TY  - JOUR
AU  - Zarić, Danica
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Blaževska, Zagorka
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6787
AB  - In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity.
PB  - Springer
T2  - Journal of Food Measurement and Characterization
T1  - Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
DO  - 10.1007/s11694-023-02210-1
ER  - 

@article{
author = "Zarić, Danica and Rakin, Marica and Bulatović, Maja and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana and Blaževska, Zagorka",
year = "2023",
abstract = "In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity.",
publisher = "Springer",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate",
doi = "10.1007/s11694-023-02210-1"
}

Zarić, D., Rakin, M., Bulatović, M., Krunić, T., Lončarević, I., Pajin, B.,& Blaževska, Z.. (2023). Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate. in Journal of Food Measurement and Characterization
Springer..
https://doi.org/10.1007/s11694-023-02210-1

Zarić D, Rakin M, Bulatović M, Krunić T, Lončarević I, Pajin B, Blaževska Z. Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate. in Journal of Food Measurement and Characterization. 2023;.
doi:10.1007/s11694-023-02210-1 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, Blaževska, Zagorka, "Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate" in Journal of Food Measurement and Characterization (2023),
https://doi.org/10.1007/s11694-023-02210-1 . .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I.,& Krunić, T.. (2023). INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 
TMF..
https://hdl.handle.net/21.15107/rcub_technorep_7014

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Krunić T. INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 2023;.
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Krunić, Tanja, "INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA" (2023),
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

TY  - CONF
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Živanović, Sara
AU  - Milutinović, Milica
AU  - Rakin, Duška
AU  - Zarić, Danica
AU  - Vukašinović-Sekulić, Maja
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7013
AB  - The search for waste minimization possibilities and the valorization of by-products are key to
good management and improved sustainability in the food industry. Although dairy products
still remain at the forefront of probiotic food development, in recent years non-dairy food
products have increased in popularity owing to their unique characteristics and advantages.
Due to its beneficial properties, caused by the presence of various bioactive compounds, the
almond parts that remain after almond milk production can be considered promising sources
of ingredients for the development of non-dairy food products.
The aim of this study was to examine the potential and possibility of using a surplus product
that remains after almond milk production. The antioxidant properties of the remained surplus
product were characterized based on the polyphenol, flavonoid, and anthocyanin content as
well as FRAP, DPPH, and ABTS antioxidant activity. The fermented beverage that combines
the properties of almonds and probiotic bacteria, formulated using inulin, lyophilized fruit and
aroma, was evaluated for physicochemical, microbiological, and sensory properties during cold
storage (4 °C, 21 day).
The surplus product that remains after the almond milk production contains 61.4 mg GAE/100g
DW, 16.11 mg QE/100g DW, and 0.993 mg CYE/100g DW of polyphenols, flavonoids, and
anthocyanins (respectively), and expresses DPPH, FRAP and ABTS antioxidant activity of
71.56 mg DW/mL, 50.47 mg DW/mL and 53.11 mg DW/mL (respectively).
The fermentation of surplus product that remains after almond milk production leads to the
production of the beverage with satisfactory values of quality parameters as follows: pH value
of 4,75, titratable acidity 28,8 °SH, syneresis 7,5%, viable cell count of 7.77 log (CFU mL-1),
and sensory characteristics value of 10, that is stable during 21 day of cold storage.
A new probiotic almond-based beverage that combines the properties of both almonds and
probiotics can be considered as promising step toward the circular bioeconomy.
PB  - Novi Sad : Faculty of Technology
C3  - Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad
T1  - Probiotic almond-based beverage: promising step towards a circular bioeconomy
EP  - 64
SP  - 54
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7013
ER  - 

@conference{
author = "Rakin, Marica and Bulatović, Maja and Živanović, Sara and Milutinović, Milica and Rakin, Duška and Zarić, Danica and Vukašinović-Sekulić, Maja",
year = "2023",
abstract = "The search for waste minimization possibilities and the valorization of by-products are key to
good management and improved sustainability in the food industry. Although dairy products
still remain at the forefront of probiotic food development, in recent years non-dairy food
products have increased in popularity owing to their unique characteristics and advantages.
Due to its beneficial properties, caused by the presence of various bioactive compounds, the
almond parts that remain after almond milk production can be considered promising sources
of ingredients for the development of non-dairy food products.
The aim of this study was to examine the potential and possibility of using a surplus product
that remains after almond milk production. The antioxidant properties of the remained surplus
product were characterized based on the polyphenol, flavonoid, and anthocyanin content as
well as FRAP, DPPH, and ABTS antioxidant activity. The fermented beverage that combines
the properties of almonds and probiotic bacteria, formulated using inulin, lyophilized fruit and
aroma, was evaluated for physicochemical, microbiological, and sensory properties during cold
storage (4 °C, 21 day).
The surplus product that remains after the almond milk production contains 61.4 mg GAE/100g
DW, 16.11 mg QE/100g DW, and 0.993 mg CYE/100g DW of polyphenols, flavonoids, and
anthocyanins (respectively), and expresses DPPH, FRAP and ABTS antioxidant activity of
71.56 mg DW/mL, 50.47 mg DW/mL and 53.11 mg DW/mL (respectively).
The fermentation of surplus product that remains after almond milk production leads to the
production of the beverage with satisfactory values of quality parameters as follows: pH value
of 4,75, titratable acidity 28,8 °SH, syneresis 7,5%, viable cell count of 7.77 log (CFU mL-1),
and sensory characteristics value of 10, that is stable during 21 day of cold storage.
A new probiotic almond-based beverage that combines the properties of both almonds and
probiotics can be considered as promising step toward the circular bioeconomy.",
publisher = "Novi Sad : Faculty of Technology",
journal = "Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad",
title = "Probiotic almond-based beverage: promising step towards a circular bioeconomy",
pages = "64-54",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7013"
}

Rakin, M., Bulatović, M., Živanović, S., Milutinović, M., Rakin, D., Zarić, D.,& Vukašinović-Sekulić, M.. (2023). Probiotic almond-based beverage: promising step towards a circular bioeconomy. in Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad
Novi Sad : Faculty of Technology., 54-64.
https://hdl.handle.net/21.15107/rcub_technorep_7013

Rakin M, Bulatović M, Živanović S, Milutinović M, Rakin D, Zarić D, Vukašinović-Sekulić M. Probiotic almond-based beverage: promising step towards a circular bioeconomy. in Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad. 2023;:54-64.
https://hdl.handle.net/21.15107/rcub_technorep_7013 .

Rakin, Marica, Bulatović, Maja, Živanović, Sara, Milutinović, Milica, Rakin, Duška, Zarić, Danica, Vukašinović-Sekulić, Maja, "Probiotic almond-based beverage: promising step towards a circular bioeconomy" in Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad (2023):54-64,
https://hdl.handle.net/21.15107/rcub_technorep_7013 .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Stožinić, Milica
AU  - Pajin, Biljana
AU  - Nikolić, Ivana
AU  - Petrović, Jovana
AU  - Šojić, Branislav
AU  - Zarić, Danica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7075
AB  - The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pa s for B/M80 and 1.21 Pa s for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p[removed]0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate.
AB  - Niži sadržaj fenolnih jedinjenja u beloj čokoladi čini ovaj konditorski proizvod
manje zdravim i time adekvatnim za obogaćivanje u odnosu na druge vrste čokolade, crnu
ili mlečnu. To se dešava zbog odsustva tamnih čvrstih delova kakaoa u beloj čokoladi,
bogatih ovim jedinjenjima. Naše istraživanje je imalo za cilj da razvije novi proizvod sa
većom nutritivnom vrednošću od obične bele čokolade. Poznato je da su fenolna
jedinjenja veoma osetljiva na toplotu, svetlost, kiseonik i pH, i zbog toga je bilo potrebno
njihovo inkapsuliranje na maltodekstrinu. Sok od borovnice, kao izvor polifenola,
inkapsuliran je na maltodekstrinu (B/M) i dodat u belu čokoladu u količini od 80 g/kg,
odnosno 100 g/kg. Obogaćivanje bele čokolade značajno je (p<0.05) povećalo sadržaj
ukupnih dijetetskih vlakana i ugljenih hidrata uz smanjenje sadržaja proteina i ukupne
masti. Dodavanje inkapsulata značajno je (p<0.05) uticalo na sve parametre veličine
čestica, posebno na vrednost zapreminsko srednjeg prečnika D[3,4] koja je povećana
(14.38 mm za B/M80 i 16.00 mm za B/M100) u poređenju sa kontrolom (13.06 mm).
Reološka svojstva su od velikog značaja za proizvode kao što je čokolada, a inkorporacija
inkapsulata značajno (p<0.05) povećava vrednosti reoloških parametara kao što je
Cassonov viskozitet (1.04 Pa∙s za B/M80 i 1.21 Pa∙s za B/M100). Isto tako, obogaćivanje
je značajno (p<0.05) smanjilo tvrdoću uzorka (B/M80) u poređenju sa kontrolom. Štaviše,
sadržaj ukupnih polifenola i antioksidativni kapacitet značajno su porasli (p<0.05) nakon
dodavanja određene koncentracije inkapsulata. Najveći sadržaj ukupnih polifenola i
antioksidativni kapacitet uočen je u uzorku čokolade sa 100 g/kg inkapsulata. Boja
obogaćenih uzoraka značajno se (p<0.05) razlikovala od kontrolnog uzorka. Uticaj
dodatog inkapsulata na senzorna svojstva nije bio značajan (p>0.05) osim slatkoće. Uzorci
čokolade koji su obogaćeni bili su manje slatki. Rezultati ove studije ukazuju na potencijal
maltodekstrina kao nosioca osetljivih bioaktivnih jedinjenja za obogaćivanje proizvoda
poput bele čokolade.
PB  - University of Novi Sad, Institute of Food Technology
T2  - Food and Feed Research
T1  - BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE
T1  - SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE
ČOKOLADE
EP  - 89
IS  - 2
SP  - 77
VL  - 50
DO  - 10.5937/ffr0-46552
ER  - 

