TY  - CONF
AU  - Krunić, Tanja
AU  - Rakin, Marica
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7438
AB  - Dyeing industry wastewater is one of the major environmental problems.Biosorption technology is  regarded  to  be  inexpensive  and  ecologically  beneficial.  Spent  brewery  yeastused  in  this  researchis  proposed  as  a promising adsorbent [1] but free cells are unsuitable due to separation problems which leads toimmobilization as an importantpartof the practical applicationof biomass biosorption. Alginate is well known;widely usedand inexpensivematerial and the extrusion technique is theeconomical and ecofriendlyencapsulation technique for immobilization with alginate as a carrier.
PB  - Savez hemijskih inženjera Srbije
C3  - Hemijska industrija - Supplementary Issue - ExcellMater Conference 2024 Abstracts
T1  - Impact of different concentrations of alginate in alginate-yeast hydrogel biosorbent
IS  - 1S
SP  - 70
VL  - 78
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7438
ER  - 

@conference{
author = "Krunić, Tanja and Rakin, Marica",
year = "2024",
abstract = "Dyeing industry wastewater is one of the major environmental problems.Biosorption technology is  regarded  to  be  inexpensive  and  ecologically  beneficial.  Spent  brewery  yeastused  in  this  researchis  proposed  as  a promising adsorbent [1] but free cells are unsuitable due to separation problems which leads toimmobilization as an importantpartof the practical applicationof biomass biosorption. Alginate is well known;widely usedand inexpensivematerial and the extrusion technique is theeconomical and ecofriendlyencapsulation technique for immobilization with alginate as a carrier.",
publisher = "Savez hemijskih inženjera Srbije",
journal = "Hemijska industrija - Supplementary Issue - ExcellMater Conference 2024 Abstracts",
title = "Impact of different concentrations of alginate in alginate-yeast hydrogel biosorbent",
number = "1S",
pages = "70",
volume = "78",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7438"
}

Krunić, T.,& Rakin, M.. (2024). Impact of different concentrations of alginate in alginate-yeast hydrogel biosorbent. in Hemijska industrija - Supplementary Issue - ExcellMater Conference 2024 Abstracts
Savez hemijskih inženjera Srbije., 78(1S), 70.
https://hdl.handle.net/21.15107/rcub_technorep_7438

Krunić T, Rakin M. Impact of different concentrations of alginate in alginate-yeast hydrogel biosorbent. in Hemijska industrija - Supplementary Issue - ExcellMater Conference 2024 Abstracts. 2024;78(1S):70.
https://hdl.handle.net/21.15107/rcub_technorep_7438 .

Krunić, Tanja, Rakin, Marica, "Impact of different concentrations of alginate in alginate-yeast hydrogel biosorbent" in Hemijska industrija - Supplementary Issue - ExcellMater Conference 2024 Abstracts, 78, no. 1S (2024):70,
https://hdl.handle.net/21.15107/rcub_technorep_7438 .

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  - Vukašinović Sekulić, Maja
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Krunić, Tanja
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7187
AB  - The aim of this study is to compare the antimicrobial activity of clove
essential oil against probiotic strains isolated from different pharmaceutical
preparations currently available on the local market (Lacticaseibacillus rhamnosus GG,
Lactiplantibacillus plantarum 299v, Lactobacillus acidophilus, Saccharomyces
boulardii).
PB  - Leskovac : Faculty of Technology
C3  - Book of abstracts / 15th International Symposium "Novel Technologies and Sustainable Development" Leskovac, October, 20-21, 2023
T1  - Comparison of the antimicrobial activity of clove essential oil against probiotic microorganisms
SP  - 51
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7187
ER  - 

@conference{
author = "Vukašinović Sekulić, Maja and Rakin, Marica and Bulatović, Maja and Krunić, Tanja",
year = "2023",
abstract = "The aim of this study is to compare the antimicrobial activity of clove
essential oil against probiotic strains isolated from different pharmaceutical
preparations currently available on the local market (Lacticaseibacillus rhamnosus GG,
Lactiplantibacillus plantarum 299v, Lactobacillus acidophilus, Saccharomyces
boulardii).",
publisher = "Leskovac : Faculty of Technology",
journal = "Book of abstracts / 15th International Symposium "Novel Technologies and Sustainable Development" Leskovac, October, 20-21, 2023",
title = "Comparison of the antimicrobial activity of clove essential oil against probiotic microorganisms",
pages = "51",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7187"
}

Vukašinović Sekulić, M., Rakin, M., Bulatović, M.,& Krunić, T.. (2023). Comparison of the antimicrobial activity of clove essential oil against probiotic microorganisms. in Book of abstracts / 15th International Symposium "Novel Technologies and Sustainable Development" Leskovac, October, 20-21, 2023
Leskovac : Faculty of Technology., 51.
https://hdl.handle.net/21.15107/rcub_technorep_7187

Vukašinović Sekulić M, Rakin M, Bulatović M, Krunić T. Comparison of the antimicrobial activity of clove essential oil against probiotic microorganisms. in Book of abstracts / 15th International Symposium "Novel Technologies and Sustainable Development" Leskovac, October, 20-21, 2023. 2023;:51.
https://hdl.handle.net/21.15107/rcub_technorep_7187 .

