Jurislav Babic

Jurislav Babic
University of Osijek | UNIOS · Faculty of Food Technology Osijek

Full professor

About

135
Publications
89,543
Reads
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1,685
Citations
Introduction
Jurislav Babić, PhD, full professor at Faculty of Food technology in Osijek (PTFOS), born on 14 March 1978. Rceived his PhD degree (2007) in Food engineering. Editor in chief of Croatian Journal of Food Science and Technology: http://www.ptfos.unios.hr/novicjfst/ The Editorial Board member: Journal of agricultural extension and rural development; J. of cereals and oilseed; Journal of Global Agriculture and Ecology. Visiting professor at University of Mostar (Bosnia and Herzegovina).
Additional affiliations
May 2002 - present
University of Osijek
Position
  • Professor (Associate)
May 2002 - February 2016
University of Osijek
Position
  • Vicedean for science

Publications

Publications (135)
Article
Full-text available
The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study,...
Article
Full-text available
High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms (decontamination of food), waste water treatment, and modification of different compounds and food components. In this paper, four native starches (maize, wheat, potato, and tapioca) were tr...
Article
The aim of this research was to evaluate the effect of extruder die temperature (90, 100, 110 °C) and flour moisture (25, 30, 35%) on properties of extrusion-modified flours from wheat (Kraljica, Olimpija) and hull-less barley (GZ-10, GZ-11) cultivars. Flours were extruded in laboratory single screw extruder and micro viscoamylographic, farinograph...
Article
Full-text available
The availability of reliable sensitive multi-analyte methods for unambiguous determination of mycotoxins is crucial for ensuring food and feed safety, considering their adverse health effects and (co-)occurrence in various foods. Accordingly, a multi-mycotoxin confirmatory method for simultaneous determination of 11 mycotoxins regulated in cereals...
Article
Macroalgal pigments can serve as indicators of an environmental stresses due to their higher accumulation during these conditions. Even though they exhibit protective role, a stress can cause their degradation. Many factors influence the pigment content in macroalgae including the temperature of seawater, salinity and acidification, but they are al...
Article
Full-text available
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’,...
Article
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A total of 209 samples of various cereal crops (maize, wheat, barley, rye and oats) grown in Croatian fields during 2016 and 2017 were collected to analyze and determine the occurrence and co-occurrence of EU regulated mycotoxins in cereals (AFB1, AFB2, AFG1, AFG2, DON, FB1, FB2, ZEA, T-2, HT-2 and OTA). The analysis, performed by a validated confi...
Article
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...
Article
Full-text available
Cocoa shell is rich in bioactive components, but also contains significant amounts of micro and macro elements, but also toxic elements. In this study, we examined the contents of different elements in cocoa shell, cocoa mass and the effect of high voltage electrical discharge (HVED) on the contents of these elements in the cocoa shell. Also, dark...
Article
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Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and...
Conference Paper
Full-text available
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...
Article
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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...
Article
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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...
Article
Full-text available
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased s...
Article
The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize starch. Starch was treated with HVED, phosphorylated with Na2HPO4 or Na5P3O10 with and without thermal treatment and phosphorylated in combination with HVED prior to and after the chemical mod...
Poster
Full-text available
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...
Article
Full-text available
Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use...
Article
Full-text available
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as...
Chapter
Prerada kakaovca, od ubiranja plodova pa sve do proizvodnje čokolade, generira velike količine organskog otpada. Nakon berbe kakaovca odvaja se ljuska ploda kakaovca, nakon fermentacije zaostaje sok pulpe kakaovca, a prije ili nakon prženja kakaovih zrna se odvaja ljuska kakaovih zrna. Sva tri nusprodukta su bogata ugljikohidratima, prehrambenim vl...
Article
Full-text available
Contamination of crops with phytopathogenic genera such as Fusarium, Aspergillus, Alternaria, and Penicillium usually results in mycotoxins in the stored crops or the final products (bread, beer, etc.). To reduce the damage and suppress the fungal growth, it is common to add antifungal substances during growth in the field or storage. Many of these...
Article
Full-text available
The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical comp...
Article
Full-text available
Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content)....
Article
Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single meth...
Article
Full-text available
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (C...
Article
Full-text available
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...
Article
Full-text available
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...
Conference Paper
Full-text available
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...
Article
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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...
Article
Full-text available
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...
Article
Full-text available
Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa shell, i.e., the effects of applied time and frequencies on grinding ability, water binding capacity (...
Article
Full-text available
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product that has great potential because of its composition. It consists of dietary fibers, proteins, polyphen...
Article
Full-text available
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...
Article
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...
Article
Full-text available
The aim of this research was to evaluate bee pollen load samples collected in Tuzla Canton regarding physicochemical composition and antioxidant properties, with relation to collecting area and time of collection. Bee pollen load samples were collected in two periods: March/April and May/June at 13 locations, dried and analysed for protein, free fa...
