Article
Engineering, Chemical
Natasa Obradovic, Mina Volic, Viktor Nedovic, Marica Rakin, Branko Bugarski
Summary: The production and characterization of a novel type of protein-carbohydrate carriers for functional beverages, focusing on cell protection during fermentation, gastrointestinal, and storage conditions, are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. The encapsulation efficiency results were over 76.8% and 81.4% after spray and freeze-drying, respectively. The freeze-dried carriers showed a higher survival rate during storage compared to the ones encapsulated by spray-drying. Microencapsulation significantly improved cell viability in gastrointestinal and storage conditions. Both encapsulation techniques showed potential in cell preservation during production and storage.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Anita Rejdlova, Richardos Nikolaos Salek, Zuzana Miskova, Eva Lorencova, Vendula Kurova, Richard Adamek, Daniela Sumczynski
Summary: The purpose of this study was to evaluate the physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage fermented with milk or water kefir cultures. The results showed that the values of total soluble solids, pH, and density decreased with increasing storage time, while the values of ethanol, degree of fermentation, and total dissolved solids increased. Sensory analysis revealed that samples containing 25% whey were the most acceptable. This study is of importance for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
Article
Biotechnology & Applied Microbiology
Seyoum Gizachew, Wannes Van Beeck, Irina Spacova, Max Dekeukeleire, Ashenafi Alemu, Wude Mihret, Sarah Lebeer, Ephrem Engidawork
Summary: This study tested the potential of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented beverages to act as probiotics and starter cultures. Six LAB strains showed inhibition of key gastrointestinal pathogens and immunostimulation in human monocytes. These strains also demonstrated better fermentation properties during the mock fermentation. These LAB strains can potentially be used as autochthonous probiotic starters for traditional Ethiopian fermentations.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Tanja Z. Krunic, Marica B. Rakin
Summary: The study found that using trypsin hydrolysate in whey-based probiotic encapsulation can improve encapsulation efficiency and antioxidant capacity of the carrier. Hydrolysis of proteins positively impacts the beverage's antioxidant properties and probiotic viability, achieving the goals of protecting probiotics, enriching products with antioxidants, and neutralizing bitter taste from bioactive peptides.
Article
Food Science & Technology
Perihan Kubra Akman, Gorkem Ozulku, Fatih Tornuk, Hasan Yetim
Summary: This study isolated lactic acid bacteria strains with probiotic properties from traditional Turkish fermented beverages, showing high resistance to low pH and bile salts, as well as variable antimicrobial effects on pathogens. The bacterial cells also exhibited high adhesive ability on intestinal epithelial cells. These findings suggest that the LAB strains have high probiotic potential and could be used in developing functional food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Jyoti Prakash Tamang, Sonam Lama
Summary: This review article provides information on the presence of potential probiotic yeasts in some traditional fermented foods and beverages.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Wellison Amorim Pereira, Anna C. M. Piazentin, Thamires M. S. da Silva, Carlos M. N. Mendonca, Elias Figueroa Villalobos, Attilio Converti, Ricardo Pinheiro S. Oliveira
Summary: This study evaluated the potential of an alternative soy extract-based beverage as a functional food and monitored the product and biomass concentrations during fermentation process using acidification kinetics and cell count. The results showed that inulin positively influenced the viability of probiotics in fermented drinks.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Thuy-Linh Nguyen, Mingzhan Toh, Yuyun Lu, Sebastian Ku, Shao-Quan Liu
Summary: This research investigated the biovalorization of surplus bread for probiotic-fermented beverages. It found that a 5% initial total solid content resulted in optimal growth of probiotics and texture for beverage development. Different types of bread were suitable for the development of probiotic-fermented beverages, and the addition of yeast improved the survival rate of probiotics. Food additives did not affect the growth of the probiotics.
Article
Food Science & Technology
Siyi (Rossie) Luo, Timothy A. DeMarsh, Dana DeRiancho, Alina Stelick, Samuel D. Alcaine
Summary: This study proposes a solution to the sustainability challenge posed by acid whey in the dairy industry by fermenting yogurt acid whey into marketable beverages using different yeast strains. The study found that IOC Be Fruits S. cerevisiae had the fastest fermentation rate, while Brettanomyces claussenii had the slowest.
