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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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Acceptability of bread supplemented with yeast extract to consumers
(Acta Agriculturae Serbica, 2022-02-01) Filipović, Vladimir; Filipović, Jelena; Petković, Marko; Pezo, Lato; Košutić, Milenko; Vučurović, Vesna
A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 randomly selected consumers, and their acceptability was analyzed. The survey results showed that consumers in all groups had a high level of awareness about the importance of product labeling and the impact of food on health, while low requirements for special diets. Bread sensory characteristics were highly acceptable, while the final price of bread with yeast extract was 20% higher than regular bread. Correspondence analysis showed differentiation among categories of consumers and their responses. Despite the high importance of product price and lack of proper marketing, there was a high level of consumers’ willingness to change their current bread, and buy this new type
Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization
(Foods, 2022-04-27) Filipović, Vladimir; Lončar, Biljana; Filipović, Jelena; Nićetin, Milica; Knežević, Violeta; Šergelj, Vanja; Košutić, Milenko; Bodroža Solarov, Marija
Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies’ formulation. Incorporation of this material requires testing and optimization of the addition level from the aspect of overall technological quality in order to obtain a new cookie product. Obtained cookie samples with different levels of dehydrated peach addition were subjected to the nutritive and technology quality parameters testing. Cookies’ chemical, mineral matter, and phenolic compounds content, the antioxidative activity of nutritive parameters, and the physical, technological, textural, colour, and sensory characteristics of technological parameters were investigated. Obtained results showed that the addition of especially higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The statistical method of Z-score analysis was used to calculate the optimal level of dehydrated peach addition to the cookie formulation for obtaining the highest nutritive enrichment without excessive technological quality deterioration. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%.
Adhesion of bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and yeast Pichia membranifaciens to wooden surfaces
(European Declaration on Food, Technology and Nutrition Network, Ljubljana, 2022, 2022-09-27) Tomičić, Ružica; Tomičić, Zorica; Thaler, Nejc; Humar, Miha; Raspor, Peter
Microbial adhesion and biofilm formation on wooden surfaces is present in many different environments. In the food industry, biofilms can be a source of contaminations, causing food spoilage and reducing quality of products. Therefore, the aim of this study was to evaluate the potential of bacteria Escherichia coli ATCC 35218, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and yeast Pichia membranifaciens ZIM 2417 to adhere to wooden surfaces such as poplar (Populus sp.), Norway spruce (Picea abies), European beech (Fagus sylvatica) as well as European beech coated with commercial Belinka oil food contact and disinfectant P3-oxonia active 150. In order to better define the factors that could influence the adhesion of bacteria and yeast to European beech surfaces, temperature (10°C, 20°C, 27°C/37°C) and relative humidity (RH; 65%, 75%, 85%, 98%) were also examined. Adhesion was determined by the number of colony-forming units per mm2 of sample (CFU/mm2). The results showed that gram-negative bacteria E. coli and P. aeruginosa exhibited a much better ability for adherence to wooden surfaces than gram-positive bacteria S. aureus and yeast P. membranifaciens. It was evident that adhesion of S. aureus and P. membranifaciens was lower on spruce compared to poplar and beech, indicating that this wooden species possesses substantially better hygienic characteristics. In addition, noteworthy is the fact that a drastic decrease in the number of adhered cells for E. coli, S. aureus and P. membranifaciens became apparent when the beech wood surfaces were coated with oil and disinfectant, while in the case of P. aeruginosa adhesion was significantly stimulated. Our data also indicated that the lowest relative humidity and temperature had a repressive effects on the adherence of all tested bacteria and yeast, suggesting that these findings offers a great potential applicability in food-processing industry for the purpose of controlling the possibility of biofilm formation.
