TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/6887
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity
(2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color,
non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper
subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to
assess the impact of factors. The global Derringer desirability function was used to determine the
optimal conditions for the best quality attributes of dried pepper. The drying method influenced total
phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected
FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant
effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the
DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic
pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a
more effective additive than citric acid.
PB  - MDPI
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity
(2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color,
non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper
subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to
assess the impact of factors. The global Derringer desirability function was used to determine the
optimal conditions for the best quality attributes of dried pepper. The drying method influenced total
phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected
FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant
effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the
DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic
pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a
more effective additive than citric acid.",
publisher = "MDPI",
journal = "Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods
MDPI., 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - CONF
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Zlatanović, Ivan
AU  - Onjia, Antonije
PY  - 2021
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/5104
AB  - Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of 
great importance for human health. The aim of this study was to found how various pretreatments 
and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška 
sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of 
experiments were performed to investigate the effect of the following parameters: pretreatment 
temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % 
potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off 
and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in 
fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after 
drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic 
acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and 
drying method were parameters that significantly influenced ascorbic acid content in dried peppers. 
Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The 
best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without 
applying ultrasound including freeze drying method.
PB  - University of Belgrade
C3  - Unifood conference, University of Belgrade, Book of Abstracts
T1  - HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum)
SP  - 179
UR  - https://hdl.handle.net/21.15107/rcub_machinery_5104
ER  - 

@conference{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Zlatanović, Ivan and Onjia, Antonije",
year = "2021",
abstract = "Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of 
great importance for human health. The aim of this study was to found how various pretreatments 
and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška 
sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of 
experiments were performed to investigate the effect of the following parameters: pretreatment 
temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % 
potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off 
and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in 
fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after 
drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic 
acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and 
drying method were parameters that significantly influenced ascorbic acid content in dried peppers. 
Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The 
best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without 
applying ultrasound including freeze drying method.",
publisher = "University of Belgrade",
journal = "Unifood conference, University of Belgrade, Book of Abstracts",
title = "HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum)",
pages = "179",
url = "https://hdl.handle.net/21.15107/rcub_machinery_5104"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Zlatanović, I.,& Onjia, A.. (2021). HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum). in Unifood conference, University of Belgrade, Book of Abstracts
University of Belgrade., 179.
https://hdl.handle.net/21.15107/rcub_machinery_5104

Lučić M, Sredović Ignjatović I, Lević S, Zlatanović I, Onjia A. HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum). in Unifood conference, University of Belgrade, Book of Abstracts. 2021;:179.
https://hdl.handle.net/21.15107/rcub_machinery_5104 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Zlatanović, Ivan, Onjia, Antonije, "HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum)" in Unifood conference, University of Belgrade, Book of Abstracts (2021):179,
https://hdl.handle.net/21.15107/rcub_machinery_5104 .