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  - JOUR
AU  - Milinčić, Danijel D.
AU  - Salević-Jelić, Ana S.
AU  - Kostić, Aleksandar Ž.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6325
AB  - Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions’ behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility. © 2023 Taylor & Francis Group, LLC.
T2  - Critical Reviews in Food Science and Nutrition
T2  - Critical Reviews in Food Science and Nutrition
T1  - Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds
DO  - 10.1080/10408398.2023.2195519
ER  - 

@article{
author = "Milinčić, Danijel D. and Salević-Jelić, Ana S. and Kostić, Aleksandar Ž. and Stanojević, Slađana P. and Nedović, Viktor and Pešić, Mirjana B.",
year = "2023",
abstract = "Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions’ behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility. © 2023 Taylor & Francis Group, LLC.",
journal = "Critical Reviews in Food Science and Nutrition, Critical Reviews in Food Science and Nutrition",
title = "Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds",
doi = "10.1080/10408398.2023.2195519"
}

Milinčić, D. D., Salević-Jelić, A. S., Kostić, A. Ž., Stanojević, S. P., Nedović, V.,& Pešić, M. B.. (2023). Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. in Critical Reviews in Food Science and Nutrition.
https://doi.org/10.1080/10408398.2023.2195519

Milinčić DD, Salević-Jelić AS, Kostić AŽ, Stanojević SP, Nedović V, Pešić MB. Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. in Critical Reviews in Food Science and Nutrition. 2023;.
doi:10.1080/10408398.2023.2195519 .

Milinčić, Danijel D., Salević-Jelić, Ana S., Kostić, Aleksandar Ž., Stanojević, Slađana P., Nedović, Viktor, Pešić, Mirjana B., "Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds" in Critical Reviews in Food Science and Nutrition (2023),
https://doi.org/10.1080/10408398.2023.2195519 . .

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  - Pešić, Mirjana
AU  - Milinčić, Danijel
AU  - Milošević, Teodor
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6852
AB  - Beer is one of the most popular alcoholic beverages in the world and is made from natural ingredients such as malted barley (Hordeum vulgare), hops (Humulus lupulus L.), water, and yeast. Nowadays, consumers are demanding the development of fermented beverages that have a positive impact on their health, driving innovation in brewing technology to use fruits in beer production. Most beers made with fruit additives have higher concentrations of polyphenols, increased antioxidant activity and improved sensory properties. However, the potential of using fruit waste in beer production is still poorly explored. On the other hand, wine-making process generates a significant amount of by-products rich in phenolic compounds. Grape pomace seeds are an excellent source of flavan-3-ols, procyanidins and phenolic acids which have an antioxidant effect and thus have a positive impact on human health and reduce the risk of developing chronic diseases such as cancer, diabetes, inflammatory and cardiovascular diseases. So far, grape seed extracts have been successfully incorporated into various food products, such as goat milk, yogurt, ice cream or fermented dry sausages contributing to the improvement of their antioxidant and nutritional properties, without having negative organoleptic effects. Therefore, the aim of this study was to produce beer with an improved phenolics profile using immobilized yeasts and grape pomace seeds of the Prokupac variety. The addition of grape pomace seeds during the fermentation process improved the phenolic profile of the beer qualitatively and quantitatively. The beer was enriched with ellagic acid, flavan-3ols and phenolic acids, which may contribute significantly to its antioxidant properties.
AB  - Pivo je jedno od najpopularnijih alkoholnih pića na svetu i pravi se od prirodnih sastojaka kao što su sladu (Hordeum vulgare), hmelj (Humulus lupulus L.), voda i kvasac. Danas potrošači zahtevaju razvoj fermentisanih napitaka koji imaju pozitivan uticaj na njihovo zdravlje, podstičući inovacije u tehnologiji piva za korišćenje voća u proizvodnji piva. Većina piva napravljenih sa voćnim aditivima ima veće koncentracije polifenola, povećanu antioksidativnu aktivnost i poboljšana senzorna svojstva. Međutim, potencijal korišćenja voćnog otpada u proizvodnji piva je još uvek slabo istražen. Sa druge strane, proces proizvodnje vina stvara značajnu količinu nusproizvoda bogatih fenolnim jedinjenjima. Seme komine grožđa je odličan izvor flavan-3- ola, procijanidina i fenolnih kiselina koje deluju antioksidativno i na taj način pozitivno utiču na zdravlje ljudi i smanjuju rizik od razvoja hroničnih bolesti kao što su rak, dijabetes, upalne i kardiovaskularne bolesti. Do sada su ekstrakti semenki grožđa uspešno ugrađivani u različite prehrambene proizvode, kao što su kozje mleko, jogurt, sladoled ili fermentisane suve kobasice, doprinoseći poboljšanju njihovih antioksidativnih i nutritivnih svojstava, bez negativnih organoleptičkih efekata. Zbog toga je cilj ovog istraživanja bio da se proizvede pivo sa poboljšanim profilom fenolnih jedinjenja korišćenjem imobilisanih kvasaca i semena komine grožđa sorte Prokupac. Dodavanje semenki komine grožđa tokom procesa fermentacije poboljšalo je fenolni profil piva kvalitativno i kvantitativno. Pivo je obogaćeno elaginskom kiselinom, flavan-3-olima i fenolnim kiselinama koji mogu značajno doprineti njegovim antioksidativna svojstva.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
C3  - Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”
T1  - Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva
T1  - The application of grape pomace seeds during the fermetation process ant its impact on phenolic profile of the beer
SP  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6852
ER  - 

