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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

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.
Wine Lees from Autochthonous Grape Varieties as a Source of Value-Added Ingredients: Initial Compositional and Antioxidant Characterisation
(2026) Tomić, Damjana; Marić, Aleksandar; Đermanović, Branislava; Dragojlović, Danka; Đorđević, Tatjana; Šarić, Bojana; Sedlar, Tea
Background: Wine lees are a substantial yet underexplored and underutilised by-product of the wine industry, particularly compared to grape pomace and seeds, which have well-established valorisation pathways. Within the circular bioeconomy framework, their utilisation as a source of proteins and bioactive compounds represents a promising strategy for waste reduction and the development of value-added ingredients. However, the nutritional and functional potential of wine lees, especially those derived from autochthonous grape varieties, remains insufficiently characterised. Aims: This study aimed to assess the nutritional composition and antioxidant potential of wine lees obtained from autochthonous grape varieties of the Vojvodina region (Grašac and Probus), with emphasis on inter-varietal differences and their relevance for sustainable valorisation. Methods: Wine lees from the autochthonous varieties Grašac and Probus were analysed for proximate composition, mineral content, and amino acid profile. Phenolic composition was evaluated through total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanins, alongside detailed phenolic profiling. Antioxidant activity was assessed using DPPH and ABTS radical scavenging assays. Results: Both samples exhibited notable nutritional potential, primarily due to their protein content and favourable amino acid composition. The lees were also rich in phenolic compounds, with distinct differences between Grašac (white) and Probus (red) in total phenolics, flavonoids, and anthocyanins. These compositional differences were reflected in antioxidant activity, with Probus demonstrating higher radical scavenging capacity. Overall, the findings highlight wine lees from autochthonous varieties as a promising source of bioactive compounds for functional food applications. Conclusions: Wine lees from the autochthonous grape varieties Grašac and Probus represent a valuable yet underutilised resource, characterised by significant protein and phenolic content. Their valorisation is consistent with circular bioeconomy principles and supports the development of sustainable food systems through the production of value-added functional ingredients.
Optimization of a Switchable Fatty Acid-Based NADES for Sustainable Recovery of Astaxanthin from Haematococcus pluvialis
(Elsevier, 2026-09-01) Živanović, Maja; Khakimova, Nadiia; Teslić, Nemanja; Mišan, Aleksandra; Stupar, Alena; Mandić, Anamarija; Branimir Pavlić; Pojić, Milica
In this study, astaxanthin was extracted from the microalgae Haematococcus pluvlias using natural deep eutectic solvents (NADES). Seven NADES, based on fatty acids and menthol, were prepared and evaluated. NADES composed solely of fatty acids (caprylic:pelargonic acid, 1:1) was selected for further optimization. Optimization was performed using Box-Behnken design within response surface methodology, with total carotenoid content, astaxanthin content and energy consumption set as response variables. Optimal conditions were temperature of 31°C, extraction time of 45 minutes and an algae/NADES ratio of 1.5:10 (w/w). The selected NADES demonstrated comparable performance to acetone (14.10 ± 3.23 compared to 14.23 ± 6.53 mg astaxanthin/g algae). Astaxanthin was successfully recovered via polarity switching, enabling in situ precipitation of over 90% astaxanthin within 1 hour. This recovery step relied on the switchable nature of the NADES used, whose hydrophobic character can be reversibly transformed into a hydrophilic form upon application of polyetheramine, thereby facilitating astaxanthin separation from the solvent phase. This method offers a simple, scalable, and sustainable alternative for astaxanthin extraction, with potential application in the food, nutraceutical, pharmaceutical, and cosmetic formulations.
