TY  - JOUR
AU  - Krishna de Guzman, Maria
AU  - Stanić-Vučinić, Dragana
AU  - Gligorijević, Nikola
AU  - Wimmer, Lukas
AU  - Gasparyan, Manvel
AU  - Lujić, Tamara
AU  - Vasović, Tamara
AU  - Dailey, Lea Ann
AU  - Van Haute, Sam
AU  - Ćirković-Veličković, Tanja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6320
AB  - Human ingestion of microplastics (MPs) is common and inevitable due to the widespread contamination of food items, but implications on the gastric digestion of food proteins are still unknown. In this study, the interactions between pepsin and polystyrene (PS) MPs were evaluated by investigating enzyme activity and conformation in a simulated human gastric environment in the presence or absence of PS MPs. The impact on food digestion was also assessed by monitoring the kinetics of protein hydrolysis through static in vitro gastric digestion of cow's milk contaminated with PS. The binding of pepsin to PS showed that the surface chemistry of MPs dictates binding affinity. The key contributor to pepsin adsorption seems to be π−π interactions between the aromatic residues and the PS phenyl rings. During quick exposure (10 min) of pepsin to increasing concentrations (222, 2219, 22188 particles/mL) of 10 μm PS (PS10) and 100 μm PS (PS100), total enzymatic activities were not affected remarkably. However, upon prolonged exposure at 1 and 2 h, preferential binding of pepsin to the small, low zeta-potential PS caused structural changes in the protein which led to a significant reduction of its activity. Digestion of cow's milk mixed with PS10 resulted in transient accumulation of larger peptides (10–35 kDa) and reduced bioavailability of short peptides (2–9 kDa) in the gastric phase. This, however, was only observed at extremely high PS10 concentration (0.3 mg/mL or 5.46E+05 particles/mL). The digestion of milk peptides, bound preferentially over pepsin within the hard corona on the PS10 surface, was delayed up to 15 min in comparison to bulk protein digestion. Intact caseins, otherwise rapidly digested, remained bound to PS10 in the hard corona for up to 15 min. This work presents valuable insights regarding the interaction of MPs, food proteins, and pepsin, and their dynamics during gastric digestion.
PB  - Elsevier
T2  - Environmental Pollution
T1  - Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion
VL  - 335
SP  - 122282
DO  - 10.1016/j.envpol.2023.122282
ER  - 

@article{
author = "Krishna de Guzman, Maria and Stanić-Vučinić, Dragana and Gligorijević, Nikola and Wimmer, Lukas and Gasparyan, Manvel and Lujić, Tamara and Vasović, Tamara and Dailey, Lea Ann and Van Haute, Sam and Ćirković-Veličković, Tanja",
year = "2023",
abstract = "Human ingestion of microplastics (MPs) is common and inevitable due to the widespread contamination of food items, but implications on the gastric digestion of food proteins are still unknown. In this study, the interactions between pepsin and polystyrene (PS) MPs were evaluated by investigating enzyme activity and conformation in a simulated human gastric environment in the presence or absence of PS MPs. The impact on food digestion was also assessed by monitoring the kinetics of protein hydrolysis through static in vitro gastric digestion of cow's milk contaminated with PS. The binding of pepsin to PS showed that the surface chemistry of MPs dictates binding affinity. The key contributor to pepsin adsorption seems to be π−π interactions between the aromatic residues and the PS phenyl rings. During quick exposure (10 min) of pepsin to increasing concentrations (222, 2219, 22188 particles/mL) of 10 μm PS (PS10) and 100 μm PS (PS100), total enzymatic activities were not affected remarkably. However, upon prolonged exposure at 1 and 2 h, preferential binding of pepsin to the small, low zeta-potential PS caused structural changes in the protein which led to a significant reduction of its activity. Digestion of cow's milk mixed with PS10 resulted in transient accumulation of larger peptides (10–35 kDa) and reduced bioavailability of short peptides (2–9 kDa) in the gastric phase. This, however, was only observed at extremely high PS10 concentration (0.3 mg/mL or 5.46E+05 particles/mL). The digestion of milk peptides, bound preferentially over pepsin within the hard corona on the PS10 surface, was delayed up to 15 min in comparison to bulk protein digestion. Intact caseins, otherwise rapidly digested, remained bound to PS10 in the hard corona for up to 15 min. This work presents valuable insights regarding the interaction of MPs, food proteins, and pepsin, and their dynamics during gastric digestion.",
publisher = "Elsevier",
journal = "Environmental Pollution",
title = "Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion",
volume = "335",
pages = "122282",
doi = "10.1016/j.envpol.2023.122282"
}