@article{
author = "Lončarević, Ivana and Stožinić, Milica and Pajin, Biljana and Nikolić, Ivana and Petrović, Jovana and Šojić, Branislav and Zarić, Danica",
year = "2023",
abstract = "The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pa s for B/M80 and 1.21 Pa s for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p[removed]0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate., Niži sadržaj fenolnih jedinjenja u beloj čokoladi čini ovaj konditorski proizvod
manje zdravim i time adekvatnim za obogaćivanje u odnosu na druge vrste čokolade, crnu
ili mlečnu. To se dešava zbog odsustva tamnih čvrstih delova kakaoa u beloj čokoladi,
bogatih ovim jedinjenjima. Naše istraživanje je imalo za cilj da razvije novi proizvod sa
većom nutritivnom vrednošću od obične bele čokolade. Poznato je da su fenolna
jedinjenja veoma osetljiva na toplotu, svetlost, kiseonik i pH, i zbog toga je bilo potrebno
njihovo inkapsuliranje na maltodekstrinu. Sok od borovnice, kao izvor polifenola,
inkapsuliran je na maltodekstrinu (B/M) i dodat u belu čokoladu u količini od 80 g/kg,
odnosno 100 g/kg. Obogaćivanje bele čokolade značajno je (p<0.05) povećalo sadržaj
ukupnih dijetetskih vlakana i ugljenih hidrata uz smanjenje sadržaja proteina i ukupne
masti. Dodavanje inkapsulata značajno je (p<0.05) uticalo na sve parametre veličine
čestica, posebno na vrednost zapreminsko srednjeg prečnika D[3,4] koja je povećana
(14.38 mm za B/M80 i 16.00 mm za B/M100) u poređenju sa kontrolom (13.06 mm).
Reološka svojstva su od velikog značaja za proizvode kao što je čokolada, a inkorporacija
inkapsulata značajno (p<0.05) povećava vrednosti reoloških parametara kao što je
Cassonov viskozitet (1.04 Pa∙s za B/M80 i 1.21 Pa∙s za B/M100). Isto tako, obogaćivanje
je značajno (p<0.05) smanjilo tvrdoću uzorka (B/M80) u poređenju sa kontrolom. Štaviše,
sadržaj ukupnih polifenola i antioksidativni kapacitet značajno su porasli (p<0.05) nakon
dodavanja određene koncentracije inkapsulata. Najveći sadržaj ukupnih polifenola i
antioksidativni kapacitet uočen je u uzorku čokolade sa 100 g/kg inkapsulata. Boja
obogaćenih uzoraka značajno se (p<0.05) razlikovala od kontrolnog uzorka. Uticaj
dodatog inkapsulata na senzorna svojstva nije bio značajan (p>0.05) osim slatkoće. Uzorci
čokolade koji su obogaćeni bili su manje slatki. Rezultati ove studije ukazuju na potencijal
maltodekstrina kao nosioca osetljivih bioaktivnih jedinjenja za obogaćivanje proizvoda
poput bele čokolade.",
publisher = "University of Novi Sad, Institute of Food Technology",
journal = "Food and Feed Research",
title = "BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE, SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE
ČOKOLADE",
pages = "89-77",
number = "2",
volume = "50",
doi = "10.5937/ffr0-46552"
}

Lončarević, I., Stožinić, M., Pajin, B., Nikolić, I., Petrović, J., Šojić, B.,& Zarić, D.. (2023). BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE. in Food and Feed Research
University of Novi Sad, Institute of Food Technology., 50(2), 77-89.
https://doi.org/10.5937/ffr0-46552

Lončarević I, Stožinić M, Pajin B, Nikolić I, Petrović J, Šojić B, Zarić D. BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE. in Food and Feed Research. 2023;50(2):77-89.
doi:10.5937/ffr0-46552 .

Lončarević, Ivana, Stožinić, Milica, Pajin, Biljana, Nikolić, Ivana, Petrović, Jovana, Šojić, Branislav, Zarić, Danica, "BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE" in Food and Feed Research, 50, no. 2 (2023):77-89,
https://doi.org/10.5937/ffr0-46552 . .

TY  - JOUR
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Petrović, Jovana
AU  - Pajin, Biljana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5153
AB  - In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.
PB  - SAGE Publications Inc.
T2  - Food Science and Technology International
T1  - Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
EP  - 618
IS  - 6
SP  - 610
VL  - 29
DO  - 10.1177/10820132221103758
ER  - 

@article{
author = "Rakin, Marica and Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Lončarević, Ivana and Petrović, Jovana and Pajin, Biljana",
year = "2022",
abstract = "In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.",
publisher = "SAGE Publications Inc.",
journal = "Food Science and Technology International",
title = "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate",
pages = "618-610",
number = "6",
volume = "29",
doi = "10.1177/10820132221103758"
}

Rakin, M., Bulatović, M., Zarić, D., Krunić, T., Lončarević, I., Petrović, J.,& Pajin, B.. (2022). Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International
SAGE Publications Inc.., 29(6), 610-618.
https://doi.org/10.1177/10820132221103758

Rakin M, Bulatović M, Zarić D, Krunić T, Lončarević I, Petrović J, Pajin B. Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International. 2022;29(6):610-618.
doi:10.1177/10820132221103758 .

Rakin, Marica, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana, "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate" in Food Science and Technology International, 29, no. 6 (2022):610-618,
https://doi.org/10.1177/10820132221103758 . .

TY  - JOUR
AU  - Davidović, Dragana
AU  - Bulatović, Maja
AU  - Paunović, Katarina
AU  - Vasiljević, Nadja
AU  - Zarić, Danica
AU  - Popović, Dušan
AU  - Milenković, Sanja
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5098
AB  - Precautionary allergen labels (PAL) should be used to indicate the possibility of allergen presence in the food. This study aimed to determine the prevalence and types of precautionary labeling statements on different pre-packaged food products in retail stores in Belgrade, Serbia, as well as to assess consumers’ attitudes and behavior towards PAL statements. Methods: This was a descriptive study. The following characteristics of 1404 pre-packaged foods were ana-lyzed: prevalence of PAL, listed food allergens on PAL, and the types of the advisory terminology. In the group of 275 participants (94 with food allergies, and 181 persons who purchasing food for a household member with food allergy) reading practice of PAL, purchasing practice based on PAL, and the opinion about PAL statements credibility were evaluated. Results: Overall, 33.9% of products had precautionary statements for one or more allergens. “Tree nuts” were the most common allergens listed in the PAL. The most common type of PAL was “May contain traces of x [allergen]” (52.7%). The PAL was always read by half of the participants. Less than half (43.3%) of the participants incorrectly believed that PAL is regulated by national law. A quarter of participants thought that the PAL statements are trustworthy. Conclusion: PAL statements frequently are not user-friendly and are not providing sufficient protection for food allergic patients. To gain buyers’ confidence, protect health and provide security, the necessity for the strategies that would regulate PAL by the law exists.
PB  - Tehran University of Medical Sciences
T2  - Iranian Journal of Public Health
T1  - Precautionary Allergen Labelling in Serbia: Market Audit and Consumers’ Perception
EP  - 595
IS  - 3
SP  - 587
VL  - 51
DO  - 10.18502/ijph.v51i3.8935
ER  - 

