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Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the application of tofu whey as a functional food additive. Tofu whey was obtained during the tofu production from six soybean genotypes by hydrothermal processing in combination with chymosin-pepsin rennet. Basic 7S globulin (14.28–19.13%), γ-conglycinin (7.73–9.31%) and β-conglycinin (10.59–12.90%) were registered of the total extracted proteins. Glycinin was present with a dominant share of acidic (24.64–27.55%) versus basic polypeptides (12.18–14.61%) in the total extracted proteins. High content of total protein (22.67–28.00%), balanced content (9.76–13.33% of the total extracted proteins) and residual activity (1.95–3.76%) of trypsin inhibitors and low lectins content (5.04–5.48% of the total extracted proteins) indicate good nutritional value of the tofu whey samples. Tofu whey can be potentially useful for application as a cheap, nutritional and functional food additive and can enable sustainable production through the recycling of waste. © 2023 Taylor & Francis Group, LLC.

This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than -41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.

Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty acid profile and mineral content as well as antioxidant properties of industrially produced reduced-fat white cheese. Experimental approach. A low-fat white cheese was manufactured on an industrial scale from milk that remained after the production of kajmak and ripened for 60 days at 4 °C after packaging in a polystyrene container with brine containing 6 % salt or in vacuum-sealed polyethylene bags. The influence of ripening environment on proteolysis was monitored by the change of soluble nitrogen fractions as well as by sodium dodecyl sulphate–polyacrylamide gel electrophoresis of Tris(hydroxymethyl) aminomethane-HCl extracts of cheese proteins under non-reducing conditions and water-soluble fractions under reducing conditions. An effect that ripening environment had on fatty acid and mineral content was also monitored. The change of antioxidant potential of the investigated cheese during ripening led to the change of iron(II) chelating ability, reducing power and free-radical scavenging activity. Results and conclusions. The ripening environment differently affected proteolysis, fatty acid composition, mineral profiles and antioxidant properties of reduced-fat white cheese. White cheese ripened in brine had more intensive proteolytic changes than the cheese ripened in a vacuum, but also more intensive diffusion processes, especially between the 40th and 60th day of ripening. The brine-ripened cheese had higher values of water-soluble nitrogen content, but lower contents of trichloroacetic acid-soluble and phosphotungstic acid-soluble nitrogen than a vacuum ripened cheese. Cheese ripened in brine had a lower content of almost all investigated macro- and microelements. After 60 days of ripening, in the cheese ripened in brine only myristic (C14:0) and palmitic acid (C16:0) were detected, whereas in a vacuum-ripened cheese C10:0-C16:0 fatty acids dominated. Vacuum-ripened reduced-fat cheese had more favourable reducing power, while white brined reduced-fat cheese had better radical scavenging activity and iron(II) chelating activity. Novelty and scientific contribution. These results suggest significant influence of ripening conditions (immersion in brine or in vacuum-sealed polyethylene bags) on nutritive and functional properties of reduced-fat white cheese. Ripening in a vacuum has become a useful method for obtaining high-value reduced-fat white cheese.

