MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Feed

Economic analysis of corn silage production in Bosnia and Herzegovina

Mon, 24 Aug 2026 00:00:00 GMT

Silage production, or ensiling, is a specific technological process of processing and preserving certain forage crops with the help of lactic acid fermentation bacteria, which preserves the natural properties and nutritional value of the plants. Various forage crops are used for silage production, but the highest quality silage is obtained from corn, which is also the most widely used roughage in animal production. Between 2011 and 2020, the area sown with silage corn in Bosnia and Herzegovina increased by 39.7 %, total silage production by 78 %, and yield per hectare by 27.4 %. However, a satisfactory level of domestic production has not yet been achieved. Corn silage production in Bosnia and Herzegovina is predominantly concentrated on large farms oriented toward animal production. Therefore, the focus of this research was on two large cattle farms: “Farma Spreča” d.o.o. Kalesija (Farm A) and the Cantonal Public Enterprise “Poljoprivredno dobro Butmir” d.o.o. Sarajevo-Ilidža (Farm B). Primary data for the research were collected through semi-structured interviews with relevant representatives of these farms and by analyzing collected documentation. Production and economic indicators of corn silage production for the period 2016–2018 were identified and analyzed. Through analytical calculations, the scope and costs of corn silage production were determined for the total area and per hectare, as well as production value and indicators of financial results and cost-effectiveness. The research results show that during the 2016–2018 period, both farms achieved positive financial results in corn silage production, indicating economically viable production. In general, it can be stated that the economic indicators of corn silage production in Bosnia and Herzegovina show positive financial performance, but the production indicators point to the need for technical and technological improvements in order to achieve higher production volumes and better silage quality, and that it is necessary to manage production costs with the aim of reducing them.

Impact of supplementation three types of vegetable in broiler diet on chicken meat: production properties

Tue, 21 Apr 2026 00:00:00 GMT

The aim of the study was to determine the effect of dietary additive consisting out of parsley, celery and cress on quantity and quality properties of meat from broiler chickens. At fourteen-day old, 100 broilers were divided equally on floor pens into 4groups. Treatments are dividing as C (control): without any additive to diet using stander diet, T1: using basal diet plus 10 gm parsley/kg of diet, T2: using basal diet plus 10 gm celery/kg of diet, and T3: using basal diet plus 10 gm cress/kg of diet. At the end of this experiment, broilers were (5/group) were slaughtered and the caresses were dissected, then the portions were weighted. Broilers had a significant effect (P≤0.05) on performance, with high percentages recorded across all groups fed with parsley, celery, and cress as feed additives, showing a notable improvement (P≤0.05). Using these plants in feed is economically beneficial, as they contribute to faster weight gain within a shorter breeding period and result in improved feed conversion ratio.

Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids

Tue, 23 Dec 2025 00:00:00 GMT

The objective of the study was to evaluate the impact of a dietary supplement composed of parsley, celery, and cress on the fatty acid profile of broiler chicken meat. At 14 days of age, 100 chicks were randomly divided into four equal groups and housed in floor pens. The dietary treatments were as follows: C (Control) – standard diet with no additives; T1 – standard diet supplemented with 10 g/kg of parsley; T2 – standard diet supplemented with 10 g/kg of celery; and T3 – standard diet supplemented with 10 g/kg of cress. Five broilers from each group were slaughtered, and their carcasses were dissected. Fatty acid profiles were analyzed in the breast and liver tissues. Overall, the dietary treatments effectively modified the fatty acid profiles, with the T3 group showing an increase in polyunsaturated fatty acids (PUFA) and a decrease in saturated fatty acids (SFA). This shift may offer potential health benefits by improving the ratio of unsaturated to saturated fats in broiler meat.

