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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

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; Sedej, Ivana; Zeković Zoran; Popović, Milica; Vidaković, Stefan; Branimir, Pavlić
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.
Daily consumption of sodium and nitrite from Serbian meat products: insights from principal component analysis
(Institute of Meat Hygiene and Technology, 2025) Vidosavljević, Milica; Peulić, Tatjana; Ikonić, Predrag; Ikonić, Bojana; Delić, Jovana; Jokanović, Marija; Lazarević, Jasmina
Sodium chloride and nitrite play important roles in the meat processing industry, significant ly influencing the safety, technological, and sensory properties of meat products, with nitrite classified as a food additive and sodium chloride as a food ingredient. Besides this important technological role, excessive intake can lead to human health disorders. Thus, the content of sodium chloride and nitrite in meat products on the Serbian market were analyzed using principal component analysis. A total of 64 meat products produced by the 18 most notable meat processors were collected from the Serbian retail market. The meat products collected belonged to four different groups: dry fermented sausages, finely comminuted cooked sau sages, canned meat in pieces, and liver sausages and pates. Mean sodium chloride and nitrite contents for all analyzed meat products were 1.91 g/100g (the highest was for dry fermented sausages 3.67 g/100g; the lowest was for liver sausages and pates 1.19 g/100g) and 7.66 mg/ kg (the highest was for chicken hot dogs 13.79 mg/kg; the lowest was for dry fermented sausages 2.17 mg/kg), respectively. The nitrite content in all analyzed meat products was in accordance with the European and Serbian legislation. Considering daily consumption of meat products and dried meat products in Serbia, and based on the obtained results, it can be concluded that consumers in Serbia exceed the recommended average daily consumption for sodium chloride. In conclusion, all possibilities for further reduction of sodium chloride consumption should be considered, especially because Serbia is a high risk country for car diovascular diseases.
Influence of Selected Plant-Derived Essential Oils on the Physicochemical, Sensory, and Oxidative Stability of Fava Bean-Based Spread During Refrigerated Storage
(MDPI, 2026-05-26) Županjac, Miloš; Ikonić, Predrag; Ivanišová, Eva; Kačániová, Miroslava; Gere, Attila; Škrobot, Dubravka; Ubiparip, Dragana; Dapčević-Hadnađev, Tamara; Pojić, Milica; Šojić, Branislav
Fava bean (Vicia faba L.) is a nutritionally valuable and sustainable legume with strong potential for plant-based food applications. However, similar to other lipid-containing food systems, fava bean-based spreads are susceptible to lipid oxidation during storage, leading to quality deterioration and reduced shelf life. This study evaluated the effect of basil (Ocimum basilicum L.), winter savory (Satureja montana L.), and cumin (Cuminum cyminum L.) essential oils (EOs) (0.1 μL/g) on the physicochemical properties and oxidative stability of fava bean-based spreads during 90 days of storage at 4 °C. Four treatments were prepared: control spread without essential oil (B-CO), basil essential oil-enriched spread (B-BA), winter savory essential oil-enriched spread (B-WS), and cumin essential oil-enriched spread (B-CU). Water activity and pH remained stable in all samples throughout storage. Color changes were most pronounced in the control, while B-WS exhibited the highest color stability (ΔE = 1.81 vs. 6.07 in B-CO). Winter savory and cumin significantly reduced peroxide value and thiobarbituric acid reactive substance (TBARS) formation and improved oxidative stability (Rancimat: 9.11 and 9.10 h vs. 7.73 h in B-CO), whereas basil showed no protective effect. Cumin was characterized by the highest flavonoid and phenolic acid contents, while winter savory exhibited the highest total polyphenols. Sensory evaluation revealed that EOs significantly influenced consumer acceptance, particularly taste and aroma. Although the control sample achieved the highest overall scores, cumin-containing formulations provided the most favorable balance between oxidative stability and sensory quality, whereas winter savory negatively affected overall acceptability. Taken together, winter savory and cumin EOs effectively enhanced oxidative stability, highlighting their potential as natural antioxidants in the development of plant-based spreads.
