10th central european congress on food (cefood)
TRANSCRIPT
10th Central European Congress on Food (CEFood)
Book of Abstracts
Sarajevo
June 10ndash11 2021
Faculty of Agriculture and
Food Sciences
University of Sarajevo
Bosnia and Herzegovina
2
10th Central European Congress on Food (CEFood)
organized by
Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Organizing Committee
CONGRESS PRESIDENT
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
INTERNATIONAL SCIENTIFIC BOARD
Prof Dr Sanja Oručević Žuljević Chairperson Faculty of Agriculture and Food
Sciences University of Sarajevo Bosnia and Herzegovina
Prof Dr Peter Raspor Biotechnical Faculty University of Ljubljana Slovenia
Prof Dr Viktor Nedović University of Belgrade Serbia
Prof Dr Brian McKenna University College Dublin Ireland
Prof Dr Dietrich Knorr Berlin University of Technology IUFoST President
Germany
Prof Dr Diana Banati International Life Science Institute Brussels Belgium
Prof Dr Vural Goumlkmen Food Engineering Department Hacettepe University
Turkey
Prof Dr Gustavo Barbosa-Caacutenovas Center For Nonthermal Processing of Food
Washington State University USA
Prof Dr Henry Jaumlger Department of Food Science and Technology BOKUndash
University of Natural Resources and Life Sciences Vienna Austria
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
Prof Dr Joseacute M Aguilera Department of Chemical Engineering Catholic University
of Chile Santiago Chile
Prof Dr Vesna Tumbas Faculty of Technology University of Novi Sad Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
3
Prof Dr Isabel CFR Ferreira Polytechnic Institute of Braganza Portugal
Prof Dr Vladimir Telichkun Hab NUFT Ukraine
Prof Dr Werner Hofacker University of Applied Science Konstanz Germany
Prof Dr Taoukis Petros School of Chemical Engineering National Technical
University of Athens Greece
Prof Dr Željko Knez Faculty of Chemistry and Chemical Engineering University of
Maribor Slovenia
Prof Dr Paola Pittia Faculty of Bioscience University of Teramo Italy
Prof Dr Andraacutes Salgoacute Faculty of Chemical and Biochemical Engineering Budapest
University of Technology and Economics Hungary
Dr Nastasia Belc Institute of Food Bioresources Bucharest Romania
Prof Dr Milenko Blesić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Drena Gadžo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Sabina Operta Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Nermina Đulančić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Dragana Ognjenović Faculty of Agriculture and Food Sciences University
of Sarajevo Bosnia and Herzegovina
Prof Dr Zilha Ašimović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Fuad Gaši Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Aida Hodžić Veterinary Faculty University of Sarajevo Bosnia and
Herzegovina
Prof Dr Žarko Ilin Faculty of Agriculture University in Novi Sad Serbia
Prof Dr Emil Erjavec Biotechnical faculty University in Ljubljana Slovenia
Prof Dr Sonja Smole-Možina Biotechnical faculty University in Ljubljana Slovenia
Prof Dr Renata Bažok Faculty of Agriculture University in Zagreb Croatia
Prof Dr Vlasta Piližota Faculty of Food Technology University Josip Juraj
Strosmeier in Osijek Croatia
Prof Dr Metka Hudina University in Ljubljana University in Ljubljana Slovenia
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
Prof Dr Kostadin Fikiin Technical University of Sofia Bulgaria
4
Prof Dr Mathe Endre Faculty of Agricultural and Food Sciences and Environmental
Management University of Debrecen HU Hungary
Prof Dr Miklos Herdon Faculty of Economics and Business University of
Debrecen Hungary
Prof Dr Peter Siekel General Director of the National Agricultural and Food
Centre Bratislava Slovakia
Prof Dr Radoslav Grujić Prijedor State Medical College Banja Luka Bosnia and
Herzegovina
Prof Dr Živoslav Tesić Faculty of Chemistry University of Belgrade Serbia
Prof Dr Mirjana Pešić Faculty of Agriculture University of Belgrade Serbia
Prof Dr Ana Kalušević Faculty of Agriculture University of Belgrade Belgrade
Serbia
Prof Dr Ivana Karabegović Faculty of Technology Leskovac University of Niš
Serbia
Prof Dr Draženka Komes Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Verica Dragović Uzelac Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Aleksandra Martinović Faculty of Food Technology Food Safety and
Ecology University of Donja Gorica Montenegro
Prof Dr Vesna Maraš Faculty of Food Technology Food Safety and Ecology
University of Donja Gorica Montenegro
Prof Dr Jadranka Frece Faculty of Food Technology and Biotechnology University
of Zagreb Croatia
Prof Dr Jurislav Babić Faculty of Food Technology University J J Strossmayera
Osijek Croatia
Prof Dr Biljana Pajin Faculty of Technology University of Novi Sad Serbia
Prof Dr Vejkoslav Tanaskovic Faculty of Agricultural Sciences and Food Ss Cyril
and Methodius University Skopje Macedonia
INTERNATIONAL ADVISORY BOARD
Prof Dr Peter Raspor Biotechnical Faculty University of Ljubljana
Prof Dr Diana Banati International Life Science Institute Brussels Belgium
Prof Dr Kostadin Fikiin Refrigeration Science and Technology Division Technical
University of Sofia Bulgaria
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
5
Prof Dr Peter Šimko Food Research Institute Bratislava Slovakia
Prof Dr Viktor Nedović Faculty of Agriculture University of Belgrade Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
HONORARY BOARD
Prof Dr Rifat Škrijelj Rector Faculty of Science University of Sarajevo Bosnia and
Herzegovina
Dr Džemil Hajrić Director Food Safety Agency of Bosnia and Herzegovina
Mr Šemsudin Dedić Minister Federal Ministry of Agriculture Water Management
and Forestry of Federation of Bosnia and Herzegovina Bosnia and Herzegovina
Prof Dr Elvira Dilberović Minister Federal Ministry of Education and Science
Bosnia and Herzegovina
Mr Zineta Bogunić Minister Ministry of Education Science and Youth of Canton
Sarajevo Bosnia and Herzegovina
Mr Haris Bašić Minister Ministstry of Economy of the Sarajevo Canton Bosnia and
Herzegovina
Prof Dr Marko Ivanković Director Agro-Mediterranean Institute Mostar Bosnia
and Herzegovina
Prof Dr Naris Pojskić Scientific Advisor Director Institute for Genetic Engineering
and Biotechnology Sarajevo Bosnia and Herzegovina
Dr Omer Kurtović Director Federal Institute for Agriculture Sarajevo Bosnia and
Herzegovina
Mr Esad Bukalo Director Federal Institute for Agropedology Sarajevo Bosnia and
Herzegovina
Prim Dr Davor Pehar Federal Institute for Public Health Sarajevo Bosnia and
Herzegovina
EXECUTIVE COMMITTEE
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Emir Bećirović Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6
Dr Amila Oras Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Merima Makaš Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alejna Krilić Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Munevera Begić MA Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dino Lepara MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Almira Konjić MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Adel Salihović MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6 ORGANIZING COMMITTEE
Prof Dr Muhamed Brka Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Pakeza Drkenda Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enisa Omanović-Mikličanin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Bajramović Sabahudin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Spaho Nermina Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Selma Čorbo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Asima Akagić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Amir Ganić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enver Karahmet Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Halil Omanović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
CONGRESS SPONSORS
2
10th Central European Congress on Food (CEFood)
organized by
Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Organizing Committee
CONGRESS PRESIDENT
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
INTERNATIONAL SCIENTIFIC BOARD
Prof Dr Sanja Oručević Žuljević Chairperson Faculty of Agriculture and Food
Sciences University of Sarajevo Bosnia and Herzegovina
Prof Dr Peter Raspor Biotechnical Faculty University of Ljubljana Slovenia
Prof Dr Viktor Nedović University of Belgrade Serbia
Prof Dr Brian McKenna University College Dublin Ireland
Prof Dr Dietrich Knorr Berlin University of Technology IUFoST President
Germany
Prof Dr Diana Banati International Life Science Institute Brussels Belgium
Prof Dr Vural Goumlkmen Food Engineering Department Hacettepe University
Turkey
Prof Dr Gustavo Barbosa-Caacutenovas Center For Nonthermal Processing of Food
Washington State University USA
Prof Dr Henry Jaumlger Department of Food Science and Technology BOKUndash
University of Natural Resources and Life Sciences Vienna Austria
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
Prof Dr Joseacute M Aguilera Department of Chemical Engineering Catholic University
of Chile Santiago Chile
Prof Dr Vesna Tumbas Faculty of Technology University of Novi Sad Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
3
Prof Dr Isabel CFR Ferreira Polytechnic Institute of Braganza Portugal
Prof Dr Vladimir Telichkun Hab NUFT Ukraine
Prof Dr Werner Hofacker University of Applied Science Konstanz Germany
Prof Dr Taoukis Petros School of Chemical Engineering National Technical
University of Athens Greece
Prof Dr Željko Knez Faculty of Chemistry and Chemical Engineering University of
Maribor Slovenia
Prof Dr Paola Pittia Faculty of Bioscience University of Teramo Italy
Prof Dr Andraacutes Salgoacute Faculty of Chemical and Biochemical Engineering Budapest
University of Technology and Economics Hungary
Dr Nastasia Belc Institute of Food Bioresources Bucharest Romania
Prof Dr Milenko Blesić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Drena Gadžo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Sabina Operta Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Nermina Đulančić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Dragana Ognjenović Faculty of Agriculture and Food Sciences University
of Sarajevo Bosnia and Herzegovina
Prof Dr Zilha Ašimović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Fuad Gaši Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Aida Hodžić Veterinary Faculty University of Sarajevo Bosnia and
Herzegovina
Prof Dr Žarko Ilin Faculty of Agriculture University in Novi Sad Serbia
Prof Dr Emil Erjavec Biotechnical faculty University in Ljubljana Slovenia
Prof Dr Sonja Smole-Možina Biotechnical faculty University in Ljubljana Slovenia
Prof Dr Renata Bažok Faculty of Agriculture University in Zagreb Croatia
Prof Dr Vlasta Piližota Faculty of Food Technology University Josip Juraj
Strosmeier in Osijek Croatia
Prof Dr Metka Hudina University in Ljubljana University in Ljubljana Slovenia
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
Prof Dr Kostadin Fikiin Technical University of Sofia Bulgaria
4
Prof Dr Mathe Endre Faculty of Agricultural and Food Sciences and Environmental
Management University of Debrecen HU Hungary
Prof Dr Miklos Herdon Faculty of Economics and Business University of
Debrecen Hungary
Prof Dr Peter Siekel General Director of the National Agricultural and Food
Centre Bratislava Slovakia
Prof Dr Radoslav Grujić Prijedor State Medical College Banja Luka Bosnia and
Herzegovina
Prof Dr Živoslav Tesić Faculty of Chemistry University of Belgrade Serbia
Prof Dr Mirjana Pešić Faculty of Agriculture University of Belgrade Serbia
Prof Dr Ana Kalušević Faculty of Agriculture University of Belgrade Belgrade
Serbia
Prof Dr Ivana Karabegović Faculty of Technology Leskovac University of Niš
Serbia
Prof Dr Draženka Komes Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Verica Dragović Uzelac Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Aleksandra Martinović Faculty of Food Technology Food Safety and
Ecology University of Donja Gorica Montenegro
Prof Dr Vesna Maraš Faculty of Food Technology Food Safety and Ecology
University of Donja Gorica Montenegro
Prof Dr Jadranka Frece Faculty of Food Technology and Biotechnology University
of Zagreb Croatia
Prof Dr Jurislav Babić Faculty of Food Technology University J J Strossmayera
Osijek Croatia
Prof Dr Biljana Pajin Faculty of Technology University of Novi Sad Serbia
Prof Dr Vejkoslav Tanaskovic Faculty of Agricultural Sciences and Food Ss Cyril
and Methodius University Skopje Macedonia
INTERNATIONAL ADVISORY BOARD
Prof Dr Peter Raspor Biotechnical Faculty University of Ljubljana
Prof Dr Diana Banati International Life Science Institute Brussels Belgium
Prof Dr Kostadin Fikiin Refrigeration Science and Technology Division Technical
University of Sofia Bulgaria
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
5
Prof Dr Peter Šimko Food Research Institute Bratislava Slovakia
Prof Dr Viktor Nedović Faculty of Agriculture University of Belgrade Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
HONORARY BOARD
Prof Dr Rifat Škrijelj Rector Faculty of Science University of Sarajevo Bosnia and
Herzegovina
Dr Džemil Hajrić Director Food Safety Agency of Bosnia and Herzegovina
Mr Šemsudin Dedić Minister Federal Ministry of Agriculture Water Management
and Forestry of Federation of Bosnia and Herzegovina Bosnia and Herzegovina
Prof Dr Elvira Dilberović Minister Federal Ministry of Education and Science
Bosnia and Herzegovina
Mr Zineta Bogunić Minister Ministry of Education Science and Youth of Canton
Sarajevo Bosnia and Herzegovina
Mr Haris Bašić Minister Ministstry of Economy of the Sarajevo Canton Bosnia and
Herzegovina
Prof Dr Marko Ivanković Director Agro-Mediterranean Institute Mostar Bosnia
and Herzegovina
Prof Dr Naris Pojskić Scientific Advisor Director Institute for Genetic Engineering
and Biotechnology Sarajevo Bosnia and Herzegovina
Dr Omer Kurtović Director Federal Institute for Agriculture Sarajevo Bosnia and
Herzegovina
Mr Esad Bukalo Director Federal Institute for Agropedology Sarajevo Bosnia and
Herzegovina
Prim Dr Davor Pehar Federal Institute for Public Health Sarajevo Bosnia and
Herzegovina
EXECUTIVE COMMITTEE
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Emir Bećirović Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6
Dr Amila Oras Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Merima Makaš Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alejna Krilić Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Munevera Begić MA Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dino Lepara MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Almira Konjić MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Adel Salihović MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6 ORGANIZING COMMITTEE
Prof Dr Muhamed Brka Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Pakeza Drkenda Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enisa Omanović-Mikličanin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Bajramović Sabahudin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Spaho Nermina Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Selma Čorbo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Asima Akagić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Amir Ganić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enver Karahmet Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Halil Omanović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
CONGRESS SPONSORS
3
Prof Dr Isabel CFR Ferreira Polytechnic Institute of Braganza Portugal
Prof Dr Vladimir Telichkun Hab NUFT Ukraine
Prof Dr Werner Hofacker University of Applied Science Konstanz Germany
Prof Dr Taoukis Petros School of Chemical Engineering National Technical
University of Athens Greece
Prof Dr Željko Knez Faculty of Chemistry and Chemical Engineering University of
Maribor Slovenia
Prof Dr Paola Pittia Faculty of Bioscience University of Teramo Italy
Prof Dr Andraacutes Salgoacute Faculty of Chemical and Biochemical Engineering Budapest
University of Technology and Economics Hungary
Dr Nastasia Belc Institute of Food Bioresources Bucharest Romania
Prof Dr Milenko Blesić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Drena Gadžo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Sabina Operta Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Nermina Đulančić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Dragana Ognjenović Faculty of Agriculture and Food Sciences University
of Sarajevo Bosnia and Herzegovina
Prof Dr Zilha Ašimović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Fuad Gaši Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Aida Hodžić Veterinary Faculty University of Sarajevo Bosnia and
Herzegovina
Prof Dr Žarko Ilin Faculty of Agriculture University in Novi Sad Serbia
Prof Dr Emil Erjavec Biotechnical faculty University in Ljubljana Slovenia
Prof Dr Sonja Smole-Možina Biotechnical faculty University in Ljubljana Slovenia
Prof Dr Renata Bažok Faculty of Agriculture University in Zagreb Croatia
Prof Dr Vlasta Piližota Faculty of Food Technology University Josip Juraj
Strosmeier in Osijek Croatia
Prof Dr Metka Hudina University in Ljubljana University in Ljubljana Slovenia
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
Prof Dr Kostadin Fikiin Technical University of Sofia Bulgaria
4
Prof Dr Mathe Endre Faculty of Agricultural and Food Sciences and Environmental
Management University of Debrecen HU Hungary
Prof Dr Miklos Herdon Faculty of Economics and Business University of
Debrecen Hungary
Prof Dr Peter Siekel General Director of the National Agricultural and Food
Centre Bratislava Slovakia
Prof Dr Radoslav Grujić Prijedor State Medical College Banja Luka Bosnia and
Herzegovina
Prof Dr Živoslav Tesić Faculty of Chemistry University of Belgrade Serbia
Prof Dr Mirjana Pešić Faculty of Agriculture University of Belgrade Serbia
Prof Dr Ana Kalušević Faculty of Agriculture University of Belgrade Belgrade
Serbia
Prof Dr Ivana Karabegović Faculty of Technology Leskovac University of Niš
Serbia
Prof Dr Draženka Komes Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Verica Dragović Uzelac Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Aleksandra Martinović Faculty of Food Technology Food Safety and
Ecology University of Donja Gorica Montenegro
Prof Dr Vesna Maraš Faculty of Food Technology Food Safety and Ecology
University of Donja Gorica Montenegro
Prof Dr Jadranka Frece Faculty of Food Technology and Biotechnology University
of Zagreb Croatia
Prof Dr Jurislav Babić Faculty of Food Technology University J J Strossmayera
Osijek Croatia
Prof Dr Biljana Pajin Faculty of Technology University of Novi Sad Serbia
Prof Dr Vejkoslav Tanaskovic Faculty of Agricultural Sciences and Food Ss Cyril
and Methodius University Skopje Macedonia
INTERNATIONAL ADVISORY BOARD
Prof Dr Peter Raspor Biotechnical Faculty University of Ljubljana
Prof Dr Diana Banati International Life Science Institute Brussels Belgium
Prof Dr Kostadin Fikiin Refrigeration Science and Technology Division Technical
University of Sofia Bulgaria
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
5
Prof Dr Peter Šimko Food Research Institute Bratislava Slovakia
Prof Dr Viktor Nedović Faculty of Agriculture University of Belgrade Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
HONORARY BOARD
Prof Dr Rifat Škrijelj Rector Faculty of Science University of Sarajevo Bosnia and
Herzegovina
Dr Džemil Hajrić Director Food Safety Agency of Bosnia and Herzegovina
Mr Šemsudin Dedić Minister Federal Ministry of Agriculture Water Management
and Forestry of Federation of Bosnia and Herzegovina Bosnia and Herzegovina
Prof Dr Elvira Dilberović Minister Federal Ministry of Education and Science
Bosnia and Herzegovina
Mr Zineta Bogunić Minister Ministry of Education Science and Youth of Canton
Sarajevo Bosnia and Herzegovina
Mr Haris Bašić Minister Ministstry of Economy of the Sarajevo Canton Bosnia and
Herzegovina
Prof Dr Marko Ivanković Director Agro-Mediterranean Institute Mostar Bosnia
and Herzegovina
Prof Dr Naris Pojskić Scientific Advisor Director Institute for Genetic Engineering
and Biotechnology Sarajevo Bosnia and Herzegovina
Dr Omer Kurtović Director Federal Institute for Agriculture Sarajevo Bosnia and
Herzegovina
Mr Esad Bukalo Director Federal Institute for Agropedology Sarajevo Bosnia and
Herzegovina
Prim Dr Davor Pehar Federal Institute for Public Health Sarajevo Bosnia and
Herzegovina
EXECUTIVE COMMITTEE
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Emir Bećirović Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6
Dr Amila Oras Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Merima Makaš Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alejna Krilić Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Munevera Begić MA Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dino Lepara MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Almira Konjić MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Adel Salihović MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6 ORGANIZING COMMITTEE
Prof Dr Muhamed Brka Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Pakeza Drkenda Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enisa Omanović-Mikličanin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Bajramović Sabahudin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Spaho Nermina Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Selma Čorbo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Asima Akagić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Amir Ganić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enver Karahmet Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Halil Omanović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
CONGRESS SPONSORS
4
Prof Dr Mathe Endre Faculty of Agricultural and Food Sciences and Environmental
Management University of Debrecen HU Hungary
Prof Dr Miklos Herdon Faculty of Economics and Business University of
Debrecen Hungary
Prof Dr Peter Siekel General Director of the National Agricultural and Food
Centre Bratislava Slovakia
Prof Dr Radoslav Grujić Prijedor State Medical College Banja Luka Bosnia and
Herzegovina
Prof Dr Živoslav Tesić Faculty of Chemistry University of Belgrade Serbia
Prof Dr Mirjana Pešić Faculty of Agriculture University of Belgrade Serbia
Prof Dr Ana Kalušević Faculty of Agriculture University of Belgrade Belgrade
Serbia
Prof Dr Ivana Karabegović Faculty of Technology Leskovac University of Niš
Serbia
Prof Dr Draženka Komes Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Verica Dragović Uzelac Faculty of Food Technology and Biotechnology
University of Zagreb Croatia
Prof Dr Aleksandra Martinović Faculty of Food Technology Food Safety and
Ecology University of Donja Gorica Montenegro
Prof Dr Vesna Maraš Faculty of Food Technology Food Safety and Ecology
University of Donja Gorica Montenegro
Prof Dr Jadranka Frece Faculty of Food Technology and Biotechnology University
of Zagreb Croatia
Prof Dr Jurislav Babić Faculty of Food Technology University J J Strossmayera
Osijek Croatia
Prof Dr Biljana Pajin Faculty of Technology University of Novi Sad Serbia
Prof Dr Vejkoslav Tanaskovic Faculty of Agricultural Sciences and Food Ss Cyril
and Methodius University Skopje Macedonia
INTERNATIONAL ADVISORY BOARD
Prof Dr Peter Raspor Biotechnical Faculty University of Ljubljana
Prof Dr Diana Banati International Life Science Institute Brussels Belgium
Prof Dr Kostadin Fikiin Refrigeration Science and Technology Division Technical
University of Sofia Bulgaria
Prof Dr Kata Galić Faculty of Food Technology and Biotechnology University of
Zagreb Croatia
5
Prof Dr Peter Šimko Food Research Institute Bratislava Slovakia
Prof Dr Viktor Nedović Faculty of Agriculture University of Belgrade Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
HONORARY BOARD
Prof Dr Rifat Škrijelj Rector Faculty of Science University of Sarajevo Bosnia and
Herzegovina
Dr Džemil Hajrić Director Food Safety Agency of Bosnia and Herzegovina
Mr Šemsudin Dedić Minister Federal Ministry of Agriculture Water Management
and Forestry of Federation of Bosnia and Herzegovina Bosnia and Herzegovina
Prof Dr Elvira Dilberović Minister Federal Ministry of Education and Science
Bosnia and Herzegovina
Mr Zineta Bogunić Minister Ministry of Education Science and Youth of Canton
Sarajevo Bosnia and Herzegovina
Mr Haris Bašić Minister Ministstry of Economy of the Sarajevo Canton Bosnia and
Herzegovina
Prof Dr Marko Ivanković Director Agro-Mediterranean Institute Mostar Bosnia
and Herzegovina
Prof Dr Naris Pojskić Scientific Advisor Director Institute for Genetic Engineering
and Biotechnology Sarajevo Bosnia and Herzegovina
Dr Omer Kurtović Director Federal Institute for Agriculture Sarajevo Bosnia and
Herzegovina
Mr Esad Bukalo Director Federal Institute for Agropedology Sarajevo Bosnia and
Herzegovina
Prim Dr Davor Pehar Federal Institute for Public Health Sarajevo Bosnia and
Herzegovina
EXECUTIVE COMMITTEE
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Emir Bećirović Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6
Dr Amila Oras Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Merima Makaš Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alejna Krilić Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Munevera Begić MA Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dino Lepara MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Almira Konjić MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Adel Salihović MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6 ORGANIZING COMMITTEE
Prof Dr Muhamed Brka Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Pakeza Drkenda Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enisa Omanović-Mikličanin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Bajramović Sabahudin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Spaho Nermina Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Selma Čorbo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Asima Akagić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Amir Ganić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enver Karahmet Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Halil Omanović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
CONGRESS SPONSORS
5
Prof Dr Peter Šimko Food Research Institute Bratislava Slovakia
Prof Dr Viktor Nedović Faculty of Agriculture University of Belgrade Serbia
Prof Dr Vladimir Kakurinov Consulting and Training Centre KEY Macedonia
Prof Dr Ovidiu Tita University Lucian Blaga Sibiu Romania
HONORARY BOARD
Prof Dr Rifat Škrijelj Rector Faculty of Science University of Sarajevo Bosnia and
Herzegovina
Dr Džemil Hajrić Director Food Safety Agency of Bosnia and Herzegovina
Mr Šemsudin Dedić Minister Federal Ministry of Agriculture Water Management
and Forestry of Federation of Bosnia and Herzegovina Bosnia and Herzegovina
Prof Dr Elvira Dilberović Minister Federal Ministry of Education and Science
Bosnia and Herzegovina
Mr Zineta Bogunić Minister Ministry of Education Science and Youth of Canton
Sarajevo Bosnia and Herzegovina
Mr Haris Bašić Minister Ministstry of Economy of the Sarajevo Canton Bosnia and
Herzegovina
Prof Dr Marko Ivanković Director Agro-Mediterranean Institute Mostar Bosnia
and Herzegovina
Prof Dr Naris Pojskić Scientific Advisor Director Institute for Genetic Engineering
and Biotechnology Sarajevo Bosnia and Herzegovina
Dr Omer Kurtović Director Federal Institute for Agriculture Sarajevo Bosnia and
Herzegovina
Mr Esad Bukalo Director Federal Institute for Agropedology Sarajevo Bosnia and
Herzegovina
Prim Dr Davor Pehar Federal Institute for Public Health Sarajevo Bosnia and
Herzegovina
EXECUTIVE COMMITTEE
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Emir Bećirović Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6
Dr Amila Oras Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Merima Makaš Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alejna Krilić Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Munevera Begić MA Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dino Lepara MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Almira Konjić MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Adel Salihović MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6 ORGANIZING COMMITTEE
Prof Dr Muhamed Brka Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Pakeza Drkenda Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enisa Omanović-Mikličanin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Bajramović Sabahudin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Spaho Nermina Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Selma Čorbo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Asima Akagić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Amir Ganić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enver Karahmet Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Halil Omanović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
CONGRESS SPONSORS
6
Dr Amila Oras Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Merima Makaš Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alejna Krilić Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Munevera Begić MA Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dino Lepara MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Almira Konjić MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Adel Salihović MA Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
6 ORGANIZING COMMITTEE
Prof Dr Muhamed Brka Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Zlatan Sarić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Pakeza Drkenda Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enisa Omanović-Mikličanin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Bajramović Sabahudin Faculty of Agriculture and Food Sciences
University of Sarajevo Bosnia and Herzegovina
Prof Dr Spaho Nermina Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Selma Čorbo Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Asima Akagić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Amir Ganić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Enver Karahmet Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Halil Omanović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
CONGRESS SPONSORS
7
Prof Dr Aleksandra Nikolić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Prof Dr Mirha Đikić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Almir Toroman Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Vedad Falan Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Prof Dr Irzada Taljić Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
Dr Lejla Biber Faculty of Agriculture and Food Sciences University of Sarajevo
Bosnia and Herzegovina
Dr Alen Mujčinović Faculty of Agriculture and Food Sciences University of
Sarajevo Bosnia and Herzegovina
All abstracts and titles of presentations were only formatted into the correct font
size and paragraph style and were not language edited The abstracts were
reprinted as submitted by the authors The editors accept no responsibility for any
language grammar or spelling mistakes
Editor Alen Mujčinović
Congress sponsors
8
CONTENTS
PLENARY AND KEYNOTE SPEAKERS 17
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES COVID 19 EPISODE MAKES DIFFERENCE 18
Raspor P
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE 19
Aguilera J M
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN TRANSFORMATION 20
Nikolić A Mujčinović A Bošković D
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY helliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphelliphellip21
Sarić Z
FOOD ANALYSIS 23
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY INSPECTION IN THE FBampH 24
Bešić A Hrapović E Čaklovica K Rahmanović B
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS 25
Atanasova-Pancevska N Markovska A
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR 26
Džafić A Mulić J Akagić A Oručević Žuljević S
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL 27
Mulagić A Begić M Čorbo S Gavrić T Ašimović Z Vujasinović V
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L) SEEDS AND PSYLLIUM (Plantago ovata) HUSK 28
Oras A Softić A Akagić A Čorbo S Oručević Žuljević S
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE CYSTOSEIRA COMPRESSA 29
Dobrinčić A Zorić Z Pedisić S Dragović-Uzelac V
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD AND NUTRITION 30
Najdenkoska A Arsova Sarafinovska Z Toshevska S
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO 31
9
Galić A Pliestić S Filipović D Janječić Z Bedeković D
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-NOS IN CORN AND SOYA PRODUCTS 32
Sabriu-Haxhijaha A Stojkovski V Blagoevska K Ilievska G Jankuloski D
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE 34
Sabriu- Haxhijaha A Popovska O
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo var giromontina) BY CONVECTION AND COMBINED DRYING METHODS 36
Ceclu L Mocanu D G Andronoiu D G Nistor O V
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY 37
Mutlu C Atakoğlu-Oumlzer Ouml Erbaş M Yalccedilın M G
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND RESISTANCE TO DISINFECTANT 38
Carrascosa C Torres M Saubade F Whitehead K
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND CHEMICAL ANALYSIS 39
Carrascosa C Caus J
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS POTENTIAL FUNCTIONAL ADDITIVE 41
Milinčić D D Kostić A Ž Radmanovac I Stanojević S P Barać M B Pešić M B
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED BEVERAGES 43
Šertović E Sarić Z Barać M Božanić R Omanović-Mikličanin E Alibabić V
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN LEAFY VEGETABLES 44
Mulaosmanović E
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING GLUCONOBACTER OXYDANS ATCC 621 45
Oumlzhanlı H Mutlu C Erbaş M
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES OF FROZEN CARROT 46
Ismić I Oras A Akagić A
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE BASED BABY FOOD 47
Tahmaz J Mujić-Dovadžija S Oručević Žuljević S Jurković J Begić M Alkić-Subašić M
10
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS 48
Tahmaz J Begić M Oručević Žuljević S Mehmedović V Alkić-Subašić M Jurković J
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND CALORIMETRIC TECHNIQUES 49
Bryś J Goacuterska A Ostrowska-Ligęza E Wirkowska-Wojdyła M Bryś A Obranović M Kraljić K Škevin D
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD 50
Jurković J Imamović V Čengić L Tahmaz J
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND POTASSIUM FROM SAMPLES OF WHEY 51
Jurković J Kanlić H Alkić-Subašić M Murtić S
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA 52
Biber L Hasanbegović Z Murtić S Puškadija Z Mirjanić G
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS 53
Ašimović Z Sirbubalo E Čengić L Muminović Š Jurković J
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 54
Repajić M Kruk V Tonković P Medved A M Balbino S Obranović M Dragović-Uzelac V
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS 55
Krvavica M Konjačić M Drinovac Topalović M Kegalj A Ljubičić I Đugum J
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE 57
Oumlztuumlrk M Candal-Uslu C Mutlu C Koccedil A Erbaş M
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL TRAVNIČKI CHEESE BampH 59
Alkić-Subašić M Jurković J Tahmaz J Dizdarević T Đulančić N Martinović A Mehmeti I
