BOOK of ABSTRACTS

1st International Conference

on Advanced Production and Processing
10th-11th October 2019
Novi Sad, Serbia
Title:
Book of Abstracts of the 1st International Conference on Advanced Production and Processing
publishes abstracts from the following fields: Innovative Food Science and Bioprocesses,
Nutraceuticals and Pharmaceuticals, Sustainable Development, Chemical and Environmental
Engineering, Materials Design and Applications, Petroleum Refining and Production.

Publisher:
University of Novi Sad, Faculty of Technology Novi Sad,
Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

For publisher:
prof. Biljana Pajin, PhD, Dean

Editorial board:
Mirjana Jovicic, Ljiljana Popovic, Zdravko Sumic, Milica Hadnadjev, Olga Govedarica,
Snezana Vucetic i Oskar Bera.

Editor-in-Chief:
Prof. Senka Vidović, PhD

Design and Printing Layout:

Saša Vulić, Tamara Krstić

CIP - Каталогизација у публикацији

Библиотеке Матице српске, Нови Сад

658.5(048.3)

INTERNATIONAL Conference on Advanced Production and Processing (1 ; 2019 ;

Novi Sad)
Book of abstracts [Elektronski izvor] / 1st International Conference on Advanced
Production and Processing, 10th-11th October 2019 Novi Sad ; [editor-in-chief Senka
Vidović]. - Novi Sad : Faculty of Technology, 2019

Nasl. s naslovnog ekrana.

ISBN 978-86-6253-102-5

а) Технологија - Производња - Апстракти

COBISS.SR-ID 330974471
 1st International Conference
on Advanced Production and Processing
10th-11th October 2019
Novi Sad, Serbia
 CONFERENCE CHAIRMAN
Prof. Biljana Pajin, Dean of the Faculty of Technology Novi Sad

HONORARY COMMITTEE

Mladen Šarčević, The Minister of Ministry of Education, Science and Technological

Development of the Republic of Serbia

Professor Dejan Jakšić, Rector of University of Novi Sad, Serbia

Professor Miroslav Vesković, EC DG Joint Research Centre, Belgium and University of Novi
Sad, Serbia.

Professor Zoran Petrović, Emeritus Professor at Kansas Polymer Research Center, Pittsburg State
University, USA.

Professor Radmila Marinković Nedučin, Emeritus Professor at University of Novi Sad, Serbia.

Professor Marijana Carić, Emeritus Professor at University of Novi Sad, Serbia.

ORGANISING COMMITTEE
from the Faculty of Technology Novi Sad, University Novi Sad, Serbia

Prof. Senka Vidović

Prof. Jaroslav Katona
Prof. Dragan Govedarica
Prof. Jaroslava Švarc- Gajić
Prof. Jelena Vulić
Prof. Vesna Tumbas Šaponjac
Prof. Aleksandar Fišteš
Prof. Vladimir Tomović
Prof. Senka Popović
Prof. Jelena Prodanović
Prof. Nataša Đurišić-Mladenović
Prof. Snežana Vučetić
Prof. Jelena Pavličević
Prof. Jelena Jerković
Prof. Oskar Bera
Prof. Ljiljana Popović
Prof. Mirjana Jovičić
Prof. Milica Hadnađev-Kostić
Prof. Jelena Pejin
Prof. Branislava Nikolovski
Prof. Olga Govedarica
Prof. Strahinja Kovačević
Zdravko Šumić, Assistant with Ph.D.
Sanja Panić, Research Associate
Ivana Lončarević, Research Associate
Jelena Vladić, Research Associate
Predrag Kojić, Research Associate
Nataša Nastić, Research Assistant
Olja Šovljanski, Research Trainee
 SCIENTIFIC COMMITTEE

• Prof. Vladimir Srdić, Faculty of Technology • Prof. Andreja Rajković, Faculty of

Novi Sad, University of Novi Sad, Serbia Bioscience Engineering, University Gent,
• Prof. Jasna Čanadanović-Brunet, Faculty of Belgium
Technology Novi Sad, University of Novi • Olivera Đuragić, Senior Research Associate,
Sad, Serbia Institute of Food Technology in Novi Sad,
• Prof. Sanja Podunavac-Kuzmanović, University of Novi Sad, Serbia
Faculty of Technology Novi Sad, University • Nebojša Ilić, Senior Research Associate,
of Novi Sad, Serbia Institute of Food Technology in Novi Sad,
• Prof. Mirjana Antov, Faculty of Technology University of Novi Sad, Serbia
Novi Sad, University of Novi Sad, Serbia • Katarina Šavikin, Senior Research Associate,
• Prof. Zita Šereš, Faculty of Technology Novi Institute “Dr Josip Pančić”, Belgrade, Serbia
Sad, University of Novi Sad, Serbia • Prof. Slobodan Gadžurić, Faculty of Science,
• Prof. Sergej Ostojić, Faculty of Sport and University of Novi Sad, Serbia
Physical Education, University of Novi Sad, • Prof. Aleksander Poreda, Faculty of Food
Serbia Technology, University of Agruiculture in
• Prof. Viktor Nedović, Faculty of Agriculture, Krakow, Poland
University of Belgrade, Serbia • Charis Galanakis, Galanakis Laboratorie,
• Prof. Saule Aidarova, Kazakh-Brithish Greece and ISEKI Food Association, Austria
Technical University, Almaty, Kazahstan • Prof. Andrijana Sever Škapin, The Slovenian
• Luisa Gouveia, Senior Research Associate, National Building and Civil Engineering
National Laboratory for the Energy and Institute and Faculty of Health Science,
Geology, Portugal University of Ljubljana, Slovenia
• Prof. Víctor Cerdà, Department of Chemistry, • Prof. Ljiljana Mojović, Faculty of
University of Balearic Islands, Spain Technology and Metallurgy, University of
• Prof. Rita Ambrus, Faculty of Pharmacy, Belgrade, Serbia
University of Szeged, Hungary • Prof. Reinhard Miller, Max Planck Institute
• Prof. Sonja Smole Možina, Biotechnical of Colloids and Interfaces in Potsdam/Golm,
Faculty, University Ljubljana, Slovenia Germany
• Prof. Cecilia Hodur, Faculty of Engineering, • Prof. Spyros Gkelis, School of Biology,
University of Szeged, Hungary Aristotle University of Thessaloniki,
• Ana Matias, Auxiliary Instigator-Head of Greece
the Lab, Instituto de Biologia Experimental • Prof. Vlada Veljković, Faculty of Technology,
e Technologica, Portugal Leskovac, Serbia
• Prof. Alexander Knyazev, Lobachevsky • Prof. Anatoliy Evgenyevich Shamin, Rector
State University of Nizhni Novgorod, Russia of University from Nizhny Novgorod,
• Prof. Dmitry Grishin, Lobachevsky State Russia
University of Nizhni Novgorod, Russian • Prof. Nataša Jovanović Lješković, Dean of
Academy of Sciences, Russia Faculty of Pharmacy Novi Sad, Serbia
• Prof. Stela Jokić, Faculty of Food • Prof. Ayse Zehra Aroguz, İstanbul
Technology, University of Josip Juraj Üniversitesi Akademik Bilgi Sistemi,
Strossmayer Osijek, Croatia Istanbul, Turkey
Innovative Food Science and Bioprocesses


 CHARACTERISATION OF PROTEINS AND SURFACTANTS AT FLUID
INTERFACES RELEVANT FOR FOAMS AND EMULSIONS IN FOOD
T. Kairaliyeva1,2, N. Mucic1,3, J. Katona3, E.V. Aksenenko4, V.I. Kovalchuk5, A.V. Makievski6, V.B.
Fainerman6, S.B. Aidarova2, R. Miller1
1
Max Planck Institute of Colloids Interfaces, Potsdam, Germany, miller@mpikg.mpg.de
2
K. Satpayev Kazakh National Research Technical University, Almaty, Kazakhstan
3
Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
4
Institute of Colloid Chemistry and Chemistry of Water, Kyiv (Kiev), Ukraine
5
Institute of Biocolloid Chemistry, Kyiv (Kiev), Ukraine
6
SINTERFACE Technologies, Berlin, Germany
reinhard.miller@mpikg.mpg.de

Drop and bubble profile analysis tensiometry (PAT) is the most advanced method for measuring
the equilibrium and dynamic surface/interfacial tensions of surfactant and protein solutions at
water/air and water/oil interfaces. The methodology provides not only important information
about the self-assembling of surfactants/proteins at interfaces, but also the mechanical
properties of the formed interfacial layers. By slow harmonic interfacial perturbations, the
interfacial relaxation processes and hence the dilational visco-elasticity of the adsorbed layers
can be determined.
The values, however, measured via the analysis of drop and bubble profiles, respectively, can
deviate from each other significantly. This difference can be of the order of 10 mN/m or even
more, depending on the bulk concentration and surface activity of the studied surfactant/protein.
The differences are caused by a depletion of molecules from the bulk of single drops due to
their adsorption at the drop surface. For experiments with bubbles formed in the solution under
study, the depletion is 2 to 3 orders of magnitude less and therefore in most cases negligible.
The depletion due to adsorption can lead to a final concentration in single drops after reaching
the adsorption equilibrium which is much lower than the initial concentration. If ignored, these
effects lead to incorrect surface tension isotherms and also dilational visco-elasticity of the
interfacial layers. Thus, using data from drop profile analysis tensiometry without the correction
of possible depletion effects can lead to huge errors in the estimated adsorption parameters.

Surface tension isotherms of

C 10 EO 8 and C 12 EO 5 with
different surface activities, as
measured by bubble profile
tensiometry (black) and drop
profile tensiometry (red); from:
T. Kairaliyeva et al., Surface
tension and adsorption studies by
drop profile analysis tensiometry,

2
J. Surfactants Detergents, 20 (2017) 1225.

The presentation provides a detailed information about the drop/bubble profile methodology, a
characterisation of the mentioned depletion effects, and a number of practical data for selected
surfactant and protein solutions.

Keywords: proteins, surfactants, foams

3
 BIOPOLYMERS AS VEHICLES FOR DELIVERING INNOVATIVE
FUNCTIONALITIES IN FOOD SYSTEMS
Costas G. Biliaderis

Department of Food Science and Technology, School of Agriculture, Aristotle University of

Thessaloniki, PO Box 235, 54124 Thessaloniki, Greece
biliader@agro.auth.gr

Biopolymers have been exploited for many years in the food industry as hydrocolloid
ingredients for preparing food products with improved quality, functionality and shelf-life.
Broadly speaking, they are used to perform a number of functions including thickening and
gelling aqueous dispersions, water binding, fat replacing, flavor masking, stabilizing emulsions
and foams, as well as acting as coating and encapsulation agents of bioactives and other small
molecules for effective protection and target release delivery. Lately, a range of health benefits
has been also attributed to the consumption of certain food hydrocolloids, e.g. fibers, which
include lowering risk factors for cardiovascular diseases, control of glycemic responses,
improvement of colonic health and immune function. As a result, legislative authorities around
the world have approved the use of specific health or nutritional claims for some hydrocolloids,
opening the potential for new markets of food products formulated with these versatile
polymeric ingredients. All these characteristics and beneficial effects of food biopolymers are
related to their structural features (both chemical and physical constitution) and to
modifications they may undergo as a result of various processing treatments (mechanical-
thermal and/or chemical-enzymic).
This review paper will highlight some aspects on the use of certain food biopolymers as
functional ingredients in food matrices with an attempt to relate structure and interactions to
functionality issues and challenges in formulating products, with an emphasis on cereal fiber
components. In this context, structure-physical property relations of cereal soluble fibers will
be discussed, in both model or real food products fortified with these polysaccharides, as well
as the impact of processing and matrix effects on fiber functionality.

Keywords: biopolymers, hydrocolloids, functionality, food products

Acknowledgements: Acknowledgements: I acknowledge the support of this work by the project

“Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation – Food
Innovation RI” (MIS 5027222), which is implemented under the Action “Reinforcement of the Research
and Innovation Infrastructure”, funded by the Operational Programme "Competitiveness,
Entrepreneurship and Innovation" (NSRF 2014-2020) and co-financed by Greece and the European
Union (European Regional Development Fund).

4
 PROCESS SIMULATION IS AN ESSENTIAL TOOL IN PRODUCT
DEVELOPMENT
Zivko Nikolov, Laura Soto-Sierra

Department of Biological and Agricultural Engineering, Texas A&M University, Collegea Station
Texas, USA
znikolov@tamu.edu

The potential to meet the future protein demand through increased production of animal and
plant products is unsustainable because of the growing demand for agricultural land. Alternative
sources of nutritional products that are safe, non-GMO, and of non-animal origin are needed to
meet projected dietary needs. Current lifestyle trends, such as the increased consumption of
vegan, sustainable food products, and health-promoting nutraceuticals has brought both leafy
plants and microalgae at the forefront of alternative food sources. In this presentation, we will
demonstrate how technical and commercial barriers during the development of microalgae
nutraceuticals have been addressed with the help from process simulation. Specifically, we have
assessed the feasibility of an integrated algal source platform for carotenoid and protein
production from Chlorella vulgaris. Process simulation with SuperPro Designer® software
revealed that the co-production of high-value carotenoids would significantly improve the
economic outcome of algae-based protein hydrolysates and concentrates, whereas these protein
products alone would not be sustainable or economically possible. Another take home message
from the process simulation was that achieving an integrated, cost–effective bioprocess
required a carful tradeoff between desirable traits (e.g. color, taste, and nutritional quality),
specific unit operations, and operating cost. For example, the more expensive enzymatic
extraction and conversion of native algal protein to protein hydrolysates when followed by
membrane filtration eliminated the undesirable green color of extracted protein and increased
the protein monetary value. On the other hand, non-hydrolyzed “green” protein concentrates
were less expensive and had better emulsification properties than the hydrolysates, but the latter
were of superior biological and nutraceutical value compared to the concentrates.

Keywords: proteins, product development, process simulation

5
 INNOVATING WITH BIOACTIVES FROM BRASSICA BYPRODUCTS -
THE SPIN-OFF EXPERIENCE
Diego A. Moreno1, Raúl Domínguez-Perles1, Paula García-Ibañez2, Ángel Abellán-Victorio1,
Micaela Carvajal2, Cristina García-Viguera1
1
Food Science and Technology Dept. Phytochemistry and Healthy Foods Lab. CEBAS-CSIC, Campus
Espinardo – 25, 30100 Espinardo, Murcia, Spain
2
Plant Nutrition Dept. Group of Aquaporins. CEBAS-CSIC, Campus Espinardo – 25, 30100
Espinardo, Murcia, Spain
dmoreno@cebas.csic.es

The integrated studies “from farm to health” at CEBAS-CSIC (the Spanish National Research
Council Institute in Murcia, SE Spain), developing healthier foods enriched in bioactive
phytochemicals, is uncovering new possibilities for the use of cruciferous foods and ingredients
with added value of high-density in chemopreventive glucosinolates, biotechnological
ingredients for healthy foods, and new cosmetics, patented ingredients for culinary and
industrial products. The harvest remains, non-commercial plant parts, and other bioburden of
the intensive agricultural production, have only been minimally used as animal feed or as
sources of glucosinolate standards. However, the boosted crop productions for the growing
international trade to Europe and Asia in recent years makes unbearable to manage such amount
of byproducts generated every year. Therefore, novel opportunities and strategies for economic
activities in the EU-arena were envisaged: The development of a Spin-off company active on
R&D to offer a pipeline of scientifically-based products for commercialization – Aquaporins
& Ingredients SL. Current developments on bioactive compounds obtained from agri-food
waste recovery open new opportunities for the effective transfer of technology from public
research to industry applications in this global era of producing healthy plants for healthy foods
for health and wellbeing.

Keywords: Brassica, agrowaste, bioactive compounds, glucosinolates, functional foods

Acknowledgements: Funding agencies “Fundación Seneca“- Murcia Regional Agency for Science and
Technology (Projects 05588/PI/07, 04486/GERM/06, and 19900/GERM/15) and the Spanish Ministry
of Economy, Innovation and Competitiveness (Project AGL2013-46247-P and RD-P Postdoctoral
contract (JdeC-Incorporación ICJI-2015-25373) partially supported this research.

6
 FROM FOOD TO SAFE FOOD: PROBLEMS AND CHALLENGES IN NEW
PRODUCT DEVELOPMENT
Peter Raspor

Univerza v Ljubljani – retired, Neubergerjeva 13, Ljubljana 1000, Slovenia

raspor2013@gmil.com

Food safety is integral part of food science including technology and processing but also needs
social and cultural sciences to ensure effective food safety management. We need to protect the
consumer while also preserving food heritage. If we consider development as a permanent
challenge in the food supply chain, we can notice several ongoing changes at different levels,
from the farm to the fork: 1.At the level of substrates - inclusion of many additives, which did
not use to be common in traditional food processes; 2.At the technical level - adoption of new
processing equipment with very specific features; 3.At the processing and organizational level –
new information technology for management of processes; 4.At the level of packing - reduction
of packaging sizes for one person portions; 5.At the level of trade - absolute domination of global
trading networks; 6.At the level of food preparation - more convenience foods over traditional
food preparation; 7.At the level of nutrition - invention of new eating habits focused towards
exclusion of family and reduction/elimination of social life during eating.
What do all the aforementioned challenges have in common? Exclusion or at least limitation of
the human factor and its impact on the food supply chain. In these trends, safety has an important
place in daily practice, when we start to get uncomfortable and we start to worry about a particular
issue regarding food, its origin, composition, impact on our health or environment, and so on. In
the last century, food processing and preservation methods have been traditionally associated
with an array of fundamental concepts. Consequently, new discoveries in sciences and
engineering fields enabled fast developments of several non-thermal techniques such as High-
Pressure Processing (HPP), Pulsed electric fields (PEF) and others. Food research and
development found them very appropriate and useful. Usage of non-terminal techniques during
processing can achieve microbial inactivation and reduce detrimental changes in physical or
sensory properties of foods. Since these techniques are effective, the result are healthier and more
natural foods. Additional impact has been made by the emergence of artificial intelligence and
robotics, which has tremendously changed food production and distribution streams. The use of
AI has made some complex techniques easier to implement, guide and maintain. Additionally
we face both E-commerce in the food industry and also virtual restaurants and so on. Innovation
connected to ingredients using old knowledge based on health benefits of native foods has opened
the path for the growth of native foods. On the soft side of development within food production
and supply chain we face the rise of food safety culture. When foodborne illness starts due to
contamination with food it requires very specific behaviour and reactions of those responsible in
the food supply chains towards consumers. This is why education is an ongoing and key factor
that must accompany development and research of food and eating habits.
Keywords: food, processing, technology, research, development, safety

7
 APPLICATION OF SUPERCRITICAL CARBON DIOXIDE FOR DRYING
OF FRUITS AND VEGETABLES – SENSORY AND FOOD SAFETY
PERSPECTIVES
Nikola Tomić1, Sara Spilimbergo2, Gerard Hofland3, Andreja Rajković4
1
University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
2
University of Padova, Department of Industrial Engineering, Via Gradenigo 6/a, 35131 Padova,
Italy
3
FeyeCon Carbon Dioxide Technologies, Rijnkade 17A, 1382 GS Weesp, The Netherlands
4
Ghent University, Faculty of Bioscience Engineering, Coupure links 653, 9000 Gent, Belgium
tsnikola@agrif.bg.ac.rs

Consumers have always been concerned about the safety and quality of the foods they eat
expressing growing awareness for high-quality and fresh-like minimally processed foods of
uncompromised safety. Super-critical carbon dioxide technology (scCO 2 ) foods has gained a
particular scientific and industrial interest in the last decades owing to CO 2 being non-
carcinogenic, nontoxic, non-mutagenic, non-flammable, colorless, odorless,
thermodynamically stable and relatively inexpensive. In recent years, the attention has been
particularly focused on application of scCO 2 in food pasteurization and drying. To achieve
dehydrated fruit or vegetable commodities of high quality, with minimal loss of nutrients,
volatiles and flavors, and with acceptable/desirable changes in color and texture, dehydration
must occur fairly rapidly. During supercritical drying the water is not removed by vaporization
or sublimation but is dissolved in the scCO 2 . Due to these gas-liquid properties of scCO 2 , the
structure of the dried plant material may remain preserved at high extent. Another important
advantage is that drying process takes place at low temperatures (e.g. 40 °C) which is also
beneficial for the sensory and nutritional profile of final product.
ScCO 2 -drying has not found its commercial industrial application yet. The company FeyeCon
Development and Implementation BV (Weesp, NL) patented pilot scale equipment for
industrial scCO 2 -drying at the European Patent Office and a series of research studies have
been performed within the H2020 scientific project ‘Future-Food’ in the period 2015-2018. The
sensory evaluation trials performed on basil, bell pepper, beetroot, and apple showed that
scCO 2 -drying can bring and retain the same (or even higher in some cases) sensory quality of
the dried plant material as compared to usual freeze-drying. ScCO 2 -drying treatments resulted
in ‘very good’ texture quality of the dried fruit/vegetables snack products that were
characterized by low level of shape and surface deformations, pronounced brittleness and
crispiness, and good chewiness and rehydration during mastication, with the typical color and
flavor preserved. From the microbiological safety and quality point of view, the scCO 2
treatment at 40 °C showed potent antimicrobial effect against vegetative bacteria, yeasts and
molds on all tested herbs, fruits and vegetables. Naturally present microbial flora appeared to
be particularly sensitive indicating great potential to extend shelf-life and minimize risks to
food safety. These aspects endorse use of scCO 2 -drying as a promising ‘green’ technology than

8
combined drying and pasteurization in a single step. The spores of inoculated mycotoxin
producing Aspergillus flavus and Fusarium graminearum in pistachios showed different level
of resistance, with A. flavus being significantly more resistant. Natural mesophilic and
psychrotrophic bacteria were strongly reduced (up to 4 log CFU/g). Bacterial spores (Bacillus
cereus spores in the first place) were very resilient to this inactivation process, suggesting the
need of additional treatments combination of hurdles to prevent spore germination and
multiplication, and possible subsequent toxin production. Inoculated pathogenic Escherichia
coli, Salmonella enterica, Staphylococcus aureus, and Listeria monocytogenes were reduced
below the limit of detection after 360 min of the drying (6-7 log units of reduction), with
inactivation kinetics being dependent on the type of food matrix. Bacterial toxins and
mycotoxins were only partially (or not) inactivated under the conditions tested.
In conclusion, sensory evaluation and microbial safety trials showed promising potential of
scCO 2 -drying technology to be used as an alternative drying method in the production of dried
fruits and vegetables. Trials on industrial scale, as well as economic assessment are required
for final commercial use.

Keywords: supercritical CO2 drying, fruits and vegetables, sensory quality, microbiological safety

Acknowledgements: A series of research studies encompassed by this overview have received funding
from the European Union’s Horizon 2020 research and innovation programme under grant agreement
No 635759: Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying
(“FUTURE-FOOD”). Concrete data presented in this presentation are result of joint efforts of Ghent
University, University of Padova, University of Belgrade and FeyeCon Carbon Dioxide Technologies.

9
 CHALLENGES IN SUGAR PRODUCTION - FOOD SAFETY
MANAGEMENT
Biljana Bogdanović, Branislav Bogdanović

Sunoko d.o.o. Novi Sad, Bulevar oslobođenja 60, 21000 Novi Sad, Serbia
biljabogdanovic71@gmail.com

Sugar industry is one of the largest among the food industry. One plant processes around 8,000
tons of sugar beet daily and produces 1,150 tons of sugar. It can be said that sugar is a strategic
product of Serbia, and the wastes and by-products are valuable as well, since they are raw
materials for other technological processes which are also important. One of them is betaine
from sugar beet molasses, which is essential for living. Through this paper the products of the
sugar industry will be introduced in one hand, and the high product safety requirement in the
other hand.
Due to unambiguous impact of globalization on modern business, one of the requirements set
in front of manufacturers is standardization and certification of food safety and quality systems.
This paper provides an overview of the GFSI Standards - Global Food Safety Initiative and key
factors which collaboratively drive continuous improvement in food safety management
systems around the world with a vision „Safe food for consumers everywhere”. Further, it
provides an overview of the impact of the globalization process on sugar industry and applied
GFSI approved schemes. The objective of this paper is individual analysis of the GFSI approved
schemes (FSSC 22000 - Food Safety System Certification, BRC, IFS) with focus on their
geographical distribution and the number of users.

Keywords: sugar, molasses, betaine, food safety, GFSI, FSSC 22000, IFS, BRC

10
 GINGER ESSENTIAL OIL IMPROVES QUALITY OF COOKED PORK
Branislav V. Šojić1, Vladimir M. Tomović1, Branimir M. Pavlić1, Predrag M. Ikonić2, Marija R.
Jokanović1, Maja Đ. Ivić1, Snežana B. Škaljac1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad,
Serbia
2
University of Novi Sad, Institute of Food Technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
sojic@tf.uns.ac.rs

The purpose of this study was to evaluate the effect of ginger essential oil (GEO) on the quality
of cooked pork sausages during 30 days of refrigerated storage. Instrumental parameters of
color (CIEL*, CIEa* and CIEb*), Thiobarbituric acid-reactive substance (TBARS) values and
sensory properties of flavour have been determined. Cooked pork sausages with different
concentrations of GEO (0.1, 0.5 and 1.0 µl/g) and control (without GEO) were prepared. All
three concentrations of GEO resulted in significantly (P<0.05) increase of CIEa* values. The
addition of GEO at 0.5 and 1.0 µL/g affected (P<0.05) to reduction of TBARS values. The
flavour of sausages produced with the addition of 0.1 and 0.5 μL/g GEO was
slightly/moderately and significantly (P<0.05) different from the control. This study
demonstrates that the ginger essential oil could be used as natural antioxidant and colour
enhancer in processing of cooked sausages. Further studies should be performed in order to
compare its effectiveness in other food products, as well as potential replacement of synthetic
food additives.

Keywords: ginger essential oil, cooked pork sausage, quality

Acknowledgements: The research in this paper was financed by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, Project No. TR 31032.

11
EFFECT OF WILD OREGANO ESSENTIAL OIL ON LIPID OXIDATION IN
MARINATED PORK CHOPS
Maja Đ. Ivić1, Vladimir M. Tomović1, Marija R. Jokanović1, Snežana B. Škaljac1, Branislav V.
Šojić1
1
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
ramajana1988@gmail.com

Lipid oxidation is one of the primary forms of deterioration affecting nutritional and sensory
quality of meat and meat products. Cooked meat is more prone to lipid oxidation than raw meat.
The use of antioxidants is an effective way to prevent or minimize lipid oxidation in meat
products. However, majority of antioxidants added to these products are of synthetic origin.
Due to consumers growing interest for products that are clean label, natural antioxidants are
increasingly involved in food processing. Plant materials showed to be quite successful in
retarding lipid oxidation. The essential oil of wild oregano (O. minutiflorum) has antioxidant
and antibacterial effects, which can be attributed to its high content of phenolic compounds.
Thus, the aim of this work was to evaluate the antioxidative effect of wild oregano essential oil
on lipid oxidation in cooked pork chops. Freshly cut porcine meat samples (M. longissimus
thoracis et lumborum) were divided into two groups regarding marinade composition. Group
O was with added wild oregano essential oil (WOEO) at concentration of 30 μl/100 g meat,
while group C served as control. Prepared samples were dipped into proper marinade for 20
hours, afterwards they were cooked in convection oven at 163 °C until reached 72 °C in the
center of the sample. Lipid oxidation was measured by the concentration of thiobarbituric acid-
reactive substances (TBARS) in marinated raw and cooked samples. Sensory evaluation
(overall acceptance) was carried out on cooked pork chop samples. The TBARS value for
marinated raw samples containing WOEO (0.04 mg MDA/kg) was significantly lower (P <
0.05) than that found for the control samples (0.10 mg MDA/kg), with inhibition of about
58.69% compared to control samples. Cooking significantly (P < 0.05) induced increase of
TBARS in both samples, but in the C samples (1.21 mg MDA/kg) the oxidation was
significantly (P < 0.05) more intense than in the O samples (0.62 mg MDA/kg). The percent
inhibition against lipid oxidation by WOEO for O samples of cooked pork chops was 48.99%
comparing to control. The C samples presented a lower sensory score (7.43) for overall
acceptance (P < 0.05) compared to O samples (8.57). The addition of WOEO showed to be
protective against lipid oxidation in raw and cooked pork chops. Moreover, the addition of
aforementioned essential oil had no negative impact on overall acceptance.

Keywords: wild oregano, TBARS, pork chops

Acknowledgements: This research was financially supported by the Ministry of Education, Science and
Technological Development, Republic of Serbia, project No TR31032.

12
 THE EFFECT OF GENOTYPE (G), GROWING ENVIRONMENT (E), AND
THEIR INTERACTION (G x E) ON THE CHEMICAL COMPOSITION OF
WHEAT BRAN
Ankica Kondić-Špika1, Sanja Mikic1, Dragana Trkulja1, Novica Mladenov1, Nada Grahovac1,
Zvonimir Sakač1, Saša Krstović2, Nikola Hristov3
1
Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg Dositeja
Obradovića 8, 21000 Novi Sad, Serbia
3
“Chemical Agrosava”, Palmira Toljatija 5/IV, 11070 Novi Beograd
kondicspika@gmail.com’

Wheat bran is a rich source of dietary fibres, some of essential fatty acids and contains important
quantities of starch, protein, vitamins, minerals and phytic acid. It is also well known for its
powerful anticarcinogenic and antioxidant properties. Field experiments with a collection of 23
wheat genotypes were conducted during two growing seasons in order to evaluate the effects
of genotype (G), growing environment (E) and their interaction (G x E) on the nutrient
composition of wheat bran. The samples of the bran portion of wheat grain were obtained as
by-products of milling on the MLU 202 laboratory flour mill. Oil content was obtained by
exhaustively extracting samples in a soxhlet apparatus using petroleum ether as the extractant.
Tocopherols were determined by using extraction with hexane and normal-phase high-
performance liquid chromatography with detection in fluorescent region. The mobile phase
consisted a mixture of hexane:ethyl acetate (70:30, v/v). The results have shown that all sources
of variation significantly affected chemical composition of wheat bran fraction. Total oil
contents of wheat bran varied between 3.03-5.37% in the first and between 2.68-4.96% in the
second growing season for investigated genotypes. Gas chromatography analyses of wheat bran
oil showed major fatty acids to be linoleic, oleic and linolenic acids with wider range of
variation expressed in the second growing season. Total tocopherols content in wheat bran
extracts ranged from 16.3 to 77.6 mg/kg in the first and from 28.08 to 107.49 mg/kg in the
second growing season. Significant differences in oil content and its chemical composition were
found among the genotypes, indicating the great genetic potential for improvement. Also, the
effect of the environment on all investigated compounds was highly significant, indicating the
possibility to produce wheat with high levels of selected health components and antioxidant
activities in a specific growing environment.

Keywords: tocopherols, wheat, wheat bran, HPLC, fluorescence detector

Acknowledgements: This study was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (the project no. TR 31066).

13
 EXPERIMENTAL PRODUCTION OF HEAT-ACID COAGULATING
CHEESE WITH ADDITION OF PLUM
Emina Kadrić, Zlatan Sarić

Faculty of Agriculture and Food Sciences of University of Sarajevo, Zmaja od Bosne 8, 71 000
Sarajevo, Bosnia and Herzegovina
emina.kadric999@gmail.com

Cheesemaking is one of the most complex technology in dairy and cheese as a product of this
art enjoys a special status among dairy products thanks to its high – value ingredients, so every
type of cheese has its own story. Facts about rich cheese culture and tradition affect the modern
consumer society, occupied by brands and consumers, as result, are no longer satisfied only
with good product. So, cheese is ideal product for modern consumers. Upon this the idea of
joining cheese and traditional Bosnian product – the prune was born. Prunes are well known as
high valuable, nutritively rich food which are consumed as delight for centuries throughout the
Balkan region. In this research the experimental preparation of thermally - acidic coagulating
cheese with the addition of dry plum is presented with the assumption that this cheese is
acceptable for consumers. The cheese was tested for chemical composition and the quality
parameters and it is shown that the quality parameter values correspond to heat – acid
coagulating cheese type. In order to examine the shelf life of the product cheese was stored for
5 and 10 days and the changes of that samples occurred were noted. After 10 days of storing
physical and chemical analysis were repeated with the aim to note differences in composition
between fresh and stored product. The conclusion was that chemical composition changed, but
very slight. As a fundamental part of the research to determine the acceptability of the product
sensory analysis were performed by the expert panel of evaluators and by consumers and the
results were statistically processed. The research showed that the experimental product was
95% acceptable by consumers and 100% acceptable by panel of expert evaluators. The cheese
cannot be stored for a long time and it is proper to be consumed in a fresh state.

Keywords: technology of cheese, prune, sensory analysis

14
 LEAD CONTENT IN THE MEAT OF SAANEN GOAT MALE KIDS FROM
VOJVODINA (NORTHERN SERBIA)
Vladimir M. Tomović1, Marija R. Jokanović1, Branislav V. Šojić1, Snežana B. Škaljac1, Milana M.
Lazović2, Ivana M. Vasiljević2, Igor B. Tomašević3, Ivana R. Nikolić1, Dragan D. Vujadinović4,
Mila S. Tomović5
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
A BIO TECH LAB d.o.o., Vojvode Putnika 87, 21208 Sremska Kamenica, Serbia
3
University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
4
University of East Sarajevo, Faculty of Technology Zvornik, Karakaj 1, 75400 Zvornik, Bosnia and
Herzegovina
5
Technical School Pavle Savić, Šajkaška 34, 21000 Novi Sad, Serbia
tomovic@uns.ac.rs

Lead toxicity is an important environmental disease and its effects on the human body are
devastating. There is almost no function in the human body which is not affected by lead
toxicity. Lead occurs primarily in the inorganic form in the environment. Human exposure is
mainly via food and water, with some via air, dust and soil. In average adult consumers, lead
dietary exposure ranges from 0.36 to 1.24, up to 2.43 μg/kg body weight (bw) per day in high
consumers in Europe. Exposure of infants ranges from 0.21 to 0.94 μg/kg bw per day and in
children from 0.80 to 3.10 (average consumers), up to 5.51 (high consumers) μg/kg bw per day.
Lead is absorbed more in children than in adults and accumulates in soft tissues and, over time,
in bones. Half-lives of lead in blood and bone are approximately 30 days and 10-30 years,
respectively, and excretion is primarily in urine and faeces. Joint Food and Agriculture
Organization/World Health Organization Expert Committee on Food Additives established a
Provisional Tolerable Weekly Intake of 25 μg/kg bw for lead.
The aim of this study was to investigate the influence of the anatomical location of muscles on
their lead content. Lead content was determined in four muscles (M. psoas major - PM, M.
longissimus dorsi - LD, M. semimembranosus - SM and M. triceps brachii - TB) of Saanen goat
male kids (n = 20), using inductively coupled plasma optical emission spectrometry after dry
ashing mineralization. Content of lead (mg/kg wet weight) was significantly affected by muscle
type. The PM muscles had significantly (P < 0.001) higher lead content (0.039 mg/kg),
comparing to LD (0.017 mg/kg), SM (0.019 mg/kg) and TB (0.014 mg/kg) muscles. Average
lead content in meat from Saanen goat male kids from Vojvodina was 0.022 mg/kg. The
maximum lead content found (0.050 mg/kg) in the present study was below maximum level
(0.10 mg/kg) set by EU and Serbian legislation. Overall, 100% of meat samples had lead levels
below or equal to the half of the maximum level. In conclusion, the results of the present study
indicate lead availability in the local agricultural environment in Vojvodina.

Keywords: lead, meat, Saanen goat male kids, Vojvodina

15
 ANTIOXIDANT POTENTIAL AND SENSORY QUALITY OF NEW GREEN
WALNUT LIQUEUR
Sonja P. Veljović1, Marija P. Petrović1, Stanislava Ž. Gorjanović1, Maja M. Natić, Predrag V.
Vukosavljević3
1
Institute of General and Physical Chemistry, Studentski trg 16, 11000 Belgrade, Serbia
2
Faculty of Chemistry, University of Belgrade, P.O. Box 551, 11158 Belgrade, Serbia
3
Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade,
Nemanjina 6, 11080 Belgrade, Serbia
pecic84@hotmail.com

Alcoholic beverages made from herbs and fruit extracts, that contribute to product functionality,
are not only purposed for enjoyment, but also for prevention and treatment of various diseases.
The selection of raw material for their preparation is strongly influenced by local tradition and
preserved ethnopharmacological knowledge. Green walnut liqueur (GWL) is often served as an
aperitif or used as a tonic and digestive aid with beneficial effects against stomach trouble and
digestion inconveniences. The high content of phenolic compounds deriving from unripe
walnut fruit results is strongly related to strong antioxidant potential, as well as to desirable
sensory attributes of GWL, such as astringency and bitterness.
The main aim of this study was to prepare GWL with a unique composition of natural
ingredients and to evaluate its total phenolic content (TPC), by Folin-Ciocalteu method and
antioxidant potential, by DPPH and FRAP. The GWL was prepared by maceration of unripe
walnut fruits, collected in Serbia, chopped into the quarters, together with sugar, honey, dark
chocolate, aromatic herbs and spices (vanilla, cinnamon, nutmeg, clove), lemon, orange,
cranberry, dried plums and dried figs, in the water-ethanol mixture for 60 days, exposed to the
sun. The final liqueur had 25±1,5% vol of alcohol. Furthermore, the sensory quality of GWL
was evaluated by the panel of experts, using a model of positive ranking and compared with
selected similar commercial spirits, obtained from the local market.
Remarkable values were observed for TPC and AO activity, which were strongly correlated
and were significantly higher in comparison to commercial green walnut tincture, used for
immune system stimulation, and several herbal bitter spirits popular on the Serbian market.
Sensory scores of the analyzed GWL and commercial spirits ranged from 16.43 to 18.66 points
(of max. 20), whereas GWL was in the second place in terms of overall sensory quality (18.52
points). Therefore, GWL possessing high AO potential and satisfactory sensory quality may be
a promising candidate for the potential commercialization on the Serbian market.

Keywords: Green walnut liqueur, sensory quality, antioxidant potential

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development, Republic of Serbia [grant number III46001 and TR 31055].

16
 ORGANOCHLORINE PESTICIDES IN RAW MEAT ON THE SERBIAN
MARKET
Brankica Kartalović1, Nikolina Novakov2, Željko Mihaljev1, Jelena Petrović1, Jelena Babić1,
Krešimir Mastanjević3
1
Department for food and feed quality, Scientific veterinary institute “Novi Sad”, Novi Sad, Serbia;
2
Department of Veterinary Medicine, University of Novi Sad, Novi Sad, Serbia
3
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
brankica@niv.ns.ac.rs

The aim of this study was to determine the level of organochlorine (OC) pesticides in 30
samples of raw meat collected from supermarkets in Serbia. OC pesticides α-HCH, β-HCH, δ-
HCH, dichlorodiphenyltrichloroethane (DDT), DDE, DDD, dielderin, endosulfane I,
endosulfane II, endosulan sulfate, endrin, endrin ketone, heptachlor, heptachlor epoxide,
lindane, aldrin, metoxichlor, cis-chlordane and trans-chlordane were determined using a GS-
MS method with QuEChERS method of samples preparation. The highest concentrations (μg
kg−1, arithmetic means) in raw meat were for δ-HCH (40.6 ± 37.0), p, p´-DDT (35.0 ± 15.2),
sum of endosulfans (45± 35.2). Measured values of all other pesticides were below the limit of
detection of 5 μg kg−1.
Because of their toxicity and bioaccumulation, levels of OCP contaminants in raw meat is
important to monitor as well as to try to find a solution to reduce human exposure and other
living organisms to these compounds.

Keywords: organochlorine pesticides, raw meat, GC-MS, QuEChERS

17
DEVELOPMENT OF NEW IN VITRO COLORIMETRIC MTT ASSAY FOR
HIGH-THROUGHPUT SCREENING OF ANTI-YEAST ACTIVITY OF
PLANT-DERIVED PRESERVATIVE CANDIDATES IN AN ORANGE JUICE
FOOD MODEL
Jan Stas, Marketa Houdkova, Jan Banout, Ladislav Kokoska

Czech University of LifeSciences Prague, Kamycka 129, 16500, Prague

stas@ftz.czu.cz

Yeasts are the usual contaminants in fruit juices and responsible for decreasing the quality and
of such products. Preservatives are principally added to fruit juices to enhance their shelf life.
However, aside from their advantages, some of the artificial preservatives may possess life-
threatening side effects. Plant-derived compounds and their mixtures are perspective materials
for the development of new preservative agents. For this reason, the antifungal activity of plant
extracts and essential has been studied intensively, however the conventionally used methods
are time and material consuming. Therefore, we developed simple in vitro method suitable for
high-throughput screening of anti-yeast potential of plant-derived compounds in orange juices
using standard 96-well microtiter plates and the tetrazolium-based colorimetric assay - MTT
[3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide]. Minimum inhibitory
concentrations (MICs) of benzoic acid, citric acid, curcumin, gallic acid, potassium sorbate,
pterostilbene, sodium metabisulfite, sorbic acid and tannic acid were determined against
standards strain of Saccharomyces cerevisiae. The most effective agents were pterostilbene and
sorbic acid with the lowest MICs 64 and 128 μg/mL, respectively. This novel colorimetric assay
for the determination of growth-inhibitory effect of plant compounds in orange juice using MTT
proved to be more accurate and timesaving than conventional counting method. This method
can be used in research of new eco-preservatives development for shelf life extension in fruit
beverages, which could substitute commonly used additives.

Keywords: colorimetric assay, preservative agents, yeast inhibition, plant compounds,

antifungal activity

Acknowledgements: This research was financially supported by the Czech University of Life Sciences
Prague (projects IGA 20195003 and 20195006).

18
 DISCRIMINANT ANALYSIS OF CHEMICAL AND ANTIOXIDANT
PROPERTIES OF Capsicum annuum CULTIVATED UNDER DIFFERENT
CONDITIONS
Milica Ž. Karadžić Banjac1, Strahinja Z. Kovačević1, Žarko M. Ilin2, Boris D. Adamović2,
Aleksandra N. Tepić Horecki1, Zdravko M. Šumić1, Anita S. Vakula1, Lidija R. Jevrić1, Sanja O.
Podunavac-Kuzmanović1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
sanya@uns.ac.rs

Red pepper (Capsicum annuum) is one of the most important vegetables that has wide range of
application in food preparation and it is rich in bioactive phytochemicals. The group of 18
samples of red pepper was cultivated and their chemical and antioxidant properties have been
analyzed. The total phenols content (TPC), determined according to the Folin-Ciocalteu
method, ranged from 414.75 to 718.61 mg/100 g DM, while total flavonoids content (TFC),
determined by aluminum chloride colorimetric assay, varied from 258.26 to 561.96 mg/100 g
DM. The antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH)
scavenging capacity and ranged from 1.66 to 3.53 mg/mL. In order to discriminate the samples
regarding their cultivation conditions (with or without irrigation), the discriminant analysis
(DA) has been applied using Minitab 16.1.1 software. The main goal of the discriminant
analysis is to define discriminant function. In this study, two groups of red pepper samples have
been analyzed: 9 samples cultivated without irrigation (group A) and 9 samples cultivated with
irrigation (group B). The statistical performance of the established linear and quadratic
functions was verified using cross-validation (CV). The obtained results indicate that there is
78% chance (applying linear function and using CV) and 72% chance (applying quadratic
function and using CV) of correct estimation whether a sample of red pepper was cultivated
with or without irrigation on the basis of their chemical and antioxidant properties. This indicate
a certain correlation between the cultivation conditions and chemical and antioxidant properties
of red pepper.

Keywords: red pepper, discriminant analysis, antioxidant activity, phenols, flavonoids

Acknowledgements: These results are the part of the projects No. 31036 and No. 31044, supported by
the Ministry of Education, Science and Technological Development of the Republic of Serbia.

19
 EFFECT OF STARTER CULTURE (STAPHYLOCOCCUS XYLOSUS)
ADDITION ON COLOUR CHARACTERISTICS OF DRY FERMENTED
SAUSAGE
Snežana B. Škaljac1, Marija R. Jokanović1, Vladimir M. Tomović1, Maja Đ. Ivić1, Branislav V.
Šojić1, Tatjana A. Peulić2, Predrag M. Ikonić2, Natalija R. Džinić1, Ljiljana S. Petrović1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000
Novi Sad, Serbia
snezana.savatic@tf.uns.ac.rs

The quality of food products, particularly meat and meat products, consumers often estimate
based on colour. Therefore, the colour formation and colour stability are important indicators
of quality of dry fermented sausages. Intense red colour is one of the essential features of
Petrovská klobása, which differentiate it from other products of the same type.
The aim of this study was to determine the effect of autochthonous starter culture
(Staphylococcus xylosus) addition on colour characteristics of dry fermented sausage Petrovská
klobása produced in controlled conditions. Two groups of sausages were examined during
drying period: K-sausages produced in traditional way without starter culture and S-sausages
produced with addition of autochthonous starter culture.
Analysis of colour was performed on the fresh cut of sausages by adequative instrumental
method using CIE L*a*b* system detection (lightness-L*; redness-a*; yellowness-b*; hue
angle-h and chroma-C*). Additionally, pH value, moisture content and water activity in
sausages were measured during the process of smoking, drying and ripening over the course of
0, 6, 12, 30 and 60 day of production. At the end of drying period (60 days of production)
sensory colour characteristics of sausages were evaluated using scale from 0 to 5 (0-atypical
colour; 5-optimal colour).
Results achieved in this study showed that addition of starter culture (Staphylococcus xylosus)
to dry fermented sausages significantly (P<0.05) increased redness (a*) compared to sausages
in control group (K-25.23; S-27.94) at the end of drying period. Also, addition of starter culture
resulted in better sensory scores (P<0.05) for colour (K-3.9; S-4.3), because sausages in this
group had more intensive red colour compared to sausages in control group.
The addition of Staphylococcus xylosus had positive effect on redness and sensory
characteristics of Petrovská klobása colour.

Keywords: dry fermented sausage, Staphylococcus xylosus, CIE L*a*b* system, sensory
characteristic

Acknowledgements: This research was financially supported by the project No TR31032.

20
 THE EFFECT OF FREEZING AND FROZEN STORAGE ON THE
CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS
Karina I. Hidas1, Csaba Németh2, Anna Visy1, Adrienn Tóth1, László Friedrich1, Ildikó Cs. Nyulas-
Zeke1
1
Szent István University, Ménesi Street 43-45., H-1118 Budapest, Hungary
2
Capriovus Ltd., Dunasor 073/72., H-2317 Szigetcsép, Hungary
hidaskarina@gmail.com

Eggs are used in the food industry because they have high nutrient value and also coagulating,
foaming, emulsifying, colouring and flavouring properties. Processed egg products, such as
liquid egg products are popular products in manufacturing. Liquid products have a shelf life of
a few weeks, but it can increase up to 1 year by freezing. With this method, a large decrease in
the number of microbes can be achieved while at the same time the functional properties are
not greatly influenced. Sometimes, we can observe different unwanted phenomena, such as
gelling of the yolk and protein denaturation. These processes are highly dependent on the
conditions of freezing. Freezing in liquid nitrogen is a very fast freezing method. Freezing
medium is boiling at -195.6 °C at atmospheric pressure, when it gets in contact with food
material. Because of the large temperature difference between the sample and the cryogenic
medium, a frozen layer appears on the food surface, which protects it from drying out.
In our experiment, liquid egg products (liquid whole egg, liquid egg white and liquid egg yolk)
were dripped one after another into liquid nitrogen through a strainer. Frozen egg balls were
taken out of liquid nitrogen after 60 seconds and then put in a polyethylene foil, sealed with a
foil welder. Packages thus prepared were stored in a laboratory freezer at -18 °C for 5 months.
The study investigated the effects of frozen storage, calorimetric properties were examined after
1, 2, 3, 4, and 5 months of storage. Samples were removed from the freezer and then thawed in
tap water on measurement days. Tests were performed by Setaram MicroDSC III type
differential scanning calorimeter, thereafter enthalpy of denaturation and denaturation
temperature were evaluated by one-way ANOVA.
The results of the calorimetric studies show that frozen storage also had a significant effect on
the denaturation enthalpy of liquid egg samples, as well as freezing, but the rate of changes was
smaller. This means that less and less protein can be denatured in the samples during frozen
storage. In order to investigate whether the thawing procedures affect this phenomenon, in our
next experiment, we will examine different thawing methods.

Keywords: liquid egg, differential scanning calorimetry, freezing, frozen storage, liquid nitrogen

Acknowledgements: Our research is sponsored by the project „Egg white based dairy product analogs
with probiotic effects for allergic people and development of low-fat and carbohydrate products for
people on a protein-dense diet VÁLLALATI KFI_16”. This work was supported by Doctoral School of
Food Sciences of Szent István University and Capriovus Ltd.

21
EFFECT OF HYDROCOLLOIDS ON THE RHEOLOGICAL BEHAVIOR OF
YEAST RAISED DOUGH
Zhour Sabri, Anikó Kovács, Katalin Badakné Kerti

Szent István University Department of Grain and Industrial Plant Processing, Villányi Street 29-43,
1118 Budapest, Hungary
Badakne.Dr.Kerti.Katalin@etk.szie.hu

The economic loss resulting from baked goods’ staling encourages research to control or retard
staling process. Yeast-raised “bukta” and other yeast-raised or yeast-leavened baked goods, are
prized for their soft texture and their fresh yeasty flavor characteristics. These baked goods have
a relatively short shelf-life. In the baking industry hydrocolloids are of increasing importance
as bread making improvers. They are widely used in baked goods to enhance dough handling
properties, overall quality of fresh products, and to extend shelf-life of stored goods
The aim of the present study was to investigate the influence of the addition of selected
hydrocolloids (xanthan, locust bean gum, inulin, potato starch, psyllium and arrow root
respectively at 0.2, 3, 3, 5, 2 and 10% levels) individually and the combined use of those
selected hydrocolloids with MAP (modified atmosphere packaging) stored in refrigerated room
6 °C; on the qualities of bukta and their potential use in retarding the staling process during 3
weeks. Moisture content, water activity and texture parameters of fresh and stored bukta were
analyzed.
The results of this study indicated that, there is an increase in yield and softness of bukta crumb
using xanthan gum, psyllium and locust bean gum that showed an antistaling effect, retarding
the crumb hardening. Potato starch and xanthan gum were also able to reduce the loss of
moisture content during bukta storage, reducing the dehydration rate of crumb. Hardness values
indicated that the bukta containing xanthan gum up to 0.2% was softer even after 5 days of
storage as compared to control under similar conditions and MAP.
To sum up some of the examined hydrocolloids positively affected crumb firmness and proved
higher moisture content capacity. According to our results, xanthan gum is the best additive due
to both its softening and retarding the firming of the baked goods crumb effects.

Keywords: hydrocolloids, yeast raised dough, shelf life, texture analyses

Acknowledgements: This work was supported by the Hungarian Government through project No.
EFOP-3.6.3-VEKOP-16-2017-00005 and GINOP2.1.1_15.

22
 EFFECT OF SUGAR REDUCTION AND SUBSTITUTION ON POUND
CAKE
Anikó Kovács, Katalin Badakné Kerti, László Somogyi

Szent István University Department of Grain and Industrial Plant Processing, Villányi Street 29-43,
1118 Budapest, Hungary
Kovacs.Aniko@etk.szie.hu

In sweet baked goods one of the main ingredients is sugar. In these products sucrose delivers
sweetness, influences the structural and textural properties of samples. Furthermore it may also
have an impact on the viscosity, the color and the volume of the products.
The aim of this study was to investigate the effect of sugar reduction and sugar substitution on
cake samples. The influence of sugar reduction (by 10 and 20%) and sugar replacement (by
xylitol and stevia) on the texture properties, the viscosity and the sensory attribution of pound
cakes were studied.
Based on our results both the sugar reduction and the substitution affect the different properties
of the investigated samples. As expected the changes in sugar content as well as type influenced
the texture of the cake samples. From the textural properties the changes in hardness were
mostly pronounced.
In the case of viscosity measurement, the apparent viscosity values increased in proportion with
the sugar reduction percentage. Xylitol and stevia also increased the viscosity comparing to the
reference sample.
In the sensory tests the 10 and 20% of sugar reduction had a significant effect on the attribution
of the samples. However, in the case of sugar replacers the sensory panelists found smaller
differences between the control sample and the ones which were made with xylitol and stevia.
As a summary we could conclude that the sugar reduction and substitution have effect on the
techno-functional properties of the cake samples. Further research can be done with higher
reduction percentages or with other sugar replacers.

Keywords: sugar reduction, sugar substitution, pound cake, texture properties

Acknowledgements: This work was supported by the Hungarian Government through project No.
EFOP-3.6.3-VEKOP-16-2017-00005.

23
 THE ANTIOXIDANT ACTIVITY AND COMPOSITION OF THE
PHENOLICS FROM NON-GROUND NETTLE (Urtica dioica L.) SEEDS
EXTRACTED BY DISTILLED AND TAP WATER
Jelena S. Mitrović, Nada Č. Nikolić, Ivana T. Karabegović, Miodrag M. Lazić, Ljubiša B. Nikolić

Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16 000 Leskovac, Serbia
mitrovic_jelena91@hotmail.com

In this study, the content, composition and antioxidant activity of the phenolics extracted from
non-ground Urtica dioica L. seeds by using the distilled and tap water, were investigated. The
content of phenolics was determined by using the spectrophotometric method with Folin-
Ciocalteu reagent, and the antioxidat activity was evaluated as 2.2 diphenil-1-picrylhydrazyl
radical-DPPH scavenging capacity. The composition of phenolics was analysed by using two
HPLC methods: by isocratic elution process for determining the composition of the phenolic
acids, and by gradient elution for determining the composition of some phenolic compounds.
The results showed that distilled water was more effective extragent than the tap water. The
content of phenolics in the extract obtained by using the distilled water was 4317.71 µg gallic
acid equivalent per g of dry seeds and it was 12% higher than the content achieved by using the
tap water (3795.24 µg gallic acid equivalent/g). Although the extract obtained by tap water had
lower content of phenolics, it had higher antioxidant activity (IC 50 was 0.104 mg dry matter of
extract per mL) than the extract obtained by distilled water (IC 50 was 0.152 mg/mL), indicating
that the higher content of compounds with no DPPH scavenging capacity probably were
extracted by using the distilled than the tap water. The composition of phenolic acids obtained
by isocratic elution showed that six acids were identified in both investigated extracts, and gallic
and chlorogenic acid were the most abundant. The composition of phenolic compounds
obtained by gradient elution showed that the kaempferol derivatives were the most abundant in
both extracts. The results suggest that aqueous extracts of non-ground Urtica dioica L. seeds
are good source of phenolics and have antioxidant potential for their practical application.

Keywords: Urtica dioica L., seeds, phenolics, antioxidant activity

Acknowledgements: This research was supported under the project TR 34012 by the Ministry of
Education, Sciences and Technological Development of the Republic of Serbia.

24
 APPLICATION OF ARTIFICIAL NEURAL NETWORK FOR
OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION (MAE) OF
DEFATTED WHEAT GERM PHENOLIC ANTIOXIDANTS
Nemanja Bojanić1, Nemanja Teslić2, Dušan Rakić1, Aleksandar Takači1, Zoran Zeković1,
Aleksandar Fišteš1, Marija Bodroža-Solarov2, Branimir Pavlić1
1
University of Novi Sad, Faculty of Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Institute of Food Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
bojanic.nemanja91@gmail.com

Defatted wheat germ (DWG) is main by-product remaining after the process of the wheat germ
oil extraction and represents suitable material for polyphenols isolation. In this work DWG
obtained by supercritical CO 2 extraction was further utilized for recovery of polyphenols using
microwave-assisted extraction (MAE). The main goal of this study was to evaluate influence
of the operating parameters on the investigated responses and to optimize MAE in terms of the
total yield (Y), total polyphenols content (TPC) and antioxidant activity (AA) of thus obtained
DWG extracts. Input variables were ethanol concentration of solution (50, 70 and 90%),
extraction time (5, 10 and 15 min), liquid-solid ratio (5, 15 and 25 mL/g) and irradiation power
(400, 600 and 800 W). AA of DWG extracts was evaluated using three in vitro model systems
(DPPH, ABTS and FRAP). Adequacy of the models obtained by ANN was suggested by high
values of R2 for all observed responses (0.9944, 0.9879, 0.9823, 0.9858 and 0.9798 for Y, TPC,
DPPH, FRAP and ABTS, respectively). According to the sensitivity analysis operating
parameters influenced responses in following order: ethanol concentration>liquid-solid
ratio>extraction time>irradiation power. Optimization suggested that, in order to obtain
maximum yield of extract with high antioxidant activity and polyphenols content, extraction
conditions should be set as follows: ethanol concentration 50%, extraction time 15 min, liquid-
solid ratio 25 mL/g and irradiation power 400 W. Predicted responses were: Y 37.71%, TPC
679.94 mg GAE/100 g, DPPH 14.54 µM TE/g, FRAP 11.83 µM Fe2+/g and ABTS 38.99 µM
TE/g. Additional experiment was conducted in order to validate predicted results and obtained
values for responses were: Y 38.37 ± 0.22%, TPC 658.13 ± 41.55 mg GAE/100 g, DPPH 13.82
± 0.26 µM TE/g, FRAP 13.71 ± 0.38 µM Fe2+/g and ABTS 37.17 ± 0.85 µM TE/g. Results of
the research suggested that MAE could be successfully employed for polyphenol recovery from
DWG and that ANN represents adequate mathematical method for such extraction process
modeling and optimization.

Keywords: defatted wheat germ, microwave-assisted extraction, optimization, artificial neural

network

Acknowledgements: This research was conducted within the framework of project III 46009, funded by
the Ministry of education, science and technological development, Republic of Serbia.

25
RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF HUMMUS
SPREAD DEPENDING ON THE TECHNOLOGICAL PARAMETERS
Ivana Nikolić, Milena Subotić, Ljubica Dokić, Aleksandar Takači, Zita Šereš, Dragana Šoronja-
Simović, Nikola Maravić

University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
ivananikolic@tf.uns.ac.rs

Chickpeas (Cicer arietinum L.) is one of the oldest legumes that contains carbohydrates,
proteins, vegetable oil, cellulose, vitamins of B group, minerals, essential amino acids,
carotenoids, flavonoids, phenols and antioxidants. The most commercial use of chickpeas is in
the production of an increasingly popular humus spread. In this work, the influences of
technological factors on rheological, textural and sensory properties of hummus spreads made
by certain recipes were observed, with the aim to achieve the maximum quality of final product.
The hummus spreads contain boiled chickpeas 55.3%, water, sesame paste 14%, rapeseed oil
4.9%, spices 1.5%, salt, citric acid, sodium bicarbonate and potassium sorbate. The water phase
was in a form of water/ice and in varying amount (24%, 28%, 32% and 36%) and also the
frozen boiled chickpeas were used. The way of preparation of raw materials and content of
water phase were observed with the aim to remove the specific characteristic of the spreads to
crack on the surface after the pasteurization phase and during cooling.
Rheological analyzes of spreads have shown that they are spreadable viscoelastic systems with
thixotropic type of flow and relatively same ratio of elastic and viscous components. The
increase in water content has greatly affected the textural properties of the spreads and decrease
in their values. The functions of optimizing the sensory properties revealed a spread with
sensory properties closest to the optimal properties. Also, relatively high correlation between
the sensory and instrumentally determined texture parameters was pointed.
It can be concluded that in the production of hummus, frozen cooked chickpeas can be used to
increase production efficiency. The amount of aqueous phase in the spread should be 28% in
order to achieve adequate quality of the final product after all stages of production. Thus, the
nutritionally and biologically very valuable functional food product with the desired sensory
properties is obtained.

Keywords: hummus spread, technological parameters, rheology, texture, sensory properties

Acknowledgements: This research was done within the national project named "Development of the
new functional confectionary products based on oil crops" Project No. TR31014 financed by the
Ministry of Science and Technological Development of the Republic of Serbia.

26
 SUSCEPTIBILITY OF REFERENCE MICROBIAL STRAINS TO
CHOKEBERRY POMACE EXTRACT
Aleksandra S. Ranitović, Dragoljub D. Cvetković, Siniša L. Markov, Vesna T. Tumbas Šaponjac,
Jelena J. Vulić

Faculty of Technology, University of Novi Sad, Boulevard cara Lazara 1, 21000 Novi Sad, Serbia
sanja@tf.uns.ac.rs

Black chokeberry (Aronia melanocarpa L.) has large, purple-black fruits with dry and acid
taste, usually used for production of juice and wine, and potent natural food colorant. By-
products of plant food processing, represent a major disposal problem for the industry
concerned, even though they are promising sources of compounds (vitamins, phenolics,
anthocyanins etc.) which may be used for their high nutritional and technological properties.
The aim of this study was determination of antimicrobial potential of chokeberry pomace
extract. Tested reference strains were bacteria: Staphylococcus aureus, Bacillus cereus, Listeria
monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Salmonella Typhimurium, yeasts:
Saccharomyces cerevisiae, Candida albicans, and moulds: Aspergillus brasiliensis and
Penicillium aurantiogriseum. Screening of antimicrobial activity was determined by disc
diffusion method and agar-well diffusion method. Minimal inhibitory (MIC), minimal
bactericidal (MBC) and minimal fungicidal concentration (MFC) were determined by
microdilution method. Chokeberry pomace extract showed antibacterial activity against all
tested bacteria. Gram-positive bacteria were more susceptible than Gram-negative bacteria,
because clear zones around the wells appeared, which indicate on bactericidal activity. MIC
were in the range of 1.56-100 mg/ml, and MBC in the range of 3.125->100 mg/ml. The most
susceptible strain was Bacillus cereus (MBC=3,125 mg/ml). The most resistant strain was
Salmonella Typhimurium, because MBC was not found in tested concentration range. There
was no any activity against yeasts and moulds. It could be concluded that chokeberry pomace
extract possess high antibacterial potential, which indicate that waste material is a promising
source of bioactive compounds and could be used as functional food ingredient.

Keywords: chokeberry, pomace, antimicrobial activity, MIC, MBC

27
 COMPUTER VISION SYSTEM AS RAPID TOOL FOR VOLUME
INSPECTION OF POGÁCSA
Hanieh Amani1, László Baranyai2, Katalin Badak-Kerti3
1
Szent István University, Villányi út 29-43, 1118 Budapest, Hungary
2
Szent István University, Somlói út 16, 1118 Budapest, Hungary
3
Szent István University, Villányi út 29-43, 1118 Budapest, Hungary
amani.hanieh@hallgato.uni-szie.hu

With increasing consumption of bakery products worldwide, the need for developing smart
quality control methods is growing. One of these emerging methods is "computer vision system
(CVS)" which has recently gained remarkable attention in the field of quality assessment of
food products.
This study was carried out to examine the potential of image processing and assess the changes
in volume of pogácsa (a Hungarian yeast-leavened bakery product) during production stages. 8
sample groups were prepared according to a standard industrial recipe, with different
temperatures and times for proofing and baking. Fifteen pieces of each group were randomly
selected and their volume was quantified using CVS and with the help of Octave software. After
acquisition, the volume of the sample was calculated on the basis of the segmented area.
The results showed that the increase in temperature of proofing (from 35 to 45 °C) was
associated with significant increase in the volume of pogácsa. However, change of proofing
time (from 15 to 25 min) was not found to be significant on the volume of the products. On the
contrary to the proofing, increase of baking temperature induced significant reduction in the
volume of the final product, whereas, changes in baking time had no effect.
Overall, the results of the present study indicated that image processing technique is a powerful
tool and might be considered as a rapid and non-destructive in-line technique for estimating and
monitoring volume of pogácsa and to control the proofing and baking process.

Keywords: computer vision system, volume, baking, proofing

28
EVALUATION OF IN VITRO GROWTH-INHIBITORY EFFECT OF SPICE
ESSENTIAL OILS AND SUPERCRITICAL CARBON DIOXIDE EXTRACTS
ON FOOD PATHOGENIC BACTERIA IN LIQUID AND VAPOR PHASE
USING BROTH MICRODILUTION VOLATILIZATION METHOD
Kateřina Vihanová1, Markéta Houdková1, Trinop Promgool2, Ondřej Horák1, Somdej
Kanokmedhakul2, Ladislav Kokoška1
1
Department of Crop Science and Agroforestry, Faculty of Tropical AgriScienges, Czech University
of Life Sciences Prague, Kamycka 129, 165 21 Prague 6-Suchdol, Czech Republic
2
Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation
in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
vihanova@ftz.czu.cz

Foodborne microbial diseases still constitute a major health concern and therefore it is
necessary to preserve food products in order to prolong their shelf life and safety. There are
many ways of food preservation, whereas one of the options is application of volatile natural
agents exhibiting antimicrobial activity into modified atmosphere in food packaging.
Commonly used spices and condiments containing volatile oils could potentially be used.
However, currently used methods for determination of antimicrobial activity in vapor phase are
not designed for a high-throughput screening and are not yet verified for development of food
industry applications. The antimicrobial activity of essential oils and supercritical carbon
dioxide extracts isolated from spice samples Allium sativum, Armoracia rusticana,
Cinnamomum cassia (bark and flowers), Cinnamomun verum, Elettaria cardamomum and
Syzygium aromaticum was evaluated using broth-microdilution volatilization method recently
developed by our team (1) against common foodborne pathogens, namely Bacillus cereus,
Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Essential oils
were isolated by hydrodistillation using Clevenger-type apparatus and simultaneously,
supercritical CO 2 extracts were obtained using Spe-ed SFE Helix system (Applied Separations,
Allentown, PA, USA) under constant pressure and temperature. Results have shown that
essential oils and supercritical CO 2 extracts from C. cassia and C. verum were the most
effective agents against all tested microorganisms with minimum inhibitory concentration
values ranging from 256 to 512 μg/ml in liquid and from 256 to 1024 μg/ml in vapor phase.
Obtained results suggest that both Cinnamomum spp. could be potentially used in food industry
as natural food preservatives. In addition, our findings have shown that broth microdilution
volatilization method could be used for development of food applications based on volatile
antimicrobial agents such as modified atmosphere packaging.

Keywords: Essential oils, carbon dioxide extracts, antimicrobial activity, vapor phase,
modified atmosphere packaging
Acknowledgements: This research was financially supported by Czech University of Life Sciences
Prague. (Project no. IGA.20185019).

29
 THE POSSIBILITY OF USING EXTRUDED SUGAR BEET PULP FOR THE
PRODUCTION OF COOKIES, FROM THE ASPECT OF
MICROBIOLOGICAL PROFILE
Jovana S. Petrović1, Sunčica D. Kocić-Tanackov1, Biljana S. Pajin1, Ivana S. Lončarević1,
Aleksandar Z. Fišteš1, Nemanja Đ. Bojanić1, Jelena D. Pejin1
1
Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
jovana@tf.uns.ac.rs

Using by-products is the growing trend in food industry. It may reduce overall waste and
improve nutritional value of new products. Sugar beet pulp is a by-product of sugar extraction
process. Each year, 120 million tons of beet pulp is produced around the globe. Physical and
chemical properties of this by-product suggest its possible utilization as dietary fibers in human
nutrition. Due to its high moisture content and chemical composition, this by-product is
susceptible to microbiological degradation. The aim of this work was to investigate the
possibility of using extruded sugar beet pulp (the ratio of corn grit and sugar beet pulp in
extrudate was 70:30 and 85:15) on microbiological profile of cookies. Extruded sugar beet pulp
was used for replacement of wheat flour during cookies preparation in the amount of 5, 10 and
15%. Microbiological analysis included determination of aerobic mesophilic bacteria, aerobic
mesophilic sporogenic bacteria, Enterobacteriaceae, E. coli, Clostridium spp., lipolytic bacteria,
yeasts and molds. In the sugar beet pulp extrudates total aerobic mesophilic bacteria and aerobic
mesophilic sporogenic bacteria count was under 105 cfu/g and 103 cfu/g, while other
microorganisms have not been detected. In cookies, extrudates addition has increased the total
aerobic mesophilic bacteria and aerobic mesophilic sporogenic bacteria count, compared to
control cookie sample, but that number did not exceed 103 cfu/g and 102 cfu/g, respectively.

Keywords: by-product utilization, sugar beet pulp, cookies, microbial profile

Acknowledgements: The authors highly appreciate financial support of the Provincial Secretariat for
High Education and Scientific Research of the Government of Autonomous Province of Vojvodina,
Republic of Serbia, project: Valorization of by-products of the food industry through the development
of nutritionally enriched cookies and crackers.

30
 QUALITY OF FERMENTED MILK PRODUCTS OBTAINED BY
CONCENTRATED KOMBUCHA INOCULUM
Mirela D. Ilicic, Spasenija D. Milanovic, Marijana Đ. Carić, Katarina G. Kanurić, Vladimir R.
Vukić, Dajana V. Vukić
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad,
Serbia
panim@uns.ac.rs

Two different kombucha inoculum: concentrated by microfiltration (15%) and evaporation

(3.0%) were applied in fermented milk beverage manufacture. Samples were produced from
milk of 0.9% fat content. Rheological properties improvement of low fat fermented milk
products by transglutaminase (TG) addition were achieved. Physico-chemical and textural
characteristics, as well as sensory properties of kombuha fermented milk products with TG
addition were analaysed after production. Milk fermentation lasted from 10 to 12 hours. Energy
value of fermented milk products was lower in sample produced by microfiltrated inoculum
than in samples obtained by concentrated inoculum. Application of transglutaminase in
concentration of 0.02% positively effects textural and sensory characteristics of low fat
fermented milk products obtained by concentrated kombucha inoculum.

Keywords: fermented milk, concentrated kombucha inoculum, quality

Acknowledgements: Authors want to thank Ministry of Education, Science and Technological

Development of the Republic of Serbia for the financial support of the research presented in this article,
Project no.46009.

31
 STABILITY OF CAROTENOIDS IN PUMPKIN DURING THE DIFFERENT
HEAT TREATMENTS
Dragana M. Paunović, Jovana M. Marković, Evica R. Ivanović, Biljana B. Rabrenović, Saša M.
Despotović, Nebojša R. Banjac

University of Belgrade-Faculty of Agriculture, Nemanjina 6, 11080 Zemun-Belgrade, Serbia

draganap@agrif.bg.ac.rs

Pumpkin contains high content of carotenoids, the majority of which are alpha-carotene, beta-
carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect
of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful
effects of free radicals. The aim of this study was to determine the content of total pumpkin
carotenoids during cooking, baking in oven and microwave oven to examine how different heat
treatments affect the stability of the carotenoids. The standard spectrophotometric method was
used to determine the content of total carotenoids, measuring the absorbance of extracted
samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the
obtained results, the highest content of carotenoids was in raw pumpkin (172.93 μg/g dry
matter), then in an oven baked pumpkin (66.63 μg/g dry matter), then in a microwave oven
baked pumpkin (65.97 μg/g dry matter) and the lowest content of total carotenoids was
determined in cooked pumpkin (54.42 μg/g dry matter). These results indicated that different
heat treatments significantly affected the stability of carotenoids in pumpkin. The higher losses
were during cooking, while the losses of baking in the oven and microwave oven were similar.

Keywords: pumpkin, heat treatment, total carotenoids, spectrophotometry

Acknowledgements: This work was supported by the Ministry of Education and Science of the Republic
of Serbia (Grant No. 46001, 46010 and 31020).

32
 TECHNOLOGY AND QUALITY OF FRESH CHEESE PRODUCED BY
KOMBUCHA INOCULUM
Mirela D. Iličić1, Katarina G. Kanurić1, Vladimir R. Vukić1, Dajana V. Vukić1, Maja R. Bjekić2
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad,
Serbia
2
Municipal Administration Vrbas, M. Tita 89, 21460 Vrbas, Serbia
panim@uns.ac.rs

The effect of kombucha inoculum and traditional culture on fresh cheese quality were
investigated in this study. Fresh cheese samples were produced from milk with 2.8% milk fat
content. Physico-chemical characteristics and textural properties, as well as sensory
characteristics of fresh cheese samples were analyzed after production. Fermentation process
was faster in the kombucha fresh cheese sample compared to sample produced by traditional
culture. The obtained results showed significant differences in quality among cheeses after
production. Kombucha fresh cheese had higher content of dry matter and higher value of
textural properties than sample manufactured by traditional culture. Fresh cheese sample
manufactured by kombucha showed specific sensory, nutritive and textural characteristics. It
could be a new functional dairy product intended for all consumers’ categories.

Keywords: fresh cheese, kombucha inoculum, technology, quality

Acknowledgements: Authors want to thank Ministry of Education, Science and Technological

Development of the Republic of Serbia for the financial support of the research presented in this article,
Project no. 46009.

33
 THE QUALITY OF SUNFLOWER OIL AND PALM OLEIN DURING THE
PRODUCTION OF FRENCH FRIES
Dragana M. Paunović1, Mirjana A. Demin1, Tanja S. Petrović1, Jovana M. Marković1, Vesna B.
Vujasinović2, Biljana B. Rabrenović1
1
University of Belgrade-Faculty of Agriculture, Nemanjina 6, 11080 Zemun-Belgrade, Serbia
2
University of Novi Sad, Faculty of Science, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
draganap@agrif.bg.ac.rs

The refined sunflower and palm oil are used in the food industry for the production of French
fries. Literary data have been shown that the palm oil had less tendency to degradation than
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and
therefore has a different composition of fatty acids. The aim of this study was to investigate
quality of the refined palm olein in relation to the refined sunflower oil during the production
of French fries. The oil samples were used for multiple frying during seven days (40 minutes
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid
number) were determined by standard analytical methods. The results showed that the peroxide
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil
samples. Based on these results it can be concluded that the palm olein was more suitable for
frying. However, this finding cannot be indicated with certainty because the quality of the oil
depends on many more parameters, not only of analyzed in this paper.

Keywords: sunflower oil, palm olein, peroxide number, acid number

Acknowledgements: This work was supported by the Ministry of Education and Science of the Republic
of Serbia (Grant No. 46001, 46010 and 31020).

34
 IMMOBILISATION OF LACTOBACILLUS RHAMNOSUS IN COMBINED
POLYVINYL ALCOHOL/CALCIUM ALGINATE MATRIX FOR L-(+)-
LACTIC ACID FERMENTATION
Miloš S. Radosavljević1, Steva M. Lević2, Jelena D. Pejin1, Miona M. Belović3, Milana Pribić1,
Sunčica D. Kocić-Tanackov1, Aleksandra P. Djukić-Vuković4, Ljiljana V. Mojović4, Viktor A.
Nedović2
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21 000 Novi Sad,
Serbia
2
University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11 080 Zemun, Serbia
3
Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi
Sad, Serbia
4
University of Belgrade, Faculty of Technology and Metallurgy, 11 000 Belgrade, Karnegijeva 4,
Serbia
milosr@tf.uns.ac.rs

Lactic acid (LA) is the most important hydrocarboxylic acid widely distributed in nature, with
wide range of application in food, pharmaceutical, textile, leather, and chemical industries. LA
bacteria represent one of the most promising microorganisms for application in extensive
bioconversion of various substrates into value added products. There is a considerable scientific
and industrial interest in applications of immobilised cells in various food and biofuel-related
fermentation processes, due to the numerous advantages they offer compared to free cell
processes. Sodium alginate (Na-alginate) is composed of polysaccharide backbone with two
repeating monosaccharide units (guluronic acid, and manuronic acid), with hydroxyl and
carboxyl groups in its structure that enable further structure modifications. Poly(vinyl alcohol)
(PVA) is a biodegradable semi-crystalline synthetic polymer that is water soluble, nontoxic and
transparent with good chemical resistance and physical attributes.
In this study immobilisation of Lactobacillus rhamnosus ATCC 7469 in poly(vinyl
alcohol)/calcium alginate (PVA/Ca-alginate) matrix using “freezing-thawing” technique for
application in lactic acid (LA) fermentation was investigated. PVA/Ca-alginate beads were
made from sterile and non-sterile PVA and Na-alginate solutions. Obtained PVA/Ca-alginate
beads were applied in batch L-(+)-LA fermentations on MRS broth. L. rhamnosus cells
survived well, rather intense immobilisation procedure and significant cell proliferation was
observed in fermentation achieving high cell viability (up to 10.6 log CFU/g) in sterile beads.
In LA fermentation, the immobilised biocatalyst was superior to free cell fermentation system
(by 37%) achieving the highest LA yield and volumetric productivity of 94.8% and 0.74 g/l h-
1, respectively.

Keywords: lactic acid fermentation; polyvinyl alcohol; sodium alginate; immobilisation

Acknowledgements: This work was funded by the Ministry of Education, Science and Technological
Development of Republic of Serbia (grants TR-31017, III-46001 and III-46010).

35
 TRITICALE AS POTENTIAL BREWING RAW MATERIAL
Milana M. Pribić1, Jelena D. Pejin1, Sunčica D. Kocić-Tanackov1, Miloš S. Radosavljević1,
Aleksandra P. Đukić-Vuković2, Ljiljana V. Mojović2
1
University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade,
Serbia
milana.pribic@tf.uns.ac.rs

Beer is an alcoholic beverage obtained from water, barley malt, hops, and yeast. The world beer
market is extremely competitive, so many breweries have to expand their offers by developing
innovative products to meet consumer demand. They also have to produce consistently high
quality beer at lower cost. As a result, brewers have increasingly replaced malt with various
adjuncts other than barley malt, which are sources of extract, which brings to increased beer
variety, sensory modification of the beer and a lower price of beer production. The brewers
need to ensure that wort prepared from mixed grists of malt and adjuncts does not diminish the
traditionally high quality standards. Triticale is a hybrid of wheat and rye, which can be used
as a partial substitute for barley malt. Typically, adjuncts only contribute starch without enzyme
activity, but triticale is an exception, because some triticale varieties already contain high levels
of amylolytic activity even in the unmalted form. Another great characteristic of triticale is a
low gelatinization temperature, which indicates its capablity of degrading its own starch with
efficiencies equal to those of barley malt.
The objective of this study was to evaluate the possibility of triticale application as partial
substitute for barley malt in wort production, based on the triticale analyses and analyses of the
produced malts. Content of β-glucan and pentosans during the malting process were also
monitored, due to their characteristic to increase wort viscosity. During micromalting, both
examined triticale varieties NS Paun and Odisej, had similar β-glucan content in native grain
and obtained low values in the malt, while both varieties showed increase in pentosan content
during micromalting. α-amylase activitiy in produced malt was higher in variety NS Paun
(329.49U/g) than in variety Odisej. Produced malt showed very high extract content (85.48 and
84.65% dry matter) and diastatic power of 810.43°WK and 682°WK. Overall, our research
showed that both triticale varieties had higher malt extract, higher diastatic power, and higher
α- and β-amylase activity than typical values of barley malt, which indicated that they could be
used as a partial substitute for barley malt in wort production.

Keywords: triticale, malt, micromalting, adjuncts

Acknowledgements: This work was funded by the Ministry of Education, Science, and Technological
Development of Republic of Serbia (TR-31066).

36
VERY HIGH GRAVITY FERMENTATION OF SUGAR BEET THICK JUICE
BY SACCHAROMYCES CEREVISIAE IMMOBILIZED IN COMBINED
ALGINATE-MAIZE STEM TISSUE BEADS
Vesna M. Vučurović1, Vladimir S. Puškaš1, Uroš D. Miljić1, Jelena S. Filipović2
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Institute for Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
vvvesna@uns.ac.rs

Bioethanol produced by alcoholic fermentation from raw materials of biological origins is

receiving growing worldwide interest as a sustainable and renewable bioenergy source, which
represents alternative to fossil fuels. Very high gravity (VHG) fermentation is an attractive
option to improve the ethanol production process and enable savings in water, energy and
capital costs investments. This study investigates continuous VHG ethanol fermentation of
sugar beet thick juice, by Saccharomyces cerevisiae entrapped in novel immobilization carrier
prepared of Ca-alginate with the addition of grinded maize stem tissue. Continuous bioethanol
production from substrate based on sugar beet thick juice with initial sugar concentration of
300 g/L was conducted in a laboratory cylinder glass bioreactor during 15 days at temperature
30 °C and pH 5. Firstly, fermentation was conducted at dilution rate (D) of 0,028 h-1 during five
days, next five days it was 0,023-1, and afterwards 0,019-1. At dilution rate of 0.028 h-1, 0.023
h-1 and 0.019 h-1, maximum sugar utilization was 74.46%, 87.23% and 86.54%, while obtained
ethanol concentration was 103.6 gL-1, 112.7 gL-1 and 112.4 gL-1, respectively. The volumetric
productivity of ethanol ranged from 3.29 gL-1h-1 to 4.66 gL-1h-1. Reduction of the dilution rate
from 0.028 h-1 to 0.019 h-1 reduces the supply of sugar and dissolved oxygen into the bioreactor,
and consequently the specific ethanol productivity of yeast decreased from 0.17 gg-1h-1 to 0.12
gg-1h-1. The investigated fermentation system was stable and efficient for continuous VHG
fermentation during 15 days.

Keywords: bioethanol, fermentation, immobilized yeast, alginate

Acknowledgements: The authors are thankful to the Ministry of Education, Science and Technological
Development of the Republic of Serbia, for financial support of the Project (TR-31002) “Improving the
production of bioethanol from sugar beet processing products”.

37
 TEXTURE CHARACTERISTICS OF DRY FERMENTED SAUSAGE
AFFECTED BY DRYIG PROCESS CONDITIONS
Marija R. Jokanović1, Vladimir M. Tomović1, Snežana B. Škaljac1, Branislav V. Šojić1, Predrag M.
Ikonić2, Tatjana A. Peulić2, Maja Đ. Ivić1, Nedim M. Ćućević1,3
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
University of Novi Sad, Institute of Food Technology in Novi sad, Bulevar cara Lazara 1, 21000
Novi Sad, Serbia
3
Regional center for development of agriculture and villages, Nova bb, 36310 Sjenica, Serbia
marijaj@tf.uns.ac.rs

Petrovská klobása is a dry-fermented sausage traditionally manufactured in micro-processing

plants within village households during winter, undergoing slow drying and ripening processes.
In order to meet higher market demands for this type of sausage production should be shift from
households to industrial conditions, and in that way the drying rate can be sped up. Processing
parameters affect final texture of fermented sausages. As it is one of the most important
components of sausage quality it is important to create a product of textural attributes accepted
by the consumer.
The aim of this study was to determine the effects of traditional (atmospheric conditions; t = 2-
18 °C; RH = 62-95% - sample T) and industrial (precisely defined conditions; t=10 °C; RH =
84% - sample I) processing conditions on texture characteristics of Petrovská klobása. The
sausages were produced from minced lean pork meat, pork fat and seasonings in traditional
manner, and were stuffed in collagen casings. Production in traditional conditions lasted for 90,
and in industrial for 60 days. Samples for texture analyses were taken after 2, 9, 15, 30, 60 and
90 days, and for sensory analyses after 60 and 90 days of processing. After 2 and 9 days of
processing differences in hardness were not significant between groups. Texture parameters
were significantly affected by the processing conditions from days 15 and till the end of draying
period. In this processing period hardness was significantly higher for sausages processed in
industrial conditions. Considering the results for hardness at the end of drying period (moisture
content <35%), i.e. 90th day for T sausage, and 60th day for I sausage the difference still was
significant, but the values were higher for T sausage. Also, sensory evaluated texture at the end
of drying process had significantly higher score for T sausage. According to results obtained
for texture characteristic further investigation should be made in order to harmonize the process
parameters and final product quality.

Keywords: dry fermented sausage, texture, production conditions

Acknowledgements: This research was financially supported by the project No TR31032.

38
 POYPHENOL PROFILE OF HONEYDEW AND PLOLYFLORAL HONEY
FROM NORTHER PART OF MONTENEGRO
Milica M. Nešović1, Uroš M. Gašić2, Živoslav Lj. Tešić2
1
Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
2
Faculty of Chemistry, Studentski trg 12-16, 11158 Belgrade, Serbia
milicaffh@yahoo.com

Introduction: Honey is a high energetic sweet food composed, among other components, of
bioactive compounds that attribute therapeutic properties of this product. As antioxidants,
polyphenols are recognized as the major constituents in honey responsible for its health
promoting properties. Bees produce a floral honey from the collected nectar of flowers, and
honeydew honey from collected excrement of insects or plants. Considering that Montenegro
is a country with traditional beekeeping, this is the first time to publish the results of its
honeydew and polyfloral honey samples.
Experimental: Analyzed honey samples, honeydew and polyfloral, were collected from three
locations in norther part of Montenegro, Berane, Bijelo Polje and Pljevlja. Polyphenol profile
of six honey samples was determinated by identifying polyphenols on UHPLC-LTQ OrbiTrap
MS, and by their quantifications on UHPLC-DAD MS/MS.
Results: Of the 32 identified polyphenol compounds, 24 were present in all samples. Appearing
the other eight polyphenol compounds has no constant diversity between the samples. The
similarity between them was confirmed by their quantifications. The highest proportion in total
polyphenols has a quercetin with a mean value of 3.82 mg/kg, followed by p-hydrohybenzoic
acid and p-coumaric acid. Slightly higher content of chrysin, pinocembrin, p-protocatechuic
and vanillic acid can be noticed. The quantifications of the target compounds include 33
polyphenols, and only 16 of them were previously identified. This indicates the occurrence of
certain dissimilarities between two used techniques, which are the consequences of similar
spectra of certain polyphenols and their derivatives.
Conclusion: This is the detailed study of polyphenols in Montenegrin honeys. Based on the
obtained results, it can be seen that the investigated honey samples are very rich in polyphenols,
with no significant differences between honeydew and polyfloral samples. Considering small
areas that cover these three regions of norther part of Montenegro, it can be assumed that small
diversity in plant species causes overlapping in honeybee’s pastures and similarity of samples.

Keywords: honey, honeydew, polyfloral honey, polyphenols

Acknowledgements: This work has been supported by Ministry of Education, Science and
Technological Development, Grant No.172017.

39
 ELECTROCHEMICAL STUDY OF VITAMIN B1 BY MEANS OF
ADSORPTIVE STRIPPING CHRONOPOTENTIOMETRY
Tanja Ž. Brezo-Borjan1, Zvonimir J. Suturović1, Snežana Ž. Kravić1, Zorica S. Stojanović1,
Ana D. Đurović1, Jovana J. Kos2
1
University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
tanja.brezo@tf.uns.ac.rs

The electrochemical behavior of vitamin B 1 was studied by chronopotentiometric stripping

analysis, based on the specific adsorptive accumulation as the main effect in a quiescent
solution, using the mercury film electrode. The most important experimental parameters of the
analysis (type and concentration of the supporting electrolyte, pH, deposition potential,
electrolysis time and oxidation current, as well as the thickness of the mercury film electrode),
were investigated and optimized. At defined experimental conditions, the analytical signal of
vitamin B 1 appeared as a well-defined oxidation wave at about -430 mV vs. Ag/Ag/Cl (3.5
mol/l KCl) electrode, in a citrate buffer solution of pH 6 (0.2 mol/l). Linear response of vitamin
B1 was obtained in the content range of 5 – 50 mg/l. The achieved limit of detection was 1.64
mg/l, whereas the limit of quantitation was 4.97 mg/l. The proposed method was applied for
the analyses of the various multivitamin supplements. The accuracy of the developed method
was tested and confirmed by the parallel HPLC analyses.

Keywords: vitamin B1, adsorptive stripping chronopotentiometry, multivitamin supplements

Acknowledgements: The financial support of the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Project III 46009) is gratefully acknowledged.

40
 INSTANT COFFEE ENRICHED WITH DIETARY FIBRE
Blaž Ferjančič1, Nina Petrovčič2, Mojca Korošec3, Nada Vahčić4, Jasna Bertoncelj5
1
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI 1000, Ljubljana, Slovenia
2
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI 1000, Ljubljana, Slovenia
3
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI 1000, Ljubljana, Slovenia
4
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Croatia
5
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI 1000, Ljubljana,
Slovenia blaz.ferjancic@bf.uni-lj.si

Dietary fibre comprises non-digestible carbohydrates including resistant starch and lignin, and
is an important constituent of a healthy diet. The aim of the study was to investigate the
possibility of enrichment of coffee with soluble dietary fibre and to evaluate sensory acceptance
of these coffee drinks by consumers. Panel consisted of 30 students in Ljubljana (Slovenia) and
31 students in Zagreb (Croatia), respectively. The nine-point hedonic scale was used for
assessment of eight sensory parameters. Samples were prepared just before the sensory
evaluation. Control sample was prepared with 2.0 g of decaffeinated instant coffee and 7.7 g of
full fat powdered milk dissolved in 150 mL of hot water. Enriched samples of coffee were
prepared in the same way with addition of 1.5 g of Nutriose™ for the first enriched coffee
sample and 1.5 g of gum arabic for second enriched coffee sample. To prevent influence of the
sample temperature on sensory perception all samples were evaluated at room temperature.
Results show no differences in hedonic scores for sensory parameters between control sample
of coffee and sample enriched with Nutriose™, while coffee sample enriched with gum arabic
received lower hedonic scores by consumers. Our study shows possibility of instant coffee
enrichment with soluble dietary fibre, without negative effect on sensory acceptance among
consumers. Developed model coffee drink also qualifies for nutrition claim “source of fibre”.
Our study demonstrates possibility of product development and enrichment as a mean to
produce functional food alternatives to already widely consumed products.

Keywords: dietary fibre, enriched coffee, Nutriose™, gum arabic

41
EFFECT OF NITROGEN SOURCES ON BIOBACTERICIDE PRODUCTION
BY Bacillus subtilis
Ida E. Zahović, Zorana Z. Rončević, Jovana J. Đuran, Ivana Ž. Mitrović,
Jovana A. Grahovac, Siniša N. Dodić

University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical

Engineering, Bulevar cara Lazara 1, Novi Sad 21000, Serbia
ida.zahovic@tf.uns.ac.rs

Bacillus species continue to be dominant antagonists in biocontrol of herbal bacterioses. The

B. subtilis strains are one of the most important since they produce numerous antibacterial
compounds. The yield of desired metabolites can be increased by changing the medium
composition. So, the aim of this study was to examine the effects of variation of organic (yeast
extract, soybean flour and peptone) and inorganic nitrogen sources (NaNO2, KNO3 and
(NH 4 ) 2 HPO 4 ) in medium on biobactericide production by B. subtilis ATCC 6633. The
bioprocess was carried out under aerobic conditions at 28 °C and 150 rpm for 96 h after which
samples of cultivation broth, cell-free cultivation broth and thermally treated cell-free
cultivation broth were analyzed. The antibacterial activity of samples against X. campestris
ATCC 13951 was determined in vitro by disc-diffusion method. The obtained results indicate
that thermally treated samples did not cause positive response and, according to p-value of
0.000112, cultivation broth showed significantly higher antibacterial activity compared to cell-
free samples. The following statistical analysis pointed that both nitrogen sources have
statistically significant effect on biobactericides production in applied conditions whereby the
influence of inorganic nitrogen is more pronounced. The results of Duncan's test suggested that
the highest biosynthesis of antibacterial compounds is achieved in both media, with or without
yeast extract, when NaNO 2 is used as inorganic nitrogen source. The results from this study
can be used in further research to improve biobactericide production by B. subtilis.

