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Item Assessment of rheological properties of carp feed mixtures with different protein sources using Mixolab(2024) Ilić, Petar; Banjac, Vojislav; Hadnađev, Miroslav; Pojić, Milica; Vidosavljević, Strahinja; Stojkov, Viktor; Tiwari, BrijeshItem Extraction of Lipophilic Bioactive Compounds from Alaria Esculenta Using Novel Extraction Techniques and Solvents(2024) Pojić, Milica; Matić, Milana; Đerić, Nataša; Stupar, Alena; Mandić, Anamarija; Mišan, Aleksandra; Branimir, Pavlić; Teslić, NemanjaItem Consumer Perceptions on the Use of Seaweed in Diet(2024) Pojić, Milica; Ubiparip Samek, Dragana; Županjac, Miloš; Ikonić, Predrag; Tiwari, BrijeshItem Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition(2023-09) Šarić, Bojana; Đermanović, Branislava; Marić, Aleksandar; Vujetić, Jelena; Popović, Ljiljana; Sakač, Marijana; Jovanov, PavleIncreasing environmental and health concerns regarding consumption of animal proteins have led to an increased interest in alternative protein sources. Oilseed press cakes have emerged as promising protein sources due to their high protein content and potential to promote sustainability in the food industry. Protein isolates derived from these sources are rich in essential amino acids, making them valuable ingredients for developing nutritionally balanced food products. With high protein content and low levels of antinutritional factors, these isolates have great potential to be used in various food items, including baked goods, meat alternatives, and plant-based dairy substitutes. Moreover, their bioactivity extends beyond their nutritional benefits. The presence of bioactive peptides within the isolates contributes to their potential in improving human health, reducing the risk of chronic diseases, and enhancing overall well-being. These protein isolates also exhibit exceptional techno-functional properties such as emulsification, foaming, and gelation. These properties contribute to texture improvement, stability enhancement, and better sensory attributes in food formulations. To ensure the commercial success of oilseed press cake protein isolates, scientific research should be focused on their sensory attributes and consumer acceptance, as well as safety concerns associated with them, including allergenicity, toxicological assessments, and compliance with food regulations.Item Aflatoxins in the food and feed chain: from maize to milk(2023-09) Radić, Bojana; Šarić, Bojana; Šarić, Ljubiša; Jovanov, Pavle; Đermanović, Branislava; Marić, Aleksandar; Kos, JovanaContamination of the food chain and animal feed with mycotoxins in Serbia is causing increasing concern due to previous, current, and predicted climate change. More and more often recorded drought conditions represent the greatest challenge, in the first place for the aflatoxins occurrence. In Serbia, during the previous decade, frequent occurrences of aflatoxins were recorded, first of all in maize and maize products, and then in milk and dairy products. All of the above affected: the quality, safety and yield of maize; large economic losses; mismatches between Serbian and European Union regulations for maximum levels of aflatoxins; confusion among consumers, etc. Analysis of maize, milk, and dairy products in the period from October 2022 to May 2023 indicates that Serbia again faced a significant problem related to aflatoxins occurrence. The frequent presence of aflatoxins in maize and milk is of great concern for contamination of the whole food and feed chain since maize represents the basic food for dairy animals, while milk and dairy products represent the main foodstuffs in human nutrition, especially for children. Since the aflatoxins problem in Serbia has lasted for more than a decade, there is a need to implement the necessary measures to improve resistance to the effects of climate change.Item Green methods for protein isolation: sustainable approaches for enhanced protein recovery(2023-09) Marić, Aleksandar; Šarić, Bojana; Sakač, Marijana; Đermanović, Branislava; Kojić, Jovana; Šarić, Ljubiša; Jovanov, PavleProtein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate significant amounts of waste. In contrast, green methods employ environmentally friendly techniques that minimize the use of hazardous chemicals, conserve energy, and promote the efficient utilization of resources. Several innovative green approaches for protein isolation have emerged, including enzyme-assisted extraction, aqueous two-phase systems, and membrane-based separation techniques. These methods offer numerous advantages such as higher selectivity, improved protein recovery, and reduced environmental footprint. Enzyme-assisted extraction