TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6532
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
PB  - MDPI
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
publisher = "MDPI",
journal = "Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods
MDPI., 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - CONF
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Zlatanović, Ivan
AU  - Onjia, Antonije
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6315
AB  - Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of experiments were performed to investigate the effect of the following parameters: pretreatment temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and drying method were parameters that significantly influenced ascorbic acid content in dried peppers. Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without applying ultrasound including freeze drying method.
PB  - University of Belgrade
C3  - Book of Abstracts / Unifood conference
T1  - HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)
SP  - 179
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6315
ER  - 

@conference{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Zlatanović, Ivan and Onjia, Antonije",
year = "2021",
abstract = "Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of experiments were performed to investigate the effect of the following parameters: pretreatment temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and drying method were parameters that significantly influenced ascorbic acid content in dried peppers. Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without applying ultrasound including freeze drying method.",
publisher = "University of Belgrade",
journal = "Book of Abstracts / Unifood conference",
title = "HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)",
pages = "179",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6315"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Zlatanović, I.,& Onjia, A.. (2021). HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM). in Book of Abstracts / Unifood conference
University of Belgrade., 179.
https://hdl.handle.net/21.15107/rcub_technorep_6315

Lučić M, Sredović Ignjatović I, Lević S, Zlatanović I, Onjia A. HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM). in Book of Abstracts / Unifood conference. 2021;:179.
https://hdl.handle.net/21.15107/rcub_technorep_6315 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Zlatanović, Ivan, Onjia, Antonije, "HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)" in Book of Abstracts / Unifood conference (2021):179,
https://hdl.handle.net/21.15107/rcub_technorep_6315 .