Krishna de Guzman, M., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution
Elsevier., 335, 122282.
https://doi.org/10.1016/j.envpol.2023.122282

Krishna de Guzman M, Stanić-Vučinić D, Gligorijević N, Wimmer L, Gasparyan M, Lujić T, Vasović T, Dailey LA, Van Haute S, Ćirković-Veličković T. Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution. 2023;335:122282.
doi:10.1016/j.envpol.2023.122282 .

Krishna de Guzman, Maria, Stanić-Vučinić, Dragana, Gligorijević, Nikola, Wimmer, Lukas, Gasparyan, Manvel, Lujić, Tamara, Vasović, Tamara, Dailey, Lea Ann, Van Haute, Sam, Ćirković-Veličković, Tanja, "Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion" in Environmental Pollution, 335 (2023):122282,
https://doi.org/10.1016/j.envpol.2023.122282 . .

TY  - DATA
AU  - de Guzman, Maria Krishna
AU  - Stanić-Vučinić, Dragana
AU  - Gligorijević, Nikola
AU  - Wimmer, Lukas
AU  - Gasparyan, Manvel
AU  - Lujić, Tamara
AU  - Vasović, Tamara
AU  - Dailey, Lea Ann
AU  - Van Haute, Sam
AU  - Ćirković-Veličković, Tanja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6463
AB  - The analysis of structural changes of pepsin in the presence of polystyrene microplastic of 10 and 100 µm in size in simulated gastric fluid. Data obtained from J-815 CD spectropolarimeter, and further analyzed by Origin and Excel software.
T2  - Environmental Pollution
T1  - Research data for: Krishna de Guzman, M., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution Elsevier., 335, 122282. https://doi.org/10.1016/j.envpol.2023.122282
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6463
ER  - 

@misc{
author = "de Guzman, Maria Krishna and Stanić-Vučinić, Dragana and Gligorijević, Nikola and Wimmer, Lukas and Gasparyan, Manvel and Lujić, Tamara and Vasović, Tamara and Dailey, Lea Ann and Van Haute, Sam and Ćirković-Veličković, Tanja",
year = "2023",
abstract = "The analysis of structural changes of pepsin in the presence of polystyrene microplastic of 10 and 100 µm in size in simulated gastric fluid. Data obtained from J-815 CD spectropolarimeter, and further analyzed by Origin and Excel software.",
journal = "Environmental Pollution",
title = "Research data for: Krishna de Guzman, M., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution Elsevier., 335, 122282. https://doi.org/10.1016/j.envpol.2023.122282",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6463"
}

de Guzman, M. K., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Research data for: Krishna de Guzman, M., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution Elsevier., 335, 122282. https://doi.org/10.1016/j.envpol.2023.122282. in Environmental Pollution.
https://hdl.handle.net/21.15107/rcub_cherry_6463

de Guzman MK, Stanić-Vučinić D, Gligorijević N, Wimmer L, Gasparyan M, Lujić T, Vasović T, Dailey LA, Van Haute S, Ćirković-Veličković T. Research data for: Krishna de Guzman, M., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution Elsevier., 335, 122282. https://doi.org/10.1016/j.envpol.2023.122282. in Environmental Pollution. 2023;.
https://hdl.handle.net/21.15107/rcub_cherry_6463 .

de Guzman, Maria Krishna, Stanić-Vučinić, Dragana, Gligorijević, Nikola, Wimmer, Lukas, Gasparyan, Manvel, Lujić, Tamara, Vasović, Tamara, Dailey, Lea Ann, Van Haute, Sam, Ćirković-Veličković, Tanja, "Research data for: Krishna de Guzman, M., Stanić-Vučinić, D., Gligorijević, N., Wimmer, L., Gasparyan, M., Lujić, T., Vasović, T., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2023). Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion. in Environmental Pollution Elsevier., 335, 122282. https://doi.org/10.1016/j.envpol.2023.122282" in Environmental Pollution (2023),
https://hdl.handle.net/21.15107/rcub_cherry_6463 .

