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  - DATA
AU  - Khulal, Urmila
AU  - Ghnimi, Sami
AU  - Stevanović, Nikola R.
AU  - Rajković, Andreja
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4747
PB  - Elsevier
T2  - LWT
T1  - Supplementary data for the article: Khulal, U.; Ghnimi, S.; Stevanovic, N.; Rajkovic, A.; Cirkovic Velickovic, T. Aggregability and Digestibility Study of Fruit Juice Fortified Camel Milk Powder Proteins. LWT 2021, 152, 112250. https://doi.org/10.1016/j.lwt.2021.112250.
VL  - 152
SP  - 112250
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4747
ER  - 

@misc{
author = "Khulal, Urmila and Ghnimi, Sami and Stevanović, Nikola R. and Rajković, Andreja and Ćirković-Veličković, Tanja",
year = "2021",
publisher = "Elsevier",
journal = "LWT",
title = "Supplementary data for the article: Khulal, U.; Ghnimi, S.; Stevanovic, N.; Rajkovic, A.; Cirkovic Velickovic, T. Aggregability and Digestibility Study of Fruit Juice Fortified Camel Milk Powder Proteins. LWT 2021, 152, 112250. https://doi.org/10.1016/j.lwt.2021.112250.",
volume = "152",
pages = "112250",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4747"
}

Khulal, U., Ghnimi, S., Stevanović, N. R., Rajković, A.,& Ćirković-Veličković, T.. (2021). Supplementary data for the article: Khulal, U.; Ghnimi, S.; Stevanovic, N.; Rajkovic, A.; Cirkovic Velickovic, T. Aggregability and Digestibility Study of Fruit Juice Fortified Camel Milk Powder Proteins. LWT 2021, 152, 112250. https://doi.org/10.1016/j.lwt.2021.112250.. in LWT
Elsevier., 152, 112250.
https://hdl.handle.net/21.15107/rcub_cherry_4747

Khulal U, Ghnimi S, Stevanović NR, Rajković A, Ćirković-Veličković T. Supplementary data for the article: Khulal, U.; Ghnimi, S.; Stevanovic, N.; Rajkovic, A.; Cirkovic Velickovic, T. Aggregability and Digestibility Study of Fruit Juice Fortified Camel Milk Powder Proteins. LWT 2021, 152, 112250. https://doi.org/10.1016/j.lwt.2021.112250.. in LWT. 2021;152:112250.
https://hdl.handle.net/21.15107/rcub_cherry_4747 .

Khulal, Urmila, Ghnimi, Sami, Stevanović, Nikola R., Rajković, Andreja, Ćirković-Veličković, Tanja, "Supplementary data for the article: Khulal, U.; Ghnimi, S.; Stevanovic, N.; Rajkovic, A.; Cirkovic Velickovic, T. Aggregability and Digestibility Study of Fruit Juice Fortified Camel Milk Powder Proteins. LWT 2021, 152, 112250. https://doi.org/10.1016/j.lwt.2021.112250." in LWT, 152 (2021):112250,
https://hdl.handle.net/21.15107/rcub_cherry_4747 .

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 .

TY  - JOUR
AU  - Khulal, Urmila
AU  - Ghnimi, Sami
AU  - Stevanović, Nikola R.
AU  - Rajković, Andreja
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4746
AB  - In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a possibility of adduct formation due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and α-lactalbumin against peptic digestion.
PB  - Elsevier
T2  - LWT
T1  - Aggregability and digestibility study of fruit juice fortified camel milk powder proteins
VL  - 152
SP  - 112250
DO  - 10.1016/j.lwt.2021.112250
ER  - 

@article{
author = "Khulal, Urmila and Ghnimi, Sami and Stevanović, Nikola R. and Rajković, Andreja and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a possibility of adduct formation due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and α-lactalbumin against peptic digestion.",
publisher = "Elsevier",
journal = "LWT",
title = "Aggregability and digestibility study of fruit juice fortified camel milk powder proteins",
volume = "152",
pages = "112250",
doi = "10.1016/j.lwt.2021.112250"
}

Khulal, U., Ghnimi, S., Stevanović, N. R., Rajković, A.,& Ćirković-Veličković, T.. (2021). Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. in LWT
Elsevier., 152, 112250.
https://doi.org/10.1016/j.lwt.2021.112250

Khulal U, Ghnimi S, Stevanović NR, Rajković A, Ćirković-Veličković T. Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. in LWT. 2021;152:112250.
doi:10.1016/j.lwt.2021.112250 .