Vukašinović Sekulić, Maja, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, "Comparison of the antimicrobial activity of clove essential oil against probiotic microorganisms" in Book of abstracts / 15th International Symposium "Novel Technologies and Sustainable Development" Leskovac, October, 20-21, 2023 (2023):51,
https://hdl.handle.net/21.15107/rcub_technorep_7187 .

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  - Krunić, Tanja
AU  - Rakin, Marica B.
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4990
AB  - The present research is part of an effort to create whey-based functional food. Previously, it was concluded that proteins and peptides in an encapsulation matrix contribute to mechanical properties of beads, fermentative activity, acid and bile tolerance, and the survival of probiotics during the simulated gastrointestinal condition. This research evaluates the effects of using whey protein concentrate and trypsin hydrolysate as components of a matrix for probiotic encapsulation on the antioxidant capacity of a beverage. Carrier with hydrolysate showed better encapsulation efficiency, spherical factor, and antioxidant capacity before and after fermentation compared to the carrier with non-hydrolyzed proteins. Hydrolysis of protein used for carrier formulation positively impacts the beverage's antioxidant properties and probiotic viability during 28 days of storage. Using proteins, especially peptides, as a matrix component achieved three objectives: protection of probiotics, enrichment of products with antioxidants, and neutralization of possible bitter taste (because the bitter tasting peptides are incorporated into the matrix and as such cannot contribute to the taste of the product) that bioactive peptides usually possess.
T2  - Food Chemistry
T1  - Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages
SP  - 130931
VL  - 370
DO  - 10.1016/j.foodchem.2021.130931
ER  - 

@article{
author = "Krunić, Tanja and Rakin, Marica B.",
year = "2022",
abstract = "The present research is part of an effort to create whey-based functional food. Previously, it was concluded that proteins and peptides in an encapsulation matrix contribute to mechanical properties of beads, fermentative activity, acid and bile tolerance, and the survival of probiotics during the simulated gastrointestinal condition. This research evaluates the effects of using whey protein concentrate and trypsin hydrolysate as components of a matrix for probiotic encapsulation on the antioxidant capacity of a beverage. Carrier with hydrolysate showed better encapsulation efficiency, spherical factor, and antioxidant capacity before and after fermentation compared to the carrier with non-hydrolyzed proteins. Hydrolysis of protein used for carrier formulation positively impacts the beverage's antioxidant properties and probiotic viability during 28 days of storage. Using proteins, especially peptides, as a matrix component achieved three objectives: protection of probiotics, enrichment of products with antioxidants, and neutralization of possible bitter taste (because the bitter tasting peptides are incorporated into the matrix and as such cannot contribute to the taste of the product) that bioactive peptides usually possess.",
journal = "Food Chemistry",
title = "Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages",
pages = "130931",
volume = "370",
doi = "10.1016/j.foodchem.2021.130931"
}

Krunić, T.,& Rakin, M. B.. (2022). Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages. in Food Chemistry, 370, 130931.
https://doi.org/10.1016/j.foodchem.2021.130931

Krunić T, Rakin MB. Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages. in Food Chemistry. 2022;370:130931.
doi:10.1016/j.foodchem.2021.130931 .

Krunić, Tanja, Rakin, Marica B., "Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages" in Food Chemistry, 370 (2022):130931,
https://doi.org/10.1016/j.foodchem.2021.130931 . .

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  - CONF
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Jovanović, Aleksandra
AU  - Krunić, Tanja
AU  - Nedović, Viktor
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6446
AB  - Starter cultures are essential components of fermented foods with the potential to enhance
preservation, improve nutritional quality, and modify the sensory qualities of the products. The
study characterized the microcarriers with the probiotic starter culture which could be used for
the preparation of functional whey-based products. The culture was encapsulated using the
spray-drying technique and implemented in the whey-based medium. The protective effect of
alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6)
during the spray-drying, fermentation, and storage time were analyzed. The production yield,
encapsulation efficiency, solubility, particle size, and moisture content were determined after
the microencapsulation process. The SEM analysis was used for the characterization of powder
and carrier surface morphology. The encapsulation efficiency and powder solubility were
75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages
was monitored for 28 days. The results showed that the microencapsulation process improved
cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover,
microencapsulated probiotic cells have a higher survival rate in beverages in comparison with
free cells in storage time. The application of this type of encapsulation technique showed
potential regarding cell preservation in the production and storage of functional beverages.
PB  - Novi Sad : Faculty of Technology
C3  - Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad
T1  - Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages
SP  - 35
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6446
ER  - 