Article
Full-text available
Cocoa shell is one of the by‐products obtained in chocolate industry which was considered as waste for a very long time. Recently, the presence of high‐valuable bioactive components in cocoa shell was recognized, and research on the pallet of food products enriched with cocoa shell is increasing. The most abundant bioactive components of untreated...
Article
Acting as the one of the main non-food crops, tobacco plays an important role in agriculture all over the world. Tobacco processing industries generate a huge volume of tobacco waste as by-product which is usually discarded due to its nicotine content, and only small part of it is recycled. Recycled waste is used for producing low value tobacco pap...
Article
Chocolate is a product that has a high content of fat and sugar. The addition of fibers and polyphenols in chocolate is increasingly being applied and studied in recent years. Since chocolate is a food product that has sensitive rheological properties, any addition of components that are not part of the standard recipe may have a significant influe...
Article
Chocolate is a complex product that has a specific texture. Thiscomplexityis due to the interactions between the ingredients used in production: cocoa butter, cocoa mass and sugar. Sugar gives bulk to chocolate and any change in the recipe changes the textural properties of the chocolate. Recently, there has been considerable production of low-suga...
Article
5-hydroxymethylfurfural (5-HMF) and acrylamide, as products of Maillard’s reactions, are present in roasted cocoa shell. Since the cocoa shell is increasingly being researched for use in food enrichment due to high fiber and polyphenols content, it is necessary to solve the problem of components that can be harmful to human health. We evaluated the...
Article
Full-text available
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs,...
Article
Full-text available
The peels of Citrus reticulata Blanco mandarin cultivars of different Croatian varieties (Zorica rana, Chahara, Okitsu, Kuno) were extracted using 15 different choline chloride-based deep eutectic solvents (DESs) at 50 °C for 30 min and with 20% water addition. The extracts were analyzed by high performance liquid chromatography with diode array de...
Article
Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with mycotoxins. In order to establish the degree of DON and ZEN reduction in naturally contaminated cereal...
Article
Full-text available
U ovom radu određena je mikrobiološka kvaliteta kakaove ljuske koja se dobiva kao nusproizvod u proizvodnji čokolade, nakon prženja kakaovog zrna. Kakaova ljuska je tretirana postupkom visokonaponskog električnog pražnjenja (VNEP) pri 40 i 80 Hz tijekom 15, 30 i 45 min u vodenoj suspenziji (pri koncentraciji kakaove ljuske 1,5 i 3,0 %). Istraživanj...
Article
Full-text available
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method incl...
Article
Full-text available
This is the first study on ultrasound-assisted extraction (UAE) of bioactive compounds from different types of tobacco industry wastes (scrap, dust, and midrib). The obtained results were compared with starting raw material (tobacco leaves) to see the changes in bioactive compounds during tobacco processing. Results suggested that tobacco waste ext...
Article
Full-text available
This study was aimed at investigating the possible application of defatted hazelnut, camelina, pumpkin, and hemp cakes (by‐products of edible oil production) in the production of corn snack products, and to use supercritical CO2 as a blowing agent in indirectly expanded snack products. Cakes were added in 3, 6, and 9% proportions. Extrusion was per...
Article
Full-text available
Salvia officinalis L., also known as the “Salvation Plant”, has been long used and well-documented in traditional medicine around the globe. Its bioactive compounds, and especially its polyphenol profile, have been extensively researched and reviewed. However, sage’s beneficial effects reach much further, and nowadays, with a range of new extractio...
Article
Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract...
Article
Reološka mjerenja su vrlo važna u prehrambenoj industriji kao sredstvo za fizičku karakterizaciju sirovine prije prerade, za poluproizvode tijekom proizvodnje i za gotovu hranu. U ovom radu istraživan je utjecaj sastojaka i procesnih parametara homogenizacije na reološka svojstva salatne majoneze s kašom banane. Za izradu salatne majoneze korištene...
Article
Full-text available
This study is focused on the application of high-voltage electric discharge (HVED) to recover some bioactive compounds from the cocoa bean shell. Different extraction times (30, 60, 90 min), frequencies (40, 70, 100 Hz) and solvent-solid ratios (10, 30 and 50 mL g–1) were used to obtain cocoa bean shell extracts. Desired bioactive compounds, methyl...
Article
Full-text available
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive compon...
Article
Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile...
Article
The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in a laboratory single screw extruder at 135/170/170°C, with 4 a mm‐round die and a screw with the compression ratio of 4:1. Physical properties, resistant...
Article
Full-text available
A series of rhodanine derivatives was synthesized in the Knoevenagel condensation of rhodanine and different aldehydes using choline chloride:urea (1:2) deep eutectic solvent. This environmentally friendly and catalyst free approach was very effective in the condensation of rhodanine with commercially available aldehydes, as well as the ones synthe...
Article
Full-text available
Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. Therefore, there is an emerged need to find specific solutions to utilize raw materials as efficiently as possible in the production process. The cocoa shell is a valuable by...
Article
Full-text available
The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tas...
Article
Full-text available
Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures and are consumed worldwide. They can be expanded directly or indirectly. Directly expanded products are cooked, expanded, shaped and cut off the extruder, dried and packaged. It is a less complicated process than the indirect expansio...
Article
The aim of this study was to investigate the possibility of application of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products. Additionally, in the case of BSG and SBP the pectin (0.5% and 1% d. m.) was added in an attempt to resolve the problems of poor expansion and textural properties. Sa...