This page has only limited features, please log in for full access.

Unclaimed
Mirjana B. Pešić
University of Belgrade, Faculty of Agriculture

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 29 July 2021 in Theory and practice of meat processing
Reads 0
Downloads 0

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage.

ACS Style

S. M. Novakovic; I. V. Djekic; M. B. Pesic; A. Z. Kostic; D. D. Milincic; I. В. Tomasevic. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder. Theory and practice of meat processing 2021, 6, 135-140 .

AMA Style

S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder. Theory and practice of meat processing. 2021; 6 (2):135-140.

Chicago/Turabian Style

S. M. Novakovic; I. V. Djekic; M. B. Pesic; A. Z. Kostic; D. D. Milincic; I. В. Tomasevic. 2021. "Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder." Theory and practice of meat processing 6, no. 2: 135-140.

Journal article
Published: 07 July 2021 in Antioxidants
Reads 0
Downloads 0

The current study intended to determine, for the first time, phenolic and fatty acid profile, antioxidant and certain nutritional properties of monofloral bee-collected artichoke (Cynara scolymus) pollen. Based on UHPLC-DAD MS-MS analysis the main phenolics in extractable fraction were different flavonol glycosides (in particular Isorhamnetin-3-O-glucoside, 49.2 mg/kg of dry weight) while ferulic acid was the predominant phenolic compound (39.4 mg/kg of dry weight) in the alkaline hydrolyzable fraction. Among fatty acids (FAs), results of GC-FID analysis revealed prevalence of unsaturated FAs with cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and oleic acid as the main ones- 28.4% and 24.9%, respectively. Based on the FA composition, nutritional analysis proved that artichoke bee-collected pollen had balanced ω-6 and ω-3 FAs content. To determine the antioxidant properties of pollen, five different assays were applied. It was proved that bioactive compounds in artichoke pollen possessed significant ability to quench DPPH radical as well as ABTS radical cation. In addition, in vitro phosphomolybdenum assay confirmed that artichoke pollen is an excellent source of different antioxidants. Pollen extracts exhibited moderate ferric reducing power as well as low ferrous chelating ability. Some further antioxidant studies (preferably in vivo) should be performed to confirm the observed results.

ACS Style

Aleksandar Kostić; Danijel Milinčić; Nebojša Nedić; Uroš Gašić; Bojana Špirović Trifunović; Denis Vojt; Živoslav Tešić; Mirjana Pešić. Phytochemical Profile and Antioxidant Properties of Bee-Collected Artichoke (Cynara scolymus) Pollen. Antioxidants 2021, 10, 1091 .

AMA Style

Aleksandar Kostić, Danijel Milinčić, Nebojša Nedić, Uroš Gašić, Bojana Špirović Trifunović, Denis Vojt, Živoslav Tešić, Mirjana Pešić. Phytochemical Profile and Antioxidant Properties of Bee-Collected Artichoke (Cynara scolymus) Pollen. Antioxidants. 2021; 10 (7):1091.

Chicago/Turabian Style

Aleksandar Kostić; Danijel Milinčić; Nebojša Nedić; Uroš Gašić; Bojana Špirović Trifunović; Denis Vojt; Živoslav Tešić; Mirjana Pešić. 2021. "Phytochemical Profile and Antioxidant Properties of Bee-Collected Artichoke (Cynara scolymus) Pollen." Antioxidants 10, no. 7: 1091.

Journal article
Published: 30 June 2021 in Biomolecules
Reads 0
Downloads 0

The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.

ACS Style

Danijel Milinčić; Aleksandar Kostić; Uroš Gašić; Steva Lević; Slađana Stanojević; Miroljub Barać; Živoslav Tešić; Viktor Nedović; Mirjana Pešić. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11, 965 .

AMA Style

Danijel Milinčić, Aleksandar Kostić, Uroš Gašić, Steva Lević, Slađana Stanojević, Miroljub Barać, Živoslav Tešić, Viktor Nedović, Mirjana Pešić. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules. 2021; 11 (7):965.

Chicago/Turabian Style

Danijel Milinčić; Aleksandar Kostić; Uroš Gašić; Steva Lević; Slađana Stanojević; Miroljub Barać; Živoslav Tešić; Viktor Nedović; Mirjana Pešić. 2021. "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties." Biomolecules 11, no. 7: 965.

