Debeljak-Martačić, Jasmina

Glibetić, Marija

Korićanac, Goran

Krga, Irena

Popović, Tamara

Ranković, Slavica

Takić, Marija

Zec, Manja

RIMI

UNIFOOD CONFERENCE   University of Belgrade  Book of Abstracts  Belgrade, September 24-25, 2021   CIP - Kategorizacija u publikaciji Narodna biblioteka Srbije, Beograd     Published by University of Belgrade Studentski trg 1 11000 Belgrade www.bg.ac.rs,  email: kabinet@rect.bg.ac.rs  For Publisher Ivanka Popović, rector  Editors Mirjana Pešić Živoslav Tešić  Cover Design Layout Ivana Isaković  Circulation 30 ISBN 978-86-7522-066-4  Print Razvojno-istraživački centar Grafičkog inženjerstva Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade  Published 2021. CIP - Каталогизација у публикацији - Народна библиотека Србије, Београд     663/664(048)     UNIFOOD conference (2021 ; Beograd)     Program i zbornik radova = Book of Abstracts / Unifood conference, Belgrade, September 24-25, 2021 ; [editors Mirjana Pešić, Živoslav Tešić]. - Belgrade : University of Belgrade, 2021 (Beograd : Razvojno-istraživački centar Grafičkog inženjerstva TMF). - 197 str. ; 30 cm     Tiraž 30.     ISBN 978-86-7522-066-4     a) Храна - Апстракти  COBISS.SR-ID 47517705  UNIFOOD Conference, Belgrade September 24-25 2021  Book of Abstracts UNIFood2021 Conference 24th-25th September 2021 University of Belgrade 2nd International UNIfood Conference    SCIENTIFIC COMMITTEE  Prof. Dr Mirjana Pešić - University of Belgrade, Faculty of Agriculture, Serbia – President of Scientific Committee  Members:  Prof. Dr Ivanka Popović, University of Belgrade, Faculty of Technology and Metallurgy, Rector Prof. Dr Petar Marin - University of Belgrade, Faculty of Biology, Vice-rector Prof. Dr Viktor Nedović - University of Belgrade, Faculty of Agriculture Dr Marina Soković - University of Belgrade, Institute for Biological Research "Siniša Stanković" Prof. Dr Živoslav Tešić - University of Belgrade, Faculty of Chemistry Prof. Dr Bojana Vidović - University of Belgrade, Faculty of Pharmacy Prof. Dr Jelena Lozo - University of Belgrade, Faculty of Biology Prof. Dr Ljiljana Gojković-Bukarica - University of Belgrade, School of Medicine Prof. Dr Dušanka Milojković-Opsenica - University of Belgrade, Faculty of Chemistry Prof. Dr Branko Bugarski - University of Belgrade, Faculty of Technology and Metallurgy Prof. Dr Jevrosima Stevanović - University of Belgrade, Faculty of Veterinary Medicine Prof. Dr Milica Fotirić-Akšić - University of Belgrade, Faculty of Agriculture Prof. Dr Slađana Stanojević, University of Belgrade, Faculty of Agriculture Prof. Dr Aleksandar Kostić - University of Belgrade, Faculty of Agriculture Doc Dr Steva Lević - University of Belgrade, Faculty of Agriculture Prof. dr Nikola Tomić - University of Belgrade, Faculty of Agriculture Dr Dragana Stanić-Vučinić - University of Belgrade, Faculty of Chemistry Dr Jelena Begović - Institute of Molecular Genetics and Genetic Engineering Dr Nataša Golić - University of Belgrade, Institute of Molecular Genetics and Genetic Engineering Dr Vuk Maksimović - University of Belgrade, Institute for Multidisciplinary Research Dr Nevena Mihailović-Stanojević - University of Belgrade, Institute for Medical Research Dr Uroš Gašić - University of Belgrade, Institute for Biological Research "Siniša Stanković" Dr Tomislav Tosti - University of Belgrade, Faculty of Chemistry Dr Bojana Balanč- University of Belgrade, Faculty of Technology and Metallurgy Prof. Dr Je Yang - Shanghai Institute of Materia Medica, Chinese Academy of Sciences (SIMM), Chine Prof. Dr Farid Chemat - Université d’Avinjon et des Pays du Vaucluse, Avignjon, France Prof. Dr Jose Maria Lagaron - Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC) , Valencia, Spain Prof. Dr Charalampos Proestos, National and Kapodistrian University of Athens Zografou, Athens, Greece Dr Didier Dupont, French National Insititute for Agriculture Research, France Dr Linda Giblin, Teagasc Food Research Centre, Moorepark, Ireland Prof Dr Marco Arlorio, Associate Professor of Food Chemistry at the Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy Prof. Dr Isabela Ferreira - Polytechnic Institute of Braganca, Coordinator of the Mountain Research Centre (CIMO), Portugal Dr Irena Vovk –National Institute of Chemistry, Ljubljana, Slovenia Prof. Dr Gertrud Morlock - Justus Liebig University Giessen, Germany Sokol Abazi, Canadian institute of technology, Tirana and Noval Laboratory Durres, Albania Prof. Dr Verica Dragović-Uzelac – Faculty of Food