@conference{
author = "Obradović, Nataša and Volić, Mina and Jovanović, Aleksandra and Krunić, Tanja and Nedović, Viktor and Rakin, Marica and Bugarski, Branko",
year = "2022",
abstract = "Starter cultures are essential components of fermented foods with the potential to enhance
preservation, improve nutritional quality, and modify the sensory qualities of the products. The
study characterized the microcarriers with the probiotic starter culture which could be used for
the preparation of functional whey-based products. The culture was encapsulated using the
spray-drying technique and implemented in the whey-based medium. The protective effect of
alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6)
during the spray-drying, fermentation, and storage time were analyzed. The production yield,
encapsulation efficiency, solubility, particle size, and moisture content were determined after
the microencapsulation process. The SEM analysis was used for the characterization of powder
and carrier surface morphology. The encapsulation efficiency and powder solubility were
75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages
was monitored for 28 days. The results showed that the microencapsulation process improved
cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover,
microencapsulated probiotic cells have a higher survival rate in beverages in comparison with
free cells in storage time. The application of this type of encapsulation technique showed
potential regarding cell preservation in the production and storage of functional beverages.",
publisher = "Novi Sad : Faculty of Technology",
journal = "Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad",
title = "Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages",
pages = "35",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6446"
}

Obradović, N., Volić, M., Jovanović, A., Krunić, T., Nedović, V., Rakin, M.,& Bugarski, B.. (2022). Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages. in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad
Novi Sad : Faculty of Technology., 35.
https://hdl.handle.net/21.15107/rcub_technorep_6446

Obradović N, Volić M, Jovanović A, Krunić T, Nedović V, Rakin M, Bugarski B. Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages. in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad. 2022;:35.
https://hdl.handle.net/21.15107/rcub_technorep_6446 .

Obradović, Nataša, Volić, Mina, Jovanović, Aleksandra, Krunić, Tanja, Nedović, Viktor, Rakin, Marica, Bugarski, Branko, "Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages" in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad (2022):35,
https://hdl.handle.net/21.15107/rcub_technorep_6446 .

TY  - JOUR
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Nedović, Viktor
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6031
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5035
AB  - The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log10(CFUg−1)) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage.
PB  - Elsevier Ltd.
T2  - Journal of Food Engineering
T1  - Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages
SP  - 110948
VL  - 321
DO  - 10.1016/j.jfoodeng.2022.110948
ER  - 

@article{
author = "Obradović, Nataša and Volić, Mina and Nedović, Viktor and Rakin, Marica and Bugarski, Branko",
year = "2022",
abstract = "The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log10(CFUg−1)) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage.",
publisher = "Elsevier Ltd.",
journal = "Journal of Food Engineering",
title = "Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages",
pages = "110948",
volume = "321",
doi = "10.1016/j.jfoodeng.2022.110948"
}

Obradović, N., Volić, M., Nedović, V., Rakin, M.,& Bugarski, B.. (2022). Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages. in Journal of Food Engineering
Elsevier Ltd.., 321, 110948.
https://doi.org/10.1016/j.jfoodeng.2022.110948

Obradović N, Volić M, Nedović V, Rakin M, Bugarski B. Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages. in Journal of Food Engineering. 2022;321:110948.
doi:10.1016/j.jfoodeng.2022.110948 .

Obradović, Nataša, Volić, Mina, Nedović, Viktor, Rakin, Marica, Bugarski, Branko, "Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages" in Journal of Food Engineering, 321 (2022):110948,
https://doi.org/10.1016/j.jfoodeng.2022.110948 . .

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  - Obradović, Nataša
AU  - Pajić-Lijaković, Ivana
AU  - Krunić, Tanja
AU  - Belović, Miona
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4463
AB  - The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.
PB  - Springer, New York
T2  - Food Biophysics
T1  - Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
EP  - 31
IS  - 1
SP  - 18
VL  - 15
DO  - 10.1007/s11483-019-09598-8
ER  - 

@article{
author = "Obradović, Nataša and Pajić-Lijaković, Ivana and Krunić, Tanja and Belović, Miona and Rakin, Marica and Bugarski, Branko",
year = "2020",
abstract = "The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.",
publisher = "Springer, New York",
journal = "Food Biophysics",
title = "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions",
pages = "31-18",
number = "1",
volume = "15",
doi = "10.1007/s11483-019-09598-8"
}

Obradović, N., Pajić-Lijaković, I., Krunić, T., Belović, M., Rakin, M.,& Bugarski, B.. (2020). Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics
Springer, New York., 15(1), 18-31.
https://doi.org/10.1007/s11483-019-09598-8

Obradović N, Pajić-Lijaković I, Krunić T, Belović M, Rakin M, Bugarski B. Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics. 2020;15(1):18-31.
doi:10.1007/s11483-019-09598-8 .