Keywords: biobactericide production, Bacillus subtilis, nitrogen source, Xanthomonas campestris

Acknowledgements: This research was conducted within the Project TR 31002 funded by the Ministry
of Education, Science and Technological Development of the Republic of Serbia.

42
 ANTILISTERIAL EFFECTS OF AUTOCHTHONOUS LACTOCOCCI IN
CHEESES FROM ULTRAFILTERED MILK
Marina P. Ivanović2, Zorica T. Radulović1, Milica M. Mirković1, Ana V. Radulović1, Jelena B.
Miočinović1, Dušanka D. Paunović1, Nemanja L. Mirković2
1
University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia
2
High Medical School, Cara Dušana 254, 11080 Zemun, Serbia
zradulovic@agrif.bg.ac.rs

Autochthonous strains of lactic acid bacteria isolated from traditional products have a high
potential for application, most often as a starter cultures or potential probiotic cultures.
However, there are some of them who exhibit antimicrobial effects on pathogens. This aspect
of the application of autochthonous lactic acid bacteria (LAB) has not yet been sufficiently
explored. The aim of this study is to examine the inhibitory effect of autochthonous LAB, on
the growth of Listeria monocytogenes in cheese from UF milk. Six variants of cheese were
produced with a starter culture CHN11 (Christian Hansen, Denmark). Three variants were
inoculated with L.monocytogenes ATCC 19111 at concentrations of 103 and 104 cfug-1, and as
protective cultures the autochthonous Lactococcus lactis ssp. cremoris 565 and Lactococcus
lactis ssp. lactis biovar. diacetylactis BG BU1-4 were used, which are individually added to
each concentration, so that the two variants remained as control without protective cultures.
L.monocytogenes were enumerated by the standard method ISO 11290-1, and autochthonous
lactococci by dilution method using M17 agar with the addition of 0.5% glucose, during 56
days. Obtained results showed that the number of L. monocytogenes at concentration of 103
cfug-1 in variants with autochthonous lactococci, decreased to the level of 2 log cfug-1 after 21
days of storage, while in cheese with CHN 11 number remained at the same level. After 56
days, number of L.monocytogenes reduced to the level of 1 log cfug-1 in cheeses with
autochthonous lactococci, while in cheese with CHN 11, number was slightly higher (1,8 log
cfug-1). In all cheese variants at concentration of 104 cfug-1 L.monocytogenes, the number
decreased for 1-1,8 log cfug-1 after 21 days in variants with lactococci, while at the end of
storage the number was significantly reduced, to the level of 1 log cfug-1. In variant with CHN
11 the number of L. monocytogenes decreased to the level of 2 log cfug-1. It can be concluded
that autochthonous lactococci showed significant antilisterial activity in cheeses made from UF
milk during 56 days of storage, comparing to commercial starter culture which demonstrate
lower inhibitory activity against L. monocytogenes.

Keywords: antilisterial effect, autochthonous lactic acid bacteria, cheese from UF milk

Acknowledgements: This research was funded by Ministry of Education, Science and Technological
Development of Serbia (Project No. 046009 and 046010).

43
 PRODUCTION OF TEXTURIZED ROUND-BEEF SNACK USING FREEZE
AND MICROWAVE PRE-DRYING METHODS
Anıl Bodruk1, Feyza Elmas2, Mehmet Koç2, Fatma Meltem Serdaroğlu1, Nurcan Koca1,
Figen Kaymak Ertekin1
1
Food Engineering Department, Faculty of Engineering, Ege University, 35100 Bornova-IZMIR-
Turkey
2
Food Engineering Department, Faculty of Engineering, Adnan Menderes University, 09010 AYDIN-
Turkey
figen.ertekin@ege.edu.tr

Pretreatments are important for improving quality and saving time in many food processes
essentially. In drying process, microbial hazards cannot be easily eliminated because of high
moisture content and water activity of food materials and mild drying temperatures. However,
with the support of pre-drying methods up to main drying process, the water activity and
moisture content are decreased and also losing of valuable compounds such as vitamins,
antioxidants can be prevented. Thanks to pre-drying methods throughout the main drying
general quality loses are mostly restricted.
In this study, production of texturized meat slices from beef by puff drying combined with
freeze-drying and microwave drying as pre-drying steps were investigated. Meat samples were
cutted with three different shapes as parallelepiped (3x1x2cm), thick slice (3x1x0.5cm) and
thin slice (3x1x0.2cm). Then they were marinated with a solution containing 1.5 % acetic acid
and 1% salt to decrease the pH and improve the textural quality of samples. Marinated meat
samples were pre-dried with freeze-drying method (0.1mbar, -55 oC) and microwave drying
(540W) until reaching of 50% moisture content (wb) prior to texturizing process. Then different
shaped and pre-dried products were texturized in the puffdrier (at 100 oC for 10 minutes puffing,
at 80 oC for 2, 2.5- or 3-hours vacuum drying depending on the shape). Water activity, moisture
content and textural properties of samples were measured. Thin shaped products showed the
minimum hardness and maximum crispness value slightly different than thick shaped samples.
Water activities and moisture contents of freeze-dried samples were less than microwaved ones.
Freeze-drying was found to be successful as pre-drying method to obtain crispy and porous
texturized meat samples.

Keywords: round beef, puff drying, freeze-drying, microwave-drying, textural properties

Acknowledgements: This study were executed by funding of Scientific and Technological Research
Council of Turkey (TUBITAK 117O954).

44
 IN VITRO BIOLOGICAL ACTIVITY OF OILSEED MEAL PROTEIN
HYDROLYSATES
Kristina Radošević, Marijan Logarušić, Ivana Radojčić Redovniković, Marina Cvjetko Bubalo, Igor
Slivac, Višnja Gaurina Srček

University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Cell
Technology and Biotransformation, Pierottijeva 6, 10000 Zagreb, Croatia
kristina.radosevic@pbf.hr

Residues of edible oil production, especially oilseed meals, possess a large potential in the
biotechnological field. In this context, less than 10% of produced flaxseed and hempseed meals
have been processed as raw material, although they are very rich in protein content and can be
used for the preparation of protein isolates and hydrolysates. Obtained hydrolysates could be
used as a protein source in culture media for optimal cell growth and productivity. Furthermore,
proteins as well as other compounds from flaxseed and hempseed meal possess different
biological activities with potential biomedical application.
Flaxseed and hempseed cakes obtained by cold pressing during oil production were used as a
starting raw material for production of protein hydrolysates by microbial enzymes. The
biological potential of hydrolyzed proteins was assessed with the emphasis on its antioxidant
and anticancer properties. Antioxidant activity was determined by ORAC method while the
effects on cell growth were studied in vitro on human tumor cell lines (HeLa and MCF7) using
MTS cell proliferation assay. Protective effects of hydrolysates against oxidative stress were
assessed by Muse® Cell Analyzer while evaluation of cell death was done by flowcytometric
analysis using Annexin V & Dead Cell Kit.
Comparison of ORAC values revealed that prepared flaxseed and hempseed protein
hydrolysates possess a significantly higher antioxidant capacity than the related protein isolates.
This was also confirmed by cell-based assay which showed that hydrolysates could protect cells
against induced oxidative stress. When comparing antiproliferative activities of hempseed and
flaxseed protein hydrolysates, higher inhibition of cell growth was observed for hempseed
protein which was related to cell death by the necrosis. Based on presented results, hempseed
and flaxseed hydrolysates have potential for functional food and/or medicinal application.

Keywords: antioxidant activity, cell growth, oilseed meal, protein hydrolysates

Acknowledgements: The work was supported through the Croatian Science Foundation HRZZ (Grant
No. 3848).

45
 ANTIOXIDATIVE AND ANTICANCER EFFECT OF FLAXSEED PROTEIN
HYDROLYSATES
Marina Cvjetko Bubalo, Marjan Logarušić, Kristina Radošević, Igor Slivac, Višnja Gaurina Srček

University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Cell
Technology and Biotransformation, Pierottijeva 6, 10000 Zagreb, Croatia
mcvjetko@pbf.hr

In recent years, the production of peptides/hydrolysates with potential application in food and
nutraceutical industry has gained importance. Protein hydrolysates or bioactive peptides
derived from food proteins have been reported to exhibit a wide range of bioactivity including
immunomodulatory, anticancer, antihypertensive, antioxidant, osteoprotective and
antimicrobial effects. Flax (Linum usitassimum) belonging to family Lineaceae, is a blue
flowering annual herb that produces small flat seeds that has emerged as a potential functional
food being good source of high quality protein.
The aim of this study was to prepare flaxseed protein hydrolysate from flaxseed protein isolate
by three commercial enzymes: Alcalase® 2.4L, Neutrase and Protamex. Biological potential of
prepared protein hydrolysates was measured by ORAC method, while their effect on cell
viability and molecular changes in normal and tumor cells was determined by in vitro methods.
Prepared flaxseed protein hydrolysates showed strong antioxidant activity, according to
measured ORAC values. Higher antioxidant capacity of protein hydrolysates in comparison to
non-hydrolysated protein isolate indicates releasing of antioxidant peptides during hydrolysis
process. Tested hydrolysates showed cytotoxic activities toward tumor HeLa cells with no
effects on normal HaCaT cells, what can be related to its possible antitumor activity. Observed
effects of flaxseed protein hydrolysates on tumor cells indicates relationship between
cytotoxicity and antioxidant activity, as well as their potential as functional food ingredient in
anticancer therapy.

Keywords: animal cell culture, antioxidant activity, antitumor activity, flaxseed, protein hydrolysate

Acknowledgements: The work was supported through the Croatian Science Foundation HRZZ (Grant
No. 3848).

46
 GREEN BIOREFINERY FOR THE ENHANCEMENT OF BIOACTIVITY
OF PECTIN FROM SUGAR BEET EXTRACTION WASTE
Maja M. Milošević, Milica N. Perović, Tatjana R. Đorđević, Mirjana G. Antov

University of Novi Sad, Faculty of Technology Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia
mantov@uns.ac.rs

Mostly recognized as polysaccharide with high galacturonic content, pectin is actually one of
the most complex cell wall components abundant in dicotyledons. Branched and complex
structure of pectin is the source of its physicochemical properties suitable for wide area of
application. Even more, pectin can be modified by many different enzymes with the aim to
modulate its properties or to produce compounds with functional and nutritional interests.
The main objective of this study was the enhancement of bioactivity of pectin by its enzymatic
modification following the principles of green chemistry. The concept of biorefinery was
realized by using sugar beet extraction waste as the source of pectin.
Raw material was subjected to acid extraction and pectin was concentrated and partially
purified by ultrafiltration. Enzymatic hydrolysis of pectin was performed by commercial endo-
polygalacturonase and concentration of liberating reducing sugars and total antioxidant activity
were analysed as responses. The parameters regarding concentration of enzyme, substrate and
reaction time were evaluated. Products of enzymatic hydrolysis performed under conditions
determined to enable the highest responses were fractionated by ultrafiltration and assayed.
Results showed that fraction of pectin higher than 10 kDa enhanced antioxidant activity for
approx. 90% in comparison to unmodified pectin while fractions lower than 5 kDa and 1 kDa
improved it for more than 70%. Achieved considerable enhancement of total antioxidant
capacity of pectin by the action of endo-polygalacturonase indicated great potential of applied
concept of green biorefinery for the production of high-value hydrolysates of pectin from sugar
beet extraction waste.

Keywords: pectin, endo-polygalacturonase, biorefinery

Acknowledgements: Financial support from Ministry of Education, Science and Technological

Development (Project III 46010) is gratefully acknowledged.

47
 PHYSICAL AND NUTRITIONAL PROPERTIES OF EXTRUDED SNACKS
WITH BREWER’S PROCESSING BY-PRODUCT ADDITION
Jovana D. Delić1, Predrag M. Ikonić1, Marija R. Jokanović2, Tatjana A. Peulić1,
Vojislav V. Banjac1, Radmilo R. Čolović1, Strahinja Ž. Vidosavljević1
1
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
jovana.delic@fins.uns.ac.rs

Snacks are defined as light repasts consumed between the meals. Since snack products are
mainly made of cereal flours they have poor nutritional value. There is a great interest in
improvement of nutritional quality of extruded snack products. Brewer’s spent grain is a by-
product of brewing industry rich in protein and fibre and its disposal is big environmental
problem.
Two blends containing cornmeal and brewer’s spent grain (100% - 0% and 80% - 20%) were
extruded on a Bühler co-rotating twin-screw extruder (model BTSK-30, Buhler, Uzwil,
Switzerland) with L/D ratio of 28:1. Extruding conditions were the same for both samples:
screw speed of 800 rpm, feed rate of 35 kg/h, moisture content of the material in the barrel of
25%, and temperature regime 100/120 ⁰C. Physical properties and chemical composition of
extrudates were examined.
From nutritional aspect, the sample containing 20% of brewer’s spent grain had higher quality,
having significantly (p<0.05) higher protein and fat content than control sample (100% of
cornmeal). Furthermore, these snack products had significantly (p<0.05) lower bulk density,
higher length and lower density of extrudates, while the difference of expansion index between
the samples was insignificant (p>0.05). Moreover, addition of brewer’s spent grain had
significant (p<0.05) impact on texture of samples, i.e. lower (p<0.05) values of hardness and
firmness.
Incorporation of brewer’s spent grain resulted in snack products with better nutritional and
physical characteristics. Thus, it can be concluded that brewer’s spent grain represents a
promising low-cost ingredient to be used in human nutrition.

Keywords: extrusion, brewer’s spent grain, snack products, by-product utilization

Acknowledgements: This work was supported by Ministry of Education, Science and Technological
Development of the Republic of Serbia, Project number III46012.

48
 USE OF SAGE EXTRACT FOR GROWTH CONTROL OF E. coli IN
MINCED PORK
Bojana R. Danilović, Natalija G. Đorđević, Aleksandar D. Veličković, Dragiša S. Savić

University of Niš, Faculty of Technology in Leskovac, Bulevar Oslobođenja 124, 16000 Leskovac
dj.natalija93@gmail.com

Sage (Salvia officinalis) is a perennial branched herb, known for the healing properties. In
addition to its medicinal properties, sage is used in modern research due to its antimicrobial
effects. The aim of this work was to monitor the effect of sage extract obtained by supercritical
CO 2 extraction to the growth of E. coli in minced pork meat. In order to determine the
antimicrobial effect of sage extract, minced pork was inoculated with E. coli in the initial
number of 3.5 log CFU/g, and sage extract was added in concentrations of 0.4 μl/ml, 0.6 μl/ml
and 1 μl/ml. The samples were stored at +4 ºC temperature for 14 days, and the sampling was
carried out in a period of 2 days. The number of E. coli was determined at violet red bile
dextrose agar plates. Results showed that the sage extract in the concentrations of 0.4 μl/ml and
0.6 μl/ml had a low antimicrobial effect, while the concentration of 1 μl/ml had an effect on
reducing the number of E. coli by 0.9 log CFU/g. Results also showed that the lowest number
of E. coli cells was recorded after 8 days of storage. Based on the results, it can be concluded
that sage extract obtained by supercritical CO 2 extraction can be used to control growth in
minced pork during storage at +4 ºC for 8 days.

Keywords: supercritical CO2 extraction, sage, minced pork, E. coli

Acknowledgements: This work was funded by the Ministry of Education, Science and Technological
Development of Republic of Serbia, grant No.: 31032.

49
 EFFECTS OF DIFFERENT MARINATION PROCESSES ON DRYING OF
TURKEY BREAST MEAT
Feyza Elmas1, Anıl Bodruk2, Mehmet Koç1, Fatma Meltem Serdaroğlu2, Nurcan Koca2,
Figen Kaymak Ertekin2
1
Food Engineering Department, Faculty of Engineering, Aydın Adnan Menderes University,09010,
Aydın, Turkey
2
Food Engineering Department, Faculty of Engineering, Ege University,35030, Izmir, Turkey
feyza.elmas35@gmail.com

Pretreatments such as salting, curing, fermentation, smoking or marination can be applied

before drying of the meat to increase the shelf life and improve the aroma and texture. An
important aspect of marination is the increase of yield of the raw meat, which can provide
benefits to the producer and the consumer. Beneficial effects of marination on meat texture also
include a juicier texture and enhancing water loss during drying.
In this study, it was primarily based on textural properties of the turkey breast meat samples
with marination. Marination process was carried out in three different formulations obtained by
mixing the fixed ratios of phosphate, citric acid and acetic acid (1%, w/v)) with constant salt
concentration (2%, w/w). In this context, moisture content, salt, pH and texture of samples were
analyzed in order to investigate the effect of marination solution. In general, it was suggested
that the marination process provides more reliable products due to microbiologically away from
isoelectric pH. Also, it was noticed that hardness of the product was reduced significantly by
marination process. Moreover, in order to investigate the textural effect of the marination
process on the dried product, the hot air drying (75 °C, 1.8 m/s air velocity), freeze drying (55
°C, 0.15 mbar vacuum pressure) and microwave drying (540 Watt) process were applied to the
samples. It was thought that the marination process was effective on removing the water from
the product throughout the drying process by improving the product texture.

Keywords: marinaton process, freeze drying, hot air drying, microwave drying, turkey breast

Acknowledgements: This research was supported by the Scientific and Technological Research Council
of Turkey (TUBITAK 117 O 954).
 EFFECTS OF MICROWAVE DRYING PRIOR TO PUFF DRYING ON THE
PHYSICAL QUALITY CHARACTERISTICS OF DRIED REDUCED- FAT
WHITE CHEESE
Özgün Köprüalan1, Şeyma Arıkaya1, Mehmet Koç2, Nurcan Koca1, Figen Kaymak-Ertekin1
1
Food Engineering Department, Faculty of Engineering, Ege University, 35030, Izmir, Turkey
2
Food Engineering Department, Faculty of Engineering, Adnan Menderes University, 09010, Aydın,
Turkey
ozgunkoprualan@gmail.com

Recently, because of the fast-living conditions and busy workdays, snack foods rich in
carbohydrate and fat contents are widely consumed instead of main meals. However, due to the
growing trend towards healthy eating, consumers have been trying to stay away from such
snack products. Cheese is a good food that can be used as a healthy snack because of its high
protein content and nutritive properties. Drying is a method used for the production of cheese
snacks as well as for the production of other snack foods.
The aim of this study was to investigate the effect of microwave drying as pre-drying method
prior to puff drying on the physical quality of reduced-fat white dried cheeses. For the
production of dried cheeses by puff drying process, microwave drying (180-360-540 W
microwave power) to reduce the moisture content (60-45 %, wb) of cheese samples was applied
as pre-drying treatment before the puff drying. After the pre-drying step, the samples were
placed into the puff drier (Rapid Gıda Teknolojileri, Izmir, Turkey), heated to 100 °C under
approximately 200 kPa pressure and dried for 10 minutes, and then dried under a continuous
vacuum of 18 kPa at 80 °C for 1 hour and then dried at 60 °C until reaching the final moisture
content. Pre-drying effects on the physical quality of dried cheese samples were investigated
by analyzing of pH value, water activity, color properties, weight loss, bulk density, expansion
rate, rehydration ratio and textural properties. When the effect of pre-drying conditions was
examined, 60 % moisture content and 180 W and 10.5 s process gave the best results in terms
of color properties and rehydration ratio.

Keywords: cheese, puff drying, microwave drying, textural properties, expansion rate

Acknowledgements: This research was supported by the Scientific and Technological Research Council
of Turkey (TUBITAK 117 O 954).

51
 FACTORS THAT INFLUENCE DETECTION OF HUMAN NOROVIRUS IN
RASPBERRIES
Dragoslava D. Radin

University of Belgrade – Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia

dradin@agrif.bg.ac.rs

Raspberries are very rich sources of bioactive compounds such as phenolics, anthocyanins,
organic acids, minerals, etc. As such, the tendency for their growing shows permanent increase
worldwide. Nevertheless, raspberries are very often implicated in human norovirus outbreaks
and have lately caused several outbreaks in Europe. In the EU RASFF database alert
notifications which involve norovirus in fruits and vegetables, raspberries was the fruit most
often cited while countries most often cited as the countries of origin were Serbia and Poland.
Therefore, the high number of foodborne norovirus outbreaks linked to frozen raspberries
indicates essential accurate detection of human norovirus in raspberries. Because viral
contamination levels in foods are usually low and the presence of only a few virus particles can
lead to disease, highly sensitive detection methods are needed. One of the challenges of virus
detection from raspberries is the presence of bioactive compounds that are able to inhibit used
molecular assays. The objective of this study was to investigate different methods for detecting
human norovirus GI and GII in raspberries by real-time RT-PCR assays with broadly-reactive
degenerate MON primers. In scope of this work different volumes and state of samples were
tested, as well as level of norovirus inoculation, effectiveness of various methods for their
eluting from fruit and virus concentration using polyethylene glycol (PEG). From the 9 different
tested methods, the optimized method that enabled improved results was as follows: frozen
raspberries thawed to room temperature were spiked with 200 µl of norovirus GI and GII diluted
stool samples containing 104genome copies. After 10 min incubation, 0.05 M glycine/ 0.14 M
NaCl pH 9.0 was added and shaken vigorously for 2 min. Samples pulled over sterile
cheesecloth into the sterile beaker were centrifuged at 3 500 rpm for 10 min. The top layer was
treated with PEG 8000 in two steps, to 6% and to 12%. Final pellet was resuspended in
Tris/Tween pH 8.0. RNA extraction was carried out using the TRIzol™ method. Tenfold serial
dilution of the RNA extracts was analyzed by real-time RT-PCR kit. Internal amplification and
external control were included. All the undiluted extracted RNA samples from raspberries
failed to amplify both virus target and IAC by real-time RT-PCR, indicating the strong
influence of inhibitors on molecular virus detection. Tenfold dilution of the extracted RNA
reduced the level of PCR inhibitors and enabled amplification.

Keywords: raspberry, human norovirus, detection

Acknowledgements: This research was funded by Ministry of Education, Science and Technological
Development Republic of Serbia (Project III 46009).

52
PREPARATION OF ZEIN NANOPARTICLES AND SELF-STANDING FILM
Ljiljana M. Spasojević1, Jaroslav M. Katona1, Sandra Đ. Bučko1, Nejra F. Omerović2, Slavica M.
Savić2, Jadranka L. Fraj1, Jelena R. Milinković Budinčić1, Lidija B. Petrović1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia,
2
University of Novi Sad, BioSense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
lj.spasojevic@tf.uns.ac.rs

Zein is a plant protein and it is major protein of corn kernel. It is non-toxic, biodegradable and
biocompatible natural compound, so it is safe for use in human nutrition. It is water insoluble
protein, and it can be dissolved in different organic solvents or binary solvent mixtures, i.e.
aqueous ethanol. Using the right methods, zein forms different structures, such as micro- and
nanoparticles, continuous films, gels, fibers, etc. In this paper, zein nanoparticles were prepared
by antisolvent precipitation of zein from aqueous ethanol solutions, in water. Influence of
different parameters on preparation process and prepared nanoparticles was tested. Also, self-
standing films were casted from nanoparticle suspensions, with and without plasticizer.
Thickness and surface roughness of different films was obtained. Results showed that ethanol
share, concentration of zein stock solution and zein solution/water ratio affect the size of
prepared nanoparticles. It was also found that concentration of suspensions has little influence
on pH of suspension. Further, it was shown that size of nanoparticles and additions of plasticizer
do not affect film thickness, but have a big influence on its surface roughness. Overall results
showed that properties of zein nanoparticles and self-standing films can be controlled by
variation of different preparation parameters.

Keywords: zein, protein, nanoparticles, self-standing films

Acknowledgements: This work was financed by Ministry of Education, Science and Technological
Development of Republic of Serbia, Grant No. III 46010/3.

53
 THE RELATION OF SHAPE AND MOISTURE CONTENT OF KASHAR
CHEESE PIECES WITH PRE-DRYING METHODS FOR THE
PRODUCTION OF DRIED CHEESE
Şeyma Arıkaya1, Özgün Köprüalan1, Nurcan Koca1, Mehmet Koç2, Figen Kaymak-Ertekin1
1
Food Engineering Department, Faculty of Engineering, Ege University, 35030, Izmir, Turkey
2
Food Engineering Department, Faculty of Engineering, Adnan Menderes University, 09010, Aydın,
Turkey
nurcan.koca@ege.edu.tr

In recent years, consumers tend to have foods with high protein content, but low fat and
carbohydrates content. Reduced fat cheeses and derived products, such as dried cheese, are
important food groups to meet this demand for the food industry. The shape of the cheese plays
a decisive role in the consumer preferences and the effectiveness of the drying process.
In this project, the light fresh kashar cheese pieces, which is pasta-fileta type and unique to
Turkey, in the shape of cubes (3×0.1×3 cm) and thin slices (1×1×1 cm) were pre-dried using
hot air drying (50 °C, 60 °C and 1.8 m/s air velocity) microwave drying (180 W, 360 W, 540
W microwave power) and freeze-drying (-55 °C and 0.15 mbar air pressure) and then puff dried.
The changes in shape and color, and the degree of puffing of cheese samples were evaluated.
In addition, the moisture content of cheese samples was determined at regular intervals to
evaluate the effectiveness of drying. As microwave power increased in the microwave drying
process, the browning of cheese increased. The shape was protected in thin slice samples for
all pre-drying processes, while the cube samples did not retain their shape, especially in
microwave drying. Moreover, the moisture of thin slice samples moved away faster than that
of cube samples for all pre-drying methods. In hot air drying, removal of moisture from cube
samples was more difficult because of incrustation on the surface. It was also determined that
the moisture of freeze-dried samples was important for protecting the shape and obtaining the
desired specifications such as porous and crispy structure during puff drying, especially in cube
samples.
As a conclusion, the initial moisture content and the shape of cheese pieces are effective for the
final product depending on the used pre-drying method.

Keywords: dried cheese, explosive-puff drying, pasta-filata cheese, freeze drying, high protein
snack

Acknowledgements: This research was supported by the Scientific and Technological Research Council
of Turkey (TUBITAK 117 O 954).

54
 EFFECTS OF EXPLOSIVE PUFF DRYING AND FREEZE DRYING ON
QUALITY CHARACTERISTICS OF HIGH NUTRITIVE PUMPKIN CHIPS
Özgül Altay, Özgün Köprüalan, Anıl Bodruk, Figen Kaymak Ertekin

Food Engineering Department, Faculty of Engineering, Ege University, 35030 IZMIR-TURKEY

figen.ertekin@ege.edu.tr

There has been a tendency towards the products with high nutritional properties, with the
increase of healthy consumption awareness of people throughout the world. It is well known
that pumpkin is an important source of dietary fiber, β-carotene, lutein, vitamins A, B6, K and
C and minerals such as potassium, phosphorus, magnesium, iron and selenium and phenolic
compounds. However, due to high moisture content and water activity there has been seeing
quality losses in the pumpkin during storage. Drying of pumpkin improves the quality
characteristics and increases the storage time. Generally, dried pumpkin can be used in pasta
formulations, cakes, bread doughs or in yoghurts as powder form.
In this study, the pumpkin was brought into the form of snack food with freeze-drying and puff
drying processes and the effect of different drying processes on the quality aspects of the
pumpkin snacks has been compared. In freeze drying process, pumpkin slices (3x2x0.3cm3)
which were frozen at -18°C in deep freezer (Blomberg A+) were dried in the freeze dryer
(Telstar lyoquest -55 plus eco). The parameters of freeze-drying for vacuum pressure and
condenser temperature were set at 0.015mbar and -55 °C, respectively. For the production of
pumpkin snacks by puff drying process, pre-drying treatment was applied by freeze-drying
(0,015mbar, -55 °C) to reduce the moisture content of 45% (wb) in 1.5 hours. After pre-drying
step, the pumpkin slices were placed into the puff drier (Rapid Gıda Teknolojileri, Izmir,
Turkey) and heated to 100°C under approximately 200 kPa pressure and dried for 10 minutes,
and then dried under a continuous vacuum of 18 kPa at 70 °C for 3 hours until reaching the
final moisture content of 4% (wb). Effects of freeze-drying and puff drying processes on the
quality of pumpkin snacks were investigated by determining the moisture content, water
activity, antioxidant activity, color properties, expansion rate, textural and sensory properties.
Compared with only freeze-dried and freeze and puff dried pumpkin snacks, the best textural
properties and the lowest color differences were obtained for the samples with freeze and puff
dried.

Keywords: pumpkin, freeze drying, puff drying, quality, snack foods

Acknowledgements: This research work was supported by Ege University, Council of Scientific
Research Projects (project no:20443 BAP FLP-2018-20443).

55
 ENCAPSULATION EFFICIENCY OF CARVACROL IN ZEIN/ROSIN
NANOPARTICLES
Danijela Z. Rajić1, Ljiljana M. Spasojević2, Jaroslav M. Katona2, Sandra Đ. Bučko2, Jadranka L.
Fraj2, Jelena R. Milinković Budinčić2, Lidija B. Petrović2, Ljiljana Popović2, Marko M. Ivanović1,
Altynay Sharipova, Saule Aidarova
1
University of East Sarajevo, Faculty of Technology, Karakaj 34a, 75400 Zvornik, Bosnia and
Herzegovina,
2
University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
danijelarajic@tfzv.ues.rs.ba

This paper investigates the potential of zein/rosin nanoparticles as carriers for water-insoluble
carvacrol oil. Zein is a major corn protein. It is inexpensive, abundant, biodegradable, and
biocompatible. Rosin is one of the natural gums obtained as a resinous constituent of the
oleorosin exuded from various species of pine. Both carriers are natural and suitable for
nanoparticles formation. Zein/rosin nanoparticles with different carrier compositions were
synthesized by liquid-liquid dispersion and carvacrol was encapsulated by antisolvent
precipitation. Carvacrol is an essential oil used as a volatile oil component, as flavouring agent
and antimicrobal agent. Its encapsulation eficiency is determined by a HPLC method developed
for this compound. The HPLC system consisted of Zorbax eclipse plus C 18 Rapid resolution
column, 4.6˟100mm, 3.5μm, whereas the mobile phase used was a binary mixture methanol
and water on 25 °C. The chromatogram was recorded at 275nm and standard curve was
developed using a 0.01-1 mg/mL solution of carvacrol. Different ratios of the carriers were
used. It was found that nanoparticles with 80:20 zein/rosin ratio had a better possibility of
encapsulation than those with 60:40 ratio.

Keywords: nanoparticles, encapsulation efficiency, High performance liquid

chromatography, carvacrol

Acknowledgements: This work was financed by Ministry of Education, Science and Technological
Development of Republic of Serbia [Grant No. III 46010/3], and Ministry of Education and Science of
the Republic of Kazakhstan [Grant No. 2018/AP05131968].

56
 THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-
CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi)
Danica M. Savanović1, Radoslav D. Grujić2, Jovo M. Savanović3
1
University of Banja Luka, Faculty of Technology Banja Luka, Vojvode Stepe Stepanović 73, 78 000
Banja Luka, Republic of Srpska, B&H
2
High Medical School Prijedor, Nikole Pašića 4a, 79101 Prijedor, Republic of Srpska, B&H
3
MI ''DIM-DIM'' d.o.o., Glamočani, 78250 Laktaši, Republic of Srpska, B&H
danica.savanovic@tf.unibl.org

The meat freezing, as a method of preservation, aims to maximize the storage period with
preserving the quality and nutritional value of the product. However, freezing causes certain
changes in the foodstuff. These changes are the result of ice formation and lead to a change in
meat quality after thawing. The aim of this paper was to examine the effect of freezing rates on
the physico-chemical properties of pork meat (M. Longissimus dorsi). The meat samples were
frozen at 10 different rates and after 24 hours of storage at -18 °C, thawed at +4 °C. Samples
frozen at the lowest freezing rate (0.23 cm/h) had the lowest water content (72.02%), while for
the samples frozen at the highest rate (1.43 cm/h), significantly higher (p<0.05) water content
recorded (73.85%). The protein content ranged from 23.34% (rate 0.50 cm/h) to 23.76% (rate
1.43 cm/h). The increase in freezing rates from 0.23 cm/h to 1.43 cm/h statistically significant
(p<0.05) affects the increase in the pH value (from 5.41 to 5.72). By measuring water holding
capacity (WHC) at least amount of released liquid (2.27 cm2 and 2.23 cm2) were recorded at
higher freezing rates (1.00 cm/h and 1.43 cm/h, respectively), while in pork samples frozen at
slow rate (0.23 cm/h), the highest mass loss after thawing is determined (3.61%).

Keywords: pork meat, freezing rate, physico-chemical properties

Acknowledgements: This work was financially supported by Ministry for Scientific and Technological
Development, Higher Education and Information Society of the Republic of Srpska.

57
 
RHEOLOGICAL PROPERTIES OF VEGETEABLE CREAMS INCLUDING
DIFFERENT TEXTURIZING AGENTS
Bence Halasi, Diána Furulyás, Mónika Stéger-Máté, Beatrix Szabó-Nótin

Szent István University, Faculty of Food Science, Villányi street 29-43, H-1118, Budapest, Hungary,
Szabo-Notin.
Beatrix@etk.szie.hu

During the last decade urbanization, industrialization, technology development, economic

development, and market globalization have led to rapid changes in diet and lifestyle.
Consumption of sufficient amounts of fruits and vegetables is recommended as part of a healthy
diet. Vegetables are typically lower-calorie, nutrient dense foods, and are considered to be vital
elements of healthy diets. In general, improving fruit and vegetable consumption among
children and adolescents is an important public health issue. Spreadable vegetable cream is a
good possibility to increase vegetable consumption day-by-day.
During this work vegetable creams were made using different texturizing agents, as inulin, rice
flour and starch. Inulin and oligofructose belong to a class of carbohydrates known as fructans.
Inulin is used for a variety of purposes, including as a replacement for fat and sugar a low-
caloric bulking agent and a texturizing agent. Rice flour is an important commercial commodity
today which is fairly widely traded and used for preparation of various products, especially in
industrialized countries. Starch is the most common carbohydrate in the human diet, it can be
used for improving texture.
Since texture is one of the most important determining factors for the acceptability of food
several rheological methods are developed for direct evaluation of food texture with high
reproducibility. Spreadable vegetable creams were tested by oscillatory tests using amplitude
sweep method (Anton Paar, Physica MCR 51 rheometer). Oscillatory techniques are useful for
determining both the viscous and elastic properties (storage and loss modulus, (G’0; G”0
respectively) of viscoelastic materials (ie. gels, semi-solid and solid materials) and can be used
for testing several emulsion or gel food product. Amplitude sweeps are useful in practice to
describe the behavior of different gels, pastas etc.
Based on the rheograms the following parameters were determined: G’0, (Pa): initial storage
modulus; G”0 (Pa): initial loss modulus; DF: damping factor, the ratio of initial loss modulus
to initial storage modulus;  LVE (Pa): shear stress at the end of linear viscoelastic range which
is the strain at storage modulus decrease to 95% of its initial value; CO (Pa): shear stress at
crossover point of G’ and G” curves which indicates the turning point between viscoelastic
solid and liquid.
Vegetable cream samples containing different texturizing agents (inulin, rice flour and potato
starch) had different initial G' and G'' values indicating different gel forming properties
compared to each other. Organoleptic texture properties of vegetable creams prepared with rice
flour proved to be slightly better than that of the inulin and starch. Based on our results, rice
flour seems to be suitable to use as a natural additive in spreadable vegetable creams.

58
 
Keywords: rheology, vegetable, texture
Acknowledgements: Authors help the financial support of EFOP-3.6.3-VEKOP-16-2017-00005 project
and Gábor Komlós for the technical help in the laboratory.

59
 CREATION OF INNOVATIVE MEAT PRODUCTS BY RE-USE OF SPENT
BARLEY
Korzeniowska M.

Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland
malgorzata.korzeniowska@upwr.edu.pl

The fermentation industry, especially related to beer production, in Poland is a significant

producer of side stream materials, including mashed malt, used hop, spent grains, germ flour
and yeast. These by-products are valuable biological materials (still containing large amount of
proteins, lipids, minerals) and can be used in other types of industries, increasing innovation
and the profitability of production, as well as reducing the negative impact on the environment.
The aim of the project covered valorization of the mashed spent barley grains collected after
brewery processing and its further utilization for creating innovative meat products with
improved functionality and preserved or enhanced sensory qualities. Brewing spent grains, i.e.
insoluble parts of malt remaining after mashing and filtration of beer worth, collected from a
craft brewery, after grinding and drying, were characterized by high content of dry matter (over
95%), proteins (17.8% - 22.9%), fibers (11.3% -15.9%) and 570-1830 mg/kg of potassium and
50-100 mg/kg of sodium, a high content of Ca and Mg and the presence of Zn, Fe, Mn and Cu.
Model homogenized sausages and pâtés were prepared from poultry or pork meat and pork fat
with the addition of 1.5%, 2.5%, 3.5%, 5.0%, 6.5%, 7.5% and 10.0% of dried brewery’s' spent
barley. The addition of spent barley had a positive effect on the inhibition of lipids oxidation
(TBARS), both in sausages and pâtés. The used additive material did not deteriorate the sensory
quality of sausages and poultry pâtés. The addition of more than 2.5% increased the hardness,
chewiness and gumminess of the products and worsened the objectively measured (Konica
Minolta, Lab) color (the product is darker in the gray-brown shade). It is reasonable to introduce
spent barley to the production of meat products in an amount not exceeding 2.5%. The brewery
by-products like spent barley can be an alternative source of protein, fat and fiber in meat
processing.

Keywords: spent barley, meat products

Acknowledgements: ERA-NET CO-FUND Horyzont 2020 - FACCE SURPLUS Sustainable and

Resilient Agriculture for Food and Non-Food Systems. PROWASTE Protein-fibre fibre biorefinery for
scattered material streams.

60
OIL AND PROTEIN CONTENTS IN RAPESEED (BRASSICA NAPUS L.) AS A
FUNCTION OF ENVIRONMENTAL CONDITIONS DURING SEED
FILLING PERIOD
Ana Marjanović Jeromela1, Nada Grahovac1, Vladimir Šarac2, Vladimir Aćin1,
Milan Mirosavljević1, Ankica Kondić Špika1
1
Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia
2
”Victoriaoil“ AD, Šid, Srbija
ana.jeromela@ifvcns.ns.ac.rs

Rapeseed (Brassica napus L.) is the third most important oilseed crop in the world, after palm
and soybean, and is an excellent raw material for edible oil and biodiesel production. It is one
of the most important plants of Brassicaceae family which its seed contains more than 40% oil
and its meal is reach in protein. Oil belongs to a group of semi-drying oil with iodine value 95-
120. It is used in nutrition and for technical purposes. Meal from rapeseed after oil extraction
provides a protein rich animal feed. Many studies reported that the quality of rapeseed greatly
influenced by the water stress occurred from flowering up to the ripening of seeds and under
water stress condition the varieties that are capable of maintaining much more water would
have more seed yield and consequently more oil content. In this study we used a multi-year
results (2007-2018) the quality of rapeseed as a raw material for the further processing, obtained
from the company Victoriaoil, Šid. In order to determine the association between seasons and
meteorological indicators, precipitation, temperature (minimum, maximum and mean) were
analyzed during each growing season. Based on these data for each meteorological parameter
were calculated three variables corresponding to the months of the vegetation period of the
rapeseed. PCA analysis was done on a set of meteorological indicators and the content of oil
and protein in grain, after which a biplot from the first two PCA axes was constructed in order
to visualize the association between the season, grain quality and meteorological indicators.
According biplot, there was a close relationship between oil content and precipitation during
the month of April. Also, the precipitation in May is in a positive association with the oil
content, while the rainfall in June was not related to this trait. On the other hand, there was no
clear association between the temperatures in May and the protein content, which is probably
the result of low temperature variations in May during the four studied years. Then again, the
association of protein content with meteorological indicators was analyzed during the last 4
years (2014-2017), with the first PCA axis explaining 45.82% and the other PCA axis 40.93%
of the variability. Weather conditions had a significant impact on the content of oil and protein
in grain during the growing rapeseed season, especially temperature and precipitation.

Keywords: oil and protein content, rapeseed, environmental conditions

Acknowledgements: his study was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (the project no. TR 31025).

61
 PRODUCTION AND EXTRACTION OF ANTIMICROBIAL COMPOUNDS
EFFECTIVE AGAINST PHYTOPATHOGENIC Xanthomonas spp.
Ivana S. Pajčin1, Jovana A. Grahovac1, Vanja R. Vlajkov1, Zorana Z. Rončević1,
Mila S. Grahovac2, Aleksandar I. Jokić1, Siniša N. Dodić1
1
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia,
2
Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
paj@tf.uns.ac.rs

Biological control of plant diseases has been an acceptable alternative in plant disease management
in recent years, in comparison to standard techniques requiring high amount of chemical pesticides.
In this study, Bacillus velezensis, previously identified using 16S rRNA sequencing, has been
employed as the producing microorganism for biosynthesis of antimicrobial compounds effective
against two phytopathogenic isolates: Xanthomonas campestris Mn 7-2, isolated from cabbage
with black rot symptoms, and Xanthomonas euvesicatoria PAP LIST 1, isolated from pepper with
symptoms of bacterial spot. Production of antimicrobial compounds was carried out in a
laboratory-scale bioreactor with working volume of 2 L using previously optimized cultivation
medium based on raw glycerol from biodiesel production containing 10 g/L of glycerol, 3 g/L of
K 2 HPO 4 and 0.3 g/L of MgSO 4 ·7H 2 O. Cultivation parameters in a laboratory-scale bioreactor
were: temperature 28 °C, agitation rate 250 rpm and aeration rate 1 vvm. After 96 hours of
cultivation, cultivation broth was centrifuged (10000 rpm, 10 min) to separate supernatant from
biomass of producing microorganism. Antimicrobial compounds were extracted from supernatant
using three folds higher volume of several organic solvents: methanol, isopropanol, butanol, ethyl
acetate and chloroform. Crude extracts were evaporated using rotary vacuum evaporator to remove
organic solvents. The resulting extracted antimicrobial compounds were diluted in sterile distilled
water (5 mL) and used for antimicrobial activity testing by diffusion-disc method. Antimicrobial
activity of the supernatant was also tested. Negative controls were pure solvents used for extraction
of antimicrobial compounds. The results of this study have showed the ability of Bacillus
velezensis to synthesize value-added antimicrobial compounds effective against the tested black
rot and bacterial spot causers using the raw glycerol – the major byproduct of biodiesel industry.
The best results were obtained using methanol and ethyl acetate for extraction of antimicrobial
compounds with inhibition zone diameters of 25.15 mm and 31.65 mm, respectively, whereas
these two solvents haven’t showed antimicrobial activity when tested as negative controls.
Considering the inhibition zone diameter of 14.67 mm obtained during testing of supernatant’s
antimicrobial activity, the extraction and concentrating of antimicrobial compounds using the
proposed protocol represents a simple method for separation of antimicrobial compounds intended
for utilization in agricultural practice.
Keywords: Bacillus velezensis, Xanthomonas spp., bioreactor, raw glycerol, antimicrobial compounds
Acknowledgements: This research was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia - project TR-31002, 2011-2018.

62
 SENSORY AND SOME CHEMICAL CHARACTERISTICS OF OLIVE OILS
PRODUCED IN LYBIA
Vesna B. Vujasinović1, Biljana B. Rabrenović2, Seddiq M. A. Esalami3, Sanja B. Dimić4,
Dragan V. Tešanović1, Maja V. Banjac1
1
University of Novi Sad, Faculty of Science, Trg Dositeja Obradovica 3, 21000 Novi Sad, Serbia
2
University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia
3
University of Novi Sad, Faculty of Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
4
Bimal Trading d.o.o. Beograd, Milentija Popovića 5V, 11070 Belgrade, Serbia
vesna.vujasinovic@dgt.uns.ac.rs

Growing olive trees (Olea europaea L.) is a widespread activity throughout the Mediterranean
Basen, as well as other regions. Olive oil is produced from fresh and healthy olive fruits by cold
pressing or by other physical processes under low thermal conditions that do not lead to
alteration in the oil. Consumption of virgin olive oil is highly recommended due to its great
health benefits which have been known since antiquity. Libya is one of the olive oil producers
in North Africa. Using olive oil in Libya is part of the culture and a large number of individual
manufacturers produce oil applying the process of cold pressing.
The aim of this work was to determine the sensory profile and some chemical characteristics,
as: free fatty acids, peroxide value, total phenols content, iodine value and induction period of
olive oils obtained from Roghiani, Hammudi and Endori olive cultivars in five different regions
of northern Libya in the crop year 2015. Sensory characteristics were evaluated by panel of five
skilled members, while chemical parameters were determined applying standard methods. The
content of total phenolic compounds was estimated according to the Folin–Ciocalteu
spectrophotometric method.
Obtained results have shown that cold pressed olive oil samples were characterized by different
sensory profile and chemical characteristics, due to peculiar effect of growing areas of olive
fruits. On the basis of investigated attributes, some oils were of excellent quality, but other were
under. The free fatty acid contents varied between 0.73 to 2,78 % of oleic acid, peroxide values
ranged from 6.40 to 13.65 mmol/kg and induction period from 4.89 to 18.33 h. The content of
total phenols, as especially important compound for health benefit of olive oil, was significantly
various also, from 56.0 to 238.3 mg GAE/kg. It can be concluded that the oil from Gharyan
production region was quite different from the other Libyans’ olive oils. This oil had the best
sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.

Keywords: olive oil, sensory quality, acidity, peroxide value, oxidative stability

63
 SIMULTANEOUS ULTRASONICATION AND ENZYMATIC
SACCHARIFICATION FOR FERMENTABLE SUGAR PRODUCTION
USING CHLORELLA VULGARIS
Sibel Uzuner1, Sebnem Kurhan1, Gulsun Akdemir Evrendilek1,2
1
Bolu Abant Izzet Baysal University Faculty of Engineering Department of Food Engineering Golkoy
Campus, Bolu, Turkey
2
Ardahan University Faculty of Engineering Department of Food Engineering Ardahan
suzuner81@yahoo.com

Identification and bioconversion of new available biomass are advantageous to enhance

economic and environmental benefits. From the biotechnological point of view, microalgae are
potential candidate of renewable and sustainable biomass resources for production of
bioethanol and enzymes due to their high levels of carbohydrates and low levels of lignin. The
main challenge of bioconversion of biomass is to select suitable pretreatment process. However,
there still remains significant room for improving the production of fermentable sugars from
biomass in a cost-effective way that raises enzymatic saccharification efficiency. To best of our
knowledge no work has been reported on usage of ultrasonication as an extraction technique
for the bioconversion of microalgae. The objective of the present study was to determine the
effect of simultaneous ultrasonication and enzymatic saccharification (SUES) on production of
fermentable sugars. The ultrasonication pretreatments were carried out in a glass bottle
containing 0.3 g of dry microalgae in 87 ml of dilute acid solution. Based on preliminary
experiments, the ranges in the pretreatment were selected for the variables of sulphuric acid
(H 2 SO 4 ) concentration (1, 2 and 3% (v/v)), amplitude (70, 80 and 90), and pretreatment time
(15, 22.5 and 30 min). Then, enzymatic saccharification (cellulase, amylase and Viscozyme L
at 50°C and 120 rpm for specific time intervals (24, 48 and 72 h) were employed. Amplitude
and acid concentration had significant effects (p<0.05) on fermentable sugars production. The
total fermentable sugar production (TFSP) from various pretreated samples ranged at 442.90-
593.21 mg/g dry weight microalgae. The highest TFSP (593.21 mg/g) was obtained from
simultaneous ultrasonication and enzymatic saccharification of microalgae at a 80% amplitude,
1% H 2 SO 4 and 30 min after 24 h. Thus, the SUES process appeared to be a successful
alternative method when compared to the conventional pretreatment methods.

Keywords: fermentable sugar, ultrasonication, optimization, enzymatic saccharification

Acknowledgements: Funding for this study was provided by General Directorate of Agricultural
Research and Policies, Grant No: TAGEM/16/AR-GE/36 at Republic of Turkey Ministry of Food
Agriculture and Livestock, Turkey.

64
 SEED SURFACE DISINFECTION METHODS: CURRENT APPLICATIONS
AND NEW DIRECTIONS
Bahar Atmaca1, Nurullah Bulut1, Sibel Uzuner1, Gülsün Akdemir Evrendilek1,2
1
Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu
Turkey
2
Department of Food Engineering Faculty of Engineering Ardahan University Ardahan Turkey
gevrendilek@yahoo.com

Agricultural pesticide use in the world has made it possible for farmers to produce a great
volume of food. Chemical pesticides (herbicides, insecticides, fungicides, rodenticides, etc.)
have allowed farmers to reduce human labor costs in production, and remain competitive in an
increasingly global marketplace. However, this success in productivity has often been to the
detriment of wildlife and the environment in many countries of the world. Many areas, for
example, have experienced pesticide contamination of surface and ground waters.
In addition to environmental problems, human health problems also arise from agricultural
pesticide usage. Farmworkers and farmers have experienced chronic, long-term health
problems from exposure to agricultural chemicals, and there are been numerous cases of acute,
or emergency health problems resulting from pesticide exposure. Additionally, consumers have
long been concerned about the presence of pesticide residues in their foods. Thus, reducing the
use of pesticides is primarily a social problem.
Different approaches such as hot water treatment, ionizing radiation, ozone, and cold plasma
were used for surface disinfection of different seeds with regards to seed vigour. Effectiveness
of each treatment varied depending on the disease agent and the type of the seed. Recent efforts
were made with pulsed electric field (PEF) treatment of vegetables as well as cereal seeds.
Constructed PEF system with parallel plate electrodes with different frequencies provided
inactivation of fungi and bacteria. While reasonable amount of inactivation was obtained in
endogenous microbial load, seeds germination was faster for PEF treated winter barley with
better and stronger root development. Inactivation studies were more deepened with red
cabbage seeds revealed that germination rate was better with PEF treatment. It was seen that
both bench and pilot scale are viable option for surface disinfection of seed surface.

Keywords: pulsed electric fields, wheat, seed, seed germination, vegetable seeds

65
 BACTERIAL ADHESION ON KITCHEN SURFACES
Davor Kovačević1, Anamarija Zore2, Mojca Jevšnik2, Anže Abram3, Valentina Runko1,
Irena Slišković1, Katja Bezek4, Peter Raspor5, Klemen Bohinc2
1
Department of Chemistry, Faculty of Science, University of Zagreb, Zagreb 10000, Croatia
2
Faculty of Health Sciences, University of Ljubljana, 1000 Ljubljana, Slovenia
3
Department for Nanostructured Materials, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
4
Faculty of Health Sciences, University of Primorska, 6310 Izola, Slovenia
5
University of Ljubljana, 1000 Ljubljana, Slovenia
klemen.bohinc@zf.uni-lj.si

The bacterial contamination of food contact materials is a common reason for foodborne disease
outbreaks. Understanding the relationship between surface conditions and microbial adhesion,
strategies can be developed to inhibit the attachment of bacteria and spores on the kitchen
surface. Among the different parameters characterizing a surface, its roughness and its surface
free energy are believed to play also an important role in its hygienic behaviour. In our study,
the surfaces of commonly used kitchen materials were characterized and tested for the bacterial
adhesion. The bacterial adherence on kitchen surfaces was determined by scanning electron
microscopy and spectrophotometric method. The results showed that bacterial adhesion and
therefore the environmental persistence is not only strain-dependent but is also greatly
conditioned by the surface itself. The experimental results can be linked to the food safety issues
and quality of the food item in the food supply chain.

Keywords: bacterial adhesion, E. coli, P. aeruginosa, C. jejuni, kitchen surfaces

Acknowledgements: Results presented in this work were partially obtained in the framework of
CEEPUS networks Training and research in environmental chemistry and toxicology and Colloids and
nanomaterials in education and research. K. B. and M. J. thank Slovenian Research Agency for support
through grant P3-0388.

66
 MICROWAVE-ASSISTED DILUTE ACID PRETREATMENT FOR
IMPROVING PRESSURIZED FERMENTABLE SUGAR EXTRACTION
FROM HAZELNUT SHELLS
Sibel Uzuner

Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu,
Turkey
suzuner81@yahoo.com

Identification and bioconversion of new locally available agro-wastes are advantageous for both
economic and environmental benefits. From the biotechnological point of view, bioconversion
of agro-wastes to fuels, food enzymes and chemicals is a vital step. Conventional pretreatment
using acid or alkali at high temperature and pressure is limited due to high energy input. So
there is a need for alternative heating techniques which not only reduce the energy input but
increases the total process efficiency. Microwave (MW) pretreatment may be a good alternative
as it can reduce the pretreatment time at a higher temperature. This study aimed to determine
and optimize the effect of microwave-assisted treatment with dilute acid and enzymatic
saccharification on the production of fermentable sugars from hazelnut shells. Pretreatment was
carried out at three different levels each thus: dilute acid concentration (X 1 ; 0.5, 1.25, and 2.0%,
v/v), pressure (X 2 ; 5, 10 and 15 bar), temperature (X 3 ; 120,140 and 160 °C) and pretreatment
time (X 4 ; 5, 15 and 25 min) in order to obtain hydrolysates used for the fermentable sugar
extraction (FSE). H 2 SO 4 concentration (X 1 ), pressure (X 2 ), temperature (X 3 ) and pretreatment
time (X 4 ) showed significant effects (p < 0.05) on FSE from the MW assisted dilute acid
process. An optimal fermentable sugar extraction was found as 317.9 mg/g pretreated biomass
with %1.2 of acid concentration, 8 bar at 160 °C for 25 min using Box-Behnken response
surface methodology. During operational conditions, severity parameter was also calculated. It
was ranged from 1.35 to 3.13. The MW-assisted processing appeared to be a successful method
when compared to the conventional pretreatment method.

Keywords: lignocellulosic waste, microwave, pretreatment, reducing sugar, severity parameter

67
 FATTY ACIDS PROFILE OF RED RASPBERRY (RUBUS IDAEUS L.) SEED
OIL: OPTIMIZATION OF SUPERCRITICAL FLUID EXTRACTION
Boško Marić1,2, Biljana Abramović2, Branimir Pavlić3, Lidija Peić-Tukuljac1, Nebojša Ilić1,
Dušica Čolović1, Marija Bodroža-Solarov1, Zoran Zeković3, Nemanja Teslić1
1
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia,
2
University of Novi Sad, Faculty of Science, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
3
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
bosko.maric@fins.uns.ac.rs

Red raspberry (Rubus idaeus L.) seeds are by-products in food industry, and also a potential
valuable source of nutrients. It is consisted mainly of dietetic fibers (66%), lipids (18%),
proteins (7%), and carbohydrates (3.5%). Raspberry seed oil is rich in tocopherols (290 mg/100
g), with γ–tocopherol content up to 180 mg/100 g. Also, it contains more than 80% of
polyunsaturated fatty acids (PUFA), having more than 30% of essential ω–3 fatty acid. The aim
of this work was optimization of supercritical fluid extraction (SFE) of raspberry seed oil in
order to maximize extraction yield of ω–3 and ω–6 fatty acids. In order to optimize process,
three levels and three variables Box-Behnken experimental design in combination with
response surface methodology was applied. Independent variables were pressure (250-350 bar),
temperature (40-60 °C) and CO 2 flow rate (0.2-0.4 kg/h), while ω–3, ω–6 fatty acids extraction
yield and PUFA content were response variables. Experimental results were fitted to a second-
order polynomial model with multiple regression, while analysis of variance (ANOVA) was
employed in order to assess model fitness and determine optimal conditions. The range of
experimentally obtained ω–3 yield was from 2.32 to 6.37 g fatty acid/100 g of seeds, while ω–
6 yield was from 3.37 to 9.03 g fatty acid/100 g of seeds. The optimal conditions due to highest
yield, total PUFA content and yields of ω–3 and ω–6 fatty acids were at pressure of 350 bar,
temperature of 50 °C, and solvent flow rate at 0.4 kg CO 2 /h. Total PUFA content in raspberry
oil was relatively high and in the range from 83.04 to 84.56%. Therefore, raspberry seed oil
could be used as alternative source of essential ω–3 fatty acid which has proven health benefits
in preventing heart disease, cancer, hypertension, and autoimmune disorders.

Keywords: raspberry seeds, oil, fatty acids, supercritical fluid extraction, optimization

Acknowledgements: This work is the result of the research within the project III 46005, financed by
Ministry of Education, Science and Technological Development, Republic of Serbia.

68
 COMBINATIONS OF HIGH PRESSURE PROCESSING AND HEAT
TREATMENT: SAFETY AND PROTEIN STRUCTURE OF LIQUID EGG
WHITE
Adrienn Tóth1, Csaba Németh2, Réka Juhász3, József Surányi1, Tamás Csurka1,
Klára Pásztor-Huszár1, László Friedrich1
1
Szent István University, Dept. of Refrigeration and Livestock’s Products Technologies, Ménesi út 43-
45, 1118 Budapest, Hungary
2
Capriovus Ltd. 073/72 hrsz. Dunasor, 2317 Szigetcsép, Hungary
3
Semmelweiss University, Dept. of Nutrition, 17 Vas u. 1088, Budapest, Hungary
toth.adrienn@etk.szie.hu

High hydrostatic pressure (HHP) technology is one of the most promising nonthermal processes
for food processing. Several food products like sliced ham, or fruit juices are some of the
products currently available on the market processed by HHP. In our study the different
combinations of HHP and heat treatments were examined.
Samples prepared from homogenized liquid egg white (LEW) were treated in different
combinations of high hydrostatic pressure (HHP) and heat treatments. Single HHP treatments
at 350 MPa and 450 MPa, 5 min or combined treatments: first: pasteurization: 57 °C, 7 min, or
long-term heat treatment: 53 °C, 6 hours followed by HHP treatment: 350 MPa, 5 min. were
applied.
Aerobic mesophilic microorganisms were enumerated immediately after treatments. Protein
structure of LEW was examined by differential scanning calorimetry (DSC, MicroDSC III).
Results showed that single HHP treatments were effective in reducing initial microbial counts,
but heat treatment combined with HHP showed higher effectivity. Combined treatments gave
satisfying results in aspects of food safety. DSC method pointed out that infinitesimal reducing
of all denaturatable protein can be found in case of every treatment. However, the quantity of
nondenaturated ovalbumin decreased.
Our results pointed out that required food safety aspects can be fulfilled with minimal changes
of protein structure by application of HHP and mild heat treatments.

Keywords: egg white, HHP, minimal processing, DSC, food safety

Acknowledgements: Our research is sponsored by the projects „Egg white based dairy product analogs
with probiotic effects for allergic people and development of low-fat and carbohydrate products for
people on a protein-dense diet” and „ EFOP-3.6.3-VEKOP-16-2017-00005”. We are very thankful for
that.

69
MOLECULAR IDENTIFICATION OF AFLATOXIN BIOSYNTHESIS GENES
IN ASPERGILLUS SPECIES
Nataša Ž. Ćurčić1, Jelena A. Krulj1, Aleksandra S. Bočarov Stančić2, Jelena N. Perović1,
Marija I. Bodroža Solarov1
1
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad,
Serbia
2
Institute for Application of Science in Agriculture, Bulevar despota Stefana 68b, 11 000 Belgrade,
Serbia
natasa.curcic@fins.uns.ac.rs

Molecular methods have been widely applied in the identification of Aspergillus species.
Aspergillus species are one of the most important producers of aflatoxin that can contaminate
wide range of agricultural and food commodities at any stage of production. The most important
species of Aspergillus able to produce the aflatoxins are Aspergillus flavus and Aspergillus
parasiticus.
One of the goals of this study was to characterise and identify the isolates of 6 standard
Aspergillus species. Aspergillus isolates were identified in the level of species by using
morphological and molecular methods. PCR products obtained after amplification with primers
pairs (ITS1/ITS4 and Bt2a/Bt2b), allowed us to identify Aspergillus species including
Aspergillus flavus, A. ochraceus, A. nidulans, A. versicolor, A. candidas and A. tamari.
Aspergillus species identified in this study were further analyzed for the presence of two
regulatory (aflS and aflR) and two structural (aflD and aflQ) genes involved in aflatoxin
biosynthesis pathway. Genomic DNAs from all tested Aspergillus species were extracted. The
presence of aflS, aflR, aflD and aflQ genes were evaluated by PCR using 4 pairs of primers.
Amplified PCR products were analyzed by 1% agarose gel electrophoresis. Specific PCR
products corresponding to expected molecular size of aflS (684bp), aflR (1079bp), aflD (852bp)
and aflQ (757bp) were detected only in Aspergillus flavus species.
The presence of structural genes (aflD and aflQ) and regulatory genes (aflS and aflR) could be
considered as an early indicator of aflatoxin production, but many other aflatoxin biosynthesis
genes and environmental factors affect for the aflatoxigenicity in Aspergillus species. Our
investigation regarding the influence of abiotic factors (water activity and temperature) on the
expression of aflatoxin biosynthesis genes in Aspergillus flavus - is in progress. This type of
study is required to clarify the crucial role of environmental factors in the activation of the
aflatoxin biosynthesis genes.

Keywords: Aflatoxin biosynthesis genes, Aspergillus flavus, PCR

Acknowledgements: The research was financed by the Ministry of Education, Science and
Technological development of the Republic of Serbia (Project No. III 46005 - “New products based on
cereals and pseudocereals from organic production”).

70
 XENOBIOTICS IN LACTUCA SATIVA L.
Edward Muntean1,2, Marcel Duda1, Nicoleta Muntean3
1
University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Calea Manastur Str.,
400372-Cluj Napoca, Romania
2
Agricultural Research and Development Station Turda, 27 Agriculturii Str., 401100-Turda, Romania
3
Regional Center of Public Health Cluj Napoca, National Institute of Public Health,4-6 Pasteur Str.,
400349-Cluj Napoca, Romania
edimuntean@yahoo.com

Controlling the contamination of crop plants with pollutants has raised increasing interest in
recent years, especially in developed countries. Among the investigated pollutants, heavy
metals and polycyclic aromatic hydrocarbons (PAHs) are of particular interest because some
are dangerous for their toxicity and/ or carcinogenicity. Lettuce (Lactuca sativa L.) is an
important leafy vegetable crop, used mainly as a fresh vegetable in salads, but also cooked.
Exposing a relatively high surface area of leafs, this plant can be easily contaminated with
chemicals from environment, which enter the food chain and can influence the consumer’s
health. The major aim of this research is to establish the degree of contamination with the
xenobiotics lead, cadmium, copper, zinc and 16 Environmental Protection Agency priority
PAHs for experimental cultures of lettuce carried out during three years in three locations with
different pollution patterns: a reference field situated in the west of Jucu de Jos (experimental
field of USAMV Cluj-Napoca), a contaminated surface from diffuse sources (an intensely
circulating area located in Cluj-Napoca) and a site with historical contamination caused by SC
Sometra SA Copşa Mică, located in Şeica Mare. PAH determinations were performed by high
performance liquid chromatography (HPLC) on an Agilent 1100 system, using an Envirosep
PP column, with acetonitrile:water as mobile phase (45:55 v/v), while the heavy metals’ content
was determined by atomic absorption spectrometry using a Shimadzu AA-6300 double beam
atomic absorption spectrophotometer with both flame and graphite furnace, after microwave-
assisted digestion. The recorded concentrations for heavy metals showed maximum values for
samples originating from the historical pollution site (1.41 µg/ kg Pb, 0.09 µg/ kg Cd, 2.96 mg/
kg Cu and 5.09 mg/ kg Zn), while the PAH’s concentrations were highest in samples from urban
area (8 µg/ kg total PAH’s), the average PAHs’ content ranging from 0.08 µg/ kg for
benzo(g,h,i)perylene to 3.27 µg/ kg for naphtalene, in the contamination mechanism
predominantly intervening the atmospheric deposition loaded with combustion products (car
traffic). The obtained results revealed the higher share of low molecular weight PAHs, mainly
naphthalene, fluorene and acenaphthene, high molecular weight PAH contamination being due
to benzo(a, h)anthracene, benzo(b)fluoranthene and dibenzo(a, h)anthracene. Overall, the
obtained results revealed a low concentration of the studied xenobiotics in lettuce, the main
contributors being soil pollution and car traffic.

Keywords: heavy metals, polycyclic aromatic hydrocarbons, lettuce, Lactuca sativa L.

71
 INFLUENCE OF pH VALUE OF CEMENT-BASED SUBSTRATES ON
VIABILITY OF BIOCALCIFYING BACTERIA SPOROSARCINA PASTEURII
DSM 33
Olja Lj. Šovljanski, Ana M. Vidaković, Snežana B. Vučetić, Bojan B. Miljević,
Jonjaua G. Ranogajec, Siniša L. Markov

University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad,
Serbia
oljasovljanski@uns.ac.rs

In the recent decades, extensive studies have been conducted on engineered processes of self-
healing effect of cementitious materials. Appearance of cracks strongly influence on service
life and durability of cement-based constructions. The cement-based materials have ability of
self-healing through hydration of residual cement and carbonation processes. These natural
phenomena cannot be in charge of a complete healing of cement matrix and development of
engineered processes can lead to more durable materials. The healing effect of cement-based
materials depends on many factors including pH value, dissolved inorganic carbon, nucleation
sites and presence of free calcium ions, etc. One of ecofriendly engineering approaches of
healing is microbiologically induced calcium carbonate precipitation (MICP) which occurs
naturally in presence of active ureolytic microorganisms.
The aim of this study was to determine influence of pH value of different cement-based
substrates on viability of biocalcifying bacteria Sporosarcina pasteurii DSM 33. Three types
of cement-based materials are used in this study: historical mortar from Bođani monastery,
limestone models and cement prisms. The viability of bacteria and the changes of pH value of
the substrates were investigated monthly during 150 days (aerobic incubation at 30 °C, 100%
relative humidity).
Based on the obtained results, the change of pH value of the exanimated substrates over time
can be the result of MICP activity, which is followed by the increase of number of viable
bacteria in the samples.

Keywords: Sporosarcina pasteurii, ureolytic bacteria, cement-based substrates, autonomic healing

Acknowledgements: The authors would like to acknowledge the support of the Ministry of Education,
Science and Technol. Development of the Republic of Serbia (Contract No. III45008) and COST Action
CA15202 “SARCOS”.

72
STUDY THE EFFECT OF DEEP FRYING IN OIL CONTENT CHANGES OF
FATTY ACIDS FOR SUNFLOWER OIL AND COTTON
Mahmoud Dahhan

University of Aleppo, Aleppo, Syria

dr.dahhan@hotmail.com

Growing olive trees (Olea europaea L.) is a widespread activity throughout the Mediterranean
The chemical composition of oil, especially its content of polyunsaturated fatty acids, plays the
most important role in determining the validity of oil for frying. In this research, cotton oil
containing linoleic acid was used in a lower amount of 8.37% and oleic acid more 8.86%
compared with sunflower oil in frying. Provide a good degree of stability in two ways of frying
without adding fresh oil for frying. In one of the places where falafel was produced and sold, it
was frying for four hours a day, for four days, in two ways: the first is not to cover and filter
the oil after each mixture, and the second to cover and filter the oil after each mixture. The
second method gave better results in both oils. The amount of linoleic acid decreased in the
cotton oil by 4.70% and 2.04% in the first method and about 3.42% and 1.03% in the second
way respectively. The decrease and increase in linoleic acid and oleic acid in the sunflower oil
by frying methods was 11.60% and 3.75% using first method and about 8.64% and 5.42% in
the second one, respectively. The second method gave preference to the quality of frying oil in
both ways. The deterioration of the sunflower oil was greater compared with the cotton oil. This
reflected the validity of the oil for frying during the four quintiles over the four days.

Keywords: palmitic acid; oleic acid; linoleic acid, sunflower oil, cotton oil, frying

73
SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF CAROTENOIDS
FROM PHAEODACTYLUM TRICORNUTUM
Nadiia Khakimova, Michail Syrpas, Petras Rimantas Venskutonis

Kaunas University of Technology, Department of Food Science & Technology, Radvilėnų pl. 19, LT-
50254 Kaunas, Lithuania
ktu@ktu.lt

Microalgae are considered as alternative feedstocks for production of valuable bioproducts,

with potential applications in pharmaceuticals, nutraceuticals and cosmetics. Due to its high
polyunsaturated fatty acids and carotenoid content the pennate diatom Phaeodactylum
tricornutum is a promising natural source for these high-added value products. Nowadays,
besides the economic cost biorefinery approaches focus on the utilization of sustainable
extraction techniques with small environmental impact. Supercritical carbon dioxide extraction
(SFE-CO 2 ) is considered as green sustainable extraction technique, for isolation of functional
products from various sources including microalgae.
The aim of this research was the optimization of SFE-CO 2 conditions for recovery of
carotenoids and polyunsaturated fatty acids from P. tricornutum biomass. Towards this end,
response surface methodology and central composite design were employed to establish the
optimal extraction conditions. Extraction parameters such as temperature, pressure and the
amount of ethanol as a co-solvent were optimized for the total lipophilic product yield and
carotenoid content chosen as response factors. Total lipophilic product yield varied from 4.8 to
11.7 g/100g DW, whereas carotenoid content ranged between 14.6 and 40.6 mg/g of extract.
Under optimal conditions (30 MPa, 30 °C and 9.2% ethanol) the yield obtained was 9.8 g/100g
DW and total carotenoid content was 35.1 mg/g of extract. The fatty acid profile of the extracted
oil was analyzed by means of GC-FID. Moreover, extracts and solid residues after SFE-CO 2
were evaluated for their in vitro radical scavenging capacity and the total phenolic content. No
significant changes in the antioxidant capacity of P. tricornutum biomass was observed prior
and after non-polar fraction removal; thus, indicating that the solid residues after SFE-CO 2
could be further utilized for recovery of antioxidant rich fractions.

Keywords: microalgae, Phaeodactylum tricornutum, supercritical carbon dioxide

extraction, response surface methodology, carotenoids

74
 EFFECT OF FAT CONTENT ON AROMA RELEASE OF FLAVOURED
PUDDINGS
Ceyda Dadalı, Yeşim Elmacı

Ege University, 35040, İzmir, Turkey

ceyda.dadali@gmail.com

There is an increasing demand for low fat foods nowadays. Depending on consumer demands,
puddings are produced with different fat content. Low fat content affects the flavour of
puddings and acceptance of the consumer. In this study, the aim was to determine the effect of
fat reduction on sensory properties of flavoured puddings. Flour, granulated sugar and corn
starch were mixed with milk to prepare the puddings. Aroma was added and mixture was
cooked. Then cream was added to puddings. Puddings flavoured with 3 different oil-based and
water-based aromas (strawberry, banana, vanilla) and 5 different percentages of cream (0%,
5%, 10%, 20%, 30%) were prepared and sensory analyses were performed in order to determine
flavour, hardness, oiliness and overall liking. In sensory analysis, ranking test was applied.
Flavoured pudding samples with oil-based and water-based aroma, also with different fat ratios,
were found to vary in flavour, hardness, oiliness and overall liking, with statistical significance.
It was observed that flavour of pudding with oil-based aroma increased, hardness perception
decreased and oiliness increased with the increase of fat ratio. In addition, it was determined
that flavour of pudding with water-based aroma generally increased, hardness perception
generally decreased whereas oiliness perception increased with the increase of fat ratio.

Keywords: aroma release, oil-based aroma, pudding, water-based aroma

75
 USE OF LEGUMES IN GLUTEN-FREE PASTA PRODUCTION
Ceyda, Dadalı1, Yeşim, Elmacı2

Ege University, 35040, İzmir, Turkey

ceyda.dadali@gmail.com

Coeliac disease is an immune‐mediated enteropathy triggered by the ingestion of gluten and

related cereal proteins in genetically susceptible individuals. The Coeliac disease is one of the
most common food induced disorders worldwide with a mean prevalence of 1% of the total
population. The only effective treatment for individuals suffering the Coeliac disease is
adherence to a gluten‐free diet throughout their lifetime. Gluten-free diet results in an increased
demand of gluten‐free products namely pasta, bread and cookies. Pasta contains gluten proteins,
mainly composed of gliadins and glutenins that coagulate and form a strong viscoelastic protein
network, also trapping starch material inside. Legumes are gluten-free ingredients that could be
used to produce gluten-free pasta with high nutritional quality. Legumes are rich in proteins,
dietary fibers and resistant starch. The in-vitro and in-vivo glycemic index could be reduced or
maintained at its low value in legume enriched pasta in comparison to their no-legume
counterparts. Some legumes such as bean, buckwheat, yellow pea, chick pea, lentil and maize
were used in gluten-free pasta production. The aim of this study is to provide an overview about
use of legumes in gluten–free pasta production.

Keywords: coeliac disease, gluten-free, legumes, pasta

76
 THE INFLUENCE OF ROASTING TEMPERATURE ON THE PHYSICAL
PROPERTIES OF ARABICA AND ROBUSTA COFFEE
Božana Odžaković1, Natalija Džinić2, Marija Jokanović2, Slavica Grujić1
1
University of Banja Luka, Faculty of Technology, Stepe Stepanovića 73, 78000 Banja Luka, Republic
of Srpska, Bosnia and Herzegovina
2
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
bozana.odzakovic@tf.unibl.org

Coffee quality depends of numerous factors of harvest and postharvest processing conditions.
During the roasting process, coffee beans change their physical, chemical and sensory
properties. Physical properties (colour, bean size, weight etc.) are usually the first criteria for
evaluation of coffee quality. The aim of this research was to investigate the influence of
different roasting temperatures on physical properties of Arabica and Robusta coffee.
Arabica (Rio Minas) of two quality classes and Robusta coffee samples were used for the
research. The green coffee samples were roasted at 167, 171 and 175 °C. Physical properties of
roasted coffee samples such as bulk density, total weight loss, water activity, texture and colour
were determined. Colour was analysed by colorimeter in CIELab system (L*, a*, b*) and by
sensory analysis.
Total weight loss increased, and bulk density of Arabica and Robusta coffee beans decreased
with increasing of roasting temperature. Total weight loss was the highest in Robusta and the
lowest in Arabica 1st class coffee samples. The highest bulk density had Robusta and the lowest
Arabica 2nd class coffee samples. The highest braking force values were showed by Arabica 1st
class coffee samples roasted at 167 °C and by Arabica 2nd class coffee samples roasted at 171
and 175 °C, compared to other samples roasted at the same temperatures. Arabica 1st class
roasted at 167 °C had significantly higher (P<0.05) braking force than same sample roasted at
171 and 175 °C. Although braking force values of Robusta and Arabica 2nd class beans
decreased as the roasting temperature increased, these changes were not statistically significant
(P>0.05). Water activity values were significantly lower (P<0.05) for coffee samples roasted at
175 °C than for samples roasted at 167 °C. L*, a* and b* colour parameters decreased as the
roasting temperature and browning increased.
This research showed that physical properties of coffee depend on the roasting temperature and
on the type and class of coffee as well. Parameters such as colour and weight loss can be used
as parameters for determination of roasting degree in industrial conditions of coffee production,
but they must be defined for each type and class of coffee in particular. Sensory analysis of
coffee beverage colour can be used as a good tool for a detailed description of this property, as
an important indicator of quality.

Keywords: Arabica, Robusta, roasting, physical properties

77
 THE TECHNOLOGICAL QUALITY OF SUGAR BEET IN VOJVODINA
DURING 2016-2018
Lidija E. Peić Tukuljac1, Rada C. Jevtić-Mučibabić1, Jovana S. Kojić1, Zita I. Šereš2,
Jelena A. Krulj1, Nikola R. Maravić2, Marija I. Bodroža Solarov1
1
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
lidija.peictukuljac@fins.uns.ac.rs

The technological parameters of the sugar beet are qualitative descriptors which affect the
efficiency of the entire sugar production. Regarding the technological quality of sugar beet, the
most important requirements are high concentrations of sucrose and low concentrations of non-
sucrose compounds. The aim of the presented study was to determine the technological quality
of 1752 sugar beet samples collected from three different regions in Vojvodina during the
period of three years (2016-2018). Additionally, the influence of weather conditions prevailed
during sugar beet growing seasons on the quality parameters was investigated. The highest
average concentration of sucrose (16.08, 16.13, 15.87%) was recorded in samples from all three
regions harvested in 2017. The lowest average concentrations of sodium (1.01 mmol/100g) and
α‐amino nitrogen (1.92 mmol/100g), as well as relatively low concentrations of potassium (2.48
mmol/100g) were detected in sugar beet samples collected during 2017. High monthly average
of air temperatures (18.6 °C) and the moderate sum of precipitation (341.74 mm) for period of
growing seasons (from March to September) were recorded in 2017. Two other observed years
(2016 and 2018) were characterized by lower average temperatures and much higher amount
of rainfall (483.87 mm and 445.30 mm, respectively) resulting in lower yield of sugar beet. It
was noticed that weather conditions during the sugar beet growth and harvesting period can
significantly affect the technological quality of sugar beet.

Keywords: sugar beet, technological quality, weather conditions

Acknowledgements: This research was conducted within the project III 46005, financed by the Ministry
of Education, Science and Technological Development of the Republic of Serbia.

78
 PROPERTIES OF BIOPOLYMER FILM WITH ESSENTIAL OILS
Sandra N. Bulut, Senka Z. Popović, Nevena M. Hromiš, Danijela Z. Šuput, Vera L. Lazić

University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad,
Serbia
sbulut@uns.ac.rs

The ability to decompose in environment, as well as fact that they are isolated from natural
sources, make biopolymers one of the most interesting topics for researchers in packaging
industry. Biopolymer materials are usually synthetized from proteins, polysaccharides and
lipids. In recent years, due to their chemical composition, agro-industrial by-products present a
real potential in the production of environmentally friendly plastic. Pumpkin oil cake, by-
product obtained after cold-pressing oil extraction from pumpkin seed, is a rich source of
proteins, polysaccharides and lipids, and because of its composition, represent an interesting
substrate for the production of biopolymer films. However, application of biopolymer films is
limited by the high sensitivity to moisture and water-vapor permeability due to their hydrophilic
nature, and addition of different hydrophobic additives can improve this property. Meanwhile,
these additives can also have unwanted influence on some characteristics of films, therefore it
is very important to examine effect of appropriate additives and find their optimal concentration
for obtaining films with optimal performance for packaging. Recently, use of essential oils, as
alternative to synthetic chemical products, has been studied. Essential oils exhibit antimicrobial
and antioxidant properties, and most of them are classified as Generally Recognized as Safe.
This makes them as an interesting additive in food industry. Essential oils can be added directly
to the food, or incorporated into food packaging. Research has shown many advantages of
incorporating additives into films compared to their direct addition into food.
The objective of this study was to examine influence of winter savory and basil essential oil on
composite pumpkin oil cake film properties. Essential oils were added in concentration of 1%
into film casting solution and mechanical, physico-chemical and barrier properties of obtained
films were evaluated. Pumpkin oil cake-based film without essential oil was used as a control.
According to the obtained results addition of essential oils into pumpkin oil cake composite
film has shown the highest impact on reducing moisture sensitivity and water permeability.
However, effect on mechanical properties was not observed.
Obtained results propose that with the addition of hydrophobic components in specific
concentrations to biopolymer films, their sensitivity to moisture and water permeability can be
reduced without major impact on mechanical properties.

Keywords: biopolymer films, pumpkin oil cake, essential oils, properties

Acknowledgements: This research was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, Project No. III 46010.

79
 MECHANICAL PROPERTIES OF PUMPKIN OIL CAKE BASED
COMPOSITE BIOPOLYMER FILMS
Nevena M. Hromiš, Senka Z. Popović, Sandra N. Bulut, Danijela Z. Šuput, Vera L. Lazić

University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
nevena.krkic@uns.ac.rs

With the increase in the number of population and resource constraints, as well as with the
growing environmental threat, the use of biopolymers for the production of biodegradable
materials is intensively explored. Biopolymer films are also studied for the food packaging
application, where their potential is particularly pronounced, thanks to relatively good
mechanical and excellent barrier properties for gases. Some disadvantages that limit the scope
of the use of biopolymer food packaging films can be significantly reduced by the formation of
composite films based on different biopolymers or biopolymers and lipids.
In this work, pumpkin seed oil cake that remains after process of cold pressed oil extraction,
was used for the production of composite biopolymer-based packaging films. The whole
pumpkin oil cake is used for the production of films, without isolating and purifying individual
components, thus saving additional technological procedures that would contribute to
increasing the ecological footprint of such materials production. During the production of films,
four degrees of filtration were applied in order to produce composite films using different
particle size, which can lead to higher yields of the process and additional reduction in the
amount of residual waste. The obtained composite biopolymer films were analyzed for
mechanical properties.
Obtained results showed that different filtration procedures affected both tested mechanical
properties of obtained films, tensile strength and elongation at break. With increasing particle
size and increasing yield, increase in tensile strength (from 2.32 MPa to 4.30 MPa), followed
by decrease in elongation at break (from 150% to under 40%) was observed. Analyzing tensile
properties of films in two perpendicular directions, no differences were observed, leading to
conclusion that there were no specific orientation of biopolymer molecules during the film
forming process. Considering that some of possible applications of these films might imply
refrigerated storage, this factor was also tested and results showed that refrigerated conditions
affected tensile properties of films, leading to higher elongation at break and lower tensile
strength of the films in two of four filtration fractions, the finest and the roughest fraction. One
additional parameter that affected mechanical properties of films was mass of casted film
forming solution. With increasing mass of casted film forming solution, both tested mechanical
property parameters increased.

Keywords: biopolymer film, pumpkin oil cake, composite, mechanical properties

Acknowledgements: This paper is a result of the research within the project TR 31032, financed by the
Ministry of of Education, Science and Technological development, Republic of Serbia.

80
 QUALITY CHARACTERISTICS OF STRAWBERRY COATED WITH
QUINCE SEED MUCILAGE AS EDIBLE COATING
Ali Kozlu, Yeşim Elmacı

Ege University, Engineering Faculty, Department of Food Engineering, İzmir, Turkey

yesim.elmaci@ege.edu.tr

In recent years, living conditions are rapidly changed and working hours are prolonged so
consumers prefer food products that are practically prepared, ready to eat and have a long shelf
life. Therefore, global demand for consuming fresh fruits and vegetables containing important
nutrients such as proteins, vitamins, minerals and dietary fiber for human health and nutrition
is increasing day by day. Production and consumption of minimum processed fruits and
vegetables are gained popularity. However, post-harvest metabolic activities such as
respiration, transpiration and small-scale processes such as cutting, slicing or peeling increase
the quality losses in minimum processed fruits and vegetables during storage. Edible film and
coatings can be used to improve sensory characteristics, prevent losses of nutritional value,
color and weight and reduce physical disorders of minimally proccessed fruits and vegetables.
The aim of this study was to investigate the suitability of quince (Cydonia oblonga) seed
mucilage as an edible coating on the shelf-life extension of strawberry fruit in ready form for
consumption. For this purpose, the seeds of quince were obtained manually and extracted
without waiting. The mucilage obtained from the quince seeds extract were used for covering
the strawberries after the fruits were washed and leaves of strawberries removed. Strawberries
were dipped in film solution and dried at room temperature (~23 ºC), and stored at 4 ºC for 10
days. At 0, 2, 4, 7 and 10 days, color, firmness, weight loss measurements and sensory analysis
were performed for fruits coated with edible film and uncoated fruit as control. Coating
significantly delayed softening, reduced weight loss and maintained color values of fruits.
Sensory characteristics of coated strawberry such as color, taste and texture were much better
preserved. The results of this study indicated that usage of edible coatings will be effective for
strawberry fruit preserving and quality characteristics of strawberry fruits maintained longer by
edible coating.

Keywords: edible coating, seed mucilage, strawberry

81
 IMPACT OF AFLATOXIN B1 ON THE QUALITY OF STORED SPELT
WHEAT
Jelena A. Krulj, Jovana S. Kojić, Nataša Ž. Ćurčić, Lidija E. Peić Tukuljac, Jelena N. Perović,
Marija I. Bodroža-Solarov

Institite of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
jelena.krulj@fins.uns.ac.rs

Aspergillus flavus might become a serious danger to the worldwide grain industry due to
harmful effect of aflatoxins on human and animal health, as well as the potential loss of yield
and reduction of end-use quality. This paper presents the first assessment of the impact of
aflatoxin B1 (AFB1) on the trade and technological quality of the stored spelt wheat. Different
AFB1 contamination levels (25, 50, 100 and 250 μg/kg) of spelt grains, artificially inoculated
with aflatoxin-producing A. flavus isolate from common wheat grains, were compared with the
control (uncontaminated) sample. The results showed that aflatoxin contamination significantly
reduced both trade and technological quality of spelt. Protein content (16.10%) in the grain
sample with the highest level of AFB1 (250 μg/kg) was significantly higher than the protein
content in the samples contaminated at lower levels, as well as uncontaminated sample (15.6%).
There was a decrease in absolute grain mass (39.75 g and 40.20 g) for the high-level
contaminated samples (100 and 250 μg/kg, respectively) in comparison to control and samples
contaminated at the levels of AFB1 from 25 to 100 μg/kg. Increasing the concentration of AFB1
in spelt samples led to an increase in the water absorption capacity of spelt flour, as well as an
increase in dough development time. The stability of the dough showed a tendency of decline
with an increase in the level of AFB1 contamination. The results have shown that some
parameters of spelt quality can be disturbed only at high levels of AFB1 contamination.
Therefore, there is the concern with respect to consumer health risks which AFB1 can cause at
much lower concentrations in grains. In terms of food safety, continuous monitoring of
aflatoxin contamination must be of high priority, in both field and storage facilities of cereal
grains.

Keywords: aflatoxin B1, spelt wheat, quality

Acknowledgements: This paper is the result of the research within the project III 46005 “New products
based on cereals and pseudocereals from organic production”, financed by the Ministry of Education,
Science and Technological Development, Republic of Serbia.

82
 BETAINE CONTENT IN BUCKWHEAT ENRICHED WHOLEGRAIN
WHEAT PASTA
Jelena N. Perović, Jovana S. Kojić, Dubravka J. Škrobot, Jelena A. Krulj, Lidija E. Peić Tukuljac,
Nebojša M. Ilić, Marija I. Bodroža Solarov

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
jelena.perovic@fins.uns.ac.rs

This study was conducted in order to investigate the effect of the addition of buckwheat flour,
as well as the influence of buckwheat grain pretreatment, on betaine content in wholegrain
wheat pasta. The buckwheat is traditionally used in the human diet for centuries due to its
nutritional benefits and positive effect on health. From the other side, betaine is a bioactive
compound important for many biochemical processes in the human organism. The single screw
extruder was used for the production of wholegrain wheat pasta as a control sample and pasta
in which wholegrain wheat flour was substituted with one of two types of wholegrain
buckwheat flour (autoclaved wholegrain buckwheat flour and flour without treatment), with a
level of substitution from 10 to 30%. High-performance liquid chromatography with ELSD was
used to analyze betaine contents in different pasta samples. Betaine content in wholegrain wheat
pasta was 30.07 mg/100g and the highest content of betaine in pasta enriched with wholegrain
buckwheat flour was detected in sample with 10% flour substitution (21.63 mg/100g).
Following the presented results, pretreatment of buckwheat grain did not show important
differences in betaine content in comparison with pasta enriched with untreated buckwheat
flour.

Keywords: pasta, buckwheat flour, betaine, HPLC, ELSD

Acknowledgements: These results are part of the research carried out within the project of the Ministry
of Science, Education and Technological Development of the Republic of Serbia, III 46005.

83
 OPTIMIZATION OF MICROWAVE ASSISTED ENZYMATIC
EXTRACTION OF STEVIOL GLYCOSIDES AND PHENOLIC
COMPOUNDS FROM STEVIA LEAF
Ahmet Görgüç, Esra Gençdağ, Fatih Mehmet Yılmaz

Adnan Menderes University, Central Campus, 09010, Aydın, Turkey

ahmet.gorguc@adu.edu.tr

Stevia (Stevia rebaudiana Bertoni) has gained great interests due to its non-caloric and health
related properties with its steviol glycosides and phytochemical constituents. Currently, it is
being utilized as a natural sweetener in many food formulations such as soft drinks, jams, dairy
products, chocolates, etc. Green extraction techniques using non-hazardous solvents and yield-
enhancing strategies have been subject matters of various disciplines such as food technology,
chemistry and pharmacology. Stevia powders are industrially produced by aqueous-extraction
with further purification and drying steps. There has been no any report handling combined
microwave and enzyme assisted technique on the extraction of steviol glycosides and
antioxidant compounds to date. The objective of this study was to determine optimum
processing parameters of microwave assisted enzymatic extraction of steviol glycosides and
phenolic compounds by investigating the effects of independent variables. The plant was
collected from a stevia garden and its leaves were detached from flower part, dried and milled
into powder form before commencement of the treatments. Operations were performed using a
microwave extraction system equipped with a digital control system for irradiation time,
temperature and microwave power. Viscozyme L which is a widely used cellulolytic enzyme
cocktail was used in this study. The effects of enzyme concentration (1.2 – 60 FBG unit/g),
temperature (25 – 60 °C) and time (1 – 20 min) were evaluated using five-level rotatable central
composite design by response surface methodology (RSM). The validities of models were
assessed by ANOVA outputs which were determination coefficient (R2), lack of fit and Fisher's
test value (F-value). The maximized yields of stevioside, rebaudioside A and total phenolic
compounds were determined as 62.5, 25.6 and 20.7 mg/g, respectively at optimum processing
conditions which were estimated as 10.9 FBG unit/g, 53 °C and 16 min. In addition, compounds
present in stevia leaf extract were tentatively identified using liquid
chromatography/quadrupole-time of flight/mass spectrometry (LC/Q-TOF/MS) analysis.

Keywords: stevia, enzymatic extraction, microwave, steviol glycosides, phenolic compounds

Acknowledgements: Authors respectfully thank Mr. Selahattin Güvenç (Burhaniye Stevia Garden,
Balıkesir, Turkey) for providing the plant material for this study.

84
 HYPOGLYCAEMIC AND ANTIHYPERGLYCAEMIC ACTIVITY OF NEW
DRUG FORMULATION OF BASIL EXTRACTS
Branislava D. Teofilović 1, Aleksandar L. Rašković2, Nebojša P. Stilinović2, Svetlana S. Goločorbin
Kon1, Momir M. Mikov2
1
Medical Faculty,Department of Pharmacy, University of Novi Sad, Serbia
2
Medical Faculty, Department of Pharmacology, toxicology and clinical pharmacology, University of
Novi Sad, Serbia
branislava.teofilovic@mf.uns.ac.rs

New drug carrier systems, as well as their formulations, allow the transport of the drug exactly
to the site of action, and have significant effects on its efficacy. Microencapsulation is a process
that allows the prolongation of drug release and reduction of adverse effects. Experiments were
carried out on laboratory Wistar rats. Animals were treated with water extract of Ocimum
basilicum in microcapsules and with combination of basil extracts and monoketocholic acid in
microcapsules for 7 days. Alloxan was used to induce hyperglycemia. The effects of samples
on glycemia were evaluated by measuring blood glucose levels in alloxan-induced diabetic rats.
Microcapsules were prepared by the method of microencapsulation and alginate matrix
produced microcapsules. The dose of basil extract that was orally administered in rats was 200
mg/kg and the dose of monoketocholic acid was 4 mg/kg. A seven-day treatment with basil
aqueous extract, as well as a combination of basil and monocetocholic acid extract in the
pharmaceutical formulation, led to a statistically significant reduction in the blood glucose
concentration of animals with alloxan-induced hyperglycemia compared to pre-treatment
values (p<0.05 and p<0.01), which indicates that basil has hypoglycaemic and
antihyperglycaemic effects. Microcapsules, as a pharmaceutical-technological formulation,
substantially enhance the hypolipidemic action of basil and extract monocetoctonic acid
extracts.

