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Wee W, Téllez-Isaías G, Abdul Kari Z, Cheadoloh R, Kabir MA, Mat K, Mohamad Sukri SA, Rahman MM, Rusli ND, Wei LS. The roles of soybean lecithin in aquafeed: a crucial need and update. Front Vet Sci 2023; 10:1188659. [PMID: 37795018 PMCID: PMC10546944 DOI: 10.3389/fvets.2023.1188659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 08/28/2023] [Indexed: 10/06/2023] Open
Abstract
Soybean lecithin is extensively used as the dietary supplementation of phospholipids in animal production. Soybean lecithin plays significant roles in aquafeed as growth promoter, feed enhancer, immunity modulator and antioxidant activity stimulator for aquaculture species. Besides, soybean lecithin is also reported to help aquaculture species being resilient to physical and chemical stressors. In this review, common sources, chemical structure and mode of action of lecithin, with highlight on soybean lecithin application in aquaculture over four-decadal studies published between 1983 and 2023, were evaluated and summarized. By far, soybean lecithin is best-known for its beneficial effects, availability yet cost-effective for aquafeed formulation. Findings from this review also demonstrate that although nutritional profile of long-chain polyunsaturated fatty acids and phosphatidylcholine from egg yolk and marine sources are superior to those from plant sources such as soybean, it is rather costly for sustainable application in aquafeed formulation. Moreover, commercially available products that incorporate soybean lecithin with other feed additives are promising to boost aquaculture production. Overall, effects of soybean lecithin supplementation are well-recognized on larval and juvenile of aquaculture species which having limited ability to biosynthesis phospholipids de novo, and correspondingly attribute to phospholipid, a primary component of soybean lecithin, that is essential for rapid growth during early stages development. In addition, soybean lecithin supplementation plays a distinguish role in stimulating maturation of gonadal development in the adults, especially for crustaceans.
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Affiliation(s)
- Wendy Wee
- Center of Fundamental and Continuing Education, Universiti Malaysia Terengganu, Terengganu, Malaysia
| | | | - Zulhisyam Abdul Kari
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Romalee Cheadoloh
- Faculty of Science Technology and Agriculture, Yala Rajabhat University, Yala, Thailand
| | | | - Khairiyah Mat
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Suniza Anis Mohamad Sukri
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Mohammad Mijanur Rahman
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Nor Dini Rusli
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Lee Seong Wei
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
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Lončarević I, Petrović J, Teslić N, Nikolić I, Maravić N, Pajin B, Pavlić B. Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content. Foods 2022; 11:foods11182730. [PMID: 36140858 PMCID: PMC9497820 DOI: 10.3390/foods11182730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins (E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results showed an increase in volume-weighted mean in spread samples, from 19.17 μm in Cg to 19.71 μm in Cg10 and 21.04 μm in Cg15. Casson yield stress and Casson viscosity significantly (p ˂ 0.05) increased from 16.41 Pa and 1.58 Pa·s in Cg to 29.45 Pa and 5.70 Pa·s in Cg15 due to the reduction of the fat-phase content in enriched spreads. The addition of E had no significant effect on the melting temperature (Tpeak) of the enriched spreads, while increasing the amount of E significantly (p ˂ 0.05) increased their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg resulted in approximately 1.5× and 2× higher content of phenolic compounds in Cg10 and Cg15 compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.
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Affiliation(s)
- Ivana Lončarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Nikolić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
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De Siena M, Raoul P, Costantini L, Scarpellini E, Cintoni M, Gasbarrini A, Rinninella E, Mele MC. Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota. Foods 2022; 11:foods11152205. [PMID: 35892789 PMCID: PMC9331555 DOI: 10.3390/foods11152205] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/16/2022] [Accepted: 07/20/2022] [Indexed: 12/04/2022] Open
Abstract
The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest. Evidence for the role of emulsifiers in metabolic syndrome through gut microbiota has not been clearly established, thus making it challenging for clinical nutritionists and dietitians to make evidence-based associations between the nature and the quantity of emulsifiers and metabolic disorders. This narrative review summarizes the highest quality clinical evidence currently available about the impact of food emulsifiers on gut microbiota composition and functions and the potential development of metabolic syndrome. The state-of-the-art of the different common emulsifiers is performed, highlighting where they are present in daily foods and their roles. Recent findings of in vitro, in vivo, and human studies assessing the effect of different emulsifiers on gut microbiota have been recently published. There is some progress in understanding how some food emulsifiers could contribute to developing metabolic diseases through gut microbiota alterations while others could have prebiotic effects. However, there are still many unanswered questions regarding daily consumption amounts and the synergic effects between emulsifiers’ intake and responses by the microbial signatures of each individual.
