TY  - JOUR
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Gašić, Uroš
AU  - Kostić, Aleksandar
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2024
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6895
AB  - The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
T2  - Foods
T1  - Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties
IS  - 5
SP  - 757
VL  - 13
DO  - 10.3390/foods13050757
ER  - 

@article{
author = "Belošević, Spasoje and Milinčić, Danijel and Gašić, Uroš and Kostić, Aleksandar and Salević-Jelić, Ana and Marković, Jovana and Đorđević, Verica and Lević, Steva and Pešić, Mirjana and Nedović, Viktor",
year = "2024",
abstract = "The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.",
journal = "Foods",
title = "Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties",
number = "5",
pages = "757",
volume = "13",
doi = "10.3390/foods13050757"
}

Belošević, S., Milinčić, D., Gašić, U., Kostić, A., Salević-Jelić, A., Marković, J., Đorđević, V., Lević, S., Pešić, M.,& Nedović, V.. (2024). Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties. in Foods, 13(5), 757.
https://doi.org/10.3390/foods13050757

Belošević S, Milinčić D, Gašić U, Kostić A, Salević-Jelić A, Marković J, Đorđević V, Lević S, Pešić M, Nedović V. Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties. in Foods. 2024;13(5):757.
doi:10.3390/foods13050757 .

Belošević, Spasoje, Milinčić, Danijel, Gašić, Uroš, Kostić, Aleksandar, Salević-Jelić, Ana, Marković, Jovana, Đorđević, Verica, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties" in Foods, 13, no. 5 (2024):757,
https://doi.org/10.3390/foods13050757 . .

TY  - CONF
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6865
AB  - Microgreens are recognized as new crops and potential foods of the future, because
they are a rich source of highly valuable bioactive compounds with health-beneficial effects.
Besides fresh consumption, microgreens can be successfully used for the production of some
novel food products. Most often cultivated and analysed microgreens species are from Amaranthaceae
families, primarily beet, chard and amaranth. Previous characterization of amaranth
microgreens has showed a high content of different biocompounds such as vitamins, phenolic
compounds and betalains. However, functional products from amaranth microgreens have only
become attractive in recent years and have not been widely investigated until now. So, the aim
of this study was production of cold pressed juice of amaranth microgreens and determination
of its total phenolic (TPC) and flavonoid (TFC) content, as well as evaluation of antioxidant
activity. Amaranth (Amaranthus tricolor L.) microgreens juice was obtained by pressing in a
super slow cold juicer and further analyzed by well-known spectrophotometric methods such as
Folin-Ciocalteu’s assay for TPC and colorimetric assay with aluminum chloride for TFC. Antioxidant
activity was evaluated using the following assays: ABTS + radical scavenging activity
(ABTS +), DPPH  radical scavenging activity (DPPH ) and Ferric reducing antioxidant power
assay (FRAP), which are based on different mechanisms of activity. Results were expressed in
mg equivalents (gallic acid, quercetin and trolox) per 100mL of the juice. Determined TPC and
TFC were 50.86 ± 0.26 mg GAE/100 mL and 45.94 ± 0.63 mg QE/100 mL, respectively. Results
for the antioxidant activity were 101.61 ± 2.55 mg TE/100 mL for ABTS +, 14.98 ± 0.06 mg
TE/100 mL for DPPH  and 99.93 ± 1.32 mg TE/100 mL for FRAP. As can be seen, the antioxidant
activity of the amaranth juice high depends on the nature of amaranth biocompounds
and their affinity according to ABTS + and DPPH  radicals, i.e., the tendency to reduce the
[Fe3+-(TPTZ)2]3+ complex. Finally, the cold pressed amaranth microgreens juice showed the
high content of phenolic compounds and good antioxidant activity using some in vitro screening
assays, so it can be potentially defined as a novel functional product, however further research
is necessary.
PB  - University of Belgrade - Faculty of Agriculture
C3  - Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
T1  - Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice
SP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6865
ER  - 