TY  - CONF
AU  - de Guzman, Maria Krishna
AU  - Wimmer, Lukas
AU  - Dailey, Lea Ann
AU  - Van Haute, Sam
AU  - Ćirković-Veličković, Tanja
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5908
AB  - The prevalence of microplastics (MP) pollution in
different zones of the environment has been
established by several studies [1]. Due to its
widespread presence, MP have found its way into
food items. Fish, shellfish, water, milk, salt, and
sugar are just some examples of the food we
commonly consume that are contaminated with MP
[2]. Human ingestion of MP is already well-established
but there is limited data regarding how
MP affect human gastric digestion of food
components, especially proteins.
In this study, we investigated the effects of
polystyrene (PS) MP on pepsin, the major protease
in human gastric digestion. Pepsin activity was
tested during exposure to two different sizes -10 μm
(PS10) and 100 μm (PS100), and three different
quantities- low count (142 particles), moderate
count (1420 particles), and high count
(14200 particles), of PS using haemoglobin as
substrate. Results showed that exposure to PS100
has no effect on enzyme activity. However,
exposure to high count PS10 considerably reduced
pepsin activity from 2957 ± 310 U/mg to 1674 ± 270
U/mg.
To test the effect on food digestion, high count
PS10 was added to a sample of commercially
available liquid bovine milk (defatted). In this case,
the static in vitro simulation of gastric digestion was
followed to mimic human digestion of food [3].
Milk digesta at different time points (5, 10, 15, 20,
30, 60, 90, 120 minutes) were obtained to monitor
the progress of protein degradation.
SDS-PAGE showed no difference in the peptide
bands from 30-120 minutes. However, bands
corresponding to caseins were not observed at 5
minutes when PS10 was present. Additionally,
14 kDa fragments were not observed at 10-20
minutes.
Washing of the PS particles followed by SDSPAGE
revealed a faint pepsin band from all time
points. At 5 and 10 minutes, faint peptide bands
>10kDa were also observed. These suggest that
pepsin and some milk peptides were adsorbed on
the surface of PS10. Zeta potential analysis of PS
revealed a slightly negative surface charge which
could explain the adsorption and disappearance of
peptide bands. This adsorption of pepsin on PS did
not seem to affect its overall protease activity.
However, the interaction of milk peptides with PS
may reduce the nutrients human could acquire from
milk.
Acknowledgements
This study was supported by Ghent University
Global Campus; Special Research Fund (BOF) of
Ghent University (grant number 01N01718) and
IMPTOX European Union’s Horizon 2020 research
and innovation program (grant number 965173).
References
[1] S. Sharma, S. Basu, N. P. Shetti, M. N. Nadagouda, T.
M. Aminabhavi (2021) Chem. Eng. J., 408, 127317.
[2] K. D. Cox, G. A. Covernton, H. L. Davies, J. F. Dower,
F. Juanes, S. E. Dudas (2019) Environ. Sci. Technol.,
53(12), 7068–7074.
[3] A. Brodkorb et al. (2019) Nat. Protoc., 14(4), 991–
1014.
PB  - University of Ljubljana Press
C3  - Book of Abstracts of the 22nd European Meeting on Environmental Chemistry, Ljubljana, Slovenia, 5-8 December 2022
T1  - Implications of Polystyrene Microplastics on the Gastric Digestion of Bovine Milk
SP  - 124
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5908
ER  - 

