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Browsing Conference paper by Author "Čabarkapa, Ivana"

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    Amino acid profiles of cereals
    (University PIM, Banja Luka, Republic of Srpska, B&H, 2023-06-15) Tomičić, Zorica; Spasevski, Nedeljka; Lazarević, Jasmina; Čabarkapa, Ivana; Tomičić, Ružica
    Cereals play a key role to satisfy the global food demand of a growing population, especially in developing countries where cereal-based food production is the only predominant source of protein and energy. The quality of protein of cereals is based on their amino acid composition, especially on the content and availability of essential amino acids. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals, such as barley, maize, oat, rice, rye and wheat, that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22 %, 11.45 to 13.80 %, and from 1.67 to 6.35 %, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22 %), crude fat (6.35 %) and crude cellulose (9.42 %) compared to other cereals. Significant (p < 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. Although lysine is the limiting amino acid for all cereals, the amount varies among species, being highest in oat and lowest in maize and rice. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.
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    Antimicrobial activity essential oil of Origanum heracleoticun against Prototheca bovis
    (2022-06) Čabarkapa, Ivana; Varga, Ana; Plavšić, Dragana; Šarić, Ljubiša; Tomičić, Zorica; Todorić, Olja
    Prototheca is a unicellular, achlorophyllous yeast-like microalga. The most important animal disease caused by Prototheca is bovine mastitis. The outbreaks of bovine mastitis caused by Prototheca bovis (formerly P. zopfii gen. 2) have been reported in several countries including Serbia. Bovine protothecosis is a serious therapeutic problem given that Prototheca has proven highly resistant to common drugs used for the treatment of mastitis. Therefore, an outbreak of protothecosis in dairy cows may lead to very significant economic losses. The objective of this study was to determine the antimicrobial activity of O. heracleoticum essential oil against five mastitis-associated strains of P. bovis. In addition, this study determined antimycotic and antibiotic susceptibility patterns of P. bovis. The following antibiotics and antifungal agents were tested: ampicillin (AMP10), gentamicin (GEN10), streptomycin, (STR10), clindamycin (DA2), fluconazole (FLU25), econazole (ECN10), clotrimazole (CLO50), miconazole (MCL10), itraconazole (ITC50), ketoconazole (KCA10), voriconasole (VO10), nystatin (NY100IU), and amphotericin B (AMB20). Essential oil of O. heracleoticum inhibited the activity of P. bovis strains, with minimal inhibition concentration (MIC) of 0.156 µL/mL and with minimal cidal concentration (MCC) of 0.625 µL/mL. Strains of P. bovis were found to be highly resistant to most of the recommended antimicrobials used against bacteria and fungi. From a total of 12 antimicrobials only nystatin, amphotericin B, gentamicin, and streptomycin were found to be effective against all P. bovis strains. Obtained results revealed that the tested EO of O. heracleoticum possesses remarkable antimicrobial activities and could be used in the development of pharmaceutical formulation as an alternative to conventional antibioticantimycotic therapy. Key words: Prototheca bovis, antimicrobial activity, essential oil, mastitis
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    Applying different infrared spectrophotometry methods for determining
    (University of Novi Sad, Faculty of Technology Novi Sad, 2022-10) Hromiš, Nevena; Popović, Senka; Šuput, Danijela; Ugarković, Jovana; Čabarkapa, Ivana