@article{
author = "Davidović, Dragana and Bulatović, Maja and Paunović, Katarina and Vasiljević, Nadja and Zarić, Danica and Popović, Dušan and Milenković, Sanja",
year = "2022",
abstract = "Precautionary allergen labels (PAL) should be used to indicate the possibility of allergen presence in the food. This study aimed to determine the prevalence and types of precautionary labeling statements on different pre-packaged food products in retail stores in Belgrade, Serbia, as well as to assess consumers’ attitudes and behavior towards PAL statements. Methods: This was a descriptive study. The following characteristics of 1404 pre-packaged foods were ana-lyzed: prevalence of PAL, listed food allergens on PAL, and the types of the advisory terminology. In the group of 275 participants (94 with food allergies, and 181 persons who purchasing food for a household member with food allergy) reading practice of PAL, purchasing practice based on PAL, and the opinion about PAL statements credibility were evaluated. Results: Overall, 33.9% of products had precautionary statements for one or more allergens. “Tree nuts” were the most common allergens listed in the PAL. The most common type of PAL was “May contain traces of x [allergen]” (52.7%). The PAL was always read by half of the participants. Less than half (43.3%) of the participants incorrectly believed that PAL is regulated by national law. A quarter of participants thought that the PAL statements are trustworthy. Conclusion: PAL statements frequently are not user-friendly and are not providing sufficient protection for food allergic patients. To gain buyers’ confidence, protect health and provide security, the necessity for the strategies that would regulate PAL by the law exists.",
publisher = "Tehran University of Medical Sciences",
journal = "Iranian Journal of Public Health",
title = "Precautionary Allergen Labelling in Serbia: Market Audit and Consumers’ Perception",
pages = "595-587",
number = "3",
volume = "51",
doi = "10.18502/ijph.v51i3.8935"
}

Davidović, D., Bulatović, M., Paunović, K., Vasiljević, N., Zarić, D., Popović, D.,& Milenković, S.. (2022). Precautionary Allergen Labelling in Serbia: Market Audit and Consumers’ Perception. in Iranian Journal of Public Health
Tehran University of Medical Sciences., 51(3), 587-595.
https://doi.org/10.18502/ijph.v51i3.8935

Davidović D, Bulatović M, Paunović K, Vasiljević N, Zarić D, Popović D, Milenković S. Precautionary Allergen Labelling in Serbia: Market Audit and Consumers’ Perception. in Iranian Journal of Public Health. 2022;51(3):587-595.
doi:10.18502/ijph.v51i3.8935 .

Davidović, Dragana, Bulatović, Maja, Paunović, Katarina, Vasiljević, Nadja, Zarić, Danica, Popović, Dušan, Milenković, Sanja, "Precautionary Allergen Labelling in Serbia: Market Audit and Consumers’ Perception" in Iranian Journal of Public Health, 51, no. 3 (2022):587-595,
https://doi.org/10.18502/ijph.v51i3.8935 . .

TY  - JOUR
AU  - Jovanović, Petar
AU  - Pajin, Biljana
AU  - Lončarić, Ante
AU  - Jozinović, Antun
AU  - Petrović, Jovana
AU  - Fišteš, Aleksandar
AU  - Zarić, Danica
AU  - Tumbas Šaponjac, Vesna
AU  - Ačkar, Đurđica
AU  - Lončarević, Ivana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5266
AB  - White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.
PB  - MDPI
T2  - Sustainability (Switzerland)
T1  - Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
IS  - 21
SP  - 14172
VL  - 14
DO  - 10.3390/su142114172
ER  - 

@article{
author = "Jovanović, Petar and Pajin, Biljana and Lončarić, Ante and Jozinović, Antun and Petrović, Jovana and Fišteš, Aleksandar and Zarić, Danica and Tumbas Šaponjac, Vesna and Ačkar, Đurđica and Lončarević, Ivana",
year = "2022",
abstract = "White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.",
publisher = "MDPI",
journal = "Sustainability (Switzerland)",
title = "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate",
number = "21",
pages = "14172",
volume = "14",
doi = "10.3390/su142114172"
}

Jovanović, P., Pajin, B., Lončarić, A., Jozinović, A., Petrović, J., Fišteš, A., Zarić, D., Tumbas Šaponjac, V., Ačkar, Đ.,& Lončarević, I.. (2022). Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland)
MDPI., 14(21), 14172.
https://doi.org/10.3390/su142114172

Jovanović P, Pajin B, Lončarić A, Jozinović A, Petrović J, Fišteš A, Zarić D, Tumbas Šaponjac V, Ačkar Đ, Lončarević I. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland). 2022;14(21):14172.
doi:10.3390/su142114172 .

Jovanović, Petar, Pajin, Biljana, Lončarić, Ante, Jozinović, Antun, Petrović, Jovana, Fišteš, Aleksandar, Zarić, Danica, Tumbas Šaponjac, Vesna, Ačkar, Đurđica, Lončarević, Ivana, "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate" in Sustainability (Switzerland), 14, no. 21 (2022):14172,
https://doi.org/10.3390/su142114172 . .

TY  - JOUR
AU  - Vranes, Milan
AU  - Radović, Ivona
AU  - Bikic, Sinisa
AU  - Tot, Aleksandar
AU  - Kijevčanin, Mirjana
AU  - Zarić, Danica
AU  - Borovic, Teona Teodora
AU  - Papovic, Snezana
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4930
AB  - In this article, detailed physicochemical characterization of ethylene glycol and caffeine + ethylene glycol mixtures is performed based on density, viscosity and refractive indices measurements in temperature range from (288.15 to 343.15) K. The apparent molar volume (V-phi) arent molar volume at infinite dilution (V-phi(o)), Masson's experimental slope (S-nu), limiting apparent molar expansibility, (E-phi(o)), viscosity B-coefficient, thermodynamical parameters of viscous flow and molar refractions (R-m) have been evaluated from experimental measurements and results are additionally proven by molecular dynamic simulations. The addition of caffeine reduces viscosity of ethylene glycol, while caffeine molecules have high tendency to form self-aggregates due to weak interactions with ethylene glycol. Compared to aqueous solution of caffeine, caffeine + ethylene glycol mixtures are characterized with significantly lower solvation number and with more pronounced caffeine self-aggregation.
T2  - Journal of Molecular Liquids
T1  - Improving ethylene glycol transport properties by caffeine - Thermodynamic and computational evidence
VL  - 333
DO  - 10.1016/j.molliq.2021.115918
ER  - 

@article{
author = "Vranes, Milan and Radović, Ivona and Bikic, Sinisa and Tot, Aleksandar and Kijevčanin, Mirjana and Zarić, Danica and Borovic, Teona Teodora and Papovic, Snezana",
year = "2021",
abstract = "In this article, detailed physicochemical characterization of ethylene glycol and caffeine + ethylene glycol mixtures is performed based on density, viscosity and refractive indices measurements in temperature range from (288.15 to 343.15) K. The apparent molar volume (V-phi) arent molar volume at infinite dilution (V-phi(o)), Masson's experimental slope (S-nu), limiting apparent molar expansibility, (E-phi(o)), viscosity B-coefficient, thermodynamical parameters of viscous flow and molar refractions (R-m) have been evaluated from experimental measurements and results are additionally proven by molecular dynamic simulations. The addition of caffeine reduces viscosity of ethylene glycol, while caffeine molecules have high tendency to form self-aggregates due to weak interactions with ethylene glycol. Compared to aqueous solution of caffeine, caffeine + ethylene glycol mixtures are characterized with significantly lower solvation number and with more pronounced caffeine self-aggregation.",
journal = "Journal of Molecular Liquids",
title = "Improving ethylene glycol transport properties by caffeine - Thermodynamic and computational evidence",
volume = "333",
doi = "10.1016/j.molliq.2021.115918"
}

Vranes, M., Radović, I., Bikic, S., Tot, A., Kijevčanin, M., Zarić, D., Borovic, T. T.,& Papovic, S.. (2021). Improving ethylene glycol transport properties by caffeine - Thermodynamic and computational evidence. in Journal of Molecular Liquids, 333.
https://doi.org/10.1016/j.molliq.2021.115918

Vranes M, Radović I, Bikic S, Tot A, Kijevčanin M, Zarić D, Borovic TT, Papovic S. Improving ethylene glycol transport properties by caffeine - Thermodynamic and computational evidence. in Journal of Molecular Liquids. 2021;333.
doi:10.1016/j.molliq.2021.115918 .

