Snežana Škaljac

DoiFil - Repository of Digital Object Identifiers (DOIs) Issued by Faculty of Philology, University of Belgrade

Sage (Salvia officinalis L.) represents a medicinal plant from the Lamiaceae family, which has been recognized for various biological activities due to its complex chemical profile. Besides a wide application in the pharmaceutical industry, sage has found application as a flavoring agent in food products. The effect of sage essential oil (SEO) obtained from sage (Salvia officinalis L.) on antioxidative and antimicrobial activity in cooked chicken sausages was investigated. pH, instrumental parameters of color (CIE L*, CIE a* and CIE b*), thiobarbituric acid-reactive substance (TBARS) value, microbial profile and sensory panel scores were examined. The addition of SEO in concentrations from 0.010 to 0.100 µl/g significantly (p<0.05) affected the color of the product by reducing in lightness (CIE L*) and increasing in redness (CIE a*). The inclusion of SEO in concentrations of 0.075 and 0.100 µL/g significantly (p<0.05) reduced the lipid oxidation defined by the TBARS test. All five tested concentrations of SEO resulted in significant (p<0.05) inhibition of bacterial growth. This study shows that the sage essential oil could be used in the processing of cooked chicken sausages in order to improve oxidative and microbial stability as well as to enhance their color characteristics, without negative implications on the flavor of the final meat products.

Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE₁ and DSE₂) obtained by supercritical CO₂ extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation—TBARS test; protein oxidation—thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae—EB, aerobic mesophilic bacteria—TAMB, lactic acid bacteria—LAB). Dill lipid extracts (DEO and DSE₁) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE₂) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE₁150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE₁ can be used as novel natural additives in minced-meat products.

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents.

Coffee is one of the most consumed beverages worldwide. During coffee processing, a significant amount of by-products is generated, with coffee grounds being the primary byproduct resulting from both beverage preparation and instant coffee production. The yield of bioactive compounds extracted from coffee grounds depends on the type of coffee and its growing and processing conditions. The antioxidant activity of coffee grounds is mainly attributed to their high phenolic content. The main goal of this study was to investigate the antioxidant activity of dried coffee grounds remaining in the machine after espresso preparation, focusing on determining the total phenolic content, flavonoids and antioxidant activity through FRAP, DPPH and ABTS tests. Four solvents were used for the extraction and isolation of antioxidant components: 70% ethanol, distilled water and mixtures of 70% ethanol: water in different ratios (70% water and 30% ethanol, and 30% water and 70% ethanol). Based on the research results, it was concluded that the solvents of ethanol and its mixtures with water present a better solution for maximizing the contents of phenols and flavonoids, as well as for achieving the highest antioxidant activity in spent coffee grounds extracts. The results of this research also suggest that coffee waste could be used as a significant source of bioactive compounds, provided that appropriate extraction solvents are used. This study highlights the potential of spent coffee grounds as a sustainable source of antioxidants, contributing to the reduction of food waste. By valorizing coffee waste, this research is in line with sustainability goals and offers a valuable approach to recycling food by-products.

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional dry-cured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called "PAH4" group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice.

U ovom radu ispitan je uticaj tradicionalnog dimljenja i sušenja na instrumentalne parametre boje (CIE L*a*b* sistem: svetloća boje-L*; udeo crvene boje-a*; udeo žute boje-b*; nijansa boje-h; zasićenost boje-C*) Petrovačke kobasice, fermentisane suve kobasice zaštićene geografskom oznakom porekla. Na kraju procesa sušenja (60 dana) utvrđeno je na površini Petrovačkih kobasica statistički značajno manje (P0.05) u odnosu na vrednosti utvrđene nulti dan proizvodnje (L*-43.63; a*-23.07; b*-21.42; C*-31.48 i h-42.85), formirana je crvena boja koja je tamnija, manje čistoće i sa znatno većim udelom sivih tonova. Takođe u uzorcima Petrovačkih kobasica ispitan je i sadržaj policikličnih aromatičnih ugljovodonika sa prioritetne liste Američke agencije za zaštitu životne sredine (USEPA PAH). Svi ispitani uzorci Petrovačkih kobasica ispunjavali su uslove (BaP ≤ 2 μg/ kg; PAH4 ≤ 12 μg/kg) propisane domaćim Pravilnikom (Sl. glasnik RS broj 29/2014) i Regulativom Komisije Evropske unije (EC 835/2011). Dobijeni rezultati ispitivanja potvrđuju da tradicionalan način dimljenja definisan i ispitan u ovom radu (8 dana; 6 sati dnevno; prosečne vrednosti t~9 °C i RV~79 %) daje za rezultat Petrovačku kobasicu karakteristične površinske boje i sa veoma niskim sadržajem policikličnih aromatičnih ugljovodonika.

Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.