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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

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.
Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (Faxonius limosus) Meat: Psychological and Culinary Aspects
(MDPI, 2025-05-27) Banjac, Maja; Lazarević, Jasmina; Škrobot, Dubravka; Čabarkapa, Ivana; Šmugović, Stefan; Vidosavljević, Milica; Županjac, Miloš
Considering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (Faxonius limosus) from the Danube. The study was conducted using a survey questionnaire with a sample of 210 respondents, employing a consumption restriction scale based on various psychological aversions to non-traditional food sources. Binary logistic regression indicated a significant impact of psychological aversion on the likelihood of accepting this raw material. Thirty chefs participated in the sensory evaluation of the crayfish meat. The results revealed that the meat has potential for broad application in the preparation of gastronomic products.
Uticaj različitih marinada na senzorski kvalitet mesa bodljobradog raka (Faxonius limosus)
(National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2026) Vidosavljević, Milica; Banjac, Maja; Peulić, Tatjana; Šojić, Branislav; Škrobot, Dubravka; Županjac, Miloš; Čabarkapa, Ivana
Faxonius limosus, bodljobradi rak poreklom iz Severne Amerike predstavlja jednu od najinvazinijih vrsta u slatkovodnim ekosistemima Evrope. U Srbiji je njegovo prisustvo prvi put zabeleženo 2002.godine u Dunavu kod Apatina, a od tada njegova rasprostranjenost je rasla uzvodno i nizvodno u Dunavu kao i u njegovim većim pritokama. S obzirom na značajne ekološke i ekonomske posledice koje ova invazivna vrsta izaziva, pronalaženje efikasnih strategija za ublažavanje njegovog negativnog uticaja predstavlja imperativ. Istovremeno, rast globalne populacije nameće potrebu za identifikacijom novih, održivih izvora proteina. Uzimajuci u obzir visok sadržaj proteina u mesu bodljobradog raka otvara se mogućnost korišćenja njegovog mesa kao alternativnog izvora proteina u ljudskoj ishrani. Cilj ovog rada bio je ispitivanje uticaja dve različite marinade na senzorski kvalitet mesa bodljobradog raka. Uticaj marinada kvantifikovan je primenom deskriptivne senzorske analize koju su sprovodili obučeni senzorski ocenjivači. Dobijeni podaci statistički su obrađeni analizom varijanse (ANOVA), a značajne razlike između uzoraka utvrđene su Tukeyjevim HSD testom pri nivou značajnosti p < 0,05. Za pripremu marinada korištene su sirovine karakteristične za podneblje Vojvodine. Prva marinada sadržala je sok od šargarepe, bundevino ulje, vlašac i balzamiko sirće, dok se druga marinada sastojala od cvekle, peršuna, putera, vlašca, pirinčanog sirćeta i balzamiko sirćeta. Meso marinirano prvom marinadom ocenjeno je kao mekše i sočnije, uz povoljniji sveobuhvatni senzorski utisak u poređenju sa drugom marinadom. Druga marinada doprinela je formiranju izraženijeg senzorskog profila, koji se odlikovao intenzivnijim mirisom pečene ribe, kao i naglašenijim slatkim i slanim ukusnim notama. Na osnovu dobijenih rezultata može se zaključiti da je marinada sa šargarepom i bundevinim uljem bolje ocenjena od strane obučenih senzorskih ocenjivača. Buduća istraživanja trebalo bi da budu usmerena na ispitivanje roka trajanja mariniranih proizvoda od mesa bodljobradog raka, sa posebnim fokusom na primenu marinade na bazi šargarepe i bundevinog ulja.