Božana Odžaković

Caraway essential oil (CEO) and chitosan-based nanoparticles incorporating CEO (CNPs CEO) were evaluated as natural preservatives for fresh pork sausages stored at +4 °C for five days. The chemical composition of CEO was characterized by gas chromatography–mass spectrometry (GC/MS) and gas chromatography with flame ionization detection (GC/FID); carvone (92.5%) and limonene (5.8%) were identified as dominant components. Eight experimental treatments were applied: control, CEO at 0.2, 0.4, and 0.6 mg/g, chitosan nanoparticles (CNPs), and CNPs CEO at 0.2, 0.4, and 0.6 mg/g. Encapsulation efficiency of CEO in chitosan nanoparticles was 67.7 ± 1.91%. Microbiological quality (total bacterial count (TBC), lactic acid bacteria, yeasts and moulds), lipid oxidation (TBARS), pH, and sensory attributes of raw and thermally processed sausages were monitored throughout storage. CEO reduced microbial growth and lipid oxidation in a concentration-dependent manner, while CNPs CEO formulations showed markedly superior performance. The CNPs CEO 0.6 mg/g treatment achieved the greatest inhibitory effect on all microbiological parameters, reducing TBC for 1.6 log CFU/g and limiting lipid oxidation, yielding final malondialdehyde values of 1.15 mg MDA/kg, approximately 50% lower than the control (2.18 mg MDA/kg). Sensory evaluation indicated that CNPs CEO-treated sausages maintained acceptable colour, odour, juiciness, texture, and overall acceptability throughout the storage period. The sample treated with CNPs CEO 0.6 mg/g remained above the acceptability level for all analyzed parameters for 5 days of storage, while the control became unacceptable for lipid oxidation on the fifth day and sensory unacceptable after the third day. These findings demonstrate that the application of CNPs CEO in sausage production enhances their stability, shelf life, and sensory characteristics, indicating a promising no-additive strategy in the industrial production of fresh pork sausages.

Pumpkin seeds and their oil cake are often treated as�by-products, but their composition and high nutritive and biological value makes them a�promising material for nutritional enrichment of�bakery products. The purpose of�this study was to�ch...

This research aimed to: a) explore how to produce fruit gels of consistent quality using cornelian cherry and different gelling agents, b) assess the nutritional and sensory qualities of the gels, and c) analyze their phenolic composition and antioxidant activity. Agar and pectin were tested as gelling agents to modify gel consistency. To achieve high-quality fruit gels, the study monitored the sensory attributes and quality parameters of the samples and adjusted the recipe accordingly. When the appropriate quality was achieved, the selected samples were subjected to more detailed analyses: basic chemical properties (moisture, soluble dry matter, total sugars, total ash, total acidity, and pH), sensory qualities (appearance, color, consistency, aroma, and taste), and the content of total polyphenols, flavonoids, flavonols, flavan-3-ols, anthocyanins, and antioxidant activity. The samples produced with 1.4% agar (GA4) and 1.2% pectin (GP3) had the highest quality with a moderately firm and homogeneous consistency suitable for bakery and confectionery applications. The agar-based fruit gel had significantly higher levels of total polyphenols, flavonoids, flavan-3-ols, and anthocyanins, as well as higher antioxidant activity compared to the pectin-based gel. 

Teucrium montanum has widespread use in folk medicine on the Balkan peninsula. In order to scientifically justify this use, the composition and biological activity of aqueous, ethanol, and acetone extract were investigated in this study. Moreover, acetone and ethanol extracts were obtained from the plant material previously exhausted by water extraction. A total of 27 compounds were detected in extracts by UHPLC-DAD-MS/MS analysis, with all of them present in acetone and ethanol extracts. Consequentially, the acetone and ethanol extracts showed higher contents of total phenols of 23% and 18%, respectively, compared to the water extract. The results indicated high biological potential in the investigated extracts. Among all extracts, the aqueous extract showed slightly higher antimicrobial potential, especially against Gram-positive strains, probably due to the release of components soluble in water from the dry unexhausted plant material. On the other hand, the acetone and ethanol extracts had significantly higher antioxidative (by 20%), anti-inflammatory activity (up to 3 and 4 times higher, respectively), and α-glucosidase inhibitory potential (3 times higher) than the aqueous extract. The results of this investigation reveal the great potential of the use of T. montanum in various branches of food, cosmetics, and the pharmaceutical industry. An important part of this research is a confirmation that, once exhausted by water extraction, for example by hydrodistillation, T. montanum plant material can be reused for obtaining valuable products with a wide range of biological activities.

Diabetes is a complex, chronic illness that demands a healthy diet. The overall quality of consumed food is important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice of appropriate sweet bakery product may present the problem for diabetics in meal planning. The aim of this research is to provide an overview of some opportunities for new food product development for persons with diabetes and to analyze the risks associated with selected food ingredients, which can be used. It includes identification of special requirements for controlled nutrition. Quality parameters and food product composition are determined on a formulation for muffins modified to contain ingredients recommended and safe for diabetics’ diet with lower energy value, but keeping prescribed and acceptable product quality. The research focuses on assessment of the risks analysis associated with selected ingredients on an example of muffin-like cake formulation modelling and use of wheat flour, sugars, fats, salt and some additional ingredients, milk, eggs and cocoa powder, based on experience, insight into recommendations for diabetics’ nutrition and scientifically identified indicators aimed at health protection. Methodology for the selection of the ingredients for energy-reduced muffin-like cakes with whole-grain wheat flour and cocoa, suitable for diabetics’ diet presented in the paper, can be used as a model for developing other products aimed to improve nutrition of persons with healthy food preferences or diseases. In addition, it presents an opportunity for the food industry contribution to healthy lifestyle by developing products adapted to modern dietary recommendations and target consumers group.

