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Marić A, Jovanov P, Gadžurić S, Trtić-Petrović T, Sakač M, Tot A, Bertić M, Vraneš M. Application of biodegradable cholinium ionic liquids for the extraction of 5-hydroxymethylfurfural (HMF) from honey. RSC Adv 2023; 13:32714-32721. [PMID: 37942450 PMCID: PMC10628894 DOI: 10.1039/d3ra06077b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023] Open
Abstract
5-Hydroxymethylfurfural (HMF), a Maillard reaction product, can be formed when honey is subjected to heat treatment or a long storage time, becoming volatile and toxic depending on its concentration. The fact that, until today, there is no literature data on the extraction of 5-hydroxymethylfurfural (HMF) from honey using ionic liquids directed the investigation of the influence of biodegradable cholinium ionic liquids on the formation of aqueous biphasic systems and the application of these systems for the extraction of HMF from honey. The influence of anions of synthesised ionic liquids on the construction of biphasic systems in which an inorganic salt was used as a salting agent was investigated. Then, the extraction of HMF in these systems was examined, and the mechanisms of HMF extraction using ionic liquids were explained using computer simulations. Examining the effect of cholinium ionic liquids (choline chloride ([Ch][Cl]), cholinium nicotinate ([Ch][Nic]), cholinium propionate ([Ch][Prop]), and cholinium butyrate ([Ch][But])) on the formation of aqueous biphasic systems by comparing the phase diagrams, it was concluded that the ability of ionic liquids to form an aqueous biphasic system with tripotassium phosphate (K3PO4) decreases in the following order: [Ch][But] ≈ [Ch][Prop] > [Ch][Nic] > [Ch][Cl]. By applying all tested aqueous biphasic systems for the extraction of HMF from honey, an extraction efficiency of more than 89% was achieved. Complete extraction was achieved using the extraction system with [Ch][But], while the weakest ability to extract HMF was exhibited by the system with [Ch][Cl]. The mechanisms of HMF extraction using ionic liquids are explained on the basis of the optimised structures of the ionic liquid systems with HMF, together with the visualisation of non-covalent interactions, and on the basis of the calculated binding energies ΔGbin, which can be used as a good predictor of the extraction potential of newly synthesised ionic liquids.
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Affiliation(s)
- Aleksandar Marić
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar Cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar Cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Slobodan Gadžurić
- Faculty of Sciences, University of Novi Sad, Department of Chemistry, Biochemistry and Environmental Protection Trg Dositeja Obradovića 3 21000 Novi Sad Republic of Serbia
| | - Tatjana Trtić-Petrović
- Laboratory of Physics, Vinča Institute of Nuclear Sciences, University of Belgrade, National Institute of the Republic of Serbia 11001 Belgrade Republic of Serbia
| | - Marijana Sakač
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar Cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Aleksandar Tot
- Applied Physical Chemistry, Department of Chemistry, KTH Royal Institute of Technology Stockholm SE-10044 Sweden
| | - Marko Bertić
- University of Freiburg Fahnenbergplatz 79085 Freiburg im Breisgau Germany
| | - Milan Vraneš
- Faculty of Sciences, University of Novi Sad, Department of Chemistry, Biochemistry and Environmental Protection Trg Dositeja Obradovića 3 21000 Novi Sad Republic of Serbia
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Kalenjuk Pivarski B, Tekić D, Šmugović S, Banjac M, Novaković A, Mutavdžić B, Ivanović V, Tešanović D, Đerčan B, Ikonić P, Petrović M, Udovičić DI, Popović AV, Marić A. Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities. Foods 2023; 12:2338. [PMID: 37372549 DOI: 10.3390/foods12122338] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/01/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management's decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.