Adhesion of Candida spp. and Pichia spp. to wooden surfaces
(Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia, 2017-03) Tomičić, Ružica; Tomičić, Zorica; Raspor, Peter
Yeast adhesion to and biofilm formation on surfaces is present in many different environments. In food industry, biofilms may be a source of contaminations, causing food spoilage and reducing quality of products. Candida and Pichia are two common yeast genera involved in the spoilage of some food products. The aim of this study is to assess the potential of Candida and Pichia species to adhere to two types of wooden surfaces (smooth and rough), one of the materials typical for the food processing industry, and investigate the influence of surface roughness of wood on the degree of yeast adhesion. The adhesion of the cells to the wooden surfaces was determined by rinsing them from the surface, followed by methylene blue staining, and quantification after imaging under microscope by automatic counting of viable cells. The results showed that all Candida and Pichia strains were able to adhere to the wooden surfaces in a species- and strain-dependent manner. On the other hand, our data indicated that adhesion by these yeasts was not significantly affected by the roughness of the wood surfaces.
Advantages of Using Natural Deep Eutectic Solvents (NADES) for Obtaining Functional Additives for Food Production
(German Jordanian University, 2022-06) Kljakić Cvetanović, Aleksandra; Pavlić, Branimir; Teslić, Nemanja; Stupar, Alena; Pojić, Milica; Mandić, Anamarija; Mišan, Aleksandra
In recent decades, there has been a growing public interest in natural sources of biologically active molecules, and an increasing number of people are showing a tendency to use natural products in treatment as well as nutrition. Natural bioactive compounds in food preparations can play a multiple role, above all they can be powerful antioxidants with the ability to protect the body from free radical attacks, have a beneficial effect on strengthening the immune system, prevent many diseases and protect the body from premature aging. In addition to these effects on the body, the incorporation of bioactive compounds, such as polyphenols, has a beneficial effect on the quality of food. This is closely related to their antimicrobial potential, which affects the sustainability and durability of the product. Plants are a significant source of polyphenols and are obtained in significant quantities by extraction from plant material. However, bearing in mind that food products require high standards in its production and extracts with specific caractersistics, the extraction technique for this pupose should be choosen carefully. Withal, the food industry faces the challenges of sustainable production that will affect all aspects of life (economic, social and environmental) by the creation of food solutions to meet the socio-economic needs and interests of citizens, while eliminating or significantly reducing harmful impacts on the environment and natural resources. NADES solvents are the latest generation of green solvents. They can be formulated exclusively from natural ingredients such as sugars, amino acids, organic acids, etc. Which makes them edible, biodegradable and completely safe to use. Moreover, they offer „ready-to-use“ extracts, which means that they can be directly incorporated in food withought purification. In the frame of this work, extraction of polyphenols from Sambucus ebulus L. was done by three different NADES solvents prepared in the following manner: (N1) glycerol: betaine (2:1), (N2) betaine:glucose (1:1), (N3) glycerol:fructose (4:1). The ingreadiants were mixed with usig magnetic stirrer until a transparent stable liquid was obtained. Obtained liquid NADES solvents were used for the extraction and obtained extract were characterized in terms of their chemical composition as well as biological potential, in the first place antioxidant and antiradical ability. In the same time, extraction was performed using conventional (referent) technique and the obtained results were compared. The obtained results clearly showed an advantage of NADES extracts in terms of biological and chemical characteristics, but also in the stability, which justifies their further use in functional food production.
