Прегледај по Аутор "Vukić, Milan"
Сада се приказује 1 - 9 од 9
Резултати по страници
Опције сортирања
- СтавкаApplication of Edible Films and Coatings in Food Production(Springer, 2017) Vukić, Milan; Grujić, Slavica; Odzaković, BožanaToday, edible films and coatings can be used for a variety of purposes related to food products, singly or in conjunction with other compounds. There are many variations of edible film and coating, and all can be summarized in the following sentence. Edible films and coatings are thin protective, edible and biodegradable layers deposited on or wrapped around a food’s surface. Numerous usages of such films and coatings have been investigated, with reasonable success, one of which is active food packaging. Edible films and coatings are designed by blending edible raw materials with food grade additives. Biopolymers are naturally occurring polymers that are most important for the creation of edible films and coatings, including proteins, polysaccharides and lipids. In proper application, edible films and coatings make it possible to improve the physical characteristics of food products and enhance the distinctive tactile and visual attributes of their surfaces. In other words, edible films and coatings can aid in the function of active substance conveyance for such factors as antioxidants, antimicrobials, colors, and flavors. Protection of food products from oxidation, moisture absorption/desorption, microbial growth, and other chemical reactions is of the greatest importance. Through all these properties, edible films and coatings prolong the quality of food products and improve food safety.
- СтавкаATMOSPHERIC COLD PLASMA TECHNOLOGY FOR MEAT INDUSTRY: A BIBLIOMETRIC REVIEW(V.M Gorbatov Federal Research Center for Food Systems of de Russian Academy of Sciences, 2022) Vukić, Milan; Vujadinović, Dragan; Smiljanić, Milenko; Gojković-Cvjetković, VesnaAtmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding the atmospheric cold plasma technology. A bibliometric analysis was carried out to objectively and analytically uncover the knowledge development in the atmospheric cold plasma technology within the context of meat processing. The research began with querying the Dimensions database for scientific articles published over the past two decades. A total of 105 papers were published during this period. The articles were examined according to several bibliometric metrics such as the year of publication, countries, institutions, sources, authors, and keywords frequency. The results of the bibliometric analysis revealed that researchers are very interested in studying the interface of the atmospheric cold plasma technology and meat processing. In the last couple of years, the number of publications on the topic has been growing. This is the first bibliometric investigation of the atmospheric cold plasma technology in the context of meat processing. To the authors’ best knowledge, no similar analysis has been performed before. This paper provides researchers with a better understanding of topic developments. A better understanding can aid future research by closing present knowledge gaps. Hence, the paper provides the continuation of up-to-date technological discussions among researchers.
- СтавкаColor change of orange and carrot juice blend treated by non-thermal atmospheric plasma(Wiley, 2017) Vukić, Milan; Vujadinović, Dragan; Ivanović, Marko; Gojković, Vesna; Grujić, RadoslavDielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non-thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the knowledge of the author. Color changes of orange and carrot juice blend due to atmospheric air DBD plasma treatment have been examined to estimate the extent of juice changes after treatments at varying durations of 5 s,15 s, and 30 s. Results indicate potentiality of cloud loss reduction, while treatments can cause minor degradation of color attributes. However, browning of treated samples was not observed. The influence of this new non-thermal treatment on measured properties of orange and carrot juice blend shows promising results which need to be further confirmed and established.
- СтавкаCOMPARISON OF METHODS FOR DETERMINING THE FALSIFICATION OF MILK(KEY, 2017) Vujadinović, Dragan; Beribaka, Mirjana; Vukić, Milan; Marjanović-Balaban, ŽeljkaFalsification of milk creates many difficulties in the dairy industry. Diluting milk with water can cause changes in the chemical composition, nutritional, hygienic and technological quality of milk. The aim of this study was to evaluate the possibility of applying the standard method for milk analysis for determining the presence of added water in sterilized milk products. Samples were prepared by diluting the milk with distilled water in the range from 5 to 50%, with a gradient of 5% and monitoring the impact of water on the relevant physical and chemical indicators of milk. Standard methods for milk analysis were performed, such as: determination of fat content, density, viscosity, acidity and sensory evaluation. Analysis of milk samples prepared with the proper dilution has shown that the average value of the freezing point of the milk samples ranged from -0.484 0C to -0.25 0C. Determination of the fat content showed that the fat content was constantly decreasing, from 3% (5% H2O) to 1.48% (50% H2O). With the increased proportion of water in milk, the density and viscosity were reduced, and pH value was slightly increased. Sensory evaluation was only partially accurate. In addition to cryoscopy, as a reliable method for determining the presence of added water in milk, some other methods have also proven to be reliable, such as: determination of fat content, density, viscosity and acidity.