utilizes proteolytic enzymes to selectively cleave proteins from their matrix, enabling gentle and efficient protein isolation. Aqueous two-phase systems exploit the phase separation of two immiscible aqueous phases to partition proteins based on their physicochemical properties, facilitating their separation. Membrane-based separation techniques employ membranes with specific pore sizes or affinity ligands to selectively isolate proteins from complex mixtures. By adopting green methods, researchers and industries can contribute to sustainable protein production, reduce waste generation, and minimize the use of hazardous chemicals. Additionally, the recovered proteins can be used in various applications, including food, pharmaceuticals, and biotechnology, ensuring their valuable utilization.Item Improving the antioxidant properties of biscuits with the addition of beetroot powder(2022) Mitrevski, Jasmina; Pantelić, Nebojša; Vulić, Jovana; Kojić, Jovana; Laličić Petronijević, Jovanka; Antić, VesnaDue to the increase in diseases related to oxidative stress, such as diabetes, cardiovascular diseases, and cancer, food producers are developing functional products enriched with antioxidants. Antioxidants can inhibit or delay the oxidation of biologically essential molecules by quenching free radicals, thus protecting cells from oxidative stress. In this work, the effect of replacing spelt flour with beetroot powder (up to 50 %) on the antioxidant properties of biscuits was investigated. At the beginning of storage and after 3 and 6 months, the content of betalains, total polyphenols, and flavonoids and the capacity to remove DPPH radicals were examined. All the mentioned parameters increased with the content of beetroot powder in the biscuit and decreased with the rise of the storage time. During storage, the biscuit color turned brown. The biscuits with the beetroot showed significantly improved antioxidant properties compared to the control sample without beetroot.Item Physicochemical and nutritional properties of chokeberry pomace(2022) Cvetković, Biljana; Kojić, Jovana; Šimurina, Olivera; Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Ilić, NebojšaChokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. Chokeberry pomace was sampled from SME juice producer, after the extraction operation. Domestic juice producers still do not have solution of pomace utilization, so its characterization is needed in order to achieve better by-product valorisation. Chokeberry pomace after pressing contains 37.38 g/100g of dry matter. Nutrition compounds makes up 10.39%, 5.56%, and 0.46% for carbohydrates, proteins and fat, respectively. Pomace contains 8.37% of total sugars. Application of chokeberry pomace in other food products supports claiming as ‘source’ of fiber or ‘high fiber’, given that chokeberry pomace contains 19.34 g/100g of dietary fiber. Vitamin A and vitamin D3 were not detected in the chokeberry pomace sample, while the vitamin E content was 4.65 mg/100g, which represent about 30% of RDA for adults. The results obtained in the present study provide an overview of the properties of chokeberry pomace and allow conclusions to be made regarding their applicability for use in complex food systems.Item Auto-ML GC/MS fingerprinting strategy for cereal flour authentication(2022) Pastor, Kristian; Ilić, Nebojša; Kojić, Jovana; Nastić, Nataša; Krulj, Jelena; Ačanski, MarijanaDespite food authentication being a global challenge since decades, not much work has been done in developing authentication methodologies of cereal flours and bakery products. This research represents an innovative and rapid method for classifying types of non-gluten and gluten-containing cereal flours: 10 corn, 5 wheat, and 5 barley samples. To achieve this aim, a gas chromatography – mass spectrometry (GC/MS) instrument was coupled to an automated machine learning algorithm (AutoML). Grains were sampled from the experimental fields of the Institute of Field and Vegetable Crops in Novi Sad, Serbia. Cereals were milled into flour, after which liposoluble matter was extracted with n-hexane, and derivatized into corresponding volatile compounds using a 0.2 M trimethylsulfonium hydroxide solution. Total ion current chromatograms consisting of 1666 datapoints/scans were used as raw signals, each of them representing a unique fingerprint of a cereal class. However, the aim of this work was to apply the Weka open-source software in automated mode, as a single, highly parametric machine learning framework for classifying types of flour into classes defined by botanical origin and gluten content. This was achieved using an Auto-Weka package with a state-of-the-art Bayesian optimization method, thus