The University of Mostar (Croatian: Sveučilište u Mostaru; Latin: Universitas Studiorum Mostariensis) is the largest public university located in Mostar, Bosnia and Herzegovina.Previously it was called the University Džemal Bijedić of Mostar, named after a socialist politician Džemal Bijedić.The university has ten faculties and one Academy of Fine Arts, with 50 majors, 46 specialisations and 70 study groups. This makes the University of Mostar one of the most diverse universities in the country.
This study comprehensively characterized the chemical composition, phenolic profile, antioxidant activity, and physicochemical properties of wild pomegranate (Punica granatum L.) juices collected from three regions of Herzegovina (Ljubu & scaron;ki, Neum, and Stolac). Juices obtained by mechanical pressing of fully ripe fruits were analyzed for total acidity, ascorbic acid content, total soluble solids, density, total phenolics, flavonoids, non-flavonoid phenols, anthocyanins, and antioxidant activity using DPPH, FRAP, and ABTS assays. Individual phenolic compounds were quantified by HPLC-DAD. Statistically significant regional differences (p < 0.05) were observed for all analyzed parameters. Total phenolic content ranged from 807.78 mg/L in Stolac to 998.01 mg/L in Ljubu & scaron;ki. Flavonoid concentrations were high across all samples, ranging from 718.60 mg/L (Stolac) to 734.71 mg/L (Neum), with no pronounced differences among locations. In contrast, non-flavonoid phenols showed marked regional variability, with values of 89.18 mg/L in Stolac, 167.11 mg/L in Neum, and 271.14 mg/L in Ljubu & scaron;ki. Anthocyanin content ranged from 463.51 to 681.83 mg/L, with the highest concentrations recorded in Stolac. Ascorbic acid content (79.61-96.31 mg/100 g) exceeded most values reported for cultivated pomegranate varieties. Antioxidant activity varied significantly among samples and showed strong positive correlations with total phenolic content, particularly in the FRAP and DPPH assays. The results confirm that wild pomegranate juices from Herzegovina are characterized by a rich phenolic composition and high antioxidant potential.
The aim of this study is to evaluate the influence of traditional and industrial smoking technologies on the physicochemical properties, color, texture, and mass loss of selected cured pork products. Four products (dry-cured pork neck, dry-cured pork loin, pancetta, and fermented sausages in natural and collagen casings) were produced using two smoking regimes (traditional and industrial). The samples were analyzed at two processing stages, after smoking and at the end of the production process. Physicochemical composition, pH, water activity (a(w)), color parameters (CIE L*a*b*), texture profile parameters, and mass loss were determined using standard analytical methods. Statistical differences between treatments were evaluated using the analysis of variance (ANOVA) followed by Fisher's least significant difference (LSD) test (p < 0.05). Traditional smoking resulted in greater dehydration, with moisture content reduced by approximately 8-15% and water activity lower by about 0.04-0.09 compared with industrial smoking. Traditionally smoked products also showed higher mass loss (up to 10-12%) and lower L* values, indicating darker color. Texture profile analysis indicated higher hardness values in several traditionally smoked products, particularly in sausages and pancetta. In contrast, industrial smoking resulted in higher moisture retention and more uniform physicochemical characteristics. The differences between smoking regimes were less pronounced in dry-cured pork neck. These results demonstrate that smoking technology significantly influences dehydration dynamics and several technological quality parameters of cured meat products, providing useful information for optimizing smoking regimes in traditional and industrial meat processing.
In low-income countries, epidural analgesia is not always available during childbirth. Common alternatives include parenteral application of certain opioids such as pethidine. The aim of this study was to investigate the effects of pethidine use during childbirth on vital parameters of the neonates and compare the Apgar scores of the neonates whose mothers received pethidine during labor with those whose mothers did not receive it. This retrospective study included 116 neonates from Mostar University Clinical Hospital. A total of 58 of those neonates' mothers received pethidine during labor. The women included in this study were most often primiparous (75.9%). Most of them did not have an induced delivery (68.1%) and in half of the mothers, pethidine was used in labor. Female and male neonates were almost equally represented in the sample. The results of the study indicate that pethidine did not affect the investigated variables including the Apgar score, laboratory results (bilirubin and CRP) and transfer to the Neonatal Intensive Care Unit (NICU). A correlation between the use of pethidine, the number of previous births and the mothers' age was not established. According to our results, the correct application of pethidine (50 mg IV) did not cause any significant adverse effects on the newborns. Nevertheless, the use of pethidine during childbirth should be carefully considered, as the toxicity of its intermediate norpethidine is not fully known.
The growing demand for healthier food options has accelerated the development of innovative fat-replacement strategies in spreadable products. Oleogels are semi-solid systems formed by structuring edible oils. Recently, these systems have emerged as a promising solution for reducing saturated fat content without compromising product quality, texture, or sensory attributes. A systematic review was conducted following the PRISMA 2020 protocol, supplemented by a bibliometric analysis. Research was identified through searches in Web of Science, Scopus, Wiley, Springer, MDPI, and Google Scholar for studies published between 2020 and 2024. Inclusion criteria focused on original research articles in English involving food-sector applications of oleogels and aerogels in sweet spreads. Study quality and risk of bias were assessed by two independent reviewers based on methodological relevance and data integrity. Results were synthesized through a narrative approach and bibliometric mapping. After screening 490 records, 34 original research articles were included. Bibliometric data highlighted a clear trend shifting from foundational lipid structuring research in 2020 toward complex, product-specific functional applications by 2024. Overall, the results suggest that these structured systems are viable replacements for traditional saturated fats, providing comparable spreadability and stability. Funding: This work was supported by the Croatian Science Foundation under the project IP-2022-10-1960. This systematic review was not registered in a public database.
Promising approach for the expansion of the functional food sector is combining various ingredients with potential health benefits. The aim of this study was to create protein aggregates by freeze-drying encapsulation. Rice or pea proteins were used as carriers for encapsulation of chokeberry juice polyphenols. Additionally, disaccharides (sucrose and trehalose) were added to explore possible enhancement of encapsulation of polyphenols. Two methods were employed for complexation of ingredients prior to freeze-drying: one based on complexation of all ingredients at the same time and the other on complexation first of proteins with disaccharides and then with chokeberry juice. All parameters affected the binding of polyphenols on proteins. Total polyphenols, proanthocyanidins, individual polyphenols, and antioxidant potentials of created protein aggregates were determined. When rice protein was the main carrier, the addition of disaccharides caused a decrease in total polyphenols and proanthocyanindins contents (22.41-24.01 mg GAE/g and 6.36-7.28 mg PB2E/g, respectively) in comparison to aggregates without their addition (28.03 mg GAE/g and 8.57 mg PB2E/g, respectively). In the case of pea proteins, a different trend was observed. Aggregates without disaccharide addition had a lower amount of total polyphenols and proanthocyanindins (21.25 mg GAE/g and 5.56 mg PB2E/g, respectively) than those with disaccharide addition (21.42-26.44 mg GAE/g and 6.37-9.45 mg PB2E/g, respectively). Interactions between compounds were proven through IR spectra, and they included changes in amid structures, as well as hydrogen bonds and hydrophobic interactions. Such formulated plant-based protein aggregates can be used in the food industry for the enrichment of foods with polyphenols, incensement of antioxidant potential, and prolonging stability of products.
