Slađana Žilić

Understanding the biochemical networks governing seed longevity is essential for germplasm conservation. Integrating germination potential with biochemical profiling elucidates metabolic transitions during decadal cold storage. As phenotypic evidence of ageing, extended cold storage induces a uniform decline in germination energy, reaching a terminal “floor effect” characterised by the complete exhaustion of repair-and-defence strategies, whilst residual germination capacity averages 21%. Metabolic profiling reveals that prolonged storage causes systemic decoupling of the protein–sugar axis, leading to the loss of protein-dependent vigour. The structural collapse of the proteomic architecture—manifested by the decoupling of embryo albumin-led coordination and endosperm α-zein dynamics—induces a transition to a low-vigour state, paralleled by carbohydrate shifts consistent with glassy matrix destabilisation, implicitly linking the displacement of sucrose-dominated stability to the molecular crowding of reducing sugars. Re-anchoring germination potential from primary metabolic drivers to soluble-free phenolics prompts a compensatory antioxidant reorganisation; under conditions of phenolic matrix degradation and carotenoid exhaustion, the observed stability of total antioxidant capacity likely reflects scavenging sustained by phenolic degradation products rather than native, intact protective mechanisms. Ultimately, seed ageing manifests as a genotype-specific systemic reconfiguration of biochemical coordination, where the physiological state of the cytoplasmic matrix and the maintenance of redox homeostasis determine residual viability, thereby defining the critical benchmarks for germplasm longevity.

Research background. The incorporation of fruit processing residues into protein-rich ingredients is attracting attention as a sustainable strategy to enhance the nutritional and functional value of plant-based formulations. However, the effect of adding black mulberry pomace on protein matrix structure, functionality and digestibility remains insufficiently explored. This study investigates the potential of black mulberry pomace as a co-ingredient to modify and improve the characteristics of soy protein concentrate derived from moderately toasted soy flour. Experimental approach. Soy protein concentrates were obtained by washing soy flour with ethanol after blending it with increasing mass fractions of black mulberry pomace. The chemical composition, in vitro digestibility, hydration and emulsifying properties, and antioxidant potential of the prepared samples were examined using standard radical scavenging and metal-chelating assays. Structural characteristics were analysed using infrared spectroscopy and electron microscopy. Relationships among compositional, functional, and antioxidant parameters were explored using multivariate statistical analyses. Results and conclusions. The addition of small amounts of black mulberry pomace improved hydration and emulsifying properties, as well as antioxidant potential through the incorporation of phenolic compounds. These enhancements were attributed to interactions between phenolic compounds and protein structures, confirmed by spectroscopic and microscopic evidence. However, higher pomace mass fractions negatively affected protein digestibility, likely due to matrix densification and aggregation. Correlation and multivariate analyses confirmed close associations between antioxidant activity, protein solubility, and techno-functional performance. These findings suggest that low to moderate pomace mass fractions are sufficient to induce positive changes without compromising digestibility. Novelty and scientific contribution. This work provides new insights into the dual role of black mulberry pomace as a functional and antioxidant-enhancing agent in plant protein systems. It demonstrates a sustainable approach to developing value-added protein ingredients by integrating underutilised agri-food residues. The comprehensive chemical, functional, and structural analyses presented in this study contribute to a better understanding of how co-ingredient interactions can shape the bio-functional performance of soy-based matrices.

Wheat is a staple food for many nations worldwide, providing essential nutrients and energy. Five local wheat cultivars were grown at four different locations in Serbia to investigate variations in grain quality. Standard laboratory procedures were used to analyze grain test weight, chemical composition, and gluten content of whole-wheat flour. Significant differences in chemical composition, gluten content, and test weight were noted among the genotypes and across locations. The test weight of all samples ranged from 71.20 to 80.76 kg/hl, making them suitable for industrial purposes (≥73 kg/hl). However, only 65% of the samples met the quality requirement for human consumption (≥76 kg/hl), as specified by Serbian regulations on the quality of grain, mill, bakery products, and pasta. Gluten content varied from 20.9% to 43.8%. The highest starch content was found in the cultivar Aurelija from Donja Trepča (67.46% d.m.), while the highest protein content (16.04% d.m.) was observed in the cultivar Osatka from Zemun Polje. The findings indicate that both genotype and location (i.e., environment) have a considerable effect on grain quality. Nevertheless, these quality parameters are considered high quality under Serbian regulations for cereal grains and products.

Chinese and Native Americans have long utilized corn silk (Stigma maydis), as an important medicinal plant, for the treatment of a variety of illnesses. In many regions of the world, including Turkey, the US, and France, it is also utilized as a remedy in traditional medicine. The biochemical properties and mechanisms of action of the plant’s bioactive components, such as flavonoids, are closely linked to their potential antioxidant capacity. Furthermore, the sample preparation and optimized extraction protocol are key factors that enable the full potential of maize silks bioactive compounds to be harnessed effectively. Researchers continue to explore innovative methods to enhance the extraction process, aiming to improve yield and potency while minimizing degradation of these valuable compounds.

