TY  - JOUR
AU  - Pavlović, Marija
AU  - Šokarda Slavić, Marinela
AU  - Ristović, Marina
AU  - Stojanović, Sanja
AU  - Margetić, Aleksandra
AU  - Momčilović, Miloš
AU  - Vujčić, Zoran
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11384
AB  - The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14%–22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.
T2  - Letters in Applied Microbiology
T1  - Optimization of solid-state fermentation for enhanced production of pectinolytic complex by                    Aspergillus tubingensis                    FAT43 and its application in fruit juice processing
VL  - 76
IS  - 8
DO  - 10.1093/lambio/ovad083
ER  - 

@article{
author = "Pavlović, Marija and Šokarda Slavić, Marinela and Ristović, Marina and Stojanović, Sanja and Margetić, Aleksandra and Momčilović, Miloš and Vujčić, Zoran",
year = "2023",
abstract = "The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14%–22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.",
journal = "Letters in Applied Microbiology",
title = "Optimization of solid-state fermentation for enhanced production of pectinolytic complex by                    Aspergillus tubingensis                    FAT43 and its application in fruit juice processing",
volume = "76",
number = "8",
doi = "10.1093/lambio/ovad083"
}

Pavlović, M., Šokarda Slavić, M., Ristović, M., Stojanović, S., Margetić, A., Momčilović, M.,& Vujčić, Z.. (2023). Optimization of solid-state fermentation for enhanced production of pectinolytic complex by                    Aspergillus tubingensis                    FAT43 and its application in fruit juice processing. in Letters in Applied Microbiology, 76(8).
https://doi.org/10.1093/lambio/ovad083

Pavlović M, Šokarda Slavić M, Ristović M, Stojanović S, Margetić A, Momčilović M, Vujčić Z. Optimization of solid-state fermentation for enhanced production of pectinolytic complex by                    Aspergillus tubingensis                    FAT43 and its application in fruit juice processing. in Letters in Applied Microbiology. 2023;76(8).
doi:10.1093/lambio/ovad083 .

Pavlović, Marija, Šokarda Slavić, Marinela, Ristović, Marina, Stojanović, Sanja, Margetić, Aleksandra, Momčilović, Miloš, Vujčić, Zoran, "Optimization of solid-state fermentation for enhanced production of pectinolytic complex by                    Aspergillus tubingensis                    FAT43 and its application in fruit juice processing" in Letters in Applied Microbiology, 76, no. 8 (2023),
https://doi.org/10.1093/lambio/ovad083 . .

TY  - CONF
AU  - Pavlović, Marija
AU  - Momčilović, Miloš
AU  - Živković, Sanja
AU  - Šokarda Slavić, Marinela  V.
AU  - Ristović, Marina
AU  - Vujčić, Zoran
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/13032
AB  - U ovom radu urađen je skrining sojeva Aspergillus spp. koji proizvode pektinaze fermentacijom u tečnom medijumu, a koje su efikasne u izbistravanju soka od jagode. Endo-pektinaze su detektovane difuzionim testom, a ukupna pektinazna aktivnost određena je DNS metodom. Izbistravanje soka nakon tretmana pektinazama određeno je merenjem transmitancije na 660 nm, a povećanje prinosa soka izmereno je centrifugiranjem. Dobijeni rezultati su pokazali da su ove pektinaze visokoefikasne za tretman soka od jagode u poređenju sa komercijalnim pektinaznim preparatom Lafase Fruit.
AB  - In this work, the screening of Aspergillus spp which produce pectinases by fermentation in a liquid medium was performed, as pectinases are effective in clarifying strawberry juice. Endo-pectinases were detected by the diffusion assay, and total pectinase activity was determined by the DNS method. The clarification of juice after pectinase treatment was determined by measuring the transmission at 660 nm, and an increase in juice yield was measured by centrifugation. The results obtained showed that these pectinases are very effective for the treatment of strawberry juice in comparison with the commercial pectinase preparation Lafase Fruit.
PB  - Belgrade : Serbian Chemical Society
C3  - 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings
T1  - Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode
T1  - Screening of pectinase-producing Aspergillus spp. for use in strawberry juice clarification
SP  - 55
EP  - 55
UR  - https://hdl.handle.net/21.15107/rcub_vinar_13032
ER  - 