@conference{
author = "Pešić, Mirjana and Milinčić, Danijel and Milošević, Teodor and Salević-Jelić, Ana and Lević, Steva and Nedović, Viktor",
year = "2023",
abstract = "Beer is one of the most popular alcoholic beverages in the world and is made from natural ingredients such as malted barley (Hordeum vulgare), hops (Humulus lupulus L.), water, and yeast. Nowadays, consumers are demanding the development of fermented beverages that have a positive impact on their health, driving innovation in brewing technology to use fruits in beer production. Most beers made with fruit additives have higher concentrations of polyphenols, increased antioxidant activity and improved sensory properties. However, the potential of using fruit waste in beer production is still poorly explored. On the other hand, wine-making process generates a significant amount of by-products rich in phenolic compounds. Grape pomace seeds are an excellent source of flavan-3-ols, procyanidins and phenolic acids which have an antioxidant effect and thus have a positive impact on human health and reduce the risk of developing chronic diseases such as cancer, diabetes, inflammatory and cardiovascular diseases. So far, grape seed extracts have been successfully incorporated into various food products, such as goat milk, yogurt, ice cream or fermented dry sausages contributing to the improvement of their antioxidant and nutritional properties, without having negative organoleptic effects. Therefore, the aim of this study was to produce beer with an improved phenolics profile using immobilized yeasts and grape pomace seeds of the Prokupac variety. The addition of grape pomace seeds during the fermentation process improved the phenolic profile of the beer qualitatively and quantitatively. The beer was enriched with ellagic acid, flavan-3ols and phenolic acids, which may contribute significantly to its antioxidant properties., Pivo je jedno od najpopularnijih alkoholnih pića na svetu i pravi se od prirodnih sastojaka kao što su sladu (Hordeum vulgare), hmelj (Humulus lupulus L.), voda i kvasac. Danas potrošači zahtevaju razvoj fermentisanih napitaka koji imaju pozitivan uticaj na njihovo zdravlje, podstičući inovacije u tehnologiji piva za korišćenje voća u proizvodnji piva. Većina piva napravljenih sa voćnim aditivima ima veće koncentracije polifenola, povećanu antioksidativnu aktivnost i poboljšana senzorna svojstva. Međutim, potencijal korišćenja voćnog otpada u proizvodnji piva je još uvek slabo istražen. Sa druge strane, proces proizvodnje vina stvara značajnu količinu nusproizvoda bogatih fenolnim jedinjenjima. Seme komine grožđa je odličan izvor flavan-3- ola, procijanidina i fenolnih kiselina koje deluju antioksidativno i na taj način pozitivno utiču na zdravlje ljudi i smanjuju rizik od razvoja hroničnih bolesti kao što su rak, dijabetes, upalne i kardiovaskularne bolesti. Do sada su ekstrakti semenki grožđa uspešno ugrađivani u različite prehrambene proizvode, kao što su kozje mleko, jogurt, sladoled ili fermentisane suve kobasice, doprinoseći poboljšanju njihovih antioksidativnih i nutritivnih svojstava, bez negativnih organoleptičkih efekata. Zbog toga je cilj ovog istraživanja bio da se proizvede pivo sa poboljšanim profilom fenolnih jedinjenja korišćenjem imobilisanih kvasaca i semena komine grožđa sorte Prokupac. Dodavanje semenki komine grožđa tokom procesa fermentacije poboljšalo je fenolni profil piva kvalitativno i kvantitativno. Pivo je obogaćeno elaginskom kiselinom, flavan-3-olima i fenolnim kiselinama koji mogu značajno doprineti njegovim antioksidativna svojstva.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”",
title = "Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva, The application of grape pomace seeds during the fermetation process ant its impact on phenolic profile of the beer",
pages = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6852"
}

