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  - 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  - 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 .