Obradović, Nataša, Pajić-Lijaković, Ivana, Krunić, Tanja, Belović, Miona, Rakin, Marica, Bugarski, Branko, "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions" in Food Biophysics, 15, no. 1 (2020):18-31,
https://doi.org/10.1007/s11483-019-09598-8 . .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Mitrić, Aleksandra
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6114
AB  - Background: In the recent years, food industry have been intensively working to replace chemical preservatives with natural, effective and nontoxic compounds which could inactivate or inhibit growth of spoilage and pathogenic microorganisms. Among natural antimicrobial agents, extracts and essential oils derived from plant and spices, in addition to contributing to the taste and flavor of food, also can reduce or eliminate a wide variety of bacterial species.
Objectives: Purpose of this study was to evaluate the antibacterial effect of clove essential oil in milk against foodborne pathogenic and spoilage bacteria, which is a frequent cause of milk spoilage and food-borne infection and intoxication worldwide.
Methods: Antibacterial activity of clove essential oil in milk with different content of milk fat (0.5 and 3.2% w/v) was examined by agar well diffusion method, while the influence of milk components on minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were estimated by macrodilution method.
Results: The data obtained by an agar well diffusion method confirmed that milk is good medium for clove essential oil dissolution, especially milk with 0,5% milk fat, as inhibition zones were noticed for Bacillus subtilis up to 1,5% (v/v), Escherichia coli, Salmonella Enteritidis, Shigella sonnei, Listeria monocytogenes till 3,1% (v/v), while as a most resistant were Staphylococcus aureus, Bacillus cereus and Listeria innocua (6,2% v/v). Lower values for MIC and MBC were no-
ticed in milk with 0,5% milk fat, which were almost three to five fold higher values from that achieved in nutrient broth, depending of bacterial species tested.
PB  - Federation of European Microbiological Societies
C3  - Federation of European Microbiological Societies
T1  - Antibacterial activity of clove essential oil in milk against food-borne pathogenic and spoilage bacteria
SP  - 162
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6114
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Mitrić, Aleksandra and Bulatović, Maja and Rakin, Marica and Krunić, Tanja",
year = "2020",
abstract = "Background: In the recent years, food industry have been intensively working to replace chemical preservatives with natural, effective and nontoxic compounds which could inactivate or inhibit growth of spoilage and pathogenic microorganisms. Among natural antimicrobial agents, extracts and essential oils derived from plant and spices, in addition to contributing to the taste and flavor of food, also can reduce or eliminate a wide variety of bacterial species.
Objectives: Purpose of this study was to evaluate the antibacterial effect of clove essential oil in milk against foodborne pathogenic and spoilage bacteria, which is a frequent cause of milk spoilage and food-borne infection and intoxication worldwide.
Methods: Antibacterial activity of clove essential oil in milk with different content of milk fat (0.5 and 3.2% w/v) was examined by agar well diffusion method, while the influence of milk components on minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were estimated by macrodilution method.
Results: The data obtained by an agar well diffusion method confirmed that milk is good medium for clove essential oil dissolution, especially milk with 0,5% milk fat, as inhibition zones were noticed for Bacillus subtilis up to 1,5% (v/v), Escherichia coli, Salmonella Enteritidis, Shigella sonnei, Listeria monocytogenes till 3,1% (v/v), while as a most resistant were Staphylococcus aureus, Bacillus cereus and Listeria innocua (6,2% v/v). Lower values for MIC and MBC were no-
ticed in milk with 0,5% milk fat, which were almost three to five fold higher values from that achieved in nutrient broth, depending of bacterial species tested.",
publisher = "Federation of European Microbiological Societies",
journal = "Federation of European Microbiological Societies",
title = "Antibacterial activity of clove essential oil in milk against food-borne pathogenic and spoilage bacteria",
pages = "162",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6114"
}

Vukašinović-Sekulić, M., Mitrić, A., Bulatović, M., Rakin, M.,& Krunić, T.. (2020). Antibacterial activity of clove essential oil in milk against food-borne pathogenic and spoilage bacteria. in Federation of European Microbiological Societies
Federation of European Microbiological Societies., 162.
https://hdl.handle.net/21.15107/rcub_technorep_6114

Vukašinović-Sekulić M, Mitrić A, Bulatović M, Rakin M, Krunić T. Antibacterial activity of clove essential oil in milk against food-borne pathogenic and spoilage bacteria. in Federation of European Microbiological Societies. 2020;:162.
https://hdl.handle.net/21.15107/rcub_technorep_6114 .

Vukašinović-Sekulić, Maja, Mitrić, Aleksandra, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, "Antibacterial activity of clove essential oil in milk against food-borne pathogenic and spoilage bacteria" in Federation of European Microbiological Societies (2020):162,
https://hdl.handle.net/21.15107/rcub_technorep_6114 .

TY  - JOUR
AU  - Antanasković, Anja
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Lopičić, Zorica
AU  - Šoštarić, Tatjana
AU  - Rakin, Marko
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4546
AB  - Anaerobic digestion is a natural process of organic material degradation by different kinds of microorganisms in the absence of oxygen. This process is used for industrial purpose to manage waste streams or to produce biogas. It gives a major contribution in reduction of harmful effects of organic waste disposal to the environment. The aim of agricultural waste pretreatment in biogas production is to decrease the retention time, improve utilization of raw material and improve the overall productivity and energy efficiency of the production process. In this paper the effects of combined chemical and mechanical pretreatment of corn straw biomass on biogas yield during anaerobic digestion of the feedstock were analyzed. The impact of pretreatment and process parameters in biogas production was analyzed by process simulation using the software SuperPro Designer. Using this tool, it was shown that alkaline pretreatment leads to an decrease of degradation time along with an increase in biogas yield.
PB  - Institut za istrazivanja i projektovanja u privredi
T2  - Journal of Applied Engineering Science
T1  - Effect of corn straw pretreatment on efficiency of biogas production process: Computer simulation
EP  - 564
EP  - 
IS  - 4
SP  - 561
VL  - 18
DO  - 10.5937/jaes0-26966
ER  - 