Isolation, characterization, and biological activity of ethanolic extracts from dandelion (Taraxacum officinale) root

Mon, 15 Dec 2025 00:00:00 GMT

This study aimed to evaluate chemical composition, total phenolic and flavonoid content, antioxidant activity, and elemental composition of dandelion root extracts collected from an urban area. Three extraction techniques were applied using 70%v/v ethanol as a solvent – maceration, ultrasound, and microwave-assisted extraction, each performed at solvomodule of 1:10, 1:15, and 1:20. The application of LC-MS analysis allowed identification of numerous bioactive compounds from the group of polyphenols, which provided an insight into the composition and biological potential of the extracts. The DPPH and FRAP assays were used to assess antioxidant potential, while total phenolics and flavonoids were quantified by the Folin-Ciocalteu and AlCl3 colorimetric methods, respectively. The results showed that microwave-assisted extraction achieved the highest extractive matter yield (7.1 mg/ml), phenolic content (22.21 mgGAE/g d.e.), and flavonoid content (10.88 mgRE/g d.e.), accompanied by the highest antioxidant activity. ICP-OES analysis confirmed the presence of essential macroelements in significant amounts; it also revealed the presence of heavy metals, with arsenic and mercury significantly exceeding the limits set by EU Regulation. The presented results showed that the biological potential of the isolated extracts must be considered in light of safety from the aspect of the heavy metal composition.

Assessment of the health risk by eating insects and legislative documents

Fri, 12 Dec 2025 00:00:00 GMT

Nowadays a practice called Entomophagy is being spread in different locations on the earth. Important to highlight that it tends to be popular in Africa, Latin America and of course Asia. In Europe this kind of phenomena is not yet developed, due to specific EU regulation and the general population acceptance for such concept of dietary intake, since it’s not an integral part of traditional eating habits in Europe (Skotnicka et al., 2021; Żuk-Gołaszewska et al., 2022; Ianniciello et al., 2024; Pali-Schöll et al., 2018; Pinheiro et al., 2025). One of the challenges according to United Nations Food and Agriculture Organization (FAO) is challenge of feeding the planet, this was one of the reasons why UNFAO endorsed a broad format of insects farming (Da Silva Lucas et al., 2020). Insect agriculture is one underexplored and innovative approach (Patel et al., 2019). In this scientific review will be discussing, general publications about edible insects, policies and priorities for edible insects and legislation comparison between Europe and Africa as well as going through chances and challenges of such food design for the future.

Impact of supplementation three types of vegetable in Broiler diet on chicken meat: chemical composition

Tue, 04 Nov 2025 00:00:00 GMT

The impact of dietary additive including of parsley, celery and cress on quality of chicken meat was the aim of this study. 100 chicks (at 14 -day old) were divided on floor pens into 4groups, equally. First group was control (C) by using stander diet (without any additive), other three groups including of T1, T2 and T3 were fed with adding 10 gm of parsley, celery and cress per kg of diet, respectively. 5 broilers/group were slaughtered and the caresses were dissected. Basic chemical analysis and cholesterol were determined for breast, thigh and liver. Supplementation of vegetables dietary additive not had significantly impact on chemical composition, except positively influence on cholesterol content in thigh of chickens.

Analysis of Consumers’ Attitudes and Preferences Toward Fermented Dairy Products

Sat, 16 Aug 2025 00:00:00 GMT

Global trends in food fortification, particularly in milk, and the increasing availability of fermented milk products have raised awareness of the link between nutrition and health, leading to higher consumption of these products. Consumers’ decisions to purchase fermented milk products are influenced by economic, psychological, cultural, and socio-demographic factors, along with preferences related to brand, price, taste, and nutritional value. This study aims to examine the impact of socio-demographic characteristics on production and marketing factors when purchasing fermented milk products, as well as on the choice of specific brands. The research was conducted using a survey method, with a questionnaire as the primary data collection tool. A total of 326 consumers participated in the survey. Data were analyzed using descriptive statistics, frequency distribution, analysis of variance, and the chi-square test. The results indicate that socio-demographic characteristics significantly influence production and marketing considerations, as well as brand choice when it comes to fermented milk products. However, the chi-square test showed no statistically significant relationship between sociodemographic characteristics and consumer attitudes toward fermented milk products. These findings can help producers and marketers better understand consumer behavior and tailor their strategies accordingly.