@conference{
author = "de Guzman, Maria Krishna and Wimmer, Lukas and Dailey, Lea Ann and Van Haute, Sam and Ćirković-Veličković, Tanja",
year = "2022",
abstract = "The prevalence of microplastics (MP) pollution in
different zones of the environment has been
established by several studies [1]. Due to its
widespread presence, MP have found its way into
food items. Fish, shellfish, water, milk, salt, and
sugar are just some examples of the food we
commonly consume that are contaminated with MP
[2]. Human ingestion of MP is already well-established
but there is limited data regarding how
MP affect human gastric digestion of food
components, especially proteins.
In this study, we investigated the effects of
polystyrene (PS) MP on pepsin, the major protease
in human gastric digestion. Pepsin activity was
tested during exposure to two different sizes -10 μm
(PS10) and 100 μm (PS100), and three different
quantities- low count (142 particles), moderate
count (1420 particles), and high count
(14200 particles), of PS using haemoglobin as
substrate. Results showed that exposure to PS100
has no effect on enzyme activity. However,
exposure to high count PS10 considerably reduced
pepsin activity from 2957 ± 310 U/mg to 1674 ± 270
U/mg.
To test the effect on food digestion, high count
PS10 was added to a sample of commercially
available liquid bovine milk (defatted). In this case,
the static in vitro simulation of gastric digestion was
followed to mimic human digestion of food [3].
Milk digesta at different time points (5, 10, 15, 20,
30, 60, 90, 120 minutes) were obtained to monitor
the progress of protein degradation.
SDS-PAGE showed no difference in the peptide
bands from 30-120 minutes. However, bands
corresponding to caseins were not observed at 5
minutes when PS10 was present. Additionally,
14 kDa fragments were not observed at 10-20
minutes.
Washing of the PS particles followed by SDSPAGE
revealed a faint pepsin band from all time
points. At 5 and 10 minutes, faint peptide bands
>10kDa were also observed. These suggest that
pepsin and some milk peptides were adsorbed on
the surface of PS10. Zeta potential analysis of PS
revealed a slightly negative surface charge which
could explain the adsorption and disappearance of
peptide bands. This adsorption of pepsin on PS did
not seem to affect its overall protease activity.
However, the interaction of milk peptides with PS
may reduce the nutrients human could acquire from
milk.
Acknowledgements
This study was supported by Ghent University
Global Campus; Special Research Fund (BOF) of
Ghent University (grant number 01N01718) and
IMPTOX European Union’s Horizon 2020 research
and innovation program (grant number 965173).
References
[1] S. Sharma, S. Basu, N. P. Shetti, M. N. Nadagouda, T.
M. Aminabhavi (2021) Chem. Eng. J., 408, 127317.
[2] K. D. Cox, G. A. Covernton, H. L. Davies, J. F. Dower,
F. Juanes, S. E. Dudas (2019) Environ. Sci. Technol.,
53(12), 7068–7074.
[3] A. Brodkorb et al. (2019) Nat. Protoc., 14(4), 991–
1014.",
publisher = "University of Ljubljana Press",
journal = "Book of Abstracts of the 22nd European Meeting on Environmental Chemistry, Ljubljana, Slovenia, 5-8 December 2022",
title = "Implications of Polystyrene Microplastics on the Gastric Digestion of Bovine Milk",
pages = "124-124",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5908"
}

de Guzman, M. K., Wimmer, L., Dailey, L. A., Van Haute, S.,& Ćirković-Veličković, T.. (2022). Implications of Polystyrene Microplastics on the Gastric Digestion of Bovine Milk. in Book of Abstracts of the 22nd European Meeting on Environmental Chemistry, Ljubljana, Slovenia, 5-8 December 2022
University of Ljubljana Press., 124-124.
https://hdl.handle.net/21.15107/rcub_cherry_5908

de Guzman MK, Wimmer L, Dailey LA, Van Haute S, Ćirković-Veličković T. Implications of Polystyrene Microplastics on the Gastric Digestion of Bovine Milk. in Book of Abstracts of the 22nd European Meeting on Environmental Chemistry, Ljubljana, Slovenia, 5-8 December 2022. 2022;:124-124.
https://hdl.handle.net/21.15107/rcub_cherry_5908 .

de Guzman, Maria Krishna, Wimmer, Lukas, Dailey, Lea Ann, Van Haute, Sam, Ćirković-Veličković, Tanja, "Implications of Polystyrene Microplastics on the Gastric Digestion of Bovine Milk" in Book of Abstracts of the 22nd European Meeting on Environmental Chemistry, Ljubljana, Slovenia, 5-8 December 2022 (2022):124-124,
https://hdl.handle.net/21.15107/rcub_cherry_5908 .

