Sladjana Stanojevic - Academia.edu (original) (raw)

Papers by Sladjana Stanojevic

Hrana i ishrana, 2018

Oreščanin i sar.: Koliko smo upoznati sa osobinama i prisustvom mikotoksina u hrani?

Molecules, May 15, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Emirates Journal of Food and Agriculture, Nov 8, 2020

The aim of this study was to examine nutritional (total lipid, carbohydrate, protein and ash cont... more The aim of this study was to examine nutritional (total lipid, carbohydrate, protein and ash content, fatty acids and protein profile) and techno-functional properties of monofloral bee-collected sunflower pollen (Helianthus annuus L.). The content of water, total protein, carbohydrate, lipid and ash was 24.99, 14.36, 82.01, 1.62 and 2.01 g/100g DW, respectively, with the total energy value of 400.06 kcal/100 g DW. The fatty acid profile revealed the presence of five fatty acids with the stearic acid as dominant one (31.4%) followed by α-linoleic (20.7%), pentadecanoic (18.2%), heneicosanoic (17.1%) and palmitic (12.5%) acids. FTIR analysis of bee pollen grains confirmed the presence of the main pollen chemical constituents such as proteins, water, carbohydrates and lipids, but also the presence of sporopollenin and polyphenols. Raman spectroscopy analysis indicated that the surface of pollen grains was rich in carotenoids. Low protein (3.64 g/100g DW) but high carbohydrate (77.09 g/100 g DW) solubility of bee pollen was observed. The good emulsifying properties (ESI, 19.98 min; EAI, 80.54 m 2 /g) and excellent oil (2.43 g/g DW) but poor water (0.87 g/g DW) absorption capacities were also registered. On the other hand, the sunflower bee pollen did not show foaming properties. These findings indicate to its applicability as useful nutritional, lipophilic and anti-foaming food ingredients.

Critical Reviews in Food Science and Nutrition, Apr 6, 2023

Hrana i ishrana, 2021

Milovic et al.: Use of energy drinks and their impact on the body based on the view of student..

Journal of Environmental Science and Health Part B-pesticides Food Contaminants and Agricultural Wastes, May 25, 2022

Lebensmittel-Wissenschaft & Technologie, May 1, 2020

Tofu protein composition changes induced by a pilot plant processing method involving hydrotherma... more Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (γ-, β-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A 1,2,4 and B 1,2,4 were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6-556.5 g/kg) and extractable soluble (155.3-367.5 g/kg) protein content, good protein extractability (37.2-68.6%), both total protein (52-69%) and soluble protein (50-76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23-8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating βand γ-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.

Hrana i ishrana, 2020

In accordance with their obligations in college, students spend most of their days outside the ho... more In accordance with their obligations in college, students spend most of their days outside the home. It can lead to irregular and improper diet. The student population tends to consume high-energy, nutrient-poor foods, as well as neglecting meals, usually breakfast. This results in an increasing number of young people who have bodyweight problems. The aim of this research was to determine students' attitudes about diet that can lead to obesity, as well as informing students about the consequences of obesity. There were 56 students of the Faculty of Agriculture, University of Belgrade, involved in the study. The research was carried out using anonymous questionnaire. The results of the study showed that a large number of students surveyed considered that they were obese and that obesity was a disease that could be treated in a healthy way. This study suggests that the student population should be offered education in this regard, since most of them are not familiar with the nutritional composition of a food before consuming it, as well as its "body mass index" and "body volume index". On the other hand, the students surveyed are aware of the particular risks that can lead to the onset of obesity, as well as the diseases that can arise as a result of being overweight. In addition, they consider the occurrence of obesity is a major problem not only in the world, but also in Serbia. This research is part of a study entitled "Attitudes and behaviors of students in relation to food and nutrition" and is a form of preventive action to combat the onset of obesity in the student population.

