Ante Lončarić

University of Osijek | UNIOS · Department of Food Technologies

Reološka svojstva hrane su od velikog značaja radi postizanja određenih svojstava hrane i radi vođenja procesa proizvodnje hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka (ugljikohidra-ti, mliječna komponenta, žumanjak kokošjeg jajeta, kaša jabuke) i parametara homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva...

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were pre...

In addition to the fact that the “ideal” fat mimetic should have all functional characteristics of fat, it is preferable to be from natural sources. Dietary fibers from different natural sources have large potential for fat mimetic roles in low-energy food products. This work observes the functional characteristics of wheat-fiber-based fat mimetics...

Drought stress can significantly reduce wheat growth and development as well as grain yield. This study investigated morpho-physiological and hormonal (abscisic (ABA) and salicylic (SA)acids) responses of six winter wheat varieties during stem elongation and anthesis stage as well grain yield-related traits were measured after harvest. To examine d...

Apples and apple-based products are particularly interesting due to being a good source of polyphenols in an everyday diet. Recently there has been increased interest in the preservation of traditional apple varieties due to studies that suggest that traditional apple varieties have a higher content of polyphenols and antioxidant activity compared...

Reološka svojstva hrane su od velikog značaja radi postizanja određenih svojstava hrane i radi vođenja procesa proizvodnje hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka (ugljikohidrati, mliječna komponenta, žumanjak kokošjeg jajeta, kaša jabuke) i parametara homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva...

White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are...

Wheat (Triticum aestivum L.) is one of the major cereal crops and constitutes a major part of the daily human and animal diet. One of the most important risks associated with wheat consumption are mycotoxins, mainly produced by Fusarium species. The most important mycotoxins in wheat are mainly Fusarium toxins, such as deoxynivalenol (DON), zearale...

U ovom radu istraživan je utjecaj procesnih parametara prešanja sjemenki crnog kima na prinos hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mije...

Apples and apple-based products are among the most consumed fruits around the world. However, they are susceptible to infection with the fungi Penicilium expansum. In addition to the reduction of apple quality, secondary metabolism of this fungus produces a mycotoxin patulin that has a negative effect on human health. Currently, there is no availab...

Due to climate change, droughts are becoming more common worldwide as soils increasingly dry out, causing osmotic stress and limiting wheat productivity. Therefore, it is important to breed drought-resistant wheat varieties that are better able to withstand prolonged water deficit. To study the effects of osmotic stress, an experiment was conducted...

Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for the elaboration of wine spirits also come from different white grape varieties; ‘Colombard’,...

There is a growing interest for use of cocoa shell for the enrichment of different food products and for resolving problem of disposal of shell. High voltage electrical discharge (HVED) is a non-thermal technology that could solve problems linked to use of cocoa shell (contaminants and undesirable components). This paper investigated the broader im...

Apples are one of the most popular foods around the world. However, recently there has been a growing interest in the preservation of traditional apple varieties. This interest has grown due to the studies that suggest that traditional apples contain higher amounts of polyphenolics and antioxidant activity compared to commercial ones. Polyphenolics...

Fusarium head blight (FHB) is one of the most dangerous wheat diseases causing yield and quality losses and is also associated with mycotoxin accumulation which threatens human and animal health. The aim of the study was to examine the occurrence of the metabolites produced by Fusarium species in winter wheat varieties. The experiment was set up in...

Fusarium head blight (FHB) is an important disease of wheat and production of mycotoxins makes it a major threat in most wheat-producing areas worldwide. This study aimed to identify the impact of epidemic FHB conditions (usage of artificial Fusarium inoculation) on mycotoxin levels in unprocessed wheat. Fusarium levels were monitored at two locati...

This study aimed to detect, quantify and compare the amounts of chlorogenic acid, phloridzin and quercetin in Croatian traditional and conventional apple varieties by HPLC-PDA. The results showed that Croatian traditional apple varieties had significantly higher amounts of chlorogenic acid (30.29 ± 0.34 mg/100 g dw), phloridzin (3.12 ± 0.01 mg/100...

