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Prof. Dr. Draženka Komes
Faculty of Food Technology and Biotechnology, Dept Food Qual Control, University of Zagreb, Zagreb 10000, Croatia

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0 Encapsulation
0 Instrumental Analysis
0 polyphenols
0 prebiotics
0 hydrocolloids

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polyphenols
Encapsulation
hydrocolloids
agro-industrial wastes
Functional food development

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Original article
Published: 23 July 2021 in Journal of Food Processing and Preservation
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In this study, high hydrostatic pressure was applied for the extraction of bioactive compounds from green, yellow, white, oolong, and black tea. Extractions were carried out varying solvent (ethanol and water), pressure level (200 and 500 MPa), and pressure holding time (5 and 10 min). Total phenolic content (TPC) and antioxidant capacity were determined spectrophotometrically, while the content of individual catechins and caffeine were determined by HPLC-DAD methodology. Among investigated teas, the highest TPC was determined in the ethanolic extract of green (3,327.27 mg GAE L−1) and white tea (3,136.36 mg GAE L−1) combining pressure of 200 MPa during 5 min, while the highest epigallocatechin gallate (1,446.38 mg/L), epicatechin gallate (354.17 mg/L) and caffeine (862.58 mg/L) contents were determined in the ethanolic extract of white tea PMT obtained also using lower pressure level but with longer pressure holding time. Practical applications Tea represents a great source of natural bioactive compounds whose consumption has been linked to different health benefits. When extracted, teas bioactive compounds can be integrated into different types of foods in order to make them functional. However, in order to achieve a maximal extraction efficiency of the compounds of interest, it is of great importance to choose an extraction technique that will not result in their degradation. High hydrostatic pressure is a nonthermal extraction technique which application in the extraction of bioactive compounds from different types of tea is not well investigated and the present paper will provide new insights in this area.

ACS Style

Danijela Šeremet; Sven Karlović; Aleksandra Vojvodić Cebin; Ana Mandura; Damir Ježek; Draženka Komes. Extraction of bioactive compounds from different types of tea by high hydrostatic pressure. Journal of Food Processing and Preservation 2021, e15751 .

AMA Style

Danijela Šeremet, Sven Karlović, Aleksandra Vojvodić Cebin, Ana Mandura, Damir Ježek, Draženka Komes. Extraction of bioactive compounds from different types of tea by high hydrostatic pressure. Journal of Food Processing and Preservation. 2021; ():e15751.

Chicago/Turabian Style

Danijela Šeremet; Sven Karlović; Aleksandra Vojvodić Cebin; Ana Mandura; Damir Ježek; Draženka Komes. 2021. "Extraction of bioactive compounds from different types of tea by high hydrostatic pressure." Journal of Food Processing and Preservation , no. : e15751.

Journal article
Published: 17 March 2021 in Carbohydrate Polymers
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According to the high interest in agro-industrial waste reutilisation, underutilised lignocellulosic materials, such as walnut shell (WS) and pea pod (PP), come in focus. The aim of this paper was to evaluate WS and PP as sources for the production of xylooligosaccharides (XOS). Hemicelluloses from WS and PP were recovered by combining varying parameters of delignification and alkaline extraction. At optimal recovery conditions, the fractions were further hydrolysed to XOS using GH11 endo-xylanase, by varying time and enzyme concentration. Xylose was predominant in the monomeric composition of the obtained hemicelluloses, building low-branched (arabino)glucuronoxylan, in WS exclusively, while in PP some xyloglucan as well. Delignification was essential for high recovery of total xylose from the materials, up to at least 70 %. High xylan conversions were obtained for 24 h hydrolysis, resulting in xylobiose and xylotriose when using low enzyme concentration, while in xylose and xylobiose with high enzyme concentration.

ACS Style

Aleksandra Vojvodić Cebin; Marie-Christine Ralet; Jacqueline Vigouroux; Sara Karača; Arijana Martinić; Draženka Komes; Estelle Bonnin. Valorisation of walnut shell and pea pod as novel sources for the production of xylooligosaccharides. Carbohydrate Polymers 2021, 263, 117932 .

AMA Style

Aleksandra Vojvodić Cebin, Marie-Christine Ralet, Jacqueline Vigouroux, Sara Karača, Arijana Martinić, Draženka Komes, Estelle Bonnin. Valorisation of walnut shell and pea pod as novel sources for the production of xylooligosaccharides. Carbohydrate Polymers. 2021; 263 ():117932.

Chicago/Turabian Style

Aleksandra Vojvodić Cebin; Marie-Christine Ralet; Jacqueline Vigouroux; Sara Karača; Arijana Martinić; Draženka Komes; Estelle Bonnin. 2021. "Valorisation of walnut shell and pea pod as novel sources for the production of xylooligosaccharides." Carbohydrate Polymers 263, no. : 117932.