Developing vegan spreads with fish-like sensory attributes through co-creation
(Elsevier, 2026-08-10) Ubiparip Samek, Dragana; Županjac, Miloš; Ikonić, Predrag; Šojić, Branislav; Škrobot, Dubravka; Pojić, Milica
Pulses and seaweed offer significant potential as alternative protein sources in the plant-based food sector. However, their combined use remains underexplored in participatory food innovation, particularly at the early stages of product development. This study addresses this gap by applying hands-on co-creation using LEGO® Serious Play® methodology to the development of vegan spreads. A three-phase collaborative framework was implemented to co-create vegan spreads with fish-like sensory attributes using pulses, seaweed, and essential oils. Online survey (n = 1000) identified key sensory drivers, market expectations, and opportunities for this type of plant-based spreads. Subsequently, 17 diverse stakeholders co-created 4 pulse-seaweed spread concepts through structured workshop activities. Expert panels evaluated developed prototypes through rapid sensory screening and quality assessment (n = 3) and technological assessments (n = 3). Two prototypes demonstrated superior sensory acceptability and commercial potential, characterized by balanced umami notes and seafood-reminiscent flavour profiles. The originality of this research lies in the integration of large-scale consumer insights obtained through a survey with multi-stakeholder, hands-on co-creation using the LEGO® Serious Play® methodology, complemented by expert-driven evaluation, forming a comprehensive early-stage innovation framework. Findings suggest that early-stage multidisciplinary co-creation can support consumer-informed product development in plant-based food sector by translating consumer expectations into practical formulation. Open innovation approach helped connect market insights with technical feasibility, but further research is needed to address the prototypes. The findings provide insights for the development of sustainable fish alternatives that better align with growing demand for vegan and plant-based diets, and consumer expectations regarding familiarity, ingredients and sensory direction.
Characterization and in vitro bioaccessibility of rapeseed protein isolates: a comparison of alkaline and DES extraction
(Sciknowledge Education, 2026) Đermanović, Branislava; Marić, Aleksandar; Sedlar, Tea; Vujetić, Jelena; Dragojlović, Danka; Jovanov, Pavle; Šarić, Bojana
1. Introduction – The global shift towards sustainable protein sources has intensified interest in valorising edible oil by products as food grade ingredients. Rapeseed proteins are nutritionally attractive due to their well-balanced essential amino acid (EAA) profile [1]. Conventional alkaline extraction (pH 9–12) offers high recovery, yet it may promote cruciferin denaturation, napin losses, and colour deterioration driven by phenolic oxidation [2]. Green alternatives, such as deep eutectic solvents (DES), have emerged as promising media due to their low toxicity and the ease with which their properties can be tailored through chemical composition [3]. The main aim of this study was to compare the nutritional quality and in vitro digestibility of rapeseed protein isolates obtained by conventional alkaline extraction (AE-12) and by a choline chloride:urea DES system (DES-ChCl:U). 2. Experimental - Protein isolates were obtained from defatted rapeseed cake by alkaline extraction at pH 12 (AE-12) and with choline chloride:urea DES (1:2, 10% water; pH 7.60 at 60 °C). Amino acid composition was determined by ion-exchange chromatography, while in vitro digestibility and molecular-weight distribution before and after digestion were evaluated using the INFOGEST protocol and lab-on-a-chip capillary electrophoresis, respectively. 3. Results and Discussion - The nutritional value of the obtained isolates was assessed through analysis of their amino acid (AA) composition and their susceptibility to enzymatic hydrolysis. A particularly notable finding was the high content of sulfur-containing amino acids (methionine and cystine) in the DES1 isolate, exceeding 3%, which fully meets the FAO/WHO nutritional requirements for adults [2]. Among the essential amino acids (EAA), leucine was highest in DES-ChCl:U (6.39 g/100 g), whereas lysine reached its maximum in AE-12 (5.09 g/100 g). This high proportion of essential amino acids, with an EAA/NEAA ratio of 0.59, makes the isolate nutritionally superior to many other plant sources, such as legumes [1]. The high nutritional potential was further confirmed by in vitro digestion performed according to the INFOGEST protocol. Although both isolates showed high digestibility, DES-ChCl:U exhibited a distinct digestion profile, indicating a more extensive conversion of proteins into smaller, absorbable components. By the end of the intestinal phase, the proportion of fractions below 10 kDa in the DES-ChCl:U isolate reached 89.77%, suggesting an almost complete conversion of proteins into bioavailable peptides and free amino acids. This digestion efficiency is directly linked to the excellent solubility of the DES-ChCl:U isolate across a wide pH range (gastric and intestinal conditions), enabling proteolytic enzymes to access peptide bonds more readily. In contrast to the AE-12 isolate, which shows signs of structural fragmentation due to extreme pH, the DES-ChCl:U system preserves more native cruciferin oligomers (145 kDa) prior to digestion, which are then efficiently broken down during digestion. Overall, these findings confirm that the use of choline based DES systems not only preserves the nutritional integrity of rapeseed proteins but also ensures their maximal utilization in the body. 4. Conclusions - The DES-ChCl:U system represents a sustainable and efficient alternative to alkaline extraction. Although it offers a lower yield, the resulting isolate is of superior purity and nutritional quality, with a well-balanced amino acid profile and excellent digestibility. These characteristics make DES-ChCl:U extracted rapeseed proteins highly suitable for the development of functional food products.