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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

Smart NADES for Solvent Reuse: Astaxanthin Extraction from Haematococcus pluvialis Using Fatty Acid-Based Systems
(Universiti Malaysia Sabah, 2025) Živanović, Maja; Khakimova, Nadiia; Teslić, Nemanja; Mišan, Aleksandra; Stupar, Alena; Mandić, Anamarija; Pavlić, Branimir; Pojić, Milica
Various health issues, closely associated with excessive oxidative stress, have created an increasing demand for efficient natural antioxidants such as astaxanthin. However, the extraction of this potent lipophilic compound from natural sources typically relies on toxic and volatile organic solvents, which limits process sustainability and safety. In addition, once extracted, the separation of the compound from the solvent phase remains a major challenge due to strong analyte-solvent interactions. To overcome these limitations, a fatty acid-based natural deep eutectic solvent was developed and evaluated as a green alternative that enables both efficient astaxanthin extraction and its subsequent recovery. The eutectic mixture, composed of mid-chain fatty acids, octanoic and nonanoic acid, was selected due to their lipophilic character and strong affinity toward the lipophilic astaxanthin. The solvent exhibits tunable polarity, which allows controlled separation of astaxanthin from the obtained extract. The extraction procedure was conducted under mild thermal and mechanical conditions, using solid-liquid extraction with magnetic stirring, and the process was optimized using response surface methodology and the Box- Behnken design to achieve maximal astaxanthin yield from the algal biomass (Haematococcus pluvialis). Polarity switching was induced by the controlled addition of a hydrogen bond-accepting amine, resulting in rapid carotenoid crystallization and solvent regeneration. The obtained results demonstrated that the fatty acid-based eutectic solvent achieved extraction efficiency comparable to conventional organic solvents such as acetone and ethanol, with the added benefit of simple astaxanthin recovery and solvent reuse through polarity switching. This dual functionality highlights the potential of such natural deep eutectic solvents as sustainable and versatile alternatives for the valorization of natural bioactive compounds. The presented approach supports the transition toward environmentally responsible extraction practices aligned with the principles of green chemistry and circular bioeconomy, contributing to the development of safer and more sustainable food and nutraceutical products.
Winery By-Products as Sustainable Sources of Proteins and Bioactive Peptides: Characterisation, Extraction and Potential Applications Under the EU Regulatory Framework
(MDPI, 2026-04-24) Tomić, Damjana; Marić, Aleksandar; Dragojlović, Danka; Đermanović, Branislava; Vujetić, Jelena; Šarić, Bojana; Sedlar, Tea
The global wine industry generates approximately 20 million tonnes of organic residues annually, representing a significant environmental and management challenge. While phenolic compounds from winery by-products have been extensively studied, protein and peptide fractions remain underutilised. This review provides a systematic overview of proteins derived from major winery side streams, including grapevine leaves, stems, pomace, seeds, and wine lees, with emphasis on their characterisation and recovery. Conventional and emerging extraction strategies are evaluated, with particular attention to green technologies such as ultrasound-assisted extraction (UAE), pulsed electric fields (PEF), and natural deep eutectic solvents (NADES) in the context of sustainable and resource-efficient processing. Enzymatic hydrolysis is discussed as a key approach for converting complex proteins into bioactive peptides with antioxidant, antimicrobial, and antihypertensive properties. Potential applications in agriculture, plant protection, animal nutrition, and food systems are considered, together with the implications of the EU circular economy regulatory framework. Overall, winery by-products are highlighted as promising nitrogen-rich secondary resources, and the review outlines valorisation pathways supporting nutrient recycling, waste reduction, and the development of a more sustainable agricultural bioeconomy.
