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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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  - 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 . .