- СтавкаComparison of the Bacterial Inactivation Efficiency ofWater Activated by a Plasma Jet Source and a Pin-to-Pin Electrode Configuration Source(MDPI, 2023) Čobanović, Radovan; Maletić, Dejan; Kocić-Tanackov, Sunčica; Čabarkapa, Ivana; Kokić, Bojana; Kojić, Predrag; Milošević, Slobodan; Stulić, Višnja; Vukušić Pavičić, Tomislava; Vukić, MilanIn this comparative study, the bacterial inactivation efficiency of plasma-activated water (PAW) generated by two distinct plasma reactors, one utilizing a nitrogen plasma jet electrode and the other a hybrid argon plasma reactor, was explored. The present study involved the assessment of antimicrobial activity against suspensions of three Gram-positive and three Gram-negative bacterial strains in their planktonic cell state. Bacterial suspensions were introduced into PAW five days after generation. Subsequently, the viability of the bacteria was assessed at various time intervals, specifically at 0.5, 1, 3, 5, 10, and 24 h, in order to evaluate the effect of inactivation. Structural changes in bacteria after PAW treatment were assessed using a scanning electron microscope (SEM). The physicochemical properties of PAW, including pH, conductivity, and concentrations of H2O2, NO2 -, and NO3 - during aging were measured. The present study demonstrated the effective inactivation of the tested bacterial strains by PAW. Gram-positive bacteria displayed greater resistance compared to Gram-negative species, with the lowest reductions in bacterial counts observed for B. cereus, and the highest for Escherichia coli O157:H7. Morphological damage was evident across all bacterial species examined. Physicochemical measurements showed slow decay of the reactive species in the aging process. This study illustrated the potential utility of PAW as an alternative disinfectant.
- СтавкаEffect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour(MDPI, 2019) Janić Hajnal, Elizabet; Vukić, Milan; Pezo, Lato; Orčić, Dejan; Puač, Nevena; Škoro, Nikola; Milidrag, Ardea; Šoronja Simović, DraganaBeside Fusarium toxins, Alternaria toxins are among the most commonly found mycotoxins in wheat and wheat products. Currently, investigations of possibilities of reduction of Alternaria toxins in the wheat-processing chain are limited. Therefore, the aim of this study was to explore the potency of cold atmospheric plasma treatments, as a new non-thermal approach, for reduction of alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) content in spiked white wheat flour samples. Samples were treated with plasma generated in the air during 30 s to 180 s, with an increment step of 30 s, and at four varying distances from the cold plasma source (6 mm, 21 mm, 36 mm and 51 mm). The reduction of the Alternaria toxins content in samples after treatment was monitored by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The maximum reduction of the examined Alternaria toxins was obtained by treatment performed at 6 mm distance from the plasma source, lasting 180 s, resulting in reductions of 60.6%, 73.8% and 54.5% for AOH, AME and TEN, respectively. According to the obtained experimental results, five empirical models in the form of the second-order polynomials were developed for the prediction of AOH, AME and TEN reduction, as well as the temperature and the moisture content of the wheat flour, that gave a good fit to experimental data and were able to predict the response variables successfully. The developed second-order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.918 and 0.961).