Journal article
Published: 28 June 2021 in International Journal of Molecular Sciences
Reads 0
Downloads 0

The beneficial role of fungi from the Trichoderma genus and its secondary metabolites in promoting plant growth, uptake and use efficiency of macronutrients and oligo/micro-nutrients, activation of plant secondary metabolism and plant protection from diseases makes it interesting for application in environmentally friendly agriculture. However, the literature data on the effect of Trichoderma inoculation on tomato fruit quality is scarce. Commercially used tomato cultivars were chosen in combination with indigenous Trichodrema species previously characterized on molecular and biochemical level, to investigate the effect of Trichoderma on photosynthetic characteristics and fruit quality of plants grown in organic system of production. Examined cultivars differed in the majority of examined parameters. Response of cultivar Gružanski zlatni to Trichoderma application was more significant. As a consequence of increased epidermal flavonols and decreased chlorophyll, the nitrogen balance index in leaves has decreased, indicating a shift from primary to secondary metabolism. The quality of its fruit was altered in the sense of increased total flavonoids content, decreased starch, increased Bioaccumulation Index (BI) for Fe and Cr, and decreased BI for heavy metals Ni and Pb. Higher expression of swolenin gene in tomato roots of more responsive tomato cultivar indicates better root colonization, which correlates with observed positive effects of Trichodrema.

ACS Style

Igor Vukelić; Ljiljana Prokić; Gordana Racić; Mirjana Pešić; Mirjana Bojović; Edyta Sierka; Hazem Kalaji; Dejana Panković. Effects of Trichoderma harzianum on Photosynthetic Characteristics and Fruit Quality of Tomato Plants. International Journal of Molecular Sciences 2021, 22, 6961 .

AMA Style

Igor Vukelić, Ljiljana Prokić, Gordana Racić, Mirjana Pešić, Mirjana Bojović, Edyta Sierka, Hazem Kalaji, Dejana Panković. Effects of Trichoderma harzianum on Photosynthetic Characteristics and Fruit Quality of Tomato Plants. International Journal of Molecular Sciences. 2021; 22 (13):6961.

Chicago/Turabian Style

Igor Vukelić; Ljiljana Prokić; Gordana Racić; Mirjana Pešić; Mirjana Bojović; Edyta Sierka; Hazem Kalaji; Dejana Panković. 2021. "Effects of Trichoderma harzianum on Photosynthetic Characteristics and Fruit Quality of Tomato Plants." International Journal of Molecular Sciences 22, no. 13: 6961.

Original article
Published: 12 May 2021 in International Journal of Food Science & Technology
Reads 0
Downloads 0

Nutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin‐pepsin rennet and inulin as a functional ingredient were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats, and their energy values (EV) were suitable for human nutrition. Inulin‐enriched tofu was characterized with low rTIA (3.08‐5.71%) and TIs content of 3.62‐18.99%. Content of Kunitz and Bowman‐Birk TIs as well as total TIs content (r=0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman‐Birk polymeric forms (3.11‐5.36%) was higher than Bowman‐Birk monomeric forms (0.51‐2.31%) in inulin‐enriched tofu. Low urease activity (0.60‐1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (~18kJ/g tofu). The proximate composition of inulin‐enriched tofu, advantageous rTIA, and a very low EV qualify this product for human nutrition.

ACS Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana B. Pešić; Biljana V. Vucelic‐Radovic. Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet. International Journal of Food Science & Technology 2021, 1 .

AMA Style

Sladjana P. Stanojevic, Miroljub B. Barać, Mirjana B. Pešić, Biljana V. Vucelic‐Radovic. Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet. International Journal of Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana B. Pešić; Biljana V. Vucelic‐Radovic. 2021. "Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet." International Journal of Food Science & Technology , no. : 1.

Journal article
Published: 18 February 2021 in Food Chemistry
Reads 0
Downloads 0

The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermally-treated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7–76.2%) followed by phenolic acids (14.2–17.4%). Among individual compounds quercetin-3-O-glucoside (155.1–197.2 μg/L) and p-coumaric acid (29.5–30.7 μg/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS•+scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS•+ radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient.