    Chitin, the most abundant biopolymer after cellulose, is a linear, highly crystalline polysaccharide, built from acetylglucosamine monomer units connected by β-1,4 glucosidic bonds. High degree of acetylation (DA) and the crystallinity of chitin molecules make it insoluble in common commercial solvents. Chitosan is the name for chitin substitutes with a low degree of acetylation. The degree of deacetylation in chitin usually ranges from 5% to 15%, and in chitosan from 70% to 95%. This contributes to the solubility of chitosan in aqueous solutions of acids and enables the use of chitosan and its bioactivity. When chitosan biopolymer film properties are considered, DA is an important input, due to the proven influence of DA on chitosan film´s mechanical, physico-chemical and bioactive properties. Developed methods for chitosan DA determination are based on different approaches: infrared spectroscopy, UVspectrophotometry, nuclear magnetic resonance, colloidal titration, and potentiometric titration. Various procedures using infrared spectroscopy technique have been developed to determine DA of chitosan. In this article, these methods were tested for application on chitosan isolated from blue crab shell (Callinectes sapidus). Two different approaches were assessed: 1) determination of the absorption ratio of a probe band and of a reference band and estimation of DA of unknown samples by comparison with samples with known DA and 2) evaluation of several proposed absolute methods that are used in the literature for the DA determination. Results showed that applied absolute methods gave results that varied between the methods applied, but were consistent among different samples within the framework of a particular method. Use of different probes and reference bands for calculation of ratios that would be compared to the reference samples of a known DA was more appropriate method. Selected ratios were A1655/A3450 and A1320/A1420. IR techniques for chitosan DA determination without reference to samples of known DA or calibration curve could be used for qualitative evaluation of DA, while quantitative determination should include mentioned references. Use of absolute methods for determination of DA by IR spectroscopy was shown not to be appropriate in this work
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    Assessment of mineral composition of blue crab (Callinectes sapidus) shell from Tivat Bay and Ulcinj coastal waters
    (Institute of Marine Biology University of Montenegro Kotor, Montenegro, 2022) Rakita, Slađana; Čabarkapa, Ivana; Spasevski, Nedeljka; Lazarević, Jasmina; Joksimović, Aleksandar; Joksimović, Danijela; Drakulović, Dragana
    The blue crab (Callinectes sapidus) has been considered an invasive species distributed in the Adriatic and other parts of the Mediterranean Sea, and represents a significant threat to the global marine ecosystems, because it may cause native species extinction and transformation of entire ecosystem functioning. Valorization of the blue crab waste (i.e. shell) into new products has been sought as a promising solution to reduce its negative effects. Therefore, the evaluation of chemical composition with a focus on the mineral composition of the blue crab shell was carried out within this research. For that purpose, blue crabs were caught in two different sites of the coastal part of the Adriatic Sea (Tivat Bay and Ulcinj). The samples of the blue crab were cooked by steaming for 10 min and then, shell from crab claws, head and legs (sample I) were separated from the shell of the rest of the body (cephalothorax) (sample II). The obtained results showed that both samples from Tivat Bay and Ulcinj were rich in calcium and magnesium. Calcium in the crab shell is in the form of calcium carbonate. Samples I and II from Tivat Bay and Ulcinj were also characterized with higher content of sodium and potassium. Regarding microelements, the samples had lower amounts of iron, manganese, zinc and copper. When evaluated the safety, it was determined that the concentrations of cadmium, arsenic and mercury in the samples were low or under detection limits, whereas the concentration of lead ranged between 1.32 and 1.75 mg/kg, indicating that crab shells accumulated lead. Based on the findings, it can be concluded that due to high calcium content blue crab shells from Tivat Bay and Ulcinj coastal waters have metal removal capacities and hence have a great potential as an adsorbent for the remediation of metal-bearing solutions. This potential, combined with the low cost of crab shells, could result in a cost-effective effluent treatment system.