Silage maize (Zea mays L.) is extensively cultivated globally. The crop exhibits a consistently steady yield under diverse environmental and agronomic circumstances, possesses high energy content, and demonstrates favorable ensiling properties. This study aimed to investigate the properties of four ZP maize hybrids intended for silage production. The hybrids were cultivated at four different locations in Serbia. Dry matter content, lignocellulosic fiber composition, and the in vitro dry matter digestibility were assessed. An unlabeled silage maize hybrid was used as a control for comparison of the analyzed traits. Coefficients of variation were calculated to compare the differences in hybrid performance at different locations in Serbia. The results suggest that all of the hybrids used in this study are promising candidates for the production of high-quality silage for ruminant nutrition.

Maize is a key staple cereal, with its cultivation improved through genetics, denser planting, and greater fertilizer use. However, little is known about the effects of nanomaterials on maize’s grain quality. This study evaluated the effect of the foliar application of orange carbon dots (o-CDs) on maize’s growth, grain yield, and quality under typical field conditions. Two ZP maize hybrids and their inbred lines were tested. The results showed a gradual increase in grain yield for the hybrids, particularly ZP 4567, which responded significantly to a 5 mg/L treatment. Increased starch content was observed in both the hybrid ZP 4567 and the inbred line L56 L026 following treatment with o-CDs at concentrations of 1 mg/L and 5 mg/L. The significant increase in oil content was observed in inbred line L56 L026. Photosynthetic parameters and pigments were elevated in both hybrids after treatments, although the antioxidative capacity remained unchanged. The findings suggest that o-CDs positively influence grain yield and quality by enhancing photosynthesis and increasing the accumulation of key biochemical compounds. This study provides novel insights into the application of carbon nanoparticles in sustainable crop production.

Contemporary seed gene bank management emphasizes the importance of understanding seed storage behaviour to maximize the preservation of genetic material. In this context, the patterns of naturally occurring ageing-related changes in physiological and biochemical markers were evaluated by comparing the performance of freshly regenerated seed samples (control) to samples kept under cold storage (CS) for 37 years (original, CS1 samples) and five years (CS2 samples). A significant decline in seed viability and physiological quality—initial seedling development—was directly associated with the duration of cold storage, leading to a marked reduction in seedling vigour index (SVI) performance. Key biochemical markers influencing early seedling growth and vigour included total protein, the glutelins protein fraction, fructose, sucrose, both insoluble-bound and soluble-free phenolics—including phenolic acids, and β-carotene. The CS2 samples, which experienced severe water deficit during the post-zygotic phase, exhibited increased sucrose, insoluble-bound p-coumaric acid (p-CouA), insoluble-bound ferulic acid (FA), and α-tocopherol contents. Conversely, glutelins and glucose contents decreased, while genotype-specific variations were observed in albumins, globulins, fructose, maltose, insoluble-bound caffeic acid, and soluble-free p-CouA, as well as in β+γ- and δ-tocopherol contents. Given the consistent pattern of natural ageing-related changes, β-carotene, lutein+zeaxanthin, insoluble-bound FA, and particularly soluble-free FA emerge as relevant biomarkers for improved monitoring of ageing processes under ex situ conservation.

This study aimed to analyze the grain's physical properties and chemical composition from fifteen maize hybrids produced and cultivated at the Maize Research Institute Zemun Polje, Serbia. The investigated genotypes were selected based on their diverse genetic backgrounds and different FAO maturity groups (100-700). The results showed notable differences in the physical and chemical characteristics of the investigated maize genotypes, indicating they could be beneficial for various uses in food and animal feed production, as well as in different processing industries. The 1000 kernel weight, a desirable attribute for wet milling as it typically results in increased starch and protein yields, varied between 255.70 g and 411.10 g, while starch content ranged from 65.45 to 70.18 % dry matter (d.m.) basis. Protein content (10.31-12.12%) further qualifies studied grains as valuable sources of nutrients. These findings suggest that selecting appropriate hybrids based on their genetic traits can optimize yield and quality for specific applications. Further research is needed to explore the potential of these hybrids in enhancing food security and sustainability within agricultural practices.

Fusarium head blight (FHB) is one of the most devastating diseases in wheat. Besides its negative impact on grain yield, FHB also negatively influences quality. Changes in sugar and free amino acid content were analyzed in flour from Fusarium-infected and non-infected grains of six wheat varieties differing in Fusarium resistance. The concentrations of sugars and free amino acids were determined using a high-performance liquid chromatography device. In flour from FHB-infected grains, the average total amount of fructose, glucose, maltose, total sugars, and total reducing sugars was significantly increased, compared to non-treated flour from the Tika Taka variety, which was the most FHB-susceptible. The total content of free amino acids in flour from FHB-infected varieties increased in proportion to their susceptibility. In Tika Taka, there was a significant increase in free amino acid content of about 46%, while a significant decrease of 16% was observed in the highly resistant Vulkan variety. A highly significant correlation was established between the degree of FHB susceptibility and the content of aspartic acid, glutamic acid, glutamine and histidine, glycine, alanine, methionine, valine, tryptophan, phenylalanine, leucine, and threonine. Most amino acids had strong positive correlations with each other, but among the sugars, only fructose and glucose content showed a strong positive correlation with specific amino acids that were induced by Fusarium infection. Overall, it can be concluded that FHB-susceptible varieties have a high risk of FHB infection, which results in the hydrolysis of sucrose into fructose and glucose, together with an increase in free amino acids, which deteriorates the quality of wheat.