ACS Style

Aleksandar Ž. Kostić; Danijel D. Milinčić; Nemanja S. Stanisavljević; Uroš M. Gašić; Steva Lević; Milan O. Kojić; Živoslav Lj. Tešić; Viktor Nedović; Miroljub B. Barać; Mirjana B. Pešić. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry 2021, 351, 129310 .

AMA Style

Aleksandar Ž. Kostić, Danijel D. Milinčić, Nemanja S. Stanisavljević, Uroš M. Gašić, Steva Lević, Milan O. Kojić, Živoslav Lj. Tešić, Viktor Nedović, Miroljub B. Barać, Mirjana B. Pešić. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry. 2021; 351 ():129310.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Danijel D. Milinčić; Nemanja S. Stanisavljević; Uroš M. Gašić; Steva Lević; Milan O. Kojić; Živoslav Lj. Tešić; Viktor Nedović; Miroljub B. Barać; Mirjana B. Pešić. 2021. "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen." Food Chemistry 351, no. : 129310.

Journal article
Published: 10 February 2021 in Plant Physiology and Biochemistry
Reads 0
Downloads 0

The UV-B represents the minor fraction of the solar spectrum, while UV-C is not contained in natural solar radiation, but both radiation types can cause damaging effects in plants. Cell walls (CWs) are one of the targets for external stressors. Juvenile P. omorika trees were treated either with 21 day-high doses UV-B or with 7 day- UV-C in open-top chambers. Using spectroscopic and biochemical techniques, it was shown that the response to UV radiation includes numerous modifications in needle CW structure: relative content of xylan, xyloglucan, lignin and cellulose decreased; cellulose crystallinity changed; yield of lignin monomers with stronger connection of CC in side chain with the ring increased; re-distribution of inter- and intra-polymer H-bonds occurred. The recovery was mediated by an increase in the activities and changes in isoform profiles of CW bound covalent peroxidases (POD) and polyphenol oxidases (PO) (UV–B), and ionic POD and covalent PO (UV–C). A connection between activities of specific POD/PO isoforms and phenolic species (m- and p-coumaric acid, pinoresinol and cinnamic acid derivatives) was demonstrated, and supported by changes in the sRNA profile. In vivo fluorometry showed phenolics accumulation in needle epidermal CWs. These results imply transversal connections between polymers and changed mechanical properties of needle CW as a response to UV. The CW alterations enabled maintenance of physiological functions, as indicated by the preserved chlorophyll content and/or organization. The current study provides evidence that in conifers, needle CW response to both UV-B and UV-C includes biochemical modifications and structural remodeling.

ACS Style

Aleksandra Lj Mitrović; Jasna Simonović Radosavljević; Miloš Prokopijević; Dragica Spasojević; Jovana Kovačević; Olivera Prodanović; Bratislav Todorović; Branko Matović; Mira Stanković; Vuk Maksimović; Dragosav Mutavdžić; Miloš Skočić; Mirjana Pešić; Ljiljana Prokić; Ksenija Radotić. Cell wall response to UV radiation in needles of Picea omorika. Plant Physiology and Biochemistry 2021, 161, 176 -190.

AMA Style

Aleksandra Lj Mitrović, Jasna Simonović Radosavljević, Miloš Prokopijević, Dragica Spasojević, Jovana Kovačević, Olivera Prodanović, Bratislav Todorović, Branko Matović, Mira Stanković, Vuk Maksimović, Dragosav Mutavdžić, Miloš Skočić, Mirjana Pešić, Ljiljana Prokić, Ksenija Radotić. Cell wall response to UV radiation in needles of Picea omorika. Plant Physiology and Biochemistry. 2021; 161 ():176-190.

Chicago/Turabian Style

Aleksandra Lj Mitrović; Jasna Simonović Radosavljević; Miloš Prokopijević; Dragica Spasojević; Jovana Kovačević; Olivera Prodanović; Bratislav Todorović; Branko Matović; Mira Stanković; Vuk Maksimović; Dragosav Mutavdžić; Miloš Skočić; Mirjana Pešić; Ljiljana Prokić; Ksenija Radotić. 2021. "Cell wall response to UV radiation in needles of Picea omorika." Plant Physiology and Biochemistry 161, no. : 176-190.