@conference{
author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Lević, Steva and Pešić, Mirjana and Đorđević, Verica and Nedović, Viktor",
year = "2023",
abstract = "Microgreens are recognized as new crops and potential foods of the future, because
they are a rich source of highly valuable bioactive compounds with health-beneficial effects.
Besides fresh consumption, microgreens can be successfully used for the production of some
novel food products. Most often cultivated and analysed microgreens species are from Amaranthaceae
families, primarily beet, chard and amaranth. Previous characterization of amaranth
microgreens has showed a high content of different biocompounds such as vitamins, phenolic
compounds and betalains. However, functional products from amaranth microgreens have only
become attractive in recent years and have not been widely investigated until now. So, the aim
of this study was production of cold pressed juice of amaranth microgreens and determination
of its total phenolic (TPC) and flavonoid (TFC) content, as well as evaluation of antioxidant
activity. Amaranth (Amaranthus tricolor L.) microgreens juice was obtained by pressing in a
super slow cold juicer and further analyzed by well-known spectrophotometric methods such as
Folin-Ciocalteu’s assay for TPC and colorimetric assay with aluminum chloride for TFC. Antioxidant
activity was evaluated using the following assays: ABTS + radical scavenging activity
(ABTS +), DPPH  radical scavenging activity (DPPH ) and Ferric reducing antioxidant power
assay (FRAP), which are based on different mechanisms of activity. Results were expressed in
mg equivalents (gallic acid, quercetin and trolox) per 100mL of the juice. Determined TPC and
TFC were 50.86 ± 0.26 mg GAE/100 mL and 45.94 ± 0.63 mg QE/100 mL, respectively. Results
for the antioxidant activity were 101.61 ± 2.55 mg TE/100 mL for ABTS +, 14.98 ± 0.06 mg
TE/100 mL for DPPH  and 99.93 ± 1.32 mg TE/100 mL for FRAP. As can be seen, the antioxidant
activity of the amaranth juice high depends on the nature of amaranth biocompounds
and their affinity according to ABTS + and DPPH  radicals, i.e., the tendency to reduce the
[Fe3+-(TPTZ)2]3+ complex. Finally, the cold pressed amaranth microgreens juice showed the
high content of phenolic compounds and good antioxidant activity using some in vitro screening
assays, so it can be potentially defined as a novel functional product, however further research
is necessary.",
publisher = "University of Belgrade - Faculty of Agriculture",
journal = "Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)",
title = "Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice",
pages = "57",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6865"
}

Belošević, S., Milinčić, D., Salević-Jelić, A., Lević, S., Pešić, M., Đorđević, V.,& Nedović, V.. (2023). Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
University of Belgrade - Faculty of Agriculture., 57.
https://hdl.handle.net/21.15107/rcub_agrospace_6865

Belošević S, Milinčić D, Salević-Jelić A, Lević S, Pešić M, Đorđević V, Nedović V. Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023). 2023;:57.
https://hdl.handle.net/21.15107/rcub_agrospace_6865 .

Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Lević, Steva, Pešić, Mirjana, Đorđević, Verica, Nedović, Viktor, "Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice" in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023) (2023):57,
https://hdl.handle.net/21.15107/rcub_agrospace_6865 .

TY  - CONF
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Marjanović, Stefan
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6856
AB  - Recently, microgreens have been recognized as a potential food of the future, and
their application in the formulation of new products has been scarcely investigated. Only a
few studies promote the use of microgreens and sprouts in the formulation of novel products,
primarily beverages. The most often cultivated, analyzed and used microgreens are from the
Brassicaceae family, because they present a good source of bioactive compounds, primarily
glucosinolates, isothiocyanates and phenolic compounds. However, products from these
microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes,
often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and
flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel
sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed
broccoli microgreens and apple juices were mixed in the ratios 51% and 49%
respectively, and further analyzed by well-known spectrophotometric methods such as Folin-
Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on
radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant
properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and
64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to
scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+-
(TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of
phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple
juice has a high content of phenolic compounds and good antioxidant properties, so it can be
considered as a potentially functional beverage, but future research that includes additional in
vitro and in vivo studies is necessary.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity
SP  - 68
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6856
ER  - 

@conference{
author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Marković, Jovana and Lević, Steva and Pešić, Mirjana and Marjanović, Stefan and Đorđević, Verica and Nedović, Viktor",
year = "2023",
abstract = "Recently, microgreens have been recognized as a potential food of the future, and
their application in the formulation of new products has been scarcely investigated. Only a
few studies promote the use of microgreens and sprouts in the formulation of novel products,
primarily beverages. The most often cultivated, analyzed and used microgreens are from the
Brassicaceae family, because they present a good source of bioactive compounds, primarily
glucosinolates, isothiocyanates and phenolic compounds. However, products from these
microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes,
often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and
flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel
sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed
broccoli microgreens and apple juices were mixed in the ratios 51% and 49%
respectively, and further analyzed by well-known spectrophotometric methods such as Folin-
Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on
radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant
properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and
64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to
scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+-
(TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of
phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple
juice has a high content of phenolic compounds and good antioxidant properties, so it can be
considered as a potentially functional beverage, but future research that includes additional in
vitro and in vivo studies is necessary.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity",
pages = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6856"
}

Belošević, S., Milinčić, D., Salević-Jelić, A., Marković, J., Lević, S., Pešić, M., Marjanović, S., Đorđević, V.,& Nedović, V.. (2023). Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 68.
https://hdl.handle.net/21.15107/rcub_agrospace_6856

Belošević S, Milinčić D, Salević-Jelić A, Marković J, Lević S, Pešić M, Marjanović S, Đorđević V, Nedović V. Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:68.
https://hdl.handle.net/21.15107/rcub_agrospace_6856 .

Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Marković, Jovana, Lević, Steva, Pešić, Mirjana, Marjanović, Stefan, Đorđević, Verica, Nedović, Viktor, "Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):68,
https://hdl.handle.net/21.15107/rcub_agrospace_6856 .

TY  - CONF
AU  - Belošević, Spasoje
AU  - Milinčić, Danijel
AU  - Salević-Jelić, Ana
AU  - Marković, Jovana
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Marjanović, Stefan
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6869
AB  - Amaranth microgreens represent a rich source of betalains and phenolic compounds,
which show a broad range of positive effects on human health. However, these
biocompounds are very sensitive and easily degraded, which often limits their application and
bioaccessibility. For the above reasons, natural extracts and juices are most often
encapsulated using different carriers, which protect and control the release of bioactive
compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus
tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to
investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant
properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our
knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before
analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using
well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic
acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for
AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN
were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant
activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g
(AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN)
for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of
bioactive compounds of amaranth microgreens. In addition, both powders show good
antioxidant properties and can be used in the food industry as potentially novel additives or
supplements.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin
SP  - 69
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6869
ER  - 

@conference{
author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Marković, Jovana and Lević, Steva and Pešić, Mirjana and Marjanović, Stefan and Đorđević, Verica and Nedović, Viktor",
year = "2023",
abstract = "Amaranth microgreens represent a rich source of betalains and phenolic compounds,
which show a broad range of positive effects on human health. However, these
biocompounds are very sensitive and easily degraded, which often limits their application and
bioaccessibility. For the above reasons, natural extracts and juices are most often
encapsulated using different carriers, which protect and control the release of bioactive
compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus
tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to
investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant
properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our
knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before
analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using
well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic
acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for
AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN
were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant
activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g
(AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN)
for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of
bioactive compounds of amaranth microgreens. In addition, both powders show good
antioxidant properties and can be used in the food industry as potentially novel additives or
supplements.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin",
pages = "69",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6869"
}

Belošević, S., Milinčić, D., Salević-Jelić, A., Marković, J., Lević, S., Pešić, M., Marjanović, S., Đorđević, V.,& Nedović, V.. (2023). Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 69.
https://hdl.handle.net/21.15107/rcub_agrospace_6869

Belošević S, Milinčić D, Salević-Jelić A, Marković J, Lević S, Pešić M, Marjanović S, Đorđević V, Nedović V. Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:69.
https://hdl.handle.net/21.15107/rcub_agrospace_6869 .

Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Marković, Jovana, Lević, Steva, Pešić, Mirjana, Marjanović, Stefan, Đorđević, Verica, Nedović, Viktor, "Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):69,
https://hdl.handle.net/21.15107/rcub_agrospace_6869 .

TY  - CONF
AU  - Salević - Jelić, Ana
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Mirković, Milica
AU  - Đorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Rakić, Vesna
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6851
AB  - This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.
C3  - Abstract Book of 37th EFFoST Internation Conference 2023
T1  - Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E
SP  - P.2.2.093
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6851
ER  - 

@conference{
author = "Salević - Jelić, Ana and Lević, Steva and Balanč, Bojana and Mirković, Milica and Đorđević, Verica and Knežević-Jugović, Zorica and Rakić, Vesna and Nedović, Viktor",
year = "2023",
abstract = "This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.",
journal = "Abstract Book of 37th EFFoST Internation Conference 2023",
title = "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E",
pages = "P.2.2.093",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6851"
}

Salević - Jelić, A., Lević, S., Balanč, B., Mirković, M., Đorđević, V., Knežević-Jugović, Z., Rakić, V.,& Nedović, V.. (2023). Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023, P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851

Salević - Jelić A, Lević S, Balanč B, Mirković M, Đorđević V, Knežević-Jugović Z, Rakić V, Nedović V. Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023. 2023;:P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

Salević - Jelić, Ana, Lević, Steva, Balanč, Bojana, Mirković, Milica, Đorđević, Verica, Knežević-Jugović, Zorica, Rakić, Vesna, Nedović, Viktor, "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E" in Abstract Book of 37th EFFoST Internation Conference 2023 (2023):P.2.2.093,
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

TY  - CONF
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Belošević, Spasoje
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6866
AB  - Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.
PB  - University of Belgrade, Faculty of technology and metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6866
ER  - 

@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.",
publisher = "University of Belgrade, Faculty of technology and metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices",
pages = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6866"
}

Marković, J., Nedović, V., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Mihajlović, D.. (2023). Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of technology and metallurgy., 52.
https://hdl.handle.net/21.15107/rcub_agrospace_6866

Marković J, Nedović V, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Mihajlović D. Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:52.
https://hdl.handle.net/21.15107/rcub_agrospace_6866 .

Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Mihajlović, Dragana, "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):52,
https://hdl.handle.net/21.15107/rcub_agrospace_6866 .

TY  - CONF
AU  - Marković, Jovana
AU  - Mihajlović, Dragana
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Belošević, Spasoje
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6867
AB  - Spray-drying is one of the widely used techniques to extend the shelf-life and easier
handling of vegetable juices. However, the high temperatures in the spray-drying chamber
may cause the degradation of the bioactive components of the juices. Also, the enzyme
activity and sugar content of fresh juices can lead to difficulties in drying and resulting in
powders with unfavorable physicochemical properties. To overcome these problems, juices
can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate
were used as carriers for the spray-drying encapsulation of bioactive components of various
plant juices and extracts. To our knowledge, there are no reported studies on the
encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to
investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical
properties of the horseradish root juice preserved by the spray-drying encapsulation
technique.
Root juice powder without a carrier (C, control sample) and maltodextrin/alginate
encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were
analyzed using standard analytical methods to determine the moisture content, water activity,
hygroscopicity, oil holding capacity, bulk, and tapped density.
Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9
g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4
g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL
0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively.
Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in
powders with significantly better physicochemical properties than spray-dried horseradish
root juice without carrier. Based on this study, it can be concluded that the encapsulation
process has great potential for the preservation of vegetable juices and provides many
perspectives for further research and application in food products.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate
SP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6867
ER  - 

@conference{
author = "Marković, Jovana and Mihajlović, Dragana and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Nedović, Viktor",
year = "2023",
abstract = "Spray-drying is one of the widely used techniques to extend the shelf-life and easier
handling of vegetable juices. However, the high temperatures in the spray-drying chamber
may cause the degradation of the bioactive components of the juices. Also, the enzyme
activity and sugar content of fresh juices can lead to difficulties in drying and resulting in
powders with unfavorable physicochemical properties. To overcome these problems, juices
can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate
were used as carriers for the spray-drying encapsulation of bioactive components of various
plant juices and extracts. To our knowledge, there are no reported studies on the
encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to
investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical
properties of the horseradish root juice preserved by the spray-drying encapsulation
technique.
Root juice powder without a carrier (C, control sample) and maltodextrin/alginate
encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were
analyzed using standard analytical methods to determine the moisture content, water activity,
hygroscopicity, oil holding capacity, bulk, and tapped density.
Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9
g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4
g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL
0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively.
Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in
powders with significantly better physicochemical properties than spray-dried horseradish
root juice without carrier. Based on this study, it can be concluded that the encapsulation
process has great potential for the preservation of vegetable juices and provides many
perspectives for further research and application in food products.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate",
pages = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6867"
}

Marković, J., Mihajlović, D., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Nedović, V.. (2023). Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 53.
https://hdl.handle.net/21.15107/rcub_agrospace_6867

Marković J, Mihajlović D, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Nedović V. Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:53.
https://hdl.handle.net/21.15107/rcub_agrospace_6867 .

Marković, Jovana, Mihajlović, Dragana, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Nedović, Viktor, "Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):53,
https://hdl.handle.net/21.15107/rcub_agrospace_6867 .

TY  - CONF
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Salević, Ana
AU  - Radovanović, Željko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6868
AB  - Leaves available as by-products from some crops could be used as a major protein
source for food applications. Here, pumpkin leaves from field crop side streams were used for
the preparation of a protein-rich extract. Namely, pumpkin leaves were mechanically
processed with additional steps of acidic treatment and lyophilization to produce the extract.
The extract (1 mass%) was mixed with a spinnable biopolymer-pullulan (5 mass%) with the
addition of vitamin B12 (vitB12) as a model vitamin. This homogeneous mixture was
electrospuned through a stainless-steel needle (18G) at a steady flow rate of 25.2 mL/h using
a syringe pump and an electric field (17 kV) between the positively charged needle and
grounded metallic collector plate. The starting solutions (plain pullulan-PUL, pullulan with
extract-PUL+E, and pullulan with extract and vitB12-PUL+E+B12) as well as the resulting
structures were analyzed regarding physicochemical and morphological properties.
The addition of the extract increases the surface tension of the PUL solution, but
vitB12 decreases it. On the other hand, the viscosity measurements showed an increase in the
value with the addition of extract and vitB12. PUL solution had a conductivity of 0.163
mS/cm, and the value increased upon adding the extract and vitB12 (1.420 mS/cm and 0.978
mS/cm, respectively). According to SEM images, electrospinning resulted in the formation of
beaded fibers. The lower the viscosity of the solution, the greater the proportion of particles
observed, which is in accordance with literature data. The mean value of the particle size
decreases from 388.89 nm (PUL) to 176.68 nm (PUL+E). However, the addition of vitB12
leads to an increase in the mean particle size to 255.94 nm. The addition of extract didn't have
a strong effect on average fiber diameter, while a slight increase was observed in
PUL+E+B12. FTIR analysis suggests intermolecular interactions between the constituents of
the pullulan-extract-vitamin B12 fibers. As a conclusion, the combination of pullulan and
protein-rich extract has the properties of a stable carrier for the encapsulation of vitamin B12.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12
SP  - 59
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6868
ER  - 

