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  - 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  - 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  - 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  - 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  - Krunić, Tanja
AU  - Obradović, Nataša
AU  - Bulatović, Maja
AU  - Vukašinović-Sekulić, Maja
AU  - Trifković, Kata T.
AU  - Rakin, Marica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3745
AB  - The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 degrees C, than samples with WPC-alginate beads. Also those beads have significantly (P  lt  0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P  lt  0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate
EP  - 48
IS  - 1
SP  - 41
VL  - 71
DO  - 10.2298/HEMIND150717016K
ER  - 

@article{
author = "Krunić, Tanja and Obradović, Nataša and Bulatović, Maja and Vukašinović-Sekulić, Maja and Trifković, Kata T. and Rakin, Marica",
year = "2017",
abstract = "The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 degrees C, than samples with WPC-alginate beads. Also those beads have significantly (P  lt  0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P  lt  0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate",
pages = "48-41",
number = "1",
volume = "71",
doi = "10.2298/HEMIND150717016K"
}

Krunić, T., Obradović, N., Bulatović, M., Vukašinović-Sekulić, M., Trifković, K. T.,& Rakin, M.. (2017). Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 71(1), 41-48.
https://doi.org/10.2298/HEMIND150717016K

Krunić T, Obradović N, Bulatović M, Vukašinović-Sekulić M, Trifković KT, Rakin M. Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate. in Hemijska industrija. 2017;71(1):41-48.
doi:10.2298/HEMIND150717016K .

Krunić, Tanja, Obradović, Nataša, Bulatović, Maja, Vukašinović-Sekulić, Maja, Trifković, Kata T., Rakin, Marica, "Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate" in Hemijska industrija, 71, no. 1 (2017):41-48,
https://doi.org/10.2298/HEMIND150717016K . .

TY  - THES
AU  - Krunić, Tanja
PY  - 2017
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=5370
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:16710/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=49490191
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4663
AB  - Bioactive peptides are a rapidly developing field of research. During the research it was observed that some peptides which do not show a particular bioactivity become bioactive after ingestion and passing through the gastrointestinal system. That was the stimulus for the development of research on the effect of enzymatic hydrolysis of the bioactive properties of proteins. According to the current state of scientific knowledge, every protein can contain fragments that possess some of many bioactivities. Bioactive peptides, derived by enzymatic hydrolysis of whey protein, have demonstrated characteristics as health-promoting agents...
AB  - Bioaktivni peptidi predstavljaju granu naučne oblasti koja se veoma brzo razvija. Tokom istraživanja proteina uočeno je da neki proteini nakon digestije ispoljavaju bioaktivnosti koje ne poseduju u svojoj nativnoj formi. To je bio podsticaj za istraživanje uticaja enzimske hidrolize na bioaktivnost proteina. Trenutni naučni stav je da svaki protein može posedovati fragmente koji ispoljavaju neku od mnogih bioaktivnosti. Bioaktivni peptidi dobijeni enzimskom hidrolizom surutke ispoljili su mnoge pozitivne efekte na ljudsko zdravlje...
PB  - Univerzitet u Beogradu, Tehnološko-metalurški fakultet
T1  - Production and application of bioactive proteins and peptides from whey
T1  - Proizvodnja i primena bioaktivnih proteina i peptida surutke
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4663
ER  - 

@phdthesis{
author = "Krunić, Tanja",
year = "2017",
abstract = "Bioactive peptides are a rapidly developing field of research. During the research it was observed that some peptides which do not show a particular bioactivity become bioactive after ingestion and passing through the gastrointestinal system. That was the stimulus for the development of research on the effect of enzymatic hydrolysis of the bioactive properties of proteins. According to the current state of scientific knowledge, every protein can contain fragments that possess some of many bioactivities. Bioactive peptides, derived by enzymatic hydrolysis of whey protein, have demonstrated characteristics as health-promoting agents..., Bioaktivni peptidi predstavljaju granu naučne oblasti koja se veoma brzo razvija. Tokom istraživanja proteina uočeno je da neki proteini nakon digestije ispoljavaju bioaktivnosti koje ne poseduju u svojoj nativnoj formi. To je bio podsticaj za istraživanje uticaja enzimske hidrolize na bioaktivnost proteina. Trenutni naučni stav je da svaki protein može posedovati fragmente koji ispoljavaju neku od mnogih bioaktivnosti. Bioaktivni peptidi dobijeni enzimskom hidrolizom surutke ispoljili su mnoge pozitivne efekte na ljudsko zdravlje...",
publisher = "Univerzitet u Beogradu, Tehnološko-metalurški fakultet",
title = "Production and application of bioactive proteins and peptides from whey, Proizvodnja i primena bioaktivnih proteina i peptida surutke",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4663"
}