Food chemistry
Published: 24 June 2020 in Journal of Food Science
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The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies. Practical Application According to the consumers’ demands for healthier confectionery products, formulations of candies with sucrose alternatives, non‐animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.

ACS Style

Danijela Šeremet; Ana Mandura; Aleksandra Vojvodić Cebin; Arijana Martinić; Kata Galić; Draženka Komes. Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies. Journal of Food Science 2020, 85, 2060 -2068.

AMA Style

Danijela Šeremet, Ana Mandura, Aleksandra Vojvodić Cebin, Arijana Martinić, Kata Galić, Draženka Komes. Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies. Journal of Food Science. 2020; 85 (7):2060-2068.

Chicago/Turabian Style

Danijela Šeremet; Ana Mandura; Aleksandra Vojvodić Cebin; Arijana Martinić; Kata Galić; Draženka Komes. 2020. "Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies." Journal of Food Science 85, no. 7: 2060-2068.

Original article
Published: 16 June 2020 in Journal of Food Processing and Preservation
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Candy products are attractive confectionery items in which popularity can be attributed to a variety of innovative formulations and implementation possibilities of different ingredients. The aim of this study was to evaluate the stability of formulated white tea‐based pectin jellies with honey in comparison with gelatine gummies both packed in two types of packaging materials‐polyethylene (PE‐LLD) and metalized polypropylene (PPmet/PE). Changes in physico‐chemical, bioactive, and sensory properties of formulated candies were monitored during 4 months of storage at 4 and 22°C. Alterations in textural parameters for both formulations were mostly influenced by the gelling agent and storage time. Total phenolic content, antioxidant capacity, epigallocatechin and caffeine content in gelatine, and pectin formulations notably decreased at the end of storage, although the gelatine formulation exhibited slightly better retention of bioactive compounds. Gelatine gummies were generally evaluated with the higher scores than pectin jellies during the total storage time in most of all sensory attributes. Practical applications Following the increased promotion of healthy lifestyle and market growth in innovative and vegan‐friendly food products, white tea‐based candies with sugar/gelatine and its alternative substitutes‐ honey/pectin were formulated, packed, and stored in two types of polymeric materials. Qualitative and structural evaluation of such prepared candies could lead to a better comprehension of external factors influencing on the macro‐ and microstructure of candies analyzed by physico‐chemical, bioactive, and sensory properties. Likewise, observed changes in analyzed parameters could contribute to extended knowledge about the suitability of used hydrocolloids and bioactive sources to enhance the structural properties and retention of bioactive compounds through the modification in the formulation recipe.

ACS Style

Ana Mandura; Danijela Šeremet; Mario Ščetar; Aleksandra Vojvodić Cebin; Ana Belščak‐Cvitanović; Draženka Komes. Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage. Journal of Food Processing and Preservation 2020, 44, 1 .

AMA Style

Ana Mandura, Danijela Šeremet, Mario Ščetar, Aleksandra Vojvodić Cebin, Ana Belščak‐Cvitanović, Draženka Komes. Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage. Journal of Food Processing and Preservation. 2020; 44 (8):1.

Chicago/Turabian Style

Ana Mandura; Danijela Šeremet; Mario Ščetar; Aleksandra Vojvodić Cebin; Ana Belščak‐Cvitanović; Draženka Komes. 2020. "Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage." Journal of Food Processing and Preservation 44, no. 8: 1.

Journal article
Published: 03 June 2020 in Sustainability
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The nutritional and bioactive content of banana and red beetroot peels was investigated. The basic macrocomponent composition was determined using standard AOAC (Association of Official Analytical Chemists) methods, while the recovery efficiency of bioactive compounds was investigated using conventional and innovative extraction techniques (subcritical water extraction, ultrasound- and microwave-assisted extraction). Extracts were analyzed for biological effects in vitro on human hepatic, tongue and colon cancer cell lines. A macrocomponent analysis revealed a notable amount of dietary fiber in banana and beetroot peels (39.0 and 33.6% dmb) and a relatively high content of protein in beetroot peel (18.3% dmb). Regarding the micronutrients-minerals, banana and beetroot peels were shown to be a very good source of potassium (75.06 and 41.86 mg g−1 dmb). Both extracts of banana and beetroot peels obtained by conventional extraction - decoction (100 °C, 20 min) exhibited the highest total phenolic content and antioxidant capacity. Additionally, in banana peel, these extracts were the richest in dopamine content (12.63 mg g−1 dmb). Extraction by infusion (80 °C, 30 min) yielded a beetroot peel extract with the highest total betacyanin content (9.80 mg g−1 dmb). Biological effects in vitro were dose- and time-dependent, as well as influenced by the presence of polysaccharides.