- СтавкаEFFECTS OF INCUBATION CONDITION AND DIFFERENT STARTER STRAINS FOR THE PRODUCTION OF NITRITES FROM NATURAL NITRATE SOURCES(KEY, 2016) Vujadinović, Dragan; Beribaka, Mirjana; Vukić, Milan; Marjanović-Balaban, ŽeljkaNitrates and nitrites are used in production of meat products and they play an important role as preservatives, but also in the formation of characteristic red color and taste of the meat. Vegetable products represent a significant potential as a natural source of nitrate for producing organic cooked meat products. The aim of this paper was to investigate the effect of temperature changes on the degree and speed of reduction of nitrates to nitrite salts, using different starter strains of microorganisms. Staphylococcus carnosus was used as nitro-reducing starter culture for the first model, and S. carnosus in combination with Lactobacillus sakei, for the second model. Celery powder was used as a natural source of nitrate salts. Both models were incubated in the temperature range from 20 0C to 40 0C with a temperature gradient of 2 0C, for 24 and 48 hours. A method for determining nitrite is defined by the international standard ISO 2918:1999. Obtained values of nitrite concentrations were used to calculate the degree and speed of reduction of nitrates to nitrites. The degree and speed of a chemical reaction increase with increasing temperature. The final concentration of nitrite salts after 24 hours of incubation for the first model was 85 ± 2 ppm at 40 0C and for the same model after 48 hours of incubation, 100 ± 10 ppm (40 0C). The second model showed similar patterns of increase, 81 ± 9 ppm (24h, 40 0C) and 83 ± 10 ppm (24h, 40 0C). The concentration of nitrite salts, the degree and speed of reduction of nitrate salts after 48 hours of incubation was increased, compared to the concentration of nitrite salts after incubation for 24 hours, in both models. The starter culture in which it was used only S. carnosus, proved to be more efficient when it comes to the reduction of nitrates
- СтавкаRisk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage(KEY, 2016) Vujadinović, Dragan; Gojković, Vesna; Vukić, Milan; Tomović, VladimirOrganic cooked sausages are a complex dispersion system in which inorganic phosphate salts are completely replaced by natural ingredients, while the presence of sodium salt is reduced to an acceptably low value. Therefore, the main objective of this paper was to analyze the risks to the presence of sodium and phosphate salts in model systems of organic cooked sausages in which they are reduced or replaced entirely by using natural ingredients. Organic cooked sausage models have been developed in which the phosphate salts are replaced by a natural fiber, proteins and polysaccharides, while the presence of salt is reduced with KCl. Thus developed models were analyzed for the presence of sodium, Cl and phosphorus in the form of P2O5. Based on the results of chemical analysis was performed risk analysis for the presence of these salts in the tested models. The sodium content was determined by atomic absorption spectrophotometry (AAS), chloride by Vollhard method and phosphorus by spectrophotometry. A risk analysis was performed according to Health Safety Environment - HSE standard method. Data were subjected to analysis of variance (ANOVA) and means were separated by a T - Tukey multiple range test at (p ≤ 0.05); (p ≤ 0.01) and (p ≤ 0.001) significance level. It was found that the total sodium content significantly decreases (p≤0,01), and ranges from 0,74 ± 0,03% (M0) to 0,23 ± 0,01% (M12). In that way, the presence of sodium salt can be reduced by 40%, which leads to a decrease the risk to consumers’ health. The average phosphorus content ranged from 0,046 ± 0,003% to 0,097 ± 0,002%. The risk analysis showed that the probability of occurrence of such salts in these models can be characterized as possible to rare while the hazard seriousness was between minor to moderate.
- СтавкаTHE INFLUENCE OF EXTRACTION CONDITIONS AND CHROMATOGRAPHIC SEPARATION ON THE ABILITY OF IDENTIFYING GLIADINS FROM THE WHEAT FLOUR(Consulting and Training Centre, KEY, 2019) Gojković, Vesna; Marjanović-Balaban, Željka; Grujić, Radoslav; Vujadinović, Dragan; Vukić, MilanCereal proteins play an important role in the humans’ and animals’ diet, due to their nutritional composition and functional properties in food production. One of these proteins is gluten. It contains protein components that are present as monomers and interconnected by disulfide bonding polymers. Based on their solubility in an aqueous alcohol, gluten proteins are divided into soluble gliadins and insoluble glutenins. Apart from the beneficial nutritional composition and importance in food production, gluten also causes adverse health effects in susceptible individuals, such as celiac disease. In this paper, gliadin proteins have been analyzed in wheat flour by high-pressure liquid chromatography of reversed phases (RP-HPLC). The influence of different concentrations of ethanol (30%, 40% and 50%) and column temperature (40 C, 45 C and 50 C) was investigated to achieve better chromatographic separation and identification of gliadin proteins. The chromatographic separation of gliadin proteins was carried out on the column Zorbax 300 SB-C3 (Agilent) and the Agilent Technologies 1260 Infinity HPLC apparatus has been used. After extraction gliadin proteins with 30% (v/v) ethanol, the number of identified proteins was 20, after extraction with 40% (v/v) ethanol was 21 and with 50% (v/v) ethanol was 24, at a temperature of 40 C. By increasing the column temperature (45 oC and 50 oC), the number of identified proteins after extraction with 30% ethanol was 17 and 20, after extraction with 40% ethanol was 25 and 24, and after extraction with 50% ethanol was 26 and 24. Based on the obtained results, the largest number of gliadin proteins was identified by extraction with 50% ethanol and at a column temperature of 45 C. By increasing the column temperature to 50 oC, the number of identified proteins decreases.