solving the combined algorithm selection and hyperparameter optimization (CASH) problem. The Weka’s learning algorithm took into account all classifiers provided by the software: 27 base learners, 10 meta-methods, and 2 ensemble methods. Both 60 and 120 min time-budgets were carried out by the computer unattended. In each case, a Support Vector classifier (SMO) using normalized polynomial kernel was recommended as the most optimal, using a 10-fold cross-validation to exploit the performance gains on a given dataset. Cereal flour samples were adequately classified in 3 groups: non-gluten corn, and gluten wheat and barley. The presented approach directly supports the application of artificial intelligence on processing chemical information, in order to develop methods for food authentication.Item Textural properties of wild pasta supplemented with garlic(2022) Kojić, Jovana; Šimurina, Olivera; Pojić, Milica; Krulj, Jelena; Škrobot, Dubravka; Stupar, Alena; Filipčev, BojanaPasta is a widely consumed cereal-based product all over the world. Pasta products are very popular due to their nutritional compositions, long shelf life, and availability in the market, low cost, simplicity of preparation, and transportation. In line with sustainable production and food strategies for the future, it is recommended that produce enrich pasta with nutritionally valuable compounds based on economically affordable raw materials. Recently, wild edible plants have been used significantly due to high content of bioactive compounds that are beneficial to health. One of such plants is wild garlic (Allium ursinum L.) that is a wild edible, spicy plant, very similar to garlic, ideal for removing toxic substances that are stored in the body, and for antiseptic and antimicrobial action. The results present textural characteristics of pasta supplemented with wild garlic powder (5, 7, 9% on d.w.), extract (20, 30, 40% on d.w.) and encapsulate (3, 5 and 7% on d.w.). In comparison to the control (95.45N), significant increase of hardness was reached in case of supplementation with moderate (125.50N) and high levels of wild garlic powder (119.08N) and high levels of extract (117.08N). In contrast, lower and mid levels of encapsulated garlic decreased pasta hardness (78.43N and 81.66N respectively), which may be due to the presence of maltodextrin as a carrier in encapsulate matrix. It was observed significant increase of adhesiveness in pasta supplemented with powdered wild garlic at all levels as well as for high supplementation levels of encapsulated and extracted wild garlic.Item COLOR CHARACTERISTICS OF TRADITIONALLY PROCESSED RED PAPRIKA POWDERS AND DRY-FERMENTED SAUSAGES(National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023-04-23) Popović, Milica; Ikonić, Predrag; Peulić, Tatjana; Lazarević, Jasmina; Delić, Jovana; Županjac, Miloš; Novaković, AleksandraThe most famous traditional dry-fermented sausages from the northwestern part of Serbia are Lemeški kulen and Petrovačka kobasica. Lemeška paprika (sweet) and Petrovačka paprika (hot), in a form of a dry powder, are used abundantly in their production process, respectively. Due to this fact, the first goal of this study was to examine the quality characteristics of Lemeška and Petrovačka paprika powders, produced out of pepper fruits grown in different areas of Bačka region. The paprika powders were produced and analyzed throughout five production seasons. Moisture content, ash, acid-insoluble ash, ether extract content, capsanthin concentration, i.e. ASTA value, and capsaicin content were determined. There were no significant differences (P > 0.05) in moisture, ash, acid-insoluble ash, as well as ether extract content between Lemeška and Petrovačka paprika. On the contrary, significant differences (P < 0.05) between ASTA values, capsanthin, and capsaicin content were noticed. The average ASTA values for Lemeška and Petrovačka paprika were 210 and 131, respectively, fulfilling the requirements for categorization as best-quality sweet and hot paprika regarding coloring potential, according to Serbian legislation. The typical rich red color, which is one of the main characteristics of both aforementioned traditional dry-fermented sausages, mostly originates from the addition of red paprika powder. In order to see how the addition of different quality red paprika powders influences the color of dry-fermented sausages, the color of the Lemeški kulen and Petrovačka kobasica was determined by measuring CIE L*, a*, b* color characteristics. Furthermore, the moisture and fat content of both dry-fermented sausages were determined in order to help with interpretation of results related to color. Sample sausages have also been