Technology and Biotechnology, Zagreb, Croatia Nikolaos Tzortzakis, Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Limassol, Cyprus Prof. Dr Dražen Lušić, Department of Environmental Health Faculty of Medicine, University of Rijeka Croatia Dr Dorisa Çela, Noval Laboratory, Durres, Albania  UNIFood2021 Conference 24th-25th September 2021 University of Belgrade 2nd International UNIfood Conference     ORGANIZING COMMITTEE  Ivana Isaković - University of Belgrade, Serbia Nevena Arandjelović - University of Belgrade, Serbia Nikola Savić - University of Belgrade, Serbia Dr Ana Salević - University of Belgrade, Faculty of Agriculture, Serbia MSc Petar Batinić, Institute for Medicinal Plant Research „Dr Josif Pančić“, Belgrade, Serbia MSc Danijel Milinčić – University of Belgrade, Faculty of Agriculture, Serbia MSc Dušan Radojević, University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Serbia MSc Marina Kostić - University of Belgrade, Institute for Biological Research "Siniša Stanković"  UNIFood2021 Conference 24th-25th September 2021 University of Belgrade 2nd International UNIfood Conference     The word of welcome  Dear colleagues,  We would like to welcome you to the 2nd UNIFood International Conference –UNIFood2021. We hope that this gathering will engage not only academics, but also the stakeholders from all the relevant industries and business sectors, serving as a meeting point and a platform for proliferation of new ideas and development of new partnerships.  The first UNIFood conference, organized as national, was established 2018. year as one of the events in honor of the 210th Anniversary celebration of the University of Belgrade that ranked at Shanghai list on 35th place for the 2017 year in subject Food Science and Technology. The University of Belgrade has been recognized as a leading international scientific institution by LERU when it was selected to be a member of CE7, an informal network of seven Central and Eastern European universities collaborating with LERU on key research and education challenges. Furthermore, University of Belgrade joined European University Alliance Circle U. Following the European Commission’s launch of the European Universities initiative, a group of research-intensive universities has entered into a Memorandum of Understanding with the intention of establishing a new university alliance: Aarhus University, Humboldt University of Berlin, King's College London, UC Louvain, University of Belgrade, University of Oslo and Université de Paris.  We are pleased that you have decided to take part in this mutual conversation, where many will present their recent work, through poster sessions, oral communications or simply by asking questions. One of the goals of this Conference is cooperation between academia and food industry.  Food scientists, technologists, researchers, nutritionists, engineers and entrepreneurs will exchange their knowledge about the latest advances in all aspects of food production, processing, sustainability, safety and security, nutrition and health, hi-tech equipment, ethics and knowledge transfer supporting environment. At this meeting, over 200 participants from 23 countries will take part. Belgrade, one of the oldest city in the Europe, always young, at the confluence of the Sava and Danube rivers, will be your host. At the confluence of new ideas and experiences we again wish you a warm welcome.  Sincerely,  Prof. Dr Mirjana Pešić                                                                                  Prof. Dr Ivanka Popović         President of the Scientific Committee                                           Rector of the University of Belgrade of UNIFood2021     UNIFood2021 Conference 24th-25th September 2021 University of Belgrade 2nd International UNIfood Conference     The conference organizers gratefully acknowledge the generous support provided by the following:   CO-ORGANIZER  DONORS    WITH SUPPORT FROM   UNIFood2021 Conference 24th-25th September 2021 University of Belgrade 2nd International UNIfood Conference     Sadržaj   Plenary lectures .................................................................................................................................... 1 Keynote speakers ................................................................................................................................. 5 Invited lecturers from University of Belgrade ................................................................................... 