Aflatoxins contamination of maize in Serbia: The impact of weather conditions in 2015
(Taylor & Francis, 2017-07-11) Janić Hajnal, Elizabet; Kos, Jovana; Krulj, Jelena; Krstović, Saša; Jajić, Igor; Pezo, Lato; Šarić, Bojana; Nedeljković, Nataša
In recent years climate changes recorded in temperate regions of Europe have led to aflatoxin (AF) contamination of maize. Thus, the aim of this study was to investigate the influence of weather conditions on levels of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2) in 180 maize samples collected from the main maize-growing regions (Western Bačka, North Banat, South Banat and Central Serbia) in Serbia after harvest in 2015. The concentrations of AFs were determined by a validated HPLC method with post-column derivatisation and fluorescence detection (HPLC-FLD). The presence of AFB1, AFB2, AFG1 and AFG2 was detected in 57.2%, 13.9%, 5.6% and 2.8% of maize samples in the concentration ranges of 1.3–88.8 µg kg–1, 0.60–2.8 µg kg–1, 1.8–28.5 µg kg–1 and 2.1–7.5 µg kg–1 respectively. The recorded smaller amount of precipitation and especially higher air temperatures during the summer of 2015 were favourable for AF production, which resulted in 32.2% and 21.1% of samples being unsuitable for human consumption, since AFB1 and the sum of AFs concentrations were above 5.0 and 10.0 µg kg–1 respectively. Furthermore, the findings in this study indicate that the microclimate conditions in the investigated regions had a great influence on the contamination frequency of maize with AFs. The highest percentage of samples unsuitable for human consumption, considering both AFB1 and total AFs content were 72.5% and 51.5% respectively from Central Serbia, whilst the lowest percentages of 15.6% and 6.2% respectively were found in Western Bačka. These findings confirmed that maize should be continuously monitored in order to protect human and animal health from the harmful effects caused by AFs contamination.
Aflatoxins in Maize from Serbia and Croatia: Implications of Climate Change
(MDPI, 2023-01-26) Pleadin, Jelka; Kos, Jovana; Radić, Bojana; Vulić, Ana; Kudumija, Nina; Radović, Radmila; Janić Hajnal, Elizabet; Mandić, Anamarija; Anić, Mislav
Aflatoxins (AFs) represent the most important mycotoxin group, whose presence in food and feed poses significant global health and economic issues. The occurrence of AFs in maize is a burning problem worldwide, mainly attributed to droughts. In recent years, Serbia and Croatia faced climate changes followed by a warming trend. Therefore, the main aim of this study was to estimate the influence of weather on AFs occurrence in maize from Serbia and Croatia in the 2018–2021 period. The results indicate that hot and dry weather witnessed in the year 2021 resulted in the highest prevalence of AFs in maize samples in both Serbia (84%) and Croatia (40%). In maize harvested in 2018–2020, AFs occurred in less than, or around, 10% of Serbian and 20% of Croatian samples. In order to conduct a comprehensive study on the implications of climate change for the occurrence of AFs in maize grown in these two countries, the results of available studies performed in the last thirteen years were searched for and discussed
AFLATOXINS IN MAIZE FROM SERBIA: A TEN-YEAR REPORT
(Matica Srpska, Novi Sad, Serbia, 2022-06-02) Kos, Jovana; Radić, Bojana; Janić Hajnal, Elizabet; Radović, Radmila; Mandić, Anamarija; Đekić, Sanja
Aflatoxins (AFS) are carcinogenic and highly toxic compounds produced by Aspergillus species. Food and feed contaminated with AFS pose a high risk to human and animal health. In terms of the Republic of Serbia, the main concern is related to the prevalence of AFS in maize. Serbia represents a leader in maize production and exports in Europe, and it is among the top 10 exporters in the world. In the recent years maize yield as well as quality and safety are strongly affected by weather conditions. This report aimed to present AFS occurrence in harvested maize samples from Serbia in the ten years (2012-2021). Maize samples were collected from maize growing seasons which were characterized by extreme drought (2012), hot and dry conditions (2013, 2015, 2017, 2021), extreme precipitation (2014), and weather conditions usual for a moderate-continental climate (2016, 2018, 2020). The highest AFS concentrations, as well as contamination frequency of AFS were detected in maize samples originating from the 2012 maize growing season, followed by 2015, 2021, 2013, and 2017. On the other hand, in samples originating from 2014, 2016, 2018, 2019, and 2020, there were no AFS detected. The obtained results indicate that changes in weather conditions, recorded in the period of ten years, had a significant influence on the presence or absence of AFS in maize. They were detected in samples from five among ten investigated years, and in all contaminated samples, from each year, aflatoxin B1 was the most dominant. In the period of ten investigated years, Serbia was faced with climate changes which had a great overall impact on the prevalence of AFS in maize. The findings of this report as well as climate change prediction for South-East Europe indicate that maize from Serbia may become susceptible to problems concerning AFS and therefore there is a need for Serbia to enhance the control strategy of maize as well as maize management practices which would greatly contribute to improving the quality and safety of food and feed.
