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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

Effect of Enzyme-Assisted Extraction on Protein Yield and Purity of Duckweed Proteins
(University of Novi Sad, Faculty of Sciences, Serbia, 2026) Šalgo, Milica; Sedlar, Tea; Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav; Pojić, Milica
Duckweed is an aquatic plant rich in proteins and other valuable nutrients, making it a promising sustainable alternative protein source. Its rapid growth, low environmental footprint, and minimal re source requirements have attracted increasing interest for protein recovery and valorization. However, alkaline extraction of duckweed proteins is often limited by low extraction efficiency and insufficient protein isolate purity. Therefore, the aim of this study was to evaluate the effect of ultrasound-assisted enzymatic pretreatment on the yield and purity of protein isolates obtained from duckweed biomass. Dried duckweed biomass, which had been pretreated with ethanol (70%) to reduce phenolic com pounds, was used for protein extraction. The control sample was subjected to the same processing conditions as the enzyme-assisted treatments, including ultrasound pretreatment and incubation at pH 4.5 and 35 °C for 2 h, but without enzyme addition. In the enzyme-assisted treatments, ultrasound pretreatment was combined with Viscozyme® and pectinase from Aspergillus aculeatus at enzyme concentrations of 3% and 5% v/w, calculated based on dry biomass weight. After pretreatment, alkaline extraction was performed at pH 11 for 2 h, followed by protein precipitation at pH 4.5. The control sample showed the highest precipitation yield of 9.3%, but the lowest protein purity of 25%. The addition of 3% enzyme mixture reduced the precipitation yield to 6.4%, while increasing protein purity to 43.3%. Treatment with 5% enzyme mixture resulted in a slightly higher yield of 7.58%, with a protein purity of 40.6%. Although enzyme-assisted extraction did not increase the overall precipitation yield compared with the control, it markedly improved the protein purity of the isolates. These findings indicate that enzymatic pretreatment with Viscozyme® and pectinase from Aspergillus aculeatus can improve the quality of duckweed protein isolates by increasing protein purity, despite a moderate reduction in yield. Among the tested treatments, the 3% enzyme concentration provided the highest protein purity, whereas the 5% treatment offered a slightly better balance between yield and purity.
Effect of Extraction Temperature on Protein Recovery and Molecular Weight Distribution of Lemna minor Protein Concentrates
(University of Novi Sad, Faculty of Sciences, Serbia, 2026) Šalgo, Milica; Sedlar, Tea; Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav; Pojić, Milica
Duckweed (Lemna minor) is attracting attention as a sustainable and fast-growing source of plant proteins, particularly due to the abundance of ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO), the major photosynthetic protein in green biomass. Since processing conditions may affect protein recovery and molecular characteristics of obtained concentrates, this study investigated the effect of temperature during ultrasound-assisted alkaline extraction on protein yield, protein content, and molecular weight distribution of Lemna minor protein concentrates. Dried duckweed biomass, previously pretreated with 70% ethanol to reduce phenolic compounds, was subjected to ultrasonic pretreatment to enhance cell disruption and protein accessibility. Alkaline extraction was then performed at pH 11.5 for 2h at different temperatures, followed by isoelectric precipitation at pH 4.5. The concentrates were evaluated for extraction yield and protein content by the Kjeldahl method, while molecular weight distribution was analysed by capillary gel electrophoresis using an Agilent 2100 Bioanalyzer. The temperature treatment during alkaline extraction affected protein recovery and concentrate composition. The control sample showed a protein content of 59.93% and a yield of 0.562 g/100 g biomass. Extraction at 50 °C resulted in 50.88% protein and a yield of 2.533 g/100 g, while treatment at 60 °C yielded 49.80% protein and 2.358 g/100 g. The most favourable result was obtained at 80 °C, where protein content reached 75.34%, with a yield of 4.587 g/100 g biomass, indicating improved protein release and higher extraction selectivity. Capillary electrophoresis revealed changes in molecular weight profile related to temperature treatment. Control, 50 °C and 60 °C protein samples were dominated by low-molecular weight fractions below 50 kDa, accounting for 89.61%, 99.47% and 92.88% of total quantified protein concentration, respectively. These fractions may be associated with RuBisCO subunits commonly reported at 12–15 kDa and 50–60 kDa. In contrast, extraction at 80 °C promoted a broader molecular weight distribution, with higher-molecular weight fractions up to 250 kDa, suggesting protein unfolding, association, and formation of larger complexes or aggregates. Overall, the results indicate that extraction temperature can be used to modulate both recovery efficiency and molecular properties of Lemna minor protein concentrates.
Ljuštura bodljobradog raka (Faxonius limosus) kao izvor astaksantina
(Farmaceutski fakultet Novi Sad, Univerzitet privredna akademija u Novom Sadu, 2026) Vidosavljević, Milica; Lazarević, Jasmina; Šojić, Branislav; Vulić, Jelena; Ikonić, Bojana; Rakita, Slađana; Čabarkapa, Ivana
Astaxanthin is a red-colored carotenoid with strong antioxidant activity. Due to its lower production costs, approximately 95% of commercially produced astaxanthin is synthetic. However, growing consumer interest in natural antioxidants has increased the need for new methods of obtaining astaxanthin from natural sources. The spiny-cheek crayfish, Faxonius limosus, is an invasive species that was first detected in the Danube in Serbia in 2002. Since then, its distribution has expanded, posing a threat to native crayfish species, especially because it can transmit crayfish plague. Therefore, new approaches are needed to help control its population. One possible approach is the use of F. limosus shells as a source of astaxanthin. In this study, ultrasound-assisted extraction with ethanol was used to recover astaxanthin from the shells. Optimization of the extraction process rešulted in an aštaxanthin ćonćentration of 689.12 μg/g under the optimal conditions of 123.14 mg shell mass, 28.14 min extraction time, and 75.71% ethanol concentration. Extraction selectivity, which shows the proportion of astaxanthin in the total extracted material, ranged from 0.03 to 4.78%. This indicates that other compounds from the shells were also extracted. The results show that ultrasoundassisted extraction can be used to recover natural astaxanthin from F. limosus shells, while also supporting the use of this invasive species as a valuable resource. Future research should focus on improving extraction selectivity and obtaining extracts richer in astaxanthin.
