TY  - JOUR
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Starčević, Marija
AU  - Samardžić, Stevan
AU  - Veličković, Ivona
AU  - Maksimović, Zoran
PY  - 2024
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5551
AB  - The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.
PB  - MDPI
T2  - Foods
T1  - The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés
VL  - 13
IS  - 5
SP  - 788
DO  - 10.3390/foods13050788
ER  - 

@article{
author = "Glišić, Milica and Bošković Cabrol, Marija and Čobanović, Nikola and Starčević, Marija and Samardžić, Stevan and Veličković, Ivona and Maksimović, Zoran",
year = "2024",
abstract = "The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.",
publisher = "MDPI",
journal = "Foods",
title = "The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés",
volume = "13",
number = "5",
pages = "788",
doi = "10.3390/foods13050788"
}

Glišić, M., Bošković Cabrol, M., Čobanović, N., Starčević, M., Samardžić, S., Veličković, I.,& Maksimović, Z.. (2024). The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés. in Foods
MDPI., 13(5), 788.
https://doi.org/10.3390/foods13050788

Glišić M, Bošković Cabrol M, Čobanović N, Starčević M, Samardžić S, Veličković I, Maksimović Z. The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés. in Foods. 2024;13(5):788.
doi:10.3390/foods13050788 .

Glišić, Milica, Bošković Cabrol, Marija, Čobanović, Nikola, Starčević, Marija, Samardžić, Stevan, Veličković, Ivona, Maksimović, Zoran, "The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés" in Foods, 13, no. 5 (2024):788,
https://doi.org/10.3390/foods13050788 . .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Samardžić, Stevan
AU  - Baltić, Milan Ž.
AU  - Maksimović, Zoran
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5198
AB  - Modern agriculture produces a large amount of residue every year causing environmental pollution
due to limited and inadequate agricultural waste management. Previous research has shown that agro-industrial residues are important sources of various bioactive, mainly phenolic, compounds that could be applied in the meat industry as natural antimicrobials and antioxidants. This study aimed to assess the effect of the addition of sunflower and maize crop residue extracts on physicochemical (pH and colour) characteristics and microbiological quality of pork liver pâtés over three months of storage and compared to a synthetic antioxidant (butylated hydroxytoluene - BHT) and a control batch. The sunflower and maize crop ethanolic extracts improved the microbial quality of the pork liver pâtés indicating the potential of these extracts as natural preservatives in meat products. However, the addition of 1% of crop extracts resulted in a darker product with a higher b* value, especially after 3 months of storage.
C3  - 69th International Congress of Meat Science and Technology, August 20-25, 2023
Padova, Italy
T1  - Effect of additon of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté
SP  - 579
EP  - 580
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5198
ER  - 

@conference{
author = "Glišić, Milica and Bošković Cabrol, Marija and Čobanović, Nikola and Samardžić, Stevan and Baltić, Milan Ž. and Maksimović, Zoran",
year = "2023",
abstract = "Modern agriculture produces a large amount of residue every year causing environmental pollution
due to limited and inadequate agricultural waste management. Previous research has shown that agro-industrial residues are important sources of various bioactive, mainly phenolic, compounds that could be applied in the meat industry as natural antimicrobials and antioxidants. This study aimed to assess the effect of the addition of sunflower and maize crop residue extracts on physicochemical (pH and colour) characteristics and microbiological quality of pork liver pâtés over three months of storage and compared to a synthetic antioxidant (butylated hydroxytoluene - BHT) and a control batch. The sunflower and maize crop ethanolic extracts improved the microbial quality of the pork liver pâtés indicating the potential of these extracts as natural preservatives in meat products. However, the addition of 1% of crop extracts resulted in a darker product with a higher b* value, especially after 3 months of storage.",
journal = "69th International Congress of Meat Science and Technology, August 20-25, 2023
Padova, Italy",
title = "Effect of additon of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté",
pages = "579-580",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5198"
}

Glišić, M., Bošković Cabrol, M., Čobanović, N., Samardžić, S., Baltić, M. Ž.,& Maksimović, Z.. (2023). Effect of additon of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté. in 69th International Congress of Meat Science and Technology, August 20-25, 2023
Padova, Italy, 579-580.
https://hdl.handle.net/21.15107/rcub_farfar_5198

Glišić M, Bošković Cabrol M, Čobanović N, Samardžić S, Baltić MŽ, Maksimović Z. Effect of additon of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté. in 69th International Congress of Meat Science and Technology, August 20-25, 2023
Padova, Italy. 2023;:579-580.
https://hdl.handle.net/21.15107/rcub_farfar_5198 .