ACS Style

Danijela Šeremet; Ksenija Durgo; Stela Jokić; Ana Huđek; Aleksandra Vojvodić Cebin; Ana Mandura; Jasna Jurasović; Draženka Komes. Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro. Sustainability 2020, 12, 4539 .

AMA Style

Danijela Šeremet, Ksenija Durgo, Stela Jokić, Ana Huđek, Aleksandra Vojvodić Cebin, Ana Mandura, Jasna Jurasović, Draženka Komes. Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro. Sustainability. 2020; 12 (11):4539.

Chicago/Turabian Style

Danijela Šeremet; Ksenija Durgo; Stela Jokić; Ana Huđek; Aleksandra Vojvodić Cebin; Ana Mandura; Jasna Jurasović; Draženka Komes. 2020. "Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro." Sustainability 12, no. 11: 4539.

Journal article
Published: 21 April 2020 in International Journal of Molecular Sciences
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There is increasing concern for reduction of the ecological impacts of industrial waste caused by fruits and vegetables. To reduce costs of onion waste disposal while obtaining value-added products, onion skin can be used to extract quercetin, a natural flavonoid with antioxidant, anti-inflammatory and anti-cancer effects. The aim was to optimize quercetin extraction from brown onion (Allium cepa L.) skin through investigation of the effects of different parameters on quercetin yield. Operational parameters for conventional maceration extraction and for ultrasound-assisted extraction were compared: solvent type, mass-to-liquid ratio, extraction time and temperature. Antioxidant capacity was determined using DPPH· radical scavenging assays and quercetin yield using HPLC/DAD. Anti-α-amylase activity of onion skin extracts was investigated using α-amylase inhibition assays. Optimal extraction conditions of quercetin from onion skin were obtained with maceration extraction, 50% ethanol, 1:100 mass-to-liquid ratio, 25 °C, for 15 min. Under these conditions, the antioxidant capacity (expressed as quercetin equivalents) was 18.7 mg/g and the mass fraction of quercetin was 7.96 mg/g. The onion skin extracts showed a dose-dependent relationship between dry extract concentration and α-amylase inhibition, which confirms that this onion skin extract can be considered as an anti-diabetes agent.

ACS Style

Mariana Gois Ruivo Da Silva; Mihaela Skrt; Draženka Komes; Nataša Poklar Ulrih; Lea Pogačnik. Enhanced Yield of Bioactivities from Onion (Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities. International Journal of Molecular Sciences 2020, 21, 2909 .

AMA Style

Mariana Gois Ruivo Da Silva, Mihaela Skrt, Draženka Komes, Nataša Poklar Ulrih, Lea Pogačnik. Enhanced Yield of Bioactivities from Onion (Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities. International Journal of Molecular Sciences. 2020; 21 (8):2909.

Chicago/Turabian Style

Mariana Gois Ruivo Da Silva; Mihaela Skrt; Draženka Komes; Nataša Poklar Ulrih; Lea Pogačnik. 2020. "Enhanced Yield of Bioactivities from Onion (Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities." International Journal of Molecular Sciences 21, no. 8: 2909.

Original article
Published: 01 October 2019 in International Journal of Food Science & Technology
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The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin, and chitosan in combination with proteins (whey protein isolate, soy, and hemp protein). The films were examined for their physico‐chemical (dry matter content, color, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan‐3‐ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC was determined in plain alginate (29 mg GAE/g and 2.75 mg (+)‐catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)‐catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties, however, the formation of protein‐polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.

ACS Style

Sara Karača; Kata Trifković; Arijana Martinić; Verica Đorđević; Danijela Šeremet; Aleksandra Vojvodić Cebin; Branko Bugarski; Draženka Komes. Development and characterisation of functional cocoa ( Theobroma cacao L.)‐based edible films. International Journal of Food Science & Technology 2019, 55, 1326 -1335.

AMA Style

Sara Karača, Kata Trifković, Arijana Martinić, Verica Đorđević, Danijela Šeremet, Aleksandra Vojvodić Cebin, Branko Bugarski, Draženka Komes. Development and characterisation of functional cocoa ( Theobroma cacao L.)‐based edible films. International Journal of Food Science & Technology. 2019; 55 (3):1326-1335.

Chicago/Turabian Style

Sara Karača; Kata Trifković; Arijana Martinić; Verica Đorđević; Danijela Šeremet; Aleksandra Vojvodić Cebin; Branko Bugarski; Draženka Komes. 2019. "Development and characterisation of functional cocoa ( Theobroma cacao L.)‐based edible films." International Journal of Food Science & Technology 55, no. 3: 1326-1335.