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA 61
Behmen F Mandal Š Dundović V Delić M Murtić S
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED 62
Natalia Teribia N Buveacute C Bonerz D Aschoff J Hendrickx M Van Loey A
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE AND ITS PRODUCTS 64
11
Stevanov M Milošević N Milanović M Milić N Božin B Gavarić N
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES 65
Spaho N Đukić-Ratković D Nikićević N Blesić M Tešević V Smajić Murtić M
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER DIFFERENT PROCESSING CONDITIONS 66
Rekanović S Grujić R Hodžić E
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND POTENTIAL RISK FOR HUMAN HEALTH 67
Şafak U Didem A Uuml Şehnaz T Y Hande D
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY 68
Oručević Žuljević S Mujić A Tahmaz J Đuderija A Lagumdžija A Džafić A Akagić A
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM LOKAL MARKET IN BOSNIA AND HERCEGOVINA 69
Korač S Sapčanin A Pehlić E Hasanović A Mandal S Bikić F
LEVEL OF POLLUTION OF THE MILJACKA RIVER 70
Isaković S Karahmet E Toroman A Smajić L
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS CONTENT DETERMINED FROM AQUEOUS EXTRACTS 71
Tănase (Butnariu) L A Nistor O V Andronoiu D G Mocanu D G Ciortan S Ștefănescu B I Botez E
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE 72
Sakić-Dizdarević S Dizdarević T Kasumović E Sarić Z Alkić-Subašić M Abrahamsen R Narvhus J
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX 73
Oppermann U
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF LACTIC ACID BACTERIA 74
Wacławek W Małajowicz J Goacuterska A
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID FRACTION ISOLATED FROM ADRIATIC SEA ALGAE 75
Cvitković D Balbino S Dobrinčić A Pedisić S Obranović M Dragović-Uzelac V
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING 76
Stevanović S Petrović T Stevanović S Leposavić A
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF PORTUGAL 78
12
Gonccedilalves F Pina A Lourenccedilo G Campos A Santos S Santos T Lopes S Oliveira A Henriques C Matos A Wessel D Rodrigues P
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT 80
Ganić A Krvavica M Begić M Forto A
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY 81
Mrvčić J Srečec S Hanousek Čiča K Devčić B Petravić-Tominac V Trontel A Bosiljkov T Blažić M Čanadi Jurešić G Stanzer D
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS 83
Lazić S Šunjka D Vuković S Žunić A Bošković D Alavanja A
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK 85
Brenjo D Hajrić Dž Sarić Z Grujić R Pržulj N
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT SARAJEVO CITY MARKET 86
Ibrulj A Ibrulj A Sarić Z
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1 REMOVAL 87
Krulj J Krstović S Kojić J Peić Tukuljac L Kojić P Bočarov Stančić A
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD 88
Obranović M Repajić M Kruk V Tonković P Medved A M Balbino S Dragović-Uzelac V
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L) LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT 90
Cvitkovic D Balbino S Repajić M Dragović-Uzelac V
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA) 91
Lalević B Omerašević A Sunulahpašić A Gadžo D Stojanova M Zečević E Hamidović S
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT ON PHYTOPATHOGENIC FUNGI 92
Hamidović S Medenjaković Dž Gavrić T Bašić F Karličić V Mitrić S Lalević B
FOOD AND FEED CHAIN MANAGEMENT 93
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA 94
Krilić A Nikolić A Falan V Đorđević Đ
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT 95
Gonccedilalves J Guineacute R Correia P Tomašević I Djekić I
13
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE PROCESS OF OBTAINING A PDO LABEL 97
Martić Kuran L Krvavica M Drinovac Topalović M Đugum J
FOOD DEFENCE AND FOOD SUPPLY CHAIN 98
Puhač Bogadi N Uršulin-Trstenjak NDoldek Šarkanj I
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION 100
Čengić-Džomba S Grabovica E Džomba E
FOOD ENERGY SYSTEMS 101
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES 102
Bryś A Bryś J Głowacki S Tulej W Goacuterska A Ostrowska-Ligęza E Obranović M Kraljić K Škevin D
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF ORGANIC MATTER IN HISTOSOL 103
Tvica M Čivić H Tunguz V Ninkov J Vasin J
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P AND ZN IN CHICKEN MEAT 105
Rekanović S Grujić R Vučić G Hodžić E
FOOD TRENDS AND COMPETITIVENESS 106
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND VEGETABLES 107
Ilić A Bituh M Brečić R Colić Barić I
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE COMPOUNDS DURING STORAGE 109
Akagić A Mahić S Oručević Žuljević S Vranac A
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED CONFECTIONARY 110
Varešić B Oručević Žuljević S Džafić A
BROWN RICE BULGUR PRODUCTION 111
Candal Uslu C Mutlu C Koccedil A Bilgin D G Erbaş M
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER FILM PROPERTIES 112
Šuput D Popović S Ugarković J Hromiš N Popović Lj Aćimović M Pezo L
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL ACTION BY DISC DIFFUSION METHOD 114
Berendika M Odeh D Oršolić N Đikić D Dragović-Uzelac V Dragičević P Sokolović M Landeka Jurčević I
14
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL ACTIVITY OF MYRTUS (MYRTUS COMMUNIS) 116
Berendika M Odeh D Dragičević P Đikić D Sokolović M Dragović-Uzelac V Landeka Jurčević I
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA 117
Janeska Stamenkovska I Dimitrievski D Nikolov D Elenov R
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION PRODUCTS ON BIOPOLYMER FILM PROPERTIES 119
Ugarković J Šuput D Hromiš N Čakarević J Aćimović M Popović S
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY 120
Kojić D Milanović M Mandić A Popović T Milić N
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK 121
Milanović M Đurić L Milošević N Rašković A Milić N Četojević Simin D
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED EXTRACT 122
Buljan J Molnar D Ščetar M Kurek M Galić K
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 123
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
FOOD INTERACTIONS WITH LEVOTHYROXINE 124
Milošević N Milanović M Milić N Medić Stojanoska M
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET 125
Pržulj N Grujić R Trkulја V
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND PHENOLIC CONTENT OF POTATO TUBERS 126
Čošić Z Pelaić Z Pedisić Z Zorić Z Levaj B
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF FRESH-CUT POTATO 127
Pelaić Z Čošić Z Repajić M Levaj B
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS OF FRENCH FRIED POTATOES 128
Čikeš L Badanjak Sabolović M Knežević N Rimac Brnčić S
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO 129
Marić M Kurek M Repajić M Ščetar M Galić K Levaj B
15
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN SARAJEVO CANTON 130
Ibrulj A Ibrulj A
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD 131
Erbaş M
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND HERZEGOVINA 133
Akagić A Vranac O Drkenda P Gaši F Nermina S Hudina MOručević Žuljević S Musić O Meland M
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED CHICORY ROOT 135
Kojić J Perović J Krulj J Pezo L Pastor K Kojić P Ilić N
MODERN CHALLENGES 136
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS 137
Smole Možina S Sterniša M Pretnar G Toplak N Kovač M Jeršek B Klančnik A
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD PRODUCTION AS AN ANTIMICROBIAL AGENT 139
Frljak A Hassan I Stambolić A Omanović-Mikličanin E
FOOD FORENSICS 140
Smajlović S Stambolić A Omanović-Mikličanin E
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS CONTROVERSIES amp KNOWLEDGE GAPS 141
Ahmad H
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS 142
Estevinho BN Rocha F
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED AND UNTREATED COCOA SHELL 144
Barišić V Lončarević I Petrović J Flanjak I Jozinović A Šubarić D Babić J Miličević B Ačkar Đ
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM BASILICUM 145
Lučić A Stambolić A Omanović-Mikličanin E
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC FORMULATIONS 146
Sterniša M Potrč S Smole Možina S Poklar Ulrih N Fras Zemljič L
16
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT 147
Klančnik A Sterniša M Bucar F Smole Možina S
COVID-19 CHALLENGES 149
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD INDUSTRY IN BOSNIA AND HERZEGOVINA 150
Mujčinović A Sporišević A Ružić S Nikolić A
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND HERZEGOVINArsquoS COVIDIET STUDY 151
Taljić I Brka M Rodriacuteguez-Peacuterez C
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION 153
Menardi M Bokan N
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN COLOMBIA 154
Pertuz-Cruz S Molina-Montes E Rodriacuteguez-Peacuterez C Guerra-Hernaacutendez E Cobos de Rangel O Artacho R Vito V Ruiz-Lopez MD Garciacutea-Villanova B
Authors index 156
Congress sponsors 173
17
PLENARY AND KEYNOTE SPEAKERS
18
RISK COMMUNICATION WHEN FOOD CONTAMINATION TAKES PLACE DOES
COVID 19 EPISODE MAKES DIFFERENCE
Raspor P1
1University of Ljubljana Biotechnical Faculty Ljubljana Slovenia
Summary
This paper has the aim to present state of art in the area of unique communication
environment when the foodborne illness starts due to contamination with food and
request very specific behaviour and the reaction of managers of food supply chains
towards consumers Crisis communication is marked by three distinct phases pre-
crisis acute crisis and post-crisis The pre-crisis stage is marked with messages
intended to mitigate harm and encourage preparation for the crisis Communication
in the acute phase of a crisis involves disseminating instructing and adjusting
information to help individuals cope with the crisis event Finally post-crisis
communication provides an opportunity for communication after activities have
returned to normal specifically providing an opportunity to explain organizational
learning and renewal (eg what led to the contamination what is being done to
ensure that another contamination will not occur and information about their
turned safety of the contaminated product) Risk Perception Model and Good
Practices for Risk Communication seek solutions that should not be restricted to
negative messages and warnings but should include positive lsquoeducational messagesrsquo
Consequently is necessary to respect all good practices in food supply chains nets
and at least major Rules of Risk Communication ie Accept and involve the public
as a legitimate partner Listen to the publicrsquos specific concerns coordinate and
collaborate with other credible sources
Keywords food contamination crisis communication Risk Perception Model Good
Practices for Risk Communication
19
TEACHING FOOD ENGINEERING IN TIMES OF CHANGE
Aguilera J M1
1 Pontificia Universidad Catoacutelica de Chile Department of Chemical and Bioprocess
Engineering Chile
Summary
Alimentation - the process by which humans procure prepare share digest and
enjoy their foods ndash is rapidly changing With almost 70 of the worldrsquos population
living in urban centers ldquosomeonerdquo is now cooking for us and in times of Covid-19
even delivering prepared foods at our homes Small innovative food companies and
entrepreneurs are now effectively attending consumersrsquo needs and wants I will
argue that the challenge is teaching food engineering (FE) to expanding audiences
and stakeholders with different backgrounds motivations and interests Current
trends demand a FE education based on solid scientific principles with a wide scope
that conveys elements of health and wellbeing food product design sustainability
innovation and culinary applications among others A student-centered elective
course on engineering science and gastronomy is presented
Keywords alimentation food engineering teaching food
20
GET READY FOR INDUSTRY 40 ndash TOOL TO SUPPORT FOOD VALUE CHAIN
TRANSFORMATION
Nikolić A1 Mujčinović A1 Bošković D2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Sarajevo Faculty of Electrical Engineering Sarajevo Bosnia and
Herzegovina
Summary
According to Conijn et al (2018) current consumption or degradation of most of the
food-related resources (eg land freshwater fossil energy and nutrients) exceed
their global regeneration rate At the same time along the food supply chain 30
of total production is lost The majority 46 to 65 of total food waste is generated
by the consumer level (Annosi et al 2021) The main drivers behind waste
generations are overproduction due to market uncertainties and consumer
behavior Those drivers reflect inadequate structure power distribution and
management of food supply chains shaped by fragmented altered and slow flow of
information needed to make decisions aiming for improving efficiency and
effectiveness of the value chains There is an urgent need for food systemfood value
chain transformation to keep food production under the planetary boundaries The
different technology known under the common name Industry 40 is seen as a
promising solution enabler of a needed transformation of food value chains
Although the benefits of this technology is well known in practice the rate of its
adoption is very low especially in emerging and transitional economies Both
research and experts are focused on technological and technical solutions
profitability and fragmented application on one chain entry point (eg logistic) while
neglecting research and deeper discussion about new business opportunities
opened up by the Industry 40 ability to provide mass customization and ability to
support resilience and trust (quality and safety) so needed in time of crisis such as
COVID-19 pandemic The main objectives of this discussion are to bridge this gap and
to underlay this technology ability to promote short value chain development
through global decentralized chain networks as a frame in which each food chain
will act as an individual as well as a part of longer (even global) food chain
Keywords Industry 40 business resilience food value chain change management
mass customization
21
ARTISANAL AND INDUSTRIAL FOOD PRODUCTION COMPETITION OR
COMPLEMENTARITY
Sarić Z1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Nowadays consumer demands go to the direction of local tasty traditional foods
and foodstuffs On the other hand a maximum level in terms of food safety and a
standardized product at reasonable prices is required
Basic characteristics of artisanal food production are minimal processing low level
of automation small scale capacities and low quantity of processed and produced
food mostly low degree of interconnection in the vertical production chain
dependence on the seasonal influence of climate local customs variations in the
quality of raw materials all causing higher prices on the market Advantages of
artisanal production are a short path from raw material to processing preserved
traditional skills and customs usage of local resources development of agrotourism
and local capacities high degree of products diversification and biodiversity
conservation and ability to know the origin of raw materials and the process of
production of certain foods Basic characteristics of industrial food production are
higher degree of processing higher level of automation high capacities and large
quantities in production high degree of interconnection in the vertical production
chain lower degree of influence of local customs Advantages of industrial food
production are good quality control of raw materials and products introduced
process control and monitoring systems (ISO HACCP) high chemical-physical and
microbiological quality of the product uniform quality good shelf life and product
distribution and greater automation larger quantities less manpower all resulting
in lower product price in the market
While food industry regularily does the sale through shopping malls retailers trade
fairs etc artisanal production must deal with following problems high margin when
placing through shopping malls high costsunit produced due to low capacities
difficult product placement unregulated local regional and state legislation low
level of agrotourism development and local offer as well as underdeveloped
consumer awareness and habit To solve these problems artisanal foods sale find
22
alternative ways like special shelves for traditional products and specialized shops
organized cooperatives fair sale touristic visits and degustation on-site sales offer
within agritourism facilities and local gastronomy restaurants and hotels but also
combination with other appropriate contents (mountain climbing mounty biking
rafting full accomodation national parks seaside religious tourism)
So the answer to the question does have to be competencies between artisanal and
industrial products is lying in following both group have their consumers there are
target groups for both types of food production and artisanal food products paths of
placement must differ from industrial ones
Key words artisanal industrial sale quality quantity
23
FOOD ANALYSIS
24
MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OF INDIVIDUAL PRODUCERS
THAT ARE NOT UNDER THE SUPERVISION OF VETERINARY AND SANITARY
INSPECTION IN THE FBampH
Bešić A12 Hrapović E2 Čaklovica K3 Rahmanović B3
1Public Health Institute of Federation of Bosnia and Herzegovina Sarajevo Bosnia
and Herzegovina 2University Vitez Travnik Bosna and Herzegovina 3University of Sarajevo Veterinary Faculty Department of Food Hygiene and
Technology Bosnia and Herzegovina
Summary
Milk products have been utilized by humans for many thousands of years Food
safety begins on the farm and continues through processing and transportation
processes until the milk or milk product is consumed Several studies suggest that
bacteria in milk not only stem from external colonization and an endogenous route
of bacterial transmission has been proposed Food poisoning can be caused by
different types of pathogenic microorganisms The presence of foodborne
pathogens in milk is due to direct contact with contaminated sources in the dairy
farm environment and to excretion from the udder of an infected animal The
purpose of this study is to examine the microbiological safety of dairy products of
small producers that are not under the supervision of veterinary-sanitary inspection
The aim is to point out the importance of monitoring the microbiological safety of
dairy products of all producers and to investigate the relationship of applied
technological procedures in the production of dairy products as well as the category
of dairy products microorganisms causing food-borne diseases A total of 62
samples of dairy products were collected and (available for sale) in the producers
households or at points of sale that are not under the control of the veterinary
sanitary inspection in 10 FBampH municipalities Out of 62 analyzed samples 35 (5645
) samples corresponded and 27 (4355 ) samples did not comply with the
applicable legislation on the microbiological safety of food Of the analyzed samples
(n = 62) 50 (8065 ) were from cows milk and 12 (1935 ) from sheeps milk
Among the samples of dairy products that were not microbiologically correct (n =
27) the presence of pathogenic microorganisms of the genus Salmonella was
detected in 1 (37 ) sample and the presence of pathogenic bacteria of the species
Listeria sp in 6 samples (2222 )
Key words dairy products food safety veterinary-sanitary inspection food poisoning
25
THE SAFETY OF COMBINATION OF FOOD ADDITIVES IN FOOD PRODUCTS
Atanasova-Pancevska N1 Markovska A2
1ldquoSs Cyril and Methodiusrdquo University Faculty of Natural Sciences and Mathematics
Institute of Biology Department of Microbiology and Microbial Biotechnology
Skopje North Macedonia 2Quality Consulting Macedonia North Macedonia
Summary
Additives are a group of organic and inorganic compounds that are not raw
materials and are used in the production of food in order for the products to be of
better quality or longer lasting to protect the taste or to improve the taste or
appearance Some of the additives have been used for centuries for example by
salting meat or using CO2 in wine The main groups of food additives are
antioxidants colours flavour enhancers sweeteners emulsifiers and stabilizers and
preservatives The FAO has also given a definition of additives according to which
additives are substances that are intentionally added to products usually in small
quantities have no nutritional value and the purpose of their addition is to improve
the appearance smell taste consistency or durability of the product Some of the
additives that are not approved by the European Commission are approved and used
in Australia and New Zealand Given all of the above it is easy to conclude that
aspects of food safety will be the number one topic in this century The use of
chemical additives in food is a problem that has been actively considered for a long
time The modern world has established mechanisms for approving additives but
there are still additives for which different parts of the world have different views
The importance of interactions of food additives with other components of food (ie
nutrients and non-nutrients) has been assessed and certain aspects of toxicology
included With the latest example the fatal death of a child from a combination of
additives a new topic is slowly emerging a new field of work determining
combinations of foods that are beneficial to human health and combinations of
foods that are not beneficial to consumer health A topic that will require an opinion
generally accepted throughout the world The practical outcome of this review is
presented as a set of recommendations for future research in this area The use of
the data in this review is proposed as a training set to develop the framework into a
diagnostic tool
Key words additives interaction food safety combination
26
EFFECTS OF WET GLUTEN ADJUSMET ON PHYSICO-CHEMICAL AND RHEOLOGICAL
CHARACTERISTICS OF THREE TYPES OF WHEAT FLOUR
Džafić A1 Mulić J2 Akagić A1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2bdquoMlin i Pekaraldquo dd Ljubače Bosnia and Herzegovina
Summary
The aim of the study was to examine the effects of increasing and decreasing gluten
content on physical chemical and rheological properties of dough obtained from
different types of wheat flours The samples of three types of flours were used T-
500 T-710 and T-850 obtained by milling the wheat cultivar Falado Corrections were
made to the gluten content based on the content of wet gluten in the wheat flour
samples as follows increasing to 33 by adding the Vital gluten (VG) and
decreasing to 22 by adding the wheat starch (WS) After corrections of gluten
content total of nine flour samples were obtained Physico-chemical analysis
included determination of moisture ash protein wet and dry gluten content
degree of acidity sedimentation value and gluten quality In addition rheological
analysis included those performed on farinograph flour water absorption dough
development stability degree of softening quality number and quality group and
extensograph area under extensograph curve dough resistance extensibility RE
ratio All analysis were performed in triplicates Statistical analysis (Two-way analysis
of variance) showed significant influence of flour type and gluten content on all
physical chemical and rheological parameters except on dough development
Results showed that VG addition increased while WS addition decreased protein
ash and wet gluten content acidity and sedimentation value flour water absorption
softening degree area under extensograph curve and extensibility of dough in
samples of all types of flours with certain exceptions such as flour samples T-500
with 22 of WG T-710 with 22 of WG and T-850 with 33 of WG
Key words wet gluten content flour type physical and chemical parameters
rheological parameters
27
INFLUENCE OF ESSENTIAL OILS ON THE QUALITY AND STABILITY OF OLIVE OIL
Mulagić A1 Begić M1 Čorbo S1 Gavrić T1 Ašimović Z1 Vujasinović V2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Novi Sad Faculty of Science Serbia
Summary
Vegetable oils especially unrefined oils are subject to oxidation and hydrolytic
changes under the influence of elevated temperature light and moisture The
degree of deterioration of the oil and fat can be affected by the type of feedstock
the chemical composition and the conditions of processing and storage In addition
to changes in the organoleptic properties of oils and fats their nutritional value also
changes Except these factors essential oils and extracts of various herbs such as
rosemary sage oregano thyme mint basil etc have an impact on the stability of
oils and fats They have antioxidant activity and they are very stable at high
temperatures Many studies have shown that increased stability of vegetable oils is
influenced by natural antioxidants The aim of the study was to determine the quality
and oxidative stability of extra virgin olive oil obtained by cold pressing process Olive
oil was used as a base oil treated with the addition of different types and
concentrations of essential oils rosemary mint and basil with 05 10 and 20
The methods used to determine the viability of the oil samples were the Schaal-Oven
test for 24 hours in an oven at 63 plusmn 2degC and the UV lamp treatment Changes in the
analyzed oils were monitored by determining the acidity of the oil samples ( of free
fatty acids) and the peroxide number A statistically significant difference in peroxide
number values was observed using the Schaal-Oven test at a concentration of added
essential oil of 20 compared to those of 05 and 10 as in the oil with the
addition of mint essential oil compared to the addition of rosemary and basil
essential oil With UV treatments with the addition of different types of essential
oils at a concentration of 10 statistically significant differences in peroxide values
were observed compared to the added concentrations of 05 and 20 as well as
between all types of essential oils except between the essential oil of mint and basil
Applying the Schal-Oven test and UV treatment the essential oil concentration of
20 was statistically significantly different from the essential oil concentrations of
05 and 10 when determining the free fatty acid content Also a statistically
significant difference was found in the content of free fatty acids for all three types
of added essential oil
Key words essential oil oil stability auto-oxidation of oils antioxidants
28
IMPROVING THE QUALITY OF WHEAT BREAD BY USING CHIA (Salvia hispanica L)
SEEDS AND PSYLLIUM (Plantago ovata) HUSK
Oras A1 Softić A1 Akagić A1 Čorbo S1 Oručević Žuljević S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina
Summary
Bread is a product suitable for enrichment with ingredients that have pronounced
functional properties One of the important directions in the field of functional foods
is development of functional bakery products Chia (Salvia hispanica L) seeds
psyllium (Plantago ovata) husk powder and extra virgin olive oil (EVOO) are
interesting ingredients for bread enrichment due to their high nutritional properties
The aim of the paper is to determine impact of these ingredients on physical
chemical and sensory characteristics of wheat semi-white bread and proportion of
ingredients that provides the best bread quality Two groups of bread samples were
produced without oil addition (i) and samples with addition of 3 of EVOO (ii)
Control and five samples with addition of chia seeds and psyllium husk were
produced in each group The addition of chia seeds and psyllium husk was the same
for all samples (10) but their ratio varied and amounted 1000 7525 5050
2575 and 0100 The results show that psyllium husk significantly degrade physical
and sensory bread quality in contrast to chia seeds especially volume porosity
texture and appearance In addition results showed that chia seeds and psyllium
husk in total amount of 10 as well as EVOO addition improve general bread quality
and significantly increase total phenolic content The 2575 ratio of psyllium husk
and chia seeds with extra virgin olive oil provides the best bread quality
Key words Bread quality chia seeds psyllium husk olive oil
29
MICROWAVE ASSISTED EXTRACTION OF FUCOIDAN FROM BROWN ALGAE
CYSTOSEIRA COMPRESSA
Dobrinčić A1 Zorić Z1 Pedisić S1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Brown algae Cystoseira compressa is a source of numerous bioactive molecules
including sulfated polysaccharide fucoidan Due to its anticoagulatory
antiinflammatory and antiviral activities fucoidan has a potential application in
functional foods cosmeceutical and pharmaceutical products Different
conventional and advanced extraction techniques (eg microwave assisted
extraction ultrasound assisted extraction pressurised liquid extraction) are used to
isolate fucoidan and its efficiency depends on the applied pre-treatment extraction
technique and extraction parameters Fucoidan extraction is conventionally
performed in hot aquatic or acidic solutions at high temperatures for several hours
To reduce extraction time energy and solvent usage advanced extraction techniques
such as microwave (MAE) and ultrasound (UAE) assisted extraction are applied The
aim of this research was to optimize MAE parameters (solvent solvent to sample
ratio temperature and time) in order to achieve the highest possible fucoidan yield
from Cystoseira compressa and to compare it with conventional extraction First the
effect of different solvents (H2O 01M HCl 02M HCl 01M H2SO4 02M H2SO4) and
solvent to sample ratios (151 and 301) on fucoidan yield were tested By using 02M
H2SO4 obtained yield was almost 5 times higher than with H2O and 301 solvent to
sample ratio resulted in higher yield than 151 ratio Resulting optimal parameters
(02M H2SO4 and 301) were then used to optimize time (5 10 and 20 min) and
temperature (40 60 80 and 100 degC) of MAE Fucoidan yield increased with
temperature increase up to 100 degC while there was no statistical difference (p ge 005)
between 5 and 20 min Even though conventional extraction resulted in higher yield
(2447 ) then MAE (1619 ) time was reduced from 3 h to 5 min what presents a
significant advantage of MAE
Key words algae polysaccharides fucoidan MAE
30
DEVELOPMENT OF NEW METHODS OF FOOD ANALYSIS IN THE FRAME OF
METROFOOD-RI ndash INFRASTRUCTURE FOR PROMOTING METROLOGY IN FOOD
AND NUTRITION
Najdenkoska A1 Arsova Sarafinovska Z1 Toshevska S1
1Institute of Public Health Skopje Republic of North Macedonia
Summary
METROFOOD-RI ndash Infrastructure for Promoting Metrology in Food and Nutrition - is
a pan-European Research Infrastructure as a network of 18 European Countries
aimed to promote metrology in food and nutrition Two Macedonian Institutions
Institute of Public Health and Faculty of Agricultural Sciences and Food recognised
as Institutions dealing with food quality and safety are involved in this Infrastructure
METROFOOD-RI mission is to enhance quality and reliability of measurement results
development of new methodology of food analysis that will reduce the costs of
monitoring and increase the possibilities for the control of food quality The
enforcement of the Metrological Infrastructure and the improvement of Quality of
Chemical Measurements will significantly benefit the Society in the whole For the
Citizens the systems for tracking the food from producer to consumer monitoring of
environmental conditions and the system for determining the geographical origin of
food will provide a comprehensive system that will fulfil buyers wishes and needs
During the early stage Pro-metrofood grant agreement ndeg 739568 (H2020
INFRADEV-02-2016) method development for fatty acids analysis and their
determination in the rice flour was performed by the Beneficiary - Institute of Public
Health Now METROFOOD - Preparatory Phase (PP) is on-going project that has
received funding from the European Unionrsquos Horizon 2020 under grant agreement
871083
Key words METROFOOD-RI METROFOOD-PP food analysis
31
EFFECT OF HEN BREED AND PRODUCTION SYSTEM ON THE EGG WEIGHT EGG
COMPONENTS PERCENTAGE AND YOLK TO ALBUMEN RATIO
Galić A1 Pliestić S1 Filipović D1 Janječić Z1 Bedeković D1
1University of Zagreb Faculty of Agriculture Zagreb Croatia
Summary
Eggs are a high-quality easily available and favorable food that is present in the diets
of people around the world Egg products are also important as functional
ingredients in many food formulations Eggs that contain a low percentage of yolk
and a high percentage of albumen would appear to be suitable for consumers of
table eggs On the other hand eggs with a large proportion of egg yolk should be
more desirable for processed foods Therefore the objective of this study was to
compare egg and major egg componentsrsquo weight as well as yolk to albumen ratio
laid by hens of two commercial breeds (Hy-Line and ISA Brown) and a Croatian local
breed Hrvatica Eggs were collected from different production systems Hy-Line-
enriched cage housing ISA Brown-aviaries housing ISA Brown-free range raising
Hrvatica hen-free range raising (organic production) Initial samples of eggs were
collected at 38 weeks of age and a total sample of 100 eggs from each breed was
used as samples The obtained data were analysed applying the analysis of variance
(ANOVA) using the general linear models procedure of SAS software When the
ANOVA showed significant differences the LSD test was used to compare the mean
results The differences were considered as significant if plt005
The heaviest eggs were laid by Hy-Line hens from enriched cage housing (7006 g)
while Hrvatica hens laid significantly the lightest eggs (5101 g) The eggs from
Hrvatica hens had significantly the lowest albumen percentage (5330) and highest
yolk percentage (3396) Consequently the yolk to albumen ratio was the highest
for Hrvatica hen eggs (0609) which is on average 446 526 and 368 higher in
comparison to eggs from cage housed Hy-Line aviaries housed ISA Brown and free-
ranged ISA Brown hens respectively
Key words Laying hens Production system Egg components Yolk to albumen ratio
32
SIMPLE DNA EXTRACTION METHOD FOR ACCURATE SCREENING OF 35S AND T-
NOS IN CORN AND SOYA PRODUCTS
Sabriu-Haxhijaha A1 Stojkovski V2 Blagoevska K2 Ilievska G2 Jankuloski D2
1ldquoMother Teresardquo University ndash Skopje Faculty of Technological Sciences North
Macedonia 2 Ss Cyril and Methodius University in Skopje Faculty of Veterinary Medicine Food
Institute North Macedonia
Summary
In the past decades the number of genetically modified (GM) crops is rapidly
increasing and their precise detection is significant for labelling and safety
assessment According to European Union Regulations 18302003 and 18292003
labelling of food and feed that contain consist of and are produced by (GMO) is
mandatory Currently real ndash time polymerase chain reaction (qPCR) represents the
ldquogolden standardrdquo method for GMO detection Reliable and error-free detection and
quantification of a target DNA in a complex matrix such as food is a challenge
Therefore extraction of high quality DNA is a critical step for accurate and efficient
DNA amplification during GMO analysis For that purpose we performed several
modifications of the extraction protocol to obtain DNA suitable for GMO screening
GMO positive raw corn kernel and soybean protein isolate were used as sample