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    Bactericidal effectiveness of active chlorine solution with essential oils
    (University of East Sarajevo, Faculty of Technology, 2023-03-20) Tomičić, Zorica; Čabarkapa, Ivana; Šarić, Ljubiša; Ikonić, Predrag; Todorić, Olja; Džomba, Marina; Tomičić, Ružica
    Insufficient hygiene of food contact surfaces often leads to food contamination with bacteria that cause foodborne diseases in humans, which is a growing public health problem and causes large economic losses, despite modern improvements in food production and preservation techniques. The use of natural substances with antimicrobial activity, such as essential oils, is an environmentally friendly and effective way to control the presence of potentially pathogenic bacteria. These agents are increasingly used in combination with conventional antimicrobial agents. Therefore, the aim of this study was to examine the antimicrobial activity of essential oils namely Lavandula officinalis (lavender), Melaleuca alternifolia (tea tree), Menthae piperitae (mint) and Rosmarinus officinalis (rosemary), and active chlorine solution (0.1%) (Aqualor H1000, Sigma d.o.o., Crvenka) against two gram-positive bacteria Bacillus cereus ATCC 11778 and Staphylococcus epidermidis ATCC 12228, and two gram-negative bacteria Pseudomonas aeruginosa ATCC 10145 and Salmonella Typhimurium ATCC 14028, as well as to evaluate the antimicrobial activity of essential oils and active chlorine solution (0.1%) mixed in different combination (FIC) in order to detect synergistic or antagonistic effects and discuss these effects (FICI, FIC index) on the basis of an improved checkerboard technique. The results showed a synergistic and additive effect for most combinations of active chlorine solution and essential oils. While with the reference strain P. aeruginosa ATCC 10145, an indifferent effect was observed in the combination of active chlorine solution with essential oils of mint and rosemary. The effectiveness of the solution of active chlorine with essential oils was determined using the quantitative suspension test according to the DGHM method. The results indicated that the maximum germicidal effect of the solution was achieved after exposure for 5 minutes for all tested bacteria. The lowest degree of reduction was recorded against B. cereus ATCC 11778 and S. Typhimurium ATCC 14028 at the shortest exposure time of 1 minute, while a stronger effect was recorded against S. epidermidis ATCC 12228 and P. aeruginosa ATCC 10145. Taking into account that there has been an increased interest in the use of natural antimicrobial agents in recent years, the application of a combination of active chlorine with essential oils represents a significant strategy in the control of pathogenic bacteria.
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    Biofilm Forming Bacteria in Meat Processing Facilities
    (2022-11) Čabarkapa, Ivana; Ikonić, Predrag; Čolović, Radmilo; Tomičić, Zorica; Đuragić, Olivera
    Industry environments could be a carrier of a wide range of microbial contaminants which can cause adverse effects on food deterioration as well as compromise the safety of food products. Meat processing facilities are particularly important as a potential source of contamination, not only with food spoilage bacteria but also with food-borne pathogens. Considering that, the cleaning process can remove 90% or more of microorganisms associated with the surface, but they cannot be completely destroyed with the cleaning process. Hence, the aim of this study was to determine residual bacteria after cleaning and disinfection and the ability of isolated strains for forming biofilms. Method: Swab samples from the food contact surfaces were taken after cleaning, washing and disinfection procedures. Sampling was conducted after cleaning and disinfection which increased the likelihood of targeting residential bacteria, according to the standard method using swab-sampler, with neutralizing buffer. Swabbing was conducted on 60 surfaces in meat processing facilities (slicing machines, cutting boards, knives or hatchets). From each surface of the equipment and tools, were performed microbiological analyses of aerobic plate count, total Enterobacteriacee count, Staphylococcus spp., Listeria monocytogenes, Pseudomonas spp., and Salmonella spp. following standard ISO methods. The results of the microbiological analyses were expressed as a number of bacteria per cm2 (CFU/cm2). Isolated microorganisms were further tested for biofilm-forming ability using biofilm biomass formation (crystal violet) assay at 25°C, the optical density of the wells was measured at 595 nm (OD595 nm).Results: The results showed that the washing and disinfection procedures were not effective enough to eradicate microorganisms in most retail facilities. Out of 60 swabs examined, 20 (33.3%) were positive to the presence of microorganisms. Next to high aerobic plate count and number of Enterobacteriaceae the most of the tested surfaces were positive to presence E. coli, (10), S. aureus (5), and Pseudomonas spp. (2). All tested isolates were capable of biofilm production on polystyrene microtiter plates after 48h incubation at 25°C but to various extents. The highest biofilm ability was shown in strains of Pseudomonas spp. followed by S. aureus, and E. coli. On the basis of the obtained ΔOD595 values at 25°C tested strains were classified into two categories – strong and moderate biofilm producers. At the temperature of 25°C Pseudomonas spp. and S. aureus isolates were classified as strong biofilm producers with ΔOD595 that ranged from 0.802 to 1.222. E. coli isolates were classified as moderate biofilm producers with ΔOD595 values that ranged from 0.301 to 0.418. According to results obtained, it can be concluded that proper sanitation will be a very important step for food safety. Disinfection and sanitation of food contact surfaces in meat processing facilities is a challenging task, aggravated by the great antimicrobial resistance of biofilm-associated bacteria. Furthermore, the existence of bacteria in biofilms in the food industry may cause cross- and post-process contamination and economic losses by reducing the shelf life of food products, increasing food spoilage, impairing heat transfer, and increasing corrosion rate.