Rapeseed as the source of proteins: A review
(University of Novi Sad - Scientific Institute of Food Technology, Novi Sad, 2025-01-01) Tomić, Damjana; Simeunović, Jovana; Đermanović, Branislava; Marić, Aleksandar; Sakač, Marijana; Šarić, Bojana; Jovanov, Pavle
Rapeseed proteins can be isolated as high-value components from residual materials of oilseed processing. This review provides an overview of rapeseed protein isolate production, with an emphasis on conventional alkaline extraction and alternative methods. Special attention is given to antinutrient compounds found in rapeseed (glucosinolates, phenolic compounds, phytic acid, and others) and the strategies to mitigate them. Techniques that are effective in not only removing antinutrients but also increasing protein yield and reducing extraction time are discussed, including ultrasound, microwave, and enzymatic pretreatments. Enzymatic hydrolysis for obtaining rapeseed protein hydrolysates is also discussed, along with novel extraction methods for protein isolate production, particularly the use of natural deep eutectic solvents (NADES).
Optimization of print fidelity, efficiency and texture of 3D printed gluten-free snacks using artificial neural network-genetic algorithm modeling
(Elsevier BV, 2026-06) Perović, Lidija; Simeunović, Jovana; Jovančević, Jelena; Miljanić, Jelena; Kokić, Bojana; Birgermajer, Slobodan; Kojić, Predrag; Kojić, Jovana
3D food printing (3DFP) is emerging as a transformative technology for producing customized, nutritionally tailored foods, with growing potential for commercial applications in the health-oriented and gluten-free markets. In this study, gluten-free 3D-printed snacks were developed from proso millet flour, almond protein, and yeast protein, and the influence of infill percentage (I), extrusion multiplier (EM), printing speed (PS), and layer height (LH) on dimensional fidelity, texture, and process efficiency was systematically evaluated. EM was the dominant driver of dimensional accuracy (r ≈ 0.80 for both length and width), reflecting its critical role in controlling material flow and deposition precision. Post-processing preserved shape accuracy, although limited height variation occurred due to vapor-induced puffing. Denser structures exhibited lower baking loss (31.17–43.77 %), confirming density as the key determinant of moisture release. Hardness (3.38–38.62 N) was predicted with high accuracy using an artificial neural network–genetic algorithm (ANN–GA) model (R² = 0.968–0.981, RMSE = 1.271–1.903). A precise interplay between EM, I, PS, and LH was identified as essential for simultaneously optimizing dimensional stability, textural quality, and process efficiency. Sensitivity analysis identified EM (60.89 %) and I (27.18 %) as key positive contributors to textural quality, whereas LH (–8.86 %) and PS (–3.08 %) had negative impacts. ANN–GA optimization reduced printing time by 33 % (to 3 min) while maintaining product quality (CQ = 4.67), demonstrating an effective tool for balancing speed, fidelity, and structural stability.
Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing
(MDPI AG, 2025-12-14) Simeunović, Jovana; Miljanić, Jelena; Kokić, Bojana; Perović, Lidija; Jovančević, Jelena; Glušac, Jovana; Kojić, Jovana
The global trend in gluten-free snack innovation involves using naturally gluten-free grains as a nutrient-rich foundation, enriching formulations with multifunctional plant and microbial proteins, and optimizing ingredient interactions to balance nutritional demands with structural integrity. The study demonstrates that blending proso millet flour with yeast-derived and almond (50:50 ratio) proteins effectively produces a protein- and fiber-rich gluten-free dough suitable for 3D printing, without the need for synthetic additives. This approach aligns with the growing demand for clean-label, sustainable protein sources that enable the creation of healthy, stable, and appealing ready-to-eat snacks. The enriched dough demonstrated superior rheological behavior, characterized by a dominant elastic modulus (G′ > G″), enabling smooth extrusion and stable shape retention. Nutritional analysis revealed an increase in protein (28.16 vs. 13.26 g/100 g DB) and dietary fiber (12.17 vs. 6.22 g/100 g DB) compared to the control. The amino acid profile improved significantly, with 48% more essential amino acids and a 63% increase in non-essential amino acids. Dimensional accuracy improved, and post-processing deformation was reduced, confirming enhanced structural integrity. Texture analysis showed no significant increase in hardness, maintaining a desirable texture profile despite higher protein content. Sensory evaluation confirmed greater acceptance of the enriched snack, especially in terms of flavor, aroma, and smell, while preliminary cost assessment indicated that, despite higher ingredient costs, the enriched formulation remains economically feasible. Additional optimization of protein concentration and processing conditions could enhance the overall functionality even further.