Research article
Published: 01 February 2021 in Journal of Environmental Science and Health, Part B
Reads 0
Downloads 0

Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mostly represents an environmental problem. The aim of this study was to assess the content of proteins and content and activity of trypsin inhibitors of fresh SWW, obtained during soy milk production. Two zones of Bowman-Birk trypsin inhibitors (BBI) were detected. One was identified as a monomeric form of BBI (0.61-2.93%) and the other one was identified as a polymeric form of BBI (0.45-3.33%). The degree of BBI extraction (1.88-5.49%) was influenced by the soybean genotype and the grain size, i.e. it increased with increasing grain size. Kunitz trypsin inhibitor was not detected. Total proteins were found in traces in SWW (0.03-0.06%). Low residual trypsin inhibitor activity (0.32-0.55%) suggested that SWW can potentially be applied for preparing food or feed. In that case it will not be waste but a cheap functional supplement with BBI as a biologically active component.

ACS Style

Sladjana P. Stanojevic; Miroljub B. Barać; Aleksandar Ž. Kostić; Mirjana B. Pešić. Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing. Journal of Environmental Science and Health, Part B 2021, 56, 292 -296.

AMA Style

Sladjana P. Stanojevic, Miroljub B. Barać, Aleksandar Ž. Kostić, Mirjana B. Pešić. Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing. Journal of Environmental Science and Health, Part B. 2021; 56 (3):292-296.

Chicago/Turabian Style

Sladjana P. Stanojevic; Miroljub B. Barać; Aleksandar Ž. Kostić; Mirjana B. Pešić. 2021. "Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing." Journal of Environmental Science and Health, Part B 56, no. 3: 292-296.

Journal article
Published: 11 December 2020 in LWT
Reads 0
Downloads 0

Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS•+ DPPH• and H2O2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.

ACS Style

Danijel D. Milinčić; Nemanja S. Stanisavljević; Aleksandar Ž. Kostić; Svetlana Soković Bajić; Milan O. Kojić; Uroš M. Gašić; Miroljub B. Barać; Sladjana P. Stanojević; Živoslav Lj Tešić; Mirjana B. Pešić. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. LWT 2020, 138, 110739 .

AMA Style

Danijel D. Milinčić, Nemanja S. Stanisavljević, Aleksandar Ž. Kostić, Svetlana Soković Bajić, Milan O. Kojić, Uroš M. Gašić, Miroljub B. Barać, Sladjana P. Stanojević, Živoslav Lj Tešić, Mirjana B. Pešić. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. LWT. 2020; 138 ():110739.

Chicago/Turabian Style

Danijel D. Milinčić; Nemanja S. Stanisavljević; Aleksandar Ž. Kostić; Svetlana Soković Bajić; Milan O. Kojić; Uroš M. Gašić; Miroljub B. Barać; Sladjana P. Stanojević; Živoslav Lj Tešić; Mirjana B. Pešić. 2020. "Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety." LWT 138, no. : 110739.

Journal article
Published: 09 September 2020 in Scientia Horticulturae
Reads 0
Downloads 0

The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.

ACS Style

Slavica D. Čolić; Ivana V. Bakić; Dragana Č. Dabić Zagorac; Maja M. Natić; Anita T. Smailagić; Marija V. Pergal; Mirjana B. Pešić; Danijel D. Milinčić; Biljana B. Rabrenović; Milica M. Fotirić Akšić. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae 2020, 275, 109705 .

AMA Style

Slavica D. Čolić, Ivana V. Bakić, Dragana Č. Dabić Zagorac, Maja M. Natić, Anita T. Smailagić, Marija V. Pergal, Mirjana B. Pešić, Danijel D. Milinčić, Biljana B. Rabrenović, Milica M. Fotirić Akšić. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae. 2020; 275 ():109705.

Chicago/Turabian Style

Slavica D. Čolić; Ivana V. Bakić; Dragana Č. Dabić Zagorac; Maja M. Natić; Anita T. Smailagić; Marija V. Pergal; Mirjana B. Pešić; Danijel D. Milinčić; Biljana B. Rabrenović; Milica M. Fotirić Akšić. 2020. "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition." Scientia Horticulturae 275, no. : 109705.

Journal article
Published: 25 March 2020 in LWT - Food Science and Technology
Reads 0
Downloads 0

Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (γ-, β-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A1,2,4 and B1,2,4 were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6–556.5 g/kg) and extractable soluble (155.3–367.5 g/kg) protein content, good protein extractability (37.2–68.6%), both total protein (52–69%) and soluble protein (50–76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23–8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating β- and γ-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.