Aflatoxins in the food and feed chain: from maize to milk
(2023-09) Radić, Bojana; Šarić, Bojana; Šarić, Ljubiša; Jovanov, Pavle; Đermanović, Branislava; Marić, Aleksandar; Kos, Jovana
Contamination of the food chain and animal feed with mycotoxins in Serbia is causing increasing concern due to previous, current, and predicted climate change. More and more often recorded drought conditions represent the greatest challenge, in the first place for the aflatoxins occurrence. In Serbia, during the previous decade, frequent occurrences of aflatoxins were recorded, first of all in maize and maize products, and then in milk and dairy products. All of the above affected: the quality, safety and yield of maize; large economic losses; mismatches between Serbian and European Union regulations for maximum levels of aflatoxins; confusion among consumers, etc. Analysis of maize, milk, and dairy products in the period from October 2022 to May 2023 indicates that Serbia again faced a significant problem related to aflatoxins occurrence. The frequent presence of aflatoxins in maize and milk is of great concern for contamination of the whole food and feed chain since maize represents the basic food for dairy animals, while milk and dairy products represent the main foodstuffs in human nutrition, especially for children. Since the aflatoxins problem in Serbia has lasted for more than a decade, there is a need to implement the necessary measures to improve resistance to the effects of climate change.
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.
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets
(Sage Science Press (UK), 2023) Šeregelj, Vanja; Tumbas Šaponjac, Vesna; Pezo, Lato; Kojić, Jovana; Cvetković, Biljana; Ilić, Nebojša
Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.
Analysis of betaine levels in cereals, pseudocereals and their products
(ELSEVIER, 2017-10) Kojić, Jovana; Krulj, Jelena; Ilić, Nebojša; Lončar, Eva; Pezo, Lato; Mandić, Anamarija; Bodroža Solarov, Marija
Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta and similar products. This study describes analysis of 54 samples of cereals and pseudocereals for betaine content by using HPLC – ELSD method. By using this approach betaine levels were identified, quantified and compared. Analysis of variance showed significant differences between analyzed samples (from
ANALYSIS OF MASS TRANSFER RATE AND EFFICIENCY OF OSMOTIC DEHYDRATION OF WILD GARLIC
(Journal of Hygienic Engineering and Design, 2022-09-19) Nićetin, Milica; Lončar, Biljana; Filipović, Vladimir; Cvetković, Biljana; Filipović, Jelena; Knežević, Violeta; Pezo, Lato
The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of this valuable herb material can be extended by adequate drying technique. The aim was to evaluate the influence of used osmotic solution, process duration, temperature and mixing on the mass transfer rate and the efficiency of process on wild garlic. The paper describes a study of osmotic dehydration of wild garlic (Allium ursinum L.) in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures (20, 35, and 50 0C), with and without manual stirring in every 15 minutes. For this purpose, rate of water loss-RWL, rate of solid gain - RSG, rate of weight reduction - RWR and dehydration efficiency index - EI, were determined after 1, 2.5, and 4 hours of dehydration. In order to follow the mass transfer during the process, three key process variables were measured: moisture content, change in weight and change in dry matter, in accordance with Official Methods of Analysis (AOAC). Based on the obtained parameters RWL, RSG, RWR and EI were calculated. Principal component analysis (PCA) was applied to separate the samples according to the process parameters and characterize the observed samples. Higher values of the observed parameters was achieved when the process was performed with agitation. Mass transfer was the most intensive at the beginning of the process, at temperature of 50 0C. RWL, RSG, RWR and EI decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. The highest value of EI was obtained by using molasses as osmotic solution, at 20 C, after 2.5 hours of process, performed with agitation (5.59), and without agitation (5.27), which was also observed on the PCA biplot. Mass transfer was the most intensive at the beginning of the process, decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. Therefore, processing time can be limited to 2.5 hours.