Impact of Cascading Biorefinery Processing on the Nutritional, Mineral and Antioxidant Properties of Alaria esculenta Residues
(University of Novi Sad, Faculty of Sciences, Serbia, 2026) Živanović, Maja; Stupar, Alena; Mandić, Anamarija; Marić, Jovana; Pojić, Milica; Teslić, Nemanja; Mišan, Aleksandra
Brown seaweeds represent promising feedstocks for sustainable biorefinery applications. A cascading biorefinery approach was applied to Alaria esculenta for the sequential recovery of mannitol, laminarin, and alginate, while simultaneously evaluating the impact of different extraction intensification technologies on the nutritional, mineral, and antioxidant properties of the resulting residual biomass. Conventional acid and alkaline extraction was combined with ultrasound probe and bath treatment, enzymatic treatment, microwave-assisted extraction, high-pressure processing (HPP), pulsed electric field (PEF), and hydrodynamic cavitation as alternative treatments. The raw biomass exhibited a nu-tritionally valuable composition characterized by a favorable ω-3-rich fatty acid profile, including high eicosapentaenoic acid (EPA) content (9.26% of total fatty acids), high mineral levels, and a low Na/K ratio (0.36), indicating potential for functional food applications. Sequential extraction promoted substantial removal of carbohydrates, resulting in relative enrichment of proteins (from 5.35% in the starting biomass to 21.7% in the residue after ultrasound probe) and polyphenolic compounds in the residual biomass (from 8.06 mg GAE/g DW in the starting biomass to 11.88 mg GAE/g DW in the residue after ultrasound probe). However, the treatments also induced pronounced mineral redistribution, particularly increased sodium accumulation and unfavorable Na/K ratios, which generally exceeded 4 in intensively treated samples. Distinct differences in heavy metal partitioning were observed among the investigated extraction technologies. Lead remained predominantly associated with the residual biomass, whereas cadmium was partially removed during extraction, suggesting different binding affinities within the seaweed matrix. Hydrodynamic cavitation showed the highest retention of Pb and Cd, their content increased 15.6 and 1.52 times in the residue after hydrodynamic cavitation, respectively. The fucoxanthin content detected in the raw material (1.160 ± 0.272 pg/g DW) was substantially lower than values reported in the literature, likely due to the post-harvest degradation and processing effects. Nevertheless, antioxidant activity remained significant and was positively correlated with total phenolic content (r = 0.626, p < 0.05).
Sensory quality of whole chilled Siberian sturgeon during storage
(University of Novi Sad, Institute of Food Technology, 2018) Ljubojević Pelić, Dragana; Vranešević, Jelena; Vidaković Knežević, Suzana; Pelić, Miloš; Živkov Baloš, Milica; Milanov, Dubravka; Novakov, Nikolina; Radosavljević, Vladimir; Ćirković, Miroslav
The Siberian sturgeon (Acipenser baerii) is a fish species that is of great interest among consumers due to its high sensory properties. This species is also interesting for fish farmers because of the fact that it is relatively easy to breed, it grows fast and it is relatively resistant to diseases. Due to its chemical composition and high presence of polyunsaturated fatty acids fish meat is generally highly susceptible to lipid degradation and spoilage. It is known that shelf life of different fish species depends on variety of factors such as their chemical composition, especially lipid content, season, harvest area and hygiene during handling and storage. Shelf life and sensory quality parameters of sturgeon are not well studied and there is only a few data. In spite of expansion and progress of numerous chemical and microbiological tests in order to determine the spoilage indicators of fish meat, sensory assessment is still the most important for determination quality and shelf life of fish and fish products. The main symptoms of fish spoilage are off-odours and off-flavours and their development frequently occur simultaneously with the presence of high numbers of microorganisms. The present study has been carried out to investigate the sensory quality of chilled sturgeon during 7 days. Whole fish were stored in ice for a period of 7 days from the time of harvest according to good manufacturing practice. Descriptive sensory evaluation was performed. The sensory quality of fresh sturgeon stored in ice was judged by a sensory panel. Sensory assessments of the whole raw fish and of the cooked fish meat were conducted at first, third, sixth and seventh day. According to sensory evaluation it can be concluded that chilled sturgeon is acceptable for use six days after harvesting. Future experiments are needed for optimization the self-life of sturgeon. Proper temperature control and handling and hygiene are main tools for extend shelf life.