Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance.

All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.

Chemical Composition and Bioactivity of Dill Seed (Anethum graveolens L.) Essential Oil from Plants Grown under Shading.

This study determined the content and composition of dill seed (Anethum graveolens L.) essential oil under varying light conditions: non-shaded plants in open fields and plants covered with pearl shade nets (40% shade index). Essential oil was extracted using Clevenger hydrodistillation. The essential oil content was 4.63% for non-shaded plants and 4.81% for shaded plants. GC/MS analysis revealed twenty-one and twenty-two components in dill seed from non-shaded and shaded plants, respectively. The terpenic fraction of essential oil from non-shaded plants consisted mainly of oxygen-containing monoterpene derivatives (53.6%), with carvone (46.1%) as the primary component, followed by monoterpene hydrocarbons (46.4%), predominantly limonene (43.8%). Essential oil from shaded plants contained a higher content of carvone (49.8%) and a lower content of limonene (37.8%) compared to essential oil from non-shaded plants. Non-shaded plant essential oil exhibited stronger antioxidant activity (EC50 value: 26.04 mg mL-1) than shaded plant essential oil (54.23 mg mL-1). Dill seed essential oil showed the most potent antimicrobial activity (disc diffusion method) against Escherichia coli (inhibition zone: 15-18 mm). Shaded plants demonstrated a positive influence of essential oil against Klebsiella pneumoniae. Carvone and its derivatives, as the main components, hold significant potential in the food industry and alternative medicines. A practical implication of this study could be higher plant densities or intercropping of dill, as it thrives with minimal light.

Polyphenolic Composition and Antimicrobial, Antioxidant, Anti-Inflammatory, and Antihyperglycemic Activity of Different Extracts of Teucrium montanum from Ozren Mountain.

Teucrium montanum has widespread use in folk medicine on the Balkan peninsula. In order to scientifically justify this use, the composition and biological activity of aqueous, ethanol, and acetone extract were investigated in this study. Moreover, acetone and ethanol extracts were obtained from the plant material previously exhausted by water extraction. A total of 27 compounds were detected in extracts by UHPLC-DAD-MS/MS analysis, with all of them present in acetone and ethanol extracts. Consequentially, the acetone and ethanol extracts showed higher contents of total phenols of 23% and 18%, respectively, compared to the water extract. The results indicated high biological potential in the investigated extracts. Among all extracts, the aqueous extract showed slightly higher antimicrobial potential, especially against Gram-positive strains, probably due to the release of components soluble in water from the dry unexhausted plant material. On the other hand, the acetone and ethanol extracts had significantly higher antioxidative (by 20%), anti-inflammatory activity (up to 3 and 4 times higher, respectively), and α-glucosidase inhibitory potential (3 times higher) than the aqueous extract. The results of this investigation reveal the great potential of the use of T. montanum in various branches of food, cosmetics, and the pharmaceutical industry. An important part of this research is a confirmation that, once exhausted by water extraction, for example by hydrodistillation, T. montanum plant material can be reused for obtaining valuable products with a wide range of biological activities.

Cadmium, lead, mercury and arsenic in fresh vegetables and vegetable products intended for human consumption in the Republic of Serbia, 2015-2017.

The concentrations of cadmium (Cd), lead (Pb), mercury (Hg) and arsenic (As) were determined in 455 samples of 27 species of vegetables and 28 different processed vegetables collected during the period from January 2015 to December 2017. Vegetables (n = 387) and vegetable products (n = 68) originated from 31 countries, including Serbia. The samples were analysed by inductively coupled plasma - optical emission spectrometry (ICP-OES). The concentrations of Cd, Pb, Hg and As in the vegetables and vegetable products were compared to the maximum levels set by the European Union and the Serbian legislation. The concentration of mercury was less than the limit of detection in each analysed sample. One or multiple measurable toxic metals (Cd, Pb and/or As) were found in 250 samples (54.9%; n = 455). According to the Regulations which were valid until the end of August 2021, the maximum levels of Cd, Pb and As were exceeded in 19 samples (4.2% of the samples of vegetable and vegetable products; n = 455), i.e. in 13 samples of vegetables: Cd in three, Pb in nine and As in one sample and in 6 samples of vegetables products: Cd in three, Pb in one and As in two samples. Regarding the new EU and Serbian legislation which is valid since September 2021 the maximum levels of Cd and Pb for vegetables and vegetable products were exceeded in 118 samples (25.9% of the samples of vegetable and vegetable products; n = 455), i.e. in 95 samples of vegetables: Cd in 67 and Pb in 28 samples and in 23 samples of vegetable products: Cd in 20 and Pb in 3 samples.

Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation.

The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.

Cadmium, lead, mercury, and arsenic in fresh fruits and fruit products intended for human consumption in the Republic of Serbia, 2015-2017.

The European Commission has established legislation for toxic metals in certain foodstuffs in order to protect public health already in 1993. After several amendments, new maximum levels for cadmium and lead in certain foods were set as per 30 and 31 August 2021 for lead and cadmium, respectively. The new Serbian Regulation on "maximum levels of certain contaminants in food" is fully harmonised with this European legislation. The concentrations of cadmium (Cd), lead (Pb), mercury (Hg), and arsenic (As) were determined in 832 samples of 39 species of fruits and processed fruits, collected during the period January 2015 to December 2017. Fruits and fruit products originated from 45 countries, including Serbia. Samples were analysed by inductively coupled plasma - optical emission spectrometry (ICP-OES). Concentrations of cadmium, lead, mercury, and arsenic in fruits and fruit products were compared to these maximum levels (MLs). Overall, measurable Cd, Pb, Hg, and As were found in 377 samples (45.3%). According to the former regulations, the maximum levels of Cd and Pb for analysed fruits and fruit products were exceeded in only 10 samples (1.20%; n = 832): Cd in 6 and Pb in 4 samples, but according to the latest regulations, the maximum levels of Cd and Pb for fruits were exceeded in 196 of the samples (23.9%; n = 820): Cd in 191 and Pb in 5 samples. The increase of ML exceedances shows that attention needs to be paid for compliance of food to the recent MLs for these metals.

Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines.

The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine.

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products.

Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012-2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies.

The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).

Petrovská Klobása is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovská Klobása. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)5-PCR fingerprinting. Representatives of each group were identified by 16S rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L. mesenteroides and L. sakei in the total microflora.