In this study, physicochemical characteristics, mineral and polyphenolic composition, and anti-inflammatory and antimicrobial effects of wild cornelian cherry fruits from two regions of Bosnia and Herzegovina were determined. Values of flesh weight and fruit:flesh ratio were higher for samples from the western region. Samples from the southern region had significantly higher (p ≤ .05) dry matter, total sugar and pectin content, as well as color parameters L* and a*, whereas samples from the western region had significantly higher (p ≤ .05) total acidity. Significant content of potassium, calcium, magnesium, and phosphorus were determined in all samples. A higher content of flavonols was found in the samples of cornelian cherries from the southern region, whereas a higher content of flavan-3-ols and anthocyanins was found in the samples from the western region. All cornelian cherry fruit samples showed anti-inflammatory and antimicrobial activity. Polyphenolic components had significant (p ≤ .05) antimicrobial activity against Bacillus cereus and Escherichia coli cultures. Novelty impact statement The wild cornelian cherries are widespread in the territories of Bosnia and Herzegovina, but so far, it has not been fully explored, and the results presented in this paper provide new findings. The ethanolic extract of all tested cornelian cherry samples had a significant amount of essential macrominerals, whereas heavy metal cadmium was not found and lead was found only in traces. All ethanolic extracts exhibited high antimicrobial and anti-inflammatory activity, and the content of flavonols, flavan-3-ols, and anthocyanins was found to depend on the growth region.

The aim of this study was to evaluate the quality of dry-fermented pork sausages – “čajna” type from the market, with similar composition and different salt content. Physicochemical parameters of selected samples were determined and sensory quality parameters were evaluated. In samples M and D, with significantly higher (P ≤ 0.05) sodium chloride content, higher values of color parameter a* and breaking force and lower values of pH and water activity were found compared to samples T and L. Sample D had the highest protein (25.51%) and sodium chloride content (5.04%), and the lowest fat content (30.04%). Samples M and D had significantly higher sensory quality, especially odor, aroma, taste, consistency and cross-section, compared to other samples. These samples were evaluated as sausages with a pronounced pleasant aroma, taste and odor characteristic for dry-fermented products, with pleasant salinity, appropriate for the product. Although the dry-fermented sausage samples with a lower salt content had more acceptable nutritive values, their sensory quality was lower than expected.

Napitak crne kafe tradicionalno se konzumira i pripema od pržene, mljevene kafe dostupne na tržištu, a koja se najčešće sastoji od mješavine Arabika i Robusta kafe. Cilj ovog rada je da se utvrdi i uporedi nutritivni kvalitet komercijalnih mješavina Arabika i Robusta kafe. U odabranim uzorcima kafe, određen je osnovni hemijski sastav i sadržaj specifičnih hemijskih komponenti: kofeina, hlorogenske kiseline i masnih kiselina. Ispitana su i fizička svojstva uzoraka, vrijednost pH, aktivnost vode (aw) i boja (CIE-Lab). Na osnovu rezultata hemijske analize ustanovljeno je da uzorci kafe imaju kvalitet u skladu sa propisanim. Razlike u sadržaju ukupnih rastvorljivih materija, sadržaju proteina i sadržaju slobodne masti bile su statistički značajne (P<0,05) između svih analiziranih uzoraka. Veći sadržaj kofeina (2,18%) i hlorogenske kiseline (4,47%) u jednom od ispitivanih uzoraka, može ukazivati na veći procenat Robusta kafe u datoj mješavini. U uzorcima kafe identifikovane su zasićene masne kiseline, palmitinska, stearinska, arahidinska i beheninska i nezasićene masne kiseline oleinska, linolna i linolenska. Ukupni sadržaj nezasićenih masnih kiselina je u svim uzorcima veći u odnosu na ukupni sadržaj zasićenih masnih kiselina, a najveći sadržaj ima linolna esencijalna masna kiselina (~48,58%). Na osnovu rezultata i utvrđenog nutritivnog kvaliteta komercijalnih mješavina Arabika i Robusta kafe, može se zaključiti da se umjerenim konzumiranjem napitka kafe može doprinijeti dnevnom unosu nutritivno vrijednih i biološko aktivnih jedinjenja.

The influence of different roasting temperatures on the physical properties of Arabica and Robusta coffee was investigated. Arabica (Rio Minas) of two quality classes and Robusta coffee samples, roasted at 167, 171 and 175?C, were used for this research. Bulk density, total weight loss, water activity, texture and colour of coffee were determined. Total weight loss increased, and bulk density of coffee beans decreased with increasing of roasting temperature. Arabica 1st class with the highest weight and volume also had the highest total weight loss and Robusta had the highest bulk density. Coffee samples roasted at 175?C had significantly lower (P<0.05) water activity values than samples roasted at 167?C and those changes mostly affected mechanical properties of beans. The highest breaking force values had Arabica 1st class, with lower share of black beans, roasted at 167?C and Arabica 2nd class roasted at 171 and 175?C, compared to other samples roasted at the same temperatures. Robusta beans had the most brittle and fragile texture. It can be concluded that texture of coffee depends on the roasting temperature, type and class of coffee as well. L*, a*, and b* colour parameters decreased as the roasting temperature increased, which affected on coffee beverage colour defined as brown (167?C) and dark brown (171?C and 175?C) with different share of yellowish, orange, reddish and grey shades. Sensory analysis can be used as a good tool for a detailed description of coffee colour, as an important indicator of quality, especially in industrial conditions of coffee production.