ACS Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana Pešić; Biljana V. Vucelic-Radovic. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. LWT - Food Science and Technology 2020, 126, 109309 .

AMA Style

Sladjana P. Stanojevic, Miroljub B. Barać, Mirjana Pešić, Biljana V. Vucelic-Radovic. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. LWT - Food Science and Technology. 2020; 126 ():109309.

Chicago/Turabian Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana Pešić; Biljana V. Vucelic-Radovic. 2020. "Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process." LWT - Food Science and Technology 126, no. : 109309.

Journal article
Published: 19 March 2020 in Chemosphere
Reads 0
Downloads 0

The aim of this study was to investigate the bioaccessibility of pesticide residues in blueberries (commercial and sample from controlled field trial) from Serbia, involving the presence of a complex food matrix and to assess the potential risk to human health. The presence of nine active substances (azoxystrobin, boscalid, fludioxonil, cyprodinil, pyrimethanil, pyridaben, pyriproxyfen, acetamiprid and thiametoxam) in initial blueberry samples was determined in concentration range from 5.15 μg/kg for thiametoxam to 187 μg/kg for azoxystrobin. Clothianidin, metabolite of thiametoxam, was not detected in any blueberry sample. However, after in vitro digestion, the content of initially detected pesticides residues was significantly decreased or it was below limit of quantification resulting in the total bioaccessibility of about 15%. Azoxystrobin, pyrimethanil and fludioxonil was quantified in digestive juice at concentrations which were about 81%, 37% and 10% less than the inital concentration, respectively. The presence of food matrix during digestion of blueberries even more severely reduced concentration of pesticide residues (total bioaccessibility was about 7%) compared to digestion without the food matrix. Only azoxystrobin was quantified after digestion with food matrix in concentration of 27 μg/kg in sample from controlled field trial and detected in two commercial samples but below the limit of quantification. Furthermore, chronic risk assessment indicated that risk is acceptable for the health of different human subpopulation groups. The current study on pesticides residues, most commonly applied on blueberries, provides for the first time an insight into their bioaccessibility under conditions that mimic physiological environment of human digestive tract.

ACS Style

Danijel D. Milinčić; Uroš D. Vojinović; Aleksandar Ž. Kostić; Mirjana Pešić; Bojana D. Špirović Trifunović; Dragica V. Brkić; Milan Ž. Stević; Milan Kojic; Nemanja S. Stanisavljević. In vitro assessment of pesticide residues bioaccessibility in conventionally grown blueberries as affected by complex food matrix. Chemosphere 2020, 252, 126568 .

AMA Style

Danijel D. Milinčić, Uroš D. Vojinović, Aleksandar Ž. Kostić, Mirjana Pešić, Bojana D. Špirović Trifunović, Dragica V. Brkić, Milan Ž. Stević, Milan Kojic, Nemanja S. Stanisavljević. In vitro assessment of pesticide residues bioaccessibility in conventionally grown blueberries as affected by complex food matrix. Chemosphere. 2020; 252 ():126568.

Chicago/Turabian Style

Danijel D. Milinčić; Uroš D. Vojinović; Aleksandar Ž. Kostić; Mirjana Pešić; Bojana D. Špirović Trifunović; Dragica V. Brkić; Milan Ž. Stević; Milan Kojic; Nemanja S. Stanisavljević. 2020. "In vitro assessment of pesticide residues bioaccessibility in conventionally grown blueberries as affected by complex food matrix." Chemosphere 252, no. : 126568.

Research
Published: 13 March 2020 in Cereal Chemistry
Reads 0
Downloads 0

Background and objectives Quinoa is considered to be a “natural functional food” due to a lot of bioactive compounds that are beneficial for human health by helping prevent the risks of different diseases. The aim of this study was to test the health‐promoting characteristics of Puno and Titicaca quinoa seeds grown in Serbia by assessing their phenolic and flavonoid content, antioxidant activities, and potential anticancer effect on human colorectal cancer cells. Findings 13 phenolic compounds were identified and quantified in the seeds of both cultivars, but their profile and concentration of individual phenolic compounds differed. Cytotoxic activities were present in both cultivars, whereas the pronounced concentration, and time‐dependent effects were more expressed in Puno extracts. Conclusions The extracts of the seeds of both cultivars are a rich source of phenolic and flavonoid compounds and with high antioxidant activities. Potent anticancer activity against the human colorectal cancer was expressed in both investigated cultivars. Significance and novelty The study confirmed the health benefit potential of Puno and Titicaca quinoa cultivars, grown in Serbia. These results are the first to demonstrate a potent anticancer activity of quinoa seed extract against the human colorectal cancer cell line HCT‐116, as well as the presence of 7 new phenolic and flavonoid compounds.