Pešić, M., Milinčić, D., Milošević, T., Salević-Jelić, A., Lević, S.,& Nedović, V.. (2023). Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva. in Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”
Institut za ratarstvo i povrtarstvo, Novi Sad., 16.
https://hdl.handle.net/21.15107/rcub_agrospace_6852

Pešić M, Milinčić D, Milošević T, Salević-Jelić A, Lević S, Nedović V. Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva. in Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”. 2023;:16.
https://hdl.handle.net/21.15107/rcub_agrospace_6852 .

Pešić, Mirjana, Milinčić, Danijel, Milošević, Teodor, Salević-Jelić, Ana, Lević, Steva, Nedović, Viktor, "Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva" in Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment” (2023):16,
https://hdl.handle.net/21.15107/rcub_agrospace_6852 .

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  - Pejić, Lazar
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6864
AB  - Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).
PB  - University of Belgrade - Faculty of Agriculture
C3  - Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
T1  - The possibility of using horseradish leaves pomace in the food industry
SP  - 44
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6864
ER  - 

@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Pejić, Lazar and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).",
publisher = "University of Belgrade - Faculty of Agriculture",
journal = "Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)",
title = "The possibility of using horseradish leaves pomace in the food industry",
pages = "44",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6864"
}

Marković, J., Nedović, V., Salević-Jelić, A., Pejić, L.,& Mihajlović, D.. (2023). The possibility of using horseradish leaves pomace in the food industry. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
University of Belgrade - Faculty of Agriculture., 44.
https://hdl.handle.net/21.15107/rcub_agrospace_6864

Marković J, Nedović V, Salević-Jelić A, Pejić L, Mihajlović D. The possibility of using horseradish leaves pomace in the food industry. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023). 2023;:44.
https://hdl.handle.net/21.15107/rcub_agrospace_6864 .

Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Pejić, Lazar, Mihajlović, Dragana, "The possibility of using horseradish leaves pomace in the food industry" in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023) (2023):44,
https://hdl.handle.net/21.15107/rcub_agrospace_6864 .

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  - 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  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Stojanović, Dušica
AU  - Jeremić, Sanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Ignjatović, Ivana Sredović
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6260
AB  - This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd
T2  - Food Packaging and Shelf Life
T2  - Food Packaging and Shelf Life
T1  - Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization
VL  - 35
DO  - 10.1016/j.fpsl.2023.101027
ER  - 

@article{
author = "Salević-Jelić, Ana and Lević, Steva and Stojanović, Dušica and Jeremić, Sanja and Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Ignjatović, Ivana Sredović and Uskoković, Petar and Nedović, Viktor",
year = "2023",
abstract = "This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd",
journal = "Food Packaging and Shelf Life, Food Packaging and Shelf Life",
title = "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization",
volume = "35",
doi = "10.1016/j.fpsl.2023.101027"
}

Salević-Jelić, A., Lević, S., Stojanović, D., Jeremić, S., Miletić, D., Pantić, M., Pavlović, V., Ignjatović, I. S., Uskoković, P.,& Nedović, V.. (2023). Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life, 35.
https://doi.org/10.1016/j.fpsl.2023.101027

Salević-Jelić A, Lević S, Stojanović D, Jeremić S, Miletić D, Pantić M, Pavlović V, Ignjatović IS, Uskoković P, Nedović V. Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life. 2023;35.
doi:10.1016/j.fpsl.2023.101027 .