The environmentally friendly, physical method of high voltage electrical discharge (HVED) was developed to improve the drought and salinity tolerance of two wheat genotypes. Unlike other plasma technologies, HVED treatment involves the discharge of electricity in water. In this study, the effect of HVED pretreatment on wheat germination and early v...

Penicillium expansum is a necrotrophic plant pathogen among the most ubiquitous fungi disseminated worldwide. It causes blue mould rot in apples during storage, transport and sale, threatening human health by secreting patulin, a toxic secondary metabolite that contaminates apples and apple-derived products. Nevertheless, there is still a lack of s...

Fusarium is a genus of filamentous fungi and one of the most important plant pathogens causing Fusarium head blight. Due to their great ability to adapt to different environmental conditions, Fusarium species are widely spread across the globe and cause not only economic losses but threaten human and animal health. Although Fusarium head blight is...

The use of chemical pesticides and fungicides is now severely restricted in many countries and production systems because of their adverse health and environmental effects. An alternative to chemical agents in the control of phytopathogens is the use of natural products with biological activity. A by-product of apple processing, such as the apple p...

Fullerol C60 (OH)24 nanoparticles (FNP)-wheat-A. flavus interaction outcome is more complicated in the presence of drought. This study sheds light on how the presence of FNP affects food and feed safety from the perspective of mycotoxin contamination. The study aims to determine the influence of FNP at environmentally plausible concentrations on whea...

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability of dark and milk chocolate over a one-year storage period. Dark and milk...

In this study, green extraction methods-high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)-were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with meth...

The agriculture is economically very significant for Croatia, so this sector should be more productive and sustainable. However, crop production is relatively low in Croatia and the yields of basic crops are below European levels. One of the key problems is climate change, which results in significant damage to crop production, and can reduce crop...

Cabbage is an important source of bioactive compound, which is available throughout the year. However, a lot of different traditional, and hybrid varieties with different levels and composition of bioactive compounds can be found on the market. The aim of the study was to obtain quantitative results showing comparative differences between different...

This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dr...

Despite the efforts to control mycotoxin contamination worldwide, extensive contamination has been reported to occur in food and feed. The contamination is even more intense due to climate changes and different stressors. This study examined the impact of fullerol C 60 (OH) 24 nanoparticles (FNP) (at 0, 1, 10, 100, and 1000 ng mL −1) on the seconda...

The possible use of high voltage electrical discharges (HVED) at different frequencies (20, 50, and 100 Hz) and ultrasound-assisted extraction (UAE) at different temperatures (20, 40, and 80°C) for the recovery of phenolics from indigenous fungus-resistant grape by-product was evaluated. All extractions were performed over the period of 5, 10, and...

Antioxidative molecules, such as polyphenols can preserve and prolong the freshness of packaged beers. The aim of this work was to assess the content of polyphenolic compounds (by Folin-Ciocalteu and standard European Brewery Convention method) in different types of industrially produced beers (lager, pilsner, black and dark), packaged in brown gla...

The impact of fullerene C60 water soluble daughter molecules - fullerols C60(OH)24 nanoparticles (FNP) on emerging (non-aflatoxin biosynthetic pathway) toxins production in mycelia and yeast extract sucrose (YES) media of A. flavus was investigated under growth conditions of 29 °C in the dark for a 168 h period. The FNP solution (10, 100 and 1000 n...

Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water a...

The most important mycotoxigenic fungus involved in pre-and post-contamination of crops is Aspergillus flavus which causes great health and economic loses worldwide due to production of the most potent natural hepatocarcinogen ± aflatoxin B1. Contamination with this secondary metabolite is getting even worst by global climate changes and other abio...