Influence of Social Media on Consumer Decisions Regarding the Purchase of Food Products

Fri, 25 Jul 2025 00:00:00 GMT

Social media plays a crucial role in influencing consumer purchasing decisions, particularly in the context of food products. Platforms like Facebook, Instagram, and other social networks offer consumers easy access to a wealth of information, including reviews, recommendations, and insights from other users. As more consumers turn to online sources for information and shopping, it becomes essential for food companies to develop and execute digital marketing strategies that not only enhance product visibility but also foster consumer trust.The main objective of this study is to examine the impact of company activity on social media on consumers’ decisions to purchase food products. Additionally, the study aims to explore whether socio-demographic factors influence consumers’ attitudes toward food marketing on social media and how these factors affect the choice of social media platforms used to gather information about food products. To gather data, a survey was conducted, and the results were analyzed using descriptive statistics, frequency distribution, variance analysis, and regression techniques. Total of 156 respondents participating in the research. The findings revealed that company activity on social media significantly influences consumer purchasing decisions concerning food products. Furthermore, socio-demographic characteristics were found to affect the types of social media most commonly used by respondents for obtaining food-related information.

Effect of Pomegranate Peel Powder Added to the Diet of Broiler Chickens on Productivity Characteristics and Chemical Composition of the Main Carcass Parts

Sat, 19 Jul 2025 00:00:00 GMT

This study was conducted over a 49-day period at the research field of Shaqlawa College, Erbil Polytechnic University, to evaluate the effects of dietary supplementation with different levels of pomegranate peel powder (PPP) on broiler chickens (Cobb 308 strain). A totalof 60 birds were randomly assigned to four groups of 15 birds each. The experiment followed a completely randomized design in a 2×2×2 factorial arrangement, with three treatment groups receiving PPP at 2% (T1), 4% (T2), and 6% (T3) inclusion levels, and a control group (C) receiving no supplementation. The trial lasted for seven weeks. The results showed that most PPP-supplemented groups exhibited significantly higher live body weight and carcass weight compared to the control. Five birds from each group were randomly selected for slaughter to assess meat quality. The fatty acid profile of the meat was analyzed using gas chromatography. The findings revealed that higher PPP levels tended to reduce protein content in the thigh meat. However, the feed conversion ratio (FCR) remained unaffected. Additionally, supplementation with sesame oil led to an increase in live body weight, although overall weight differences among the PPP-fed groups and the control were not statistically significant. An inverse relationship was observed between PPP inclusion level and certain performance parameters.

Technical parameters of electrical stunning and their impact on broiler meat quality: a review

Sat, 17 May 2025 00:00:00 GMT

Electrical stunning has shown a positive effect on meat quality parameters and animal welfare during slaughter compared to unstunned animals. However, these influences are related to the used values of technical parameters, which may vary depending on the country or specific slaughterhouses. The use of electric stunning method has also faced criticism from some welfare researchers and organizations, who often consider this method of stunning as insufficient from an animal welfare perspective. The aim of this study is to review the influence of different technical parameters of electrical stunning on the meat quality of broilers, as well as on animal welfare during the stunning and slaughter process.

Consumer Preferences towards dairy products in Bosnia and Herzegovina

Sun, 17 Nov 2024 00:00:00 GMT

The dairy industry has been undergoing changes for years, introducing innovations and pushing the boundaries of the category and consumer experience. Numerous factors, such as economic, psychological, cultural, socio-demographic, personal and many others, influence the decision to buy and consume a certain dairy product. It is important to qualitatively research and identify factors that significantly influence consumer behavior. Consumers also set certain criteria when it comes to brand, taste, nutritional value, marketing, product origin, on the basis of which we conclude that knowing consumer preferences also means success in the market. Due to the previously stated reasons, the main goal of this paper is to determine consumer purchasing behavior towards dairy products and their preferences.The survey method was used in the research to collect primary data, and a survey questionnaire was used as a research instrument. A total of 250 respondents participated in this research, which is conducted in Bosnia and Herzegovina.