@conference{
author = "Balanč, Bojana and Đorđević, Verica and Salević, Ana and Radovanović, Željko and Nedović, Viktor and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Leaves available as by-products from some crops could be used as a major protein
source for food applications. Here, pumpkin leaves from field crop side streams were used for
the preparation of a protein-rich extract. Namely, pumpkin leaves were mechanically
processed with additional steps of acidic treatment and lyophilization to produce the extract.
The extract (1 mass%) was mixed with a spinnable biopolymer-pullulan (5 mass%) with the
addition of vitamin B12 (vitB12) as a model vitamin. This homogeneous mixture was
electrospuned through a stainless-steel needle (18G) at a steady flow rate of 25.2 mL/h using
a syringe pump and an electric field (17 kV) between the positively charged needle and
grounded metallic collector plate. The starting solutions (plain pullulan-PUL, pullulan with
extract-PUL+E, and pullulan with extract and vitB12-PUL+E+B12) as well as the resulting
structures were analyzed regarding physicochemical and morphological properties.
The addition of the extract increases the surface tension of the PUL solution, but
vitB12 decreases it. On the other hand, the viscosity measurements showed an increase in the
value with the addition of extract and vitB12. PUL solution had a conductivity of 0.163
mS/cm, and the value increased upon adding the extract and vitB12 (1.420 mS/cm and 0.978
mS/cm, respectively). According to SEM images, electrospinning resulted in the formation of
beaded fibers. The lower the viscosity of the solution, the greater the proportion of particles
observed, which is in accordance with literature data. The mean value of the particle size
decreases from 388.89 nm (PUL) to 176.68 nm (PUL+E). However, the addition of vitB12
leads to an increase in the mean particle size to 255.94 nm. The addition of extract didn't have
a strong effect on average fiber diameter, while a slight increase was observed in
PUL+E+B12. FTIR analysis suggests intermolecular interactions between the constituents of
the pullulan-extract-vitamin B12 fibers. As a conclusion, the combination of pullulan and
protein-rich extract has the properties of a stable carrier for the encapsulation of vitamin B12.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12",
pages = "59",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6868"
}

Balanč, B., Đorđević, V., Salević, A., Radovanović, Ž., Nedović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2023). Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 59.
https://hdl.handle.net/21.15107/rcub_agrospace_6868

Balanč B, Đorđević V, Salević A, Radovanović Ž, Nedović V, Bugarski B, Knežević-Jugović Z. Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:59.
https://hdl.handle.net/21.15107/rcub_agrospace_6868 .

Balanč, Bojana, Đorđević, Verica, Salević, Ana, Radovanović, Željko, Nedović, Viktor, Bugarski, Branko, Knežević-Jugović, Zorica, "Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):59,
https://hdl.handle.net/21.15107/rcub_agrospace_6868 .

TY  - JOUR
AU  - Volić, Mina
AU  - Pećinar, Ilinka
AU  - Micić, Darko
AU  - Đorđević, Verica
AU  - Pešić, Radojica
AU  - Nedović, Viktor
AU  - Obradović, Nataša
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6049
AB  - Innovative coating powders, based on whey protein concentrate (10–15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (∼100%), particle size (223–257 nm), low moisture content (0.10–0.13%) and zeta potential (−19 to −25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying
SP  - 132749
VL  - 386
DO  - 10.1016/j.foodchem.2022.132749
ER  - 

@article{
author = "Volić, Mina and Pećinar, Ilinka and Micić, Darko and Đorđević, Verica and Pešić, Radojica and Nedović, Viktor and Obradović, Nataša",
year = "2022",
abstract = "Innovative coating powders, based on whey protein concentrate (10–15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (∼100%), particle size (223–257 nm), low moisture content (0.10–0.13%) and zeta potential (−19 to −25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying",
pages = "132749",
volume = "386",
doi = "10.1016/j.foodchem.2022.132749"
}

Volić, M., Pećinar, I., Micić, D., Đorđević, V., Pešić, R., Nedović, V.,& Obradović, N.. (2022). Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry
Elsevier Ltd., 386, 132749.
https://doi.org/10.1016/j.foodchem.2022.132749

Volić M, Pećinar I, Micić D, Đorđević V, Pešić R, Nedović V, Obradović N. Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry. 2022;386:132749.
doi:10.1016/j.foodchem.2022.132749 .