Glišić, Milica, Bošković Cabrol, Marija, Čobanović, Nikola, Samardžić, Stevan, Baltić, Milan Ž., Maksimović, Zoran, "Effect of additon of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté" in 69th International Congress of Meat Science and Technology, August 20-25, 2023
Padova, Italy (2023):579-580,
https://hdl.handle.net/21.15107/rcub_farfar_5198 .

TY  - JOUR
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Baltić, Milan Ž.
AU  - Vranešević, Jelena
AU  - Samardžić, Stevan
AU  - Maksimović, Zoran
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4954
AB  - Large quantities of agricultural residues are generated every year. Most of the crop-based residues are underutilized, mainly left to decay on the land or to be burnt, which can lead to an increase in a load of environmental pollution. Considering this, different strategies have been developed to use these renewable resources as raw materials for the production of bioactive compounds, their isolation and characterization, and potential application in a wide range of fields, particularly in the food industry as natural preservatives. In this study, the antibacterial efficacy of wheat, sunflower, and maize crop residue ethanolic extracts against six bacterial strains (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica) was evaluated by the broth microdilution method. Used extracts inhibited the growth of selected microorganisms with a minimal inhibitory concentration (MIC) of 320 μg/mL for most of the tested bacteria. L. monocytogenes showed a MIC value of 640 μg/mL for wheat ethanolic extract, and the MIC value of sunflower ethanolic extract for S. Typhimurium was 160 μg/mL. There were no minimum bactericidal concentration (MBC) values for any of the bacteria within the extract’s concentration ranges tested (≤ 2560 μg/mL). The results of the present study indicate that crop residue ethanolic extracts could exhibit bacteriostatic effect and therefore have the potential as natural additives in food preservation.
AB  - Velika količina poljoprivrednih ostataka se proizvodi svake godine. Većina žetvenih ostataka je nedovoljno iskorišćena, uglavnom se ostavlja da propadne na njivama ili se spaljuje, što dovodi do povećanog zagađenja životne sredine. Imajući ovo u vidu, razvijene su različite strategije za iskorišćavanje navedenih obnovljivih resursa kao sirovina u proizvodnji bioaktivnih jedinjenja, njihovu izolaciju i karakterizaciju i potencijalnu primenu u različitim oblastima, naročito u industriji hrane kao prirodni konzervansi. U ovoj studiji ispitivana je antibakterijska efikasnost etanolnih ekstrakata žetvenih ostataka pšenice, suncokreta i kukuruza na šest bakterijskih sojeva (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes i Yersinia enterocolitica) primenom mikrodilucione metode u bujonu. Ekstrakti žetvenih ostataka su inhibirali rast odabranih mikroorganizama u minimalnoj inhibitornoj koncentraciji (MIC) od 320 μg/mL za većinu ispitivanih bakterija. Za L. monocytogenes MIC vrednost etanolnog ekstrakta pšenice bila je 640 μg/ mL, a 160 μg/mL je bila MIC vrednost etanolnog ekstrakta suncokreta za S. Typhimurium. Minimalna baktericidna koncentracija (MBC) prema bakterijama nije postignuta u ispitivanim koncentracijama etanolnih ekstrakata (≤ 2560 μg/mL). Rezultati ukazuju da etanolni ekstrakti žetvenih rezidua bi mogli da ostvare antibakterijski efekat i stoga imaju potencijal kao prirodni aditivi u konzervisanju hrane.
PB  - Scientific Veterinary Institute "Novi Sad"
T2  - Archives of Veterinary Medicine
T1  - Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues
T1  - Antibakterijska aktivnost etanolnih ekstrakata žetvenih ostataka pšenice, suncokreta i kukuruza
VL  - 16
IS  - 1
SP  - 53
EP  - 67
DO  - 10.46784/e-avm.v16i1.315
ER  - 