@article{
author = "Antanasković, Anja and Bulatović, Maja and Rakin, Marica and Lopičić, Zorica and Šoštarić, Tatjana and Rakin, Marko",
year = "2020",
abstract = "Anaerobic digestion is a natural process of organic material degradation by different kinds of microorganisms in the absence of oxygen. This process is used for industrial purpose to manage waste streams or to produce biogas. It gives a major contribution in reduction of harmful effects of organic waste disposal to the environment. The aim of agricultural waste pretreatment in biogas production is to decrease the retention time, improve utilization of raw material and improve the overall productivity and energy efficiency of the production process. In this paper the effects of combined chemical and mechanical pretreatment of corn straw biomass on biogas yield during anaerobic digestion of the feedstock were analyzed. The impact of pretreatment and process parameters in biogas production was analyzed by process simulation using the software SuperPro Designer. Using this tool, it was shown that alkaline pretreatment leads to an decrease of degradation time along with an increase in biogas yield.",
publisher = "Institut za istrazivanja i projektovanja u privredi",
journal = "Journal of Applied Engineering Science",
title = "Effect of corn straw pretreatment on efficiency of biogas production process: Computer simulation",
pages = "564--561",
number = "4",
volume = "18",
doi = "10.5937/jaes0-26966"
}

Antanasković, A., Bulatović, M., Rakin, M., Lopičić, Z., Šoštarić, T.,& Rakin, M.. (2020). Effect of corn straw pretreatment on efficiency of biogas production process: Computer simulation. in Journal of Applied Engineering Science
Institut za istrazivanja i projektovanja u privredi., 18(4), 561-564.
https://doi.org/10.5937/jaes0-26966

Antanasković A, Bulatović M, Rakin M, Lopičić Z, Šoštarić T, Rakin M. Effect of corn straw pretreatment on efficiency of biogas production process: Computer simulation. in Journal of Applied Engineering Science. 2020;18(4):561-564.
doi:10.5937/jaes0-26966 .

Antanasković, Anja, Bulatović, Maja, Rakin, Marica, Lopičić, Zorica, Šoštarić, Tatjana, Rakin, Marko, "Effect of corn straw pretreatment on efficiency of biogas production process: Computer simulation" in Journal of Applied Engineering Science, 18, no. 4 (2020):561-564,
https://doi.org/10.5937/jaes0-26966 . .

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  - JOUR
AU  - Krunić, Tanja
AU  - Obradović, Nataša
AU  - Rakin, Marica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4220
AB  - The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein-alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture
EP  - 82
SP  - 74
VL  - 293
DO  - 10.1016/j.foodchem.2019.04.062
ER  - 

@article{
author = "Krunić, Tanja and Obradović, Nataša and Rakin, Marica",
year = "2019",
abstract = "The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein-alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture",
pages = "82-74",
volume = "293",
doi = "10.1016/j.foodchem.2019.04.062"
}

Krunić, T., Obradović, N.,& Rakin, M.. (2019). Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. in Food Chemistry
Elsevier Sci Ltd, Oxford., 293, 74-82.
https://doi.org/10.1016/j.foodchem.2019.04.062

Krunić T, Obradović N, Rakin M. Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. in Food Chemistry. 2019;293:74-82.
doi:10.1016/j.foodchem.2019.04.062 .