Compositional Evaluation of Lemna minor Biomass as a Novel Ingredient for Functional Food Applications
(University of Food Technologies (UFT) Plovdiv, 2026) Simeunović, Jovana; Kokić, Bojana; Miljanić, Jelena; Pojić, Milica; Dapčević-Hadnađev, Tamara; Pelić, Miloš; Kojić, Jovana
Background: The growing demand for sustainable, nutrient-dense foods has increased interest in alternative high-value biomasses. Lemna minor, a fast-growing aquatic plant with a favorable protein composition and the ability to accumulate minerals and bioactive compounds, has emerged as a promising candidate for food applications. Its rich nutrient composition, combined with the presence of functional components such as fibers, phenolics, and photosynthetic pigments, positions this biomass as a potential multifunctional ingredient for the development of nutritionally enhanced and functional food systems.Aims: This study aimed to provide a comprehensive characterization of L. minor biomass obtained under different cultivation conditions and evaluate its potential as a functional food ingredient through chemical and nutritional analyses.Methods: Proximate chemical composition and total dietary fiber (soluble and insoluble fractions) were determined using standard methods. Mineral content was analyzed using atomic absorption spectrophotometry to assess nutritional value and potential safety constraints. Antinutritional factors were quantified to evaluate potential limitations for food applications. Bioactive compounds were investigated through food-grade extraction (aqueous and hydroethanolic systems), followed by spectrophotometric determination of total phenolics and flavonoids. Pigments (chlorophylls and carotenoids) were analyzed spectrophotometrically under controlled extraction conditions. Results: Both samples exhibited a favorable nutritional profile, primarily due to their protein content (~25-30 %), along with a high total dietary fiber content (~50 %), dominated by insoluble fiber (~40-45 %) and a lower soluble fraction (~8 %). Iron content was notably high (~500 mg/kg), indicating potential as a plant-based iron source. Antinutritional factors were detected within ranges reported in the literature. Polyphenolic analysis indicated that the overall content of total polyphenols was moderate. The ethanolic extract contained a higher level of total polyphenols, with flavonoids identified as the dominant polyphenolic group. Pigment analysis revealed chlorophylls as the dominant pigments, consistent with the intense green coloration of the biomass. Conclusions: Both samples of Lemna minor demonstrated a favorable nutritional profile, characterized by high protein and dietary fiber content and significant iron levels. Despite moderate polyphenolic content, the biomass shows strong potential as a multifunctional ingredient. The observed variability between samples highlights the influence of cultivation conditions and underscores the importance of controlled growth parameters to ensure consistent composition, safety, and functionality.
Sporedni proizvodi vinske industrije kao izvor bioaktivnih jedinjenja: od prehrambene tehnologije do nutricije i farmacije
(Farmaceutski fakultet Novi Sad, Univerzitet privredna akademija u Novom Sadu, 2026) Tomić, Damjana; Dragojlović, Danka; Marić, Aleksandar; Marić, Aleksandar; Sedlar, Tea
Sporedni proizvodi vinske industrije predstavljaju izvor polifenola, dijetetskih vlakana, proteina i drugih komponenata sa potencijalnim nutritivnim i funkcionalnim značajem. Njihova valorizacija pruža mogućnost povezivanja održivog upravljanja resursima sa razvojem sastojaka za prehrambene, nutraceutske i kožmetičke proizvode. Cilj ovog rada je prikaz ištraživačkog pristupa projekta WineRest i mogućnosti iškorišćenja sporednih proizvoda prerade Probusa i Grašca autohtonih sorti grožđa Vojvodine. Projekat obuhvata karakterizaciju odabranih materijala, razvoj zelenih tehnika ekstrakcije, ispitivanje funkcionalnih i bioloških svojstava dobijenih frakcija i razvoj prototipskih formulacija. Posebna pažnja posvećena je polifenolnim jedinjenjima, dijetetskim vlaknima i proteinskim i peptidnim frakcijama. Razmatraju se mogućnosti njihove primene kao funkcionalnih sastojaka hrane, izvora prirodnih antioksidanasa i potencijalnih antimikrobnih komponenti, kao i sirovina za nutraceutske i kozmetičke formulacije. Sastav i svojstva polaznih materijala, uslovi ekstrakcije i štabilnošt izdvojenih komponenata predštavljaju ključne faktore za izbor odgovarajuće primene. Prevođenje ovog potencijala u proizvode namenjene čoveku zahteva procenu bezbednosti, bioraspoloživosti i dokaza o biološkim efektima, uz standardizaciju sastava i doziranja. Predstavljeni pristup povezuje prehrambenu tehnologiju, nutriciju i farmaciju i ukazuje na žnačaj sporednih proizvoda vinske industrije kao resursa za razvoj novih sastojaka u skladu sa principima održive proizvodnje.