Garlic ( Allium ursinum) Preparations in the Design of Novel Functional Pasta. Foods 2023; 12:4376. [PMID: 38137181 PMCID: PMC10742902 DOI: 10.3390/foods12244376] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/22/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.
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Affiliation(s)
- Bojana Filipčev
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Jelena Miljanić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Olivera Šimurina
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Vanja Travičić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
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6
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Erceg T, Šovljanski O, Stupar A, Ugarković J, Aćimović M, Pezo L, Tomić A, Todosijević M. A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex - Characterization and food application. Int J Biol Macromol 2023; 228:400-410. [PMID: 36572079 DOI: 10.1016/j.ijbiomac.2022.12.132] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/25/2022]
Abstract
Biopolymer-based films present an ideal matrix for the incorporation of active substances such as antimicrobial agents, giving active packaging a framework of green chemistry and a step forward in food packaging technology. The chitosan-gelatine active coating has been prepared using lemongrass oil as an antimicrobial compound applying a different approach. Instead of surfactants, to achieve compatibilization of compounds, β-cyclodextrin was used to encapsulate lemongrass oil. The antimicrobial effect was assessed using the dip-coating method on freshly harvested cherry tomatoes artificially contaminated by Penicillium aurantiogriseum during 20 days of cold storage. According to the evaluation of the antimicrobial effect of coating formulation on cherry tomato samples, which was mathematically assessed by predictive kinetic models and digital imaging, the applied coating formulation was found to be very effective since the development of fungal contamination for active-coated samples was observed for 20 days.
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Affiliation(s)
- Tamara Erceg
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia.
| | - Olja Šovljanski
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Alena Stupar
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Jovana Ugarković
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Milica Aćimović
- Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Ana Tomić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Marina Todosijević
- University of Belgrade, Faculty of Chemistry, Studentski trg 16, 11000 Belgrade, Serbia
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Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M. Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods 2022; 11:foods11243985. [PMID: 36553727 PMCID: PMC9777778 DOI: 10.3390/foods11243985] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.
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Affiliation(s)
- Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dušan Stevanović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9 444a, 11042 Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
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Stupar A, Šarić L, Vidović S, Bajić A, Kolarov V, Šarić B. Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method. Microorganisms 2022; 10:microorganisms10071358. [PMID: 35889077 PMCID: PMC9325287 DOI: 10.3390/microorganisms10071358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 05/31/2022] [Revised: 06/24/2022] [Accepted: 06/29/2022] [Indexed: 12/10/2022] Open
Abstract
The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract for six bacterial pathogens were determined using the broth macrodilution method. Although the A. ursinum extract was shown to be effective toward all investigated foodborne bacteria, its antimicrobial activity depended on its concentration and bacterial strain. Listeria monocytogenes was the most sensitive to antimicrobial activity of A. ursinum extract among all tested pathogens. Accordingly, the lowest MIC and MBC of A. ursinum extract were determined for L. monocytogenes (28 and 29 mg/mL). The tested extract showed a similar antimicrobial potential to other examined bacterial strains (Salmonella Enteritidis, Proteus hauseri, Enterococcus faecalis and two strains of Escherichia coli) with MIC and MBC values at concentrations of 29 and 30 mg/mL, respectively. The dependence of the antimicrobial activity of the A. ursinum extract on the level of contamination of tested pathogens was also observed. The increase in the contamination level caused an intense reduction in antibacterial potential of the A. ursinum extract. The composition of the A. ursinum extract was analyzed and found to be a good source of polyphenols and sulfur compounds. However, considering the applied extraction method and the HPLC analysis of bioactive compounds, the antimicrobial potential may be attributed more to polyphenol content. The obtained results that the extracts have shown toward food pathogens open the possibility of using the tested extracts as natural additives in a variety of food products.
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Affiliation(s)
- Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (A.B.); (B.Š.)
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (A.B.); (B.Š.)
- Correspondence: ; Tel.: +381-21-485-3822
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Aleksandra Bajić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (A.B.); (B.Š.)
| | - Violeta Kolarov
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia;
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (A.S.); (A.B.); (B.Š.)
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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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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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Erceg T, Stupar A, Cvetinov M, Vasić V, Ristić I. Investigation the correlation between chemical structure and swelling, thermal and flocculation properties of carboxymethylcellulose hydrogels. J Appl Polym Sci 2021. [DOI: 10.1002/app.50240] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Tamara Erceg
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Alena Stupar
- Institute of Food Technology in Novi Sad, University of Novi Sad Novi Sad Serbia
| | | | - Vesna Vasić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Ivan Ristić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
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Bajić A, Pezo LL, Stupar A, Filipčev B, Cvetković BR, Horecki AT, Mastilović J. Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109588] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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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Zengin G, Cvetanović A, Gašić U, Tešić Ž, Stupar A, Bulut G, Sinan KI, Uysal S, Picot-Allain MCN, Mahomoodally MF. A comparative exploration of the phytochemical profiles and bio-pharmaceutical potential of Helichrysum stoechas subsp. barrelieri extracts obtained via five extraction techniques. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Radusin T, Torres-Giner S, Stupar A, Ristic I, Miletic A, Novakovic A, Lagaron JM. Preparation, characterization and antimicrobial properties of electrospun polylactide films containing Allium ursinum L. extract. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100357] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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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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