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Affiliation(s)
- Bojana Kalenjuk Pivarski
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
- Faculty of Economics, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina
| | - Dragana Tekić
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Stefan Šmugović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Maja Banjac
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Aleksandra Novaković
- Faculty of Education, University of East Sarajevo, 76300 Bijeljina, Bosnia and Herzegovina
| | - Beba Mutavdžić
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Velibor Ivanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragan Tešanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Bojan Đerčan
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Marica Petrović
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragana Ilić Udovičić
- Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia
| | - Aleksandra Vasić Popović
- Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia
| | - Aleksandar Marić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
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Sakač M, Jovanov P, Marić A, Četojević-Simin D, Novaković A, Plavšić D, Škrobot D, Kovač R. Antioxidative, Antibacterial and Antiproliferative Properties of Honey Types from the Western Balkans. Antioxidants (Basel) 2022; 11:antiox11061120. [PMID: 35740017 PMCID: PMC9219755 DOI: 10.3390/antiox11061120] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 11/16/2022] Open
Abstract
This paper presents the physicochemical characteristics and antioxidative, antibacterial and antiproliferative effects of nineteen samples of different honey types (acacia, linden, heather, sunflower, phacelia, basil, anise, sage, chestnut, hawthorn, lavender and meadow) collected from different locations in the Western Balkans (Republic of Serbia, Kosovo, Bosnia and Herzegovina, and Northern Macedonia). Physicochemical parameters (moisture, pH, electrical conductivity, free acidity, and hydroxymethylfurfural [HMF]) were analysed. Based on the obtained results, all tested honey samples were in agreement with EU regulation. The antioxidant potential of honey samples was assessed by determination of total phenolic content (TPC) and evaluation of scavenging activity towards diphenilpicrylhydrazyl radicals (DPPH·). The highest phenolic content was found in basil honey (101 ± 2.72 mg GAE/100 g), while the lowest was registered in rapeseed honey (11.5 ± 0.70 mg GAE/100 g). Heather, anise, phacelia, sage, chestnut and lavender honey samples were also rich in TP, containing 80−100 mg GAE/100 g. DPPH scavenging activity varied among the samples being the highest for lavender honey (IC50 = 88.2 ± 2.11 mg/mL) and the lowest for rapeseed honey (IC50 = 646 ± 8.72 mg/mL). Antibacterial activity was estimated in vitro using agar diffusion tests and measuring minimal inhibitory concentration (MIC). Among investigated bacterial strains following resistant potencies were determined: Escherichia coli > Escherichia coli ATCC 8739 > Enterococcus faecalis > Proteus mirabilis > Staphylococcus aureus > Staphylococcus epidermidis. The linden honey from Fruška Gora (MIC values of 3.12% and 6.25% against Staphylococcus aureus and Staphylococcus epidermidis, respectively) and phacelia honey (MIC values of 6.25% and 3.12% against S.Staphylococcus aureus and Staphylococcus epidermidis, respectively) showed the strongest antibacterial activity. Antiproliferative activity was evaluated using the colorimetric sulforhodamine B (SRB) assay. The highest antiproliferative activity was obtained from linden honey sample 1 (IC50MCF7 = 7.46 ± 1.18 mg/mL and IC50HeLa =12.4 ± 2.00 mg/mL) and meadow sample 2 (IC50MCF7 = 12.0 ± 0.57 mg/mL, IC50HeLa = 16.9 ± 1.54 mg/mL and IC50HT−29 = 23.7 ± 1.33 mg/mL) towards breast (MCF7), cervix (HeLa) and colon (HT-29) cancer cells. Active components other than sugars contributed to cell growth activity.
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Affiliation(s)
- Marijana Sakač
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Aleksandar Marić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
- Correspondence: ; Tel.: +381-21-485-3754
| | - Dragana Četojević-Simin
- Oncology Institute of Vojvodina, Put doktora Goldmana 4, 21204 Sremska Kamenica, Serbia;
- Department of Pharmacy, Singidunum University, Danijelova 32, 11000 Belgrade, Serbia
| | - Aleksandra Novaković
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Dragana Plavšić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Dubravka Škrobot
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Renata Kovač
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
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Marić A, Jovanov P, Sakač M, Novaković A, Hadnađev M, Pezo L, Mandić A, Milićević N, Đurović A, Gadžurić S. A comprehensive study of parameters correlated with honey health benefits. RSC Adv 2021; 11:12434-12441. [PMID: 35423727 PMCID: PMC8696875 DOI: 10.1039/d0ra10887a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 03/15/2021] [Indexed: 11/21/2022] Open
Abstract
One hundred honey samples of different floral origin (acacia, sunflower, meadow, and forest) collected from nine European countries (Serbia, Albania, Croatia, Montenegro, Romania, Bulgaria, Bosnia and Herzegovina, North Macedonia and Hungary) were analysed for various physicochemical, sensory, antioxidant and antibacterial parameters. The relative antioxidant capacity index and relative antibacterial index were calculated, integrated and expressed as a new property - Power of Honey, intended to be used to predict the health potential of a honey based on its antioxidant and antibacterial activities. Free acidity and colour coordinates L* and a* were chosen for building an artificial neural network model for the prediction of honey health potential. These were chosen based on the obtained correlations between the investigated parameters and in light of the simplicity of the analysis. This model successfully predicted the Power of Honey with a gained coefficient of determination of 0.856. Forest honey samples exhibited the highest Power of Honey. This novel approach should make it possible for honey producers to predict the honey health potential of a particular honey based on a quick and simple analysis.