Waste lignocellulosic material, namely brewers’ spent grain (BSG), was modified by quaternisation, where amino groups were introduced into BSG via the reaction with N,N-dimethylformamide (DMF) and epichlorohydrin. The applicability of the modified BSG (MBSG) for the removal of nitrate ions from model solutions and wastewater was evaluated in batch...

Aspergillus flavus is the most important mycotoxin-producing fungus involved in the global episodes of aflatoxin B1 contamination of crops at both the pre-harvest and post-harvest stages. However, in order to effectively control aflatoxin contamination in crops using antiaflatoxigenic and/or antifungal compounds, some of which are photosensitive, a...

The awareness of consumers regarding the functional food led to an increasing demand for functional foods especially for foods rich in antioxidants, which have a wide range of activities such as antitumoral, antiviral, cardioprotective and antimutagenic activities. Phenolic compounds are an essential part of the human diet and are of considerable i...

The impact of cold atmospheric plasma (CAP) and ultrasound (US) assisted extraction on gallic acid, p-coumaric acid, catechin, epicatechin and quercitin from dried grape pomace was investigated. The solvents used for the extraction were aqueous solution of ethanol or methanol, acidified with hydrochloric acid (49.5:49.5:1). The investigated paramet...

Nowadays, people are focusing on antioxidant-rich food due to its beneficial effect on health. Thus, the goal of this study was to investigate the interactions between catechin, quercetin, and gallic acid in the presence of sugars (sucrose and trehalose) in complex food matrix such as pomegranate juice. Antioxidant activity (AOA) was measured by th...

Influence of sucrose and trehalose addition on epimerisation and thermal degradation of catechin and epicatechin have been studied. Sucrose addition accelerated epimerisation of catechin and epicatechin at 80 and 100 °C. Addition of trehalose had protective effect on epimerisation of catechin and epicatechin. Considering thermal degradation, it was...

The sweet potato [Ipomoea batatas (L.) Lam.] is one of the most widely consumed tubers in many cuisines. The estimated production of sweet potato (SP) in Croatia in 2016 was 500 t of which 350 t makes first class, which goes on market in fresh state. The other 150 t makes a good raw material for processing of SP into stable forms such as chips, flo...

Grape pomace, the residue remaining after the extraction of juice from grapes is characterized by high content of polyphenols. In this study, we produced powder, a high-value food ingredient from grape pomace from indigenous grape varieties, White and Black Noah, Othello and Isabell. Grape pomace powder was produced by freeze drying of grape pomace...

Quercetin is the most abundant dietary flavonol with the right structural features for free radical scavenging activity and due to its positive impact on human health it can be used as nutraceutical or food supplement. It has been shown that quercetin degrades at ambient temperatures in aqueous solutions and is susceptible to oxidation. Named degra...

Flavonoids are present in natural products such as fruits and vegetables and have numerous health benefits particularly with respect to their reported antioxidant properties. Quercetin (3,5,7,3′,4′pentahydroxyflavone) is a member of flavonoids and due to its positive impact on human health it can be used as nutraceutical or food supplement. Such flav...

The growing interest in the replacement of synthetic antioxidants has led to multiple investigations in the field of naturally-sourced antioxidants. The search for cost-efficient natural antioxidants has led to the exploration with raw materials of residual origin. Therefore the aim of the present study was to evaluate the effect of addition of 5%...

Water quality for beer production is very important, because beer contains 85-95% of water. Water for beer production due to physical, chemical and microbiological characteristics must comply with the Regulations on the basic requirements for beer and beer like products (NN 6/98) and the Regulations on the parameters of assessment and methods of an...

The aim of this work was to determine the influence of the addition (5, 10 or 20 g/100 g) of different sugars (sucrose, maltose or trehalose) prior freeze-drying on the key volatile compounds of the sour cherry puree. The key volatile compounds of sour cherries were benzaldehyde, benzyl alcohol and 2-hexenal. Results obtained for the samples with a...

