In traditional medicine Thymus serpyllum L. (wild thyme) herb represents a part of a large number of herbal medicinal formulations such as syrups, tinctures, infusions, teas, and decoctions. In recent years, there has been a growing interest in testing the biological properties of wild thyme, because the plant is a high-quality raw material, rich in essential oil and pharmacologically active polyphenolic compounds, which can be included in various formulations in the pharmaceutical, cosmetic, food, and chemical industries. Wild thyme extracts and essential oil have shown significant nitric oxide, ABTS and DPPH radicals scavenging potential, ferrous ion chelating property, reducing activity and ability to inhibit peroxidation of deoxyribonucleic acid (DNA), proteins and lipids. Wild thyme extracts exerted antibacterial activity against Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Yersinia enterocolitica, as well as Lactic acid bacteria. Wild thyme essential oil has shown antibacterial potential against E. coli, L. monocytogenes, P. aeruginosa, S. enteritidis, S. aureus, Streptococcus salivariu, S. mutans, S. sanguinis, S. pyogenes, E. feacalis, B. cereus, B. subtilis, B. pumilis, Lactobacillus acidophilus, Proteus mirabilis, Klebsiella pneumoniae, Salmonella choleraesuis, and Salmonella poona. T. serpyllum extract possesses antifungal activity against Fusarium solani, F. moniliforme, Aspergillus flavus, Microsporum canis, Alternaria species, Candida albicans, and C. glabarata. The essential oil efficiently inhibited the growth of C. albicans, C. glabrata and Aspergillus fungi. Depending on the concentration, wild thyme extract significantly relaxed spontaneous contractions, as well as acetylcholine-, potassium chloride-, barium chlorideand calcium chloride-induced contractions of the isolated rat ileum. The extract significantly reduced the expression of the inducible enzyme cyclooxygenase-2 and inhibited acetylcholinesterase, myeloperoxidase and α-glucosidase activity. T. serpyllum extract has shown cytotoxic activity on human breast cancer cell lines, while essential oil has shown the antitumor potential in human cell lung cancer, colon, cervical, hepatocellular, prostate, and breast adeno-carcinoma.

The mineral waters of "Guber" Srebrenica are highly mineralized waters with a significant content of soluble iron. They belong to iron-sulfate waters, which are rich in arsenic and therefore also called iron-arsenic waters with low pH values. Some of the "Guber" waters of Srebrenica were used for therapeutic purposes in the past. Spectrophotometric methods were used for their characterization. Today, instrumental methods are known which are faster and more efficient. This work focusses on using the Inductively Coupled Plasma - Optical Emission Spectrometry (ICP-OES) for the characterization of Guber Srebrenica mineral waters. Two standards were used to determine the elemental composition of these mineral waters, which differ in concentration and number of elements present. The results obtained by this method for soluble iron from different sources were compared with the spectrophotometric method of iron determination. The obtained results show that the lower iron concentrations in the samples obtained by the ICP method coincide with the results of the spectrophotometric method. However, with higher concentrations of iron (Očna voda), the deviations of the ICP method from the standard spectrophotometric method are greater and this may be the subject of further research. There are also discrepancies in the results between the standards for lead and arsenic, with higher values occurring in the samples where standards with a smaller number of present elements were used, which necessitates the use of standard methods.

Development of a food product requires integrated scientific and professional knowledge on the technological process, the final product and, the quality of the ingredients and their interaction. This research examined the effect of formulation variables on the sensory quality of a thermo-reversible sour cherry fruit filling, as well as the modelling and optimization of the variables for achieving the quality suitable for filling frozen semi-finished bakery products in industrial conditions. Each formulation for 15 model-samples was successively corrected, to achieve the appropriate sensory quality of the filling in finished products after baking. Their quality was evaluated by descriptive sensory and physico-chemical methods of analysis and compared. The basic formulation for the filling was defined after the successive production of 7 model-samples in laboratory conditions, their use in industrial conditions (puff pastry filling, shaping, quick freezing, storage for at least 24 hours at -18°C, baking and cooling to room temperature) and analysing their quality. Further formulation optimization included selecting: the type and amount of fruits (sour cherry, apple), food additives and cherry flavour for 8 new model-samples. The formulation and ingredients for the fruit filling production (30% sour cherry fruit, 30% apple puree, 58% sugar, 2% starch, 1% pectin, 0.03% firming agent E509, 0.03% acidity regulator E331, 0.025% cherry flavour) and quality parameters (dry matter 65%, acidity 0.85%, pH = 3.2-3.4) were defined. The fruit filling had appropriate sensory quality before and after baking of filled puff pastry: clear cherry-red colour, moderately firm consistency and stable volume, rich fruity aroma, and refreshing sweet-sour taste. The results also confirmed that the product was suitable for manual or machine filling of raw dough.