matrixes Protocols named as Basic A B and C started with cell lysis step performed
with lysis buffer containing 2 (wv) sodium dodecyl sulfate (SDS) at 65degC for 30
minutes Organic extraction was performed using chloroform and DNA was
precipitated with isopropanol The obtained pellet was washed with ethanol and
suspended in TE buffer This underlying protocol was modified by adding a RNase A
enzyme treatment step for improvement of DNA purity based on the absorbance
ratio A260A280 During protocol A RNase A enzyme step was added after cell lysis
followed by 15 minutes incubation at 37degC Following protocol B RNase A treatment
was performed between two organic solvent steps with the same temperature and
time regime And during protocol C RNase A enzyme was administered together
with lysis buffer at 65degC for 30 minutes Based on the results as most suitable
protocol for obtaining high DNA yield and purity was protocol C DNA yield from
soybean protein isolate was 4696plusmn33 microgmL with A260280 absorbance ratio 178
plusmn001 Suitability of DNA extracts for GMO analysis was assessed by screening of
presence of 35S promotor and T-nos terminator Diluted extracts in a concentration
33
range 100 50 and 10 ngmicroL were tested in 6 replicates A positive signal of
amplification was detected in all concentrations for both genetic elements in corn
DNA extract Conversely amplification of T-nos terminator was positive at
concentrations up to 50 ngmicroL in soybean DNA extract Therefore our in-house
developed DNA extraction method is simple and obtains high-quality DNA suitable
for GMO screening of 35S promotor and T-nos terminator
Key words GMO DNA extraction 35S T-nos
34
SPECTROPHOTOMETRIC DETERMINATION OF TOTAL STEROLS IN MARGARINE
Sabriu- Haxhijaha A1 Popovska O1
1ldquoMother Teresardquo University of Skopje Faculty of Technological Sciences North
Macedonia
Summary
Cholesterol as an animal sterol is a precursor of vitamin D3 steroid hormones and
bile acids It is found in food of animal origin like meat eggs fish and dairy products
Usually on food labels you can find information about total and saturated fats but
not so often the cholesterol amount Hence the consumers must be informed for
cholesterol amount since it is one of the risk factors for developing cardiovascular
diseases Cutting off butter as an animal product mainly made of saturated fats
people use margarine made of vegetable oil which is rich in unsaturated fats and
phytosterols Margarine is cholesterol free and some newer margarine products
contain less trans fatty acids It is cheaper alternative to butter for cooking and food
preparation In our research extraction of total sterols from a margarine sample
which was refluxed with 1 molL methanolic NaOH solution for 15 minutes was
performed After the step of direct saponification of fatty acids 10 mL deionized
water and 1 mL 96 (vv) ethanol were added to increase the polarity of the
saponificable residue Total sterols were extracted twice with 5 mL of a solvent
mixture of n-hexane chloroform (11 vv) The moisture of extract was absorbed
with anhydrous Na2SO4 crystals filtered and evaporated until dry in room
temperature The formed residue was dissolved in 5 mL chloroform
Spectrophotometric determination of total sterols was performed with Liebermann
ndash Burchard (LB) method as cholesterol specific method A stock solution of
cholesterol (1 mgmL) prepared by dissolving cholesterol powder in chloroform was
diluted with the same solvent for preparation of standard solutions with
concentration range 05 to 002 mgmL Five mL of sample and standard solutions
were mixed with 1 mL Liebermann ndash Burchard reagent consisted of acetic anhydride
and concentrated sulfuric acid and kept in dark for 90 minutes until dark green
product was developed Absorbance was recorded in 420 nm wavelength The
method showed linearity in analyzed concentration range with high value of
correlation factor (R2=0995) Based on LB method total sterol content in margarine
was estimated upon constructed calibration curve and its value was 0257 mgmL or
514mg 100 g sample This overestimated level of cholesterol is a result of contained
35
sterols other than cholesterol that generate products that absorb at 420 nm The
method is simple cost-effective and sensitive It is an alternative method to more
expensive chromatographic methods
Key words total sterols Liebermann- Burchard method margarine
36
ARTIFICIAL NEURAL NETWORK MODELING OF MARROW CHIPS (Cucurbita pepo
var giromontina) BY CONVECTION AND COMBINED DRYING METHODS
Ceclu L1 Mocanu D G2 Andronoiu D G2 Nistor O V2
1Cahul State UniversityldquoBPHasdeurdquo Faculty of Economics Engineering and Applied
Sciences Piaţa Independenţei Cahul Republic of Moldova 2rdquoDunarea de Josrdquo University of Galati Faculty of Food Science and Engineering
Romania
Summary
Food drying is the oldest process used to preserve fruits and vegetables Drying is a
complex thermal process that unfolds with simultaneous heat and mass transfer and
involves a large number of variables Thus it is difficult to simulate the process and
to predict the data related to raw materials or final products Often the changes of
products during drying process and the way in which they are influenced by the
process cannot be enough quantified by classical mathematical methods The
artificial neural networks (ANN) are one of the most used methods to simulate and
predict the food processes This paper is concerned with developing an artificial
neural network (ANN) model for predicting the moisture content moisture ratio and
drying rate of convection and microwave combined drying of marrow chips To
perform this study two drying methods were used free convection (50 60 and 70degC
RH value between 351 and 446) and a combined method consisting of first stage
- hot air convection at 50 60 and 70degC followed by hot air at 40degC simultaneous with
microwave at 210 W The application of microwaves has shown a considerable
reducing drying time and drying rate and has improved the appearance of samples
Thus the drying time of the combined drying method was reduced by 20-30
compared to the classical convection method Time temperature and microwave
power have been considered as the input variables to the topology of neural
network The output variables have been determined by moisture ratio drying rate
and shrinkage A Multi-Layer Perceptron (PMS) network using BackPropagation (BP)
learning algorithm with 5 neurons in hidden layer was used for modeling the data
The ANN architecture adopted by running 58 cycles allowed to establish important
parameters in predicting the output data The program established insignificant
errors (00097) which indicates that the experimentally obtained data can be used
successfully to simulate the drying process
Key words Artificial Neural Networks drying microwave convection
37
ELEMENTAL COMPOSITION DETERMINATION OF PROPOLIS SAMPLES FROM
DIFFERENT REGIONS OF TURKEY BY X-RAY FLUORESCENCE SPECTROMETRY
Mutlu C13 Atakoğlu-Oumlzer Ouml2 Erbaş M1 Yalccedilın M G2
1 Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Akdeniz University Engineering Faculty Geological Engineering Department
Antalya Turkey 3 Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
Propolis is a resin mixture collected from various plant sources by Apis mellifera It
is generally used to smooth the inner walls and cover cracks in the beehive for the
prevention of foreign organisms from entering Propolis is used by people because
of its antimicrobial antioxidant and anticarcinogenic effects Although there is a lot
of evidence about the positive health effects of propolis it may contain some risks
in terms of elemental content In this study the elemental composition of 47
propolis samples collected from seven different geographical regions of Turkey was
investigated by using the X-ray fluorescence spectroscopy method According to the
results obtained the 21 different elements were detected in propolis samples and
the elements with the highest amount in the propolis samples were the Ca K and Si
with the mean values as 151349 137286 and 74632 mgkg respectively The heavy
metals as Sn Ta Hf Sr Pb W Ni Au and Br contents in propolis were lower than 2
mgkg Additionally the Al with Fe and S the Ca with Mg and S the Si and Sn the Br
and Zn had a high degree of positive and very strong (R2ge088) correlations While
the elemental compositions of propolis samples obtained from Aegean-Marmara
Mediterranean-Central Anatolia and Mediterranean-Aegean regions showed strong
similarities the samples from Southeastern Anatolia had remarkably different
elemental composition than the others The Pb a toxic element for human health
was detected in 9 propolis samples whereas the other hazardous elements as As Cd
and Hg were not detected in any sample As a conclusion it was evaluated that
although the analysed propolis samples could not be considered as a source carrying
the negative effects of toxic metals quality standards related to elemental
composition especially toxic metals for people should be established for the
propolis-based products
Key words Propolis Elements XRF Nutrition Pollution
38
PSEUDOMONAS FLUORESCENS AND AERUGINOSA BIOFILM EVOLUTION AND
RESISTANCE TO DISINFECTANT
Carrascosa C1 Torres M1 Saubade F2 Whitehead K2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2 Manchester Metropolitan University Faculty of Science and Engineering United
Kindgom
Summary
The presence of biofilm in the food industry has reached a huge importance due to
the increase risk of spoilage and pathogenic microorganisms by biofilm The
attachment and biofilm-forming capabilities of bacteria depend on multiple factors
including the attachment surface the presence of other bacteria the temperature
the availability of nutrients and pH Although the mechanisms underlying these
effects are not always explained biofilm formation can in some cases be influenced
through alterations of the bacterial cell surface Pseudomonas fluorescens and P
aeruginosa are responsible of blue pigment onto the fresh cheese isolates in a cheese
farm in Canary Island The evolution of biofilm (P fluorescens and coculture P
fluorescens and aeruginosa) into cheese whey was realised during 4 days The initial
inoculum contained 132 106 cfuml The efficiency of two disinfectants (Sodium
hypochlorite 500ppm and Peracetic acid 300ppm) against biofilm (7 days) was also
probed in well multidish Finally the stainless steel coupons were examined by
scanning electron microscopy The results showed an positive evolution growth
(cfuml) P fluorescens day 1 319 108 day 2 293 108 day 3 627 108 Coculture
day 1 29 108 day 277 108 day 3 108 109 Regarding the disinfectant efficacy
when comparing the two sanitizers peracetic acid was found to be the most
effective in removing biofilm formed by P fluorescens and coculture Variance
analysis results showed a significant difference (Plt005) among the two disinfectants
used in the formation biofilm The number of viable cells adhered onto the coupons
surfaces was reduced in the order of two log cycle for Peracetic acid and one log
cycle for Sodium hypoclorite The electro micrographs obtained clearly indicate a
fairly thick biofilm formation during the evolution (D1 D2 and D3) Scanning
electronic microscopy allows the observation of bacteriasurface interaction and
may be used as a semiquantitative technique It is almost impossible to quantify
surface microorganisms since they may be grouped and cells may be arranged in
overlapped layers Nevertheless the disinfectants effects onto the stainless steel
were very clear reducing the biofilm mass
39
Key words Biofilm stainless steel Pseudomonas disinfectant scanning electron
microscopy
KOMBUCHA BEVERAGE FROM GREEN AND BLACK TEAS MICROBIOLOGICAL AND
CHEMICAL ANALYSIS
Carrascosa C1 Caus J2
1Universidad de Las Palmas de Gran Canaria Veterinary Faculty Canary Island Spain 2Bodega La Vintildea Fuente de La Higuera Valencia Spain
Summary
Kombucha tea is a traditional non-alcoholic fermented beverage which is normally
produced by the fermentation of symbiotic consortium known as SCOBY (Symbiotic
Colony Bacteria and Yeast) This drink has recently had special popularity in Europe
and America due to a large number of its renowned potential therapeutic benefit
such as improving overall health In this study the characterization and identification
of the microbiota present in Kombucha final and during the fermentation evolution
have been carried out in order to make it a safe product and to standardize the
production process Five samples of Kombucha tea were produced the sought
objectives were to isolate and identify yeasts acetic acid bacteria lactic bacteria
Oenococcus oeni and Bifidobacterium In addition the presence of the main
pathogenic food microorganisms such as Staphylococcus aureus Salmonella spp
Listeria monocytogenes total coliforms and E coli were was made Finally different
chemical analyses were performed pH glucose and fructose conductivity vitamin
B1 (thiamine) catechin polyphenols vitamin B2 (riboflavin) The results presented
by the main microorganisms present in Kombucha were yeast and acetic acid
bacteria with the presence of some lactic acid bacteria during the fermentation
process predominantly Kloeckera japan in 318 (720) of the cases and
Komagataeibacter in 6666 (1015) of cases regarding acetic acid bacteria The pH
and the concentration of the sugar reducers decreased with the fermentation
evolution over time The initial (day 0) and final values (day 12) of pH and sugar were
5256 and 3362 and 5596g and 4776 respectively The results of vitamin B1
vitamin B2 catechin (method INA 111002) polyphenols (total equivalent as Acid
Gallic) concentration were 0015 (mg100g) lt001 (mg100g) 00245 (PP)
000939 (PP) The statistical analysis (ANOVA Pearson correlation) did not show
difference between the five sampling results (P-valorgt005) No pathogenic
40
microorganisms were detected in the analyzed kombucha This study is a set-up of
the process where with the results we got to see what is possible to standardize in
the production process of Kombucha tea but it would be convenient to continue
with the production monitoring to make a more exhaustive identification with more
reliable methods after the standardization of production
Keywords kombucha green tea SCOBY microbiological analysis
41
TECHNO-FUNCTIONAL PROPERTIES OF SUSPENSION OF BEE-COLLECTED
SUNFLOWER POLLEN AND DEFATTED THERMALLY TREATED GOAT MILK AS
POTENTIAL FUNCTIONAL ADDITIVE
Milinčić D D1 Kostić A Ž1 Radmanovac I1 Stanojević S P1 Barać M B1 Pešić
M B1
1University of Belgrade Faculty of Agriculture Chair of Chemistry and Biochemistry
Serbia
Summary
Knowing of emulsifying and foaming properties of different food products is very
important since emulsions and foams are usually crucial in formulating the texture
and taste of food and they must be prepared in such a way that it is stable
Additionally reactions such as aggregation or flocculation which are leading to
plausible adhesion must be avoided The techno-functional properties are highly
dependent on the properties of the potential surfactants (proteins lipids and
carbohydrates) present in food products Previously good techno-functional
properties of milk (emulsifying and foaming) and bee-collected pollen (emulsifying
and oil absorption capacity) were reported which is related to the complex structure
and composition of both matrices In addition pollen is known as pronounced anti-
foaming ingredient In order to formulate pollenmilk functional additive for its
potential use in the food industry defining of its techno-functional properties is
required Thus the aim of this study was to prepare functional additive (in form of
dry powder) by mixing monofloral bee-collected sunflower pollen (BP) as 2 pollen
suspension with defatted and thermally treated goat milk (TRM) and to determine
emulsifying and foaming properties as well as oil absorption capacity of the final
product For that purpose 01 ie 2 additive aqueous dispersion (pH=7) was
prepared The defatted samples of raw (RM) and thermally treated goat milk were
used for comparison The values obtained for the emulsifying activity index (EAI) and
emulsifying stability index (ESI) for the 01 BPTRM additive dispersion were
3754plusmn318 min and 1551plusmn053 m2g The given values were not statistically
different (t-test plt005) from the ESI value for RM (1572plusmn011) and the EAI value
for TRM (4171plusmn861) According to the results for foaming properties of BPTRM
additive 01 suspension possessed some foaming capacity (FC) however it was
statistically significantly lower compared to values obtained for RM and TRM
samples Contrary 2 aqueous suspension of BPTRM additive showed the
42
complete absence of ability to form stable foam The observed characteristic
confirmed that anti-foaming properties of bee-collected pollen are expressed and
concentration dependent The oil absorption capacity of BPTRM functional additive
was 22 gg which is higher compared to values registered in case of RM (2gg) and
TRM (18 gg) samples It can be concluded that the obtained BPTRM functional
additive possesses excellent emulsifying properties and oil absorption capacity
which qualify it to be applied in a wide range of different food products where these
features are desirable
Key words pollen goat milk functional additive techno-functional properties
43
THE EFFECT OF COWS MILK AND SOY BEVERAGE RATIO PROBIOTIC CULTURE
AND FRUIT CONCENTRATES ON THE QUALITATIVE ASPECTS OF FERMENTED
BEVERAGES
Šertović E1 Sarić Z2 Barać M3 Božanić R4 Omanović-Mikličanin E2 Alibabić
V1
1University of Bihać Biotechnical Faculty Bihać Bosnia and Herzegovina 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3University of Belgrade Faculty of Agriculture Belgrade Serbia 4University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The aim of the study is to determine the nutritional microbiological and sensory
properties of probiotic fermented beverages produced from different mixtures of
cows milk and soy beverage probiotic culture (Lacidophilus) and natural fruit
aromas (strawberry peach pear and apricot) The ratios of cows milk and soy
beverage were 2575 5050 and 7525 while 100 cows milk and 100 soy
beverage were considered as control samples The parameters were analyzed at the
end of fermentation and during 21 days of storage at + 4ordmC The highest viability of
probiotic bacteria was recorded in the sample with equal proportion of cows milk
and soy beverage (50 50) The sensory properties of the samples were mainly
affected by the type and ratio of milk used Mixing cows milk with soy beverage
significantly improved the sensory properties of the product especially its smell
taste and color The acceptability test showed good acceptance of fermented
beverage samples by potential consumers other than a sample made from 100 soy
beverage Flavored drinks have better sensory flavor score than non-flavored ones
Flavored drinks were also more desirable than non-flavored ones Strawberry flavor
was the most desirable one (10000) while peach and apricot flavors were less
desirable (9750) The addition of fruit flavors to the fermented cows milk
beverage and soy beverage improved sensory properties of the product as well as
its acceptability
Key words cows milk soy beverage probiotics fermentation fruit aroma
44
INTERACTIONS BETWEEN LEAF LESIONS AND THE PHYLLOSPHERE MICROBIOTA IN
LEAFY VEGETABLES
Mulaosmanović E1
1Swedish University of Agricultural Science Sweden
Summary
Leafy vegetables (baby leaves) are considered an important source and vector for
transmission of foodborne pathogens to humans Contamination can occur from
farm to fork Although lsquorarersquo contamination events have a substantial impact on
public health The shigatoxigenic bacterium Escherichia coli O157H7 can establish
on the surface (epiphyte) and interior (endophyte) of leaves Natural openings and
leaf lesions serve as entry points and internalised bacterial cells are shielded from
rinse water and sanitisers In this thesis a new method for scrutinising leaf lesions in
leafy vegetables was developed and used to link leaf damage to the dynamics of E
coli O157H7gfp+ and the indigenous microbiota in the phyllosphere and to evaluate
use of calcium fortification of leafy vegetables for damage reduction The new
approach combines trypan blue dye staining of whole leaves with digital image
analysis for detection and automated quantification of damage enabling assessment
of lesion size shape and position Number of lesions and relative lesion area were
found to be crop-specific and increased along the production chain while diversity
of the leaf-associated microbial community decreased upon entry of baby leaves to
the cold chain The size of individual lesions and damaged leaf area affected the
depth of invasion into plant tissue dispersal to adjacent areas and number of
culturable E coli O157H7gfp+ directly after inoculation However differences in
culturable E coli O157H7gfp+ retrieved from leaf macerate evened out after 2 days
post-inoculation (dpi) Leaf spraying with calcium decreased the number of lesions
and damaged area on spinach leaves lowering log CFU E coli cm-2 detached at 0
and 1 dpi Overall the results in this thesis question the assumption that
macroscopically intact leaves are free of lesions and safe The method developed can
assist in establishment of hurdles for preventing transmission of foodborne
pathogens via baby leaves
Key words damage E coli O157H7 internalisation metagenomics phyllosphere
45
OPTIMIZATION OF L-SORBOSE PRODUCTION FROM D-SORBITOL USING
GLUCONOBACTER OXYDANS ATCC 621
Oumlzhanlı H1 Mutlu C12 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey
Summary
L-sorbose a rare sugar is the C-5 epimeric isomer of D-fructose L-sorbose is a
commercially important chemical in the food industry because it is an important
intermediate for the biosynthesis of L-ascorbic acid In addition synthesis of 1-
deoxygalactonojirimycin a glucosidase inhibitor and other rare sugars such as L-
tagatose L-iditol can be achieved by using L-sorbose The most widely used industrial
method to produce L-sorbose is the bio-oxidation of D-sorbitol to L-sorbose using
Gluconobacter or Acetobacter species In this study optimization of L-sorbose
production from D-sorbitol was performed using the G oxydans ATCC 621 strain For
the optimization of fermentation conditions the effects of 4 different experimental
parameters on L-sorbose production using an incubator shaker were evaluated using
the central composite design of response surface methodology The limit values of
the experimental parameters of D-sorbitol concentration initial pH value
temperature and agitation speed were 100-200 gL 6-8 25-35degC and 150-250 rpm
respectively and a total of 27 trials were carried out L-sorbose concentration was
analysed with HPLC-RID System Results showed that D-sorbitol concentration initial
pH value and temperature and some interactions were found to be significantly
(plt001 plt005) effect on L-sorbose production The L-sorbose production amount
varied between 469 gL and 6773 gL and at the end of 72 hours fermentation the
maximum concentration of L-sorbose was achieved at 150 gL sorbitol
concentration pH 7 35degC temperature and 250 rpm agitation speed conditions
Furthermore results demonstrated that the optimum conditions for L-sorbose
production were determined as 14697 gL D-sorbitol concentration pH 720 35degC
temperature and 224 rpm agitation speed
Key words L-sorbose D-sorbitol Gluconobacter oxydans Rare sugar
46
EFFECT OF PRETREATMENTS ON PHYSICAL CHEMICAL AND SENSORY PROPERTIES
OF FROZEN CARROT
Ismić I1 Oras A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study was to investigate the effect of thermal pretreatments on
physical chemical and sensory properties of frozen carrot The experiment includes
three parts first part involves defining optimal texture of carrot samples depending
on applied temperature and power the second part shows the production of frozen
samples after pretreatment (blanching in water at 85degC and in water vapor for 30
60 90 and 120 seconds and microwave heating at medium power 400-500 W for 30
60 90 and 120 seconds) Physical textural chemical (total dry matter vitamin C and
total phenols) and sensory analysis on produced samples (before freezing and after
defrosting) are presented in the third part The results showed statistically significant
effect of pretreatments on analyzed physical chemical and sensory properties
before freezing and for physical and chemical properties of defrosted samples In
terms of preserving all analyzed physical chemical and sensory properties blanching
in water vapor is the most optimal pretreatment of carrot intended for freezing
Key words microwave heating blanching texture content of total phenols vitamin
C
47
DETERMINATION OF QUALITY PARAMETERS OF DEHYDRATED CARBOHYDRATE
BASED BABY FOOD
Tahmaz J1 Mujić-Dovadžija S1 Oručević Žuljević S1 Jurković J1 Begić M1 Alkić-
Subašić M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
According to local and international quality standards and regulations commercial
produced baby food has to satisfy all nutritional needs and safety requirements
Also the physical properties of such kind powdered products are also very important
due to their possibility of preparation before consuming and manipulation in
transport and storage The aim of this paper is to investigate different quality aspects
of powdered carbohydrate based baby food Five samples of commercial cereal
based baby food for infants aged from 4th to 12th months were analysed for
different properties chemical (moisture water activity fat ash chlorides)
nutritional (vitamin C and energy value) physical (bulk density swelling power
water solubility index density of prepared sample dynamic and kinematic viscosity)
Result showed that differences in analysed parameters occurred as result of
differences in sample composition and infant age All samples had moisture under
5 Vitamin C content varied between 2076 mg and 7484 mg Baby food sample
for age over 12 months had significantly (ple005) lower values for fat ash chlorides
and vitamin C and significantly (ple005) highest viscosity The highest viscosity (728
mPas) was noticed in sample with honey and the lowest in sample based on rice
flour (305 mPas)
Key words baby food infants viscosity chemical composition physical properties
48
PHYSICAL PROPERTIES OF VEGETABLE FOOD SEASONING POWDERS
Tahmaz J1 Begić M1 Oručević Žuljević S1 Mehmedović V1 Alkić-Subašić M1
Jurković J1
1Univestity of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
The aim of this study is to investigate different physico-chemical properties of
commercial vegetable based food seasoning powders obtained from local producers
and to assess the cohesive properties of food seasoning samples
The samples were analysed for composition (content of dried vegetables moisture
water activity ash and NaCl) and physical properties (electrical conductivity
wettability bulk density tapped bulk density granulation angle of repose powder
cohesiveness and compressibility index) Moisture NaCl and dried vegetable content
were in accordance to regional regulations and varied in following ranges 11-24
(moisture) 44-59 (NaCl) and 135-185 (dried vegetables) All samples had the
largest content of small particles with diameter lt05 mm Bulk density varied in the
range 090-112 gml
Key words bulk density moisture food seasoning cohesiveness powder
49
CHARACTERISTIC OF MANGO KERNEL OIL USING CHROMATOGRAPHIC AND
CALORIMETRIC TECHNIQUES
Bryś J1 Goacuterska A1 Ostrowska-Ligęza E1 Wirkowska-Wojdyła M1 Bryś A2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Food Science Poland 2University of Life Sciences Institute of Mechanical Engineering Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Croatia
Summary
Mango is a fruit characterized by specific colour pleasant taste and existence of
higher concentration of carotenoids ascorbic acid and phytochemical Kernel from
mango represents about 20 of the whole fruit and 75 of the stone Mango kernel
contains about 15 good quality edible oil and it is potential source of wide range of
bioactive compounds and antioxidants
The aim of current study was to characterize the quality of oil extracted from mango
kernel The oil was extracted using the hexane or mixture of ethyl acetate with
ethanol (5050 vv) Raw experimental data were recorded among others with use
of the differential scanning calorimeter (DSC Q20 TA Instruments) equipped with a
high-pressure cell (PDSC) Samples of oil were placed in the aluminium pan filled
with oxygen being pressurized in an isobaric module (1400 kPa) with temperature
set on 120degC The oxidative induction time was obtained from the PDSC curves
The oil was also characterized by standard quality parameters fatty acids
composition (with use of GC technique) free fatty acids content by titration with
01M potassium hydroxide and peroxide value determined by iodometric titration
technique The distribution of fatty acids between external and internal positions in
glycerol molecule was also investigated To detect the structure of triacylglycerols
the ability of pork-pancreas lipase was used to selective hydrolysis of ester bonds in
sn-13 positions of triacylglycerols considering bonds mutually equivalent
Mango kernel oil is characterized by lower peroxide value Oleic acid stearic acid and
palmitic are the major fatty acid in this oil It contain also linoleic acid belonging to
omega-6 family and -linolenic acid belonging to omega-3 essential fatty acid Oleic
acid was the most abundant fatty acid located in sn-2 position of mango kernel oil
Studies conducted classify PDSC as a valuable technique for mango kernel oil
oxidative quality control The induction time obtained from PDSC measurements can
be used as parameters for the assessment of the resistance of mango kernel oil to
their thermal-oxidative decomposition
50
Key words Mango kernel oil differential scanning calorimetry gas chromatography
fatty acids composition
DETERMINATION OF CHLORIDE CONTENT IN BABY FOOD
Jurković J1 Imamović V1 Čengić L1 Tahmaz J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Infant formula based on milk is the best alternative for breast milk The development
and improvement of infant formula aims to achieve the quantitative and qualitative
characteristics of breast milk However the fact is that breast milk is irreplaceable
and it is therefore recommended that infant formula be used exclusively if there is
no possibility for breast-feeding One of the essential ingredients that is a necessary
component of the infant formula is the chloride ion Insufficient amounts of chloride
in babys diet can cause poor muscle control delayed speech and slow growth Today
there are several different types of infant formula with different chloride content
Since baby food contains all ingredients that are essential to life it is very complex
and determination of chemical parameters including chloride is rather hard Due to
the problem of determining the content of chloride in baby food the aim of this
study was to examine the possibility of determining chloride in childrens food
samples by means of automatic potentiometric titration on several temperatures
ion selective electrode on different temperatures and classical Mohr`s titration The
study found that the automatic titration method (40) as expected showed the
most accurate results
Key words Baby food chloride automatic titration
51
TCA EXTRACTION OF CALCIUM MAGNESIUM IRON ZINC NATRIUM AND
POTASSIUM FROM SAMPLES OF WHEY
Jurković J1 Kanlić H1 Alkić-Subašić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Whey is a liquid by-product in cheese production Although whey is a by-product it
contains soluble compounds and it can be nutritionally valuable Metals are among
many different compounds that exist in whey Nowadays there are many different
methods for metal determination First step in analysis of metals is sample
preparation For the sample preparation of whey concentrated nitric acid is often
used This method used corrosive strong acid and it has a rather long heating under
reflux Because of this fact about nitric acid digestion arises the aim of this research
is it possible to extract metals from whey samples with trichloroacetic acid (TCA)
which has much easier procedure In this research contents of iron zinc calcium and
magnesium were measured by atomic absorption spectroscopy with flame
atomization FAAS Concentrations of sodium and potassium were measured by
flame photometry Whey samples had different origin from cow`s sheep`s and
goat`s milk Results show differences in metal content in different whey samples
Extraction of metals by concentrated nitric acid and TCA show statistically significant
difference for iron zinc calcium and magnesium Results gained from two different
extraction of sodium and potassium are not statistically different and TCA extraction
could be used as an alternative in sample preparation for sodium and potassium
determination in whey samples
Key words Whey extraction TCA metals determination
52
PHYSICAL AND CHEMICAL PROPERTIES AND CONTENT OF HEAVY METALS IN
HONEY SAMPLES FROM THE AREA OF HIGH HERZEGOVINA
Biber L1 Hasanbegović Z1 Murtić S1 Puškadija Z2 Mirjanić G3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences
Osijek Osjek Croatia 3University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Honey is a sweet thick and viscous product with a characteristic taste and smell It
is produced by honey bees from nectar and honeydew The quality of honey is
influenced by the geographical area the diversity of honey plants the environment
the origin of bees and the treatment of beekeepers and the way honey is kept and
stored The goal of this study was to determine the physical and chemical properties
and content of heavy metals in nectar honey samples and whether geographical
location has an impact on these parameters 20 samples of honey collected from
four municipalities from the territory of high Herzegovina were examined Typical
quality indicators such as water content total acidity electrical conductivity
determination of honey color and hydroxymethylfurfural (HMF) were determined
In addition to the above the content of heavy metals and macroelements was
determined namely copper (Cu) lead (Pb) cadmium (Cd) zinc (Zn) iron (Fe) and
potassium (K) The analysis showed that all samples have lower values from
maximally allowed values set by on honey and other bee products (Official Gazette
of BampH No 3709) in the content of HMF while certain samples do not meet the
values of the Rulebook in the content of water acidity and electrical conductivity
When it comes to heavy metals in the analyzed samples the analysis found that all
samples contain satisfactory concentrations of Cd Zn and K while 9 out of 20
samples have higher values of Cu Pb and Fe than specified in the Rulebook on
maximum allowed quantities of food contaminants (Official Gazette of BampH 6814)
According to the results of statistically processed data (one-factor ANOVA) between
the examined samples there is no statistically significant difference in any parameter
which leads us to the conclusion that certain geographical factors of four selected
municipalities in high Herzegovina have the same or similar impact on physico-
chemical characteristics and honey quality from the same areas