Journal of the American Oil Chemists' Society, 2018

The effects of subunit composition of two major proteins of soybean: glycinin (11S) and β‐conglyc... more The effects of subunit composition of two major proteins of soybean: glycinin (11S) and β‐conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High‐protein genotypes (more than 40%) contained low amounts of the β′ subunit. The main factors influencing solubility at pH 6 were the content of α′, α (r = 0.89 and r = 0.91 at P < 0.05, respectively) and β′ subunit contents (r = −0.71 at P < 0.05) of β‐conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P < 0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing β′ subunit (r = 0.57 at P < 0.05). Genotypes synthesizing higher amounts of α′ and α subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P < 0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P < 0.05, respectively). The rheological measurements showed that genotypes with 11...

Zemdirbyste-Agriculture, 2017

Water-soluble carbohydrates (WSC) accumulating in internodes of the wheat stem can be a consequen... more Water-soluble carbohydrates (WSC) accumulating in internodes of the wheat stem can be a consequential contributor to grain filling, especially under stress conditions. In this study the WSC content and the WSC specific content (WSCSC) per unit of length were determined in the uppermost internode (peduncle) of the main stem at 10 days after anthesis across 44 wheat genotypes in two-year field trials. The defoliation was done at 10 days after anthesis by cutting off all leaf blades and defoliated plants were grown along with the intact control plants. Among 16 morphological, anatomical and developmental traits, the area of pith intercellular of peduncle, chlorophyll content in flag leaf and the flag leaf area appeared to be most important for WSC accumulation in peduncle. High WSCSC genotypes tended to have higher grain weight per spike than low WSCSC genotypes both in defoliated and control plants.

The Journal of Agricultural Science, 2016

SUMMARYAssimilated carbon during vegetative and early reproductive growth in wheat is temporarily... more SUMMARYAssimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present study was undertaken to determine the effect of several peduncle (the uppermost internode) morpho-anatomical and biochemical traits on grain weight, and to assess the contribution of the peduncle water-soluble carbohydrate (WSC) reserves shortly after anthesis to its variation. In 2-year field trials, 61 wheat genotypes were used (27 F4:5 families, 17 parents used for the crosses and the 17 current best standards), comparing intact control plants (CP) with plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis. Estimated contributions of peduncle (culm (C) and flag LS) assimilate reserves to grain weight/spike were from 0·06 to 0·31 and from 0·11 to 0·45 in CP and DP plants, respectively. In both CP and DP plants, a higher contri...

International Journal of Food Science and Technology, Jun 1, 2021

SummaryNutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soym... more SummaryNutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin‐pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin‐enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman‐Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman‐Birk polymeric forms (3.11–5.36%) was higher than Bowman‐Birk monomeric forms (0.51–2.31%) in inulin‐enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (˜18 kJ per g tofu). The proximate composition of inulin‐enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.

Hrana i ishrana

COVID-19 has now been declared a pandemic by the World Health Organization (WHO), and people are ... more COVID-19 has now been declared a pandemic by the World Health Organization (WHO), and people are under quarantine. During quarantine, continuously hearing or reading about the pandemic can have effects on different aspects of people's lives. One of these very significant effects is on human nutrition. This study aimed to summarize the experiences of the student population in behavior and the quality of nutrition during COVID-19 quarantine with special reference to certain microelements that are necessary for immune responses. Students were invited to do an online survey during May 2020. None of the participants were infected with COVID-19. 34.2% of respondents were under stress due to constant information about the pandemic. A significant number of students had good nutritional habits. Most students did not feel a constant need for food (63.2%), nor did they consume larger amounts of food than usual (67.5%). Students (36.0%) were careful about the nutritional and energy value of...