ACS Style

Radmila I. Stikić; Danijel Milinčić; Aleksandar Ž. Kostić; Zorica B. Jovanović; Uroš Gašić; Živoslav Lj. Tešić; Nataša Z. Djordjević; Sladjana K. Savić; Borisz G. Czekus; Mirjana Pešić. Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars. Cereal Chemistry 2020, 97, 626 -633.

AMA Style

Radmila I. Stikić, Danijel Milinčić, Aleksandar Ž. Kostić, Zorica B. Jovanović, Uroš Gašić, Živoslav Lj. Tešić, Nataša Z. Djordjević, Sladjana K. Savić, Borisz G. Czekus, Mirjana Pešić. Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars. Cereal Chemistry. 2020; 97 (3):626-633.

Chicago/Turabian Style

Radmila I. Stikić; Danijel Milinčić; Aleksandar Ž. Kostić; Zorica B. Jovanović; Uroš Gašić; Živoslav Lj. Tešić; Nataša Z. Djordjević; Sladjana K. Savić; Borisz G. Czekus; Mirjana Pešić. 2020. "Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars." Cereal Chemistry 97, no. 3: 626-633.

Conference paper
Published: 04 February 2020 in 8th European Medical and Biological Engineering Conference
Reads 0
Downloads 0

Pollen (floral or bee-collected) can be used as a good source of different nutrients including several important biogenic elements (minerals). The aim of this study was to determine content of selected biogenic elements (phosphorous, potassium, sulphur, calcium, magnesium, iron and zinc) in monofloral bee-collected pollen originated from sunflower (Helianthus annuus L.) plants grown in Serbia and to estimate its nutritional value regarding to elements content. In that purpose ICP-OES analytical method was applied. According to obtained results the examined pollen sample contains above mentioned elements in following quantities: P – 3523.98 mg/kg; K – 2869.13 mg/kg; S – 1951.74 mg/kg; Ca – 1919.20 mg/kg; Mg – 654.36 mg/kg; Fe –83.55 mg/kg; Zn – 45.92 mg/kg of dry weight. Based on recommended daily intakes for iron, phosphorus and zinc application of pollen, as food or food ingredient, will cover meaningful part of human needs for these three important elements.

ACS Style

Aleksandar Ž. Kostić; Biljana P. Dojčinović; Nebojša Nedić; Danijel Milinčić; Nebojša Đ. Pantelić; Sladjana P. Stanojević; Miroljub B. Barać; Živoslav Lj. Tešić; Mirjana Pešić. Content and Nutritional Value of Selected Biogenic Elements in Monofloral Sunflower Bee-Collected Pollen from Serbia. 8th European Medical and Biological Engineering Conference 2020, 211 -217.

AMA Style

Aleksandar Ž. Kostić, Biljana P. Dojčinović, Nebojša Nedić, Danijel Milinčić, Nebojša Đ. Pantelić, Sladjana P. Stanojević, Miroljub B. Barać, Živoslav Lj. Tešić, Mirjana Pešić. Content and Nutritional Value of Selected Biogenic Elements in Monofloral Sunflower Bee-Collected Pollen from Serbia. 8th European Medical and Biological Engineering Conference. 2020; ():211-217.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Biljana P. Dojčinović; Nebojša Nedić; Danijel Milinčić; Nebojša Đ. Pantelić; Sladjana P. Stanojević; Miroljub B. Barać; Živoslav Lj. Tešić; Mirjana Pešić. 2020. "Content and Nutritional Value of Selected Biogenic Elements in Monofloral Sunflower Bee-Collected Pollen from Serbia." 8th European Medical and Biological Engineering Conference , no. : 211-217.