The concept of the circular economy goes beyond the outdated idea of the linear economy, which involves the uncontrolled exploitation of natural resources, and the material flows from the factory through the user to the landfill. In the circular economy, the circle product - waste - product is closed. It is expected from the industry to function as a natural eco-system, and waste from one industry becomes a raw material to another industry, i.e. to stimulate circulation, from which the term circular originates. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Taking into account the projections for population growth on Earth, the food industry is expected to increase production, which inevitably carries an increase in the amount of generated waste. Organic components of vegetable waste are of interest for further use because they contain large quantities of highly valuable molecules. This paper aimed to show that waste from the food industry is not waste but a raw material that can be incorporated into other processes, which are the basic principles of circular economy - regeneration and circulation. The wine industry, as a major industry for the grape as raw material, creates large quantities of such waste. In the literature review are provided various innovative solutions that show what to do next with wine by-products, especially grape hush. Besides using in the industry of strong drinks, through composting or as a forage supplement, new solutions are presented. They are: the hush as a significant bioenergy source; the use of the most important substances from the hush, such as polyphenolic compounds, dietary fiber, tartaric acid, oils; the hush as a raw material for the production of biofuels, enzymes, biosurfactants, etc. Koncept cirkularne ekonomije prevazilazi zastareli koncept linearne ekonomije, koji podrazumeva nekontrolisanu eksploataciju prirodnih resursa i protok materijala od fabrike preko korisnika do deponije. U cirkularnoj ekonomiji dolazi do zatvaranja kruga: proizvod - otpad - proizvod. Od industrije se očekuje da funkcioniše kao prirodni eko-sistem i da otpad iz jedne industrije postaje sirovina u drugoj tj. da podražava kruženje, odakle potiče naziv cirkularna. Generalno, cirkularna ekonomija je opšti pojam koji obuhvata sve aktivnosti koje smanjuju, ponovo koriste i recikliraju materijale u procesima proizvodnje, distribucije i potrošnje. Uzimajući u obzir predviđanja o rastu populacije na Zemlji, od industrije hrane se očekuje porast proizvodnje, koji neminovno sa sobom nosi i povećanje količine generisanog otpada. Organske komponente otpada biljnog porekla interesantne su za dalje iskorišćenje, jer sadrže velike količine visoko vrednih molekula. Cilj rada bio je da se pokaže kako otpad iz prehrambene industrije nije otpad već sirovina koja se može uključiti u druge procese, osnovni principi cirkularne ekonomije - regenerativnost i kruženje. Vinska industrija, kao glavna industrija kada se radi o grožđu kao sirovini, stvara velike količine ovakvog otpada. U ovom pregledu literature data su razna inovativna rešenja koja pokazuju šta dalje raditi sa nus-proizvodima dobijanja vina, pre svega komine grožđa. Osim iskorišćenja u industriji jakih pića, putem kompostiranja ili kao dodataka stočnoj hrani, prikazana su nova rešenja - komina kao značajan bioenergetski izvor, iskorišćenje najvažnijih supstanci iz komine, kao što su polifenolna jedinjenja, dijetetska vlakna, vinska kiselina, ulja, zatim osvrt na kominu kao sirovinu za dobijanje biogoriva, enzima, biosurfaktanata, itd.

Product authentication is one of the most important food quality assurances. Considering the importance of consumption of berry fruits with proven health-beneficial properties, high sensory values and rich composition in bioactive substances, the aim of this study was to evaluate a straightforward and simple procedure for the protein fingerprinting of berry seeds. For this purpose, protein profiles of 45 samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry, and gojiberry) were analyzed by SDS-PAGE electrophoresis in combination with advanced chemometric tools. The most important parameters for discrimination among berry seeds were polypeptides at 12.8; 15.1; 25.0; 26.4; 30.0; 41.8; 44.4; 46.0; 48.5; 52.3 and 56.4 kDa. Biomarkers obtained from the protein profile of berry seeds proved to be a powerful tool in the authentication of their botanical origin, as well as for potential detection of berry-based products adulteration.

The present work determined complete mineral profile of four different types of grains (spelt, soybean, maize, and buckwheat) grown under two growing systems – conventional and organic. The contents of 20 macro-, micro and trace elements were analysed in the examined grains by inductively coupled plasma-optical emission spectrometry (ICP-OES). In most samples, nine elements were present in concentrations higher than 10 mg/kg. The remaining elements were present at lower concentrations or in traces or not detected in certain samples. Aluminium and arsenic, as two toxic elements, were detected only in organic buckwheat grains. Based on the obtained results for the mineral contents, a nutritive assessment of the quality of grains of spelt, soybean, maize, and buckwheat were made. Results of nutritional assessment showed that spelt, soybean, and buckwheat grains could potentially be good sources of several minerals for human diet. On the other hand, the presence of some toxic elements, such as cadmium and strontium, should be monitored. Results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) shown that the mineral composition, to a much greater extent, depended on the botanical origin of grains as compared to the production system © 2022. International Food Research Journal.All Rights Reserved