Krunić, Tanja, Obradović, Nataša, Rakin, Marica, "Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture" in Food Chemistry, 293 (2019):74-82,
https://doi.org/10.1016/j.foodchem.2019.04.062 . .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Krunić, Tanja
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6116
AB  - Object and goals of the study: Clove essential oil is a clear, colourless to yellow liquid obtained from dried aromatic unopened floral buds of an evergreen tree Syzygium aromaticum. It possess strong characteristic sweet and spicy odour and a warm, almost burning and spicy flavour, wherefore it has been used as a flavouring agent in food industries. Beside influence on sensory properties of foods, it has also antimicrobial and antioxidant activities and can be used as a natural food additive, instead of chemical preservatives, to extend products shelf-life. Many intrinsic properties of the food (fat/protein/water content, antioxidants, preservatives, pH, salt and other additives), as also extrinsic determinants (temperature, packaging in vacuum/gas/air, characteristics of microorganisms) can have impact on antimicrobial activity of essential oils. The objective of this study was to assess influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus, one of food-borne pathogenic bacteria species which is frequent cause of food infection and intoxication worldwide. 
The experimental methods applied: Antibacterial activity of clove oil was determined by the agar well diffusion and broth macrodilution methods against two strains of Staphylococcus aureus, with a different sensitivity to the most frequently used antibiotics. Clove oil was purchased from the local market and before screening antibacterial activity it was dissolved in appropriate concentration in sterilized physiological saline solution (0.85% w/v) supplemented with Tween 80 at final concentration of 0.5% (v/v), nutrition broth and milk with different content of milk fat (0.5 and 3.2% w/v) and total solid (4.5 and 9% w/v). Influence of organic matter on the antibacterial activity of clove essential oil was estimated based on diameter of inhibition zones, minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC).
Results obtained: The results of antibacterial activity obtained by agar well diffusion method have indicated that clove essential oil is better dissolved in milk samples with 0.5% and 3.2% (w/v) milk fat than in nutrition broth and physiological saline solution with Tween 80, since with these samples clear zones of inhibition were noticed till clove oil concentration 3.1% (v/v) and 6.2 (v/v), respectively. On the other hand, the results of broth macrodilution method have shown that the lowest values for MIC and MBC could be achieved when clove oil is added in physiological saline solution with Tween 80, afterwards both values have progressively increased, as content of organic matter in a media was higher.  
Conclusions: Presence of high levels of fat and/or protein in foodstuffs could protect the microbial cells from the action of the essential oils, which is the reason that a greater concentration of essential oils is needed to achieve the same effect in foods, compared to laboratory media. Also, greater availability of nutrients in foods may enable microorganisms to repair damaged cells faster and to make effect of application of essential oils in food matrices more unpredictable.
PB  - Faculty of Technology, Leskovac
C3  - Faculty of Technology, Leskovac
T1  - Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus
SP  - 59
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6116
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Rakin, Marica and Bulatović, Maja and Krunić, Tanja",
year = "2019",
abstract = "Object and goals of the study: Clove essential oil is a clear, colourless to yellow liquid obtained from dried aromatic unopened floral buds of an evergreen tree Syzygium aromaticum. It possess strong characteristic sweet and spicy odour and a warm, almost burning and spicy flavour, wherefore it has been used as a flavouring agent in food industries. Beside influence on sensory properties of foods, it has also antimicrobial and antioxidant activities and can be used as a natural food additive, instead of chemical preservatives, to extend products shelf-life. Many intrinsic properties of the food (fat/protein/water content, antioxidants, preservatives, pH, salt and other additives), as also extrinsic determinants (temperature, packaging in vacuum/gas/air, characteristics of microorganisms) can have impact on antimicrobial activity of essential oils. The objective of this study was to assess influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus, one of food-borne pathogenic bacteria species which is frequent cause of food infection and intoxication worldwide. 
The experimental methods applied: Antibacterial activity of clove oil was determined by the agar well diffusion and broth macrodilution methods against two strains of Staphylococcus aureus, with a different sensitivity to the most frequently used antibiotics. Clove oil was purchased from the local market and before screening antibacterial activity it was dissolved in appropriate concentration in sterilized physiological saline solution (0.85% w/v) supplemented with Tween 80 at final concentration of 0.5% (v/v), nutrition broth and milk with different content of milk fat (0.5 and 3.2% w/v) and total solid (4.5 and 9% w/v). Influence of organic matter on the antibacterial activity of clove essential oil was estimated based on diameter of inhibition zones, minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC).
Results obtained: The results of antibacterial activity obtained by agar well diffusion method have indicated that clove essential oil is better dissolved in milk samples with 0.5% and 3.2% (w/v) milk fat than in nutrition broth and physiological saline solution with Tween 80, since with these samples clear zones of inhibition were noticed till clove oil concentration 3.1% (v/v) and 6.2 (v/v), respectively. On the other hand, the results of broth macrodilution method have shown that the lowest values for MIC and MBC could be achieved when clove oil is added in physiological saline solution with Tween 80, afterwards both values have progressively increased, as content of organic matter in a media was higher.  
Conclusions: Presence of high levels of fat and/or protein in foodstuffs could protect the microbial cells from the action of the essential oils, which is the reason that a greater concentration of essential oils is needed to achieve the same effect in foods, compared to laboratory media. Also, greater availability of nutrients in foods may enable microorganisms to repair damaged cells faster and to make effect of application of essential oils in food matrices more unpredictable.",
publisher = "Faculty of Technology, Leskovac",
journal = "Faculty of Technology, Leskovac",
title = "Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus",
pages = "59",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6116"
}

Vukašinović-Sekulić, M., Rakin, M., Bulatović, M.,& Krunić, T.. (2019). Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus. in Faculty of Technology, Leskovac
Faculty of Technology, Leskovac., 59.
https://hdl.handle.net/21.15107/rcub_technorep_6116

Vukašinović-Sekulić M, Rakin M, Bulatović M, Krunić T. Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus. in Faculty of Technology, Leskovac. 2019;:59.
https://hdl.handle.net/21.15107/rcub_technorep_6116 .

Vukašinović-Sekulić, Maja, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, "Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus" in Faculty of Technology, Leskovac (2019):59,
https://hdl.handle.net/21.15107/rcub_technorep_6116 .

TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Sredojević, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4257
AB  - Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.
PB  - University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest
T2  - Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
T1  - Production and techno-economic opportunities of use of whey in industrial processes
EP  - 46
IS  - 1
SP  - 41
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4257
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Sredojević, Zorica",
year = "2019",
abstract = "Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.",
publisher = "University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest",
journal = "Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development",
title = "Production and techno-economic opportunities of use of whey in industrial processes",
pages = "46-41",
number = "1",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4257"
}

Arsić, S., Bulatović, M., Rakin, M.,& Sredojević, Z.. (2019). Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest., 19(1), 41-46.
https://hdl.handle.net/21.15107/rcub_technorep_4257

Arsić S, Bulatović M, Rakin M, Sredojević Z. Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development. 2019;19(1):41-46.
https://hdl.handle.net/21.15107/rcub_technorep_4257 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Sredojević, Zorica, "Production and techno-economic opportunities of use of whey in industrial processes" in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development, 19, no. 1 (2019):41-46,
https://hdl.handle.net/21.15107/rcub_technorep_4257 .