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
(MDPI, 2022-12-09) Dapčević-Hadnađev, Tamara; Stupar, Alena; Stevanović, Dušan; Škrobot, Dubravka; Maravić, Nikola; Tomić, Jelena; Hadnađev, Miroslav
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.
Animal by-products for feed: characteristics, European regulatory framework, and potential impacts on human and animal health and the environment
(Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 2016-08-25) Jedrejek, Dariusz; Lević, Jovanka; Wallace, John; Oleszek, Wieslaw
Animal by-products (ABPs), such as processed animal proteins, animal fats, milk and egg products, and former food products represent a potentially valuable resource for feeding livestock. According to Europe’s authorities, around 18 million t of animal fat and meat industry by-products arise annually in the European Union (EU) from slaughterhouses, dairies and plants producing food for human consumption. Another 8 to 12 million t emerge every year as former foodstuffs. Recycling of slaughter by-products and other animal products, sometimes considered as waste materials, into animal feed can bring major benefits to the economics of livestock production and the environment in the EU. Nevertheless, improper and unregulated use of ABPs and food waste, as could be noticed from a number of food crises in the recent past, have a strong public health and economic impact. For a safety reasons most ABP materials have been subject to severe restrictions in their use for feed farm animals in the EU. However, due to the decreasing risk of transmissible spongiform encephalopathies, important positive changes of animal by-product processing industry in Europe and developing validated diagnostic methods to test for species-specific material in feed, the European Commission started to reform these stringent rules, thus non-ruminant processed animal proteins has been authorized in aqua feed starting from 1 June 2013. The aim of this review was to describe the status of ABPs in the feed industry, to identify new opportunities, and to place these residue materials in the framework of the EU legislation for safety.
Anti-inflammatory activity of grains of paradise (Aframomum melegueta Schum) extract
(American Chemical Society, 2014-10-29) Ilić, Nebojša; Dey, Moul; Poulev, Alexander A.; Logendra, Sithes; Kuhn, Peter E.; Raskin, Ilya
The ethanolic extract of grains of paradise (Aframomum melegueta Schum, Zingiberaceae) has been evaluated for inhibitory activity on cyclooxygenase-2 (COX-2) enzyme, in vivo for the anti-inflammatory activity and expression of several pro-inflammatory genes. Bioactivity-guided fractionation showed that the most active COX-2 inhibitory compound in the extract was [6]-paradol. [6]-Shogaol, another compound from the extract, was the most active inhibitory compound in pro-inflammatory gene expression assays. In a rat paw edema model, the whole extract reduced inflammation by 49% at 1000 mg/kg. Major gingerols from the extract [6]-paradol, [6]-gingerol, and [6]-shogaol reduced inflammation by 20, 25 and 38%. respectively when administered individually at a dose of 150 mg/kg. [6]-Shogaol efficacy was at the level of aspirin, used as a positive control. Grains of paradise extract has demonstrated an anti-inflammatory activity, which is in part due to the inhibition of COX-2 enzyme activity and expression of pro-inflammatory genes.