Thermal treatments could be one of the hurdles in applications of sweet potato purees for food different products formulation. Sweet potato purees (SPP) were prepared from raw, baked and steamed roots and they were preserved by freezing and freeze-drying. The effects of baking and steaming on thermal properties (melting temperature-Tm, melting tran...

The aim of this study was to compare the physico-chemical properties and antioxidant activity of six apple cultivars grown in Slavonia (Croatia). Apple firmness, total soluble solids (TSS), pH, total acid content (TAC), total phenolics (TP), anthocyanins (A) and antioxidant activity (AA) were measured in the apple cultivars Idared, Fuji, Gala, Gran...

The Oxford Dictionary definition states a superfood is “a nutrient-rich food considered to be especially beneficial for health and well-being”, or ‘’Superfood is a marketing term used to describe foods with supposed health benefits.’’ Sweet potato (Ipomoea batatas) could be considered as a „superfood“, since it contains high amount of starch, natur...

The aim of this study was to compare the physico-chemical properties and antioxidant activity of six apple cultivars grown in Slavonia (Croatia). Apple firmness, total soluble solids (TSS), pH, total acid content (TAC), total phenolics (TP), anthocyanins (A) and antioxidant activity (AA) were measured in the apple cultivars Idared, Fuji, Gala, Gran...

The aim of the study was to investigate the effects of thermal treatments, baking and steaming, of orange and purple-fleshed sweet potato cultivars (Ipomea batatas) on thermal behaviour of purees before and after freezing, and after freeze-drying. In addition, total and soluble solids, water activity and colour of sweet potato purees and powders we...

The aim of this study was to determine the antioxidant activity of model systems of phenolics (individual and combinations) without and with the addition of sugars (sucrose or trehalose). Also, the synergistic or antagonistic effects of the phenolics in all model systems were evaluated. The results for the antioxidant activity were obtained by thre...

This study was carried out to determine the influence of disaccharides on phenolics and antioxidant activity of freeze-dried sour cherry puree. The freeze-dried sour cherry purees were prepared without and with addition of maltose, sucrose or trehalose in amounts of 5, 10 or 20%. Addition of maltose and trehalose had a positive effect on preservati...

Addition of phenolics for fortification is common way to increase nutritional value and antioxidant activity of fruit products. Sugars are common additives in production of those products. Consequently, influence of phenolics and sugars on anthocyanins and antioxidant activity was investigated. Pomegranate juice samples were prepared with addition...

Food systems are very complex matrix and interactions between components have high impact on antioxidant activity of phenolic compounds. The aim of this study was to evaluate influence of addition of disaccharides (sucrose, trehalose and maltose) or/and guar gum on antioxidant activity of quercetin model systems. Antioxidant activity was determined...

Recent studies revealed the similar chemism and appearance of heightened arsenic concentrations (over 200 μg/L) in groundwaters of the Pannonian basin (Hungary, Croatia, Serbia, and Romania) due to the geological composition. These are representing significant health issues since those groundwaters are the main source of drinking water for the popu...

Food systems are very complex matrix and interactions between components have high impact on antioxidant activity of phenolic compounds. The aim of this study was to evaluate influence of addition of disaccharides, sucrose (S) and trehalose (T) or/and pectin (P) on antioxidant activity of catechin (C) or/and quercetin (Q) model systems after prepar...

Barley (Hordeum vulgare L.) is considered as a functional grain because it contains β-glucan, B-complex vitamins, tocotrienols, tocopherols and bioactive compounds. It has greater antioxidant activity than wheat and rice and contains many phenolic compounds that are concentrated in the outer layer of barley grain. Hull-less barley is usually richer...

Brief introduction: The aim of this study was to evaluate the influence of freeze drying of sour cherry puree with sugars on phenolics and antioxidant activity (AOA) of the samples. Material and methods: Sour cherry purees were mixed with sugars (sucrose, trehalose or maltose) in the amount of 5, 10 or 20% and freeze-dried. Determination of phenoli...