Full article
Published: 18 February 2019 in Journal of Food Biochemistry
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Fresh and half‐dried fruits of lychee (Litchi Chinensis) and longan (Dimocarpus longan) were processed by air drying and implemented in diverse forms as fillings in order to produce chocolate pralines. Both dried fruits and chocolate pralines were characterized with total polyphenols, proanthocyanidins, flavan‐3‐ols and antioxidant capacity (2, 2‐diphenyl‐1‐picrylhydrazyl, 2, 2‐Azino‐Bis‐3‐Ethylbenzothiazoline‐6‐Sulfonic acid) were determined by spectrophotometric and sensory analyses by quantitative descriptive analysis. Specific polyphenolic compounds were quantified using high‐performance liquid chromatography coupled with photodiode array detector. The bioactive content and profile of chocolate pralines produced with the addition of longan and lychee were not significantly altered when compared to plain chocolate, but the sensory analysis revealed a preference for lychee‐containing pralines, due to characteristic fruity sensory properties. Since longan and lychee fruits are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production. Practical applications Since both longan and lychee are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production.

ACS Style

Muhammad Tayyab Rashid; Ana Belščak-Cvitanović; Sara Karača; Haile Ma; Draženka Komes. Longan ( Dimocarpus longan ) and lychee ( Litchi chinensis ): Functional ingredients in chocolate pralines. Journal of Food Biochemistry 2019, 43, 1 .

AMA Style

Muhammad Tayyab Rashid, Ana Belščak-Cvitanović, Sara Karača, Haile Ma, Draženka Komes. Longan ( Dimocarpus longan ) and lychee ( Litchi chinensis ): Functional ingredients in chocolate pralines. Journal of Food Biochemistry. 2019; 43 (10):1.

Chicago/Turabian Style

Muhammad Tayyab Rashid; Ana Belščak-Cvitanović; Sara Karača; Haile Ma; Draženka Komes. 2019. "Longan ( Dimocarpus longan ) and lychee ( Litchi chinensis ): Functional ingredients in chocolate pralines." Journal of Food Biochemistry 43, no. 10: 1.

Original article
Published: 16 November 2018 in International Journal of Food Science & Technology
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Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu‐erh tea, a post‐fermented Chinese dark tea. High‐TB instant Pu‐erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid‐state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu‐erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu‐erh tea.

ACS Style

Qiuping Wang; Bojan Šarkanj; Jasna Jurasovic; Yusuf Chisti; Michael Sulyok; Jiashun Gong; Sarote Sirisansaneeyakul; Draženka Komes. Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation. International Journal of Food Science & Technology 2018, 54, 1541 -1549.

AMA Style

Qiuping Wang, Bojan Šarkanj, Jasna Jurasovic, Yusuf Chisti, Michael Sulyok, Jiashun Gong, Sarote Sirisansaneeyakul, Draženka Komes. Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation. International Journal of Food Science & Technology. 2018; 54 (5):1541-1549.

Chicago/Turabian Style

Qiuping Wang; Bojan Šarkanj; Jasna Jurasovic; Yusuf Chisti; Michael Sulyok; Jiashun Gong; Sarote Sirisansaneeyakul; Draženka Komes. 2018. "Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation." International Journal of Food Science & Technology 54, no. 5: 1541-1549.

Journal article
Published: 18 September 2018 in LWT - Food Science and Technology
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Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physico-chemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.

ACS Style

Sara Karača; Kata Trifković; Arijana Bušić; Verica Đorđević; Ana Belščak-Cvitanović; Aleksandra Vojvodić Cebin; Branko Bugarski; Draženka Komes. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. LWT - Food Science and Technology 2018, 99, 387 -395.

AMA Style

Sara Karača, Kata Trifković, Arijana Bušić, Verica Đorđević, Ana Belščak-Cvitanović, Aleksandra Vojvodić Cebin, Branko Bugarski, Draženka Komes. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. LWT - Food Science and Technology. 2018; 99 ():387-395.

Chicago/Turabian Style

Sara Karača; Kata Trifković; Arijana Bušić; Verica Đorđević; Ana Belščak-Cvitanović; Aleksandra Vojvodić Cebin; Branko Bugarski; Draženka Komes. 2018. "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles." LWT - Food Science and Technology 99, no. : 387-395.

