TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6532
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
PB  - MDPI
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
publisher = "MDPI",
journal = "Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods
MDPI., 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - JOUR
AU  - Bodroza-Solarov, Marija
AU  - Rajić, Nevenka
AU  - Pezo, Lato
AU  - Kojic, Jovana
AU  - Krulj, Jelena
AU  - Filipcev, Bojana
AU  - Jevtic-Mucibabic, Rada
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4755
AB  - The use of natural zeolite - clinoptilolite, to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence of as-received zeolite clinoptilolite (Z) and sodium-rich clinoptilolite (NaZ) in wheat dough on the dough rheological properties. Zeolites were added to dough at 0.5-1.5 wt% flour basis level, which is a range expected to remain in the grain (flour) after treatment to control storage pests. The effects were studied in two types of wheat, conventional (Triticum aestivum) and spelt (T aestivum spp. spelta) because they initially differ in rheological properties. NaZ was used to discern whether the presence of increased concentration of Na+ in the zeolite was able to exert a higher strengthening effect as compared to as-received zeolite (Z). NaZ exerted the highest dough strengthening effect which was mainly reflected as decreased dough softening and increased water absorption. The fact that the presence of NaZ was the most effective factor in improving the dough rheological profile suggested that the presence of movable cations in the zeolite lattice might have a pronounced role in the mechanism by which zeolite affects dough behaviour.
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - The rheological properties of wheat dough containing zeolite residue
EP  - 384
IS  - 4
SP  - 377
VL  - 26
DO  - 10.2298/CICEQ190708015B
ER  - 

@article{
author = "Bodroza-Solarov, Marija and Rajić, Nevenka and Pezo, Lato and Kojic, Jovana and Krulj, Jelena and Filipcev, Bojana and Jevtic-Mucibabic, Rada",
year = "2020",
abstract = "The use of natural zeolite - clinoptilolite, to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence of as-received zeolite clinoptilolite (Z) and sodium-rich clinoptilolite (NaZ) in wheat dough on the dough rheological properties. Zeolites were added to dough at 0.5-1.5 wt% flour basis level, which is a range expected to remain in the grain (flour) after treatment to control storage pests. The effects were studied in two types of wheat, conventional (Triticum aestivum) and spelt (T aestivum spp. spelta) because they initially differ in rheological properties. NaZ was used to discern whether the presence of increased concentration of Na+ in the zeolite was able to exert a higher strengthening effect as compared to as-received zeolite (Z). NaZ exerted the highest dough strengthening effect which was mainly reflected as decreased dough softening and increased water absorption. The fact that the presence of NaZ was the most effective factor in improving the dough rheological profile suggested that the presence of movable cations in the zeolite lattice might have a pronounced role in the mechanism by which zeolite affects dough behaviour.",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "The rheological properties of wheat dough containing zeolite residue",
pages = "384-377",
number = "4",
volume = "26",
doi = "10.2298/CICEQ190708015B"
}

Bodroza-Solarov, M., Rajić, N., Pezo, L., Kojic, J., Krulj, J., Filipcev, B.,& Jevtic-Mucibabic, R.. (2020). The rheological properties of wheat dough containing zeolite residue. in Chemical Industry & Chemical Engineering Quarterly, 26(4), 377-384.
https://doi.org/10.2298/CICEQ190708015B

Bodroza-Solarov M, Rajić N, Pezo L, Kojic J, Krulj J, Filipcev B, Jevtic-Mucibabic R. The rheological properties of wheat dough containing zeolite residue. in Chemical Industry & Chemical Engineering Quarterly. 2020;26(4):377-384.
doi:10.2298/CICEQ190708015B .

Bodroza-Solarov, Marija, Rajić, Nevenka, Pezo, Lato, Kojic, Jovana, Krulj, Jelena, Filipcev, Bojana, Jevtic-Mucibabic, Rada, "The rheological properties of wheat dough containing zeolite residue" in Chemical Industry & Chemical Engineering Quarterly, 26, no. 4 (2020):377-384,
https://doi.org/10.2298/CICEQ190708015B . .