Keywords: basil, microencapsulation, glycaemia

Acknowledgements: This work supported by Education, Science and Technological Development,

Republic of Serbia (project No 41012).

85
 PHENOLICS CONTENT AND ANTIOXIDANT CAPACITY OF BERRY
NECTARS
Tijana D. Ilić, Anja N. Vujčić, Nevena M. Dabetić, Vanja M. Todorović, Bojana B. Vidović

University of Belgrade, Faculty of Pharmacy, Department of Bromatology, Vojvode Stepe 450, 11221
Belgrade, Serbia
tilic@pharmacy.bg.ac.rs

Among the different types of fruits, berries attract growing attention regarding the many health-
promoting effects. The outstanding biological value of berries is based on the presence of
different phytonutrients, such as flavonoids, especially anthocyanins, other polyphenols, as well
as carotenoids, vitamins, and minerals. Many studies have revealed antioxidant, anti-
inflammatory, anticancer, antimicrobial, and neuroprotective properties of these biologically
active compounds receiving advice to increase consumption of berries as part of a balanced
healthy diet. Berry products, like juices and nectars, are considered as functional beverages,
due to high polyphenols content. Besides the type of fruit, there is evidence that extraction and
applied processing significantly effects the composition and antioxidant properties of these
products. This study was conducted to evaluate and compare the phenolic content and
antioxidant activities of commercial berry-based nectars consumed in Serbia. A total of 15 berry
nectars were purchased from local supermarkets. The total phenolic content (TPC) and total
flavonoid content (TFC) were determined by spectrophotometric methods. Evaluation of the
antioxidant capacity of berry nectars was made based on the results of ABTS, DPPH, FRAP
and CUPRAC assays and comparing values of the calculated antioxidant composite index
(ACI). The TPC and TFC of commercial berry nectars were in the range of 170.60-379.27 and
3.77-191.10 mg GAE/100 mL, respectively. The values of antioxidant activity of berry nectars
evaluated by CUPRAC assay were higher than those obtained by DPPH and ABTS, as FRAP
assays too. A significant correlation between TPC and TFC and antioxidant activities were
observed. In term of antioxidant capacity, the highest value of ACI was determined for the
nectar containing aronia and blueberry mixture (98.6 %), while the lowest value was obtained
for the strawberry nectar (19.3%). Despite observed differences among analyzed products,
beery nectars are significant sources of phenolic compounds and their regular consumption may
be a useful intervention strategy to increase antioxidant dietary intake.

Keywords: juices, berries, polyphenols, antioxidants

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Grants no. III46001).

86
 APPLICATION OF CORRELATIVE ANALYTICAL TECHNIQUES FOR
THE DETECTION OF HEAT TREATMENT OF HONEY
Zsanett Bodor1, Csilla Benedek2, Tímea Kaszab1, John-Lewis Zinia Zaukuu1, Zoltan Kovacs1
1
Szent István University, Faculty of Food Science, Department of Physics and Control, Somlói str. 14-
16., H-1118, Budapest, Hungary
2
Semmelweis University, Faculty of Health Sciences, Department of Dietetics and Nutrition, Vas str.
17., H-1088, Budapest, Hungary
zsanett.bodor93@gmail.com

Honeys from various botanical origin can present in different crystallized forms, depending
mainly on sugar composition and water/sugar ratio. Crystallized honey is not preferred by
consumers and makes its handling difficult for beekeepers. Therefore heat treatment is applied
for honey but heating could result in quality degradation. The techniques used for detection of
heating, like quantification of hydroxymethyl-furfural (HMF) and diastase or invertase enzyme
activity are not sensitive enough to detect changes caused by lower heat treatment levels (below
50 °C), even though composition of honey could also be affected below this level. Therefore,
there is a need for techniques with higher sensitivity, such as the electronic tongue (ET) and
near infrared spectroscopy (NIRS) which have been successfully used for monitoring quality
of honey previously. The aim of this study was to determine the applicability of ET and NIRS
in detection of heat treatment in honey.
Heat treatment was applied at 40 °C, 60 °C, 80 °C and 100 °C for 60, 120, 180, 240 minutes on
sunflower, acacia and bastard indigo honeys. HMF content, pH, electrical conductivity and
moisture content were determined as quality parameters. CIE L*a*b* colorimetric method was
used for the determination of colour of honey. ABTS radical scavenging was applied for the
quantification of antioxidant capacity of honey. As correlative techniques, ET and NIRS were
applied. Statistical evaluation of the data was performed in R-studio software. The individual
quality parameters were evaluated with one way ANOVA to determine significant differences
between levels of heat treatment. Principal component analysis (PCA) and linear discriminant
analysis (LDA) was used for the evaluation of results of ET and NIRS.
Results of HMF content did not show significant increase (p<0.05) at lower heat treatment
levels, while antioxidant capacity of heated samples increased compared to control honeys.
LDA classification models showed good classification accuracy of control honeys from treated
samples especially at 60 °C and above.
Results obtained by NIR and ET methods showed that changes in composition can be detected
even for samples heated at 40 °C, while HMF and ABTS methods were not sensitive enough
for this aim. Therefore, the correlative techniques could be promising methods in detection of
heat treatment of honey.

Keywords: honey, heat, NIR, electronic tongue

87
Acknowledgements: This paper was supported by the Doctoral School of Food Science, Szent István
University. (Zsanett Bodor, John-Lewis Zinia Zaukuu) and by the Janos Bolyai Scholarship of the
Hungarian Academy of Sciences and by the ÚNKP-18-4 New National Excellence Program of the
Ministry of Human Capacities. (Zoltan Kovacs). The Project is supported by the European Union and
co-financed by the European Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005.

88
 SUGAR BEET MOLASSES QUALITY ENHANCEMENT THROUGH
TREATMENT WITH MODIFIED SUGAR BEET PULP
Miljana Z. Djordjević1, Zita I. Šereš1, Nikola R. Maravić1, Marijana Z. Djordjević1, Dragana M.
Šoronja-Simović1, Cecilia Hodur2, Naoufal Bellahsen2

1
University of Novi Sad, Faculty of Technology Novi Sad, bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Szeged, Faculty of Engineering, Moszkvai krt. 9, H-6724 Szeged, Hungary
zitas@tf.uns.ac.rs

The significant sugar beet molasses amount generation (4−5% on beet) in the sugar production
process and consequently sucrose loss represent every year struggle for the sugar producers.
Over the past years, different processes were established in order to tackle the problem of
sucrose recovery by molasses desugarization. The possibilities for further enhancement of the
corresponding processes are enabled through non-sugars separation by adsorption based pre-
treatments under appropriate conditions. In this respect, industrial by-products utilization as
adsorbents gained attention due to the low-cost, easy handling and favourable sorption
properties. Considering successful application of sugar beet pulp in metals and dyes adsorption,
the presented study aims to investigate the adsorption performance of chemically modified
sugar beet pulp in molasses purification. Box-Behnken experimental design was applied in
order to assess the influence of 3 independent parameters: pH (3−7), molasses dry substance
(30−50°Brix) and modified sugar beet pulp concentration (9−21 g/L) on molasses colour,
turbidity and sucrose content. The applied parameters significance was determined by response
surface methodology. Among the examined parameters, pH was established as a parameter of
great significance regarding changes in molasses colour, turbidity and sucrose content. Applied
neutral conditions (pH 7) were adequate for reaching maximal molasses colour and turbidity
reduction alongside with minimal changes in the molasses sucrose content. The influence of
other independent parameters on molasses quality was negligible. According to the obtained
results, molasses pre-treatment with modified sugar beet pulp could improve the molasses
desugarization process and contribute to the increase in sucrose yield. Furthermore, sugar beet
pulp utilisation in this respect would contribute to the development of sustainable waste
managing method inside the sugar factories.

Keywords: molasses, non-sugars, decolourisation, lignocellulosic adsorbent, modified sugar beet

pulp

Acknowledgements: The presented study was financially supported by the Provincial Secretariat for
Higher Education and Scientific Research of the Government of Autonomous Province of Vojvodina,
Republic of Serbia through project 142-451-2134/2019. Financial support provided through bilateral
project between the countries of Hungary and Serbia (HU project no. TÉT-16-1-2016-0138 financed
under the NKFIH-1557-1/2017; SRB project number 451-03-02294/2015-09/4) is also highly
appreciated.

89
 PASTING PROPERTIES OF SNACK PRODUCTS FROM SPELT
WHOLEGRAIN FLOUR WITH ADDED BETAINE
Jovana S. Kojić1, Miroslav Hadnađev1, Bojana Kokić1, Jelena Krulj1, Nebojša Ilić1,
Jelena Perović1, Marija Bodroža Solarov1
1
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
jovana.kojic@fins.uns.ac.rs

The pasting characteristics of extrudate are used to obtain information of its functional behavior
during heating and cooling periods, which is common during the processing of starchy products.
Viscosity was measured on Haake Mars rheometer (Thermo Scientific, Germany) equipped
with Z43S measuring cup and FL2B propeller shaped rotor with 2 blades. The pasting curves
of untreated spelt wholegrain flour with and without betaine were compared with the curve of
optimal snack samples (with and without betaine), as well as snack sample with maximum
expansion ratio and snack sample with minimum hardness. All samples were obtained during
the processing of betaine enriched spelt flour based extrudates. An increase in initial viscosity
at low temperatures was observed in all extruded samples (0.831-3.138 Pas) compared to
untreated samples (0.145-0.148 Pas) what resulted from a higher amount of the present soluble
substances that appeared after thermal degradation of starch. The highest values of maximum
viscosity 5.66 and 6.06 Pas and gelatinization temperatures of 78.76 °C and 80.68 °C were
recorded for untreated samples with and without betaine, respectively. In comparison to the
untreated samples, in all extruded samples a decrease in maximum viscosity at 95 °C (0.78-
2.46 Pas) was recorded, what was the result of partial gelatinization of starch during thermal
treatment, i.e., the decrease in the number of granules whose swelling results in an increase in
viscosity of the paste. The decrease in viscosity while holding the sample at high temperature
(95 °C) is due to the leaching of starch granules, resulting in linear orientation of the polymer,
what reduces the viscosity of the paste, and it was observed in all samples, except in the optimal
sample with added betaine. Since this optimal extruded sample contained betaine, it can be
assumed that during extrusion there was a formation of bonds between starch and betaine, what
caused that the mentioned sample did not exhibit a decrease in the viscosity during holding the
sample at high temperature.

Keywords: betaine, pasting properties, snack, spelt

Acknowledgements: This research was conducted within the project III 46005, financed by the Ministry
of Education, Science and Technological Development of the Republic of Serbia.

90
 PREFERENCES TOWARDS SWEETS AND SALTY SNACK
CONSUMPTION AMONG YOUNG POPULATION IN RELATION TO BMI
Dragana M. Šoronja-Simović1, Zita I. Šereš1, Ferenc E. Kiš1, Nikola R. Maravić1, Biljana S. Pajin1,
Miljana Z. Djordjević1, Žana Šaranović2
1
University of Novi Sad, Faculty of Technology Novi Sad, bul cara Lazara 1, 21000 Novi Sad, Serbia,
2
Economics Institute, kralja Milana 16, 11000 Belgrade, Serbia
dragana@tf.uns.ac.rs

Dietary habits reorientation and increased consumption of so-called “unhealthy food” become
common in adolescence period. Excessive consumption of sweets and fatty, salty snacks
alongside with reduced consumption of fruits and vegetables represent potential health risks
associated with caries, obesity, high blood pressure, and diabetes. Nevertheless, recent studies
indicate that chocolate intake could contribute to the cardiovascular diseases prevention and
potential role of chocolate in benefits linked to lower body mass index (BMI). The presented
study aims to examine adolescents’ habits regarding chocolate, sweets and snacks consumption
as well as corresponding products intake frequency and relate them with BMI. In this regard, a
questionnaire survey was applied to 525 individuals attending elementary and high schools in
the province of Vojvodina, Serbia (57.5% females and 42.5% males). The participants’
nutritional status and risk for overweight were addressed through BMI assessment. Normal
range nutritional status (70.5%) was determined among the majority of participants followed
by overweight (19.8%) and obese (7.6%). Compared to females, increased number of
overweight and obese nutritional statuses was recorded among male participants. Regardless of
the participants’ nutritional status, fruits were most frequently consumed between meals,
followed by salty snacks and sweets. The highest share of sweets consumption between meals
was noticed among participants with obese nutritional status (15%). Furthermore, more than
40% of participants with overweight and normal range nutritional status do not consume
chocolate at all, while 2.5% of participants with obese nutritional status stated that they
consume chocolate daily during the entire week.

Keywords: adolescents, food choices, body mass index, intake frequency, chocolate, salty snack

Acknowledgements: Presented study was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia through Project TP 31014.

91
SPECTROSCOPY AS A RAPID METHOD TO DETECT PAPRIKA POWDER
ADULTERATION WITH CORN FLOUR
John-Lewis Z. Zaukuu, Zsanett Bodor, Zoltan Gillay, Flora Vitalis, Viktoria Zsom-Muha,
Zoltan Kovacs

Szent Istvan University, Department of Phisics and Control, Budapest, Hungary, 1118
izaukuu@yahoo.com

Paprika is a spice of important culinary and nutritional benefits, especially in its semi-processed
or powdered form. Paprika powder has become famous for its ease of use, access and storage
but has also equally become a target for adulteration for financial gains and greed. Although
diverse types of conventional methods exist to track various forms of food adulteration, they
are relatively slow and sometimes require a high technical expertise or sample destruction for
successful analysis. Emerging methods such as near infrared spectroscopy (NIRS) operates on
the non-destructive principle of light interaction with the sample and has shown promising
tendencies as a rapid alternative for the conventional methods in detecting adulteration. This
study aimed to apply two NIRS instruments (bench: metri NIR and Handheld: DLP NIRSCAN
NANO) to detect artificial adulteration of red paprika powder with corn flour at adulterant
concentrations of 5%,10%,15%,20%,25%, 30% and 40%. Discriminant analysis (LDA) was
used for classification of samples of different adulteration levels. Partial least square regression
(PLSR) was used to build models to predict the adulteration. LDA showed a recognition ability
of 100% and 90% for metri NIR and NIRSCAN NANO respectively. Prediction accuracy in
LDA was 97.8% and 88.9% for metri NIR and NIRSCAN NANO respectively. Both
instruments showed high prediction accuracies in PLSR with coefficients of determination
(R2CV) greater than 0.9 and Root Mean Squared Error Calibration (RMSEC) less than 2g/100g
of paprika powder. The NIRS instruments exhibited discriminatory and predictory abilities
capable of tracking paprika adulteration with corn flour and could be applied in further studies
to test lower adulterant concentrations.

Keywords: spice, transflectance, spectroscopy, chemometrics

Acknowledgements: Authors acknowledge the financial support of the Doctoral school of Food Science,
Szent István University, Budapest, Stipendium Hungaricum scholarship (John-Lewis Z. Zaukuu and
Zsanett Bodor), ÚNKP-18-4 New National Excellence Program of the Ministry of Human Capacities
(Zoltan Kovacs), János Bolyai Research Scholarship of the Hungarian Academy of Sciences (Zoltan
Kovacs), NVKP_16-1-2016-0023. This research was also supported by the Higher Education
Institutional Excellence Program (20430-3/2018/FEKUTSTRAT) awarded by the Ministry of Human
Capacities within the framework of plant breeding and plant protection researches of Szent István
University.

92
 THE USE OF ADVANCED CONTROL SYSTEMS IN FOOD
PROCESSING OPERATIONS
Safiye Nur Dirim

Ege University, Engineering Faculty, Department of Food Engineering, İzmir, Turkey

nur.dirim@ege.edu.tr

In the food industry due to the scare sources of foods, it is much more important to provide
processes that have high yields, low production cost and high product quality. Considering this
fact and the dynamic nature of food process operations control systems are very important. The
dynamic nature of food processes is a result of variation in raw material composition and time-
dependent change in the basic structure of the food processing operations. For these reasons,
control of these processes is gaining high importance. There are basic and developed control
structures like model-based controllers, fuzzy logic controllers, neural network-based
controllers and several combinations of these controllers.
Due to the mentioned characteristics and complexities of food process operations, there is a
demand for integration of numerical methods, control engineering principles, new embedded
network control structures and communication technologies based on the internet of things. The
use of advanced control structures will provide an effective solution for high-performance
technological processes.
In several control applications basic or first principle models should be used, however, for most
of the control problems they are not available for food process operations. For this reason, food
process operations should be identified as developing dynamic models for these applications.
The aim of this study is to provide a review of the development and applications of control
systems in the food processing industry.

Keywords: process control, advanced control, food industry

93
 THE USE OF SPRAY DRYING AND AGGLOMERATION METHODS TO
OBTAIN SPINACH JUICE POWDER AND AGGLOMERATES
Hira Yüksel, Safiye Nur Dirim

Ege University, Engineering Faculty, Department of Food Engineering, İzmir, Turkey

hirayuksel@gmail.com

Spray drying is the most commonly used drying technique due to its high efficiency and high
product quality. Agglomeration can be defined as the size enlargement process in which the
fine particles such as spray dried powders binding with one another, resulting in an aggregate
porous structure much larger in size than the original material, and the primary particles can
still be identified. The aims of this study were to obtain spray dried spinach (Spinacea oleracea)
juice powders and to apply agglomeration process in order to improve the powder properties.
Spinach was washed and kept in cold conditions (refrigerator, + 4 °C) before drying. The juice
was prepared by a home type food processor and filtered with crude filter paper. The spray
drying was carried out at a feed rate of 1.00 ± 0.20 kg/h, at the air inlet/outlet temperature of
160/100 °C; agglomeration was carried out in a fluid bed dryer at 60 °C. 1.6 m/sec (with water,
maltodextrin, whey protein isolate and gum arabic as drying agents). The dried powders and
agglomerates were analyzed for moisture content, water activity, wettability, solubility,
flowability and hygroscopicity behavior. The moisture content and water activity values of the
spinach juice agglomerates were; 6.44% -11.68% and 0.254-0.412 respectively. The
agglomeration process showed that wettability and solubility times decreased, and stickiness,
flowability and hygroscopicity were improved in comparison to the powder products. The
friability values of spinach agglomerates were 5.02-95.4%. As a result of the study, it was found
that spinach juice powders obtained by spray dryer can be successfully agglomerated in
fluidized bed.

Keywords: spinach, spray drying, agglomeration, fluidized bed, powder properties

Acknowledgements: This research was supported by The Scientific and Technological Research
Council of Turkey (TUBİTAK 116O977).

94
PRODUCTION OF INSTANT LIQUORICE (GLYCYRRHIZA GLABRA) ROOT
SHERBET
Bülent Başyiğit, İbrahim Hayoğlu, Sara Bulut, Gülbahar Akyar

University of Harran, Engineering Faculty, Food Engineering Department, 63300, Şanlıurfa, Turkey
bulentbasyigit@harran.edu.tr

Liquorice (Glycyrrhiza glabra) root sherbet is consumed widely in the southeast of Turkey.
However, its shelf life is too short as it exhibits high moisture content, water activity and
microbial load. Moreover, preparation of liquorice sherbet is not also practice. It is not known
exactly in the other parts of Turkey due to these reasons. However, instant products such as
instant coffee, tea have not these problems. Therefore, we produced instant liquorice root
sherbet (powder) using maltodextrin and gum Arabic as wall material with ratio of core to wall
(1:3) by spray drying technology. The product was safe against microbial spoilage as it
exhibited low moisture content (1.47-2.09%) and water activity (below 0.3). Powder also
showed good solubility (98.69-99.50%) but not flow ability (Hausner ratio: 1.43-1.53).
Microencapsulation yield, microencapsulation efficiency, and color parameters of powder were
also analyzed.

Keywords: instant, liquorice root sherbet, maltodextrin, gam arabic, spray drying

Acknowledgements: This research was funded by the Scientific Research Project Council of Harran
University (HUBAK- 18135).

95
 PHENOLIC FRACTIONS, ANTIOXIDANT AND ANTIDIABETIC
POTENTIALS OF QUERCUS INFECTORIA GALL
Bülent Başyiğit1, Şehriban Yüksekkaya1, Ümran Cansu2, Hidayet Sağlam3, Mehmet Karaaslan1
1
University of Harran, Engineering Faculty, Food Engineering Department, 63300, Şanlıurfa, Turkey
2
University of Harran, Vocational School, Food Processing Department, 63300, Şanlıurfa, Turkey
3
University of Kilis 7 Aralık Engineering-Architecture Faculty, Food Engineering Department, 79000,
Kilis, Turkey
hidayetsaglam@kilis.edu.tr

The Quercus infectoria, belongs to the family Fagaceae is valuable source of bioactive
compounds, especially tannins. However, to the best of our knowledge, no researches have been
carried out exactly on all properties of the plant in the literature. Therefore, the objectives of
this study were to evaluate phenolic fractions, antioxidant and enzyme inhibitory activity of
Quercus infectoria Gall ethanolic extracts. Phenolic fractions were performed Liquid
chromatography electrospray ionization tandem mass spectroscopy (LC-ESI-MS/MS). Ellagic
acid (28.16 g/kg) was predominant phenolics in Quercus infectoria Gall. The antioxidant
activity of the Quercus infectoria Gall was determined by four different methods: DPPH,
ABTS, FRAP and CUPRAC. DPPH, ABTS, FRAP and CUPRAC were determined in Quercus
infectoria Gall at 2.29, 1.65, 1.52, and 1.98 mmol Trolox equivalent antioxidant capacity
(TEAC) per g of sample, respectively. The enzyme inhibitory activity was investigated against
alpha-amylase and alpha-glucosidase. The results showed that ethanolic extract of Quercus
infectoria Gall was inadequate on preventing alpha-amylase but displayed better the inhibitory
activity against alpha-glucosidase with an IC 50 value of 0.002 mg/mL compared to acarbose
with an IC 50 value of 20.28 mg/mL. Total phenolic content, total flavonoid content and
hydrolyzable tannin content of Quercus infectoria Gall were 434.16 mg gallic acid equivalents
(GAE), 14.13 mg catechin equivalents (CE), and 419.14 mg tannic acid equivalent (TAE) per
g of sample, respectively. As a result, ellagic acid contents, antioxidant and antidiabetic
potentials of Quercus infectoria Gall revealed its nutritional value. Therefore, Quercus
infectoria Gall could be evaluated as reliable source for human diet and also alternative to
synthetic materials and drugs for treatment some disease.

Keywords: quercus infectoria gall, ellagic acid, antioxidant, antidiabetic

Acknowledgements: This research did not receive any specific grant from funding agencies in the
public, commercial, or not-for-profit sectors.

96
 OXIDATIVE STABILIZATION OF COLD-PRESSED SUNFLOWER OIL BY
CARAWAY (CARUM CARVI L.) ESSENTIAL OIL
Aleksandra S. Stojićević1, Biljana B. Rabrenović1, Vladislav Rac1, Vladimir Šarac2, Tatjana M.
Šolević Knudsen3, Mališa P. Antić1
1
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun, Serbia
2
VICTORIAOIL a.d., Branka Erića 2, 22240 Šid, Serbia
3
Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of
Belgrade, Njegoševa 12, P.O. Box 473, Serbia
a.ilic.vts@gmail.com

Essential oils isolated from aromatic and medicinal herbs have been recognized as natural
antioxidants and they are widely used in food preservation. In this study, the influence of
caraway (Carum carvi L.) essential oil (CEO) in various concentrations (250, 500 and 1000
ppm) on oxidative stability of cold-pressed sunflower oil was examined in accelerated
conditions (63±2 °C for twelve days). Stabilization effects were compared to butylated
hydroxytoluene (BHT) and sample without any antioxidant, as a control. In order to determine
a level of oxidative changes, samples were analyzed for peroxide value (PV), anisidine value
(AnV) and conjugated dienes (CD) every 4 days. In addition, oxidative stability was measured
using differential scanning calorimetry (DSC) coupled with thermogravimetry (TG) technique
and by Rancimat apparatus (100°C, air flow rate of 20 L/h). CEO was analysed by GC-FID and
GC-MS techniques. The main components of essential oil were carvone (57,43%) and limonene
(39,91%) representing 98,30% of the total oil. In accelerated oxidation test, measured
parameters of lipid oxidation showed that CEO in all concentrations inhibited the formation of
primary and secondary products better than BHT. However, oxidative stability determined by
Rancimat test showed that only addition of essential oil in concentration of 1000 ppm have
antioxidative activity. Compared to BHT, significantly lower stabilization effect obtained by
this method can be ascribe to the nature of essential oil and volatility of compounds at high
temperatures. Results obtained by DSC method showed that addition of essential oil in highest
concentration caused slight increase of oxidative stability in comparison with a control sample.
Based on the obtained results it can be concluded that CEO may be used as natural antioxidant
with moderate efficacy which may have different values depending on the applied temperature
and method.

Keywords: carum carvi l., essential oil, sunflower oil, oxidative stability

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development, Republic of Serbia (Projects No 176006). Institute for Medicinal Plant Research “Dr
Josif Pančić” Belgrade and “Uvita D.O.O.” Debeljača are thanked for the samples provided for this
research.

97
 ASSESSMENT OF ANTIMICROBIAL ACTIVITY OF POMEGRANATE
PEEL AND DETERMINATION OF ITS INDIVIDUAL PHENOLIC
COMPOUNDS BY USING LC-ESI-MS/MS
Seba Al-Sataf1, Bülent Başyiğit1, Ümran Cansu2, Hidayet Sağlam3, Asliye Karaaslan2,
Mehmet Karaaslan1
1
University of Harran, Engineering Faculty, Food Engineering Department, 63300, Şanlıurfa, Turkey
2
University of Harran, Vocational School, Food Processing Department, 63300, Şanlıurfa, Turkey
3
University of Kilis 7 Aralık Engineering-Architecture Faculty, Food Engineering Department, 79000,
Kilis, Turkey
mk385@cornell.edu

In this study, antimicrobial activity and individual phenolic compounds of pomegranate peel
were evaluated. The antimicrobial activity of the peel extracts was investigated in vitro against
Gram-negative bacteria (E. coli and P. aerugonisa) and Gram-positive bacteria (S. aureus and
E. faecalis), fungi (C. albicans) and mould (A. brasiliensis) using agar diffusion method. The
extract showed inhibitory activity on all microorganisms except A. brasiliensis. Among Gram-
negative, Gram-positive and fungi, C. albicans was the most resistant microorganisms to
pomegranate peel extract with MIC values of 200 mg/mL while the extracts had an
antimicrobial activity to P. aerugonisa with MIC values of 12.5 mg/mL. Sixteen different
phenolic compounds were determined in pomegranate peel by LC-ESI-MS/MS. Ellagic acid
(1034.7 ppm) and catechin (1063.2 ppm) were principal phenolics in pomegranate peel,
followed by phloridzin dihydrate and vanillic acid. This study provides direct data on
antimicrobial activity and phenolic fractions of pomegranate peel. Results showed that
pomegranate peel could be used as a functional ingredient in different sectors such as food,
nutraceutical and pharmaceutical industries.

Keywords: pomegranate peel, antimicrobial, lc-esi-ms/ms

Acknowledgements: This research was funded by the Scientific Research Project Council of Harran
University (HUBAK- 19053).

98
 THE EFFICACY OF CONTINUOUS SYSTEM ULTRAVIOLET LIGHT
TREATMENT ON THE INHIBITION OF MOLDS INOCULATED TO
SURFACES OF YOGHURT WITH SURFACE CREAM
Gülten Tiryaki Gündüz1, Ayça Korkmaz1, Duygu Kışla1, Nurcan Koca1, Müge Urgu Öztürk1,
Sevcan Ünlütürk2
1
Department of Food Engineering, Engineering Faculty, Ege University,35100, İzmir, Turkey
2
Department of Food Engineering, Izmir Institute of Technology, 35430, İzmir, Turkey
gtgunduz@gmail.com

Ultraviolet light (254 nm) technology is one of the non-thermal processes that can be used for
the surface decontamination of food products. The aim of this study was to investigate the
germicidal effects of UV-C light treatments on moulds inoculated to yoghurt with surface
cream. UV-C resistant moulds (Cladosporium spp. Y18, Aspergillus spp. YS21) isolated from
commercial yoghurts and Geotrichum candidum RSKK 2036 were inoculated to surfaces of
yoghurt samples at levels of 4-4.5 log CFU/g. Inoculated yoghurts with surface cream were
subjected to continuous system UV-C light at two different distances (7.5 and 20 cm) and at six
different conveyor belt speeds (0.2, 0.4, 0.8, 1.6, 2.4 and 3.2 m/min), corresponding to the
treatment doses in the range of 0.86–26.73 kJ/m2. Results show that UV-C doses of 0.86–26.73
kJ/m2 resulted in 0.21-1.47 log CFU/g, 1.10-1.63 log CFU/g and 0.90-1.46 log CFU/g
reductions of Cladosporium spp. Y18, Aspergillus spp. YS21 and G. candidum inoculated on
the surface of yoghurt samples, respectively. The numbers of test cultures were significantly
different when compared to untreated control samples for Aspergillus spp. YS21 and G.
candidum cultures even at the lowest UV-C dose of 1.08 kJ/m2. On the other hand, a further
increase in the UV-C light doses did not result in any additional significant reductions on the
numbers of Aspergillus spp. YS21 and G. candidum. Cladosporium spp. Y18 was the most
resistant culture and UV-C dose of 4.43 kJ/m2 was needed to achieve 1 log reduction. The
results suggest that UV-C light could be an alternative technique for the decontamination of
yoghurt surfaces to prevent post-contamination after the production.

Keywords: ultraviolet light, surface decontamination, mould inhibition, yoghurt

Acknowledgements: The authors are grateful for the financial support provided for the project
117O294 by the Scientific and Technological Research Council of Turkey (TUBITAK).

99
 GUAR-XANTHAN EFFECT ON STARCH BIOPOLYMER FILMS
PROPERTIES
Danijela Z. Šuput, Senka Z. Popović, Sandra N. Bulut, Nevena M. Hromiš, Vera L. Lazić

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
suput.danijela@gmail.com

Research in the field of biopolymer materials has been intensed in the recent years with the
ultimate tendency for biopolymer materials to find application for the food and pharmaceutical
products packaging. Starch is one of the most common biopolymers for this purpose. Starch
biopolymer films do not adversely affect the packaged content; have excellent barrier properties
to oxygen and carbon dioxide and moderate mechanical properties. Their main disadvantage is
poor water vapour barrier property. There are numerous methods for starch material properties
improvement and in this paper the influence of the guar xanthan mixture on the properties of
starch films (mechanical and barrier) was examined. Guar gum and xanthan find application in
the food industry as stabilizers, thickening agents, binders, because they form viscous solutions
at very low concentrations.
Starch films were synthesized from a 1.5% aqueous starch solution, to which glycerol was
added as a plasticizer and a guar-xanthan mixture at a concentration of 0.05%, 0.15% and 0.25%
(calculated on the weight of the starch). A sample without added guar-xanthan was used as a
control. Mechanical (tensile strength and elongation at break) and barrier characteristics (water
vapor permeability) were examined.
The obtained starch films were transparent and firm, with uniform thicknesses. The addition of
the guar-xanthan mixture affected the decrease in the tensile strength value and the increase in
elongation at break. The highest value of the tensile strength was recorded at the minimum
concentration of guar xanthan, while the highest values of elongation at break were recorded at
the maximum concentrations of guar xanthan. Based on this, it can be concluded that the applied
mixture has the effect of a plasticizer and that films with added higher concentrations of the
guar-xanthan mixture have improved properties. Starch films have lower values of water vapor
permeability than other polysaccharide and protein films, but still these values are very high.
The reason for this is the hydrophilic nature of starch. The effect of the guar-xanthan
supplement does not significantly change the water vapor permeability value in relation to the
values measured for the control sample. The obtained results confirm the justification of the
guar-xanthan mixture use in the starch biopolymer films synthesis.

Keywords: biopolymer films, starch, guar-xanthan, properties

Acknowledgements: This paper is a result of the research within the project TR 31055, financed by the
Ministry of of Education, Science and Technological development, Republic of Serbia.

100
 INNOVATIVE PROTOTYPE OF VACUUM DRYER FOR FRUIT DRYING
Anita S. Vakula, Zdravko M. Šumić, Branimir M. Pavlić, Marija R. Jokanović,
Aleksandra N. Tepić Horecki

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
anitavakula@uns.ac.rs

It is well known that fruit consumption brings many benefits for human health, since it is rich
in bioactive compounds. However, a problem of unavailability of fruit throughout the whole
year exists. Thus, in order to prolong the fruit shelf life and its availability through the year,
different preservation techniques have been applied. Among all preservation techniques, one of
the most important and most commonly applied is drying technique.
Nowadays, the most common type of drying in the food industry is convective drying with hot
air. Disadvantage of this type of drying is significant loss of bioactive compounds of fresh fruit
during drying, since high temperatures and presence of oxygen are applied. Vacuum drying
presents technique by which this problem could be successfully resolved. However, this
technique has no wide application, since it requires high investments in equipment and high
equipment maintenance costs. The main goal within this research was to apply vacuum drying
in order to preserve fruit bioactive compounds during drying and to improve vacuum drying
technique in terms of reducing investment and maintenance costs using a simple ejector vacuum
system for achieving vacuum.
Within research, innovative vacuum drying prototype has been designed and constructed;
preservation of fruit bioactive compounds during drying has been thoroughly analyzed and
various statistical methods were applied in order to analyze the obtained results. The possibility
of vacuum dryer with ejector system prototype application and also preservation of fruit
bioactive compounds using this type of drying has been investigated. Temperature, pressure
and drying time were applied as drying parameters, while bioactive compounds such as total
phenolic, flavonoid and monomeric anthocyanins content and antioxidant activity were
investigated to determine the extent of the preserved bioactive compounds in dried fruit. Beside
these analyses, physical characteristics such as water activity, moisture content, total color
change and texture were also analyzed in order to obtain the complete picture of the dried fruit
characteristics. All the results of investigated analysis of dried fruit, obtained in this research,
were processed using different statistical methods. Obtained and statistically analyzed results
successfully approved set hypothesis such as the possibility of application of ejector system to
the vacuum dryer and successful preservation of bioactive compounds of fruit dried with
designed vacuum dryer.

Keywords: innovative prototype, vacuum drying, fruit

Acknowledgements: Ministry of Education and Science of the Republic of Serbia (Project TR 31044).

101
 PHYSICO-CHEMICAL PROPERTIES OF VACUUM DRIED APRICOT:
INFLUENCE OF DIFFERENT PACKAGING MATERIALS
Aleksandra N. Tepić Horecki, Vera L. Lazić, Senka Z. Popović, Nevena M. Hromiš,
Anita S. Vakula, Danijela Z. Šuput, Sandra N. Bulut, Tatjana N. Daničić, Branimir M. Pavlić,
Zdravko M. Šumić

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
tepical@uns.ac.rs

The main goal of this research was to investigate influence of different packaging materials, in
combination with modified atmosphere packaging (MAP), on physico-chemical properties of
vacuum dried apricot samples. Fresh apricot was first dried on 55 °C and 20 mbar and then
packaged with two different packaging materials. First one was commercial packaging material
and the second one was biopolymer packaging material produced in a Laboratory for packaging
at the Faculty of Technology Novi Sad, both in combination with MAP. Physico-chemical
properties (moisture content, water activity, total phenolic and total flavonoid compounds) were
analyzed and compared in fresh apricot sample, in dried apricot samples (before packaging)
and in dried apricot samples after one, two and four month (after packaging).
Based on the results obtained for moisture content and water activity for the first and second
packaging materials (10.6% and 10.5%; 0.396 and 0.400, respectively) it was noticed that there
were no significant differences in dried apricot samples in terms of these two parameters after
four months of packaging. The levels of total phenolic and total flavonoids compounds in dried
apricot samples were analyzed and it was noticed that levels of these compounds after four
months of packaging in the biopolymer packaging material (2.78 mg GAE/100 g and 1.00 mg
CE/100 g) were slightly higher compared to levels of these compounds in dried apricot samples
analyzed after four months of packaging in commercial packaging material (2.54 mg GAE/100
g and 0.66 mg CE/100 g). These results indicates on potentially slightly better application of
biopolymer packaging material for vacuum dried apricot, compared to commercial one, in terms
of total phenolic and total flavonoids content.

Keywords: vacuum dried apricot, physico-chemical properties, modified atmosphere packaging,

biopolymer, commercial packaging

Acknowledgements: Ministry of Education and Science of the Republic of Serbia (Project TR 31044).

102
 SENSORY CHARACTERISTICS OF FERMENTED CABBAGE OBTAINED
ON DIFFERENT CONDITIONS OF FERMENTATION
Zdravko M. Šumić1, Mirna V. Drašković Berger1, Anita S. Vakula1, Marija R. Jokanović1,
Biljana R. Cvetković2, Branimir M. Pavlić1, Aleksandra N. Tepić Horecki1
1
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
2
Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
sumic@uns.ac.rs

In the framework of this research cabbage fermentation was set in industrial conditions in order
to compare sensory properties of fermented cabbage samples obtained under different
conditions. Three varieties of cabbage (Futoški, Bravo and Tenisiti) were observed. In barrels
with fresh cabbage samples were added: salt solution (3.3% NaCl), salt solution (3.3% NaCl)
with addition of starter culture; and brine obtained from previous cabbage fermentation.
Fermentation lasted 55 days at the temperature round 17 °C.
The main goal of the research was to compare obtained cabbage samples on these fermentation
conditions in terms of their main sensory parameters: appearance, color, smell, sourness,
salinity, bitterness, appearance of cross section, elasticity and taste. Based on all these
parameters for nine fermented cabbage samples, the average grade was calculated. The sample
with the highest average grade (4.7/5.0) in terms of sensory properties was cabbage sample
fermented on the following conditions: variety Bravo fermented with addition of salt solution
(3.3% NaCl); while the sample with the lowest average grade (2.1/5.0) was: variety Tenisiti
fermented with addition of brine obtained from previous cabbage fermentation.

Keywords: cabbage, fermentation, sensory properties

Acknowledgements: Provincial Secretariat for Higher Education and Scientific Research. (Project
No.114-451-2526/2016).

103
 PREPARATION AND CHARACTERIZATION OF FIBROIN BASED pH
SENSITIVE FILMS
Andrea Rac1, Nejra Omerović2, Ivana Podunavac2, Branimir Bajac2, Jaroslav Katona1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
University of Novi Sad, BioSense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
andrea_rac@yahoo.com

Bombyx mori silkworm cocoons consist of two main components: sericin and fibroin. Silk
fibroin (SF) is protein that has very wide range of applications, because of its remarkable
mechanical proporties, biocompatibility and can be chemically modified. Aqueous solutions of
SF can be formed by dissociation of intermolecular bonds, and without breaking the polypeptide
chains. Aqueous solutions can be furder processed into different material formats, like films,
gels orpowders.
In this work, films made of SF aqueous solution were prepared and characterized. SF was
obtained from silkworm cocoons from which sericin was previously removed. SF was treated
with 9.3M LiBr solvent. The resulting solution was dialyzed against water and films were made
by casting the solution in silicone molds and drying them at 40 °C. In order to make films less
brittle, plastisizer polyethylene glycol 200 (PEG 200) was added into aqueous solution of SF.
SF films with added red cabbage dye were also made. Red cabbage dye is natural pigment used
mainly as a food color. Anthocyanins are compounds that contribute to the color of this dye.
The pH of red cabbage solution can affect both its color and intensity. In this work, the red
cabbage dye was evaluated as a potential pH indicator that can be used for food packaging.
The obtained films were characterized for FTIR analysis, water barrier and optical properties,
solubility, and tested to color change on different concentrations of base, which imitates food
spoilage.

Keywords: silk fibroin, films, red cabbage dye

Acknowledgements: This work was financed by Ministry of Education, Science and Technological
Development of the Republic of Serbia trough projects III 46010 and III 44006.

104
 THE EFFECT OF REPLACING BEEF FAT WITH OLIVE OIL AND
PRODUCTION METHODS ON OXIDATIVE CHANGES IN FERMENTED
SAUSAGE (SUCUK)
Aslı Zungur Bastıoğlu1,2, Berker Nacak2,3, Meltem Serdaroğlu2
1
Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, Central
Campus, 09100 Aydın, Turkey
2
Ege University, Engineering Faculty, Food Engineering Department, Erzene, Ege Ünv. 172, 35100
Bornova İzmir, Turkey
3
Usak Universitiy, Faculty of Engineering, Department of Food Engineering, 1 Eylül Kampüsü, İzmir
Yolu 8. Km Merkez, Uşak, Turkey
aslizungur@gmail.com

Sucuk is a dry fermented sausage produced in Turkey with beef and beef fat with the addition
of red pepper, black pepper, cumin and garlic. Sucuk also is a meat product which is more prone
to lipid oxidation due to its high fat content during the ripening and storage period. Oxidation
of proteins also causes changes in quality of meat, involves the loss of essential amino acids
and decreases protein digestibility which affects its nutritional value. α-aminoadipic (AAS) and
γ-glutamic semialdehydes (GGS) are considered the main carbonyl products of oxidized
proteins and play up as protein oxidation biomarkers in biological systems. Objective of this
study was to investigate the effect of replacing beef fat with olive oil and production methods
(fermented and heat treated) on lipid oxidation (peroxide value) and protein oxidation (carbonyl
content, AAS, GGS) in sucuk (Turkish sausage).
Four different formulations of sausages, containing 4 kg meat each, were prepared. Each
treatment was formulated to contain 20% total fat. Control (C) group was consisted of 100%
beef fat. Olive oil was replaced with beef fat at levels of 15% (O15), 30% (O30) or 45% (O45).
Fermented sausages produced with two different methods; fermented and heat treated.
The results of our study showed that fatty acid composition or type of fat and production method
of sucuk have an effect lipid oxidation and protein oxidation and on the formation of specific
protein oxidation markers in terms of α-aminoadipic semialdehydes (AAS) and γ-glutamic
semialdehydes (GGS).

Keywords: sucuk, lipid oxidation, protein oxidation

Acknowledgements: The authors acknowledge TUBITAK-TOVAG (Project Number: 214O181) for

financial support

105
 COLOR INVESTIGATION OF COLD PRESSED OILS OF THE LATEST
CONFECTIONARY SUNFLOWER HYBRIDS
Ranko S. Romanić1, Tanja Z. Lužaić1, Nada L. Grahovac2, Nada T. Hladni2, Snežana Ž. Kravić1,
Zorica S. Stojanović1
1
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30, 21000 Novi Sad, Serbia
rankor@uns.ac.rs

The cold pressed oils color depends of the composition and content of pigments in the oil as
well as the pressing conditions. The dominant pigments in cold pressed sunflower oils are
carotenoids, mainly xanthophyll’s (76 to 81%). In addition to carotenoids, sunflower oil also
contains chlorophyll in small quantities. The aim of this study was to examine the color
parameters using CIE L*a*b* color system as well as transparency of cold pressed oils from
the latest confectionary sunflower hybrids. Sunflower hybrid seeds (NS-H-6304, NS-H-6791
and NS-H-6488) were grown in small plot area in 2017. L* values designates the lightness of
the sample (100 white, 0 black), a* values indicates redness when positive, greenness when
negative and b* values indicates yellowness when positive, blueness when negative. The L*
value (lightness) ranged from 23.50±0.01 (sample NS-H-6791) to 25.55±0.01 (sample NS-H-
6304). The highest positive b* value (yellowness) was determined for the sample NS-H-6304
and was 9.87±0.01 while the lowest b* value was 9.05±0.03 found in the sample NS-H-6791.
B* value found in the sample NS-H-6488 was 9.59±0.03. The highest positive a* value
(redness) was found in the sample NS-H-6791 and amounted to 2.87±0.02, while the negative
a* value (greenness) was found in the sample NS-H-6304 and amounted to 1.50±0.02. The
transparency ranged from 34.30±0.00% (sample NS-H-6791) to 59.43±0.05% (sample NS-H-
6304). The a* and b* values determined by instrumental measurement of color are in
accordance with the obtained transparency, i.e. expected values of the contents of carotenoids
and chlorophyll of cold pressed sunflower oils.

Keywords: sunflower, cold pressed oils, color, CIE L*a*b*, transparency

Acknowledgements: This work is the result of research under the projects TR 31014 and TR 31025,
financed by the Ministry of Education, Science and Technological Development of the Republic of
Serbia.

106
INHIBITION OF SALMONELLA ENTERITIDIS GROWTH AND STORAGE
STABILITY IN CHICKEN MEAT TREATED WITH BASIL AND
ROSEMARY ESSENTIAL OILS ALONE OR IN COMBINATION
Zorica Z. Stojanović-Radić1, Milica Pejčić1, Marija Jokanović2, Maja Ivić2, Branislav Šojić2,
Snežana Škaljac2
1
University of Niš, Faculty of Science and Mathematics, Višegradska 33, 18000 Niš, Serbia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
zstojanovic@pmf.ni.ac.rs

Pathogens from the genus Salmonella belong to the group of the most common food poisoning
causative agents. The present paper investigated the effect of the basil and rosemary essential
oils as well as their combination on the growth of Salmonella enterica subspecies enterica
serovar Enteritidis (Salmonella Enteritidis) in chicken meat, together with their spoilage
protective potential at the two storage temperatures.
Food model experiments included investigation of their effect to accompanying microbial flora
on fresh meat, while anti-salmonella activity was evaluated on artificially inoculated raw and
thermally processed meat. The tests were performed in two storage conditions, +4 °C (usual
meat storage temperature) and +18 °C (room temperature, which favors the spoilage of
investigated meat samples and development of food pathogens). Beside evaluation of
microbiological status, physico chemical tests relevant as meat quality indicators (pH, color,
texture, thiobarbituric acid, cooking loss), as well as sensory evaluation of the studied meat
samples were performed. Changes in normal flora pointed to significant effect of both oils
against microbial meat spoilage, where various groups were affected by different treatments.
In addition, all the treatments reduced the number of salmonella cells in comparison to the
control samples. Obtained results on the physico-chemical parameters highlight their
applicative value since they showed either beneficial effect either did not caused any notable
meat quality changes.

Keywords: essential oil, meat model, basil, rosemary, Salmonella Enteritidis

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia [Project No. 172061] and Provincial Secretariat for Science and
Technological Development of the Autonomous Province of Vojvodina, Republic of Serbia [142-451-
3602/2017-01].

107
TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER
MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE
PLANT WASTE
Ana G. Doroški, Ilija V. Đekic, Jovana Đ. Vunduk, Miomir P. Nikšić, Anita S. Klaus

University of Belgrade, Faculty of Agriculture, Institute of Food Tehnology and Biochemistry,

Nemanjina 6, 11080 Belgrade, Serbia
ana.doroski@agrif.bg.ac.rs

Pleurotus ostreatus is the second most commonly cultivated and consumed mushroom in the
world due to its specific mild taste of oyster in culinary processing. Its fruiting bodies can
develop on different and specific cellulose plant wastes used as substrate without specific
enrichment material. Advantages of using this type of waste are low costs of their production,
usually without high technological investments. On the other side, productivity and quality of
fruiting bodies, is affected by the chemical composition of the used substrate. In order to
evaluate different quality parameters of fungii one of proposed methods is using total quality
index (TQI).
The aim of this study was to investigate the influence of used plant waste on selected quality
parameters of Pleurotus ostreatus fruiting bodies from the day of harvesting during the storage
period of 7 and 14 days in refrigerating conditions (~4 °C).
Based on textural, color, antioxidative and biochemical quality parameters of Pleurotus
ostreatus fruiting bodies, a mathematical model for calculating a single TQI has been proposed
in order to identify optimal substrate concentration in growing selected variety of fungii.

Keywords: oyster mushroom, Pleurotus ostreatus, plant wastes, total quality index, storage period

Acknowledgements: The research leading to these results was funded by the Ministry of Education,
Science and Technological Development of the Republic of Serbia, under the project III 46010.

108
 PERCEPTION OF SWEETNES INTENSITY AMONG STUDENTS FROM
TWO COUNTRIES
Mojca Korošec1, Jasna Bertoncelj1, Elena Molac1, Dragana Šoronja-Simović2, Biljana Pajin2,
Zita Šereš2
1
University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad,
Serbia
mojca.korosec@bf.uni-lj.si

The preference to the sweet taste is innate; however, the perceived intensity of sweetness differs
among individuals and was shown to be also related with their dietary patterns. Sucrose
produced from sugar beet or sugar cane is the most widely consumed sugar, usually in the form
of white granulated sugar. Interesting for the industry as well as for consumers are also brown
sugar, invert syrup and lower energy sweeteners. The perception of sweetness intensity was
tested with eight samples of different sugars and sweeteners, i.e. white granulated and powdered
sugar, brown sugar from sugar beet, invert sugar syrup, high fructose syrup, sorbitol syrup,
xylitol and stevia. The concentrations of their water solutions were prepared according to
literature data for the relative sweetness to 10 g/100 mL sucrose. Two panels of students from
University of Ljubljana and University of Novi Sad evaluated the intensity of sweetness of each
sample solution on unstructured 10 cm scale, while the 9-point hedonic scale was employed to
assess the level of liking. Results show similar relative differences in perceived sweetness
intensity among different sweeteners’ solutions, but not the same average intensities for
sweetness of a certain sample perceived by the panels from the two countries. The Slovenian
panel assessed the solution of high fructose syrup as the most sweet and the solution of brown
sugar as the least, while for the Serbian panelists solution of powdered sugar was the most sweet
and xylitol solution the least. Significant differences between the two panels were also observed
in hedonic scores for the eight samples, where values of Serbian panelists were on average two
scores higher than of Slovenians. Sorbitol syrup solution was found among most preferred
samples for the both panels. Data of this pilot study suggest that there were differences in
perceived sweetness intensity between the panels of students of similar age from the two
countries, which may derive from the exposure to sugar in their diets and should be further
investigated. Basing on that, appropriate measures in food reformulation may be developed to
reduce sugar intake with food.

Keywords: sweetness intensity, sensory analysis, sugar solutions, students, liking

Acknowledgements: The authors would like to thank to students from University of Ljubljana and
University of Novi Sad participating in this study. A part of the study was funded by CEEPUS mobility
grant CIII-HR-0306-11-1819-M-124211.

109
 THE INFLUENCE OF FUNCTIONAL INGREDIENTS ON THE
TECHNOLOGICAL AND QUALITY PARAMETERS OF WHEAT BREAD
Ana Griz1, Jana Zahorec2, Meta Sterniša1, Alenka Levart1, Zita Šereš2, Dragana Šoronja-
Simović2, Sonja Smole Možina1
1
University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
sonja.smole@bf.uni-lj.si

Bread is a basic food and is part of everyday diet. It provides various nutrients, and is an
excellent medium for the integration of functional nutrients. Growing consumer demand for
healthy food and integrated nutrient sources is resulting in more and more research on the use
of various natural sources as functional ingredients in bakery products. In spite of the positive
effects, these components can affect technological properties and shelf-life of final product.
Functional ingredients sugar beet fibre (5%), carob flour (7.5%) and molasses (3%) were added
as a partial replacement of flour. Rheological properties of dough were determined with
farinograph test. After baking bread, sensory evaluation was carried out, total polyphenol
content and microbiological stability were determined.
The addition of sugar beet fibre affected the greatest differences in dough rheological properties
and bread quality. Sugar beet fiber increased water absorption capacity and dough development
time, and the further decrease in volume and porosity in the baked bread. The total polyphenol
content was most pronounced in carob flour, as was the most obvious positive effect on
microbiological stability of bread, determined as the absence of visible mould growth. The latter
was also affected by the molasses. Dietary fibre has an increased ability to bind water, which
consequently increases the potential for microbiological spoilage, which needs to be further
controlled. In bakery products, this could be prevented with natural antimicrobials, such as
carob flour and molasses.

Keywords: bread, carob flour, sugar beet fibre, molasses

Acknowledgements: This work was financially supported by ARRS - P4-0116, the Ministry of
Education, Science and Technological Development of the Republic of Serbia (project TR 31014) and
the Provincial Secretariat for High Education and Scientific Research of the Government of
Autonomous Province of Vojvodina, Republic of Serbia (project 142-451-2134/2019). The work of Ana
Griz was financially supported by the CEEPUS Network CIII-HR-0306-12-1920 For Safe and Healthy
Food in Middle-Europe.

110
 HORSERADISH LYOPHILISATE AS BREAD INGREDIENT - EFFECT ON
RHEOLOGICAL AND FERMENTATION PROPERTIES
Meta Sterniša1, Matea Radešić1, Jana Zahorec2, Franz Bucar3, Zita Šereš2, Dragana Šoronja-
Simović2, Sonja Smole Možina1
1
University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
3
University of Graz, Institute of Pharmaceutical Sciences, Universitätsplatz 4/I, 8100 Graz, Austria
meta.sternisa@bf.uni-lj.si

Horseradish is used in the culinary for preparation of various foods, to which it adds flavor
while it also has as a protective role in preventing spoilage. It is also used in traditional medicine
to treat various conditions. For both applications, efficiency is attributed to isothiocyanates -
secondary plant metabolites typically found in Brassicaceae family - which have been found to
be highly bioactive. In this study, horseradish lyophilisate was used as 2.5% and 5% substitutes
for wheat flour for preparation of bread.
Proximate composition of used ingredients was determined. Rheological properties of the
dough were evaluated with farinograph test, and fermentation properties with maturograph.
It was found, that horseradish lyophilisate was rich in sugars, proteins and ash when compared
to wheat bread. Use of horseradish lyophilisate for dough preparation did not influence water
absorption, dough development time and dough softening; however, it prolonged its stability.
Additionally, fermentation process and baking time were prolonged. Yeast activity was most
likely inhibited by bioactive compounds present in horseradish lyophilisate, which are known
for their antimicrobial activity. This activity was also evident during the storage of bread, as a
reduced visible growth of moulds. Use of horseradish improved tolerance of dough to mixing
procedures, and indicated the influence on the microbiological stability of the bread, which
must be further investigated.

Keywords: horseradish, bread, rheology, fermentation

Acknowledgements: This work was partially financed by ARRS - P4-0116. The work of Matea Radešić
in Serbia was financially supported by the CEEPUS Network CIII-HR-0306-12-1920 For Safe and
Healthy Food in Middle-Europe.

111
PHYSICAL AND MECHANICAL PROPERTIES OF DIFFERENT PROTEIN-
BASED EDIBLE FILMS
Miroslav Hadnađev1, Milan Marčeta2, Nataša Jovanović-Lješković2, Veljko Krstonošić3, Tamara
Dapčević-Hadnađev1
1
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
2
University Business Academy Novi Sad, Faculty of Pharmacy, Trg mladenaca 5, 21000 Novi Sad,
Serbia
3
University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000
Novi Sad, Serbia
miroslav.hadnadjev@fins.uns.ac.rs

Films and coatings formulated from various protein sources are receiving great attention in the
last decade due to the demand for environmentall-friendly, renewable alternatives for
petroleum-based polymeric materials and plastics. The objective of this work was to compare
the film-forming ability of potato protein isolate to the ones of well known protein sources,
such as whey and soy protein.
To address this objective, films were manufactured at protein concentration of 7% w/w, protein
: glycerol ratio of 1 : 0.6 and at temperatures of 90 °C. Films were characterized with respect
to thickness, moisture content, film solubility in water, swelling degree and mechanical
properties.
Results obtained indicated that potato protein films were characterized with the highest
darkness and the most intensive red tones. In comparison to whey and soy protein formulated
films, potato protein films exhibited the lowest solubility in water. All the films were
characterized with moisture content between 20% and 30%. Potato and soy protein films were
thicker which resulted in more than two times higher breaking strengths compared to whey
protein films.
Results obtained confirmed that potato protein can be considered a very efficient film-forming
material with good mechanical properties.

Keywords: protein isolate, edible films, mechanical properties

Acknowledgements: This work was financially supported by the Provincial Secretariat for Higher
Education and Scientific Research, Republic of Serbia [grant number 142-451-2138/2019] as a part of
the project entitled „Techno-functionality of proteins from alternative plant sources from Vojvodina
region”.

112
 pH VALUE, TEMPERATURE AND COLOR PARAMETERS L*, a*, b*
EVALUATION IN RAW PORK DURING 72 HOURS POST-MORTEM
Goran Vučić1, Radoslav Grujić2, Ladislav Vasilišin1
1
Faculty of Technology, University of Banja Luka, Bulevar vojvode Petra Bojovića 1A, 78 000 Banja
Luka, Republic of Srpska, B&H
2
Public Institution High Medical School, Nikole Pašića 4a, 79 101, Prijedor, Republic of Srpska,
B&H
goran.vucic@tf.unibl.org

The quality of raw pork depends from many internal and external factors. The internal factors
include genotype and sex of the animal. The most important external factors are type of
breeding, feeding and handling with animals. The external factors may include also the effects
of various technological processes, such as a slaughtering procedure and chilling systems.
These external factors wit changes in temperature of the hull may have an effect on the pH
value and color of raw meat, two most important factors for determination of the final quality
of raw meat. The aim of this study was to investigate changes in temperature, pH and color
parameters from the time of slaughter until 72 hours post mortem. One of the goals of the paper
is to present the critical points, the time with the most intense changes in the pH and color of
the pork in the first 72 hours after slaughter. The paper presents the changes of temperature, pH
and color parameters L*, a*, b* of raw pork in the period from 1 to 72 hours post mortem
muscle M. longissimus dorsi and M. semimembranosus. Measurements were made in intervals
of 1, 2, 3, 24, 48 and 72 hours post mortem. The study comprised over 200 carcasses (Yorkshire
Landrace crossbreads). Slaughtering and bleeding of animals was carried out in the usual way,
which is carried out in the slaughter industry. After processing, hot carcasses were refrigerated
24 hours until reached a temperature of +5 °C and lower. Cooling was carried out in chambers
with cooled air. Research has shown that the most intense change in pH was during 4 hours
post-mortem (from 6.25 to 5.71) for M. longissimus dorsi. Temperature of muscle was 35.3 °C
after one hour post mortem, and after 4 hours temperature was 20.5 °C. The pork became darker
after the first four hours (L* 45.36-39.11) and after four hours the value of parameter L*
increased up to 51.29 (72 hours post-mortem).

Keywords: quality of raw pork meat, pH value, meat color

113
 EXTRACTION OF BIOPOLYSACCHARIDES FROM MARINE BIOMASS
USING ALTERNATIVE SOLVENTS
Naiara Fernández Hernández1, Maha Abdallah1,2, Ingeborg Heuschkel3, Pavel Gurikov3, Maria R.
Bronze1,2,4, Ana A. Matias1
1
Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês,
Estação Agronómica Nacional, Apartado 12, Oeiras 2781-901, Portugal
2
Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida
da República, Estação Agronómica Nacional, Oeiras 2780-157, Portugal
3
Institute for Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße
38, 21073 Hamburg, Germany
4
Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa,
Portugal
naiara.fernandez@ibet.pt

Nowadays, the isolation of valuable compounds from marine sources is highly investigated for
different potential applications. The use of marine wastes as a cost-effective abundant source
for the extraction of bioactive polymers is highly important due to its economic and
environmental benefits. Biopolymers such as chitin (CH), hyaluronic acid (HA) and chondroitin
sulfate (CS) have been widely used in different fields including medicine, biotechnology and
cosmetics. Thus, it is highly essential to extract them using low-cost and green extraction
processes, while maintaining their quality and high purity to perform optimum exploitation of
marine wastes. Ionic Liquids (IL) and Deep Eutectic Systems (DES) are investigated as
alternative solvents to isolate natural biopolymers. IL are salts in liquid state below 100 ºC and
DES are mixtures with a lower melting point than the individual components.
Here we present alternative extraction processes that can replace the time-consuming and
expensive conventional techniques. Marine by-products including crabs, codfish bones,
mussels and tuna fish eyes are used to extract CH, HA and CS. The extraction conditions using
alternative solvents are studied to obtain the optimum temperature, contact time and
components ratio. The isolated biopolymers are quantified using HPLC and capillary
electrophoresis.

Keywords: extraction, biopolymers, ionic liquids, deep eutectic systems, marine waste streams

Acknowledgements: The project IT-DED3 is funded by the European Union’s H2020 -MSCA
programme. Grant agreement: 765608. Programme for Cooperation in Science between Portugal and
Germany is funded by DAAD and FCT. The authors acknowledge the financial support received from
FCT through the POCI-01-0145-FEDER-016403 project – MultiBiorefinery.

114
 EXTRACTION OF POLYPHENOLS FROM OILSEED CAKES BY
SUBCRITICAL WATER
Nataša M. Nastić1, Biljana S. Pajin1, Giorgia Spigno2, Jaroslava V. Švarc-Gajić1, Ivana S.
Lončarević1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
Università Cattolica del Sacro Cuore, Faculty of Agricultural, Food and Environmental Sciences,
Via Emilia Parmense 84, 29100 Piacenza, Italy
natasa.nastic@uns.ac.rs

Pumpkin, flax and hemp seed oils have been recommended for human nutrition due to their
high content of essential fatty acids. Oil extraction from oilseeds generates tonnes of processing
wastes, referred to as oilseed cakes. The oil seed cakes are most often further processed into
animal feed due to their high protein and energy contents.
However, these matrices represent low-cost renewable resources of high added-value
compounds, such as phenolic acids and flavonoids. In this work, polyphenolic compounds from
pumpkin, flax and hemp seed cakes were extracted by subcritical water in a homemade
extractor. Operational parameters included the pressure of 20 bars, temperature of 160 ºC and
convective mass transfer defined by vibration frequency of the extraction vessels of 3 Hz. The
sample to solvent ratio was 1 : 30. Total phenolic and total flavonoid contents were determined
by spectrophotometric method.
Hemp seed cake extract showed the highest content of total phenolics (36.8±0.41 mg GAE/g
dry weight) and total flavonoids (10.3 ±0.01 mg CE/g dry weight), while pumpkin seed cake
extract had the lowest content (32.61±1.29 mg GAE/g dry weight and 4.55±0.04 mg CE/g dry
weight) of total phenolics and flavonoids, respectively. Presented work demonstrates that
subcritical water can be used as safe and green alternative for the extraction of polyphenolic
compounds from oilseed cakes, applicable in food and pharmaceutical industries.

Keywords: oil seed cakes, subcritical water, phenols, flavonoids

Acknowledgements: This work was funded by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (project TR 31014).

115
 SUBCRITICAL WATER EXTRACTION OF PHENOLIC COMPOUNDS
FROM COCOA BEAN HULLS
Nataša M. Nastić1, Biljana S. Pajin1, Joachim Venus2, Jaroslava V. Švarc-Gajić1, Ivana S.
Lončarević1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469
Potsdam, Germany
jsgajic@gmail.com

Cocoa bean hull is considered to be an industrial by-product of cocoa processing remaining

ususally underutilized. This valuable biowaste is mainly used as a fuel, animal feed additive or
for fertilizers preparation. Recently, the value of cocoa bean hull has received increasing
attention due to high nutritional value and high content of phytochemicals and biocompounds,
such as phenolic compounds, dietary fibers, lipids, sugars and proteins. Many researches
demonstrate the use of this by-product as a food ingredient or other added-value applications.
The aim of this work was to characterize the extracts of cocoa bean hull obtained by subcritical
water in terms of polyphenolic content. The hull of a cocoa beans originating from Ghana,
Togo, Ivory Coast and Grenada were extracted in a batch type house made extractor at the
temperature of 150 °C and pressure of 30 bars for 30 min, maintaining sample to solvent ratio
1:30. Total phenolic and total flavonoid contents were calculated by spectrophotometric
method.
The extracts of the cocoa hull from Grenada showed the highest content of total phenolics
(45.46±1.88 mg GAE/g dry weight) and total flavonoids (21.82±0.38 mg CE/g dry weight).
The lowest contents for total phenolics and flavonoids (37±1.07 mg GAE/g dry weight and
14.21±0.26 mg CE/g dry weight, respectively) were observed in the extracts of the cocoa bean
hull from Togo. The findings of this study showed that subcritical water extraction can be used
as an environmentally-friendly and safe technique for the valorization of biowaste such as cocoa
bean hull.

Keywords: cocoa bean hull, subcritical water, phenols, flavonoids

Acknowledgements: This work was funded by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Project No. TR 31014).

116
 MICROBIOLOGICAL STABILITY OF COOKED SAUSAGES AS
FUNCTION OF REPLACEMENT INORGANIC SALTS WITH NATURAL
ADDITIVES
Dragan P. Vujadinović1, Milan S. Vukić1, Vladimir M. Tomović2, Ardea Ž. Milidrag3, Marko M.
Ivanović1
1
University of East Sarajevo, Faculty of Technology, Karakaj 34A, 75400 Zvornik, Bosnia and
Herzegovina
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21101 Novi Sad, Serbia
3
University of Belgrade, Faculty of Biology, Studentski trg 16, 11000 Belgrade, Serbia
milan.vukic@tfzv.ues.rs.ba

The cooked sausages are complex colloidal disperse system composed of various dispersions
of organic and inorganic substances (proteins, fats, salts, etc.). Special categories from this
product group are sausages produced according to organic principles required by EU and USDA
regulations. Basic requirements imposed by these regulations are the omission of the direct use
of inorganic salts except the sodium chloride. Consequently, the aim of this paper was to replace
the inorganic nitrite salt with the natural ones, and the conventional antioxidants and
preservatives to replace by natural plant and fruit supplements.
As a substitute for nitrite salts, celery powder and juice mix composed of „1/3 of Kombuha
ferment and 2/3 of leaves beet juice” were used. These naturally nitrate salts are reduced to
nitrite ones by the nitro reductive starter culture Staphylococcus carnosus. As a substitute for
antioxidants and preservatives were used acerola powder and fruit mix powder commercially
„Superfruit”, as well as essential oil of Tea tree, Cloves, Oregano and Cinnamon. The tested
models, after heat treatment, were stored in casings at +4 ºC for a period of 45 days. Tests were
carried out every 15 days. The total number of aerobic mesophilic microorganisms is
determined on a standard agar (SPCA, Oxoid CM0463). The presence of Enterobacteriaceae
was determined on purple-red bile-glucose agar (VRBG, Oxoid CM0485). Escherichia coli are
detected on a violet bile agar medium (VRB), (MUG) (Oxoid CM0978). Staphylococcus aureus
was detected at Baird-Parker agar (Oxoid CM0275). Lactobacillus spp. (LAB) are determined
on the MRS agar (De Man, Rogosa, Sharpe) (Oxoid CM0361). Molds and yeasts determined
on pink bengal chloramphenic agar (RBC, Oxoid CM0549).
In the tested models, the presence of pathogenic microorganisms was not detected. Essential
oils of Oregano and Tea tree have been shown as the strongest inhibitors of the growth of other
examined microorganisms. The models to which these essential oils are added have significant
(p≤0.001) lower values of microorganisms, compared to the reference model. The total number
of aerobic microorganisms in the reference model, after 45 days was (4.92±0.28 logcfu/g),
Lactobacillus spp. (3.78±0.19 log cfu/g), and mold and yeasts (2.31±0.13 logcfu/g). However,
in the models with Oregano essential oil values were for total aerobes (3.15±0.12 logcfu/g),
Lactobacillus spp. (2.32±0.08 logcfu/g), and mold and yeasts (1.29±0.04 logcfu/g).
Keywords: cooked sausages, etheric oils, organic foods, food microbiology

117
 INFLUENCE OF DIFFERENT FOOD BY-PRODUCTS ON RHEOLOGICAL
BEHAVIOR OF WHOLEGRAIN WHEAT DOUGH
Aleksandra M. Torbica, Jelena М. Тоmić, Elizabet P. Janić Hajnal

University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
aleksandra.torbica@fins.uns.ac.rs

Consumer awareness of the importance of dietary fiber in human diet influenced the continuing
interest in providing dietary options whereby the fibers derived from by-products of plant food
processing gained a special position. Bakery products represent a convenient medium for the
provision of nutritional requirements for dietary fiber but the implementation of fiber caused
some adverse effects on the physico-chemical and rheological properties of these products.
Therefore, the objective of this study was to evaluate the effects of dietary fibers from different
sources on rheological behavior of dough from wholegrain wheat flour using the Mixolab
device.
For this purpose, brewers' spent grain, sugar beet pulp and apple pomace coextruded with corn
grits in the ratio of 45:55 were used as a source of fibers. The dough was formed by
supplementation of wholegrain wheat flour with selected by-product at level of 30%.
According to obtained results, it can be concluded that selected by-products modified the
rheological properties of dough in the different way. Incorporation of by-products resulted in
increase of water absorption where the highest value was recorded for dough containing sugar
beet pulp. Among the investigated by-products, sugar beet pulp promoted the greatest effect on
the mixing and pasting behaviour of the wholegrain wheat flour. Sugar beet pulps induced the
highest increase of dough development time, highest value of minimum torque C2 and highest
resistance of dough to applied mixing forces. Regarding the parameters which refer to the starch
component of the dough system, the influence of by-products was expressed in lowering of
maximum torque at point C3 as a consequence of competition for water between starch and
fibers.
In addition, the presence of fibers caused the decrease of the gelatinization rate and decrease of
starch retrogradation degree. These results indicated that incorporation of brewers´ spent grain,
sugar beet pulp and apple pomace in the form of coextrudates with corn grits, could have
beneficial effect on bread stailing.

Keywords: rheological properties, brewers' spent grain, sugar beet pulp, apple pomace, wholegrain
wheat flour

Acknowledgements: This paper is a result of the research within the project TR 31007 financed by the
Ministry of Education, Science and Technological Development of the Republic of Serbia and the project
142-451-2134/2019 financed by the Provincial Secretariat for Science and Technological Development,
Autonomous Province of Vojvodina, Republic of Serbia.

118
 THE EFFECT OF DRYING TREATMENT ON THE RETENTION OF
ANTIOXIDATIVE PROPERTIES OF STRAWBERRY
Snežana M. Stevanović, Tanja S. Petrović, Mirjana B. Pešić

University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11080

Zemun, Serbia
smasovic@agrif.bg.ac.rs

Strawberries are very flavorful fruit and rich sources of phytonutrients and bioactive
compounds. Being constituted of about 90% of humidity, the fresh strawberries are extremely
perishable and have a rather limited shelf life in a fresh form. Thus, strawberry is candidate for
further processing and preservation. Drying is largely used to preserve fruits and offers
dehydrated products that can have an extended life of a year. The objective of this study was to
evaluate the effect of different drying treatments on antioxidant properties, total phenolic and
anthocyanins content, and vitamin C of the strawberry.
Whole strawberry fruits were dried by air-drying, freeze-drying and osmotically. The samples
were analyzed for total phenolic content by Folin-Ciocalteau method and for total anthocyanins
content by pH differential method. DPPH assay was applied for determining antioxidant
activity of the fresh and dried strawberries and it was expressed as EC 50 value. The strawberry
preserved by freeze-drying demonstrated significantly better retention of the antioxidant
activity, vitamin C, total phenolic and anthocyanins content. The air-drying significantly
influenced changes of vitamin C and total anthocyanins content while osmotic dehydration
caused significant decrease of all the investigated parameters compared to the fresh strawberry.
Generally, anthocyanins and vitamin C in the strawberry fruits have been found more sensitive
to drying treatments than phenolic compounds. The results showed that strawberry retain high
antioxidant activity after freeze-drying.

Keywords: drying, strawberry, antioxidant property, freeze-drying

Acknowledgements: This research was supported by the Ministry of Science and Technological
Development of the Republic of Serbia (Projects No. TR 35043 and III 046010).

119
 CHARACTERISATION OF FRUIT WINE PRODUCED FROM QUINCE
(CYDONIA OBLONGA) CONCENTRATED JUICE
Vladimir S. Puškaš, Uroš D. Miljić, Jovana J. Đuran, Vesna M. Vučurović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara Novi Sad, 21000 Novi Sad,
Serbia
dju@tf.uns.ac.rs

Quince (Cydonia oblonga) is often grown fruit in Serbia. The fruits are used for table
consumption and processing, where a significant amount of quince is processed into brandy, a
distillate of quince fermented juice. The quince concentrated juice (65-70% dry matter) is
mainly used in soft drinks industry and it represent a raw material available throughout all year.
For this reason, the aim of this research was to evaluate its potential use as a substrate for fruit
wine production.
The influence of different production parameters (fermentation temperature and pH) were
investigated. The analyses of basic physico-chemical parameters were conducted during
fermentation, as well as, in finished wines. The composition of aromatic compounds was also
assessed. In order to get a better insight into the quality of produced wines, all obtained samples
were subjected to the sensory analysis.

Keywords: quince, wine, concentrated juice

Acknowledgements: Financial support of the Ministry of Education, Science and Technological

Development of the Republic of Serbia (Project TR 31002) is greatly appreciated.

120
DETERMINATION OF BISPHENOL A IN BABY BOTTLES AND DRINKING
CONTAINERS BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
Gorica Č. Vuković1, Marina R. Đukić1, Vojislava P. Bursić2, Tijana N. Stojanović2, Aleksandra P.
Petrović2, Dušan M. Marinković2, Bojan B. Konstantinović2
1
Institute of Public Health of Belgrade, Bulevar despota Stefana 54A, 11000 Belgrade, Serbia
2
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
bursicv@polj.uns.ac.rs

Bisphenol A (BPA, 4,4′-isopropylidenediphenol) is a monomer used primarily in the production

of polycarbonate plastics and epoxy resins. Polycarbonate plastic is used in a wide variety of
digital media products, electrical and electronic equipment, sport safety equipment, reusable
food and drink containers, etc. Epoxy resins are used in engineering applications, in paints and
adhesives, and in a variety of protective coatings in metal cans for foods, bottle tops, and water
supply pipes.
The content of BPA was evaluated in 16 samples (6 baby bottles and 10 drinking containers -
can) collecting during 2018/2019. During 2018 the three baby bottles and 8 cans and in 2019 a
three baby bottles and 2 cans were collected and analyzed. A simple and economic high-
performance liquid chromatography (HPLC-FLD) analytical method was validated for the
quantitation of BPA from baby feeding bottles and cans. The separation was performed on a
C18 column.
Good linearity was obtained over the concentration range of 0.3-6.0 µg/mL with the regression
coefficient (R2) of 0.9998. The limit of detection (LOD) and limit of quantification (LOQ) were
0.01 and 0.03 µg/mL, respectively. The repeatability of the method (%RSD) was between 4 and
6%, while recovery ranged from 104.3 to 109.7%. The extraction of BBA was done in
accordance with SRPS EN 13130-1:2008. The method was applied to determine BPA release
from baby bottles, performing repeated procedures according to EU and National regulations
(SRPS CEN/TS 13130-13 (2008)). The conformity was evaluated according to National and
EU requirements (Off. Gazz. SFRJ 26/83 and EU/321/2011 - EU/10/2011). The results show
that bisphenol A was not detectable in the all analysed samples.

Keywords: bisphenol A, baby bottles, drink containers

Acknowledgements: The authors acknowledge the financial support of the Ministry of Education,
Science and Technological Development of the Republic of Serbia, Project No. TR 31038.

121
 NOVEL RAPID SENSORY PROFILING METHOD AS A TOOL FOR
DIFFERENTIATION BETWEEN TRADITIONAL AND COMMERCIAL DRY
FERMENTED SAUSAGES
Dubravka J. Škrobot, Jelena M. Tomić, Predrag M. Ikonić, Tamara R. Dapčević Hadnađev, Alena
M. Tomšik, Miroslav S. Hadnađev, Jovana D. Delić

University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
dubravka.skrobot@fins.uns.ac.rs

Traditional products are recognized and highly appreciated by consumers mostly due to their
unique and specific sensory properties. Sensory profiling of these products has traditionally
been performed by using conventional methods such as QDA®. Although conventional
descriptive analysis provides detailed information of products with reliable results, it is time
consuming, and when it is used for profiling of expensive traditional products it is very cost
consuming, as well. Sensory science has developed several new methodologies of sensory
profiling as alternatives to traditional sensory descriptive analysis methods. These methods are
rapid: can provide quick results with respect to the end user and a reduction of resources; they
are more flexible: can be used with semi trained or naïve assessors. Flash Profile (FP) is new
rapid sensory descriptive method where each assessor produces individual product profile, by
using his/her own list of descriptor for describing them and to evaluate the whole product set
comparatively. For each descriptor, samples are ranked based on their intensities on an ordinal
scale anchored from „lower” to „higher”.
According to our knowledge, there are a limiting number of articles referencing to sensory
analysis of traditional products such as dry fermented sausages, by using Flash Profiling
method. The objective of this work was to examine usefulness of FP method for comparison of
sensory profiles of commercially available dry fermented sausages with those that are produced
in more traditional manner. Panel of expert sensory assessors evaluated six samples, three of
commercial and three of traditionally produced dry fermented sausages. Generalized Procrustes
Analysis (GPA) method was used for data analysis in order to reduce the scale effects and to
obtain a consensus configuration. The average assessors´ list contained 12 attributes used for
products profiles describing. The obtained results indicated that more than 74% of data
variability was explained with first two principal components. On the correlation circle,
differently produced samples were on the opposite sides. All three traditionally produced
samples can be described with more intense red color, with more pronounced hot taste, smoke
aroma and higher chewiness. Apart from these, commercially produced sausages were
characterized with more uniform cross section appearance and profound acidic taste and odour
on sour.
The obtained results from presented study indicate that Flash Profile method seems to be
promising approach for efficient screening of sensory properties of dry fermented sausages and
traditional products of meat.

122
Keywords: sensory profiling, flash profile, textural properties, color properties, traditional products

Acknowledgements: The work was supported by the Project financed by Provincial Ministry for High
Education and Scientific Research of Republic of Serbia „Definition and evaluation of the sensory
profile and the quality parameters of the traditional food and products with protected designation of
origin“ (Grant No: 142-451-2578/2019-03).

123
 TESTING 3D PRINTED STATIC MIXER WITH IMPROVED GEOMETRY
Igor L. Gáspár1, Svetlana S. Popović2
1
Szent István University, Food Engineering Department, Ménesi ut 44, 1118 Budapest, Hungary
2
University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Gaspar.Igor@etk.szie.hu

Static mixers are precision-engineered devices widely used in the food industry. By inserting
in tube, they can mix fluids without moving components. Energy used for mixing will result a
higher pressure drop along the tube as the effect of friction between fluids and static mixer.
Most common commercially available static mixers are helical mixers with clockwise and
contra-clockwise mixing elements alternating each other along the length of the object. They
have a double effect: radial mixing and flow division. This second effect is more important,
especially for fluids with lower dynamic viscosity.
Our research started with using static mixer inside tubular membranes, due to its positive effect
to membrane filtration. We were searching for new geometries, with reduced pressure drop
along the membrane. Using Computational Fluid Dynamics (CFD) simulation, we noticed that
most energy loss is generated on the flat surface perpendicular to flowing direction on the
beginning of the mixing element. New geometries are developed, they are good for membrane
filtration, however they lost their mixing capabilities, but in most cases, this is not an issue for
filtration processes.
In this work 3D printing technology has been used to manufacture static mixers in new
improved geometry with similar mixing properties but with reduced effect of pressure drop
along the tube. FDM printer was used to make mixers in two most common 3D printing
materials: PLA and PETG. For better strength and smoother surface, the mixer was coated with
two-component epoxy resin. Frictional pressure drop effect was tested on cross-flow set-up
membrane filtration unit with 6.8mm inner diameter tubular membrane.
New optimized geometry resulted a similar pressure drop on the first half of the tested velocity
range (up to 1 m/s) but on higher flow rates, there was noticeable pressure drop reduction. 3D
printing technology can be used for creating static mixers with improved geometry, but new
shape is too complex for manufacturing metallic tools for mass production with injection
molding.

Keywords: 3D printing, static mixer

Acknowledgements: The Project is supported by the European Union and co-financed by the European
Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005).

124
 PHYSICOCHEMICAL PROPERTIES OF OLIVE OIL OLEOGELS
STRUCTURED WITH MONOGLYCERIDES
Alexandros Soniadis, Costas G. Biliaderis, Konstantina Zampouni, Thomas Moschakis, Athina
Lazaridou, Eugenios Katsanidis

Department of Food Science and Technology, School of Agriculture, Aristotle University of

Thessaloniki, PO Box 235, 54124 Thessaloniki, Greece
biliader@agro.auth.gr

Oleogels are semi-solid systems comprising of a liquid oil phase, structured with one or more
lipophilic structurants. This structure is thermo-reversible and is achieved by the formation of
supramolecular assemblies of oleogelators via non-covalent interactions. Olive oil oleogels
could be used to replace saturated fats and add value to meat, dairy or dough products.
The aim of the study was to assess the properties of olive oil oleogels structured with
monoglycerides (10%, 15% and 20% w/w) or monoglycerides and 5% phytosterols. Oleogels
were stored at ambient (25 °C), refrigeration (5 °C) and freezing (-20 °C) temperatures and
samples were analyzed at 0, 1, 3, 7 and 14 days after preparation. The effect of temperature and
storage duration on oleogel mechanical properties (hardness, gel strength) was studied by
texture analysis. Oleogel melting profile was assessed by differential scanning calorimetry and
microstructure was studied by polarized light microscopy.
The 10% monoglycerides oleogel showed the lowest hardness and gel strength, while the 15%
and 20% monoglycerides oleogels exhibited similar mechanical properties. The combination
of 15% monoglycerides with 5% phytosterols produced gels with the greatest hardness and gel
strength. The 20% monoglycerides oleogel had the highest melting point.
The hardness and gel strength of the oleogels decreased during storage time, especially in higher
storage temperatures. This was due to the rearrangement of the crystalline structures over time,
a finding that was supported by polarized microscopy analysis.
In conclusion, monoglycerides-structured olive oil has the potential to be successfully
incorporated in various food systems, as the structured oleogels exhibited mechanical properties
similar to animal or hydrogenated fats. This could allow for the substitution of animal fat, the
reduction of trans and saturated fat and the production of healthier food products.

Keywords: oleogel, olive oil, monoglycerides, phytosterols

Acknowledgements: We acknowledge support of this work by the project “Research Infrastructure on

Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI” (MIS 5027222),
which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructure”,
funded by the Operational Programme "Competitiveness, Entrepreneurship and Innovation" (NSRF
2014-2020) and co-financed by Greece and the European Union (European Regional Development
Fund).

125
 IMPROVEMENT OF THE NUTRITIONAL PROFILE OF GREEK
SAUSAGES BY ANIMAL FAT AND NaCl SUBSTITUTION
Konstantina Zampouni, Costas G. Biliaderis, Alexandros Soniadis, Athina Lazaridou, Thomas
Moschakis, Eugenios Katsanidis

Department of Food Science and Technology, School of Agriculture, Aristotle University of

Thessaloniki, PO Box 235, 54124 Thessaloniki, Greece
biliader@agro.auth.gr

Greek traditional sausages, as semi-dry meat products, are characterized by increased shelf life,
microbiological safety and distinctive physicochemical and organoleptic properties. However,
they are rich in saturated fat and cholesterol which is inconsistent with the guidelines of many
health organizations. The use of structured vegetable oils in the form of oleogels, for the
substitution of animal and/or saturated fat, is a promising innovative technique, but there are
few applications in fermented sausages.
The objective of this study was to produce Greek traditional sausages (20% fat) with a healthier
nutritional profile by substituting pork backfat with an olive oil oleogel, structured with 15%
monoglycerides and 5% phytosterols. Thus, four treatments were produced: i) control, ii) 33%
oleogel substitution, iii) 66% oleogel substitution and iv) 100% oleogel substitution. The
samples were analyzed for weight loss, moisture, αw, pH, total viable counts, lactic acid
bacteria, Micrococcaceae and Enterobacteriaceae at days 0,1,4,7 and 14 after production.
The substitution of pork backfat by oleogel influenced significantly the rate of dehydration,
affecting the weight loss, moisture and αw of the samples, mainly at the 100% substitution
level. The oleogel substituted samples had higher pH, moisture and αw levels, due to lower
dehydration during ripening. Total viable counts, lactic acid bacteria and Enterobacteriaceae
were not affected, while there were different trends in the growth of Micrococcaceae.
In conclusion, the produced traditional sausages overall showed improved nutritional
characteristics, having lower saturated fat and cholesterol. The olive oil oleogels were
successfully incorporated into Greek traditional sausages allowing for the reduction of the pork
backfat in the formulation.

Keywords: Greek traditional sausages, pork back fat, olive oil oleogel

Acknowledgements: We acknowledge support of this work by the project “Research Infrastructure on

Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI” (MIS 5027222),
which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructure”,
funded by the Operational Programme "Competitiveness, Entrepreneurship and Innovation" (NSRF
2014-2020) and co-financed by Greece and the European Union (European Regional Development
Fund).

126
 SPOILAGE BACTERIA Pseudomonas – PRODUCTION OF HYDROLYTIC
ENZYMES AND ABILITY TO GROW AT 5 °C
Meta Sterniša1, Mihael Čargo1, Sonja Smole Možina1
1
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
sonja.smole-mozina@bf.uni-lj.si

Microbial growth and metabolism in food leads to organoleptic spoilage through altering
colour, odour and texture of food, and slime or liquid production on the surface. In the dynamics
of organoleptic spoilage, initial microbial contamination and storage temperature of food play
an important role. It is generally accepted that the most numerously present bacteria in the
spoiled food are the ones responsible for its spoilage. As such, psychrotrophic bacteria prevail
in refrigerated food, and among them Pseudomonas are known as the most common spoilage
bacteria. Due to abundance of spoilage Pseudomonas species, there are differences in growth
dynamic, exploitation of nutrient and spoilage potential. Thus, the aim of our study was to
evaluate the ability of selected Pseudomonas strains to grow at 5 °C in different food models
and to evaluate their spoilage potential as the ability to form different hydrolytic enzymes at 5
°C. Of the four selected Pseudomonas strain (P. fragi CC151, P. fragi CC275, P. psychrophila
CC291, P. lactis CC194), all were capable of producing lipolytic and proteolytic enzymes. In
both P. fragi strains, lipolytic activity was observed only after 7 days of incubation at 5 °C,
while for the other two strains it was visible already after 3 days. When monitoring
Pseudomonas growth in different food models (minced meat, pasteurized milk, apples) as
compared to broth, the best growth was achieved in minced meat model, and the lowest in apple
model. Thereby, importance of the nutrients availability and the use of hydrolytic enzymes to
exploit more complex nutrient molecules, especially proteins, was shown. Selected
Pseudomonas strain are able to grow in a variety of food media, and have ability to form
hydrolytic enzymes, confirming their universality as refrigerated food spoilers with high
potential of persisting in the food storage environment.

Keywords: food spoilage, Pseudomonas, psychrotrophic, lipolysis, proteolysis

Acknowledgements: This work was financed by ARRS – P4-0116.

127
Materials Design and Applications

128
 BIOLOGICAL OILS AS A PLATFORM FOR SUSTAINABLE
DEVELOPMENT OF POLYMERIC MATERIALS
Zoran S. Petrović

Pittsburg State University, Kansas Polymer Research Center, Pittsburg, KS, USA
zpetrovic@pittstate.edu

Natural oils and greases provide an excellent platform for new materials. They are produced by
all living organisms (plants, animals, algae, fish, microbes etc). There are as many oils as living
species. Oils are triglycerides i.e., esters of glycerin and fatty acids. The number of known fatty
acids is large, but less than thousand. Oils are relatively inexpensive and competitive in price
with many petrochemicals. Some advantages of vegetable oil polymers are: they are a
renewable resource, have historically stable prices compared to petrochemicals, have high
hydrophobicity – providing good water resistance, have better thermo-oxidative stability than
corresponding petrochemical products, in many applications, and have excellent electrical
properties. Generally, natural raw materials, such as oils, are heterogeneous in structure. The
composition depends on the origin of the oil, but it may differ within the same type of oil,
depending on the geographical region, climatic conditions, and genetic makeup of the plant.
The source of heterogeneity in oils arises from the combination of fatty acids in a triglyceride;
they are usually composed of several fatty acids which differ in length, presence of functional
groups, number of double bonds, position of double bonds in fatty acids, geometry of double
bonds (cis-trans). Heterogeneity requires a different approach to making polymers than working
with more structurally uniform petrochemicals. Different strategies may be employed in
converting oils to polymers. They include direct polymerization of oil (oxidation, sulfur, Diels
Alder, cationic) to final products, functionalization of triglycerides (which are used as
monomers for further processing), utilization of fatty acids rather than triglycerides, break-up
of fatty acids to oleochemicals (preparation of monomers) and utilization of glycerin for new
monomers and polymers. The type of polymer determines its processing and properties. Cross-
linked polymers (networks) are usually two-component systems. Their properties depend on
crosslink density and chemical structure. Applications for these types include cast resins, foams,
adhesives, coatings, and elastomers. They are usually made by the functionalization of
triglycerides. Linear polymers (thermoplastics and elastomers) are processable by injection
molding and extrusion, as well as from solution. They are made from fatty acids, or their
fragments (monomers), generated by different chemical procedures. A new trend in oils is
“designer oils” with desired structures prepared by genetic modification of plants, algae etc.
Designer oils may have fatty acids of specific lengths and number and type of functional groups,
at specific positions, preferably terminal. This presentation discusses chemical methods and
structures obtained from biological oils.

Keywords: Biological oils, Designer oils, Converting oils to polymers

129
 POLYCARBONATE-BASED POLYURETHANES AND POLYURETHANE
NANOCOMPOSITES
Milena Špírková1, Jelena Pavličević2, Jiří Hodan1, Sabina Krejčíková1, Luďka Machová1,
Jaroslava Budinski-Simendić2

1
Institute of Macromolecular Chemistry CAS, Heyrovského nám. 2, 16206 Prague 6, Czech Republic
2
University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
spirkova@imc.cas.cz

The presentation is aimed on the preparation and multidisciplinary characterization of polycarbonate-

based polyurethanes (PU) and PU nanocomposites. All-aliphatic PU systems were prepared either in
bulk or in the form of waterborne PU dispersions. Some of PUs contain D,L-lactide based oligomer
resulting in the formation of biodegradable materials. Nanofillers differing in size and shape were used,
but the attention is in this case pointed on colloidal silica and montmorillonite particles.
Multidisciplinary characterization spans from segmental up to macroscopic levels. For this purpose, the
set of spectroscopic, scattering and microscopic techniques combined with characterization of thermal,
mechanical and thermomechanical properties were used. PUs and PU nanocomposites prepared in bulk
possess outstanding functional properties. Materials made from waterborne PU dispersion differ in
functional properties: If dispersions are made from linear PU chains, then PU films can be dissolved in
acetone, and thus, they are recyclable. The tensile properties are substantially worse compared to PUs
prepared in bulk, however. If PU films are prepared from dispersions containing crosslinked PU chains,
tensile properties are better; in some cases they are even comparable with properties of PUs made in
bulk. All PUs feature high level of ordering issuing in spherulite formation of micrometer size (Fig. 1).
Materials are thermally stable up to 200 ºC in the minimum. Due to achievement of miscellaneous
functional properties of PU films and PU nanocomposites, tailor-made materials can be prepared.