Journal article
Published: 01 September 2018 in Food Research International
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Alginate hydrogels are often used for immobilization of plant-derived bioactive compounds by fast and simple ionic gelation technique. However, the structure of alginate gel network is very porous and mostly result with high-diffusion rates of encapsulated compound, what limits its application as delivery vehicle. In order to prevent losses of bioactives and prepare efficient encapsulation systems, the aim of this study was to evaluate a potential of new natural fillers, cocoa powder (CP) and carob (C) for structuring alginate network aimed for encapsulation of aqueous dandelion (Taraxacum officinale L.) leaf extract using ionic gelation. Whey protein isolates served as a standard filler. The influence of different concentrations of gelling medium (2% and 3% calcium chloride) on encapsulation properties of alginate systems was also evaluated. Calcium concentration affected morphological properties (more acceptable when using 3% CaCl2), while textural properties and encapsulation efficiency of polyphenols and retained antioxidant capacity were more influenced by selected delivery materials. Alginate-whey protein isolates beads were scored with the highest loading capacity of polyphenols (>93%), while newly formulated binary mixtures (alginate-cocoa powder and alginate-carob) also enabled highly efficient entrapment of polyphenols (>88%). The slowest release of polyphenols in simulated gastrointestinal fluids were obtained when alginate was combined with CP and C, where system alginate-cocoa powder prepared with lower concentration of calcium chloride (2% CaCl2) enabled the most extended release of total polyphenols and hydroxycinnamic acids. Obtained results strongly justified implementation of new plant-derived functional fillers (cocoa powder and carob) for encapsulation purposes and opened new directions for designing of binary carrier's.

ACS Style

Arijana Bušić; Ana Belščak-Cvitanović; Aleksandra Vojvodić Cebin; Sven Karlović; Veronika Kovač; Igor Špoljarić; Gordan Mršić; Draženka Komes. Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials. Food Research International 2018, 111, 244 -255.

AMA Style

Arijana Bušić, Ana Belščak-Cvitanović, Aleksandra Vojvodić Cebin, Sven Karlović, Veronika Kovač, Igor Špoljarić, Gordan Mršić, Draženka Komes. Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials. Food Research International. 2018; 111 ():244-255.

Chicago/Turabian Style

Arijana Bušić; Ana Belščak-Cvitanović; Aleksandra Vojvodić Cebin; Sven Karlović; Veronika Kovač; Igor Špoljarić; Gordan Mršić; Draženka Komes. 2018. "Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials." Food Research International 111, no. : 244-255.

Journal article
Published: 01 April 2018 in LWT - Food Science and Technology
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ACS Style

Qiuping Wang; Ana Belščak-Cvitanović; Ksenija Durgo; Yusuf Chisti; Jiashun Gong; Sarote Sirisansaneeyakul; Draženka Komes. Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis. LWT - Food Science and Technology 2018, 90, 598 -605.

AMA Style

Qiuping Wang, Ana Belščak-Cvitanović, Ksenija Durgo, Yusuf Chisti, Jiashun Gong, Sarote Sirisansaneeyakul, Draženka Komes. Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis. LWT - Food Science and Technology. 2018; 90 ():598-605.

Chicago/Turabian Style

Qiuping Wang; Ana Belščak-Cvitanović; Ksenija Durgo; Yusuf Chisti; Jiashun Gong; Sarote Sirisansaneeyakul; Draženka Komes. 2018. "Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis." LWT - Food Science and Technology 90, no. : 598-605.

Journal article
Published: 01 February 2018 in Industrial Crops and Products
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In this study valorization of cocoa bean husk (Theobroma cacao L.), common poppy (Papaver somniferum L.) and industrial hemp (Cannabis sativa L.) as frequent waste and under-utilised raw materials was proposed by a recovery process of their macrostructural and bioactive compounds and their utilization in the formulation of alginate-based hydrogel particulate delivery systems. Compositional analysis of the raw materials was performed and a simple routine for simultaneous recovery of both macrostructural and bioactive fractions developed by sequential,solvent extraction and alkaline extraction-isoelectric precipitation at two different extraction temperatures (20 °C and 70 °C). An innovative approach to utilization of both recovered macrostructural and bioactive isolates in combination with alginate was examined, aiming to formulate particulate delivery systems constituted from the macrostructural fractions as the carrier adjuncts and encapsulating the produced bioactive extracts of used raw materials. Macrostructural isolates obtained at higher extraction temperature (70 °C) were characterized by better functional properties, i.e. higher recovery yields (<12.53%), lower WHC, higher FAC, higher foaming capacities (<280%) and stabilities (<200%), confirming those extraction parameters as the preferred ones for obtaining macroconstituent isolates for encapsulation purposes. The encapsulation-case study revealed potential protein-polysaccharide interactions which did not affect markedly the physico-chemical properties, but improved the polyphenols retention in the formulated particulate delivery matrix.

ACS Style

Ana Belščak-Cvitanović; Aleksandra Vojvodić; Arijana Bušić; Julia Keppler; Anja Steffen-Heins; Draženka Komes. Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents. Industrial Crops and Products 2018, 112, 402 -411.