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  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6120
AB  - INTRODUCTION: Food infection and intoxication are still a major problem worldwide, in spite of the modern methods used to preserve food. Application of synthetic preservatives may lead to negative health consequences and growing public interest is now focussing toward discovery of novel substances from natural sources which will be safer and without any side effects. Among natural antimicrobial agents, spices could be promising alternative to synthetic additives, since at the same time they enhance aroma and flavour and control food-borne pathogens and spoilage bacteria in processed foods. Clove (Syzygium aromaticum) is aromatic spice commonly used in the cuisine of Asian, African, and the Near and Middle East countries. It has many biological properties which mainly derived from high level of eugenol (72-90%) in its essential oil. AIM: The purpose of this study was to evaluate antibacterial activity of commercial clove essential oil against a range of food-born pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. 
METHODS USED: Antibacterial activity of clove oil and its dilution was determined by agar well diffusion method and the diameters of clear inhibition zones around the wells were measured. For minimal inhibitory concentration (MIC) is taken the lowest dilution of the clove essential oil that caused a diameter of inhibition zone of 1mm. 
RESULT: The results of the agar well diffusion test showed that the clove essential oil possessed strong antibacterial activity against all bacteria species tested with zones of inhibition ranging from 16 to 23 mm. The slightly higher antibacterial activity was noticed against Gram-negative bacteria (MIC 1,5% v/v) as compared to Gram-positive bacteria (MIC 3% v/v). 
CONCLUSION: Clove essential oil could be a potentially source of novel antibacterial compounds against food-borne pathogenic and spoilage bacteria, alone or in combination with other preservation methods.
PB  - UDRUŽENJE MIKROBIOLOGA SRBIJE
C3  - UDRUŽENJE MIKROBIOLOGA SRBIJE
T1  - Antibacterial activity of clove essential oil against food-borne pathogenic bacteria
SP  - 238
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6120
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Bulatović, Maja and Rakin, Marica and Krunić, Tanja",
year = "2018",
abstract = "INTRODUCTION: Food infection and intoxication are still a major problem worldwide, in spite of the modern methods used to preserve food. Application of synthetic preservatives may lead to negative health consequences and growing public interest is now focussing toward discovery of novel substances from natural sources which will be safer and without any side effects. Among natural antimicrobial agents, spices could be promising alternative to synthetic additives, since at the same time they enhance aroma and flavour and control food-borne pathogens and spoilage bacteria in processed foods. Clove (Syzygium aromaticum) is aromatic spice commonly used in the cuisine of Asian, African, and the Near and Middle East countries. It has many biological properties which mainly derived from high level of eugenol (72-90%) in its essential oil. AIM: The purpose of this study was to evaluate antibacterial activity of commercial clove essential oil against a range of food-born pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. 
METHODS USED: Antibacterial activity of clove oil and its dilution was determined by agar well diffusion method and the diameters of clear inhibition zones around the wells were measured. For minimal inhibitory concentration (MIC) is taken the lowest dilution of the clove essential oil that caused a diameter of inhibition zone of 1mm. 
RESULT: The results of the agar well diffusion test showed that the clove essential oil possessed strong antibacterial activity against all bacteria species tested with zones of inhibition ranging from 16 to 23 mm. The slightly higher antibacterial activity was noticed against Gram-negative bacteria (MIC 1,5% v/v) as compared to Gram-positive bacteria (MIC 3% v/v). 
CONCLUSION: Clove essential oil could be a potentially source of novel antibacterial compounds against food-borne pathogenic and spoilage bacteria, alone or in combination with other preservation methods.",
publisher = "UDRUŽENJE MIKROBIOLOGA SRBIJE",
journal = "UDRUŽENJE MIKROBIOLOGA SRBIJE",
title = "Antibacterial activity of clove essential oil against food-borne pathogenic bacteria",
pages = "238",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6120"
}

Vukašinović-Sekulić, M., Bulatović, M., Rakin, M.,& Krunić, T.. (2018). Antibacterial activity of clove essential oil against food-borne pathogenic bacteria. in UDRUŽENJE MIKROBIOLOGA SRBIJE
UDRUŽENJE MIKROBIOLOGA SRBIJE., 238.
https://hdl.handle.net/21.15107/rcub_technorep_6120

Vukašinović-Sekulić M, Bulatović M, Rakin M, Krunić T. Antibacterial activity of clove essential oil against food-borne pathogenic bacteria. in UDRUŽENJE MIKROBIOLOGA SRBIJE. 2018;:238.
https://hdl.handle.net/21.15107/rcub_technorep_6120 .

Vukašinović-Sekulić, Maja, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, "Antibacterial activity of clove essential oil against food-borne pathogenic bacteria" in UDRUŽENJE MIKROBIOLOGA SRBIJE (2018):238,
https://hdl.handle.net/21.15107/rcub_technorep_6120 .