Fig. 1 TEM image of PU film made from waterborne PU dispersion.

Keywords: Polyurethane, Waterborne dispersion, Nanocomposite, Film, Biodegradable material

Acknowledgements: The authors thank to the Czech Science Foundation (project 18-03932S) and the
Ministry of Education, Science and Technological Development of the Republic of Serbia (project
III45022) for financial support.

130
 FOAMING OF ALKALI ACTIVATED MATERIALS
Vilma Ducman1, Katja Traven1, Mark Češnovar1,2, Lidija Korat1, Barbara Horvat1
1
Slovenian National Building and Civil Engineering Institute, Dimiceva 12, 1000 Ljubljana,
Slovenia
2
International Postgraduate School Jozef Stefan, Jamova 39, 1000 Ljubljana, Slovenia
vilma.ducman@zag.si

Alkali-activated materials (hereinafter: AAM), often also called geopolymers, are obtained by
process where materials rich with glassy aluminosilicate are dissolved in alkali media. After
the dissolution and transport of the components (Al, Si) then through poly-condensation of the
Al and Si an aluminosilicate network is formed. Suitable precursors for AAM are different
waste materials (fly ash, bottom ash, bio-based ashes, various slags, waste glass), but also
thermally activated clay (metakaolin), and natural pozzolan (e.g. volcanic ash). Many products,
which could replace traditional building products, such as concrete or ceramic, can be obtained
by the alkali activation process. In recent years AAM foams have attracted much attention since
they are inorganic, non-combustible material for whose production waste materials can be
utilized, and the process takes place at relatively low temperature. Foams are formed by adding
either preform organic foams and/or by adding of foaming agent which reacts with a slurry or
it decomposes into a gas which remains trapped inside the structure.
To obtain a stable, uniformly porous structure many parameters play role in the process, and
have been subject of our investigations. The most important one is type of precursors and the
influence of their chemical compositions, part of amorphous phase and particle size on
reactivity and mechanical parameters. In our research precursors like fly ash and slags have
been used and activated by sodium water glass and NaOH, as well as potassium water glass
and KOH. Optimal curing regime for our systems has been defined, i.e. heating at slightly
elevated temperature (between 70 and 90 °C). To obtain foamed AAM foaming agents such as
Al powders, H 2 O 2 or NaOCl have been added and properties like porosity, pore size
distribution and mechanical properties of so obtained foams have been studied in order to
produce tailor made foams with densities down to 0.3 g/cm3.

Keywords: Alkali activated materials, Foaming agents, Curing, Density, Porosity, Mechanical
properties

Acknowledgements: The authors thank the Slovenian Research Agency (ARRS) for the project grant
J2-919.

131
 RAMAN SPECTROSCOPY FOR CHARACTERISATION OF BRONZE
OBJECTS IN DIFFERENT ENVIRONMENTS AND ITS PROTECTION
SYSTEMS
Polonca Ropret1, 2
1
Institute for the Protection of Cultural Heritage of Slovenia, Research Institute, Poljanska cesta 40,
SI-1000 Ljubljana, Slovenia
2
Museum Conservation Institute, Smithsonian Institution, 4210 Silver Hill Rd., Suitland, MD, 20746,
USA
polona.ropret@zvkds.si

Bronze objects can show different types of patina formation depending on the environment of
exposure and/or potential artists’ patinations, which can be efficiently characterized by Raman
spectroscopy. Furthermore, the method is useful also for characterisation of protection systems
applied to bronze in order to prevent further corrosion development.
For the present study outdoor bronze monuments were selected in coastal and urban traffic and
non-traffic environment and characterised by Raman spectroscopy, and correlations were made
with the results on the laboratory samples containing artificially induced patina. Moreover,
selected corrosion inhibitors, such as benzotriazole (BTA), 2-mercaptobenzimidazole (MBI)
and 4-metil-1-(p-tolil) imidazole (TMI) were investigated.
The Raman investigation on Mary’s pillar (at a highly traffic road in Ljubljana), Prešeren statue
(non-traffic environment in Ljubljana) and Tartini statue (coastal area in Piran) revealed that
sulphates in the acid rain have the main influence on bronze in Ljubljana, however, the local
environment influences the formation of specific forms, while in Piran chlorides in addition to
sulphates are the main influential factors due to the vicinity of the Adriatic sea. For all three
statues Cu 2 S was found on the dark brown areas, indicating that brown artist’s patina was
applied in the past, possibly already on the original.
Raman study on inhibitors applied to bronze and patinated bronze showed that BTA and MBI
form chemical bonds, while TMI bonds only physically, which can influence the efficiency of
corrosion inhibition when protecting outside exposed bronze objects.

Keywords: Bronze objects, Environmental exposure, Raman spectroscopy, Corrosion inhibition

Acknowledgements: The presented research was partially supported by the Slovenian Research Agency
(grant number: J7-9404 - Protection of bronze monuments in the changing environment, 2018 - 2021).
The author would also like to thank to dr. Tadeja Kosec from Slovenian National Building and Civil
Engineering Institute for the fruitful collaboration on the bronze objects characterisation and
development of its protection materials.

132
 NANO-MODIFIED BIO-FIBRES FOR ADVANCED
CEMENT MORTARS
Anna-Maria Sigouni, Fotini Kesikidou, Parthena Koltsou, Maria Stefanidou

Laboratory of Building Materials, School of Civil Engineering, Aristotle University of Thessaloniki,

Greece
stefan@civil.auth.gr

The growing interest in environmentally sustainable building materials, has brought back to the
forefront the use of bio-fibres as a cement-based reinforcing agent. However, with the use of
natural fibres, difficulties such as low elasticity, poor water absorption properties,
biodegradation and variability of the properties of natural fibres occur. This research work
examines the use of Posidonia Oceanica algae in 3 different lengths (1, 2 and 4 cm) in cement
mortars. Additionally, the fibres were nano-modified by using nanosilica in order to improve
the adhesion between the fibres and the paste. Prismatic samples of 40x40x160 mm were
produced, and the bending and compressive strength, as well as the porosity -at 28 and 90 days
from the mortar production- were measured. In addition, the shrinkage, capillary absorption,
dynamic modulus of elasticity as well as the fracture energy of the specimens were calculated.
Finally, a microscopic observation of the specimens was carried out with a stereoscope. Based
on the results, it appears that the use of Posidonia Oceanica fibres is rather promising. The
strength of the specimens in bending is significantly improved and their fracture energy is
increased. The length of the fibre is an important parameter for the mortars’ properties,
especially since it is inversely proportional to the capillary phenomenon and the fracture energy.
Adding nanosilica has a long-term positive role on the mortars' strength and fracture energy.

Keywords: Bio-fibres, Advanced cement mortars, Bending and compressive strength, Nanosilica

133
 ZnO/TiO 2 AND Ag/ZnO/TiO 2 CATALYSTS FOR DECOLORIZATION
OF MIXTURE OF ORGANIC DYES AND COMPARISON OF THEIR
EFFICIENCY WITH TiO 2 , ZnO, TiO 2 +ZnO, Au/ZnO AND MnO 2
Zsigmond J. Papp

Faculty of Biofarming, Megatrend University, Maršala Tita 39, 24300 Bačka Topola, Serbia
pappzsigmond@yahoo.com

In this contribution the preparation of ZnO/TiO 2 and Ag/ZnO/TiO 2 photocatalysts is described.

The new catalysts were made by modification of anatase nanopowder (TiO 2 ) in two consecutive
steps. First, an ethanolic suspension of TiO 2 was mixed with an ethanolic solution of
Zn(NO 3 ) 2 ∙6H 2 O. After 30 minutes of mixing at room temperature, slow solvent evaporation
and drying was performed. The received solid mass was grinded in a mortar and thereafter
calcined at 500 ˚C. In the second step, modification of newly prepared ZnO/TiO 2 with silver
was done by photoreduction of silver ions (from silver nitrate) at the catalyst surface in
ethanolic suspension using natural solar light. Morphological and microchemical
characterization of the new catalysts were done with the aid of scanning electron microscopy
with energy dispersive spectrometry. The efficiency of new catalysts was compared to the
efficiency of TiO 2 , ZnO, TiO 2 +ZnO (1:1, w/w), Au/ZnO (received earlier by direct current
sputter coating of ZnO with gold) and MnO 2 in decolorization of mixture of organic dyes
(safranin O, crystal violet and methylene blue) in non-buffered aqueous solution. Ag/ZnO/TiO 2
showed higher efficiency than TiO 2 , ZnO/TiO 2 and MnO 2 , but Au/ZnO, ZnO and TiO 2 +ZnO
were more efficient than the earlier mentioned catalysts. The behaviour of TiO 2 +ZnO mixture
was much closer to ZnO, than TiO 2 . Decolorization power of Au/ZnO was additionally tested
in presence of different anions.

Keywords: Organic dyes, Decolorization, Ag/ZnO/TiO2, ZnO/TiO2

Acknowledgements: The author acknowledges financial support from the Ministry of Education,
Science and Technological Development (Project No. ON172059).

134
 CRACK SELF-HEALING ABILITY OF BIO-MORTAR
Bojan Miljević1, Francesco Lo Monte2, Snežana Vučetić1, Olja Šovljanski1, John Milan van der
Bergh1, Ivan Ristić1, Siniša Markov1, Liberato Ferrara2, Jonjaua Ranogajec1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
Politecnico di Milano, Department of Civil and Environmental Engineering, Piazza Leonardo da
Vinci 32,20133 Milano, Italy
miljevic@uns.ac.rs

Bacteria can promote a self-healing phenomenon of the existing cracks in a concrete structure,
but a relatively high pH value of a cement-based concrete affects negatively the bacteria living
time and consequently the self-healing effect. Therefore, a method for encapsulation of bacteria
healing agent in a polymer hydrogel system has been successfully established in order to protect
the bacteria. The mortar specimens (160×40×40) mm were prepared, according to the EN 196-
1 standard, in order to investigate the healing capacity of the employed bacterial colony
(Sporosarcina pasteurii DSM33) and the effectiveness of the proposed encapsulation methods.
The specimens were made systematically in three groups: standard reference mortar samples,
mortar samples with addition of hydrogel of the same amount and species as in bio-mortars and
bio-mortar samples prepared with bacteria species encapsulated in a hydrogel system
surrounded with nutrition, also encapsulated in the hydrogel. After casting, they were cured in
a climate chamber controlling the temperature and relative humidity. The prepared samples
were characterized by X-ray diffraction (structure), X-ray fluorescence analysis (chemical
content), mercury intrusion porosimetry (pore size distribution) as well as by scanning electron
microscopy (surface morphology). Microstructure and textural analysis were performed before
and after the healing treatment for the sake of comparison. The mortar specimens were notched
at mid-span and then pre-cracked in 3-point bending in CMOD-control mode (Crack Mouth
Opening Displacement); a target value of 200 μm was set for the crack opening. After
unloading, the sorptivity test was performed and then the specimens were kept in a moisture
room (90% RH). Their healing ability was measured by crack opening displacement change
examined by optical microscopy at intervals of one week, two weeks, one month and two
months. A cross-comparison analysis of the obtained results was provided.

Keywords: Self-healing, Mortar, Bacteria, Polymer, Material characterisation

Acknowledgements: The authors are grateful for the support of the Ministry of Education, Science and
Technological Development of the Republic of Serbia (project number: III 45008) and for the support
of COST Action CA 15202 “Self-healing as prevention repair of concrete structures - SARCOS”.

135
 NON-INVASIVE INVESTIGATION OF PAINTING TECHNOLOGY OF
PROMINENT 20TH CENTURY PAINTER MIĆA POPOVIĆ
Snežana Vučetić1, John Milan van der Bergh1, Bojan Miljević1, Jonjaua Ranogajec1, Bojan
Nikolić2, Marko Božović2, Milica Konstantinović2, Ognjen Kovačević2, Veljko Džikić2
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
Central Institute for Conservation in Belgrade, Terazije 26, 11000 Belgrade, Serbia
milanbergh@tf.uns.ac.rs

Mića Popović was one of the most important Yugoslav painters of the 20th century, being a
prominent artist of the Informel and the Scenery painting art movements. His pictorial artwork
often employed use of non-traditional materials – wood, plastic, plaster and metal – forming
three-dimensional elements. Because of his unusual painting technique, artistic importance and
the fact that his work had never been subjected to scientific analytical investigation, it was
decided to perform analysis on three of his paintings: “Gvozdenov grafikon I” (“Gvozden’s
graph I”), 1970; “Barka” (“Barque”), 1957; and “U čast Rembrantu IV” (In Rembrant’s honour
IV”), 1983-87. The main goal of the investigation was to determine the painting technique
(pigments and binder media) in order to facilitate future restoration and conservation efforts.
The analyses were performed in situ at the Central Institute for Conservation, Belgrade (where
paintings had been moved for preliminary damage evaluation) using portable instruments from
the Laboratory for Materials in Culture Heritage, Faculty of Technology Novi Sad. Analytical
techniques used in the investigation were non-invasive: X- Ray Fluorescence Spectrometry
(XRF), Fourier-Transformed Mid-Infrared Spectrometry (FTIR) and Optical Microscopy. The
results showed that the painting technique varied significantly between the analyzed artworks.
“Gvozdenov grafikon I” was done using alkyd resin as binder, and titanium white, lithopone,
zinc white, carbon black, and iron-based pigment; “Barka” contained acrylic emulsion as binder
for most part, except for one zone where alkyd resin was detected (in combination with zinc
white), and the pigments used were iron-based pigment, lithopone, zinc white, azo β -naphthol
red, ultramarine, earth-based pigments; finally, the analysis of “U čast Rembrantu IV” revealed
combination of alkyd and acrylic binders, and titanium white, lithopone, zinc white, Prussian
blue, azo β-naphthol red, iron-based pigment, lead white, and bone black. This approach once
again proved the value of collaboration between research laboratory and conservators on
revealing crucial facts essential for selection of restoration methodology in order to preserve
valuable artworks for future generations.

Keywords: Mića Popović, Culture Heritage, Non-invasive, In situ, Painting

Acknowledgements: The support of the Ministry of Education, Science and Technological Development
of Serbia (project no. III45008) and Ministry of Culture and Information Republic of Serbia (project no.
633-00-67/2018-02) is gratefully acknowledged.

136
 SELF-CLEANING OF HISTORICAL AND MODERN MINERAL
MATERIALS – LABORATORY AND IN SITU APPROACHES
Rajko Travica1, Radmila Mandić1, Marija Tzoutzouli Malešević2, Snežana Vučetić3, Bojan
Miljević3, John Milan van der Bergh3, Jonjaua Ranogajec3
1
HGP, Put Šajkaškog odreda 8a, 21 000 Novi Sad, Serbia
2
, Technical School "Mileva Marić-Ajnštajn”, 21000 Novi Sad, Serbia
3
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
office@hgp.co.rs

Aging and deterioration of building materials are specific challenges in maintenance of

modern buildings and conservation of historic structures. One of the solutions is active
surface protection based on the development of self-cleaning active materials harnessing
natural phenomena. This approach could provide preventive and durable surface protection
from various contaminants from environment. This paper presents results obtained using
novel photocatalytic suspension designed in Laboratory for Materials in Cultural Heritage-
Faculty of Technology and scaled up to industrial production (NANOFAS material, GP HGP,
Serbia). This paper presents results of laboratory and in situ application and testing of novel
self-cleaning material on different mineral facade materials including mortars, renders, bricks,
colour layers and facade paints. Aiming to achieve high compatibility of the novel material
with mineral surfaces, laboratory models were prepared based on the characterization of
systems from real environment, including both historical and modern materials. After
compatibility and efficiency proven in laboratory conditions, novel materials were applied
and tested on several case study objects, from medieval fortresses (Bač and Petrovaradin in
Serbia), baroque mansion (Dornava Manor in Slovenia), to modern murals freshly painted on
residential buildings in the City of Novi Sad. The examination involved comparative
chemical-mineralogical, textural, microstructural, microbiological, photocatalytic, durability
and colorimetric tests performed before and after the treatment with the protective material,
Nanofas, which is based on TiO 2 -layer-double hydroxide (LDH). The results confirmed that
Nanofas material is of high compatibility with the facade materials involved in this research.
The efficiency monitoring was performed continually for 5 years and the obtained results
suggest that the Nanofas suspension represents a functional system which allows both
historical and modern structures long-term protection from natural contaminants.

Keywords: Self-cleaning, Cultural Heritage, Modern Facades, Nanofas

Acknowledgements: The authors are grateful to project III45008 funded by the Ministry of Education,
Science and Technological Development, Republic of Serbia.

137
 SYNTHESIS OF EPOXY BASED COATINGS
Ivan Ristić1, Radmila Radičević1, Milena Marinović-Cincović2, Danica Piper1, Maja Valčić3,
Aleksandra Miletić1, Vladan Mićić4
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Belgrade, Vinča Institute of Nuclear Sciences, Mike Petrovića Alasa 12-14, 11 Vinča,
Serbia
3
University of Niš, Faculty of Technology Leskovac, Bul. Oslobođenja 124, Leskovac, Serbia
4
University of East Sarajevo, Faculty of Technology Zvornik, Karakaj 34A, Bosnia and Herzegovina
ivan.ristic@uns.ac.rs

Polymer coatings are well known and effective protection of materials against corrosion.
Coating protects construction materials by inhibition of internal or external causes of corrosion
creating barrier against corrosion environment. Epoxy resins have a wide application as
coatings, adhesives and polymer matrix for composite preparation. After curing, epoxy resins
are forming films with excellent chemical resistance and mechanical properties. The use of
nanofillers in epoxy resins has gained significant importance for preparation of the advanced
composite coatings with improved mechanical properties, anticorrosion and wear resistance
with the possibility of tailoring properties of epoxy coatings. The objective of this work was
the preparation of reinforced epoxy coatings by addition of titanium nanofiller. For this purpose,
pure epoxy coating was prepared by mixing EPODUR 531 epoxy resin and appropriate ratio of
hardener (acid anhydride), and then curing at 110°C for 8 hours. Nanocomposite coatings were
prepared by adding titanium nanofiller (1; 2 and 5 wt%, calculated on epoxy resin) to the
reaction mixture, which was homogenized by treatment in the ultrasonic bath for 10 minutes
and cross-linked at 110°C for 8 hours. FTIR spectra of prepared epoxy coatings confirmed
molecular structure of obtained materials and quantitative crosslinking. The physico-
mechanical properties such as hardness, adhesion and gloss of the epoxy films have also been
determined considering the effect of filler content on coating properties. Obtained results
illustrated that the addition of nanofiller leads to an increase in the hardness of the coating, with
no negative effect on the gloss of the coating. Adhesion test has shown slight enhancement of
adhesion with the increase of the filler loading in epoxy coatings. According to the results of
physico-mechanical testing it was assessed that obtained epoxy nanocomposite coatings are
suitable for applications.

Keywords: Polymer coating, Epoxy resin, Nanomaterials

Acknowledgements: Authors want to express their gratitude to the Ministry of Education, Science and
Technological Development, Republic of Serbia, Project no. III 45022 for the financial help for the
realization of this work.

138
 INTERDISCIPLINARY ASPECT OF EDUCATION AND
MATERIALS SCIENCE
Nevena Vukić1, Natalija Budinski2, Zsolt Lavicza3, Mirjana Jovičić1,
Vesna Teofilović1, Tamara Erceg1, Mlađan Popović4
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
School Petro Kuzmjak, Rusinska 63, 25233 Ruski Krstur, Serbia
3
Johanes Kepler University Linz, Altenbergerstraße 69, 4040 Linz, Austria
4
University of Belgrade, Faculty of Forestry, Kneza Višeslava 1, 11030 Belgrade, Serbia
nevenavukic@uns.ac.rs

Materials science is an interdisciplinary field based on different technologies and engineering.

This field was formed by the integration of chemistry, solid state physics, polymer science,
metallurgy and ceramics. Materials science focuses on the relationship between materials’
atomic and molecular structures, properties (such as thermal stability, strength, elasticity,
conductivity, or biocompatibility) and methods how these materials can be produced into a
desired product, having in mind quality considerations and environment. This field is also
paying particular attention on new areas such as biomaterials, nanotechnology, smart
materials, electronics, energy savings and optical systems. The importance of mathematical
modeling in materials science is highly valued. The goal of this work was to introduce the
materials science research into high school mathematical teaching and learning. The
combination of two disciplines is not common, this multidisciplinary field is not part of the
middle school curriculum, even though it combines different aspects of science and offers
important knowledge for everyday life. Polymers, adhesives, coatings, rubbers, wood
composites, ceramics, solar cells are widely used every day, but they are rarely explored in
classrooms. In order to promote interdisciplinary approaches in classrooms and connect
mathematical theories to the recommended curriculum, materials science research results
could be used as a base. In our proposed paper, we present examples and results from
teaching practices and their applications in the classroom.

Keywords: Kinetics, Modeling, Mathematics, Polymers, Composite materials

Acknowledgements: This work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia (Project III45022).

139
 THE INFLUENCE OF THE TYPE OF ACTIVATION OF THE
MONTMORILLONITE ON THE HYDROLYTIC STABILITY OF UREA-
FORMALDEHYDE NANOCOMPOSITE
Milena Čanaćević1, Marija Kostić1, Suzana Samaržija-Jovanović1, Vojislav Jovanović1, Branka
Petković1, Gordana Marković2, Jaroslava Budinski-Simendić3
1
University of Priština, Faculty of Sciences, Lole Ribara 29, 38220 Kosovska Mitrovica, Serbia
2
Tigar AD, Nikole Pašića 213, 18300 Pirot, Serbia
3
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
jarkamer@gmail.com

In this work the hydrolytic stability of nanocomposites based on urea-formaldehyde resin (UF)
and montmorillonite (K10) as formaldehyde scavenger was investigated. Montmorillonite
particles were activated by sulfuric acid with and without mechanical mixing using magnetic
stirrer. The activation degree was determined using measurements of specific surface (Sir's
method) and the cation-exchange capacity (CEC). The hydrolytic stability of prepared
composites was determined by the mass loss estimation and via free formaldehyde and liberated
formaldehyde concentration after composites acid hydrolysis. The amount of free and liberated
formaldehyde was 0.06 % and 4.6 % for activated K10 without mixing and 0.12 % and 3.99 %
for activated with mixing. The CEC values were 0.145 mol/kg and 0.162 mol/kg for activated
K10 without and with mechanical mixing on a magnetic stirrer. The CEC value for inactivated
K10 was 0.21 mol/kg. Specific surface measurement indicates that lower values were obtained
for inactivated scavenger (74.2 m2/g) compared to the activated. Specific surface area for
activated scavenger without mixing was 183 m2/g, but for activated scavenger with mixing it
was 167 m2/g. It was assessed that the UF resins with activated formaldehyde scavenger have
a smaller content of free formaldehyde (0.06 %) compared to resin with inactivated (0.3603 %).
The higher resistance to acidic hydrolysis and lower released formaldehyde percent (1.2252 %)
has urea-formaldehyde resin with inactivated montmorillonite powder.

Keywords: Hydrolytic stability, Formaldehyde scavenger, Montmorillonite, Urea-formaldehyde resin,

Free and liberated formaldehyde

Acknowledgements: Financial support for this study was granted by the Ministry of Science and
Technological Development of the Republic of Serbia (Projects Numbers 45022).

140
 THERMAL PROPERTIES OF AMINE CURED EPOXY HYBRID
MATERIALS WITH DIFFERENT CONTENT OF
MONTMORILLONITE
Vesna B. Teofilović1, Mirjana C. Jovičić1, Jelena M. Pavličević1,
Katalin Mészáros-Szécsényi2, Radmila Ž. Radičević1, Milena Špírkova3, Ayşe Z. Aroğuz4
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia
3
Institute of Macromolecular Chemistry of Academy of Sciences, Prague, Czech Republic
4
Istanbul University-Cerrahpasa, Engineering Faculty, Avcilar, İstanbul, Turkey
vesnateofilovic@uns.ac.rs

In this paper, thermal properties of hybrid materials based on epoxy resins obtained by the
reaction of diglycidilether bisphenol A (DGEBA) and poly(oxypropylene)diamine (Jeffamine
D-230), and with organically modified montmorillonite (Cloisite 15A) having a different mass
ratio, were investigated. Five different samples were prepared: First one without
montmorillonite (MMT) and the rest as follows with 1 wt. %, 3 wt. %, 5 wt. % and 10 wt. %
of MMT content. The thermal decomposition was monitored by simultaneous
thermogravimetry and differential scanning calorimetry in flowing air and nitrogen
atmospheres. Thermal stability of the sample with 10 wt. % MMT is higher in comparison
with the average thermal stability of the other samples. The decomposition in the air takes
place in three well-separated ranges, while in flowing nitrogen all processes occur practically,
in one step and a narrow temperature range. The decomposition reactions are exothermic in
both atmospheres and for all samples. Obtained thermogravimetric data are very similar,
except for the sample with 10 wt. % MMT; however, in the air the total enthalpy
decomposition change shows a clear dependence on the mass ratio of MMT and with
increasing MMT ratio decreases linearly with MMT content. The total exothermic change is
significantly lower in flowing nitrogen than in the air. In order to describe the different
decomposition mechanisms in nitrogen, an air atmosphere thermobalance coupled with mass
spectrometer was employed and the evolved gases were analysed. At the beginning of the
decomposition, the signal intensities are in the same range in both atmospheres. At higher
temperatures in air, the intensities of the oxidized fragments, i.e. water and carbon(IV) oxide
are significantly higher compared to the fragments of the organic matrix. From obtained data,
it can be concluded that in the samples with the 10 wt. % of montmorillonite content, the
oxidation reactions in the air, are constrained to a certain degree and montmorillonite
stabilizes the organic matrix.

Keywords: Epoxy, Montmorillonite, Thermal decomposition, Polymers, Hybrid materials

Acknowledgements: This work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia (Projects III45022 and ON172014).

141
 STRUCTURING OF ENVIROMENTALLY FRIENDLY TYRES USING SBR
ELASTOMER AND COMBINED ACTIVE NANOFILLERS
Јеlena Pavličević1, Nada Lazić+, Milenko Plavšić2, Pero Dugić3, Milanka Plavšić4, Dejan Kojić5,
Jaroslava Budinski-Simendić1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Belgrade, Faculty of Technology and Metalurgy, Karnegijeva 4, 11120 Belgrade,
Serbia
3
University of Banja Luka, Faculty of Technology, Bulevar vojvode Stepe Stepanovića 73, 78000
Banja Luka, Bosnia and Herzegovina
4
Polytechnic College "Novi Beograd", Bulevar Zorana Đinđića 152а, 11070 Belgrade, Serbia
5
University of Business Engineering and Management, Faculty of Engineering, Despota Stefana
Lazarevića bb, 78000 Banja Luka, Bosnia and Herzegovina
jpavlicevic@uns.ac.rs

The investigation is focused on the impact of two active fillers (carbon black and synthesized
silica (50/0; 35/15; 25/25; 15/35; 0/50; phr)) on the structure and end-use properties (thermal,
dynamic-mechanical and mechanical) of elastomeric nanocomposites based on styrene-
butadiene rubber (SBR). Scanning Electron Microscopy detected the largest agglomerates in
the structure of the elastomeric material filled with 25 phr of carbon black and 25 phr of SiO2.
Modulated Differential Scanning Calorimetry confirmed that the presence of combined active
fillers had no influence on the glass transition temperature of prepared SBR nanocomposites.
Obtained dynamic-mechanical data on “Payne” effect are important for predicting the tyres
tread performances such as the slip resistance on the road on ice and in the wet conditions. It
is revealed that the increasing silica loading caused a decrease of the dynamic mechanical loss
factor of SBR nanocomposites in the temperature range from 40 to 80 °C which is very
significant information for structuring of tyres with reduced rolling resistance and fuel
consumption. The highest tensile strength is determined for SBR elastomer with the highest
carbon black content.

Keywords: Eco-friendly tires, Styrene-butadiene rubber, Silica, Carbon black, Elastomeric

nanocomposites reinforcement

Acknowledgements: The authors wish to thank to the Ministry of Education, Science and
Technological Development of the Republic of Serbia (project III45022) for financial support.

142
 THE USE OF MATHEMATICAL MODELING FOR DETERMINATION OF
OPTIMAL PMMA/NANOOXIDE MATERIAL DESIGN
Mirjana C. Jovičić1, Јеlena M. Pavličević1, Bojana B. Ikonić1, Predrag S. Kojić1, Aleksandar I.
Jokić1, Dragan D. Govedarica1, Katalin Mészáros Szécsényi2
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
jovicicmirjana@uns.ac.rs

Poly(methyl methacrylate) (PMMA) is an amorphous thermoplastic polymer which has good

mechanical properties, high impact resistance, dimensional stability and transparency, and it
has found various applications in the field of optics, microelectronics, food packaging,
medicine, dentistry, cosmetics, and etc. However, the wide range of PMMA usage is influenced
by low thermal stability under high-temperature conditions. In this work, PMMA hybrid
materials were prepared to contain 1 vol % of silica, alumina or titania, in order to evaluate the
influence of oxide nanoparticles on the thermal stability and degradation kinetics of the
obtained samples. A detailed study of adequate material design and assessment of the high-
temperature range for PMMA processing and application was performed by simultaneous
thermogravimetry and differential scanning calorimetry. The proposed mathematical model
that includes all three heating rates in one minimizing a function, well fitted TGA data, and
enabled the calculation of thermal decomposition kinetic parameters of novel PMMA materials.

Keywords: PMMA hybrid materials, Oxide nanoparticles, Mathematical modeling, Thermal stability
and degradation

Acknowledgements: The authors wish to thank the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Projects No. III45022 and ON172014) for financial support.

143
 MEASURING THE DRYING SENSITIVITY OF CLAYS: A REVIEW
Miloš Vasić, Zagorka Radojević

Institute for testing of materials, Bulevar vojvode Mišića 43,11000, Belgrade, Sebria
milos.vasic@institutims.rs

It is well known that intrinsic parameters such as mineralogical composition, clay minerals
content, grain distribution, packing, porosity, as well as forming method and raw material
aging are affecting on the easiness of the drying process. Often many of previously mentioned
parameters are inter-dependently related to each other. That is the reason why attempts to
relate the drying sensitivity to one or more of the above mentioned intrinsic parameters have
encountered limited success. A logical solution was to relate the drying crack with the term
"drying sensitivity". By doing that the evaluation of the cracking tendency is linked with the
easiness of the drying process in each proposed method. The main objective of this review
was to present five methods (Bigot, Ratzenberger, Piltz, Hermansson and Varlamov) which
are usually used for qualitatively estimation of the drying sensitivity of clays and
consequently the prediction of the drying behavior. After a literature check it was found that
only Bigot and Ratzenberg drying sensitivity index were compared. The second task was to
estimate the clay drying behavior using all five methods. The results have confirmed that the
most suitable conclusion about the drying behavior of the tested clay is obtained when results
from Bigot, Piltz and Varlamov method are available.

Keywords: Drying sensitivity, Clays, Bigot, Varlamov, Piltz, TG curve

Acknowledgements: This paper was realized under the project III 45008 which was financed by
ministry of education and science of Serbia.

144
 ANTICORROSION ADDITIVES – SPRAY DRYER PRODUCTION AND
INFLUENCE OF POST-PRODUCTION TREATMENT ON THE SIZE
DISTRIBUTION
M. Papovic1,2, J. Skrbic1,2, R. Rogovits1, T. Sobisch3, J. Katona2, N. Mucic1,2
1
Enviral Oberflächenveredelung GmbH, Niemegk, Germany
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
3
LUM GmbH, Berlin, Germany
n.mucic@enviral.de

Growing trends in the powder and liquid coating industries demand development of additional
coating components with the specific functional targets, such as the anticorrosion properties for
the metal coatings for example. The product development of such additives requires production
optimization in order to obtain a component compatible with the basic powder and liquid
coating formulations. This study has a focus on the particles size distribution. The size
distribution measurements were performed with the LUMiSizer (LUM GmbH, Berlin), while
the tested additive was produced by Niro EX Minor spray dryer. The examined substances were
anticorrosion additives based on silica spheres and kaolin nano-tubes.

Fig. 1. Scanning electron microscopy (SEM) photo of kaolin nano-tubes.

The production governed with the spray dryer has some limitations, for instance the particles
size of the loading material. In this work we show that, depending on the nozzle diameter, the
particle size of the final product can be controlled, until some certain point. However, the final
product properties are directly influenced by the loading parameters (temperature, pressure,
pump speed etc.). Too big additive particles can produce some mechanical instabilities after
mixing in the powder and liquid coatings. In order to decrease the particles size, two processes
can be extra included. The first approach is the additional milling of the final additive and the
second is the cleansing of the final additive in order to remove the remaining inhibitors crystals
from the particles surfaces. Finally, production of the powder additives with the acceptable
physical properties requires the optimisation of all production parameters at each production
scale.

Keywords: Coating industries, Anticorrosion additives, Particles size distribution

145
 FUNCTIONAL BIO-BASED MATERIALS IN WOUND DRESSING
Aleksandra P. Miletić, Ivan S. Ristić, Branka M. Pilić

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia brapi@uns.ac.rs

Wound healing is a dynamic and complicated process that requires a suitable environment to
promote the healing process. The damaged skin needs to be immediately covered with a
dressing capable of restoring tissue integrity and its function. Therefore, a medical dressing
has to be sterile, non-toxic and non-allergic, protect against bacterial infection, enhance
epidermal migration, allow gas exchange between wounded tissue and environment, should be
non-adherent to the wound and easy to remove after healing. For this purpose, nano-structured
highly skin-compatible non-woven textiles based on biopolyestars polyhydroxyalkanoates
(PHAs) combine with natural antimicrobial agents (chitin-lignin nanocomplexes) using
electrospinning processing have been developed. Thanks to the use of electrical forces, based
on liquid atomization, electrospinning enables the production of short to continuous fibers or
particles and the structures with variable density. The controlled release of active ingredients
has been achieved through a porous structure of electrospun nanofiber meshes.

Keywords: Biopolyestars, Electrospinning, Nanofibre meshes

Acknowledgements: This project has received funding from the Bio Based Industries Joint Undertaking
under the European Union’s Horizon 2020 research and innovation programme under grant agreement
No. 745839 and Serbian national project III 45022.

146
 BIOLOGICAL AND ELECTROCATALYTIC APPLICATIONS OF Ag, Au,
AND Cu NANOPARTICLES, AND THEIR POLYANILINE BASED
COMPOSITES
Vesna Vodnik, Una Stamenović

Vinča Institute of Nuclear Sciences, University of Belgrade, Mike Petrovića Alasa 12-14, 11351
Belgrade, Serbia
vodves@vinca.rs

As the field of nanotechnology is growing novel nanomaterials became significantly important

for various application. Among them, metal nanoparticles, such as Ag, Au, and Cu have been
widely investigated. These nanoparticles show very different physiochemical properties
compared to the bulk counterparts which can be attributed to their high surface to volume ratio.
The unique tunability of their plasmon resonance properties through variation of their size,
shape, composition, and medium allows chemists to design nanostructures for specific
applications. Due to these unique properties, they make an excellent candidate for biomedical
and catalytic applications since the variety of biological/catalytic processes occur at nanometer
scales. This work presents the Au, Ag and Cu nanoparticles of various sizes (5-40 nm) and
shapes (spheres, rods, prisms) currently investigated in the field of microbiology, optics, and
catalysis. It is focused on individual and particulary polymer molecules functionalized
nanoparticles which are prevented from agglomeration and oxidation, and also have improved
physicochemical characteristics and functions. As biocompatible material, that also displays
good conductivity and electrochemical activity, polyaniline polymer was a good choice to form
functional nanocomposites with metal nanoparticles by in-situ polymerization processes.
Relationships correlating their physicochemical properties (size, shape, chemical functionality,
structures, and conductivity), cell models, and voltammetric response are discussed on the basis
of data analysis. The antimicrobial applications of these systems - interaction with biological
entities (E. coli, S. aureus, and C. albicans), and electrocatalytic applications - electrochemical
oxygen reduction reaction are presented. Both activities, the electrochemical and antimicrobial
of these materials, regardless of metal mass fraction, size and shape of nanoparticles, and
polyaniline morphology are mostly related to the particles’ surface effects, i.e., reactive (111)
crystallographic planes present on their surface. These nanocomposites proved to be promising
Pt-free oxygen reduction reaction catalysts and antimicrobial agents.

Keywords: Metal nanoparticles, Nanocomposites, Antimicrobial agents, Electrocatalysts

Acknowledgements: This work was supported by grants from the Ministry of Education, Science and
Technological Development of the Republic of Serbia (No. 172056 and 45020).

147
 DIELECTRIC CHARACTERIZATION OF ENGINE COOLANTS
Róbertné V. P. Kovács

University of Szeged, 9. Moszkvai krt. H-6725 Szeged, Hungary

veszelov@mk.u-szeged.hu

In an internal combustion engine, only one-third of the total energy produced works to propel
the vehicle forward, one-third is removed as heat energy by the exhaust system and the
remaining one-third of heat energy produced is taken away by the engine coolant. In addition
coolant protects engine from freezing while defending components against corrosion. Nearly
all engines use mix of ethylene glycol and water to provide freeze protection. In addition to the
base fluid, there are a small amount of other ingredients including corrosion inhibitors,
antifoams, dyes and other additives. While these other ingredients make up only a small fraction
of the coolant, they are what differentiate one coolant from another. The electromagnetic
specification of liquids provide useful information to improve design, processing, quality and
control of product. The selection of dielectric measuring technique is basically associated with
the tested material and depends onto several factors, e.g. frequency, temperature, required
accuracy, sample size. Using the coaxial probe method, dielectric properties of different
varieties of engine coolants have been examined at several temperatures between 20 and 50
degrees Celsius, and at various dilution ratio. The applied frequency range goes from 200 to
2400 MHz in steps of 100 MHz. Differences were also found in the dielectric properties of
engine cooling fluids produced by different technologies.

Keywords: Engine coolant, Dielectric properties, Coaxial probe method

148
 NON-INVASIVE STUDIES OF EARLY BRONZE AGE POTTERY
FRAGMENTS EXAVATED AT THE SITE MEANISTE IN RANUTOVAC,
SERBIA
Maja D. Gajić-Kvaščev1, Velibor Dj. Andrić1, Marija M. Vuksanović1, Aleksandar Bulatović2
1
University of Belgrade, Vinča Institute of Nuclear Science, P.O. Box 522, 11001 Belgrade, Serbia
2
Institute of Archaeology, Kneza Mihaila 35, 11000 Belgrade, Serbia
gajicm@vin.bg.ac.rs

The examination of archaeological ceramic fragments is performed to reveal the possible source
of the raw material and the technology of preparation. The Early Bronze Age ceramic fragments
were excavated at the archaeological site Meaniste in the Ranutovac village near Vranje. The
studies of fourteen samples with well-known archaeological context were analyzed using
noninvasive analytical approach. The elemental composition of the ceramic fragments was
determined by the pEDXRF spectrometric technique and compared with the elemental
composition of the clay from the pit nearby the archaeological site. Based on the obtained
results it can be assumed that the local raw material is most likely to be used for the preparation
of the investigated samples. Additional examinations for double-fragmentation shreds are
required. The rFTIR spectrometric technique was used to estimate the temperature of thermal
treatment of clay during the production of the object. According to the results it can be assumed
that most of the analyzed fragments were thermally treated at 800 ºC, while some of the
potsherds were additionally fired at a higher temperature (900 - 1000 ºC).

Keywords: EDXRF, FTIR, Pottery samples

Acknowledgements: This research has been financed by the Ministry of Education, Science and
Technological Development of the Republic of Serbia as a part of the projects TR34011 and TR37021.

149
 MESOPOROUS SILICA – HYDROXYAPATITE COMPOSITES AS
CARRIERS OF SOIL NUTRIENTS
Kristina Živojević1, Vladimir Ćirić2, Branislav Jović3, Nikola Knežević1

1
BioSense Institute, University of Novi Sad, Dr Zorana Đinđića 1, Novi Sad 21000, Serbia
2
Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
3
Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
kristina.zivojevic@biosense.rs

Mesoporous silica-based materials exhibit various favorable characteristics, such as thermal

stability, biocompatibility, high porosity and large specific surface area, which makes them
suitable for numerous industrial, environmental and biomedical applications. Their capability
to load, retain and release cargo molecules in a controlled manner makes them promising
carriers of different chemicals – drugs, soil and plant nutrients, pesticides, etc.
Potential for controlled release of nutrients and pesticides is a particularly attractive research
area regarding the application of mesoporous silica nanoparticles (MSNs) in agriculture.
The aim of this work is to synthesize a series of composite materials based on mesoporous silica
and hydroxyapatite (MSN-HA) for applications as biodegradable carriers of agriculture-
important molecules. Novel materials are characterized by scanning electron microscopy,
nitrogen sorption analyses, powder X-ray crystallography and infrared spectroscopy. Initial
experimental results show that the MSN-HA composites are highly porous, have a large specific
surface area, which therefore exhibit a large storage capacity for agricultural nutrients that can
be gradually released into soil or plants.

Keywords: Composite material, Mesoporous silica, Hybrid fertilizer

Acknowledgements: The authors are grateful to the Ministry of Science and Technological
Development of the Republic of Serbia for financial support (Grant III44006).

150
 RE-SYNTHESIZING CATHODE MATERIAL FROM SPENT LI-ION
BATTERIES AND ITS EXAMINATION IN AN AQUEOUS SOLUTION
OF NANO 3
Jelena. V. Senćanski1, Ivana B. Stojković Simatović2, Stevan N. Blagojević1, Milica M. Nešović1,
Milica J. Vujković2
1
University of Belgrade, Institute of General and Physical Chemistry, Studentski Trg 12-15, 11000
Belgrade, Serbia
2
University of Belgrade, Faculty of Physical Chemistry, Studentski trg 12-15, 11000 Belgrade, Serbia
jelenasencanski@gmail.com

Li-ion batteries contains of: Al cathode with another cathode material (Li, Co, Mn, Ni, Fe) on
the top of it, a Cu anode with graphite and Al crust above them, as well as an organic toxic
electrolyte. The aim of this work was to find a re-synthesis method of the cathode material and
test it in NaNO 3 aqueous solution, in order to investigate the possible foundations of more
environmentally friendly batteries.
Five used and depleted batteries (Nokia BL-5C) were cut by a hacksaw. After removal of the
crust, cathode material was obtained by dissolving of the Al in 10 M NaOH. Consequently,
6.262 g of obtained material were dissolved in 250 ml 2 M HNO 3 . The solution was analyzed
by atomic absorption spectrometry, in accordance with erstwhile studies founded in the
literature. Chemical formula of prepared material is Li 0.8 Co 0.415 Mn 0.435 Ni 0.15 O 2 . A re-synthesis
of the obtained cathode material was done through citrate-gel combustion. Volume of the
solution was 50 ml. Firstly, pH was adjusted to 7 using 17.05 ml NH 3 . In the next step, 15.96
g of citric acid was added into solution of the cathode material to adjust molar ratio on
n(NO 3 )/n(CA)=3.6. Finally, a further Li:∑M=1:1, 18.6 ml of 0.1094 M LiNO 3 was added.
A layered structure of the re-synthesized material was confirmed by X-ray diffraction (XRD).
The morphology of the material was investigated by SEM and showed presence of the
nanosized particles which are favorable for a successful intercalation process. The capability
of the layered structure to intercalate Na+ ions in NaNO 3 was confirmed by Cyclic
Voltammetry. The Pt electrode was counter as the saturated calomel electrode was a reference
when the Li(Co-Mn-Ni)O 2 was pasted to the working electrode. The capacities were found to
be 36.9 (charge) and 27.9 mAh g-1 (discharge) which is satisfying capacity for application in an
aqueous electrolytic medium.
Layered Li(Co-Mn-Ni)O 2 structure was successfully re-synthesized by the citrate-combustion
method. The resynthesized material was found to be capable of intercalating Na+ ions in an
aqueous solution of NaNO 3 , which makes this material suitable as cathode for sodium-based
aqueous rechargeable batteries.

Keywords: Recycling, Li-ion batteries, Na-ion batteries, Aqueous electrolyte

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia; Project III45014.

151
 INFLUENCE OF BRICK CLAY CHARACTERISTICS TO THE
QUALITY OF ADOBE CLAY BRICKS
Milica V. Vasić1, Lato L. Pezo2, Zagorka M. Radojević1
1
Institute for testing of materials IMS, BulevarvojvodeMiđiža 43, 11000 Beograd, Serbia
2
University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12, 11000
Belgrade, Serbia
milica.vasic@institutims.rs

In this study, 139 heavy clay samples from Serbia are tested. The effects of macro-oxides
content, granulometry analysis (contents of sand-, alevrolite-, and clay-sized particles), remains
on the 0.063 mm sieve, and contents of total carbonates on the characteristics of raw and adobe
clay bricks were mathematically analysed in this research. The observed parameters were
characteristics of wet raw material (shaping moist, plasticity coefficient according to the
method by Pfefferkorn, and drying sensitivity following Bigot) and adobe clay bricks (drying
shrinkage and compressive strength). Correlations and principal component analysis were done
to sum the important effects of inputs over the outputs. It was revealed that Al 2 O 3 mostly
influenced shaping moist, Na 2 O and K 2 O were influential to dry compressive strength and
drying until the critical point. Increase in clay-sized particles induced higher shrinkage and
compressive strength. A rise in the quantity of allevrolite-sized particles decreased drying
sensitivity, drying shrinkage and compressive strength.
The analysis is done as the preliminary check of the data, before building Artificial neural
networks.

Keywords: Adobe clay brick, Correlations, Plasticity, Drying sensitivity

Acknowledgements: Support for this work by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Grants No. III45008, TR31055 and III45007) is gratefully
acknowledged.

152
 INVESTIGATION OF SOLVATOCHROMIC PROPERTIES OF SELECTED
NEWLY SYNTHESIZED AZO-DYES DERIVATIVES
Gorana S. Mrđan1, Borko M. Matijević1, Jelena Lađarević2, Dušan Ž. Mijin2, Đenđi Đ. Vaštag1,
Suzana Lj. Apostolov1
1
University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and
Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
2
University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade,
Serbia
gorana.mrdjan@dh.uns.ac.rs

In this paper, solvatochromic properties and intermolecular interactions of six newly

synthesized structural isomers of arylazo pyridone dyes, 5-(substituted phenylazo)-3-cyano-6-
hydroxy-4-methyl-2-pyridones, were obtained. These compounds belong to a group of
dispersed and hydrophobic colors with good qualities, which show yellow or yellow-greenish
shades. They are very intense colors with high molar extinction coefficient and they are stable
during washing. Mostly, they are used for staining hydrophobic fibers and fabrics, for the
production of reactive dyes and as stabilizers in the solar cell production. Further potential
application of these compounds depends on the presence of intermolecular interactions. Due to
that reason, these interactions are the subject of study in this paper. As a suitable method for
this research, UV/VIS spectroscopy was used. Absorption spectra of all compounds were
recorded in fifteen solvents of different properties in the range from 300 to 600 nm. All
compounds show one intense absorption maximum in the range from 400 to 500 nm, attributed
to the hydrazone form. Position of absorption maxima depends on the interactions of tested
compound with the surrounding medium. Observing the changes in the position of the
absorption maxima in different solvents and using correlation analysis by the method of
multiple linear correlations of solvatochromic energies, we obtain quantitative information
about influence of the existing interactions on the solvatochromic properties of investigated
compounds.

Keywords: Arylazo pyridone dyes, Solvatochromic properties, Intermolecular interactions,

Absorption spectra

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
development of the Republic of Serbia (Project 172013).

153
 MINERAL BY-PRODUCTS AS ADDITIVES IN NEWLY SYNTHESIZED
CEMENT
Jasmina Nešković1, Jonjaua Ranogajec2, Milan Trumić3, Snežana Vučetić2
1
Mining institute Ltd Belgrade, Batajnički put 2, 11080 Belgrade, Serbia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
3
Technical Faculty in Bor, Vojske Jugoslavije 12, 19210 Bor, Serbia
jasmina.neskovic@ribeograd.ac.rs

On daily basis large quantities of mineral by-products are allocated from industrial plants in
Serbia and disposed on landfills, with possible negative impacts on the environment including
occupation of large areas, pollution of surface and ground water and of air and soil. These by-
products could be reused as raw materials, especially in construction and production of building
materials. This approach could provide useful and economically profitable products which is
the purpose of this research. In order to examine the possibility of adding mineral by-products
in cements as well as their impact on the general characteristics of the newly synthesized belite
cements, it is necessary to perform in-depth characterization of materials. Through these
investigations, the standard methods were used to analyze mineral, chemical and textural
properties of the samples of ash from the Thermal Power Plant Kostolac B, metallurgical slag
from the Smeltery in Bor and granulated blast-furnace slag from Železara in Smederevo (HBIS
Group Iron & Steel). This research aims to evaluate solutions for mineral by-products and their
reuse as secondary raw materials for environmental-friendly cements and adapt technological
processes and thermal regimes traditionally used for the production of cements, decreasing
production costs. The results of the research are presented in this paper.

Keywords: Characterization, Ash, Metallurgical slag, Granulated blast-furnace slag, Cement

Acknowledgements: Laboratory for materials in cultural heritage (Faculty of Technology Novi Sad),
Laboratory of Crystallography (Faculty of Mining and Geology Belgrade), Laboratory for scanning
electron microscopy with energy-dispersive spectrometer (Faculty of Mining and Geology Belgrade)
and Laboratory for solid fuels (Mining institute).

154
 FAR INFRARED RADIATION BIOCERAMIC FIBERS A NEW
GENERATION OF FUNCTIONAL TEXTILES
Amine Haj Taieb

ISAMS, 34 Avenue 5 Aout, 3001 Sfax, Tunisia

amineht@yahoo.fr

Far-Infrared Radiation (FIR) textiles are part of the new category of functional and smart
textiles for more comfort and user well-being and to improve blood flow in targeted areas of
the body. FIR textiles are often made by addition of nano or micro sized ceramic powder to
polymers prior spinning. Bio-ceramic powders zirconium, iron oxide, silicon carbide and
germanium-based compounds can be incorporated into the structure of textiles. In this context,
the concept of the Far-Infrared Radiation bioceramic‐matrix textile was studied. This structure
captures the positive contributions of the sun, far-infrared, which strengthen our muscular
activity and our tone, to recover some of the loss of energy that escapes from our body in the
form of heat and wavelengths during the effort and restores it. Far Infrared Radiation Fiber
(RIL) is called ceramic fiber because the ceramic is built inside the fiber, which allows the
fabric to absorb the body heat and then release a far infrared ray of 8 to 12μm wavelength. This
is very similar with the release wavelength of the human body (9.36μm), the far infrared ray
can thus penetrate deep into the skin to make the water molecule resonate and give heat that
will allow blood vessels to dilate thermal stimulation of blood circulation. In this work the uses
of ceramic fibers in textile structures are also discussed (the advantages of ceramic-textile
matrix, the methods of preparation of these materials and the mechanism of Far Infrared
radiation effect).

Keywords: Ceramic fiber, Comfort, Bioceramic, Functional textile

Acknowledgements: We would like to express our special thanks of gratitude to the Laboratory of
Textile Research LGTex of ISET of Ksar Hellal for providing for us the facilities of the laboratory of
fiber characterization as well as CONTEXT who gave us the golden opportunity to participate in this
event.

155
 PROTIC IONIC LIQUIDS IN CONSERVATION OF THE PAPER
HERITAGE ARTEFACTS
Slobodan B. Gadžurić, Nataša N. Dimitrić, Sanja D. Belić, Aleksandar S. Tot, Jovana J. Panić,
Maja A. Karaman, Daniela Korolija-Crkvenjakov, Milan B. Vraneš

University of Novi Sad, Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
slobodan.gadzuric@dh.uns.ac.rs

Protic ionic liquids (PILs) are one of the promising alternatives to replace conventional organic
solvents. Due to their unique properties, namely low volatility, high thermal stability and
conductivity, ionic liquids have been investigated for for the purpose of greening various
processes in order to reduce or completely eliminate the use of commercial solvents. In this
work, new protic ionic liquids with 1-ammonium-2-propanol cation and six different anions:
acetate (Ac), trifluoroacetate (TFA), trichloroacetate (TClA), chloroacetate (ClA), 3-
chloropropionate (3-ClP) and 4-chlorobutyrate (4-ClB) were prepared and fully characterized
in order to study their antimicrobial activity and possible application for fungi and bacteria
removal from deteriorated paper heritage artefacts. Densities of ionic liquids and their diluted
aqueous solutions have been measured over the whole composition range at selected
temperatures from 293.3 to 353.15 K for pure ionic liquids, and from 293.15 to 313.15 K for
diluted aqueous solutions and at atmospheric pressure. Influence of specific functional groups
in the anion structure on densities and volumetric properties as well as nature of interactions in
aqueous solutions have been discussed in the terms of their antimicrobial activity and toxicity.
The results indicated the possibility for molecular design of new ionic liquids with strong
inhibition properties against the specific bacterial, mould and yeast strains. The significant
antimicrobial properties observed in this research suggest that studied PILs may have potential
applications in the paper art and artefact cleaning and conservation replacing thus, conventional
solvents and organic substances that are toxic for humans and the environment.

Keywords: Protic ionic liquids, Green chemistry, Antimicrobial activity, Paper, Cultural heritage

Acknowledgements: This work was financially supported by the Ministry of Education, Science and
Technological Development of Republic of Serbia under project contract ON172012.

156
 CORRELATION OF ED-XRF AND ICP-OES METHODS APPLIED IN
CHEMICAL CHARACTERIZATION OF CEMENTITOUS MATERIALS
Nevenka Mijatović1, Anja Terzić1, Ljiljana Miličić1, Dragana Živojinović2
1
Institute IMS, Vojvode Mišića Bl. 43, 11000 Belgrade, Serbia
2
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade,
Serbia
nevenka.mijatovic@institutims.rs

The aim of the investigation was to provide elaborate analysis of the accuracy of energy-
dispersive X-ray fluorescence (ED-XRF) method for determination of the major and trace
elements present in cement binders. In order to prove that ED-XRF, which is rapid and non-
destructive procedure, can sucessfuly substitite inductively coupled plasma - optical emission
spectrometry (ICP-OES), the performances of both techniques were compared and results were
correlated. The instrumental analyses were employed to assess variations in the chemical
composition of construction materials designed on the basis of cement and mineral additives.
Coal combustion ash was utilized as pozzolanic additive. The binders’ mix-design was
supplemented with sorptive clays to prevent migration of toxic elements from fly ash. Eleven
binders containing cement CEM I 42.5, fly ash, zeolite and/or bentonite additions were prepared
in accordance with chemometric experimental design rules. The chemical analyses included
identification and quantification of 8 major (Si, Al, Fe, Ca, Mg, S, Na, K) and 6 trace elements
(Cr, Zn, Cu, As, Ni, Pb). The validation procedure was conducted with respect to several
statistical parameters including: selectivity, working range, repeatability, accuracy,
reproducibility, linearity, limit of detection and limit of quantification. Certified reference
materials and reference materials were employed in the validation procedure, primarily for
establishing the working range. Limit of detection (LOD) and limit of quantification (LOQ) are
important performance characteristics in validation. Calculation from the standard deviation of
the blank was used for estimation of detection and quantification limit. Software data was used
for LOD testing. LoQ was scrutinized by employing of C Cal /C CRM ratio, i.e. quotient of two
concentrations of analyte - one for the calculated and the other for the certified or reference
mass fraction. Nord test was applied in evaluation of measurement uncertainty. It was
concluded that higher concentrations of elements induce improved repeatability and
reproducibility. Also, it was highlighted that ED-XRF can be reasonably employed instead of
ICP-OES for identification and quantification of major and trace elements in cement based
construction materials.

Keywords: Chemical analysis, Analytical modeling, Cement binders, Clay, Fly ash

Acknowledgements: This investigation was supported by Serbian Ministry of Education, Science and
Technological Development and it was conducted under the project III 45008.

157
 POSSIBILITY OF CONSTRUCTION MATERIAL PROTECTION IN
COASTAL CONDITIONS USING NEW ENVIRONMENTALLY
FRIENDLY INHIBITORS
Đenđi Đ. Vaštag1, Špiro N. Ivošević2, Slobodan B. Gadžurić1, Milan B. Vraneš1,
Tatjana M. Trtić Petrović3, Senka Šekularac-Ivošević2, Suzana Lj. Apostolov1
1
University of Novi Sad, Faculty of Sciences, Trg D. Obradovića 3, 21000 Novi Sad, Serbia
2
University of Montenegro, Maritime Faculty Kotor, Dobrota 36, Kotor 85330, Montenegro
3
University of Belgrade, Institute of Nuclear Sciences Vinča, M. Petrovića Alasa 12, 11351 Vinča,
Serbia
djendji.vastag@dh.uns.ac.rs

Investigation of the corrosion process in the coastal regions is of great importance to human
society since about half of the world’s population lives in these regions and the industrialization
of developing countries tends to concentrate production plants close to the sea. However,
surprisingly little attention has been paid to the action of marine chlorides and the research was
limited to just a small number of studies. Thus, the aim of this study was to test the inhibition
properties of the selected ionic liquids for protecting construction materials against corrosion in
coastal conditions as ecologically friendly compound. Newly synthesized ionic liquid
was studied as a corrosion inhibitor of selected construction materials in coastal
conditions, applying gravimetric and electrochemical methods. Investigation was performed in
order to analyze the influence of different condition parameters and the applied ionic liquid
concentration on its inhibition efficiency, and the mechanisms of material corrosion in marine
atmospheres. The obtained results showed that the effect of the investigated ionic liquid
in selected construction materials protection is manifest through the increase of the total
resistance and to less damaged construction materials surfaces compared with the basic solution.

Keywords: Corrosion inhibition, Ionic liquids, Construction materials, Coastal conditions

Acknowledgements: The presented results are part of the bilateral project Serbia-Montenegro (2019-
2020).

158
 PHOTOCATALYTIC COATING BASED ON ILITE CLAY/TiO2
COMPOSITE
Vojo Jovanov1, Vladimir Zečević2, Jonjaua Ranogajec2, Emilija Fidanchevska1
1
Ss. Cyril and Methodius, University in Skopje, Faculty of Technology and Metallurgy, Ruger
Bosković 16, 1000 Skopje, Republic of Macedonia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
vojo@tmf.ukim.edu.mk

Natural clays have attracted great attention in regard to synthesis of clay-based photocatalysts,
due to their layer structure, large specific surface area and remarkable adsorption capacity. The
aim of this work was to obtain photocatalytic coating based on titanium-dioxide and ilite clay.
TiO 2 (Degussa Company) was used as the active component while ilite clay acts as a support.
In order to initiate the interaction between the active component and the support, TiO 2 in
content of 3 and 10 wt% was impregnated by mechanical activation in atritor and planetary
mill. The obtained ilite clay/TiO 2 suspensions were applied and investigated on three types of
substrates: non-porous (glass), porous (clay roofing tile) and highly porous (clay–fly ash
composite). The system ilite clay/10wt% TiO 2 impregnated in atritor mill showed better
characteristics in the aspect of grain size, morphology, photocatalytic efficiency and durability
of coatings. Photocatalytic efficiency of the synthetized coating was assessed by
photodegradation of the model pollutant Rodamin B performed before and after durability tests.
The investigation showed that photocatalytic activity of the ilite clay/TiO 2 coating generally
depends on impregnation conditions and applied TiO 2 content.

Keywords: TiO 2 , Clay, Photocatalysis, Photocatalytic coatings, Smart materials

Acknowledgements: Serbian Ministry of Education, Science and Technological Development (Contract

No. III45008) is gratefully acknowledged.

159
 ADHESION OF BACTERIA ON PROTEIN-TERMINATING
POLYELECTROLYTE MULTILAYERS
Klemen Bohinc1, Jerca Bajuk2, Jasmina Jukić3, Anže Abram4, Martina Oder1, Karmen Godič
Torkar1, Peter Raspor5, Davor Kovačević3
1
Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, 1000 Ljubljana, Slovenia
2
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
3
Division of Physical Chemistry, Department of Chemistry, Faculty of Science, University of Zagreb,
Horvatovac 102a, 10000 Zagreb, Croatia
4
Institute Jožef Stefan, Jamova cesta 39, 1000 Ljubljana, Slovenia
5
University of Ljubljana, Kongresni trg 12, 1000 Ljubljana, Slovenia, retired professor
davor.kovacevic@chem.pmf.hr

Adhesion of bacteria on various material surfaces can be reduced by applying different types
of coatings. In our study silica surface on which polyelectrolyte multilayers were formed, with
various proteins being the terminating layer, was used as a material surface. We examined three
different types of proteins: bovine serum albumin (BSA), lysozyme and glucanase. Adhesion
experiments were performed with two bacterial strains: Escherichia coli and Pseudomonas
aeruginosa. For the characterization of the surface prior bacterial adhesion the surface
roughness and hydrophobicity were determined. Profilometry, AFM and tensiometry were used
for that purpose. Additionally, the surface charge was estimated by the zeta potential
measurements of silica particles which were covered with polyelectrolyte and protein layers.
The extent of adhered bacteria was examined using scanning electron microscopy. It was shown
that in the case of BSA and glucanase terminating layer specific protein-bacteria interactions
are dominant. On the other hand, in the case where lysozyme was the outermost layer the lysis
takes place. It was assessed that in the examined cases the adhesion strongly depends on the
protein specificity while surface physical properties do not play the key role in the adhesion
process.

Keywords: Bacterial adhesion, E. coli, P. aeruginosa, Polyelectrolyte multilayers, Proteins

Acknowledgements: Results presented in this work were partially obtained in the framework of
CEEPUS networks Training and research in environmental chemistry and toxicology and Colloids and
nanomaterials in education and research. K. B. and K. G. T. thank Slovenian Research Agency for
support through grant P3-0388.

160
 EVALUATION OF THE PROCESS PARAMETERS OF CERAMIC
PRODUCED FROM CLAY AND C&DW
Biljana Angjusheva1, Vilma Ducman2, Emilija Fidancevska1, Vojo Jovanov1
1
Faculty of Technology and Metallurgy, Ss Cyril and Methodius, University in Skopje, Rudger
Boshkovic 16 1000 Skopje R. of N. Macedonia
2
Slovenian National Building and Civil Engineering Institute, Dimiceva 12 1000 Ljubljana,
Slovenia
biljana@tmf.ukim.edu.mk

Construction and demolition waste (C&DW) produced in Republic of North Macedonia

presents a major economic and environmental problem, because all C&DW ends up in the local
dumps or is disposed of in landfill. The aim of this research, was the determination of the
physical and chemical properties of C&DW obtained at Macedonian demolition sites and
further to investigate the possibility of waste bricks from this C&DW for the production of clay
based ceramics by optimization of the main process parameters. Determination of the chemical
composition of the waste demolition brick by means of X-ray fluorescence showed that it
consisted of different oxides such as SiO 2 , Al 2 O 3 , Fe 2 O 3 and CaO and minor contents of
alkaline and earth alkaline oxides. SEM analysis was applied for investigation of the
morphology of the particles. Specific weight and particle size distribution were obtained and
discussed. Production of the ceramics were conducted through consolidation of the clay and
waste demolition brick with evaluation of the main process parameters such as: sintering
temperature (ST), content of waste demolition brick (WDB) and isothermal period at the final
temperature (IP). The porosity and bending strength of the clay based compacts were the
response function. The optimization was performed through implementation of main effect
plots, Pareto charts and 3D surface method using “Statgraphics Centurion” software
package. The final model equations for porosity and bending strength dependence of the main
process parameters have been obtained and are presented. Microstructure of the ceramics
determined by SEM was also reported and discussed.

Key words: Construction and demolition waste, Clay, Process parameters, Bending strength,
Porosity

Acknowledgements: The authors thank the COST Action MINEA (CA15115) for the finance support of
this investigation realized through STS mission.

161
 THERMAL STABILITY AND DEGRADATION KINETICS OF ALIPHATIC
POLYURETHANE/NANOSILICA COMPOSITES
Berta Hollo1, Milena Špírková2, Јеlena Pavličević3, Oskar Bera3, Mirjana Jovičić3, Bojana Ikonić3,
Katalin Mészáros Szécsényi1
1
University of Novi Sad, Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
2
Institute of Macromolecular Chemistry CAS, Heyrovského nám. 2, 162 06 Prague, Czech Republic
3
University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
hberta@uns.ac.rs

In this work, a series of aliphatic polycarbonate-based polyurethane (PU) hybrid materials

with different nanosilica content were synthesized by one-step preparation procedure different
content of nanosilica during one-step preparation procedure. The study of filler effect on
thermal stability and thermal degradation mechanism of obtained materials was carried out by
simultaneous thermogravimetry–differential scanning calorimetry (TGA-DSC). The influence
of different heating rates on thermal behavior of prepared elastomeric materials was
investigated also. Observing the shape of DTG curves for prepared polyurethane
nanocomposites, overlapping thermal degradation process in noticed. Homogeneity of
prepared hybrid materials was confirmed with the absence of change in the degradation
mechanism, regardless filler loading. The onset temperature was significantly shifted to
higher temperatures by increasing filler content, indicating the presence of additional
hydrogen bonding that caused enhancement of thermal stability of polycarbonate-based
polyurethanes. The examination of the silica influence on the activation energy values, as an
important parameter of degradation kinetics of synthesized elastomeric materials, was
performed using different mathematical models (Flyn-Wall and Toop). The highest activation
energy was found for the sample with the lowest silica content (0.15 wt%).

Keywords: Polyurethane hybrid materials, Nanosilica, Thermal stability, Thermal degradation,

Mathematical models

Acknowledgements: The authors wish to thank to the Ministry of Education, Science and
Technological Development of the Republic of Serbia (project III45022) and to the Czech Science
Foundation (project 18-03932S) for financial support.

162
 ANALYSIS OF GIBBSITE SAMPLES OF BAUXITE AND POSSIBILITY OF
APPLICATION IN BAYER PROCESS
Dario Balaban1, Duško Kostić1, Mitar Perušić1, Zoran Obrenović2, Radislav Filipović2
1
University of East Sarajevo, Faculty of Technology Zvornik, Karakaj 54a, 75400, Republic of Srpska
2
Company “Alumina d.o.o.“ Zvornik, Karakaj, 75400 Zvornik, Republic of Srpska
ddario_96@hotmail.com

Bayer process is currently the most used method for obtaining alumina worldwide. This process
is one of the most energy – demanding technological processes, and the main raw material,
bauxite, is exploited on a daily basis. Because of that, there are tendencies for improvement of
the process from aspect of raw material usage, decreasing energy consumption etc. One of the
ways for that is usage of gibbsitic (hydrargilite) bauxites, which can lead to decrease in energy
consumption and consumption of other raw materials in Bayer process, due to its specific
properties. In this paper, by reviewing literature and by visiting alumina plant “Alumina doo“
basic differences between processing gibbsite and boehmite type bauxites have been shown
(regarding unit operations, conditions of operations and material and energy flows). Also,
chemical, mineralogical, and analysis of leaching of these bauxite types have been performed.
All analysis has been performed in Research laboratory of plant “Alumina doo“. Composition
of bauxite has been analyzed by means of standard chemical methods in combination with UV-
spectrophotometry (UV-1800), atomic absorption spectrophotometry (AA-7000 Shimadzu)
and optical emission spectroscopy; leaching was performed in laboratory autoclave and
furnace, and mineralogical composition was determined by difractometer D8 Endeavor. On the
basis of analysis, conclusions have been made about possibility of application of gibbsitic
bauxites in the Bayer process.

Keywords: Alumina, Bayer process, Bauxite, Boehmite, Gibbsite

163
 A CRITICAL REVIEW OF CERAMICS FRACTURE TOUGHNESS
MEASUREMENT METHODS AND OBSERVATIONS ON SEVNB METHOD
IN CASE OF TRADITIONAL CERAMICS
Dragan Rajnovic1, Leposava Sidjanin1, Snezana Vucetic2, Jonjaua Ranogajec2
1
University of Novi sad, Faculty of Technical Sciences, Trg D. Obradovica 6, 21000 Novi Sad, Serbia
2
University of Novi sad, Faculty of Technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
draganr@uns.ac.rs

By definition, fracture toughness is the measure of a material resistance to a brittle fracture

when a crack is present. Its precise and reliable determination is of great importance for
selection and application of ceramic materials, especially in case of newly developed ceramic
materials. There are many methods currently used to measure the fracture toughness, like
Surface Crack in Flexure (SCF), Chevron Notch (CN), Single-Edge-Precracked Beam (SEPB)
or Indentation Fracture (IF) method. However, these methods are often difficult to realize,
unreliable or expensive. Recently, a new method was introduced to measure fracture toughness
of advanced ceramic materials: Single-Edge-V-Notched Beam (SEVNB) method. In SEVNB
method, a saw cut is tapered to a sharp V-notch using a razor blade sprinkled with diamond.
This approach is user-friendly, easy, and last but not least, not expensive. This review, describes
and analyze variances between SCF, CN, SEPB, IF and SEVNB method in detail, and present
their application on several advance ceramics, from alumina 998 and 999, gas pressure sintered
silicon nitride (GPSSN), yttria-stabilized tetragonal zirconia (Y-TZP), and traditional ceramics
for roof tiles. It is showed that the repeatability and reproducibility of SEVNB method were
very good. Further, the method proved to be forgiving and robust with respect to notch
preparation for ceramics having a major microstructural feature greater than about 1 μm in size.
During testing there were no mayor difficulties conducting the measurements. The SEVNB
method is user-friendly, easy and cheap to conduct, reliable, and accurate.

Keywords: Fracture toughness, Monolithic ceramics, Traditional ceramics

Acknowledgements: The authors gratefully acknowledge research funding from the Ministry of
Eduction, Science and Technological Development of The Republic of Serbia under grant number
III45008.

164
 PREPARATION AND CHARACTERIZATION OF FILMS BASED ON
MESOPOROUS SILICA AND ZEIN
Nejra Omerović1, Minja Mladenović1, Nikola Knežević1, Ljiljana Spasojević2, Jaroslav Katona2
1
University of Novi Sad, BioSense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
nejra@biosense.rs

In recent years, much effort has been made to develop novel materials in packaging systems,
including active packaging which can improve safety of food and extend shelf life of food
products through controlled release systems. Biopolymer-mesoporous silica composites with
incorporated antimicrobial agents exhibit a great potential for application in such food
packaging systems, especially as antimicrobial films or coatings. Moreover, thanks to
biocompatibility and nontoxicity of biopolymers and mesoporous silica, these kinds of
packaging materials would be environmentally compatible. One of the biopolymers that is well
known for its film forming and coating abilities is zein, a corn protein.
In this work, films casted from dispersions of zein nanoparticles and mesoporous silica
nanoparticles (ZN-MSN films) were prepared and characterized for mechanical, optical and
water barrier properties, and were benchmarked against films obtained only from zein
nanoparticles dispersions (ZN films).
The initial experimental results showed that the ZN-MSN films have comparable, if not
improved, characteristics to the pure zein films, which is encouraging toward constructing smart
biocompatible composite materials for packaging and coating applications.

Keywords: Zein, Mesoporous silica, Biopolymer films

Acknowledgements: This work was financed by Ministry of Education, Science and Technological
Development of the Republic of Serbia trough projects III 44006 and III 46010.

165
 FIFTEEN YEARS OF COLLABORATION OF THE FACULTY
OF TECHNOLOGY AND THE GALLERY OF MATICA SRPSKA
Daniela D. Korolija Crkvenjakov

The Gallery of Matica srpska, Trg galerija 1, 21000 Novi Sad, Serbia
daniela.korolija@gmail.com

Cultural heritage field is characterized by the growing interest of the scientists, leading to the
whole new area called conservation science. Conservators, coming mostly from humanistic area
(art historians, restorers, archeologists) as well as architects, saw great benefit from this
collaboration. The expertise of scientists (natural sciences and material science) is generally
divided in two big areas: characterization of the original artistic materials on one side, as well
as production and testing of the new materials suitable for the CH preservation on the other
side.
The Faculty of technology from Novi Sad understood the emerging area and among first in
Serbia started to build experience, gain knowledge and organize specialized analytical facilities.
On the other side, cultural heritage institutions as the Gallery of Matica srpska were open for
such type of activities, thanks to dedicated individuals working inside.
The history of fifteen years of collaboration is the history of enthusiasm, learning and the
development of networks. If we take the Conference dedicated to the moisture (Gallery of
Matica srpska, 2004) as the first milestone and the Lanterna conference (The Gallery of Matica
srpska, 2014) as the second, we can see fast growing of knowledge in the conservation science
in Serbia. In that period The Gallery of Matica srpska and the Faculty of technology
collaborated on the pigments characterization on the religious paintings and objects, using
mostly analysis of paint samples. Moreover, big efforts and a lot of energy were dedicated to
the development of partnerships and learning opportunities.
The introduction of the non-invasive techniques and the creation of the Laboratory for Cultural
heritage materials (2014, following Heromat project) brought to the Technological faculty
international recognition in the field of conservation science. Besides the characterization of
artistic materials using far broader set of analytical methods, the collaboration with the Gallery
of Matica srpska was enlarged to the field of education (Summer school, master classes and so
on).
The area of conservation science is characterized by the high level of uncertainty in the
interpretation of the analytical results, due to the uniqueness of the artwork as the product of a
creative process. Therefore a close collaboration between different fields of science and
humanities is necessary throughout the whole process. The paper will give detailed insight in
the history of the partnership, projects and results in collaboration with the Gallery of Matica
srpska, contributing to the study and preservation of the national cultural heritage.

Keywords: Cultural heritage, Collaboration, Paint characterization, Gallery of Matica srpska

166
 MODIFICATION OF STRUCTURE AND PROPERTIES OF BaTiO3
THIN FILMS BY ADDITION OF Sr2+ AND Zr4+ IONS
Jelena Vukmirović1, Andrea Nesterović1, Ivan Stijepović1, Marija Milanović1, Zeljka Cvejić2,
Jelena Bobić3, Vladimir V. Srdić1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Sciences, 21000 Novi Sad, Serbia
3
University of Belgrade, Institute of Multidisciplinary Research, 11000 Belgrade, Serbia
jelenavukmirovic1@gmail.com

Barium titanate based thin films, due to the perovskite structure and ferroelectric behavior, were
recognized as useful materials for production of capacitors, memories, sensors, etc. However,
new fields for barium titanate application are recently opened. Perovskite structure provides
change of divalent or tetravalent cations in crystal lattice by cations with similar ion radii and
consequently modification of material properties. Partial substitution of Ba2+ or Ti4+ with Sr2+
or Zr4+ decreases the Curie temperature of BaTiO 3 and makes this material paraelectric near to
the room temperature. Paraelectric phase of BaTiO 3 is recognized as good potential material
for application in microwave tunable technologies.
BaTiO 3 , Ba 1-x Sr x TiO 3 (x=0.1, 0.2, 0.3, 0.4) and BaZr x Ti 1-x O 3 (x=0.1, 0.2) thin films were
prepared by chemical solution deposition (CSD) method. In first step, metal salts were
dissolved in acetic acid and 2-methoxy ethanol in order to obtain clear and stable solutions.
Obtained solutions were deposited on commercial wafers by spin coating method and sintered
at temperatures up to 1000 °C. Structural and functional characterization of prepared samples
showed predominantly ferroelectric behavior of pure BaTiO 3 . On the other hand, by increasing
of Sr2+ or Zr4+ content, changes in structure were noticed and leads to creation of paraelectric
phase.

Keywords: Barium titanate, Thin films, Ferroelectrics

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia; Project III 45021.

167
 REUSE OF CEMENT BYPASS DUST FOR ENVIRONMENTAL FRIENDLY
PRODUCTION OF BUILDING MATERIALS
Damir Čjepa1, Željko Ivošević1, Snežana Vučetić2, Bojan Miljević2, John Milan van der Bergh2,
Jonjaua Ranogajec2
1
Lafarge BFC doo, member of LafargeHolcim group, Trg BFC 1, 21300 Beočin, Serbia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia damir.cjepa@lafargeholcim.com

In the attempts to offer economically attractive products which are sustainable in regard to
environment, cement industries these days are facing global challenges in waste management,
which force them to continuously search for solutions and new sources of alternative fuels (AF).
However, increased consumption of AF leads to new problems affecting stabile process
conditions and even causing production malfunctions. To prevent these, a part of the kiln gasses
needs to be extracted and cooled together with kiln dust. By cooling, almost all volatiles are
captured and removed from the kiln system as cement kiln bypass dust (CBD).
The chemical composition of CBD depends strongly on AF and raw materials used. If CBD
contains low proportions of alkalies, chlorides and sulphur, it can be returned directly into the
kiln as part of the raw mixture, or can be mixed as a minor component in cement and binder
production. Yet, it is rarely the case and CBD composition could raise environmental footprint
of the production process. Therefore, handling, transport and disposal of such dust have been
of great concern worldwide, requesting new possibilities of environmental friendly CBD reuse.
The main goal of our research is valorisation and evaluation of the CBD as raw material for
production of environmental friendly building materials. In order to achieve presented goal, the
research stages include: characterisation of CBD, evaluation and valorisation of CBD reuse
potentials, design of building materials, characterisation of the developed building materials for
the targeted usage in construction industry and lifecycle assessment. For the first phase of
experimental work the following techniques were used: chemical characterization by XRF and
FTIR, particle size distribution, mineralogy and microstructure by Optical microscopy and
scanning electron microscopy (JEOL JSM 6460 LV), textural and mechanical properties. The
obtained results are promising and demonstrate that CBD has a great reuse potential for design
of novel materials in construction industry, which could remain fully in compliance with the
relevant EU environmental regulations.

Keywords: By-products, CBD, Alternative fuels, Environmental friendly products

Acknowledgements: The support of the Ministry of Education, Science and Technological Development
of Serbia (project no. III45008) is gratefully acknowledged.

168
 VALORISATION OF FLY ASH AS SECONDARY RAW MATERIAL
TOWARDS IMPLEMENTATION OF CIRCULAR ECONOMY
Biljana Angjusheva1, Vojo Jovanov1, Katarin Šter2, Alexandra Momirov3, Pece Murtanovski4,
Emilija Fidanchevski1, Sabina Kramar2
1
Ss Cyril and Methodius University in Skopje, Faculty of Technology and Metallurgy, Ruger Boskovic
16, 1000 Skopje, RN Macedonia
2
ZAG – Slovenian National Building and Civil Engineering Institute, Dimiceva ulica 12, Ljubljana,
Slovenia
3
Cementarnica USJE AD Skopje – TITAN Group, Boris Trajkovski 94, 1000 Skopje, RN Macedonia
4
AD ESM Skopje, 11 Oktomvri, br. 9, 1000 Skopje, RN Macedonia
biljana@tmf.ukim.edu.mk

Industrial waste like metallurgical slags, fly and bottom ashes, red mud, mine residues
represent potential secondary raw materials which could be used in the production of a variety
construction products such as cement, concrete, bricks, glass-ceramics etc. Currently, huge
amounts of these residues have low recycling rate or are landfilled, especially in East &
South-East Europe region. Based on the aims of circular economy these industrial wastes
from one industry could be treated as raw material resources for other industry.
One of the ways of recycling these materials is synthesis of mineral binders with high Al-
content which can be further used as eco-friendly binders. The high Al content presents the
main goal for synthesis of innovative Al-rich binders, since it is mainly used from natural
valuable resource - bauxite. The replacement of bauxite with Al-rich residues presents the
challenge in the synthesis of innovative binders and this is the main challenge in RIS-ALiCE
project in the frame of EIT Raw materials Programme.
Characterization of fly ash (as received and mechanically activated) from materials point
(chemical and mineralogical composition, morphology of particles, granulometric
composition) and radiological point (radionuclides Ra-226, Th-232, K-40 concentration) will
be present in this study and its potentiality for synthesis innovative binders will be discussed.

Keywords: Fly ash, Secondary raw material, Circular economy, Mechanical activation

Acknowledgements: This activity has received funding from the European Institute of Innovation and
Technology (EIT), a body of the European Union, under the Horizon 2020, the EU framework
Programme for Research and Innovation.

169
MESOPOROUS SiO2 PARTICLES WITH CHROMOPHORIC SYSTEM AND
THEIR USE IN INDICATION OF RELATIVE HUMIDITY
E. Švara Fabjan1, A. Sever Škapin1, P. Nadrah1, A. Ajdovec1, N. Zabukovec Logar2, M. Mazaj2, G.
Dražić2
1
Slovenian National Building and Civil Engineering Institute, Dimičeva 12, Ljubljana, 1000, Slovenia;
2
National Institute of Chemistry, Hajdrihova 19, Ljubljana, 1000, Slovenia
andrijana.skapin@zag.si

Mesoporous SiO 2 particles with defined and ordered porosity (pore size 2–50 nm), high
surface area, allowing variations in pore volumes and morphology with adjustable pore
diameter, presents an interesting material with applications in various fields such as drug
delivery, sensing and catalysis. Desired properties can be tuned by adjusting the synthesis
parameters, such as pH, the type of the structure directing agent (surfactants and polymers),
and temperature of reaction mixtures, choice of silica precursor, addition of swelling agents,
etc. We have synthesized various mesoporous SiO 2 materials with hexagonal arrangement of
the pore channels, e.g., MCM-41 (Mobil Composition of Matter No. 41) and SBA-15 (Santa
Barbara Amorphous) and with radial arrangement of pore channels. We further functionalized
and treated the materials to incorporate chromophore-containing compounds into the
mesoporous substrate obtaining a chromophoric system. The structural and morphological
properties of the various mesoporous materials were characterized using electron microscopy
(STEM), N 2 physisorption and FT-IR spectroscopy. The water vapour sorption capabilities
were determined gravimetrically using IGA-100 gravimetric analyzer. The change of colour
was evaluated via measurement of CIELab colour space, performed before and after exposure
of the materials to a range of environments containing air with different relative water vapour
pressures. The synthesized materials exhibited different amounts of adsorbed water at specific
water vapour pressures depending on the material properties. The physical reaction of
chromophoric system with water in vapour phase are mainly dependent on the additional
functionalization of the external surface of mesoporous substrate rather than the pore channel
diameter according to the evaluation using the change of the colour of the incorporated
chromophore.

Keywords: Mesoporous SiO 2 , Humidity indicator, Capillary condensation, Sensors

Acknowledgements: We acknowledge financial support from the Slovenian Research Agency through
post-doctoral project No. Z1-8149 and the research programmes No. P2-0273 and No. P1-0201.

170
Nutraceuticals and Pharmaceuticals

171
 THE ROLE OF MICROBIOTA IN THE IMMUNONUTRITION FIELD
Ascensión Marcos

Institute of Food Science, Technology and Nutrition (ICTAN). Spanish National Research Council
(CSIC)
amarcos@ictan.csic.es

Under healthy conditions, when the nutritional status is adequate, the immune system acts by
protecting the host against any pathogen trying to invade the organism. However, when the
nutritional status is inadequate, the immune system is depleted, and an immunodeficiency
secondary to a malnutrition status is generated.
Nowadays, the study of microbiota is being a key factor since there is wide scientific evidence
about the relationship between the immune system and the microbiota, since both of them
mature simultaneously.
The interest for the study of microbiota has dramatically increased during the last two
decades. While in 2000 there were 78 papers published in the scientific literature, the number
in 2016 had raised up to more than 5000, and nowadays, the results found when searching
pubmed in 2019 are near 50,000, ten more times in only 3 years!
Gut microbiota in humans is a very complex community made up of billions of
microorganisms with the capability of producing benefits to the host throughout the extraction
of nutrients and energy from all the polysaccharides consumed in the diet. A portion of these
polysaccharides are not degraded by enzymes and others are fermented by the microbiota
installed at the colon. The possibility to be able to characterize all bacteria at the gut is
essential to understand all the mechanisms acting at this level and the impact they can have on
the immune system, and hence, on the host health.
Although a standard microbiota has not been defined up to date, there are several factors
related to lifestyle that seem to be involved in shaping the gut microbiota composition. The
fact that the composition of microbiota can be diverse and balanced will depend on the
following determinants: diet (solid foods and liquid beverages), food behaviour, physical
activity, exercise, sleep quality and quantity, as well as different situations of stress.
Indeed, an unbalanced lifestyle will be related to dysbiosis, that means a very high risk to
develop inflammatory diseases, such as obesity, type 2 diabetes, cardiovascular and
neurodegenerative diseases, all of them related to most of the organs.

Keywords: immunonutrition, microbiota, obesity, type 2 diabetes

172
 IN SILICO SIMULATIONS OF
FREEZE DRYING OF PHARMACEUTICAL FORMULATIONS
Teresa Barata1, Paul Dalby2, Steve Brocchini1, Mire Zloh1,3,4
1
UCL School of Pharmacy, University College London, London, UK
2
UCL Department of Biochemical Engineering, University College London, London, UK
3
School of Life and Medical Sciences, University of Hertfordshire,
4
NanoPuzzle Medicines Design, Stevenage, UK
m.zloh@herts.ac.uk

Development of protein therapeutic formulations relies on the selection of excipients that

stabilize protein and/or prevent aggregation. Experimental strategies to optimize formulations
often use force degradation studies and involve the screening of many combinations of
excipients and buffers. However, these effective methods do not readily provide information
on intermolecular interactions responsible for the protective effects of excipients. In silico
methods allow evaluation of interactions that may form between selected therapeutics during
freeze drying pharmaceutical formulations. A combination of molecular docking methods has
been successfully utilized to predict hotspots for protein excipient interfaces on a model protein,
which were confirmed by molecular dynamics in presence of explicit solvent and buffer
components. Furthermore, simulated annealing simulations of freezing and drying processes
provide insights into protective effects of formulations on a molecular level.
This combination of approaches could provide information about the interactions of excipients
in formulations and guide the computer-aided and rational development of future formulations.

Keywords: freeze drying, proteins, molecular docking

173
 PHARMACEUTICALS IN THE ENVIRONMENT: A GROWING
PROBLEM
Cristina Delerue-Matos, Paula Paíga, Luísa Correia-Sá, Manuela Correia

REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Politécnico do Porto, Rua Dr.

António Bernardino de Almeida, 431, 4249-015 Porto – PORTUGAL, cmm@isep.ipp.pt

The World Health Organization essential medicines and health products programme works to
increase access to essential, high-quality, safe, effective and affordable medical products.
Pharmaceuticals are fundamental products for traditional and modern medicine in fighting
diseases. However, environmental pollution caused by human and veterinary pharmaceuticals
became an emerging problem among other in relation to antimicrobial resistance to human
health. The excretion in the form of metabolites and the non-stability of some pharmaceuticals
transformed into degradation products increase the complexity of the research of these
emerging pollutants in the environment. The identification of the main sources has been one of
the concerns to avoid the dispersion in the environment. Wastewater treatment plants (WWTPs)
are one of the important focus since its technology was not planned to eliminate these
compounds. Hospital effluents and intensive livestock production are other sources identified
as problematic. Commission implementing decision (European Union) 2018/840 of 5 June
2018 establishes a watch list of substances for Union-wide monitoring in the field of water
policy. The selection of the substances to be monitored is based on different criteria not
neglecting the fact that analytical methods cannot entail excessive costs. The analytical
methodology based on Solid Phase Extraction (SPE) and liquid chromatography with tandem
mass spectrometry (HPLC-MS/MS) is the most appropriate choice for the determination of
multi-class pharmaceuticals in waters.
Pharmaceuticals belonging to the nonsteroidal anti-inflammatory drug/analgesics, antibiotics,
and psychiatric drugs were monitored in surface water and in influent and effluent of WWTPs
located in Portugal. The levels of contamination of river waters are generally lower than those
found in wastewater, and there is no standard that relates the composition of the influents and
their respective effluents, as well as the composition of the effluents and the treatment processes
implemented in the WWTPs. The environmental risk posed by pharmaceuticals detected in
waters was assessed toward different trophic levels (algae, daphnids and fish).

Keywords: Monitoring, Pharmaceuticals, Portugal, Waters, Environmental risk

Acknowledgements: This work was supported by UID/QUI/50006/2019 with funding from FCT/MCTES
through national funds. The authors would like to thank also the EU and FCT / UEFISCDI / FORMAS
for funding, in the frame of the collaborative international consortium REWATER financed under the
ERA-NET Cofund WaterWorks2015 Call. This ERA-NET is an integral part of the 2016 Joint Activities
developed by the Water Challenges for a Changing World Joint Programme Initiative (Water JPI).

174
 DEVELOPMENT OF FUNCTIONAL PRODUCTS USING BIOLOGICALLY
ACTIVE SUBSTANCES
Evgeniy А. Shamin

Institute of food technologies and design – branch of Nizhny Novgorod State Engineering and
Economic University, Gornaya str., h 13, 603062 Nizhny Novgorod, Russia
ipt-filial@yandex.ru

This article describes the problems of functional nutrition. The results of scientific research
and practical developments on approaches to creation of functional food products are
presented. Functional food products and their role in human nutrition, use of biologically
active additives of natural origin in therapeutic and preventive food products are considered.
The use of natural sources of biologically active substances in formulations of functional food
products is justified.
The necessity of using such products in dietary therapy aimed at preventing gastrointestinal
diseases and reducing cholesterol content in blood plasma were established. According to
results of the research, functional bakery products with natural sources of biologically active
substances were developed.