Krunić, T.. (2017). Production and application of bioactive proteins and peptides from whey. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_4663

Krunić T. Production and application of bioactive proteins and peptides from whey. 2017;.
https://hdl.handle.net/21.15107/rcub_technorep_4663 .

Krunić, Tanja, "Production and application of bioactive proteins and peptides from whey" (2017),
https://hdl.handle.net/21.15107/rcub_technorep_4663 .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Krunić, Tanja
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6122
AB  - Object and goals of the study: Therapy with bee products (honey, propolis, royal jelly, pollen) has been known since ancient times and, in developing countries, they are still one of the cheapest ways for prevention and treatment of many diseases. In recent years, natural remedies with antimicrobial properties have also attracted much attention in developed countries, due to the presence of an increasing number of pathogenic microorganisms resistant to one or more known antibiotics, which complicates treatment of infectious diseases and increases healthcare costs. Propolis is a sticky, gummy, resinous substance collected by honeybees from buds, flowers, leaves and bark of trees and plants, mixed with the glands secretion, abundant with a enzymes, which further modify its composition, enriching it with biologically active compounds. Besides its antimicrobial properties, propolis has also other beneficial biological activities (antioxidant, antiinflammatory, antitumor, hepatoprotective, local anesthetic, immunostimulatory, antimutagenic), which make it a useful ingredient for application in biocosmetics, health foods and in numerous other purposes. It can be used in a natural, crude form, or as aqueous extracts, alcohol tinctures (propolis drops), ointments or creams. The objective of this study was to investigate antimicrobial activity of 10% (w/v) ethanolic extract of propolis (EEP), and its dilution in the range from 0.01 to 5% (w/v), against different pathogenic bacterial and yeast strains, which are a cause of infections in humans and animals or are frequently reported to provoke food poisoning. 
The experimental methods applied: Antimicrobial activity of EEP and its dilution was evaluated by agar well diffusion method and the diameters of clear inhibition zones around the wells were measured. In order to exclude antimicrobial activity of ethanol, in which propolis was extracted and later diluted, sample of ethanol was used as a control in this assay. For minimal inhibitory concentration (MIC) is taken the lowest dilution of the sample that caused a clear 1mm inhibition zone. 
Results obtained: EEP showed significant antimicrobial activities against tested Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, coagulase negative staphylococcus, Listeria innocua, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus, Bacillus pumilus) and yeast (Candida albicans), while all Gram-negative bacteria were resistant (Escherichia coli, Salmonella enteritidis, Shigella sonnei). The sensitivity of Gram positive bacteria to EEP varied among the strains tested and Staphylococcus epidermidis, Bacillus subtilis and Bacillus cereus ATCC 11778 strains were among most sensitive, with a MIC value in a range 0,01-0,1% (w/v).  
Conclusions: According to the results obtained in this study, ethanolic extract of propolis, thanks to it’s natural origin and no toxicity, could be used in pharmaceutically formulations and as natural antioxidant and microbicidal additives in food systems.
PB  - Faculty of Technology, Leskovac,
C3  - Faculty of Technology, Leskovac
T1  - Antimicrobial activity of propolis
SP  - 40
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6122
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Rakin, Marica and Bulatović, Maja and Krunić, Tanja",
year = "2017",
abstract = "Object and goals of the study: Therapy with bee products (honey, propolis, royal jelly, pollen) has been known since ancient times and, in developing countries, they are still one of the cheapest ways for prevention and treatment of many diseases. In recent years, natural remedies with antimicrobial properties have also attracted much attention in developed countries, due to the presence of an increasing number of pathogenic microorganisms resistant to one or more known antibiotics, which complicates treatment of infectious diseases and increases healthcare costs. Propolis is a sticky, gummy, resinous substance collected by honeybees from buds, flowers, leaves and bark of trees and plants, mixed with the glands secretion, abundant with a enzymes, which further modify its composition, enriching it with biologically active compounds. Besides its antimicrobial properties, propolis has also other beneficial biological activities (antioxidant, antiinflammatory, antitumor, hepatoprotective, local anesthetic, immunostimulatory, antimutagenic), which make it a useful ingredient for application in biocosmetics, health foods and in numerous other purposes. It can be used in a natural, crude form, or as aqueous extracts, alcohol tinctures (propolis drops), ointments or creams. The objective of this study was to investigate antimicrobial activity of 10% (w/v) ethanolic extract of propolis (EEP), and its dilution in the range from 0.01 to 5% (w/v), against different pathogenic bacterial and yeast strains, which are a cause of infections in humans and animals or are frequently reported to provoke food poisoning. 
The experimental methods applied: Antimicrobial activity of EEP and its dilution was evaluated by agar well diffusion method and the diameters of clear inhibition zones around the wells were measured. In order to exclude antimicrobial activity of ethanol, in which propolis was extracted and later diluted, sample of ethanol was used as a control in this assay. For minimal inhibitory concentration (MIC) is taken the lowest dilution of the sample that caused a clear 1mm inhibition zone. 
Results obtained: EEP showed significant antimicrobial activities against tested Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, coagulase negative staphylococcus, Listeria innocua, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus, Bacillus pumilus) and yeast (Candida albicans), while all Gram-negative bacteria were resistant (Escherichia coli, Salmonella enteritidis, Shigella sonnei). The sensitivity of Gram positive bacteria to EEP varied among the strains tested and Staphylococcus epidermidis, Bacillus subtilis and Bacillus cereus ATCC 11778 strains were among most sensitive, with a MIC value in a range 0,01-0,1% (w/v).  
Conclusions: According to the results obtained in this study, ethanolic extract of propolis, thanks to it’s natural origin and no toxicity, could be used in pharmaceutically formulations and as natural antioxidant and microbicidal additives in food systems.",
publisher = "Faculty of Technology, Leskovac,",
journal = "Faculty of Technology, Leskovac",
title = "Antimicrobial activity of propolis",
pages = "40",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6122"
}