Lebensmittel-Wissenschaft & Technologie, Mar 1, 2021

Food Chemistry, Jun 1, 2019

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service... more This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. In vitro digestion of meat-and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Aug 22, 2013

The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared ... more The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined cheese were monitored by three parameters, the total protein, the water soluble proteins and the degree of proteolysis, whereas the change of major casein fractions was followed by electrophoresis in reducing conditions. Ripening caused a decrease of the total protein content, whereas in the first forty days the water soluble protein and the degree of proteolysis increased. Both casein fractions (α sand β-casein) of goat cheese were susceptible to primary proteolysis but to the different extent. α s1-casein disappeared during processing, whereas during 60-days of ripening the content of α s2 and β-casein was reduced by 38.90 %, and 30.72 %, respectively. Such trends of major casein fractions were strongly correlated with the degree of proteolysis and the moisture content, whereas no correlation was found between them and the water soluble protein content. The results of our investigation clearly suggested that SDS-PAGE method based on high-molarity Tris-buffer system could be a very useful for purposes of monitoring the white goat cheese proteolysis.

IFMBE proceedings, 2020

Pollen (floral or bee-collected) can be used as a good source of different nutrients including se... more Pollen (floral or bee-collected) can be used as a good source of different nutrients including several important biogenic elements (minerals). The aim of this study was to determine content of selected biogenic elements (phosphorous, potassium, sulphur, calcium, magnesium, iron and zinc) in monofloral bee-collected pollen originated from sunflower (Helianthus annuus L.) plants grown in Serbia and to estimate its nutritional value regarding to elements content. In that purpose ICP-OES analytical method was applied. According to obtained results the examined pollen sample contains above mentioned elements in following quantities: P – 3523.98 mg/kg; K – 2869.13 mg/kg; S – 1951.74 mg/kg; Ca – 1919.20 mg/kg; Mg – 654.36 mg/kg; Fe –83.55 mg/kg; Zn – 45.92 mg/kg of dry weight. Based on recommended daily intakes for iron, phosphorus and zinc application of pollen, as food or food ingredient, will cover meaningful part of human needs for these three important elements

Chemistry & Biodiversity, Feb 28, 2019

This study was aimed at investigating the phytochemical composition and antioxidant capacity of r... more This study was aimed at investigating the phytochemical composition and antioxidant capacity of rhizomes, above-ground vegetative parts and flowers of three Iris species: Iris humilis GEORGI, Iris pumila L. and Iris variegata L. UHPLC-Orbitrap MS analysis was used for determination of phytochemical profile. Total pigments, phenolics, flavonoids, soluble sugars and starch content as well as ABTS antioxidant capacity were also determined. In total, 52 phenolics compounds were identified with 9 compounds (derivatives of iriflophenone, apigenin C-glycosides, luteolin O-glycoside, isoflavones derivatives of iristectorigenin, dichotomitin, nigracin and irilone) never reported before in Iris spp. Differences in phenolic composition profile, pigments, soluble sugar, starch, total phenolics and flavonoids content and total antioxidant capacity were found among Iris species and different part of plants. Significant correlation between total phenolic content and antioxidant capacity was determined. The obtained results are comparable with those obtained for medical plants. These findings could be useful for fingerprinting characterization of Iris species and estimation of possible use in pharmaceutical industries.

Journal of Environmental Science and Health Part B-pesticides Food Contaminants and Agricultural Wastes, Feb 1, 2021

Abstract Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mos... more Abstract Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mostly represents an environmental problem. The aim of this study was to assess the content of proteins and content and activity of trypsin inhibitors of fresh SWW, obtained during soy milk production. Two zones of Bowman-Birk trypsin inhibitors (BBI) were detected. One was identified as a monomeric form of BBI (0.61-2.93%) and the other one was identified as a polymeric form of BBI (0.45-3.33%). The degree of BBI extraction (1.88-5.49%) was influenced by the soybean genotype and the grain size, i.e. it increased with increasing grain size. Kunitz trypsin inhibitor was not detected. Total proteins were found in traces in SWW (0.03-0.06%). Low residual trypsin inhibitor activity (0.32-0.55%) suggested that SWW can potentially be applied for preparing food or feed. In that case it will not be waste but a cheap functional supplement with BBI as a biologically active component.

Horticulturae, Oct 20, 2021