collected and analyzed throughout five production seasons. Significant differences between the investigated dry-fermented sausages have only been noticed in L* value. Overall results of this study confirm that the addition of high-quality red paprika powder had a significant positive effect on the formation of the typical red color of Lemeški kulen and Petrovačka kobasica.Item EMULSION STABILIZING CAPACITY OF THE SUNFLOWER MEAL PROTEINS(University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20) Bojanić, Nemanja; Vidosavljević, Strahinja; Šurlan, Jelena; Dragojlović, Danka; Fodor, Emilija; Fišteš, Aleksandar; Maravić, NikolaSunflower meal represents a by-product massively obtained after the extraction of oil from sunflower seeds. With its relatively low price, high protein content, and optimal amino acid composition it can be potentially suitable as an emulsifying agent. Thus, the aim of this study was to investigate the influence of the addition of the sunflower meal on the stability of oil-inwater emulsions. Five sunflower meal fractions, each with different protein content (16.78, 23.23, 29.67, 36.12, and 42.56%) were obtained and used in stabilization of 10% oil/water emulsions. The obtained emulsions were analyzed, where responsive variables were: creaming index, droplet size and droplet size distribution, and zeta potential. Creaming of investigated emulsions was monitored visually for seven days and the creaming index was calculated. Droplet size and droplet size distribution were measured using the laser light scattering method, while zeta potential was measured by using Zetasizer Nano ZS. Results indicated higher physical stability of the emulsions stabilized using the sunflower meal fractions with higher protein content. The creaming index decreased with an increase in protein content whereas emulsion with a protein content of 42.56%, after seven days, had the lowest creaming index of 58%. The obtained emulsion droplet D4.3 diameter ranged from 238.61 (sunflower meal fraction with lowest protein content) to 86.7 sunflower meal fraction with highest protein content), while higher protein content contributed to the lower zeta potential values of observed emulsions. Zeta potential of emulsion obtained from sunflower meal fraction with a protein content of 16.78% was -6,80 mV, while zeta potential of emulsion obtained from sunflower meal fraction with a protein content of 42.56% was - 12,20 mV.Item REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES(University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20) Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Vranešević, Jelena; Ikonić, Predrag; Ćućević, Nedim; Peulić, Tatjana; Šojić, Branislav; Ivić, MajaThe aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH). Two groups of dry fermented sausages were prepared - T and E group. The first group of sausages was smoked in traditional conditions, i.e. fireplace was in the smokehouse and the distance between fire and samples was about 2 m (T group). The second group of sausages was smoked in experimental conditions where the fireplace was separated from the smoking chamber, and smoke was transported to it through the pipes about 1 m long (E group). Sausages smoked in traditional conditions had a significantly higher (P<0.05) total content of 16 USEPA PAHs (1030.75 µg/kg), compared to the content obtained for sausages smoked in the experimental smoking chamber (73.62 µg/kg). Benzo[a]pyrene was not detected in any investigated sausage sample. On the other hand, PAH4 (sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene content) was significantly higher (P<0.05) in sausages of T group (5.10 µg/kg) compared with sausages of E group (ND) at the end of drying period. According to the results obtained in this study both groups of examined dry fermented sausages met the criteria prescribed by Regulations Commission of the European Union No. 835/2011 (BaP ≤ 2 μg/kg; PAH4 ≤ 12 μg/kg). Also, results of this study confirmed that modifications in traditional smoking conditions lead to significant reduction of PAH content in dry fermented sausages.Item COMPARISON OF DIFFERENTE TESTS FOR TEXTURE CHARACTERISTICS ASESSMENT OF DRY FERMENTED SAUSAGES(University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20) Jokanović, Marija; Škaljac, Snežana; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ikonić, BojanaDry-fermented sausage Petrovská klobása is traditionally manufactured during winter, within village households, undergoing slow drying and ripening processes. In traditional process fermentation is guided by indigenous microflora, but for the production in different processing condition addition of starter culture could be of great