TY  - JOUR
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Starčević, Marija
AU  - Samardžić, Stevan
AU  - Veličković, Ivona
AU  - Maksimović, Zoran
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3726
AB  - The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.
PB  - MDPI
T2  - Foods
T1  - The effects of sunflower and maize crop residue extracts as a new ingredient on the quality properties of pork liver pâtés
VL  - 13
IS  - 5
SP  - 788
DO  - 10.3390/foods13050788
ER  - 

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

Glišić, M., Bošković Cabrol, M., Čobanović, N., Starčević, M., Samardžić, S., Veličković, I.,& Maksimović, Z.. (2024). The effects of sunflower and maize crop residue extracts as a new ingredient on the quality properties of pork liver pâtés. in Foods
MDPI., 13(5), 788.
https://doi.org/10.3390/foods13050788

Glišić M, Bošković Cabrol M, Čobanović N, Starčević M, Samardžić S, Veličković I, Maksimović Z. The effects of sunflower and maize crop residue extracts as a new ingredient on the quality properties of pork liver pâtés. in Foods. 2024;13(5):788.
doi:10.3390/foods13050788 .

Glišić, Milica, Bošković Cabrol, Marija, Čobanović, Nikola, Starčević, Marija, Samardžić, Stevan, Veličković, Ivona, Maksimović, Zoran, "The effects of sunflower and maize crop residue extracts as a new ingredient on the quality properties of pork liver pâtés" in Foods, 13, no. 5 (2024):788,
https://doi.org/10.3390/foods13050788 . .

TY  - JOUR
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Baltić, Milan Ž.
AU  - Vranešević, Jelena
AU  - Samardžić, Stevan
AU  - Maksimović, Zoran
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2975
AB  - Large quantities of agricultural residues are generated every year. Most of the crop-based residues are underutilized, mainly left to decay on the land or to be burnt, which can lead to an increase in a load of environmental pollution. Considering this, different strategies have been developed to use these renewable resources as raw materials for the production of bioactive compounds, their isolation and characterization, and potential application in a wide range of fields, particularly in the food industry as natural preservatives. In this study, the antibacterial effi cacy of wheat, sunfl ower, and maize crop residue ethanolic extracts against six bacterial strains (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica) was evaluated by the broth microdilution method. Used extracts inhibited the growth of selected microorganisms with a minimal inhibitory concentration (MIC) o f 320 μg/mL for most of the tested bacteria . L. monocytogenes showed a MIC value o f 640 μg/mL for wheat ethanolic extract, and the MIC value of sunflower ethanolic extract for S. Typhimurium wa s 160 μg/mL. Th ere were no minimum bactericidal concentration (MBC) values for any of the bacteria within the extract’s concentration ranges tested (≤ 2560 μg/mL). The results of the present study indicate that crop residue ethanolic extracts could exhibit bacteriostatic effect and therefore have the potential as natural additives in food preservation.
PB  - Scientific Institute for Veterinary Medicine (Novi Sad)
T2  - Archives of Veterinary Medicine
T1  - Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues
VL  - 16
IS  - 1
SP  - 53
EP  - 67
DO  - https://doi.org/10.46784/e-avm.v16i1.315
ER  - 

@article{
author = "Glišić, Milica and Bošković Cabrol, Marija and Čobanović, Nikola and Baltić, Milan Ž. and Vranešević, Jelena and Samardžić, Stevan and Maksimović, Zoran",
year = "2023",
abstract = "Large quantities of agricultural residues are generated every year. Most of the crop-based residues are underutilized, mainly left to decay on the land or to be burnt, which can lead to an increase in a load of environmental pollution. Considering this, different strategies have been developed to use these renewable resources as raw materials for the production of bioactive compounds, their isolation and characterization, and potential application in a wide range of fields, particularly in the food industry as natural preservatives. In this study, the antibacterial effi cacy of wheat, sunfl ower, and maize crop residue ethanolic extracts against six bacterial strains (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica) was evaluated by the broth microdilution method. Used extracts inhibited the growth of selected microorganisms with a minimal inhibitory concentration (MIC) o f 320 μg/mL for most of the tested bacteria . L. monocytogenes showed a MIC value o f 640 μg/mL for wheat ethanolic extract, and the MIC value of sunflower ethanolic extract for S. Typhimurium wa s 160 μg/mL. Th ere were no minimum bactericidal concentration (MBC) values for any of the bacteria within the extract’s concentration ranges tested (≤ 2560 μg/mL). The results of the present study indicate that crop residue ethanolic extracts could exhibit bacteriostatic effect and therefore have the potential as natural additives in food preservation.",
publisher = "Scientific Institute for Veterinary Medicine (Novi Sad)",
journal = "Archives of Veterinary Medicine",
title = "Antimicrobial activity of ethanolic extracts from wheat, sunflower and maize crop residues",
volume = "16",
number = "1",
pages = "53-67",
doi = "https://doi.org/10.46784/e-avm.v16i1.315"
}