Salević-Jelić, Ana, Lević, Steva, Stojanović, Dušica, Jeremić, Sanja, Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Ignjatović, Ivana Sredović, Uskoković, Petar, Nedović, Viktor, "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization" in Food Packaging and Shelf Life, 35 (2023),
https://doi.org/10.1016/j.fpsl.2023.101027 . .

TY  - CONF
AU  - Ponjavić, Marijana
AU  - Malagurski, Ivana
AU  - Salević-Jelić, Ana
AU  - Lazić, Jelena
AU  - Nikodinović-Runić, Jasmina
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6850
AB  - New film materials based on bacterial biomolecules polyhydroxyalkanoate (poly(3
hydroxybutyrate-co-3-hydroxyvalerate) PHBV) and prodigiosin (PG) were produced by 
solvent casting as a potential food packaging material. Film precursors were obtained in a 
sustainable manner via microbial fermentation using waste stream-based substrates (cooking oil 
and second-grade canned meat, after the expiry date). The incorporation of PG into the PHBV has 
influenced the morphology and functionality of the obtained materials. PG acted as a nucleating 
agent, affecting in turn PHBV/PG film surface morphology. The films were intensively colored, 
transparent and blocked UV-light. An increase in PG content decreased film transparency but it 
did not affect UV-blocking ability. Migration experiments have shown that films possess the 
potential to release PG into lipophilic food simulant media where it has exhibited antioxidative 
action. The obtained results suggest that PHBV/PG films can be potentially used as sustainable 
and active food packaging materials.
PB  - Institute for Information Technologies, University of Kragujevac, Serbia
C3  - Book of Proceedings of the 2nd International Conference on Chemo and Bioinformatics (ICCBIKG_2023)
T1  - UV-blocking sustainable food packaging based on polyhydroxyalkanoate and bacterial pigment prodigiosin
EP  - 1354
SP  - 1351
DO  - 10.46793/ICCBI23.351P
ER  - 

@conference{
author = "Ponjavić, Marijana and Malagurski, Ivana and Salević-Jelić, Ana and Lazić, Jelena and Nikodinović-Runić, Jasmina",
year = "2023",
abstract = "New film materials based on bacterial biomolecules polyhydroxyalkanoate (poly(3
hydroxybutyrate-co-3-hydroxyvalerate) PHBV) and prodigiosin (PG) were produced by 
solvent casting as a potential food packaging material. Film precursors were obtained in a 
sustainable manner via microbial fermentation using waste stream-based substrates (cooking oil 
and second-grade canned meat, after the expiry date). The incorporation of PG into the PHBV has 
influenced the morphology and functionality of the obtained materials. PG acted as a nucleating 
agent, affecting in turn PHBV/PG film surface morphology. The films were intensively colored, 
transparent and blocked UV-light. An increase in PG content decreased film transparency but it 
did not affect UV-blocking ability. Migration experiments have shown that films possess the 
potential to release PG into lipophilic food simulant media where it has exhibited antioxidative 
action. The obtained results suggest that PHBV/PG films can be potentially used as sustainable 
and active food packaging materials.",
publisher = "Institute for Information Technologies, University of Kragujevac, Serbia",
journal = "Book of Proceedings of the 2nd International Conference on Chemo and Bioinformatics (ICCBIKG_2023)",
title = "UV-blocking sustainable food packaging based on polyhydroxyalkanoate and bacterial pigment prodigiosin",
pages = "1354-1351",
doi = "10.46793/ICCBI23.351P"
}

Ponjavić, M., Malagurski, I., Salević-Jelić, A., Lazić, J.,& Nikodinović-Runić, J.. (2023). UV-blocking sustainable food packaging based on polyhydroxyalkanoate and bacterial pigment prodigiosin. in Book of Proceedings of the 2nd International Conference on Chemo and Bioinformatics (ICCBIKG_2023)
Institute for Information Technologies, University of Kragujevac, Serbia., 1351-1354.
https://doi.org/10.46793/ICCBI23.351P

Ponjavić M, Malagurski I, Salević-Jelić A, Lazić J, Nikodinović-Runić J. UV-blocking sustainable food packaging based on polyhydroxyalkanoate and bacterial pigment prodigiosin. in Book of Proceedings of the 2nd International Conference on Chemo and Bioinformatics (ICCBIKG_2023). 2023;:1351-1354.
doi:10.46793/ICCBI23.351P .