interest to ensure standard quality of final product. Texture characteristics are of great importance for sausage quality, and are affected by numerous factors. Sensory analysis for texture evaluation is only suitable for the final product so, instrumental measurements are especially interesting for texture evaluation during the processes of ripening and drying. The aim of this study was to determine the influence of starter culture addition on texture characteristics of dry-fermented sausage, and to determine correlation between two mostly used instrumental methods for assessing texture characteristics of sausages: Warner–Bratzler and texture profile analysis during ripening and drying of dry fermented sausages produced in traditional manner (C), and with starter culture addition (SC). The sausages were produced from minced lean pork meat, pork fat and seasonings, and were stuffed in collagen casings. Production in traditional conditions lasted for 90 days and samples for texture analyses were taken after 2, 9, 15, 30, 60 and 90 days of processing. The starter culture addition had no significant impact on the firmness, hardness and chewiness but at the end of ripening period CS sausages were higher in hardness and chewiness, and lower in firmness comparing with C sausages. No significant differences in texture characteristics could result from thermo-hygrometric conditions in traditional production, i.e. low atmospheric temperature did not facilitate the growth of added starter culture. Correlation between firmness and hardness was very low, a bit higher was correlation between firmness and chewiness. Both correlations were higher for SC sausages comparing to C sausages.Item CERTIFICATION MARK TAS(Q) AS A DISTINCTIVE SIGN OF HIGH QUALITY TRADITIONAL FOOD PRODUCTS(University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20) Ikonić, Predrag; Peulić, Tatjana; Novaković, Aleksandra; Lazarević, Jasmina; Delić, Jovana; Maravić, Nikola; Marić, AleksandarIn order to standardize quality of traditional food products and to enhance their expansion in urban food market within Serbia and Hungary cross-border region, Interreg-IPA CBC project Traditional and Standard Quality - TASQ (HUSRB/1602/41/0146) was implemented. Quality assurance system for sensory, nutritional and processing quality evaluation was developed aiming to distinguish between traditional foods of high quality. Also, common certification mark Q was registered in Intellectual Property Office (IPO) of both neighbouring countries. For certification purposes, developed system was applied on a number of traditional food products. TASQ project team members conducted the on-site visits to traditional food producers providing them the consultancy regarding the improvement of their production process, traceability documentation, packaging and labeling. Simultaneously, the samples of nominated traditional products were taken for analyses. In order to determine food products' nutrient profile and to identify possible safety hazards, as well as to evaluate food sensory profile, the state-of-the-art laboratory equipment, methods and researchers were involved in the project. Overall, 158 traditional products (meat products, dairy products, honey, vegetable oils, processed fruits and vegetables, juices/beverages, pasta and baker’s wares, confectionery, spices and teas) were certified with gold, silver or green Q mark, representing distinct quality level. Additionally, innovative internet platform (www.tasq.rs) was designed and developed in order to help traditional producers to promote and sell their products on a wider market. The assigned Q trademark of appropriate colour is clearly indicated for each certified product within the producers' profiles on TASQ internet platform, and represents a guarantee of product quality intended to raise customer confidence. Using the experiences, results and established resources within the aforementioned cross-border project, current research activities are focused on further expansion of the base of traditional food producers and their products within the framework of the TASQ internet platform, better connection between small producers and consumers, and therefore a better placement of traditional food products on the hospitality and tourism market of Vojvodina and beyond.Item SMALL SCALE BEEF JERKY PRODUCTION - DEVELOPMENT OF DRYING PROCESS(University PIM, Banja Luka, Republic of Srpska, B&H, 2022-06-02) Ikonić, Predrag; Peulić, Tatjana; Jokanović, Marija; Županjac, Miloš; Delić, Jovana; Lazarević, Jasmina; Novaković, AleksandraBeef jerky is a shelf-stable ready-to-eat dried meat product. In order to obtain desired product characteristics, it is necessary to apply the