Key words honey physico-chemical analysis heavy metals high Herzegovina
53
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DETERMINATION IN
CHAMOMILE (Matricaria recutita) AND SAGE (Salvia officinalis) TEAS
Ašimović Z1 Sirbubalo E1 Čengić L1 Muminović Š1 Jurković J1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Herbal teas contribute to human health as a dietary source of phenolic compounds
with health benefits thought to be associated with these bioactive compounds
Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita)
teas purchased in bulk packaging were used in this research aimed for phenolic
content and antioxidant activity determination Water and ethanol were used as
extraction solvents Extraction was carried out at four different temperatures 50degC
60degC 70degC and 80degC respectively Phenolic content was determinated using Folin-
Ciocalteu spectrophotometric method and pFRAP method was used for antioxidant
activity determination Statistical differences were determinated by analysis of
variance (ANOVA) Extraction with ethanol at 80degC which was established to be
optimum for both teas resulted in higher phenolic content as well as higher
antioxidant activity with max TPC in sage teas (132027 plusmn 033 mg GAE100g) and
chamomile teas (121966 plusmn 030 mg GAE100g) Antioxidant activity of sage teas was
higher than chamomile teas 56766 plusmn 113 mg GAE100g and 31667 plusmn 116 mg
GAE100g respectively Positive correlation was noted between phenolic content
and antioxidant activity in sage and chamomile teas Experimental results indicate
that phenolic content can provide substantial antioxidant activity as well as that sage
and chamomile teas could be good alternative as dietary source of bioactive
compounds with high antioxidative power
Key words Chamomile Sage Teas Phenolic content Antioxidant activity
54
PIGMENTS IN SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION METHOD
Repajić M1 Kruk V1 Tonković P1 Medved A M1 Balbino S1 Obranović M1
Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Spice seed oils are a subject of interest to the cosmetic and pharmaceutical
industries but the studies on this topic are limited Characteristic color of spice seeds
oils derives from naturally occurring pigments which quantity varies due to the seed
type as well as extraction conditions Hence this study aimed to examine differences
in pigments content of seed oils upon a) seed type and b) oil extraction method Oil
from seeds of fennel (Foeniculum vulgare Mill) caraway (Carum carvi L) coriander
(Coriandrum sativum L) and star anise (Illicum verum Hook f) was produced using
Accelerated Solvent Extraction (ASE) at 25 and 100 degC standard Soxhlet extraction
(SE) and extraction by agitation at room temperature (AE) using hexane as an
extraction solvent Accordingly 16 oil samples were obtained and dissolved in
acetone to examine the content (mg100 g of oil) of chlorophyll a (Ch a) chlorophyll
b (Ch b) and total carotenoids (TC) by spectrophotometry Content of pigments was
determined as follows Ch a ranged from 058 ndash 3098 mg100 g Ch b from 089 ndash
998 mg100 g while TC were determined in a range from 037 ndash 1483 mg100 g
Statistical analysis showed significant differences (ple005) in pigments content
among oil samples influenced by seed type as well as extraction method Fennel oil
had the highest concentrations of pigments (Ch a=2360 mg100 g Ch b=883
mg100 g TC=1231 mg100 g) High concentrations of chlorophylls (Ch a=1094
mg100 g Ch b=475 mg100 g) were also present in star anise oil however its
content of TC was lower (120 mg100 g) Interestingly caraway oil had 482 mg100
g of TC while chlorophylls were less presented (Ch a=271 mg100 g Ch b=265
mg100 g) The lowest contents of all analyzed pigments were determined in
coriander oil (Ch a=173 mg100 g Ch b=216 mg100 g TC=066 mg100 g) In
relation to the extraction method ASE25 degC was the least exhaustive while ASE100
degC SE and AE showed similar effectiveness Finally it can be concluded that fennel
oil was the richest in pigments and ASE100 degC could be highlighted due to the good
efficiency in considerably shorter extraction time
Key words spice seed oils pigments chlorophylls carotenoids oil extraction
55
CHANGES OF BASIC CHEMICAL AND MINERAL COMPOSITION OF DIFFERENT SEX
CATEGORIES OF MUTTON IN THE DRY-CURING PROCESS
Krvavica M1 Konjačić M2 Drinovac Topalović M1 Kegalj A1 Ljubičić I1 Đugum
J3
1Marko Marulic Polytechnic of Knin Knin Croatia 2University of Zagreb Faculty of Agriculture Zagreb Croatia 3Ministry of Agriculture Zagreb Croatia
Summary
In order to determine the changes of chemical (water proteins fat ash and NaCl)
and mineral composition (macro and microelements) of mutton in the production of
Dalmatian castradina (traditional Dalmatian dried mutton) 60 sheep of different sex
categories - 20 ewes (E) 20 rams (R) and 20 wethers (W) - were slaughtered The
mutton was subjected to a dry-curing process with differences in the processs length
(35 and 60 days) On the 1st 35th and 60th day of processing meat samples from
each carcasss shoulders (scapulae) were taken and their chemical analysis was
performed The raw meat (1st day) contained 7481 of water and 2519 of dry
matter (DM) of which there were 1982 proteins 441 fat and 099 ash The
differences in protein fat and ash content among the categories (E W and R) were
significant Thus the W category contained the lowest content of protein (Plt0001)
and ash (Plt005) and the highest content of fat (Plt005) After 35 days of processing
the castradina contained 4896 of water 5104 of DM from which 3353 were
proteins 1018 fat and 658 ash Respectively after 60 days the castradina
contained 3836 of water and 6164 of DM from which 3706 were proteins
1612 fat and 833 ash Similar relations among the categories of the raw mutton
were also discovered in the castradina after 35 and 60 days The content of NaCl in
the castradina after 35 and 60 days of processing were 473 and 558
respectively and the lowest amount was found in the castradina of W category
(370 after 35 days and 437 after 60 days) probably due to its higher fat content
The compositions of macro and microelements in the raw mutton were pretty similar
in all the categories However the content of K was significantly higher in the R
compared to O and W categories (357 gkg Plt001) and content of Zn was
significantly lower in the W vs O category (2187 vs 3061 mgkg Plt005) Also the
differences among the categories of castradina after 35 and 60 days were significant
56
for all minerals except the Cu These amounts were the lowest in the W category
and the R category contained significantly more K than the other two
Key words Dalmatian dry-cured mutton sex castration chemical composition
mineral composition
57
SORBITOL PRODUCTION WITH CATALYTIC HYDROGENATION FROM GLUCOSE
Oumlztuumlrk M1 Candal-Uslu C12 Mutlu C13 Koccedil A14 Erbaş M1
1Akdeniz University Engineering Faculty Food Engineering Department Antalya
Turkey 2Artvin Ccediloruh University Health Sciences Faculty Nutrition and Dietetics
Department Artvin Turkey 3Balıkesir University Engineering Faculty Food Engineering Department Balıkesir
Turkey 4Gaziantep University Engineering Faculty Food Engineering Department
Gaziantep Turkey
Summary
Sorbitol is a commercial sugar alcohol used in the food industry and it constitutes
50 of the sugar alcohol market in the world It is widely used as a sugar substitute
in the food industry because of its advantages such as low calorie non-toxic sweet
taste high solubility in water positive effects on flavour and aroma hygroscopic
feature stabilization and moisture stabiliser and bulking enhancer
The aim of this study was to produce sorbitol by catalytic hydrogenation method
using glucose and optimize the type of catalyst (ruthenium palladium and platinum)
and hydrogenation conditions (temperature pressure and time) Limit values of
independent variables of temperature pressure and time for optimization of the
hydrogenation were 100-200degC 20-60 bar and 1-5 hours respectively and a total of
45 production were carried out by central composite design with response surface
method The glucose sorbitol colour density water-soluble dry matter and
electrical conductivity analyses were carried out to samples
It was determined that while the catalyst type H2 gas pressure interaction of
catalyst type and H2 gas pressure and temperature were statistically significant the
reaction time was not significant on the amount of sorbitol in hydrogenation The
sorbitol production yield varied between 016 and 8553 and the highest sorbitol
production was performed in the presence of ruthenium catalyst at 150degC 60 bar H2
gas pressure and 1-hour reaction time In addition it was determined that while the
spectrophotometric colour density increased with the increase of temperature the
water-soluble dry matter content decreased
As a result it was determined that the optimum conditions for sorbitol production
from glucose by hydrogenation reaction were 153degC temperature 60 bar H2 gas
58
pressure and 1-hour reaction time in the presence of ruthenium catalyst and sorbitol
was produced with an average yield of 9330 under these conditions
Key words Glucose Sorbitol Catalytic Hydrogenation Optimization
59
ANTIBIOTIC RESISTANCE OF WILD ENTEROCOCCI ISOLATED FROM TRADIOTIONAL
TRAVNIČKI CHEESE BampH
Alkić-Subašić M1 Jurković J1 Tahmaz J1 Dizdarević T1 Đulančić N1 Martinović
A2 Mehmeti I3
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Donja Gorica Podgorica Montenegro 3University of Prishtina Prishtina Kosovo
Summary
Antibiotic resistance poses safety risk to public health including the safety of food
and feed and their possible impact on the environment (biodiversity of plant and
animal habitats) Limited studies have considered the spread of antibiotic resistance
due to wild enterococci isolated from traditional cheese Enterococcus faecium and
Enterococcus faecalis are the most frequently isolated Enterococcus species in food
industry they are found in different food sources such as cheeses meat vegetables
and olives Enterococci have been recognized as an essential part of the natural
microbial flora in a variety of cheeses made from raw and pasteurized milk The aim
of the present work is to provide information about antibiotic resistance of
Enterococcus strains isolated from traditional Travnički cheese samples As a result
of 16S rRNA sequence analysis 14 of the 21 enterococci strains were identified as E
faecalis 6 as E faecium and 1 strain as E durans The 21 Enterococcus strains were
tested for susceptibility to 9 different antimicrobial agents by agar dilution method
(OIE-Terrestrial Manual 2012) A total of 19 Enterococcus strains displayed
resistance to low concentrations of aminoglycosides streptomycin (STR)
gentamycin (GEN) and kanamycin (KAN) were analyzed with MIC gt64 μg mL-1
MICgt64 μg mL-1 and MIC gt32 μg mL-1 retrospectively Only 2 Enterococcus strains
were sensitive to above mentioned MIC of aminoglycosides On the
susceptibilitysensitivity of Enterococcus species to β-lactams all Enterococcus
strains were sensitive to ampicillin (AMP) (MIC gt8 μg mL-1) However 3 of the 14 E
faecalis strains as well as 3 of the 6 E faecium strains and a Edurans strain showed
susceptibility to MICgt16μg mL-1 of penicillin G (PEN G) A total of 12 Enterococcus
strains (57) were resistant to MICgt16μg mL-1 of tetracycline (TET) according to
FEEDAP Panel All cheese enterococci strains displayed sensitivity to very high
MICgt8μg mL-1 of erythromycin (ERY) as well as chloramphenicol (CHL) (MICgt4μg mL-
1) those breakpoints were commonly used for clinical isolates All Enterococcus
60
strains showed resistance to MICgt 32 μg mL-1 of vancomycin (VAN) although
vancomycin-resistant enterococci (VRE) are considered as important opportunistic
pathogens with limited treatment options
Key words antibiotic resistance wild enterococci traditional Travnički cheese
61
DETERMINATION OF TRACE AND HEAVY METALS IN SELECTED SAMPLES OF
OREGANO (ORIGANUM VULGARE L) FROM BOSNIA AND HERZEGOVINA
Behmen F1 Mandal Š2 Dundović V2 Delić M1 Murtić S1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina
Summary
Herbs are commonly used in traditional medicine and as spice around the world
They consist of a number minerals essential to human health and nutrition Many of
these microelements are crucial for various metabolic processes and needed for
normal physiological functions The concentration of some essential metals (Fe Mn
Cu Zn and Cr) and heavy metals (Pb Ni and Cd) were analysed in selected samples
of oregano (Origanum vulgare L) collected from different locations in Bosnia and
Herzegovina Preparation of samples done using wet digestion with acids in
triplicate and determined by flame atomic absorption spectrometry The mean
concentration (mg kg-1) of Fe Mn Cu Zn Cr Pb and Ni ranged from 6879-1526
1748-2730 463-696 1681-5128 0023-0036 00020-00204 and 039-237
respectively Cadmium was not detected in all analysed samples of oregano These
results were in agreement with other published data except in the case of Pb which
content was lower and within the permissible limit and for Cd which do not detected
during analysis Thus on the basis of experimental outcome it can be concluded that
oregano collected from various location from BampH are safe and may not produce any
harmful effect of metals toxicity during their applications as spice as well in different
pharmaceutical formulations
Key words trace metals heavy metals oregano AAS
62
IMPACT OF PROCESSING AND STORAGE CONDITIONS ON COLOR STABILITY OF
STRAWBERRY PUREE THE ROLE OF ENZYMATIC REACTIONS REVISITED
Natalia Teribia N12 Buveacute C1 Bonerz D2 Aschoff J2 Hendrickx M1 Van Loey A1
1Laboratory of Food Technology KU Leuven Heverlee Belgium 2Doumlhler GmbH Darmstadt Germany
Summary
Color is one of the most important quality attributes determining the consumer
acceptance of strawberry-based products such as puree concentrates fruit
preparations etc However color changes happening in the production process and
subsequent storage of these products are still a major issue for the food industry
Enzymatic reactions mainly polyphenol oxidase (PPO) driven and non-enzymatic
reactions are known to be involved in color degradation However despite
numerous publications in the past there is no clear-cut relationship between these
reactions and color changes of strawberry-based products along the food chain Next
to this the industrial manufacturing process of strawberry puree consists of a
sequence of steps mashing finishing (optional) waiting time of several hours and
pasteurization but the majority of the published reports are performed at lab scale
and ignore some of the aforementioned steps including potential longer waiting
times in industrial processing
To gain insights into the role of enzymatic conversions happening early in the process
on the subsequent color degradation during storage different processing conditions
were established considering the industrial manufacturing processing steps More
specifically the impact of (i) a pre-heating step ie hot break on the intact fresh
strawberries (aiming to inactive endogenous enzymes) and (ii) the use of
refrigeration compared to ambient temperatures during the waiting time on color-
related attributes (eg CIELab values anthocyanin content) enzymatic reactions
(PPO) and non-enzymatic precursors (vitamin C) were evaluated Kinetic modelling
was performed to quantitatively describe color changes during storage of strawberry
purees with a different processing history on a quantitative basis
Hot break resulted in 20 residual PPO activity and caused 10 anthocyanin
degradation whereas vitamin C was unaffected During the 3-hour waiting time
anthocyanins and PPO activity remained constant independently of the processing
history but ascorbic acid was oxidized faster at 25 ordmC than at 4 ordmC Pasteurization
caused complete inactivation of PPO substantial loss of red color anthocyanins and
vitamin C independently of the processing history Neither partial inactivation of PPO
63
early in the processing nor the use of refrigeration prior to pasteurization had a
positive effect on color and anthocyanin stability of strawberry puree during the
subsequent storage suggesting that the precursors formed upon enzymatic
reactions before pasteurization have a limited impact on color degradation during
shelf-life Color changes during storage are thus most probably linked to non-
enzymatic reactions involving anthocyanin polymerization and ascorbic acid
degradation reactions
Keywords Strawberry color stability processing storage kinetics
64
EXAMINATION OF VITAMIN C AND TOTAL PHENOLIC CONTENT IN RAW QUINCE
AND ITS PRODUCTS
Stevanov M1 Milošević N1 Milanović M1 Milić N1 Božin B1 Gavarić N1
1University of Novi Sad Faculty of Medicine Department of Pharmacy Serbia
Summary
Quince (Cydonia oblonga Mill) belonging to family Rosaceae originates from
Caucasian area Quince has many positive biological activities such are antimicrobial
antioxidant antiallergic and wound healing It is used in traditional medicine to cure
cough sore throat canker sores diarrhea high fever dysentery and gum problems
The main objective of this study is the determination of ascorbic acid and total
phenols content in raw quince fruit fruit juice compote and jam in order to get the
information of their potential use as a source of biological active compounds
Vitamin C was determinated by direct titration with iodine in prepared samples
(water extracts of raw quince fruit jam compote and quince juice) The same
samples were used for the colorimetric determination of total phenolic content with
Folin-Ciocalteu reagent Content of total phenols and vitamin C decreases from raw
quince fruit juice compote to jam Raw quince fruit contains 1575 mg of vitamin C
in 100 g quince juice contains 1005 mg in 100 mL while quince compote and jam
contain 83 and 498 mg vitamin C in 100 g respectively Total phenolic content found
in samples analysed was 4888 mg gallic acid equivalents (GAE) in 100g for raw
quince fruit 4574 mg GAE in 100 mL for quince juice and 4065 and 3857 mg GAE
for quince compote and jam respectively Content of vitamin C in raw quince fruit is
highest and decreases with the duration of thermic processing of quince products
Total phenols content in unpeeled quince fruit is relatively high while processing
does not decrease their concentration significantly
Key words quince juice quince compote quince jam vitamin C phenols
65
SOME IMPORTANT AROMA ACTIVE COMPOUNDS IN APPLE DISTILLATES
Spaho N1 Đukić-Ratković D14 Nikićević N2 Blesić M1 Tešević V3 Smajić Murtić
M1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Distillery BMB Delta Gradiška Bosnia and Herzegovina 3University of Belgrade Faculty of Agriculture Serbia 4University of Belgrade Faculty of Chemistry Serbia
Summary
Aroma active compounds are all compounds that are present in food in
concentration above their threshold That means they active contribute to aroma
sensation of food In apple distillates there are huge number of volatile aroma
compounds Some of them are present in very small quantities but contribute to
distillates aroma profile In this research some of important active aroma
compounds in apple distillates were measure by GCMS method Behaviour of
benzaldehyde phenethyl alcohol furfural ethyl benzoate and 2-Phenethyl acetate
in apple distillates were investigated depending on distillation technique used and
time of aging in oak barrels (6 12 and 18 months) From those investigated aroma
active compounds dominant value show benzaldehyde and phenethyl alcohol The
average content of benzaldehyde was significant higher in apple distillates obtained
by column system (1482 mgl) then in alembic pot (434 mgl) Also concentration
of benzaldehyde increased during the maturation The average content of phenethyl
alcohol was higher in alembic distillates (1291 mgl) in ratio to column distillates
(110 mgl) The concentration of all others investigated aroma active compounds
was mainly under 1 mgl
Key words apple distillates aroma active compounds alembic distillation column
66
PHYSICOCHEMICAL PROPERTIES OF HEAT-TREATED SHEEP MEAT UNDER
DIFFERENT PROCESSING CONDITIONS
Rekanović S1 Grujić R2 Hodžić E1
1University of Bihać Biotechnical faculty Bihać Bosnia and Herzegovina 2State High School of Medicine Prijedor Prijedor Bosnia and Herzegovina
Summary
The influence of processing (boilingsmoking) through analyzing physicochemical
and sensory properties on the quality characteristics of the final meat products was
examined Heat treatment of cooking and smoking was carried out in controlled
conditions under different processing regimes (temperature 55-75 degC) and cooking
time (1 hour and 47 minutes) Our studies have shown that certain experimental
groupstreatments have been isolated (four treatments with different temperature
and treatment time) Treatment in the technological process of boilingsmoking with
elevated temperatures and prolonged boiling time based on the obtained values for
physicochemical and sensory properties proved to be favorable and optimal The
content of water ash organic acids salts nitrites hardness pH value color and
sensory properties were examined in four treatments The results show that the
tested components and properties that contributed most to the overall variability of
the four boiled sheep meat combinations in each of the main components (ash
organic acids hardness red color a nitrites) were highest in the experimental
group with boiling temperature up to 75 degC and time 1 hour and 47 minutes
Industrial production showed to be more desirable compared to traditional
production in controlled conditions in terms of physical and chemical properties and
ratings for overall sensory quality where evaluators gave ratings in high percentages
for boiled sheep meat (8366 -9633 ) The technological process of digestion
affects the quality and safety of sheep meat products Increasing the temperature
and prolonging the time during the cooking process increases the value of the quality
parameters and product safety
Key words sheep meat boiling physicochemical properties sensory properties
67
TOXIC METAL LEVELS IN CANNED TUNA FISH SOLD IN EUROPEAN COUNTRIES AND
POTENTIAL RISK FOR HUMAN HEALTH
Şafak U1 Didem A Uuml1 Şehnaz T Y1 Hande D1
1Istanbul University Faculty of Aquatic Sciences Department of Seafood Processing
and Quality Control Istanbul Turkey
Summary
Canned tuna is one of the most consumed processed seafood in the world Concerns
about the toxic metal content of canned tuna are also increasing in the world In
addition to environmental contamination of metal this can also occur in canned fish
products during the canning process Therefore health risks arising from toxic metals
via consumption of canned tuna matter for consumers for over the world In this
study toxic metals (Hg Cd and Pb) were determined in canned tuna samples for
sale in supermarkets in twenty European countries (Germany Finland Malta
France Denmark Belgium Greece Romania England Croatia Spain Latvia
Bulgaria Poland Sweden Portugal Czech Republic Holland Turkey Norway) The
concentrations of Hg Cd and Pb in all canned tuna samples were below the
permitted levels The estimated weekly intakes (EWI) of the toxic metals were lower
than established provisional tolerable weekly intakes (PTWI) For all samples the
target hazard quotients (THQs) of Cd and Pb remained well below 1 THQs value of
Hg in all canned tuna samples was below 1 except of Germany Latvia and Romaniarsquos
samples Hazard index (HI) was above 1 due to Hg which was the major risk in the
samples sold in these countries These results showed that there was no risk in
canned tuna with respect to the concentrations of Cd and Pb On the contrary due
to Hg content it is recommended that these brands of canned tuna sold in these
countries can be consumed no more than twice a week and continuous monitoring
of this fishery product for consumer protection
Key words canned tuna toxic metal THQ EWI health risk
68
EFFECT OF DRY FRUIT SUPPLEMENT ON THE BISCUIT QUALITY
Oručević Žuljević S1 Mujić A1 Tahmaz J1 Đuderija A1 Lagumdžija A1 Džafić
A1 Akagić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Biscuits belong to flour-based confectionery products where wheat white flour fat
and sugar are used as the basic raw materials Dry fruits as a significant source of
valuable macro- and micro-nutrients as well as bioactive components can improve
the quality of biscuits which was the subject of this research Whole wheat flour
biscuit samples were prepared with the addition of dried fruits apricots figs and
prunes The fruits in dry and rehydrated forms were added in a concentration of 30
calculated on flour weight Control samples and the total of 6 samples were prepared
in two replicates The analysis of the biscuit samples included thickness and diameter
increase spread ratio specific volume hardness moisture pH total titratable
acidity and total phenolic content Sensory evaluation was conducted using a 1-5
score scale on 5 selected properties appearance taste and melting texture smell
and aroma and overall acceptability The results showed that the incorporation of
dried and rehydrated fruits increased the total phenolic content of the biscuits
compared to the control sample It was found that the addition of dried fruits can
improve the properties of the final product without drastically diminishing the
sensory attributes The dried fruits contributed better to the biscuit physical and
chemical properties than the rehydrated fruits The highest content of total phenol
was found in the samples with prunes in their dry (717mgGAEgDM) and rehydrated
(686mgGAEgDM) forms and it increased by 26 and 24 times respectively
compared to the control samples
The best score according to the sensory evaluation had the sample with dried and
rehydrated apricots
Key words biscuits dried fruits total phenolic components sensory evaluation
69
THE HEALTH RISK CALCULATION FOR THE CONSUMPTION OF CEREALS FROM
LOKAL MARKET IN BOSNIA AND HERCEGOVINA
Korač S1 Sapčanin A1 Pehlić E2 Hasanović A3 Mandal S1 Bikić F4
1University of Sarajevo Faculty of Pharmacy Sarajevo Bosnia and Herzegovina 2University of Bihać Faculty of Health Studies Bihać Bosnia and Herzegovina 3University of Sarajevo Faculty of Medicine Sarajevo Bosnia and Herzegovina 4University of Zenica Faculty of Metallurgy and Technology Zenica Bosnia and
Herzegovina
Summary
Cereals have been the main diet of man since ancient times cause of their wide
cultivation good keeping qualities blend flavor and great variety Heavy metal
intake through food consumption is of interest because of their essential or toxic
nature This study was performed to determine the content of eight heavy metals
such as iron (Fe) chromium (Cr) nickel (Ni) cobalt (Co) copper (Cu) arsenic (As)
lead (Pb) and cadmium (Cd) in cereals The daily intake of major cereals was used
to characterize the grain consumption pattern for adults in Bosnia and Herzegovina
The cereals traditionaly used in everyday diet like 1-korn 2-wheat 3-buckwheat 4-
triticale 5-barley 6-rye 7-oats and 8-spelt were bought from local market About 5
g of oven dryed powder cereal sample was blended with 23 mL of 6M HNO3 and
kept at 80degC for about 8 hours until the process of absorption ended Then the
sample was cooled down to room temperature filtered through Whatman filter
paper and dissolved in a normal container of 25 mL using de-ionised water filled up
to the level The sample was analysed using the method of an atomic absorption
spectrophotometry (Perkin Elmer A 800) to determine the contents of selected
heavy metals Estimated daily intakes (EDIs) for heavy metals were calculated and
noncarcinogenic risk was assessed by hazard index (HI) The study results showed
that the contents (mg kg-1) of the Fe Cr Ni Co Cu As Pb and Cd in analyzed cereals
were in the ranges of 628698 to 2678530 01036 to 06788 02471 to 09220
01161 to 16957 04155 to 19209 00841 to 01974 00709 to 01844 and 00223
to 00862 respectively Calculation of HI index for investigated cereals was generally
greater than 1 and indicate a potential concern In conclusion the consumers should
pay attention to the excessive heavy metal accumulation in cereals caused probably
by agriculture soil conditions practice or storage before the cereals are sold in the
markets
Key words heavy metal cereals risk assessment BampH market
70
LEVEL OF POLLUTION OF THE MILJACKA RIVER
Isaković S1 Karahmet E1 Toroman A1 Smajić L2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2Secondary School of Agriculture and Veterinary Sarajevo Bosnia and Herzegovina
Summary
Most pollution according to the ecologists coming from sewage waters from
populated zones industry and illegal dumps Environmentalists warn that any even
the smallest changes in the physical and chemical quality of water affects the
organisms that live in it Water resources which define life on Earth and biodiversity
oblige us to be rational and that it and take care of them The dynamic development
of society and the increasing pressure on the natural environment and thus on
water are becoming one of the key issues of sustainable development because
water pollution in the ground and on the surface further affects the reduction of
water supply The level of impact on water quality becomes higher as land uses
intensify through the spectrum of agriculture timber harvesting housing industry
and roads
This research paper provides an overview of the analysis of water samples from the
Miljacka River from ten different places in the city of Sarajevo from Bentbasha to the
estuary of the River Miljacka Physicochemical parameters examined in this research
work were odor taste color total hardness turbidity (measured 961-3981 NTU)
pH value (66-715) consumption of KMnO4 (0977- 423 mg O2l) ammonia (176-
283 mg NI) nitrates (098-244 mgl) nitrites lead (360-624 microgl) and mercury
(010-060 microgl) Based on the conducted research we can conclude that the river
Miljacka has a high content of nitrates ammonia mercury and inadequate turbidity
This may be due to anthropogenic activities such as municipal wastewater discharge
lack of infrastructure and environmental awareness of citizens
Key words Water pollution Miljacka River physicochemical analysis
71
GALACTOGOGUE HERBS ANTIOXIDANT ACTIVITY AND BIOACTIVE COMPOUNDS
CONTENT DETERMINED FROM AQUEOUS EXTRACTS
Tănase (Butnariu) L A1 Nistor O V1 Andronoiu D G1 Mocanu D G1 Ciortan
S1 Ștefănescu B I1 Botez E1
1Dunarea de Jos University of Galati Faculty of Food Science and Engineering
Romania
Summary
According to the WHO (World Health Organization) infants should be exclusively
breastfed during the first 6 months of life in order to have optimal growth physical
and psychomotor development and health Women all over the world exhibit
breastfeeding problems so a proper nutrition and lifestyle are needed To stimulate
the lactation process the consumption of a substance a food or a plant called
galactagogue should be a must Widespread all over the world galactogogue plants
are used among breastfeeding women since ancient times although there are few
studies that justify their benefits This study aimed to determine the antioxidant
activity and the content of bioactive compounds of such herbs known for their
ability to improve or to increase lactation Four different extraction methods such
as maceration infusion decoction and microwave assisted extraction (MAE) were
used to obtain aqueous extracts from eight different galactogogue plants Because
the use of plants is desired especially for their galactogenic properties the organic
solvents were limited due to safety reasons and so water extraction methods were
the most appropriate The extracts were characterized by their antioxidant activity
using 11-diphenyl-2-picrylhydrazyl (DPPH) and diammonium 22rsquo-azino-bis(3-
ethylbenzothiazoline-6-sulfonate) cation (ABTS) assays and also for their total
phenolic content (TPC) and total flavonoid content (TFC) The optimization of the
extraction processes was modelled by using Artificial Neural Network (ANN)
simulation Three of eight plants anise (Pimpinella anisum L) lemon balm (Melissa
officinalis L) and thyme (Thymus serpyllum L) showed significant antioxidant
activity with DPPH inhibition values between 7968plusmn00025 and 8672plusmn00065
The provided information will allow health care professionals to choose the proper
galactogogue plant or combination of plants to sustain the breastfeeding act
Key words antioxidant aqueous extract flavonoids galactogogue polyphenols
72
MICROBIOLOGICAL QUALITY OF TRADITIONAL TRAVNIKVLAŠIĆ CHEESE
Sakić-Dizdarević S1 Dizdarević T1 Kasumović E1 Sarić Z1 Alkić-Subašić M1
Abrahamsen R2 Narvhus J2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2The Norwegian University of Life Sciences Faculty of Chemistry Biotechnology and
Food Science Norway
Summary
Traditional cheeses are part of the cultural and historical heritage They are usually
made from raw milk without addition of starter cultures Traditional way of cheese
making is often associated with unproper hygienic production conditions as well as
with cheeses that do not comply with the food safety regulations At the same time
in modern milk processing cheeses from raw milk can be good pool of wild
microorganisms especially lactic acid bacteria The aim of this study was to examine
microbiological quality of autochthonous TravnikVlašić cheese Cheese samples
made on three traditional farms on Mount Vlašić were analyzed during three
production seasons and three stages of ripening (days 0 30 and 60) In order to
obtain hygienic quality of autochthonous TravnikVlašić cheese the following groups
of microorganisms were determined the total number of aerobic mesophilic
bacteria yeasts and molds the number of staphylococci and the number of
coliforms The average values determined for the number of certain groups of
microorganisms of all cheese samples at three farms during three seasons was for
aerobic mesophilic bacteria 803 log10 cfumiddotg-1 for yeasts and molds 363 log10 cfumiddotg-
1 for coliforms 516 log10 cfumiddotg-1 and in microorganisms from the group
Staphylococcus spp 449 log10 cfumiddotg-1 Numbers of examined microorganisms that
affect the hygienic quality of cheese were highest at the beginning of ripening and
they decreased slightly by the end of ripening but all were recorded at the end of
ripening (day 60th) although in smaller amounts The safety of a particular product
for the health of consumers is one of the most important aspects of production that
should be respected The hygienic profile of this cheese shows rather poor hygienic
production conditions which need to be improved through the education of
producers and the arrangement of production facilities and basic infrastructure in
cheese production
Key words Traditional TravnikVlašić cheese microbiological quality
73
CHALLENGES IN FOOD ANALYSIS ndash A CLOSER LOOK IN THE ANALYTICAL TOOLBOX
Oppermann U1
1Shimadzu Europa GmbH
Summary
Food safety is a major concern for the European population with many food scandals
being reported in the past few years in Europe and even on a global scale The
growing world population up to 97 billion by 2050 will further increase the demand
for food This will require higher crop production globally by enhancing productivity
