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Scientific research should be one of the key drivers of the knowledge-based economy in the future. The need for effective communication of research and the promotion of science becomes very important. Thus, FINS repository aims to disseminate to a wider audience some of the important scientific work being undertaken in FINS and in other collaborating research institutions.

FINS repository is a digital service that collects, preserves and distributes scientific outputs of the researchers from the Institute of Food Technology in Novi Sad. It has been established to provide open, online access to the community, free of all restrictions on access, granted through the use of Creative Commons licenses.

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Institute of Food Technology
FINS

Recent Submissions

Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products
(Association of the Chemical Engineers of Serbia, 2014-09-08) Sakač, Marijana; Sedej, Ivana; Mandić, Anamarija; Mišan, Aleksandra
Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.
Sustainable raw materials for efficient valorization and recovery of bioactive compounds
(Elsevier BV, 2023-03) Pavlić, Branimir; Aćimović, Milica; Sknepnek, Aleksandra; Miletić, Dunja; Mrkonjić, Živan; Kljakić, Aleksandra Cvetanović; Jerković, Jelena; Mišan, Aleksandra; Pojić, Milica; Stupar, Alena; Zeković, Zoran; Teslić, Nemanja
Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin (Curcubita moschata L.)
(Elsevier Ltd, 2024-03-23) Matić, Milana; Stupar, Alena; Pezo, Lato; Đerić, Nataša; Teslić, Nemanja; Pojić, Milica; Mandić, Anamarija; Mišan, Aleksandra
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.
Phenolic profile of Serbian old wheat local landraces and locally adapted varieties
(Faculty of Agro-Industry, Chiang Mai University, 2024) Mišan, Aleksandra; Radić, Bojana; Maravić, Nikola; Pojić, Milica; Tomić, Jelena; Hadnađev, Miroslav; Mikić, Sanja
Wheat is one of the most important staple crops in Serbia and plays an important role in food security and nutrition. Phenolic compounds are dominant antioxidants in whole grains and are essential quality traits in future breeding programs as they are known for their beneficial effects on health. With the aim of analyzing local wheat diversity in terms of phenolic compounds, 33 local landraces and old locally adapted varieties and 3 modern wheat varieties were grown in 2021/2022. So, the objective of this work was to optimize the extraction of phenolic compounds and analyze them by HPLC/DAD method and compare old with modern cultivars. As it is known that cereal grains contain different phenolic compounds, mainly phenolic acids in bound form, the extraction of phenolic compounds was done from wholemeal flour samples after hydrolysis. Alkaline hydrolysis conducted at 25 °C for 12 hours using a 2 M NaOH solution in water demonstrated greater efficiency compared to employing solutions of up to 10 M KOH in methanol under the same temperature and duration. HPLC-DAD analysis revealed that ferulic acid presents the major phenolic compound both in old and modern wheat samples ranging between 14 and 149 mg/kg in old and 51 and 61 mg/kg in modern varieties. Apart from ferulic acid, vanillic acid (3.1-11.5 mg/kg), syringic acid (1.4-5.5 mg/kg) and p-coumaric acid (1-6.9 mg/kg) were identified and quantified in old, but not in new varieties. Our results indicate that the genetic potential of old varieties in terms of polyphenolic compounds is not fully utilized because the content of ferulic acid in whole grains in some samples is almost three times higher than in modern varieties that do not differ significantly among themselves.
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.