Article
Biochemistry & Molecular Biology
Ruben Agregan-Perez, Elisa Alonso-Gonzalez, Juan Carlos Mejuto, Nelson Perez-Guerra
Summary: This study successfully produced a probiotic product with high biomass, total viability, and antibacterial activity for application in animal feed. The results demonstrated that the probiotic culture exhibited good survival at low pH values, simulated gastrointestinal conditions, freezing conditions, and during storage, indicating its feasibility for cost-effective production with potential application in animal feed.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Aixia Wang, Tianzhen Xiao, Huihan Xi, Wanyu Qin, Yue He, Mengzi Nie, Zhiying Chen, Lili Wang, Liya Liu, Fengzhong Wang, Li-Tao Tong
Summary: By using specific combination of starter cultures, the fermentation time of fresh fermented rice noodles (FFRNs) can be shortened and the contamination of heterozygous bacteria can be reduced. Adding starter cultures enhances the food quality, lowers microbial diversity, and increases the production of volatile compounds, resulting in enhanced flavor.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Tariq Aziz, Muhammad Naveed, Abid Sarwar, Syeda Izma Makhdoom, Muhammad Saad Mughal, Urooj Ali, Zhennai Yang, Muhammad Shahzad, Manal Y. Sameeh, Mashael W. Alruways, Anas S. Dablool, Abdulraheem Ali Almalki, Abdulhakeem S. Alamri, Majid Alhomrani
Summary: This study reveals the important role of Lactiplantibacillus plantarum 13-3 in improving the condition of the human digestive system, enhancing immunity, and serving as a potential probiotic and bacteriocin-producing strain in food processing. The stability and quality of its genome have been assessed, and its probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity, and carbohydrate-producing enzymes have been analyzed computationally. The study demonstrates that L. plantarum 13-3 is nonpathogenic with various important functions and plays a significant role in food processing.
Article
Food Science & Technology
Lana S. Rosa, Mariana L. Santos, Joel P. Abreu, Ramon S. Rocha, Erick A. Esmerino, Monica Q. Freitas, Eliane T. Marsico, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adrieli A. Souza, Fabio C. S. Nogueira, Adriano G. Cruz, Anderson J. Teodoro
Summary: The effect of probiotic strains on fermented whey-milk beverages was evaluated during storage. The addition of probiotics increased α-amylase and α-glucosidase inhibition and antioxidant activities, with the best effect observed after 15 days of storage. L. casei-01 showed higher metabolic activity and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed improvements in alpha-glucosidase inhibition and the presence of peptides with various activities.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Svetlana Merenkova, Oksana Zinina, Irina Potoroko
Summary: This study experimentally confirmed the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion. It was found that stabilizing the beverages with microemulsion increased their viscosity and antioxidant activity. Additionally, the study identified the possibility of obtaining fermented plant beverages with probiotic and antioxidant properties.
FERMENTATION-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Ruth B. Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, Jose Antonio Teixeira, Ruth Belmares, Clarisse Nobre
Summary: In this study, a novel functional beverage was developed by fermenting and extracting Aloe vera, combining the health benefits of probiotics, prebiotics, SCFA, and phenolic compounds. The produced Aloe vera juice showed great potential as a functional beverage with improved antioxidant activity.
Article
Chemistry, Physical
Marko Jonovic, Milena Zuza, Verica Dordevic, Natasa Sekuljica, Milan Milivojevic, Branimir Jugovic, Branko Bugarski, Zorica Knezevic-Jugovic
Summary: This study successfully immobilized alcalase on alginate micro and submicron beads, achieving higher enzyme loading and activity. Ultrasonic spray atomization techniques produced smaller particles with higher enzyme loading, showing better performances in real food systems. The immobilized alcalase could be reused in multiple cycles with minimal decrease in activity.
Article
Pharmacology & Pharmacy
Erna Turkovic, Ivana Vasiljevic, Milica Draskovic, Natasa Obradovic, Dragana Vasiljevic, Jelena Parojcic
Summary: Inkjet printing in drug manufacturing allows precise dispensing of drug ink onto substrates. Various substrates, including single-polymer films and structured templates, can be used, each with its own advantages and disadvantages in terms of drug load and printability. The study contributes to understanding the substrate properties that influence printability and provides insights into the use of different materials as printing substrates.
Article
Biochemistry & Molecular Biology
Aleksandra A. Jovanovic, Steva M. Levic, Vladimir B. Pavlovic, Smilja B. Markovic, Rada V. Pjanovic, Verica B. Dordevic, Viktor Nedovic, Branko M. Bugarski
Summary: The study compared freeze drying and spray drying for processing wild thyme drugs, finding that freeze drying was more effective in terms of total powder yield and polyphenol content. Gelatin as a coating agent improved TPC recovery and reduced material deposition on the drying chamber wall, leading to differences in polyphenol content in the resulting powders.
Article
Plant Sciences
Aleksandra A. Jovanovic, Verica B. Djordjevic, Predrag M. Petrovic, Dejan S. Pljevljakusic, Gordana M. Zdunic, Katarina P. Savikin, Branko M. Bugarski
Summary: The study aimed to investigate the effect of different ultrasound-assisted extraction conditions on polyphenol and flavonoid contents and antioxidant activity of wild thyme extracts. The best extraction results were found with 0.3 mm particle size, 1:30 solid-to-solvent ratio, 30% ethanol and 30 min extraction time. Addition of ethanol in aqueous extraction medium significantly improved antioxidant activity.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2021)
Article
Chemistry, Applied
Tanja Z. Krunic, Marica B. Rakin
Summary: The study found that using trypsin hydrolysate in whey-based probiotic encapsulation can improve encapsulation efficiency and antioxidant capacity of the carrier. Hydrolysis of proteins positively impacts the beverage's antioxidant properties and probiotic viability, achieving the goals of protecting probiotics, enriching products with antioxidants, and neutralizing bitter taste from bioactive peptides.