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    CHEMICAL COMPOSITION AND ANTIFUNGAL ACTIVITY OF ROSEMARY ESSENTIAL OIL
    (University PIM, Banja Luka, Republic of Srpska, B&H, 2023-06) Plavšić, Dragana; Šarić, Ljubiša; Todorić, Olja; Varga, Ana; Čabarkapa, Ivana; Lazarević, Jasmina; Psodorov, Dragan
    Essential oils are one of interesting natural products group that are used in different aspects of life due to their various biological activities. The aim of this study was to determine antifungal activity of Rosmarinus officinalis essential oil on selected isolates of mold. Eleven laboratory origin isolates of mold were selected for antifungal researches, such as: Alternaria alternata, Aspegillus flavus, A. fumigatus, A. niger, A. versicolor, Cladosporium cladosporioides, Fusarium proliferatum, F. sporotrichioides, Penicillium aurantiogriseum, P. expansum and P. oxalicum. Mold species are isolated from wheat, corn and buckwheat and flour of these cereals. The antifungal activity was determined using broth microdilution method. By the application of GC/MS analysis of essential rosemary oil, 25 components was identified. The major components of the rosemary essential oil were 1,8- cineol (44.73%), camphor (11.90%), α-pinene (10.78%), β-pinene (7.07%), camphene (4.57%), trans-caryophyllene (4.56%), borneol (3.40%), α-terpineol (1.99%), p cymene (1.89%), bornyl acetate (1.33%) and mircen (1.30%). Essential oil of Rosmarinus officinalis showed antifungal activity on all tested isolates in the MIC range of 0.8-14.2 µl/ml and MFC range of 3.5-454.5 µl/ml. The lowest MFC value was obtained for C. cladosporioides (3.5 µl/ml). The highest MFC value was obtained for P. oxalicum (454.5 µl/ml). Obtained results of the rosemary essential oil antifungal activities could be of significant value in the improvement of antifungal protection–the damage reduction caused by molds activities in food and in the replacement of synthetic preservatives and fungicides with products of natural origin.
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    Comparative analysis of the chemical composition of the blue crab Callinectes sapidus claw meat from two distinct localities in Adriatic coastal waters
    (Institute of Marine Biology University of Montenegro, 2022-06) Čabarkapa, Ivana; Lazarević, Jasmina; Rakita, Slađana; Tomičić, Zorica; Joksimović, Aleksandar; Joksimović, Danijela; Drakulović, Dragana
    This study aimed to evaluate the nutritional quality claw meat of invasive species blue crab (Callinectes sapidus) caught in the different sites of the coastal part of the Adriatic Sea (Tivat Bay and Ulcinj). Crabs were cooked by steaming for 10 min. Afterward meat was picked from the claw by hand. The results of the analysis showed that the protein content in claw meat samples from Ulcinj and Tivat Bay were 16.83% and 15.85%, respectively. The fat content was 0.20% for the Ulcinj sample and 0.28% for the Tivat Bay sample. Similar content of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acid were determined in claw meat of both samples. Palmitic acid (C16:0) was the most abundant SFA in both samples, while oleic acid (C18:1n9c) was the most dominant in MUFA. Over 40% of the total fatty acids in crayfish meat were constituted of PUFA, of which the highest parts were n-3 fatty acids, especially eicosapentaenoic acid (C20:5 n3) acid. The amounts of the amino acids of the claw meat were found to be similar. Glutamic acid was the major amino acid claw meat. The total essential amino acids were similar in Ulcinj and Tivat Bay samples 14.62 g and 14.71 g / 100 g cooked meat. The ratios of essential to nonessential amino acids in claw meat from Ulcinj and Tivat Bay were 1.37 and 1.43, respectively. Moreover, lysine and methionine amino acids, which are often limiting amino acids in staple foods, were found to be abundant in this species. Lysine was (1.21, 1.15 /100 g protein) while methionine was (0.53, 0.50 /100 g protein). Claw meat was rich in terms of metal content, and their concentrations are the following: Na>K>Ca>Mg>Zn>Cu>Fe. The concentration of heavy metals like Pb, Cd, Hd and As were under detection limits. Obtained results indicated that the claw meat as an edible portion of the crab body is nutritive rich in omega and essential amino acids, toxicologically safe and nutritionally complete.