Ponjavić, Marijana, Malagurski, Ivana, Salević-Jelić, Ana, Lazić, Jelena, Nikodinović-Runić, Jasmina, "UV-blocking sustainable food packaging based on polyhydroxyalkanoate and bacterial pigment prodigiosin" in Book of Proceedings of the 2nd International Conference on Chemo and Bioinformatics (ICCBIKG_2023) (2023):1351-1354,
https://doi.org/10.46793/ICCBI23.351P . .

TY  - CONF
AU  - Milinčić, Danijel
AU  - Kolašinac, Stefan
AU  - Kostić, Aleksandar
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Nedović, Viktor
AU  - Pešić, Mirjana
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6870
AB  - The current trend of food innovations is a development of different milk products enriched with phenolic compounds extracted from food by-products. This represents a promising strategy for food waste recovery and to enhance the beneficial health effects of milk-based functional foods. As one of the promising food ingredients can be skim goat milk enriched with grape pomace seed extract due to improved antioxidant properties of goat milk proteins. So, the aim of this study was the Raman analysis of spray-dried powders of skim goat milk, heated goat milk, and heated goat milk enriched with different concentrations of grape pomace seed extract. The whole statistical procedure (pre-processing and PCA) of Raman spectra was performed independently at Amide I (1700-1600 cm-1), Amide II (1600-1500cm-1), and Amide III (1500-1200cm-1) regions. Raman spectra analysis of amide I and II regions showed a separation between heated and unheated milk due to the loadings for 1650-1653 (α-helix), 1661-1663, 1675, and 1686 cm-1 (turn). Furthermore, in the amide I region, the differences between milk enriched with different concentrations of grape pomace seed extract can be observed due to loadings for wavenumbers in the 1612-1644 cm-1 region. These differences can be related to the changes in the parallel and antiparallel β-sheet structures, differences in the vibrations of the amino acid residues of tyrosine, tryptophan, and phenylalanine and the vibrations of ν(C=C) bonds from the aromatic ring of free flavan-3-ols (catechin, epicatechin, epigallocatechin). For the amide III region, the applied heat treatment and interactions of proteins with phenolic compounds distinguished samples in loadings for wavenumber in 1236-1257 and 1267-1304 cm-1 ranges. These differences can be related to the changes in the α-helix and random coil structures. It can be concluded that PCA separation of analyzed powders in amide I and III regions of Raman spectra caused by the applied thermal treatment, presence of free phenolic compounds, and protein-phenolics interactions, can be used for the characterization of milk and milk-phenolics powders.
PB  - University of Novi Sad, Faculty of Technology Novi Sad
C3  - Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP)
T1  - APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS
SP  - 98
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6870
ER  - 

@conference{
author = "Milinčić, Danijel and Kolašinac, Stefan and Kostić, Aleksandar and Lević, Steva and Salević, Ana and Nedović, Viktor and Pešić, Mirjana",
year = "2022",
abstract = "The current trend of food innovations is a development of different milk products enriched with phenolic compounds extracted from food by-products. This represents a promising strategy for food waste recovery and to enhance the beneficial health effects of milk-based functional foods. As one of the promising food ingredients can be skim goat milk enriched with grape pomace seed extract due to improved antioxidant properties of goat milk proteins. So, the aim of this study was the Raman analysis of spray-dried powders of skim goat milk, heated goat milk, and heated goat milk enriched with different concentrations of grape pomace seed extract. The whole statistical procedure (pre-processing and PCA) of Raman spectra was performed independently at Amide I (1700-1600 cm-1), Amide II (1600-1500cm-1), and Amide III (1500-1200cm-1) regions. Raman spectra analysis of amide I and II regions showed a separation between heated and unheated milk due to the loadings for 1650-1653 (α-helix), 1661-1663, 1675, and 1686 cm-1 (turn). Furthermore, in the amide I region, the differences between milk enriched with different concentrations of grape pomace seed extract can be observed due to loadings for wavenumbers in the 1612-1644 cm-1 region. These differences can be related to the changes in the parallel and antiparallel β-sheet structures, differences in the vibrations of the amino acid residues of tyrosine, tryptophan, and phenylalanine and the vibrations of ν(C=C) bonds from the aromatic ring of free flavan-3-ols (catechin, epicatechin, epigallocatechin). For the amide III region, the applied heat treatment and interactions of proteins with phenolic compounds distinguished samples in loadings for wavenumber in 1236-1257 and 1267-1304 cm-1 ranges. These differences can be related to the changes in the α-helix and random coil structures. It can be concluded that PCA separation of analyzed powders in amide I and III regions of Raman spectra caused by the applied thermal treatment, presence of free phenolic compounds, and protein-phenolics interactions, can be used for the characterization of milk and milk-phenolics powders.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad",
journal = "Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP)",
title = "APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS",
pages = "98",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6870"
}