11 Section lecturers ................................................................................................................................. 19 Lecture and oral presentation within sections .................................................................................... 23 Section FOOD NUTRITION AND HEALTH .................................................................... 23 Section FOOD QUALITY AND SAFETY ......................................................................... 33 Section FOOD PRODUCTION, PROCESSING,   SUSTAINABILITY, ADDED-VALUE FOOD ..................................................... 43 Poster presentations within sections .................................................................................................. 53 Section FOOD NUTRITION AND HEALTH .................................................................... 53 Section FOOD QUALITY AND SAFETY ......................................................................... 91 Section FOOD PRODUCTION, PROCESSING,   SUSTAINABILITY, ADDED-VALUE FOOD ................................................... 143   Ul\ tFo ad2021 C onl'erenc e't4th-2iil' $cpicntber 2{121 Univcrsir."" of Bclgrtdt2o'r Xmfernafional [.JNl*b*d ConferenceWALNUTS CONSUMPTION MODULATES ENDOGENOUS METABOLICCOI{VERSION TOWARDS LONG.CI{AIN F!\TTY ACIDS AND AFFECTSINDTVIDUAL FHTTY ACID CONTENT IN PLASMAAND LTVER OFFRUCTOSF-FED RATSIrena Krsat, Manja zecl, Marija Tlkidl, Jasmina Debeljak-Martaiiil, Goran Kori6anac2, SlavicaRanioviil, Tamara Popovitl, Mariia GlibetiiltCentre of Excellence in Ntilrition and Metabolism Research, Institute Jbr Medical Research,National Institule of Republic of Serbia, University of Belgrade, Belgrade, Serbia2 Laboratoryfor tufote6ula, nioisy and'Endocrinologt, Vinia Institute of Nuclear Sciences, NationalInstitttte of Republic of Serbia, University of Belgrade, Belgrade* Correspondirtg author: irena.krga@itni'bg'ac'rsDisturbed plasma and tissue fatty acid profiles have been linked with metabolic syndrome' acluster of metabolic abnormaliiies associated with increased cardiovascular disease risk'walnuts are rich in dietary fats, and growing evidence suggests various cardiometabolicbenefits of their consumption. However, no previous study investigated,the metabolicbreakdown of fats contained in walnuts following their consumption. Therefore, this studyaimed to evaluate the impact of 6-week walnut consumption on plasma and liver fatty acidmetabolic conversion toward longer-chain products and individual fatty acid composition inrats with a cluster of metabolic dGturbanc.i. Thr.e-*eek-old male Wistar rats were fed for 9weeks a standard diet with or without 10% fructose in drinking water. Afterwards, a diet of halfof the animars of each group was supplemented with walnuts e.a glday) for additional6 weeks.Total lipids *.r" "i.u"t.d fro* plasma and liver and fatty acids determined by gaschromattgraphy. our results revealed that walnut consumption decreased arachidonic/linoleic;;Jp;i#"teiclpatmitic acid ratios in plasma and liver total lipids. It also significantly affectedthe docosahexaenoic/alpha-linolenic acid ratio, with up to a 4-fold decrease in the animals atmetabolic risk. We also observed that walnuts consumption induced changes in profiles ofiiai"ia"rr fatty acids. It increased linoleic and eicosapentaenoic acid levels and decreasedfurnitot"i. u.id l"u.i, in rat plasma, while increasing liver linoleic and docosahexaenoic acidil"Ir. Independently of the iructose-induced metabolic risk, walnuts induced up to a 3-foldincrease in alpha-linolenic acid and decreased alachidonic acid in both tissues. They alsor"duc.d palmitic, oleic, and adrenic acid levels and increased docosapentaenoic acid content.t[.n together, ihese results suggest the beneficial effects of walnuts on fatty acid profiles in-rats and highlight the promising potential of walnuts in the prevention and treatment ofmetabolic syndrome'Keywords:Walmfis,Fattyacidprofiles,Plasma'Liver'Metabolicsyndrome

Walnuts consumption modulates endigenous metabolic conversion towards long-chain fatty acids and effects individual fatty acid content in plasma and liver of fructose-fed rats

http://rimi.imi.bg.ac.rs/bitstream/id/3213/Walnuts_consumption_modulates_conf_UniFood_2021.pdf

Walnuts consumption modulates endigenous metabolic conversion towards long-chain fatty acids and effects individual fatty acid content in plasma and liver of fructose-fed rats

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