Scientific papers

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Role of Arthrospira Platensis in Preventing and Treating High-Fat Diet-Induced Hypercholesterolemia in Adult Rats
(MDPI, 2024-06-11) Cacciola, Nunzio Antonio; De Cicco, Paola; Milanović, Maja; Milovanović, Ivan; Mišan, Aleksandra; Kojić, Danijela; Simeunović, Jelica; Blagojević, Dajana; Popović, Tamara; Arsić, Aleksandra; Pilija, Vladimir; Mandić, Anamarija; Borrelli, Francesca; Milić, Nataša
Hyperlipidaemia is a recognised risk factor for cardiovascular disease. In this study, the antihyperlipidaemic properties of spirulina (Arthrospira platensis, strain S2 from Serbia) were tested in adult Wistar rats before and after induction of hypercholesterolaemia by a high-fat diet (HFD) to compare the preventive with the curative effect. Total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), alanine transaminase (ALT) and aspartate transaminase (AST) levels were measured in the blood samples. The chemical composition (lipids, proteins and cholesterol) and the content of bile acids in the faeces of the animals were also analysed. Feeding rats with an atherogenic diet for 10 weeks led to the successful development of hyperlipidaemia, as serum TC and LDL-C levels as well as lipids, cholesterol and bile acids in the animals’ faeces were significantly increased. Pre- and post-treatment with spirulina led to a reduction in serum LDL, TC and ALT levels. Administration of spirulina resulted in both a significant increase in primary bile acids excretion and a decrease in bile acids metabolism, with pre-treatment being more effective than post-treatment in some cases. These results suggest that increased excretion of bile acids as well as an effect on the gut microbiota may be the mechanism responsible for the anti-hyperlipidaemic activity of the tested spirulina strain.
Chemical Composition and Bioactivity of Dill Seed (Anethum graveolens L.) Essential Oil from Plants Grown under Shading
(MDPI, 2024-03-19) Milenković, Lidija; Ilić, Zoran; Stanojević, Ljiljana; Danilović, Bojana; Šunić, Ljubomir; Kevrešan, Žarko; Stanojević, Jelena
This study determined the content and composition of dill seed (Anethum graveolens L.) essential oil under varying light conditions: non-shaded plants in open fields and plants covered with pearl shade nets (40% shade index). Essential oil was extracted using Clevenger hydrodistillation. The essential oil content was 4.63% for non-shaded plants and 4.81% for shaded plants. GC/MS analysis revealed twenty-one and twenty-two components in dill seed from non-shaded and shaded plants, respectively. The terpenic fraction of essential oil from non-shaded plants consisted mainly of oxygen-containing monoterpene derivatives (53.6%), with carvone (46.1%) as the primary component, followed by monoterpene hydrocarbons (46.4%), predominantly limonene (43.8%). Essential oil from shaded plants contained a higher content of carvone (49.8%) and a lower content of limonene (37.8%) compared to essential oil from non-shaded plants. Non-shaded plant essential oil exhibited stronger antioxidant activity (EC50 value: 26.04 mg mL−1) than shaded plant essential oil (54.23 mg mL−1). Dill seed essential oil showed the most potent antimicrobial activity (disc diffusion method) against Escherichia coli (inhibition zone: 15–18 mm). Shaded plants demonstrated a positive influence of essential oil against Klebsiella pneumoniae. Carvone and its derivatives, as the main components, hold significant potential in the food industry and alternative medicines. A practical implication of this study could be higher plant densities or intercropping of dill, as it thrives with minimal light.
Valorization of Sour Cherry Kernels: Extraction of Polyphenols Using Natural Deep Eutectic Solvents (NADESs)
(MDPI, 2024-06-11) Božović, Danica; Dimić, Ivana; Teslić, Nemanja; Mišan, Aleksandra; Pojić, Milica; Stupar, Alena; Mandić, Anamarija; Milošević, Sanja; Zeković, Zoran; Pavlić, Branimir
The objective of this research was to optimize the natural deep eutectic solvent (NADES) extraction process from sour cherry kernels (Prunus cerasus L.). For polyphenol isolation, conventional solid–liquid extraction was employed using different concentrations of ethanol (0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 96%), as well as the innovative NADES extraction technique. In the initial phase of the research, a screening of 10 different NADESs was conducted, while extraction was carried out under constant parameters (50 °C, 1:20 w/w, 60 min). NADES 4, composed of lactic acid and glucose in a molar ratio of 5:1, exhibited the highest efficiency in the polyphenol isolation. In the subsequent phase of the research, response surface methodology (RSM) was utilized to optimize the extraction process. Three independent variables, namely temperature, extraction time, and solid–liquid (S/L) ratio, were examined at three different levels. The extracted samples were analyzed for total phenol (TP) and antioxidant activity using the DPPH, ABTS, and FRAP assays. ANOVA and descriptive statistics (R2 and CV) were performed to fit the applied model. According to RSM, the optimal extraction conditions were determined as follows: temperature of 70 °C, extraction time of 161 min, and S/L ratio of 1:25 w/w.
Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent
(Institute of Meat Hygiene and Technology. Belgrade, Serbia, 2023-11-03) Županjac, Miloš; Ikonić, Predrag; Šojić, Branislav; Đermanović, Branislava
This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with oleogel had higher lipid content (p<0.05) in comparison to control pâté made just with backfat. On the contrary, moisture and protein content were found to be sig‑nificantly lower (p<0.05) in pâté formulated with oleogel compared to the control, regardless the level (%) of substitution. Color analysis revealed that oleogel‑added pâté exhibited dark‑er, redder, and more yellow (p<0.05) tones compared to the control. Texture analysis showed significant differences (p<0.05) in firmness, work of shear, and spreadability. Further re‑search on sensory attributes and consumer acceptance will be performed.
Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia
(Elsevier, 2023-03-31) Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Ikonić, Predrag; Ćućević, Nedim; Vranešević, Jelena; Ivić, Maja; Šojić, Branislav; Peulić, Tatjana
This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. The contents of 16 polycyclic aromatic hydrocarbons, from Environmental Protection Agency list (16 US-EPA PAH), and instrumental colour characteristics in nine groups of sausages, smoked at different distance from source of smoke (2 m - A, D, and G groups; 3 m - C, F, and I groups; 4–5 m - B, E, and H groups) were determined. Results of this study showed that sausages smoked in traditional condition at distance of 2 m from the fire had significantly (p < 0.05) the highest contents of 16 US-EPA PAHs (D group −2065.74 μg/kg; G group - 2556.44 μg/kg) and PAH4 - sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene (D group - 7.31 μg/kg; G group - 7.42 μg/kg), while the sausages smoked at distance of 4–5 m had significantly (p < 0.05) the lowest contents of 16 US-EPA PAHs (B group - 342.92 μg/kg; E group - 739.41 μg/kg) and PAH4 (lower than limit of detection). These results indicated safety of this traditional meat product, considering EU Regulation 835/2011 criteria for PAH content and pointed out that distance of 4–5 m between smoke sours and dry fermented beef sausages influenced on significant reduction of 16 US-EPA PAH compounds content. The second part of this study showed that sausages with the highest content of PAH didn't have the highest total color change (ΔE) or total lightness change (ΔL*). Therefore, it could not be concluded that fermented beef sausage with lighter surface colour has lower PAH content, compared with darker sausages.
Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages
(MDPI, 2023-01-16) Šojić, Branislav; Ikonić, Predrag; Kocić Tanackov, Sunčica; Peulić, Tatjana; Teslić, Nemanja; Županjac, Miloš; Lončarević, Ivana; Zeković, Zoran; Popović, Milica; Vidaković, Stefan; Pavlić, Branimir
Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (Escherichia coli, Salmonella Enteritidis, and Listeria monocytogenes) ranged in the interval of 0.44–7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO—0.150 µL/g OMEO; TSHEO—0.150 µL/g SHEO; TSMEO—0.150 µL/g SMEO; TEOM—0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 µL/g SMEO, and control (C) (without EOs). Microbiological profile and biogenic amines content in fresh turkey sausages were recorded during storage. The selected EOs and their mixture efficiently reduced bacterial growth and biogenic amines formation and accumulation. The lowest Enterobacteriaceae count and total biogenic amine (BA) concentration were determined through treatment TSHEO. The results of this study show that selected EOs could be useful in fresh turkey sausage processing in order to improve safety and shelf-life.
Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities
(MDPI, 2023-06-10) Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Đerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar
The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.
Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food
(M. & H. Schaper GmbH & Co, 2022-05) Čabarkapa, Ivana; Rakita, Slađana; Popović, Sanja; Tomičić, Zorica; Spasevski, Nedeljka; Vulić, Jelena; Đuragić, Olivera
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso
(Cereals&Grains Association, 2023-09-25) Milica Pavlicevic; Vučinić, Dajana; Miljana Stosic; Elise Boely; Filipčev, Bojana; Dokić, Ljubica; Pavlović, Vladimir; Rac, Vladislav; Demin, Mirjana; Biljana V. Radovic; Vesna Rakic
Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina
(MDPI, 2023-08-16) Peulić, Tatjana; Marić, Aleksandar; Maravić, Nikola; Novaković, Aleksandra; Kalenjuk Pivarski, Bojana; Čabarkapa, Ivana; Lazarević, Jasmina; Šmugović, Stefan; Ikonić, Predrag
The objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their opinions regarding what traditional food products are to them. The research was based on an online questionnaire conducted on a sample of 540 respondents in the Autonomous Province of Vojvodina. The results showed that 98.3% of the respondents consume traditional food products in their households, 95.2% of the consumers decide to buy food products based on their quality, and 68.2% of the consumers believe that certain types of certification can improve product placement on the market. The specific characteristics that consumers mostly prioritize when buying food products are products with no added sugar (41.2%), traditional production processes (38.8%), GMO-free products (36.9%), organic products (36.4%), and additive-free products (34.9%). The results of this research indicate that consumers primarily perceive traditional food products as items produced using traditional methods (72.8%), characterized by the absence of additives (53.2%), specific to a certain geographic area (49.9%), sourced from small farms or facilities (49.5%), and products with long production tradition (49%).