@conference{
author = "Pavlović, Marija and Momčilović, Miloš and Živković, Sanja and Šokarda Slavić, Marinela  V. and Ristović, Marina and Vujčić, Zoran",
year = "2023",
abstract = "U ovom radu urađen je skrining sojeva Aspergillus spp. koji proizvode pektinaze fermentacijom u tečnom medijumu, a koje su efikasne u izbistravanju soka od jagode. Endo-pektinaze su detektovane difuzionim testom, a ukupna pektinazna aktivnost određena je DNS metodom. Izbistravanje soka nakon tretmana pektinazama određeno je merenjem transmitancije na 660 nm, a povećanje prinosa soka izmereno je centrifugiranjem. Dobijeni rezultati su pokazali da su ove pektinaze visokoefikasne za tretman soka od jagode u poređenju sa komercijalnim pektinaznim preparatom Lafase Fruit., In this work, the screening of Aspergillus spp which produce pectinases by fermentation in a liquid medium was performed, as pectinases are effective in clarifying strawberry juice. Endo-pectinases were detected by the diffusion assay, and total pectinase activity was determined by the DNS method. The clarification of juice after pectinase treatment was determined by measuring the transmission at 660 nm, and an increase in juice yield was measured by centrifugation. The results obtained showed that these pectinases are very effective for the treatment of strawberry juice in comparison with the commercial pectinase preparation Lafase Fruit.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings",
title = "Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode, Screening of pectinase-producing Aspergillus spp. for use in strawberry juice clarification",
pages = "55-55",
url = "https://hdl.handle.net/21.15107/rcub_vinar_13032"
}

Pavlović, M., Momčilović, M., Živković, S., Šokarda Slavić, Marinela  V., Ristović, M.,& Vujčić, Z.. (2023). Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode. in 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings
Belgrade : Serbian Chemical Society., 55-55.
https://hdl.handle.net/21.15107/rcub_vinar_13032

Pavlović M, Momčilović M, Živković S, Šokarda Slavić, Marinela  V., Ristović M, Vujčić Z. Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode. in 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings. 2023;:55-55.
https://hdl.handle.net/21.15107/rcub_vinar_13032 .

Pavlović, Marija, Momčilović, Miloš, Živković, Sanja, Šokarda Slavić, Marinela  V., Ristović, Marina, Vujčić, Zoran, "Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode" in 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings (2023):55-55,
https://hdl.handle.net/21.15107/rcub_vinar_13032 .

TY  - JOUR
AU  - Šokarda Slavić, Marinela
AU  - Kojić, Milan
AU  - Margetić, Aleksandra
AU  - Ristović, Marina
AU  - Pavlović, Marija
AU  - Nikolić, Stefan
AU  - Vujčić, Zoran
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11438
AB  - The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL −1 and 440 U mg −1 ) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.
T2  - International Journal of Food Science & Technology
T1  - Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase
DO  - 10.1111/ijfs.16647
ER  - 

@article{
author = "Šokarda Slavić, Marinela and Kojić, Milan and Margetić, Aleksandra and Ristović, Marina and Pavlović, Marija and Nikolić, Stefan and Vujčić, Zoran",
year = "2023",
abstract = "The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL −1 and 440 U mg −1 ) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.",
journal = "International Journal of Food Science & Technology",
title = "Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase",
doi = "10.1111/ijfs.16647"
}

Šokarda Slavić, M., Kojić, M., Margetić, A., Ristović, M., Pavlović, M., Nikolić, S.,& Vujčić, Z.. (2023). Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase. in International Journal of Food Science & Technology.
https://doi.org/10.1111/ijfs.16647

Šokarda Slavić M, Kojić M, Margetić A, Ristović M, Pavlović M, Nikolić S, Vujčić Z. Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase. in International Journal of Food Science & Technology. 2023;.
doi:10.1111/ijfs.16647 .

Šokarda Slavić, Marinela, Kojić, Milan, Margetić, Aleksandra, Ristović, Marina, Pavlović, Marija, Nikolić, Stefan, Vujčić, Zoran, "Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase" in International Journal of Food Science & Technology (2023),
https://doi.org/10.1111/ijfs.16647 . .

TY  - JOUR
AU  - Pavlović, Ratko
AU  - Dojnov, Biljana
AU  - Šokarda Slavić, Marinela
AU  - Pavlović, Marija
AU  - Slomo, Katarina
AU  - Ristović, Marina
AU  - Vujčić, Zoran
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10303
AB  - Finding a pollen substitute for honey bees that is nutritionally adequate and affordable is a scientific and practical challenge. We attempted a new rational approach and tried to exploit honey bees’ natural cannibalistic behavior. We tested processed insect larvae as a food source that is nutritionally similar to bee brood, and which can easily be produced on a large scale. In cage experiments, monitoring bee mortality, food consumption and changes in bee body parts’ weights showed that flour obtained by grinding dried yellow mealworm larvae has the potential to become an excellent component for pollen substitution. Bees from the cage group fed Tenebrio molitor patties (TG) demonstrated overall best results in comparison to sugar patties fed bee group (CG), yeast patties fed bee group (YG) and pollen patties fed bee group (PG). They did not lose weight as rapidly as the CG, did not defecate inside cages as the YG, nor show increased mortality as the PG. At the same time, TG consumed less food (mean 13.7 g/cage) than CG (16.8 g/cage), YG (20.4 g/cage) and PG (23.9 g/cage) within the period of 28 days. Bees’ gut increase in weight was lowest in the CG, followed by TG and PG and was the highest in the YG which resulted in diarrhea after 14 days. Bees from TG did not lag behind other bees in head, thorax and abdomen weight after 28 days. We demonstrated that processed yellow mealworm larvae (T. molitor) can be used as an ingredient for honey bee feed.
T2  - Journal of Apicultural Research
T1  - In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed
SP  - 1
EP  - 10
DO  - 10.1080/00218839.2022.2080950
ER  - 

