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U cilju zadovoljenja trendova i zahteva u savremenoj ishrani, u okviru ove disertacije ispitana je mogućnost iskorišćenja rogač brašna kao sirovine sa bioaktivnim potencijalom u proizvodnji funkcionalnog hleba. Istraživanja su sprovedena u tri osnovne faze. U prvoj fazi istraživanja definisan je uticaj dodatka rogač brašna (10, 15 i 20%) na osobine testa i kvalitet hleba primenom empirijskih i fundamentalnih reoloških metoda i određivanjem relevantnih fizičkih, senzorskih i nutritivnih karakteristika hleba. Dodatak rogač brašna uzrokovao je značajno povećanje otpora i smanjenje rastegljivosti testa, što se negativno odrazilo na tehnološki kvalitet gotovog proizvoda. Dodatkom suvog kiselog testa, kao poboljšivača (5 i 10%), ublaženi su negativni efekti rogač brašna na reološka svojstava testa, pri čemu je došlo do povećanja elastičnosti i prilagodljivosti testa. Kao rezultat optimizacije sirovinskog sastava hleba sa rogač brašnom dobijen je hleb zadovoljavajuće specifične zapremine, manje tvrdoće, pravilno razvijene strukture i vrlo dobrih senzorskih osobina. Uzorak optimizovanog sastava (15% rogač brašna i 10% suvog kiselog testa) imao je poboljšanu nutritivnu vrednost, pre svega postignut je sadržaj prehrambenih vlakana preko 6 g/100 g, što je iznad granične vrednosti za proizvode koji mogu nositi nutritivnu izjavu „bogat vlaknima“. Navedeni uzorak je takođe obogaćen mineralima K, Ca, Mg, Mn, Fe i Cu, kao i polifenolnim jedinjenjima sa antioksidativnom aktivnošću. Upotrebom rogač brašna u izradi hleba poboljšan je mikrobiološki kvalitet (smanjen ukupni broj aerobnih bakterija, ukupni broj sporogenih bakterija i ukupni broj plesni) i produžena trajnost hleba do 7 dana. Istraživanja u drugoj fazi bila su usmerena na dobijanje visokokvalitetnih ekstrakata rogač brašna primenom mikrotalasne ekstrakcije. Metodom odzivne površine analiziran je uticaj procesnih parametara mikrotalasne ekstrakcije, odnos rastvarač droga (10-30 ml/g), vreme ekstrakcije (15-35 min) i koncent, In order to meet the trends and requirements in modern nutrition, the possibility of using carob flour as a raw material with bioactive potential in the production of functional bread was examined in this doctoral thesis. The experiments were conducted in three phases. In the first phase, the impact of the addition of carob flour (10, 15 and 20%) on the dough properties and bread quality was defined using empirical and fundamental rheological methods, as well as by determining the relevant physical, sensory and nutritional characteristics of bread. The addition of carob flour caused a significant increase in dough resistance and a decrease in the extensibility of the dough, which had a negative impact on the technological quality of the finished product. With the addition of dry sourdough as an improver (5 and 10%), the negative effects of carob flour on the rheological properties of the dough were mitigated, and the elasticity and adaptability of the dough increased. As a result of the raw material composition optimization of bread with carob flour, a satisfactory specific volume, lower hardness, a properly developed structure and very good sensorial properties was obtained. The sample with the optimized composition (15% carob flour and 10% dry sourdough) had an improved nutritional value, whereby the dietary fiber content reached over 6 g/100 g, which is above the threshold value for products that can carry the nutritional statement “highfiber”. The mentioned sample is also enriched with minerals K, Ca, Mg, Mn,Fe and Cu, as well as polyphenolic compounds with antioxidant activity. The use of carob flour in the production of bread improved the microbiological quality (reduced total number of aerobic bacteria, total number of sporogenic bacteria and total number of molds) and extended the shelf life of bread up to 7 days. The aim of the second phase of research was to obtain high-quality carob flour extracts using microwave-assisted extraction. The influence of the

This special issue of Food Technology and Biotechnology contains selected papers presented at the 11th Central European Congress on Food and Nutrition (CEFood 2022) entitled ’Food, technology and nutrition for healthy people in a healthy environment’, which was held from 27 to 30 September 2022 in Čatež ob Savi (Slovenia). Since 2002, CEFood congresses have been held biannually in different CEI countries, the 11th was held in Slovenia again after 20 years. The scientific and professional framework of the 1st CEFood congress in 2002 already provided a solid basis and guarantee for the CEFood congresses. In 2006, the European Federation of Food Science and Technology (EFFoST) expressed a clear wish to join this network, due to the good and efficient organisation based on the commitment of the main organisers of CEFood congresses and their teams. Above all, respect and gratitude towards all previous organisers are passed on from congress to congress by each