Khulal, Urmila, Ghnimi, Sami, Stevanović, Nikola R., Rajković, Andreja, Ćirković-Veličković, Tanja, "Aggregability and digestibility study of fruit juice fortified camel milk powder proteins" in LWT, 152 (2021):112250,
https://doi.org/10.1016/j.lwt.2021.112250 . .

TY  - CONF
AU  - Peruško, Marija
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Smiljanić, Katarina
AU  - Stanić-Vučinić, Dragana
AU  - Ghnimi, Sami
AU  - Ćirković-Veličković, Tanja
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5130
AB  - Objective. Camel milk is highly nutritious food with many health benefits proposed. Demand for camel milk has increased worldwide. Production of camel milk powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive for various food products. In this study we examined the effect of freeze/spray drying treatment for camel milk powder production, on physiochemical and functional properties of camel milk proteins.
Material and Methods. Whole camel milk powders were prepared by spray drying treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The soluble protein fractions upon the treatments were analysed by combination of electrophoretic and spectroscopic techniques. Structural and functional properties of camel milk proteins such as Maillard reaction products formation, antioxidant activity and protein solubility were assessed.
Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while native electrophoresis revealed non-uniform decrease in pI values with increased inlet temperature of spray drying. That indicated attachement of lactose moieties to NH2-group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis showed formation of intermediate Maillard reaction products (increased absorbance at 294 nm) and no detectable late Maillard reaction products formation. Higher inlet temperatures (230°C - 250°C) resulted in higher protein carbonyls formation and lower content of free amino groups as a result of Maillard reaction. Far-UV circular dichroism spectra showed no differences in secondary structures between freeze and spray dried samples. Antioxidant activity and protein solubility were increased with increase in inlet temperature.
Conclusions. Our results showed that spray drying treatment promotes non-enzymatic glycation of camel milk proteins and exert significant effects on the techno-functional properties of CM powder such as nutritional value and shelf life. Thus, optimization of spray drying parametars is essential for production of high quality camel milk powders.
Acknowledgments: This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number 172024. The project leading to this application has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 810752.
C3  - 2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria
T1  - Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins
SP  - 6
EP  - 7
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5130
ER  - 

@conference{
author = "Peruško, Marija and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Smiljanić, Katarina and Stanić-Vučinić, Dragana and Ghnimi, Sami and Ćirković-Veličković, Tanja",
year = "2020",
abstract = "Objective. Camel milk is highly nutritious food with many health benefits proposed. Demand for camel milk has increased worldwide. Production of camel milk powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive for various food products. In this study we examined the effect of freeze/spray drying treatment for camel milk powder production, on physiochemical and functional properties of camel milk proteins.
Material and Methods. Whole camel milk powders were prepared by spray drying treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The soluble protein fractions upon the treatments were analysed by combination of electrophoretic and spectroscopic techniques. Structural and functional properties of camel milk proteins such as Maillard reaction products formation, antioxidant activity and protein solubility were assessed.
Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while native electrophoresis revealed non-uniform decrease in pI values with increased inlet temperature of spray drying. That indicated attachement of lactose moieties to NH2-group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis showed formation of intermediate Maillard reaction products (increased absorbance at 294 nm) and no detectable late Maillard reaction products formation. Higher inlet temperatures (230°C - 250°C) resulted in higher protein carbonyls formation and lower content of free amino groups as a result of Maillard reaction. Far-UV circular dichroism spectra showed no differences in secondary structures between freeze and spray dried samples. Antioxidant activity and protein solubility were increased with increase in inlet temperature.
Conclusions. Our results showed that spray drying treatment promotes non-enzymatic glycation of camel milk proteins and exert significant effects on the techno-functional properties of CM powder such as nutritional value and shelf life. Thus, optimization of spray drying parametars is essential for production of high quality camel milk powders.
Acknowledgments: This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number 172024. The project leading to this application has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 810752.",
journal = "2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria",
title = "Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins",
pages = "6-7",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5130"
}