Pain healing potential of famous traditional fermented Rhododendron (Lali-Guras) beverages from Indo-Nepal Himalaya: In vitro and in silico evaluation

Fri, 23 Aug 2024 00:00:00 GMT

This in vitro and in silico study was designed to validate acclaimed anti-inflammatory or pain-relieving properties of fermented ethnic beverages prepared from Rhododendron or Guras flowers in the Singalila ridge- the famous Rhododendron growing region of the Himalayas. Traditional beverages Guras wine and its distilled version Guras Raksi were considered in this study which were collected from Gairibas, a village situated in Indo-Nepal Singalila Ridge of the Himalayas. In vitro protein (albumin) denaturation inhibition assay was conducted to evaluate anti-inflammatory activity of the samples and later GC-MS analysis was carried out to identify anti-inflammatory compounds present in those beverages. From GC-MS results, eleven major metabolites such as 5-hydroxymethylfurfural; quinic acid; clionasterol; l-(+)-ascorbic acid, 2,6-dihexadecanoate; d-sorbitol; cis-cinnamic acid; tyrosol; lupeol; methyl commate A; 2-hydroxy-gamma-butyrolactone; and 1,3-propanediol, 2-(hydroxymethyl)- 2-nitro- were chosen for molecular docking with human cyclooxygenase-1 (hCOX-1), an important targets in the drug-design for nonsteroidal anti-inflammatory drugs. Among all query compounds, phytosterol- clionasterol and triterpenoid- lupeol and methyl commate A exhibited considerably high binding energy scores (<-8 kcal/mol) even compared to anti-inflammatory drugs- acetaminophen and ibuprofen. Outcome of this research affirmed the potential of Gurasbased traditional drinks in the healing of different forms of high-altitudinal stress induced pain.

Ways to Reuse Spent Coffee Ground: a Brief Overview

Sat, 25 May 2024 00:00:00 GMT

Currently, coffee is among the most consumed non-alcoholic beverages in the world. Due to the increased consumer demand for coffee, there is an excessive production of waste arising during this beverage preparation. The accumulated waste from coffee consumption is in literature named spent coffee grounds (SCG). The accumulation of SCG can adversely affect the environment. When significant amounts of SCG are disposed of inlandfills, their anaerobic degradation occurs, which leads to the formation and emissions of greenhouse gases such as methane and carbon dioxide. Furthermore, chemical substances are released into the environment, such as tannins, polyphenols or caffeine, which can affect soil fertility. In order to reduce the undesirable impact on the environment, various repeated methods of this by-product utilization and their application on the market are being studied. The aim of the work was to create an up-to-date overview of the use of SCG invarious branches of industry. The information obtained can be considered usable foundation and base for further research about SCG.

Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review

Mon, 29 Apr 2024 00:00:00 GMT

This comprehensive review delves into the extensive application of response surface methodology (RSM), a prominent mathematical and statistical technique, for modeling and optimizing the extraction of food-grade bioactive compounds from plant sources. The paper elucidates the optimization approach, covering experimental design, empirical models for response prediction, and the utilization of the desirability function for multiple response optimization. RSM provides a contemporary means to concurrently analyze and optimize various factors, presenting mathematical models for enhancing extraction processes efficiently. The review showcases RSM applications in traditional extraction techniques such as classical solvent extraction, Soxhlet extraction, and hydrodistillation, with a focus on factors like extraction time, temperature, ratio of plant material to solvent, and solvent concentration. The economic feasibility of RSM-optimized extraction processes is discussed, encompassing considerations of processing time, solvent consumption, and overall cost reduction. Critical aspects and challenges related to RSM implementation in extraction optimization are addressed, underscoring the significance of appropriate experimental design, model accuracy, and the incorporation of multiple responses for comprehensive optimization. The review concludes by emphasizing the pivotal role of RSM in guiding rational and efficient extraction processes for various valuable natural compounds from plant materials.

Utilization of Oak (genus Quercus) tree parts in food industry: a review

Sat, 16 Mar 2024 00:00:00 GMT

Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production.