appropriate drying process in combination with adequate heat treatment, i.e. desired lethality time-temperature combination sufficient for destruction of pathogenic microorganisms (“cooking time”). In this study, the drying process with heat treatment was developed in laboratory conditions using constant climate chamber, Model KBF 115 (BINDER GmbH, Germany). The drying program was divided in two phases, lasting in total 6h and 30min. During the first so-called cooking phase, the temperature in chamber was 70°C during the 2h and 15min. long period, while relative humidity ranged from 80% to 93.4%, being ≥90% for at least 1h. Throughout the second phase, drying temperature ranged from 60°C to 65°C, while the relative humidity was gradually reduced from 70% to 35% in 4h and 15min. Efficiency of developed drying and cooking process was verified by microbial analyses and determination of water activity (aw), moisture-protein-ratio (MPR) as well as product yield. Pathogenic bacteria such as Salmonella spp., Escherichia coli and Enterobacteriaceae were not detected in any sample, as well as yeasts and molds. Water activity (aw) in final products ranged from 0.786 to 0.814, being lower then recommended value (0.85) for obtaining safe and stable jerky products (FSIS Compliance Guideline, 2014). Additionally, MPR was below recommended value (0.75:1), ranging from 0.61 to 0.66, and product yield was approx. 40.4%.Item Advantages of Using Natural Deep Eutectic Solvents (NADES) for Obtaining Functional Additives for Food Production(German Jordanian University, 2022-06) Kljakić Cvetanović, Aleksandra; Pavlić, Branimir; Teslić, Nemanja; Stupar, Alena; Pojić, Milica; Mandić, Anamarija; Mišan, AleksandraIn recent decades, there has been a growing public interest in natural sources of biologically active molecules, and an increasing number of people are showing a tendency to use natural products in treatment as well as nutrition. Natural bioactive compounds in food preparations can play a multiple role, above all they can be powerful antioxidants with the ability to protect the body from free radical attacks, have a beneficial effect on strengthening the immune system, prevent many diseases and protect the body from premature aging. In addition to these effects on the body, the incorporation of bioactive compounds, such as polyphenols, has a beneficial effect on the quality of food. This is closely related to their antimicrobial potential, which affects the sustainability and durability of the product. Plants are a significant source of polyphenols and are obtained in significant quantities by extraction from plant material. However, bearing in mind that food products require high standards in its production and extracts with specific caractersistics, the extraction technique for this pupose should be choosen carefully. Withal, the food industry faces the challenges of sustainable production that will affect all aspects of life (economic, social and environmental) by the creation of food solutions to meet the socio-economic needs and interests of citizens, while eliminating or significantly reducing harmful impacts on the environment and natural resources. NADES solvents are the latest generation of green solvents. They can be formulated exclusively from natural ingredients such as sugars, amino acids, organic acids, etc. Which makes them edible, biodegradable and completely safe to use. Moreover, they offer „ready-to-use“ extracts, which means that they can be directly incorporated in food withought purification. In the frame of this work, extraction of polyphenols from Sambucus ebulus L. was done by three different NADES solvents prepared in the following manner: (N1) glycerol: betaine (2:1), (N2) betaine:glucose (1:1), (N3) glycerol:fructose (4:1). The ingreadiants were mixed with usig magnetic stirrer until a transparent stable liquid was obtained. Obtained liquid NADES solvents were used for the extraction and obtained extract were characterized in terms of their chemical composition as well as biological potential, in the first place antioxidant and antiradical ability. In the same time, extraction was performed using conventional (referent) technique and the obtained results were compared. The obtained results clearly showed an advantage of NADES extracts in terms of biological and chemical characteristics, but also in the stability, which justifies their further use in functional food production.Item A green strategy to improve the bioavailability of bioactive ingredients of Sambucus ebulus L.: Perspective of using NADES solvents from the environmental point of view(German Jordanian University, 2022-06) Kljakić