Keywords: Functional products, Food products, Biologically active substances, Prevention of

diseases

175
RHEOLOGICAL PROPERTIES OF CHITOSAN-SODIUM LAURYL ETHER
SULFATE COMPLEXES
Jelena R. Milinković Budinčić, Lidija B. Petrović, Jadranka L. Fraj, Jaroslav M. Katona, Sandra
Đ. Bučko, Ljiljana M. Spasojević

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
jelenamilinkovic@tf.uns.ac.rs

Chitosan is a cationic biopolymer, which attracts more and more attention in recent years, due
to its exceptional physical and chemical properties, expressive biocompatibility and
possibilities of obtaining from renewable sources. Due to the pronounced non-toxicity,
biodegradability, antibacterial and antiviral activity, chitosan is widely used in products of the
cosmetic, pharmaceutical and food industries. Polymer/surfactant interactions in aqueous
systems significantly change the system's properties at the interfaces and in the solution, which
can result in different effects, such as emulsifying, solubilization, increasing viscosity and
colloidal stability. Formed polymer/surfactant complexes affect changes in the rheological
properties as well and the final result is the formation of coacervates. The purpose of this study
was to investigate the rheological properties of aqueous solutions of cationic polyelectrolyte,
chitosan and sodium lauryl ether sulfate, an anionic surfactant, widely used in the cosmetics
industry.
Using the Thermo Haake RS600 rheometer, changes in the rheological and elastic properties of
chitosan and sodium lauryl ether sulfate (SLES) mixtures have been identified, gained as a
result of the interaction of the components. In all examined samples coefficient of thixotropy
was increasing with increase in concentration of SLES and achieves a maximum value at the
mass ratio chitosan:SLES 1:2, after which it reduces. The oscillatory measurements in mixtures,
performed by amplitude sweep method at low oscillating frequency 1 Hz, show that the linear
viscoelastic region increases with increasing SLES concentration up to the same chitosan:SLES
mass ratio. Such findings point to the structuration of the system caused by electrostatic and
hydrophobic bonding of SLES molecules to the chitosan chains and formation stronger
polymer-surfactant 3D network. By monitoring the changes in the rheological parameters of
the mixtures over five days, it was observed that the viscosity, the coefficient of thixotropy and
elasticity were increasing, indicating that changes in the system occur over a longer period of
time. In that manner, obtained results indicate the possibility of using rheological methods for
a more detailed description of the interaction in the chitosan/SLES mixtures, important for their
application in cosmetics and pharmaceutical industries.

Keywords: Chitosan, Sodium lauryl ether sulfate, Rheological properties

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia, Grant No III46010.

176
 VARIATION IN THE MAIN NUTRIENTS, PHYTOCHEMICALS AND
SENSORY PROPERTIES AMONG VARIOUS SWEET MAIZE
GENOTYPES
Marija S. Milašinović-Šeremešić1, Milica M. Radosavljević2, Jelena Ž. Srdić2, Jelena Z. Mesarović2
1
Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2
Maize Research Institute „Zemun Polje“, Slobodana Bajića 1, 11185 Belgrade, Serbia
marija.milasinovic@fins.uns.ac.rs

The present study evaluated the effect of genotypes on the composition of nutrients and
phytochemicals in fresh sweet maize kernels and sensory properties of boiled maize samples.
The main nutrients (starch, sugar, protein, oil and cellulose contents) and phytochemicals
(free phenolic acids - galic, protocatechuic, vanilic, sinapic, p-coumaric, ferulic and cinnamic
contents) of fresh kernels of twelve ZP sweet maize genotypes were determined. Tested
samples showed significant differences in terms of the content of free phenolic acids and the
nutrients as well as sensory properties. Conversely to common maize (phenolics present
mainly in bound form), the phenolics determined in sweet maize kernels mainly existed in
free form. Protocatechuic acid was the predominant phenolic acid (24.7-56.4 µg/g dry matter)
in the all selected samples followed by p-coumaric (7.5-19.7 µg/g), ferulic (5.5-16.8 µg/g),
cinnamic (5.6-16.0 µg/g), and galic acid (1.1-23.3 µg/g). Starch, sugar, protein, oil and
cellulose content in the fresh materials ranged from 50.1-57.7%, 6.2-10.1%, 11.4-14.4%, 4.5-
6.2% and 2.9-4.7%, respectively. The main nutrient composition showed significant effect on
the sensory ratings of the boiled maize genotypes while the phytochemical composition did
not show any influence in the ratings. Sweetness, starchy flavor, crispness and tenderness
were the key sensory attributes strongly correlated with total sugars, sucrose, starch and
cellulose. Differences in kernel chemical composition caused by genetic background can
influence the sensory properties and consumer appreciation of sweet maize. The information
from this study could be useful for the maize breeders to further improve the quality
parameters of the sweet maize genotypes.

Keywords: Sweet maize, Nutrients, Phytochemicals, Sensory properties

Acknowledgements: This paper is a result of the research within the project TR 31069 supported by
the Ministry of Education, Science and Technological Development of the Republic of Serbia.

177
 THE STUDY OF THE PROPERTIES OF THE SUBSTANCES FOR THE
PHARMACEUTICAL INDUSTRY
Alexander V. Knyazev1, Anastasia S. Shipilova1, Svetlana S. Knyazeva1, Ekaterina V. Gusarova1,
Vladimir N. Emel’yanenko2, Alexey A. Amosov1
1
Chemistry Department, Lobachevsky University, Gagarin Av. 23/2, 603950, Nizhni Novgorod, Russia
2
Department of Physical Chemistry, University of Rostock, Dr-Lorenz-Weg 1, D-18059 Rostock,
Germany
knyazevav@gmail.com

Biologically active substances (BAS) are the special group of organic compounds. With their
help the processes of metabolism, growth and development of living organisms are carried out
and regulated. At present the great interest is evoked by the BAS of medical, food and
agricultural purposes (antibiotics, vaccines, vitamins, enzymes, polysaccharides, hormones,
etc.) because one of the most important areas of medicine is the study of various natural and
synthetic substances capable to regulate diverse processes in living cells. For the production
of synthetic drugs it is necessary to study their properties, which can be used to create and
improve existing methods for the production and purification of substances by means of the
computer programs. Such programs allow to realize the computer synthesis based on the data
on the structure of the compounds, the thermodynamic parameters of substances and the
chemical reactions is selected as the main criteria for programming. Study of structural
properties and polymorphism has great importance for the pharmaceutical industry because
the polymorphic forms of a drug differ in physicochemical properties, such as solubility,
dissolution rate, chemical and physical stability, flowability, hygroscopicity, tableting, and
biological activity, bioavailability and toxicity. This goal can be achieved by studying of the
physico-chemical properties and structural-functional relationships of biological objects by
methods such as, vacuum adiabatic calorimetry, combustion calorimetry, x-ray diffraction,
low-temperature x-ray diffraction, differential scanning calorimetry. Over the past few years,
our team has obtained a significant amount of data on the calorimetric and structural
properties of biologically active substances, namely: riboflavin, nicotinic acid, myo-inositol,
folic acid dihydrate, L-carnitine, cyanocobalamin, prednisolone, hydrocortisone acetate etc. For the
first time, their temperature dependence curves of the heat capacity were studied, and the
enthalpies of combustion were determined using combustion calorimetry. From the obtained
experimental data, the complete sets of thermodynamic functions of the compounds under
study were calculated. In addition, the crystal structures of prednisolone, methylprednisolone,
methylprednisolone aceponate, ethanol solvate of acetate cortisone and propanol solvate of
acetate cortisone were resolved.

Keywords: Biologically active substances, Proteins, Thermodynamic properties, Heat capacity,

Vitamins

178
 POLYMORPHISM IN STEROID HORMONES
Svetlana S. Knyazeva, Alexander V. Knyazev, Anastasia S. Shipilova, Ekaterina V. Gusarova,
Alexey A. Amosov

Chemistry Department, Lobachevsky University. Gagarin Av. 23/2, 603950, Nizhni Novgorod,
Russia bess1706@rambler.ru

Study of structural properties and polymorphism has great importance for the pharmaceutical
industry because the polymorphic forms of a drug differ in physicochemical properties, such
as solubility, dissolution rate, chemical and physical stability, flowability, hygroscopicity,
tableting, and biological activity, bioavailability and toxicity. In addition the structure of
molecules of biologically active substances is necessary to determine its reaction centers and
selection of a preferred reaction center (regioselectivety). Investigations of polymorphism are
interesting for the fact that a certain modification may be responsible for a specific property
that may not display in any other form. For the compounds exhibiting polymorphism (more
than 50% of biologically active substances) knowledge of the thermodynamic stability is
needed for a better understanding of phase transitions and the conditions which are necessary
for these transitions. Therefore the goals of this work include x-ray study of the modifications
of the steroid hormones with the purpose of understanding of the possible reasons of
polymorphism.
Table 1. Crystallographic parameters of methylprednisolone aceponate (form I, II), ethanol
solvate of acetate cortisone and propanol solvate of acetate cortisone.
Formula C 27 H 36 O 7 C 23 H 30 O 6 ·C 2 H 5 OH C 23 H 30 O 6 ·C 3 H 7 OH
T, K 150(2) 90(2) 100 (2) 100 (2)
M 472.56 448.54 462.56
Symmetry, Orthorhombic P2 1 2 1 2 1 , Orthorhombic P2 1 2 1 2 1 , Monoclinic P2 1 , Monoclinic P2 1 ,
Z 4 12 2 2
a, Å 6.57348(14) 14.8592(2) 9.6973 (4) 9.8941 (3)
b, Å 14.8295(3) 19.6844(5) 7.4950 (3) 7.3833 (2)
c, Å 26.2214(5) 26.1626(4) 16.1828 (7) 16.5816 (5)
β, º 93.559 (4) 90.110 (3)
V, Å3 2556.11(9) 7652.4(2) 1173.92 (8) 1211.30 (6)
ρ, g⋅cm-3 1.228 1.231 1.269 1.268
All single crystal X-ray diffraction experiments were carried out using XtaLAB Pro MM003
diffractometer (MoKa) with Cobra Oxford Cryosystems cooler. Data collection and reduction
were carried out using CrysAlis Pro software.

Keywords: Crystal structure, Polymorphism, Steroid hormones

179
THE PHYTOCHEMICAL AND PHARMACOLOGICAL ACTIVITY OF
CITRUS LIMETTA PEEL EXTRACTS
Shyam Jee 1, 2
1
Institute of Plant Biology, Biological Research Centre, Hungarian Academy of Science, Szeged,
Hungary.
2
Department of Plant Biology, University of Szeged, Szeged, Hungary.
3
Department of Biotechnology, Gulbarga University Gulbarga, Karnataka, India.
shyam.yadavbiotech@gmail.com

Phytochemical screening of citrus peel extracts was performed for the presence of various
phytochemicals. The phytochemical screening results indicated the presence of different
phytochemical and bioactive compounds such as flavonoids, steroids, alkaloids, terpenoids,
tannins, phenols carotenoids, minerals, and vitamins. Citrus plants are used for different
purposes such in the food and beverage industries, cosmetic, and medicinal applications. The
Citrus plants are not only providing nutritional supplements but also help for the reducing risk
of several illnesses. Some research articles suggested that Citrus limetta is a potential source of
antibacterial, antioxidant, anti-inflammatory and antitumor activities. We focused on Citrus
limetta peels that are the important constituents of phenolic compounds and its free radical
scavenging ability facilitated by their hydroxyl groups. The result indicates a good radical
scavenging ability of Citrus limetta peel that will be useful in medicine, pharmaceutical, and
cosmetic industries. It can be also used as a preservative in food industries due to its antioxidant
properties. This study highlighted the industrial, pharmaceutical and medical potentials of the
Citrus limetta peel.

Keywords: Citrus limetta peel, Phytochemicals, Phenolic compounds, Free radical scavenging
ability

180
 

STUDIES ON PHYTOTHERAPEUTIC QUALITY OF

EQUISETUM ARVENSE L.IN CLUJ, ROMANIA
Neli-Kinga Olah1,2, Edward Muntean3, Marcel M. Duda3
1
„VasileGoldis”Western University of Arad, 86L.Rebreanu Str., 310414 Arad, Romania
2
SC PlantExtrakt SRL, 407059 Rădaia, Cluj, Romania
3
University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Calea Mănăştur Str.,
400372-Cluj Napoca, Romania
marcel.duda@usamvcluj.ro

The sterile strains of horsetail are used in phytotherapy and homeopathy due to the content of
polyphenols and silica. They proved to have good diuretic effects, being also natural silicon
supplements.This plant from spontaneous flora is known as a excellent source of silica -
beneficial for bones repair in case of fractures, while strengthening the tendons and ligaments.
In ethnomedicine it is also used to improve the quality of hair and brittle nails.
The phytochemical profile of the hydroalcoholic extracts obtained from the horsetail
(Equisetum arvense L.) sterile stem was evaluated using chromatographic and spectral
methods. The evaluation was performed during 3 years, being identified and quantified the
polyphenols as well as the antioxidant potential. Plants samples were harvested in the Cluj
area (Romania); polyphenols and other biologically active compounds were identified using
thin layer chromatography; separations were achieved on silica plates, using as eluent a
mixture of ethyl acetate - formic acid - 98% acetic acid - water (67: 7.5: 7.5: 18, v / v) and
HPLC. The DPPH and FRAP assay methods were used to evaluate the antioxidant effect.

Keywords: Horsetail, Phytochemical profile, Antioxidant effect

Acknowledgements: We thank SC Plantextrakt SRL (www.plantextrakt.ro) for the analytical support.

181
 EMULSIFYING PROPERTIES OF POTATO PROTEINS IN COMPARISON
TO WHEY PROTEINS
Marina D. Kalic1, Veljko S. Krstonošić2, Miroslav S. Hadnađev1,3, Tamara R. Dapčević
Hadnađev1,3

1
University Business Academy in Novi Sad, Faculty of Pharmacy, Trg Mladenaca 5, 21000 Novi Sad,
Serbia
2
University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000
Novi Sad, Serbia
3
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia marina.kalic@faculty-pharmacy.com

Food and pharmaceutical industries are constantly searching for novel sources of functional
proteins. One of the particularly important properties of these proteins in food and drug
systems is their emulsifying ability, which highly depends on the source of protein, its
concentration, isolation technique, environmental conditions (pH, ionic strength), etc. The
aim of this work was to investigate the feasibility of replacing common protein emulsifier,
such as whey protein, with potato protein isolate in creating fish oil-in-water emulsions.
Oil‐in‐water emulsions (5, 15 and 30% oil concentration) stabilized by 4% (w/w) whey or
potato protein were prepared using ultrasound assisted homogenization. These emulsions
were characterized for their particle size distribution, rheological properties and susceptibility
to creaming.
The results indicated that replacing whey protein with potato protein did not significantly
affect creaming stability and emulsion rheology and had little effect on droplet size. While at
lower oil concentrations (5 and 15%) emulsion stabilization with potato protein resulted in
smaller mean droplet sizes in comparison to whey protein, the opposite effect was noticed at
higher oil concentration (30%). In general, increasing oil-phase volume fraction resulted in
increase in emulsion apparent viscosity, average droplet size and creaming stability.
According to obtained results it can be concluded that potato proteins, as alternative protein
sources, would be suitable for the preparation of stable emulsions with adequate rheological
properties and droplet size distribution, similar to those measured in whey protein emulsions.

Keywords: Protein, Emulsion, Droplet size, Rheology, Creaming stability

Acknowledgements: This work was financially supported by the Provincial Secretariat for Higher
Education and Scientific Research, Republic of Serbia [grant number 142-451-2458/2018] as a part
of the project entitled "Techno-functionality of proteins from alternative plant sources from Vojvodina
region".

182
 STUDY OF THE TEMPERATURE DEPENDENCE OF THE HEAT
CAPACITY OF INULIN AND HEVEIN
Anastasia S. Shipilova1, Alexander V. Knyazev1, Svetlana S. Knyazeva1, EkaterinaV. Gusarova1,
Alexey A. Amosov1
1
Chemistry Department, Lobachevsky State University Gagarin Av. 23/2,603950, Nizhni Novgorod,
Russia
2
Department of Physical Chemistry, University of Rostock, Dr-Lorenz-Weg 1, D-18059 Rostock,
Germany
28_stasy@bk.ru

Hevein is a small protein (MW 4.7 kDa) with four disulphide bridges and one of major
components (20%) of the bottom fraction of rubber tree (Hevea brasiliensis) latex. The
protein has chitin binding property, which most likely responsible for its antifungal properties,
and considered responsible for allergic reactions. Inulin (CAS: 9005-80-5) is a water soluble
storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans.
Both compounds are biologically active substances and have great potential for use in the
food and pharmaceutical industry.
To measure the heat capacity C po of the tested substances in the range from 6 to 343 K a
BKT-3.0 automatic precision adiabatic vacuum calorimeter with discrete heating was used.
The experimental values of the molar
heat capacity of hevein over the range
from 5 K to 345 K and the averaging C po
= f(T) plot are presented in Fig. 1. The
heat capacity C po of this substance in
intervals from 5 K to 220 K and from 230
K to 344 K gradually increases with
rising temperature and does not show any
peculiarities, but from 220 K to 230 K
there is seen an anomalous heat capacity.
Fig. 1. Temperature dependence of heat capacity of
The transition temperature interval was
hevein. determined graphically on the C po = f(T)
curve. The transition temperature of the
sample under study Тоtr = (222.8 ± 0.3) K was estimated as the temperature of maximal C po
value within the temperature interval of the transition. The heat capacity C po of inulin
substance gradually increases with rising temperature and does not show any peculiarities.
The general aim of these investigations was to report the results of the thermodynamic study
of the hevein and inulin.

Keywords: Hevein, Heat capacity, Phase transition, Inulin

183
WILD GROWING AND CULTIVATED POMEGRANATE: CHEMICAL
PROFILING OF JUICES

Šavikin P. Katarina, Zdunić M. Gordana, Teodora R. Janković, Jelena Č. Živković, Dubravka J.

Bigović, Nebojša R. Menković

Institute for medicinal plants research, Tadeuša Košćuška 1, 11000 Belgrade, Serbia,
ksavikin@mocbilja.rs

Pomegranate (Punica granatum L., Punicaceae) is one of the oldest edible fruits and is a
native to many tropical and subtropical regions. Mainly, it is consumed as a fresh fruit, but
nowadays there are a lot pomegranate products on the market, predominantly juices. Previous
studies showed that pomegranate juice contains ellagic acid and its derivatives, ellagitannins
such as punicalin and punicalagin, as well as proanthocyanidins, anthocyanins and flavonoids.
Due to such chemical composition, a lot of biological activities were reported for
pomegranate juice such as anti-innflamatory, antioxidant, antimicrobial, anticancer etc. For
punicalin and punicalagin, significant in vitro antioxidant activities has been reported. Wild
growing pomegranate fruits were collected at natural locality near village Daljam (PW),
Montenegro in October 2017 and from the local grower in the same village. Also, two type of
samples were obtained from the grower, wild growing transferred to plantation (PWT) and
commercial variety Barski (PB). Ten fruits (approximately 2.5 kg) from four trees (2-3 fruits
from each tree) were harvest at full maturity stage. The fruits were pressed using a press and
the supernatant juice was decanted and frozen at −200C until analysis. Juices were filtered
through membrane filters and analyzed without any further sample pretreatment. HPLC
analyses were carried out on Agilent 1200 RR HPLC instrument (Agilent, Waldbronn,
Germany), with DAD detector, on a reverse phase Zorbax SB-C18 (Agilent) analytical
column (150 mm × 4.6 mm i.d.; 5 µm particle size). The amounts of the detected compounds
were calculated using calibration curves made with standard compounds (ellagic and gallic
acids, punicalin, punicalagin, cyanidin-3-glucoside and delphinidin-3-glucoside, cyanidin-3,5-
diglucoside and delphinidin-3,5-diglucoside). The amounts of ellagic and gallic acids varied
from 0.05 - 0.40 mg/L and 0.05-9.80 mg/L respectively. The amount of punicalin was from
0.04 – 172.40 mg/L, punicalagin from 9.20-176.70 mg/L while the content of total of 4
analysed anthocyanins varied from 180.60-744.50 mg/L of juice with the cyanidin-3-
glucoside as the most abundant. For all tested compounds the trend was the same i.e. the
highest content of the bioactive compounds was found in PWT followed by PW and PB.

Keywords: Pomegranate, Juice, Phenolics

Acknowledgements: This work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, project number III 46013.

184
 INFLUENCE OF DRYING METHOD ON CHITOSAN/XANTHAN
POLYELECTROLYTE COMPLEX CHARACTERISTICS
Ana R. Ćirić1, Miodrag N. Mitrić2, Vladimir D. Dobričić1, Ljiljana M. Đekić1
1
, Faculty of Pharmacy-University of Belgrade, Vojvode Stepe 450, 11000 Belgrade
2
Vinča Institute of Nuclear Sciences, University of Belgrade, Mike Petrovića Alasa 12-14, 11000
Belgrade, Serbia
ljiljanadjek@gmail.com

Polyelectrolyte complexes are novel drug delivery systems obtained by establishing ion
interactions between two oppositely charged polymers. Complexes between chitosan and
xanthan could be used as biocompatible pharmaceutical excipients for controlled drug
delivery. The aim of this study was to evaluate the influence of drying method on
polyelectrolyte complex characteristics that could affect drug release kinetics if used as
carriers for drug delivery. Prepared chitosan/xanthan hydrogels with polymers concentrations
of 0.65% at pH 5.6, were dried under ambient conditions or freeze dried (Beta 2-8 LDplus,
Martin Christ, Germany), and used for solid state characterization by X-ray diffraction (X)
(D8 Advance, Bruker, Germany), infrared spectroscopy with Fourier transformation (FTIR)
(Nicolet iS10, Thermo Fisher Scientific, USA) and scanning electron microscopy (SEM)
(JSM-6390LV, JEOL, Japan). X-ray diffraction spectra indicated that complexes obtained by
drying under ambient conditions had semi-crystalline structure with sharp peak at 9.48° and
broad peak 20.04°, whether the freeze dried complex had amorphous structure with two broad
peaks at 10.76° and 20.43°. Infrared spectra of dried polyelectrolyte complexes showed the
absence of absorption bands characteristic for amines in the structure of chitosan (1652.23
cm-1, 1374.98 cm-1, and 1312.84 cm-1) and shifting of absorption bands characteristic for
carboxylic groups in the structure of xanthan (1604.26 cm-1 and 1402.16 cm-1) that could be
the consequence of ion interaction establishment between the polymers. Scanning electron
microscopy showed that freeze drying method resulted with significantly smaller particles of
polyelectrolyte complex compared to those obtained by drying under ambient conditions.
Both methods of drying resulted with non-porous particles. It can be concluded that drying
method significantly influenced the characteristics of polyelectrolyte complex that can be
reflected on drug release kinetics if these complexes were used as carriers for drug delivery.

Keywords: Chitosan/xanthan polyelectrolyte complex, Freeze-drying, FTIR, SEM, XRD

Acknowledgements: This investigation was financially supported by research projects TR 34007 and
III 46010 funded by the Ministry of Education, Science and Technological Development, Republic of
Serbia.

185
 IN VITRO CHARACTERIZATION OF REHYDRATION PROCESS AND
DISSOLUTION OF IBUPROFEN FROM CHITOSAN/XANTHAN
POLYELECTROLYTE COMPLEX BASED DRUG DELIVERY SYSTEMS
Ana R. Ćirić1, Ljiljana M. Đekić1

1
Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy-University of
Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia
ljiljanadjek@gmail.com

Ibuprofen is one of the most frequently used analgesic with good risk/benefit ratio. Due to its
short half-life (t 1/2 ~ 2 h), frequent administration of immediate release dosage forms is
necessary. Chitosan/xanthan polyelectrolyte complexes can potentially influence the release
kinetics of orally administered drugs due to their swelling capacity. The aim of this study was
to investigate the influence of the used acid and pH of medium for chitosan/xanthan
polyelectrolyte complex preparation on in vitro rehydration process and release kinetics of
ibuprofen. Prepared polyelectrolyte complex hydrogels at pH 3.6, 4.6 and 5.6 using
hydrochloric acid and acetic acid were dried under ambient conditions and redispersed using
phosphate buffer pH 7.2 at concentration of 2% on LSB18 shaker (Grant, UK) during 24 h, at
37 ± 1 °C and 100 rpm. Controlled shear rate measurements were performed on rheometer
Rheolab MC120 (Paar Physica, Germany) with Z3 DIN measuring device by increasing shear
rate from 0 to 100 s-1 and back to 0 s-1, at 37 ± 0.1 °C. Physical mixtures of polyelectrolyte
complexes and ibuprofen in mass ratio 1:2 were filled into capsules size 1 and in vitro release
profiles in the paddle apparatus (50 rpm) (Erweka DT70, Germany) were obtained using 900
ml of phosphate buffer pH 7.2 at 37 ± 1 °C. All rheograms demonstrated flow with
thixotropy. Rehydration capacity evaluation was based on apparent viscosities (minimal at
100 s-1/maximal at 22.2 s-1). The highest apparent viscosities had samples prepared with
acetic acid at pH 3.6 (789/2960 mPa·s), and lowest with hydrochloric acid at pH 4.6
(409/1240 mPa·s). Immediate drug release was observed in samples with both acids at pH 3.6
where polyelectrolyte complex did not have any influence on drug release. All other samples
showed extended release of ibuprofen with approximately 50% (for complex prepared at pH
5.6 with hydrochloric acid) to 70% (for complex prepared at pH 4.6 with hydrochloric acid)
drug released after 10 h. It can be concluded that extended release of ibuprofen can be
achieved by using chitosan/xanthan polyelectrolyte complexes with the highest dissolution
rate observed in samples with lowest apparent viscosity after rehydration.

Keywords: Chitosan, Xanthan, Polyelectrolyte complex, Ibuprofen, In vitro dissolution test

Acknowledgements: This investigation was financially supported by research projects TR 34007 and
III 46010 funded by the Ministry of Education, Science and Technological Development, Republic of
Serbia.

186
 

THE EFFICIENCY OF ZINC SUPPLEMENTATION

Jelena D. Nakomčić, Tamara S. Zadrija

Faculty of Pharmacy Novi Sad, Trg mladenaca 5, 21000 Novi Sad, Serbia
jelena.nakomcic@faculty-pharmacy.com

Minerals are important for human body to function normally. In dynamic conditions of life
for a modern man it is almost impossible to fully satisfy needs for micronutrients from
everyday nutrition. Therefore, in many cases it is important to additionally bring
micronutrients in the form of dietary supplements. The aim of the study was to determine the
role of health professionals in advising users on the application of zinc supplements, as well
as the degree of user satisfaction after application of these preparations. In the research the
original questionnaire used for surveyed 120 users of zinc supplements of both sexes in the
pharmacies of the Farmanea Balkan institution in Belgrade. The obtained results were
processed using descriptive statistics. The efficiency of each pharmaceutical preparation
depends on whether it is used properly. Although the majority of 74.20% of respondents
received advice on how to properly use dietary supplement from health professionals, it is
worrying that 10.00% of respondents received advice from unqualified persons, while 15.80%
of respondents did not receive any advice. The supplements that contain zinc in the chelated
form are the most recommended, since this form of zinc is better absorbed in the body
compared to the zinc in the form of oxides or free salts. The results of the survey show that
the largest number of the sample subjects (30.90%) used a preparation in which zinc is
chelated with gluconic acid in zinc gluconate form. Among research participants a high level
of interest for multicomponent preparations was observed, especially for those in combination
with vitamin C (28.20%). Zinc and vitamin C allow one another more efficient influence on
the good general condition of the body because of the synergistic effect. According to the
results of our research, a significant percentage of users (42.50%) took zinc preparations with
a meal. Due to the fact that certain food components can affect the absorption of minerals
from supplements, it is necessary to educate users about nutritional factors that inhibit or
increase the digestibility of zinc in the body. As an indicator of the efficiency of zinc
preparations the degree of user satisfaction on achieved results was analyzed. In our survey,
zinc supplements proved to be very efficient, as the positive results were reported by 92.50%
of respondents, while only 7.50% did not notice improvement. It is likely that satisfied users
will continue to use the preparations, remaining loyal to specific producers. The results of our
research confirm this, and so the vast majority of the sample subjects (90.80%) are planning
to continue with zinc supplementation. The duty of all health care workers, and in particular
pharmacists at the primary level of health care, is to provide complete information on dietary
supplements in order to make the use of these preparations rational and efficient. Researches
on the degree of user satisfaction of food supplements provide opportunities for producers to
increase the overall level of user satisfaction, as well as to strengthen relationships with them,
and thus not only maintain but also expand its overall user base.
Keywords: Zinc, Dietary supplements, User satisfaction

187
 THERMODYNAMIC AND KINETIC PROPERTIES OF EQUIMOLAR
AQUEOUS ANIONIC AND CATIONIC SURFACTANTS MIXTURES –
CATANIONICS
J. Skrbić1,2, T. Kairaliyeva1, L. Petrović2, J. Katona2, V.B. Fainerman3, N. Mucić1,2, R. Miller1
1
Max Planck Institute of Colloids Interfaces, Potsdam, Germany
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
3
Donetsk Medical University, Donetsk, Ukraine
mucic@mpikg.mpg.de

The new trends in industrial product development include the combination of several different
surfactants in one formulation in order to improve the product properties. For example, in
aqueous solutions the mixtures of anionic and cationic surfactants due to mutual electrostatic
attraction form complexes or ion pairs, which show strong surface activity at very low bulk
concentrations.
In this work we measured interfacial tensions of sodium alkyl sulphate and alkyl
trimethylammonium bromide surfactants with shorter and longer chain lengths at the
water/hexane interface. The experiments were performed with the Drop Profile Analysis
Tensiometer PAT-1 (SINTERFACE Technologies, Germany). The experimental results were
fitted with the Frumkin and Reorientation adsorption models.
When mixing positively (DoTAB) and negatively (SDS) charged surfactants in equimolar
solutions, complexes of very high surface activity are formed. These SDS + DoTAB
complexes adsorb at the solution/hexane interface at bulk concentrations three orders of
magnitude lower than for the single surfactants (Fig. 1), showing a spectrum of new
adsorption properties as surfactant ion pairs.

Fig. 1. Equilibrium interfacial tension vs. bulk concentration at the solution/hexane interface for SDS,
and DoTAB and their mixture; () SDS + DoTAB (dimer complexes), () DoTAB, () SDS; the
solid line was calculated with the Frumkin adsorption model.

Keywords: Surfactants mixture, Catanionics, Thermodynamic and kinetic properties

188
 IN SILICO STUDY OF THE BIOLOGICAL POTENTIAL OF THE
SELECTED AMIDE DERIVATIVES
Suzana Lj. Apostolov1, Đenđi Đ. Vaštag1, Borko M. Matijević1, Gorana S. Mrđan1
1
University of Novi Sad, Faculty of Sciences, Departmant of Chemistry, Biochemistry and
Environmental Protection, Trg Dositeja Obradovica 3, 21000 Novi Sad,
Serbia, suzana.apostolov@dh.uns.ac.rs

In contemporary design of new molecule, in silico study of its properties precedes its
synthesis. First step requires establishing the quantitative dependence between structure,
physico-chemical properties and biological activity of the future molecule. Lipophilicity
represents crucial molecular descriptor related to behaviour of the compound in biological
medium. For selected amide derivatives, lipophilicity was determined by using reversed phase
thin-layer chromatography (RPTLC18F 254s ) in the presence of two organic modifiers, as well
as applying adequate software packages. The experimentally obtained parameters of
lipophilicity of the tested amide derivatives (R M 0, m and C 0 ) were correlated with the
mathematically calculated values of the partition coefficient, log P, the important
pharmacokinetic predictors and the parameters of the toxicity by linear regression,
respectively. Statistical quality of the obtained models was improved by performing leave-
one-out (LOO) cross-validation. Values of basic and cross-validation statistical parameters
confirmed high-quality of obtained mathematical models.

Keywords: Lipophilicity, Thin-layer chromatography, Pharmacokinetics, Toxicity

Acknowledgements: The presented results are part of the Project No. 172013 supported by the
Ministry of Education, Science and Technological Development of the Republic of Serbia.

189
 REACTION OF INOCULATED CANCERS ON NITRIC OXIDE
HYPERPRODUCTION, GLUCOSE ENERGY, FOLATE AND VITAMIN B12
INHIBITION IN YOUNG HAMSTERS
Dušica J. Popović1, Kosta J. Popović2, Dušan Lalošević1, Jovan K. Popović3, Ivan Čapo1,
Dejan Miljković1
1
Department of Histology and Embriology, Faculty of Medicine, University of Novi Sad,
Hajduk Veljkova 3, Novi Sad, Republic of Serbia
2
Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3,
Novi Sad, Republic of Serbia
3
Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine,
University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Republic of
Serbia, jovan.popovic@mf.uns.ac.rs; jovapopmf@gmail.com

We investigated the effect of the nitric oxide hyperproduction, glucose energy, folate and
vitamin B 12 inhibition caused by nitroglycerin and metformin on fibrosarcoma in young
hamsters.The 24 Syrian golden hamsters of approximately 40 g, both sexes, were randomly
allocated in 3 experimental and 1 control groups of 6 animals in each. 2 x 106 BHK-21/C13
cells in 1 ml were injected subcutaneously on the back of animals in all groups. The first
experimental group started daily peroral treatment with nitroglycerin 50 mg/kg, second with
metformin 500mg/kg and third with a combination of nitroglycerin 50 mg/kg and metformin
500 mg/kg, via gastric probe 3 days before tumor inoculation. After 2 weeks, when the tumors
were ∼2cm in the control group, all animals were sacrificed, blood collected for glucose and
other analyses, tumors excised, weighed, diameters measured, tumor samples
pathohistologically (HE) and immunohistochemically (Ki-67, CD 31, COX IV, GLUT-1,
iNOS) assessed and main organs toxicologically analyzed. Tumor volume was determined
using the water displacement method and the formula LxS2/2, L - the longest, S - the shortest
diameter. Ki-67-positive cells in tumor samples were quantified. Images were taken and
processed by imaging software. Statistical significances were determined by the one way
ANOVA. The combination of nitroglycerin and metformin significantly inhibited
fibrosarcoma growth in hamsters without toxicity. Administration of nitroglycerin with
metformin might be an effective and safe approach in novel nontoxic adjuvant pediatric anti-
cancer treatment.

Keywords: Fibrosarcoma, Young hamsters, Nitroglycerin, Metformin

Acknowledgements: To Autonomous Province of Vojvodina, Provincial Secretariat for High

Education and Scientific Research [grant no. 142-451-2413/2018 (JP)] and Republic of Serbia,
Ministry of Science [grant nos. 171039 (JS) and 172013 (DM)].

190
 FOLATE, VITAMIN B12, GLUCOSE ENERGY DEFICIENCY AND NITRIC
OXIDE OVERPRODUCTION INHIBITORY EFFECTS ON
FIBROSARCOMA IN ADULT HAMSTERS
Kosta J. Popović1, Dušica, J. Popović2, Dušan Lalošević2, Jovan K. Popović3, Ivan Čapo2,
Dejan Miljković2
1
Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3,
21137 Novi Sad, Republic of Serbia
2
Department of Histology and Embriology, Faculty of Medicine, University of Novi Sad,
Hajduk Veljkova 3, 21137 Novi Sad, Republic of Serbia
3
Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine,
University of Novi Sad, Hajduk Veljkova 3, 21137 Novi Sad, Republic of
Serbia, jovan.popovic@mf.uns.ac.rs

We investigated the effect of folate, vitamin B 12 , glucose energy deficiency and NO

overproduction caused by metformin and nitroglycerin on fibrosarcoma in adult hamsters.
The 24 Syrian golden hamsters of approximately 100 g, both sexes, were randomly allocated
in 3 experimental and 1 control groups of 6 animals in each. 2 x 106 BHK-21/C13 cells in
1 ml were injected subcutaneously on the back of all animals. The first experimental group
started peroral treatment with metformin 500 mg/kg daily, second with nitroglycerin
50 mg/kg, and third with combination of metformin 500 mg/kg and nitroglycerin 50 mg/kg,
via gastric probe 2 days before tumor inoculation. After 2 weeks, when the tumors were
approximately 2 cm in control group, all animals were sacrificed, blood collected for glucose
and other analyses, tumors excised, weighed, diameters measured, tumor samples
pathohistologically (HE) and immunohistochemically (Ki-67, CD 31, COX IV, GLUT-1,
iNOS) assessed and main organs toxicologically analyzed. Tumor volume was determined
using the water displacement method and the formula LxS2/2, L - the longest, S - the shortest
diameter. Ki-67-positive cells in tumor samples were quantified. Images were taken and
processed by imaging software. Statistical significances were determined by the one way
ANOVA.
The combination of metformin and nitroglycerin significantly inhibited fibrosarcoma growth
in adult hamsters without toxicity.
Administration of metformin with nitroglycerin might be an effective and safe approach in
novel nontoxic adjuvant anti-cancer treatment.
Keywords: Fibrosarcoma, Hamsters, Metformin, Nitroglycerin
Acknowledgements: This study was supported by the Republic of Serbia, Autonomous Province of
Vojvodina, Provincial Secretariat for High Education and Scientific Research [grant no. 142-451-
2413/2018 (JP)] and Republic of Serbia, Ministry of Science [grant nos. 171039 (JS) and 172013
(DM)].

191
 POTENTIAL FOR USE OF VINE SHOOTS EXTRACT IN
PHARMACEUTICAL INDUSTRY
Nikola B. Jojić1, Aleksandra I. Jovanović Galović1, Nataša M. Jovanović Lješković1, Slobodan B.
Gigov1, Milan D. Ilić1, Senka S. Vidović2, Jelena Z. Vladić2, Vesna V. Kojić3, Dimitar S. Jakimov3

1
University of Business Academy in Novi Sad, Faculty of Pharmacy, Novi Sad, Trg Mladenaca 5,
21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Technology, Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
3
University of Novi Sad, Faculty of Medicine, Novi Sad, Hajduk Veljkova 3, 2100, Novi Sad,
Serbia, aleksandra.jovanovic@faculty-pharmacy.com

Certain types of agricultural waste may be considered as rich source of high-value

phytochemicals, with commercial application in many fields of health industry. Annual
pruning of vineyards generates large amounts of vine shoots waste, rich in phenolic
compounds. One of the prominent compounds in this group is trans-resveratrol, proven to
have significant biological and pharmacological properties. In this study we have optimized
extraction of active principles from vine-shoots and tested cytotoxic effects of obtained
extract on cells in the culture. Subcritical water extraction (SWE) of polyphenols from vine
shoots was optimized by simultaneous maximization of the total phenolics and flavonoids
yield and antioxidant activity. Box–Behnken experimental design (BBD) on three levels and
three variables was used for optimization. Influence of temperature (120–200 °C), HCl (0 -
1,5 %), and extraction time (15–35 min) on each response was investigated at constant
pressure of 30 bar. The impact of the extract was examined on three human cell lines: breast
cancer (MCF-7), cervical cancer (HeLa), and fetal lung fibroblasts (MRC-5). Cells were
incubated 24h and 48h with 20-125 μM of vine shoot extract and cytotoxic effect was
evaluated using MTT assay. Pure trans-resveratrol was used in the same concentration range
and incubation times as reference. The extract showed similar effect to resveratrol on
malignant cell lines, MCF-7 and HeLa, while cytotoxic effect on normal lung fibroblasts was
not pronounced. It is worth noting that selective cytotoxicity to tumor cells may be of
significance for future use of vine shoots extract.

Keywords: Vine shoots, Phenolics, Subcritical water extraction, Antiproliferative effect

Acknowledgements: This research was supported by Provincial Secretariat for Higher Education and
Scientific Research, Autonomous Province of Vojvodina, 142-451-2839/2018-01/01

192
 CHEMICAL COMPOSITION AND CYTOTOXICITY OF HELICHRYSUM
ITALICUM EXTRACT GROWN IN URBAN CONDITIONS
Zorica O. Mrkonjić1, Aleksandra I. Jovanović Galović1, Nataša M. Jovanović Lješković1, Mire F.
Zloh1, Senka S. Vidović2, Jelena Z. Vladić2, Milan D.Ilić1, Manda I. Dizdar1, Vesna V. Kojić3,
Dimitar S. Jakimov3

1
University of Business Academy in Novi Sad, Faculty of Pharmacy, Novi Sad, Trg Mladenaca 5,
21000 Novi Sad, Serbia,
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
3
University of Novi Sad, Faculty of Medicine, Novi Sad, Hajduk Veljkova 3, 2100, Novi Sad, Serbia,
zorica.mrkonjic@faculty-pharmacy.com

Helichrysum italicum (Roth) G. Don fil. (Asteraceae), also called immortelle or sandy
everlasting, is one of the most renowned species within genus Helichrysum. It is endemic
Mediterranean species, preferably growing on sunny, rocky slopes and around sandy areas.
Blossom buds are commonly collected for obtaining crude drug which have been traditionally
used for wide variety of medicinal purposes. Aerial parts of immortelle are used
predominantly for isolation of essential oils. Traditionally, immortelle is being used for
wound healing and other skin conditions such as hematoma or scars.
The study, reports about the growth of H. italicum in urban environment, on vertical surface
in the form of green wall. Supercritical CO 2 was used as a method of choice to obtain extract
rich in phytochemicals and free of pollutants. Chemical characterization of extracts was
performed by GC, while in vitro tests on cell culture provided insight in the cytotoxic effects
of active principles on malignant and non-transformed cells in culture. The importance of
reported approach to the sustainable development of the cities, gives additional value to the
study.

Keywords: H. italicum, Cytotoxicity, Chemical composition, Supercritical CO 2 extraction

Acknowledgements: This research was supported by City Administration for Environmental

Protection of Novi Sad, approved by the Decision of Mayor No. 501-2/2018-18/6-11 OA from
26.07.2018.

193
 ANTIOXIDANT ACTIVITY OF MELISSA OFFICINALIS EXTRACTS
Zorica O. Mrkonjić, Marija D. Jolić, Marina D. Kalić, Manda I. Dizdar, Aleksandra I. Jovanović
Galović

University of Business Academy in Novi Sad, Faculty of Pharmacy, Novi Sad, Trg Mladenaca 5,
21000 Novi Sad, Serbia
zorica.mrkonjic@faculty-pharmacy.com

Melissa officinalis L., also known as lemon balm, is species which belongs to genus Melissa,
family Lamiaceae. Lemon balm is a perennial herb native to Southern Europe and
Mediterranean region. It mostly grows at sand and loam fertile soils. M. officinalis is
cultivated for its lemon-scented leaves which are currently being used in pharmaceutical,
cosmetic and food industries. Also, lemon balm has been traditionally used for nervous
complaints, lower abdominal disorders, nervous gastriccomplaints, hysteria and melancholia,
chronic bronchialcatarrh, nervous palpitations, vomiting, migraine, nervous debility, headache
and high blood pressure. Furthermore, this plant is also known as available source of
naturalantioxidants and as potential food supplement. Previous research demonstrated that
lemon balm leaves contain high amount of phenolic compounds, whichare recognized as
phytonutrients with significant beneficial biological activities based on their ability to prevent
oxidative stress and minimize oxidative cell injury. Therefore, the purpose of this study was
to estimate antioxidant activity of different ethanolic M. officinalis extract. The extraction was
performed with different concentrations of ethanol (45%; 75% v/v) during two times of
extraction (24h and 72h). In order to measure the antioxidant activity of plant-derived
antioxidants, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging method was
conductedspectrophotometrically. Resultshave demonstrated that analyzed extractsachieved
IC 50 value in range from 5.56 to 7.61 µg/mL. Based on the obtained results, it could be
concluded that increased period of extraction as well as concentration of ethanol, directly
effects the quality of extract and antioxidant activity .

Keywords: Melissa officinalis, Antioxidant activity, DPPH

194
 MICROENCAPSULATION OF JUNIPER BERRY ESSENTIAL OIL
(JUNIPERUS COMMUNIS L.)
Jelena D. Bajac, Branislava G. Nikolovski, Ivana S. Lončarević, Jovana S. Petrović, Lidija B.
Petrović, Branimir M. Bajac

1
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Institute Biosense, Zorana Djindjića 1, 21000 Novi Sad, Serbia
branimir.bajac@biosense.rs

The microencapsulation of essential oils provides their protection from oxidative

decomposition and evaporation, flavour retention or masking unpleasant taste. The medical
properties of some essential oils such as antioxidant, anti-inflammatory and antimicrobial
activity makes them useful for the preparation of microcapsules, which structure can provide
controlled release of active ingredients of encapsulated oil, allowing their usage in functional
foods or pharmaceutical products.
The aim of this paper was to characterize microcapsules loaded with Juniper berry essential
oil, which were prepared using different wall materials - maltodextrin (MD), gum arabic (GA)
and their mixture. Microcapsules were prepared by spray-drying process. The emulsions for
spray-draying were prepared by homogenisation as the first step, followed by ultrasonication
to produce fine and stable emulsion. The moisture content, wettability and solubility of
microcapsules, powder density, particle size, morphology of microcapsules and encapsulation
efficiency (EE) were investigated.
Microcapsules with MD as a wall material had the biggest diameter (D 4,3 = 16.42 µm), due to
the biggest emulsion droplet diameter. Considering that GA has certain interfacial activity,
which allows production of small droplet sizes emulsion without added emulsifier,
microcapsules prepared with GA had the smallest average powder diameter (D 4,3 = 5.35 µm).
Further, these microcapsules have shown high oil retention of 83.5 ± 2.5%, with encapsulated
of 61.52 ± 3.13% of the oil, but somewhat higher moisture content (6.21 ± 0.73%) compared
to microcapsules containing mixture of MD/GA as a wall material.
Keywords: Microencapsulation, Essential oil, Juniperus communis, Spray-draying

Acknowledgements: This work was supported by the Ministry of Education and Science of the
Republic of Serbia, Project No. 46010.

195
 PRODUCTION OF FUNCTIONAL PROTEIN ISOLATES FROM
VEGETABLE BY-PRODUCTS

Tea Sedlar, Jelena Čakarević, Ljiljana Popović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia
tea88todorovic@gmail.com

Every year tons of vegetable by-products (stems and leaves) are generated and their
stockpilling can cause environmental pollution. Taking into consideration the fact that they
can be a good source of leaf proteins, by-products from cauliflower, broccoli, cabbage and
beetroot were used to extract proteins and to investigate their functional properties. The
production of functional proteins from vegetable by-products has recently attracted increasing
attention.
The protein isolates were obtained with alkaline extraction of soluble proteins at pH 11, and
their isoelectric precipitation at pH 4. Protein content of protein isolates was in the range of
53.5% - 72%. Minimum solubility was observed at pH 4, which confirms their point of
isoelectric-precipitation. SDS-PAGE electrophoresis indicated similar composition of all
proteins with the major subunits of about 45 kDa and 14 kDa. Their digestibility was studied
using gastrointestinal proteases. The DPPH radical cation activities of all protein isolates was
confirmed. All proteins show favourable emulsifying abilities, fat and water absorption
capacities and foaming capacity and stability. These results indicate that obtained protein
isolates, owing to their good functional properties, could be used as potential ingredients of
health-promoting food and cosmetic products.

Keywords: Leaf protein, Vegetable by-products, Alkaline extraction, Functional properties,

Digestion

196
 CHEMICAL PROFILING OF WINES OBTAINED FROM
AUTOCHTHONOUS GRAPE VARIETY PROKUPAC
Milan D. Ilić1, Jelena Č. Živković2, Katarina P. Šavikin2, Zorica O. Mrkonjić1, Nikola B. Jojić1,
Nataša M. Lješković1, Slobodan B. Gigov1, Nebojša R. Menković2

1
Faculty of pharmacy, Novi Sad, Trg mladenaca 5, 21000 Novi Sad, Serbia
2
Institute for medicinal plants research, Tadeuša Košćuška 1, 11000 Belgrade,
Serbia milan.ilic@faculty-pharmacy.com

The moderate consumption of red wine is proved to have benefficial effects on cardiovascular
health. The father of French Paradox suggested that low mortality caused by coronary hearth
disease in France, despite high intake of satured fatty acids, can be partially due to regular
wine consumption. The positive effects are atributed to chemical constituents, dominantely
phenolic compounds such as anthocyanins. The anthocyanins are potent anti-oxidants and
reactive oxygen species (ROS) scavengers that have been shown to inhibit oxidation of lipids
and protect cultured endothelial cells from oxidant injury.
The aim of this study was to determine and compare phenolic profile of five commercial
samples of red wine produced from Serbian autochthonous grape variety Prokupac (vintage
2015) with the special attention paid to anthocyanins. The total phenolics and
proanthocyanidins were quantified using UV-VIS spectrophotometry. Analysis of
anthocyanin compounds was performed using HPLC-DAD technique.
The content of total phenolics ranged from 160.3 to 320.7 mg GAE/100 mL, while the content
of proanthocyanidins varied from 30.4-102.2 mg CE/100 mL. The anthocyanin profile was
similar in all examined samples with nine different anthocyanin compounds identified, mainly
monoglucosides of malvidin, delphinidin and peonidin. The most prominant compound was
malvidin-3-O-glucoside (4.6-8.4 mg per 100 mL).
The results revealed quantitative differences regarding polyphenolic content which can be
explained not only by different grown conditions (soil, climate), but also with different
production technology.

Keywords: Wine, Prokupac, Anthocyanins

Acknowledgements: This work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, project number III 46013.

197
 ULTRASOUND-ASSISTED EXTRACTION OF CANNABIDIOL AND 𝜟𝜟 𝟗𝟗 -
TETRAHYDROCANNABINOL FROM CANNABIS AREAL PARTS AND
PROCESS MODELING
Zorica Drinić1,2, Jelena Vladić1, Senka Vidović1, Anamarija Koren3, Biljana Kiprovski3, Nadežda
Stojanov3, Tijana Zeremski3
1
Institute for Medicinal Plant Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade,
Serbia
2
University of Novi Sad, Faculty of Tehnology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
3
Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia

Cannabis sativa L. contains more than 480 known compounds from 18 different chemical
classes. The most important biologically active compounds of industrial hemp are
cannabinoids: Δ9-tetrahydrocannabinol (THC), cannabidiol (CBD), cannabinol (CBN),
cannabigerol (CBG), cannabichromene (CBC), and cannabinodiol (CBND). Besides this,
cannabis also contains hydrocarbons, nitrogen-containing compounds, carbohydrates,
flavonoids, noncannabinoid phenols, simple alcohols, aldehydes, ketones, acids, esters, and
lactones.
The extraction of CBD and THC of industrial hemp was carried out by a ultrasound-assisted
technique, an emerging environmentally-friendly technology. The effects of different
extraction parameters (extraction temperature (40-80⁰C), extraction time (20-60 min), and
ultrasonic power (24-60 W/L) on the extraction of CBD and THC were investigated using a
response surface methodology. In obtained extracts content of CBD was in the range from
0.6158 to 0.8752 mg/mL, and content of THC was in the range from 0.0412 to 0.0458
mg/mL. Experimental results were described by the second order polynomial model. Model
was estimated using analysis of variance (ANOVA). The optimization process carried out in
order to obtain the most optimal content of desired types of cannabinoids.

Keywords: C. sativa L., Ultrasound-assisted extraction, THC, CBD, RSM

Acknowledgements: This study was carried out within the project 'The renaissance of industrial hemp
in the light of current agronomic and medical challenges’, N 114-451-2178/2016-03 financed by
Provincial Secretariat for Science and Technological Development, Autonomous Province of
Vojvodina, Republic of Serbia.

198
 

OPTIMIZATION OF EXTRACTION OF PHENOLICS FROM GENTIANA

LUTEA ROOT
Jelena R. Mudrić 1, Teodora R. Janković 1, Katarina P. Šavikin1, Svetlana R. Ibrić 2, Jelena D.
Đuriš 2

1
Institute for Medicinal Plant Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade,
Serbia
2
University of Belgrade, Faculty of Pharmacy, Department of Pharmaceutical Technology, Vojvode
Stepe 450, 11221 Belgrade, Serbia
institut@mocbilja.rs

The root of G. lutea is used for preparation of bitter beverages and pharmaceutical products.
Benefits of G. lutea root are associated with the presence of various bioactive compounds,
including secoiridoid, iridoid and phenolic compounds. In this regard, the aim was to optimize
the extraction of phenolic compounds from G. lutea root by using maceration as a traditional
extraction method. Optimization of the extraction of total phenolics from G. lutea root was
performed in two stages. Statistical screening of the influence of seven factors (solid to
solvent ratio, ethanol concentration, particle size, extraction time, extraction temperature,
stirring, and microwave pretreatment) on the total phenolic content (TPC) was carried out by
Plackett-Burman (PB) design. Four critical factors:  extraction temperature (20-80°C),
extraction time (8-180 minutes), solid to solvent ratio (1:10-1:50) and ethanol concentration
(10-70% v/v) were optimized by using a response surface methodology (RSM) based on the
central composite design. TPC of extracts was determined spectrophotometrically by Folin-
Ciocalteu method and expressed in gallic acid equivalent (GAE) per g of dry weight (dw).
According to the screening results, TPC of G. lutea root extracts was influenced
predominantly by the solid to solvent ratio, ethanol concentration, extraction time and
extraction temperature. Consequently, these four factors were further optimized by RSM and
the optimal extraction conditions were selected: the highest temperature (65 °C), extraction
time of 129.01 minutes, solid to solvent ratio of 1:20 and 51.96% ethanol concentration.
Moreover, the second order polynomial models gave a satisfactory description of
experimental data. It was shown that TPC was influenced significantly by linear effect of
temperature and time, interaction of solid to solvent ratio and ethanol concentration and
quadratic effect of time and ethanol concentration. The adequacy of the model obtained by
RSM was demonstrated by the significant p value (< 0.0001), nonsignificant lack of fit
(0.0975) and close agreement of experimentally obtained result (19.41 ± 1.03 mg GAE/g dw)
for TPC with the predicted values (19.01 ± 1.10 mg GAE/g dw) under the optimal extraction
conditions. In this research, an efficient maceration procedure for the extraction of phenolic
compounds from the root of G. lutea was designed by using screening and optimization
method.
Keywords: Gentiana lutea, Maceration, Total phenolic content, RSM
Acknowledgements: This research was supported by the Ministry of Education, Science and
Technological Development of Republic of Serbia [grant numbers TR 34007 and 46013].

199
 BIOACTIVITY POTENTIAL OF A MEDITERRANEAN BRACKISH
DIATOM CULTIVATED IN PHOTOBIOREACTORS
C. Rodolfo1, S. Savio2, R. Congestri2
1
Laboratory of Biology of Algae, Department of Biology, University of Rome ‘Tor Vergata’, Via della
Ricerca scientifica 1, 00133, Rome, Italy
2
Laboratory of Cellular Biology, Department of Biology, University of Rome ‘Tor Vergata’, Via della
Ricerca scientifica 1, 00133, Rome, Italy

Benthic microalgae developed strategies through evolution to cope with a variety of abiotic
conditions as well as grazing and competition for resources so to tolerate and also thrive in a
wide range of aquatic ecosystems. We isolated a strain of the benthic, colonial diatom
Staurosirella pinnata (Ehrenberg) D. M. Williams & Round from sediments of a
Mediterranean dystrophic lagoon (Cabras, Sardinia, Italy). The stock culture was maintained
in Diatom Medium (DM) and used as inoculum for mass cultivation in an indoor 30 L
photobioreactor, at 25 °C, irradiance of 80 μmol photons m-2 s-1 and 12:12h L/D cycle. The
biomass was harvested at the stationary phase, by settling and centrifuging, and freeze-dried.
A crude extract was obtained using a methanol aqueous solution (20% v/v) and separated into
two different fractions, hydrophilic and lipophilic. Bioactivity of the hydrophilic fraction was
then assessed by means of cytofluorimetric analysis on HaCaT, human immortalized
keratinocytes, and CHL-1, human melanoma cell lines. The antiproliferative activity was
tested in terms of cell death induction and cell cycle variations in a 24 h dose-response assay.
Results showed a strong, dose- dependent cytotoxic effect on the CHL-1 cell line, up to
69.75% for the highest extract concentration tested (10 mg/ml). Conversely, extract
administration to the HaCaT cells did not induce significant cell death levels. Further, we
quantified the percentage of cells in each phase of the cell cycle. HaCaT showed a progressive
and significant dose-dependent increase of cells in the S phase, at the lower doses. Whilst,
administration to CHL-1 cells induced a completely different behaviour: 1) a progressive
dose-dependent decrease in the percentage of cells in the G1 phase (from 48.87% of the
control cells down to 25.20% at 3.2 mg/ml); 2) an increase of cells in the S phase (from
29.72% up to 42.10% at 3.2 mg/ml); 3) an increase of cells in G2/M phase (from 20.27% up
to 30.02% at 3.2 mg/ml).
The compared analysis of cell death and cell cycle data suggests that the hydrophilic fraction
of the crude extract of the diatom S. pinnata contains bioactive molecules that affect different
targets or cellular pathways in malignant and normal cells. A more exhaustive and detailed
analysis of the soluble compounds present in this fraction, as the future identification,
isolation and characterization of new active metabolites will open novel perspectives for
biomedical exploitation.

Keywords: Diatom, Bioactivity, Cancer, Drug discovery

200
MICROWAVE-ASSISTED SYNTHESIS OF BILE ACID DERIVATIVES
AS POTENTIAL LIGANDS OF GLUCOCORTICOID RECEPTOR AND
ALDO-KETO REDUCTASE (AKR1C)
Ljubica M. Grbović1, Ksenija J. Pavlović1, Bojana R. Vasiljević1, Sofija S. Bekić1, Maja A.
Marinović2, Edward T. Petri2, Anđelka S. Ćelić2

1
University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and
Environmental Protection, Trg Dositeja Obradovica 3, 21000 Novi Sad, Serbia,
2
University of Novi Sad, Faculty of Sciences, Department of Biology and Ecology, Trg Dositeja
Obradovica 2, 21000 Novi Sad, Serbia
ljubica.grbovic@dh.uns.ac.rs

Bile acid derivatives are widely used in modern medicine and pharmacy, where they can
increase absorption of various drugs and also serve as therapeutic agents. Interest in
microwave-assisted organic synthesis is rapidly increasing. This unconventional energy
source drastically reduces reaction times and side product formation, while increasing final
yields. From an ecological perspective, microwave-assisted synthesis reduces solvent
requirements for reactions and during product isolation, in line with the principles of „green
chemistry“. Here we describe microwave-assisted synthesis of 4-bromo-3-oxo derivatives of
lithocholic and deoxycholic acids, as well as conjugated 3-oxo derivatives of litocholic and
deoxycholic acids, by dehydrohalogenation of the corresponding 4-bromo-3-oxo derivatives,
which were obtained by oxidative halogenation using N-bromosuccinimide. Synthesis
conditions will be presented in detail. Synthesized compounds were tested for affinity to
glucocorticoid receptor in vitro, using a yeast-based fluorescence assay. Potential of the
synthesized compounds as inhibitors of human aldo-keto reductase 1C (AKR1C) was tested
using recombinant enzyme and an in vitro enzymatic assay. Several compounds displayed
selective affinity for the glucocorticoid receptor or AKR1C suggesting their potential for
design of compounds with anti-inflammatory or anti-cancer properties.

O O
OH
OH OH

HO HO
H H

Lithocholic acid Deoxycholic acid

Keywords: Microwave-assisted green chemistry, Bile acid derivatives, Anti-inflammatory,

Glucocorticoid receptor, Aldo-keto reductase
Acknowledgements: The authors thank the Ministry of Education, Science and Technological
Development of the Republic of Serbia for financial support (Grant No. 172021).

201
 SYNERGISM IN MIXED MONOLAYERS OF POLOXAMER 407 AND
POLYSORBATES

Dejan M. Ćirin, Veljko S. Krstonošić, Maja Lj. Milanović

University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000
Novi Sad, Serbia
dejan.cirin@mf.uns.ac.rs

Polysorbates (PS) are surfactants commonly used as excipients in pharmaceutical

formulations and in food preparation. Because of their ability to adsorb at interfaces
polysorbates have important role in emulsions, suspensions and in therapeutic protein aqueous
formulations. Since surfactant mixtures can have improved properties as compared to
individual surfactants, mainly because of synergism, we have investigated nonideal behavior
in mixed monolayers of poloxamer 407 (P407) and polysorbates (PS60, PS80 and PS85), at
the air/water interface.
To investigate the nonideal behavior in mixed monolayers, we have monitored dependence of
surface tension value on natural logarithm of concentration of individual surfactants and
P407/PS surfactant mixtures. The surface tension measurements were carried out using du
Noüy ring method on a Krüss Easy Dyne tensiometer.
Based on the experimentally obtained data, we have determined the concentrations of
individual surfactants and surfactant mixtures (c 12 ) required to produce given surface tension
of 45 mN/m. We have obtained the maximum surface excess concentration (Г max ) and the
minimum surface area per molecule (A min ) values of individual surfactants and surfactant
mixtures. The corresponding ideal values and interaction parameter values were calculated, as
well.
The experimentally obtained c 12 and calculated A min values were lower than corresponding
ideal values, for all investigated mixtures, while Г max values of surfactant mixtures were
higher as compared to the ideal values. This indicates existence of synergism in surface
tension reduction effectiveness, packing of surfactants at the interface and adsorption
effectiveness. The negative values were obtained for the interaction parameter, as well,
confirming the synergism in the mixed monolayers. The observed synergism was highest in
P407/PS85 mixtures, while lowest in P407/PS60 system. The nonideality can be attributed to
dipole-induced dipole interactions in hydrophobic domain of surfactants, i.e., between
polypropylene-oxide chains of P407 and fatty acid residues of polysorbate surfactants.
Additional dipole-dipole interactions in P407/PS80 and P407/PS85 mixtures most probably
exist because of the presence of the double bond in oleic residues of PS80 and PS85, what
leads to stronger synergism in the mixed monolayer.

Keywords: surfactants, polysorbates, poloxamer

202
 IN VITRO TECHNIQUES FOR DROSERA ROTUNDIFOLIA SPECIES FOR
FUTURE USE IN THE PHARMACEUTICAL FIELD
Violeta Turcuș1,2, Viviane B. Bota1,2, Elisabeta Chișe1, Endre Mathe1,3, Neli Olah1,4
1
”Vasile Goldiș” Western University from Arad, L. Rebreanu, No. 91-93, Arad, Romania
2
National Insitute for Economic Research ”Costin C. Kirițescu” of the Romanian Academy/Centre for
Mountain Economy (CE-MONT)
3
Debrecen University, Debrecen, Hungary,
4
SC PlantExtrakt S.R.L., 407059, Rădaia, Cluj, Romania
Our aim was to study Drosera rotundifolia L. species, given the interest that biotechnologists
have for in vitro cultures. This technique offers the possibility to rhythmically obtain definite
biomass quantities, usable as prime material in the extraction of secondary metabolites for
phytotherapy.
We’ve initiated a Drosera vitroculture that afterward we’ve subcultivated on media with
different nutritional input, composition and concentrations of calusogenesis and
organogenesis precursors. Particular attention was given to aspects of regenerative capacity of
Drosera rotundifolia vitrocultures, cytological, histological and morpho-anatomical changes
due by the fact that the phytoinoculums were cultivated on special media (with thidiazuron) to
stimulate the proliferation processes of minirosettes or with other organic compounds to
protect the vitrocultures from the severe regime imposed to reduce the subculturing interval,
for 3-4 years. Investigations were performed by use of different cultures media, photonic and
electronic microscopic observations of vegetative organs, and by chromatographic and
spectral methods to evaluate the extracts obtained from these plantules.

Keywords: Drosera rotundifolia, Vitroculture, Polyphenols

203
 THE EFFECT OF MAGNESIUM STEARATE AND SODIUM STARCH
GLYCOLATE ON POWDER FLOWABILITY

Gordana Švonja Parezanović , Mladena Lalić-Popović, Svetlana Goločorbin-Kon, Nemanja

Todorović, Nebojša Pavlović, Jelena Jovičić-Bata

University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Serbia

The powder flow plays an important role in the manufacture of dosage form such as direct
compression tablets. The objective of this research was to investigate the individual and
interaction effects of magnesium stearate (MgSt) (Merck Ltd., Germany) as a lubricant and
sodium starch glycolate (SSG) (Primojel®) as a superdesintegrator on powder flowability.
Powder formulations were prepared by mixing different concentration of MgSt (0.25% and
5%) and SSG (0.5% and 4%) with microcrystalline cellulose (MCC) (Vivapur®101) or
spraydried lactose (LAC) (Super Tab 21AN) as fillers. Eight powder formulations were
prepared using as filler LAC and MCC, as a superdesintegrator SSG and as a lubricant MgSt
in ratios as follows: P1 (LAC:0.5%SSG:0.25%MgSt); P2 (LAC:4%SSG:5%MgSt); P3
(LAC:0.5%SSG:5%MgSt);P4 (LAC:4%SSG:5%MgSt); P5 (MCC:0.5%SSG:0.25%MgSt);
P6 (MCC:4%SSG:5%MgSt); P7 (MCC:0.5%SSG:5%MgSt); P8 (MCC:4%SSG:0.25%MgSt).
The powder formulations were evaluated using indirect methods of flowability evaluation
according to 9th European Pharmacopoeia: measurement of tapped and bulk density
(Ph.Eur.9, 2.9.34) and angle of repose (Ph.Eur. 2.9.36). Also, compressibility index,
Hausner’s ratio were calculated. A full factorial design with three factors at two levels and
response surface methodology were applied to evaluate the influence of various
concentrations of MgSt and SSG on powder flowability.
The results indicate that flow properties improved with decrease of SSG content and with
increase of MgSt content. Magnesium stearate in powder formulations with microcrystalline
cellulose has a greater influence on the improvement of the flow properties than powder
formulations with spray-dried lactose. Keywords:

Keywords: Magnesium stearate, Sodium starch glycolate, Powder, Flowability, Factorial design

Acknowledgements: This work has been supported by Ministry of Science and Technology
development of Serbia N041012.

204
 EXPOSURE OF PATIENTS TO SODIUM FROM EFFERVESCENT
DOSAGE FORMS
Jelena Čanji, Nemanja Todorović, Katarina Jeremić, Nebojša Pavlović, Svetlana Goločorbin-Kon,
Jelena Jovičić Bata, Mladena Lalić-Popović

University of Novi Sad, Faculty of Medicine Novi Sad, Department of Pharmacy, Novi Sad, Hajduk
Veljkova 3, 21137 Novi Sad, Republic of Serbia
mladena.lalic-popovic@mf.uns.ac.rs

Sodium in form of sodium salts is often used as an excipient in order to increase product
solubility. Effervescent dosage forms contain sodium bicarbonate and sodium carbonate which
with acidic agents in water produce carbon dioxide. Effervescent and soluble dosage forms
contain high levels of sodium salts. Long-tearm increase of sodium intake can lead to increased
blood pressure across all age ranges.
Data about sodium levels in effervescent dosage forms was obtained from Summary of Product
Characteristics from website of Medicines and Medical Devices Agency of Serbia (MMDAS).
Data about Recommended Dietary Allowance and Adequate Intake of sodium was obtained
from official website of Food and Nutrition Board, Institute of Medicine, National Academies.
Maximum daily doses recommended by the manufacturer and approved by MMDAS were
observed. Avarage exsposure to sodium through consupmtion of maximum daily doses for each
age group was calculated as percentages of the adequate daily intake.
This study has shown that avarage exposure of adults to sodium through consumption of
effervescent powders was 53.85%, effervescent granules 34.73% and effervescent tablets
94.11%. The highest exposure to sodium was found in effervescent tablets containing
acetylsalycic acid (400mg) and ascorbic acid (240mg) as active pharmaceutical ingredients:
217.20 % for people aged 18 to 50 years; 250. 62 % for people aged 51 to 70 years; 271.50 %
for people aged 70 and older.
Because of amount of sodium to which patients are exposed through consumption of
effervescent dosage forms, health professionals should make effort to inform patients about
potential risks. Also, pharmaceutical industry ought to develop effervescent forms with reduced
sodium content.

Keywords: Sodium, Excipients, Effervescent dosage forms, Increased blood pressure

Acknowledgements: This study was supported by The Ministry of Education, Science and Technological
Development, Republic of Serbia (project ТР31071-2, 41012 and 172053)

205
 OIL EXTRACTION FROM PLUM SEEDS (PRUNI DOMESTICAE L.)
Ivan M. Savić, Ivana M. Savić-Gajić

University of Nis Faculty of Technology, Bulevar oslobodjenja 124, 16000 Leskovac,

Serbia, ici_teh@yahoo.com

The plum seed oil is a rich source of essential fatty acids, E and B vitamins, beta-carotene, and
beta-phytosterol, which makes it an excellent antioxidant. It is commonly added to the various
products for skin care because it possesses the hydration properties and leads to skin
regeneration. The aim of this study was to analyze the effect of solvent polarity on the yield and
some physicochemical characteristics (density, refractive index, acid value, saponification
value, and peroxide value) to assess the quality and functionality of plum seed oil. The Soxhlet
extractions were performed using hexane, heptane, ethyl acetate, acetone, and
chloroform:methanol (2:1, v/v) at the liquid-to-solid ratio of 10 cm3 g-1 and boiling point
temperature of the solvents for 6 h. The extracted plum seed oil with non-polar solvents (hexane
and heptane) was pale yellow and limpid, but using polar solvents the color was little dark and
turbid. The oils were pH neutral and odorless. The highest yield of plum seed oil of 30.5% was
obtained with heptane and the lowest yield of 23.5% with ethyl acetate. The density was varied
from 0.4 g cm-3 (hexane) to 1.1 g cm-3 (acetone). The oils have not exhibited significant
variations in the refractive index, which ranged from 1.4695 to 1.4750. The low variation degree
of refractive index values may indicate their relative purity. The higher acid value was obtained
with ethyl acetate (2.8 mg KOH g-1 of oil), while in other cases this value was lower than 2.2
mg KOH g-1 of oil. The lower acidity of oil fractions shows a lower variation in the hydrolytic
deterioration and they could have a long shelf life. The saponification values of the oil samples
were found to be in the range of 180-198 mg KOH g-1 of oil, whereby the lowest value was
noticed for acetone oil fraction. The higher saponification value indicates the presence of low
molecular weight fatty acids in a larger quantity. The peroxide values were in the range of 1.8
and 4.28 mmol O 2 kg-1 of oil. The highest peroxide value was noticed for ethyl acetate fraction
and the lowest for acetone fraction. Since the peroxide values were lower than 10 mmol O 2 kg-
1
, the obtained oils can be considered as good quality and suitable for human consumption. The
obtained results showed that the extraction of the plum seed oil is better to carry out using the
more nonpolar solvents (hexane, heptane). The choice of solvent depends on the desired
fraction to be extracted. The oil fractions with these physicochemical properties can have
potential benefits in the cosmetics and pharmaceutical industries.

Keywords: Seed oil, Extraction, Characterization

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia under the project TR-34012.

206
 INVESTIGATION OF VOLUMETRIC AND VISCOMETRIC
PROPERTIES OF ECSTASY IN AQUEOUS SOLUTIONS
SanjaD. Belić1, Marija B. Petrin Miličević1, Nataša Radosavljević-Stevanović2,
Milan B. Vraneš1, Aleksandar S. Tot1, Snežana M. Papović1, Slobodan B. Gadžurić1
1
University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and
Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
2
Ministry of Interior, National Forensic Technical Centre, Kneza Miloša 26, 11000 Belgrade, Serbia
sanja.belic@dh.uns.ac.rs

Ecstasy or 3,4-methylenedioxymethamphetamine (MDMA) is a member of the psychoactive

substances called entactogen. Entactogens increase the sense of empathy and closeness, but
regarding the similarity in the chemical structure with amphetamines they also belong to a
large group of amphetamine-type drugs. It is one of the most popular and most represented
drugs among young people. In tablets, MDMA in a form of a hydrochloride salt (MDMA-
HCl) is mixed with adulterants such as caffeine, paracetamol, phenacetine and inert cutting
agents like lactose, glucose, starch or microcrystalline cellulose. They are essential for shape
and design, as well as for the taste of the pills. Besides the fact that it is a highly addictive
psychoactive substance with a high potential for severe health damage, in a proper dosage and
in a controlled environment under medical supervision, due to its simulative and psychedelic
properties it may have favorable pharmacological effect. Regarding this, MDMA-HCl is
included in psychiatric therapeutic research for people with post-traumatic stress disorder and
depression which do not respond to a classical treatment. Therefore, it is very important to
study the interactions of MDMA-HCl in aqueous solutions and in (water + D-lactose) ternary
mixtures, since the water is the most abundant solvent in human organism and lactose is one
of the most common inert components in the pharmaceutical formulations. Examination of
volumetric and viscosimetric features enables understanding of these interactions within the
solution, as well as the influence of these interactions on transport properties and
bioavailability of various molecules in human body. Experimental density and viscosity of
MDMA-HCl in aqueous solutions and in (water + D-lactose) ternary mixtures have been
investigated between (293.15 to 313.15) K and in molality range from (0.05 to 0.5) mol·kg–1.
From calculated apparent molar volumes, apparent molar volume at infinite dilution, Hepler’s
coefficient and viscosity B-coefficients, hydration number of MDMA-HCl of solute, it was
found that MDMA-HCl acts as structure maker. The taste of MDMA-HCl was evaluated
through calculated values of apparent specific molar volumes at infinite dilution. It was
concluded that the taste of MDMA-HCl is basically bitter and becomes bitterer in the
presence of lactose, which is explained by desolvation properties of the lactose solution.

Keywords: Ecstasy, Volumetric properties, Viscosity, Taste, Psychoactive substances

Acknowledgements: This work was financially supported by the Ministry of Education, Science and
Technological Development of Republic of Serbia under project contract ON172012.

207
 GREEN EXTRACTION OF POLYPHENOLS FROM NETTLE LEAVES
(URTICA DIONICA L)
Marta Maras1, Valentina Kruk1, Sanja Radman2, Verica Dragović-Uzelac1, Danijela Bursać
Kovačević1

1
Faculty of Food Technology and Biotechnology University of Zagreb, Pierottijeva 6, 10000, Zagreb,
Croatia,
2
Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000, Zagreb, Croatia
dbursac@pbf.hr

Nettle (Urtica dioica L), as a wild-growing and widespread annual plant, possess a great
economic potential due to its widespread application in food, pharmaceutical, animal feed and
other industries. It has been used in a traditional medicine since ancient times due to the high
content of various biologically active compounds, such as polyphenols which exert many
pharmacological effects (i.e. antioxidative, hypoglycemic, antiviral, immunomodulatory etc.).
Hence, nettle extracts are being prepared by conventional and/or novel extraction techniques
(i.e. Pressurized Liquid Extraction, PLE). The advantages PLE are primarily related to shorter
processing time, lower solvent consumption, higher efficiency and reduced energy costs, as
well as the possibility to use "green solvents". This extraction process can compatible with the
principles of green chemistry. Therefore, the aim of this study was to evaluate green extraction
approach to optimize the valorization of dried nettle leaves in terms of total phenolic content
(TPC) by PLE. PLE was conducted under different conditions by varying cycle numbers (1, 2,
3, 4), static times (5 and 10 min) and temperature (20 °C and 50 °C) with 96% ethanol as the
generally recognized as safe and affordable extraction solvent (ASE 350, Dionex, Sunny-vale,
CA, USA). The total phenolic content was estimated by Folin–Ciocalteu colorimetric method.
The averages for TPC in the nettle extracts ranged from 106,44 ± 0.11 to 739,97 ± 0.XX mg
Gallic Acid Equivalent per g of dry material. Increased static time and cycle number resulted
in higher extraction yields with, the highest TPC in nettle extracts was obtained by 4 cycle
process and 10 min of static times. With respect to temperature, results show a rise in TPC as
extraction temperature increases (20 °C vs. 50 °C) probably due to more efficient degradation
of cellular walls and easier release of bond phenolic compounds. In conclusion, PLE could be
considered as an advanced and promising green approach that could overcome current
limitations of conventional extraction and provide valuable nettle extracts that could find their
application in industry and in emerging global markets.

Keywords: Nettle, Pressurized liquid extraction, Total phenolic content, Green recovery

Acknowledgements: The authors would like to acknowledge the Croatian Science Foundation for
financing our project titled “ Isolation and encapsulation of bioactive molecules of wild and cultivated
nettle and fennel and effects on organism physiology“ (IP-01-2018-4924).”

208
 THE INFLUENCE OF ULTRASOUND ASSISTED EXTRACTION ON
THE ISOLATION OF BIOACTIVE COMPOUNDS FROM NETTLE
LEAVES

Valentina Kruk1, Marijana Jurković1, Maja Repajić1, Ivanka Žutić2, Verica Dragović-Uzelac1,
Zoran Zorić1
1
Faculty of Food Technology and Biotechnology University of Zagreb, Pierottijeva 6, 10000, Zagreb,
Croatia,
2
Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000, Zagreb, Croatia
vkruk@pbf.hr

Urtica dioica L., commonly known as nettle, is a perennial plant from the Urticaceae family.
Nettle leaves are rich in bioactive compounds, such as the phenolic compounds, which are
exceptionally important for the growth and reproduction of the plant. These molecules are
potent antioxidants and are considered to have a significant effect on human health. Phenolic
compounds are isolated using various extraction techniques, such as conventional methods
that require extended extraction times and a higher amount of solvent. One of the most
commonly used non-thermal eco-friendly techniques for isolation of bioactive compounds
from plants is ultrasound assisted extraction (UAE), with shortened extraction time, reduced
solvent consumption, lower extraction temperature and energy consumption. Hence, the aim
of this study was to determine the optimal conditions for the extraction of phenolic
compounds in dried nettle leaves (Urtica dioica L.) using ultrasound assisted extraction
(UAE) and 96% ethanol as generally recognized as safe solvent. Parameters varied during the
extractions conducted at ambient temperature were: the amplitude of ultrasound (25-100 %)
and the extraction time (5-40 min). The total polyphenolic content (TPC) of nettle extracts
was determined spectrophotometrically using the Folin-Ciocalteu method. The highest yield
of the total phenolics extraction was 563,12 mg GAE/100g, achieved with the following
extraction conditions: 20 minutes at an amplitude of 75 %.

Keywords: Nettle, Ultrasound assisted extraction, Bioactive compounds, Total phenolic content

Acknowledgements: The authors would like to acknowledge the Croatian Science Foundation for
financing our project titled “ Isolation and encapsulation of bioactive molecules of wild and cultivated
nettle and fennel and effects on organism physiology“ (IP-01-2018-4924).”

209
ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL
WATER EXTRACTS DERIVED FROM MASHROOM
INONOTUS OBLIQUUS
Vesna V. Lazić 1, Jovana Đ. Vunduk1, Jelena Z. Vladić2, Senka S. Vidović2, Anita S. Klaus1
1
Institute for Food Technology and Biochemistry,University of Belgrade-Faculty of Agriculture,
Nemanjina 6, 11080 Belgrade, Serbia
2
Facultu of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad,
Serbia, vesna.lazic@afrif.bg.ac.rs

Mushroom Inonotus obliquus has been traditionally used in China, Korea, Russia and in most
Baltic countries as health promoting remedy. The study was designed to investigate
antimicrobial activity of subcritical water extracts derived from mushroom I. obliquus
originating from Mongolia (IM) and from mountain Vlasina, Serbia (IS), including their
antiadhesive and antibiofilm capability. Antimicrobial potential of subcritical water extracts
was tested by microdilution method. The antiadhesive and antibiofilm abilities were
monitored using Gram positive bacteria Listeria monocytogenes, Enterococcus faecalis and
Staphylococcus aureus, as well as Gram negative Salmonella enteritidis, Escherichia coli and
Pseudomonas aeruginosa. The most significant biofilm production was observed in E.
faecalis (the third category) and S. aureus (the second category). It was noticed that IS and IM
were able to provide up to 90% of E. faecalis and S. aureus adhesion and biofilm reduction,
i.e. to decrease the ability of these two bacteria to adhere and form a biofilm (the first or
almost zero category, after contact with extracts). In general, Gram positive bacteria appeared
as more susceptible to the presence of both tested subcritical water extracts (MBC - 20
mg/mL in all experiments). According to the obtained MIC values, IM (5 mg/mL, 2.5 mg/mL,
2.5 mg/mL) exhibited a stronger effect than IS (10 mg/mL, 5 mg/mL, 5 mg/mL) on L.
monocytogenes, E. faecalis and S. aureus, respectively.
This study revealed that tested subcritical I. obliquus water extracts are very effective in
preventing the formation of biofilms, especially those of selected Gram-positive bacteria. This
discovery could be very useful in combating biofilms, taking into account all the problems
and dangers that they bring.

Key words: Inonotus obliquus, Antiadhesion ability, Antibiofilm ability

210
 ANTIMICROBIAL ACTIVITY OF M$&/85$320,)(5$
DRY EXTRACTS
Snežana Đ. Filip 1, Ana M. Vidaković 2, Aleksandra S. Ranitović 2,Saša D. Đurović3, Stevan N.
Blagojević3, Zoran P. Zeković 2
1
Technical Faculty “Mihajlo Pupin” Zrenjanin, University of Novi Sad, Djure Djakovica b.b., 23000
Zrenjanin, Serbia.
2
Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia.
3
Institute of General and Physical Chemistry, Studentski trg 12/V, 11 000 Belgrade, Serbia.
filipsnezana@gmail.com

Plant produce a huge variety of secondary compounds as natural protection against microbial
and insekt attack. Many of these compounds have been isolated from whol plants or plant
parts giving extracts with different biologically significant properties. Maclura pomifera
(Rafin.) Schneider belongs to the Moraceae or the mulberry family. The whole plant or their
parts have been widely used in traditional medicine with anti-microbial, anti-inflammatory,
ant-malarial and anti-insect activities.
The objectiv of this work was to evaluate the antimicrobial properties of Maclura pomifera
leaf extracts obtained with two different extraction solvents (30%, 50% and 70% EtOH and
DCM). The preliminary screening of antimicrobial activity was performed by disk diffusion
method. The obtained results have been shown that gram-negative bacteria, yeast and fungal
strains were resistant to all tested extracts. Gram-positive bacteria tend to be more sensitive to
all extracts, except DCM, which was found to have no antimicrobial effect against any of the
examined microorganisms. The highest antimicrobial activity in the case of 70% EtOH
extract was determined against Enterococcus faecalis ATCC 19433, while the lowest
antimicrobial activity was assessed against Bacillus cereus ATCC 11778. In additionally, it
can be noticed that tested ethanol extracts have moderate antimicrobial activity against gram-
positive bacteria. The minimal inhibitory concentration was determined for all tested gram-
positive bacteria, which indicated that 70% EtOH extracts of Maclura pomifera has a great
antimicrobial potential, so it can be considered as a food preservative or to be incorporated in
pharmaceutical/cosmetic formulation with antimicrobial effect.
Keywords: Antimicrobial activity, Maclura pomifera, Moraceae

211
 

FREEZE DRIED BERRIES AS SOURCE OF NUTRITIONALLY VALUABLE

COMPOUNDS
Marija Radojković 1, Milena Vujanović 1, Gökhan Zengin2, Tatjana Majkić3, Ivana Beara3,
Saša Đurović4, Zoran Zeković1
1
Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia,
2
Selçuk Üniversitesi, Fen Fakültesi Biyoloji Bölümü, Kampüs/Konya, Turkey
3
Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
4
Institute of General and Physical Chemistry, Studentski trg 12, 11158, Belgrade, Serbia
ramarija@uns.ac.rs

Mulberry and elderberry are the oldest and popular medicinal plants, have been used in
medicinal purposes since prehistoric times. Various scientific researchs were found that
bioactive components are present in all parts of plants (leaves, flowers, bark, fruits), which
used for different examinations. The objective of this research was to show the phytochemical
profile and different biological activity of berries extracts, which obtained from freeze-dried
fruits. In this study for isolation of secondary metabolites were applied modern (microwave
and ultrasound assisted extraction) and traditional (maceration) extraction techniques and
used 50% EtOH and water as solvents. The spectrophotometrically analyses included
determination of total phenolic, flavonoid and anthocyanins content. Phytochemical profile
was performed using the HPLC method. Biological activity was investigated using different
in vitro antioxidant and enzyme inhibitor assays. Antioxidant potential was analyzed using
ABTS (2.2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid), DPPH (2.2-diphenyl-1-
picrylhydrazyl), CUPRAC (cupric reducing antioxidant capacity) and phosphomolybdenum
assays. Enzyme inhibitory effects were tested against cholinesterases, tyrosinase, α-amylase,
and α-glucosidase. Based on the analysis, it has been established that all extracts are
characterized by the high content of phenolic compounds (flavonoids and phenolic acids).
Extracts of both berry fruits obtained by modern extraction techniques expressed better
antioxidant potential in all applied assays than extracts obtained by maceration. The best
enzyme inhibitory activity was showed mulberry extract obtained by microwave-assisted
extraction and 50% EtOH solvent according to the enzyme acetylcholinesterase (7.56±0.02
mg KAE/g extract), while elderberry extract obtained same extraction technique and some
solvent was achieved the best inhibitory effect against tyrosinase (73.91±0.27 mg KAE/g
extract). Because of growing interest of consumers in healthier lifestyle and functional foods
with enhanced nutritional and therapeutic values, results of this research, are very interesting
and important, because it was established that fruits of mulberry and elderberry, which are not
used in human nutrition, could be initial material for the production of new functional
products in food industry and also this berries could be exceptional plant material for
obtaining different cosmetics products.

Keywords: Mulberry, Elderberry, Extraction techniques, Biological activity, New products

Acknowledgments: This research study was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia (Project No. TR31013)

212
 COMPARISON OF THE EFFICIENCY OF DIFFERENT METHODS FOR
HESPERIDIN AND NARIRUTIN EXTRACTION FROM ORANGE PEEL
Silvija Šafranko1, Martina Jakovljević1, Senka Vidović2, Stela Jokić1
1
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20,
31000 Osijek, Croatia
2
Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, Serbia
silvija.safranko@ptfos.hr

During industrial citrus processing, large quantities of waste material are produced mainly as
citrus peel. These food by-products often contain significantly high amount of bioactive
components, therefore representing a highly valuable raw material for production and
development of new products. Orange peels contain diversity of bioactive compounds, among
which hesperidin is the most abundant flavonoid present in citrus products. Hesperidin
possesses different properties, such as positive effects on vascular or cardiovascular system,
anti-inflammatory activity, anticancer activity, antimicrobial activity, antioxidant activity,
while narirutin exhibits good antioxidant, anti-inflammatory, and produces antidepressant-like
properties.
Systematic comparison between microwave-assisted (MAE) and ultrasound-assisted
extraction (UAE) was performed. In both MAE and UAE methods, the influence of following
extraction parameters was investigated in order to perform adequate comparison; temperature
(30, 50, 70 °C), extraction time (5, 10, 15 min), and solvent type (water, 80 % aqueous
ethanol solution, 50 % aqueous methanol solution), at investigated microwave power (300 -
800 W) in MAE, as well with frequency (37 Hz) and power (50 W) of ultrasound in UAE
method. Extracts were characterized with different levels of hesperidin and narirutin
(determined and quantified by HPLC) depending on the applied process parameters and
extraction method. Both methods have demonstrated predominance of hesperidin in orange
peel compared to narirutin. Extraction efficiency for both compounds was enhanced in
aqueous ethanol and methanol solutions.
This study showed that MAE could obtain better extraction yields of hesperidin and narirutin
in shorter extraction time, at lower heat exposure and with adequate solvent application
compared to the UAE method.

Keywords: Bioactive compounds, Extraction, Hesperidin, Narirutin, Orange peel

Acknowledgements: This work has been supported by Croatian Science Foundation under the project
“Application of innovative techniques of the extraction of bioactive components from by-products of
plant origin” (UIP-2017-05-9909).

213
 EFFECT OF ANTIHISTAMINE (LORATADINE) TO ACTIVITY OF
CATALASE IN VITRO
Edhem Hasković1, Safija Herenda1, Zehra Halilović1, Denis Hasković2, Ena Deljkić3

1
Department of Chemistry, Faculty of Science, Department of Biology, University of Sarajevo, Zmaja od
Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina
2
Clinical Center of the University of Sarajevo, Organizational unit Clinical chemistry and biochemistry,
Bolnička 25, 71 000 Sarajevo, Bosnia and Herzegovina
3
Faculty of Pharmacy, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and
Herzegovina
islamovic.safija@gmail.com

In this paper, the influence of H1-antihistamine from loratadine on the enzyme catalase was
examined by spectrophotometric method. H1 antihistamine is used to alleviate the symptoms
of allergic reactions, and antiallergic activity of loratadine is based on disabling the function of
the secondary Ca2+ messenger in the release of histamine. Using the Lineweaver-Burk diagram,
the values of the Michaelis-Menten constants (K m ) and the maximum velocity (V max ) were
determined without the presence of different concentrations of loratadine. The values of the
maximum velocity were constant, while the values of the Michaelis-Menten constants change,
which indicated that in the presence of hydrogen peroxide as a substrate, loratadine proved to
be a partial competitive inhibitor. In the case of partial inhibition of catalase, the decomposition
of peroxide continues to be partially performed after loratadine inhibited the enzyme-substrate
complex.

Keywords: Loratadine, Catalase, Enzyme kinetics, Spectrophotometric method

214
 MULTI-RESPONSE OPTIMIZATION OF POLYPHENOLS RECOVERY
FROM THYMUS SERPYLLUM BY ULTRASOUND-ASSISTED
EXTRACTION
Živan Mrkonjić1, Nemanja Teslić2, Zoran Zeković1, Branimir Pavlić1
1
University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
bpavlic@uns.ac.rs

The main goal of this study was to valorize Thymus serpyllum, the by-product of filter-tea
production, for extraction of polyphenols with high antioxidant capacity by ultrasound-
assisted extraction (UAE). In order to optimize the process, three levels, three variables, face-
centered central composite experimental design in combination with response surface
methodology (RSM) was applied. Temperature (50, 65 and 80oC), extraction time (40, 55 and
70 min) and ethanol concentration (45, 60 and 75%) were used as independent variables.
Responses that gave us complete and useful information were total extraction yield (Y) and
yields of total phenolics (TP) and flavonoids (TF) contents, as well as antioxidant activity
parameters obtained by DPPH, ABTS and FRAP assays. Results were fitted to a second-order
polynomial model and goodness of fit was determined by regression analysis and analysis of
variance (ANOVA). The highest values of target responses experimentally obtained were
44,03 mg GAE/g DW, 60,92 mg CE/g DW, 52,49 mg TE/g DW and 118,94 mg TE/g DW for
TP, TF, DPPH and ABTS, respectively. Good accordance between experimental and
predicted values were achieved which suggested that obtained models could be used for
multi-response optimization in order to maximize yields of target responses and improve
antioxidant potential of T. serpyllum liquid extracts. It could be concluded that T. serpyllum
herbal dust could be used as raw material for production of antioxidant-rich extracts.

Keywords: Thymus serpyllum, Ultrasound-assisted extraction, Polyphenols, Antioxidant activity

Acknowledgements: This research was conducted within the framework of projects TR 31013 funded
by the Ministry of education, science and technological development, Republic of Serbia.

215
 CHEMICAL COMPOSITION OF
FLOWER ESSENTIAL OIL
SANTOLINA CHAMAECYPARISSUS L.

Milica G. Aćimović1, Jovana Stanković2, Mirjana Cvetković2, Vele Tešević3, Marina Todosijević3,
Biljana Kiprovski1, Vladimir Sikora1
1
Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30, 21000 Novi Sad, Serbia,
2
University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000
Belgrade, Serbia
3
University of Belgrade, Faculty of Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia
milica.acimovic@nsseme.com

The genus Santolina (Asteraceae family) is a taxonomically complex group of plant species
widely distributed in the Mediterranean region. Santolina chamaecyparissus L., commonly
referred to as cotton lavender, is a hardy aromatic evergreen shrub with a dense mound of
attractive grayish-silver foliage. It has been widely used in traditional medicine since the
ancient times due to its biological properties. The volatile components of the S.
chamaecyparissus flowers from Medicinal plant collection garden Institute of Field and
Vegetable Crops Novi Sad, were analyzed by GC and GC-MS. Among the 71 compounds
presented in the essential oil, major components were artemisia ketone (36.1%) and vulgarone
B (22.1%). Both of these compounds from S. chamaecyparissus essential oil possess strong
antimicrobial activity. Apart from this, artemisia ketone has a herbaceous odour, and can be
used as flavoring and as a natural food additive. It is used in pharmaceutical products for its
functional properties, as well as in perfume industry for the fragrance.