Article
Engineering, Chemical
Ana Z. Stancic, Ivana T. Drvenica, Vesna L. J. Ilic, Branko M. Bugarski, Diana S. Bugarski
Summary: This study investigated the effects of porcine hemoglobin on different cell types and found its potential role as a supplement in cell culture, particularly in multilineage differentiation capacity. Through a model of porcine hemoglobin, the findings contribute to improving the understanding of extracellular hemoglobin's influence on MSCs in vivo.
Article
Food Science & Technology
Ana Salevic, Dusica Stojanovic, Steva Levic, Milena Pantic, Verica Dordevic, Radojica Pesic, Branko Bugarski, Vladimir Pavlovic, Petar Uskokovic, Viktor Nedovic
Summary: This study developed zein-based, edible, functional food-contact materials incorporated with sage extract using solvent casting and electrospinning techniques. The results demonstrated the compatibility between the materials' constituents, effective incorporation of the extract, and enhanced antioxidant and antibacterial activity. These edible materials show great potential as active/bioactive food-contact materials.
Article
Chemistry, Applied
Marica Rakin, Maja Bulatovic, Danica Zaric, Tanja Krunic, Ivana Loncarevic, Jovana Petrovic, Biljana Pajin
Summary: By enriching chocolate with whey protein hydrolysate, the chocolate showed higher polyphenol content and antioxidant capacity, without affecting hardness and enthalpy. Hydrolyzed whey proteins significantly increased the viscosity of chocolate.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Engineering, Chemical
Natasa Obradovic, Mina Volic, Viktor Nedovic, Marica Rakin, Branko Bugarski
Summary: The production and characterization of a novel type of protein-carbohydrate carriers for functional beverages, focusing on cell protection during fermentation, gastrointestinal, and storage conditions, are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. The encapsulation efficiency results were over 76.8% and 81.4% after spray and freeze-drying, respectively. The freeze-dried carriers showed a higher survival rate during storage compared to the ones encapsulated by spray-drying. Microencapsulation significantly improved cell viability in gastrointestinal and storage conditions. Both encapsulation techniques showed potential in cell preservation during production and storage.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Mina Volic, Ilinka Pecinar, Darko Micic, Verica Dordevic, Radojica Pesic, Viktor Nedovic, Natasa Obradovic
Summary: Innovative coating powders based on whey protein concentrate and alginate were studied for their effects on the physicochemical, thermal, and morphological properties of the powders. The results showed high product yield, small particle size, low moisture content, and strong antimicrobial activity.
Article
Polymer Science
Marko Jonovic, Branimir Jugovic, Milena Zuza, Verica Dordevic, Nikola Milasinovic, Branko Bugarski, Zorica Knezevic-Jugovic
Summary: The aim of this study was to investigate the covalent immobilization of horseradish peroxidase (HRP) on magnetic nanoparticles (Mag) encapsulated in calcium alginate beads (MABs) for color degradation. The results showed that the immobilized HRP on MABs exhibited high catalytic activity and demonstrated good reusability.
Article
Plant Sciences
Aleksandra A. Jovanovic, Una-Jovana V. Vajic, Dusan Z. Mijin, Gordana M. Zdunic, Katarina P. Savikin, Suzana Brankovic, Dusanka Kitic, Branko M. Bugarski
Summary: In this study, the optimization of polyphenol extraction from Thymus serpyllum by-product using a microwave reactor was conducted. The results showed that the maximum polyphenol recovery was achieved using 48% ethanol and 0.0402 g/mL solid-to-solvent ratio during 86 seconds of microwave-assisted extraction. The polyphenol extract exhibited good antioxidant, antimicrobial, and antispasmodic activities.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2022)
Article
Chemistry, Applied
Neda Pavlovic, Jelena Mijalkovic, Verica Dordevic, Danijela Pecarski, Branko Bugarski, Zorica Knezevic-Jugovic
Summary: This study presents the latest research on the assembly of soy proteins in nanocarriers, specifically liposomes, and explores different physicochemical strategies and approaches. The results show that ultrasonication and the addition of cholesterol improve the stability of nanoliposomes, achieving a high encapsulation efficiency. The peptide-loaded nanoliposomes have moderate size and stability, while maintaining their antioxidant activity.
Article
Engineering, Chemical
Stefan A. Boskovic, Aleksandar Karac, Slobodan B. Vrhovac, Aleksandar Belic, I. Branko Bugarski
Summary: A perfect dielectric model was introduced into the OpenFOAM software to investigate and potentially improve electrohydrodynamic calculations. Two sets of numerical simulations with different fluids were analyzed. It was found that certain expressions or calculation strategies could cause oscillations and artificial generation of a curl of the electric field strength, thus suggesting that they should be abandoned. The use of dynamic meshes and limiters for the gradient of the electric field strength in the software could lead to significant numerical errors. Additionally, using certain cell face values was shown to improve results. An electric Courant number was derived by dimensional analysis and recommended for future calculations. The conclusions made in this study are expected to be applicable to other more complex models.
HEMIJSKA INDUSTRIJA
(2022)