@article{
author = "Pavlović, Ratko and Dojnov, Biljana and Šokarda Slavić, Marinela and Pavlović, Marija and Slomo, Katarina and Ristović, Marina and Vujčić, Zoran",
year = "2022",
abstract = "Finding a pollen substitute for honey bees that is nutritionally adequate and affordable is a scientific and practical challenge. We attempted a new rational approach and tried to exploit honey bees’ natural cannibalistic behavior. We tested processed insect larvae as a food source that is nutritionally similar to bee brood, and which can easily be produced on a large scale. In cage experiments, monitoring bee mortality, food consumption and changes in bee body parts’ weights showed that flour obtained by grinding dried yellow mealworm larvae has the potential to become an excellent component for pollen substitution. Bees from the cage group fed Tenebrio molitor patties (TG) demonstrated overall best results in comparison to sugar patties fed bee group (CG), yeast patties fed bee group (YG) and pollen patties fed bee group (PG). They did not lose weight as rapidly as the CG, did not defecate inside cages as the YG, nor show increased mortality as the PG. At the same time, TG consumed less food (mean 13.7 g/cage) than CG (16.8 g/cage), YG (20.4 g/cage) and PG (23.9 g/cage) within the period of 28 days. Bees’ gut increase in weight was lowest in the CG, followed by TG and PG and was the highest in the YG which resulted in diarrhea after 14 days. Bees from TG did not lag behind other bees in head, thorax and abdomen weight after 28 days. We demonstrated that processed yellow mealworm larvae (T. molitor) can be used as an ingredient for honey bee feed.",
journal = "Journal of Apicultural Research",
title = "In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed",
pages = "1-10",
doi = "10.1080/00218839.2022.2080950"
}

Pavlović, R., Dojnov, B., Šokarda Slavić, M., Pavlović, M., Slomo, K., Ristović, M.,& Vujčić, Z.. (2022). In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed. in Journal of Apicultural Research, 1-10.
https://doi.org/10.1080/00218839.2022.2080950

Pavlović R, Dojnov B, Šokarda Slavić M, Pavlović M, Slomo K, Ristović M, Vujčić Z. In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed. in Journal of Apicultural Research. 2022;:1-10.
doi:10.1080/00218839.2022.2080950 .

Pavlović, Ratko, Dojnov, Biljana, Šokarda Slavić, Marinela, Pavlović, Marija, Slomo, Katarina, Ristović, Marina, Vujčić, Zoran, "In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed" in Journal of Apicultural Research (2022):1-10,
https://doi.org/10.1080/00218839.2022.2080950 . .

TY  - CONF
AU  - Pavlović, Marija
AU  - Margetić, Aleksandra
AU  - Šokarda Slavić, Marinela
AU  - Ristović, Marina
AU  - Pavlović, Ratko
AU  - Nikolić, Stefan
AU  - Vujčić, Zoran
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11010
AB  - Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay.
PB  - Belgrade : Faculty of Chemistry : Serbian Biochemical Society
C3  - Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia
T1  - Production and application of pectinases in the liquefaction of apricot and blueberry juice
SP  - 115
EP  - 116
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11010
ER  - 

@conference{
author = "Pavlović, Marija and Margetić, Aleksandra and Šokarda Slavić, Marinela and Ristović, Marina and Pavlović, Ratko and Nikolić, Stefan and Vujčić, Zoran",
year = "2022",
abstract = "Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay.",
publisher = "Belgrade : Faculty of Chemistry : Serbian Biochemical Society",
journal = "Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia",
title = "Production and application of pectinases in the liquefaction of apricot and blueberry juice",
pages = "115-116",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11010"
}

Pavlović, M., Margetić, A., Šokarda Slavić, M., Ristović, M., Pavlović, R., Nikolić, S.,& Vujčić, Z.. (2022). Production and application of pectinases in the liquefaction of apricot and blueberry juice. in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia
Belgrade : Faculty of Chemistry : Serbian Biochemical Society., 115-116.
https://hdl.handle.net/21.15107/rcub_vinar_11010

Pavlović M, Margetić A, Šokarda Slavić M, Ristović M, Pavlović R, Nikolić S, Vujčić Z. Production and application of pectinases in the liquefaction of apricot and blueberry juice. in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia. 2022;:115-116.
https://hdl.handle.net/21.15107/rcub_vinar_11010 .

