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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Rakin, M., Vukašinović Sekulić, M., Zarić, D., Jorga, J., Radulović, Z., Bulatović, M., Krunić, T., Gnjatović, M., Borić, M., Vasilevska, R., Janaćković, B.,& Stamenković, M.. (2015). UNAPREĐENJE FUNKCIONALNIH KARAKTERISTIKA FERMENTISANOG NAPITKA OD SURUTKE I MLEKA DODATKOM BIOAKTIVNIH PEPTIDA. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7367

Rakin M, Vukašinović Sekulić M, Zarić D, Jorga J, Radulović Z, Bulatović M, Krunić T, Gnjatović M, Borić M, Vasilevska R, Janaćković B, Stamenković M. UNAPREĐENJE FUNKCIONALNIH KARAKTERISTIKA FERMENTISANOG NAPITKA OD SURUTKE I MLEKA DODATKOM BIOAKTIVNIH PEPTIDA. 2015;.
https://hdl.handle.net/21.15107/rcub_technorep_7367 .

Rakin, Marica, Vukašinović Sekulić, Maja, Zarić, Danica, Jorga, Jagoda, Radulović, Zorica, Bulatović, Maja, Krunić, Tanja, Gnjatović, Marija, Borić, Milka, Vasilevska, Radmila, Janaćković, Biljana, Stamenković, Marijana, "UNAPREĐENJE FUNKCIONALNIH KARAKTERISTIKA FERMENTISANOG NAPITKA OD SURUTKE I MLEKA DODATKOM BIOAKTIVNIH PEPTIDA" (2015),
https://hdl.handle.net/21.15107/rcub_technorep_7367 .