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  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Jelocnik, M.
AU  - Subić, Jonel
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3797
AB  - Introduction - In contemporary dairy industry, especially in the cheese or casein production, only 10-20% of processed milk is directly availed for produced cheese and casein, while 80-90% of raw milk is transferred into the main by-product, whey. Due to insufficient utilization, whey was becoming the major polluter, what is entirely inconsistent to its potentials as a raw material. Whey is an excellent source of high quality proteins, minerals, vitamins and lactose that can be used in daily nutrition, or transformed throughout the different technological processes into the numerous valuable food products. Aims - The main goal of paper is to test the possibility of carrot juice use in the production of functional fermented drinks based on whey, as well as to estimate the possibility of inclusion of its production within the process of cheese production. Materials and methods - ased on previous laboratory tests, conducted at the Faculty of Technology and Metallurgy-Belgrade University, that were focused on increase of utilization of available raw materials in dairy industry, dairy drink based on cow whey and carrot juice has been established. Later, according to realistic data (input values), using the SuperPro Designer program (software), the simulation and economical evaluation of the establishment of created fermented drink production process was done. Results and discussion -Integrated production process of cow cheese that includes production of fermented drink based on whey and carrot juice has shown greater economic sustainability compared to basic process of cheese production. Establishment of mentioned production process could enables extra short payback period (PP), (0.15 years), as well as high level of net present value (NPV), (10,464.04 x 106 US$) and internal rate of return (IRR), (384.61%). Besides, inclusion of line for beverage production within the process of cheese production enables achieving of improved quality product that can be in line to most requirements of highly sophisticated consumers, increasing the totally achieved profit (economic efficiency) of dairy industry. Conclusion - The production of functional fermented whey-based beverages represents one of the efficient alternatives related to better whey utilization. Created type of functional beverage production covered by unique production process leads to the utilization of all whey potentials that has as a raw material, material which also represents biologically strong pollutant. So, besides removal of certain quantity of whey from environment, it could be got a cheap, nutritionally valuable, healthy and fully natural product.
T2  - Large Animal Review
T1  - Economic and ecological profitability of the use of whey in dairy and food industry
EP  - 105
IS  - 3
SP  - 99
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3797
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Jelocnik, M. and Subić, Jonel",
year = "2018",
abstract = "Introduction - In contemporary dairy industry, especially in the cheese or casein production, only 10-20% of processed milk is directly availed for produced cheese and casein, while 80-90% of raw milk is transferred into the main by-product, whey. Due to insufficient utilization, whey was becoming the major polluter, what is entirely inconsistent to its potentials as a raw material. Whey is an excellent source of high quality proteins, minerals, vitamins and lactose that can be used in daily nutrition, or transformed throughout the different technological processes into the numerous valuable food products. Aims - The main goal of paper is to test the possibility of carrot juice use in the production of functional fermented drinks based on whey, as well as to estimate the possibility of inclusion of its production within the process of cheese production. Materials and methods - ased on previous laboratory tests, conducted at the Faculty of Technology and Metallurgy-Belgrade University, that were focused on increase of utilization of available raw materials in dairy industry, dairy drink based on cow whey and carrot juice has been established. Later, according to realistic data (input values), using the SuperPro Designer program (software), the simulation and economical evaluation of the establishment of created fermented drink production process was done. Results and discussion -Integrated production process of cow cheese that includes production of fermented drink based on whey and carrot juice has shown greater economic sustainability compared to basic process of cheese production. Establishment of mentioned production process could enables extra short payback period (PP), (0.15 years), as well as high level of net present value (NPV), (10,464.04 x 106 US$) and internal rate of return (IRR), (384.61%). Besides, inclusion of line for beverage production within the process of cheese production enables achieving of improved quality product that can be in line to most requirements of highly sophisticated consumers, increasing the totally achieved profit (economic efficiency) of dairy industry. Conclusion - The production of functional fermented whey-based beverages represents one of the efficient alternatives related to better whey utilization. Created type of functional beverage production covered by unique production process leads to the utilization of all whey potentials that has as a raw material, material which also represents biologically strong pollutant. So, besides removal of certain quantity of whey from environment, it could be got a cheap, nutritionally valuable, healthy and fully natural product.",
journal = "Large Animal Review",
title = "Economic and ecological profitability of the use of whey in dairy and food industry",
pages = "105-99",
number = "3",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3797"
}

Arsić, S., Bulatović, M., Rakin, M., Jelocnik, M.,& Subić, J.. (2018). Economic and ecological profitability of the use of whey in dairy and food industry. in Large Animal Review, 24(3), 99-105.
https://hdl.handle.net/21.15107/rcub_technorep_3797

Arsić S, Bulatović M, Rakin M, Jelocnik M, Subić J. Economic and ecological profitability of the use of whey in dairy and food industry. in Large Animal Review. 2018;24(3):99-105.
https://hdl.handle.net/21.15107/rcub_technorep_3797 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Jelocnik, M., Subić, Jonel, "Economic and ecological profitability of the use of whey in dairy and food industry" in Large Animal Review, 24, no. 3 (2018):99-105,
https://hdl.handle.net/21.15107/rcub_technorep_3797 .

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 .