Peruško, M., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Smiljanić, K., Stanić-Vučinić, D., Ghnimi, S.,& Ćirković-Veličković, T.. (2020). Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins. in 2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria, 6-7.
https://hdl.handle.net/21.15107/rcub_cherry_5130

Peruško M, Simović A, Stevanović NR, Radomirović MŽ, Smiljanić K, Stanić-Vučinić D, Ghnimi S, Ćirković-Veličković T. Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins. in 2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria. 2020;:6-7.
https://hdl.handle.net/21.15107/rcub_cherry_5130 .

Peruško, Marija, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Smiljanić, Katarina, Stanić-Vučinić, Dragana, Ghnimi, Sami, Ćirković-Veličković, Tanja, "Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins" in 2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria (2020):6-7,
https://hdl.handle.net/21.15107/rcub_cherry_5130 .

TY  - CONF
AU  - Peruško, Marija
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Smiljanić, Katarina
AU  - Radomirović, Mirjana Ž.
AU  - Stanić-Vučinić, Dragana
AU  - Ghnimi, Sami
AU  - Ćirković-Veličković, Tanja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5131
AB  - Objective. Camel milk is highly nutritious food with numerous health benefits
proposed. Demand for camel milk has increased worldwide. Production of camel milk
powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive
for various food products. In this study we characterized proteins of soluble fraction of
freeze/spray dried camel milk powders.
Material and Methods. Whole camel milk powders were prepared by spray drying
treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The
soluble protein fractions upon the treatments were analysed by combination of
electrophoretic and spectroscopic techniques. Functional properties, such as
antioxidant activity and protein solubility were assessed.
Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while
native electrophoresis revealed non-uniform decrease in pI values with increased inlet
temperature of spray drying. That indicated attachement of lactose moieties to NH2-
group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis
showed formation of intermediate Maillard reaction products (increased absorbance at
294 nm) and no detectable late Maillard reaction products formation. Far-UV circular
dichroism spectra showed no differences in secondary structures between freeze and
spray dried samples. Antioxidant activity and protein solubility were increased with
increase in inlet temperature.
Conclusions. Our results showed that spray drying treatment promoted non-enzymatic
glycation of camel milk proteins. Glycation of food proteins affects their technofunctional
properties, shelf-life and nutritional value. Thus, optimization of spray
drying parametars is essential for production of high quality camel milk powders.
Acknowledgements: This research work was funded the Ministry of Education and Science of the Republic
of Serbia, GA No. OI172024, Ghent University Global Campus, Belgian Special Research Fund BOF StG No.
01N01718, Serbian Academy of Sciences and Arts Project F-26. The project leading to this application
has received funding from the European Union's Horizon 2020 research and innovation programme under
grant agreement No 810752.
C3  - 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia
T1  - Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures
SP  - 27
EP  - 27
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5131
ER  - 

@conference{
author = "Peruško, Marija and Simović, Ana and Stevanović, Nikola R. and Smiljanić, Katarina and Radomirović, Mirjana Ž. and Stanić-Vučinić, Dragana and Ghnimi, Sami and Ćirković-Veličković, Tanja",
year = "2019",
abstract = "Objective. Camel milk is highly nutritious food with numerous health benefits
proposed. Demand for camel milk has increased worldwide. Production of camel milk
powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive
for various food products. In this study we characterized proteins of soluble fraction of
freeze/spray dried camel milk powders.
Material and Methods. Whole camel milk powders were prepared by spray drying
treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The
soluble protein fractions upon the treatments were analysed by combination of
electrophoretic and spectroscopic techniques. Functional properties, such as
antioxidant activity and protein solubility were assessed.
Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while
native electrophoresis revealed non-uniform decrease in pI values with increased inlet
temperature of spray drying. That indicated attachement of lactose moieties to NH2-
group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis
showed formation of intermediate Maillard reaction products (increased absorbance at
294 nm) and no detectable late Maillard reaction products formation. Far-UV circular
dichroism spectra showed no differences in secondary structures between freeze and
spray dried samples. Antioxidant activity and protein solubility were increased with
increase in inlet temperature.
Conclusions. Our results showed that spray drying treatment promoted non-enzymatic
glycation of camel milk proteins. Glycation of food proteins affects their technofunctional
properties, shelf-life and nutritional value. Thus, optimization of spray
drying parametars is essential for production of high quality camel milk powders.
Acknowledgements: This research work was funded the Ministry of Education and Science of the Republic
of Serbia, GA No. OI172024, Ghent University Global Campus, Belgian Special Research Fund BOF StG No.
01N01718, Serbian Academy of Sciences and Arts Project F-26. The project leading to this application
has received funding from the European Union's Horizon 2020 research and innovation programme under
grant agreement No 810752.",
journal = "1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia",
title = "Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures",
pages = "27-27",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5131"
}