Volić, Mina, Pećinar, Ilinka, Micić, Darko, Đorđević, Verica, Pešić, Radojica, Nedović, Viktor, Obradović, Nataša, "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying" in Food Chemistry, 386 (2022):132749,
https://doi.org/10.1016/j.foodchem.2022.132749 . .

TY  - CONF
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Bugarski, Branko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6854
AB  - The modern food industry is facing the challenges associated with the production of high-quality food with enhanced safety, improvement of process efficiency and reduction of environmental pollution. The inclusion of bioactive compounds with potential health benefits, such as vitamins, probiotics, minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff became the regular practice in contemporary industrial production of food. Most of these compounds are sensitive to the external conditions and influences that might cause the loss of functionality or degradation of an ingredient before it has time to act. In this sense, encapsulation, a process to entrap an active compound within a carrier material, gained great interest as a way to overcome the poor stability of bioactives and their susceptibility to adverse external factors during food 
processing, storage, and consumption. It provides a physical barrier between active compounds and the environment and can prevent reaction with other components in food products such as oxygen or water. Further on, it can be used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Encapsulation is also a useful tool to make delivery of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living cells (e.g., probiotics) at the desired place or within an appropriate time possible. The paper gives an overview of different techniques and carrier materials commonly used in the food industry for encapsulation of bioactive molecules and presents several examples of encapsulated bioactives and cells developed in our laboratories  to be used for the production of value-added food.
PB  - Ministry of Education, Science and Technological Development of the Republic of Serbia
C3  - Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference
T1  - Encapsulated bioactives for the food industry
SP  - PL-6
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6854
ER  - 

@conference{
author = "Nedović, Viktor and Salević, Ana and Kalušević, Ana and Lević, Steva and Balanč, Bojana and Đorđević, Verica and Bugarski, Branko",
year = "2021",
abstract = "The modern food industry is facing the challenges associated with the production of high-quality food with enhanced safety, improvement of process efficiency and reduction of environmental pollution. The inclusion of bioactive compounds with potential health benefits, such as vitamins, probiotics, minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff became the regular practice in contemporary industrial production of food. Most of these compounds are sensitive to the external conditions and influences that might cause the loss of functionality or degradation of an ingredient before it has time to act. In this sense, encapsulation, a process to entrap an active compound within a carrier material, gained great interest as a way to overcome the poor stability of bioactives and their susceptibility to adverse external factors during food 
processing, storage, and consumption. It provides a physical barrier between active compounds and the environment and can prevent reaction with other components in food products such as oxygen or water. Further on, it can be used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Encapsulation is also a useful tool to make delivery of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living cells (e.g., probiotics) at the desired place or within an appropriate time possible. The paper gives an overview of different techniques and carrier materials commonly used in the food industry for encapsulation of bioactive molecules and presents several examples of encapsulated bioactives and cells developed in our laboratories  to be used for the production of value-added food.",
publisher = "Ministry of Education, Science and Technological Development of the Republic of Serbia",
journal = "Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference",
title = "Encapsulated bioactives for the food industry",
pages = "PL-6",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6854"
}

Nedović, V., Salević, A., Kalušević, A., Lević, S., Balanč, B., Đorđević, V.,& Bugarski, B.. (2021). Encapsulated bioactives for the food industry. in Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference
Ministry of Education, Science and Technological Development of the Republic of Serbia., PL-6.
https://hdl.handle.net/21.15107/rcub_agrospace_6854

Nedović V, Salević A, Kalušević A, Lević S, Balanč B, Đorđević V, Bugarski B. Encapsulated bioactives for the food industry. in Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference. 2021;:PL-6.
https://hdl.handle.net/21.15107/rcub_agrospace_6854 .

Nedović, Viktor, Salević, Ana, Kalušević, Ana, Lević, Steva, Balanč, Bojana, Đorđević, Verica, Bugarski, Branko, "Encapsulated bioactives for the food industry" in Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference (2021):PL-6,
https://hdl.handle.net/21.15107/rcub_agrospace_6854 .