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    Comparative analysis of the fat and fatty acid profile of donkey, mare and human milk
    (University PIM, Banja Luka, Republic of Srpska, B&H, 2023-06-15) Lazarević, Jasmina; Tomičić, Zorica; Šarić, Ljubiša; Čabarkapa, Ivana; Rakita, Slađana; Plavšić, Dragana
    In recent years, the use of donkey milk (DM) and mare milk (MM) in human nutrition attracts more attention in the scientific community due to their similarities to human milk (HM) and specific nutritional properties. Raw DM and MM are traditionally used to treat various respiratory problems in the Balkan region. The aim of this work was to determine the fat content and fatty acid (FA) profile of DM and MM compare to those in HM. The total fat content was determined by the Gerber method, while the separation, identification and quantification of methyl esters of FA was performed by gas chromatography with a flame ionization detector (GC-FID). The results showed that DM and MM contained lower fat content (0.68% and 1.02%, respectively) than HM (3.42%). The DM had higher amounted of saturated fatty acids (46.72% of the total FA) compared to HM (37.40%) but similar to MM (49.30%). The share of polyunsaturated fatty acids was higher in DM (22.36%) and MM (21.54%) compared to HM (18.48%). The content of linoleic acid was similar in MM (13.15%) and HM (13.23%) but higher than that in DM (10.25%). DM and MM were characterized by higher content of α-linolenic acid (6.47% and 5.25%, respectively) than HM (1.94%). The favourable profile FA in DM and MM and their similarity to HM may contribute to increasing market demand for these types of milk.
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    Effectiveness of Essential Oils as Inhibitors of Quorum Sensing Activity
    (Croatian Microbiological Society, 2023-05-15) Čobanović, Radovan; Čabarkapa, Ivana; Kokić, Bojana; Rakita, Slađana; Tomičić, Zorica
    Quorum sensing (QS) represents a specific way of bacterial intercellular communication, which is enabled owing to their ability to detect and respond to cell population density by gene regulation. QS mechanisms are responsible for controlling the pathogenesis, virulence luminescence, motility, sporulation, and biofilm formation of many organisms by regulating gene expression. Therefore, research in this field is an attractive target for developing new natural antibacterial agents. Considering the importance of QS during bacterial pathogenesis, this research has been focused on the evaluation of the anti-QS properties of four essential oils (EOs) Origanum heracleoticum, Origanum vulgare, Thymus vulgare, and Thymus serpyllum, using biomonitor strain Chromobacterium violaceum CV026. Tests were conducted on Luria Bertani agar supplemented with N hexanol DL homoserine lactone (HHL) 10µl/50ml of agar. The anti-QS potential of the EOs was assayed in a range of 200 – 0.39 µl/ml using the disc diffusion method. EOs of T. vulgaris and T. serpyllum exhibited anti-QS activity indicated by a non-pigmented ring in a dilution-dependent manner. The lowest dilution of T. vulgaris and T. serpyllum in which they exhibited visually detectable inhibition of violacein synthesis was 6.25 µl/ml for both tested EOs. O. heracleoticum and O. vulgare displayed different active principles, i.e. antimicrobial activity indicated by the inner clear ring and anti-QS activity indicated by the outer non-pigmented ring, in a concentration-dependent manner. The lowest dilution of O. heracleoticum and O. vulgare which exhibited visually detectable inhibition of violacein synthesis was 1.56 and 3.25 µl/ml, respectively. The main constituents of the tested EOs are monoterpenes (carvacrol, thymol, γ-terpinene, and p-cymene) and anti-QS properties of tested EOs can be mainly attributed to their activity. In particular, from the scientific literature, carvacrol and thymol show a sub-inhibitory effect against foodborne pathogens. Previous studies indicated that sub-lethal concentrations of carvacrol reduced the mobility of bacteria due to the ability of interference using the QS mechanism between the bacterial cells, thereby reducing the ability of biofilm formation. The precise mechanism by which carvacrol inhibits biofilm formation is still not fully understood. The results imply that EOs represent a promising alternative for effective control of the emergence and spread of resistant pathogens.