Peruško, M., Simović, A., Stevanović, N. R., Smiljanić, K., Radomirović, M. Ž., Stanić-Vučinić, D., Ghnimi, S.,& Ćirković-Veličković, T.. (2019). Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures. in 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia, 27-27.
https://hdl.handle.net/21.15107/rcub_cherry_5131

Peruško M, Simović A, Stevanović NR, Smiljanić K, Radomirović MŽ, Stanić-Vučinić D, Ghnimi S, Ćirković-Veličković T. Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures. in 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia. 2019;:27-27.
https://hdl.handle.net/21.15107/rcub_cherry_5131 .

Peruško, Marija, Simović, Ana, Stevanović, Nikola R., Smiljanić, Katarina, Radomirović, Mirjana Ž., Stanić-Vučinić, Dragana, Ghnimi, Sami, Ćirković-Veličković, Tanja, "Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures" in 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia (2019):27-27,
https://hdl.handle.net/21.15107/rcub_cherry_5131 .

TY  - CONF
AU  - Peruško, Marija
AU  - Simović, Ana
AU  - Stevanović, Nikola
AU  - Smiljanić, Katarina
AU  - Radomirović, Mirjana Ž.
AU  - Stanić-Vučinić, Dragana
AU  - Ghnimi, Sami
AU  - Ćirković-Veličković, Tanja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5129
AB  - Objective: Camel milk is highly nutritious food with numerous health benefits proposed. Demand
for camel milk has increased worldwide.Production of camel milk powders facilitate its transport,
prolonge shelf-life, and also offer an attractive additive for various food products. In this study we
characterized proteins of soluble fraction of freeze/spray dried camel milk powders.
Material and Methods: Whole camel milk powders were prepared by spray drying treatment at six
different inlet temperatures (190°C - 250°C) or by freeze drying. The soluble protein fractions upon
the treatments were analysed by combination of electrophoretic techniques and circular dichroism.
Freeze dried camel milk and spray dried at 250°C were analysed by mass spectrometry.
Results: SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while native
electrophoresis revealed non-uniform decrease in pI values with increased inlet temperature of
spray drying. That indicated occurence of the Maillard reaction. Far-UV circular dichroism spectra
showed no differences in secondary structures between freeze and spray dried samples. Mass
spectrometry identified α-lactalbumin, glycosylation-dependant cell adhesion molecule 1
(GLYCAM1), immunoglobulin heavy chain, peptidoglycan recognition protein and camel serum
albumin as dominant proteins in soluble fraction of camel milk powders. Carboxymethyl-lisyne
(CML), well known marker of Maillard reaction in food analysis, was detected on GLYCAM1 and on
immunoglobulin heavy chain.
Conclusions: Our results indicate glycation of camel milk proteins via Maillard reaction upon spray
drying treatment which further may affect techno-functional properties of camel milk powders,
their shelf-life and nutritional value.
Acknowledgments: This work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, grant number 172024. The project leading to
this application has received funding from the European Union's Horizon 2020 research and
innovation programme under grant agreement No 810752.
PB  - The Faculty of Sciences, University of Novi Sad, Serbian proteomic association
C3  - The book of abstracts, V SePA symposium: Proteomics in the analysis of food, environmental protection and medical research, 31.5.2019, Novi Sad, Serbia
T1  - Electrophoretic and mass spectrometry-based characterization of soluble fraction of camel milk proteins upon freeze and spray drying treatment
SP  - 7
EP  - 7
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5129
ER  - 