through optimised methods fertilisers agrochemicals and pesticides Pesticides and
their metabolites are of great concern to our society as they are harmful to human
health pollute natural resources and disturb the equilibrium of the ecosystem
Consequently stricter food safety regulations are being enforced around the world
placing pesticide analysis laboratories under increasing pressure to expand the list
of targeted pesticides and detect analytes at lower and lower levels with high
precision National programs for pesticide monitoring in Europe the US and Japan
have set Maximum Residue Levels (MRLrsquos) or tolerance information (EPA) for
monitoring the steadily increasing number of pesticides in food products In order to
comply with regulations on food safety manufacturers of food and beverages must
carefully control contaminants such as pesticides mycotoxins and heavy metals
Shimadzu is supporting these challenges in food analysis and providing the tools for
determination of contaminants in food and food packaging according to the
European norms and legislations The most innovative method for the determination
of pesticides in fruit vegetables and spices is nowadays the supercritical fluid
chromatography coupled to tandem mass spectrometry (SFC-MSMS) The
determination of mineral oil hydrocarbons (MOSHMOAH) in food and food
packaging using LC-GC online technique coupled to mass spectrometry and last but
not least the screening and quantitative analysis of metal impurities in food and
drinks is done by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Analytical
data are presented and demonstrate the advantages of the used methods for high
matrix samples of food food packaging and beverages
Food safety pesticides heavy metals mass spectrometry
74
AN ATTEMPT TO PRODUCE HYDROXY ACID FROM OLEIC ACID WITH USAGE OF
LACTIC ACID BACTERIA
Wacławek W1 Małajowicz J1 Goacuterska A3
1Warsaw University of Life Sciences Institute of Food Sciences Department of
Chemistry Warsaw Poland
Summary
Hydroxy fatty acids are known as functional oxylipins containing hydroxyl groups on
fatty acid backbones They are of considerable interest in commercial applications
such as resins waxes nylons plastics lubricants cosmetics and additives in coatings
and paints Moreover hydroxy-fatty acids could be used as intermediates in the
production of pharmaceutical agents and cyclic lactones They occur naturally only
in few vegetable oils most notably castor oil and some other alternative crops such
as the more recently investigated lesquerella (Physaria fendleri) Among the
enzymes hydroxylating fatty acids stands out P450 lipoxygenase hydratase 12-
hydroxylase and diol synthase This enzymes are synthetized by animals plant and
microorganisms There is interest in the use of hydroxy fatty acids as precursors in
the production of flavor and fragrances lactones applicable in the food and cosmetic
industry Obtaining fragrances compounds by microbial transformations is an
environmentally friendly and sustainable technology of the future Microbial
conversion of unsaturated fatty acids has been widely exploited Many researchers
report the production of hydroxyl fatty acid from oleic acid by microorganisms such
as Mycobacterium Flavobacterium Staphylococcus Micrococcus and Nocardia
In this research the screening of microorganisms (a few species of lactic bacteria) for
hydration of oleic acid to 10-hydroxystearic acid was conducted For study were
selected bacteria strains Lactobacillus buchneri Lactobacillus diolivorans
Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri and
Lactobacillus casei Qualitative identification of hydratation reaction product was
conducted by Jones reaction and confirmed by FTIR technique while in quantitative
identification GC-MS was used Also the initial assessment of tolerance of
aforementioned bacterial strains to different concentration of oleic acid was carried
out Tests were conducted in Petri dishes and then in Elenmayer flasks with oleic
acid content in the range of 05 -15 (determination of biomass yield and cell
count)
Key words hydroxy acid hydratation fatty acids
75
THE EFFECT OF SOLVENT TYPE AND EXTRACTION METHOD ON THE LIPID
FRACTION ISOLATED FROM ADRIATIC SEA ALGAE
Cvitković D1 Balbino S1 Dobrinčić A1 Pedisić S1 Obranović M1 Dragović-
Uzelac V1
1Faculty of Food Technology and Biotechnology University of Zagreb Croatia
Summary
Marine organisms are potential sources of valuable bioactive molecules such as fatty
acids sterols and pigments which can be used in the development of new
nutraceuticals and pharmaceuticals Because of their high productivity diversity and
traditional diet consumption in China and Japan particular interest is attributed to
seaweeds Considering that conventional extraction (CE) techniques are time
consuming and require high solvent input advanced techniques eg accelerated
solvent extraction (ASE) are being developed In this research the impact of different
solvents (hexane and ethyl acetateethanol 11 (vv)) and extraction methods (CE
and ASE at 25 and 100 degC) on the lipid extract yield fatty acid and pigment
composition of different types of seaweed were investigated All the macroalgae
(Cystoseira barbata Codium bursa Cystoseira compressa and Fucus virsoides)
originated from the Adriatic Sea and were collected in the Zadar region Palmitic
(1698 ) oleic (2610 ) and linolenic (597 ) fatty acids were the most
represented in all four tested species Macroalgae Cystoseira barbata had the best
ω-6ω-3 fatty acids ratio while yield and total pigments were the highest in Fucus
virsoides extracts Solvent type had significant impact on total pigments chlorophyll
a chlorophyll b protochlorophyll with ethyl acetateethanol showing better
efficiency Even though ASE did not result in higher lipid extract yield contents of
carotenoids and total pigments were the highest in ASE 100 samples Results of
sterol determination which was made in order to obtain additional information for
species differentiation showed that Cystoseira barbata extracts had the highest
levels of total sterol among which fucosterol was dominant Fucosterol also
comprised more than 90 of Fucus virsoides sterol profile while β-sitosterol was
dominant in Codium bursa and Cystoseira compressa
Key words macroalgae fatty acids pigments sterols ASE
76
QUALITY CHANGES IN RASPBERRY INFLUENCED BY FREEZE-DRYING
Stevanović S1 Petrović T1 Stevanović S1 Leposavić A2
1University of Belgrade Faculty of Agriculture Belgrade-Zemun Serbia
2Fruit Research Institute Čačak Serbia
Summary
Raspberry (Rubus idaeus L) is a rich source of bioactive substances minerals and
vitamins with attractive bright red colour and pleasant aroma It is a perishable fruit
due to its high moisture content and water activity and easily undergoes microbial
contamination caused in particular by yeast and moulds In order to extend shelf life
and maintain quality properties it must be processed by some preservation
methods Food processing methods can highly affect losses of quality especially of
raspberry because of its gentle and sensitive morphology Freeze-drying is a method
of dehydration based on the direct transition of water from solid (ice) to vapour by
sublimation under low pressure Freeze-dried products better retain quality
attributes compared to those obtained by conventional thermal treatments due to
the absence of liquid water and the application of low temperature The objective of
this study was to determine the quality properties of raspberries influenced by
freeze-drying The experiment was carried out using two raspberry cultivars Meeker
and Willamette The fresh fruits were firstly frozen to reach -20 degC and then freeze-
drying process was performed at -45 degC The influence of freeze-drying method on
physicochemical properties was expressed in relation to the changes of the amount
of dry matter total sugars titratable acidity water activity (aw) and pH value In
addition quality index (QI) and ascorbic acid content were calculated as an
important quality parameters Sensory properties of freeze-dried raspberry were
also investigated and expressed as changes in colour flavour firmness and overall
acceptance The tested parameters of freeze-dried raspberries were compared to
the fresh samples and between two raspberry cultivars The results indicated that
freeze-drying did not significantly affect the physicochemical properties of Meeker
and Willamette cultivars The content of ascorbic acid as a water-soluble and
thermo-labile compound was significantly decreased in both analysed cultivars The
results of sensory properties showed that the color of freeze-dried samples
remained almost unchanged compared to the fresh raw materials On the other
hand flavour firmness and overall acceptance in both tested cultivars were rated
significantly lower in freeze-dried samples However no significant differences were
77
found between Meeker and Willamette cultivars in terms of examined quality
parameters
This work was supported by the Ministry of Education Science and Technological
Development of the Republic of Serbia (Grant No 14 200116) -92021-03-451
Key words freeze-drying raspberry quality
78
THE INFLUENCE OF GEOGRAPHICAL LOCATION ON THE PHENOLIC AND SENSORY
CHARACTERISTICS OF RED WINES FROM THE DAtildeO APPELLATION REGION OF
PORTUGAL
Gonccedilalves F12 Pina A1 Lourenccedilo G1 Campos A1 Santos S1 Santos T1 Lopes
S1 Oliveira A1 Henriques C1 Matos A1 Wessel D13 Rodrigues P12
1Polytechnic Institute of Viseu Portugal
2CERNAS - Research Centre for Natural Resources Environment and Society
Portugal
3CITAB - Centre for the Research and Technology of Agro-Environmental and
Biological Sciences Portugal
Summary
Wine phenolic compounds have technological and bioactivity importance Their type
and amount may be influenced by the grape variety climatic conditions growing
area and winemaking technique In addition they contribute to wine sensory
characteristics and play an essential role in its stability and ageing Datildeo Appellation
Region is located at northcentre of Portugal and is composed by seven sub-regions
while Touriga Nacional is the most important red grape variety The main goal of this
work was to evaluate the effect of the geographical location of the vineyards on
winersquos characteristics For this purpose twelve wines of the Touriga Nacional variety
were produced from four commercial vineyards in different places in Datildeo Region
(Silgueiros Nelas Santar and Carregal do Sal) The wines were produced according
to the standard winemaking for red wines Physical-chemical parameters for wines
were determined Total phenols anthocyanins tannins and antioxidant activity
were performed by colorimetric methods Monomeric anthocyanins were analyzed
by HPLC Sensory analysis was evaluated by a trained panel from Datildeo Board
Commission Wines from Nelas and Carregal do Sal presented higher amounts of
total phenols ranging from 1314-1623 mgL Regarding total anthocyanins wines
from Nelas showed higher values in opposition to wines from Silgueiros No
significant differences were observed according to tannins content of wines HPLC
analysis allowed quantifying a total of four anthocyanin 3-O-glucosides four
anthocyanin 3-acetylglucosides and two anthocyanin 3-coumaroylglucosides The
amount of individual monomeric anthocyanins ranged from 246 to 623 mgL
expressed as Mv3Glc whereas wine of Nelas obtained the highest values Malvidin-
3-glucoside represented around 60 of the total anthocyanins for all wines
79
quantified The panel was asked to rate the wines on nine attributes Additionally
the panelists were asked to name descriptors as free comments for each wine
sample The global appreciation of sensory properties of the different wines varied
according to their location The relationship between the sensorial description of the
wine and its phenolic composition was evaluated Further studies should be
performed however it was possible to observe differences in wines characteristics
according to the localization of the vineyards
Key words geographical location phenolic and sensory characteristics red wine
Portugal
80
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINAS DRY - CURED GOAT
Ganić A1 Krvavica M2 Begić M1 Forto A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2 Polytechnic rdquoMarko Marulićrdquo Knin Croatia
Summary
Herzegovinas dry-cured goat is a traditional meat product characteristic of the area
of East Herzegovina especially for the municipality of Stolac It is produced only from
castrated male goats older than three years Goats are bred in this area with a
specific flora which gives special properties to the meat After slaughtering the
animals and primary processing of the carcasses the meat is manually salted with
coarse sea salt Salting lasts from three to four days The meat is then dried and
smoked The smoking procedure lasts from 15 to 20 days and is performed
intermittently The meat is dried and smoked for two days and then the smoking is
stopped Smoking and drying of meat is done in traditional stone smokehouses on
the mountain Hrgud (above 1000 m) Specific air currents combined with the
Mediterranean influence give the product special sensory properties The aim of the
research is to determine the basic qualitative parameters of the product (sensory
chemical and microbiological quality) with special reference to volatile aroma
compounds of Herzegovinas dry-cured goat Samples for research were taken after
drying and smoking from eight different anatomical positions of the carcass (neck
chest leg back shoulder loins shank and flank) Sensory analysis determined that
it is a very specific dry-cured meat product with a pronounced smell and taste This
flavour of the product is the result of specific characteristics of meat plant species
that grow in the area as well as microclimatic factors The results of research of
volatile aroma compounds by HS-SPME GC-MS method indicate that the aroma
profile of Herzegovinian dry goat is specific A total of 100 volatile compounds were
isolated and quantified which belonged to several chemical groups phenols
(7056) aromatic hydrocarbons (1495) aldehydes (341) acids (331)
alcohols (297) alkenes (217) ketones (148) esters (038) furans (035)
and terpenes (017) Microbiological analysis established that the tested samples
meet the standards of the Ordinance Based on the conducted research there is a
need to protect this product with the label of originality at the national level
Key words Herzegovinas dry-cured goat traditional product quality volatile
flavour compounds
81
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF
CAROB BRANDY
Mrvčić J1 Srečec S2 Hanousek Čiča K1 Devčić B1 Petravić-Tominac V1 Trontel
A1 Bosiljkov T1 Blažić M3 Čanadi Jurešić G4 Stanzer D1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
2Križevci College of Agriculture Križevci Croatia
3Karlovac University of Applied Sciences Karlovac Croatia
4Department of Medical Chemistry Biochemistry and Clinical Chemistry Faculty of
Medicine Rijeka University of Rijeka Croatia
Summary
In Croatia as part of the Mediterranean region where carob is grown only carob
liquor is produced mostly as a domestic product In contrast pure spirit production
by alcoholic fermentation and distillation of carob is very rare and the compounds
responsible for the characteristic bouquet of carob spirit are unknown Therefore
the aim of this study was to evaluate the potential of carob as a raw material (source
of sugars nutrients and yeast inhibitors) for the production of carob spirit using
commercial yeast strains Moreover a preliminary characterization of the volatiles
in the obtained distillates was considered Fermentations were carried out in carob
mash with or without added nutrients by five Saccharomyces cerevisiae strains at
three different temperatures (20degC 30degC and room temperature) The obtained wine
was subjected to fractional distillation in a copper still to produce carob spirit with
an alcohol content of 40 vol Analysis of sugars and fermentation products was
performed by high performance liquid chromatography Gas chromatography and
gas chromatography coupled with MS detection was used to analyse the volatile
components of the carob wine and brandy Carob flour and S cerevisiae strains can
be efficiently used for the fermentation process to produce carob wine with ethanol
content ranging from 464 to 505 gL-1 and corresponding yield coefficients ranging
from 045 to 049 gg-1 More than ninety compounds detected in carob spirit namely
ethyl 2-methyl butanoate ethyl 2-methyl propanoate ethyl cinnamate ethyl
hexanoate beta-ionone ethyl butanoate and ethyl octanoate contribute
significantly to the fruity and floral bouquet of carob spirit Thus by using the tested
yeast strains a novel brandy rich in volatiles can be obtained Carob brandy can be
82
an additional product in the carob processing chain and new potential especially for
small carob growers
Key words fermentation yeast carob carob brandy distillate fruit spirit
83
RESIDUES OF COMMONLY USED INSECTICIDES IN PEACH FRUITS
Lazić S1 Šunjka D1 Vuković S1 Žunić A1 Bošković D1 Alavanja A1
1University of Novi Sad Faculty of Agriculture Novi Sad Serbia
Summary
For the control of G molesta (Busck) the most important peach pest insecticides
from different chemical classes are used Besides pyrethroids and
organophosphates nowadays insecticides with a shorter pre-harvest interval (PHI)
and more convenient ecotoxicological properties such as diamides and spinosines
are registered However even if they are applied in compliance with good
agricultural practices the pesticides may leave residues thus the determination of
their residual behaviour and persistence is required In this study the dissipation
dynamics and half-life (DT50) of the commonly applied insecticides for the control of
G molesta in peach (chlorantraniliprole cyantraniliprole (diamides) deltamethrin
(pyrethroids) indoxacarb (oxadiazine) and spinetoram (spinosines)) were evaluated
Plant protection products (PPPs) based on these insecticides were applied at the
recommended rate according to the standard methods (EPPO) Products based on
chlorantraniliprole (200 g a il SC) cyantraniliprole (100 g a il SE) deltamethrin
(25 g a il EC) indoxacarb (150 g a il EC) and spinetoram (250 g a il WG) were
foliar applied at a rate of 02 lha 06 lha 05 lha 03 lha and 02 kgha
respectively Fruit samples were taken 1h after the application (after drying deposit)
and in equal intervals until the end of PHIs For the analysis of insecticide residues
in peach fruits single residue methods were applied A QuEChERS extraction method
followed by HPLC-DAD analysis was developed for the determination of
chlorantraniliprole cyantraniliprole indoxacarb and spinetoram in peach fruits
Methods were validated according to SANTE126822019 Based on these results
the calculated half-lives for chlorantraniliprole and cyantraniliprole were 315 and
25 days respectively PPPs based on deltamethrin and indoxacarb have been
intensively used for the control of G molesta for the past few decades In our study
their content at the MRLs (015 mgkg and 1 mgkg) were obtained ten and seven
days after the treatment with DT50 of 158 and 462 days Spinetoram is a novel
semi-synthetic insecticide with favourable ecotoxicological properties The amount
below 03 mgkg (MRL) was achieved between the third and fourth day after the
application while the half-life was 255 days Results obtained in this study showed
that at the end of the prescribed PHIs (7d - cyantraniliprole and indoxacarb 14d -
84
chlorantraniliprole deltamethrin spinetoram) residues of all analyzed insecticides
were below the MRL
Key words peach residues insecticides dissipation dynamic
85
ANALYSIS OF THE STATE AND POSSIBILITIES OF DEVELOPMENT OF
GEOGRAPHICAL INDICATIONS FOR HERZEGOVINA CHEESE IN SKIN SACK
Brenjo D1 Hajrić Dž1 Sarić Z2 Grujić R3 Pržulj N4
1Food Safety Agency Bosnia and Herzegovina Mostar Bosnia and Herzegovina
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
3School of Applied Medical Sciences Prijedor Bosnia and Herzegovina
4University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina
Summary
Although it cannot be compared to the most developed European cheese-making
countries cheese-making in Bosnia and Herzegovina has a long tradition It is one of
the most famous indigenous cheeses Herzegovina cheese in skin sack where the first
data go back to the distant past some 650 years ago which by age places it with
the known types of cheese The aim of this paper is to determine the extent to which
Herzegovina cheese in skin sack has special properties derived from the value of its
ingredients method of production and processing climate from which it comes and
whether it meets the prescribed standards for registration of designations of origin
or geographical origin The subject of the research were agricultural farms but also
legal entities - dairies engaged in the production of Herzegovina cheese in skin sack
in the traditional way The nutrition of animals the geographical origin of raw
materials that participate in the production process the technological process of
production microbiological and physico-chemical tests of raw milk and finished
products were monitored The analysis of the results obtained in these tests
concluded that Herzegovina cheese in skin sack has a recognizable unique quality
and uniqueness that is closely related to the geographical area from which it
originates and retains the traditional method of production passed down for
generations in that geographical area Also conclusions were reached regarding the
fulfillment of the conditions of Herzegovina cheese in skin sack in terms of
registration of these quality labels
Key words cheese in skin sack GI
86
MICROBIOLOGICAL CONTAMINATION ANALYSES OF DAIRY PRODUCTS AT
SARAJEVO CITY MARKET
Ibrulj A1 Ibrulj A1 Sarić Z2
1Economic Advisor D-Inženjering doo
2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Manufacturing and sale of milk and dairy products is a highly risky and demanding
task regarding healthy and hygienical aspects It is regulated with a set of rules which
demand but also ensures high hygienic standards because of consumers health
protection Microbiological analyses of milk and dairy products are showing that
microbiological contamination is widespread and caused by various sources both
from personnel and equipment or surrounding spaces Thus it is necessary to apply
all prevention measures toward risk minimizing This work aimed to examine milk
and dairy products (fresh milk young cheese fresh cheese full-fat cheese Travnik
type of cheese cream) for the presence of microorganisms and their safety for
consummation Apart from this swabs were taken from the hands of personnel that
was selling cheese and from cases in which cheeses were packed and sold
Comparing results from the first microbiological analysis from the Sarajevo city
market disastrous results showed up From totally collected 60 samples of dairy
products taken for analysis 27 did not fulfill requirements of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) Also 35 of the total 20 swabs taken from the hands of personnel and
cases did not fulfill requirements As it was expected after education in the
treatment of safety problems 7 or 12 of the total 60 sampled products on market
did not fulfill requirements of Code for microbiological criteria of animal origin food
(Official Gazette of FBampH No 8012 and 10112) for microbiological safety while 95
of totally collected 20 swabs taken from the hand of personnel and cases fulfill
requirements
Key words dairy products hygiene microbiological safety milk market
87
THE EFFICACY OF FOOD BY-PRODUCTS AS A BIOSORBENT FOR AFLATOXIN B1
REMOVAL
Krulj J1 Krstović S2 Kojić J1 Peić Tukuljac L1 Kojić P3 Bočarov Stančić A4
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Novi Sad Faculty of Agriculture Novi Sad Serbia 3University of Novi Sad Faculty of Technology Novi Sad Serbia 4Institute for Science Application in Agriculture Belgrade Serbia
Summary
Mycotoxins are toxic secondary products metabolized by fungi which can occur on
agricultural commodities in the field or during storage The primary mycotoxins
occurring in food and feed are aflatoxins classified as a Group 1 carcinogen Recent
scientific advancement has been directed on characterizing food by-products as
alternative sources used in human and animal nutrition In this context the main
objective of this study was assess of food by-productsrsquo potential as biosorbents for
in vitro removing of the mycotoxin from liquid media Several food by-products were
analyzed for total dietary fiber content in order to determine their ability to adsorb
aflatoxin B1 (AFB1) In biosorption study dried samples were weighed into screw‐
cap test tubes and mixed with 4 ml of phosphate buffer solution (pH 3) and 1 mL of
mycotoxin working solution (pH 3) containing 2 microg mLminus1 of AFB1 Samples were
incubated at 37 degC for 120 min in a heating and stirring unit at 250 rpm
Subsequently samples were filtered and analyzed by HPLC for AFB1 content in order
to calculate the efficacy of mycotoxin removal Batch adsorption experimental
results showed that the most effective biosorbent was grape seed cake which
remained after oil extraction Using this biosorbent it was achieved 99 AFB1
removal efficiency High presence of total dietary fiber in food by-products resulted
in their great mycotoxin-binding propertiesThe proposed biosorption technique for
mycotoxin removal is new low cost and it has adopted in eco-friendly way This study
confirms that some food by‐products can find technological applications as
feedfood additives for mycotoxin adsorption
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words aflatoxin B1 biosorption food by-products
88
FATTY ACID PROFILE OF SPICE SEED OILS EFFECT OF SEED TYPE AND EXTRACTION
METHOD
Obranović M1 Repajić M1 Kruk V1 Tonković P1 Medved AM1 Balbino S1
Dragović-Uzelac V1
1 University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Recent advancement in extraction methods are opening wide possibilities in utilizing
different plant materials as a basis for the production of cosmetic and
pharmaceutical ingredients This study aimed to compare the yield of total oil
extracted using three methods with hexane as a solvent - Accelerated Solvent
Extraction (ASE) at 25 and 100 degC Soxhlet Extraction (SE) and Extraction by Agitation
at room temperature (EA) Also fatty acid profiles and differences between the spice
seeds were investigated Four different spice seeds were analyzed - fennel
(Foeniculum vulgare) caraway (Carum carvi) coriander (Coriandrum sativum) and
star anise (Illicum verum) Using Soxhlet method the highest yield of oil was found in
coriander seed (188) followed by caraway (134) star anise (116) and fennel
(90) Dominant fatty acid in seed oils from Apiaceae family (fennel caraway and
coriander) was petroselenic acid (C181n12) ranging from 802 in fennel by EA to
320 in caraway with ASE100 degC Type of seed and extraction method had a
significant influence on its quantity (ple001) Interesting results were noticed
regarding fennel oil and to lesser extent caraway oil ndash during oxidation processes
petroselenic acid degrades in lauric (C120) and caproic (C60) fatty acids with
relatively stable sum of them between 82-85 of total fatty acids in fennel and 64-
74 in caraway The highest levels of C120 (328) were determined using ASE25degC
and C60 (10) with EA method Other dominant fatty acids in fennel oil were
linoleic (C182 avg 84) and palmitic (C160 avg 31) Dominant fatty acid in
coriander oil (avg 800) and caraway oil (avg 386) was C181n12 followed by
C182 (coriander avg 135 caraway avg 256) C160 (coriander avg 33
caraway avg 22) C120 (coriander avg 03 caraway avg 173) and C60
(coriander avg 02 caraway avg 70) Monounsaturated fatty acids dominated
in all Apiaceae family samples with avg 448 in caraway oil 608 in fennel oil and
804 in coriander oil In oils from star anise samples dominant fatty acid was lauric
with avg of 607 followed by C182 (130) C181n9 (122) and C160 (82)
89
Dominant group of fatty acids in star anise oil were saturated (717) Statistically
significant differences (ple001) in oil yield were observed between the extraction
methods twofold higher results were achieved for star anise (119) using ASE100
degC and fennel (104) with EA while most of the other results were lower 43-90
for ASE25degC 48-84 for ASE100 degC and 68-122 for EA
Key words spice seed oils fatty acids petroselenic fatty acid lauric fatty acid oil
extraction
90
HYDRODISTILLATION OF ESSENTIAL OILS FROM MYRTLE (MYRTUS COMMUNIS L)
LEAVES ENHANCED BY CRYOGENIC GRINDING PRETREATMENT
Cvitkovic D1 Balbino S1 Repajić M1 Dragović-Uzelac V1
1University of Zagreb Faculty of Food Technology and Biotehnology Zagreb Croatia
Summary
Myrtle (Myrtus communis L) is an evergreen aromatic shrub characteristic for
Mediterranean area which has long been known for its many positive therapeutic
effects Myrtle leaf essential oil is used in the food and beverage perfume and
cosmetics industries as well as aromatherapy while berries are most commonly used
as food spice and in liqueurs production Myrtle essential oil is produced by water or
steam distillation of its leaves however due to the low volatiles content the yield is
quite low Therefore to minimize the loss of volatile compounds of interest and
reduce the particle size to a fine powder cryogenic grinding at -196 degC can be used
as an innovative grinding technique and a pre-treatment for the distillation The
influence of cryogenic grinding of myrtle leaves on the essential oil yield quality and
quantity of its components obtained by distillation on a Clevenger apparatus was
investigated with the aim of shortening the distillation time and obtaining an
essential oil with better properties Cryogenic grinding of myrtle leaves was
performed at 3 6 and 9 minutes with untreated leaves used as control and the
distillation time was set at 30 60 and 90 minutes GC-MS analysis of myrtle essential
oil was able to detect and quantify 22 volatile constituents mainly terpenoids where
the dominant compounds were 16-cineol myrthenyl acetate α-pinene and linalool
Cryogenic grinding applied for 3 minutes compared to the control was able to
significantly increase the yield and concentrations of individual compounds This
effect was specifically notable for low-boiling-point volatile compounds such as α-
pinene myrcene and 3-carene which concentrations increased 260 282 and 289
respectively while total volatiles content increased by 98 On the other hand
longer grinding time caused decrease of high-boiling-point volatile compounds and
lower total volatiles content compared to the control Considering the interaction of
grinding and distillation time total volatiles were the highest with 3 minutes of
cryogenic grinding and 30 minutes of distillation yielding 181 more than with
control in the same time period
Key words myrtle essential oil cryogenic grinding 16-cineol myrthenyl acetate
91
FENNEL ESSENTIAL OIL IN SUPPRESSION OF GRAY MOLD (BOTRYTIS CINEREA)
Lalević B1 Omerašević A2 Sunulahpašić A3 Gadžo D2 Stojanova M4 Zečević
E2 Hamidović S2
1University of Belgrade Faculty of Agriculture Belgrade Serbia 2University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 3Ministry of Agriculture Water Management and Forestry Bosnia and Herzegovina 4University Ss Cyril and Methodius Faculty of Agricultural Sciences and Food
Skopje North Macedonia
Summary
Phytopathogenic fungi have been known to cause disease a long time ago They
cause about 75 of diseases in plant production Phytopathogenic fungi are
eukaryotic organisms whose body is mostly conical in shape they can penetrate the
body in three ways through the natural openings of the plant through the resulting
mechanical tissue injuries as well as by direct penetration through uninjured tissue
Gray mold (Botrytis cinerea) is one of the widespread pathogens causing significant
losses in more than 200 crops worldwide The objective of this research was to
determined the impact of the fennel essential oil against the growth of B cinerea by
measurement of inhibition zones Mycelia of B cinerea were placed on potato
dextrose agar Four sterile discs (8 mm) were impregnated with 5 10 and 15 microl of
fennel essential oil In control treatment distilled water was used for the
impregnation of discs All experiments were performed in triplicate Incubation was
done at 25ordmC for 6 days in the dark The obtained results showed that increasing the
essential oil volume had a strong impact on diameter of the inhibition zone Using 5
10 and 15 microl of fennel essential oil inhibition zone diameter was 25 50 and 55
mm respectively In the control variant the inhibition zone was not detected This
research confirms the potential for the application of fennel essential oil against B
cinerea
Key words fennel essential oil inhibition zone suppression Botrytis cinerea
92
IN VITRO IMPACT OF SODIUM BICARBONATE AND GARLIC AQUEOUS EXTRACT
ON PHYTOPATHOGENIC FUNGI
Hamidović S1 Medenjaković Dž1 Gavrić T1 Bašić F1 Karličić V2 Mitrić S3
Lalević B2
1University of Sarajevo Faculty of Agriculture and Food Sciences Bosnia and
Herzegovina 2University of Belgrade Faculty of Agriculture Serbia 3University of Banja Luka Faculty of Agriculture Bosnia and Herzegovina
Summary
Current trends in phytomedicine are ordering the use of environmental friendly
methods for plant protection That can be implemented by reducing the usage of the
pesticides and by applying for preventive protection through the newest biological
methods Moreover preventive use of preparations allowed in organic production
can successfully prevent the growth of the phytopathogenic fungi The objective of
this work was the examination of the antifungal effect of sodium bicarbonate and
garlic aqueous extract in in vitro conditions Mycelia of Fusarium oxysporum Schltdl
and Plasmopara viticola (Berk amp MA Curtis) Berl amp De Toni were placed on potato
dextrose agar The sterile discs were impregnated with 10 microl of self-made
preparations from sodium bicarbonate (05 wv) and garlic aqueous extract (04
wv) All experiments were performed in triplicate The measurement of inhibition
zones was carried out after 6 days of incubation (22 and 30ordmC) In the control
distilled water was used for the impregnation of discs The results showed that all
preparations affected the growth of phytopathogenic fungi By the application of
both preparations fungal growth was inhibited By incubation at both temperatures
a higher inhibition rate of F oxysporum growth using garlic extract compared to
sodium bicarbonate was observed The lowest inhibition rate of F oxysporum using
distilled water was noticed By incubation at 22ordmC a more expressed inhibition rate
of P viticola using garlic extract compared to sodium bicarbonate was observed In
contrast sodium bicarbonate was the more efficient agent on the inhibition rate of
P viticola at 30ordmC compared with garlic extract This research indicates that garlic
aqueous extract and sodium bicarbonate solution may have a potential for
application against F oxysporum and P viticola
Key words Sodium bicarbonate garlic aqueous extract Fusarium oxysporum
Plasmopara viticola
93
FOOD AND FEED CHAIN MANAGEMENT
94
EFFICIENCY OF DAIRY VALUE CHAIN IN BOSNIA AND HERZEGOVINA