TY  - JOUR
AU  - Radomirović, Mirjana Ž.
AU  - Minić, Simeon L.
AU  - Stanić-Vučinić, Dragana
AU  - Nikolić, Milan
AU  - Van Haute, Sam
AU  - Rajković, Andreja
AU  - Ćirković-Veličković, Tanja
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4863
AB  - β-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment of Arthrospira platensis with health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG–PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG–PCB, BLG–PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 °C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of β-sheet to α-helix, contributed to the low susceptibility of BLG–PCB to aggregation. BLG–PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgE-binding properties. The improved functional properties of BLG–PCB make it a useful ingredient in the food industry.
PB  - Elsevier
T2  - Food Hydrocolloids
T1  - Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
VL  - 123
SP  - 107169
DO  - 10.1016/j.foodhyd.2021.107169
ER  - 

@article{
author = "Radomirović, Mirjana Ž. and Minić, Simeon L. and Stanić-Vučinić, Dragana and Nikolić, Milan and Van Haute, Sam and Rajković, Andreja and Ćirković-Veličković, Tanja",
year = "2022",
abstract = "β-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment of Arthrospira platensis with health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG–PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG–PCB, BLG–PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 °C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of β-sheet to α-helix, contributed to the low susceptibility of BLG–PCB to aggregation. BLG–PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgE-binding properties. The improved functional properties of BLG–PCB make it a useful ingredient in the food industry.",
publisher = "Elsevier",
journal = "Food Hydrocolloids",
title = "Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating",
volume = "123",
pages = "107169",
doi = "10.1016/j.foodhyd.2021.107169"
}

Radomirović, M. Ž., Minić, S. L., Stanić-Vučinić, D., Nikolić, M., Van Haute, S., Rajković, A.,& Ćirković-Veličković, T.. (2022). Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. in Food Hydrocolloids
Elsevier., 123, 107169.
https://doi.org/10.1016/j.foodhyd.2021.107169

Radomirović MŽ, Minić SL, Stanić-Vučinić D, Nikolić M, Van Haute S, Rajković A, Ćirković-Veličković T. Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. in Food Hydrocolloids. 2022;123:107169.
doi:10.1016/j.foodhyd.2021.107169 .

Radomirović, Mirjana Ž., Minić, Simeon L., Stanić-Vučinić, Dragana, Nikolić, Milan, Van Haute, Sam, Rajković, Andreja, Ćirković-Veličković, Tanja, "Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating" in Food Hydrocolloids, 123 (2022):107169,
https://doi.org/10.1016/j.foodhyd.2021.107169 . .

TY  - JOUR
AU  - Peruško, Marija
AU  - Ghnimi, Sami
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Gharsallaoui, Adem
AU  - Smiljanić, Katarina
AU  - Van Haute, Sam
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4333
AB  - Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.
PB  - Elsevier
T2  - LWT
T1  - Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
VL  - 143
SP  - 111091
DO  - 10.1016/j.lwt.2021.111091
ER  - 

@article{
author = "Peruško, Marija and Ghnimi, Sami and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Gharsallaoui, Adem and Smiljanić, Katarina and Van Haute, Sam and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.",
publisher = "Elsevier",
journal = "LWT",
title = "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying",
volume = "143",
pages = "111091",
doi = "10.1016/j.lwt.2021.111091"
}

Peruško, M., Ghnimi, S., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Gharsallaoui, A., Smiljanić, K., Van Haute, S., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2021). Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT
Elsevier., 143, 111091.
https://doi.org/10.1016/j.lwt.2021.111091

Peruško M, Ghnimi S, Simović A, Stevanović NR, Radomirović MŽ, Gharsallaoui A, Smiljanić K, Van Haute S, Stanić-Vučinić D, Ćirković-Veličković T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT. 2021;143:111091.
doi:10.1016/j.lwt.2021.111091 .

Peruško, Marija, Ghnimi, Sami, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Gharsallaoui, Adem, Smiljanić, Katarina, Van Haute, Sam, Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying" in LWT, 143 (2021):111091,
https://doi.org/10.1016/j.lwt.2021.111091 . .