The aim of this work was to determine influence of temperature and ultrasound on content of phenolics and antioxidative activity in aronia juice. Also influence of sugar (sucrose or trehalose) addition was investigated. Sugars were added in amount of 10%. Phenolics, flavonoids, anthocyanins and antioxidative activity was determined in the samples a...

Generally, the phenolics are recognized as the compounds with the health benefits due to their antioxidant activity. Anthocyanins are one of the group of phenolics that are characterized by the colour and antioxidant activity. These pigments are highly unstable during processing, and their colour is easily lost, leading to the product colour loss (...

In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality parameters of pasta were determined before and after cooking. Extraction of phenolics with methanol and ethanol, ass...

Identification and quantification of the major polyphenols, and antioxidant activity (AOA), in the peel of apple varieties, Granny Smith (GS) and Gold Rush (GR), during storage and over two growing seasons (2011 and 2012) were examined.GR had higher amount of flavan-3-ols, dihydrochalcones, and flavonols compared to GS. Of all polyphenolic groups,...

The most important volatile compounds responsible for aroma profile of sour cherry are benzaldehyde, benzyl alcohol, 2-phenyl ethanol, eugenol, 2-hexenal, α-ionon and β-ionon. The aim of this study was to determine influence of disaccharides (sucrose, maltose and trehalose) and their amount (3.7%, 7.1% or 13.3%) on key volatile compounds (benzaldeh...

Apple and apple products are one of the major fruit and fruit products consumed all over the world. In 2012, Croatian apple production exceeded 110 000 tons, which means that over 10 000 tons is processed in various apple products [1]. This growth in turn has generated several hundred tons of wastes (25–30% solid waste) during the processing of app...

Apple peel, one of the by-products of apple manufacturing, is a good source of phenolic compounds which are beneficial for human health. However, there is limited information on the potential for incorporation of apple peel in pasta and its contribution to total antioxidant activity (AOA), total phenolic content (TPC) and quality of the final produ...

The objective of this study was to investigate the influence of simple sugars addition including (glucose - G, fructose - F, sucrose - S, and trehalose - T) on the total polyphenol content (TPC) and antioxidant activity (AOA) of apple purée processed by freezing and freeze-drying, and stored for 6 months. The apple polyphenol profile was mostly pre...

Identification and quantification of the major polyphenols, and antioxidant activity (AOA), in the peel of apple varieties, Granny Smith (GS) and Gold Rush (GR), during storage and over two growing seasons (2011 and 2012) were examined.GR had higher amount of flavan-3-ols, dihydrochalcones, and flavonols compared to GS. Of all polyphenolic groups,...

In the past few years the great attention is given to reutilization of food waste, particularly fruit and vegetables waste. Apple peel (APP) is a by-product of apple processing industry and it is well known fact that apple peel contains twice the amount of total phenolics as found in the peeled fruits (Wolf and Liu 2003; McGhie 2005; Denis et al. 2...

As a result of the functional and nutritional characteristics of orange peel, it may be considered to be available ingredient for a wide variety of products such as baked goods, dairy and meat products, etc. In this work, ultrasound pretreatment of orange peel cubes using aqueous solutions of sucrose (45, 55 and 65 %) with and without addition of m...

Phenols play an important role in physiologic functions related to human health. To improve the quality of fruit products, common approach is to apply less invasive process or to use specific additives. Among several apple varieties (grown in local region) Granny Smith (GS) and Gold Rush (GR) were chosen for preparation of apple puree. Current tren...

Zahtjevi potrošača za što kvalitetnijim prehrambenim proizvodima danas su izraženiji nego ikada. Kako bi se udovoljilo zahtjevima potrošača, velika pažnja se posvećuje razvoju novih proizvoda, poboljšanju već postojećih proizvoda dodatkom različitih sastojaka ili poboljšanjem procesa proizvodnje. Trendovi u unapređenju proizvodnje postojećih proizv...