Vranes, Milan, Radović, Ivona, Bikic, Sinisa, Tot, Aleksandar, Kijevčanin, Mirjana, Zarić, Danica, Borovic, Teona Teodora, Papovic, Snezana, "Improving ethylene glycol transport properties by caffeine - Thermodynamic and computational evidence" in Journal of Molecular Liquids, 333 (2021),
https://doi.org/10.1016/j.molliq.2021.115918 . .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I., Petrović, J.,& Blaževska, Z.. (2021). Funkcionalna čokolada sa ekstraktima žalfije i acerole. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7356

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Petrović J, Blaževska Z. Funkcionalna čokolada sa ekstraktima žalfije i acerole. 2021;.
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Blaževska, Zagorka, "Funkcionalna čokolada sa ekstraktima žalfije i acerole" (2021),
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

TY  - JOUR
AU  - Davidovic, Dragana
AU  - Paunovic, Katarina
AU  - Zarić, Danica
AU  - Jovanovic, Ana
AU  - Vasiljevic, Nadja
AU  - Stosovic, Dragana
AU  - Tomanic, Milena
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4781
AB  - Nutrition and health claims (NHCs) are a powerful tool that influence consumers' final decision on the choice of food products. The purposes of this repeated cross-sectional study were to (i) assess the prevalence of pre-packaged food products containing nutrition and health claims among different food categories, (ii) to determine the type of NHCs labelled on the examined food products, and (iii) to evaluate the trend in the use of NHCs in comparison to the 2012 survey. The survey was conducted immediately before the full enforcement of the new national legislation on NHCs in 2020. It comprised 3141 pre-packaged food products from 10 product categories. In total, 21.2% of food products contained any claim (19.4% contained any nutrition claim; 8.2% contained any health claim). In comparison to the 2012 survey, we observed a rising trend in the presence of NHCs; the use of nutrition claims on food products increased three times and the use of health claims increased 1.3 times in the 2020 survey. Bearing in mind that NHCs are a powerful tool guiding consumers' food purchase decisions, NHCs should be supported by precise legislation and strict surveillance by the public health authorities.
T2  - Nutrients
T1  - Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study
IS  - 8
VL  - 13
DO  - 10.3390/nu13082832
ER  - 

@article{
author = "Davidovic, Dragana and Paunovic, Katarina and Zarić, Danica and Jovanovic, Ana and Vasiljevic, Nadja and Stosovic, Dragana and Tomanic, Milena",
year = "2021",
abstract = "Nutrition and health claims (NHCs) are a powerful tool that influence consumers' final decision on the choice of food products. The purposes of this repeated cross-sectional study were to (i) assess the prevalence of pre-packaged food products containing nutrition and health claims among different food categories, (ii) to determine the type of NHCs labelled on the examined food products, and (iii) to evaluate the trend in the use of NHCs in comparison to the 2012 survey. The survey was conducted immediately before the full enforcement of the new national legislation on NHCs in 2020. It comprised 3141 pre-packaged food products from 10 product categories. In total, 21.2% of food products contained any claim (19.4% contained any nutrition claim; 8.2% contained any health claim). In comparison to the 2012 survey, we observed a rising trend in the presence of NHCs; the use of nutrition claims on food products increased three times and the use of health claims increased 1.3 times in the 2020 survey. Bearing in mind that NHCs are a powerful tool guiding consumers' food purchase decisions, NHCs should be supported by precise legislation and strict surveillance by the public health authorities.",
journal = "Nutrients",
title = "Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study",
number = "8",
volume = "13",
doi = "10.3390/nu13082832"
}

Davidovic, D., Paunovic, K., Zarić, D., Jovanovic, A., Vasiljevic, N., Stosovic, D.,& Tomanic, M.. (2021). Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study. in Nutrients, 13(8).
https://doi.org/10.3390/nu13082832

Davidovic D, Paunovic K, Zarić D, Jovanovic A, Vasiljevic N, Stosovic D, Tomanic M. Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study. in Nutrients. 2021;13(8).
doi:10.3390/nu13082832 .

Davidovic, Dragana, Paunovic, Katarina, Zarić, Danica, Jovanovic, Ana, Vasiljevic, Nadja, Stosovic, Dragana, Tomanic, Milena, "Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study" in Nutrients, 13, no. 8 (2021),
https://doi.org/10.3390/nu13082832 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Nikolić, Ivana
AU  - Maravić, Nikola
AU  - Ačkar, Đurđica
AU  - Šubarić, Drago
AU  - Zarić, Danica
AU  - Miličević, Borislav
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4815
AB  - Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
T2  - Molecules
T1  - White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
IS  - 19
VL  - 26
DO  - 10.3390/molecules26195908
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Nikolić, Ivana and Maravić, Nikola and Ačkar, Đurđica and Šubarić, Drago and Zarić, Danica and Miličević, Borislav",
year = "2021",
abstract = "Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.",
journal = "Molecules",
title = "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics",
number = "19",
volume = "26",
doi = "10.3390/molecules26195908"
}

Lončarević, I., Pajin, B., Petrović, J., Nikolić, I., Maravić, N., Ačkar, Đ., Šubarić, D., Zarić, D.,& Miličević, B.. (2021). White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules, 26(19).
https://doi.org/10.3390/molecules26195908

Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules. 2021;26(19).
doi:10.3390/molecules26195908 .

Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Nikolić, Ivana, Maravić, Nikola, Ačkar, Đurđica, Šubarić, Drago, Zarić, Danica, Miličević, Borislav, "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics" in Molecules, 26, no. 19 (2021),
https://doi.org/10.3390/molecules26195908 . .

Zarić, D., Bulatović, M., Rakin, M., Pajin, B., Lončarević, I., Petrović, J.,& Jovanović, P.. (2020). NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7359

Zarić D, Bulatović M, Rakin M, Pajin B, Lončarević I, Petrović J, Jovanović P. NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 2020;.
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Jovanović, Petar, "NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU" (2020),
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

TY  - CHAP
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Rakin, Marica B.
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3793
AB  - The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.
T2  - The Diversified Benefits of Cocoa and Chocolate
T1  - Chocolate as a carrier for cocoa's functional ingredients
EP  - 92
SP  - 69
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3793
ER  - 

@inbook{
author = "Bulatović, Maja and Zarić, Danica and Rakin, Marica B. and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana",
year = "2018",
abstract = "The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.",
journal = "The Diversified Benefits of Cocoa and Chocolate",
booktitle = "Chocolate as a carrier for cocoa's functional ingredients",
pages = "92-69",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3793"
}

Bulatović, M., Zarić, D., Rakin, M. B., Krunić, T., Lončarević, I.,& Pajin, B.. (2018). Chocolate as a carrier for cocoa's functional ingredients. in The Diversified Benefits of Cocoa and Chocolate, 69-92.
https://hdl.handle.net/21.15107/rcub_technorep_3793

Bulatović M, Zarić D, Rakin MB, Krunić T, Lončarević I, Pajin B. Chocolate as a carrier for cocoa's functional ingredients. in The Diversified Benefits of Cocoa and Chocolate. 2018;:69-92.
https://hdl.handle.net/21.15107/rcub_technorep_3793 .

Bulatović, Maja, Zarić, Danica, Rakin, Marica B., Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Chocolate as a carrier for cocoa's functional ingredients" in The Diversified Benefits of Cocoa and Chocolate (2018):69-92,
https://hdl.handle.net/21.15107/rcub_technorep_3793 .

TY  - JOUR
AU  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Gnjatović, Marija Lj
AU  - Vukašinović-Sekulić, Maja
AU  - Krunić, Tanja
AU  - Zarić, Danica
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3926
AB  - The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL(-1) of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL(-1) achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis
EP  - 274
IS  - 5
SP  - 265
VL  - 72
DO  - 10.2298/HEMIND171121019E
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Gnjatović, Marija Lj and Vukašinović-Sekulić, Maja and Krunić, Tanja and Zarić, Danica and Rakin, Marica",
year = "2018",
abstract = "The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL(-1) of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL(-1) achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis",
pages = "274-265",
number = "5",
volume = "72",
doi = "10.2298/HEMIND171121019E"
}

Embiriekah, S., Bulatović, M., Gnjatović, M. L., Vukašinović-Sekulić, M., Krunić, T., Zarić, D.,& Rakin, M.. (2018). Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 72(5), 265-274.
https://doi.org/10.2298/HEMIND171121019E

Embiriekah S, Bulatović M, Gnjatović ML, Vukašinović-Sekulić M, Krunić T, Zarić D, Rakin M. Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis. in Hemijska industrija. 2018;72(5):265-274.
doi:10.2298/HEMIND171121019E .

Embiriekah, Salem, Bulatović, Maja, Gnjatović, Marija Lj, Vukašinović-Sekulić, Maja, Krunić, Tanja, Zarić, Danica, Rakin, Marica, "Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis" in Hemijska industrija, 72, no. 5 (2018):265-274,
https://doi.org/10.2298/HEMIND171121019E . .

TY  - CHAP
AU  - Krunić, Tanja
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7372
AB  - Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products.
PB  - Academic Press
T2  - Food Processing for Increased Quality and Consumption
T1  - The contribution of bioactive peptides of whey to quality of food products
EP  - 285
SP  - 251
VL  - 18
DO  - 10.1016/B978-0-12-811447-6.00009-6
ER  - 

@inbook{
author = "Krunić, Tanja and Rakin, Marica and Bulatović, Maja and Zarić, Danica",
year = "2018",
abstract = "Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products.",
publisher = "Academic Press",
journal = "Food Processing for Increased Quality and Consumption",
booktitle = "The contribution of bioactive peptides of whey to quality of food products",
pages = "285-251",
volume = "18",
doi = "10.1016/B978-0-12-811447-6.00009-6"
}

Krunić, T., Rakin, M., Bulatović, M.,& Zarić, D.. (2018). The contribution of bioactive peptides of whey to quality of food products. in Food Processing for Increased Quality and Consumption
Academic Press., 18, 251-285.
https://doi.org/10.1016/B978-0-12-811447-6.00009-6

Krunić T, Rakin M, Bulatović M, Zarić D. The contribution of bioactive peptides of whey to quality of food products. in Food Processing for Increased Quality and Consumption. 2018;18:251-285.
doi:10.1016/B978-0-12-811447-6.00009-6 .