Keywords: Cotton lavender, Volatile components, Artemisia ketone, Vulgarone B

Acknowledgment: This investigation is supported by the Ministry of Education, Science and

Technological Development of the Republic of Serbia within grant number TR 31025.

216
 VALORISATION OF HOREHOUND EXTRACTS OBTAINED USING
ULTRASOUND AND MICROWAVE ASSISTED EXTRACTION: ANTI-
HYPERGLYCAEMIC ACTIVITY
Aleksandra Gavarić, Senka Vidović, Jelena Vladić, Jelena Čakarević,
Ljiljana Popović

University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia

White horehound (Marrubium vulgare L.), is a grey-leaved perennial herb, belonging to

Lamiaceae family, distributed in Eurasia and northern Africa zones. According to recent
literature, horehound shows several in vivo and in vitro activities including antihypertensive,
antioxidant, antiinflammatory, antidiabetic, effects on respiratory system, digestive stimulant,
antiasthmatic, hypolipidemic, antibacterial and antifungal effects. In past, conventional
extraction techniques have been most frequently employed in order to obtain bioactive
compounds from horehound. Nowadays, modern extraction techniques offer a wide spectrum
of possibilities to achieve higher yields for shorter time while saving solvent and energy
consumption. Consequently, we decided to compare two modern techniques, ultrasonic-
assisted extraction (UAE) and microwave assisted extraction (MAE) in reference to extraction
yield, total phenol content, total flavonoid content, IC 50 value and EC 50 value of obtained
extracts. Response surface methodology was used for optimization of process parameters in
UAE and MAE. The optimal UAE parameters for maximized polyphenols and antioxidant
activity were temperature of 73.6 °C, extraction time of 40 min and ultrasound power of 30.3
W/L, while in case of MAE optimal parameters were 63.8% ethanol, extraction time of 15
min and microwave power of 422 W. Many studies have already shown that intake of plant
material rich in polyphenols can cause anti-hyperglycaemic effects in animals and in humans,
possibly via α-glucosidase and/or α-amylase inhibition. In order to evaluate anti-
hyperglycaemic activity of optimal UAE and MAE extracts, α-amylase and α-glucosidase
inhibition tests were performed.

Keywords: Horehound, Ultrasound assisted extraction, Microwave assisted extraction, α-Amylase

inhibition, α-Glucosidase inhibition

217
 INFLUENCE OF SUPERCRITICAL FLUID EXTRACTION PARAMETERS
ON GRAPE SEEDS OIL RECOVERY
Ivana Dimić1, Živan Mrkonjić1, Nemanja Teslić2, Dušica Čolović2, Zoran Zeković1,
Branimir Pavlić1,*
1
University of Novi Sad, Faculty of Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Institute of Food Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
bpavlic@uns.ac.rs

Winery processing by-products are rich source of valuable bioactive compounds which could
be extracted by either conventional or novel extraction techniques. The main goal of this
study was investigation of supercritical fluid extraction (SFE) parameters influence on
recovery of grape seed oil. The effect of SFE parameters: pressure (250, 300 and 350 bar),
temperature (40, 50 and 60°C), CO 2 flow rate (0.2, 0.3 and 0.4 kg/h) and particle size (315-
800 and 800-2000 µm fraction) was evaluated using one-factor-at-a-time approach. Extraction
curves for each run were obtained after 0, 15, 30, 45, 60, 90, 120, 180 and 240 min and total
extraction yield (Y) was determined. Obtained grape seed oils were compared in terms of Y,
fatty acid profile determined by GC-FID, functional quality indices, tocopherol content
obtained by HPLC-DAD and in vitro antioxidant activity. Results suggested that the highest
Y (12.23%) was obtained at following conditions: 350 bar, 60°C and 0.4 kg CO 2 /h. Grape
seed oils were characterized with particularly high content of α- and γ-tocopherols. Fatty acid
profile consisted mostly of polyunsaturated fatty acids (>70%) with linoleic acid (C18:2n6c)
being the most abundant. Due to appropriate chemical profile and high functional quality of
samples, application of SFE was used for production of solvent-free oils of good quality.
Therefore, grape seeds obtained as a by-product from winery industry were successfully
valorized as a raw material for recovery of high quality vegetable oil which could be further
used in cosmetic and food products.

Keywords: Grape seeds, Supercritical fluid extraction, Polyunsaturated fatty acids, Tocopherols

Acknowledgements: This research was conducted within the framework of projects TR 31013 funded
by the Ministry of education, science and technological development, Republic of Serbia.

218
 PARTICLE ENGINEERING IN MODERN DRUG FORMULATION
Rita Ambrus

Institute of Pharmaceutical Technology and Regulatory Affairs, Eötvös u. 6, H6720, Szeged,

Hungary, arita@pharm.u-szeged.hu

Modern pharmaceutical technology is concentrated on formulations which are targeted to the

exact site at the appropriate time, with maximum efficiency and with reduced side-effects.
The various methods used to decrease particle size into the micro- or the nanosize range can
be divided into two main categories: as bottom-up and top-down techniques. These two
categories are not separated sharply, because use of the top-down together with the bottom-up
technique is important to control the particle size.
Our aims are to develop new technological protocols based on conventional and non-
conventional procedures resulting micro and nanoparticles. The presentation will introduce
novel technological methods (laser ablation, co-milling and co-spray-drying) to produce
predispersions containing micro- or nanosized drugs, which are suitable for further drug
formulations.
In this approach, poorly water-soluble compounds are formulated as nanometer-sized drug
particles (nonsteorid anti-inflammatory agents, antibiotics and pharmacons effect the central
nervous system). We have applied as bottom-up methods the melt emulsification, solvent
diffusion and solvent evaporation techniques using different drugs. We also apply
technological procedures as co-milling, high pressure homogenization, high intensity
ultrasound, solvent-antisolvent precipitation, nano-spray-drying, freeze-drying and coating.
The micrometric and physicochemical properties, structure, compatibility, stability, in vitro,
ex vivo, in silico and in vivo evaluations are used.
By using nanoparticles in nasal/pulmonar formulation (alternative drug administration),
innovative and more efficient products can be achieved, which may lead to the improvement
of different therapies.

Keywords: Nanocrystals, Microparticles, Alternative administration, Pharmaceutical formulation

Acknowledgements: Ministry of Human Capacities, Hungary grant 20391-3/2018/FEKUSTRAT is

acknowledged.

219
 PROTEIN HYDROLISATES FROM FOOD BY-PRODUCTS AS NEW
ANTI-DIABETIC COMPOUNDS
Jelena Čakarević, Tea Sedlar, Ljiljana Popović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia
jelena.cakarevic@tf.uns.ac.rs

In recent years there is an increasing interest for bioactive peptides because of their high
therapeutic potential from the wide spectrum of action in vivo, including antioxidant,
antibacterial, antihypertensive, immuno-modulatory, anti-diabetic activity, etc. Diabetes and
obesity have become a major problem in global health care because of changes in lifestyle,
food habits, and age-related metabolic disorders. Diabetes mellitus is one of the most
common diseases, affecting millions of people worldwide. The most commonly used
therapeutic approaches to low the concentration of glucose level is to decrease the rise of the
blood glucose level by inhibiting the hydrolyzing enzymes, such as α- amylase and α-
glucosidase. Inhibition of these hydrolyzing enzymes, which delay carbohydrate digestion,
decreases the glucose absorption rates, therefore blunting the postprandial plasma glucose
rise.
The aim of this study was to evaluate the α-amylase and α-glucosidase inhibitory activity of
proteins, derived from food by-products, hydrolyzed under various enzymes. Protein isolate
as source of bioactive peptides was extracted from defatted oil cakes (pumpkin and plum) by
alkali solution along with isoelectric precipitation. Different proteases such as alcalasa,
bromelain, pepsin and trypsin were used for obtained peptides with anti-diabetic properties.
Therefore, proteins from by-products could be promising sources of bioactive peptides which
are have potential as ingredients of functional foods or nutraceutical applications for the
control of diabetes.

Keywords: Protein isolate, Enzymatic hydrolysis, Bioactive peptides, Anti-diabetic activity

220
 IN SILICO PHARMACOKINETIC AND TOXICOLOGICAL ANALYSIS OF
BENZOXAZOLES AS ANTIMICROBIAL AGENTS
Jelena V. Živković, Slavica M. Sunarić, Marko S. Denić, Vesna Lj. Savić, Milica I. Stanković,
Katarina B. Baćević

University of Niš, Faculty of Medicine, Department of Pharmacy, 81 Dr Zoran Djindjic Blvd, 18000
Niš, Serbia
jelena.zivkovic.hemija@medfak.ni.ac.rs

Among all the heterocyclic compounds, benzoxazole scaffold is one of the most important
heterocycles exhibiting numerous pharmacological activities thus providing the basis for the
design of many relevant therapeutic agents. Pharmacokinetic and toxicological properties of
35 benzoxazoles and standard drugs isoniazid, ampicillin, gentamicin and ketoconazole were
evaluated using computational techniques namely molinspiration, AdmetSAR and Data
warrior. 33 heterocyclic derivatives and antimicrobial drugs except gentamicin met all criteria
for satisfying oral bioavailability on the basis of Lipinski's rule. Bioactivity score of the
compounds was predicted for drug targets including G protein-coupled receptor and nuclear
receptor ligands, protease, kinase and other enzymes, and ion channel modulators. The
majority of compounds expressed mainly moderate interactions with all drug targets.
However, the most promising 24 compounds which are predicted to act by more than 4
proposal mechanisms are identified. Ketoconazole may have effects on all proposed targets,
while ampicillin and gentamicin may have effects on 4 drug targets. Otherwise, the lack of
activity is predicted for isoniazid. Absorption properties prediction of all proposed
benzoxazoles, isoniazid and ketoconazole showed good blood-brain barrier penetration and
human intestinal absorption. 11 benzoxazole is supposed to have positive colon
adenocarcinoma permeability, as well as isoniazid and ketoconazole. None of the evaluated
compounds and standard drugs was predicted as cytochrome P450 isoenzyme 2C9 (CYP2C9)
and/or isoenzyme 2C9 (CYP2D6) substrate, while 27 and ketoconazole were predicted as
CYP3A4 substrate. All of the studied benzoxazoles, as well as isoniazid, were predicted to
have high CYP 450 inhibitory promiscuity. The larger part of tested heterocyclic derivatives
is considered non-toxic. Compound 10 is predicted to have high mutagenic and tumorigenic
risks, whereas compound 11 is predicted to have a high tumorigenic risk. For 13 compounds
are likely to exhibit the irritant effect. Isoniazid is predicted to exhibit all four toxic effects,
whereas the other standard antimicrobial drugs are considered safe to use. In silico analysis
showed that some of the tested compounds are expected to have the most favourable
toxicological and pharmacokinetic profiles, and can be selected as new promising bioactive
compounds for further studies.

Keywords: Benzoxazoles, In silico study, Pharmacokinetic properties, Toxicological properties

Acknowledgements: The financial support of this work by the Ministry of Education, Science and
Technological Development of the Republic of Serbia (Grants No. TR 31060 and OI 172044) are
gratefully acknowledged.

221
 QUALITY CONTROL AND COUMARIN CONTENT
DETERMINATION OF CINNAMON SAMPLES FROM THE SERBIAN
MARKETS

Katarina D. Jeremić1, Neda S. Gavarić1,2, Nebojša V. Kladar1,2, Milica G. Aćimović3, Nemanja B.

Todorović1, Maja D. Hitl1, Biljana N. Božin1,2
1
University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, Novi Sad,
Serbia
2
University of Novi Sad, Faculty of Medicine, Center for Medical and Pharmaceutical Investigations
and Quality Control, Hajduk Veljkova 3, Novi Sad, Serbia
3
Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30 21000 Novi Sad, Serbia
katarina.jeremic@mf.uns.ac.rs

In vitro and in vivo researches of cinnamon indicate the high medical potential of this widely
used spice. Significant effects are antimicrobial, antiinflammatory, the effect on lowering
cholesterol levels and lowering blood glucose levels. It is also an ingredient in various dietary
supplements intended for coronary disease and diabetes prevention. However, the problem
arises because there are hundreds of species and subspecies of cinnamon plant, official source
being Cinnamomum verum (zeylanicum) -Cheylon cinnamon, while Cinnamomum cassia-
Chinese cinnamon and Cinnamomum burmanii-Indonesian cinnamon are commonly found on
the market. They may differ greatly in quality and safety of use. The important difference is
that cassia cinnamon may contain significantly higher content of coumarin, a compound that
has hepatotoxic activity. The aim of this paper was to examine the quality of cinnamon that is
available on the Serbian market according to the Rules on the quality of spices. Also the aim
was to determine coumarin content in each sample and to analyze their main component in
essential oils. The hydro-distilled volatile oils (according to Ph. Eur. IV) of three cinnamon
types were analyzed using GC-MS. The content of coumarin was determined by HPLC
method.
Results showed that only the powder of the organic Ceylon cinnamon meets the standard of
the regulation for the content of essential oil. While all samples have satisfied the regulation
for the maximum content of total ash and ash insoluble in HCl. The GC-MS analysis showed
that cinnamaldehyde was the major component in both samples. But values of
cinnamaldehyde mostly were below the lower limit prescribed by the 6th Ph. Eur. (55% to
75%). The coumarin vary between different cinnamon species. Since cinnamon is widely used
as food additive with health benefits, all stages of its supply chain should undergo stricter
criteria in order to avoid potential health risks.

Keywords: Cinnamon, Food safety, Coumarin, Essential oils, Food fraud

Acknowledgements: The authors are grateful to The Ministry of Education, Science and
Technological Development, Republic of Serbia (project OI 172058).

222
 ISOLATION OF ESSENTIAL OIL FROM ORGANIC M(17+$3,3(5,7$ L.
%<EMERGING EXTRACTION AND DISTILLATION TECHNIQUES
Branimir Pavlić1, Aleksandar Radivojac1, Saša Đurović2, Živan Mrkonjić1, Zoran Zeković1
1
University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12/V, 11158
Belgrade, Serbia

Essential oils are gaining interest from the academic and industrial communities due to wide
specter of biological activities and potential for application in pharmaceutical and food sector.
The arrival of the „green” chemistry set its demands for reduction of toxic organic solvents
consumption and improved valorization of natural resources. Emerging technologies
development and application aims to ensure the intensification of processes and profitable
production of quality extracts. The aim of this work is to investigate the possibility of using
different extraction techniques for isolation of essential oil from organic peppermint (Mentha
piperita L.). Soxhlet extraction and hydrodistillation were used as a conventional techniques,
while microwave-assisted hydrodistillation (MWHD), ultrasound-assisted (UAE),
microwave-assisted (MAE) and supercritical fluid extraction (SFE) were applied as novel
techniques. Obtained extracts and essential oils were compared in terms of total extraction
yield, chemical profile of terpenoids determined by GC-MS and HPTLC methods and in vitro
antioxidant activity determined by DPPH assay. Results suggested that MWHD significantly
improved kinetics and yield comparing to conventional techniques for recovery of pure
essential oil. On the other hand, SFE was particularly suitable for production of antioxidant-
rich and solvent-free extracts.

Keywords: Mentha piperita, Extraction, Hydrodistillation, Microwaves, Supercritical fluid

extraction

Acknowledgements: The research is part of the project No. 114-451-2800/2016-02 and is financially
supported by the Provincial secretariat for science and technological development, Autonomous
Province of Vojvodina, Serbia.

223
 EXTRACTION OF WILD THYME (T+<0866(53<//80 L.):
683(5&5,7,&$/&296&219(17,21$/(;75$&7,210(7+2'6
Marinela Nutrizio1, Jelena Vladić2, Aleksandra Gavrić2, Anet Režek Jambrak1, Senka Vidović2
1
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierotti street 6, 10000
Zagreb, Croatia
2
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia, vladicjelena@gmail.com

Wild thyme (Thymus serpyllum L.) is a medicinal and aromatic plant native to Mediterranean
region that contains valuable essential oils with endorsed therapeutic properties. In this work,
wild thyme oil was extracted with supercritical CO 2 as green extraction method and compared
with conventional extraction methods – Soxhlet extraction with methylene chloride and
hydrodistillation. Extraction parameters were as follows: pressure 100, 200 and 300 bar,
which is corresponding to supercritical CO 2 density of 628.7, 839.9 and 910.0 kg/m3,
temperature 40°C, CO 2 mass flow rate 0.192 kg/h and extraction time 4 h. The results showed
that supercritical CO 2 extraction parameters had a significant influence to extraction yields
that ranged from 0.84 to 1.44 %. The extraction yield was improved with longer extraction
time and with increase in pressure, i.e. increase in supercritical CO 2 density. During the first
hour of extraction, fast extraction period was noted for all extraction conditions, but the
difference was noted after the first hour of extraction. At the density of 628.7 kg/m3 and 910.0
kg/m3, a slow extraction period was noted for the next hour, followed by period of fast
extraction for last 2 hours of extraction. The extraction yield of the Soxhlet extraction was
3.08±0.03 % which is 2.14 times higher compared to supercritical CO 2 extraction, while it
was the lowest for hydrodistillation (0.08±0.03 %). In conclusion, the highest yield of
supercritical extraction was obtained with 300 bar. Significantly higher yield was obtained
with Soxhlet extraction, but considering the long extraction time, usage of organic and toxic
solvents and inability to adjust selectivity of the Soxhlet extraction, it is not an optimal
method for wild thyme extracts. Supercritical CO 2 extraction is considered a green alternative
extraction method that is in terms of sustainable production, meaning that environmental and
health safe product are obtained with high yield of lipophilic extracts.

Keywords: Thymus serpyllum L., Supercritical CO 2 , Essential oil, Green extraction, Sustainable
production

Acknowledgements: Authors would like to express their gratitude to the CEEPUS III Project (CIII-
HR-0306-11-1819) which enabled the realisation of this research. Authors would like to thank
Croatian Science Foundation for funding the project “High voltage discharges for green solvent
extraction of bioactive compounds from Mediterranean herbs (IP-2016-06-1913).” The work of PhD
student Marinela Nutrizio has been supported from “Young researchers' career development project –
training of doctoral students” of the Croatian Science Foundation funded by the European Union
from the European Social Fund.

224
 PHENOLIC PROFILE AND ANTIOXIDANT PROPERTIES OF
STRAWBERRY WINE
Uroš Čakar1, Aleksandar Petrović2, Boris Pejin3, Vlatka Vajs3, Brižita Đorđević1
1
Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia
2
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11000 Belgrade-Zemun, Serbia
3
Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, Belgrade,
Serbia

Strawberries are rich source of many natural active principles. The most interesting among
them are those one which exhibit antioxidant properties. As a derived product, strawberry
fruit wine, is rich source of those natural active principles. Fruit wines were produced in
microvinification which was conducted with two different pure selected yeast cultures and
enzymatic preparation glycosidase. Determinations of total phenolic content (TPC) were
conducted using Folin-Ciocalteu method. Antiradical activity estimated by DPPH method,
while FRAP method was also applied. Selected phenolic compounds were quantified by
UPLC TQ-MS/MS. The TPC for the strawberry wines were in interval 1372-1757 mg GAE/L
while FRAP was 37.1- 55.7 mmol/L Fe2+. The IC 50 anti DPPH radical activity was from 4.7
to 7.7%. Also were quantified compounds which exhibit antioxidant properties which are
hydroxybenzoic acid derivatives, such as vanillic, gallic, protocatehuic and p-hydroxybenzoic
acid. The obtain results indicate that strawberry wine is good source of antioxidant
compounds. Antioxidant properties and quantity of phenolic compounds depends from the
technological process applied in the production of fruit wines. Strawberries and their derived
products have beneficial health effect for overall health.

Keywords: Fruit wine, Strawberry, Phenolic profile, Antioxidants, Phenolic acids

225
 IONIZATION BEHAVIOR OF URSODEOXYCHOLIC AND
DEOXYCHOLIC ACID IN THE BINARY MIXED MICELLES WITH
NONIONIC SURFACTANT TWEEN 60

Gorana G Puača1, Jelena V Srbinov1, Vesna B Tepavčević1, Zita J Farkas-Agatić1, Mihalj M Poša1
1
University of Novi Sad, Faculty of Medicine, Hajduk Veljkova 3, 21000 Novi Sad, Serbia

Bile acids, as biosurfactants, have been extensively studied for decades. Nevertheless, their
application has been limited because they build micelles with low aggregation number. In
order to overcome this problem, the mixed micelles systems with other types of surfactants,
were developed. In this paper, the binary mixtures of ursodeoxycholic acid (UDHA) and
deoxycholic acid (DHA) with Tween 60 (T60) in aqueous solution are examined: The pK a
values of UDHA and DHA are determined using the method of potentiometric titration, in the
mixtures with different molar ratios of T60 and with different ionic strenght of aqueous
solution. The pK a values of UDHA and DHA in the mixed micelles with Tween 60 (T60)
were determined by potentiometric titration, using Radiometer Analytical TIM870 Titration
Manager, with hydrochloric acid as a titrant. Micellar systems with different molar fractions
of UDHA/DHA anions and T60 (0% T60, 10% T60, 20% T60, 30% T60, 40% T60 and 50%
T60) were titrated. Ionic strength was adjusted by adding sodium-chloride in different
concentrations (100 mmol/dm3, 300 mmol/dm3 i 500 mmol/dm3). Results show that pK a
values of UDHA and DHA in the mixed micelles were increasing as the molar fraction of T60
was raising. Series of solutions with the highest ionic strength showed have the highest pK a
values, for both UDHA and DHA in the binary mixtures with T60.
Based on the structure of mixed micelles with higher molar ratio of bile acids, whose exterior
part is made of the negatively charged UDHA/DHA anions and interior part of T60, it would
be expected that the inrease of molar ratio of T60 would lead to the decrease of the pK a
values of UDHA/DHA. The obtained results could be explained by the change in the structure
of the mixed micelle with higher molar ratio of T60, where the interior part of the micelle is
made of T60, while the UDHA/DHA anions are tangentionaly positioned on the surface of the
micelle. The protonated state of bile acids therefore would allow better incorporation into the
hydrophylic pockets of the micelles, which are presented in the mixed micelles with higher
content of T60. Increase in ionic strenght of the solution additionally stabilize the micelle, due
to neutralisation of carboxyl groups with sodium ions, which explains the increase of pK a
values of UDHA/DHA in the solutions with higher ionic streinght. Increase in molar ratio of
T60 in mixed micelles with UDHA/DHA leads to the changes in the structure of the micelles,
which is refleced by higher pK a values of the acids incorporated in micelles.

Keywords: Binary mixed micelles, Bile acid, Tween 60, pK a

226
CHEMICAL COMPOSITION OF CLINOPODIUM VULGARE L. EXTRACTS
AND THEIR ANTIOXIDANT AND CHOLINESTERASE INHIBITION
POTENTIAL
Mejra Bektašević1, Olivera Politeo2, Ivana Carev2
1
Biotechnical Faculty University of Bihać, Luke Marjanovića bb, 77000 Bihać, BiH,
2
Faculty of Chemistry and Technology University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
mejra_b@yahoo.com

Clinopodium vulgare L. (Lamiaceae) is widely distributed in Europe, Northwest Asia, North

Africa and America. In ethnopharmacology of Bosnia and Herzegovina, C. vulgare is used in
the treatment of gastrointestinal disorders. Bioactive components of extracts have an
important role in the prevention and treatment of chronic diseases related to oxidative stress.
One of them is Alzheimer's disease, the most common form of dementia. In the treatment of
Alzheimer’s disease, ihibitors of cholinesterases are also used. Medicinal plants are potential
source of cholinesterase inhibitors which is why they are subject of numerous research.
The aim of this work was to determine chemical composition as well as antioxidant and
anticholinesterase potential of C. vulgare hot water and methanol extracts. Using HPLC/DAD
technique, rosmarinic acid, elagic acid, and ferulic acid were identified as dominant
components of the extracts. The results of analyzed extracts showed good antioxidant activity
tested by DPPH and FRAP assay. Inhibition of acetylcholinesterase and butyrylcholinesterase
was determined using Ellman’s method. The obtained results showed low
acetylcholinesterase inhibition potential and absence of butyrylcholinesterase inhibition.

Keywords: Clinopodium vulgare, Extracts, Anticholinesterase potential, Antioxidant potential

227
 ENCAPSULATION OF Β-CAROTENE FROM CARROT WASTE BY
EXTRUSION TECHNIQUE
Vanja Šeregelj1, Steva Lević2, Jelena Vulić1, Ana Kalušević2,3, Jasna Čanadanović-Brunet1,
Gordana Ćetković1, Viktor Nedović2, Vesna Tumbas Šaponjac1
1
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
2
University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11 080 Zemun, Serbia
3
Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade
vanjaseregelj@tf.uns.ac.rs

After carrot industry processing, up to 50% of the raw material remains as pomace which is
generally disposed as feed or manure. However, carrot pomace contains remarkable amounts
of residual β-carotene which could be profitably utilized for the fortification and development
of functional foods, pharmaceuticals, and medicines. β-Carotene serves as an important
source of provitamin A and natural edible pigment, but the application is limited because of
its instability toward environmental factors such as oxygen, temperature, and light.
Encapsulation provides effective methods aimed at improving their stability, and the principal
advantage of the extrusion method is the stability of the bioactives against oxidation. In the
present study, carrot waste oil extract was encapsulated in Ca-alginate gel microbeads by
electrostatic extrusion technique. Generally, alginate has been approved as a coating material
by the Food and Drug Administration (US) and the European Food Safety Authority
(Europe). After lyophilization of obtained microbeads, the high encapsulation efficiency
(72.76%) was observed. Lyophilization significantly affected morphology and bead size, and
the SEM micrographs showed that the extract was successfully incorporated into the particles.
FTIR analysis doesn’t suggest any strong interaction between alginate and oil/carotenoids
mixture, which indicates that after the formation of Ca-alginate microbeads these two phases
most remain separated. Due to three months storage period, dry microbeads showed the high
retention (81.53%) and potential for preservation of β-carotene suitable for food or
pharmaceutical industry.

Keywords: Carrot, Waste, β-carotene, Encapsulation, Storage stability

Acknowledgements: Project TR 31044 which is financially supported by the Ministry of Education,

Science and Technological development of the Republic of Serbia and COST Action EUROCAROTEN
(CA 15136)(CA 15136)

228
 PHYTOCHEMICALS CONTENT AND BIOACTIVITY OF PEACH
POMACE
Ksenija Bibovski, Vanja Šeregelj, Jelena Vulić, Gordana Ćetković, Jasna Čanadanović-Brunet,
Vesna Tumbas Šaponjac, Slađana Stajčić

University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
ksenija.bibovski@gmail.com

Peach (Prunus persica L) is fruit which is nutritionally and economically important and one
of the most popular fruit consumed worldwide. Nowadays, there is a growing interest in
bioactive compounds of fruits and vegetables due to their known role in preventing diseases
such as diabetes, cancer, stroke, arthritis, and aging. Waste products generated primarily
during juice processing, are also promising sources of bioactive compounds which may be
used because of their favorable technological or nutritional properties.
In this study, the freeze-dried peach pomace was extracted with mixure of aceton and
methanol (36:64 v/v). Bioactive compounds (polyphenolics, flavonoids and carotenoids),
antioxidant (AA) and anti-inflammatorry (AIA) activity in obtained peach pomace extract
(PPE) were determined spectrophotometrically. Some individual phenolic compounds were
identified and quantified by HPLC. AA of PPE was examined using tree different tests:
DPPH•, ABTS•+ and reducing power. Antidenaturation of egg albumin method was chosen to
evaluate AIA of PPE. Diclofenac sodium (DS) was used as positive control. Total
polyphenolic, flavonoid and carotenoid contents were: 642.77 mg gallic acid/100g, 1013.82
mg rutin/100g and 0.27 mg β-carotene/100g, respectively. The most dominant phenolic
compound in PPE was chlorogenic acid. The obtained IC 50 values in antioxidant tests were:
IC 50 DPPH = 19.43 mg/ml, IC 50 ABTS = 11.28 mg/ml and IC 50 RP = 9.30 mg/ml, respectively. The
percent inhibition of AIA was 75% for PPE at the concentration of 75.76 mg/ml, while for DS
the same percent inhibition was achieved at the concentration of 18.24 mg/ml.
These results suggest peach waste as a rich source of phytochemicals, and relatively strong
antioxidant and antiinflammatory activity, which could be used as functional food, food
additive and in pharmaceutical industry.

Keywords: Peach, Pomace, Phytochemicals, Bioactivit

Acknowledgements: Project TR 31044 which is financially supported by the Ministry of Education,

Science and Technological development of the Republic of Serbia and COST Action EUROCAROTEN
(CA 15136)

229
 COLD PRESSING VS. SUPERCRITICAL CO2 EXTRACTION OF PLUM
(PRUNUS DEMESTICA L.) KERNEL SEED
Jelena Vladić1, Aleksandra Gavarić1, Stela Jokić2, Ljiljana Popović1, Ana Matias3, Naiara
Fernández Hernández3, Alexandre Agostinho3, Senka Vidović1
1
Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia,
2
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača
20, 31000 Osijek, Croatia
3
iBET - Instituto de Biologia Experimental e Tecnológica, Avenida da República, Estação
Agronómica, 2780-157 Oeiras, Portugal
vladicjelena@gmail.com

Plum (Prunus domestica L.) is a fruit widely grown across Europe and its processing accounts
for an important part of the total plum output. Consequently, after processing a considerable
amount of plum, kernels are discharged as by-product. This creates a new opportunity to
exploit plum kernels in order to provide an alternative to conventional edible oils.
The main aim of this study was to obtain high-quality oil from plum kernel seeds, without
refining or other post-extraction treatments, using traditional cold pressing (CP) and
supercritical carbon dioxide extraction (ScCO 2 ) as a modern technology. The oils were
characterized based on the chemical composition of fatty acids and tocopherols. The ScCO 2
extraction was performed using the following parameters: pressure 300 bar, extraction time 5
h, and temperature 40 °C. Cold pressing was conducted using the following parameters: head
presses temperature 60 °C, frequency 20 Hz and, a nozzle ID 6 mm.
In obtained oils, 12 fatty acids were identified. The oleic acid was the most dominant in both
oils (68.66% in oil obtained by ScCO 2 , 65.86% in oil obtained by CP), followed by linoleic
acid (22.24-25.44%). Further, a significantly lower amount of saturated fatty acids like
palmitic and stearic acids were determined. The majority of β+γ-tocopherols were obtained
after two hours of ScCO 2 . After 1 h of ScCO 2 , the amount of α-tocopherol is 2-fold higher
than the amount obtained by CP. The similar ratio is noticed after 1 h of ScCO 2 in β+γ-
tocopherols and δ-tocopherol amounts compared to the ones obtained by the traditional
method. It is evident that the highest solubility of tocopherols was in the first hour of the
extraction. Solubility decreases with further extraction, and after 5 hours, a 25 times lower
amount of α-tocopherol was extracted in comparison to the first hour. Total tocopherols
content in oil obtained by ScCO 2 was 4 to 5.8-fold higher than CP. Obtained results justify
the further processing of plum kernels as by-products of the fruit industry for the production
of oil for potential food and pharmaceutical applications.

Keywords: Prunus domestica, Supercritical carbon dioxide extraction, Cold pressing

Acknowledgements: This paper has been supported partly by the Bilateral project between Republic
of Serbia and Republic of Portugal (451-03-1924/2016-09/23).

230
 SPRAY DRYING OF LIQUID EXTRACT OBTAINED FROM
ARCTOSTAPHYLOS UVA-URSI HERBAL DUST
Abdulhakim B. Naffati1, Senka Vidović2, Jelena Vladić
1
National Medical Research Center, Alzahra road, 218-23 Zawiyah, Lybia
2
Faculty of Technology, University Novi Sad, Bul. Cara Lazara1, 21000 Novi Sad,
Serbia abdul.naffati@gmail.com

During the production of filter tea from Arctostaphylos uva-ursi, from 10 to 20% of A. uva-
ursi by-product, or "uva herbal dust" is produced, which is usually discarded as waste. A. uva-
ursi is traditionally used to treat inflammations of the urinary tract, it has strong antioxidant,
antibacterial, and diuretic effects. Due to the high content of pharmacologically active
components in the native material, the assumption was that uva herbal dust could be used as a
starting raw material for production of new herbal preparations.
Considering the advantages of dry extracts over liquid ones (simplified handling, transport
and storage, longer shelf life…), the main goal of this study was to produce dry extract
(powder) from the optimal liquid extract of A.uva-ursi obtained by subcritical water
extraction. For this purpose spray drying was applied and the results were analyzed through
the impact of process parameters (inlet and outlet temperature, concentration of the carrier –
maltodextrin) on the characteristics of the obtained powders: hygroscopicity, bulk density,
moisture content, water absorption and water solubility index and process efficiency.
In the spray drying process maltodextrin (MD) in different concentrations (0 to 40%) was
used as a drying agent, while the inlet drying temperature was 120-140 ºC. Efficiency of
drying was higher than 60% in all cases. When inlet temperature was increased to 140 ºC, the
moisture content decreased (5.514%). It was noticed that with an increase of MD
concentration hygroscopicity decreased. However, the results indicate that increased
temperature and increased MD content in combination may affect conversely, that is to lead
to the increase of hygroscopicity. Based on the results, by using spray drying technique, the
liquid extract of A. uva-ursi herbal dust was successfully transformed into a dry extract in
powder form, and as such it was used to produce a granulate that can be applied in the form of
instant tea, which would be used for the normal functioning of the urinary tract, but also as a
natural source of antioxidants.

Keywords: Spray drying, A. uva-ursi, Maltodextrin

231
 EFFECT OF DIFFERENT SPRAY DRYING CONDITIONS ON
MICROMETRIC AND STRUCTURAL CHARACTERISTICS OF BRINE
OBTAINED FROM CABBAGE FERMENTATION

Senka Vidović1, Anita Vakula1, Rita Ambrus2, Jelena Vladić1, Gabor Katona2, Nataša Nastić1
1
Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21 000 Novi Sad, Serbia
2
Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of
Szeged, Eotvos 6, 6720, Szeged, Hungary

Brine samples investigated in this research originated from the controlled cabbage
fermentation which was set in industrial conditions. Cabbage was fermented at 18 °C, with
7% NaCl and with addition of starter culture. Obtained brine was then exposed to spray
drying at different conditions of drying. Brine was dried at temperatures 120 and 140 °C with
addition of 10, 30, and 50% maltodextrin as a carrier. The main goal of this research was to
investigate influence of these different conditions of spray drying on the micrometric and
structural characteristics of obtained dried brine powder. Thus, the main micrometric and
structural analysis, such as particle size analysis, scanning electron microscopic analysis, bulk
and tapped density, flowability and powder wettability were observed. The structure was
investigated by thermoanalytical method and X-ray powder diffraction. The size of obtained
micronized products was around 3-4 µm, except in the sample obtained at temperature 120 °C
with 10% of maltodextrin, where it was around 8 µm. All particles had a spherical shape
consisting of nanosized aggregates ranging between 200 and 500 nm in size. Hydrophilic
properties and semi-crystalline structure of powders were detected.

Keywords: Brine fermentation, Spray drying, Micrometric and structural characteristics, Powder
flow properties

Acknowledgements: Provincial Secretariat for Higher Education and Scientific Research (Project
No.114-451-2526/2016) and Bilateral collaboration between Hungary and Serbia (grant number:
HU-SERB bilateral cooperation, TÉT_16-1-2016-0167).

232
Petroleum Refining and Production

233
 SYNTHESIS OF COLD FLOW ADDITIVES TO ECOLOGICAL PURE
DIESEL FUEL BY METHODS OF CONTROLLED RADICAL
POLYMERIZATION

Dmitry F. Grishin, Elena V. Kolyakina, Marina V. Pavlovskaya

Lobachevsky State University of Nizhny Novgorod, Gagarin Prospect 23, 603950, Nizhny Novgorod,
Russia, grishin@ichem.unn.ru

The most effective method of modifying the properties and characteristics of environmentally
friendly diesel fuels of Euro-5 class is the introduction of additives into their composition. In
particular, to improve the low-temperature properties of diesel fuels, additives based on
homo- and copolymers of vinyl acetate, acrylonitrile, and methacrylic monomers are
introduced into their composition. At the same time, the molecular weight characteristics of
the synthesized polymers, as well as the composition and structure of the copolymers, have a
key influence on the effectiveness of the synthesized additives. The most effective tool for the
directed synthesis of polymers with desired molecular weight characteristics and properties is
controlled radical polymerization or “living” radical polymerization.
In this work, the methods of controlled radical polymerization using the Reversible Addition-
Fragmentation Chain Transfer (RAFT) and Atom Transfer Radical Polymerization (ATRP)
methods were used to synthesize homo- and copolymers based on stearyl methacrylate,
acrylonitrile, vinyl acetate and glycedyl methacrylate. The influence of the composition and
structure of stearyl methacrylate copolymers (statistical or block copolymers) on the
effectiveness of their use as depressor additives to Euro-5 diesel fuel has been evaluated.
Catalytic systems based on copper and ruthenium complexes (ATRP), as well as
thiobenzoates as regulating agents (RAFT), were used to initiate polymerization.
The optimal range of molecular weight of stearyl methacrylate homopolymers and
copolymers has been established experimentally when used as depressant and depressant
dispersant additives. It was shown that the introduction of polar comonomers, in particular,
acrylonitrile and glycedyl methacrylate into the composition of the polymer molecule leads to
an increase in the effectiveness of the action of additives. At the same time, statistical
copolymers based on stearyl methacrylate and the above comonomers are more effective as
additives than the corresponding block copolymers.
The effect of the synthesized homo- and copolymers of stearyl methacrylate on the oxidative
stability of diesel fuel has been evaluated. It was shown that a number of synthesized
additives have a complex effect: they simultaneously lower the pour point of diesel fuel and
limiting (maximum) temperature of filterability and increase its oxidative stability.

Keywords: Polymers, Diesel fuel, Depressant additives

Acknowledgements: This work was supported by the Russian Foundation for Basic Research (project
17-03-00498).

234
 PETROLEUM REFINING IN SERBIA: INVESTMENTS, DEVELOPMENT
PROJECTS AND ACTIVITIES

Dragan Govedarica

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia

Most of the petroleum refineries in the region of south-eastern Europe were built in the 1960s
and 1970s when the main petroleum product on the market was gasoline. The main petroleum
refinery on the Serbian market is oil refinery Pančevo. This refinery was put into operation in
1968. To achieve Euro 5 standards of fuel quality (diesel and gasoline) and improve the
energy efficiency of the downstream sector, the NIS a.d. made large investments in the
modernization of petroleum refinery Pančevo. In 2019 NIS a.d. will finish the construction of
deep conversion complex, or bottom-of-the barrel, as part of an ongoing modernization
program to improve energy efficiency and boost production of improved quality petroleum
products. In this paper, the transformation of the oil refinery in Pančevo is analyzed, as well
as the impact of plans to execute several major investment projects. The most crucial projects
of modernization of refining capacities are the construction of delayed coking unit and
combined heat and power plant. It is expected that the start of delayed coking unit will
increase processing efficiency of refinery Pančevo from a current 85.5% to 99.2%, as well as
the production of high-quality, low-sulfur diesel and gasoline by more than 38%.
Furthermore, it is expected increasing of jet fuel production by 11%, and LPG by 7%, while
Nelson's complexity index will be increased from 8.5 to 9.5. The cross effects between
existing and newly built units, as well as the impact of the change of crude assay on the
output of petroleum products will be analyzed.

Keywords: Petroleum refining, Residue conversion, Delayed coking unit

Acknowledgements: The work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, Grant number 172022.

235
 DEMULSIFICATION OF WATER-IN-CRUDE OIL EMULSIONS USING
NEURAL NETWORKS
Hassan Al-Homigany1, Mirjana Bulić1, Anatoly Zolotukhin2, Slavko Nešić1, Vlada Streletskaya2,
Predrag Kojić3, Dragan Govedarica3
1
Scientific-Technological Center, NTC NIS-Naftagas, Engineering and Technology of Oil and Gas
production Directorate, Put Šajkaškog odreda 9, 21000 Novi Sad, Serbia
hassan.al.homigany@nis.eu
2
Gubkin Russian State University of Oil and Gas, Moscow, Russian Federation
3
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia

During the crude oil exploitation, emulsions are formed due to the presence of natural
surfactants in both the water and oil phase. The breaking of crude emulsions usually requires
the presence of demulsifier in order to separate the crude oil from the water. This work
investigates the impact of various water-soluble and oil-soluble demulsifiers on the separation
efficiency of water from crude oil. Factors such as the demulsifier chemical structure and
concentration, water content, and temperature were taken into account during testing. The
procedure is developed to achieve reliable removal of water from crude oil and to optimize
the dosage amount of the selected demulsifier. Reliable mathematical models for optimization
of the demulsification are scarce due to the complex phenomena involved in the separation of
water from crude oil. The objective of this work was to investigate the possibility of using
artificial neural networks for the analysis and prediction of the separation efficiency. Full
factorial design was used to investigate the separation efficiency of water from crude oil
emulsion over a broad range of working conditions. Six commercially available demulsifiers
were tested in order to separate water-in-crude-oil emulsions of crude oil from Serbia. The
following crude oil properties were experimentally determined or estimated using standard
methods: density, kinematic viscosity, paraffin content, total asphaltene content, mean relative
molecular mass, pour point, and salt content. For each emulsion prepared, basic sediment and
water content of crude oil were measured. Demulsification was performed using bottle test in
the wide temperature range. Demulsifier concentration was varied from 20 to 50 ppm. The
effect of demulsifier's type was followed using dependence of the separation efficiency on
settling time. It was found that demulsification efficiency increases with increase in
temperature and settling time for all applied demulsifiers. The tested neural networks enable
reliable and accurate prediction of demulsification efficiency with the lowest values of raw
residuals. The proposed statistical approach greatly simplifies the estimation of
demulsification efficiency.

Keywords: Demulsification, Crude oil, Emulsion, Artificial neural network

Acknowledgments: The work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia, Grant number 172022.

236
 EFFECT OF EXTENDER OIL NATURE ON THE RUBBER CROSSLINK
DENSITY
Julijana Blagojević, Predrag Kojić, Jelena Pavličević, Olga Govedarica, Mirjana Jovičić, Oskar
Bera, Dragan Govedarica

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia,
julijana.blagojevic@uns.ac.rs

Specific properties of natural rubber based products depend on the concentration and nature of
reinforcing fillers, extender oil, as well as additives, stabilizers, antioxidants and
vulcanization agents. Natural rubber as the main ingredient for rubber compounding is
elastomeric material with a low degree of crosslinking. Crosslink density is characterized by
the number of crosslinks per gram of rubber or the average molecular weight between
crosslinks. Equilibrium swelling experiments in toluene were carried out on rubber samples
produced by varying mineral extender oil concentration (0, 10, 20 and 30 phr). The
experiment lasted for 72 hours at room temperature and the mass and volume of each sample
were measured over time. The classical Phantom and Flory–Rehner approaches were used in
this study. These models consider the volumetric fraction of rubber and the average molecular
weight between crosslinks and were applied for data modeling. The results showed that the
crosslink density depends on the paraffinic, naphthenic, and aromatic content of investigated
mineral extender oils. The samples with the naphthenic oil showed the lowest crosslink
density, while the paraffinic exhibited the highest value.

Keywords: Natural rubber, Swelling, Crosslink density, Extender oil

Acknowledgments: The work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia, Grant number 172022.

237
 AN OVERVIEW OF ARTIFICIAL LIFT SELECTION METHODS WITH
CASE OF SELECTION USING MULTI-CRITERIA DECISION-MAKING
METHODS
Miroslav P. Crnogorac, Dušan Š. Danilović, Vesna D. Karović Maričić, Lola D. Tomić

Faculty of Mining and Geology, Đušina 7, 11000 Belgrade, Serbia, miroslav.crnogorac@rgf.rs

The most commonly used methods of oil exploration in the world are Gas Lift (GL), Sucker
Rod Pumps (SRP), Electric Submersible Pumps (ESP), Progressive Cavity Pumps (PCP),
Hydraulic jet type Pump (HP). To achieve efficient production, an important role is the
selection of most adequate artificial lift methods. The best selection of the method achieves
economic production. In order to achieve the optimal selection of artificial lift methods use
different approaches expert systems and multi-criteria analysis.
In this paper is presented overview of artificial lift selection methods and analysis of the
multicriteria models application (VIKOR, TOPSIS, ELECTRE, AHP, and PROMETHEE)

Keywords: Artificial lift methods, Oil production, Decision making, Optimization, Multicriteria
models

238
 RENEWABLE JET FUEL PRODUCTION FROM VEGETABLE OIL:
ASPEN SIMULATION AND TECHNO-ECONOMIC STUDY
Tijana Čarapić1, Sandra B. Glišić2

1
ONHP Branch office – ONHP Balkans, Spoljnostarcevacka 199, Pančevo, Serbia
2
Faculty of technology and metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade,
Serbia, sglisic@tmf.bg.ac.rs

With the growing demand of air transport and concerns about its environmental impacts,
alternative jet fuels derived from non-conventional sources have become an important
strategy for achieving a sustainable and green aviation. The use of alternative jet fuels is being
considered to reduce the dependency of the air transport sector on fossil derived fuel. Jet fuel
produced from plant-derived and renewable sources has the potential to decrease the net
greenhouse gas (GHG) emissions of the aviation industry. These renewable energy sources
have high potential being well-matched with existing gas turbine powered aircraft engines and
technology pathway has been already available on commercial stage. Waste cooking oil is a
promising renewable feedstock for bio jet fuel production by hydroprocessing. The search for
a commercially feasible and sustainable process that produces a long-lasting renewable jet
fuel with low production costs and low greenhouse emissions are major objectives in this
attractive and developing field.
Many technologies that convert biomass-based materials into jet fuel substitutes are available.
Some are available at commercial or pre-commercial scale, and others are still in the research
and development stage. Although a variety of feedstock and processes exist, only three
processes have been approved for use in conventional aircraft. These include the gasification
with Fischer-Tropsch synthesis (GFT) process, the HEFA process (process that
hydroprocesses vegetable oil to fuel) and the direct fermentation of sugar to jet (DFSTJ)
process. Industries are currently working on developing optimal processes that utilize
sustainable feedstocks and can be produced economically. So far, bio-jet fuels from Fischer–
Tropsch (F–T) synthesis and oil hydro-processing technologies have been approved by
ASTM International Method D7566 for blending into conventional jet at levels up to 50%.
In this work the simulation and optimization of hydroprocessing technology for bio-jet fuel is
performed by Aspen Plus model with techno-economic analysis. This research has shown, by
sensitive analysis, that the overall cost of bio jet fuel production needs to be lower either by
the reduction of raw material cost, by the decrease of energy consumption (process
incorporated in refinery), or by the application of more efficient processing technology.

Keywords: Bio-jet fuel, Aspen simulation, Techno-economy study

Acknowledgements: Financial support through project III-45019 of the Ministry of Education and
Science of the Republic of Serbia is gratefully acknowledged.

239
 SIMULATION AND MODELLING OF AN INDUSTRIAL
HYDROTREATING PROCESS USING VACUUM AND LIGHT GAS OIL -
IMPACT OF CATALYST WETTING EFFICIENCY AND
HYDRODEAROMATISATION REACTION KINETIC'S TYPE
Sandra B. Glišić, Aleksandar M. Orlović

Faculty of technology and metallurgy, University of Blegrade, Karnegijeva 4, 11000 Belgrade, Serbia,
sglisic@tmf.bg.ac.rs

Over the years, hydrotreating process has greatly developed in order reduce level of emissions
from vehicles, through the setting of stringent limits of the concentrations of sulphur and
aromatics contained in fuels. Improved understanding of hydrotreating has been acquired over
the past decades through systematic study of different aspects of this complex process. Due to
the complexity of hydrotreating it would be beneficial to develop further understanding of the
process through mathematical models which are based on the industrial scale data and real
feedstock. A reliable mathematical model can be crucial for process design, determination of
operating parameters, and for the understanding of the entire process. Studying and
improvement of hydrotreating operation should be considered through appropriate kinetics
and process modelling. In this research work, different kinetic models for reaction of
hydrodearomatisation and the influence of reaction rate on performances of the industrial
trickle bed reactor for hydrotreating of gas oil and light cycle oil have been analyzed.
Moreover, several models for wetting efficiency in TBR on industrial level are examined and
influence on reaction rate and reactor performance is discussed.
Mathematical model for co-hydrotreating of straight run gas oil blended with fluid catalytic
cracking naphtha and light cycle oil was developed previously using axial distribution of
phase equilibrium and effective wetting in the catalytic reactor. Model assumes that
hydrodesulphurization and hydrodearomatisation reactions occur on the catalyst surface
which is in contact with vapour or liquid phase. Hougen-Watson type kinetic equations for
different classes of sulphur compounds were applied in separate material balance equations
for vapour and liquid phase. Mass transfer effects were taken into account using overall
catalyst effectiveness factor for each of the reactions and overall energy balance equation was
included in the model. Model results were validated using the industrial test run data. The
change of temperature, catalyst wetting efficiency, and conversions of sulphur and aromatics
have been determined. The results of the simulations have been compared with experimental
data from the industrial test run and the best model for the observed process was analyzed
comparing agreement between experimental point and model predictions of temperature,
aromatic and sulphur conversions.

Keywords: Hydrodesulphurization, Hydrodearomatisation, Modeling, Catalyst wetting efficiency

Acknowledgements: Financial support through project III-45019 of the Ministry of Education and
Science of the Republic of Serbia is gratefully acknowledged.

240
 SYNTHESIS OF Re/Pd AND Co/Mo HETEROGENEOUS CATALYSTS ON
MESOPOROUS SILICA USING SOL-GEL METHOD FOLLOWED BY
SUPERCRITICAL DRYING WITH EXCESS SOLVENT
Dragana Prokić-Vidojević1, Sandra B. Glišić2, Aleksandar M. Orlović2

1
Military Technical Institute (VTI), Ratka Resanovića 1, 11132 Belgrade, Serbia
2
Faculty of technology and metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade,
Serbia, sglisic@tmf.bg.ac.rs

Textural characteristics of catalysts and catalysts supports are of prime importance when it
comes to their application in processing of high molecular weight compounds. Mesoporous
silicas doped with Ti-ions is founding promising application as heterogeneous catalysts
support obtained by sol-gel procedure. Drying procedure is a key factor in preservation of wet
gel properties. In this paper, the effect of supercritical drying with excess solvent on textural
characteristics of novel Pd/Re and conventional Co/Mo catalysts is addressed. PdRe on Ti doped
mesoporous silica and Co/Mo silica/alumina (1:1) catalysts are prepared using sol-gel method
followed with supercritical drying procedure. Specific surface area, mesoporosity and pore
volume of the supports are analysed as the most important parameters for the catalyst
application. The materials are characterized using FT-IR spectroscopy, N 2 physisorption and SEM
micrographs.

Keywords: Catalyst, Mesoporous Silica, Ti-HMS, Sol-gel, Aerogel, Supercritical drying

Acknowledgements: Financial support through project III-45019 of the Ministry of Education and
Science of the Republic of Serbia is gratefully acknowledged.

241
 CRUDE OIL MONITORING CHALLENGES IN MODERN REFINERY
Milka Jelić, Marija Stepanović

NIS a.d., Narodnog fronta 12, 21000 Novi Sad, Serbia

Modern refineries are facing very volatile market, growing of raw material and energy prices
and tightening of environmental requirements during last years. This resulted with increase of
operation costs and need for operations optimization and flexibility. One of the tasks for
achieving these goals is proper crude oil selection. Alternative crude oils, so called
opportunity crudes, are getting more interesting because of their growing availability and
lower prices. On the other side, they are challenging to process due to unknown composition
and compatibility issues that may arise. Understanding of crude oil behavior is very important
nowadays, not only in refining process but during distribution chain and storage as well.
This work will present crude oil quality monitoring schedule in NIS Pančevo Refinery and
laboratory analysis used in Research Department in order to provide appropriate crude oil
quality control.

Keywords: Crude oil, Refinery, Monitoring

242
 TESTING OF EXPLOITATION PROPERTIES OF HYPOID OIL
Aleksandar Kekić1, Milana Đuričić1, Milana Berber1, Predrag Kojić2, Julijana Blagojević2, Dragan
Govedarica2
1
ADECO doo, Temerinski put 109, 21127 Novi Sad, Serbia, milana@adeco.rs
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia

Engine and transmission technologies have advanced rapidly in recent years. Consequently,
the development and production of new transmission types, have gone into volume
production contributing to the increase in hypoid oil consumption. Hypoid oil (gear oil) is a
lubricating oil produced specifically for transmissions, transfer cases, and differentials in the
automotive industry and other machinery. Usually, hypoid oil has a high kinematic viscosity
and contains organosulfur compounds. The aim of this paper was to determine the degree of
hypoid oil degradation as well as the optimal exploitation age of the hypoid oil and change in
kinematic viscosity. The hypoid oil SAE 80W-90 produced in accordance with standard API
GL-5 quality and commonly used as bus gear oil was tested. Therefore, this hypoid oil was
tested in real conditions of exploitation. Exploitation testing involved the change in physical
and chemical characteristics of hypoid oil, as well as qualitative and quantitative analysis of
wear metallurgy, through standard laboratory methods. A sample of the hypoid oil was taken
after the 70,000 km crossed, which is equivalent to a one-year period of using the hypoid oil
in transmission system. The results were analyzed by analytical and statistical methods
showing that the optimal replacement period of the hypoid oil is 100,000 km.

Keywords: hypoid oil, lubricating oil, gear oil, exploitation

243
 NEW APPROACHES TO THE THIN-LAYER CRACKING OF ACID TARS
Alexander V. Knyazev, Valentina F. Zanozina, Anastasia S. Shipilova, Svetlana S. Knyazeva

Chemistry Department, Lobachevsky University, Gagarin Av. 23/2, 603950, Nizhni Novgorod, Russia,
knyazevav@gmail.com

Acid tars are close in their hydrocarbon composition to vacuum residue produced by
distillation of petroleum: they mainly consist of high-boiling-point polyaromatic
hydrocarbons, resins, oils, and asphaltenes. Liquid fuel, asphalt materials, and coke are
industrially produced by the thermal cracking of petroleum vacuum residue. This line in
hydrocarbon processing can also be applied to acid tars, which should be considered a
promising source of various types of useful hydrocarboncontaining products. Up to now,
attempts to obtain quality liquid fueland asphalt materials by the thermal cracking of acid tars
have been unsuccessful. The main reason for the failure is the presence in acid tars of
considerable amounts of sulfonic acids and sulfuric acid, which fundamentally change the
mechanism of thermal cracking. In acid tar, hydrolysis and desulfurization of sulfonic acids
and redox reactions of sulfuric acid and hydrocarbons begin already at 120°С. Low-
temperature cracking of sulfonic acids and decomposition of sulfuric acid in acid tars does not
lead to a positive outcome, and only thermal degradation of high-boiling-point polyaromatic
hydrocarbons, resins, and asphaltenes at 400–450°С or above 500°С allows liquid fuel and
asphalt materials or liquid fuel and coke, respectively, to be obtained. If the cracking of
sulfonic acids and high-molecular-mass hydrocarbons of acid tars be combined in one
technological process, it will be possible to obtain asphalt materials and a wide-boiling-range
hydrocarbon fraction. For this purpose, the method of thin-layer thermal cracking of acid tar
has been developed at Lobachevsky University. Processes for the manufacture of liquid fuel,
coke, and an asphalt binder from acid tars by thin-layer cracking method and the designs of
thin-layer cracking devices for their implementation have been patented.
The chemical processes of thin-layer cracking of acid tar hydrocarbons obey the same laws as
and the cracking of petroleum residue hydrocarbons. The cracking of higher petroleum
hydrocarbons follows the first-order rate law at a small depth of thermal decomposition
regardless of the component nature. At 200–350°С, the reactions of thermal degradation of
sulfonic acids and desulfurization of asphaltenes and resins yielding a certain amount of
liquid hydrocarbons mainly proceed in acid tars, whereas the processes of cracking of high-
molecular-mass compounds to asphaltic products and volatile hydrocarbons occur above
400°С. To preclude the low-temperature hydrolysis of sulfonic acids and the catalytic action
of sulfuric acid on the thermal degradation of the acid tars components, an acid tars sample
washed of sulfuric acid and soluble sulfonic acids with water was used in the kinetic studies.

Keywords: Acid tars, Cracking, Asphalt material, Thermal studies

244
STRUCTURE-BASED MODELS FOR THE PREDICTION OF FLASH POINT
OF MULTI-COMPONENT FUEL MIXTURES

Ali Younes Nagi Mosbah, Predrag Kojić, Oskar Bera, Olga Govedarica, Radovan Omorjan, Dragan
Govedarica

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia, kojic@tf.uns.ac.rs

New models based on quantitative structure–property relationship (QSPR) have been

developed to estimate the flash point of petroleum fractions. The fractions were analyzed as
multi-component mixtures. For the model development, a large data set including
experimental data on the flash point of different mixtures including numerous chemical
families was applied. Enhanced replacement method was employed for reducing the
independent variable dimensionality. The artificial neural network (ANN) was proposed in
order to select and map input structure–property variables known as descriptors to the flash
point output variables. Having in mind that ANN results, including the weight values depend
on the initial assumptions of parameters necessary for ANN construction and fitting, the series
of different ANN topologies were used. Moreover, the transfer functions and training
algorithms received special attention in order to ANNs obtain better performances. The
prediction capability of the developed models was evaluated using statistical criteria. In the
end, all applied statistical methods confirmed that the proposed models are reliable and
accurate.

Keywords: Petroleum fractions, Quantitative structure–property relationship (QSPR), Artificial

neural network (ANN), Multi-component mixtures, Flash point

245
 ADVANCED OIL AND GAS PRODUCTION AND PROCESSING
TECHNOLOGIES FOR ARCTIC CONDITIONS
Slavko Nešić1, Dragan Govedarica2, Konstantin Pivovarov3, Anatoly Zolotukhin3, Vlada
Streletskaya3

1
NIS Gazprom Neft, Narodnog fronta 12, 21000 Novi Sad, Serbia, slavko.nesic@nis.eu
2
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia
3
Gubkin Russian State University of Oil and Gas (National Research University), Leninsky prospect
65, Moscow, Russia

The future trends of oil and gas industry are heading to the Arctic region characterized by
long winters, low mean temperatures, permafrost and ice cover. Current projects of oil and
gas production are operated at temperatures from -20°C to -60°C and all offshore structures
must withstand at these extreme conditions. Commonly used construction materials like
stainless steel and concrete can change their mechanical properties at low temperatures and
become more brittle, which can lead to fracture generation and equipment failure.
Overcoming the Arctic harsh environmental conditions requires innovative technologies in
crude oil production and processing. All applied technologies in the Arctic region must be
efficient, reliable and environmentally-friendly. In this paper oil and gas, production and
processing aspects were analyzed with the emphasis on the Arctic conditions. The existing
technologies are reviewed and discussed for application in the Arctic environment.
Additionally, guidelines and improvements for future projects are discussed and analyzed.

Keywords: Arctic, Oil and gas, Production, Processing

246
 ASPEN HYSYS SIMULATION OF NATURAL GAS DEHYDRATION
PROCESS
Branislava G. Nikolovski1, Svetlana R. Kuzminac1, Nevena B. Blagojević1, Jelena D. Bajac1,
Biljana Miljković2, Spasojević Đ. Momčilo2, Milan N. Sovilj1

1
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, R. Serbia,
barjakb@uns.ac.rs,
2
University of Novi Sad, Faculty of Technical Sciences Novi Sad, Trg Dositeja Obradovića 6, 21000
Novi Sad, R. Serbia, bmilj@uns.ac.rs,

Despite the trend of replacing fossil fuels with some renewable energy sources in the global
energy production over the past ten years, natural gas will certainly remain a significant
source of energy and a raw material for the chemical industry in the future. Namely, among
the fossil fuels, natural gas has the lowest carbon dioxide (CO 2 ) emission factor per unit of
energy released, but also the smallest emission of nitrogen (NO x ) and sulfur (SO x ) oxides, as
well as particulate matter (PM). Thus, natural gas is considered to be an ecological fuel.
Natural gas obtained from different wells is usually collected at gas or oil-gas collection
stations and subsequently treated within gas preparation facilities, prior to be delivered to
customers, in order to fulfill the requirements defined by the regulations. Natural gas
preparation processes are used to remove water and/or substances like CO 2 and hydrogen
sulphide from the gas. Water in natural gas increases the risk of damage of the transportation
facilities due to corrosion in contact with H 2 S and CO 2 , but also because of the formation of
hydrates when transporting gas through pipes at low temperatures and high pressure.
This paper provides results of Aspen Hysys software package simulations of the natural gas
dehydration process. A low and a medium pressure natural gas streams were gathered up in
the gas collection station and the obtained wet natural gas stream was dried in an absorption
unit, using triethyleneglycol (TEG) as the absorbent, prior to be delivered to the main gas
pipeline. The production capacity of the dry natural gas was about 25000 kg per day. The
influence of the change in the TEG flow rate on the moisture content of the outgoing gas was
examined at different pressures. As it was expected, an increase in TEG flow decreased the
moisture content of the output gas. The result shows that at an absorption pressure of
35·105 Pa, moisture in the dehydrated gas is lowered to a value below 100 ppmw at a TEG
flow of 0.04 m3/h; and at a pressure of 8·105 Pa at TEG flows greater than 0.2 m3/h, which is
about 5 times higher consumption of TEG. As the gas pressure increases, the moisture content
of the outgoing gas decreases, and the effect of the pressure change is more significant at the
smaller TEG flows. A drastic drop of moisture content in the gas was observed at manometric
pressures of gas up to 14·105 Pa, for all TEG flows.

Keywords: Natural gas, Dehydration, Aspen HYSYS, Triethyleneglycol, Absorption

247
Sustainable Development, Chemical and
Environmental Engineering

248
LAST ADVANCES ON THE LARGE SCALE PRODUCTION OF BIOACTIVE
COMPOUNDS FOR AGRICULTURE AND AQUACULTURE FROM
MICROALGAE
Fransisco G. Acién Fernández, Cintia Gómez Serrano, Jose M. Fernández Sevilla, Emilio Molina
Grima

Department of Chemical Engineering, University of Almería, 04120 Almería, Spain

In the last year relevant advances have been developed on the large-scale production of
biostimulants, biopesticides and feed additives, in addition to biofertilizers and aquafeed, using
microalgae. This research is part of activities related with SABANA project focus to the
development of large-scale microalgae based biorefineries. The reliability of large-scale low-
cost raceway reactors has been validated, the reactors being operated in full recirculation mode
to save water and nutrients. Harvesting of the biomass has been optimized by combining a pre-
concentration and dewatering step using dissolved air flotation and nozzle separator.
Concerning cell disruption, this step is mandatory to adequately obtain end products. Although
ultrasounds allow to achieve the larger breakage of the cells, the utilization of high-pressure
homogenizers allows to obtain enough cell disruption for further extraction processes, but
saving energy. Extracts obtained from the biomass sludge demonstrate relevant effects both as
biostimulant and biopesticide. Concerning biostimulant effect both Auxin-like and Cytokinin-
like activities were found, in some cases increases in the plant growth performance larger than
200% being measured. Concerning biopesticides, results demonstrate the inhibition of growth
of five of the most relevant fungal pathogens, up to 60%. These effects have been demonstrated
at small scale, in experiments performed at laboratory and culture chambers, it being now
validated in real field trials. Concerning aquaculture, although the biochemical composition of
the microalgae biomass is highly valuable, the digestibility of the biomass is largely dependent
of the strain. To improve the digestibility of the biomass it is recommendable to perform a
previous cell disruption, both mechanically or enzymatically. Fish trials performed
incorporating biomass of different microalgae strains and percentages to Aquafeed demonstrate
that the major advantage of incorporating microalgae biomass is not related with the
improvement of growth but with the enhancement of health of fishes as probiotic. First end
products are being evaluated, prior to market evaluation by companies. Thus, SABANA is
expected to conclude with real commercial processes demonstrated at commercial level.

Keywords: microalgae, biostimulants, biopesticides, large scale, aquaculture, biofertilizers

249
 BIOLOGICAL CONVERSION OF GREENHOUSE GASES INTO ADDED
VALUE BIO-PRODUCTS: MOVING TOWARDS GHG BIOREFINERIES
Raúl Muñoz

Institute of Sustainable Processes. University of Valladolid, Dr Mergelina s/n, 47011,

Spain, mutora@iq.uva.es

CH 4 and N 2 O emissions represent 20 % of the anthropogenic greenhouse gas (GHG) emissions,

and their share is expected to increase in this 21st century based on the steady increase in human
population. The European Union has committed to reducing its GHG emissions by 40% by
2030 and 60% by 2040 (compared to 1990 levels). Apart from the current actions oriented to
reduce CO 2 emissions from fossil fuel combustion, additional measurements such as an active
CH 4 and N 2 O abatement must be considered in order to achieve these target emission cuts.
Despite the increasing environmental relevance of CH 4 and N 2 O, minimum attention has been
paid to date to these greenhouse gas emissions from a legislation and abatement viewpoint
worldwide. This has limited the development of cost-efficient and environmentally friendly
end-of-pipe treatment technologies. Physical/chemical treatment methods for CH 4 abatement
such as incineration are either inefficient or costly at the low concentrations (1-5%) typically
found in emissions from waste treatment activities, coal mining or animal farming. On the other
hand, conventional NO x treatment technologies such as selective catalytic/non-catalytic
reduction, adsorption or scrubbing present prohibitive operating costs when treating large
volumes of air containing low concentrations of NOx (as a result of their intensive use of energy
and chemical). In this context, biotechnologies could become, if properly tailored, a low-cost
and environmentally friendly treatment alternative to physical/chemical methods for the
abatement of CH 4 and N 2 O emissions. Biotechnologies, which are based on the enzymatic
conversion of these GHGs into less harmful products such as CO 2 , N 2 or H 2 O, have been
consistently proven as robust and efficient methods for the treatment of industrial volatile
organic compounds and malodours, exhibiting lower operating costs and environmental
impacts than their physical/chemical counterparts. Unfortunately, conventional bioreactors
such as biofilters, biotrickling filters or bioscrubbers are limited by the mass transfer of these
GHGs from the gas to the liquid phase as a result of their high Henry law constant. Under
optimal operating conditions, GHGs can be also used as feedstock to synthesize high added-
value products such as biopolymers, exopolysaccharides, vitamins or ectoine. The valorization
of GHGs through their bioconversion into commodities with a high market value will turn their
abatement into a sustainable and profitable process. This keynote will critically review the
recent advances in biotechnologies devoted to CH 4 and N 2 O removal, and the potential
bioconversion of these GHGs into added-value products.

Keywords: bioconversion, climate change mitigation, greenhouse gases, methane, nitrous oxide

Acknowledgements: This work was supported by the regional government of Castilla y León and the
EU-FEDER programme (UIC 71and CLU 2017-09).

250
 TINY MICROALGAE FOR HUGE APPLICATIONS. BIOREFINERY
APPROACH
Alice Ferreira1, Sofia Carapinha1, Jelena Vladic2, Senka Vidovic2, Dragoljub Cvetkovic2, Lusine
Melkonyan3,4, Gayane Avetisova3,4, Luisa Gouveia1
1
LNEG - Laboratório Nacional de Energia e Geologia, I.P./Bioenergy Unit, Estrada do Paço do
Lumiar 22, 1649-038 Lisbon, Portugal, luisa.gouveia@lneg.pt
2
University Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
3
SPC “Armbiotechnology” NAS RA, 14 Gyurjyan Str., 0056, Yerevan, Armenia
4
Yerevan State University, 1 Alex Manoogian 0025, Yerevan, Armenia

Current technical and economical limitations of conventional wastewater treatment have

triggered the search for sustainable and cost-effective alternatives. The integration of
microalgae into wastewater treatment, not only offers environmental benefits, but also helps
support microalgae production costs.
Symbiotic microalgae-bacteria systems for treating wastewaters rely on the microalgal potential
to supply oxygen, through photosynthesis, to the degradative bacteria. This process allows the
recovery of nutrients into a valuable biomass which can be used as a biofertilizer, bioplastics,
animal feed and for biofuel production. Moreover, the microalgal high-value compounds can
be recovered by subcritical water extraction to obtain functional products.
This work showed a biorefinery of microalga Scenedesmus obliquus cultivated in brewery
effluents and the obtained products from the biomass. The achieved removal efficiencies were
around 30% for phosphorus, 61% for COD, and above 90% for nitrogen. The subcritical water
extraction of the biomass allowed the recovery of high-value compounds such as: phenols
(0.249-1.016 mg Gallic acid equivalent/mL) and flavonoids (0.05-0.167 mg Catechin
equivalent/mL). In addition, the microalgal biomass was converted into biohydrogen through
dark fermentation, achieving a yield of 67 mL H 2 /g (Volatile Solids). A thermochemical route
was also followed, with yields of bio-oil higher than 60% in pyrolysis experiments (with 30 %
of bio-char); for gasification experiments, the yields were around 60 % of syngas. Finally, the
microalga was tested as a biofertilizer/biostimulant and showed an enhancing effect on seed
germination and plant growth (number, length and leaves).

Keywords: Scenedesmus obliquus, Wastewater treatment, Subcritical water extraction,

Thermochemical conversion, Biofertilizers

Acknowledgements: The authors would like to acknowledge mainly the Project ALGAVALOR - Lisboa-
01-0247-FEDER-035234, supported by Operational Programme for Competitiveness and
Internationalization (COMPETE2020), by Lisbon Portugal Regional Operational Programme (Lisboa
2020) and by Algarve Regional Operational Programme (Algarve 2020) under the Portugal 2020
Partnership Agreement, through the European Regional Development Fund (ERDF). The authors would
also like to thank Graça Gomes (LNEG) and Natércia Santos (LNEG) for microalgae culture
maintenance and laboratory assistance.

251
 THERMODYNAMICS STUDIES OF COPPER AND CHROMIUM(VI) IONS
ONTO SUGAR BEET SHREDS AS ADSORBENTS
Dragana V. Kukić, Marina B. Šćiban, Vesna V. Vasić, Jelena M. Prodanović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia, dkukic@uns.ac.rs

Adsorption is a process significantly affected by temperature and thermodynamic studies are

frequently investigated when new potential adsorbents are evaluated. Thermodynamic
parameters provide insights into adsorption mechanisms which allow further modification and
optimization of the process.
The changes in Gibbs free energy (∆G°), enthalpy (∆H°), and entropy (∆S°) for the adsorption
of copper and chromium(VI) ions onto sugar beet shreds (SBS) were determined by performing
batch adsorption experiments at room temperature (23°C), 35°C and 45°C. Adsorption
isotherms were obtained by adding 5 g/l of SBS in aqueous solutions of copper (initial pH 4)
and chromium(VI) (initial pH 2) of different ion concentrations. Initial and equilibrium
concentrations of ions were determined by complexometric (for copper ions) and oxidation-
reduction titration (for chromium(VI) ions).
Results showed that the adsorption capacity of copper and chromium(VI) ions increased with
temperature but the increase was considerably greater for copper ions. Estimation of
thermodynamic parameters showed that adsorption of both copper and chromium(VI) ions gave
a positive value of the enthalpy change which indicated that the processes were endothermic.
The negative change of Gibbs free energy implied spontaneity of the processes and high affinity
of these ions for adsorbent. Decrease of ∆G° with increase of the temperature indicated that
processes took place easier at higher temperatures. The positive change of entropy for
adsorption of both types of ions showed the increased randomness at the solid/solution interface
during the adsorption process. Dubinin-Radushkevich model was used to determine if the
mechanism of copper and chromium(VI) ions binding is chemical, ion-exchange or physical
sorption. The results suggested that these processes onto SBS predominantly took place as ion
exchange.

Keywords: Thermodynamics, Adsorption, Heavy metals, Sugar beet shreds

Acknowledgements: Financial support from the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Project No. III 43005) is gratefully acknowledged.

252
 SUPERCRITICAL CO2 EXTRACTION OF TOBACCO WASTE

Marija Banožić1, Tanja Gagić2, Željko Knez2, Mojca Škerget2, Stela Jokić 1

1
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20,
31000 Osijek, Croatia, mbanozic@ptfos.hr
2
University of Maribor, Faculty of Chemistry and Chemical Engineering, Smetanova ulica 17
2000 Maribor, Slovenia

Production and processing of tobacco is a constantly growing industry, which is developing

new products and try to ensure high production efficiency. Nevertheless, a large amount of
tobacco waste is produced, which is hazardous due to the high content of nicotine. Treatment
of wastes such as recycling and reusing are an imperative today due to rigorous environmental
protection legislation. Tobacco waste is consisted of leaf parts named tobacco scrap, very small
particle named dust and midrib parts. Since they are derived from tobacco leaves, they contain
all compound as leaves but in lower concentrations. Supercritical CO 2 extraction of bioactive
components, including nicotine, is a new possibility of utilization such type of waste.
Tobacco waste (type: scrap) was obtained from “Fabrika Duhana Sarajevo” from Bosnia and
Herzegovina. A series of operational parameters of supercritical CO 2 extraction of tobacco
waste (pressure: 100–300 bar, temperature: 40–80°C), were investigated in a laboratory scale
apparatus. CO 2 mass flow rate was kept constant during the process. The results show that the
extraction yields were significantly affected by applied operational extraction parameters. The
increase in pressure and temperature improved the extraction yield. Nicotine content in obtained
extracts was analyzed using GC/MS.
Supercritical CO 2 extraction showed to be effective at two levels. Firstly, it can be used for
production of selected high-valuable bioactive compounds, which can be implemented into new
products. Secondly, after extraction of nicotine, tobacco waste becomes more suitable for some
other application or disposal.

Keywords: Tobacco waste, scrap, supercritical fluid extraction, extraction yield

Acknowledgements: This work has been supported by Croatian Science Foundation under the project
“Application of innovative techniques of the extraction of bioactive components from by-products of
plant origin” (UIP-2017-05-9909).

253
 THERMOCHEMISTRY ASPECTS OF MECHANOCHEMISTRY
ACTIVATION OF THE FLOTATION PROCESSES
Milan M. Petrov

Institute for Technology of Nuclear and Other Mineral Raw Materials, Bulevar Franš d'Eperea 86,
11000 Belgrade, Serbia, m.petrov@itnms.ac.rs

The energy that holds together atoms in molecules is a significant value that is measured in tens
and hundreds of thousands of joules per mole substance. These molecules, which built most of
the world available to us, held together other, much weaker forces. Their energy is measured
only in tens of joules per mole, values that we are sometimes prone to neglect by comparing
them with the aforementioned. Cohesive pressure is the phenomena in condensed phases and is
associated with intermolecular forces. Driving forces in the process of mass transfer of
substance in multiphase disperse systems, driven by molecular forces, which resultant is
formation of concentration and temperature gradient. Flotation process is carried out in the pulp,
apropos, dispersed system which is in dynamic equilibrium with the energy of mixing. Selective
forming of surface alloys on minerals in the pulp has a diffusion character is service of mass
transfer. Separation processes, liquid-liquid, are actually processes of treating the mineral raw
material by flotation contributing to a greater or lesser extent, distribution of useful minerals.
The paper presents the process ore flotation Veliki Krivelj and statistically analyzed the
mechanism of action the collectors xanthate and aeropromoter.

Keywords: Flotation process, Intermolecular forces, Mass transfer mechanisms

254
 HYDRODYNAMICS OF ROTATING DISC CONTACTOR EXTRACTION
COLUMNS
Milan N. Sovilj1, Momčilo Đ. Spasojević2, Branislava G. Nikolovski1

1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
2
University of Novi Sad, Faculty of Technical Sciences, Trg Dositeja Obradovića 6, 21000 Novi Sad,
Serbia, miso@uns.ac.rs

A rotating disc contactor (RDC extraction column) is a type of process column widely used in
the chemical industry for liquid-liquid extraction. It is used primarily for filtering lubricating
oil from furfurol, in processing of deasphalting oil with propane, in removal of the mercaptan
from a gas tank, wherein the separation of metals, in the food industry, as well as methods for
retention of basic organic synthesis. The apparatus consists of a vertical cylindrical vessel,
divided length wise into a number of equally spaced compartments by a serious rings. A rotor
disc supported be a shaft is centered in each compartment. The process of mixing and separating
the two liquids is reinforced by the rotation of the rotor discs. Varying the column diameter,
column height, compartment height, flow speed, and rotation speed allows for adjustment of
the droplet size in the dispersed phase.
This paper presents the comparison of hydrodynamic characteristics of the different RDC
columns such as drop size, dispersed-phase holdup, flooding characteristics, and column
efficiency. On the other hand, the investigation was performed for various values of the rotor
speed, total throughput and solvents feed ratio. In the experimental works the different liquid-
liquid systems were presented, such as: water-acetic acid-methyl isobutyl ketone, toluene-
water-acetone, and n-butanol-succinic acid-water. Sauter mean drop sizes (d 32 ) generated from
a hole distributor in liquid-liquid extraction in the RDC columns were studied under various
conditions. The two correlations are the first of their type to consider the distributor hole inlet
diameter in RDC column. Dispersed-phase holdup and flooding behavior were studied in a pilot
plant scale perforated rotating disc contactor (PRDC) using three different liquid–liquid
systems. The influence of various operational parameters including rotor speed, continuous and
dispersed phases flow rates on flooding velocities and holdup have been studied.

Keywords: Rotating disc contactor, Solvent extraction, Drop size, Holdup, Column efficiency

255
 OXIDATIVE DEGRADATION OF CYAN FLEXO DYE WITH
HETEROGENEOUS FENTON REAGENT - Fe2(MoO4)3 PARTICLE
Vesna S. Gvoić1, Miljana Đ. Prica1, Đurđa V. Kerkez2, Milena Đ. Bečelić-Tomin2, Aleksandra Z.
Kulić2, Anita S. Leovac Maćerak2, Božo D. Dalmacija2
1
University of Novi Sad, Faculty of Technical Sciences, Department of Graphic Engineering and
Design, Trg Dositeja Obradovića 6, 21000 Novi Sad, Serbia, kecic@uns.ac.rs
2
University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and
Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad;

Heterogeneous Fenton catalyst Fe 2 (MoO 4 ) 3 was prepared and the process efficiency was
evaluated for oxidation of water-based Cyan flexo dye in synthetic aqueous solution and
printing wastewater. The removal process of printing dye was analyzed by measuring the
absorbance of the aqueous solutions before and after the treatment with UV/VIS
spectrophotometer, while dye mineralization was evaluated by the determination of total
organic carbon content and chemical oxygen demand (COD). Four determinants of the
heterogeneous Fenton system, including initial dye concentration, iron concentration, pH and
hydrogen peroxide concentration were investigated. Statistical method, definitive screening
design was applied to generate optimal operational conditions of the four variables, which
maximizes the process of dye removal. The initial dye concentration of 20 mg/L, catalyst
dosage of 0.75 mg/L, pH of 2 and H 2 O 2 concentration of 11 mM were chosen as the best
operational conditions, contributing to 82% of the process efficiency. The heterogeneous
Fenton process efficiency of 79% was achieved within the treatment of printing wastewater
under optimal conditions for a 90 minute reaction time. The maximum COD removal efficiency
was 61.1%, while 67% mineralization was achieved. The obtained results confirmed synergistic
effect of Fe3+ and MoO 4 2− which contributed to high catalytic activity and high efficiency of
heterogeneous Fenton catalyst.

Keywords: Printing dye, Heterogeneous Fenton process, Fe 2 (MoO 4 ) 3 , Wastewater treatment,

Definitive screening design

Acknowledgements: The authors acknowledge the financial support of the Ministry of Education,
Science and Technological Development of the Republic of Serbia within the Projects No. TR 34014
and III43005.

256
 PRELIMINARY STUDY OF CHROMIUM(VI) IONS ADSORPTION ON
BOEHMITE
Dragana V. Kukić, Vesna V. Vasić, Marija M. Milanović, Ivan Lj. Stijepović, Marina B. Šćiban,
Jelena M. Prodanović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia, dkukic@uns.ac.rs

For the past few decades a search for new adsorbents that could possibly replace activated
charcoal in water and wastewater treatment has been intensive. A variety of different materials
have been investigated but a perfect adsorbent for any specific purpose has not been found yet.
Hence, there are still wide range of materials to be investigated. In this study possibility of
chromium(VI) ions adsorption by microporous boehmite was studied.
Nanostructured boehmite was synthesized by hydrolysis of diluted sodium aluminate solution
(Bayer liquor) with sulfuric acid. Aluminate solution was modified by adding glucose in order
to obtain boehmite at room temperature. XRD confirmed single phase nanopowder. Powder's
specific surface area was almost 300 m2/g with pore sizes about 3 nm.
Adsorption of chromium(IV) ions from aqueous solution by boehmite was investigated as
function of time. Batch experiments were performed by mixing 0.5 g/l of adsorbent and
chromium ions solution (initial concentration of 50 mg/l and pH 2) for 2 min to 24 h. Kinetic
data obtained were fitted to the pseudo-first order and pseudo-second order model and Elovich
model.
The results showed that more than 75% adsorbed amount of ions were bound in first 180min
and the maximal adsorption capacity achieved after 24 h was 28.65 mg/g. Although all kinetic
models provided high coefficient of determination the pseudo-second order fitted the
experimental data the best (R2= 0,9971).

Keywords: Boehmite, Adsorption, Chromium, Kinetics

Acknowledgements: Financial support from the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Project No. III 43005 and III 45021) is gratefully acknowledged.

257
 REMOVAL AND RECOVERY OF AMMONIUM FROM MILKING
PARLOUR WASTEWATER USING POMEGRANATE PEEL
Naoufal Bellahsen1, Virág Nagypál2, Edit Mikó2, Zita Šereš3,
Szabolcs Kertész4, Cecilia Hodúr4
1
Doctoral school of environmental science, University of Szeged, H-6725 Szeged, Moszkvai krt. 9.
naoufal.bel@hotmail.com
2
Institute of Animal Sciences and Wildlife Management, University of Szeged, H-6800
Hódmezővásárhely, Andrássy út 15.
3
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
4
Department of Process Engineering, Faculty of Engineering, University of Szeged, H-6725 Szeged,
Moszkvai krt. 9.

Nitrogen compounds are widely used in agriculture as fertilizers and essential elements for the
growth of living organisms. However, excessive ammonium nitrogen (NH4+) discharged in
water sources can cause eutrophication leading to depletion of dissolved oxygen and toxicity to
fish and other aquatic organisms. In our previous work, pomegranate peel (PgP) proves high
ability to adsorb ammonium (NH4+) from the simulated wastewater under various experimental
conditions, varying parameters such as pH, contact time, adsorbent dose, initial ammonium
concentration, and stirring speed. Moreover, in addition to the abundant availability, low-cost
and eco-friendly advantages, this biosorbent offers the possibility to recycle ammonium back
for agricultural purposes. However, a study of the effect of interfering ions on the adsorption
mechanism still missing and presents an important issue. In this work, the efficiency of
pomegranate peel as biosorbent was investigated in order to remove ammonium from
wastewater of a milking parlour. It consists of water, complex carbohydrates and nutrients, i.e.
nitrogen, phosphorus and potassium. The initial concentration of total nitrogen (TN) and
ammonium (NH NH4+) in examined sample were 66 mg/L and 56 mg/L respectively. In
addition, other compounds found in this type of wastewater mainly include Sodium (Na),
Calcium (Ca), Magnesium (Mg), Chlorides (Cl), Sulfates (SO 4 ) and Carbonates (CO3) which
could affect the final adsorption process efficiency. After the adsorption, microfiltration process
is planned to separate adsorbent from the wastewater and test its efficiency as fertilizer.

Keywords: Agriculture, Milking parlour wastewater, Ammonium removal

Acknowledgements: The authors are grateful for the financial support provided by the project
Hungarian Scientific Research Fund (NKFI contract number K115691). Project no. TÉT_16-1-2016-
0138 has been implemented with the support provided from the National Research, Development and
Innovation Fund of Hungary, financed under the TÉT_16 funding scheme. The described work was
carried out as part of the „Sustainable Raw Material Management Thematic Network – RING 2017”,
EFOP-3.6.2-16-2017-00010 project in the framework of the Széchenyi2020 Program. The realization
of this project is supported by the European Union, co-financed by the European Social Fund.

258
 USING ERA5 DATA FOR ESTIMATION OF THE WIND ENERGY
POTENTIAL IN SERBIA
Zorica M. Podrascanin 1
1
University of Novi Sad, Faculty of Sciences, Department of Physics, Dositej Obradovic Sq. 3, 21000
Novi Sad, Serbia, zorica.podrascanin@df.uns.ac.rs

The wind data from the meteorological reanalysis are commonly used in estimation of wind energy
potential over some region. The climate reanalysis produced by The European Centre for Medium-
Range Weather Forecasts, ERA5 were recently realized. The spatial resolution of about 31 km, hourly
time resolution and the wind speed at 100m height, the height relevant for modern wind turbines make
those reanalysis suitable for the estimation of the wind energy potential in Serbia. The annual and
seasonal wind energy potential at 100m height was estimated. The region with the highest wind energy
potential is the Vojvodina region and the Eastern parts of Serbia. The wind energy potential is highest
in the winter season and lowest in the summer season. The estimated wind energy potential is similar to
those obtained in previous studies, but gives a more detailed time and spatial resolution of the available
wind energy.

Keywords: wind energy, reanalysis, ERA5

Acknowledgements: The paper is a part of the research done within the project “Studying climate
change and its influence on the environment: impacts, adaptation and mitigation” (III43007) financed
by the Ministry of Education and Science of the Republic of Serbia within the framework of integrated
and interdisciplinary research and technological development for the period of 2011–2019.

259
 OPTIMIZATION OF STARCH SUSPENSION MICROFILTRATION
PROCESS – ANN APPROACH
Bojana B. Ikonić, Jelena M. Pavličević, Oskar J. Bera, Aleksandar I. Jokić, Predrag S. Kojić,
Arpad I. Kiralj, Nataša Lj. Lukić
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia, prodanic@tf.uns.ac.rs

Process intensification, in chemical engineering manner, demands higher productivity of the

process, reduced waste production, and lower energy consumption. Intensification of the
microfiltration process can be achieved using different techniques and one of them is the
implementation of turbulence promoter in the tubular membrane channel. The efficiency of
different turbulence promoters strongly depends on cross-flow microfiltration operation
conditions such as feed concentration, cross-flow velocity, transmembrane pressure, etc.
The aim of this study was the modeling of Kenics static mixer-assisted crossflow starch
suspensions microfiltration process, using artificial neural networks (ANNs). The influence of
transmembrane pressure, suspension flow rate and suspension concentration on the permeate
flux in a system with and without Kenics static mixer, and on the reduction of the specific
energy consumption was examined, in order to investigate the efficiency of turbulence promoter
from the flux improvement and economic aspects. The second goal was multi-objective
optimization in order to achieve the optimal solutions, from a cost-effectiveness point of view.
Obtained results showed that the permeate flux in a system with and without static mixer is
mostly influenced by suspension concentration, while the suspension flow rate had the biggest
impact on the reduction of the specific energy consumption. High values of coefficient of
determination (R2 was in the range from 0.9860 to 0.9971, for three mentioned responses)
indicate very good agreement between ANN predictions and experimental data. Results of
multi-objective optimization indicate that starch suspension microfiltration process should be
carried out at maximum transmembrane pressure, minimum suspension flow rate and minimum
concentration. The increase of the flow rate in the system with static mixer led to a significant
increase in the specific energy consumption, limiting the application of Kenics static mixer,
from an economic point of view.

Keywords: Artificial neural network, Microfiltration, Starch suspension, Kenics static mixer

Acknowledgements: The authors wish to express their sincere gratitude to the Ministry of Education,
Science and Technological Development of the Republic of Serbia for its financial support (Project
Number: TR-31002).

260
VISCOSITY AND pH DETERMINATION OF CHOLINE CHLORIDE BASED
DEEP EUTECTIC SOLVENTS CONTAINING AMIDES
Martina Jakovljević, Melita Lončarić, Mario Komar, Maja Molnar

Faculty of Food Technology, J. J. Strossmayer University of Osijek, F. Kuhača 20, 31 000 Osijek,
Croatia, mjakovljevic@ptfos.hr, mloncaric@ptfos.hr, mkomar@ptfos.hr, mmolnar@ptfos.hr

Given the use of large amounts of volatile and flammable organic solvents in industry, rapid
development of green and sustainable technologies, as well as environmentally friendly
solvents is required. Deep eutectic solvents (DESs) are a promising alternative to traditional
solvents due to their suitable characteristics such as non-toxicity, thermal stability, easy
preparation, biodegradability and price. DESs are generally based on mixtures of cheap and
available components, nontoxic quaternary ammonium salts (usually choline chloride) with
natural products (amides, sugars, alcohols, sugar alcohols, polyols and organic acids) as HBD.
Since there is a possibility of tailoring their physicochemical properties making them
appropriate for use in different processes, it is important to characterize the solvents well,
especially physicochemical properties.
For the measurement of physicochemical properties (viscosity and pH), five choline chloride-
based solvents with different urea derivatives and acetamide were prepared and characterized.
The effects of water addition and temperature on these physicochemical properties were also
evaluated. The measured physicochemical properties were provided in temperature range from
30 to 80 °C with different water contents in range 10-50 % (v/v).
The high viscosities of DESs can present a problem, especially in extraction and energy
consumption needed for stirring and pumping, but luckily, the viscosity can be easily adjusted
by obtaining higher temperatures or adding appropriate amount of water. For the DESs used in
this study, the viscosity decreased in the following order: choline chloride:1,3 dimethlyurea
(1:2)>choline chloride:thiourea (1:2)>choline chloride:acetamide (1:2)>choline chloride:urea
(1:2)>choline chloride: N-methlyurea (1:3).
Increase of temperature and water content of DESs is followed by pH decreasing in all DESs
except solvent with thiourea. pH values were in the range 9.30 – 7.20, 9.13 – 6.87, 7.59 – 5.08,
4.47 – 5.81 and 8.23 – 6.70 for N-methylurea, urea, acetamide, thiourea and 1,3-dimethyurea,
respectively.

Keywords: Deep eutectic solvents, Choline chloride, Viscosity, pH

Acknowledgements: This work has been supported in part by Croatian Science Foundation under the
project “Green Technologies in Synthesis of Heterocyclic Compounds” (UIP-2017-05-6593).