Classification of cereal flour by gas ghromatography – mass spectrometry (GC-MS) liposoluble fingerprints and automated machine learning
(Taylor & Francis, 2022) Pastor, Kristian; Ilić, Marko; Kojić, Jovana; Ačanski, Marijana; Vujić, Đura
An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble compounds were extracted from flour samples, derivatized, and analyzed using gas chromatography – mass spectrometry (GC-MS). Raw signals used for data processing consisted of mass spectra scans of full chromatograms. These represented unique fingerprints for each class. An automated machine learning framework was applied for classification. The algorithm automatically explored each of the 39 classifiers provided by the software. Using 10-fold cross-validation, a simple logistic classifier was recommended to be optimal. The constructed model resulted in 85.71% correctly classification according to the botanical origin. Furthermore, it unequivocally discriminated samples of non-gluten corn flour. This non-targeted strategy supports the use of artificial intelligence in developing methods for flour authentication.
Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey
(2022) Pastor, Kristian; Zorlu, Gulce; Osman, Sertac; Sevdik, Yeliz Öztürk; Kojić, Jovana; Nastić, Nataša; Senyuva, Hamide
A targeted gas chromatography-flame ionization detection profiling method was used to study the distribution of fatty acids amongst yeast and sourdough breads, as a basis for developing a novel strategy for classification into relevant groups employing chemometric algorithms. Authentic sourdough bread samples were produced by spontaneous sourdough fermentation. Common yeast-leavened breads, made from refined and wholegrain flours, were obtained from commercially sources. Retail samples were collected from Serbian and Turkish markets. Bread crumbs, crusts and whole slices were analysed separately. C18:2n6c, C18:1n9c, C16:0, C18:0, and C18:3n3 were the most abundant fatty acids in all bread samples. Short-chain and odd-chain fatty acids were detected, however, in minor quantities. Principal component analysis was used to explore differences between bread types and gave an insight into the potential of a fatty-acidomic approach for authentication purposes. The similarity percetage (SIMPER) test allowed the selection of fatty acids with a high discrimination potential, which were further employed as matrices for construction of a discriminant analysis classification model. Fatty acids proved to be excellent chemical descriptors for classification of bread crumbs, resulting in 100% correct classification obtained for two groups, namely, spontaneous sourdough versus yeast fermentation and wholegrain versus refined wheat flour content.
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets
(Sage Science Press (UK), 2023) Šeregelj, Vanja; Tumbas Šaponjac, Vesna; Pezo, Lato; Kojić, Jovana; Cvetković, Biljana; Ilić, Nebojša
Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.
Inulin Determination by an Improved HPLC-ELSD Method
(Springer, 2022) Perović, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Tumbas Šaponjac, Vesna; Ilić, Nebojša; Bodroža Solarov, Marija
Since inulin utilization as a sugar or fat replacer, texture modifer, and emulsifer is increasing in the food industry, there is a need for its determination for food control and labeling. This study reports the development and validation of an advanced high-performance liquid chromatographic method with evaporative light-scattering detection (HPLC-ELSD) method for inulin quantifcation, with optimized extraction conditions (1:10 w/v solid-to-solvent ratio, 1 h/80 °C in a water bath continued with 30 min ultrasonication for the extraction step, and precipitation during the night with four volumes of acetone). The rapid HPLC-ELSD analysis (16 min) has been performed by isocratic elution with water as a mobile phase and optimized detector parameters (temperature of evaporator 80 °C, temperature of nebuliser 80 °C, gas fow rate 1.3 standard liters per minute, detector gain 1). The method was validated in terms of limits of detection and quantifcation, intra- and inter-day precision and accuracy, and recovery. The proposed method was carried out using a cation exchange (Ag+) column for the frst time for the inulin determination, avoiding the hydrolysis step in order to simplify and accelerate the quantifcation.
Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
(MDPI, 2023) Mitreviski, Jasmina; Pantelić, Nebojša; Dodevska, Margarita; Kojić, Jovana; Vulić, Jelena; Zlatanović, Snežana; Gorjanović, Stanislava; Laličić Petronijević, Jovanka; Marjanović, Sonja; Antić, Vesna
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.
Quality assessment of 3D-printed cereal-based products
(Elsevier, 2023) Mustač Čukelj, Nikolina; Pastor, Kristian; Kojić, Jovana; Voučko, Bojana; Ćirić, Duška; Miguel Rocha, Joao; Novotni, Dubravka
The process of three-dimensional (3D) printing is of greatest interest to food science and engineering community because it offers numerous opportunities for innovative food design, new product formulations and personalized nutrition. Of particular interest are food inks based on cereal flours or starches, whose unique rheological properties make them suitable for 3D printing, typically with an extrusion-based printer. While the factors that influence the success of food printing are well addressed, the terminology and methods used to evaluate the process and product features are miscellaneous. Therefore, this research work aims at providing an overview of the most commonly used parameters and methods for evaluation of the extrusion-based 3D printing process and the resulting cereal-based foods. Physical and sensory methods that are successfully used for the quality assessment of the ink and the printed raw objects, as well as the post-processed products are here reviewed and outlined. The properties of inks, usually determined with dynamic rheological tests, are linked to various aspects of printing quality whereas the physical properties of printed raw forms are usually evaluated by image analysis combined with mathematical calculations. Microscopy analysis is undertaken to study the microstructure of both the raw objects and the end-products, while texture analysis and sensory evaluation of final product are performed both by a panel and instrumentally. We provide details of the tests, but also emphasize the need to standardize the procedures and terminology in order to avoid misunderstandings and multiple variations of similar methods. This review provides a basis for further development and standardization of the methodology for quality assessment of 3D-printed cereal-based foods.
Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates
(MDPI, 2022) Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Pezo, Lato; Šovljanski, Olja; Tumbas Šaponjac, Vesna; Vulić, Jelena; Hidalgo, Alyssa; Brandolini, Andrea; Čanadanović-Brunet, Jasna; Ćetković, Gordana
Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta.
Utilization of Amarantus spp. grains in food
(2022) Bodroža Solarov, Marija; Šimurina, Olivera; Kojić, Jovana; Krulj, Jelena; Filipović, Jelena; Cvetković, Biljana; Ilić, Nebojša
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.
Numerical study of the hydrodynamics and mass transfer in the external loop airlift reactor
(Association of Chemical Engeneers of Serbia, 2022) Kojić, Predrag; Kojić, Jovana; Pezo, Milada; Krulj, Jelena; Pezo, Lato; Mirkov, Nikola
The objective of this study was to investigate the hydrodynamics and the gas-liquid mass transfer coefficient of an external-loop airlift reactor (ELAR). The ELAR was operated in three cases: different inlet velocities of fluids, different alcohols solutions (water, 0.5% methanol, 0.5% ethanol, 0.5% propanol and 0.5% butanol) and different concentration of methanol in solutions (0%, 0.5%, 1%, 2% and 5%). The influence of superficial gas velocity and various diluted alcohol solutions on hydrodynamics and the gas-liquid mass transfer coefficient of the ELAR was studied. Experimentally, the gas hold-up, liquid velocities and volumetric mass transfer coefficient values in the riser and the downcomer were obtained from the literature source. A computational fluid dynamics (CFD) model was developed, based on two-phase flow, investigating different liquids regarding surface tension, assuming the ideal gas flow, applying the finite volume method and Eulerian-Eulerian model. The volumetric mass transfer coefficient was determined using the CFD and artificial neural network model. The effects of liquid parameters and gas velocity on the characteristics of the gas-liquid mass transfer were simulated. These models were compared with the appropriate experimental results. The CFD model successfully simulates the influence of different alcohols regarding the number of C-atoms on hydrodynamics and mass transfer.
Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions
(MDPI, 2022) Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Tumbas Šaponjac, Vesna; Travičić, Vanja; Diego, Moreno; Bodroža Solarov, Marija
This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root is considered a potential carrier of food bioactives, while extrusion may produce a wide range of functional snack products. The mineral profiles were determined in all of the obtained extrudates in terms of Na, K, Ca, Mg, Fe, Mn, Zn, and Cu contents, while antioxidative activity was established through reducing capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) tests. Chicory root addition contributed to the improvement of bioactive compounds and mineral contents, as well as antioxidative activities in all of the investigated extrudates in comparison to the pure-rice control sample. An increase in moisture content raised sesquiterpene lactones and minerals, while high screw speeds positively affected polyphenols content. The achieved results showed the important impact of the extrusion conditions on the investigated parameters and promoted chicory root as an attractive food ingredient in gluten-free snack products with high bioactive value.

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