Polymerase chain reaction: a powerful analytical tool in the field of food safety

Fri, 23 Feb 2024 00:00:00 GMT

The polymerase chain reaction (PCR) is the canonical DNA analysis technique that has enabled the understanding of the complexity of organisms and significantly advanced achievements in the field of biological sciences. Today, the method is still widely used in basic science research, but PCR-based diagnostics are becoming increasingly important in industries such as food and agriculture. This method provides high sensitivity because it requires trace amounts of template DNA to generate enough copies for detection. Using primers specific to the DNA sequence ensures the high specificity of the test. The advantages of the method are time – and cost-effectiveness and reproducibility. PCR-based techniques have found favor in areas where food traceability is important, whether from an economic, legal, health, or religious-cultural point of view. This review outlines the most important aspects in which the PCR method has been successfully applied, namely in the protection of human health by enabling the identification of foodborne pathogens or allergens. Furthermore, the use of PCR in the so-called green criminology, a branch that deals with tracking illegal practices such as food adulteration, compliance with the labeling rules, and detection of food products containing GMO material or other undeclared food ingredients, was also described.

Effect of whole-grain flour addition on bread sensory quality

Sun, 26 Nov 2023 00:00:00 GMT

Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensorially well discernible. In addition, slightly reduced chewability was described for samples with a higher addition of whole-grain flour. No problems with cohesiveness, increased hardness or unpleasant taste were perceived in the experimental samples. More significant differences were perceived in terms of color intensity. Hedonic ratings for taste, aroma and texture were within narrow ranges and in all cases reached values corresponding to a rather positive evaluation. All experimental samples of breads containing whole-grain flour were rated better from a hedonic point of view compared to the control made from conventional low-milled wheat flour. The addition of 30% whole-grain flour appears to be the most optimal.

Effect of storage on sensory quality of chocolate

Sun, 11 Jun 2023 00:00:00 GMT

The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p < 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p < 0.05) in sensory descriptors.

Occurrence and detection of Listeria monocytogenes in ready-to-eat foods

Sat, 14 Jan 2023 00:00:00 GMT

Listeria monocytogenes is a pathogenic bacterium that causes listeriosis. Listeriosis is a serious and often fatal disease caused by the ingestion of contaminated foods. Listeria monocytogenes contaminates various types of food. It turns out that ready-to-eat foods can be a very common source of this pathogenic bacteria. The aim of this study was to evaluate the microbial quality of ready-to-eat foods. The main focus was given on evaluation of the presence of L. monocytogenes in this group of food. Total number of 50 samples were devided into three categories: pastries (n = 29), salads (n = 13) and others (n = 8). All samples were analyzed for presence of L. monocytogenes using a conventional cultivation method ISO 11290-1:2017. As confirmation tests were used API Listeria test and PCR. The presence of L. monocytogenes was detected in 3 (1.5%) samples. All positively tested samples belonged to the category pastries, specifically: Caesar wrap, Caprese mozzarella and dried tomatoes tortilla, Halloumi cheese and roasted pepper tortilla. The results of this study indicate that consumption of RTE foods can pose a risk of listeriosis, especially for consumers from susceptible risk groups.

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

Mon, 28 Nov 2022 00:00:00 GMT

In this study, the effect of Persian gum (PG) as a novel gum to be used in edible films was examined. Sorbitol-plasticized whey protein isolate (WPI) films with incorporation of PG in different ratios (100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 WPI: PG) were prepared. The effects of PG concentration on the physicochemical properties; water vapour permeability (WVP), moisture sorption isotherms and mechanical properties; tensile strength (σmax) and elongation at break (%EB) were observed. Incorporation of PG in the film matrix significantly increased WVP (p<0.05) when added in ratios 60:40, 50:50, 40:60 and further increased in the ratio of 20:80 (WPI: PG). The moisture uptake of the films was not greatly influenced by the increment of PG. Addition of PG in the lowest concentration of 80:20 (WPI: PG) highly decreased the tensile strength of the films; however further addition of PG did not cause any great decrement. A significantly higher elongation was observed especially when PG was present in ratios 40:60 and 20:80 (WPI: PG). Overall, incorporation of PG in sorbitol-plasticized WPI films affected positively the elongation characteristics. However, improvement is needed for WVP to retain more stable values. This study suggests further examination of the soluble and insoluble fractions of PG using different polymers and plasticizers. A study on the antimicrobial properties of PG in edible films could also be examined since PG is traditionally used as a remedy.