261
AFB1 AND FUMONISIN B1 ADSORPTION AND DESORPTION USING
ZEOLITES
Hunor Farkaš, Jog Raj, Robert Čepela, Zdenka Jakovčević, Jasna Bošnjak-Neumüller, Marko
Vasiljević

PATENT CO, DOO., Vlade Ćetkovića 1A, 24 211 Mišićevo, Serbia, jog.raj@patent-co.com

Zeolites are crystalline, hydrated tecto-alumosilicates of alkaline and earth alkaline cations,
which have an infinite three-dimensional crystalline structure. Because of the porous, cation
exchange capacity and layered structures, zeolites can adsorb mycotoxins and other molecules.
In this study, in vitro tests were performed to determine the ability of zeolite (MINAZEL®) to
bind aflatoxin B 1 (AFB 1 ) and fumonisin B1 (FUM). Adsorption/desorption assays consisted of
suspending zeolites (100 mg) in 10 mL of buffer solution (pH 3.0) spiked with 2 µg/mL of
AFB 1 and FB1. The samples were incubated at 37oC for 60 minutes at 180 rpm and then
centrifuged. The supernatant was analysed by LC-MS/MS for adsorption of AFB1 and FB1.
The remaining supernatant was removed and the pellet was resuspended in pH 6.5 buffer,
incubated at 37oC for 30 minutes, centrifuged, and the supernatant was analysed by Agilent
6460 LC-MS/MS. Zeolite (MINAZEL®) had the greatest ability to bind 99 % AFB1 and 72 %
of FB1 at pH 3. There was only minimal desorption of Aflatoxin (0.2 %), and FB1 (4.5%) at
pH 6.5. Therefore, Zeolite (MINAZEL®) may prove practical for mycotoxins remediation in
animals.

Keywords: zeolite, MINAZEL®, AFB1, FB1, LC-MS/MS

262
 DANUBE SEDIMENT CONTAMINATION WITH POLYCHLORINATED
BIPHENYLS: NEW INTERPRETATION OF SEDIMENT QUALITY
ASSESSMENT
Maja Brborić1, Borivoj Stepanov2, Jelena Radonić1, Maja Turk Sekulić1
1
University of Novi Sad, Faculty of Technical Sciences, Department of Environmental Engineering
and Occupational Safety and Health, Trg Dositeja Obradovića 6, 21000 Novi Sad,
Serbia, majabrboric@uns.ac.rs
2
University of Novi Sad, Faculty of Technical Sciences, Department of Energy and Process Technique,
Trg Dositeja Obradovića 6, 21000 Novi Sad, Serbia

Apart from the contaminants of greatest concern, it is still possible to detect "old" classics such
as polychlorinated biphenyls (PCBs) in aquatic systems. Since PCBs are detected in all
environmental matrices and have been identified as harmful substances due to their toxicity,
persistence and bioaccumulation in humans and wildlife, they are still one of the important
groups of persistent organic pollutants (POPs). For this reason, this original approach studies
the toxicological influence of PCBs, quantified in sediment samples collected at ten sites along
the river Danube, by an application of advanced classification and clustering methods such as
hierarchical cluster analysis (HCA) and Kohonen's self-organising maps (SOMs). Selected
multivariate techniques were applied to the monitoring dataset in order to obtain visual images
of the components distributed at each sampling site when all components are included in the
classification and data projection procedure. After analyzing the data set using both techniques,
groups that exhibit similar behavior were isolated. In the hexagon and dendogram of variables
three main clusters were distinguished. Regarding identification of pollutant spatial patterns,
the SOM did not isolate a clear phenomenon probably due to the absence of local pollution
sources contributing to the elevated concentrations of these compounds. The presented
assumptions indicated that the supplemental application of SOM and HCA offers advantageous
features over the usually rough interpretation of PCBs pattern and over the single use of the
methods.

Keywords: PCBs, SOM, HCA, sediment, Danube

Acknowledgements: This research was supported by City administration for environmental protection,
Novi Sad, Republic of Serbia (01-209/439-3), Ministry of Education, Science and Technological
Development, Republic of Serbia (III46009).

263
 THE USE OF GREEN SOLVENTS IN A PRE-TREATMENT OF LIPIDS
EXTRACTION FROM GREEN MICROALGAE CHLORELLA SP.
Natalija G. Đorđević, Bojana R. Danilović, Vlada B. Veljković, Dragiša S. Savić

University of Niš, Faculty of Technology in Leskovac, Bulevar Oslobođenja 124, 16000 Leskovac,
Serbia, savic@ni.ac.rs

The use of green solvents and the process of green chemistry attract much attention of modern
research, due to increasing environmental pollution and disturbing general health by using
conventional solvents. Deep eutectic solvents (DES) are considered a special class of ionic
liquids. The aim of this work was to examine the possibility of use of some DES for the
pretreatment of biomass of green microalgae Chlorella sp. in order to obtain a higher yield of
the extracted lipids. The pretreatments were carried out with eutectic mixtures of the quaternary
ammonium salt choline chloride (ChCl) with: urea (1:2) (ChCl:U) and acetic acid (1:2)
(ChCl:Aa). The biomass of algae was obtained by culturing in controlled laboratory conditions,
under constant illumination and temperature of 27 ºC. Bligh-Dyer method was applied for the
extractions of lipids from the biomass treated with DES and the aqueous phase obtained after
pretreatment of the microalgae biomass (aDES). Results of the lipid yields of biomass treated
with ChCl:U and ChCl:Aa were 40.2 % and 37.9 %, (calculated for dry biomass), respectively.
The lipid yields obtained from aDES were only 0.8 % and 0.1 % for ChCl:U and ChCl:Aa,
respectively. Using a DES, satisfactory lipid yields have been obtained, which gives the
opportunity for commercial use of these inexpensive, non-toxic and easily available solvents.

Keywords: microalgae, deep eutectic solvents, lipid extraction

Acknowledgements: This work was funded by the Ministry of Education, Science and Technological
Development of Republic of Serbia, grant No.: 45001.

264
 ECONOMIC FEASIBILITY OF AIR SOURCE HEAT PUMPS FOR
RESIDENTIAL BUILDINGS IN VOJVODINA
Arpad I. Kiralj, Aleksandar I. Jokić, Nataša Lj. Lukić, Jovana A. Grahovac, Bojana B.
Ikonić, Jelena M. Pavličević, Svetlana S. Popović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia, arpadkiralj@uns.ac.rs

Households sector in province of Vojvodina, Serbia, offers great opportunities for energy
savings and introduction of renewable energy sources in the future. An air source heat pump
(ASHP) is a system which transfers heat from outside to inside a building, or vice versa. Under
the principles of vapor compression, an ASHP uses a refrigerant system involving a compressor
and a condenser to absorb heat at one place and release it at another. They can be used as a
space heater or cooler and represent long-lasting system with low maintenance requirements.
The aim of the present work is to assess economic feasibility of air heat pump systems for
heating and cooling purposes in province residential sector.
Although from an environmental point of view the application of heat pumps air/water do not
represent much progress at this moment, due to electricity production in Serbia, the economic
indicators of the project realization are very satisfactory. Analysis of cumulative cash flow and
return on investment shows a great economic justification for the application of air source heat
pump. The funds invested in the implementation of this project will be returned within 3.4
years, while the investment that includes the installation of the under floor heating system will
be returned in the period of 7.9 years. By analysing the risks involved in the implementation of
this project, it is determined that the greatest impact on project viability has energy price in the
base case object heating, i.e. natural gas. The least impact on the investment return period have
initial costs with a relative impact of around 0.35; while the impact of the electricity price is
0.45. The influence of the natural gas price that is dominant has a negative impact on the return
of the investment, that is, the decrease in its price leads to the prolongation of the investment
return period, which is extremely unfavourable for the realization of the project. With a
maximum natural gas price decrease of 50%, the project becomes unprofitable.

Keywords: Thermal-economic modeling, Air source heat pump, Residential building

Acknowledgements: This work was partially supported by the Ministry for Science of the Republic of
Serbia (Grants no. OI 172022 and TR-31002).

265
 DETERMINATION OF THE TOTAL ANTIOXIDANT CAPACITY OF
BLACK MUSTARD SEEDS (BRASSICA NIGRA) EXTRACTS OBTAINED BY
DIFFERENT DEEP EUTECTIC SOLVENTS
Biljana S. Đordević1, Zoran B. Todorović1, Ivica G. Đalović2, Dragan Z. Troter1, Petar M.
Mitrović2, Vlada B. Veljković1
djbiljana89@gmail.com
1
Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
2
Institute of Field and Vegetable Crops, 21000 Novi Sad, Maksima Gorkog 30, Serbia

Brassica nigra, popularly known as black mustard, has been cultivated for thousands of years
in different parts of the world for its medicinal and nutritional value. The present paper deals
with the antioxidant activities of the black mustard seed extracts obtained using ethanol and
different deep eutectic solvents such as triethanolamine : glycerol (TEOA : G), TEOA : G (with
25% of water), TEOA : G (with 25% of ethanol), triethanolamine : propylene glycol
(TEOA : PEG), TEOA : PEG (with 25% of water), TEOA : PEG (with 25% of ethanol),
choline chloride : urea (ChCl : U), ChCl : U (with 25% of water) and ChCl : U (with 25% of
ethanol). The extraction was carried out at the seed-to-solvent ratio of 1:10 w/v and 65°C for 3
h. The IC50 value of the extracts obtained by ethanol (0.15±0.04 mg/mL) and TEOA : PEG
(0.15±0.03 mg/mL) was the same. The extract obtained with ChCl : U showed better
antioxidant activity (IC50 value = 0.10±0.03 mg/mL), while extract obtained with TEOA : G
had a lower IC50 value of 0.16±0.05 mg/mL, compared to ethanol. By adding 25% of ethanol
to the TEOA : G and TEOA : PEG, the antioxidant activities of the obtained extracts increased
compared to the antioxidant activities of extracts obtained using the sole DESs, so the IC50
values were 0.11±0.09 mg/mL and 0.14±0.03 mg/mL, respectively. Addition of 25% of ethanol
to ChCl : U extract did not influence antioxidant activity. By addition of 25% of water to the
TEOA : G, TEOA : PEG and ChCl : U, the antioxidant activities of the obtained extracts
reduced (IC50 value were 0.17±0.03 mg/mL, 0.18±0.05 mg/mL and 0.14±0.04 mg/mL,
respectively) compared to the antioxidant activities of the extracts obtained by using the sole
DESs. The results showed that the DESs could improve the antioxidant activity of black
mustard seeds extracts.

Keywords: extraction, deep eutectic solvents, black mustard seed, antioxidant activity

Acknowledgements: This work has been founded by the Ministry of Education and Science of the
Republic of Serbia (Project III 45001). It is also a part of the Project 0-14-18 of the SASA Branch in
Niš, Serbia.

266
 KINETICS OF THE EPOXIDATION OF LINSEED OIL WITH IN SITU
FORMED PERACETIC ACID
Olga M. Govedarica1, Milovan R. Janković1, Snežana V. Sinadinović-Fišer1, Nevena R. Vukić1,
Ljiljana M. Tanasić2, Vesna B. Teofilović1, Ljiljana S. Korugic-Karasz3
1
University of Novi Sad, Faculty of Technology Novi Sad, Serbia, ogovedarica@uns.ac.rs,
2
High Agricultural School of Vocational Studies, Šabac, Serbia
3
University of Massachusetts, Amherst, USA

Epoxidized vegetable oils have been commercially applied as plasticizer and stabilizer for PVC
for a long time. More recently, they are also used as platform chemicals for the production of
different polymer precursors. In industry, vegetable oils are epoxidized with organic peracid
formed in situ from corresponding organic acid and hydrogen peroxide. Biphasic model for the
epoxidation of vegetable oils with peracetic acid formed in situ in the presence of an ion
exchange resin as a catalyst is proposed. The main reactions of the process, i.e. peroxidation
and epoxidation, as well as the side reaction of the epoxy group opening with acetic acid, are
considered. The influence of the fatty acid composition of the vegetable oil, as a significant
property of this renewable raw material, on the kinetics of the epoxidation and epoxy group
opening reactions is mathematically described. The proposed model was applied to the
experimental data obtained for the epoxidation of linseed oil. The epoxidation was performed
with peracetic acid at temperatures ranged from 60 to 85°C. The molar ratio of linseed oil
unsaturation:acetic acid was 1:0.5, whereas the molar ratio of linseed oil unsaturation:hydrogen
peroxide varied from 1:1.1 to 1:1.5. The loading of the catalyst Amberlite IR 120-H varied from
10 to 20% with respect to the total weight of acetic acid and 30% hydrogen peroxide aqueous
solution. The proposed model agrees well with the obtained experimental data with a standard
deviation of 0.02. At the average temperature of the runs of 346 K, the double bond in the
linolenic acid chain which is firstly epoxidized was approximately eight times more reactive
than the other double bonds in the triglycerides’ fatty acid chains. Also, the corresponding
epoxy group is approximately seventy times more reactive towards the opening reaction with
acetic acid than the other epoxy groups. Therefore, its stability is significantly lower that the
stability of other epoxy groups during the epoxidation process.

Keywords: Kinetics, Model, Epoxidation, Peracetic acid, Ion exchange resin

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (Project #III45022).

267
 MITIGATION OF MEMBRANE FOULING BY APPLICATION OF
TURBULENCE PROMOTERS
Svetlana S. Popović

University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia, svetlana.popovic@uns.ac.rs

In membrane filtration, the most challenging is how to control and mitigate membrane fouling.
The consequence of fouling is a decrease in flux so in overall process efficiency. The way of
the minimisation of fouling thus alleviation of flux is an increase in shear rate near the
membrane surface by the insertion of static turbulence promoters (TP) in a membrane channel.
A static turbulence promoter uses only the energy of moving fluid to increase turbulence thus
disrupting a boundary layer near the membrane surface and minimising fouling. Organic feeds
like feeds containing proteins, oil, natural organic matters (humic acid), cause severe fouling
with pronounced concentration polarization which can be combined with in-pore fouling. In
these cases, conventional operation of microfiltration and ultrafiltration has low efficiency due
to operation under low fluxes and high energy consumption under high cross-flow velocities.
In this work, mitigation of membrane fouling by the application of static turbulence promoters
has been investigated. Particularly, attention was given to the investigation of the influence of
the geometry of turbulence promoter, on the flux alleviation in microfiltration and
ultrafiltration.
Experiments were performed using a ceramic tubular membrane with inserted motionless
turbulence promoter. Various geometries of turbulence promoters such as helical and blade
geometry in different dimensions have been tested. Performance of metal and polymeric 3D
printed turbulence promoters has been compared. Various organic or organic-inorganic feeds
were used to show wide possibilities of application. Flux improvement and specific energy
consumption have been chosen as indicators of efficiency.
Turbulence promoters proved to be very efficient in fouling minimisation providing very high
fluxes two to six times higher compared to the conventional operation without a promoter.
Helical promoters are more efficient then blade type promoters providing higher flux
improvement with lower energy consumption. Differences in the efficiency of promoters of
distinctive geometry rely on the differences in the flow field. The energy consumption was
lower for helical promoters due to lower pressure drop compared to the blade type mixer.
Helical promoters proved to be more efficient in fouling minimisation caused by proteins than
that caused by oil droplets.

Keywords: turbulence promoter, fouling minimization, microfiltration, ultrafiltration

Acknowledgements: This work has been financially supported by the Ministry of Education, Science
and Technological Development of the Republic of Serbia, project No. 172025.

268
 ECOLOGICAL RISK MANAGEMENT WITH INTEGRATED MULTI-
TROPIC AQUACULTURE APPROACH FOR MARINE ENERGY
PROJECTS IN INDIA
Kapilkumar Nivrutti Ingle

University of Szeged, Doctoral School of Environmental Sciences, Rerrich Béla tér 1, H-6720 Szeged,
Hungary, k.n.ingle@gmail.com

Economic development of India is associated with various environmental and social problems
and increasing demand of energy sources. In India, there are limited marine energy resources
but those may responsible for few environmental issues. To get clearance from environmental
issues is critical challenge for any marine projects due to their potential of environmental harm.
With this there are few plans of cultivation of seaweed nearby coastal areas of Gujarat state of
India. Seaweed or macroalgae biorefinery, the sequential production of fuel, food, and
chemicals from biomass, can serve as an alternative and attractive source of energy. The
environmental impact of large scale seaweed cultivation will be depletion of nutrient level from
the site area. To mitigate the possible impacts of offshore wind farm and seaweed cultivation,
it is necessary to establish the large scale cultivation in such a way that will be beneficial for
the better ecological performance. The ecological engineering (EE) aims to maintain the
sustainability not only in all dimensions but also with special focus on the ecosystem
management. The offshore aquaculture of seaweed and combined fish project is referred as
integrated multi-trophic aquaculture (IMTA), can be successful example of EE such promising
way in which seaweeds and bivalves can act as inorganic and organic extractive organisms
respectively. In few parts of world, such IMTA projects are already in practice but in case of
India, still there is no such project available in offshore environment. Here we are overviewing
the possibility of ecological engineering with large scale seaweed cultivation in western coastal
area of India where India’s first offshore wind energy plant is expected to be established in
coming years. We determined the components of possible integrated project on the basic visits
to local market of fishes to get the idea of demand of seafood, the species which have economic
importance, popularity. There are few major challenges for the implementation of IMTA in
Indian seawater, we pointed out few major among those.

Keywords: Integrated multi-tropic aquaculture (IMTA); ecological engineering (EE); large scale
seaweed farming; integrated project; Indian seawater

269
 COMPARISON OF EXTRACTION AGENTS FOR METAL
DETERMINATION IN SEDIMENTS FROM ARTIFICIAL LAKES AND
RIVERS IN SERBIA
Katarina Pantović Spajić1, Dragana Đorđević2, Sanja Sakan2, Tatjana Šoštarić1, Zorica Lopičić1,
Aleksandra Janićijević1, Ksenija Stojanović3
1
Institute for Technology of Nuclear and Other Mineral Raw Materials. Franchet d’Esperey 86, 11000
Belgrade. Serbia, k.pantovic@itnms.ac.rs
2
Institute for Chemistry, Technology and Metallurgy, Centre of excellence in Environmental Chemistry
and Engineering, University of Belgrade, Belgrade, 11000, Serbia
3
Faculty of Chemistry, University of Belgrade, Studentski trg 16, Belgrade 11000, Serbia

The purpose of this paper was to investigate the effectiveness of three different extraction agents
for extraction of 25 elements from sediment samples collected from 4 artificial lakes and 12
rivers in Serbia (33 samples in total). The extraction efficiency of the agents was evaluated by
its ability to extract the highest quantity of the elements. For that purpose, three acids (1M HCl,
2M HNO 3 and 0.43M CH 3 COOH) have been used. Inductively coupled plasma atomic
emission spectrometry (ICP-OES) was used for quantitative determination of following
elements: Al, As, B, Ba, Be, Bi, Ca, Cd, Cr, Co, Cu, Fe, Hg, K, Li, Mg, Mn, Ni, Na, Pb, Sb, Se,
Sr, V and Zn. The extraction with 1M HCl has showed the best results for the majority of
investigated elements (especially Sr, Mn and Ca). Antimony (Sb) was detected only after an
extraction with 0.43M CH 3 COOOH, while selenium (Se) could not be detected when 2M
HNO 3 was applied as an extraction agent. The present study could be very useful for choosing
suitable method for determination of specific elements and also can be helpful in evaluation of
the contaminants in freshwater sediments in Serbia. This might contribute to environmental risk
assessment of the present elements.

Keywords: Extraction agents, Metals, River and lake sediments

Acknowledgements: The authors are grateful to the Serbian Ministry of Education, Science and
Technological Development of the Republic of Serbia for the financial support of this investigation
included in the project OI-172001 and TR-34023.

270
 PRODUCTION OF L (+) LACTIC ACID FROM CORN HUSK
HYDROLYZATE
Dragana Mladenović1, Aleksandra Djukić-Vuković1, Jelena Pejin2, Sunčica Kocić-Tanackov2,
Ljiljana Mojović1
1
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade,
Serbia, dmladenovic@tmf.bg.ac.rs
2
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Lactic acid has a broad variety of applications in food, pharmaceutical, chemical and polymer
industries. In recent years, a growing interest in biodegradable plastics, such as poly-lactic
acid, boosts the demand for lactic acid on nonedible feedstocks. Utilization of different
lignocellulosic agro-industrial residues and wastes could enable cost-effective lactic acid
production, improve food security and decrease environmental pollution. The pretreatment
and hydrolysis of lignocellulosic biomass is considered as first and key step in its processing
for lactic acid production. The main role of pretreatment and hydrolysis is to effectively
provide fermentable sugars from structural carbohydrates, cellulose and hemicellulose, which
can be converted into lactic acid by lactic acid producing microorganisms.
The main goal of the research described in this paper is to evaluate the process for L (+) lactic
acid production from low-cost lignocellulosic biomass. Ground corn husk (PKB Corporation
Belgrade, Padinska Skela, Serbia) was subjected to microwave-assisted alkali pretreatment
and subsequent enzymatic hydrolysis using cellulase complex Cellic® CTec2. The obtained
hydrolyzate was further used as a substrate in lactic acid fermentation by Lactobacillus
paracasei NRRL B-4564. The saccharification and fermentation efficiency of pretreated corn
husk was assessed and compared with untreated sample.
According to the obtained results, corn husk hydrolyzate was a good substrate for lactic acid
fermentation by L. paracasei. Microwave-assisted alkali pretreatment led to an increase in the
glucose yield during enzymatic hydrolysis and consequently, improved lactic acid
concentration was achieved in fermentation by L. paracasei, compared to the control sample.
Due to lower energy consumption and shorter processing time, microwave-assisted
pretreatment of corn husk enables development of the process with reduced environmental
impact, compared to the conventional chemical pretreatments conducted under high
temperature or high pressure conditions, providing effective processing of agro-industrial
residues into high-valuabe product, such as lactic acid.

Keywords: corn husk, pretreatment, enzymatic hydrolysis, lactic acid fermentation, Lactobacillus
paracasei NRRL B-4564

Acknowledgements: Research presented in this paper was funded by Ministry of Education, Science
and Technological Development, Republic of Serbia, project number TR 31017 and Project #I-1
Scientific and Technological Collaboration of Republic of Serbia and PR China.

271
 ASSESSMENT OF THE IMPACT OF WASTE WATER DISPOSAL ON THE
BEGEJ
Vesna Ž. Pešić, Milena R. Bečelić-Tomin, Đurđa V. Kerkez, DejanM. Krčmar, Božo D.
Dalmacija, Snežana P. Maletić

University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and

Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, vesna.pesic@dh.uns.ac.rs

The consequences of discharging wastewater into river flows increase the need for a thorough
assessment of the impact of pollution in order to make appropriate decisions. When assessing
the impact on the body of water, it is necessary to determine the status sensitivity of surface
water bodies on the identified significant pressures and to carry out an assessment of the
probability that surface water bodies will not meet the environmental objectives by using all
previous information and other relevant data. Analysis of pressures and impacts finally implies
the assessment of the risk of failure in achieving environmental goals. The investigated area is
the river Begej, which springs in Romania and flows through Serbia, where it flows into Tisa.
For the purpose of characterization of concentrated sources of pollution and assessment of their
impact, monitoring of wastewater was carried out, as well as monitoring of the water of Begej
itself. Monitoring was initiated several times in the period 2010-2018. and included data on the
quality and quantity of waste and surface waters. It covered the period of different water flows
in Begej, as well as the different operating modes of the industry. On this basis, simulations of
all possible water flows were performed. The maximum load that the water can receive, with
ought affecting its quality, is established. To assess the impact of wastewater discharge, risk
assessment code was calculated for each recipient, the total maximum daily pollution input,
taking into account the cumulative effects of the pressure and the characteristic (sensitivity) of
the recipient. The results showed that a large number of concentrated sources of pollution
represent a significant pressure on the quality of Begej. Begej is a river of male flowing power
and a small capacity for self-purification, its unsatisfactory quality is already on entering our
country. Water of Begej is burdened with organic materials, the effect of which is the reduction
in the content of dissolved oxygen in water, the increase in BPK 5 and the frequent occurrence
of anaerobic conditions, which entails not only the disturbance of the chemical regime, but also
the destruction of the aquatic life of the watercourse. At different flows and even at the
maximum flow of water in the watercourse, it has been established that the load from
concentrated sources of pollution is much greater than the accepting power of the recipient
when it comes to organic matter.

Keywords: monitoring, pressure, impact assessment, wastewater

Acknowledgements: The Ministry of Education, Science and Technological Development (Project

TR37004) and JVP "Vode Vojvodine" Novi Sad contributed to the achievement of these results.

272
 FUEL POTENTIAL AND PROPERTIES OF GRAPE POMACE
HYDROCHAR
Jelena T. Petrović1, Marija L. Mihajlović1, Marija S. Petrović1, Marija M. Kojić1, Marija R.
Koprivica1, Tatjana Šoštarić1, Leposava Filipović-Petrović2
1
Institute for Technology of Nuclear and Other Mineral Raw Materials, 86 Franchet d’Esperey St.,
Belgrade, Serbia, j.petrovic@itnms.ac.rs
2
Higher medical and business-technological school of applied studies, 10 Hajduk Veljkova St., Šabac,
Serbia

Increasing fossil fuel depletion that leads to air pollution and global warming have become
serious environmental problem. For this reason, a numerous of alternative biofuels have been
developed and investigated as potential energy sources to substitute them. One of promising
and highly effective technology for conversion of wet and waste biomass into multi-functional
materials is a hydrothermal carbonization. In this study grape pomace was hydrothermally
carbonized at different temperatures (180, 200 and 220 °C). Produced hydrochars were
characterized in order to investigate its potential application as alternative and energy-efficient
renewable fuels. The carbon, fixed carbon, sulfur and volatile matter contents were determined
in all hydrochar samples. Obtained results showed that temperatures play significant role on the
structural characteristics of produced materials. As expected, the carbon content and fixed
carbon content in hydrochars were increased with temperature increasing (Table 1). Higher
yields of carbon and fixed carbon observed in hydrochars indicated that intensive carbonization
of biomass occurred. On the contrary, sulfur and volatile matter content were decreased.
Observed reduction may be a result of dehydration and decarboxylation of grape pomace during
hydrothermal treatment. These reductions are highly beneficial and improve the efficiency of
solids’ direct combustion. Decreased volatile matter content can potentially reduce the release
of inorganic vapors and pollutant emission during combustion, while decreased sulfur content
preventing generation and emission of harmful sulfur oxides, SO x , compared to the parent
biomass. The present study showed that hydrothermal carbonization improved fuel qualities
and potential of grape pomace hydrochars among different reaction temperatures.
Table 1. Fuel characteristics of grape pomace and obtained hydrochars
Sample Cfix (%) C (%) S (%) VM (%)
Grape pomace 17,29 48,87 0,34 75,49
HC-180 22,16 56,01 0,27 68,27
HC-200 25,65 56,95 0,24 64,85
HC-220 27,27 58,38 0,22 62,79

Keywords: Grape pomace, Hydrochar, Hydrothermal carbonization, Fuel

Acknowledgements: The authors are grateful to the Serbian Ministry of Education, Science and
Technological Development for the financial support of this investigation included in the project TR
31003.

273
 GREEN ENERGY PRODUCTION AT THE WASTEWATER
TREATMENT PLANT IN SUBOTICA
Biljana Isić

“Waterworks and sewerage”Subotica, Trg Lazara Nešića 9a, 24000 Subotica, Serbia,
biljana.isic@vodovodsu.rs

Anaerobic digestion is among the oldest methods used for solids and biosolids stabilization.
The process consists of organic matter decomposition in an oxygen-free environment. A variety
of microorganisms derive energy by metabolising organic matter under anaerobic conditions.
The end products of digestion are biogas and stabilized sludge.
The wastewater treatment plant in Subotica utilizes anaerobic digestion for wastewater sludge
stabilization. Biogas obtained through this process is used in combined heat and power plants.
The energy gained this way is used on the wastewater treatment plant itself, for digester sludge
heating as well as energy savings.
The aim of this paper is to present the energy production during one year. In the first quarter of
the specific year, the production was very low, because of severe maintenance issues on the
plant. After the repairs were done, the energy production returned to its normal state.

Keywords: biogas, wastewater treatment, energy production

274
 INFLUENCE OF KENIX STATIC MIXER ON THE FLUX
IMPROVEMENT IN THE MICROFILTRATION OF INDUSTRIAL
WASTEWATER
Maja I. Jovović, Aleksandar I. Jokić, Svetlana S. Popović, Zita I. Šereš, Biljana S. Pajin, Bojana B.
Ikonić, Nataša Lj. Lukić

Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi
Sad, mjovovic@uns.ac.rs

In the last decades, the large quantity of industrial wastewater discharged from chemical and
food industries is becoming the key global environmental issue, the reason is the rapid
development of industrialization. Membrane separation is extensively applied in the treatment
of industrial wastewater stream but fouling is the major limitation for successful membrane
application. The usage of turbulence promotors such as Kenix static mixer can reduce flux
decline. The aim of this study was to investigate the influence of Kenix static mixer on the flux
improvement in the microfiltration of industrial wastewater from soybean processing factory
“Sojaprotein”, “Victoria group”, Serbia.
Cross-flow microfiltration on the ceramic membrane with a pore size of 200 nm was performed.
The investigation was carried out at feed flows of 60 and 180 L/h, while the temperature (30℃)
and pressure (1 bar) were constant during all the experiments. The two investigated filtration
systems were the conventional system without any fouling mitigation method and system with
Kenix static mixer.
The experiments indicated that higher feed flow had a positive effect on the reduction of flux
decline in both investigated filtration systems. Comparison of the conventional system and
system with Kenix static mixer showed that system with Kenix static mixer alleviated
membrane fouling. The flux improvement was about 115% on both flow rates. Also, these
preliminary results showed turbidity removal efficiency of 99%.

Keywords: Membrane separations, Microfiltration, Wastewater, Turbulence promoters

Acknowledgment: This work was financially supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, grant number 172025.

275
 A NEW APPROACH FOR MODELLING AND OPTIMIZATION OF
RUBBER CURING PROCESS
Jelena D. Lubura, Predrag S. Kojić, Dragan D. Govedarica, Jelena M. Pavličević, Bojana B.
Ikonić, Mirjana C. Jovičić, Oskar J. Bera

University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia,
jelenalubura95@gmail.com

The rubber industry is considered as a huge energy consumer. In order to make the rubber
production more energy efficient, it is important to determine the optimum curing procedure
e.g. vulcanization time and temperature. The aim of this work was the development of an
advanced kinetic model for simulation and optimization of the rubber curing process.
Vulcanization kinetics of commercially available rubber gum for tire production is investigated
using oscillating disc rheometer at six temperatures in the range from 130 to 180°C. Curing
curves were fitted with a new kinetic model, that includes both vulcanization and degradation
of rubber. The proposed model was transformed into the differential equations, coupled and
solved together with the heat transfer equation. Numerical solutions were obtained for the
rubber sphere, 5 cm in diameter. The value of rubber thermal diffusivity (α = 1.207∙10-7 m2/s),
necessary for the heat transfer equation, was experimentally determined for the rubber sphere.
Specially developed optimization approach was used in order to calculate vulcanization
temperature range and curing time. The temperature range was estimated from 136 to 161°C
with corresponding vulcanization time from 83.3 to 31.6 min. The optimal condition for rubber
sphere vulcanization was determined as the mean value of the temperature range (148.5°C and
45 min). The minimal degree of cure for the optimal condition was 0.961. The optimal solution
was confirmed using the finite element method (FEM). FEM simulations were performed using
COMSOL Multiphysics software. In this way, a new, fast and reliable procedure was developed
in order to optimize the rubber curing process, and thus reduce energy consumption.

Keywords: Rubber, Vulcanization kinetics, Mathematical modelling, Optimization

Acknowledgements: This research was conducted within the framework of project III45022, funded by
the Ministry of education, science and technological development, Republic of Serbia.

276
 STATISTICAL OPTIMIZATION OF THE CORN GERM OIL
METHANOLYSIS CATALYZED BY POTASSIUM HYDROXIDE
Olivera S. Stamenković1, Petar M. Mitrović2, Ivica G. Đalović2, Milan D. Kostić1, Vlada B.
Veljković1,3
1
Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia,
oliverastam@yahoo.com
2
Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia
3
Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia

Biodiesel is an alternative fuel obtained usually by the methanolysis of vegetable oils and
animal fats. As the price of biodiesel is mostly affected by the oily feedstock cost, recent
researches have been focused on using waste and cheap raw materials as feedstocks for
biodiesel production. This work dealt with methanolysis of the oil obtained from corn germs, a
by-product from corn-based starch production. The overall oil content in the corn germs,
determined by Soxhlet extraction, was 45.2 ± 0.2%. The oil was converted to fatty acid methyl
esters (FAME) through a two-step process including the H 2 SO 4 -catalyzed esterification of free
fatty acids (FFA) and the KOH catalyzed methanolysis of the esterified oil. Both reactions were
performed in a three-necked round-bottom flask, equipped with a reflux condenser and a
magnetic stirrer. The FFA esterification was carried out at the H 2 SO 4 concentration of 2 %
(based on the oil mass), the methanol-to-oil molar ratio of 8.5:1 and 45 °C under atmospheric
pressure. The methanolysis of the esterified oil was conducted at a methanol-to-oil molar ratio
of 6:1 and different catalyst amounts and reaction temperatures according to a 33 factorial
design with 3 central points. The FAME experimental data were fitted by the second-order
polynomial equations, which validity was proven by a high coefficient of determination (0.985)
and a low mean relative percentage deviation (±1.1%) between the calculated and experimental
FAME contents, as well as a high F model –value (144.9) and a low p-value (<0.0001), meaning
that the developed model fitted well. The optimal reaction conditions for achieving the highest
FAME content determined by solving the model equation were 51 oC, 1.2 % KOH and 27.4
min, under which the experimental FAME contents agreed well with the predicted values (both
being 99.1%).

Keywords: Biodiesel, Corn germ oil, Methanolysis, Optimization

Acknowledgements: This work has been funded by the Ministry of Education, Science and
Technological Development of the Republic of Serbia (Project III 45001). It is also a part of the Project
0-14-18 of the SASA Branch in Niš, Serbia.

277
 KINETIC MODELING OF CORN GERM OIL METHANOLYSIS USING
CORN COBS ASH AS A CATALYST
Milan D. Kostić1, Petar M. Mitrović2, Ivica G. Đalović2, Olivera S. Stamenković1, Vlada B.
Veljković1,3
1
Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia,
milankostic285@yahoo.com
2
Institute of Field and Vegetable Crops, 21000 Novi Sad, Maksima Gorkog 30
3
Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia

The kinetics of the corn germ oil (CGO) methanolysis catalyzed by corn cobs ash was modeled.
The oil was recovered from corn germs by the maceration using n-hexane as a solvent while
the ash was obtained by combusting corn cobs in a solid fuel furnace. The methanolysis of CGO
was carried out in a batch reactor, equipped with a reflux condenser and a magnetic stirrer
(900 rpm), at the methanol:oil molar ratio of 9:1, the catalyst loading of 20% (based on the oil
weight) and the reaction temperatures of 40, 50 and 60°C under atmospheric pressure. All
experiments were performed in duplicate. The kinetics of the CGO methanolysis was described
by the simplified model that combined the changing mechanism and the first-order rate law
with respect to triacylglycerols. The reaction rate constant depended on the reaction temperature
according to the Arrhenius equation. The activation energy and the pre-exponential factor were
calculated to be 51.5 kJ mol-1 and 1.9.107 min-1, respectively. The used model described reliably
the progress of methanolysis reaction supported by a relatively mean relative percentage
deviation between the calculated and experimental triacylglycerol conversion degree (±7.6%,
based on 53 data).

Keywords: biodiesel, corn cobs ash, corn germ oil, kinetic modeling

Acknowledgements: This work has been funded by the Ministry of Education, Science and
Technological Development of the Republic of Serbia (Project III 45001). It is also a part of the Project
0-14-18 of the SASA Branch in Niš, Serbia.

278
 FATTY ACID METHYL ESTER SYNTHESIS FROM OIL BLENDS
Marija R. Miladinović1, Ivana B. Banković-Ilić1, Olivera S. Stamenković1, Ivica G. Djalović2, Petar
M. Mitrović2, Vlada B. Veljković1,3
1
Faculty of Technology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia, marijamiladi@gmail.com
2
Institute of Fields and Vegetable crops, Maksima Gorkog 30, Novi Sad, Serbia
3
Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia

The development of fatty acid methyl esters (FAMEs) synthesis based on different types of oil
blends is beneficial for reducing the financial risk because of fluctuation in the oil feedstocks
price and uncertainty in their quality. In this study, the synthesis of FAMEs from the oil blends
of camelina, castor and used cooking sunflower oils over different type of catalysts was
investigated. Blending of camelina and used cooking sunflower oils with castor oil having a
high content of ricinoleic acid would lower its viscosity. The fatty acid composition of oil blend
prepared by mixing 30 wt% of camelina oil, 30 wt% castor oil and 40 wt% of used cooking
sunflower oil was determined by gas chromatography. The methanolysis of this oil blend was
performed in a batch reactor at 60 °C and under atmospheric pressure. Four catalysts (5 % based
on oil weight) were tested for FAME synthesis: calcium oxide, calcium oxide modified by
choline chloride:glycerol deep eutectic solvent, the ash obtained by combusting rosehip seed
cake at 800°C and potassium hydroxide. The reaction rate increased in the following order: ash
˂ calcium oxide ˂ modified calcium oxide ˂ potassium hydroxide. The mass transfer resistance
was noticed only in the reaction catalyzed by the ash. The lowest catalytical activity of the ash
was ascribed to its low calcium oxide content (57.39%) indicating a lower concentration of
catalytically active sites in the reaction mixture and the poor mixing efficiency because of the
high amount of solid catalyst.

Keywords: Calcium oxide, Camelina oil, Castor oil, Methanolysis, Used cooking oil

Acknowledgements: The present work was supported by the Ministry of Education, Science and
Technological development of the Republic of Serbia, Project III 45001.

279
COMBINATION OF ALKALINE/ACIDIC AND MICROWAVE TREATMENT
FOR ENHANCED ANAEROBIC DIGESTION OF SLUDGE
Zoltán Jákói1, Sándor Beszédes1, Balázs Lemmer2, Andrea Vágvölgyi3, Cecilia Hodúr1
1
University of Szeged, Faculty of Engineering, Department of Process Engineering, Moszkvai krt. 9,
HU-6725 Szeged, Hungary, jakoiz@mk.u-szeged.hu
2
University of Szeged, Faculty of Science and Informatics, Doctoral School of Environmental
Sciences, Közép fasor 52, HU-6726 Szeged, Hungary
3
University of Sopron, Faculty of Forestry Engineering, Bajcsy-Zsilinszky u. 4, HU-9400 Sopron,
Hungary

Advantageous effects of microwave irradiation on sludge disintegration and anaerobic

digestion are verified by many scientific papers. Acid or alkali dosage with thermal sludge
processing has also positive effect on organic matter solubility and biogas yield. Combination
of conventionally used chemical methods with microwave irradiation could be a promising
pretreatment process with shortened process time required and enhanced biodegradability.
In this work the applicability and efficiency of continuous flow microwave irradiation of food
industry sludge was investigated. The change of biodegradability was characterized by the
specific biogas yield produced in mesophilic anaerobic digestion.
The results show that the exposure of the sludge to a standalone microwave treatment with an
irradiated energy of 200 kJ L-1 and microwave power of 600 W resulted in a biogas yield of
390 ± 23 mL g TS-1. At lower power level (450 W) increasing of NaOH dosage or irradiated
energy (kJ L-1) led to increased biogas yield. Biogas yield of microwave-acidic pretreated
sludge was lower than that obtained from microwave-alkaline pretreated samples. At the
highest power level (750 W) there was no further significant increase in biogas yield when
energy intensity increased from 150 to 250 kJ L-1 or the NaOH dosage increased from 0.25 to
0.55 g NaOH/g TS. In microwave assisted alkaline sludge treatment the increased dosage of
alkali enables reduction of the energy intensity of microwave irradiation, which enhances the
overall energy efficiency of the process.

Keywords: microwave, sludge, anaerobic digestion, biodegradability

Acknowledgements: This research was carried out as part of the “Sustainable Raw Material
Management Thematic Network – RING 2017”, EFOP-3.6.2-16-2017-00010 project in the framework
of the Széchenyi 2020 program. Authors thank the financial support provided by the NRDI (NKFI) under
project number K115691.

280
 ASEPTIC APPLE (MALUS DOMESTICA BORKH.) AND SOUR CHERRY
(PRUNUS CERASUS /.) CHANGE IN THE CONTENT OF THE INGREDIENTS
DURING STORAGE
Ribárszki Ákos, Furulyás Diána, Rentsendavaa Chagnaadorj, Stéger-Máté Mónika

Szent István University, Faculty of Food Sciences, Budapest, Hungary

Stegerne.Mate.Monika@etk.szie.hu

One of the possible ways of eliminating seasonal and spatial variations in the fruit-processing
sector is aseptic preservation. This helps to increase the shelf life of natural, non-added aseptic
fruit puree products without significant loss of quality.
Production of aseptic fruit-growing semi-finished products involves the production of ascorbic
acid for color fixing. However, the latest customer demands the abandonment of ascorbic acid
to provide an additive-free product.
During this research, changes in the content of the constituents of semi-finished products of
preserved apple (Malus domestica Borkh) and sour cherries was observed (Prunus cerasus L.),
during aseptic storage and during storage in the abdomen conditions. Samples of 5 kg of both
fruits were prepared with the addition of ascorbic acid and acerola concentrate. Samples
produced without control material were considered as control samples. Storage time was 8
months.
For both fruits, changes in water soluble solids, pH, and color characteristics (L *, a *, b *)
were monitored. In order to characterize changes in the content of the ingredients, the reducing
capacity of the samples by the FRAP (Ferric Reducing Ability of Plasma) method and the total
polyphenol content (TPC, Total Polyphenol Content) were examined.
In the case of sour cherry, the change in coloring was monitored by measuring the anthocyanin
content. The acerola-treated type retained its color much better than the control. Fruit puree
containing acerola shows that it has a positive effect on the amount of antioxidant molecules.
Measurements for polyphenol compounds confirm that the additive has a higher polyphenol
content, as the storage time extended, compared to apple.
Our results so far are considered to be encouraging and additional ingredients will be tested, in
order to produce aseptic fruit puree with high quality, without the addition of ascorbic acid.

Keywords: aseptic preservation, apple, sour cherry, antioxidant ingredients

Acknowledgements: Our research was supported by the EFOP-3.6.3-VEKOP-16-2017-00005 project.

281
 MAJOR ENVRONMENTAL LAW ASPECTS OF SUSTAINABLE
DEVELOPMENT
Vladan Joldžić

Institute for Criminological and Sociological Researching, Gračanička 18, 11000,

Belgrade, vladanj@eunet.rs , joldzicvladan2@gmail.com

The object and subject of our text is to present some of the elements of the Major scientific
project 47011, funded by the Ministry of Education, Science and Technological Development
of the Republic of Serbia, necessary for the protection of environmental rights and values from
the negative impacts of certain industries, at the first place: mining, chemical, metal industry
and energetic and to introduce with them the elements of the state apparatus and the economy.
Researching is based on the full application of the normative methods of legal sciences: law
normative, logic normative, formally normative, and materially normative, methods needed for
the consideration of the law and sub-law elements of importance for the protection of:
1. Working environment, which protection at the same time is the protection of health and life
of employees, 2. by human work produced environmental values, and 3. All the live and non
alive natural environmental values, not only the eco mediums (waters, soil and air), protection
that has to be established not only formally but in reality and, primarily, to cover the most
important elements of the protection from numerous hazards and consequences, at first place
within the mining, chemical and metal industry and energetic. Our conclusion is that this
protection have to be treated as continuously evolving phenomenon.

Keywords: Sustainable development, Economic challenges, Environmental needs, Environmental

law approach

282
 ACTUAL AND REQUIRED WATER QUALITY IN ACCORDANCE WITH
THE EU WFD ON THE DANUBE RIVER IN SERBIA
Ljiljana M. Takić1, Ivana I. Mladenović Ranisavljević1, Dejan M. Vasović2, Nenad V. Živković2
1
Faculty of Technology, Leskovac, University of Niš, Serbia, ljilja_t@yahoo.com
2
Faculty of Occupational Safety, Niš, University of Niš, Serbia

The Water Framework Directive (WFD) established an innovative approach to water

management based on river basins, natural geographic and hydrological units, and sets
deadlines for Member States to protect aquatic ecosystems. The Water Framework Directive
aimed to achieve the "good ecological and chemical status"- Class II of all European surface
and ground waters by 2015.
Harmonized legislation in the area of waters of the Republic of Serbia recommended by the
WFD has been implemented since 2012. The key objectives of the Directive are to protect the
status of aquatic ecosystems, to implement the principles of sustainable water management at
the level of the basin and to preserve the quality of the environment. It should be noted that in
Serbia the adopted Rulebook on determination of water bodies of surface water and
groundwater (Official Gazette of the RS, No. 96/2010), Rulebook on parameters of ecological
and chemical status of surface waters, and parameters of chemical and quantitative status of
ground waters (O.G.RS, No 74/11), as well Regulation on emission limit values for pollutants
in surface and ground waters and sediments and the deadlines for their reaching (Official
Gazette of the RS, No 50/12) have realized the conditions that monitoring of the Republic
Hydrometeorological Service (RHSS) is carried out in accordance with the WFD.
The research area for monitoring the water quality of the Danube River in this work included
ten measuring stations: Bezdan, Bogojevo, Novi Sad, Slankamen, Zemun, Smederevo,
Banatska Palanka, Tekija, Brza Palanka and Radujevac along the course through Serbia in 2015
and the methodology defined by the Regulation on emission limit values for pollutants was
applied in the surface and ground waters, as well as in sediments and the deadlines for their
reaching (Official Gazette of the RS No 50/12). On the basis of the conducted survey of 35
parameters altogether at ten measuring stations of the Danube River, it was determined that 22
water quality parameters correspond to Class II, 12 parameters correspond to Class III and 1
parameter corresponds to class IV Class ecological status of surface water quality.

Keywords: WFD, water quality, Danube, Serbia

Acknowledgements: The investigations presented in this paper are the part of the research done within
the projects No. III 43014 and No. TR 33034, funded by the Ministry of Science and Technological
Development of the Republic of Serbia.

283
ENHANCEMENT AND COMPARISON OF SUBMERGED AND SOLID-
STATE AMYLASE PRODUCTION FROM WHEAT CHAFF BY
STATISTICAL OPTIMIZATION
Damjan G. Vučurović1, Mirjana I. Jovanović1, Bojana Ž Bajić1, Siniša N. Dodić1
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia,
dvdamjan@uns.ac.rs

By-products of the agroindustry sector represent a rising problem in terms of their enormous
quantities being generated and disposal problems. Utilizing wheat processing waste (wheat
chaff) for producing hydrolytic enzymes could solve not only the waste disposal costs but also
amylase production costs. Choosing the right technique of cultivation for enzymes production
under conditions which provide maximal results, in terms of enzyme yield and activity,
represents a key segment in transferring this technology from the laboratory into practice.
The main objective of this work was to optimize process parameters (cultivation temperature,
pH value and cultivation time) of cultivating Trichoderma reesei on media based on wheat chaff
by submerged and solid-state technique, in order to enhance and compare two types of amylase
production. Based on the results for amylase activity in filtrates after cultivating fungi on wheat
chaff under different process conditions determined by the Box-Behnken Design experimental
plan, the optimization of this bioprocess was carried out.
Results have shown that the optimal conditions for the submerged fermentation are 29.86°C,
pH 5.08 and 6.43 days of cultivation, while for the solid-state technique the optimal numbers
are 35°C, 6.00 and 6.34 days, respectively. The amylolytic activities of the obtained cultivation
filtrates under optimal conditions are 0.2307 U/mL and 0.1845 U/mL for submerged and solid-
state technique, respectively. Compared to the results obtained before optimization, this is a
29.71 % and 79.51 % enhancement of enzyme activity for submerged and solid-state production
of amylases from wheat chaff, respectively. Further studies should be directed towards kinetic
modelling of the production process in order to have a deeper insight about how to monitor and
control amylase production from wheat chaff.

Keywords: Wheat chaff, Amylase, Cultivation, Trichoderma reesei, Solid-state

Acknowledgements: This study is part of the project which is supported by the Ministry of Education,
Science and Technological Development of the Republic of Serbia (TR-31002).

284
 ADSORPTION OF Cu(II) IONS FROM SYNTHETIC SOLUTION BY
SUNFLOWER SEED HUSKS
Srđan Stanković1, Tatjana Šoštarić1, Mladen Bugarčić1, Aleksandra Janićijević1, Katarina
Pantović-Spajić1, Zorica Lopičić1
1
Institute for Technology of Nuclear and Other Mineral Raw Materials, Franchet d’Esperey
Boulevard 86, 11000 Belgrade, Serbia, itnms@itnms.ac.rs

Sunflower seed husks are abundant by-product from the vegetable oil industry. Annual
production of the sunflower seed in Serbia is between 650,000-720,000 tons. Husks are usually
incinerated by vegetable oil producers in order to obtain energy. In this paper adsorption of
Cu(II) ions from synthetic solution by unmodified sunflower seed husks was examined.
Influence of the initial concentration of Cu(II) ions and adsorbent dosage on the adsorption
capacity were investigated. The experimental data were fitted by Langmuir and Freundlich
isotherm models. The maximal adsorption capacity for Cu(II) ions calculated from Langmuir
adsorption isotherm is 34.89 mg/g. This result is suggesting that sunflower seed husks have a
potential to be applied as an effective adsorbents of copper ions from contaminated waters.

Keywords: sunflower seed husks, copper, adsorption

Acknowledgements: The authors are grateful to the Serbian Ministry of Education, Science and
Technological Development of the Republic of Serbia for the financial support of this investigation
included in the project TR 31003 and TR 34023.

285
INVESTIGATION OF PHOTOCATALYTIC PROPERTIES OF ZnFe-MIXED
OXIDES
Milica S. Hadnadjev-Kostiü1, Tatjana J. Vuliü1, Jasmina M. Dostaniü2
1
University of Novi Sad, Faculty of Technology Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad,
Serbia hadnadjev@tf.uns.ac.rs
2
University of Belgrade, Serbian National Institute, Institute of Chemistry, Technology and Metallurgy
Belgrade, Department of Catalysis and Chemical Engineering, Njegoševa 12, 11000 Belgrade, Serbia

The exponential increase of environmental pollution with no systematic solution has become
an overwhelming concern in the scientific community. Considering that one of the major
organic pollutants are residual dyes from different industries, effective dye removal methods
present a challenging and a motivating task. Due to the high demands in this field,
photocatalysis has been increasingly investigated with the aim to design promising
photocatalysts that would be efficient in dye removal using the solar light. The motivation for
this research was to develop a simple and inexpensive synthesis method for ZnFe-mixed metal
oxides with the desired properties in order to enhance their photocatalytic performances in the
photodegradation of organic dyes.
Mixed metal oxides (ZnFe-S) were successfully synthesized and thermally activated (ZnFe-T).
The photocatalytic tests were conducted in an open cylindrical thermostated Pyrex reaction
vessel using ULTRA VITALUX 300 W lamp, which emission spectrum simulates solar light.
The photocatalytic activity was estimated by Rhodamine B (RhB) photodegradation,
monitoring the decrease of RhB concentration (starting concentration: 10 μM RhB solution) in
time using UV-VIS spectrophotometer. It was concluded that both samples exhibited
satisfactory photocatalytic activity. The decrease of RhB concentration was detected (5.5 μM
RhB for ZnFe-S and 1 μM RhB for ZnFe-T after 300min) indicating good photocatalytic
properties of both samples. More pronounced photocatalytic activity of the ZnFe-T sample
could be attributed to the additional phase formation after thermal activation (ZnFe 2 O 4 spinel
phase). This research opens a new route to the design and synthesis of mixed metal oxides with
promising photocatalytic properties that could further be investigated for their application in
wastewater purification.

Keywords: Photocatalysis, Wastewater purification, Mixed metal oxides

Acknowledgements: This work was partially supported by the Ministry for Science of the Republic of
Serbia (Grants no. OI 172022, III45001 and III45008).

286
 REDUCTION OF FOULING IN DAIRY
WASTEWATER ULTRAFILTRATION PROCESS
Szabolcs Kertész1, Nikola Maravić2, Szabolcs Gyula Szerencsés1, Gábor Veréb1,
Sándor Beszédes1, Zsuzsanna László1, Cecilia Hodúr3
1
Department of Process Engineering, Faculty of Engineering, University of Szeged, H-6725 Szeged,
Moszkvai krt. 9., Hungary
2
University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
3
Institute of Environmental Science and Technology, University of Szeged, H-6725 Szeged, Tisza
Lajos krt. 103., Hungary, kertesz@mk.u-szeged.hu

The treatment of wastewater from food industry is of crucial importance for environment point
of view. Compared to conventional treatments, membrane filtration technology has many
advantages over traditional methods such as less required space, energy and can be easily
combined with other methods. However fouling of the membranes is still a limiting factor, it
can be reduced via enhanced shear force on the membrane surface by the application of
vibration, or using coagulation and flocculation, as pre-treatment methods.
In our work, different ultrafiltration (UF) membranes were tested and compared using classical
and vibration devices. Sedimentation, centrifugation and different chemical pre-treatments with
and without pH adjustment, as well as vibratory shear enhanced processing UF experiments
were carried out with dairy wastewater samples. Ultrafiltration fluxes, membrane rejections of
organic matter content (COD), electric conductivity (EC), total dissolved solids (TDS) and
turbidity were measured and compared. Operational parameters, transmembrane pressure and
module vibration amplitude, were gradually modified during the tests to investigate how they
affect the separation intensity. Furthermore, membrane resistances were calculated and the
contact angle values of the membranes were measured. In order to know the efficiency in more
detail the effects of module vibration and transmembrane pressure on specific energy demand
were examined. Moreover, concentration experiments were also implemented to compare
laboratorial with industrial conditions.

Keywords: ultrafiltration, dairy wastewater, fouling mitigation

Acknowledgements: The authors are grateful for the financial support provided by the project
Hungarian Scientific Research Fund (NKFI contract number K115691). Project no. TÉT_16-1-2016-
0138 has been implemented with the support provided from the National Research, Development and
Innovation Fund of Hungary, financed under the TÉT_16 funding scheme (SRB project number 451-03-
02294/2015-09/4). The described work was carried out as part of the „Sustainable Raw Material
Management Thematic Network – RING 2017”, EFOP-3.6.2-16-2017-00010 project in the framework
of the Széchenyi2020 Program. The realization of this project is supported by the European Union, co-
financed by the European Social Fund.

287
 EFFECTS OF COMMERCIAL ANTIOXIDANT FORMULATIONS ON
OXIDATIVE STABILITY OF FATTY ACID METHYL ESTERS FROM
DIFFERENT RAW MATERIALS
Milica Rankov Šicar1,2, Radoslav Mićić3, Milan Tomić4, Nataša Đurišić-Mladenović2
1
SP Laboratorija a.d., Industrijska 3, 21220 Bečej, Serbia
2
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia, natasadjm@tf.uns.ac.rs
3
University of Novi Sad, Technical Faculty “Mihajlo Pupin”, Đure Đakovića bb, 23000 Zrenjanin,
Serbia
4
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

Fatty acid methyl esters (FAMEs) are main constituents of biodiesel, considered as one of the
most promising petroleum diesel fuel substitutes. Important characteristics of biodiesel is an
oxidation stability, which describes its relative susceptibility to oxidative degradation of the
composition and consequently of the fuel characteristics. In fact, poor oxidation stability is a
main disadvantage of biodiesel if compared to conventional diesel. Addition of antioxidant is
the most efficient methods for improving the stability and delaying the oxidation degradation
of biodiesel composition. Although effects of various antioxidants on FAMEs stability have
been often investigated, majority of the reported results refer to the addition of synthetic, single
compounds to biodiesel, whereas only few studies dealt with commercial formulation. Thus,
the aim of the study was to test an effectiveness of commercial antioxidant formulations in
improving the stability of FAMEs produced from two different raw materials (a soybean-
sunflower oil blend 50:50 and waste cooking oil). Five of the tested additives were based on
synthetic phenolic compounds, while one was amine type. Induction period (IP) of FAMEs was
measured by the Rancimat method before and after the addition of various dosages of
commercial formulations.
The lowest additions of 0.05 mL and 0.10 mL were insufficient to improve the starting IPs of
both FAMEs. Amine-based additive influenced the oxidation stability of the treated FAMEs in
different manner in comparison to the phenolic additives. The results proved previous findings
on TBHQ effectiveness over the other active compounds of the tested formulations. Significant
improvement of IPs, well above 8 h, was achieved with rather high dosages of the additives,
being in the range 0.5-4% depending on the additive itself, which was expected taking into
account the comparison with available literature data on the same active compounds of the used
aditives. Further study should prove that the high dosages of additives does not introduce the
unfavorable effect on overall quality of the studied FAMEs.

Keywords: Biodiesel, Phenolic antioxidants, Amine-based antioxidant, Induction period

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia (No TR-31025 and ON-172050).

288
 HEMP BIODIESEL PRODUCTION: ANALYSIS OF MATERIAL AND
ENERGY CONSUMPTION ON INDUSTRIAL SCALE
Marija B. Tasic1, Milan D. Kostic1, Olivera S. Stamenkovic1, Vlada B. Veljkovic1,2

1
University of Niš, Faculty of Technology, Bulevar oslobođenja 124, 16000 Leskovac,
Serbia, marijat14@yahoo.com
2
The Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia

Herbaceous crop, such as hemp (Cannabis Sativa L.), is increasingly important as a feedstock
for biodiesel production. Therefore, it is a need for production models that include explicit
material and energy calculations. The absence of an exhaustive thermodynamic database for
both hemp seed oil and methyl esters and the absence of flowsheet are significant barriers to
develop a reliable model of hemp biodiesel production.
The model presented in this study estimated the necessary data and placed it into a heuristic
model using a commercial simulator Aspen Plus v.8.6. The hemp oil (triacylglyceride or TAG)
was presented by the composite TAG5, which referred to a weight-average composite of the
five triglycerides used. Similarly, hemp biodiesel (five methyl esters) were incorporated into
the model as composite FAME5. Thermodynamic properties of TAG5 and FAME5,
particularly enthalpy, free energy, molar volume, heat capacity, and vapor pressure were
identified, too.
The hemp biodiesel model with a production capacity of 8,271 tones/year, included a
conventional alkali-catalyzed continuous process. Hemp provided a competitively high
biodiesel yield (0.99 g/g of hemp oil). Waste solid, salts as well as surpluses of glycerol in the
market were side-products of hemp biodiesel production. Simulation analyses showed that the
current energy bottlenecks for the large-scale production of hemp biodiesel are
transesterification and solvent separation operations. It was found that the reactor and flash
distillation column were the largest contributors to the energy cost.
If legal and perception challenges of this “niche” crop could be overcome, wide-scale hemp
biodiesel production seemed to be possible.

Keywords: biodiesel, hemp seed oil, simulation, thermodynamics

Acknowledgments: This work has been funded by the Ministry of Education, Science and Technological
Development of the Republic of Serbia, (Project III 45001).

289
 PURIFICATION OF DAIRY WASTEWATER COMBINING
MEMBRANE FILTRATION WITH OZONE AND FENTON
PRETREATMENTS
1,2 3 1 2
Mihály Zakar Zita Šereš ,Erika Hanczné-Lakatos , Gábor Keszthelyi-Szabó Zsuzsanna
2
László
1
University of Széchenyi István, Faculty of Agricultural and Food Sciences, H-9200
Mosonmagyaróvár, Lucsony str 15-17., zakarmihaly05@gmail.com
2
Department of Process Engineering, Faculty of Engineering, University of Szeged, H-6725 Szeged,
Moszkvai Blvd. 9.
3
Department of Carbohydrate Food Technologies, University of Novi Sad, Bul. Cara Lazara
1, 21000 Novi Sad, Serbia

There are several investigations aiming reuse of dairy wastewaters, and membrane processes
are promising methods to achieve this goal. However, membrane fouling is a limiting factor of
these processes. Beside proteins of the dairy wastewater, which were found to be severe foulants
for the existing membrane materials, various matters may affect fouling; in this work, fouling
propensities of typical dairy effluents were investigated and discussed. Advanced oxidation
processes (AOPs), like ozone and Fenton-pretreatment, are widely used in the fields of water
and wastewater treatments and may be appropriate pre-treatment methods before membrane
filtration, due to their (micro)flocculation effect, and oxidation efficiency.
In the present study the effect of the ozone and Fenton-reaction as a pre-treatment of real dairy
waste waters were investigated. Fluxes, filtration resistances and pollutant retention were
determined and compared. As according to earlier studies ozone can improve biogas production
from food industrial waste, the biogas production from the concentration of dairy wastewater
also was investigated.

Keywords: membrane filtration, ozone, Fenton

Acknowledgements: The authors are grateful for the financial support provided by the project
Hungarian Scientific Research Fund (NKFI contract number K115691). Project no. TÉT_16-1-2016-
0138 has been implemented with the support provided from the National Research, Development and
Innovation Fund of Hungary, financed under the TÉT_16 funding scheme (SRB project number 451-03-
02294/2015-09/4). The described work was carried out as part of the „Sustainable Raw Material
Management Thematic Network – RING 2017”, EFOP-3.6.2-16-2017-00010 project in the framework
of the Széchenyi2020 Program. The realization of this project is supported by the European Union, co-
financed by the European Social Fund.

290
 CORROSION BEHAVIOUR OF STAINLESS STEEL EN 1.4301 IN 0.5 M HCl
IN PRESENCE OF COMMERCIAL INHIBITOR
Borislav Malinoviü1, Tijana Djuriþiü1, Duãko Zoriü2
1
University of Banja Luka, Faculty of Technology, Stepe Stepanovica 73, 78000 Banja
Luka, tijana.malinovic@tf.unibl.org
2
EFT Mine and Thermal Power Plant Stanari Ltd., Stanari, Bosnia and Herzegovina

In everyday application it is necessary to protect construction materials from impact of

corrosion processes, not only because of material damage, but also for the protection of people
and the environment. One of the most effective and often used methods is metal protection by
corrosion inhibitors. This paper presents the results of the corrosion behaviour of stainless steel
EN 1.4301 in 0.5 mol dm-3 hydrochloric acid, as well as the efficiency testing of commercial
industrial corrosion inhibitor. For experimental research it was used DC-technique (Tafel
extrapolation, linear polarization method, potentiodynamic polarization). The obtained results
show that the inhibitor is effective in the protection of stainless steel from corrosion in 0.5 mol
dm-3 HCl and the protection efficiency depends primarily on the concentration of the inhibitor.
The highest efficacy was achieved at a concentration of inhibitor of 0.15 mL/L (E p = 55.7%).
According to the corrosion mechanism the inhibitor is behaved as a mixed inhibitor.

Keywords: Corrosion rate, protection efficiency, DC-technique

Acknowledgements: This work was supported in part by the Ministry of Scientific and Technological
Development, Higher Education and Information Society Government of Republic of Srpska of the
Republic of Srpska under Project 19/6-020/961-79/18

291
CLOUD POINT EXTRACTION PROCEDURE FOR PRECONCENTRATION
AND DETERMINATION OF LEAD(II) IONS USING TRITON X-100 AT
ROOM TEMPERATURE
Mersiha Suljkanović1, Jasmin Suljagić2, Nusreta Hasić1, Selmina Hodžić2
1
Faculty of Natural Sciences and Mathematics, University of Tuzla, Univerzitetska 4, 75000 Tuzla,
Bosnia and Herzegovina, mersiha.suljkanovic@untz.ba
2
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina

A Cloud point extraction (CPE) procedure was presented for preconcentration of lead (II) ions,
after complexation by 18-crown-6 (18C6) and extraction with Triton X-100 at proposed
experimental conditions. After separation of surfactant - rich phase, content of Pb(II) ions in
remaining solution was measured by Flame Atomic Absorption Spectrometry (FAAS). The
experimental conditions such as pH, temperature, concentration of Triton X-100, concentration
of 18C6, time of incubation, type and concentration of added electrolyte, were evaluated.
Results showed that among investigated electrolytes (NaCl, Na 2 SO 4 and Na 2 CO 3 ) the amount
of 0.9 mol/L Na 2 CO 3 lowers cloud point temperature of Triton X-100 to 22°C (room
temperature during the experiment), thus simplifying the extraction procedure. After incubation
time of 5 minutes and using the concentration of 1.2·10-3 mol/L Triton X-100 and 1.5·10-4mol/L
18C6 (1:1 stoichiometric ratio for 18C6:Pb), 60% of lead (II) ions were efficiently removed
from investigated solution.

Keywords: lead(II), Triton X-100, 18-crown-6, Cloud Point Extraction, FAAS

292
 THE EFFECT OF POROSITY AND SURFACE AREA OF
CLINOPTILOLITE AND ZEOLITE ON THE ADSORPTION OF THE
PRODUCTS OF THERMO-OXIDATIVE DEGRADATION OF EDIBLE
SUNFLOWER OIL
Sanja M. Dobrnjac1, Ljubica C. Vasiljević2, Stevan N. Blagojević3, Miladin J. Gligorić2, Zoran B.
Obrenović4, Vesna P. Cvijetinović2, Dragan V. Tošković2, Željko J. Ostojić4
1
”Krebs+Kiefer Eastern Europe” 51000 Banja Luka
2
University of East Sarajevo, Faculty of Technology, Karakaj bb,75400 Zvornik, Republic of Srpska,
Bosnia and Herzegovina, ljubicav09@gmail.com
3
Institute of General and Physical Chemistry, Studentski trg 12, 11000 Belgrade
4
”Alumina” d.o.o., Karakaj bb, 75400 Zvornik

Surface area, pore volume and porosity of solid materials have an effect on their adsorption
behavior. These properties of zeolite and clinoptilolite are analyzed as parameters which
determine the adsorption of the products of thermo-oxidative degradation of edible sunflower
oil. When edible oils are heated above 150°C, they undergo thermo-oxidative changes
depending on a variety of factors, such as temperature, heating time, type of oil, etc. These
changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.)
resulting in the formation of free fatty acids, an increase in the peroxide number and the acid
number. This study investigates the changes of the content of free fatty acids, the acid number,
and the peroxide number in edible sunflower oil when heating at the temperature range from
110°C to 190°C for 30 minutes, as well as after the adsorption by a natural and a synthetic
adsorbent (clinoptilolite and zeolite 4A). The results of the research show that these adsorbents
are effective in removing the products of chemical reactions occurring in thermal degradation,
which is particularly evident after the adsorption of oil heated at 190°C. Somewhat better results
were achieved after the adsorption using clinoptilolite, with a 72% reduction in the content of
free fatty acids, 83% reduction in the acid number, and 43% reduction in the peroxide number.
After the adsorption by zeolite 4A, the content of free fatty acids was reduced by 65%, the acid
number by 76%, and the peroxide number by 39%. From the values of pore volume, BET
surface area, micropore surface area and adsorption cumulative surface area of pores, we would
expect that clinoptilolite has much better adsorption properties. However, the results obtained
indicate that the presence of cations in the pores of this porous material impedes the process of
adsorption. Conversely, zeolite exhibits greater adsorption properties due to the lower content
of cations as a result of the fact that it is obtained in controlled conditions. Further research
should focus on the acid modification of the surface of clinoptilolite in order to increase its
adsorption properties.

Keywords: Edible Oil, Porosity, Surface Area, Clinoptilolite, Zeolite

293
 INTEGRATION OF FIRST AND SECOND GENERATION BIOETHANOL
PRODUCTION FROM BY-PRODUCTS OF SUGAR BEET PROCESSING
Jovana D. Gucunski, Bojana Ž. Bajić, Damjan G. Vučurović, Siniša N. Dodić

University of Novi Sad, Faculty of Technology Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia,
jgucunski@uns.ac.rs

In recent years there has been an increasing need for sustainable, renewable and cheap
alternative sources of energy that are economically viable, and one of the most promising
alternatives to fossil fuels is bioethanol. Second generation bioethanol (lignocellulosic biomass)
does not compromise food security, such as the conventional, first generation bioethanol
(starchy grain and sugar-rich crops) and has the most potential to become the biofuel that will
replace fossil fuels. However, second generation bioethanol production is still being developed
and a major challenge for its commercialization is the low ethanol titer and low fermentation
efficiency, while first generation bioethanol has already seen large scale commercialization.
The efficiency of second generation bioethanol production can be improved by integrating the
first and second generation bioethanol production, in order to increase the feasibility of
cellulosic bioethanol and promote its industrial implementation.
This study aimed to examine the possibility of integrating the first and second generation
bioethanol production process from by-products of the sugar beet processing industry,
specifically molasses and sugar beet pulp. The first part of the study covered acid and thermal
pretreatment of the lignocellulosic raw material, followed by enzymatic hydrolysis by
Trichoderma reseei. The integration of the bioethanol production process was carried out by
mixing the hydrolysates obtained from sugar beet pulp pretreatment and enzymatic hydrolysis,
as well as molasses, and using the obtained mixture for bioethanol production by
Saccharomyces cerevisiae. The obtained results show that the quantity of the produced
bioethanol is affected by the efficiency of sugar beet pulp pretreatment and enzymatic
hydrolysis, as well as the amount of molasses. In order to increase efficiency of this bioprocess
further research should incorporate the optimization of each bioprocess segment. The obtained
results have significant potential and represent a basis for the development of an integrated
bioethanol production process.

Keywords: Bioethanol, Bioprocess, Fermentation, Sugar beet processing by-products

Acknowledgements: This study is part of the project TR-31002, which is supported by the Ministry of
Education, Science and Technological Development of the Republic of Serbia.

294
 HOW RISK MANAGEMENT STANDARDS CAN CONTRIBUTE TO
ACHIEVING SUSTAINABLE DEVELOPMENT GOALS
Tzvetelin K. Gueorguiev1
1
University of Ruse “Angel Kanchev”, 8 Studentska street, 7017 Ruse, Bulgaria, tzgeorgiev@uni-
ruse.bg

The paper presents the most recent developments of risk management standards from the ISO
31000 series. This family of standards includes vocabulary (ISO Guide 73), guidelines (ISO
31000), risk assessment techniques (IEC 31010), and guidance for their application (ISO/TR
31004). This research discusses the correlation between these international standards and the
latest Sustainable Development Goals of the United Nations. The conclusions and
recommendations direct organizations on how to apply risk management principles and
concepts for enhancing their performance and to contribute to greater ideals than their
individual success.

Keywords: Risk Management, Risk assessment, ISO 31000 series, international standards, UN
Sustainable Development Goals

Acknowledgements: This research paper is based on the experience of the Quality Management team
at the University of Ruse.

295
 DEVELOPNENT OF WILD CYANOBACTERIAL BIOMASS
(APHANIZOMENON FLOS-AQUAE) BIOREFINING SCHEMES
Michail Syrpas1, Jolita Bukauskaitė1, Loreta Bašinskienė1, Petras Rimantas Venskutonis1
1
Kaunas University of Technology, Department of Food Science & Technology, Radvilėnų pl. 19, LT-
50254 Kaunas, Lithuania, ktu@ktu.lt

Cyanobacteria are prokaryotic photosynthetic microorganisms that can have significant effects
on the water quality as well as the functioning of aquatic ecosystems. In heavily eutrophicated
systems, mass proliferation of cyanobacteria can lead to bloom formation with strong financial
and environmental impacts. Recent reports indicate that removal of wild cyanobacterial blooms
from the Curonian lagoon as a management measure should be prioritized. Herein we
envisioned the utilization of wild cyanobacterial biomass as a feedstock within a biorefinery
concept. Towards this end, fractionation of mentioned biomass was achieved with conventional
and/ or high-pressure extraction techniques. Recovery of lipophilic products using supercritical
CO 2 extraction was optimized by central composite design (CCD) and response surface
methodology (RSM). Under optimal conditions (42.5 MPa, 55°C and 120 min of extraction),
SFE-CO 2 yielded 4.43 g/100 g DW of non-polar extract with high contents of α-linoleic acid
and α-tocopherol. In the next step, isolation of phycobiliprotein rich aqueous extracts was based
on ultrasound assisted extraction optimized with CCD and RSM. The combination of
homogenization, as a primary technique, followed by application of 8.75 min of ultrasounds at
84% amplitude, resulted in the highest phycobiliprotein yield. The residual biomass was further
subjected to pressurized liquid extraction with increasing polarity solvents (acetone, ethanol,
and water). The obtained extracts were evaluated for their functional properties with various in
vitro radical scavenging and enzyme inhibition assays. Phytochemical composition by UPLC-
ESI-TOF-MS revealed the presence of several natural pigments as well as auxins. Conclusively,
this underutilized biomass could be considered as a feedstock for the recovery of various
products with potential biotechnological, food, agrochemical, and pharmaceutical applications.

Keywords: cyanobacteria, biorefining, phycobiliproteins, α-linoleic acid

Acknowledgements: The authors are indebted to Business Support Fund of Kaunas University of
Technology grant: PDN4-18 and to Kaunas University of Technology Postdoctoral fellow grant: PV3-
9280-3 for financial support of this research.

296
INVESTIGATION OF HUMIC ACIDS EVOLUTION DURING EX SITU
BIOREMEDIATION OF PETROLEUM CONTAMINATED SOIL
Jelena Avdalović1, Mila Ilić1, Srđan Miletić1, Vladimir Beškoski2, Nikoleta Lugonja1, Jelena Milić1
Miroslav M. Vrvić3
1
Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade, Serbia,
javdalovic@chem.bg.ac.rs
2
Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
3
BREM GROUP Ltd., Str. Oslobođenja 39b, 11090 Belgrade,Serbia

Petroleum and its derivatives are among the major pollutants of soil. Bioremediation, a
method that uses the ability of microorganisms to decompose toxic waste, is a prevailing
trend in the decontamination of polluted soil contaminated by petroleum and its derivates.
Bioremediation procedures are in harmony with the principles of sustainable development, are
categorized as “environmentally friendly” technologies, do not form waste and the treated soil
can recover its natural biological activity.
The aim of this paper is to study the use of an active consortium of zymogenous
microorganisms for ex situ bioremediation of a petroleum contaminant in the soil, along with
simultaneous monitoring of the humification process.
In the pilot experiment, which lasted for 6 months, 150 m3 of soil contaminated by various
petroleum derivatives was treated by ex situ bioremediation. The total petroleum
hydrocarbons content was reduced from the initial 30 to 2.2 g/kg, while the content of humic
acids increased by 47%. The analysis of humic acids from the studied samples showed that
the structure of humic acids changed during bioremediation, i.e. the content of aliphatic
carbon was reduced, while the content of aromatic and carboxylic carbon was increased. The
degree of aromaticity of molecules of humic acids increased from 24.9% to 28.9% during
bioremediation.
The results of our research based on bioremediation of oil-contaminated sites have shown
pollutant removal efficiency of up to 92% with a simultaneous production of humic acids,
which contributes to complete soil restoration.

Keywords: Bioremediation, Zymogenous microorganisms, Petroleum, Humic acids

Acknowledgements: This research was partially financed by the Ministry of Education, Science and
Technological Development of the Republic of Serbia as a part of the Projects III 43004.

297
 WHEAT SEEDLINGS UNDER THE SALINITY STRESS
Maja Ižaković1, Katica Teskera1, Matea Begić1, Tihana Marček1
1
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20,
31000 Osijek, Croatia, Maja.Izakovic@ptfos.hr

Salinity is one of the major problem in agriculture resulting in loss of yield, and in fields it often
occurs in the combination with drought. In plants, salinity causes both osmotic and ionic stress.
Aside it causes the perturbations at morphological, phyciological and biochemical level,
accumulation of NaCl in plants can be toxic for the plant. In this study winter wheat genotypes
(BC Bernarda and BC Tena) were used to test their resistance to salinity. The seeds were sown
in pots and exposed to 0, 90, 160 and 230 mM NaCl solution for five days. Seedlings were
grown under 12 h light/12 h dark photoperiod and artificial illumination at 23±2 °C. The
germination was tracked from 2nd day, while shoots and roots length was recorded last day of
the experiment. The highest NaCl concentration (230 mM) reduced shoots and roots length
compared to concentrations of 0, 90 and 160 mM in both genotypes, indicating that this salt
level impeded growth. Germination percentage in samples with 230 mM NaCl in both
genotypes after 2nd day of the experiment decreased for 307.7% compared to control sample,
while at 160 mM NaCl inhibition of germination was from 47.1% in BC Bernarda to 56% in
BC Tena. These results indicate that NaCl had greater negative impact in early stages of
germination. Comparing variations among genotypes from 3rd to 5th day of the experiment, BC
Tena showed higher germination percentage at all NaCl concentrations than BC Bernarda
indicating that it poses greater salt tolerance. Present study reveals different genetic background
of tested genotypes related with salinity resistance.

Keywords: wheat, shoot and root length, germination, salinity

298
 HOW LCA DAMPENED THE ENTHUSIASM OF FORMER BIOFUEL
ADVOCATES?
Ferenc E. Kiss

University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia,
fkiss@uns.ac.rs

Only a decade ago biofuels were seen as an ideal, eco-friendly replacement for the liquid fossil
fuels that power the world’s transport systems. Environmental advocacy organizations, policy
makers and researchers alike were extolling the benefits of ethanol and biodiesel as a carbon-
neutral bridge to a sustainable energy future. Concerns quickly followed that these first-
generation biofuels, made from food crops, were often as harmful to the environment as fossil
fuels when all factors associated with their life cycle were considered. Initially, Life Cycle
Assessment (LCA) results supported the claim of biofuels’ superiority. However, with further
development of assessment techniques, and the expansion of the system boundaries to include
new aspects of the product chain, LCA results of biofuel’s carbon balance gradually shifted
from favorable to unfavorable. Beleaguered by criticism and denounced by politicians and
environmentalists, proponents of biofuels have been forced on to the defensive. But are there
indeed reasons to doubt the reliability of LCA results? Probably yes, since the estimation of the
environmental impact of biofuels is very complex, given the large variety of available methods
and techniques used to address specific life cycle modelling issues and the general lack of
consensus on appropriate LCA approaches. By reviewing scientific papers published in the last
two decades on the environmental impact of biofuels, it will be demonstrated how the choice
of the assessment methodology influences the LCA results and the understanding of its
sustainability. Furthermore, the report summarizes the methodological challenges that must be
resolved to enable LCA to effectively evaluate the environmental impact of different biofuels.
These challenges may be relevant to many LCA efforts; however, the focus here is its
implication on applying LCA to crop-based biofuels.

Keywords: Biofuels, Life cycle assessment, Reliability

Acknowledgements: The author is grateful to the Ministry of Education, Science and Technological
Development of the Republic of Serbia for financial support (Project No: ON-172059).

299
USE OF SEQUENTIAL EXTRACTION TO ASSESS METAL PARTITIONING
IN FLOODED AGRICULTURAL SOIL
Biljana D. Škrbić, Igor S. Antić, Maja B. Buljovčić, Jelena R. Živančev

University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia, biljana@tf.uns.ac.rs

Soil contamination with potentially toxic elements (PTEs) represents a worldwide problem
mainly because these elements can be transferred and accumulated into the crops, thereby
posing a hazard to human health. Different physico-chemical properties of soil influence
mobility or sorption of PTEs, i.e. pH, conductivity, soil texture, organic matter content, etc., as
well as the distribution of PTEs among the various soil fractions: soluble (f1), extractable
(carbonate-associated PTEs) (f2), reducible (bound to Fe/Mn hydroxides) (f3), oxidable (bound
to soil organic matter and sulfides) (f4), residual fraction (bound to mineral structures) (f5). The
association of the PTEs with the specific soil fraction determines how strongly they are retained
in the soil and how easy they may be mobilized to the hydrosphere and biosphere. Thus, the
main objectives of this study were: (i) to determine the concentrations of seven PTEs (Pb, Cu,
Ni, Cr, As, Co, and Cd) in 20 composite samples of previously flooded arable soil from the
Jamena village located in the Northern Serbian Province (the area of intensive agricultural
production), (ii) to investigate their distribution throughout the application of chemical
fractionation which included the association of elements to specific soil fraction, and (iii) to
evaluate the mobility of PTEs, which is in correlation with their bioavailability. The average
value of soil pH and percent of organic matter were 7.38±0.44 and 7.41±2.18, respectively.
Particle size distribution revealed that analyzed soils consist of 65% of sand, 34% of slit and
1% of clay. The pseudo-total concentrations of Pb, Cu, Ni, Cr, As, Co, and Cd were 23.1, 34.9,
58.6, 28.0, 8.73, 7.04, and 0.444 mg/kg, respectively. The target value set by the Serbian
regulation was only exceeded for Ni. The soil fractionation revealed three different partitioning
patterns for PTEs (i) Pb, Cu, Ni, Cr, and As were mainly associated with the f5 fraction, (ii) Cd
was equally distributed in f2, f3, and f5 fractions, while (iii) Co was mainly associated with the
f3 fraction. On the basis of the mobility of PTEs in soil assessed using a “Mobility Factor”
index, the following order was observed Cd (39%) ≫ As (5.6%) > Ni (3.5%) > Cu (3.1%) ≫
Co (0.77%) > Cr (0.37%) > Pb (0.34%). As a consequence, Cd, As, Ni, and Cu are more
available to be up-taken by plants and soil organisms.

Keywords: Sequential extraction, Heavy elements pollution, Agricultural soil, Mobility

Acknowledgements: The results presented here are obtained within the project no. 142-451-2466/2018-
01/02 supported by the Secretariat for Higher Education and Scientific Research of the Province of
Vojvodina.

300
 REMOVAL OF NATURAL ORGANIC MATTER AND EMERGING
CONTAMINANTS FROM GROUNDWATER USING OZONATION AND
GAC FILTRATION
J. Molnar Jazić, M. Kragulj Isakovski, A. Tubić, T. Apostolović, M. Watson, S. Maletić, J. Agbaba

University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and

Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Republic of Serbia,
jasmina.agbaba@dh.uns.ac.rs

This work presents results from a pilot scale drinking water treatment plant used to investigate
the performance of ozone oxidation and granulated activated carbon (GAC) adsorption in
removing natural organic matter (NOM) and specific organic micropollutants from
groundwater. The investigated groundwater has a relatively low NOM content
(1.83±1.01 mg C/L total organic carbon, TOC). Using gas chromatography/mass spectrometry
(GC/MS) screening analysis with Deconvolution Reporting Software, a variety of different
organic compounds were identified, including benzophenone, 2-phenoxyethanol, butylated
hydroxytoluene and benzoic acid, all contaminants of emerging concern (CEC) identified by
NORMAN. CEC have been detected in the environment, but are not yet included in routine
monitoring programs at the EU level. Their fate, behavior and (eco)toxicological effects are not
well understood. Application of the ozonation process resulted in a 4-20% NOM reduction,
based on the TOC values. Estimated removal of CECs by ozone increased with increasing
ozone dose (up to 1.0 g O 3 /m3) and was in the range 24-70%. Adsorption on GAC further
improves total NOM and CECs removal compared to the ozonation alone. Combined use of
ozone and GAC provides up to 16-33% TOC reduction as well as 70-82% CECs removal. UV
absorbance values at 254 and 278 nm can serve as indicators of aromatic carbon content in
water, and were significantly reduced after ozonation and GAC filtration (by up to 50%).
Among the CECs investigated, benzophenone was the most prone to oxidation/adsorption
treatment. In addition to the naturally present organic matter, CECs detected by GC/MS
analysis can serve as indicators of anthropogenic pollution which may alter drinking water
quality. Tracking their behavior during treatment allows assessment of the efficiency of the
technological line and optimization of the oxidation process in the case of groundwater
pollution by infiltration.

Keywords: ozonation, GAC filtration, NOM, emerging substances

Acknowledgements: The authors gratefully acknowledge the support of the Provincial Secretariat for
Higher Education and Scientific Research, Republic of Serbia, Autonomous Province of Vojvodina
(Project No.142-451-2128/2019-01).

301
BIOCATALYTIC BIODIESEL SYNTHESIS WITH BURKHOLDERIA CEPACIA
AND PSEUDOMONAS FLUORESCENS LIPASE
Sandra Budžaki, Marta Ostojčić, Ivica Strelec

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20,
31000 Osijek, Croatia, sandra.budzaki@ptfos.hr

Biodiesel is a mixture of fatty acid methyl esters, usually produced by a transesterification

reactions in the presence of sodium hydroxide as catalyst. However, this most often used
industrial process for biodiesel synthesis has certain shortcomings. Thus, the use of new
catalysts, and among them biocatalyst such as lipases are preferred. Lipases (EC 3.1.1.3.),
triacylglycerol acylhydrolases, are enzymes of plant, animal or microbial origin, which are
capable to perform efficient transesterification reactions in the presence of organic solvents.
Although the use of lipases in biodiesel synthesis is well documented, there are few questions
which still need to be resolved, and among it optimal conditions for biodiesel biocatalytic
production. Namely, various temperatures and pH values were reported for biodiesel
production, which are in some instances different from optimal temperature and pH of lipases
used in transesterification reaction. Moreover, determination of pH and temperature optimum
for lipase activity has been performed by various substrates differing in their chemical structure
and composition, which additionally complicates the selection of optimal conditions. Therefore,
the aim of this study was to determine pH and temperature optimum of Burkholderia cepacia
and Pseudomonas fluorescens lipases using two chemically and structurally different
substrates: olive oil and p-nitrophenyl palmitate, and to examine the efficiency of biodiesel
biocatalytic synthesis in batch reactor at determined optimal conditions for lipase activity.
Results have shown that optimal conditions (pH and temperature) for lipase activity differed
regarding substrate used, and that those determined by olive oil are well in accordance with the
data obtained from manufacturer. Furthermore, during batch reactor biodiesel synthesis, higher
amount of fatty acid methyl esters (FAME) were produced at optimal conditions determined
with olive oil as lipase substrate, than with p-nitrophenyl palmitate. Data on the percentage of
FAME in crude biodiesel has shown that Burkholderia cepacia lipase is more suitable for
biodiesel synthesis, where more than 96.5% FAME were obtained after 24 hours of synthesis,
in comparison to Pseudomonas fluorescens lipase with maximally 71.9% of FAME produced
at optimal conditions.
The obtained data indicates that greater amount of biodiesel can be produced if optimal
conditions for lipase activity (pH and temperature optimum) are applied during batch reactor
synthesis. However, optimal conditions for lipase activity should be determined with olive oil
test as more reliable.

Keywords: lipase, biodiesel, Burkholderia cepacia, Pseudomonas fluorescens

302
 SOLAR-LIGHT PHOTOCATALYTIC ACTIVITY OF ZnFe2O4
NANOPARTICLES
Marija Milanović, Milica Hadnađev-Kostić

University of Novi Sad, Faculty of Technology Novi Sad, 21000 Novi Sad, Serbia, majam@uns.ac.rs

In the past decades, much attention was paid to the photocatalytic degradation of organic
pollutants with different semiconductor compounds. Among them, solar-light-induced
photocatalysts are of great interest because of their high efficiency in utilizing solar energy. The
advantages of using the spinel ZnFe 2 O 4 as photocatalyst are displayed by its chemical and
thermal stability, low cost, magnetic properties and the narrow band gap of around 1.9 eV.
The present paper is focused on the research in the photocatalytic activity of zinc ferrites
nanoparticles synthesized via different synthetic routes: hydrothermal and coprecipitation
method. In both synthesis, aqueous solutions of nitrate sols were used as a source of metal
cations and NaOH was used as a precipitating agent. The X-ray diffraction patterns of the
prepared nanoparticles indicate the formation of single-phase spinel structure, with crystallite
sizes of around 5 nm. The photocatalytic activity of the synthesized samples was evaluated by
Rhodamine B (RhB) photodegradation in aqueous solution with the starting concentration of
10 μM RhB under solar-light irradiation. The RhB photodegradation was monitored at the
defined time of irradiation using UV-VIS spectrophotometer. Photocatalytic activity of both
samples was observed. The photocatalytic efficiency after 360 min of solar-light irradiation
reached 44% over hydrothermally prepared ZnFe 2 O 4 , while it was slightly enhanced to 47%
when ZnFe 2 O 4 nanoparticles prepared by coprecipitation were used. These results have shown
that zinc ferrite nanoparticles are one of the promising photocatalysts in the field of industrial
photodegradation of organic pollutants.

Keywords: zinc ferrites, nanoparticles, photocatalyst

Acknowledgements: This work was supported by the Ministry of Education, Science and Technological
Development of the Republic of Serbia; Project III 45021 and Project OI 172022.

303
 MODELİNG OF ULTRAFİLTRATİON WİTH DİFFERENT FOULİNG
MECHANİSMS
Nikolett Gulyás1, Zoltán Jákói1, Virág Nagypál2, Cecilia Hodúr1

1
Faculty of Engineering, University of Szeged, Moszkvai krt. 9., Szeged, H-6725,
Hungary, hodur@mk.u-szeged.hu
2
Faculty of Agriculture, University of Szeged, H-6720 Hódemzővásárhely, Andrássy út 15

Membrane filtration process is getting more attention and focus in food industry due to them
advantages compared with other conventional separation methods. Unavoidably, membrane
fouling always hinders the membrane performance. The characterization of membrane fouling
mechanisms is highly important especially during the ultrafiltration process. In this work,
Hermia’s and Makardij’s models were used to investigate the fouling and flux decline
mechanisms. Ultrafiltration experiments were performed at different plant originated
beverage (soy and oat) and operating parameters (pressure, stirring rate). The fouling
mechanism and constant for flux change can be identified using the models. Polyether sulfone
membrane was employed throughout this work with 10 kDa MWCO values. Ultrafiltration
experiments were performed at a different plant originated beverage (soy and oat),
transmembrane pressures (0.005 and 0.1 MPa) and stirring rate (100, 200, 300 and 400 rpm).
In this study we used two mathematical models to describe permeate flux decline and identify
the fouling mechanism.
According to the Hermia’s models, there are four main fouling mechanisms: complete
blocking, standard blocking, intermediate blocking and cake layer formation. The other model
is the Makardij model where the flux change depends on two coefficients: k 1 is the rate
constant for flux decline and k 2 is the rate constant for deposit removal from the membrane.
Hermia model analysis showed that the cake layer formation model is the most typical fouling
mechanism.
In the case of Makardij’s model for transmembrane pressure of 0.005 MPa, the rate constant
for deposit removal (k 2 ) and for transmembrane pressure of 0.1 MPa the value of k 1 is
prevailing. The values of two different models give an exact and well-understood connected
result of the mechanism of fouling. At lower pressures the rate constant for deposit removal is
prevailing and in this case non cake layer formation model was observed in the Herma
models.