Krunić, Tanja, Rakin, Marica, Bulatović, Maja, Zarić, Danica, "The contribution of bioactive peptides of whey to quality of food products" in Food Processing for Increased Quality and Consumption, 18 (2018):251-285,
https://doi.org/10.1016/B978-0-12-811447-6.00009-6 . .

TY  - JOUR
AU  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Borić, Milka
AU  - Zarić, Danica
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3987
AB  - The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.
PB  - Wiley, Hoboken
T2  - International Journal of Dairy Technology
T1  - Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates
EP  - 252
IS  - 1
SP  - 243
VL  - 71
DO  - 10.1111/1471-0307.12428
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Borić, Milka and Zarić, Danica and Rakin, Marica",
year = "2018",
abstract = "The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Dairy Technology",
title = "Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates",
pages = "252-243",
number = "1",
volume = "71",
doi = "10.1111/1471-0307.12428"
}

Embiriekah, S., Bulatović, M., Borić, M., Zarić, D.,& Rakin, M.. (2018). Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. in International Journal of Dairy Technology
Wiley, Hoboken., 71(1), 243-252.
https://doi.org/10.1111/1471-0307.12428

Embiriekah S, Bulatović M, Borić M, Zarić D, Rakin M. Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. in International Journal of Dairy Technology. 2018;71(1):243-252.
doi:10.1111/1471-0307.12428 .

Embiriekah, Salem, Bulatović, Maja, Borić, Milka, Zarić, Danica, Rakin, Marica, "Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates" in International Journal of Dairy Technology, 71, no. 1 (2018):243-252,
https://doi.org/10.1111/1471-0307.12428 . .

TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Kokeza, Gordana
AU  - Subić, Jonel
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4030
AB  - The main objectives of the paper were to investigate the possibility of use of carrot juice in the production of functional fermented whey based beverage, to simulate and economically evaluate the production process and the possibility for it inclusion in the process of cheese production. Quality of produced whey carrot beverage was evaluated trough the estimation of pH value, titratable acidity, syneresis, viscosity, sensory value, antioxidant activity and viable cell count of probiotic bacteria. The production process was simulated and economically evaluated using SuperPro Designer 5.1 software. Based on the results, the integrated cheese/whey carrot beverage production process showed greater economic viability compared to the basic cheese production process. Integrated process of cheese/whey carrot beverage production allows a fast return of capital (0.15 years), high net present value - NPV (10464.04) and internal rate of return - IRR (384.61) values. Obtained whey carrot beverage with following quality parameters: antioxidant activity 90.5%, viable cell count 8.7 log (CFU/mL), pH value 4.6, titratable acidity 20.0 degrees SH, syneresis 66.7%, viscosity 2.693 cP and sensory value 8.97 represents the beverage with great potential in consumer acceptance. Integration of beverage production line into the cheese production process, delivers the product with improved quality, which can meet the sophisticated consumer's demands and can increase the overall profit of the dairy industry.
PB  - Ars Docendi, Bucharest
T2  - Romanian Biotechnological Letters
T1  - Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis
EP  - 13504
IS  - 2
SP  - 13496
VL  - 23
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4030
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Zarić, Danica and Kokeza, Gordana and Subić, Jonel and Rakin, Marica",
year = "2018",
abstract = "The main objectives of the paper were to investigate the possibility of use of carrot juice in the production of functional fermented whey based beverage, to simulate and economically evaluate the production process and the possibility for it inclusion in the process of cheese production. Quality of produced whey carrot beverage was evaluated trough the estimation of pH value, titratable acidity, syneresis, viscosity, sensory value, antioxidant activity and viable cell count of probiotic bacteria. The production process was simulated and economically evaluated using SuperPro Designer 5.1 software. Based on the results, the integrated cheese/whey carrot beverage production process showed greater economic viability compared to the basic cheese production process. Integrated process of cheese/whey carrot beverage production allows a fast return of capital (0.15 years), high net present value - NPV (10464.04) and internal rate of return - IRR (384.61) values. Obtained whey carrot beverage with following quality parameters: antioxidant activity 90.5%, viable cell count 8.7 log (CFU/mL), pH value 4.6, titratable acidity 20.0 degrees SH, syneresis 66.7%, viscosity 2.693 cP and sensory value 8.97 represents the beverage with great potential in consumer acceptance. Integration of beverage production line into the cheese production process, delivers the product with improved quality, which can meet the sophisticated consumer's demands and can increase the overall profit of the dairy industry.",
publisher = "Ars Docendi, Bucharest",
journal = "Romanian Biotechnological Letters",
title = "Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis",
pages = "13504-13496",
number = "2",
volume = "23",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4030"
}

Arsić, S., Bulatović, M., Zarić, D., Kokeza, G., Subić, J.,& Rakin, M.. (2018). Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis. in Romanian Biotechnological Letters
Ars Docendi, Bucharest., 23(2), 13496-13504.
https://hdl.handle.net/21.15107/rcub_technorep_4030

Arsić S, Bulatović M, Zarić D, Kokeza G, Subić J, Rakin M. Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis. in Romanian Biotechnological Letters. 2018;23(2):13496-13504.
https://hdl.handle.net/21.15107/rcub_technorep_4030 .

Arsić, Slavica, Bulatović, Maja, Zarić, Danica, Kokeza, Gordana, Subić, Jonel, Rakin, Marica, "Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis" in Romanian Biotechnological Letters, 23, no. 2 (2018):13496-13504,
https://hdl.handle.net/21.15107/rcub_technorep_4030 .

TY  - CONF
AU  - Bulatović, Maja
AU  - Embiriekah, Salem
AU  - Zarić, Danica
AU  - Vukašinović-Sekulić, Maja
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7373
AB  - Cilj ovog rada bio ispitivanje antimikrobnog potencijala hidrolizata u prahu proizvedenih enzimskom i
mikrobiološkom hidrolizom proteina surutke, koje su praćene postupkom sprej-sušenja, kako bi se ustanovilo koji od
ovih procesa omogućava proizvodnju hidrolizata proteina surutke visoke antimikrobne aktivnosti. Enzimska hidroliza
je izvršena komercijalnim enzimom tripsinom, dok je fermentacija izvedena primenom soja Lactobacillus rhamnosus
ATCC 7469. Kvantitativni test antimikrobne aktivnosti dobijenih hidrolizata izveden je testiranjem na tri (G +)
bakterije Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes i (G-)
bakteriju Escherichia coli (ATCC 25922).
Izvedeni testovi su pokazali da koncentracija 50.0 mg mL-1
sprej-sušenog hidrolizata proteina surutke proizvedenog
digestijom pomoću tripsina (WPH) suzbija mikrobiološku kontaminaciju uzrokovanu sojevima S. aureus
ATCC25923, B. cereus i L. monocytogenes. WPH je sposoban da inhibira rast sojeva B. cereus i L. monocytogenes
za 1,0 log jedinicu i S. aureus za 0,94 log jedinice, dok inhibicija rasta Gram-negativne E. coli nije primećena. S druge
strane, hidrolizat u prahu dobijen fermentacijom surutke (FWH) u istoj koncentraciji ima izraženiju antimikrobnu
aktivnost na sve testirane patogene sojeve. Inhibicija rasta je iznosila 2.73 log (CFU mL-1
) za S. aureus, 3.73 log (CFU
mL-1
) za B. cereus, 4.34 log (CFU mL-1
) za E. coli i 1.1 log (CFU mL- 1
) za L. monocytogenes. Dobijeni rezultati su
pokazali da FWH ispoljava značajno (p <0,05) veću inhibicija rasta sojeva S. aureus, B. cereus i E. coli u poređenju
sa WPH.
Na osnovu prikazanih rezultata, fermentacija surutke se može smatrati optimalanim procesom koji omogućava
proizvodnju hidrolizata proteina surutke sa izraženom antimikrobnom aktivnošću, koji kao takav može predstavljati
kvalitetan prirodni prehrambeni dodatak.
AB  - The aim of this paper was to examine the antimicrobial potential of hydrolysate powders produced by enzymatic and
microbial hydrolysis of whey proteins, followed by spray drying, in order to reveal which one of these processes allow
the production of whey protein hydrolysate powder with high antimicrobial activity. The enzymatic hydrolysis was
carried out by commercial enzyme trypsin, while fermentation was conducted using Lactobacillus rhamnosus ATCC
7469 strain. Quantitative tests of the antimicrobial activity of the obtained hydrolysates were performed against three
(G+
) bacteria Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes, and
(G-
) bacteria Escherichia coli (ATCC 25922).
The performed tests revealed that concentration of 50.0 mg mL-1 of spry-dried whey protein hydrolysate produced by
tryptic digestion (WPH) suppresses microbial contamination caused by S. aureus, B. cereus and L. monocytogenes
strains. The WPH is capable to inhibit growth of B. cereus and L. monocytogenes for 1.0 log units and S. aureus for
0.94 log units, while the growth inhibition of Gram-negative E. coli was not observed. On the other hand, hydrolysate
powder obtained by whey fermentation (FWH) at same concentration exerts more pronounced antimicrobial activity
against all tested pathogenic strains. The growth inhibition was 2.73 log (CFU mL-1
) for S. aureus, 3.73 log (CFU mL1
) for B. cereus, 4.34 log (CFU mL-1
) for E. coli, and 1.1 log (CFU mL-1
) for L. monocytogenes. Observed results
revealed that FWH has shown significantly (p<0.05) higher growth inhibition of S. aureus, B. cereus, E. coli compared
to the WPH.
Based on the presented results, whey fermentation could be highlighted as an optimal process that provides the
production of whey hydrolysate with the pronounced antimicrobial activity that could be considered as very promising
natural food supplement.
PB  - Beograd : Univerzitet = Belgrade : University
C3  - Program i zbornik radova = Programme & Book of Abstracts / Unifood conference, Belgrade, October 5-6, 2018
T1  - Antimikrobna aktivnost biotehnološki modifikovanih proteina surutke
T1  - Antimicrobial activity of biotechnologically modified whey proteins
SP  - BKHP11 / FQSP11
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7373
ER  - 