Cvetanović, Aleksandra; Pavlić, Branimir; Teslić, Nemanja; Stupar, Alena; Vrgović, Petar; Pojić, Milica; Mandić, Anamarija; Mišan, AleksandraItem PREVALENCE OF ALTERNARIA TOXINS IN MAIZE(Matica srpska, Novi Sad, Serbia, 2022-06) Janić Hajnal, Elizabet; Radović, Radmila; Kos, Jovana; Radić, Bojana; Đekić, SanjaOne of the most important agricultural crops in Serbia is maize (Zea mays), which also represents the most important agricultural product intended for export. In addition to the quantity and quality of the produced maize, the safety aspects must be considered as well, in order to protect human and animal health. As a result of stress factors (biotic and abiotic) during maize cultivation, maize can be contaminated with a large number of different fungal secondary metabolites, i.e. with regulated and non-regulated mycotoxins. Alternaria toxins are referred as “emerging” mycotoxins due to their possible harmful effects and consequently they are of concern for public health. The most common Alternaria species which are capable to produced toxic secondary metabolites include A. alternata, A. tenuissima, A radicina, A. arborescens, A. infectoria, A. brassicae and A. brassicicola. Since Alternaria species and their toxins are widespread in both semi-arid and humid regions, they have been isolated from a wide range of food and feed, primarily, in cereals (mainly in wheat, sorghum, and barley), fruits, vegetables, oilseeds, beverages, silage, feed, and feed ingredients. Thus, the present study was undertaken with the aim to determine the presence of three different Alternaria metabolites in 400 maize samples collected from the main maize producing regions in Northern Serbia during four years (2018 – 2021). A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was used for the detection and quantification of alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) in maize samples. In addition, the influence of weather conditions during maize growing seasons was investigated on the frequency and level of Alternaria toxins (AOH, AME, and TEN) in maize samples. As a consequence of the influence of weather conditions in investigated years, the highest percentages of contaminated maize samples by AOH, AME and TEN were 29%, 46% and 21%, respectively in the year 2021, while the lowest percentages of 10, 11 and 1%, respectively were recorded in the year 2019. Similar to the 2019 maize growing season, in the 2018 and 2020 production years, low level of contaminated maize samples by examined Alternaria toxins were observed. Based on the results of this study, as well as, on the results of our previous investigations concerning the contamination of maize from the Republic of Serbia, it could be concluded, that the weather conditions in the investigated maize growing seasons have a significant influence on the frequency and the determined concentrations of investigated Alternaria toxins in maize. Besides in small grain cereals, the obtained results indicated the need for continuous monitoring of Alternaria metabolites, in maize, as well.Item Climate change: the impact on aflatoxin contamination in cereals(Faculty of Agriculture, University City, University of Banja Luka, Banja Luka, Republic of Srpska, B&H, 2022-05) Janić Hajnal, Elizabet; Kos, Jovana; Radić, Bojana; Radović, Radmila; Đalović, Ivica; Purar, BožanaIt is considered that one of the greatest food safety concerns worldwide is aflatoxins (AFs) contamination of cereals, due to its carcinogenic effects, high number of associated notifications in cereal based food and feed products, as well as in milk and dairy products. AFs produced mainly by Aspergillus flavus and Aspergillus parasiticus, are the most toxic and frequent contaminants of cereals, especially in areas with hot and humid climates. Changes in temperature and water availability related to global climate changes (increased temperature, heavy rainfalls, and droughts) are modulating factors of filamentous fungi growth and production of mycotoxins. Amongst all favouring factors, environmental factors (temperature, water activity (aw) and relative humidity (RH)) and climate change have been identified as the primary factors. The main secondary factors influencing AFs production in cereals are pH of the substrate, CO2 levels in the gaseous environment, agronomic and socioeconomic determinants. Global climate change predictions indicate that AFs contamination of cereals could become a future food safety issue, in Europe as well, especially in the Mediterranean region. This review aims to give an overview based on the available information regarding AFs presence in cereals to reinforce AFs management, reduce economic losses, and prevent health issues related to the AFs exposure in the light of global climate change.