Vukašinović-Sekulić, M., Rakin, M., Bulatović, M.,& Krunić, T.. (2017). Antimicrobial activity of propolis. in Faculty of Technology, Leskovac
Faculty of Technology, Leskovac,., 40.
https://hdl.handle.net/21.15107/rcub_technorep_6122

Vukašinović-Sekulić M, Rakin M, Bulatović M, Krunić T. Antimicrobial activity of propolis. in Faculty of Technology, Leskovac. 2017;:40.
https://hdl.handle.net/21.15107/rcub_technorep_6122 .

Vukašinović-Sekulić, Maja, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, "Antimicrobial activity of propolis" in Faculty of Technology, Leskovac (2017):40,
https://hdl.handle.net/21.15107/rcub_technorep_6122 .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Carević, Milica
AU  - Bezbradica, Dejan
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6123
AB  - Galacto-oligosaccharides (GOS) are produced from milk lactose during transgalactosylation reaction using  -galactosidase. Depending on reaction condition,  -galactosidase can, also, hydrolyse lactose, in order to make beverage more suitable for lactose intolerant individuals. GOAL: The aim of this study was to evaluate the prebiotic effect of the GOS, inulin and lactulose on growth and viability of probiotic bacteria in fermented whey based beverage. METHOD: Mixture of cow’s milk and whey (30%:70%) was subjected to transgalactosylation reaction using commercial β-galactosidase isolated from Aspergillus oryzae (0,5 mg/l). Before fermentation, samples were heat treated 15 minutes at 90 0C and after cooling on fermentation temperature (42 0C), samples were inoculated with lyophilized ABY-6 starter cultures. After fermentation and during refrigerated storage (28 days), samples were analyzed by measuring: pH value, titratable acidity, carbohydrate concentrations, total number of probiotic bacteria cells and syneresis. RESULT: Higher concentration of galacto-oligosaccharides was reached after 1,5h since, in the further course of transgalactosylation reaction, some amount of galacto-oligosaccharides were hydrolyzed to glucose and galactose. Slightly shorter fermentation time and higher viable cell number of probiotic bacteria were noticed in fermented whey based beverages with galacto-oligosaccharides than in beverages with inulin, lactulose and without prebiotics. During 28 days storage, changes in pH value and titratable acidity were not different significantly among beverages. Beverages with galacto-oligosaccharides had less syneresis and curd showed a better water holding capacity than other tested samples. After 28 days of storage, presence of different prebiotics in samples did not significantly influenced total number of probiotic bacteria cells (Lactobacillus acidophilus and Bifidobacterium bifidum), but in samples with galacto-oligosaccharides were noticed slightly higher content of Bifidobacterium bifidum. CONCLUSION: Regular use of fermented dairy beverages with galacto-oligosaccharides and probiotic bacteria, could favorably affect human health, modulating the composition of the colonic microflora.
PB  - UDRUŽENJE MIKROBIOLOGA SRBIJE
C3  - XI Kongres mikrobiologa Srbije - MIKROMED 2017
T1  - The effect of galacto-oligosaccharides on growth and viability of probiotic bacteria in fermented whey based bevereage
EP  - 199
SP  - 198
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6123