@conference{
author = "Bulatović, Maja and Embiriekah, Salem and Zarić, Danica and Vukašinović-Sekulić, Maja and Rakin, Marica",
year = "2018",
abstract = "Cilj ovog rada bio ispitivanje antimikrobnog potencijala hidrolizata u prahu proizvedenih enzimskom i
mikrobiološkom hidrolizom proteina surutke, koje su praćene postupkom sprej-sušenja, kako bi se ustanovilo koji od
ovih procesa omogućava proizvodnju hidrolizata proteina surutke visoke antimikrobne aktivnosti. Enzimska hidroliza
je izvršena komercijalnim enzimom tripsinom, dok je fermentacija izvedena primenom soja Lactobacillus rhamnosus
ATCC 7469. Kvantitativni test antimikrobne aktivnosti dobijenih hidrolizata izveden je testiranjem na tri (G +)
bakterije Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes i (G-)
bakteriju Escherichia coli (ATCC 25922).
Izvedeni testovi su pokazali da koncentracija 50.0 mg mL-1
sprej-sušenog hidrolizata proteina surutke proizvedenog
digestijom pomoću tripsina (WPH) suzbija mikrobiološku kontaminaciju uzrokovanu sojevima S. aureus
ATCC25923, B. cereus i L. monocytogenes. WPH je sposoban da inhibira rast sojeva B. cereus i L. monocytogenes
za 1,0 log jedinicu i S. aureus za 0,94 log jedinice, dok inhibicija rasta Gram-negativne E. coli nije primećena. S druge
strane, hidrolizat u prahu dobijen fermentacijom surutke (FWH) u istoj koncentraciji ima izraženiju antimikrobnu
aktivnost na sve testirane patogene sojeve. Inhibicija rasta je iznosila 2.73 log (CFU mL-1
) za S. aureus, 3.73 log (CFU
mL-1
) za B. cereus, 4.34 log (CFU mL-1
) za E. coli i 1.1 log (CFU mL- 1
) za L. monocytogenes. Dobijeni rezultati su
pokazali da FWH ispoljava značajno (p <0,05) veću inhibicija rasta sojeva S. aureus, B. cereus i E. coli u poređenju
sa WPH.
Na osnovu prikazanih rezultata, fermentacija surutke se može smatrati optimalanim procesom koji omogućava
proizvodnju hidrolizata proteina surutke sa izraženom antimikrobnom aktivnošću, koji kao takav može predstavljati
kvalitetan prirodni prehrambeni dodatak., The aim of this paper was to examine the antimicrobial potential of hydrolysate powders produced by enzymatic and
microbial hydrolysis of whey proteins, followed by spray drying, in order to reveal which one of these processes allow
the production of whey protein hydrolysate powder with high antimicrobial activity. The enzymatic hydrolysis was
carried out by commercial enzyme trypsin, while fermentation was conducted using Lactobacillus rhamnosus ATCC
7469 strain. Quantitative tests of the antimicrobial activity of the obtained hydrolysates were performed against three
(G+
) bacteria Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes, and
(G-
) bacteria Escherichia coli (ATCC 25922).
The performed tests revealed that concentration of 50.0 mg mL-1 of spry-dried whey protein hydrolysate produced by
tryptic digestion (WPH) suppresses microbial contamination caused by S. aureus, B. cereus and L. monocytogenes
strains. The WPH is capable to inhibit growth of B. cereus and L. monocytogenes for 1.0 log units and S. aureus for
0.94 log units, while the growth inhibition of Gram-negative E. coli was not observed. On the other hand, hydrolysate
powder obtained by whey fermentation (FWH) at same concentration exerts more pronounced antimicrobial activity
against all tested pathogenic strains. The growth inhibition was 2.73 log (CFU mL-1
) for S. aureus, 3.73 log (CFU mL1
) for B. cereus, 4.34 log (CFU mL-1
) for E. coli, and 1.1 log (CFU mL-1
) for L. monocytogenes. Observed results
revealed that FWH has shown significantly (p<0.05) higher growth inhibition of S. aureus, B. cereus, E. coli compared
to the WPH.
Based on the presented results, whey fermentation could be highlighted as an optimal process that provides the
production of whey hydrolysate with the pronounced antimicrobial activity that could be considered as very promising
natural food supplement.",
publisher = "Beograd : Univerzitet = Belgrade : University",
journal = "Program i zbornik radova = Programme & Book of Abstracts / Unifood conference, Belgrade, October 5-6, 2018",
title = "Antimikrobna aktivnost biotehnološki modifikovanih proteina surutke, Antimicrobial activity of biotechnologically modified whey proteins",
pages = "BKHP11 / FQSP11",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7373"
}

Bulatović, M., Embiriekah, S., Zarić, D., Vukašinović-Sekulić, M.,& Rakin, M.. (2018). Antimikrobna aktivnost biotehnološki modifikovanih proteina surutke. in Program i zbornik radova = Programme & Book of Abstracts / Unifood conference, Belgrade, October 5-6, 2018
Beograd : Univerzitet = Belgrade : University., BKHP11 / FQSP11.
https://hdl.handle.net/21.15107/rcub_technorep_7373

Bulatović M, Embiriekah S, Zarić D, Vukašinović-Sekulić M, Rakin M. Antimikrobna aktivnost biotehnološki modifikovanih proteina surutke. in Program i zbornik radova = Programme & Book of Abstracts / Unifood conference, Belgrade, October 5-6, 2018. 2018;:BKHP11 / FQSP11.
https://hdl.handle.net/21.15107/rcub_technorep_7373 .

Bulatović, Maja, Embiriekah, Salem, Zarić, Danica, Vukašinović-Sekulić, Maja, Rakin, Marica, "Antimikrobna aktivnost biotehnološki modifikovanih proteina surutke" in Program i zbornik radova = Programme & Book of Abstracts / Unifood conference, Belgrade, October 5-6, 2018 (2018):BKHP11 / FQSP11,
https://hdl.handle.net/21.15107/rcub_technorep_7373 .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Fistes, Aleksandar Z.
AU  - Rakić, Dušan Z.
AU  - Pajin, Biljana
AU  - Petrović, Jovana S.
AU  - Torbica, Aleksandra
AU  - Zarić, Danica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3584
AB  - The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat tilling as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat tilling while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Optimization of the ball mill processing parameters in the fat filling production
EP  - 206
IS  - 2
SP  - 197
VL  - 23
DO  - 10.2298/CICEQ151217031L
ER  - 

@article{
author = "Lončarević, Ivana and Fistes, Aleksandar Z. and Rakić, Dušan Z. and Pajin, Biljana and Petrović, Jovana S. and Torbica, Aleksandra and Zarić, Danica",
year = "2017",
abstract = "The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat tilling as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat tilling while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Optimization of the ball mill processing parameters in the fat filling production",
pages = "206-197",
number = "2",
volume = "23",
doi = "10.2298/CICEQ151217031L"
}

Lončarević, I., Fistes, A. Z., Rakić, D. Z., Pajin, B., Petrović, J. S., Torbica, A.,& Zarić, D.. (2017). Optimization of the ball mill processing parameters in the fat filling production. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 23(2), 197-206.
https://doi.org/10.2298/CICEQ151217031L

Lončarević I, Fistes AZ, Rakić DZ, Pajin B, Petrović JS, Torbica A, Zarić D. Optimization of the ball mill processing parameters in the fat filling production. in Chemical Industry & Chemical Engineering Quarterly. 2017;23(2):197-206.
doi:10.2298/CICEQ151217031L .

