The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22°C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22°C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity

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This paper presents the physicochemical characteristics and antioxidative, antibacterial and antiproliferative effects of nineteen samples of different honey types (acacia, linden, heather, sunflower, phacelia, basil, anise, sage, chestnut, hawthorn, lavender and meadow) collected from different locations in the Western Balkans (Republic of Serbia, Kosovo, Bosnia and Herzegovina, and Northern Macedonia). Physicochemical parameters (moisture, pH, electrical conductivity, free acidity, and hydroxymethylfurfural [HMF]) were analysed. Based on the obtained results, all tested honey samples were in agreement with EU regulation. The antioxidant potential of honey samples was assessed by determination of total phenolic content (TPC) and evaluation of scavenging activity towards diphenilpicrylhydrazyl radicals (DPPH·). The highest phenolic content was found in basil honey (101 ± 2.72 mg GAE/100 g), while the lowest was registered in rapeseed honey (11.5 ± 0.70 mg GAE/100 g). Heather, anise, phacelia, sage, chestnut and lavender honey samples were also rich in TP, containing 80–100 mg GAE/100 g. DPPH scavenging activity varied among the samples being the highest for lavender honey (IC50 = 88.2 ± 2.11 mg/mL) and the lowest for rapeseed honey (IC50 = 646 ± 8.72 mg/mL). Antibacterial activity was estimated in vitro using agar diffusion tests and measuring minimal inhibitory concentration (MIC). Among investigated bacterial strains following resistant potencies were determined: Escherichiacoli > Escherichiacoli ATCC 8739 > Enterococcusfaecalis > Proteus mirabilis > Staphylococcusaureus > Staphylococcusepidermidis. The linden honey from Fruška Gora (MIC values of 3.12% and 6.25% against Staphylococcusaureus and Staphylococcusepidermidis, respectively) and phacelia honey (MIC values of 6.25% and 3.12% against S.Staphylococcusaureus and Staphylococcusepidermidis, respectively) showed the strongest antibacterial activity. Antiproliferative activity was evaluated using the colorimetric sulforhodamine B (SRB) assay. The highest antiproliferative activity was obtained from linden honey sample 1 (IC50MCF7 = 7.46 ± 1.18 mg/mL and IC50HeLa =12.4 ± 2.00 mg/mL) and meadow sample 2 (IC50MCF7 = 12.0 ± 0.57 mg/mL, IC50HeLa = 16.9 ± 1.54 mg/mL and IC50HT−29 = 23.7 ± 1.33 mg/mL) towards breast (MCF7), cervix (HeLa) and colon (HT-29) cancer cells. Active components other than sugars contributed to cell growth activity.

The aim of this study was to investigate the antibacterial activity of raw milk from Domestic Balkan donkey breed toward Listeria monocytogenes and Staphylococcus aureus. Examination of antibacterial activity was performed in artificially contaminated milk samples by monitoring the changes of count of viable cells of tested bacteria during 8 hours of incubation at 38 °C. Lysozyme and fatty acids contents were also determined in donkey milk. The obtained results indicated inhibitory effect of donkey milk toward both tested bacteria. The lysozyme content in the analyzed milk samples was ranged from 0.67 to 3.54 g/L. The most abundant fatty acids with known antibacterial activity toward Gram positive bacteria were linoleic, lauric and oleic acid.