TY  - CONF
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Bugarski, Branko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6853
AB  - The latest trends in contemporary industrial production of foods involve the inclusion
of bioactive compounds with potential health benefits, such as vitamins, probiotics,
minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff.
Most of them are sensitive to surrounding conditions and influences that might
cause the loss of functionality or degradation of an ingredient before it has time to
act. Encapsulation is widely used for the protection and preservation of the stability
of an active compound during processing, storage, and consumption. It provides a
physical barrier between active compounds and the environment. There is a multitude
of possible benefits of encapsulated bioactives in the food industry. Encapsulation has
to provide an adequate concentration and uniform dispersion of actives. The interest
for encapsulated active compounds relies also on the possibility to overcome solubility
incompatibilities between ingredients, e.g., active compounds and the food matrices.
Another goal of employing encapsulation is to modify the physical characteristics of
the original material in order to allow easier handling, to help the separation of the
components of the mixture that would otherwise react with one another. In addition,
encapsulation can be applied to prevent reaction with other components in food
products such as oxygen or water.
Furthermore, encapsulation is used to mask unpleasant feelings during eating, such
as bitter taste and astringency of polyphenols. It is also a useful tool to provide delivery
of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living
cells (e.g., probiotics) at the desired place or within an appropriate time.
The paper describes several examples of different encapsulation techniques/carrier
materials/bioactive molecules developed in our laboratories for the production of
value-added food.
PB  - Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia
C3  - Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)
T1  - Encapsulation of bioactives for value-added food
SP  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6853
ER  - 

@conference{
author = "Nedović, Viktor and Salević, Ana and Lević, Steva and Đorđević, Verica and Balanč, Bojana and Bugarski, Branko",
year = "2021",
abstract = "The latest trends in contemporary industrial production of foods involve the inclusion
of bioactive compounds with potential health benefits, such as vitamins, probiotics,
minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff.
Most of them are sensitive to surrounding conditions and influences that might
cause the loss of functionality or degradation of an ingredient before it has time to
act. Encapsulation is widely used for the protection and preservation of the stability
of an active compound during processing, storage, and consumption. It provides a
physical barrier between active compounds and the environment. There is a multitude
of possible benefits of encapsulated bioactives in the food industry. Encapsulation has
to provide an adequate concentration and uniform dispersion of actives. The interest
for encapsulated active compounds relies also on the possibility to overcome solubility
incompatibilities between ingredients, e.g., active compounds and the food matrices.
Another goal of employing encapsulation is to modify the physical characteristics of
the original material in order to allow easier handling, to help the separation of the
components of the mixture that would otherwise react with one another. In addition,
encapsulation can be applied to prevent reaction with other components in food
products such as oxygen or water.
Furthermore, encapsulation is used to mask unpleasant feelings during eating, such
as bitter taste and astringency of polyphenols. It is also a useful tool to provide delivery
of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living
cells (e.g., probiotics) at the desired place or within an appropriate time.
The paper describes several examples of different encapsulation techniques/carrier
materials/bioactive molecules developed in our laboratories for the production of
value-added food.",
publisher = "Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia",
journal = "Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)",
title = "Encapsulation of bioactives for value-added food",
pages = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6853"
}

Nedović, V., Salević, A., Lević, S., Đorđević, V., Balanč, B.,& Bugarski, B.. (2021). Encapsulation of bioactives for value-added food. in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)
Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia., 19.
https://hdl.handle.net/21.15107/rcub_agrospace_6853

Nedović V, Salević A, Lević S, Đorđević V, Balanč B, Bugarski B. Encapsulation of bioactives for value-added food. in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA). 2021;:19.
https://hdl.handle.net/21.15107/rcub_agrospace_6853 .

Nedović, Viktor, Salević, Ana, Lević, Steva, Đorđević, Verica, Balanč, Bojana, Bugarski, Branko, "Encapsulation of bioactives for value-added food" in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA) (2021):19,
https://hdl.handle.net/21.15107/rcub_agrospace_6853 .

TY  - CONF
AU  - Lević, Steva
AU  - Stanisavljević, Nemanja
AU  - Đorđević, Verica
AU  - Begović, Jelena
AU  - Salević, Ana
AU  - Pešić, Mirjana
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6857
AB  - Lactic acid bacteria have been recognized as beneficial microbes for human health and wellbeing. However, poor survivability of probiotics, especially during storage and passage through the gastrointestinal system, limits their applications in food products. Hence, additional protection of probiotic cells is in many cases the necessity in order to maintain high cells number. The application of encapsulation techniques is a well-established approach for probiotic cells protection and their controlled delivery. Nevertheless, encapsulation procedures require optimization and test numerous carrier materials for establishing the best approach in regard to the properties of the final food product and preservation of cells during processing and storage.
In recent years, our research has been focused on the protection of probiotics using various encapsulation techniques such as freeze drying, spray drying, and cells entrapment into the gel matrix. Using these techniques and by combining carrier materials such as maltodextrin, inulin, alginate, and soy protein isolates it could be achieved up to 3.4 x109 CFU/g of encapsulate (in the dried form). The drying method and appropriate carrier material were found to be critical for cells viability. Spray drying inlet temperature should be up to 130°C, while maltodextrin showed more suitable properties as carrier material regarding cells protection and mechanical properties of encapsulates. Also, we are able to adjust encapsulates’ size from several microns up to several millimeters, depending on final applications and targeted food product properties. Further, we optimized our research to produce encapsulates in sufficient quantities in order to test them in real food products. Although considered as the most suitable encapsulation procedure for preservation of probiotics high viability, our results indicate that after freeze drying the cell number was lower compared to spray drying, while the further processing of freeze dried encapsulates and incorporation into final products were more challenging.
PB  - University of Belgrade
C3  - Book of Abstracts – UNIFOOD Conference
T1  - The challenges in development of products with probiotics
SP  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6857
ER  - 