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Affiliation(s)
- Aleksandar Marić
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Marijana Sakač
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Aleksandra Novaković
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade Studentskitrg 12-16 11000 Beograd Republic of Serbia
| | - Anamarija Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Nataša Milićević
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Ana Đurović
- Faculty of Technology, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Slobodan Gadžurić
- Faculty of Sciences, University of Novi Sad Trg Dositeja Obradovića 3 21000 Novi Sad Republic of Serbia
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Jovanov P, Đorđić V, Obradović B, Barak O, Pezo L, Marić A, Sakač M. Prevalence, knowledge and attitudes towards using sports supplements among young athletes. J Int Soc Sports Nutr 2019; 16:27. [PMID: 31272457 PMCID: PMC6611041 DOI: 10.1186/s12970-019-0294-7] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Accepted: 06/20/2019] [Indexed: 12/03/2022] Open
Abstract
Background The aim of this international study was to investigate the prevalence of the use of sports supplements among young athletes, as well as their knowledge and attitudes towards sports supplementation. Methods Organized survey study testing the level of knowledge, attitudes, beliefs and practices concerning the use of sports supplements was administered to 348 athletes, 15–18 year olds from 4 countries competing in 18 sports at the international level. Results The prevalence rate of the intake of sports supplements was 82.2%, with the protein supplements being predominant (54.5%). Coaches were identified as the primary source of information regarding supplementation (41.4%). The enhancement of athletic performance (35.4%) was the major motivation for the supplements intake. The majority of athletes (72.1%) were aware of associated health risks. The young athletes possess varying levels of knowledge regarding their own supplementation. The obtained data about the level of knowledge were statistically analyzed using the correspondence analysis. Less than 40% of athletes had the knowledge about the proper and intended use of protein, creatine, amino acids, beta alanine and glutamine, while they had greater understanding about vitamins and minerals, sports drinks and caffeine. The athletes in developed countries had greater access and utilization of professional resources such as dieticians. Young athletes are still unfamiliar with WADA regulations (55.5%), and the misuse of sports supplements represents an ethical dilemma for some. Conclusion These findings indicate the necessity of a comprehensive education of all team members about sports supplements and careful supervision of the athletic development of young athletes. Electronic supplementary material The online version of this article (10.1186/s12970-019-0294-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.
| | - Višnja Đorđić
- Faculty of Sport and Physical Education, University of Novi Sad, Lovćenska 16, Novi Sad, 21000, Serbia
| | - Borislav Obradović
- Faculty of Sport and Physical Education, University of Novi Sad, Lovćenska 16, Novi Sad, 21000, Serbia
| | - Otto Barak
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12-16, Beograd, 11000, Serbia
| | - Aleksandar Marić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Marijana Sakač
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
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Sakač M, Jovanov P, Marić A, Tomičić Z, Pezo L, Dapčević-Hadnađev T, Novaković A. Free amino acid profiles of honey samples from Vojvodina (Republic of Serbia). Food & Feed Res 2019. [DOI: 10.5937/ffr1902179s] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Mastilović J, Mijailović S, Kevrešan Ž, Marić A, Torbica A, Hajnal EJ. Application of multicriteria analysis for assessment of wheat quality in trade and processing. Quality Assurance and Safety of Crops & Foods 2014. [DOI: 10.3920/qas2012.0204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- J. Mastilović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - S. Mijailović
- Faculty of Business and Industrial Management, University UNION, Ive Andrića 2, 11400 Mladenovac, Serbia
| | - Ž. Kevrešan
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - A. Marić
- High School of Technical Engineering, Radoja Krstića 19, 37240 Trstenik, Serbia
| | - A. Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - E. Janić Hajnal
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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