TY  - DATA
AU  - Peruško, Marija
AU  - Ghnimi, Sami
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Gharsallaoui, Adem
AU  - Smiljanić, Katarina
AU  - Van Haute, Sam
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4334
PB  - Elsevier
T2  - LWT
T1  - Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4334
ER  - 

@misc{
author = "Peruško, Marija and Ghnimi, Sami and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Gharsallaoui, Adem and Smiljanić, Katarina and Van Haute, Sam and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2021",
publisher = "Elsevier",
journal = "LWT",
title = "Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4334"
}

Peruško, M., Ghnimi, S., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Gharsallaoui, A., Smiljanić, K., Van Haute, S., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2021). Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.. in LWT
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4334

Peruško M, Ghnimi S, Simović A, Stevanović NR, Radomirović MŽ, Gharsallaoui A, Smiljanić K, Van Haute S, Stanić-Vučinić D, Ćirković-Veličković T. Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.. in LWT. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4334 .

Peruško, Marija, Ghnimi, Sami, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Gharsallaoui, Adem, Smiljanić, Katarina, Van Haute, Sam, Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091." in LWT (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4334 .

TY  - JOUR
AU  - Peruško, Marija
AU  - Ghnimi, Sami
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Gharsallaoui, Adem
AU  - Smiljanić, Katarina
AU  - Van Haute, Sam
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4332
AB  - Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.
PB  - Elsevier
T2  - LWT
T1  - Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
VL  - 143
SP  - 111091
DO  - 10.1016/j.lwt.2021.111091
ER  - 

@article{
author = "Peruško, Marija and Ghnimi, Sami and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Gharsallaoui, Adem and Smiljanić, Katarina and Van Haute, Sam and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.",
publisher = "Elsevier",
journal = "LWT",
title = "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying",
volume = "143",
pages = "111091",
doi = "10.1016/j.lwt.2021.111091"
}

Peruško, M., Ghnimi, S., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Gharsallaoui, A., Smiljanić, K., Van Haute, S., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2021). Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT
Elsevier., 143, 111091.
https://doi.org/10.1016/j.lwt.2021.111091

Peruško M, Ghnimi S, Simović A, Stevanović NR, Radomirović MŽ, Gharsallaoui A, Smiljanić K, Van Haute S, Stanić-Vučinić D, Ćirković-Veličković T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT. 2021;143:111091.
doi:10.1016/j.lwt.2021.111091 .

Peruško, Marija, Ghnimi, Sami, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Gharsallaoui, Adem, Smiljanić, Katarina, Van Haute, Sam, Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying" in LWT, 143 (2021):111091,
https://doi.org/10.1016/j.lwt.2021.111091 . .

TY  - JOUR
AU  - Nikkhah, Amin
AU  - Van Haute, Sam
AU  - Jovanović, Vesna B.
AU  - Jung, Heejung
AU  - Dewulf, Jo
AU  - Ćirković-Veličković, Tanja
AU  - Ghnimi, Sami
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4584
AB  - Because it is important to develop new sustainable sources of edible protein, insects have been recommended as a new protein source. This study applied Life Cycle Assessment (LCA) to investigate the environmental impact of small-scale edible insect production unit in South Korea. IMPACT 2002 + was applied as the baseline impact assessment (IA) methodology. The CML-IA baseline, EDIP 2003, EDP 2013, ILCD 2011 Midpoint, and ReCiPe midpoint IA methodologies were also used for LCIA methodology sensitivity analysis. The protein, fat contents, and fatty acid profile of the investigated insect (Protaetia brevitarsis seulensis larvae) were analyzed to determine its potential food application. The results revealed that the studied edible insect production system has beneficial environmental effects on various impact categories (ICs), i.e., land occupation, mineral extraction, aquatic and terrestrial ecotoxicity, due to utilization of bio-waste to feed insects. This food production system can mitigate the negative environmental effects of those ICs, but has negative environmental impact on some other ICs such as global warming potential. By managing the consumption of various inputs, edible insects can become an environmentally efficient food production system for human nutrition.
PB  - Springer Nature
T2  - Scientific Reports
T1  - Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source
VL  - 11
IS  - 1
SP  - 14030
DO  - 10.1038/s41598-021-93284-8
ER  - 