Keywords: fouling; Hermia’s model; Makardij’s model; ultrafiltration

Acknowledgements: The authors are thankful for the financial support provided by the Hungarian
State and the European Union (EFOP-3.6.2-2017-00010 - RING) and the project Hungarian Science
and Research Foundation (OTKA contact number K 115691).

304
Table of Contents
INNOVATIVE FOOD SCIENCE AND BIOPROCESSES ...................................................... 1 
CHARACTERISATION OF PROTEINS AND SURFACTANTS AT FLUID
INTERFACES RELEVANT FOR FOAMS AND EMULSIONS IN FOOD 
T. Kairaliyeva, N. Mucic, J. Katona, E.V. Aksenenko, V.I. Kovalchuk, A.V. Makievski,
V.B. Fainerman, S.B. Aidarova, R. Miller ........................................................................ 2 
BIOPOLYMERS AS VEHICLES FOR DELIVERING INNOVATIVE
FUNCTIONALITIES IN FOOD SYSTEMS 
Costas G. Biliaderis ............................................................................................................ 4 
PROCESS SIMULATION IS AN ESSENTIAL TOOL IN PRODUCT DEVELOPMENT 
Zivko Nikolov, Laura Soto-Sierra ...................................................................................... 5 
INNOVATING WITH BIOACTIVES FROM BRASSICA BYPRODUCTS - THE SPIN-
OFF EXPERIENCE 
Diego A. Moreno, Raúl Domínguez-Perles, Paula García-Ibañez, Ángel Abellán-
Victorio, Micaela Carvajal, Cristina García-Viguera ......................................................... 6 
FROM FOOD TO SAFE FOOD: PROBLEMS AND CHALLENGES IN NEW PRODUCT
DEVELOPMENT 
Peter Raspor........................................................................................................................ 8 
APPLICATION OF SUPERCRITICAL CARBON DIOXIDE FOR DRYING OF FRUITS
AND VEGETABLES – SENSORY AND FOOD SAFETY PERSPECTIVES 
Nikola Tomić, Sara Spilimbergo, Gerard Hofland, Andreja Rajković .............................. 9 
CHALLENGES IN SUGAR PRODUCTION - FOOD SAFETY MANAGEMENT 
Biljana Bogdanović, Branislav Bogdanović..................................................................... 12 
GINGER ESSENTIAL OIL IMPROVES QUALITY OF COOKED PORK 
Branislav V. Šojić, Vladimir M. Tomović, Branimir M. Pavlić, Predrag M. Ikonić, Marija
R. Jokanović, Maja Đ. Ivić, Snežana B. Škaljac .............................................................. 13 
EFFECT OF WILD OREGANO ESSENTIAL OIL ON LIPID OXIDATION IN
MARINATED PORK CHOPS 
Maja Đ. Ivić, Vladimir M. Tomović, Marija R. Jokanović, Snežana B. Škaljac, Branislav
V. Šojić ............................................................................................................................. 14 
THE EFFECT OF GENOTYPE (G), GROWING ENVIRONMENT (E), AND THEIR
INTERACTION (G x E) ON THE CHEMICAL COMPOSITION OF WHEAT BRAN 
Ankica Kondić-Špika, Sanja Mikic, Dragana Trkulja, Novica Mladenov, Nada Grahovac,
Zvonimir Sakač, Saša Krstović, Nikola Hristov .............................................................. 15 
EXPERIMENTAL PRODUCTION OF HEAT-ACID COAGULATING CHEESE WITH
ADDITION OF PLUM 
Emina Kadrić, Zlatan Sarić .............................................................................................. 17 
LEAD CONTENT IN THE MEAT OF SAANEN GOAT MALE KIDS FROM
VOJVODINA (NORTHERN SERBIA) 
Vladimir M. Tomović, Marija R. Jokanović, Branislav V. Šojić, Snežana B. Škaljac,
Milana M. Lazović, Ivana M. Vasiljević, Igor B. Tomašević, Ivana R. Nikolić, Dragan
D. Vujadinović, Mila S. Tomović .................................................................................... 18 
ANTIOXIDANT POTENTIAL AND SENSORY QUALITY OF NEW GREEN
WALNUT LIQUEUR 
Sonja P. Veljović, Marija P. Petrović, Stanislava Ž. Gorjanović, Maja M. Natić, Predrag
V. Vukosavljević .............................................................................................................. 19 
ORGANOCHLORINE PESTICIDES IN RAW MEAT ON THE SERBIAN MARKET 
Brankica Kartalović, Nikolina Novakov, Željko Mihaljev, Jelena Petrović, Jelena Babić,
Krešimir Mastanjević ....................................................................................................... 20 
DEVELOPMENT OF NEW IN VITRO COLORIMETRIC MTT ASSAY FOR HIGH-
THROUGHPUT SCREENING OF ANTI-YEAST ACTIVITY OF PLANT-DERIVED
PRESERVATIVE CANDIDATES IN AN ORANGE JUICE FOOD MODEL 
Jan Stas, Marketa Houdkova, Jan Banout, Ladislav Kokoska ......................................... 22 
DISCRIMINANT ANALYSIS OF CHEMICAL AND ANTIOXIDANT PROPERTIES
OF Capsicum annuum CULTIVATED UNDER DIFFERENT CONDITIONS 
Milica Ž. Karadžić Banjac, Strahinja Z. Kovačević, Žarko M. Ilin, Boris D. Adamović,
Aleksandra N. Tepić Horecki, Zdravko M. Šumić, Anita S. Vakula, Lidija R. Jevrić,
Sanja O. Podunavac-Kuzmanović .................................................................................... 23 
EFFECT OF STARTER CULTURE (STAPHYLOCOCCUS XYLOSUS) ADDITION ON
COLOUR CHARACTERISTICS OF DRY FERMENTED SAUSAGE 
Snežana B. Škaljac, Marija R. Jokanović, Vladimir M. Tomović, Maja Đ. Ivić, Branislav
V. Šojić, Tatjana A. Peulić, Predrag M. Ikonić, Natalija R. Džinić, Ljiljana S. Petrović 24 
THE EFFECT OF FREEZING AND FROZEN STORAGE ON THE CALORIMETRIC
PROPERTIES OF LIQUID EGG PRODUCTS 
Karina I. Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Friedrich, Ildikó Cs.
NyulasZeke ....................................................................................................................... 25 
EFFECT OF HYDROCOLLOIDS ON THE RHEOLOGICAL BEHAVIOR OF YEAST
RAISED DOUGH 
Zhour Sabri, Anikó Kovács, Katalin Badakné Kerti ........................................................ 27 
EFFECT OF SUGAR REDUCTION AND SUBSTITUTION ON POUND CAKE 
Anikó Kovács, Katalin Badakné Kerti, László Somogyi ................................................. 28 
THE ANTIOXIDANT ACTIVITY AND COMPOSITION OF THE PHENOLICS FROM
NON-GROUND NETTLE (Urtica dioica L.) SEEDS EXTRACTED BY DISTILLED
AND TAP WATER 
Jelena S. Mitrović, Nada Č. Nikolić, Ivana T. Karabegović, Miodrag M. Lazić, Ljubiša
B. Nikolić ......................................................................................................................... 29 
APPLICATION OF ARTIFICIAL NEURAL NETWORK FOR OPTIMIZATION OF
MICROWAVE-ASSISTED EXTRACTION (MAE) OF DEFATTED WHEAT GERM
PHENOLIC ANTIOXIDANTS 
Nemanja Bojanić, Nemanja Teslić, Dušan Rakić, Aleksandar Takači, Zoran Zeković,
Aleksandar Fišteš, Marija Bodroža-Solarov, Branimir Pavlić ......................................... 30 
RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF HUMMUS SPREAD
DEPENDING ON THE TECHNOLOGICAL PARAMETERS 
Ivana Nikolić, Milena Subotić, Ljubica Dokić, Aleksandar Takači, Zita Šereš, Dragana
ŠoronjaSimović, Nikola Maravić ..................................................................................... 32 
SUSCEPTIBILITY OF REFERENCE MICROBIAL STRAINS TO CHOKEBERRY
POMACE EXTRACT 
Aleksandra, S. Ranitović, Dragoljub, D. Cvetković, Siniša, L. Markov, Vesna T. Tumbas
Šaponjac, Jelena J. Vulić .................................................................................................. 33 
COMPUTER VISION SYSTEM AS RAPID TOOL FOR VOLUME INSPECTION OF
POGÁCSA 
Hanieh Amani, László Baranyai, Katalin Badak-Kerti .................................................... 34 
EVALUATION OF IN VITRO GROWTH-INHIBITORY EFFECT OF SPICE
ESSENTIAL OILS AND SUPERCRITICAL CARBON DIOXIDE EXTRACTS ON
FOOD PATHOGENIC BACTERIA IN LIQUID AND VAPOR PHASE USING BROTH
MICRODILUTION VOLATILIZATION METHOD 
Kateřina Vihanová, Markéta Houdková, Trinop Promgool, Ondřej Horák, Somdej
Kanokmedhakul, Ladislav Kokoška................................................................................. 36 
THE POSSIBILITY OF USING EXTRUDED SUGAR BEET PULP FOR THE
PRODUCTION OF COOKIES, FROM THE ASPECT OF MICROBIOLOGICAL
PROFILE 
Jovana S. Petrović, Sunčica D. Kocić-Tanackov, Biljana S. Pajin, Ivana S. Lončarević,
Aleksandar Z. Fišteš, Nemanja Đ. Bojanić, Jelena D. Pejin ............................................ 37 
QUALITY OF FERMENTED MILK PRODUCTS OBTAINED BY CONCENTRATED
KOMBUCHA INOCULUM 
Mirela D. Ilicic, Spasenija D. Milanovic, Marijana Đ. Carić, Katarina G. Kanurić,
Vladimir R. Vukić, Dajana V. Vukić ............................................................................... 38 
STABILITY OF CAROTENOIDS IN PUMPKIN DURING THE DIFFERENT HEAT
TREATMENTS 
Dragana M. Paunović, Jovana M. Marković, Evica R. Ivanović, Biljana B. Rabrenović,
Saša M. Despotović, Nebojša R. Banjac .......................................................................... 39 
TECHNOLOGY AND QUALITY OF FRESH CHEESE PRODUCED BY KOMBUCHA
INOCULUM 
Mirela D. Iličić, Katarina G. Kanurić, Vladimir R. Vukić, Dajana V. Vukić, Maja R.
Bjekić................................................................................................................................ 41 
THE QUALITY OF SUNFLOWER OIL AND PALM OLEIN DURING THE
PRODUCTION OF FRENCH FRIES 
Dragana M. Paunović, Mirjana A. Demin, Tanja S. Petrović, Jovana M. Marković, Vesna
B. Vujasinović, Biljana B. Rabrenović ............................................................................ 42 
IMMOBILISATION OF LACTOBACILLUS RHAMNOSUS IN COMBINED
POLYVINYL ALCOHOL/CALCIUM ALGINATE MATRIX FOR L-(+)LACTIC ACID
FERMENTATION 
Miloš S. Radosavljević, Steva M. Lević, Jelena D. Pejin, Miona M. Belović, Milana
Pribić, Sunčica D. Kocić-Tanackov, Aleksandra P. Djukić-Vuković, Ljiljana V. Mojović,
Viktor A. Nedović ............................................................................................................ 43 
TRITICALE AS POTENTIAL BREWING RAW MATERIAL 
Milana M. Pribić, Jelena D. Pejin, Sunčica D. Kocić-Tanackov, Miloš S. Radosavljević,
Aleksandra P. Đukić-Vuković, Ljiljana V. Mojović ........................................................ 44 
VERY HIGH GRAVITY FERMENTATION OF SUGAR BEET THICK JUICE BY
SACCHAROMYCES CEREVISIAE IMMOBILIZED IN COMBINED ALGINATE-
MAIZE STEM TISSUE BEADS 
Vesna M. Vučurović, Vladimir S. Puškaš, Uroš D. Miljić, Jelena S. Filipović ............... 46 
TEXTURE CHARACTERISTICS OF DRY FERMENTED SAUSAGE AFFECTED BY
DRYIG PROCESS CONDITIONS 
Marija R. Jokanović, Vladimir M. Tomović, Snežana B. Škaljac, Branislav V. Šojić,
Predrag M. Ikonić, Tatjana A. Peulić, Maja Đ. Ivić, Nedim M. Ćućević ........................ 47
POYPHENOL PROFILE OF HONEYDEW AND PLOLYFLORAL HONEY FROM
NORTHER PART OF MONTENEGRO 
Milica M. Nešović, Uroš M. Gašić, Živoslav Lj. Tešić ................................................... 48 
ELECTROCHEMICAL STUDY OF VITAMIN B1 BY MEANS OF ADSORPTIVE
STRIPPING CHRONOPOTENTIOMETRY 
Tanja Ž. Brezo-Borjan1, Zvonimir J. Suturović, Snežana Ž. Kravić, Zorica S. Stojanović,
Ana D. Đurović, Jovana J. Kos ........................................................................................ 50 
INSTANT COFFEE ENRICHED WITH DIETARY FIBRE 
Blaž Ferjančič, Nina Petrovčič, Mojca Korošec, Nada Vahčić, Jasna Bertoncelj ........... 51 
EFFECT OF NITROGEN SOURCES ON BIOBACTERICIDE PRODUCTION BY
BACILLUS SUBTILIS 
Ida E. Zahović, Zorana Z. Rončević, Jovana J. Đuran, Ivana Ž. Mitrović, Jovana A.
Grahovac, Siniša N. Dodić ............................................................................................... 52 
ANTILISTERIAL EFFECTS OF AUTOCHTHONOUS LACTOCOCCI IN CHEESES
FROM ULTRAFILTERED MILK 
Marina P. Ivanović, Zorica T. Radulović, Milica M. Mirković, Ana V. Radulović, Jelena
B. Miočinović, Dušanka D. Paunović, Nemanja L. Mirković ......................................... 53 
PRODUCTION OF TEXTURIZED ROUND-BEEF SNACK USING FREEZE AND
MICROWAVE PRE-DRYING METHODS 
Anıl Bodruk, Feyza Elmas, Mehmet Koç, Fatma Meltem Serdaroğlu, Nurcan Koca,
Figen Kaymak Ertekin...................................................................................................... 55 
IN VITRO BIOLOGICAL ACTIVITY OF OILSEED MEAL PROTEIN
HYDROLYSATES 
Kristina Radošević, Marijan Logarušić, Ivana Radojčić Redovniković, Marina Cvjetko
Bubalo, Igor Slivac, Višnja Gaurina Srček ...................................................................... 56 
ANTIOXIDATIVE AND ANTICANCER EFFECT OF FLAXSEED PROTEIN
HYDROLYSATES 
Marina Cvjetko Bubalo, Marjan Logarušić, Kristina Radošević, Igor Slivac, Višnja
Gaurina Srček ................................................................................................................... 57 
GREEN BIOREFINERY FOR THE ENHANCEMENT OF BIOACTIVITY OF PECTIN
FROM SUGAR BEET EXTRACTION WASTE 
Maja M. Milošević, Milica N. Perović, Tatjana R. Đorđević, Mirjana G. Antov ............ 58
PHYSICAL AND NUTRITIONAL PROPERTIES OF EXTRUDED SNACKS WITH
BREWER’S PROCESSING BY-PRODUCT ADDITION 
Jovana D. Delić, Predrag M. Ikonić, Marija R. Jokanović, Tatjana A. Peulić, Vojislav V.
Banjac, Radmilo R. Čolović, Strahinja Ž. Vidosavljević ................................................. 60 
USE OF SAGE EXTRACT FOR GROWTH CONTROL OF E. coli IN MINCED PORK 
Bojana R. Danilović, Natalija G. Đorđević, Aleksandar D. Veličković, Dragiša S.
Savić ................................................................................................................................. 61 
EFFECTS OF DIFFERENT MARINATION PROCESSES ON DRYING OF TURKEY
BREAST MEAT 
Feyza Elmas, Anıl Bodruk, Mehmet Koç, Fatma Meltem Serdaroğlu, Nurcan Koca,
Figen Kaymak Ertekin...................................................................................................... 62 
EFFECTS OF MICROWAVE DRYING PRIOR TO PUFF DRYING ON THE
PHYSICAL QUALITY CHARACTERISTICS OF DRIED REDUCED- FAT WHITE
CHEESE 
Özgün Köprüalan1, Şeyma Arıkaya, Mehmet Koç, Nurcan Koca, Figen Kaymak-Ertekin
.......................................................................................................................................... 63 
FACTORS THAT INFLUENCE DETECTION OF HUMAN NOROVIRUS IN
RASPBERRIES 
Dragoslava D. Radin ........................................................................................................ 65 
PREPARATION OF ZEIN NANOPARTICLES AND SELF-STANDING FILM 
Ljiljana M. Spasojević1, Jaroslav M. Katona, Sandra Đ. Bučko, Nejra F. Omerović,
Slavica M. Savić, Jadranka L. Fraj, Jelena R. Milinković Budinčić, Lidija B. Petrović . 66 
THE RELATION OF SHAPE AND MOISTURE CONTENT OF KASHAR CHEESE
PIECES WITH PRE-DRYING METHODS FOR THE PRODUCTION OF DRIED
CHEESE 
Şeyma Arıkaya, Özgün Köprüalan, Nurcan Koca1, Mehmet Koç, Figen Kaymak-Ertekin
.......................................................................................................................................... 67 
EFFECTS OF EXPLOSIVE PUFF DRYING AND FREEZE DRYING ON QUALITY
CHARACTERISTICS OF HIGH NUTRITIVE PUMPKIN CHIPS 
Özgül Altay, Özgün Köprüalan, Anıl Bodruk, Figen Kaymak Ertekin ........................... 68 
ENCAPSULATION EFFICIENCY OF CARVACROL IN ZEIN/ROSIN
NANOPARTICLES 
Danijela Z. Rajić1, Ljiljana M. Spasojević, Jaroslav M. Katona, Sandra Đ. Bučko,
Jadranka L. Fraj, Jelena R. Milinković Budinčić, Lidija B. Petrović, Ljiljana Popović,
Marko M. Ivanović, Altynay Sharipova, Saule Aidarova ................................................ 70 
THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO- CHEMICAL
PROPERTIES OF PORK MEAT (M. Longissimus dorsi) 
Danica M. Savanović1, Radoslav D. Grujić, Jovo M. Savanović..................................... 71 
RHEOLOGICAL PROPERTIES OF VEGETEABLE CREAMS INCLUDING
DIFFERENT TEXTURIZING AGENTS 
Bence Halasi, Diána Furulyás, Mónika Stéger-Máté, Beatrix Szabó-Nótin .................... 73 
CREATION OF INNOVATIVE MEAT PRODUCTS BY RE-USE OF SPENT BARLEY 
Korzeniowska M. ............................................................................................................. 75 
OIL AND PROTEIN CONTENTS IN RAPESEED (BRASSICA NAPUS L.) AS A
FUNCTION OF ENVIRONMENTAL CONDITIONS DURING SEED FILLING
PERIOD 
Ana Marjanović Jeromela, Nada Grahovac, Vladimir Šarac, Vladimir Aćin, Milan
Mirosavljević, Ankica Kondić Špika ............................................................................... 76 
PRODUCTION AND EXTRACTION OF ANTIMICROBIAL COMPOUNDS
EFFECTIVE AGAINST PHYTOPATHOGENIC XANTHOMONAS SPP. 
Ivana S. Pajčin1, Jovana A. Grahovac, Vanja R. Vlajkov, Zorana Z. Rončević, Mila S.
Grahovac, Aleksandar I. Jokić, Siniša N. Dodić .............................................................. 77 
SENSORY AND SOME CHEMICAL CHARACTERISTICS OF OLIVE OILS
PRODUCED IN LYBIA 
Vesna B. Vujasinović, Biljana B. Rabrenović, Seddiq M. A. Esalami, Sanja B. Dimić,
Dragan V. Tešanović, Maja V. Banjac ............................................................................. 79 
SIMULTANEOUS ULTRASONICATION AND ENZYMATIC SACCHARIFICATION
FOR FERMENTABLE SUGAR PRODUCTION USING CHLORELLA VULGARIS 
Sibel Uzuner, Sebnem Kurhan, Gulsun Akdemir Evrendilek .......................................... 80 
SEED SURFACE DISINFECTION METHODS: CURRENT APPLICATIONS AND
NEW DIRECTIONS 
Bahar Atmaca, Nurullah Bulut, Sibel Uzuner, Gülsün Akdemir Evrendilek ................... 81 
BACTERIAL ADHESION ON KITCHEN SURFACES 
Davor Kovačević, Anamarija Zore, Mojca Jevšnik, Anže Abram, Valentina Runko, Irena
Slišković, Katja Bezek, Peter Raspor, Klemen Bohinc .................................................... 82 
MICROWAVE-ASSISTED DILUTE ACID PRETREATMENT FOR IMPROVING
PRESSURIZED FERMENTABLE SUGAR EXTRACTION FROM HAZELNUT
SHELLS 
Sibel Uzuner ..................................................................................................................... 84 
FATTY ACIDS PROFILE OF RED RASPBERRY (RUBUS IDAEUS L.) SEED OIL:
OPTIMIZATION OF SUPERCRITICAL FLUID EXTRACTION 
Boško Marić, Biljana Abramović, Branimir Pavlić, Lidija Peić-Tukuljac, Nebojša Ilić,
Dušica Čolović, Marija Bodroža-Solarov, Zoran Zeković, Nemanja Teslić ................... 85 
COMBINATIONS OF HIGH PRESSURE PROCESSING AND HEAT TREATMENT:
SAFETY AND PROTEIN STRUCTURE OF LIQUID EGG WHITE 
Adrienn Tóth, Csaba Németh, Réka Juhász, József Surányi, Tamás Csurka, Klára
Pásztor-Huszár, László Friedrich ..................................................................................... 86 
MOLECULAR IDENTIFICATION OF AFLATOXIN BIOSYNTHESIS GENES IN
ASPERGILLUS SPECIES 
Nataša Ž. Ćurčić, Jelena A. Krulj, Aleksandra S. Bočarov Stančić, Jelena N. Perović,
Marija I. Bodroža Solarov ................................................................................................ 87 
XENOBIOTICS IN LACTUCA SATIVA L. 
Edward Muntean, Marcel Duda, Nicoleta Muntean ......................................................... 89 
INFLUENCE OF pH VALUE OF CEMENT-BASED SUBSTRATES ON VIABILITY OF
BIOCALCIFYING BACTERIA SPOROSARCINA PASTEURII DSM 33 
Olja Lj. Šovljanski, Ana M. Vidaković, Snežana B. Vučetić, Bojan B. Miljević, Jonjaua
G. Ranogajec, Siniša L. Markov ...................................................................................... 90 
STUDY THE EFFECT OF DEEP FRYING IN OIL CONTENT CHANGES OF FATTY
ACIDS FOR SUNFLOWER OIL AND COTTON 
Mahmoud Dahhan ............................................................................................................ 91 
SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF CAROTENOIDS FROM
PHAEODACTYLUM TRICORNUTUM 
Nadiia Khakimova, Michail Syrpas, Petras Rimantas Venskutonis ................................. 92 
EFFECT OF FAT CONTENT ON AROMA RELEASE OF FLAVOURED PUDDINGS 
Ceyda Dadalı, Yeşim Elmacı ........................................................................................... 94 
USE OF LEGUMES IN GLUTEN-FREE PASTA PRODUCTION 
Ceyda, Dadalı, Yeşim, Elmacı.......................................................................................... 95 
THE INFLUENCE OF ROASTING TEMPERATURE ON THE PHYSICAL
PROPERTIES OF ARABICA AND ROBUSTA COFFEE 
Božana Odžaković, Natalija Džinić, Marija Jokanović, Slavica Grujić........................... 96
THE TECHNOLOGICAL QUALITY OF SUGAR BEET IN VOJVODINA DURING
2016-2018 
Lidija E. Peić Tukuljac, Rada C. Jevtić-Mučibabić, Jovana S. Kojić, Zita I. Šereš, Jelena
A. Krulj, Nikola R. Maravić, Marija I. Bodroža Solarov ................................................. 98 
PROPERTIES OF BIOPOLYMER FILM WITH ESSENTIAL OILS 
Sandra N. Bulut, Senka Z. Popović, Nevena M. Hromiš, Danijela Z. Šuput, Vera L. Lazić
.......................................................................................................................................... 99 
MECHANICAL PROPERTIES OF PUMPKIN OIL CAKE BASED COMPOSITE
BIOPOLYMER FILMS 
Nevena M. Hromiš, Senka Z. Popović, Sandra N. Bulut, Danijela Z. Šuput, Vera L. Lazić
........................................................................................................................................ 100 
QUALITY CHARACTERISTICS OF STRAWBERRY COATED WITH QUINCE SEED
MUCILAGE AS EDIBLE COATING 
Ali Kozlu, Yeşim Elmacı................................................................................................ 102 
IMPACT OF AFLATOXIN B1 ON THE QUALITY OF STORED SPELT WHEAT 
Jelena A. Krulj, Jovana S. Kojić, Nataša Ž. Ćurčić, Lidija E. Peić Tukuljac, Jelena N.
Perović, Marija I. Bodroža-Solarov ............................................................................... 103 
BETAINE CONTENT IN BUCKWHEAT ENRICHED WHOLEGRAIN WHEAT
PASTA 
Jelena N. Perović, Jovana S. Kojić, Dubravka J. Škrobot, Jelena A. Krulj, Lidija E. Peić
Tukuljac, Nebojša M. Ilić, Marija I. Bodroža Solarov ................................................... 104 
OPTIMIZATION OF MICROWAVE ASSISTED ENZYMATIC EXTRACTION OF
STEVIOL GLYCOSIDES AND PHENOLIC COMPOUNDS FROM STEVIA LEAF 
Ahmet Görgüç, Esra Gençdağ, Fatih Mehmet Yılmaz ................................................... 106 
HYPOGLYCAEMIC AND ANTIHYPERGLYCAEMIC ACTIVITY OF NEW DRUG
FORMULATION OF BASIL EXTRACTS 
Branislava D. Teofilović, Aleksandar L. Rašković, Nebojša P. Stilinović, Svetlana S.
Goločorbin Kon, Momir M. Mikov................................................................................ 107 
PHENOLICS CONTENT AND ANTIOXIDANT CAPACITY OF BERRY NECTARS 
Tijana D. Ilić, Anja N. Vujčić, Nevena M. Dabetić, Vanja M. Todorović, Bojana B.
Vidović ........................................................................................................................... 108
APPLICATION OF CORRELATIVE ANALYTICAL TECHNIQUES FOR THE
DETECTION OF HEAT TREATMENT OF HONEY 
Zsanett Bodor, Csilla Benedek, Tímea Kaszab, John-Lewis Zinia Zaukuu, Zoltan Kovacs
........................................................................................................................................ 109 
SUGAR BEET MOLASSES QUALITY ENHANCEMENT THROUGH TREATMENT
WITH MODIFIED SUGAR BEET PULP 
Miljana Z. Djordjević, Zita I. Šereš, Nikola R. Maravić, Marijana Z. Djordjević, Dragana
M. Šoronja-Simović, Cecilia Hodur, Naoufal Bellahsen ............................................... 112 
PASTING PROPERTIES OF SNACK PRODUCTS FROM SPELT WHOLEGRAIN
FLOUR WITH ADDED BETAINE 
Jovana S. Kojić, Miroslav Hadnađev, Bojana Kokić, Jelena Krulj, Nebojša Ilić, Jelena
Perović, Marija Bodroža Solarov ................................................................................... 113 
PREFERENCES TOWARDS SWEETS AND SALTY SNACK CONSUMPTION
AMONG YOUNG POPULATION IN RELATION TO BMI 
Dragana M. Šoronja-Simović, Zita I. Šereš, Ferenc E. Kiš, Nikola R. Maravić, Biljana S.
Pajin, Miljana Z. Djordjević, Žana Šaranović ................................................................ 114 
SPECTROSCOPY AS A RAPID METHOD TO DETECT PAPRIKA POWDER
ADULTERATION WITH CORN FLOUR 
John-Lewis Z. Zaukuu, Zsanett Bodor, Zoltan Gillay, Flora Vitalis, Viktoria Zsom-
Muha, Zoltan Kovacs ..................................................................................................... 115 
THE USE OF ADVANCED CONTROL SYSTEMS IN FOOD PROCESSING
OPERATIONS 
Safiye Nur Dirim ............................................................................................................ 116 
THE USE OF SPRAY DRYING AND AGGLOMERATION METHODS TO OBTAIN
SPINACH JUICE POWDER AND AGGLOMERATES 
Hira Yüksel, Safiye Nur Dirim ....................................................................................... 118 
PRODUCTION OF INSTANT LIQUORICE (GLYCYRRHIZA GLABRA) ROOT
SHERBET 
Bülent Başyiğit, İbrahim Hayoğlu, Sara Bulut, Gülbahar Akyar ................................... 119 
PHENOLIC FRACTIONS, ANTIOXIDANT AND ANTIDIABETIC POTENTIALS OF
QUERCUS INFECTORIA GALL 
Bülent Başyiğit, Şehriban Yüksekkaya, Ümran Cansu, Hidayet Sağlam, Mehmet
Karaaslan ........................................................................................................................ 120 
OXIDATIVE STABILIZATION OF COLD-PRESSED SUNFLOWER OIL BY
CARAWAY (CARUM CARVI L.) ESSENTIAL OIL 
Aleksandra S. Stojićević, Biljana B. Rabrenović, Vladislav Rac, Vladimir Šarac, Tatjana
M. Šolević Knudsen, Mališa P. Antić ............................................................................ 121 
ASSESSMENT OF ANTIMICROBIAL ACTIVITY OF POMEGRANATE PEEL AND
DETERMINATION OF ITS INDIVIDUAL PHENOLIC COMPOUNDS BY USING LC-
ESI-MS/MS 
Seba Al-Sataf, Bülent Başyiğit, Ümran Cansu, Hidayet Sağlam, Asliye Karaaslan,
Mehmet Karaaslan .......................................................................................................... 123 
THE EFFICACY OF CONTINUOUS SYSTEM ULTRAVIOLET LIGHT TREATMENT
ON THE INHIBITION OF MOLDS INOCULATED TO SURFACES OF YOGHURT
WITH SURFACE CREAM 
Gülten Tiryaki Gündüz, Ayça Korkmaz, Duygu Kışla, Nurcan Koca, Müge Urgu Öztürk,
Sevcan Ünlütürk ............................................................................................................. 124 
Keywords: ultraviolet light, surface decontamination, mould inhibition, yoghurt ........ 125 
GUAR-XANTHAN EFFECT ON STARCH BIOPOLYMER FILMS PROPERTIES 
Danijela Z. Šuput, Senka Z. Popović, Sandra N. Bulut, Nevena M. Hromiš, Vera L. Lazić
........................................................................................................................................ 125 
INNOVATIVE PROTOTYPE OF VACUUM DRYER FOR FRUIT DRYING 
Anita S. Vakula, Zdravko M. Šumić, Branimir M. Pavlić, Marija R. Jokanović,
Aleksandra N. Tepić Horecki ......................................................................................... 126 
PHYSICO-CHEMICAL PROPERTIES OF VACUUM DRIED APRICOT: INFLUENCE
OF DIFFERENT PACKAGING MATERIALS 
Aleksandra N. Tepić Horecki, Vera L. Lazić, Senka Z. Popović, Nevena M. Hromiš,
Anita S. Vakula, Danijela Z. Šuput, Sandra N. Bulut, Tatjana N. Daničić, Branimir M.
Pavlić, Zdravko M. Šumić .............................................................................................. 128 
SENSORY CHARACTERISTICS OF FERMENTED CABBAGE OBTAINED ON
DIFFERENT CONDITIONS OF FERMENTATION 
Zdravko M. Šumić, Mirna V. Drašković Berger, Anita S. Vakula, Marija R. Jokanović,
Biljana R. Cvetković, Branimir M. Pavlić, Aleksandra N. Tepić Horecki .................... 129 
PREPARATION AND CHARACTERIZATION OF FIBROIN BASED pH SENSITIVE
FILMS 
Andrea Rac, Nejra Omerović, Ivana Podunavac, Branimir Bajac, Jaroslav Katona ...... 130
THE EFFECT OF REPLACING BEEF FAT WITH OLIVE OIL AND PRODUCTION
METHODS ON OXIDATIVE CHANGES IN FERMENTED SAUSAGE (SUCUK) 
Aslı Zungur Bastıoğlu, Berker Nacak, Meltem Serdaroğlu ........................................... 131 
COLOR INVESTIGATION OF COLD PRESSED OILS OF THE LATEST
CONFECTIONARY SUNFLOWER HYBRIDS 
Ranko S. Romanić, Tanja Z. Lužaić, Nada L. Grahovac, Nada T. Hladni, Snežana Ž.
Kravić, Zorica S. Stojanović .......................................................................................... 132 
INHIBITION OF SALMONELLA ENTERITIDIS GROWTH AND STORAGE
STABILITY IN CHICKEN MEAT TREATED WITH BASIL AND ROSEMARY
ESSENTIAL OILS ALONE OR IN COMBINATION 
Zorica Z. Stojanović-Radić, Milica Pejčić, Marija Jokanović, Maja Ivić, Branislav Šojić,
Snežana Škaljac .............................................................................................................. 134 
TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER
MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE 
Ana G. Doroški, Ilija V. Đekic, Jovana Đ. Vunduk, Miomir P. Nikšić, Anita S. Klaus 135 
PERCEPTION OF SWEETNES INTENSITY AMONG STUDENTS FROM TWO
COUNTRIES 
Mojca Korošec, Jasna Bertoncelj, Elena Molac, Dragana Šoronja-Simović, Biljana Pajin,
Zita Šereš ........................................................................................................................ 136 
THE INFLUENCE OF FUNCTIONAL INGREDIENTS ON THE TECHNOLOGICAL
AND QUALITY PARAMETERS OF WHEAT BREAD 
Ana Griz, Jana Zahorec, Meta Sterniša, Alenka Levart, Zita Šereš, Dragana
ŠoronjaSimović, Sonja Smole Možina ........................................................................... 137 
HORSERADISH LYOPHILISATE AS BREAD INGREDIENT - EFFECT ON
RHEOLOGICAL AND FERMENTATION PROPERTIES 
Meta Sterniša, Matea Radešić, Jana Zahorec, Franz Bucar, Zita Šereš, Dragana
ŠoronjaSimović, Sonja Smole Možina ........................................................................... 138 
PHYSICAL AND MECHANICAL PROPERTIES OF DIFFERENT PROTEINBASED
EDIBLE FILMS 
Miroslav Hadnađev, Milan Marčeta, Nataša Jovanović-Lješković, Veljko Krstonošić,
Tamara Dapčević-Hadnađev .......................................................................................... 140 
pH VALUE, TEMPERATURE AND COLOR PARAMETERS L*, a*, b* EVALUATION
IN RAW PORK DURING 72 HOURS POST-MORTEM 
Goran Vučić, Radoslav Grujić, Ladislav Vasilišin......................................................... 141 
EXTRACTION OF BIOPOLYSACCHARIDES FROM MARINE BIOMASS USING
ALTERNATIVE SOLVENTS 
Naiara Fernández Hernández, Maha Abdallah, Ingeborg Heuschkel, Pavel Gurikov,
Maria R. Bronze, Ana A. Matias .................................................................................... 142 
EXTRACTION OF POLYPHENOLS FROM OILSEED CAKES BY SUBCRITICAL
WATER 
Nataša M. Nastić, Biljana S. Pajin, Giorgia Spigno, Jaroslava V. Švarc-Gajić, Ivana S.
Lončarević ...................................................................................................................... 143 
SUBCRITICAL WATER EXTRACTION OF PHENOLIC COMPOUNDS FROM
COCOA BEAN HULLS 
Nataša M. Nastić, Biljana S. Pajin, Joachim Venus, Jaroslava V. Švarc-Gajić, Ivana S.
Lončarević ...................................................................................................................... 145 
MICROBIOLOGICAL STABILITY OF COOKED SAUSAGES AS FUNCTION OF
REPLACEMENT INORGANIC SALTS WITH NATURAL ADDITIVES 
Dragan P. Vujadinović, Milan S. Vukić, Vladimir M. Tomović, Ardea Ž. Milidrag,
Marko M. Ivanović ......................................................................................................... 146 
INFLUENCE OF DIFFERENT FOOD BY-PRODUCTS ON RHEOLOGICAL
BEHAVIOR OF WHOLEGRAIN WHEAT DOUGH 
Aleksandra M. Torbica, Jelena М. Тоmić, Elizabet P. Janić Hajnal .............................. 147 
THE EFFECT OF DRYING TREATMENT ON THE RETENTION OF
ANTIOXIDATIVE PROPERTIES OF STRAWBERRY 
Snežana M. Stevanović, Tanja S. Petrović, Mirjana B. Pešić ........................................ 148 
CHARACTERISATION OF FRUIT WINE PRODUCED FROM QUINCE (CYDONIA
OBLONGA) CONCENTRATED JUICE 
Vladimir S. Puškaš, Uroš D. Miljić, Jovana J. Đuran, Vesna M. Vučurović ................. 150 
DETERMINATION OF BISPHENOL A IN BABY BOTTLES AND DRINKING
CONTAINERS BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY 
Gorica Č. Vuković, Marina R. Đukić, Vojislava P. Bursić, Tijana N. Stojanović,
Aleksandra P. Petrović, Dušan M. Marinković, Bojan B. Konstantinović .................... 151 
NOVEL RAPID SENSORY PROFILING METHOD AS A TOOL FOR
DIFFERENTIATION BETWEEN TRADITIONAL AND COMMERCIAL DRY
FERMENTED SAUSAGES 
Dubravka J. Škrobot, Jelena M. Tomić, Predrag M. Ikonić, Tamara R. Dapčević
Hadnađev, Alena M. Tomšik, Miroslav S. Hadnađev, Jovana D. Delić ........................ 152 
 TESTING 3D PRINTED STATIC MIXER WITH IMPROVED GEOMETRY 
Igor L. Gáspár, Svetlana S. Popović............................................................................... 154 
PHYSICOCHEMICAL PROPERTIES OF OLIVE OIL OLEOGELS STRUCTURED
WITH MONOGLYCERIDES 
Alexandros Soniadis, Costas G. Biliaderis, Konstantina Zampouni, Thomas Moschakis,
Athina Lazaridou, Eugenios Katsanidis ......................................................................... 155 
IMPROVEMENT OF THE NUTRITIONAL PROFILE OF GREEK SAUSAGES BY
ANIMAL FAT AND NaCl SUBSTITUTION 
Konstantina Zampouni, Costas G. Biliaderis, Alexandros Soniadis, Athina Lazaridou,
Thomas Moschakis, Eugenios Katsanidis ...................................................................... 156 
SPOILAGE BACTERIA PSEUDOMONAS – PRODUCTION OF HYDROLYTIC
ENZYMES AND ABILITY TO GROW AT 5 °C 
Meta Sterniša, Mihael Čargo, Sonja Smole Možina ...................................................... 157 
MATERIALS DESIGN AND APPLICATIONS .................................................................. 159 
BIOLOGICAL OILS AS A PLATFORM FOR SUSTAINABLE DEVELOPMENT OF
POLYMERIC MATERIALS 
Zoran S. Petrović ............................................................................................................ 160 
POLYCARBONATE-BASED POLYURETHANES AND POLYURETHANE
NANOCOMPOSITES 
Milena Špírková, Jelena Pavličević, Jiří Hodan, Sabina Krejčíková, Luďka Machová,
Jaroslava Budinski-Simendić ......................................................................................... 161 
FOAMING OF ALKALI ACTIVATED MATERIALS 
Vilma Ducman, Katja Traven, Mark Češnovar, Lidija Korat, Barbara Horvat ............. 162 
RAMAN SPECTROSCOPY FOR CHARACTERISATION OF BRONZE OBJECTS IN
DIFFERENT ENVIRONMENTS AND ITS PROTECTION SYSTEMS 
Polonca Ropret ............................................................................................................... 163 
NANO-MODIFIED BIO-FIBRES FOR ADVANCED CEMENT MORTARS 
Anna-Maria Sigouni, Fotini Kesikidou, Parthena Koltsou, Maria Stefanidou............... 165 
ZnO/TiO2 AND Ag/ZnO/TiO2 CATALYSTS FOR DECOLORIZATION OF MIXTURE
OF ORGANIC DYES AND COMPARISON OF THEIR EFFICIENCY WITH TiO2, ZnO,
TiO2+ZnO, Au/ZnO AND MnO2 
Zsigmond J. Papp ........................................................................................................... 166
CRACK SELF-HEALING ABILITY OF BIO-MORTAR 
Bojan Miljević, Francesco Lo Monte, Snežana Vučetić, Olja Šovljanski, John Milan van
der Bergh, Ivan Ristić, Siniša Markov, Liberato Ferrara, Jonjaua Ranogajec ............... 167 
NON-INVASIVE INVESTIGATION OF PAINTING TECHNOLOGY OF PROMINENT
20TH CENTURY PAINTER MIĆA POPOVIĆ 
Snežana Vučetić, John Milan van der Bergh, Bojan Miljević, Jonjaua Ranogajec, Bojan
Nikolić, Marko Božović, Milica Konstantinović, Ognjen Kovačević, Veljko Džikić ... 168 
SELF-CLEANING OF HISTORICAL AND MODERN MINERAL MATERIALS –
LABORATORY AND IN SITU APPROACHES 
Rajko Travica, Radmila Mandić, Marija Tzoutzouli Malešević, Snežana Vučetić, Bojan
Miljević, John Milan van der Bergh, Jonjaua Ranogajec............................................... 170 
SYNTHESIS OF EPOXY BASED COATINGS 
Ivan Ristić, Radmila Radičević, Milena Marinović-Cincović, Danica Piper, Maja Valčić,
Aleksandra Miletić, Vladan Mićić ................................................................................. 171 
INTERDISCIPLINARY ASPECT OF EDUCATION AND MATERIALS SCIENCE 
Nevena Vukić, Natalija Budinski, Zsolt Lavicza, Mirjana Jovičić, Vesna Teofilović,
Tamara Erceg, Mlađan Popović ..................................................................................... 172 
THE INFLUENCE OF THE TYPE OF ACTIVATION OF THE MONTMORILLONITE
ON THE HYDROLYTIC STABILITY OF UREAFORMALDEHYDE
NANOCOMPOSITE 
Milena Čanaćević,Marija Kostić, Suzana Samaržija-Jovanović, Vojislav Jovanović,
Branka Petković, Gordana Marković, Jaroslava Budinski-Simendić ............................ 173 
THERMAL PROPERTIES OF AMINE CURED EPOXY HYBRID MATERIALS WITH
DIFFERENT CONTENT OF MONTMORILLONITE 
Vesna B. Teofilović, Mirjana C. Jovičić, Jelena M. Pavličević, Katalin Mészáros-
Szécsényi, Radmila Ž. Radičević, Milena Špírkova, Ayşe Z. Aroğuz........................... 174 
STRUCTURING OF ENVIROMENTALLY FRIENDLY TYRES USING SBR
ELASTOMER AND COMBINED ACTIVE NANOFILLERS 
Јеlena Pavličević, Nada Lazić, Milenko Plavšić, Pero Dugić, Milanka Plavšić, Dejan
Kojić, Jaroslava Budinski-Simendić .............................................................................. 175 
THE USE OF MATHEMATICAL MODELING FOR DETERMINATION OF OPTIMAL
PMMA/NANOOXIDE MATERIAL DESIGN 
Mirjana C. Jovičić, Јеlena M. Pavličević, Bojana B. Ikonić, Predrag S. Kojić, Aleksandar
I. Jokić, Dragan D. Govedarica, Katalin Mészáros Szécsényi ....................................... 176 
MEASURING THE DRYING SENSITIVITY OF CLAYS: A REVIEW 
Miloš Vasić, Zagorka Radojević .................................................................................... 177 
ANTICORROSION ADDITIVES – SPRAY DRYER PRODUCTION AND INFLUENCE
OF POST-PRODUCTION TREATMENT ON THE SIZE DISTRIBUTION 
M. Papovic, J. Skrbic, R. Rogovits, T. Sobisch, J. Katona, N. Mucic ........................... 178 
FUNCTIONAL BIO-BASED MATERIALS IN WOUND DRESSING 
Aleksandra P. Miletić, Ivan S. Ristić, Branka M. Pilić .................................................. 180 
BIOLOGICAL AND ELECTROCATALYTIC APPLICATIONS OF Ag, Au, AND Cu
NANOPARTICLES, AND THEIR POLYANILINE BASED COMPOSITES 
Vesna Vodnik, Una Stamenović ..................................................................................... 181 
DIELECTRIC CHARACTERIZATION OF ENGINE COOLANTS 
Róbertné V. P. Kovács ................................................................................................... 182 
NON-INVASIVE STUDIES OF EARLY BRONZE AGE POTTERY FRAGMENTS
EXAVATED AT THE SITE MEANISTE IN RANUTOVAC, SERBIA 
Maja D. Gajić-Kvaščev, Velibor Dj. Andrić, Marija M. Vuksanović, Aleksandar
Bulatović ........................................................................................................................ 183 
MESOPOROUS SILICA – HYDROXYAPATITE COMPOSITES AS CARRIERS OF
SOIL NUTRIENTS 
Kristina Živojević, Vladimir Ćirić, Branislav Jović, Nikola Knežević .......................... 185 
RE-SYNTHESIZING CATHODE MATERIAL FROM SPENT LI-ION BATTERIES
AND ITS EXAMINATION IN AN AQUEOUS SOLUTION OF NANO3 
Jelena. V. Senćanski, Ivana B. Stojković Simatović, Stevan N. Blagojević,
MilicaM.Nešović, Milica J. Vujković ............................................................................ 186 
INFLUENCE OF BRICK CLAY CHARACTERISTICS TO THE QUALITY OF ADOBE
CLAY BRICKS 
Milica V. Vasić, Lato L. Pezo, Zagorka M. Radojević .................................................. 187 
INVESTIGATION OF SOLVATOCHROMIC PROPERTIES OF SELECTED NEWLY
SYNTHESIZED AZO-DYES DERIVATIVES 
Gorana S. Mrđan, Borko M. Matijević, Jelena Lađarević, Dušan Ž. Mijin, Đenđi Đ.
Vaštag, Suzana Lj. Apostolov ........................................................................................ 189 
MINERAL BY-PRODUCTS AS ADDITIVES IN NEWLY SYNTHESIZED CEMENT 
Jasmina Nešković, Jonjaua Ranogajec, Milan Trumić, Snežana Vučetić ...................... 190 
FAR INFRARED RADIATION BIOCERAMIC FIBERS A NEW GENERATION OF
FUNCTIONAL TEXTILES 
Amine Haj Taieb ............................................................................................................ 191 
PROTIC IONIC LIQUIDS IN CONSERVATION OF THE PAPER HERITAGE
ARTEFACTS 
Slobodan B. Gadžurić, Nataša N. Dimitrić, Sanja D. Belić, Aleksandar S. Tot, Jovana J.
Panić, Maja A. Karaman, Daniela Korolija-Crkvenjakov, Milan B. Vraneš ................. 192 
CORRELATION OF ED-XRF AND ICP-OES METHODS APPLIED IN CHEMICAL
CHARACTERIZATION OF CEMENTITOUS MATERIALS 
Nevenka Mijatović, Anja Terzić, Ljiljana Miličić, Dragana Živojinović ...................... 194 
POSSIBILITY OF CONSTRUCTION MATERIAL PROTECTION IN COASTAL
CONDITIONS USING NEW ENVIRONMENTALLY FRIENDLY INHIBITORS 
Đenđi Đ. Vaštag, Špiro N. Ivošević, Slobodan B. Gadžurić, Milan B. Vraneš, Tatjana
M. Trtić Petrović, Senka Šekularac-Ivošević, Suzana Lj. Apostolov ............................ 195 
PHOTOCATALYTIC COATING BASED ON ILITE CLAY/TiO2 COMPOSITE 
Vojo Jovanov, Vladimir Zečević, Jonjaua Ranogajec, Emilija Fidanchevska ............... 196 
ADHESION OF BACTERIA ON PROTEIN-TERMINATING POLYELECTROLYTE
MULTILAYERS 
Klemen Bohinc, Jerca Bajuk, Jasmina Jukić, Anže Abram, Martina Oder, Karmen Godič
Torkar, Peter Raspor, Davor Kovačević ........................................................................ 198 
EVALUATION OF THE PROCESS PARAMETERS OF CERAMIC PRODUCED FROM
CLAY AND C&DW 
Biljana Angjusheva, Vilma Ducman, Emilija Fidancevska, Vojo Jovanov ................... 199 
THERMAL STABILITY AND DEGRADATION KINETICS OF ALIPHATIC
POLYURETHANE/NANOSILICA COMPOSITES 
Berta Hollo, Milena Špírková, Јеlena Pavličević, Oskar Bera, Mirjana Jovičić, Bojana
Ikonić, Katalin Mészáros Szécsényi ............................................................................... 200 
ANALYSIS OF GIBBSITE SAMPLES OF BAUXITE AND POSSIBILITY OF
APPLICATION IN BAYER PROCESS 
Dario Balaban, Duško Kostić, Mitar Perušić, Zoran Obrenović, Radislav Filipović..... 201 
A CRITICAL REVIEW OF CERAMICS FRACTURE TOUGHNESS MEASUREMENT
METHODS AND OBSERVATIONS ON SEVNB METHOD IN CASE OF
TRADITIONAL CERAMICS 
Dragan Rajnovic, Leposava Sidjanin, Snezana Vucetic, Jonjaua Ranogajec ................ 202 
 PREPARATION AND CHARACTERIZATION OF FILMS BASED ON MESOPOROUS
SILICA AND ZEIN 
Nejra Omerović, Minja Mladenović, Nikola Knežević, Ljiljana Spasojević, Jaroslav
Katona ............................................................................................................................ 204 
FIFTEEN YEARS OF COLLABORATION OF THE FACULTY OF TECHNOLOGY
AND THE GALLERY OF MATICA SRPSKA 
Daniela D. Korolija Crkvenjakov ................................................................................... 205 
MODIFICATION OF STRUCTURE AND PROPERTIES OF BaTiO3 THIN FILMS BY
ADDITION OF Sr2+ AND Zr4+ IONS 
Jelena Vukmirović, Andrea Nesterović, Ivan Stijepović, Marija Milanović, Zeljka
Cvejić, Jelena Bobić, Vladimir V. Srdić ........................................................................ 206 
REUSE OF CEMENT BYPASS DUST FOR ENVIRONMENTAL FRIENDLY
PRODUCTION OF BUILDING MATERIALS 
Damir Čjepa, Željko Ivošević, Snežana Vučetić, Bojan Miljević, John Milan van der
Bergh, Jonjaua Ranogajec .............................................................................................. 208 
VALORISATION OF FLY ASH AS SECONDARY RAW MATERIAL TOWARDS
IMPLEMENTATION OF CIRCULAR ECONOMY 
Biljana Angjusheva, Vojo Jovanov, Katarin Šter, Alexandra Momirov, Pece
Murtanovski, Emilija Fidanchevski, Sabina Kramar ..................................................... 209 
MESOPOROUS SiO2 PARTICLES WITH CHROMOPHORIC SYSTEM AND THEIR
USE IN INDICATION OF RELATIVE HUMIDITY 
E. Švara Fabjan, A. Sever Škapin, P. Nadrah, A. Ajdovec, N. Zabukovec Logar, M.
Mazaj, G. Dražić ............................................................................................................ 210 
NUTRACEUTICALS AND PHARMACEUTICALS........................................................... 212 
THE ROLE OF MICROBIOTA IN THE IMMUNONUTRITION FIELD 
Ascensión Marcos .......................................................................................................... 213 
IN SILICO SIMULATIONS OF FREEZE DRYING OF PHARMACEUTICAL
FORMULATIONS 
Teresa Barata, Paul Dalby, Steve Brocchini, Mire Zloh ................................................ 214 
PHARMACEUTICALS IN THE ENVIRONMENT: A GROWING PROBLEM 
Cristina Delerue-Matos, Paula Paíga, Luísa Correia-Sá, Manuela Correia ................... 215 
DEVELOPMENT OF FUNCTIONAL PRODUCTS USING BIOLOGICALLY ACTIVE
SUBSTANCES 
Evgeniy А. Shamin ......................................................................................................... 216 
RHEOLOGICAL PROPERTIES OF CHITOSAN-SODIUM LAURYL ETHER
SULFATE COMPLEXES 
Jelena R. Milinković Budinčić, Lidija B. Petrović, Jadranka L. Fraj, Jaroslav M. Katona,
Sandra Đ. Bučko, Ljiljana M. Spasojević ...................................................................... 217 
VARIATION IN THE MAIN NUTRIENTS, PHYTOCHEMICALS AND SENSORY
PROPERTIES AMONG VARIOUS SWEET MAIZE GENOTYPES 
Marija S. Milašinović-Šeremešić, Milica M. Radosavljević, Jelena Ž. Srdić, Jelena Z.
Mesarović ....................................................................................................................... 219 
THE STUDY OF THE PROPERTIES OF THE SUBSTANCES FOR THE
PHARMACEUTICAL INDUSTRY 
Alexander V. Knyazev, Anastasia S. Shipilova, Svetlana S. Knyazeva, Ekaterina V.
Gusarova, Vladimir N. Emel’yanenko, Alexey A. Amosov .......................................... 220 
POLYMORPHISM IN STEROID HORMONES 
Svetlana S. Knyazeva, Alexander V. Knyazev, Anastasia S. Shipilova, Ekaterina V.
Gusarova, Alexey A. Amosov ........................................................................................ 221 
THE PHYTOCHEMICAL AND PHARMACOLOGICAL ACTIVITY OF CITRUS
LIMETTA PEEL EXTRACTS 
Shyam Jee ....................................................................................................................... 222 
STUDIES ON PHYTOTHERAPEUTIC QUALITY OF EQUISETUM ARVENSE L.IN
CLUJ, ROMANIA 
Neli-Kinga Olah, Edward Muntean, Marcel M. Duda ................................................... 224 
EMULSIFYING PROPERTIES OF POTATO PROTEINS IN COMPARISON TO WHEY
PROTEINS 
Marina D. Kalic, Veljko S. Krstonošić, Miroslav S. Hadnađev, Tamara R. Dapčević
Hadnađev ........................................................................................................................ 225 
STUDY OF THE TEMPERATURE DEPENDENCE OF THE HEAT CAPACITY OF
INULIN AND HEVEIN 
Anastasia S. Shipilova, Alexander V. Knyazev, Svetlana S. Knyazeva, EkaterinaV.
Gusarova, Alexey A. Amosov ........................................................................................ 226 
WILD GROWING AND CULTIVATED POMEGRANATE: CHEMICAL PROFILING
OF JUICES 
Šavikin P. Katarina, Zdunić M. Gordana, Teodora R. Janković, Jelena Č. Živković,
Dubravka J. Bigović, Nebojša R. Menković .................................................................. 227 
INFLUENCE OF DRYING METHOD ON CHITOSAN/XANTHAN
POLYELECTROLYTE COMPLEX CHARACTERISTICS 
Ana R. Ćirić, Miodrag N. Mitrić, Vladimir D. Dobričić, Ljiljana M. Đekić ................. 228 
IN VITRO CHARACTERIZATION OF REHYDRATION PROCESS AND
DISSOLUTION OF IBUPROFEN FROM CHITOSAN/XANTHAN
POLYELECTROLYTE COMPLEX BASED DRUG DELIVERY SYSTEMS 
Ana R. Ćirić, Ljiljana M. Đekić ..................................................................................... 229 
THE EFFICIENCY OF ZINC SUPPLEMENTATION 
Jelena D. Nakomčić, Tamara S. Zadrija ......................................................................... 231 
THERMODYNAMIC AND KINETIC PROPERTIES OF EQUIMOLAR AQUEOUS
ANIONIC AND CATIONIC SURFACTANTS MIXTURES – CATANIONICS 
J. Skrbić, T. Kairaliyeva, L. Petrović, J. Katona, V.B. Fainerman, N. Mucić, R. Miller233 
IN SILICO STUDY OF THE BIOLOGICAL POTENTIAL OF THE SELECTED AMIDE
DERIVATIVES 
Suzana Lj. Apostolov, Đenđi Đ. Vaštag, Borko M. Matijević, Gorana S. Mrđan ......... 234 
REACTION OF INOCULATED CANCERS ON NITRIC OXIDE
HYPERPRODUCTION, GLUCOSE ENERGY, FOLATE AND VITAMIN B12
INHIBITION IN YOUNG HAMSTERS 
Dušica J. Popović, Kosta J. Popović, Dušan Lalošević, Jovan K. Popović, Ivan Čapo,
Dejan Miljković .............................................................................................................. 235 
FOLATE, VITAMIN B12, GLUCOSE ENERGY DEFICIENCY AND NITRIC OXIDE
OVERPRODUCTION INHIBITORY EFFECTS ON FIBROSARCOMA IN ADULT
HAMSTERS 
Kosta J. Popović, Dušica, J. Popović, Dušan Lalošević, Jovan K. Popović, Ivan Čapo,
Dejan Miljković .............................................................................................................. 236 
POTENTIAL FOR USE OF VINE SHOOTS EXTRACT IN PHARMACEUTICAL
INDUSTRY 
Nikola B. Jojić, Aleksandra I. Jovanović Galović, Nataša M. Jovanović Lješković,
Slobodan B. Gigov, Milan D. Ilić, Senka S. Vidović, Jelena Z. Vladić, Vesna V. Kojić,
Dimitar S. Jakimov ......................................................................................................... 237 
CHEMICAL COMPOSITION AND CYTOTOXICITY OF HELICHRYSUM ITALICUM
EXTRACT GROWN IN URBAN CONDITIONS 
Zorica O. Mrkonjić, Aleksandra I. Jovanović Galović, Nataša M. Jovanović Lješković,
Mire F. Zloh, Senka S. Vidović, Jelena Z. Vladić, Milan D.Ilić, Manda I. Dizdar, Vesna
V. Kojić, Dimitar S. Jakimov ......................................................................................... 238 
ANTIOXIDANT ACTIVITY OF MELISSA OFFICINALIS EXTRACTS 
Zorica O. Mrkonjić, Marija D. Jolić, Marina D. Kalić, Manda I. Dizdar, Aleksandra I.
Jovanović Galović .......................................................................................................... 239 
MICROENCAPSULATION OF JUNIPER BERRY ESSENTIAL OIL (JUNIPERUS
COMMUNIS L.) 
Jelena D. Bajac, Branislava G. Nikolovski, Ivana S. Lončarević, Jovana S. Petrović,
Lidija B. Petrović, Branimir M. Bajac ........................................................................... 240 
PRODUCTION OF FUNCTIONAL PROTEIN ISOLATES FROM VEGETABLE BY-
PRODUCTS 
Tea Sedlar, Jelena Čakarević, Ljiljana Popović ............................................................. 241 
CHEMICAL PROFILING OF WINES OBTAINED FROM AUTOCHTHONOUS
GRAPE VARIETY PROKUPAC 
Milan D. Ilić, Jelena Č. Živković, Katarina P. Šavikin, Zorica O. Mrkonjić, Nikola B.
Jojić, Nataša M. Lješković, Slobodan B. Gigov, Nebojša R. Menković ...................... 242 
ULTRASOUND-ASSISTED EXTRACTION OF CANNABIDIOL AND 𝜟𝜟 𝟗𝟗
TETRAHYDROCANNABINOL FROM CANNABIS AREAL PARTS AND PROCESS
MODELING 
Zorica Drinić, Jelena Vladić, Senka Vidović, Anamarija Koren, Biljana Kiprovski,
Nadežda Stojanov, Tijana Zeremski .............................................................................. 243 
OPTIMIZATION OF EXTRACTION OF PHENOLICS FROM GENTIANA LUTEA
ROOT 
Jelena R. Mudrić , Teodora R. Janković , Katarina P. Šavikin, Svetlana R. Ibrić , Jelena
D. Đuriš .......................................................................................................................... 244 
BIOACTIVITY POTENTIAL OF A MEDITERRANEAN BRACKISH DIATOM
CULTIVATED IN PHOTOBIOREACTORS 
C. Rodolfo, S. Savio, R. Congestri ................................................................................. 245 
MICROWAVE-ASSISTED SYNTHESIS OF BILE ACID DERIVATIVES AS
POTENTIAL LIGANDS OF GLUCOCORTICOID RECEPTOR AND ALDO-KETO
REDUCTASE (AKR1C) 
Ljubica M. Grbović, Ksenija J. Pavlović, Bojana R. Vasiljević, Sofija S. Bekić, Maja A.
Marinović, Edward T. Petri, Anđelka S. Ćelić ............................................................... 246 
SYNERGISM IN MIXED MONOLAYERS OF POLOXAMER 407 AND
POLYSORBATES 
Dejan M. Ćirin, Veljko S. Krstonošić, Maja Lj. Milanović ........................................... 247 
IN VITRO TECHNIQUES FOR DROSERA ROTUNDIFOLIA SPECIES FOR FUTURE
USE IN THE PHARMACEUTICAL FIELD 
Violeta Turcuș, Viviane B. Bota, Elisabeta Chișe, Endre Mathe, Neli Olah ................. 248 
THE EFFECT OF MAGNESIUM STEARATE AND SODIUM STARCH GLYCOLATE
ON POWDER FLOWABILITY 
Gordana Švonja Parezanović, Mladena Lalić-Popović, Svetlana Goločorbin-Kon,
Nemanja Todorović, Nebojša Pavlović, Jelena Jovičić-Bata ......................................... 249 
EXPOSURE OF PATIENTS TO SODIUM FROM EFFERVESCENT DOSAGE FORMS 
Jelena Čanji, Nemanja Todorović, Katarina Jeremić, Nebojša Pavlović, Svetlana
Goločorbin-Kon, Jelena Jovičić Bata, Mladena Lalić-Popović ..................................... 250 
OIL EXTRACTION FROM PLUM SEEDS (PRUNI DOMESTICAE L.) 
Ivan M. Savić, Ivana M. Savić-Gajić ............................................................................. 251 
INVESTIGATION OF VOLUMETRIC AND VISCOMETRIC PROPERTIES OF
ECSTASY IN AQUEOUS SOLUTIONS 
Sanja D. Belić, Marija B. Petrin Miličević, Nataša Radosavljević-Stevanović, Milan B.
Vraneš, Aleksandar S. Tot, Snežana M. Papović, Slobodan B. Gadžurić ..................... 252 
GREEN EXTRACTION OF POLYPHENOLS FROM NETTLE LEAVES (URTICA
DIOICA L) 
Marta Maras, Valentina Kruk, Sanja Radman, Verica Dragović-Uzelac, Danijela Bursać
Kovačević ....................................................................................................................... 253 
THE INFLUENCE OF ULTRASOUND ASSISTED EXTRACTION ON THE
ISOLATION OF BIOACTIVE COMPOUNDS FROM NETTLE LEAVES 
Valentina Kruk, Marijana Jurković, Maja Repajić, Ivanka Žutić, Verica Dragović-
Uzelac, Zoran Zorić ........................................................................................................ 255 
ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL WATER
EXTRACTS DERIVED FROM MASHROOM INONOTUS OBLIQUUS 
Vesna V. Lazić, Jovana Đ. Vunduk, Jelena Z. Vladić, Senka S. Vidović, Anita S.
Klaus ............................................................................................................................... 256 
ANTIMICROBIAL ACTIVITY OF MACLURA POMIFERA DRY EXTRACTS 
Snežana Đ. Filip, Ana M. Vidaković , Aleksandra S. Ranitović ,Saša D. Đurović, Stevan
N. Blagojević, Zoran P. Zeković .................................................................................... 257
FREEZE DRIED BERRIES AS SOURCE OF NUTRITIONALLY VALUABLE
COMPOUNDS 
Marija Radojković , Milena Vujanović , Gökhan Zengin, Tatjana Majkić, Ivana Beara,
Saša Đurović, Zoran Zeković ......................................................................................... 258 
COMPARISON OF THE EFFICIENCY OF DIFFERENT METHODS FOR
HESPERIDIN AND NARIRUTIN EXTRACTION FROM ORANGE PEEL 
Silvija Šafranko, Martina Jakovljević, Senka Vidović, Stela Jokić ............................... 260 
EFFECT OF ANTIHISTAMINE (LORATADINE) TO ACTIVITY OF CATALASE IN
VITRO 
Edhem Hasković, Safija Herenda, Zehra Halilović, Denis Hasković, Ena Deljkić ....... 261 
MULTI-RESPONSE OPTIMIZATION OF POLYPHENOLS RECOVERY FROM
THYMUS SERPYLLUM BY ULTRASOUND-ASSISTED EXTRACTION 
Živan Mrkonjić, Nemanja Teslić, Zoran Zeković, Branimir Pavlić............................... 262 
CHEMICAL COMPOSITION OF SANTOLINA CHAMAECYPARISSUS L. FLOWER
ESSENTIAL OIL 
Biljana Kiprovski, Vladimir Sikora ................................................................................ 263 
VALORISATION OF HOREHOUND EXTRACTS OBTAINED USING ULTRASOUND
AND MICROWAVE ASSISTED EXTRACTION: ANTIHYPERGLYCAEMIC
ACTIVITY 
Aleksandra Gavarić, Senka Vidović, Jelena Vladić, Jelena Čakarević, Ljiljana
Popović ........................................................................................................................... 264 
INFLUENCE OF SUPERCRITICAL FLUID EXTRACTION PARAMETERS ON
GRAPE SEEDS OIL RECOVERY 
Ivana Dimić, Živan Mrkonjić, Nemanja Teslić, Dušica Čolović, Zoran Zeković,
Branimir Pavlić............................................................................................................... 265 
PARTICLE ENGINEERING IN MODERN DRUG FORMULATION 
Rita Ambrus.................................................................................................................... 266 
PROTEIN HYDROLISATES FROM FOOD BY-PRODUCTS AS NEW ANTIDIABETIC
COMPOUNDS 
Jelena Čakarević, Tea Sedlar, Ljiljana Popović ............................................................. 267 
IN SILICO PHARMACOKINETIC AND TOXICOLOGICAL ANALYSIS OF
BENZOXAZOLES AS ANTIMICROBIAL AGENTS 
Jelena V. Živković, Slavica M. Sunarić, Marko S. Denić, Vesna Lj. Savić, Milica I.
Stanković, Katarina B. Baćević ...................................................................................... 268 
QUALITY CONTROL AND COUMARIN CONTENT DETERMINATION OF
CINNAMON SAMPLES FROM THE SERBIAN MARKETS 
Katarina D. Jeremić, Neda S. Gavarić, Nebojša V. Kladar, Milica G. Aćimović, Nemanja
B. Todorović, Maja D. Hitl, Biljana N. Božin ............................................................... 269 
ISOLATION OF ESSENTIAL OIL FROM ORGANIC MENTHA PIPERITA L. BY
EMERGING EXTRACTION AND DISTILLATION TECHNIQUES 
Branimir Pavlić, Aleksandar Radivojac, Saša Đurović, Živan Mrkonjić, Zoran
Zeković ........................................................................................................................... 270 
EXTRACTION OF WILD THYME (THYMUS SERPYLLUM L.): SUPERCRITICAL CO2
VS. CONVENTIONAL EXTRACTION METHODS 
Marinela Nutrizio, Jelena Vladić, Aleksandra Gavrić, Anet Režek Jambrak, Senka
Vidović ........................................................................................................................... 271 
PHENOLIC PROFILE AND ANTIOXIDANT PROPERTIES OF STRAWBERRY WINE 
Uroš Čakar, Aleksandar Petrović, Boris Pejin, Vlatka Vajs, Brižita Đorđević.............. 272 
IONIZATION BEHAVIOR OF URSODEOXYCHOLIC AND DEOXYCHOLIC ACID
IN THE BINARY MIXED MICELLES WITH NONIONIC SURFACTANT TWEEN 60 
Gorana G. Puača, Jelena V. Srbinov, Vesna B. Tepavčević,Zita J. Farkas-Agatić, Mihalj
M. Poša ........................................................................................................................... 273 
CHEMICAL COMPOSITION OF CLINOPODIUM VULGARE L. EXTRACTS AND
THEIR ANTIOXIDANT AND CHOLINESTERASE INHIBITION POTENTIAL 
Mejra Bektašević, Olivera Politeo, Ivana Carev ............................................................ 274 
ENCAPSULATION OF Β-CAROTENE FROM CARROT WASTE BY EXTRUSION
TECHNIQUE 
Vanja Šeregelj, Steva Lević, Jelena Vulić, Ana Kalušević, Jasna Čanadanović-Brunet,
Gordana Ćetković, Viktor Nedović, Vesna Tumbas Šaponjac ...................................... 275 
PHYTOCHEMICALS CONTENT AND BIOACTIVITY OF PEACH POMACE 
Ksenija Bibovski, Vanja Šeregelj, Jelena Vulić, Gordana Ćetković, Jasna Čanadanović-
Brunet, Vesna Tumbas Šaponjac, Slađana Stajčić ......................................................... 276 
COLD PRESSING VS. SUPERCRITICAL CO2 EXTRACTION OF PLUM (PRUNUS
DOMESTICA L.) KERNEL SEED 
Jelena Vladić, Aleksandra Gavarić, Stela Jokić, Ljiljana Popović, Ana Matias, Naiara
Fernández Hernández, Alexandre Agostinho, Senka Vidović ....................................... 277
 SPRAY DRYING OF LIQUID EXTRACT OBTAINED FROM ARCTOSTAPHYLOS
UVA-URSI HERBAL DUST 
Abdulhakim B. Naffati, Senka Vidović, Jelena Vladić .................................................. 278 
EFFECT OF DIFFERENT SPRAY DRYING CONDITIONS ON MICROMETRIC AND
STRUCTURAL CHARACTERISTICS OF BRINE OBTAINED FROM CABBAGE
FERMENTATION 
Senka Vidović, Anita Vakula, Rita Ambrus, Jelena Vladić, Gabor Katona, Nataša Nastić
........................................................................................................................................ 279 
PETROLEUM REFINING AND PRODUCTION ................................................................ 281 
SYNTHESIS OF COLD FLOW ADDITIVES TO ECOLOGICAL PURE DIESEL FUEL
BY METHODS OF CONTROLLED RADICAL POLYMERIZATION 
Dmitry F. Grishin, Elena V. Kolyakina, Marina V. Pavlovskaya .................................. 282 
PETROLEUM REFINING IN SERBIA: INVESTMENTS, DEVELOPMENT PROJECTS
AND ACTIVITIES 
Dragan Govedarica ......................................................................................................... 283 
DEMULSIFICATION OF WATER-IN-CRUDE OIL EMULSIONS USING NEURAL
NETWORKS 
Hassan Al-Homigany, Mirjana Bulić, Anatoly Zolotukhin, Slavko Nešić, Vlada
Streletskaya, Predrag Kojić, Dragan Govedarica ........................................................... 284 
EFFECT OF EXTENDER OIL NATURE ON THE RUBBER CROSSLINK DENSITY 
Julijana Blagojević, Predrag Kojić, Jelena Pavličević, Olga Govedarica, Mirjana Jovičić,
Oskar Bera, Dragan Govedarica ..................................................................................... 285 
AN OVERVIEW OF ARTIFICIAL LIFT SELECTION METHODS WITH CASE OF
SELECTION USING MULTI-CRITERIA DECISION-MAKING METHODS 
Miroslav P. Crnogorac, Dušan Š. Danilović, Vesna D. Karović Maričić, Lola D.
Tomić.............................................................................................................................. 286 
RENEWABLE JET FUEL PRODUCTION FROM VEGETABLE OIL: ASPEN
SIMULATION AND TECHNO-ECONOMIC STUDY 
Tijana Čarapić, Sandra B. Glišić .................................................................................... 287 
SIMULATION AND MODELLING OF AN INDUSTRIAL HYDROTREATING
PROCESS USING VACUUM AND LIGHT GAS OIL - IMPACT OF CATALYST
WETTING EFFICIENCY AND HYDRODEAROMATISATION REACTION
KINETIC'S TYPE 
Sandra B. Glišić, Aleksandar M. Orlović ....................................................................... 288 
 SYNTHESIS OF Re/Pd AND Co/Mo HETEROGENEOUS CATALYSTS ON
MESOPOROUS SILICA USING SOL-GEL METHOD FOLLOWED BY
SUPERCRITICAL DRYING WITH EXCESS SOLVENT 
Dragana Prokić-Vidojević, Sandra B. Glišić, Aleksandar M. Orlović ........................... 289 
CRUDE OIL MONITORING CHALLENGES IN MODERN REFINERY 
Milka Jelić, Marija Stepanović ....................................................................................... 290 
TESTING OF EXPLOITATION PROPERTIES OF HYPOID OIL 
Aleksandar Kekić, Milana Đuričić, Milana Berber, Predrag Kojić, Julijana Blagojević,
Dragan Govedarica ......................................................................................................... 291 
NEW APPROACHES TO THE THIN-LAYER CRACKING OF ACID TARS 
Alexander V. Knyazev, Valentina F. Zanozina, Anastasia S. Shipilova, Svetlana S.
Knyazeva ........................................................................................................................ 292 
STRUCTURE-BASED MODELS FOR THE PREDICTION OF FLASH POINT OF
MULTI-COMPONENT FUEL MIXTURES 
Ali Younes Nagi Mosbah, Predrag Kojić, Oskar Bera, Olga Govedarica, Radovan
Omorjan, Dragan Govedarica......................................................................................... 293 
ADVANCED OIL AND GAS PRODUCTION AND PROCESSING TECHNOLOGIES
FOR ARCTIC CONDITIONS 
Slavko Nešić, Dragan Govedarica, Konstantin Pivovarov,  Anatoly Zolotukhin, Vlada
Streletskaya .................................................................................................................... 294 
ASPEN HYSYS SIMULATION OF NATURAL GAS DEHYDRATION PROCESS 
Branislava G. Nikolovski, Svetlana R. Kuzminac, Nevena B. Blagojević, Jelena D.
Bajac, Biljana Miljković, Spasojević Đ. Momčilo, Milan N. Sovilj .............................. 295 
SUSTAINABLE DEVELOPMENT, CHEMICAL AND ENVIRONMENTAL
ENGINEERING ..................................................................................................................... 297 
LAST ADVANCES ON THE LARGE SCALE PRODUCTION OF BIOACTIVE
COMPOUNDS FOR AGRICULTURE AND AQUACULTURE FROM MICROALGAE 
Fransisco G. Acién Fernández, Cintia Gómez Serrano, Jose M. Fernández Sevilla, Emilio
Molina Grima ................................................................................................................. 298 
BIOLOGICAL CONVERSION OF GREENHOUSE GASES INTO ADDED VALUE
BIO-PRODUCTS: MOVING TOWARDS GHG BIOREFINERIES 
Raúl Muñoz .................................................................................................................... 299
TINY MICROALGAE FOR HUGE APPLICATIONS. BIOREFINERY APPROACH 
Alice Ferreira, Sofia Carapinha, Jelena Vladic, Senka Vidovic, Dragoljub Cvetkovic,
Lusine Melkonyan, Gayane Avetisova, Luisa Gouveia ................................................. 300 
THERMODYNAMICS STUDIES OF COPPER AND CHROMIUM(VI) IONS ONTO
SUGAR BEET SHREDS AS ADSORBENTS 
Dragana V. Kukić, Marina B. Šćiban, Vesna V. Vasić, Jelena M. Prodanović ............. 302 
SUPERCRITICAL CO2 EXTRACTION OF TOBACCO WASTE 
Marija Banožić, Tanja Gagić, Željko Knez, Mojca Škerget, Stela Jokić ....................... 303 
THERMOCHEMISTRY ASPECTS OF MECHANOCHEMISTRY ACTIVATION OF
THE FLOTATION PROCESSES 
Milan M. Petrov.............................................................................................................. 304 
HYDRODYNAMICS OF ROTATING DISC CONTACTOR EXTRACTION COLUMNS 
Milan N. Sovilj, Momčilo Đ. Spasojević, Branislava G. Nikolovski ............................ 305 
OXIDATIVE DEGRADATION OF CYAN FLEXO DYE WITH HETEROGENEOUS
FENTON REAGENT - Fe2(MoO4)3 PARTICLE 
Vesna S. Gvoić, Miljana Đ. Prica, Đurđa V. Kerkez, Milena Đ. Bečelić-Tomin,
Aleksandra Z. Kulić, Anita S. Leovac Maćerak, Božo D. Dalmacija ............................ 307 
PRELIMINARY STUDY OF CHROMIUM(VI) IONS ADSORPTION ON BOEHMITE 
Dragana V. Kukić, Vesna V. Vasić, Marija M. Milanović, Ivan Lj. Stijepović, Marina B.
Šćiban, Jelena M. Prodanović ........................................................................................ 308 
REMOVAL AND RECOVERY OF AMMONIUM FROM MILKING PARLOUR
WASTEWATER USING POMEGRANATE PEEL 
Naoufal Bellahsen, Virág Nagypál, Edit Mikó, Zita Šereš, Szabolcs Kertész, Cecilia
Hodúr .............................................................................................................................. 309 
USING ERA5 DATA FOR ESTIMATION OF THE WIND ENERGY POTENTIAL IN
SERBIA 
Zorica M. Podrascanin.................................................................................................... 311 
OPTIMIZATION OF STARCH SUSPENSION MICROFILTRATION PROCESS – ANN
APPROACH 
Bojana B. Ikonić, Jelena M. Pavličević, Oskar J. Bera, Aleksandar I. Jokić, Predrag S.
Kojić, Arpad I. Kiralj, Nataša Lj. Lukić ......................................................................... 312
VISCOSITY AND pH DETERMINATION OF CHOLINE CHLORIDE BASED DEEP
EUTECTIC SOLVENTS CONTAINING AMIDES 
Martina Jakovljević, Melita Lončarić, Mario Komar, Maja Molnar .............................. 313 
AFB1 AND FUMONISIN B1 ADSORPTION AND DESORPTION USING ZEOLITES 
Hunor Farkaš, Jog Raj, Robert Čepela, Zdenka Jakovčević, Jasna Bošnjak-Neumüller,
Marko Vasiljević ............................................................................................................ 314 
DANUBE SEDIMENT CONTAMINATION WITH POLYCHLORINATED
BIPHENYLS: NEW INTERPRETATION OF SEDIMENT QUALITY ASSESSMENT 
Maja Brborić, Borivoj Stepanov, Jelena Radonić, Maja Turk Sekulić .......................... 316 
THE USE OF GREEN SOLVENTS IN A PRE-TREATMENT OF LIPIDS EXTRACTION
FROM GREEN MICROALGAE CHLORELLA SP. 
Natalija G. Đorđević, Bojana R. Danilović, Vlada B. Veljković, Dragiša S. Savić ...... 317 
ECONOMIC FEASIBILITY OF AIR SOURCE HEAT PUMPS FOR RESIDENTIAL
BUILDINGS IN VOJVODINA 
Arpad I. Kiralj, Aleksandar I. Jokić, Nataša Lj. Lukić, Jovana A. Grahovac, Bojana B.
Ikonić, Jelena M. Pavličević, Svetlana S. Popović ........................................................ 318 
DETERMINATION OF THE TOTAL ANTIOXIDANT CAPACITY OF BLACK
MUSTARD SEEDS (BRASSICA NIGRA) EXTRACTS OBTAINED BY DIFFERENT
DEEP EUTECTIC SOLVENTS 
Biljana S. Đordević, Zoran B. Todorović, Ivica G. Đalović, Dragan Z. Troter, Petar M.
Mitrović, Vlada B. Veljković ......................................................................................... 319 
KINETICS OF THE EPOXIDATION OF LINSEED OIL WITH IN SITU FORMED
PERACETIC ACID 
Olga M. Govedarica, Milovan R. Janković, Snežana V. Sinadinović-Fišer, Nevena R.
Vukić, Ljiljana M. Tanasić, Vesna B. Teofilović, Ljiljana S. Korugic-Karasz ............ 321 
MITIGATION OF MEMBRANE FOULING BY APPLICATION OF TURBULENCE
PROMOTERS 
Svetlana S. Popović ........................................................................................................ 322 
ECOLOGICAL RISK MANAGEMENT WITH INTEGRATED MULTITROPIC
AQUACULTURE APPROACH FOR MARINE ENERGY PROJECTS IN INDIA 
Kapilkumar Nivrutti Ingle .............................................................................................. 323
COMPARISON OF EXTRACTION AGENTS FOR METAL DETERMINATION IN
SEDIMENTS FROM ARTIFICIAL LAKES AND RIVERS IN SERBIA 
Katarina Pantović Spajić, Dragana Đorđević, Sanja Sakan, Tatjana Šoštarić, Zorica
Lopičić, Aleksandra Janićijević, Ksenija Stojanović ..................................................... 325 
PRODUCTION OF L (+) LACTIC ACID FROM CORN HUSK HYDROLYZATE 
Dragana Mladenović, Aleksandra Djukić-Vuković, Jelena Pejin, Sunčica Kocić-
Tanackov, Ljiljana Mojović ........................................................................................... 326 
ASSESSMENT OF THE IMPACT OF WASTE WATER DISPOSAL ON THE BEGEJ 
Vesna Ž. Pešić, Milena R. Bečelić-Tomin, Đurđa V. Kerkez, Dejan M. Krčmar, Božo D.
Dalmacija, Snežana P. Maletić ....................................................................................... 327 
FUEL POTENTIAL AND PROPERTIES OF GRAPE POMACE HYDROCHAR 
Jelena T. Petrović, Marija L. Mihajlović, Marija S. Petrović, Marija M. Kojić, Marija R.
Koprivica, Tatjana Šoštarić, Leposava Filipović-Petrović ............................................. 328 
GREEN ENERGY PRODUCTION AT THE WASTEWATER TREATMENT PLANT IN
SUBOTICA 
Biljana Isić ...................................................................................................................... 330 
INFLUENCE OF KENIX STATIC MIXER ON THE FLUX IMPROVEMENT IN THE
MICROFILTRATION OF INDUSTRIAL WASTEWATER 
Maja I. Jovović, Aleksandar I. Jokić, Svetlana S. Popović, Zita I. Šereš, Biljana S. Pajin,
Bojana B. Ikonić, Nataša Lj. Lukić ................................................................................ 331 
A NEW APPROACH FOR MODELLING AND OPTIMIZATION OF RUBBER
CURING PROCESS 
Jelena D. Lubura, Predrag S. Kojić, Dragan D. Govedarica, Jelena M. Pavličević, Bojana
B. Ikonić, Mirjana C. Jovičić, Oskar J. Bera .................................................................. 332 
STATISTICAL OPTIMIZATION OF THE CORN GERM OIL METHANOLYSIS
CATALYZED BY POTASSIUM HYDROXIDE 
Olivera S. Stamenković, Petar M. Mitrović, Ivica G. Đalović, Milan D. Kostić, Vlada B.
Veljković ........................................................................................................................ 333 
KINETIC MODELING OF CORN GERM OIL METHANOLYSIS USING CORN COBS
ASH AS A CATALYST 
Milan D. Kostić, Petar M. Mitrović, Ivica G. Đalović, Olivera S. Stamenković, Vlada B.
Veljković ........................................................................................................................ 335
FATTY ACID METHYL ESTER SYNTHESIS FROM OIL BLENDS 
Marija R. Miladinović, Ivana B. Banković-Ilić, Olivera S. Stamenković, Ivica G.
Djalović, Petar M. Mitrović, Vlada B. Veljković .......................................................... 336 
COMBINATION OF ALKALINE/ACIDIC AND MICROWAVE TREATMENT FOR
ENHANCED ANAEROBIC DIGESTION OF SLUDGE 
Zoltán Jákói, Sándor Beszédes, Balázs Lemmer, Andrea Vágvölgyi, Cecilia Hodúr .... 337 
ASEPTIC APPLE (MALUS DOMESTICA BORKH.) AND SOUR CHERRY (PRUNUS
CERASUS L.) CHANGE IN THE CONTENT OF THE INGREDIENTS DURING
STORAGE 
Ribárszki Ákos, Furulyás Diána, Rentsendavaa Chagnaadorj, Stéger-Máté Mónika .... 339 
MAJOR ENVRONMENTAL LAW ASPECTS OF SUSTAINABLE DEVELOPMENT 
Vladan Joldžić ................................................................................................................ 340 
ACTUAL AND REQUIRED WATER QUALITY IN ACCORDANCE WITH THE EU
WFD ON THE DANUBE RIVER IN SERBIA 
Ljiljana M. Takić, Ivana I. Mladenović Ranisavljević, Dejan M. Vasović, Nenad V.
Živković.......................................................................................................................... 341 
ENHANCEMENT AND COMPARISON OF SUBMERGED AND SOLIDSTATE
AMYLASE PRODUCTION FROM WHEAT CHAFF BY STATISTICAL
OPTIMIZATION 
Damjan G. Vučurović, Mirjana I. Jovanović, Bojana Ž Bajić, Siniša N. Dodić ............ 342 
ADSORPTION OF Cu(II) IONS FROM SYNTHETIC SOLUTION BY SUNFLOWER
SEED HUSKS 
Srđan Stanković, Tatjana Šoštarić, Mladen Bugarčić, Aleksandra Janićijević, Katarina
Pantović-Spajić, Zorica Lopičić ..................................................................................... 344 
INVESTIGATION OF PHOTOCATALYTIC PROPERTIES OF ZnFe-MIXED OXIDES 
Milica S. Hadnadjev-Kostić, Tatjana J. Vulić, Jasmina M. Dostanić ............................ 345 
REDUCTION OF FOULING IN DAIRY WASTEWATER ULTRAFILTRATION
PROCESS 
Szabolcs Kertész, Nikola Maravić, Szabolcs Gyula Szerencsés, Gábor Veréb, Sándor
Beszédes, Zsuzsanna László, Cecilia Hodúr .................................................................. 346 
EFFECTS OF COMMERCIAL ANTIOXIDANT FORMULATIONS ON OXIDATIVE
STABILITY OF FATTY ACID METHYL ESTERS FROM DIFFERENT RAW
MATERIALS 
Milica Rankov Šicar, Radoslav Mićić, Milan Tomić, Nataša Đurišić-Mladenović ....... 348 
HEMP BIODIESEL PRODUCTION: ANALYSIS OF MATERIAL AND ENERGY
CONSUMPTION ON INDUSTRIAL SCALE 
Marija B. Tasic, Milan D. Kostic, Olivera S. Stamenkovic, Vlada B. Veljkovic .......... 349 
PURIFICATION OF DAIRY WASTEWATER COMBINING MEMBRANE
FILTRATION WITH OZONE AND FENTON PRETREATMENTS 
Mihály Zakar, Zita Šereš, Erika Hanczné-Lakatos, Gábor Keszthelyi-Szabó, Zsuzsanna
László ............................................................................................................................. 350 
Keywords: membrane filtration, ozone, Fenton ............................................................. 351 
CORROSION BEHAVIOUR OF STAINLESS STEEL EN 1.4301 IN 0.5 M HCl IN
PRESENCE OF COMMERCIAL INHIBITOR 
Borislav Malinović, Tijana Djurićić, Duško Zorić ......................................................... 351 
CLOUD POINT EXTRACTION PROCEDURE FOR PRECONCENTRATION AND
DETERMINATION OF LEAD(II) IONS USING TRITON X-100 AT ROOM
TEMPERATURE 
Mersiha Suljkanović, Jasmin Suljagić, Nusreta Hasić, Selmina Hodžić........................ 353 
THE EFFECT OF POROSITY AND SURFACE AREA OF CLINOPTILOLITE AND
ZEOLITE ON THE ADSORPTION OF THE PRODUCTS OF THERMO-OXIDATIVE
DEGRADATION OF EDIBLE SUNFLOWER OIL 
Sanja M. Dobrnjac, Ljubica C. Vasiljević, Stevan N. Blagojević, Miladin J. Gligorić,
Zoran B. Obrenović, Vesna P. Cvijetinović, Dragan V. Tošković, Željko J. Ostojić .... 354 
INTEGRATION OF FIRST AND SECOND GENERATION BIOETHANOL
PRODUCTION FROM BY-PRODUCTS OF SUGAR BEET PROCESSING 
Jovana D. Gucunski, Bojana Ž. Bajić, Damjan G. Vučurović, Siniša N. Dodić ............ 355 
HOW RISK MANAGEMENT STANDARDS CAN CONTRIBUTE TO ACHIEVING
SUSTAINABLE DEVELOPMENT GOALS 
Tzvetelin K. Gueorguiev ................................................................................................ 357 
DEVELOPNENT OF WILD CYANOBACTERIAL BIOMASS (APHANIZOMENON
FLOS-AQUAE) BIOREFINING SCHEMES 
Michail Syrpas, Jolita Bukauskaitė, Loreta Bašinskienė, Petras Rimantas Venskutonis358 
INVESTIGATION OF HUMIC ACIDS EVOLUTION DURING EX SITU
BIOREMEDIATION OF PETROLEUM CONTAMINATED SOIL 
Jelena Avdalović, Mila Ilić, Srđan Miletić, Vladimir Beškoski, Nikoleta Lugonja, Jelena
Milić, Miroslav M. Vrvić ............................................................................................... 359
WHEAT SEEDLINGS UNDER THE SALINITY STRESS 
Maja Ižaković, Katica Teskera, Matea Begić, Tihana Marček ...................................... 360 
HOW LCA DAMPENED THE ENTHUSIASM OF FORMER BIOFUEL ADVOCATES? 
Ferenc E. Kiss ................................................................................................................. 361 
USE OF SEQUENTIAL EXTRACTION TO ASSESS METAL PARTITIONING IN
FLOODED AGRICULTURAL SOIL 
Biljana D. Škrbić, Igor S. Antić, Maja B. Buljovčić, Jelena R. Živančev...................... 363 
REMOVAL OF NATURAL ORGANIC MATTER AND EMERGING
CONTAMINANTS FROM GROUNDWATER USING OZONATION AND GAC
FILTRATION 
J. Molnar Jazić, M. Kragulj Isakovski, A. Tubić, T. Apostolović, M. Watson, S. Maletić,
J. Agbaba ........................................................................................................................ 364 
BIOCATALYTIC BIODIESEL SYNTHESIS WITH BURKHOLDERIA CEPACIA AND
PSEUDOMONAS FLUORESCENS LIPASE 
Sandra Budžaki, Marta Ostojčić, Ivica Strelec ............................................................... 365 
SOLAR-LIGHT PHOTOCATALYTIC ACTIVITY OF ZnFe2O4 NANOPARTICLES 
Marija Milanović, Milica Hadnađev-Kostić................................................................... 367 
MODELİNG OF ULTRAFİLTRATİON WİTH DİFFERENT FOULİNG MECHANİSMS 
Nikolett Gulyás, Zoltán Jákói, Virág Nagypál, Cecilia Hodúr ....................................... 368 

 
1st International Conference on Advanced Production and Processing
10th-11th October 2019, Novi Sad, Serbia

Rectorate of the University of Novi Sad Faculty of Technology Novi Sad

Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Republic of Serbia Российское

Autonomous Province of Vojvodina профессорское
Provincial Secretariat for Higher Education собрание
and Scientific Research