Review
Published: 05 January 2020 in Biomolecules
Reads 0
Downloads 0

Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.

ACS Style

Aleksandar Ž. Kostić; Danijel D. Milinčić; Miroljub B. Barać; Mohammad Ali Shariati; Živoslav Lj. Tešić; Mirjana B. Pešić. The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives. Biomolecules 2020, 10, 84 .

AMA Style

Aleksandar Ž. Kostić, Danijel D. Milinčić, Miroljub B. Barać, Mohammad Ali Shariati, Živoslav Lj. Tešić, Mirjana B. Pešić. The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives. Biomolecules. 2020; 10 (1):84.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Danijel D. Milinčić; Miroljub B. Barać; Mohammad Ali Shariati; Živoslav Lj. Tešić; Mirjana B. Pešić. 2020. "The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives." Biomolecules 10, no. 1: 84.

Journal article
Published: 01 January 2020 in Journal of the Serbian Chemical Society
Reads 0
Downloads 0

The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ?-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63- 11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.

ACS Style

Danijel Milinčić; Aleksandar Ž. Kostić; Bojana D. Špirović-Trifunović; Živoslav Lj. Tešić; Tomislav B. Tosti; Aleksandra M. Dramićanin; Miroljub B. Barać; Mirjana B. Pešić. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. Journal of the Serbian Chemical Society 2020, 85, 305 -319.

AMA Style

Danijel Milinčić, Aleksandar Ž. Kostić, Bojana D. Špirović-Trifunović, Živoslav Lj. Tešić, Tomislav B. Tosti, Aleksandra M. Dramićanin, Miroljub B. Barać, Mirjana B. Pešić. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. Journal of the Serbian Chemical Society. 2020; 85 (3):305-319.

Chicago/Turabian Style

Danijel Milinčić; Aleksandar Ž. Kostić; Bojana D. Špirović-Trifunović; Živoslav Lj. Tešić; Tomislav B. Tosti; Aleksandra M. Dramićanin; Miroljub B. Barać; Mirjana B. Pešić. 2020. "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value." Journal of the Serbian Chemical Society 85, no. 3: 305-319.

Review
Published: 16 November 2019 in Nanomaterials
Reads 0
Downloads 0

Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.

ACS Style

Danijel D. Milinčić; Dušanka A. Popović; Steva M. Lević; Aleksandar Ž. Kostić; Živoslav Lj. Tešić; Viktor A. Nedović; Mirjana B. Pešić. Application of Polyphenol-Loaded Nanoparticles in Food Industry. Nanomaterials 2019, 9, 1629 .

AMA Style

Danijel D. Milinčić, Dušanka A. Popović, Steva M. Lević, Aleksandar Ž. Kostić, Živoslav Lj. Tešić, Viktor A. Nedović, Mirjana B. Pešić. Application of Polyphenol-Loaded Nanoparticles in Food Industry. Nanomaterials. 2019; 9 (11):1629.

Chicago/Turabian Style

Danijel D. Milinčić; Dušanka A. Popović; Steva M. Lević; Aleksandar Ž. Kostić; Živoslav Lj. Tešić; Viktor A. Nedović; Mirjana B. Pešić. 2019. "Application of Polyphenol-Loaded Nanoparticles in Food Industry." Nanomaterials 9, no. 11: 1629.

Journal article
Published: 17 September 2019 in Journal of Cereal Science
Reads 0
Downloads 0

Triacylglycerols (TAGs) and free fatty acids (FAs) present an important part of the grain lipid fraction. Knowing about its composition can be important information for both chemotaxonomic and nutritional parameters. The aim of the present study was to determine the TAG and FA profiles (and their similarities/differences) of several important crops (maize, spelt, buckwheat) grown under dissimilar agroecological systems – conventional and organic. Fatty acid composition was determined by applying the GC-FID method while HPLC method was used for the determination of the triacylglycerol profile of selected grains. To the best of our knowledge, the TAG profile of spelt grains was determined for the first time. Ten different FAs were identified in examined samples with a predominant presence of linoleic acid, except in the case of buckwheat (oleic acid) grains. Uniformly, buckwheat grains stood out due to the predominance of triglycerides with an equivalent carbon number of fifty (ECN 50) or forty-eight (ECN 48). In contrast, other samples contained ECN 44 and ECN 46 TAGs as the most represented triglycerides. Based on the principal component analysis (PCA) and cluster statistical analysis results, there is no uniformity in the differences between organic and conventional production growing systems.