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

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

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

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Samardžić, Stevan
AU  - Baltić, Milan Ž.
AU  - Maksimović, Zoran
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3157
C3  - 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023
T1  - Effect of addition of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté
SP  - 579
EP  - 580
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3157
ER  - 

@conference{
author = "Glišić, Milica and Bošković Cabrol, Marija and Čobanović, Nikola and Samardžić, Stevan and Baltić, Milan Ž. and Maksimović, Zoran",
year = "2023",
journal = "69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023",
title = "Effect of addition of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté",
pages = "579-580",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3157"
}

Glišić, M., Bošković Cabrol, M., Čobanović, N., Samardžić, S., Baltić, M. Ž.,& Maksimović, Z.. (2023). Effect of addition of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté. in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023, 579-580.
https://hdl.handle.net/21.15107/rcub_veterinar_3157

Glišić M, Bošković Cabrol M, Čobanović N, Samardžić S, Baltić MŽ, Maksimović Z. Effect of addition of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté. in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023. 2023;:579-580.
https://hdl.handle.net/21.15107/rcub_veterinar_3157 .

Glišić, Milica, Bošković Cabrol, Marija, Čobanović, Nikola, Samardžić, Stevan, Baltić, Milan Ž., Maksimović, Zoran, "Effect of addition of sunflower and maize crop residue extract on physicochemical and microbial properties of pork liver pâté" in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023 (2023):579-580,
https://hdl.handle.net/21.15107/rcub_veterinar_3157 .

TY  - JOUR
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Čobanović, Nikola
AU  - Baltić, Milan Ž.
AU  - Drašković, Vladimir
AU  - Samardžić, Stevan
AU  - Maksimović, Zoran
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3305
AB  - Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, resulting in environmental, health, and economic issues. The agro‑industrial residues are abundant with phenolic bioactive compounds, such as phenolic acids, flavonoids, tannins, and carotenoids, which, among others, exhibit antioxidant and antimicrobial capacities and have good potential as food flavorings and colorants. The most common method for isolating these compounds is solvent extraction. However, there is a trend towards eco‑innovative extraction methods that offer better possibilities for implementation on an industrial scale. The oxidation of lipids and proteins is one of the main causes of quality deterioration in meat and meat products during processing and storage. Therefore, the application of natural antioxidants extracted from these new, unconventional raw materials could be a sustainable alternative to synthetic antioxidants. This review summarizes the data on natural antioxidants derived from agro‑industrial by‑products and their incorporation in various meat product formulations. It also addresses limiting factors related to safety and changes in sensory properties.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Agricultural waste: a source of bioactive compounds for potential application in meat products
VL  - 64
IS  - 2
SP  - 116
EP  - 121
DO  - 10.18485/meattech.2023.64.2.20
ER  - 

@article{
author = "Glišić, Milica and Bošković Cabrol, Marija and Čobanović, Nikola and Baltić, Milan Ž. and Drašković, Vladimir and Samardžić, Stevan and Maksimović, Zoran",
year = "2023",
abstract = "Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, resulting in environmental, health, and economic issues. The agro‑industrial residues are abundant with phenolic bioactive compounds, such as phenolic acids, flavonoids, tannins, and carotenoids, which, among others, exhibit antioxidant and antimicrobial capacities and have good potential as food flavorings and colorants. The most common method for isolating these compounds is solvent extraction. However, there is a trend towards eco‑innovative extraction methods that offer better possibilities for implementation on an industrial scale. The oxidation of lipids and proteins is one of the main causes of quality deterioration in meat and meat products during processing and storage. Therefore, the application of natural antioxidants extracted from these new, unconventional raw materials could be a sustainable alternative to synthetic antioxidants. This review summarizes the data on natural antioxidants derived from agro‑industrial by‑products and their incorporation in various meat product formulations. It also addresses limiting factors related to safety and changes in sensory properties.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Agricultural waste: a source of bioactive compounds for potential application in meat products",
volume = "64",
number = "2",
pages = "116-121",
doi = "10.18485/meattech.2023.64.2.20"
}

Glišić, M., Bošković Cabrol, M., Čobanović, N., Baltić, M. Ž., Drašković, V., Samardžić, S.,& Maksimović, Z.. (2023). Agricultural waste: a source of bioactive compounds for potential application in meat products. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 64(2), 116-121.
https://doi.org/10.18485/meattech.2023.64.2.20

Glišić M, Bošković Cabrol M, Čobanović N, Baltić MŽ, Drašković V, Samardžić S, Maksimović Z. Agricultural waste: a source of bioactive compounds for potential application in meat products. in Meat Technology. 2023;64(2):116-121.
doi:10.18485/meattech.2023.64.2.20 .

Glišić, Milica, Bošković Cabrol, Marija, Čobanović, Nikola, Baltić, Milan Ž., Drašković, Vladimir, Samardžić, Stevan, Maksimović, Zoran, "Agricultural waste: a source of bioactive compounds for potential application in meat products" in Meat Technology, 64, no. 2 (2023):116-121,
https://doi.org/10.18485/meattech.2023.64.2.20 . .