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Carević, Milica and Bezbradica, Dejan and Bulatović, Maja and Rakin, Marica and Krunić, Tanja",
year = "2017",
abstract = "Galacto-oligosaccharides (GOS) are produced from milk lactose during transgalactosylation reaction using  -galactosidase. Depending on reaction condition,  -galactosidase can, also, hydrolyse lactose, in order to make beverage more suitable for lactose intolerant individuals. GOAL: The aim of this study was to evaluate the prebiotic effect of the GOS, inulin and lactulose on growth and viability of probiotic bacteria in fermented whey based beverage. METHOD: Mixture of cow’s milk and whey (30%:70%) was subjected to transgalactosylation reaction using commercial β-galactosidase isolated from Aspergillus oryzae (0,5 mg/l). Before fermentation, samples were heat treated 15 minutes at 90 0C and after cooling on fermentation temperature (42 0C), samples were inoculated with lyophilized ABY-6 starter cultures. After fermentation and during refrigerated storage (28 days), samples were analyzed by measuring: pH value, titratable acidity, carbohydrate concentrations, total number of probiotic bacteria cells and syneresis. RESULT: Higher concentration of galacto-oligosaccharides was reached after 1,5h since, in the further course of transgalactosylation reaction, some amount of galacto-oligosaccharides were hydrolyzed to glucose and galactose. Slightly shorter fermentation time and higher viable cell number of probiotic bacteria were noticed in fermented whey based beverages with galacto-oligosaccharides than in beverages with inulin, lactulose and without prebiotics. During 28 days storage, changes in pH value and titratable acidity were not different significantly among beverages. Beverages with galacto-oligosaccharides had less syneresis and curd showed a better water holding capacity than other tested samples. After 28 days of storage, presence of different prebiotics in samples did not significantly influenced total number of probiotic bacteria cells (Lactobacillus acidophilus and Bifidobacterium bifidum), but in samples with galacto-oligosaccharides were noticed slightly higher content of Bifidobacterium bifidum. CONCLUSION: Regular use of fermented dairy beverages with galacto-oligosaccharides and probiotic bacteria, could favorably affect human health, modulating the composition of the colonic microflora.",
publisher = "UDRUŽENJE MIKROBIOLOGA SRBIJE",
journal = "XI Kongres mikrobiologa Srbije - MIKROMED 2017",
title = "The effect of galacto-oligosaccharides on growth and viability of probiotic bacteria in fermented whey based bevereage",
pages = "199-198",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6123"
}

Vukašinović-Sekulić, M., Carević, M., Bezbradica, D., Bulatović, M., Rakin, M.,& Krunić, T.. (2017). The effect of galacto-oligosaccharides on growth and viability of probiotic bacteria in fermented whey based bevereage. in XI Kongres mikrobiologa Srbije - MIKROMED 2017
UDRUŽENJE MIKROBIOLOGA SRBIJE., 198-199.
https://hdl.handle.net/21.15107/rcub_technorep_6123

Vukašinović-Sekulić M, Carević M, Bezbradica D, Bulatović M, Rakin M, Krunić T. The effect of galacto-oligosaccharides on growth and viability of probiotic bacteria in fermented whey based bevereage. in XI Kongres mikrobiologa Srbije - MIKROMED 2017. 2017;:198-199.
https://hdl.handle.net/21.15107/rcub_technorep_6123 .