@article{
author = "Nikkhah, Amin and Van Haute, Sam and Jovanović, Vesna B. and Jung, Heejung and Dewulf, Jo and Ćirković-Veličković, Tanja and Ghnimi, Sami",
year = "2021",
abstract = "Because it is important to develop new sustainable sources of edible protein, insects have been recommended as a new protein source. This study applied Life Cycle Assessment (LCA) to investigate the environmental impact of small-scale edible insect production unit in South Korea. IMPACT 2002 + was applied as the baseline impact assessment (IA) methodology. The CML-IA baseline, EDIP 2003, EDP 2013, ILCD 2011 Midpoint, and ReCiPe midpoint IA methodologies were also used for LCIA methodology sensitivity analysis. The protein, fat contents, and fatty acid profile of the investigated insect (Protaetia brevitarsis seulensis larvae) were analyzed to determine its potential food application. The results revealed that the studied edible insect production system has beneficial environmental effects on various impact categories (ICs), i.e., land occupation, mineral extraction, aquatic and terrestrial ecotoxicity, due to utilization of bio-waste to feed insects. This food production system can mitigate the negative environmental effects of those ICs, but has negative environmental impact on some other ICs such as global warming potential. By managing the consumption of various inputs, edible insects can become an environmentally efficient food production system for human nutrition.",
publisher = "Springer Nature",
journal = "Scientific Reports",
title = "Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source",
volume = "11",
number = "1",
pages = "14030",
doi = "10.1038/s41598-021-93284-8"
}

Nikkhah, A., Van Haute, S., Jovanović, V. B., Jung, H., Dewulf, J., Ćirković-Veličković, T.,& Ghnimi, S.. (2021). Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source. in Scientific Reports
Springer Nature., 11(1), 14030.
https://doi.org/10.1038/s41598-021-93284-8

Nikkhah A, Van Haute S, Jovanović VB, Jung H, Dewulf J, Ćirković-Veličković T, Ghnimi S. Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source. in Scientific Reports. 2021;11(1):14030.
doi:10.1038/s41598-021-93284-8 .

Nikkhah, Amin, Van Haute, Sam, Jovanović, Vesna B., Jung, Heejung, Dewulf, Jo, Ćirković-Veličković, Tanja, Ghnimi, Sami, "Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source" in Scientific Reports, 11, no. 1 (2021):14030,
https://doi.org/10.1038/s41598-021-93284-8 . .

TY  - JOUR
AU  - Nikkhah, Amin
AU  - Van Haute, Sam
AU  - Jovanović, Vesna B.
AU  - Jung, Heejung
AU  - Dewulf, Jo
AU  - Ćirković-Veličković, Tanja
AU  - Ghnimi, Sami
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4586
AB  - In the original version of this Article, Sam Van Haute and Sami Ghnimi were omitted as corresponding authors.
Correspondence and requests for materials should also be addressed to sam.vanhaute@ghent.ac.kr and sghnimi@
isara.fr.
The original Article has been corrected.
PB  - Springer Nature
T2  - Scientific Reports
T1  - Correction to:  Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. DOI: https://doi.org/10.1038/s41598-021-93284-8)
VL  - 11
IS  - 1
SP  - 14030
DO  - 10.1038/s41598-021-97513-y
ER  - 

@article{
author = "Nikkhah, Amin and Van Haute, Sam and Jovanović, Vesna B. and Jung, Heejung and Dewulf, Jo and Ćirković-Veličković, Tanja and Ghnimi, Sami",
year = "2021",
abstract = "In the original version of this Article, Sam Van Haute and Sami Ghnimi were omitted as corresponding authors.
Correspondence and requests for materials should also be addressed to sam.vanhaute@ghent.ac.kr and sghnimi@
isara.fr.
The original Article has been corrected.",
publisher = "Springer Nature",
journal = "Scientific Reports",
title = "Correction to:  Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. DOI: https://doi.org/10.1038/s41598-021-93284-8)",
volume = "11",
number = "1",
pages = "14030",
doi = "10.1038/s41598-021-97513-y"
}