Krilić A1 Nikolić A1 Falan V1 Đorđević Đ2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Veterinary and Pharmaceutical Sciences Faculty of Veterinary Hygiene
and Technology Brno Czech Republic
Summary
Dairy farming production is a strategic part of agriculture and certainly the most
important branch of livestock production in Bosnia and Herzegovina Dairy farming
is the basis for the development of this sector given that a large number of farms
producing milk for the market generate household subsistence income from this
production The main problem in this sector is the low level of efficiency of the value
chain Therefore it is very important to research and to know the structure of the
value chain as well as the opinions of its participants Precisely because of this the
general goal of the research in this paper was to analyze the efficiency of dairy
products value chain based on a survey conducted with value chain participants
(producersfarmers processorsdairies and distributors) Collaboration among all
chain members is very important in order to reach higher levels of value chain
efficiency The performance of the value chain is shaped by the efficiency of the
chain which is formed by the way and intensity of information exchange but also by
the level of alignment of the business goals of the chain actors The level of
information exchange and alignment of business goals define the level and intensity
of cooperation within the chain which is reflected in the business success of each
individual actor in the chain finally defining the level of chain efficiency or its ability
to create added value for all actors with availability of resources and achieving
synergetic effects
Key words value chain information sharing goal alignment
95
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT
Gonccedilalves J1 Guineacute R1 Correia P1 Tomašević I2 Djekić I2
1CERNAS-IPV Research Centre Polytechnic Institute of Viseu Portugal 2University of Belgrade - Faculty of Agriculture Belgrade Serbia
Summary
The Food Safety Management System (FSMS) seeks to ensure the quality of food
products in the whole food supply chain In Portugal like in all European Union
Countries enterprises working in the food sector have to fulfil several regulations of
food safety and quality to assure those food products canrsquot compromise consumersrsquo
health The COVID-19 pandemic brought additional challenges for companies and
their food safety systems Governments also have decreed new (additional) hygiene
measures to be implemented by companies and applied to workers when handling
products such as use of masks more frequent hand sanitization the distance
between workers more frequent cleaning of surfaces etc A research study was
conducted in a multi-country survey including 825 food companies from 16
countries The present study presents a detailed analysis to the data collected from
the questionnaires to the 58 Portuguese companies acting in the food sector and
intends to assess the most important aspectschallenges caused by the COVID-19
pandemic The results showed that the HACCP is the most implemented FSMS in
Portuguese Companies (in above 50 of the companies included in the study) Also
20 have (IFS) certification and 16 declare have implemented the ISO 22000
standard The results showed that among different attributes available to
Portuguese companies the attribute selected as most influential (most scored) to
affect the integrity of the companiesrsquo FSMS was the ldquoTemperature checking of
workersrdquo and the least influential was the ldquoStaff awarenessrdquo The results also
revealed that to a great majority of the Portuguese companies the FSMS include
documents associated to responseincidents affecting food safety that COVID-19
pandemic was identified as originating potential emergencies in the FSMS and that
the food safety teams were trained how to react in case of a pandemic Globally
companiesrsquo respondents also admit that their FSMS allowed reacting to the
pandemic of Covid-19 providing additional training to their staff in order to
implement more restrictive personal hygiene procedures (handwashing physical
distance hellip) reinforce the use of personal protective equipment (such as masks) or
adjust the sanitationcleaning practices associated with hygiene of the objects
According to the results the marketretail was the sector of the food supply chain
96
most affected due to pandemic Covid-19 and the Primary sector the least affected
In conclusion the companies are in general commited to implement and reinforce
the measures related with the FSMS even under difficult circumstances like those
resukting from the COVID-19 pandemic
Key words Food Safety Managemen Systems COVID-19 Pandemic Questionnaire
Portuguese Companies
97
OPINION OF CROATIAN CONSUMERS ON TRADITIONAL DALMATIAN LAMB IN THE
PROCESS OF OBTAINING A PDO LABEL
Martić Kuran L1 Krvavica M1 Drinovac Topalović M1 Đugum J2
1Marko Marulic Polytechnic of Knin Knin Croatia 2Ministry of Agriculture Zagreb Croatia
Summary
The protection of Dalmatian lamb with a protected designation of origin label
(PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the
traditional lamb breeding method in the geographic area that coincides with the
breeding area of Dalmatian pramenka Under the name Dalmatian lamb only the
meat of lambs of Dalmatian pramenka (Croatian indigenous sheep breed) bred
exclusively in Dalmatia can be placed on the market Although scarce in quantity
Dalmatian pastures are very rich in flora biodiversity (about 3500 different plant
species with more than 7 of endemic species among which there is a large number
of steno endemic species of very narrow distribution) Recent research has shown
that such pasture characteristics have a significant impact on the quality of lamb In
the process of obtaining a protected designation of origin label (PDO) which has
recently been completed at the Croatian national level and is currently in the process
at the EU level a survey among Croatian consumers was conducted to determine
the recognition of this product on the Croatian market as well as consumer
preferences considering similar products from other Croatian regions The survey
included a sample of 1034 consumers from all over Croatia The research has shown
that Croatian consumers recognize Dalmatian lamb as a traditional high-quality
domestic product Thus almost 75 of the respondents recognize it as a particular
type of lamb of better quality than others on the Croatian market Almost 85 of the
respondents use lamb regardless of type in their diet but most (more than 58) only
on special occasions mainly during folk festivals and family celebrations especially
if prepared in the traditional way (lamb on a spit) More than 85 of the respondents
recognize Dalmatia exactly as a region known for the traditional way of preparing
lamb during celebrations (lamb on a spit) Croatian consumers buy Dalmatian lamb
due to its reputation on the market and the terms connection with the geographic
production area
Key words Dalmatian lamb PDO label consumers opinion research
98
FOOD DEFENCE AND FOOD SUPPLY CHAIN
Puhač Bogadi N1 Uršulin-Trstenjak N2Doldek Šarkanj I2
1Podravka Inc Food Industry Koprivnica Croatia 2University Centre Koprivnica Department of Food Technology Koprivnica Croatia
Summary
In EU countries and beyond HACCP are legal requirements throughout the whole
food supply chain The fact is that HACCP effectively control only accidental
contamination and do not recognize intentional contamination which is now
increasingly significant due to the increasing incidence of intentional contamination
throughout the food supply chain One of the main goals is to raise awareness of the
importance of the food defense system The basic difference between Food Defense
and Food Safety is the fact that Food Safety refers to unintentional contamination
while Food Defense deals with the intentional contamination of the finished product
malicious contamination of poisons causing diseases and even death sabotage of
the supply chain leading to food shortages and misuse of food for terrorist or criminal
purposes In Europe Food Defense requirements comes primarily from retail chains
requiring the producer to be certified according to the standards of the food safety
system such as standards supported by the GFSI Initiative Globally an insufficient
number of countries have incorporated Food Defence within their legal frameworks
unlike the United States where is the already becomes a part of legal regulation
The implementation of Food Defense in whole food supply chain based on risk
assessment that provides the assessment of critical areas in the food supply chain is
a vulnerability assessment Each stakeholder develops his vulnerability assessment
methodology or uses the published softwarersquos When assessing critical areas in the
food supply chain it is required to define the criteria for risk analysis The criteria are
most often based on the impact of threat on the health of consumers potential
social economic and political consequences and the impact on the national
economy Various methods can be used to evaluate the risk reduction strategy and
the risk acceptance decision The basic parameters for implementing the risk matrix
are the vulnerability of the subject and the availability of the assessment object
Food Defence contributes to the reduction of potential risks concerning the
possibility of intentional food contamination Application of the Food Defense is
inevitable step towards the improvement and strengthening of the entire Food
Safety System In order to achieve the comprehensive functioning of Food Defense
99
efforts must be made to raise Food Defence awareness throughout the food supply
chain from field to fork from government state and academic institutions retail
chains to the media and consumers and incorporate into the legal regulation
Key words food defence intentional contamination vulnerability assessment food
supply chain awareness
100
NITROGEN BALANCE ON SMALL DAIRY FARMS IN CENTRAL BOSNIA REGION
Čengić-Džomba S1 Grabovica E2 Džomba E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2Agrinatura doo Hadžići
Summary
Due to negative ecological aspects of livestock nutritionproduction in many
countries worldwide farmers are encouraged to quantify and adjust nutrient balance
(particularly nitrogen and phosphorus) on their farms Differences between
managed inputs and outputs are good indicators of the environmental sustainability
of livestock production Ideally an N balance on the farm should be closest to zero
but in practice due to gaseous losses nitrate leaching and soil stock changes this
target cannot be achieved Thus le100 kg N ha-1 is recommended target in dairy
production The investigations were conducted on five small dairy farms in the
central Bosnia region The average number of animals per farm was 176 and ranged
from 9 to 27 Average milk production was 85149 kg year-1 All of the farms grew
feeds (mainly forage) on the farms that were fed to their cows The average land size
for animal feed production was 1066 ha The farmers bought almost all amounts of
concentrates on the market and import on the farm All inputs (animals feeds
fertilizers) and outputs (milk animals manure feed) were used to calculate the
balance The major inputs in the farms were feed while milk was the main output
accounting for 8598 of all inputs and 8770 of all outputs respectively The whole
farm nitrogen balance ranged from 203 to 699 The main reason for considerably
high whole-farm nitrogen balance is low nitrogen utilization efficiency caused apart
from variability in protein digestibility also in the unbalanced ratio for animals Thus
the best way to reduce the whole farm nitrogen balance is maximizing the
conversion of nitrogen from feed to milk using balanced rations as well as feeds with
better nitrogen (protein) digestibility
Key words nitrogen balance dairy farms environment
101
FOOD ENERGY SYSTEMS
102
BIOMASS FROM OLIVE STONES FOR ENERGY PURPOSES
Bryś A1 Bryś J2 Głowacki S1 Tulej W1 Goacuterska A2 Ostrowska-Ligęza E2
Obranović M3 Kraljić K3 Škevin D3
1University of Life Sciences Institute of Mechanical Engineering Warsaw Poland 2University of Life Sciences Institute of Food Science Warsaw Poland 3University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Waste from the olive oil production process is an important source of pollution in
Mediterranean countries such as Italy Spain Greece In recent years scientists have
focused on exploring the possibilities of processing such post-production waste to
reduce its negative impact on the environment During the olive oil production
process a significant number of olive stones remain as waste Olive stones from the
production of olive oil and solid waste which consists of pulp parts contain 3-6 oil
and 40-65 moisture Olive stones provide huge benefits as a biofuel and the
calorific value of stones varies depending on the type of olive trees soil type and
structure climate and oil production technology
The goal of the work was to analyse the possibilities of using olive stones for energy
purposes The subject of research were stones from the green and black olives
Biomass (stones) was obtained from olives and the following experiments were
performed determination of a percentage content of stone mass to the mass of the
whole olives determination of initial water content (u) in stones by drying and
weighing method determination of changes of water content during drying in the
convective dryer at the temperatures of 30-35degC 50degC and 80degC determination of
ash content by combustion of stones in ceramic crucibles at the temperature of
700degC in the muffle furnace determination of calorific values of olive stones in the
constant volume conditions in a pressure bomb calorimeter in the oxygen
atmosphere The differential scanning calorimeter (TA Instruments Q 200) with a
normal pressure DSC cell equipped with a cooling (N2) system was used to determine
thermal properties of olive stones The DSC measurement was conducted at the
temperature range 50 ndash 500degC Biomass from olive stones is characterized by very
good parameters has low ash content and relatively high calorific value
Key words olive stones differential scanning calorimetry ash content water
content calorific value
103
INFLUENCE OF EXPLOITATION OF PEATLAND ON QUANTITY AND QUALITY OF
ORGANIC MATTER IN HISTOSOL
Tvica M1 Čivić H1 Tunguz V2 Ninkov J3 Vasin J3
1Faculty of Agriculture and Food Sciences Sarajevo 2Faculty of Agriculture Istočno Sarajevo 3Institute of Field and Vegetable Crops Novi Sad
Summary
The increase in number of habitants and the need for food also increased the
conversion of the use of natural lands for agricultural purposes Peatlands have been
identified as hotspots in the global carbon cycle because exploitation has brought
them from carbon sequestration sites to CO2 emitting sites Continuous drainage and
tillage lead to a decrease in water table levels in summer which causes the loss of
organic matter by mineralization and as a result peat compaction and subsidence
and CO2-C emissions into the atmosphere occurred The aim of this paper is to
analyze how the change in the use of peatlands for agricultural purposes and due to
peat excavation affects the quantity and quality of organic matter in Histosol
Peatland Ždralovac is situated in two depressions in Livnoʼs carst field in Bosnia and
Herzegovina Peatland Mali Ždralovac in southern depression with shallow Histosol
(20cm) 50 years ago was converted for use in agricultural production with controlled
shallow drainage and abandoned over the past 30 years In same time in peatland
Veliki Ždralovac with deep Histosol (gt100 cm) excavation peat was began which was
also made possible by building of drainage canal Northern part of Veliki Ždralovac is
remain untouched or bdquovirginldquo peatland
Variation of levels of water table in peatland Ždralovac in period 2011-2014 was
monitored in system of piezometers In the average year with a dry summer period
(2012) in bdquovirginldquo part Veliki Ždralovac summer groundwater depth was 57 cm from
surface and CO2-C emissions was 5210 kghayr (according by Renger et al 2002)
Adjacent drained peatland belt has slightly higher mean summer groundwater depth
66 cm and the rate of CO2-C emissions was 5765 kghayr The Histosol in Mali
Ždralovac which is converted for agricultural production with an average summer
groundwater depth of 19 cm has a CO2-C emission rate of 2200 kghayear With
only 31-43 organic matter this shallow Histosol is classified as organic soil and not
as peat with a characteristic muck layer formed after drainage in combination with
104
tillage Exploited peatland compared with native condition differ in particular in the
quantity and quality of soil organic matter and morphology of surface horizon
Key words peatland exploitation Histosol CO2-C emission
105
INFLUENCE OF THERMAL TREATMENT ON THE CONTENT OF K MG FE MN P
AND ZN IN CHICKEN MEAT
Rekanović S1 Grujić R2 Vučić G3 Hodžić E1
1University of Bihać Biotechnical faculty Bihać and University of East Sarajevo
Faculty of Technology Zvornik Bosnia and Hezegovina 2State High School of medicine Prijedor Bosnia and Herzegovina 3University of Banja Luka Faculty of Technology Bosnia and Herzegovina
Summary
Meat is a major source of minerals in the human diet Minerals are important to the
human body The content of minerals in meat is variable and it dependents on the
breed animals breeding nutrition and processing The content of minerals ranges
from 08 to 10 Minerals that are present in chicken in sufficient quantities are
phosphorus (P) iron (Fe) zinc (Zn) potassium (K) magnesium (Mg) and manganese
(Mn) Numerous processes take place during meat processing and heat treatment
They can have a positive or negative effect on the properties of raw materials and
finished products The aim of this study is to determine the influence of different
heat treatments on the content of essential minerals in chicken meat products In
this paper four experimental groups of heat-treated chicken meat were analyzed
During the experiment the following parameters were varied temperature 55-75 degC
boiling time 15-30 minutes and relative humidity 74-86 The samples were digested
in a microwave oven Than the analyses of the mineral substances by the ICP OES
method was performed and the elements were determined K Mg Fe Mn P and
Zn The mineral content of fresh samples ranged K 27030-27543 mgkg Mg 2682-
2899 mgkg Fe 034-038 mgkg Mn 162-167 mgkg P 24047-25218 mgkg Zn
001-002 mgkg The content of minerals in the finished products had the following
values K from 46027 mgkg to 48627 mgkg Mg from 4712 mgkg to 5153 mgkg
Fe from 067 mgkg to 074 mgkg Mn from 283 mgkg to 311 mgkg P from 41015
mgkg to 43077 mgkg i Zn from 121 mgkg to 126 mgkg Modification of the heat
treatment parameters affects the content of the test elements In all samples of
finished products the mineral content was higher than in raw chicken meat content
Statistical analysis of the results obtained by testing mineral content in samples of
heat-treated chicken meat did not reveal significant differences in the content of Fe
Mn and Zn in the final products while the content of K Mg and P differed
significantly depending on the treatment
Key words thermal treatment chicken meat mineral content
106
FOOD TRENDS AND COMPETITIVENESS
107
DO SCHOOL MENUS IN ZAGREB MUNICIPALITY OFFER ENOUGH FRUITS AND
VEGETABLES
Ilić A1 Bituh M1 Brečić R2 Colić Barić I1
1Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia 2Faculty of Economics and Business University of Zagreb Zagreb Croatia
Summary
Adequate consumption of fruit and vegetables (FV) can have a positive effect on
health and World Health Organization (WHO) recommends to eat at least 400 g of
FV to achieve this In Croatian schools children from 1st to 4th grade can stay up to
8 hours in school therefore school menus should offer an adequate amount of FV
to help children reach the recommendation throughout the day The aims of this
study were (1) to evaluate whether school menus follow the recommendation for
the daily amount of FV (2) to estimate which meals contain the most FV and (3) to
determine which FV are most commonly offered in school menus Quantity and
frequency of FV consumption were estimated in annual schoolsrsquo menus from 14
primary schools in Zagreb municipality Menus were obtained from the school staff
while standard quantities of ingredients were obtained from direct conversation
with the schoolsrsquo chefs Estimation of served FV includes all fresh frozen and canned
FV except potatoes dried legumes and nuts The WHO recommendation of 400 g of
FV per day per child was proportionally adjusted according to number and meal type
as served according to recommendations from Croatian national nutritional
guidelines for elementary school students For analysis of frequency firstly FV were
grouped as freshfrozen and canned FV Freshfrozen FV were further divided into
categories according to national guidelines School menus offer on average 62 of
the recommended amount of FV daily However there was a great variability
between schools Only one school offered more than 100 of the recommendation
while other schools offered between 33 and 89 The FV was served within 97
of lunches 54 of breakfast and 27 of snacks Annually school menus offered 97
freshfrozen fruits and 82 freshfrozen vegetables The most two frequently-
served categories of vegetables were bulbous (40) and root (25) vegetables The
two most frequently-served categories of fruits were pome (47) and tropical (23)
fruits School menus do not meet the recommendation for daily serving quantities
of FV It is necessary to increase the availability and diversity of FV in school menus
108
This research was funded by the European Commission ndash Horizon 2020 research and
innovation programme project ldquoStrength2Foodrdquo under grand agreement No
678024
Key words fruits vegetables school menus frequency
109
THE INFLUENCE OF PRODUCTION METHOD OF FRUIT SYRUP ON THE BIOACTIVE
COMPOUNDS DURING STORAGE
Akagić A1 Mahić S1 Oručević Žuljević S1 Vranac A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Today in the world there is an increasing trend among consumers towards the
consumption of fruits and fruit products with a significant antioxidant values The
emphasis is placed on berry fruits which are rich in bioactive compounds which can
prevent the occurrence of disease and ensure a better quality of life During the
processing of these fruits into finished products as well their storage some of the
bioactive components are degraded According to that the aim of this work was to
investigate the influence of the production method on the stability of bioactive
compounds in the fruit syrup during storage Fruit syrup samples were produced in
two ways using hot and cold procedure Raspberries (cultivar Willamette) and
blackberries (cultivar Čačak thornles) were used for syrup production
The raw materials and the finished products were subjected to physic-chemical (total
soluble solids acidity sugaracid ratio total phenol content and anthocyanin
content) and sensory analysis The analyses were done after production and during
six-month storage
The method of production and the duration of storage indicated a significant
influence on the stability of bioactive compounds in syrup samples Based on the
content of bioactive compounds and the evaluation of the sensory attributes in
finished product a cold process for production can be recommended Both
blackberry and raspberry are valuable raw materials for processing However this
research has shown that more attention should be given to use of blackberries for
processing purposes due to more stable bioactive compounds and expressed
sensory properties
Key words Fruit syrup berries method of production bioactive compounds storage
110
POTENTIAL USE OF AMARANTH BUCKWHEAT AND QUINOA IN FLOUR-BASED
CONFECTIONARY
Varešić B1 Oručević Žuljević S1 Džafić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Flour confectionary include products that are made from flour and are baked Presize
clasification is not simple It is wide category of sweet products with many designs
like bakery products biscuits cakes (soft batters) cookies and similar products
characterized with sweet taste and pleasant aroma and flavor In baked goods
gluten is a fundamental component The rheological behavior of dough and gas-
holding ability depend of the mechanical properties of gluten All of them influence
product structure and volume Beside sugar different components added in flour-
based confectionary like fats fruit nuts or chocolate influence pleasant taste and
aroma and overall acceptability Potential customers of gluten-free products may be
three groups of people those with celiac disease those with wheat allergies and
possibly people that depend on a low-protein diet Mostly the flavour and texture
of gluten-free products compared with products made of flours that contain gluten
do not always acceptable Also most of the gluten‐free products currently available
in the market are made basically from refined gluten-free flours or starches that are
characterized by low contents of high‐quality protein fiber calcium and iron
Pseudocereal grains do not contain gluten They can be used to completely replace
wheat flour or can be added to wheat-based confectionary products to improve the
nutritional properties Three most commonly pseudocereals amaranth
(Amaranthus spp) buckwheat (Fagopyrum spp) and quinoa (Chenopodium spp)
often called a superfood because of high nutritional value rich in a wide range of
compounds like dietary fibers flavonoids phenolic acids trace elements essential
fatty acids vitamins and other bioactive substances with benefits on human Also
the nutritional value of pseudocereals is strongly related to their protein content and
quality Many studies have investigated their potential use in flour-based
confectionary The aim of this study is exploring a properties of the amaranth
buckwheat and quinoa as potential healthy and high-quality ingredients in gluten-
free flour-based confectionary using available literature
Key words flour-based confectionary amaranth buckwheat quinoa
111
BROWN RICE BULGUR PRODUCTION
Candal Uslu C12 Mutlu C13 Koccedil A14 Bilgin D G1 Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey 2Artvin Ccediloruh University Faculty of Health Sciences Department of Nutrition and
Dietetics Artvin Turkey 3Balıkesir University Faculty of Engineering Department of Food Engineering
Balıkesir Turkey 4Gaziantep University Faculty of Engineering Department of Food Engineering
Gaziantep Turkey
Summary
Rice is a staple food product for considerable amount of the world population Brown
rice obtained by separating the husk of paddy rice has important nutritional
compounds due to include the bran and germ according to white rice which is
obtained by removing these parts However consumers donrsquot prefer the brown rice
because of its long cooking time hard structure and dark colour The aim of this
study was to produce a new alternative food using raw brown rice with better
nutritional properties and short cooking time compared to brown rice for all people
especially gluten intolerance and celiac individuals For this purpose the brown rice
bulgur production was carried out by using the traditional wheat bulgur production
method with two different processes as boiling (BRB-B) and steaming (BRB-S) As a
result the cooking time of 30 min in raw brown rice was decreased to 9 min in the
BRB samples The average hardness value of raw (1719 kg) and cooked (343 kg)
brown rice decreased to 1659 kg for uncooked and 273 kg for cooked BRB samples
respectively The moisture content and water activity of brown rice and BRB samples
were in range 1023-1192 g100g and 044-047 respectively While the total
phenolic flavonoid and phytic acid contents decreased about 35 45 and 15 in
BRB samples the ERS content of BRB-B and BRB-S samples increased in the ratio of
9 and 21 according to brown rice respectively It was determined that the BRB
samples were in the food group of medium glycemic index (GI) and they were
acceptable as sensorial In conclusion it was evaluated that the new developed BRB
is superior to brown rice in terms of short cooking time to white rice in terms of low
GI and to wheat bulgur in terms of being gluten-free
Key words Brown rice bulgur glycemic index resistant starch nutrition
112
INVESTIGATION ON PLANT DISTILLATION PRODUCTS ADDITION ON BIOPOLYMER
FILM PROPERTIES
Šuput D1 Popović S1 Ugarković J1 Hromiš N1 Popović Lj1 Aćimović M2 Pezo L3
1Faculty of Technology Novi Sad Novi Sad Serbia 2Institute of field and vegetable crops Novi Sad Serbia 3Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
Summary
Biopolymer films are a modern alternative to the use of commercial packaging
materials Unlike synthetic polymers they are obtained from renewable raw
materials and do not represent a burden on the environment Polysaccharides are a
suitable substrate for the formation of biopolymer films because they show
excellent mechanical structural and barrier properties to gases Due to hydrophilic
nature biopolymer films based on polysaccharides have weak barrier properties to
water vapor high values of solubility and swelling degree It is precisely the
hydrophilic nature that is one of the limiting factors for the widespread use of these
films The aim of this work was to investigate effect of plant distillation products on
polysaccharide biopolymer films properties It was chosen to test hydrolats and
essential oils of two plant varieties Artemisia dracunculus and Artemisia absinthium
During biopolymer synthesis essential oils were added in a percent of 01 and 05
while hydrolats were added in a percent of 10 and 50 Eight groups of samples
were obtained while plain film (without addition of any component) was used as
control Mechanical properties(thickness tensile strength and elongation at break)
physico-chemical properties (moisture content solubility and swelling) structural
properties (FTIR) and antioxidative properties (DPPH and ABTS) were tested The
obtained results showed that the values of tensile strength decreased and
elongation at break increased with the addition of active components The moisture
content was slightly reduced by the addition of active components Also the results
show that the addition of a hydrophobic component (essential oils) reduced the
biopolymer film based on polysaccharide ability to swell in water Antioxidant
activity was dоse-dependent more pronounced in samples to which essential oil was
added compared to samples with added hydrolates The difference between the
applied varieties of plant distillation products was also reported The results of this
research represent the initial step of biopolymer film properties optimization with
the final aim to be applied for food packaging
113
ACKNOWLEDGEMENT This paper is a result of the research within the program of
the Ministry of Education Science and Technological Development of the Republic of
Serbia contract number 451-03-92021-14200134
Key words biopolymer films essential oils hydrolats Artemisia dracunculus
Artemisia absinthium properties
114
IN VITRO SCREENING OF MEDICINAL PLANTS (Laurus nobilis) FOR ANTIBACTERIAL
ACTION BY DISC DIFFUSION METHOD
Berendika M1 Odeh D2 Oršolić N2 Đikić D2 Dragović-Uzelac V1 Dragičević P3
Sokolović M4 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
The present study has been conducted to determine the antimicrobial activity of
laurel essential oil (Laurus nobilis) Laurus nobilis is native to the southern
Mediterranean region and is cultivated mainly in Europe and the USA as an
ornamental and medicinal plant It has antimicrobial antifungal antioxidant and
other properties that make laurel oil and its compounds are good and valuable for
use in therapeutic purposes In recent years there has been a growing interest in
researching and developing new antimicrobial agents from various sources to
combat microbial resistance A variety of laboratory methods can be used to
evaluate or screen the in vitro antimicrobial activity of an extract pure compound or
essential oils The most well-known and basic method is the disk diffusion method
In the disk diffusion method agar plates are inoculated with a standardized inoculum
of the test microorganism Then filter paper discs (about 6 mm in diameter)
containing the test compound at a desired concentration are placed on the agar
surface The Petri dishes are incubated under suitable conditions Generally the
antimicrobial agent diffuses into the agar and inhibits germination and growth of the
test microorganism and then the diameters of the inhibition growth zones are
measured (CLSI standards) The bacterial strains used in the study were Listeria
monocytogenes Bacillus subtilis Staphylococcus aureus Salmonella enterica
Enterococcus faecalis and Escherichia coli Ampicilin ciprofloxacin chloramphenicol
enrofloxacin and streptomycin were used as standard drugs in antimicrobial assays
The antibacterial activity of the essential oil was tested at different amounts Results
of action ie inhibition of diameter were calculated in mm The essential oil showed
significant antimicrobial activity against all microorganisms giving inhibition zones
between 87 and 254 mm Such results were particularly appealing as far as we are
concerned considering the zone of inhibition produced by antibiotics All of the
115
samples exhibited prominent antibacterial activity against the tested strains From
our results it can be concluded that Laurus nobilis has broad antibacterial and
antifungal potentials Laurel essential oil shows good antimicrobial action which
shows that laurel is a good source of health-promoting ingredients that can be used
for therapeutic purposes
RESEARCH FUNDING This work was supported by the project ldquoBioactive molecules of
medical plants as natural antioxidants microbicides and preservativesrdquo
(KK0111040093) co-financed by the Croatian Government and the European
Union through the European Regional Development Fund-Operational Programme
Competitiveness and Cohesion (KK011104)
Key words Laurus nobilis antimicrobial activity disc diffusion method
116
SCREENING BROTH MICRODILUTION METHOD TO DETERMINE ANTIMICROBIAL
ACTIVITY OF MYRTUS (MYRTUS COMMUNIS)
Berendika M1 Odeh D2 Dragičević P3 Đikić D2 Sokolović M4 Dragović-Uzelac
V1 Landeka Jurčević I1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2University of Zagreb Faculty of Science Zagreb Croatia 3University of Zagreb School of Medicine Zagreb Croatia 4Croatian Veterinary Institute Zagreb Zagreb Croatia
Summary
Myrtus with the common name myrtle is a genus of flowering plants in the family
Myrtaceae Its dried leaves and the essential oil (EO) deriving from the leaves are
used as a spice and flavoring agent in the culinary and food industries Foodborne
illnesses or food poisoning is a growing public health problem worldwide Its
common causes include the ingestion of contaminated food The contamination may
occur during different stages of food production including preharvest postharvest
and conservation process Myrtle is commonly used for antibacterial action
antioxidant antifungal and herbicidal activity cytotoxic activity anti-inflammatory
and antitumour activity The present study has been conducted to determine the