AMA Style

Ana Belščak-Cvitanović, Aleksandra Vojvodić, Arijana Bušić, Julia Keppler, Anja Steffen-Heins, Draženka Komes. Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents. Industrial Crops and Products. 2018; 112 ():402-411.

Chicago/Turabian Style

Ana Belščak-Cvitanović; Aleksandra Vojvodić; Arijana Bušić; Julia Keppler; Anja Steffen-Heins; Draženka Komes. 2018. "Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents." Industrial Crops and Products 112, no. : 402-411.

Journal article
Published: 01 January 2018 in Food Technology and Biotechnology
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The present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary (Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsulating rosemary polyphenolic extract and containing polyglycerol polyricinoleate (4%), whey protein isolates (2 and 4%) as emulsifiers, and maltodextrins (MDE 10 and 21) as enhancing coatings were subjected to spray drying. The obtained results show insignificant (p>0.05) effect of used maltodextrin type and protein content on mean particle size of double emulsions containing rosemary polyphenols. Morphology analyses showed that double emulsions were successfully prepared, spherical microcapsules were obtained after spray drying of double emulsions and double emulsion form was still preserved after rehydration of spray-dried microcapsules. Regardless of used maltodextrins, significantly (p>0.05) higher encapsulation efficiencies (EE) of total polyphenols (39.57 and 42.83%) in rehydrated samples were achieved when higher protein content (4% whey protein isolate) was used, indicating the major impact of protein content on EE of rosemary polyphenols. Also, using HPLC analysis, rosmarinic and caffeic acids, apigenin and luteolin derivatives were detected among specific polyphenols, where rosmarinic acid had notable encapsulation efficiency ranging from 62.15 to 67.43%. In this way, the obtained microcapsules encapsulating rosemary polyphenols could be easily blended with various dry mixtures, and serve for delivery in different functional products.

ACS Style

Arijana Bušić; Draženka Komes; Ana Belšćak-Cvitanović; Aleksandra Vojvodić Cebin; Igor Špoljarić; Gordan Mršić; Song Miao. The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves. Food Technology and Biotechnology 2018, 56, 494 -505.

AMA Style

Arijana Bušić, Draženka Komes, Ana Belšćak-Cvitanović, Aleksandra Vojvodić Cebin, Igor Špoljarić, Gordan Mršić, Song Miao. The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves. Food Technology and Biotechnology. 2018; 56 (4):494-505.

Chicago/Turabian Style

Arijana Bušić; Draženka Komes; Ana Belšćak-Cvitanović; Aleksandra Vojvodić Cebin; Igor Špoljarić; Gordan Mršić; Song Miao. 2018. "The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves." Food Technology and Biotechnology 56, no. 4: 494-505.

Review
Published: 01 January 2018 in Food Technology and Biotechnology
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Production of biofuels from renewable feedstocks has captured considerable scientific attention since they could be used to supply energy and alternative fuels. Bioethanol is one of the most interesting biofuels due to its positive impact on the environment. Currently, it is mostly produced from sugar- and starch-containing raw materials. However, various available types of lignocellulosic biomass such as agricultural and forestry residues, and herbaceous energy crops could serve as feedstocks for the production of bioethanol, energy, heat and value-added chemicals. Lignocellulose is a complex mixture of carbohydrates that needs an efficient pretreatment to make accessible pathways to enzymes for the production of fermentable sugars, which after hydrolysis are fermented into ethanol. Despite technical and economic difficulties, renewable lignocellulosic raw materials represent low-cost feedstocks that do not compete with the food and feed chain, thereby stimulating the sustainability. Different bioprocess operational modes were developed for bioethanol production from renewable raw materials. Furthermore, alternative bioethanol separation and purification processes have also been intensively developed. This paper deals with recent trends in the bioethanol production as a fuel from different renewable raw materials as well as with its separation and purification processes.

ACS Style

Arijana Bušić; Nenad Marđetko; Semjon Kundas; Galina Morzak; Halina Belskaya; Mirela Ivančić Šantek; Draženka Komes; Srđan Novak; Božidar Šantek. Bioethanol Production from Renewable Raw Materials and its Separation and Purification: a Review. Food Technology and Biotechnology 2018, 56, 289 -311.

AMA Style

Arijana Bušić, Nenad Marđetko, Semjon Kundas, Galina Morzak, Halina Belskaya, Mirela Ivančić Šantek, Draženka Komes, Srđan Novak, Božidar Šantek. Bioethanol Production from Renewable Raw Materials and its Separation and Purification: a Review. Food Technology and Biotechnology. 2018; 56 (3):289-311.