@conference{
author = "Lević, Steva and Stanisavljević, Nemanja and Đorđević, Verica and Begović, Jelena and Salević, Ana and Pešić, Mirjana and Bugarski, Branko and Nedović, Viktor",
year = "2021",
abstract = "Lactic acid bacteria have been recognized as beneficial microbes for human health and wellbeing. However, poor survivability of probiotics, especially during storage and passage through the gastrointestinal system, limits their applications in food products. Hence, additional protection of probiotic cells is in many cases the necessity in order to maintain high cells number. The application of encapsulation techniques is a well-established approach for probiotic cells protection and their controlled delivery. Nevertheless, encapsulation procedures require optimization and test numerous carrier materials for establishing the best approach in regard to the properties of the final food product and preservation of cells during processing and storage.
In recent years, our research has been focused on the protection of probiotics using various encapsulation techniques such as freeze drying, spray drying, and cells entrapment into the gel matrix. Using these techniques and by combining carrier materials such as maltodextrin, inulin, alginate, and soy protein isolates it could be achieved up to 3.4 x109 CFU/g of encapsulate (in the dried form). The drying method and appropriate carrier material were found to be critical for cells viability. Spray drying inlet temperature should be up to 130°C, while maltodextrin showed more suitable properties as carrier material regarding cells protection and mechanical properties of encapsulates. Also, we are able to adjust encapsulates’ size from several microns up to several millimeters, depending on final applications and targeted food product properties. Further, we optimized our research to produce encapsulates in sufficient quantities in order to test them in real food products. Although considered as the most suitable encapsulation procedure for preservation of probiotics high viability, our results indicate that after freeze drying the cell number was lower compared to spray drying, while the further processing of freeze dried encapsulates and incorporation into final products were more challenging.",
publisher = "University of Belgrade",
journal = "Book of Abstracts – UNIFOOD Conference",
title = "The challenges in development of products with probiotics",
pages = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6857"
}

Lević, S., Stanisavljević, N., Đorđević, V., Begović, J., Salević, A., Pešić, M., Bugarski, B.,& Nedović, V.. (2021). The challenges in development of products with probiotics. in Book of Abstracts – UNIFOOD Conference
University of Belgrade., 16.
https://hdl.handle.net/21.15107/rcub_agrospace_6857

Lević S, Stanisavljević N, Đorđević V, Begović J, Salević A, Pešić M, Bugarski B, Nedović V. The challenges in development of products with probiotics. in Book of Abstracts – UNIFOOD Conference. 2021;:16.
https://hdl.handle.net/21.15107/rcub_agrospace_6857 .

Lević, Steva, Stanisavljević, Nemanja, Đorđević, Verica, Begović, Jelena, Salević, Ana, Pešić, Mirjana, Bugarski, Branko, Nedović, Viktor, "The challenges in development of products with probiotics" in Book of Abstracts – UNIFOOD Conference (2021):16,
https://hdl.handle.net/21.15107/rcub_agrospace_6857 .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Marković, Smilja
AU  - Pjanović, Rada V.
AU  - Đorđević, Verica B.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5895
AB  - Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.
PB  - MDPI AG
T2  - Molecules
T1  - Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material
IS  - 13
SP  - 3933
VL  - 26
DO  - 10.3390/molecules26133933
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Lević, Steva and Pavlović, Vladimir and Marković, Smilja and Pjanović, Rada V. and Đorđević, Verica B. and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.",
publisher = "MDPI AG",
journal = "Molecules",
title = "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material",
number = "13",
pages = "3933",
volume = "26",
doi = "10.3390/molecules26133933"
}

Jovanović, A. A., Lević, S., Pavlović, V., Marković, S., Pjanović, R. V., Đorđević, V. B., Nedović, V.,& Bugarski, B.. (2021). Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. in Molecules
MDPI AG., 26(13), 3933.
https://doi.org/10.3390/molecules26133933

Jovanović AA, Lević S, Pavlović V, Marković S, Pjanović RV, Đorđević VB, Nedović V, Bugarski B. Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. in Molecules. 2021;26(13):3933.
doi:10.3390/molecules26133933 .

Jovanović, Aleksandra A., Lević, Steva, Pavlović, Vladimir, Marković, Smilja, Pjanović, Rada V., Đorđević, Verica B., Nedović, Viktor, Bugarski, Branko, "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material" in Molecules, 26, no. 13 (2021):3933,
https://doi.org/10.3390/molecules26133933 . .