antimicrobial activity of myrtus essential oil (Myrtus communis) The broth
microdilution MIC method is used to measure the in vitro activity of an antimicrobial
agent against a bacterial isolate A microtiter plate containing various concentrations
of antimicrobial agents is inoculated with a standardized number of test bacteria
After overnight incubation the minimum inhibitory concentration (MIC) is
determined by observing the lowest concentration of an antimicrobial agent which
will inhibit visible growth of the bacteria MICs obtained are interpreted as based on
the criteria listed in the CLSI standard (Clinical and Laboratory Standards Institute)
The objective of this study is to determine the antimicrobial activities of essential oils
from Myrtus communis L (Myrtaceae) leaves against pathogens The essential oil
exhibited antimicrobial activity against all bacteria (L monocytogenes B subtilis E
coli) with MICs in the range of 03-38 μLmL Increasing antibiotic resistance makes
it difficult to treat infections caused by bacteria Novel antimicrobial compounds
derived from natural sources may be useful for addressing antibiotic resistance The
essential oil from M communis is a potential source of novel antimicrobial agents
for the treatment of infections
Key words microdilution method antibacterial activity myrtus essential oil
117
A MULTI-CRITERIA DECISION MAKING APPROACH FOR PRIORITIZATION OF THE
COMMON MARKET ORGANIZATION POLICY MEASURES IN NORTH MACEDONIA
Janeska Stamenkovska I1 Dimitrievski D1 Nikolov D2 Elenov R2
1Ss Cyril and Methodius University in Skopje Faculty of Agricultural Sciences and
Food Skopje North Macedonia 2Institute of Agricultural Economics Sofia Bulgaria
Summary
Introduction of market regulation policy measures should be conducted gradually in
countries that are in the process of approximation towards the European Union
Common Agricultural Policy This regulation aims to provide a safety net to
agricultural markets to encourage the cooperation among the producers as well as
to lay down the minimum quality requirements and trade rules for a number of
agricultural products Such policies are often implemented in complex socio-
economic settings where numerous stakeholders hold different and potentially
conflicting values Therefore an effective implementation of Common Market
Organization (CMO) policies in aspiring countries requires prioritization of the
different available policy instruments The aim of this study is to determine the
stakeholdersrsquo preferences in context of introduction of the key CMO policy measures
in North Macedonia This paper presents an Analytical Hierarchy Process (AHP)
based modelling framework as a multi-criteria decision making technique for
prioritization of the CMO interventions for fresh fruits and vegetables The results
suggest that four policy measures are prioritized among which the measures
supporting the establishment of producersrsquo organizations and for products
withdrawal are most prominent (45 of vegetable producers and 57 of fruit
growers) Another priority is further given to the policy instruments supporting the
introduction and the implementation of the marketing standards for fresh fruits and
vegetables followed by the introduction of the schoolsrsquo schemes One of the major
advantages of the use of the AHP approach is that deductively a complex problem is
broken down into simpler parts thus enabling the decision-maker to have a better
attentiveness and to make more sound decisions In addition this multi-criteria
decision making technique employs a consistency test that can identify the
inconsistent judgements Analyses of this kind considering the bottom-up approach
in valuing the stakeholdersrsquo opinions and needs for introduction of certain policy
measures are scarce in practice but are also very important in tailoring the
118
agricultural policy to the real needs of its beneficiaries Therefore the presented
methodology might be beneficial for introduction and implementation of other
policy instruments but also in other countries aspiring to become part of the
European Union
Key words Analytical Hierarchy Process Common Market Organization policy fruits
and vegetables stakeholdersrsquo preferences
119
THE EFFECT OF PLANT VARIETY AND ADDITION OF PLANT DISTILLATION
PRODUCTS ON BIOPOLYMER FILM PROPERTIES
Ugarković J1 Šuput D1 Hromiš N1 Čakarević J1 Aćimović M2 Popović S1
1Faculty of Technology Novi Sad Novi Sad Serbia 2 Institute of field and vegetable crops Novi Sad Serbia
Summary
Natural polymers (proteins polysaccharides) are processed as biopackaging
materials regarding concerns on environmental waste problems caused by non-
biodegradable petrochemical-based plastic packaging materials as well as the
consumers demand for high quality food products However biopolymer based film
has poor mechanical and barrier properties In this regard this paper aimed to
describe how various plant distillation products (essential oils and hydrolats) affect
biopolymer film properties In addition two plant varieties were examined Mentha
mohito and Mentha spicata Gelatin was chosen as biopolymer matrix carrier for
active components (essential oils and hydrolats) as it makes colorless tasteless and
odorless biopolymer films Gelatin films were prepared as 10 solutions with
addition of glycerol as plasticizer Afterwards two essential oils were added Mentha
mohito and Mentha spicata) in a percent of 01 and 05 The other samples were
prepared in a way that water was replaced with hydrolats (which lag behind after
distillation of Mentha mohito and Mentha spicata) in a percent of 10 and 50
Mechanical (thickness tensile strength and elongation at break) structural (FTIR)
physico-chemical (moisture content solubility and swelling) and antioxidative
properties (DPPHABTS) of the synthetized active biopolymer films were examined
Obtained results showed dose-dependent effect of added active components on
biopolymer films properties which was most evident related to the antioxidative
properties Addition of active components improved examined mechanical and
physico-chemical properties The difference between the applied varieties of plant
distillation products was also reported Results shown present introductory research
in demonstrating the potential use of active biopolymer films as packaging material
useful in the food industry
Key words gelatin essential oils hydrolats Mentha mohito Mentha spicata
properties
120
BUCKWHEAT AMELIORATES IN VITRO LIVER ENZYME ACTIVITY
Kojić D1 Milanović M2 Mandić A3 Popović T4 Milić N2
1University of Novi Sad Faculty of Sciences Department of Biology and Ecology Novi
Sad Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 3University of Novi Sad Institute of Food Technology Novi Sad Serbia 4University of Belgrade Institute for Medical Research Center of Research
Excellence in Nutrition and Metabolism Belgrade Serbia
Summary
Hyperlipidaemia as a global problem presents one of the leading risk factor for the
development of cardiovascular disease Therefore the interest for functional food
products with hypolipidaemic effects is increasing among scientist producers and
consumers Buckwheat is a dietary source of flavones flavonoids phenols
phytosterols fagophyrins and thiamin-binding proteins Hence its consumption
may lead to health benefits The aim of the study was to evaluate the antioxidative
potential of buckwheat in the treatment of hyperlipidaemia in an animal model
Male Wistar rats were randomly divided into five groups based on the applied diet
(I-normal diet II-normal diet with buckwheat III-lipogenic diet IV-lipogenic diet with
concomitant buckwheat supplementation and V-lipogenic diet with buchwheat
treatment) The activity of liver enzymes xanthine oxidase (XOD) catalase (CAT) and
superoxide dismutase (SOD) were measured The liver enzyme activity was related
to diet type In lipogenic diet group as expected the elevated XOD and CAT activity
were measured while the SOD activity was decreased due to the increase oxidative
stress The implementation of buckwheat in diet had tendency to increase
antioxidative capacity of hyperlipidaemic rats The significant reduction of XOD was
measured in II IV and V group Similarly CAT activity was significantly decreased in
II IV and V group Moreover the significant differences in XOD CAT and SOD activity
were observed between lipogenic diet group and hyperlipidaemic rats on buckwheat
diet Based on the obtained results the implementation of buckwheat in diet may be
proposed in hyperlipidaemia due to the promising antioxidative capacity
Acknowledgement This research was financially supported by the Ministry of
Education Science and Technological Development Republic of Serbia (Project No
TR31029)
Key words hyperlipidaemia functional food buckwheat antioxidative activity
121
ANTIPROLIFERATIVE POTENTIAL OF PINE BARK
Milanović M1 Đurić L1 Milošević N1 Rašković A2 Milić N1 Četojević Simin D3
1University of Novi Sad Faculty of Medicine Department of Pharmacy Novi Sad
Serbia 2University of Novi Sad Faculty of Medicine Department of Pharmacology
Toxicology
and Clinical Pharmacology Novi Sad Serbia 3University of Novi Sad Faculty of Medicine Oncology Institute of Vojvodina
Sremska Kamenica Serbia
Summary
The anti-tumour agents from natural sources attract growing attention in recent
years Therefore a great number of plant species have been investigated in order to
identify potent biological components Pine bark as a valuable source of bioactive
polyphenols presents an attractive raw material The aim of the research was to
investigate in vitro the antiproliferative effects of Pinus nigra Arnold bark Pinus
nigra Arn bark was sampled from mountains Tara and Mokra Gora (Republic of
Serbia) Cell growth effects of Pine bark were evaluated in human cervix epithelioid
carcinoma (HeLa) and breast adenocarcinoma (MCF7) cell lines by measuring the
total protein by colorimetric sulforhodamine B assay after 48h of incubation Based
on the obtained IC50 parameter (the concentration that inhibited the cell growth by
50) pine bark from both localities impaired the growth of all investigated cell lines
in the low concentration range (28-65 μgmL) The highest activity was observed for
Pinus nigra Arn bark from Tara locality In addition in order to identify higher
selectivity towards tumour cells compared to healthy tissue non-tumourtumour
IC50 ratio (NTT) was calculated Bark from both localities showed the highest
selectivity The most encouraging NTT ratio was obtained for breast
adenocarcinoma cell lines The obtained results suggest that Pinus nigra Arn bark
from Tara and Mokra gora locality are significant source of anti-tumour agents and
as such are recommended in the development of future anti-tumour or
chemopreventive agents
Key words Pinus nigra Pine bark cell lines anti-tumour agents
122
BARRIER AND MECHANICAL PROPERTIES OF CHITOSAN FILMS WITH GRAPE SEED
EXTRACT
Buljan J1 Molnar D1 Ščetar M1 Kurek M1 Galić K1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
By-products collected from food processing waste such as fruit pomaces or grape
seeds that are rich in still valuable antioxidant compounds could be applied for the
production of novel functional products thus improving their quality This research
is aimed to optimize the formulation of edible films made from chitosan (CS) and
grape seed extract (GSE) Films are aimed to be furtherly used as antioxidant
coatings thus GSE was chosen for its known high phenolic content Influence of
chitosan concentration (2 25 and 3 wv) and presence of GSE (03 wv) on
mechanical optical and barrier properties was tested Knowledge on these
parameters is important to tailor good coating design By increasing CS
concentration lightness L and b decreased indicting green film taint
Presence of GSE significantly changed L a and b colour parameters a increased
and b decreased indicating film reddish-blue taint due to the presence of
anthocyanins in grape seed extract Films with added GSE component were more
permeable to oxygen and water vapour than films with CS only GSE probably
changed the cohesiveness of CS chains so barrier performance was decreased In
addition CS films were more elastic than CSGSE films while no significant changes
on elasticity occurred after addition of GSE at all concentrations
Key words edible films chitosan grape seeds extracts barrier properties
123
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia 2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been a widely used not only in food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate influence of different domestic frying systems on sensory
and physical characteristics of fried potatoes of the four potato cultivars commonly
used for fried products (Agata Milvana Artemis and Lucinta) The potato strips were
fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture and colour
are quality attributes which are important in determining the acceptability of fried
products Effects of frying treatments on textural (hardness elasticity work) and
colour parameters (lightness redness yellowness) were instrumentally investigated
Texture measurements showed that all potato strips prepared in hot air are harder
more elastic and it takes more work to cause their deformation Colour analysis
demonstrated that the colour of air fried potatoes was slightly darker in comparison
to deep fat fried potatoes The obtained sensory characteristics (taste appearance
and odour) of deep oil and air fried potato strips were different All obtained results
for home prepared potatoes were compared with results for industrial prepared
French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
124
FOOD INTERACTIONS WITH LEVOTHYROXINE
Milošević N1 Milanović M1 Milić N1 Medić Stojanoska M1
1University of Novi Sad Faculty of Medicine Department of Pharmacy
Summary
Levothyroxine a synthetic thyroid hormone was the most prescribed drug in the USA
in the past three years Levothyroxine is applied as substitution therapy in
hypothyroidism (both primary and central) and also recommended after a
thyroidectomy (without hypothyroidism) for the prevention of recurrences for the
inhibition of growth of nodular goitre after the operation of a differentiated thyroid
carcinoma as well as after radiation of the neck (in cancer prophylaxis) The main
aim of this study was to determine the possible interactions of different food with
levothyroxine Pubmed database was searched for levothyroxine interactions with
food The absorption of levothyroxine may be decreased by foods such as soy
walnuts dietary fibres cottonseed meal calcium carbonate and iron supplements
Grapefruit juice delays the absorption of levothyroxine but does not affect is overall
availability according to a randomised cross-over study Soy milk has reduced the
thyroxine plasma levels in two women with congenital hypothyroidism on
levothyroxine substitution therapy Both dietary fibres and calcium carbonate by
nonspecific adsorption decreased the levothyroxine bioavailability Ingesting
levothyroxine and iron supplements simultaneously has resulted in the need to
increase the levothyroxine dosage in pregnant women The administration of
levothyroxine swallowed with coffeeespresso lower the peak values of thyroxine in
the blood plasma suggesting that the coffee interference with levothyroxine
absorption Optimal levothyroxine absorption occurs when the stomach is empty
and patients should take levothyroxine on an empty stomach 60 minutes before any
food intake The simplest regimen is for the patients to take the levothyroxine daily
dosage immediately on waking in the morning with water and an hour before any
food intake
Key words levothyroxine interactions soy grapefruit coffee
125
NUTRITIONAL ADVANTAGES OF BARLEY IN HUMAN DIET
Pržulj N12 Grujić R2 Trkulја V3
1University of Banja Luka Faculty of Agriculture Banja Luka Bosnia and Herzegovina 2State High Medical School Prijedor Bosnia and Herzegovina 3Agricultural Institute of the Republic of Srpska Banja Luka Bosnia and Herzegovina
Summary
Cereal grain is one of the oldest components of human diet Barley was used for
preparation of bread until XVI century throughout Europe The introduction of other
cereals led to tremendous decrease of barley usage and cultivation Due to
rediscovery of high nutritional value recently there has been a growing interest for
use of barley as human food The high content of soluble dietary fibre present in
barley has boosted the status of barley as a food ingredient Products with new
functional and nutritional properties are a precondition for a higher acceptance of
barley for instance as products with a high content of dietary fibre Soluble fibre
forms a gel like substances delay gastric emptying and also retain water Cellulose is
beneficial for digestion efficiency and it also binds to other micronutrients and
toxins such as bile acids Lignin contains different kind of chemicals such as ferulic
acid coumaric acid vanillic acid vanillin syringaldehyde and furfura Hemicelluloses
are important components of dietary fibre which exhibit strong sorptive properties
for heavy metals increasing health benefits and 1049024alue of food β-glucan decreases
cholesterol level and has potential cancer-protecting properties and controls blood
glucose level Human consumption of whole grains (eg barley oat brown rice
buckwheat bulgur millet maize) has significant role in controlling weight
preventing the risks of gastrointestinal disorders including cancer vascular and
coronary diseases and type II diabetes
Key words human diet dietary fibre β-glucan
126
THE INFLUENCE OF UV-C IRRADIATION ON THE BACTERIAL POPULATION AND
PHENOLIC CONTENT OF POTATO TUBERS
Čošić Z1 Pelaić Z1 Pedisić Z1 Zorić Z1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
The various microorganisms responsible for potatos spoilage are usually present on
the potato tubers surface Reduction of surface contamination can contribute to
safer processing since the risk of the transmission of microorganisms from the
surface to the tubers inside during peeling and cutting can be reduced Nowadays
antibacterial effect of the UV-C light as non-thermal method is well known and
widely used in food industry for the surface sanitation Although UV-C irradiation has
a germicidal effect only on the surface it can lead to certain changes also inside the
foodstuff The aim of this study was to investigate the effect of UV-C treatment
applied on the whole potato tubers on the reduction of the bacterial population the
total phenolic content and the treated tubers susceptibility to browning after
peeling and slicing Four radiation doses were tested 228 kJm2 57 kJm2 114
kJm2 and 228 kJm2 where treatments were conducted with and without the
rotation of the tubers The effect of the rotation was examined with regard to lamps
position and the chamber design The results showed a significant decrease in the
aerobic plate count after UV-C treatment compared to the untreated samples The
reduction was proportional to the radiation dose and was greater when the tubers
were rotated during radiation Compared to the untreated tubers the total phenolic
content in the treated tubers was higher but with the increase of radiation dose
phenolic content decreased Rotation of the tubers during radiation did not
significantly affect the phenolic content The susceptibility to browning through the
evaluation of the visual appearance as browning degree of UV-C treated tubers sliced
and stored for 24 hours at 10 degC was consistent with the results obtained for the
phenolic content Tubers that have received a higher radiation dose or have a lower
phenolic content had lower browning degree The treatment of whole tubers with
UV-C radiation contributes to the reduction of number of aerobic plate count but it
is very important to determine the optimal dose since radiation could affect the
total phenolic content increase and thus the susceptibility of the treated potato
tubers to browning
Key words potato tuber UV-C light phenolic content microorganisms
127
EFFECTS OF UV-C LIGHT ON BACTERIAL POPULATION AND PHENOLIC CONTENT OF
FRESH-CUT POTATO
Pelaić Z1 Čošić Z1 Repajić M1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb Croatia
Summary
Minimal processing of the potato generally includes operations such as peeling and
cutting which cause tissue damage but does not involve any heat treatment what
consequently leads to the products great susceptibility to the microbial spoilage
Therefore as minimally processed (fresh-cut) potatoes are very perishable and in
order to prolong its shelf life non-thermal processes that are effective in
microorganisms reduction without negative effects on the quality are investigated
Nowadays the application of UV-C light (electromagnetic waves that have a
germicidal effect) in food technology have been studied with promising results
Hence the aim of this study was to examine the effect of UV-C light on microbial
growth phenolic content and color of fresh-cut potatoes Slices of peeled potatoes
were exposed to different doses of UV-C radiation (228 kJm2 342 kJm2 and 57
kJm2) with and without the rotation of slices considering the lamps position and the
chamber design The effectiveness of UV-C treatment on fresh-cut potatoes was
monitored through determination of aerobic plate count total phenolic content and
visual appearance as browning degree of treated slices after 24 hours at 10 degC The
results showed that there was a significant reduction in the aerobic plate count in
irradiated slices compared to the untreated ones even at the lowest radiation dose
The decrease was greater when slices were rotated but the dose increase is not
linear with the decrease of the aerobic plate count The content of total phenolic in
treated slices was higher than in untreated ones but without a statistical significance
The visual appearance as browning degree of treated samples stored for 24 hours at
10 degC was consistent with the results of the total phenolic content meaning that
higher phenolic content was determined in slices with higher browning degree
Summarizing all obtained results it can be concluded that radiation dose of 342
kJm2 with the slice rotation could be recommended for the pre-treatment in
potatos minimal processing based on the aerobic plate count and the visual
appearance of the potatorsquos slices
Key words fresh-cut potato UV-C irradiation phenolic content microorganisms
128
INFLUENCE OF FRYING PROCESS ON PHYSICAL AND SENSORY CHARACTERISTICS
OF FRENCH FRIED POTATOES
Čikeš L1 Badanjak Sabolović M1 Knežević N2 Rimac Brnčić S1
1University of Zagreb Faculty of Food Technology and Biotechnology Croatia
2Podravka dd Koprivnica Croatia
Summary
Frying is a food preparation technique that has been widely used not only in the food
manufacturing industry but also in restaurants and homes due to its ability to create
unique sensory properties which make the food more desirable The aim of this
study was to investigate the influence of different domestic frying systems on
sensory and physical characteristics of fried potatoes of the four potato cultivars
commonly used for fried products (Agata Milvana Artemis and Lucinta) The potato
strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180degC Texture
and colour are quality attributes that are important in determining the acceptability
of fried products Effects of frying treatments on textural (hardness elasticity work)
and colour parameters (lightness redness yellowness) were instrumentally
investigated Texture measurements showed that all potato strips prepared in hot
air are harder more elastic and it takes more work to cause their deformation
Colour analysis demonstrated that the colour of air fried potatoes was slightly darker
in comparison to deep fat fried potatoes The obtained sensory characteristics (taste
appearance and odour) of deep oil and air fried potato strips were different All
obtained results for home prepared potatoes were compared with results for
industrial prepared French fries
Key words food frying fried potatoes sensory characteristics physical
characteristics
129
INFLUENCE OF EDIBLE COATINGS WITH OR WITHOUT NATURAL OLIVE LEAF
ANTIOXIDANT EXTRACT ON QUALITY PROPERTIES OF FRESH-CUT POTATO
Marić M1 Kurek M1 Repajić M1 Ščetar M1 Galić K1 Levaj B1
1University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Croatia
Summary
Fresh-cut potato is quite a sensitive and perishable product during storage In order
to obtain its better stability the aim of this study was to evaluate different edible
coatings with or without the addition of natural antioxidants that have the least
influence on the original potato quality properties Chitosan (CS) carboxymethyl
cellulose (CMC) pectin (PEC) and arabic gum (GA) were used as edible coatings and
olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants Olive leaf
polyphenols were extracted by water as solvent using ultrasound assisted extraction
After coating samples were vacuum packed in laminated PAPE bags and stored for
7 days at 10plusmn1˚C Colour changes pH value water content and weight loss of potato
samples were determined during storage The most statistically significant changes
were observed for CS coatings (lowest pH decreased of moisture decreased L
values increased a and the highest ∆E) thus it was shown as not suitable for use
Potato stripes coated with GA CMC PEC and CMCOLE resulted in brighter colour
compared to the control sample without coating while darkening occurred for
GAOLE and PECOLE GASA CMCSA and PECSA were shown to have less colour
differences compared to the control sample pH value decreased for all coating types
while no significant changes were noticed in weight loss Storage time (from 0 to 7
days) showed to have a significant impact only on pH value with no differences
among coating types In general all coatings except CS were shown to have a good
potential to ensure the stability of fresh-cut potatoes during 7 days storage at
10plusmn1˚C
Key words fresh-cut potato storage edible coatings olive leaf extract
130
INDICATORS OF HYGIENIC AND SANITARY STATUS OF MEAT INDUSTRY PLANTS IN
SARAJEVO CANTON
Ibrulj A1 Ibrulj A1
1Economic Advisor D-Inženjering doo
Summary
In this work indicators of the hygienic and sanitary status of plants of the meat
industry in Sarajevo Canton have been shown A total of 30 samples of raw material
and products were taken for microbiological analysis depending on prevailing
products (raw meat compound for salami and paste sujuk and smoked meat) in
order to estimate processing parts of industrial plants hygiene and their health safety
status in the current moment Results of microbiological swabs from three
companies were analysed Total 30 swabs were taken for microbiological analysis in
this order 15 from working surfaces 9 from hands of workers and 6 from working
clothes Swabs were taken with an undestructive method Besides the survey
method was used in order to estimate employees attitudes and knowledge about
sanitary occasions in those three companies The questionnaire contained 15
questions about the importance of hygienic and sanitary status indicators in meat
industry plants 200 examinees took part in the research Results of the analyses
showed that all of the taken samples both raw material and products were
satisfactory ie they met the criteria of Code for microbiological criteria of animal
origin food (Official Gazette of FBampH No 8012 and 10112) Analyses of
microbiological samples were also satisfactory ie they met the criteria of Code for
microbiological criteria of animal origin food (Official Gazette of FBampH No 8012 and
10112) It can be concluded from the results of questionnaires that employees
attitudes and knowledge about the importance of hygienic and sanitary status
indicators in meat industry plants were not satisfactory which meant that more
work on internal educations for employees in the meat industry plants in Sarajevo
Canton should be undertaken
Key words indicators hygiene analysis swab sample
131
INVESTIGATION OF THE DEVELOPMENT POSSIBILITIES OF A LIQUID SOUR DOUGH
BREAD TO BE USED IN THE PRODUCTION OF SOUR DOUGH BREAD
Erbaş M1
1Akdeniz University Faculty of Engineering Department of Food Engineering
Antalya Turkey
Summary
The traditional method of using sourdough in the bakery industry is quite costly and
time consuming With the developing technology in order to overcome this problem
in the food industry and to use the sourdough more effectively the sour dough
obtained by the traditional and starter culture addition method has started to be
used by drying or making it liquid Studies are required to pack this liquid yeast and
make it suitable for industrial use With this thesis It was aimed to create liquid
sourdough from a natural microflora and to investigate the possibilities of storing
this yeast and using it for bread production in industrial ovens For this purpose
Sourdough bread was produced using 4 different liquid ferment ratios (0 10 20
30) and 4 different final fermentation times (45 90 135 180) Some physical
chemical and microbiological analyzes were carried out to determine the quality
characteristics of sourdough liquid fermented and sourdough breads Liquid sour
ferment was stored for 1 month and microbiological analyzes were performed
weekly As a result of the analysis and evaluations the total titration acidity of the
mature sourdough samples in terms of lactic acid was between 104 and 110 the
pH values were between 386 and 367 the number of lactic acid bacteria was
between 868 and 823 log cfu g and the number of yeast was 660 and 645 log
cfu g It has been found that it varies between values During the 15-hour
fermentation of the liquid sour ferment the total titration acidity values which were
monitored periodically during the 15-hour fermentation increased from 031 to
075 the pH value decreased from 474 to 365 the number of lactic acid bacteria
increased from 804 log cfu g to 931 log cfu g and yeast count values It was
determined that it fell from 719 log kob g to 260 log kob g As a result of the
sensory evaluation of sourdough breads according to the 5-point hedonic scale it
was determined that all samples were evaluated with 3 or higher scores in all sensory
parameters and therefore found to be sensoryly acceptable A liquid sour ferment
suitable for industrial use was developed from sour doughs and this liquid sour
ferment was stored in refrigerator conditions and it was determined that it
132
preserved its content in terms of microorganisms and sensoryly acceptable
sourdough breads were made using liquid sour ferment
Key words Sourdough Liquid ferment Sourdough bread
133
BIOCHEMICAL VARIABILTY OF TRADITIONAL PEAR CULTIVARS FROM BOSNIA AND
HERZEGOVINA
Akagić A1 Vranac O1 Drkenda P1 Gaši F1 Nermina S1 Hudina M3Oručević
Žuljević S1 Musić O1 Meland M2
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
2University of Ljubljana Biotechnical Faculty Department of Agronomy Ljubljana
Slovenia
3Norwegian Institute for Agricultural and Environmental Research NIBIO
Ullensvang Norway
Summary
Due to their food processing characteristics and their suitability as raw material for
obtaining high valued products such as juices jams dried pureacutees ldquopekmezrdquo
traditional pear genotypes are highly appreciated by consumers in Bosnia and
Herzegovina With this in mind the aim of this study was to determinate individual
sugars and organic acids in the fruits of pear cultivars during two growing seasons
Nine traditional pear cultivars (lsquoAhmetovarsquo lsquoBudaljačarsquo lsquoDolokrahanrsquo lsquoHambarkarsquo
lsquoKačmorkarsquo lsquoKrakačarsquo lsquoLjeskovačarsquo lsquoSarajkarsquo and lsquoTakišarsquo) as well as a commercial
cultivar lsquoPresident Druardrsquo were investigated The content of individual sugars
(fructose sorbitol glucose and sucrose) and individual organic acids (malic citric
shikimic and fumaric) were identified and quantified by high performance liquid
chromatography (HPLC) A significant influence of cultivar growing year as well as
their interaction on the content of analyzed individual and total sugars and organic
acids was established within the pear cultivars The exceptions were fumaric and
shikimic acid where significant differences were not established for growing season
nor for interaction of experimental factors in case of fumaric acid Fructose was
predominantly present in all analyzed pear cultivars - whether traditional or
commercial followed by sorbitol glucose while sucrose content was the lowest
Total sugar content during the two years of the study for the tested cultivars ranged
between 556plusmn552 and 1046plusmn407gkg FM Commercial pear cultivar lsquoPresident
Druardrsquo together with three traditional cultivars (lsquoDolokrahanrsquo lsquoBudaljačarsquo and
lsquoKrakačarsquo) had lower content of all analyzed sugars compared to the rest of the
traditional cultivars Sorbitol registered on average up to 227 gkg the highest
content of which was recorded for the traditional cultivar lsquoHambarkarsquo in 2012
134
(254gkg) The ratio of glucose and fructose ranged between 0299 and 0304 with
minor variations The level of total organic acid was higher in traditional pear
cultivars compared to the commercial one with the exception of traditional cultivar
lsquoTakišarsquo which possessed the lowest content The content of malic and citric acid
was higher than that of other acids such as shikimic and fumaric in all analyzed
cultivars Generally it can be concluded that the higher content of all analyzed
organic acids was recorded in 2012 in comparison with 2013 growing season The
results on traditional pear cultivars expand the current knowledge about the
nutritionally valuable components that contribute to the consumers health as well
as which pear fruit can be more widely used in the processing industry
Key words traditional cultivar pear HPLC sugars organic acids
135
CORRELATION OF SELECTED PHYSICAL PARAMETERS OF RICE SNACK WITH ADDED
CHICORY ROOT
Kojić J1 Perović J1 Krulj J1 Pezo L2 Pastor K3 Kojić P3 Ilić N1
1University of Novi Sad Institute of Food Technology Novi Sad Novi Sad Serbia 2University of Belgrade Institute of General and Physical Chemistry Beograd Serbia 3 University of Novi Sad Faculty of Technology Novi Sad Serbia
Summary
This study aimed to determine the correlation of selected physical parameters of
extrudates produced from rice flour with the addition of chicory root in the
proportion of 20-40 which included crispiness index (Ci) expansion index (EI)
extrudatersquos volume hardness bulk density (BD) and density of extrudates High
values of mutual positive correlation were obtained between the crispiness index
expansion index and extrudatersquos volume which ranged from 0827 to 0946 On the
other hand positive mutual correlations were acquired between hardness bulk
density and density of extrudates showing values in a range from 0760 to 0884
Negative mutual correlations were observed between Ci Ei and extrudatersquos volume
on the one hand and hardness BD and density of extrudates on the other hand in
values from 0702 to 0932 The highest positive correlation was recorded between
EI and extrudate volume (0946) while the highest negative was correlation of EI and
BD of tested snack products (0932) Snack products that expanded more show a
larger volume due to the presence of more air bubbles and therefore they are more
crispy because their internal structure is not densely packed and breaks more easily