Nikkhah, A., Van Haute, S., Jovanović, V. B., Jung, H., Dewulf, J., Ćirković-Veličković, T.,& Ghnimi, S.. (2021). Correction to:  Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. DOI: https://doi.org/10.1038/s41598-021-93284-8). in Scientific Reports
Springer Nature., 11(1), 14030.
https://doi.org/10.1038/s41598-021-97513-y

Nikkhah A, Van Haute S, Jovanović VB, Jung H, Dewulf J, Ćirković-Veličković T, Ghnimi S. Correction to:  Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. DOI: https://doi.org/10.1038/s41598-021-93284-8). in Scientific Reports. 2021;11(1):14030.
doi:10.1038/s41598-021-97513-y .

Nikkhah, Amin, Van Haute, Sam, Jovanović, Vesna B., Jung, Heejung, Dewulf, Jo, Ćirković-Veličković, Tanja, Ghnimi, Sami, "Correction to:  Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. DOI: https://doi.org/10.1038/s41598-021-93284-8)" in Scientific Reports, 11, no. 1 (2021):14030,
https://doi.org/10.1038/s41598-021-97513-y . .

TY  - DATA
AU  - Nikkhah, Amin
AU  - Van Haute, Sam
AU  - Jovanović, Vesna B.
AU  - Jung, Heejung
AU  - Dewulf, Jo
AU  - Ćirković-Veličković, Tanja
AU  - Ghnimi, Sami
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4587
PB  - Springer Nature
T2  - Scientific Reports
T1  - Supplementary data for the article: Nikkhah, A.; Van Haute, S.; Jovanović, V.; Jung, H.; Dewulf, J.; Ćirković-Veličković, T.; Ghnimi, S. Correction to: Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. https://doi.org/10.1038/S41598-021-93284-8).
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4587
ER  - 

@misc{
author = "Nikkhah, Amin and Van Haute, Sam and Jovanović, Vesna B. and Jung, Heejung and Dewulf, Jo and Ćirković-Veličković, Tanja and Ghnimi, Sami",
year = "2021",
publisher = "Springer Nature",
journal = "Scientific Reports",
title = "Supplementary data for the article: Nikkhah, A.; Van Haute, S.; Jovanović, V.; Jung, H.; Dewulf, J.; Ćirković-Veličković, T.; Ghnimi, S. Correction to: Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. https://doi.org/10.1038/S41598-021-93284-8).",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4587"
}

Nikkhah, A., Van Haute, S., Jovanović, V. B., Jung, H., Dewulf, J., Ćirković-Veličković, T.,& Ghnimi, S.. (2021). Supplementary data for the article: Nikkhah, A.; Van Haute, S.; Jovanović, V.; Jung, H.; Dewulf, J.; Ćirković-Veličković, T.; Ghnimi, S. Correction to: Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. https://doi.org/10.1038/S41598-021-93284-8).. in Scientific Reports
Springer Nature..
https://hdl.handle.net/21.15107/rcub_cherry_4587

Nikkhah A, Van Haute S, Jovanović VB, Jung H, Dewulf J, Ćirković-Veličković T, Ghnimi S. Supplementary data for the article: Nikkhah, A.; Van Haute, S.; Jovanović, V.; Jung, H.; Dewulf, J.; Ćirković-Veličković, T.; Ghnimi, S. Correction to: Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. https://doi.org/10.1038/S41598-021-93284-8).. in Scientific Reports. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4587 .

Nikkhah, Amin, Van Haute, Sam, Jovanović, Vesna B., Jung, Heejung, Dewulf, Jo, Ćirković-Veličković, Tanja, Ghnimi, Sami, "Supplementary data for the article: Nikkhah, A.; Van Haute, S.; Jovanović, V.; Jung, H.; Dewulf, J.; Ćirković-Veličković, T.; Ghnimi, S. Correction to: Life Cycle Assessment of Edible Insects (Protaetia Brevitarsis Seulensis Larvae) as a Future Protein and Fat Source (Sci Rep 2021, 11 (1), 14030. https://doi.org/10.1038/S41598-021-93284-8)." in Scientific Reports (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4587 .