Chicago/Turabian Style

Arijana Bušić; Nenad Marđetko; Semjon Kundas; Galina Morzak; Halina Belskaya; Mirela Ivančić Šantek; Draženka Komes; Srđan Novak; Božidar Šantek. 2018. "Bioethanol Production from Renewable Raw Materials and its Separation and Purification: a Review." Food Technology and Biotechnology 56, no. 3: 289-311.

Book chapter
Published: 01 January 2018 in Polyphenols: Properties, Recovery, and Applications
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Today, polyphenols represent one of the most well-known secondary plant metabolites characterized by a large and diverse array of unique bioactive properties, which makes them highly appreciated for their beneficial effects on both plants and humans. Polyphenols are compounds that are structurally extremely different, but essential for a variety of functions in plants, responsible for organoleptic and nutritional properties of plant-derived foods, and useful for numerous practical applications. In this introductory chapter, the basic information on polyphenols is presented, covering their historical background, evolution of the chemical definition of polyphenols, and different ways of their classification. The structural diversity of polyphenols is elaborated and related to their common food sources. The basic physicochemical properties of polyphenols, especially the reducing capacity and binding properties (metal chelating activity and protein–polyphenol complexation), are thoroughly elaborated. Different mechanisms of the main bioactive feature of polyphenols and their antioxidant properties are outlined, as well as mechanisms governing their oxidation, reactivity with dioxygen (autoxidation), and modulation of oxidative damage. Additionally, recent progress in the models for probing the antioxidant activity of polyphenols in the gastrointestinal tract and the effects of controlled polyphenol-rich foods on selected parameters of oxidative stress after consumption are presented.

ACS Style

Ana Belščak-Cvitanović; Ksenija Durgo; Ana Huđek; Višnja Bačun-Družina; Draženka Komes. Overview of polyphenols and their properties. Polyphenols: Properties, Recovery, and Applications 2018, 3 -44.

AMA Style

Ana Belščak-Cvitanović, Ksenija Durgo, Ana Huđek, Višnja Bačun-Družina, Draženka Komes. Overview of polyphenols and their properties. Polyphenols: Properties, Recovery, and Applications. 2018; ():3-44.

Chicago/Turabian Style

Ana Belščak-Cvitanović; Ksenija Durgo; Ana Huđek; Višnja Bačun-Družina; Draženka Komes. 2018. "Overview of polyphenols and their properties." Polyphenols: Properties, Recovery, and Applications , no. : 3-44.

Review
Published: 01 January 2018 in Food Technology and Biotechnology
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Biodiesel and biogas are two very important sources of renewable energy worldwide, and particularly in the EU countries. While biodiesel is almost exclusively used as transportation fuel, biogas is mostly used for production of electricity and heat. The application of more sophisticated purification techniques in production of pure biomethane from biogas allows its delivery to natural gas grid and its subsequent use as transportation fuel. While biogas is produced mostly from waste materials (landfills, manure, sludge from wastewater treatment, agricultural waste), biodiesel in the EU is mostly produced from rapeseed or other oil crops that are used as food, which raises the 'food or fuel' concerns. To mitigate this problem, considerable efforts have been made to use non-food feedstock for biodiesel production. These include all kinds of waste oils and fats, but recently more attention has been devoted to production of microbial oils by cultivation of microorganisms that are able to accumulate high amounts of lipids in their biomass. Promising candidates for microbial lipid production can be found among different strains of filamentous fungi, yeast, bacteria and microalgae. Feedstocks of interest are agricultural waste rich in carbohydrates as well as different lignocellulosic raw materials where some technical issues have to be resolved. In this work, recovery and purification of biodiesel and biogas are also considered.

ACS Style

Arijana Bušić; Semjon Kundas; Galina Morzak; Halina Belskaya; Nenad Marđetko; Mirela Ivančić Šantek; Draženka Komes; Srđan Novak; Božidar Šantek. Recent Trends in Biodiesel and Biogas Production. Food Technology and Biotechnology 2018, 56, 152 -173.

AMA Style

Arijana Bušić, Semjon Kundas, Galina Morzak, Halina Belskaya, Nenad Marđetko, Mirela Ivančić Šantek, Draženka Komes, Srđan Novak, Božidar Šantek. Recent Trends in Biodiesel and Biogas Production. Food Technology and Biotechnology. 2018; 56 (2):152-173.

Chicago/Turabian Style

Arijana Bušić; Semjon Kundas; Galina Morzak; Halina Belskaya; Nenad Marđetko; Mirela Ivančić Šantek; Draženka Komes; Srđan Novak; Božidar Šantek. 2018. "Recent Trends in Biodiesel and Biogas Production." Food Technology and Biotechnology 56, no. 2: 152-173.