@article{
author = "Glišić, Milica and Bošković Cabrol, Marija and Čobanović, Nikola and Baltić, Milan Ž. and Vranešević, Jelena and Samardžić, Stevan and Maksimović, Zoran",
year = "2023",
abstract = "Large quantities of agricultural residues are generated every year. Most of the crop-based residues are underutilized, mainly left to decay on the land or to be burnt, which can lead to an increase in a load of environmental pollution. Considering this, different strategies have been developed to use these renewable resources as raw materials for the production of bioactive compounds, their isolation and characterization, and potential application in a wide range of fields, particularly in the food industry as natural preservatives. In this study, the antibacterial efficacy of wheat, sunflower, and maize crop residue ethanolic extracts against six bacterial strains (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica) was evaluated by the broth microdilution method. Used extracts inhibited the growth of selected microorganisms with a minimal inhibitory concentration (MIC) of 320 μg/mL for most of the tested bacteria. L. monocytogenes showed a MIC value of 640 μg/mL for wheat ethanolic extract, and the MIC value of sunflower ethanolic extract for S. Typhimurium was 160 μg/mL. There were no minimum bactericidal concentration (MBC) values for any of the bacteria within the extract’s concentration ranges tested (≤ 2560 μg/mL). The results of the present study indicate that crop residue ethanolic extracts could exhibit bacteriostatic effect and therefore have the potential as natural additives in food preservation., Velika količina poljoprivrednih ostataka se proizvodi svake godine. Većina žetvenih ostataka je nedovoljno iskorišćena, uglavnom se ostavlja da propadne na njivama ili se spaljuje, što dovodi do povećanog zagađenja životne sredine. Imajući ovo u vidu, razvijene su različite strategije za iskorišćavanje navedenih obnovljivih resursa kao sirovina u proizvodnji bioaktivnih jedinjenja, njihovu izolaciju i karakterizaciju i potencijalnu primenu u različitim oblastima, naročito u industriji hrane kao prirodni konzervansi. U ovoj studiji ispitivana je antibakterijska efikasnost etanolnih ekstrakata žetvenih ostataka pšenice, suncokreta i kukuruza na šest bakterijskih sojeva (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes i Yersinia enterocolitica) primenom mikrodilucione metode u bujonu. Ekstrakti žetvenih ostataka su inhibirali rast odabranih mikroorganizama u minimalnoj inhibitornoj koncentraciji (MIC) od 320 μg/mL za većinu ispitivanih bakterija. Za L. monocytogenes MIC vrednost etanolnog ekstrakta pšenice bila je 640 μg/ mL, a 160 μg/mL je bila MIC vrednost etanolnog ekstrakta suncokreta za S. Typhimurium. Minimalna baktericidna koncentracija (MBC) prema bakterijama nije postignuta u ispitivanim koncentracijama etanolnih ekstrakata (≤ 2560 μg/mL). Rezultati ukazuju da etanolni ekstrakti žetvenih rezidua bi mogli da ostvare antibakterijski efekat i stoga imaju potencijal kao prirodni aditivi u konzervisanju hrane.",
publisher = "Scientific Veterinary Institute "Novi Sad"",
journal = "Archives of Veterinary Medicine",
title = "Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues, Antibakterijska aktivnost etanolnih ekstrakata žetvenih ostataka pšenice, suncokreta i kukuruza",
volume = "16",
number = "1",
pages = "53-67",
doi = "10.46784/e-avm.v16i1.315"
}

Glišić, M., Bošković Cabrol, M., Čobanović, N., Baltić, M. Ž., Vranešević, J., Samardžić, S.,& Maksimović, Z.. (2023). Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues. in Archives of Veterinary Medicine
Scientific Veterinary Institute "Novi Sad"., 16(1), 53-67.
https://doi.org/10.46784/e-avm.v16i1.315

Glišić M, Bošković Cabrol M, Čobanović N, Baltić MŽ, Vranešević J, Samardžić S, Maksimović Z. Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues. in Archives of Veterinary Medicine. 2023;16(1):53-67.
doi:10.46784/e-avm.v16i1.315 .

Glišić, Milica, Bošković Cabrol, Marija, Čobanović, Nikola, Baltić, Milan Ž., Vranešević, Jelena, Samardžić, Stevan, Maksimović, Zoran, "Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues" in Archives of Veterinary Medicine, 16, no. 1 (2023):53-67,
https://doi.org/10.46784/e-avm.v16i1.315 . .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Baltić, Milan
AU  - Maksimović, Zoran
PY  - 2021
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4006
AB  - Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Cellulose hydrocolloids in meat products: Current status and challenges in developing functional food
VL  - 854
IS  - 1
DO  - 10.1088/1755-1315/854/1/012030
ER  - 

@conference{
author = "Glišić, Milica and Bošković Cabrol, Marija and Baltić, Milan and Maksimović, Zoran",
year = "2021",
abstract = "Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Cellulose hydrocolloids in meat products: Current status and challenges in developing functional food",
volume = "854",
number = "1",
doi = "10.1088/1755-1315/854/1/012030"
}

Glišić, M., Bošković Cabrol, M., Baltić, M.,& Maksimović, Z.. (2021). Cellulose hydrocolloids in meat products: Current status and challenges in developing functional food. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1).
https://doi.org/10.1088/1755-1315/854/1/012030

Glišić M, Bošković Cabrol M, Baltić M, Maksimović Z. Cellulose hydrocolloids in meat products: Current status and challenges in developing functional food. in IOP Conference Series: Earth and Environmental Science. 2021;854(1).
doi:10.1088/1755-1315/854/1/012030 .

Glišić, Milica, Bošković Cabrol, Marija, Baltić, Milan, Maksimović, Zoran, "Cellulose hydrocolloids in meat products: Current status and challenges in developing functional food" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021),
https://doi.org/10.1088/1755-1315/854/1/012030 . .