Vukašinović-Sekulić, Maja, Carević, Milica, Bezbradica, Dejan, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, "The effect of galacto-oligosaccharides on growth and viability of probiotic bacteria in fermented whey based bevereage" in XI Kongres mikrobiologa Srbije - MIKROMED 2017 (2017):198-199,
https://hdl.handle.net/21.15107/rcub_technorep_6123 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Krunić, Tanja
AU  - Bulatović, Maja
AU  - Obradović, Nataša
AU  - Vukašinović-Sekulić, Maja
AU  - Rakin, Marica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3478
AB  - BACKGROUND: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS: Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION: Samples with alginate beads and chitosan-coated alginate beads have significantly (P  lt  0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate
EP  - 1729
IS  - 5
SP  - 1723
VL  - 96
DO  - 10.1002/jsfa.7278
ER  - 

@article{
author = "Krunić, Tanja and Bulatović, Maja and Obradović, Nataša and Vukašinović-Sekulić, Maja and Rakin, Marica",
year = "2016",
abstract = "BACKGROUND: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS: Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION: Samples with alginate beads and chitosan-coated alginate beads have significantly (P  lt  0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate",
pages = "1729-1723",
number = "5",
volume = "96",
doi = "10.1002/jsfa.7278"
}

Krunić, T., Bulatović, M., Obradović, N., Vukašinović-Sekulić, M.,& Rakin, M.. (2016). Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate. in Journal of the Science of Food and Agriculture
Wiley-Blackwell, Hoboken., 96(5), 1723-1729.
https://doi.org/10.1002/jsfa.7278

Krunić T, Bulatović M, Obradović N, Vukašinović-Sekulić M, Rakin M. Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate. in Journal of the Science of Food and Agriculture. 2016;96(5):1723-1729.
doi:10.1002/jsfa.7278 .