ACS Style

Jelena Golijan; Danijel Milinčić; Radivoj Petronijević; Mirjana Pešić; Miroljub B. Barać; Mile Sečanski; Slavoljub Lekić; Aleksandar Ž. Kostić. The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. Journal of Cereal Science 2019, 90, 102845 .

AMA Style

Jelena Golijan, Danijel Milinčić, Radivoj Petronijević, Mirjana Pešić, Miroljub B. Barać, Mile Sečanski, Slavoljub Lekić, Aleksandar Ž. Kostić. The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. Journal of Cereal Science. 2019; 90 ():102845.

Chicago/Turabian Style

Jelena Golijan; Danijel Milinčić; Radivoj Petronijević; Mirjana Pešić; Miroljub B. Barać; Mile Sečanski; Slavoljub Lekić; Aleksandar Ž. Kostić. 2019. "The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat." Journal of Cereal Science 90, no. : 102845.

Journal article
Published: 05 June 2019 in LWT - Food Science and Technology
Reads 0
Downloads 0

The aim of this work was to determine phenolic profile and antioxidant properties of methanolic (MEP) and ethanolic (EEP) extracts of monofloral bee-collected sunflower pollen from Serbia. In total, 37 different polyphenols (19 flavonol glycosides and 18 other polyphenols) were identified by UHPLC/MS-MS Orbitrap analysis. The different phenolic profile of MEP and EEP was observed with flavonols as most abundant, 94.1% (MEP) and 93.4% (EEP), out of which flavonoid glycosides represented 73.2% (MEP) and 66.1% (EEP). The higher amount of total phenolics was recorded in EEP (200.58 mg/kg DW) than in MEP (244.44 mg/kg DW). The quercetin 3-O-galactoside was the major compound in both extracts, 112.86 mg/kg in MEP and 128.64 mg/kg in EEP. The presence of coumaroylated and acetylated flavonoid glycosides were registered, among which the quercetin 3-O-(6“-acetyl)hexoside was recored in the significant amount in MEP (111.10 mg Q3G/kg DW), whereas in EEP the content of coumaroylated kaempferol glycosides (137.95 mg Q3G/kg DW) was significantly higher. The ferric reducing power and ABTS radical scavenging activity assays revealed that pollen extracts possessed significant antioxidant activity. The monofloral bee-collected pollen of Helianthus annuus L. can be used as good food supplement with high flavonoids content and antioxidant activity.

ACS Style

Aleksandar Ž. Kostić; Danijel Milinčić; Uroš M. Gašić; Nebojša Nedić; Sladjana Stanojevic; Živoslav Lj. Tešić; Mirjana B. Pešić. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. LWT - Food Science and Technology 2019, 112, 108244 .

AMA Style

Aleksandar Ž. Kostić, Danijel Milinčić, Uroš M. Gašić, Nebojša Nedić, Sladjana Stanojevic, Živoslav Lj. Tešić, Mirjana B. Pešić. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. LWT - Food Science and Technology. 2019; 112 ():108244.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Danijel Milinčić; Uroš M. Gašić; Nebojša Nedić; Sladjana Stanojevic; Živoslav Lj. Tešić; Mirjana B. Pešić. 2019. "Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant." LWT - Food Science and Technology 112, no. : 108244.

Journal article
Published: 17 April 2019 in Foods
Reads 0
Downloads 0

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

ACS Style

Miroljub Barac; Mirjana Pesic; Sladjana Zilic; Milenko Smiljanic; Ivana Sredovic Ignjatovic; Tanja Vucic; Aleksandar Kostic; Danijel Milincic; Sredovic Ignjatovic. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019, 8, 128 .

AMA Style

Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, Danijel Milincic, Sredovic Ignjatovic. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods. 2019; 8 (4):128.

Chicago/Turabian Style

Miroljub Barac; Mirjana Pesic; Sladjana Zilic; Milenko Smiljanic; Ivana Sredovic Ignjatovic; Tanja Vucic; Aleksandar Kostic; Danijel Milincic; Sredovic Ignjatovic. 2019. "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin." Foods 8, no. 4: 128.