@conference{
author = "Peruško, Marija and Simović, Ana and Stevanović, Nikola and Smiljanić, Katarina and Radomirović, Mirjana Ž. and Stanić-Vučinić, Dragana and Ghnimi, Sami and Ćirković-Veličković, Tanja",
year = "2019",
abstract = "Objective: Camel milk is highly nutritious food with numerous health benefits proposed. Demand
for camel milk has increased worldwide.Production of camel milk powders facilitate its transport,
prolonge shelf-life, and also offer an attractive additive for various food products. In this study we
characterized proteins of soluble fraction of freeze/spray dried camel milk powders.
Material and Methods: Whole camel milk powders were prepared by spray drying treatment at six
different inlet temperatures (190°C - 250°C) or by freeze drying. The soluble protein fractions upon
the treatments were analysed by combination of electrophoretic techniques and circular dichroism.
Freeze dried camel milk and spray dried at 250°C were analysed by mass spectrometry.
Results: SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while native
electrophoresis revealed non-uniform decrease in pI values with increased inlet temperature of
spray drying. That indicated occurence of the Maillard reaction. Far-UV circular dichroism spectra
showed no differences in secondary structures between freeze and spray dried samples. Mass
spectrometry identified α-lactalbumin, glycosylation-dependant cell adhesion molecule 1
(GLYCAM1), immunoglobulin heavy chain, peptidoglycan recognition protein and camel serum
albumin as dominant proteins in soluble fraction of camel milk powders. Carboxymethyl-lisyne
(CML), well known marker of Maillard reaction in food analysis, was detected on GLYCAM1 and on
immunoglobulin heavy chain.
Conclusions: Our results indicate glycation of camel milk proteins via Maillard reaction upon spray
drying treatment which further may affect techno-functional properties of camel milk powders,
their shelf-life and nutritional value.
Acknowledgments: This work was supported by the Ministry of Education, Science and
Technological Development of the Republic of Serbia, grant number 172024. The project leading to
this application has received funding from the European Union's Horizon 2020 research and
innovation programme under grant agreement No 810752.",
publisher = "The Faculty of Sciences, University of Novi Sad, Serbian proteomic association",
journal = "The book of abstracts, V SePA symposium: Proteomics in the analysis of food, environmental protection and medical research, 31.5.2019, Novi Sad, Serbia",
title = "Electrophoretic and mass spectrometry-based characterization of soluble fraction of camel milk proteins upon freeze and spray drying treatment",
pages = "7-7",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5129"
}

Peruško, M., Simović, A., Stevanović, N., Smiljanić, K., Radomirović, M. Ž., Stanić-Vučinić, D., Ghnimi, S.,& Ćirković-Veličković, T.. (2019). Electrophoretic and mass spectrometry-based characterization of soluble fraction of camel milk proteins upon freeze and spray drying treatment. in The book of abstracts, V SePA symposium: Proteomics in the analysis of food, environmental protection and medical research, 31.5.2019, Novi Sad, Serbia
The Faculty of Sciences, University of Novi Sad, Serbian proteomic association., 7-7.
https://hdl.handle.net/21.15107/rcub_cherry_5129

Peruško M, Simović A, Stevanović N, Smiljanić K, Radomirović MŽ, Stanić-Vučinić D, Ghnimi S, Ćirković-Veličković T. Electrophoretic and mass spectrometry-based characterization of soluble fraction of camel milk proteins upon freeze and spray drying treatment. in The book of abstracts, V SePA symposium: Proteomics in the analysis of food, environmental protection and medical research, 31.5.2019, Novi Sad, Serbia. 2019;:7-7.
https://hdl.handle.net/21.15107/rcub_cherry_5129 .