Lončarević, Ivana, Fistes, Aleksandar Z., Rakić, Dušan Z., Pajin, Biljana, Petrović, Jovana S., Torbica, Aleksandra, Zarić, Danica, "Optimization of the ball mill processing parameters in the fat filling production" in Chemical Industry & Chemical Engineering Quarterly, 23, no. 2 (2017):197-206,
https://doi.org/10.2298/CICEQ151217031L . .

TY  - CHAP
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Krunić, Tanja
AU  - Borić, Milka
AU  - Rakin, Marica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3168
AB  - Increasing interest in “health” foods in recent years has stimulated innovation and new product development in the food industry around the world. Modern consumers expect their food to be healthy and to prevent illness as they are increasingly interested in their personal health. This explains the reason for a rising interest in probiotic health-based products. Probiotic milk chocolate is a novel approach in the area of successful applications of lactic acid bacteria, including their probiotic strains, for manufacturing other products and not just dairy products. Chocolate is a very popular food due to its unique organoleptic properties such as sweet taste and pleasant characteristic aroma. Chocolate as a complex emulsion is a luxury food that during consumption evokes a range of stimuli that activate pleasure centers of the human brain. Enrichment of chocolate with viable cells of lactic acid bacteria and development of modified technology of chocolate manufacturing to provide survival of these bacteria would contribute to enhanced beneficial impact of this product on human health. The requirement for the probiotic chocolate to be accepted by consumers is that the taste of chocolate remains unchanged, as well as its solubility, and that the bacteria survive during the entire period of use. The aim of this paper is to examine the sustainability of three strains of probiotics: Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019 in milk chocolate (produced in ball mill) after 6 months of storage at 20°C. Furthermore, to determine the best time for incorporating probiotic cultures into the chocolate in order not to disturb the chocolate production process. The impact of probiotics on antioxidative capacity of chocolate, particle size distribution, rheological and sensory properties of milk chocolate will be examined through a comparative review of milk chocolate with and without probiotics. Results show that strains of L. acidophilus and L. rhamnosus successfully survive in milk chocolate during 6 months of storage at room temperature. The survival of these cultures was above 90%. However, B. bifidum did not display satisfactory viability during storage. The total phenols content and antioxidant activity by DPPH assay in probiotic chocolate were higher in comparison with the chocolate without probiotics. Inoculation temperature of 40°C has significantly influenced the number of viable cells of L. acidophilus NCFM and L. rhamnosus HN001, as well as hardness, rheological and sensory properties of probiotic chocolate. Higher quality parameters were achieved in all chocolate masses where the inoculation was performed at 40°C.
T2  - Chocolate: Production, Consumption and Health Benefits
T1  - Production of the functional milk chocolate with probiotic bacteria in a ball mill
EP  - 102
SP  - 77
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3168
ER  - 

@inbook{
author = "Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Borić, Milka and Rakin, Marica",
year = "2016",
abstract = "Increasing interest in “health” foods in recent years has stimulated innovation and new product development in the food industry around the world. Modern consumers expect their food to be healthy and to prevent illness as they are increasingly interested in their personal health. This explains the reason for a rising interest in probiotic health-based products. Probiotic milk chocolate is a novel approach in the area of successful applications of lactic acid bacteria, including their probiotic strains, for manufacturing other products and not just dairy products. Chocolate is a very popular food due to its unique organoleptic properties such as sweet taste and pleasant characteristic aroma. Chocolate as a complex emulsion is a luxury food that during consumption evokes a range of stimuli that activate pleasure centers of the human brain. Enrichment of chocolate with viable cells of lactic acid bacteria and development of modified technology of chocolate manufacturing to provide survival of these bacteria would contribute to enhanced beneficial impact of this product on human health. The requirement for the probiotic chocolate to be accepted by consumers is that the taste of chocolate remains unchanged, as well as its solubility, and that the bacteria survive during the entire period of use. The aim of this paper is to examine the sustainability of three strains of probiotics: Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019 in milk chocolate (produced in ball mill) after 6 months of storage at 20°C. Furthermore, to determine the best time for incorporating probiotic cultures into the chocolate in order not to disturb the chocolate production process. The impact of probiotics on antioxidative capacity of chocolate, particle size distribution, rheological and sensory properties of milk chocolate will be examined through a comparative review of milk chocolate with and without probiotics. Results show that strains of L. acidophilus and L. rhamnosus successfully survive in milk chocolate during 6 months of storage at room temperature. The survival of these cultures was above 90%. However, B. bifidum did not display satisfactory viability during storage. The total phenols content and antioxidant activity by DPPH assay in probiotic chocolate were higher in comparison with the chocolate without probiotics. Inoculation temperature of 40°C has significantly influenced the number of viable cells of L. acidophilus NCFM and L. rhamnosus HN001, as well as hardness, rheological and sensory properties of probiotic chocolate. Higher quality parameters were achieved in all chocolate masses where the inoculation was performed at 40°C.",
journal = "Chocolate: Production, Consumption and Health Benefits",
booktitle = "Production of the functional milk chocolate with probiotic bacteria in a ball mill",
pages = "102-77",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3168"
}

Bulatović, M., Zarić, D., Krunić, T., Borić, M.,& Rakin, M.. (2016). Production of the functional milk chocolate with probiotic bacteria in a ball mill. in Chocolate: Production, Consumption and Health Benefits, 77-102.
https://hdl.handle.net/21.15107/rcub_technorep_3168

Bulatović M, Zarić D, Krunić T, Borić M, Rakin M. Production of the functional milk chocolate with probiotic bacteria in a ball mill. in Chocolate: Production, Consumption and Health Benefits. 2016;:77-102.
https://hdl.handle.net/21.15107/rcub_technorep_3168 .

Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Borić, Milka, Rakin, Marica, "Production of the functional milk chocolate with probiotic bacteria in a ball mill" in Chocolate: Production, Consumption and Health Benefits (2016):77-102,
https://hdl.handle.net/21.15107/rcub_technorep_3168 .

TY  - JOUR
AU  - Zarić, Danica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3388
AB  - The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
EP  - 13941
IS  - 17
SP  - 13934
VL  - 6
DO  - 10.1039/c5ra21363k
ER  - 

@article{
author = "Zarić, Danica and Bulatović, Maja and Rakin, Marica and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana",
year = "2016",
abstract = "The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill",
pages = "13941-13934",
number = "17",
volume = "6",
doi = "10.1039/c5ra21363k"
}

Zarić, D., Bulatović, M., Rakin, M., Krunić, T., Lončarević, I.,& Pajin, B.. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances
Royal Soc Chemistry, Cambridge., 6(17), 13934-13941.
https://doi.org/10.1039/c5ra21363k

Zarić D, Bulatović M, Rakin M, Krunić T, Lončarević I, Pajin B. Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances. 2016;6(17):13934-13941.
doi:10.1039/c5ra21363k .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill" in RSC Advances, 6, no. 17 (2016):13934-13941,
https://doi.org/10.1039/c5ra21363k . .

TY  - JOUR
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Stamenković-Doković, Marijana M.
AU  - Krunić, Tanja
AU  - Borić, Milka
AU  - Vukašinović-Sekulić, Maja
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3474
AB  - One of the most economical ways of whey processing is the production of beverages, which represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey-based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2 degrees SH corresponding to the acidity of the product in this category.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Quality of fermented whey beverage with milk
EP  - 98
IS  - 1
SP  - 91
VL  - 70
DO  - 10.2298/HEMIND141106016R
ER  - 

@article{
author = "Rakin, Marica and Bulatović, Maja and Zarić, Danica and Stamenković-Doković, Marijana M. and Krunić, Tanja and Borić, Milka and Vukašinović-Sekulić, Maja",
year = "2016",
abstract = "One of the most economical ways of whey processing is the production of beverages, which represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey-based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2 degrees SH corresponding to the acidity of the product in this category.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Quality of fermented whey beverage with milk",
pages = "98-91",
number = "1",
volume = "70",
doi = "10.2298/HEMIND141106016R"
}

Rakin, M., Bulatović, M., Zarić, D., Stamenković-Doković, M. M., Krunić, T., Borić, M.,& Vukašinović-Sekulić, M.. (2016). Quality of fermented whey beverage with milk. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(1), 91-98.
https://doi.org/10.2298/HEMIND141106016R

Rakin M, Bulatović M, Zarić D, Stamenković-Doković MM, Krunić T, Borić M, Vukašinović-Sekulić M. Quality of fermented whey beverage with milk. in Hemijska industrija. 2016;70(1):91-98.
doi:10.2298/HEMIND141106016R .

Rakin, Marica, Bulatović, Maja, Zarić, Danica, Stamenković-Doković, Marijana M., Krunić, Tanja, Borić, Milka, Vukašinović-Sekulić, Maja, "Quality of fermented whey beverage with milk" in Hemijska industrija, 70, no. 1 (2016):91-98,
https://doi.org/10.2298/HEMIND141106016R . .