Pavlović, Marija, Margetić, Aleksandra, Šokarda Slavić, Marinela, Ristović, Marina, Pavlović, Ratko, Nikolić, Stefan, Vujčić, Zoran, "Production and application of pectinases in the liquefaction of apricot and blueberry juice" in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia (2022):115-116,
https://hdl.handle.net/21.15107/rcub_vinar_11010 .

TY  - CONF
AU  - Vasić, Vesna
AU  - Radenković, M.
AU  - Pavlović, Marija
AU  - Petrović, Jelena D.
AU  - Nikolić, K.
AU  - Momčilović, Miloš
AU  - Živković, S.
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12529
AB  - Taking into account that powder paprika is among spices that are often subjected to adulteration, the aim of this work was the analysis of twelve different branded powder paprika collected from Serbian markets. The total content of ash and sand was determined, and results have shown that values ranged from 5.40 to 7.80% and from 0.77 to 2.23%, respectively. The inductively coupled plasma optical emission spectrometry method was used for the quantification of 16 elements (Cd, Fe, Ni, Pb, Be, Zn, Cu, Mo, Ti, Sr, Ca, Al, B, Cr, Mg and Mn). Among all determined elements, the most abundant was Ca, followed by Mg and Fe. UV spectroscopy was used as a screening method to determine the adulteration level with Sudan I dye of spice paprika powders. It was found that none of the investigated samples contain Sudan I dye. Furthermore, multivariate classifications models were created for discrimination based on adulterant and powder paprika content in sample mixtures.
PB  - Belgrade : Vinča Institute of Nuclear Sciences
C3  - 7th Workshop Specific Methods for Food Safety and Quality, September 22nd, 2021, Belgrade, Serbia, 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry
T1  - Analysis of spice paprika powders from Serbian market
SP  - 24
EP  - 27
UR  - https://hdl.handle.net/21.15107/rcub_vinar_12529
ER  - 

@conference{
author = "Vasić, Vesna and Radenković, M. and Pavlović, Marija and Petrović, Jelena D. and Nikolić, K. and Momčilović, Miloš and Živković, S.",
year = "2021",
abstract = "Taking into account that powder paprika is among spices that are often subjected to adulteration, the aim of this work was the analysis of twelve different branded powder paprika collected from Serbian markets. The total content of ash and sand was determined, and results have shown that values ranged from 5.40 to 7.80% and from 0.77 to 2.23%, respectively. The inductively coupled plasma optical emission spectrometry method was used for the quantification of 16 elements (Cd, Fe, Ni, Pb, Be, Zn, Cu, Mo, Ti, Sr, Ca, Al, B, Cr, Mg and Mn). Among all determined elements, the most abundant was Ca, followed by Mg and Fe. UV spectroscopy was used as a screening method to determine the adulteration level with Sudan I dye of spice paprika powders. It was found that none of the investigated samples contain Sudan I dye. Furthermore, multivariate classifications models were created for discrimination based on adulterant and powder paprika content in sample mixtures.",
publisher = "Belgrade : Vinča Institute of Nuclear Sciences",
journal = "7th Workshop Specific Methods for Food Safety and Quality, September 22nd, 2021, Belgrade, Serbia, 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry",
title = "Analysis of spice paprika powders from Serbian market",
pages = "24-27",
url = "https://hdl.handle.net/21.15107/rcub_vinar_12529"
}

Vasić, V., Radenković, M., Pavlović, M., Petrović, J. D., Nikolić, K., Momčilović, M.,& Živković, S.. (2021). Analysis of spice paprika powders from Serbian market. in 7th Workshop Specific Methods for Food Safety and Quality, September 22nd, 2021, Belgrade, Serbia, 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry
Belgrade : Vinča Institute of Nuclear Sciences., 24-27.
https://hdl.handle.net/21.15107/rcub_vinar_12529

Vasić V, Radenković M, Pavlović M, Petrović JD, Nikolić K, Momčilović M, Živković S. Analysis of spice paprika powders from Serbian market. in 7th Workshop Specific Methods for Food Safety and Quality, September 22nd, 2021, Belgrade, Serbia, 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry. 2021;:24-27.
https://hdl.handle.net/21.15107/rcub_vinar_12529 .

Vasić, Vesna, Radenković, M., Pavlović, Marija, Petrović, Jelena D., Nikolić, K., Momčilović, Miloš, Živković, S., "Analysis of spice paprika powders from Serbian market" in 7th Workshop Specific Methods for Food Safety and Quality, September 22nd, 2021, Belgrade, Serbia, 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry (2021):24-27,
https://hdl.handle.net/21.15107/rcub_vinar_12529 .