Krunić, Tanja, Bulatović, Maja, Obradović, Nataša, Vukašinović-Sekulić, Maja, Rakin, Marica, "Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate" in Journal of the Science of Food and Agriculture, 96, no. 5 (2016):1723-1729,
https://doi.org/10.1002/jsfa.7278 . .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Krunić, Tanja
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6127
AB  - Upotreba antibiotika širokog spektra dejstva, kortikosteroida, imunosupresiva, kao i brojni spoljni faktori koji slabe odbrambene funkcije organizma, intenziviraju rast Candida albicans i uzrokuju pojavu kandidijaze. Ova infekcija najčešće se leči antimikoticima i korekcijom načina ishrane što, ponekada, može trajati i više nedelja. Da bi se ublažili negativni efekti koji prate primenu antimikotika, u lečenju kandidijaze sve veća pažnja usmerava se ka proizvodima na bazi etarskih ulja različitih lekovitih biljaka. Etarska ulja antioksidativnim i antimikrobnim delovanjem utiču na brojne fiziološke procese u organizmu, štiteći ga od slobodnih radikala, odnosno razvoja patogenih mikroorganizama što se, i pre otkrića antibiotika, veoma uspešno koristilo u lečenju mnogih infekcija. Etarska ulja su složene mešavine većeg broja jedinjenja, čija biološka aktivnost uglavnom potiče od dva do tri najzastupljenija jedinjenja, dok jedinjenja u tragovima svojim sinergističkim delovanjem dodatno doprinose antimikrobnoj aktivnosti. Analize sprovedene do sada pokazuju da patogeni mikroorganizmi ne razvijaju rezistenciju prema etarskim uljima, što nije slučaj sa antibioticima, čime se opravdava njihova primena u lečenju brojnih infekcija. Ciljevi- Divlji origano, ruzmarin, bosiljak i divlja žalfija ubrajaju se u veoma popularne mediteranske aromatične biljke i cilj ovog rada bio je da se ispita antifungalna aktivnost njihovih etarskih ulja prema soju Candida albicans ATCC 10259. Metode- Antifungalna aktivnost nerazblaženih etarskih ulja divljeg origana, ruzmarina, bosiljka i divlje žalfije, kao i njihovih razblaženja u 96% etanolu, ispitana je agar difuzionom metodom. Dobijeni prečnici zone inhibicije poređeni su sa zonama inhibicije koje daju antimikotik nistatin i 3% rastvor vodonik peroksida. Na osnovu dobijenih rezultata, dilucionom metodom određene su minimalne inhibitorne koncentracije i minimalne fungicidne koncentracije za svako analizirano etarsko ulje. Rezultati- Agar difuziona metoda pokazala je da sva četiri nerazblažena etarska ulja pokazuju antifungalnu aktivnost prema soju Candida albicans ATCC 10259. Najjače antifungalne aktivnosti uočene su kod etarskih ulja divljeg origana i bosiljka, kod kojih su prečnici zone inhibicije (44mm, 90 mm) bili širi od zona inhibicije postignutih sa 3% rastvorom vodonik peroksida (40mm) i nistatinom (28 mm). Nešto slabiju antifungalnu aktivnost pokazalo je nerazblaženo etarsko ulje ruzmarina (39mm), dok je najuži prečnik zone inhibicije izmeren kod nerazblaženog etarskog ulja divlje žalfije (16,5mm). Razblaženo etarsko ulje divljeg origana zadržalo je jaku antifungalnu aktivnost sve do koncentracije od 6,25%, sa prečnicima zone inhibicije koji su se neznatno razlikovali od prečnika zone postignutog sa nerazblaženim etarskim uljem. Diluciona metoda pokazala je, da je koncentracija od 0,05% etarskog ulja divljeg origana minimalna inhibitorna koncentracija koja sprečava dalje razmnožavanje Candida albicans, dok se minimalna fungicidna koncentracija postiže već u prisustvu 0,1% etarskog ulja. Minimalne koncentracije potrebne za inhibiciju rasta Candida albicans sa etarskim uljima bosiljka, ruzmarina i divlje žalfije bile su više nego sa etarskim uljem divljeg origana i iznosile su 0,1% za bosiljak, 0,2% za ruzmarin i 0,4% za divlju žalfiju, dok su minimalne fungicidne koncetracije postignute sa 0,5% bosiljka i ruzmarina i 6,25% za divlju žalfiju, kod koje su uočene i najuže zone inhibicije agar difuzionom metodom. Zaključci- Etarska ulja origana, bosiljka i ruzmarina mogu biti adekvatna zamena nistatinu u lečenju infekcija izazvanih Candida albicans.
PB  - Društvo medicinskih mikrobiologa Srbije - DMMS
C3  - 4. simpozijum dijagnoza i terapija gljivičnih oboljenja