Original articles
Published: 31 December 2017 in International Journal of Food Properties
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To establish a universal analytical tool that could be used as a bioactive quality determination procedure on medicinal plant extracts, a range of spectrophotometric assays, HPLC, near infrared reflectance spectroscopy and chemometric analysis were employed for determination of the bioactive quality of 16 widely spread medicinal plants. Macro-constituents (total carbohydrates, soluble polysaccharides, proteins, amino acids) and secondary plant metabolites (total phenols, flavonoids, hydroxycinnamic acids, flavons, and flavonols) were determined, and HPLC method for the simultaneous determination of phenolic acids and flavonoids was developed, and its linearity, limits of detection and quantification, precision, and accuracy were validated. The evaluated medicinal plant extracts were characterised by a marked protein (marigold – 4.22 g/kg dw), amino acid (marigold – 61.14 g/kg dw), and carbohydrate content (dandelion – 113.5 g/kg dw), while Lamiaceae plants were distinguished as the predominant sources of polyphenolic bioactives (<2.26 g GAE/L). The developed HPLC method enabled separation of 24 polyphenolic compounds within a short analysis time (30 min) and revealed rosmarinic and chicoric acids as the prevalent polyphenolic constituents. NIR spectroscopy coupled with chemometric analysis of all determined analytical parameters indicated the suitability of NIR analysis for amino acids, carbohydrates, and polyphenols determination in medicinal plant extracts.

ACS Style

Ana Belščak-Cvitanović; Davor Valinger; Maja Benković; Ana Jurinjak Tušek; Tamara Jurina; Draženka Komes; Jasenka Gajdoš Kljusurić. Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques. International Journal of Food Properties 2017, 20, S2463 -S2480.

AMA Style

Ana Belščak-Cvitanović, Davor Valinger, Maja Benković, Ana Jurinjak Tušek, Tamara Jurina, Draženka Komes, Jasenka Gajdoš Kljusurić. Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques. International Journal of Food Properties. 2017; 20 (sup3):S2463-S2480.

Chicago/Turabian Style

Ana Belščak-Cvitanović; Davor Valinger; Maja Benković; Ana Jurinjak Tušek; Tamara Jurina; Draženka Komes; Jasenka Gajdoš Kljusurić. 2017. "Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques." International Journal of Food Properties 20, no. sup3: S2463-S2480.

Journal article
Published: 01 October 2017 in Food Research International
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Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties assessment of different particle sizes of carob flour with and without seeds. The influence of seed presence on physical and chemical properties of flour was also investigated. Seed presence in carob flour led to higher cohesivity and cake strength. It also affected the extraction efficiency of polyphenols, which was confirmed by the ranking of samples according to their procyanidin and tannins contents. With regard to the carbohydrate content, significant differences (P<0.05) between the contents of fructose and glucose was established in samples differing by the presence of carob seeds. Spearman rank order correlations revealed a significant difference (P<0.05) between physical and chemical properties of carob flours. These findings confirm the importance of understanding physical and chemical properties of carob flours in order to use them efficiently as a functional food ingredient.

ACS Style

Maja Benković; Ana Belščak-Cvitanović; Ingrid Bauman; Draženka Komes; Siniša Srečec. Flow properties and chemical composition of carob ( Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International 2017, 100, 211 -218.

AMA Style

Maja Benković, Ana Belščak-Cvitanović, Ingrid Bauman, Draženka Komes, Siniša Srečec. Flow properties and chemical composition of carob ( Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International. 2017; 100 ():211-218.

Chicago/Turabian Style

Maja Benković; Ana Belščak-Cvitanović; Ingrid Bauman; Draženka Komes; Siniša Srečec. 2017. "Flow properties and chemical composition of carob ( Ceratonia siliqua L.) flours as related to particle size and seed presence." Food Research International 100, no. : 211-218.

Journal article
Published: 01 August 2017 in Journal of Biotechnology
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Ana Huđek; Florentina Cuckovic; Višnja BaCun Druzina; Arijana Bušic; Ana BelšCak Cvitanovic; Drazenka Komes; Ksenija Durgo. Influence of plant extracts on bacterial adhesion. Journal of Biotechnology 2017, 256, S72 .

AMA Style

Ana Huđek, Florentina Cuckovic, Višnja BaCun Druzina, Arijana Bušic, Ana BelšCak Cvitanovic, Drazenka Komes, Ksenija Durgo. Influence of plant extracts on bacterial adhesion. Journal of Biotechnology. 2017; 256 ():S72.

Chicago/Turabian Style

Ana Huđek; Florentina Cuckovic; Višnja BaCun Druzina; Arijana Bušic; Ana BelšCak Cvitanovic; Drazenka Komes; Ksenija Durgo. 2017. "Influence of plant extracts on bacterial adhesion." Journal of Biotechnology 256, no. : S72.