Antibacterial activity of donkey’s milk against clinical isolate of Klebsiella pneumoniae
(Croatian Dairy Union, Croatia, 2022) Šarić, Ljubiša; Pezo, Lato; Krulj, Jelena; Plavšić, Dragana; Jovanov, Pavle; Matić, Milana
The purpose of this study was to investigate the antibacterial activity of raw donkey milk toward the clinical isolate of Klebsiella pneumoniae at 9, 15 and 38 °C as well as to clarify the role of lysozyme, lactoferrin and calcium content in the antibacterial activity of donkey’s milk. The effects of contamination level and incubation period on this antibacterial activity were also examined. Antibacterial assays were performed by determing the bacterial count in intentionally contaminated (102, 103, 104 cfu/mL) donkey milk samples during 8 and 96 hours. Lab-on-a-chip electrophoresis and atomic absorption spectrometry were used for the determination of lysozyme, lactoferrin and calcium contents in donkey milk, respectively. The donkey milk samples showed varying degrees of antibacterial activity against the tested strain K. pneumoniae. The antibacterial synergism of lysozyme and lactoferrin was proven for this clinical strain as the samples with higher lactoferrin amount showed a stronger antibacterial activity. The correlation between calcium content and antibacterial activity of donkey milk samples was not established. Donkey milk showed stronger antibacterial potential at 15 °C compared to 9 °C, but this was limited by a higher growth rate of K. pneumoniae at 15 °C. The higher level of contamination resulted in a faster consumption of the antibacterial capacity of donkey milk. The artificial neural network model for prediction of K. pneumoniae count gave acurate fit to experimental data, showing a reasonably good (overall r2 for donkey milk was 0.986, with training error 4.67∙10-4, while r2 for nutrient broth was 0.982 and training error was 0.002).
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; Lončarević, Ivana; Zeković, Zoran; Popović, Milica; Vidaković, Stefan; Pavlić, Branimir
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.
Antibacterial Potential ofAllium ursinumExtract Prepared bythe Green Extraction Method
(MDPI, 2022-07-06) Stupar, Alena; Šarić, Ljubiša; Vidović, Senka; Bajić, Aleksandra; Kolarov, Violeta; Šarić, Bojana
The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract for six bacterial pathogens were determined using the broth macrodilution method. Although the A. ursinum extract was shown to be effective toward all investigated foodborne bacteria, its antimicrobial activity depended on its concentration and bacterial strain. Listeria monocytogenes was the most sensitive to antimicrobial activity of A. ursinum extract among all tested pathogens. Accordingly, the lowest MIC and MBC of A. ursinum extract were determined for L. monocytogenes (28 and 29 mg/mL). The tested extract showed a similar antimicrobial potential to other examined bacterial strains (Salmonella Enteritidis, Proteus hauseri, Enterococcus faecalis and two strains of Escherichia coli) with MIC and MBC values at concentrations of 29 and 30 mg/mL, respectively. The dependence of the antimicrobial activity of the A. ursinum extract on the level of contamination of tested pathogens was also observed. The increase in the contamination level caused an intense reduction in antibacterial potential of the A. ursinum extract. The composition of the A. ursinum extract was analyzed and found to be a good source of polyphenols and sulfur compounds. However, considering the applied extraction method and the HPLC analysis of bioactive compounds, the antimicrobial potential may be attributed more to polyphenol content. The obtained results that the extracts have shown toward food pathogens open the possibility of using the tested extracts as natural additives in a variety of food products.
Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp.
(Journal of Food and Nutrition Research, 2022-02-18) Tomičić, Zorica; Tomičić, Ružica; Smole Možina, Sonja; Bucar, Franz; Turek, Ivana; Raspor, Peter
The use of natural antifungal 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 objective of this study was to evaluate the antifungal and anti-adhesion potential of 15 plant extract, essential oils and chemical compounds against Candida spp. and Pichia spp. Susceptibility tests indicated that essential oils of Cinnamomum verum and Origanum vulgare had the highest inhibitory effect. For most extracts and essential oils examined, Pichia membranifaciens ZIM 2417 was the most sensitive yeast, while Candida glabrata ZIM 2369 proved to be the least sensitive one. Anti-adhesion ability of the plant extracts and essential oils against C. glabrata ZIM 2369 was estimated by the standard crystal violet assay. The results showed that the essential oils of C. verum, O.vulgare, Satureja montana and Thymus vulgaris possessed promising activity against the initial phase of biofilm formation and the pre-formed 24 h biofilm of C. glabrata. On the other hand, Sedum roseum extract showed the strongest anti-adhesion effect. Results of this study support the use of plant extracts, essential oils and their biologically active components against C. glabrata.

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