Peruško, Marija, Simović, Ana, Stevanović, Nikola, Smiljanić, Katarina, Radomirović, Mirjana Ž., Stanić-Vučinić, Dragana, Ghnimi, Sami, Ćirković-Veličković, Tanja, "Electrophoretic and mass spectrometry-based characterization of soluble fraction of camel milk proteins upon freeze and spray drying treatment" in The book of abstracts, V SePA symposium: Proteomics in the analysis of food, environmental protection and medical research, 31.5.2019, Novi Sad, Serbia (2019):7-7,
https://hdl.handle.net/21.15107/rcub_cherry_5129 .

TY  - CONF
AU  - Peruško, Marija
AU  - Stevanović, Nikola
AU  - Simović, Ana
AU  - Radomirović, Mirjana Ž.
AU  - Stanić-Vučinić, Dragana
AU  - Ghnimi, Sami
AU  - Ćirković-Veličković, Tanja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5126
AB  - Camel milk (CM) powders are nutritious food with many health benefits. We investigated physicochemical properties of CM proteins upon spray drying at six inlet temperatures (190°C - 250°C). Electrophoretic and spectrophotometric analysis revealed occurrence of Maillard reaction upon spray drying. Size exclusion chromatography showed increase in protein Mw and aggregates formation. Spray drying inlet temperatures exerted significant effects on the properties of CM powder proteins. Project was supported by the GA No.172024 of Ministry of Education, Science and Technological Development.
PB  - Serbian Chemical Society
C3  - 56th meeting of the Serbian chemical society, Book of Abstracts, June 7-8, 2019, Niš, Serbia
T1  - Spray drying of camel milk induces protein aggregates and Maillard reaction products formation
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5126
ER  - 

@conference{
author = "Peruško, Marija and Stevanović, Nikola and Simović, Ana and Radomirović, Mirjana Ž. and Stanić-Vučinić, Dragana and Ghnimi, Sami and Ćirković-Veličković, Tanja",
year = "2019",
abstract = "Camel milk (CM) powders are nutritious food with many health benefits. We investigated physicochemical properties of CM proteins upon spray drying at six inlet temperatures (190°C - 250°C). Electrophoretic and spectrophotometric analysis revealed occurrence of Maillard reaction upon spray drying. Size exclusion chromatography showed increase in protein Mw and aggregates formation. Spray drying inlet temperatures exerted significant effects on the properties of CM powder proteins. Project was supported by the GA No.172024 of Ministry of Education, Science and Technological Development.",
publisher = "Serbian Chemical Society",
journal = "56th meeting of the Serbian chemical society, Book of Abstracts, June 7-8, 2019, Niš, Serbia",
title = "Spray drying of camel milk induces protein aggregates and Maillard reaction products formation",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5126"
}

Peruško, M., Stevanović, N., Simović, A., Radomirović, M. Ž., Stanić-Vučinić, D., Ghnimi, S.,& Ćirković-Veličković, T.. (2019). Spray drying of camel milk induces protein aggregates and Maillard reaction products formation. in 56th meeting of the Serbian chemical society, Book of Abstracts, June 7-8, 2019, Niš, Serbia
Serbian Chemical Society., 73-73.
https://hdl.handle.net/21.15107/rcub_cherry_5126

Peruško M, Stevanović N, Simović A, Radomirović MŽ, Stanić-Vučinić D, Ghnimi S, Ćirković-Veličković T. Spray drying of camel milk induces protein aggregates and Maillard reaction products formation. in 56th meeting of the Serbian chemical society, Book of Abstracts, June 7-8, 2019, Niš, Serbia. 2019;:73-73.
https://hdl.handle.net/21.15107/rcub_cherry_5126 .

Peruško, Marija, Stevanović, Nikola, Simović, Ana, Radomirović, Mirjana Ž., Stanić-Vučinić, Dragana, Ghnimi, Sami, Ćirković-Veličković, Tanja, "Spray drying of camel milk induces protein aggregates and Maillard reaction products formation" in 56th meeting of the Serbian chemical society, Book of Abstracts, June 7-8, 2019, Niš, Serbia (2019):73-73,
https://hdl.handle.net/21.15107/rcub_cherry_5126 .