T1  - Antifungalna aktivnost etarskih ulja mediteranskih biljaka prema Candida albicans
EP  - 36
SP  - 35
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6127
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Rakin, Marica and Bulatović, Maja and Krunić, Tanja",
year = "2016",
abstract = "Upotreba antibiotika širokog spektra dejstva, kortikosteroida, imunosupresiva, kao i brojni spoljni faktori koji slabe odbrambene funkcije organizma, intenziviraju rast Candida albicans i uzrokuju pojavu kandidijaze. Ova infekcija najčešće se leči antimikoticima i korekcijom načina ishrane što, ponekada, može trajati i više nedelja. Da bi se ublažili negativni efekti koji prate primenu antimikotika, u lečenju kandidijaze sve veća pažnja usmerava se ka proizvodima na bazi etarskih ulja različitih lekovitih biljaka. Etarska ulja antioksidativnim i antimikrobnim delovanjem utiču na brojne fiziološke procese u organizmu, štiteći ga od slobodnih radikala, odnosno razvoja patogenih mikroorganizama što se, i pre otkrića antibiotika, veoma uspešno koristilo u lečenju mnogih infekcija. Etarska ulja su složene mešavine većeg broja jedinjenja, čija biološka aktivnost uglavnom potiče od dva do tri najzastupljenija jedinjenja, dok jedinjenja u tragovima svojim sinergističkim delovanjem dodatno doprinose antimikrobnoj aktivnosti. Analize sprovedene do sada pokazuju da patogeni mikroorganizmi ne razvijaju rezistenciju prema etarskim uljima, što nije slučaj sa antibioticima, čime se opravdava njihova primena u lečenju brojnih infekcija. Ciljevi- Divlji origano, ruzmarin, bosiljak i divlja žalfija ubrajaju se u veoma popularne mediteranske aromatične biljke i cilj ovog rada bio je da se ispita antifungalna aktivnost njihovih etarskih ulja prema soju Candida albicans ATCC 10259. Metode- Antifungalna aktivnost nerazblaženih etarskih ulja divljeg origana, ruzmarina, bosiljka i divlje žalfije, kao i njihovih razblaženja u 96% etanolu, ispitana je agar difuzionom metodom. Dobijeni prečnici zone inhibicije poređeni su sa zonama inhibicije koje daju antimikotik nistatin i 3% rastvor vodonik peroksida. Na osnovu dobijenih rezultata, dilucionom metodom određene su minimalne inhibitorne koncentracije i minimalne fungicidne koncentracije za svako analizirano etarsko ulje. Rezultati- Agar difuziona metoda pokazala je da sva četiri nerazblažena etarska ulja pokazuju antifungalnu aktivnost prema soju Candida albicans ATCC 10259. Najjače antifungalne aktivnosti uočene su kod etarskih ulja divljeg origana i bosiljka, kod kojih su prečnici zone inhibicije (44mm, 90 mm) bili širi od zona inhibicije postignutih sa 3% rastvorom vodonik peroksida (40mm) i nistatinom (28 mm). Nešto slabiju antifungalnu aktivnost pokazalo je nerazblaženo etarsko ulje ruzmarina (39mm), dok je najuži prečnik zone inhibicije izmeren kod nerazblaženog etarskog ulja divlje žalfije (16,5mm). Razblaženo etarsko ulje divljeg origana zadržalo je jaku antifungalnu aktivnost sve do koncentracije od 6,25%, sa prečnicima zone inhibicije koji su se neznatno razlikovali od prečnika zone postignutog sa nerazblaženim etarskim uljem. Diluciona metoda pokazala je, da je koncentracija od 0,05% etarskog ulja divljeg origana minimalna inhibitorna koncentracija koja sprečava dalje razmnožavanje Candida albicans, dok se minimalna fungicidna koncentracija postiže već u prisustvu 0,1% etarskog ulja. Minimalne koncentracije potrebne za inhibiciju rasta Candida albicans sa etarskim uljima bosiljka, ruzmarina i divlje žalfije bile su više nego sa etarskim uljem divljeg origana i iznosile su 0,1% za bosiljak, 0,2% za ruzmarin i 0,4% za divlju žalfiju, dok su minimalne fungicidne koncetracije postignute sa 0,5% bosiljka i ruzmarina i 6,25% za divlju žalfiju, kod koje su uočene i najuže zone inhibicije agar difuzionom metodom. Zaključci- Etarska ulja origana, bosiljka i ruzmarina mogu biti adekvatna zamena nistatinu u lečenju infekcija izazvanih Candida albicans.",
publisher = "Društvo medicinskih mikrobiologa Srbije - DMMS",
journal = "4. simpozijum dijagnoza i terapija gljivičnih oboljenja",
title = "Antifungalna aktivnost etarskih ulja mediteranskih biljaka prema Candida albicans",
pages = "36-35",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6127"
}