On the other hand extrudates that have less expansion are harder ie their
structure is more compact and they show higher bulk density and density of
extrudates which can be clearly concluded from the correlations of the examined
physical parameters of rice-based extrudates with chicory root The increased
amount of fibers originating from chicory root (inulin) does not contribute to the
crispiness of the product because they bind water and reduce the possibility of air
bubbles forming in the final products
Acknowledgments This work is financed by The Ministry of Education Science and
Technological Development 451-03-92021-14 200222 of the Republic of Serbia
Key words snack chicory root correlation physical parameters
136
MODERN CHALLENGES
137
ANTI-ADHESION ACTIVITY OF PHENOLIC COMPOUNDS AGAINST Campylobacter
jejuni AND Listeria monocytogenes EVALUATED WITH PCR-BASED METHODS
Smole Možina S1 Sterniša M1 Pretnar G1 Toplak N2 Kovač M2 Jeršek B1
Klančnik A1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Slovenia 2OMEGA doo Ljubljana Slovenia
Summary
The increasing resistance of pathogenic bacteria to antibiotics and the resistance of
biofilms on abiotic surfaces in the food industry is a major challenge for ensuring safe
food Campylobacter jejuni and Listeria monocytogenes are food-borne zoonotic
bacteria with the highest notification rate and the highest death rate in EU
respectively This causes a high economic burden in treating patients with
campylobacteriosis and recalls of food contaminated with L monocytogenes Both
bacteria form biofilms on surfaces with the mechanisms which are not well
understood Research is focusing on the substances to prevent bacterial adhesion to
abiotic surfaces and to elucidate the mechanisms of this effect on bacterial cells
Beside this there is a need to develop fast reliable sensitive specific and affordable
methods for the detection and quantification of pathogenic bacteria in food
production plants In our research we initially focused on the optimization of
molecular methods for the quantification of adhered cells of Gram-negative bacteria
C jejuni NCTC11168 and Gram-positive bacteria L monocytogenes serotype 4b
With digital PCR (dPCR) we established a calibration curve and with real-time PCR
(qPCR) we determined the number of amplified target DNA which represented the
proportional amount of adhered bacteria to polystyrene Secondly we used an
optimized method to evaluate the anti-adhesion activity of phenolic compounds ndash
carvacrol thymol α-pinene and epigallocatechin gallate (EGKG) ndash at a subinhibitory
concentration of 01 mgml The absolute quantification of C jejuni and L
monocytogenes by dPCR and the generation of a standard curve with qPCR allow the
absolute quantification of the target DNA The combination of dPCR and qPCR
methods thus allowed an accurate reproducible and rapid quantification of bacterial
cells adhered to polystyrene In C jejuni carvacrol thymol and EGKG showed anti-
adhesion activity at a concentration of 01 mgml with 96 97 and 91 reduction
respectively However for L monocytogenes all tested compounds ndash carvacrol
thymol α-pinene and EGKG ndash showed anti-adhesion activity with 84 81 83 and
138
69 reduction respectively They represent an alternative strategy to prevent the
adhesion of C jejuni and L monocytogenes and thus biofilm formation on abiotic
surfaces
Key words anti-adhesion quantification dPCR qPCR C jejuni L monocytogenes
139
BIOSYNTHESIS OF ZNO NANOPARTICLES AND THEIR APPLICATION IN FOOD
PRODUCTION AS AN ANTIMICROBIAL AGENT
Frljak A1 Hassan I1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Zinc oxide nanoparticles (ZnO NPs) are well known antimicrobial agents and are
regarded as nontoxic and bio-safe ZnO NPs can be synthesised with various chemical
and physical methods Such methods require certain conditions which include non-
ecological chemicals high-pressures and temperatures and as such are very
expensive Biosynthesis of nanoparticles aims to produce nanoparticles in more
ecological friendly manner It reduces the use of toxic chemicals and energy
consumption Biosynthesis is usually described as a simple quick and safe method
for obtaining nanoparticles The aim of this research is to biosynthesize ZnO NPs
using pineapple and orange extracts and to confirm the antimicrobic activity of ZnO
NPs against Gram-negative Escherichia coli and Salmonella spp The reason why fruit
is used as a reduction agent in biosynthesis is that it contains phytochemicals that
have reducing properties Zinc chloride is added to the fruit juice filtrate and heated
until the appearance of a white precipitate Biosynthesized ZnO NPs are
characterized by UV-Vis spectroscopy The antimicrobial activity towards pathogenic
organisms was examined using disc diffusion method Biosynthetic ZnO NPs had an
effective antibacterial action against Salmonella with an average inhibition zone of
26 mm The conclusion is that ZnO NPs were successfully obtained via biosynthesis
using the fruit extracts and they have also been proven to show antibacterial action
against Salmonella strain but this is not the case when it comes to E Coli
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
140
FOOD FORENSICS
Smajlović S1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
As the human population increases the need for food increases too Therefore food
producers strive to produce as much food as possible with small investments Direct
consequence of that is a lot of food products in market with non-nutritive
components as a cheap substitute for original more healthy food products The
term ldquofood forensicsrdquo involves possibility of using innovative scientific methods to
verify the authenticity and traceability of foodstuffs Authentication is a procedure
which is used to verify certain properties declared on a product Traceability is a
procedure used to check the connection between food and raw materials with which
has been produced Traceability allows the possibility of tracking a product through
certain stages of production processing and distribution As consumers awareness
grows also their demand for food which is characteristic for specific areas is
growing Because of that products contain a designation of geographical origin as s
a proof of quality product The labelling for food products is prescribed by the laws
of the European Union The most applied analytical methods in food forensics are
biochemical molecular genetics spectroscopic spectrometric and separation
methods The aim of this research is to evaluate main analytical methods used in
food forensics and application fields
Key words Biosynthesis pineapple orange ZnO nanoparticles antimicrobial activity
141
HALAL FOOD MEAT SCIENCE amp ANIMAL WELFARE - CONFUSIONS
CONTROVERSIES amp KNOWLEDGE GAPS
Ahmad H1
1Pakistan Society of Food Scientists amp Technologists (PSFST) Pakistan
Summary
Halal Food System is causing controversies confusions among the scientific
communities of the West EU and the Muslims due to alleged sufferings amp cruelties
to food animals under ritual practices The presentation hopes to identify the
essentials of Halal Food System for possible scientific amp technological opportunities
to improve procedures There is said to be international trade of about US$ 13
trillion in Halal food and about 3 times more in non-food Halal products Halal Food
Regulatory Frameworks are prepared and are operational ISO Geneve has
constituted a TC-Halal 425 committee to consider vetting these for international
trade amp commerce Halal live trade meat and meat products make up about 75 of
Halal foods Halal slaughter of food animals is most researched amp contested topic
from meat and animal welfare perspective Pre-slaughter stunning options are
explored and discussed in Halal Islam provides care mercy and kindness towards
animals at all times and more so at slaughter Muslims hold firm belief that only Halal
slaughter to produce Halal meat causes no or less pain to animals amp leads to
maximum bleed out at slaughter to give safe amp healthy meat Future research
aspects should emphasize concern for religious respect objectivity and ritual
credibility There is need to implicate science and technology procedures in Halal
slaughter amp training methods to improve meat quality workers safety and lessen
ongoing animal miseries Explicit spirit of the religious Halal code is that any
intervention in the preparation of Halal food override commercial considerations
and focus on animal amp human considerations
Key words Halal Food Meat Science Animal Welfare
142
DEVELOPMENT OF FOODndashGRADE CONTROLLED DELIVERY SYSTEMS BY
MICROENCAPSULATION OF POLYPHENOLS WITH HEALTH BENEFITS
Estevinho BN1 Rocha F1
1University of Porto Faculty of Engineering LEPABE - Laboratory for Process
Engineering Environment Biotechnology and Energy Porto Portugal
Summary
Polyphenols have gained interest as functional compounds in food as potent agents
against oxidative stress therefore their consumption may contribute to the
prevention of several degenerative diseases such as cardiovascular and
neurodegenerative diseases cancer inflammatory disease and diabetes So
polyphenols can provide extra health benefits delaying the aging process increasing
life expectancy or supporting the structure or function of the human body The
effectiveness of polyphenols depends on preserving the stability bioactivity and
bioavailability of the active ingredients However in general these compounds are
very sensitive and with low bioavailability in human body The unpleasant taste of
most polyphenols also limits their application in food products The utilization of
encapsulated polyphenols can overcome some of their limitations
Microencapsulation is a promising alternative to improve their stability and
bioavailability to protect and to improve sensitive compounds with a controlled
release enabling their incorporation in active food products nutraceuticals and even
in therapeutic formulations Polyphenols (rutin gallic acid resveratrol curcumin
and epigallocatechin gallate (EGCG)) microparticles were prepared by a spray drying
process and they were characterized (SEM and laser granulometry) and evaluated in
terms of controlled release The release profiles were determined by a UVVIS
spectrophotometer Proper mathematical models (Korsmeyer-Peppas Weibull and
BakerndashLonsdale) were applied to the release profiles obtained in simulated
conditions All the microparticles present a mean diameter smaller than 10 microm The
encapsulating agent (arabic gum modified chitosan and sodium alginate) used in the
preparation of the microparticles influenced the type of particles obtained and their
characteristics Microparticles prepared with gum arabic have an indented surface
with multiple holes The microparticles made of modified chitosan have a very
smooth surface and the ones prepared with sodium alginate present a regular and
smooth surface although they present also some holes The release was total
varying the release times with the polyphenol encapsulated and with the
143
encapsulating agent used The encapsulation efficiency was around 100 The
model that presents a better adjustment to the experimental release profiles was
the Weibull model From the Korsmeyer-Peppas model it is possible to conclude
about the drug transport mechanism involved Therefore the microparticles
prepared with these biopolymers by a spray drying process have demonstrated a
great potential for the encapsulation and protection of sensitive bioactive for food-
related applications These microparticles can be easily incorporated in commercial
instantaneous powder food products that can be fortified with bioactive
compounds
Key words Controlled release Mathematical models Microencapsulation
Polyphenols Spray dryer
144
NUTRITIONAL IMPROVEMENT OF MILK AND DARK CHOCOLATE WITH TREATED
AND UNTREATED COCOA SHELL
Barišić V1 Lončarević I2 Petrović J2 Flanjak I1 Jozinović A1 Šubarić D1 Babić
J1 Miličević B1 Ačkar Đ1
1Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek
Osijek Croatia 2University of Novi Sad Faculty of Technology Novi Sad Novi Sad Serbia
At least an informative result is missing in this abstract
Summary
Chocolate is a product that has high content of sugar and fat and is one of the most
craved foods in the world In addition chocolate is known as a source of polyphenols
which originate from cocoa beans They are mostly catechin epicatechin and their
oligomers and polymers Cocoa shell is a by-product of cocoa industry that is rich in
dietary fibres but also in polyphenols that migrated from bean during fermentation
drying and roasting Since chocolate is poor in dietary fibres that are beneficial to
gastrointestinal health addition of cocoa shell in this products can increase its
nutritional value The aim of this study was to examine effect of addition of cocoa
shell on polyphenol and fibre content Cocoa shell used in production of chocolates
was untreated (obtained after roasting) and treated by high-voltage electrical
discharge (HVED) HVED treatment was conducted in water during 15 minutes 40 Hz
and in concentration 3 After treatment cocoa shell was lyophilised and milled
Milk chocolates were prepared with 25 and 5 and dark chocolates with 5 10 and
15 of treated and untreated cocoa shell Control samples were prepared without
addition of cocoa shell Colour of all samples was measured after cooling 24 h 48 h
one week two weeks one month and two months Total colour change and
whiteness index were calculated from obtained results Soluble and insoluble dietary
fibres were determined in treated and untreated cocoa shell after which content in
all samples was calculated Total phenol content was determined by Folin-Ciocalteu
spectrophotometric method
This work has been supported in part by Croatian Science Foundation under the
project UIP 2017-05-8709
Key words chocolate cocoa shell dietary fibre polyphenols
145
GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM EXTRACT OF OCIMUM
BASILICUM
Lučić A1 Stambolić A1 Omanović-Mikličanin E1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Zinc Oxide is an inorganic metal oxide and has the property of exhibiting a wide range
of nanostructures The photo oxidizing and photocatalytic properties are used
against biological and chemical species which are used to characterize bio-
synthesized metal oxides Nanoparticles synthesized via biological methods using
microorganisms enzymes and plant extracts have been suggested as a more eco-
friendly alternative to usual industrial methods The nanostructured and highly
stable zinc oxide nanoparticles are produced using zinc chloride and Ocimum
Basilicum leaf extract For this paper the environmentally benign leaf extract of
Ocimum Basilicum was chosen as a source of phytochemicals primarily due to its
numerous medicinal properties Nanoparticle formation has been confirmed via
UVVis spectroscopy while the antimicrobial activity has been characterised using
the disc diffusion method
Key-words nanoparticles zinc oxide green synthesis
146
ANTIMICROBIAL FOOD PACKAGING BASED ON CHITOSAN-CATECHIN SYNERGISTIC
FORMULATIONS
Sterniša M1 Potrč S2 Smole MožinaS1 Poklar Ulrih N1 Fras Zemljič L2
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2University of Maribor Faculty of Chemistry and Chemical Engineering Maribor
Slovenia
Summary
Antimicrobial food packaging offers increased margin of safety and quality because
it inhibits microbial growth and has barrier properties The use of biologically active
compounds as coatings on commercially used food packaging materials such as
polyethylene (PE) and polypropylene (PP) is increasing The most used compounds
for antimicrobial functionalisation of food packaging materials are phenols and
polysaccharides ndash both with known antimicrobial activity In our research we have
used the adsorption of chitosan-colloidal system on PE and PP foils with the first
layer consisting of a macromolecular chitosan solution and the second layer of
catechin embedded in chitosan nanoparticles The physicochemical properties of the
functionalized foils were followed with ATR-FTIR while the hydrophilichydrophobic
character was investigated by contact angle measurement The oxygen barrier
properties were also analyzed and the antioxidative capacity was monitored The
antimicrobial activity against Staphylococcus aureus and Escherichia coli was tested
using the standard antimicrobial assay for plastic materials These properties are
extremely important for practical application Functionalized PE and PP foils showed
improved surface properties and good antioxidative and antimicrobial bioactivity
Therefore functionalized foils with chitosan and catechin coated in two layers have
the potential to be used as antimicrobial active food packaging which should be
further tested in the food model systems
Acknowledgment This work was financed by the project Functional food for Future
ndash F4F which is co-financed by the Republic of Slovenia and the European Union under
the European Regional Development Fund Funding through Slovenian Research
Agency (ARRS) research programs P2-0118 P2-0032 P4-0121 and P4-0116 is also
gratefully acknowledged
Key words Antimicrobial food packaging food safety microbial food spoilage shelf-
life of food
147
ANTI-ADHESION ACTIVITY OF Alpinia katsumadai EXTRACT
Klančnik A1 Sterniša M1 Bucar F2 Smole Možina S1
1University of Ljubljana Biotechnical Faculty Department of Food Science and
Technology Ljubljana Slovenia 2Karl-Franzens-University Graz Institute of Pharmaceutical Studies Department of
Pharmacognosy Graz Austria
Summary
Modern food production favors the emergence and spread of resistance through the
intensive use of antimicrobials and international trade in raw materials and food
According to the World Health Organization foodborne diseases are a public health
challenge and greater safety than the current system provides is urgently needed
Bacterial adhesion is the first important step in biofilm formation The resistant
biofilm form of food-borne Campylobacter jejuni is a huge problem in the food
industry and a contributing factor to the proliferation of the bacteria which is thus
able to withstand environmental and host stress The aim of our study was to
determine the anti-adhesion activity of Alpinia katsumadai Hayata (Zingiberaceae)
against individual bacterial species and mixed cultures in different food matrices An
ethanolic extract was used to evaluate the anti-adhesion activity against common
food-borne bacteria as single cultures of Gram-positive Listeria monocytogenes
Gram-negative Escherichia coli and Campylobacter jejuni or in a bacterial cocktail
comprising L monocytogenes E coli and C jejuni We determined the effect of
subinhibitory concentrations of Alpinia extracts on culturability (CFUmL) viability
(resazurin dye) and biomass (crystal violet dye) after 24 h of adhesion to polystyrene
models in growth media Mueller Hinton Agar and in the food model chicken juice
At subinhibitory concentrations Alpinia extracts inhibited the adhesion of individual
cultures which was more effective in the growth agar compared to the food model
chicken juice Interestingly the anti-adhesion activity of Alpinia extract was more
significant for C jejuni in a bacterial cocktail than in a single adherent culture Our
results suggest that the tested ethanolic extract of A katsumadai can be used as a
natural additive with anti-adhesive bioactive components under adverse conditions
imposed by food components and food preservation practices However
modulation of Campylobacter adhesionbiofilm formation may be a potential target
in alternative control strategies to reduce foodborne biofilm formation or surface
colonization
148
Acknowledgment This work was financially supported by Slovenian Research Agency -
Targeting Campylobacter adhesion in the fight against antimicrobial resistance (J4-9299)
Key words anti-adhesion C jejuni food-borne bacterial cocktail
149
COVID-19 CHALLENGES
150
RESPONSE TO COVID 19 PANDEMIC CHALLENGES ndash INSIGHTS FROM FOOD
INDUSTRY IN BOSNIA AND HERZEGOVINA
Mujčinović A1 Sporišević A1 Ružić S1 Nikolić A1
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina
Summary
Multifunctionality and the capability of the food system to address food security
safety nutrition quality during the crisis time always play an important role in
shaping the quality of life for all In general the food system always shows strong
resilience during the crisis time but with a bdquonewldquo type of threat ndash the COVID-19
pandemic the food industry becomes exposed to the different uncertainties putting
pressure on quality management systems to adapt and provide a prompt response
Therefore this study aims to determine whether the Bosnian and Herzegovinian
food industry is capable to respond efficiently and what kind of obstacles they are
facing during the pandemic time Besides a qualityinnovativeness of general and
food safety protocols total quality management elements such as leadership
resource management customer satisfaction communication with suppliers work
ethics level of education and training have to be reconsidered to build up business
resilience and capability of the BampH food industry to provide a timely and efficient
answer to the challenges of disruptive global crisis such as COVID 19 pandemic
Study results will enrich understandings of the effects of the pandemic on the food
industry as well as provide policycompany recommendations for total quality
management improvement emphasizing underdeveloped elements that should and
must be prioritized by the top management of the companies in Bosnia and
Herzegovina
Key words COVID-19 food industry total quality management business resilience
151
DIETARY HABITS DURING THE COVID-19 LOCKDOWN IN BOSNIA AND
HERZEGOVINArsquoS COVIDIET STUDY
Taljić I1 Brka M1 Rodriacuteguez-Peacuterez C234
1University of Sarajevo Faculty of Agriculture and Food Sciences Sarajevo Bosnia
and Herzegovina 2University of Granada Department of Nutrition and Food Science Melilla Spain 3University of Granada Institute of Nutrition and Food Technology (INYTA) lsquoJoseacute
Mataixrsquo Biomedical Research Centre Granada Spain 4Instituto de Investigaci on Biosanitaria ibs GRANADA Granada Spain
Summary
The aim of the paper is to evaluate dietary habits of adult people living in Bosnia and
Herzegovina prior and during the COVID-19 lockdown Participants (N = 1507)
completed a 44-items online survey designed for the assessment of their general
food habits and consumption frequency of selected foods using the validated 14-
items Mediterranean diet (MedDiet) as a reference of a healthy diet with the
addition of socio-demographic characteristics weight gain and physical activity
Survey was distributed using social media during the first lockdown in the spring of
2020 Survey respondents were mostly females (7671 ) people living in a family
home (8991 ) with higher education degree (7638 ) aged between 36 to 50
years old (4439 ) and being 3796 of 21 to 35 years old Consumption of olive oil
(8195 ) vegetables (7007 ) red meat (6875 ) carbonated drinks (6317 )
legumes (8547 ) fish (8016 ) non-homemade pastries (6224 ) wine (7472
) intake of fried foods (6961 ) remained the same as usual but higher than 60
Chicken and turkey meat were preferred over red meats (7094 ) Cooked
vegetables were consumed 2 and more servings by 4904 of participants and 3663
consumed 1-19 servings 5262 had one meal outside the home prior lockdown
and more than half (5388 ) cooked more during the lockdown Proffered cooking
method was stew (7206 ) and oven (1904 ) but also 5879 consumed fried
food 1-3 times a week using sunflower oil for frying (7233 ) Around 54 decreased
the intake of fast food during the lockdown while 4705 ate more than usual
However snacking remained the same for near 60 of participants 3749
maintained physical activity and 3159 decreased physical activity before the
lockdown 5468 did not gain any weight The BMI of participants showed that
5435 had normal weight 3351 has overweight and 1068 were obese We
152
assume that intake of the most of food remained as usual because in the time of
conducting the survey pandemic has just started and prior to lockdown people
bought the food they usually consume and has a longer shelf life Recommendation
is to conduct survey again one year after pandemic started
Key words COVID-19 lockdown dietary habits Bosnia and Herzegovina
153
BOOST BY PANDEMIC FAMILY FARMS ON THE PATH OF INNOVATION
Menardi M1 Bokan N2
1Hohenheim University Hehenheim Germany 2University of Zagreb Zagreb Croatia
Summary
The COVID-19 pandemic has caused adverse economic changes which had the
prominent impact on agricultural production as the main actor of the food sector
Consequently family farms as leaders of agricultural production met several
challenges caused by pandemic such as closure of business cooperation with the
HoReCa distribution chains labour shortages closure of primary sales channels and
inadequate storage of fast-perishable products Regarding these obstacles family
farms were faced with the need of finding new strategies to preserve business
stability and competitiveness on the market within new emerging circumstances As
one of the main strategies for survival and stability family farmers have introduced
innovations in their family business operations The results of the study carried out
on the non-probabilistic deliberate sample of family farmers (N=16) by the semi-
structured interviews showed that the innovation was the primary family farmsrsquo
survival strategy Introducing a new product services as well as new promotional
instruments but also the introduction of new production practices were the main
innovations introduced by farmers Based on implemented innovations family farms
have shown the ability to adapt and change according to the market changes thus
challenging the stereotype of an inert or unadaptable farmer
Key words family farms COVID-19 pandemic innovation resilience
154
PATTERNS OF COOKING PRACTICES DURING THE COVID-19 CONFINEMENT IN
COLOMBIA
Pertuz-Cruz S1 Molina-Montes E1345 Rodriacuteguez-Peacuterez C134 Guerra-Hernaacutendez
E1 Cobos de Rangel O2 Artacho R1 Vito V13 Ruiz-Lopez MD13 Garciacutea-
Villanova B1
1University of Granada Department of Nutrition and Food Science Granada Spain 2Universidad Nacional de Colombia Facultad de Medicina Departamento de
Nutricioacuten Humana Bogotaacute Colombia 3University of Granada Biomedical Research Center Institute of Nutrition and Food
Technology (INYTA) ldquoJoseacute Mataixrdquo Granada Spain 4Instituto de Investigacioacuten Biosanitaria de Granada (ibsGRANADA) Granada Spain 5Centro Investigacioacuten Biomeacutedica en Red de Epidemiologiacutea y Salud Puacuteblica
(CIBERESP) Madrid Spain
6University of Granada Department of Nutrition and Food Science Melilla Spain
Summary
Within the COVIDiet study 2745 adults from Colombia were asked about dietary
behaviors during the COVID-19 confinement This survey-based study revealed that
the COVID-19 confinement had a significant impact on certain behaviors of the
Colombian population at both national and regional levels In particular it was
noted that the population adopted less healthy dietary patterns during the
confinement Concerning cooking practices there were also some changes
observed Home-cooking practices increased while boiling and griddling were
reported to be the most frequently applied cooking methods Knowing patterns of
home-cooking practices would aid in interpreting how dietary patterns have evolved
during the COVID-19 confinement Therefore our aim was to identify such patterns
and to describe their characteristics Principal component analysis (PCA) was applied
to obtain patterns of cooking practices ie components during the COVID-19
confinement Sixteen questions on cooking practices were considered The
components were rotated by orthogonal transformation (Varimax rotation) to
facilitate their interpretation Kaiser-Meyer-Olkin measure of sampling adequacy
(KMO) and Bartlettrsquos-test of sphericity values were gt07 validating the use of PCAs
in the study sample Factor loadings gt 03 were considered to define the patterns
and scores were assigned to every participant within each pattern The latter were
used to analyze characteristics of the patterns by sociodemographic dietary factors
(intake of 18 food groups) using non-parametric ANOVA tests There were four
155
patterns of cooking patterns identified 1) the frying pattern defined by all frying
variables (except type of oil used for frying) 2) the diverse cooking methods pattern
defined by cooking practices different to frying 3) the confinement cooking practice
pattern defined by dietary behaviors adopted due to the confinement and 4) the
ready-made food pattern defined by cooking practices related to pre-pared meals
Overall the explained variance of these patterns reached 435 There were no
significant differences in the adherence to these patterns by sex age and BMI
However differences were encountered by regions across all patterns (p-
valuelt0001) except the confinement pattern (p-value=0663) suggesting that all
regions adopted a similar pattern Preliminary findings also pointed to non-
significant associations between intake of food groups and cooking patterns
Analyses of cooking practice patterns during the COVID-19 confinement in Colombia
has revealed four distinctive patterns including an adaption pattern to the
confinement The relationship between foods and dietary patterns with these newly
identified patterns of cooking practice is being explored further
Key words Cooking practice patterns Dietary behaviors Food preparation culinary
processes COVID-19 confinement
156
Authors index
A
Abrahamsen R 70
Aćimović M 110 117
Ačkar Đ 142
Aguilera J M 19
Ahmad H 139
Akagić A 24 26 44 66 107 131
Alavanja A 81
Alibabić V 41
Alkić-Subašić M 45 46 49 57 70
Andronoiu D G 33 69
Arsova Sarafinovska Z 28
Artacho R 152
Aschoff J 60
Ašimović Z 25 51
Atakoğlu-Oumlzer Ouml 35
Atanasova-Pancevska N 23
B
Babić J 142
Badanjak Sabolović M 121 126
Balbino S 52 73 86 88
Barać M 41
157
Barać M B 39
Barišić V 142
Bašić F 90
Bedeković D 29
Begić M 25 45 46 78
Behmen F 59
Berendika M 112 114
Bešić A 22
Biber L 50
Bikić F 67
Bilgin D G 109
Bituh M 105
Blagoevska K 30
Blažić M 79
Blesić M 63
Bočarov Stančić A 85
Bokan N 151
Bonerz D 60
Bosiljkov T 79
Bošković D 20
Bošković D 81
Botez E 69
Božanić R 41
158
Božin B 62
Brečić R 105
Brenjo D 83
Brka M 149
Bryś A 47 100
Bryś J 47 100
Bucar 147
Buljan J 120
Buveacute C 60
C
Campos A 76
Candal-Uslu C 55 109
Carrascosa C 36 37
Caus J 37
Ceclu L 33
Ciortan S 69
Cobos de Rangel O 152
Colić Barić I 105
Correia P 93
Cvitković D 73 88
Č
Čakarević J 117
Čaklovica K 22
159
Čanadi Jurešić G 79
Čengić L 48 51
Čengić-Džomba S 98
Četojević Simin D 119
Čikeš L 121 126
Čivić H 101
Čorbo S 25 26
Čošić Z 124 125
D
Delić M 59
Devčić B 79
Didem A Uuml 65
Dimitrievski D 115
Dizdarević T 57 70
Djekić I 93
Dobrinčić A 27 73
Doldek Šarkanj I 96
Dragičević P 112 114
Dragović-Uzelac V 27 52 73 86 88 112 114
Drinovac Topalović M 53 95
Drkenda P 131
Dundović V 59
DŽ
160
Džafić A 24 66 108
Džomba E 98
Đ
Đikić D 112 114
Đorđević Đ 92
Đuderija A 66
Đugum J 53 95
Đukić-Ratković D 63
Đulančić N 57
Đurić L 119
E
Elenov R 115
Erbaş M 35 43 55 109 129
Estevinho BN 140
F
Falan V 92
Filipović D 29
Flanjak I 142
Forto A 78
Fras Zemljič L 144
Frljak A 137
G
Gadžo D 89
161
Galić A 29
Galić K 120 127
Ganić A 78
Gaši F 131
Gavarić N 62
Gavrić T 25 90
Głowacki S 100
Gonccedilalves F 76 93
Goacuterska A 47 72 100
Grabovica E 98
Grujić R 64 83 103 123
Guerra-Hernaacutendez E 152
Guineacute R 93
H
Hajrić Dž 83
Hamidović S 89 90
Hande D 65
Hanousek Čiča K 79
Hasanbegović Z 50
Hasanović A 67
Hassan I 137
Hendrickx M 60
Henriques C 76
162
Hodžić E 64 103
Hrapović E 22
Hromiš N 110 117
Hudina M 131
I
Ibrulj A 84 128
Ibrulj A 84 128
Ilić A 105 133
Ilievska G 30
Imamović V 48
Isaković S 68
Ismić I 44
J
Janeska Stamenkovska I 115
Janječić Z 29
Jankuloski D 30
Jeršek B 135 145
Jozinović A 142
Jurković J 45 46 48 49 51 57
K
Kanlić H 49
Karahmet E 68
Karličić V 90
163
Kasumović E 70
Kegalj A 53
Klančnik A 135 145
Knežević N 121 126
Koccedil A 55 109
Kojić D 118
Kojić J 85 133
Kojić P 85 133
Kojić P 133
Konjačić M 53
Korač S 67
Kostić A Ž 39
Kovač M 135 145
Kraljić K 47 100
Krilić A 92
Krstović S 85
Kruk V 52 86
Krulj J 85 133
Krvavica M 53 78 95
Kurek M 120 127
L
Lagumdžija A 66
Lalević B 89 90
164
Landeka Jurčević I 112 114
Landeka Jurčević I 114
Lazić S 81
Leposavić A 74
Levaj B 124 125 127
Lončarević I 142
Lopes S 76
Lourenccedilo G 76
Lučić A 143
LJ
Ljubičić I 53
M
Mahić S 107
Małajowicz J 72
Mandal S 67
Mandal Š 59
Mandić A 118
Marić M 127
Markovska A 23
Martić Kuran L 95
Martinović A 57
Matos A 76
Medenjaković Dž 90
165
Medić Stojanoska M 122
Medved A M 52 86
Mehmedović V 46
Mehmeti I 57
Meland M 131
Menardi M 151
Milanović M 62 118 119 122
Milić N 62 118 119 122
Miličević B 142
Milinčić D D 39
Milošević N 62 119 122
Mirjanić G 50
Mitrić S 90
Mocanu D G 33 69
Molina-Montes E 152
Molnar D 120
Mrvčić J 79
Mujčinović A 20 148
Mujić A 66
Mujić-Dovadžija S 45
Mulagić A 25
Mulaosmanović E 42
Mulić J 24
166
Muminović Š 51
Murtić S 49 50 59
Musić O 131
Mutlu C 35 43 55 109
N
Najdenkoska A 28
Narvhus J 70
Natalia Teribia N 60
Nermina S 131
Nikićević N 63
Nikolić A 20 92 148
Nikolov D 115
Ninkov J 101
Nistor O V 33 69
O
Obranović M 47 52 73 86 100
Odeh D 112 114
Oliveira A 76
Omanović-Mikličanin E 137 138 143
Omerašević A 89
Oppermann U 71
Oras A 26 44
Oršolić N 112
167
Oručević Žuljević S 24 26 45 46 66 107 108 131
Ostrowska-Ligęza E 47 100
Oumlzhanlı H 43
Oumlztuumlrk M 55
P
Pastor K 133
Pedisić S 27 73 124
Pehlić E 67
Peić Tukuljac L 85
Pelaić Z 124 125
Perović J 133
Pertuz-Cruz S 152
Pešić M B 39
Petravić-Tominac V 79
Petrović T 74 142
Pezo L 110 133
Pina A 76
Pliestić S 29
Poklar Ulrih N 144
Popović Lj 110
Popović S 110 117
Popović T 118
Popovska O 32
168
Potrč S 144
Pretnar G 135 145
Pržulj N 83 123
Puhač Bogadi N 96
Puškadija Z 50
R
Radmanovac I 39
Rahmanović B 22
Rašković A 119
Raspor P 18
Rekanović S 64 103
Repajić M 52 86 88 125 127
Rimac Brnčić S 121 126
Rocha F 140
Rodrigues P 76
Rodriacuteguez-Peacuterez C 149 152
Ruiz-Lopez MD 152
Ružić S 148
S
Sabriu-Haxhijaha A 30 32
Şafak U 65
Sakić-Dizdarević S 70
Santos S 76
169
Santos T 76
Sapčanin A 67
Sarić Z 21 41 70 83 84
Saubade F 36
Şehnaz T Y 65
Sirbubalo E 51
Smajić L 68
Smajić Murtić M 63
Smajlović S 138
Smole Možina S 135 144 145
Softić A 26
Sokolović M 112 114
Spaho N 63
Sporišević A 148
Srečec S 79
Stambolić A 137 138 143
Stanojević S P 39
Stanzer D 79
Ștefănescu B I 69
Sterniša M 135 144 145
Stevanov M 62
Stevanović S 74
Stevanović S 74
170
Stojanova M 89
Stojkovski V 30
Sunulahpašić A 89
Š
Ščetar M 120 127
Šertović E 41
Škevin D 47 100
Šubarić D 142
Šunjka D 81
Šuput D 110 117
T
Tahmaz J 48 57 66 45 46
Taljić I 149
Tănase (Butnariu) L A 69
Tešević V 63
Tomašević I 93
Tonković P 52 86
Toplak N 135 145
Toroman A 68
Torres M 36
Toshevska S 28
Trkulја V 123
Trontel A 79
171
Tulej W 100
Tunguz V 101
Tvica M 101
U
Ugarković J 110 117
Uršulin-Trstenjak N 96
V
Van Loey A 60
Varešić B 108
Vasin J 101
Vito V 152
Vranac A 107 131
Vučić G 103
Vujasinović V 25
Vuković S 81
W
Wacławek W 72
Wessel D 76
Whitehead K 36
Wirkowska-Wojdyła M 47
Y
Yalccedilın M G 35
Z
172
Zečević E 89
Zorić Z 27 124
Ž
Žunić A 81
173
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