The aim of the current research was to determine the content of (potentially) toxic elements and insecticide residues in monofloral sunflower bee-collected pollen. For micro- and trace elements determination Inductively Coupled Plasma Optical Emission (ICP-OES) analytical method was used while insecticide residue content was monitored by applying Liquid Chromatography-Mass Spectrometry (LC-MS/MS) technique. In total, seventeen micro/trace elements were quantified. None of the twenty four examined insecticides were detected above the limit of detection (LOD) which makes studied sunflower bee-collected pollen eco-friendly both to bees and humans. Based on presence of several toxic as well as potentially toxic elements calculations for estimated weekly intakes (EWI), and oral intakes (OI) were made and used for health risk assessment based on the computation of two different health risk quotients (HQ)- acute (HQA) and long-term (HQL). The obtained results proved that all HQ values for adults were negligible or low except in case of HQL value for arsenic (0.32) which can be characterized as medium. However, in case of children much more precaution is needed due to significant HQL risk for arsenic (1.511). The attained data can help to make additional linkage between bee-collected pollen as food ingredients and potential benefits/risks for human health.

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.

The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality. Supplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/4082]

The aim of the current study was to determine the content of several primary metabolites: total soluble sugars, starch and lipids, soluble sugars, fatty acids and triacylglycerols profile, and secondary metabolites: total phenolics and flavonoids, in the grains of soybean (Glycine max (L.) Merr.) cultivar ‘Kaća’. Additionally, grain antioxidant properties were assessed using ABTS•+ scavenging capacity and ferric reducing power (FRP) assays. Soybean was developed and grown in Serbia under two cultivation systems (conventional and organic) during two growing seasons (2016 and 2017). In both growing seasons and cultivation systems, soybean grains were characterised by reduced lipid content (8.16–14.34%) and as an excellent source of polyunsaturated fatty acids. Triacylglycerols (TAGs) with 44 equivalent carbon numbers (ECN44) represented the main fraction (30.95–32.79%) followed by ECN46 TAGs (23.27–26.36%). Low total soluble sugars (2.36–11.51%) content was determined. High-performance liquid chromatography (HPLC) analysis revealed a significant prevalence of non-reducing disaccharides (1.41–6.57%) among the individual sugars. Soybean grains were proved as a good source of phenolic (2493.9–4419.5 mg kg-1) and flavonoid (292.7–500.9 mg kg-1) compounds with the dominance of free (extractable) fractions. Strong positive correlations were observed between both cultivation systems and growing seasons indicating no clear differences for the majority of analysed parameters. All examined extracts possessed a significant ability (27.6–38.2%) to neutralize ABTS•+ radicals, while in the case of FRP assay a significant ability for iron ions (Fe3+) reduction was recorded for the samples from the second growing season.

The current study intended to determine, for the first time, phenolic and fatty acid profile, antioxidant and certain nutritional properties of monofloral bee-collected artichoke (Cynara scolymus) pollen. Based on UHPLC-DAD MS-MS analysis the main phenolics in extractable fraction were different flavonol glycosides (in particular Isorhamnetin-3-O-glucoside, 49.2 mg/kg of dry weight) while ferulic acid was the predominant phenolic compound (39.4 mg/kg of dry weight) in the alkaline hydrolyzable fraction. Among fatty acids (FAs), results of GC-FID analysis revealed prevalence of unsaturated FAs with cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and oleic acid as the main ones- 28.4% and 24.9%, respectively. Based on the FA composition, nutritional analysis proved that artichoke bee-collected pollen had balanced ω-6 and ω-3 FAs content. To determine the antioxidant properties of pollen, five different assays were applied. It was proved that bioactive compounds in artichoke pollen possessed significant ability to quench DPPH radical as well as ABTS radical cation. In addition, in vitro phosphomolybdenum assay confirmed that artichoke pollen is an excellent source of different antioxidants. Pollen extracts exhibited moderate ferric reducing power as well as low ferrous chelating ability. Some further antioxidant studies (preferably in vivo) should be performed to confirm the observed results. Supplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/4623]

The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.

Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.

Background and objectives: Quinoa is considered to be a “natural functional food” due to a lot of bioactive compounds that are beneficial for human health by helping prevent the risks of different diseases. The aim of this study was to test the health-promoting characteristics of Puno and Titicaca quinoa seeds grown in Serbia by assessing their phenolic and flavonoid content, antioxidant activities, and potential anticancer effect on human colorectal cancer cells. Findings: Thirteen phenolic compounds were identified and quantified in the seeds of both cultivars, but their profile and concentration of individual phenolic compounds differed. Cytotoxic activities were present in both cultivars, whereas the pronounced concentration and time-dependent effects were more expressed in Puno extracts. Conclusions: The extracts of the seeds of both cultivars are a rich source of phenolic and flavonoid compounds and with high antioxidant activities. Potent anticancer activity against the human colorectal cancer was expressed in both investigated cultivars. Significance and novelty: The study confirmed the health benefit potential of Puno and Titicaca quinoa cultivars, grown in Serbia. These results are the first to demonstrate a potent anticancer activity of quinoa seed extract against the human colorectal cancer cell line HCT-116, as well as the presence of 7 new phenolic and flavonoid compounds.

The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63- 11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products. [Projects of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR31069 and Grant no. OI172017]

Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.

The aim of this study was to evaluate the content and profile of the phenolic compounds (PCs) and antioxidant properties of field-grown leaves, in vitro leaves and in vitro callus cultures of the blackberry ‘Čačanska Bestrna’ and blueberry ‘Toro’. In vitro shoots of the selected genotypes were grown either on original Murashige and Skoog (MS) medium containing 1 mg/L BA, 0.1 mg/L IBA and 0.1 mg/L GA3 (‘Čačanska Bestrna’) or on MS medium with macroelements reduced to ½, 2 mg/L zeatin and 0.2 mg/L IAA (‘Toro’). Callus cultures were induced from in vitro leaves and established on MS medium with 2 mg/L BA and 2 mg/L 2,4-D (‘Čačanska Bestrna’) or MS medium with half strength macroelements, 2 mg/L BA, 2 mg/L 2,4-D and 1 mg/L NAA (‘Toro’). Total phenolic (TPC) and flavonoid content (TFC) were the highest in blueberry leaves, whereas low TPC and TFC values were obtained in callus cultures of both cultivars. A higher content of PCs in blueberry leaves compared to blackberry leaves was determined by the UHPLC-DAD MS/MS technique. Quercetin derivatives and phenolic acids were the dominant PCs in the leaves of both berries, whereas gallocatechin was present in a significant amount in blueberry leaves. Callus cultures of both berries had a specific PC profile, with none detected in the leaves except quercetin-3-O-glucoside and quercetin-3-O-rutinoside. Blackberry leaves showed the best antioxidant properties as estimated by ferric reducing power (FRP), ABTS•+ and DPPH• scavenging activity assays. Callus cultures of both berries exhibited three to five times lower ABTS•+ and ten to seventeen times lower DPPH• scavenging activity compared to corresponding leaves. The analyzed leaves and callus cultures can be a good source of PCs with good antioxidant properties and specific phenolics, respectively, for applications in the food and pharmaceutical industries.