Vukašinović-Sekulić, M., Rakin, M., Bulatović, M.,& Krunić, T.. (2016). Antifungalna aktivnost etarskih ulja mediteranskih biljaka prema Candida albicans. in 4. simpozijum dijagnoza i terapija gljivičnih oboljenja
Društvo medicinskih mikrobiologa Srbije - DMMS., 35-36.
https://hdl.handle.net/21.15107/rcub_technorep_6127

Vukašinović-Sekulić M, Rakin M, Bulatović M, Krunić T. Antifungalna aktivnost etarskih ulja mediteranskih biljaka prema Candida albicans. in 4. simpozijum dijagnoza i terapija gljivičnih oboljenja. 2016;:35-36.
https://hdl.handle.net/21.15107/rcub_technorep_6127 .

Vukašinović-Sekulić, Maja, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, "Antifungalna aktivnost etarskih ulja mediteranskih biljaka prema Candida albicans" in 4. simpozijum dijagnoza i terapija gljivičnih oboljenja (2016):35-36,
https://hdl.handle.net/21.15107/rcub_technorep_6127 .

TY  - CONF
AU  - Krunić, Tanja
AU  - Bulatović, Maja
AU  - Borić, Milka
AU  - Rakin, Marica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7374
AB  - The aim of this study was to investigate the effects of enzymatic hydrolysis of whey proteins on their
bioactivities and technological properties. Whey protein concentrate (WPC) was hydrolyzed by
Thermolysin. Biological and technological properties were investigated before and after hydrolysis.
Hydrolysis of WPC with Thermolysin produced peptides with significantly (P < 0.05) higher antioxidant
activity (DPPH and ABTS assay) than WPC. Total reducing power (TRP) of hydrolysate was
significantly higher than TRP of proteins before hydrolysis. Hydrolysate has shown better digestibility
than WPC which could be explained by the formation of smaller, more hydrophilic and more soluble
bioactive peptides in hydrolysate. Foam forming was improved by limited enzymatic hydrolysis and
foam was more stable after hydrolysis in comparison to whey protein before hydrolysis. As a result of
the conducted research, it can be stated that hydrolysis in only 1h and E/S ratio of 1% produced
hydrolysate with significant bioactivity. Antioxidants peptides obtained and characterized in this study
can be utilized as food ingredients in functional food to promote human’s health.
PB  - Novi Sad : Institute of Food Technology
C3  - Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016
T1  - Improvement of bioactivity and tehnological properties of whey protein
EP  - 260
SP  - 254
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7374
ER  - 

@conference{
author = "Krunić, Tanja and Bulatović, Maja and Borić, Milka and Rakin, Marica",
year = "2016",
abstract = "The aim of this study was to investigate the effects of enzymatic hydrolysis of whey proteins on their
bioactivities and technological properties. Whey protein concentrate (WPC) was hydrolyzed by
Thermolysin. Biological and technological properties were investigated before and after hydrolysis.
Hydrolysis of WPC with Thermolysin produced peptides with significantly (P < 0.05) higher antioxidant
activity (DPPH and ABTS assay) than WPC. Total reducing power (TRP) of hydrolysate was
significantly higher than TRP of proteins before hydrolysis. Hydrolysate has shown better digestibility
than WPC which could be explained by the formation of smaller, more hydrophilic and more soluble
bioactive peptides in hydrolysate. Foam forming was improved by limited enzymatic hydrolysis and
foam was more stable after hydrolysis in comparison to whey protein before hydrolysis. As a result of
the conducted research, it can be stated that hydrolysis in only 1h and E/S ratio of 1% produced
hydrolysate with significant bioactivity. Antioxidants peptides obtained and characterized in this study
can be utilized as food ingredients in functional food to promote human’s health.",
publisher = "Novi Sad : Institute of Food Technology",
journal = "Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016",
title = "Improvement of bioactivity and tehnological properties of whey protein",
pages = "260-254",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7374"
}

Krunić, T., Bulatović, M., Borić, M.,& Rakin, M.. (2016). Improvement of bioactivity and tehnological properties of whey protein. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016
Novi Sad : Institute of Food Technology., 254-260.
https://hdl.handle.net/21.15107/rcub_technorep_7374

Krunić T, Bulatović M, Borić M, Rakin M. Improvement of bioactivity and tehnological properties of whey protein. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016. 2016;:254-260.
https://hdl.handle.net/21.15107/rcub_technorep_7374 .

Krunić, Tanja, Bulatović, Maja, Borić, Milka, Rakin, Marica, "Improvement of bioactivity and tehnological properties of whey protein" in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 (2016):254-260,
https://hdl.handle.net/21.15107/rcub_technorep_7374 .