TY  - CONF
AU  - Borić, Milka
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Krunić, Tanja
AU  - Rakin, Marica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7375
AB  - The aim of this study was selection of optimal fermentation parameters (inoculum level and temperature) for production of fermented soy milk based beverage, using starter culture ABY-6 specially designed for yogurt production. Samples inoculated with five different inoculum levels (0.05; 0.1; 0.2; 0.3; 0.4; 0.5%) were fermented at 39, 42 and 45 0C. After 6h of fermentation, quality of fermented soy milk based beverages was evaluated by determining the viable cell count, pH value, titratable acidity, proteolytic activity and α-amino acid content. Based on the results all samples reached pH values in range 4.70-5.15 and titratable acidity in range 15.6-24.4 0 SH. Highest viable cell count (9,08 log (CFU ml-1 )) was obtained in sample inoculated with 0.5% (w/v) of starter culture, fermented at 42 0C. After 6h of fermentation, in samples with highest viable cell count, proteolytic activity (538.46 µgLe/ml) and free α-amino acid content (249.54 mg/ml) were determined. The present study is the first report on use of commercial ABY-6 culture in soy milk fermentation. Commercial ABY-6 culture could be used for soy milk fermentation in order to formulate probiotic soybased beverage.
PB  - Novi Sad : Institute of Food Technology
C3  - Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016
T1  - The potential use of aby-6 starter culture in fermentation of soy based substrates
EP  - 574
SP  - 569
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7375
ER  - 

@conference{
author = "Borić, Milka and Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Rakin, Marica",
year = "2016",
abstract = "The aim of this study was selection of optimal fermentation parameters (inoculum level and temperature) for production of fermented soy milk based beverage, using starter culture ABY-6 specially designed for yogurt production. Samples inoculated with five different inoculum levels (0.05; 0.1; 0.2; 0.3; 0.4; 0.5%) were fermented at 39, 42 and 45 0C. After 6h of fermentation, quality of fermented soy milk based beverages was evaluated by determining the viable cell count, pH value, titratable acidity, proteolytic activity and α-amino acid content. Based on the results all samples reached pH values in range 4.70-5.15 and titratable acidity in range 15.6-24.4 0 SH. Highest viable cell count (9,08 log (CFU ml-1 )) was obtained in sample inoculated with 0.5% (w/v) of starter culture, fermented at 42 0C. After 6h of fermentation, in samples with highest viable cell count, proteolytic activity (538.46 µgLe/ml) and free α-amino acid content (249.54 mg/ml) were determined. The present study is the first report on use of commercial ABY-6 culture in soy milk fermentation. Commercial ABY-6 culture could be used for soy milk fermentation in order to formulate probiotic soybased beverage.",
publisher = "Novi Sad : Institute of Food Technology",
journal = "Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016",
title = "The potential use of aby-6 starter culture in fermentation of soy based substrates",
pages = "574-569",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7375"
}

Borić, M., Bulatović, M., Zarić, D., Krunić, T.,& Rakin, M.. (2016). The potential use of aby-6 starter culture in fermentation of soy based substrates. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016
Novi Sad : Institute of Food Technology., 569-574.
https://hdl.handle.net/21.15107/rcub_technorep_7375

Borić M, Bulatović M, Zarić D, Krunić T, Rakin M. The potential use of aby-6 starter culture in fermentation of soy based substrates. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016. 2016;:569-574.
https://hdl.handle.net/21.15107/rcub_technorep_7375 .

Borić, Milka, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Rakin, Marica, "The potential use of aby-6 starter culture in fermentation of soy based substrates" in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 (2016):569-574,
https://hdl.handle.net/21.15107/rcub_technorep_7375 .

TY  - JOUR
AU  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Borić, Milka
AU  - Zarić, Danica
AU  - Arsić, Slavica
AU  - Rakin, Marica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3157
AB  - Due to the health benefits and potential food preservative applications, natural antioxidants were recently attracted great attention of many food manufacturers which tend to produce healthy foods. The special challenge in this field is production of antioxidants on food matrixes that can be suitably used for a wide range of products. In that sense, soy, whey and milk substrates have a great potential as a carriers for delivery of antioxidants into the many food products. The aim of this study was selection of appropriate strain-substrate combination that allows the production of high level of antioxidant activity. Soy, whey (cow’s and goat’s) and milk substrates were fermented with Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains at 37 °C during 24 h. The antioxidant activity of the substrates was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant potential (FRAP) assays that evaluate antioxidant activities by different reaction mechanisms. Based on the results, increased antioxidant activity was reached in all tested strain-substrate combinations. High levels of antioxidant activities, in the range 29.7-72.2%, were reached in all substrates fermented with Lb. rhamnosus strain. Among all combinations, goat whey fermented with Lb. rhamnosus exhibited the highest increase of DPPH scavenging activity (for 21.1%) as well as FRAP antioxidant activity (for 0.761 mmol Fe+2 L-1) compared to the unfermented substrate. Thus, the study introduces the Lb. rhamnosus as highly effective in production of antioxidants during the 64 fermentation of goat whey. Furthermore, goat whey fermented with Lb. rhamnosus, used in liquid or lyophilized form, represents an excellent carrier for delivery of antioxidants into the different dairy and confectionery products.
T2  - Journal of Hygienic Engineering and Design
T1  - Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates
EP  - 69
SP  - 64
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3157
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Borić, Milka and Zarić, Danica and Arsić, Slavica and Rakin, Marica",
year = "2016",
abstract = "Due to the health benefits and potential food preservative applications, natural antioxidants were recently attracted great attention of many food manufacturers which tend to produce healthy foods. The special challenge in this field is production of antioxidants on food matrixes that can be suitably used for a wide range of products. In that sense, soy, whey and milk substrates have a great potential as a carriers for delivery of antioxidants into the many food products. The aim of this study was selection of appropriate strain-substrate combination that allows the production of high level of antioxidant activity. Soy, whey (cow’s and goat’s) and milk substrates were fermented with Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains at 37 °C during 24 h. The antioxidant activity of the substrates was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant potential (FRAP) assays that evaluate antioxidant activities by different reaction mechanisms. Based on the results, increased antioxidant activity was reached in all tested strain-substrate combinations. High levels of antioxidant activities, in the range 29.7-72.2%, were reached in all substrates fermented with Lb. rhamnosus strain. Among all combinations, goat whey fermented with Lb. rhamnosus exhibited the highest increase of DPPH scavenging activity (for 21.1%) as well as FRAP antioxidant activity (for 0.761 mmol Fe+2 L-1) compared to the unfermented substrate. Thus, the study introduces the Lb. rhamnosus as highly effective in production of antioxidants during the 64 fermentation of goat whey. Furthermore, goat whey fermented with Lb. rhamnosus, used in liquid or lyophilized form, represents an excellent carrier for delivery of antioxidants into the different dairy and confectionery products.",
journal = "Journal of Hygienic Engineering and Design",
title = "Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates",
pages = "69-64",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3157"
}

Embiriekah, S., Bulatović, M., Borić, M., Zarić, D., Arsić, S.,& Rakin, M.. (2016). Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates. in Journal of Hygienic Engineering and Design, 16, 64-69.
https://hdl.handle.net/21.15107/rcub_technorep_3157

Embiriekah S, Bulatović M, Borić M, Zarić D, Arsić S, Rakin M. Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates. in Journal of Hygienic Engineering and Design. 2016;16:64-69.
https://hdl.handle.net/21.15107/rcub_technorep_3157 .

Embiriekah, Salem, Bulatović, Maja, Borić, Milka, Zarić, Danica, Arsić, Slavica, Rakin, Marica, "Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates" in Journal of Hygienic Engineering and Design, 16 (2016):64-69,
https://hdl.handle.net/21.15107/rcub_technorep_3157 .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Sakac, Marijana
AU  - Zarić, Danica
AU  - Rakin, Marica
AU  - Petrović, Jovana
AU  - Torbica, Aleksandra
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3354
AB  - This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of Texture Studies
T1  - Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
EP  - 442
IS  - 5
SP  - 432
VL  - 47
DO  - 10.1111/jtxs.12179
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Sakac, Marijana and Zarić, Danica and Rakin, Marica and Petrović, Jovana and Torbica, Aleksandra",
year = "2016",
abstract = "This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of Texture Studies",
title = "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product",
pages = "442-432",
number = "5",
volume = "47",
doi = "10.1111/jtxs.12179"
}

Lončarević, I., Pajin, B., Sakac, M., Zarić, D., Rakin, M., Petrović, J.,& Torbica, A.. (2016). Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies
Wiley-Blackwell, Hoboken., 47(5), 432-442.
https://doi.org/10.1111/jtxs.12179

Lončarević I, Pajin B, Sakac M, Zarić D, Rakin M, Petrović J, Torbica A. Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies. 2016;47(5):432-442.
doi:10.1111/jtxs.12179 .

Lončarević, Ivana, Pajin, Biljana, Sakac, Marijana, Zarić, Danica, Rakin, Marica, Petrović, Jovana, Torbica, Aleksandra, "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product" in Journal of Texture Studies, 47, no. 5 (2016):432-442,
https://doi.org/10.1111/jtxs.12179 . .