This study evaluated whether inert feed enriched with Lb. paracasei subsp. paracasei BGHN14 may be used as a weaning diet for first feeding pike-perch larvae. Three experimental groups were weaned from the start of exogenous feeding: two groups were given inert feed enriched with BGHN14 either via 12 h incubation with live BGHN14 cells or via coating with homogenized BGHN14 cells and one group was supplemented non-enriched inert feed. In all three groups Artemia was co-fed with inert feed during weaning. Control group larvae were fed Artemia exclusively during the treatment period. Treatment lasted fourteen days, starting from the 6th day post-hatch (DPH). Larval sampling was performed on the 20th DPH for gene expression and enzyme activity analysis. Larvae were also sampled on the 32nd DPH for morphometric and body composition analysis. Our results showed that weaning of first feeding pike-perch larvae was associated with an increase of fish condition (0.72 ± 0.12–0.77 ± 0.11 versus 0.67 ± 0.11 in controls), but it suppressed skeleton development, according to Col1 mRNA expression (1 ± 0.51–1.06 ± 0.36 versus 2.07 ± 0.53 in controls) and reduced fat deposition (1.25 ± 0.23–1.49 ± 0.33 versus 1.84 ± 0.31% in controls). This presumably reflected lower availability of soluble proteins in microdiet as opposed to live food, along with high leaching rate of amino acids from solid feed particles, as reported in our previous studies. However, skeleton differentiation was not impaired in group weaned on BGHN14 homogenate coated feed (Col1 mRNA expression: 2.68 ± 0.72), which was enriched in skeleton building and taste stimulating amino acids. These larvae were also presented with substantially higher length (15.28 ± 2.55 versus 13.93 ± 2.31 mm in controls) and weight (26.56 ± 13.83 versus 21.03 ± 11.25 mg in controls), which correlated with lower trypsin activity (1.06 ± 0.13 versus 1.43 ± 0.26 mU/mg of proteins in controls) and an increase of PLA2 to trypsin activity ratio (453.12 ± 109.36 versus 264.84 ± 69.03 in controls). Present study suggests that weaning of first feeding pike-perch larvae using BGHN14 homogenate coated microdiet supports skeleton development and improves fish growth.

The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermally-treated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7–76.2%) followed by phenolic acids (14.2–17.4%). Among individual compounds quercetin-3-O-glucoside (155.1–197.2 μg/L) and p-coumaric acid (29.5–30.7 μg/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS•+scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS•+ radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient. © 2021 Elsevier Ltd Supplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/4408]

The aim of this study was to investigate the bioaccessibility of pesticide residues in blueberries (com-mercial and sample from controlled field trial) from Serbia, involving the presence of a complex food matrix and to assess the potential risk to human health. The presence of nine active substances (azox-ystrobin, boscalid, fludioxonil, cyprodinil, pyrimethanil, pyridaben, pyriproxyfen, acetamiprid and thia-metoxam) in initial blueberry samples was determined in concentration range from 5.15 mu g/kg for thiametoxam to 187 mu g/kg for azoxystrobin. Clothianidin, metabolite of thiametoxam, was not detected in any blueberry sample. However, after in vitro digestion, the content of initially detected pesticides residues was significantly decreased or it was below limit of quantification resulting in the total bio-accessibility of about 15%. Azoxystrobin, pyrimethanil and fludioxonil was quantified in digestive juice at concentrations which were about 81%, 37% and 10% less than the inital concentration, respectively. The presence of food matrix during digestion of blueberries even more severely reduced concentration of pesticide residues (total bioaccessibility was about 7%) compared to digestion without the food matrix. Only azoxystrobin was quantified after digestion with food matrix in concentration of 27 mu g/kg in sample from controlled field trial and detected in two commercial samples but below the limit of quantification. Furthermore, chronic risk assessment indicated that risk is acceptable for the health of different human subpopulation groups. The current study on pesticides residues, most commonly applied on blueberries, provides for the first time an insight into their bioaccessibility under conditions that mimic physiological environment of human digestive tract.

This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42&ndash, 58.56 times) and the reducing power (by 17.90&ndash, 99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.

Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and aw values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.