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    Essential oils as antifungal and anti-adhesion agents against Candida albicans and Saccharomyces cerevisiae
    (Matica Srpska, Novi Sad, Serbia, 2022-06-02) Tomičić, Zorica; Kocić Tanackov, Sunčica; Čabarkapa, Ivana; Šarić, Ljubiša; Tomičić, Ružica
    Multiple drug resistance of food spoilage and human pathogenic microorganisms has been developed in recent years due to inadequate and non-selective use of synthetic antimicrobial agents commonly used in the treatment of infectious diseases and food preservation. The use of natural antimicrobial agents has gained much attention to extend shelf-life, increase the safety of food products in the food industry and inhibit disease-causing microorganisms. The aim of this study was to evaluate antifungal and anti-adhesion activity of fifteen essential oils (EOs) and their compounds against yeast Candida albicans ATCC 10231and Saccharomyces cerevisiae ATCC 9763. Antifungal activity was determined by testing the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) of essential oils and compounds. The essential oils of Cinnamonum zeylanieum and Eugenia caryophyllus showed the highest antifungal activity with MICs ranging from 0.078 to 1.25 mg/mL and 0.039 to 0.078 mg/mL, respectively. On the other hand, essential oils of Rosmarinus officinalis and Salvia officinalis had significantly weaker antifungal properties than the other EOs. MIC concentrations were used to assess the inhibition of adhesion of the tested yeasts in a microtiter plate using the crystal violet staining method. Based on the percentage of adhesion inhibition, yeast S. cerevisiae showed a high level of resistance to antifungal agents. Among the essential oils examined, E. cariyophyllus had the strongest effect with a percentage of inhibition up to 63.5%. The most active anti-adhesion compounds tested were carvacrol and thymol. Considering the role of biofilm in food spoilage and clinical diseases, inhibition of the initial phase of biofilm formation by natural antimicrobial agents may be an alternative to commonly used synthetic ones.
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    Influence of spirulina on physical properties of dough for crackers
    (University of Novi Sad, Faculty of Technology Novi Sad, 2022-10) Nikolić, Ivana; Petrović, Jovana; Lončarević, Ivana; Rakita, Slađana; Čabarkapa, Ivana; Takači, Aleksandar
    Spirulina, blue–green alga (Cyanobacteria), contains proteins (60–70%), carbohydrates, vitamins C, D, E, and minerals such as Fe, Ca, Cr, Mg, Na, Zn, Mn, P, K and Cu. Spirulina biomass is a commercial source of various bioactive metabolites, including γ–linolenic acid, pigments such as chlorophyll, phycocyanin and β–carotene. Several food products are formulated with the addition of spirulina, and the number of new food products with this valuable component is increasing on the market. The aim of this work was to observe the influence of spirulina powder on physical properties of gluten free dough for crackers. A part of integral rice flour, in appropriate recipe for crackers, was replaced with 5, 10 and 15% of spirulina powder. After mixing the dough, the rheological and textural characteristics of obtained dough samples were analyzed. Change in the color of the dough was also observed, due to specific green–blue color of the spirulina powder. The addition of spirulina contributed to viscoelastic properties of dough and increased the resistance of dough to applied strain within non–destructive limits, thus it can be more easily manipulated. With increase in amount of spirulina addition the compliance of dough increased, thus these samples had softer consistency and lower hardness. The dough extensibility was slightly increased compared to control dough, but increase in spirulina content did not further contribute to this effect. The addition of spirulina certainly affected the color change of the dough from dark white to intense green, what means that it will have a great impact on the sensory quality of baked crackers. Thanks to the favorable properties of the obtained dough with rice flour and spirulina powder, a high sensory quality of baked cracker is expected, what is an excellent basis for the further development of gluten–free fine bakery product with high nutritional value. Keywords: Spirulina, Rice flour,