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Affiliation(s)
- Martina De Siena
- UOC di Medicina Interna e Gastroenterologia, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; (M.D.S.); (A.G.)
| | - Pauline Raoul
- UOC di Nutrizione Clinica, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
| | - Lara Costantini
- Department of Ecological and Biological Sciences (DEB), Tuscia University, 01100 Viterbo, Italy;
| | - Emidio Scarpellini
- Nutrition and Internal Medicine Unit, “Madonna del Soccorso” General Hospital, 63074 San Benedetto del Tronto, Italy;
- T.A.R.G.I.D., Gasthuisberg University Hospital, KU Leuven, Herestraat 49, 3000 Lueven, Belgium
| | - Marco Cintoni
- UOC di Nutrizione Clinica, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
| | - Antonio Gasbarrini
- UOC di Medicina Interna e Gastroenterologia, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; (M.D.S.); (A.G.)
- Dipartimento di Medicina e Chirurgia Traslazionale, Università Cattolica del Sacro Cuore, Largo F. Vito 1, 00168 Rome, Italy
| | - Emanuele Rinninella
- UOC di Nutrizione Clinica, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
- Dipartimento di Medicina e Chirurgia Traslazionale, Università Cattolica del Sacro Cuore, Largo F. Vito 1, 00168 Rome, Italy
- Correspondence: ; Tel.: +39-06-3015-7386
| | - Maria Cristina Mele
- UOC di Nutrizione Clinica, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
- Dipartimento di Medicina e Chirurgia Traslazionale, Università Cattolica del Sacro Cuore, Largo F. Vito 1, 00168 Rome, Italy
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Wang M, Yan W, Zhou Y, Fan L, Liu Y, Li J. Progress in the application of lecithins in water-in-oil emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. Molecules 2021; 26:molecules26195908. [PMID: 34641451 PMCID: PMC8512413 DOI: 10.3390/molecules26195908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/24/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
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Affiliation(s)
- Ivana Lončarević
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Jovana Petrović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
- Correspondence:
| | - Ivana Nikolić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Danica Zarić
- Innovation Centre of the Faculty of Technology and Metallurgy Ltd., University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia;
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
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6
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Yiğit GG, Cerit İ, Demirkol O. Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gamze Gül Yiğit
- Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
| | - İnci Cerit
- Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
| | - Omca Demirkol
- Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
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7
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Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Lisovaya E, Viktorova E, Zhane M, Vorobyova O, Velikanova E. Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl4) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl4” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.
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Espert M, Salvador A, Sanz T, Hernández M. Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108640] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Aydemir O, Atalar İ. Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13222] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oğuz Aydemir
- Department of Food Engineering, Faculty of EngineeringÇankırı Karatekin University Çankırı Turkey
| | - İlyas Atalar
- Department of Food Engineering, Faculty of EngineeringBolu Abant İzzet Baysal University Bolu Turkey
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11
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Armini V, Miele NA, Albero M, Sacchi R, Cavella S. Formula optimization approach for an alternative Ready-to-Use Therapeutic Food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Kindlein M, Elts E, Briesen H. Phospholipids in chocolate: Structural insights and mechanistic explanations of rheological behavior by coarse-grained molecular dynamics simulations. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Belayneh HD, Wehling RL, Cahoon E, Ciftci ON. Lipid composition and emulsifying properties of Camelina sativa seed lecithin. Food Chem 2018; 242:139-146. [DOI: 10.1016/j.foodchem.2017.08.082] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 07/17/2017] [Accepted: 08/23/2017] [Indexed: 11/28/2022]
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15
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Fidaleo M, Miele NA, Mainardi S, Armini V, Nardi R, Cavella S. Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Toker OS, Zorlucan FT, Konar N, Dağlıoğlu O, Sagdic O, Şener D. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13336] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Davutpasa Campus 34210 Esenler Istanbul Turkey
| | | | - Nevzat Konar
- Engineering Faculty; Food Engineering Department; Siirt University; Siirt 56100 Turkey
| | - Orhan Dağlıoğlu
- Agricultural Faculty, Food Engineering Department; Namık Kemal University; Tekirdağ 59030 Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Davutpasa Campus 34210 Esenler Istanbul Turkey
| | - Dilek Şener
- Elvan Food Industrial Cooperation; İstanbul 34295 Turkey
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17
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Lončarević I, Pajin B, Sakač M, Zarić D, Rakin M, Petrović J, Torbica A. Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. J Texture Stud 2016. [DOI: 10.1111/jtxs.12179] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ivana Lončarević
- Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad Serbia
| | - Biljana Pajin
- Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad Serbia
| | - Marijana Sakač
- Institute of Food Technology, University of Novi Sad; Bul. cara Lazara 1 Novi Sad Serbia
| | - Danica Zarić
- IHIS Tehno Experts d.o.o., Rresearch Development Center; Belgrade Serbia
| | - Marica Rakin
- Faculty of Technology and Metallurgy; University of Belgrade; Karnegijeva 4 Belgrade Serbia
| | - Jovana Petrović
- Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad; Bul. cara Lazara 1 Novi Sad Serbia
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