The aim of this work was to determine phenolic profile and antioxidant properties of methanolic (MEP) and ethanolic (EEP) extracts of monofloral bee-collected sunflower pollen from Serbia. In total, 37 different polyphenols (19 flavonol glycosides and 18 other polyphenols) were identified by UHPLC/MS-MS Orbitrap analysis. The different phenolic profile of MEP and EEP was observed with flavonols as most abundant, 94.1% (MEP) and 93.4% (EEP), out of which flavonoid glycosides represented 73.2% (MEP) and 66.1% (EEP). The higher amount of total phenolics was recorded in EEP (200.58 mg/kg DW) than in MEP (244.44 mg/kg DW). The quercetin 3-O-galactoside was the major compound in both extracts, 112.86 mg/kg in MEP and 128.64 mg/kg in EEP. The presence of coumaroylated and acetylated flavonoid glycosides were registered, among which the quercetin 3-O-(6“-acetyl)hexoside was recored in the significant amount in MEP (111.10 mg Q3G/kg DW), whereas in EEP the content of coumaroylated kaempferol glycosides (137.95 mg Q3G/kg DW) was significantly higher. The ferric reducing power and ABTS radical scavenging activity assays revealed that pollen extracts possessed significant antioxidant activity. The monofloral bee-collected pollen of Helianthus annuus L. can be used as good food supplement with high flavonoids content and antioxidant activity. Supplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3714]

Triacylglycerols (TAGs) and free fatty acids (FAs) present an important part of the grain lipid fraction. Knowing about its composition can be important information for both chemotaxonomic and nutritional parameters. The aim of the present study was to determine the TAG and FA profiles (and their similarities/differences) of several important crops (maize, spelt, buckwheat) grown under dissimilar agroecological systems – conventional and organic. Fatty acid composition was determined by applying the GC-FID method while HPLC method was used for the determination of the triacylglycerol profile of selected grains. To the best of our knowledge, the TAG profile of spelt grains was determined for the first time. Ten different FAs were identified in examined samples with a predominant presence of linoleic acid, except in the case of buckwheat (oleic acid) grains. Uniformly, buckwheat grains stood out due to the predominance of triglycerides with an equivalent carbon number of fifty (ECN 50) or forty-eight (ECN 48). In contrast, other samples contained ECN 44 and ECN 46 TAGs as the most represented triglycerides. Based on the principal component analysis (PCA) and cluster statistical analysis results, there is no uniformity in the differences between organic and conventional production growing systems.

The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS [rad]+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet. Supplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/2856] This is the peer-reviewed version of the following article: Pešić, M. B.; Milinčić, D. D.; Kostić, A.; Stanisavljević, N. S.; Vukotić, G. N.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Popović, D. A.; et al. In Vitro Digestion of Meat- and Cereal-Based Food Matrix Enriched with Grape Extracts: How Are Polyphenol Composition, Bioaccessibility and Antioxidant Activity Affected? Food Chem. 2019, 284, 28–44. [https://doi.org/10.1016/j.foodchem.2019.01.107]

Polyphenolic compounds, known for their antioxidant, antimicrobial, and other health-promoting characteristics, are frequently used for encapsulation. Encapsulation eliminates disadvantages such as instability, low solubility, and bioavailability. Microparticles (1–1000 µm), submicron particles (~1 µm), and nanoparticles (one to several hundred nanometers) can be formed by the application of different microencapsulation and nanoencapsulation techniques. Polyphenol-enriched microparticles can be used in food production process for the improvement of food stability, texture, flavor profile, nutrient properties, and antimicrobial defense, than in edible films applied as packaging materials with the aim to improve antimicrobial and antioxidant activity, providing longer shelf life. The aim of this review is to present the main techniques and matrices used for microencapsulation of polyphenolic compounds, as well as their applications and latest achievements in usage of polyphenol-loaded microparticles in food industry.

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 &deg, C, 10 min) cow&rsquo, s and goat&rsquo, s milk, pretreated with chymosin at a low temperature (4 &deg, C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow&rsquo, s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat&rsquo, s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow&rsquo, s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.