previous main organiser becoming a member of the next programme and organising committee, as proposed at the very beginning. Throughout the centuries, Central Europe has always been a very influential melting pot of ideas for transnational and regional cooperation. At the end of the last century and the beginning of this century, there was a great spirit of cooperation in Central Europe, as first evidenced by the Alps-Adriatic Working Community and later by the Danube Initiatives – these two initiatives had a wide variety of cross-border motives for cooperation, not only political alliances. Obviously, various platforms had asserted a necessity for cooperation. However, the Central European initiative (CEI), established in Budapest in 1989, remains the one that provides a good framework for scientific research and educational cooperation in the area of food. The expansion of the European Union to Central Europe later stimulated a new visionary cooperation, not only in the North–South orientation, but also in the Wes

Research background. Plant Tropaeolum majus L. (garden nasturtium) belongs to the family Tropaeolaceae and contains benzyl glucosinolate. The breakdown product of benzyl glucosinolate, benzyl isothiocyanate (BITC), exhibits various biological activities such as antiproliferative, antibacterial and antiinflammatory. In order to optimize the content of biologically active volatile compounds in plant extract and essential oil, the use of appropriate extraction technique has a crucial role. Experimental approach. The current study investigates the effect of two modern extraction methods, microwave-assisted distillation (MAD) and microwave hydrodiffusion and gravity (MHG), on the chemical composition of volatile components present in the essential oil and extract of garden nasturtium (T. majus L. var. altum) seeds. Investigation of the biological activity of samples (essential oil, extract and pure compounds) was focused on the antiproliferative effect against different cancer cell lines: cervical cancer cell line (HeLa), human colon cancer cell line (HCT116) and human osteosarcoma cell line (U2OS), and the antibacterial activity which was evaluated against the growth and adhesion of Staphylococcus aureus and Escherichia coli to polystyrene surface. Results and conclusions. Essential oil and extract of garden nasturtium (T. majus) seeds were isolated by two extraction techniques: MAD and MHG. BITC and benzyl cyanide (BCN) present in the extract were identified by gas chromatography-mass spectrometry. Essential oil of T. majus showed higher antiproliferative activity (IC50<5 µg/mL) than T. majus extract (IC50<27 µg/mL) against three cancer cell lines: HeLa, HCT116 and U2OS. BITC showed much higher inhibitory effect on all tested cells than BCN. The essential oil and extract of T. majus showed strong antimicrobial activity against S. aureus and E. coli. Novelty and scientific contribution. This work represents the first comparative report on the antiproliferative activity, Pozadina istraživanja. Biljka dragoljub (Tropaeolum majus L.) pripada porodici Tropaeolaceae i sadržava benzil-glukozinolat. Razgradni produkt benzil-glukozinolata, benzil-izotiocijanat (BITC), ispoljava različite biološke aktivnosti, poput antiproliferativne, antibakterijske i protuupalne. U optimiranju sadržaja biološki aktivnih, hlapljivih spojeva u biljnom ekstraktu i eteričnom ulju ključnu ulogu ima primjena odgovarajuće tehnike ekstrakcije. Eksperimentalni pristup. U ovom je istraživanju ispitan učinak dviju naprednih tehnika ekstrakcije, destilacije potpomognute mikrovalovima (MAD) i mikrovalne hidrodifuzije i gravitacije (MHG), na kemijski sastav hlapljivih komponenti prisutnih u eteričnom ulju i ekstraktu sjemenki visokog dragoljuba (T. majus L. var. altum). Istraživanje biološke aktivnosti uzoraka (eteričnog ulja, ekstrakta i čistih spojeva) bilo je usmjereno na njihov antiproliferativni učinak na stanične linije raka grlića maternice (HeLa), raka debelog crijeva (HCT116) i osteosarkoma (U2OS), te na njihov učinak na suzbijanje rasta i adhezije bakterija Staphylococcus aureus i Escherichia coli na polistirenskoj površini. Rezultati i zaključci. Eterično ulje i ekstrakt sjemenki dragoljuba (T. majus) izolirani su dvjema tehnikama ekstrakcije, MAD i MHG. Prisutnost benzil-izotiocijanata i benzil-cijanida utvrđena je plinskom kromatografijom spregnutom s masenom spektrometrijom. Eterično ulje dragoljuba imalo je izraženiji antiproliferativni učinak (IC50<5 µg/mL) na stanične linije raka HeLa, HCT116 i U2OS od ekstrakta biljke (IC50<27 µg/mL). Benzil-izotiocijanat je imao mnogo veći inhibitorni učinak na sve ispitane stanice raka od benzil-cijanida. Eterično ulje i ekstrakt dragoljuba imali su snažan antimikrobni učinak na S. aureus i E. coli. Novost i znanstveni doprinos. Ovaj rad predstavlja prvo komparativno izvješće o antiproliferativnom djelovanju eteričnog ulja i ekstrakta sjemenki dragoljuba, te čistih spojeva BITC i BCN na HeLa, HCT116 i U2OS stanice