Milinčić, D., Kolašinac, S., Kostić, A., Lević, S., Salević, A., Nedović, V.,& Pešić, M.. (2022). APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS. in Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP)
University of Novi Sad, Faculty of Technology Novi Sad., 98.
https://hdl.handle.net/21.15107/rcub_agrospace_6870

Milinčić D, Kolašinac S, Kostić A, Lević S, Salević A, Nedović V, Pešić M. APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS. in Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP). 2022;:98.
https://hdl.handle.net/21.15107/rcub_agrospace_6870 .

Milinčić, Danijel, Kolašinac, Stefan, Kostić, Aleksandar, Lević, Steva, Salević, Ana, Nedović, Viktor, Pešić, Mirjana, "APPLICATION OF RAMAN SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS" in Book of Abstracts of the 2nd International Conference on Advanced Production and Processing (ICAPP) (2022):98,
https://hdl.handle.net/21.15107/rcub_agrospace_6870 .

TY  - CONF
AU  - Todorović, Ana
AU  - Salević-Jelić, Ana
AU  - Milinčić, Danijel
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6642
AB  - Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.
PB  - University of Novi Sad, Faculty of Technology Novi Sad
C3  - ICAPP 2022 Book of abstracts
T1  - Encapsulation of Polyphenols - Techniques and Applications in Food Products
SP  - 97
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6642
ER  - 

@conference{
author = "Todorović, Ana and Salević-Jelić, Ana and Milinčić, Danijel and Lević, Steva and Pešić, Mirjana and Nedović, Viktor",
year = "2022",
abstract = "Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad",
journal = "ICAPP 2022 Book of abstracts",
title = "Encapsulation of Polyphenols - Techniques and Applications in Food Products",
pages = "97",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6642"
}

Todorović, A., Salević-Jelić, A., Milinčić, D., Lević, S., Pešić, M.,& Nedović, V.. (2022). Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts
University of Novi Sad, Faculty of Technology Novi Sad., 97.
https://hdl.handle.net/21.15107/rcub_agrospace_6642

Todorović A, Salević-Jelić A, Milinčić D, Lević S, Pešić M, Nedović V. Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts. 2022;:97.
https://hdl.handle.net/21.15107/rcub_agrospace_6642 .

Todorović, Ana, Salević-Jelić, Ana, Milinčić, Danijel, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Encapsulation of Polyphenols - Techniques and Applications in Food Products" in ICAPP 2022 Book of abstracts (2022):97,
https://hdl.handle.net/21.15107/rcub_agrospace_6642 .

TY  - CONF
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Rac, Vladislav
AU  - Nedović, Viktor
AU  - Antić, Mališa
AU  - Rabrenović, Biljana
AU  - Malićanin, Marko
AU  - Rakić, Vesna
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6861
AB  - In recent decades, wine production has been expanding, with emerging wine regions and new small and medium-sized wineries. Winemaking produces large amounts of grape seeds, often discarded as waste, which are rich in oil, dietary fibers, tocopherols, and polyphenols. If used, the seeds are usually utilized as a source of oil, while the cake remaining after oil extraction is the additional waste with limited usage. Thus, we are working to establish the procedures for the complete utilization of grape seeds with zero byproducts. Pinot Noir variety from a small winery, Zmajevac, Serbia, was used. The main benefit of the oil, obtained by cold pressing, is the high content of unsaturated fatty acids, i.e., linoleic (70%) and oleic acid (19%), with a total oil content of 15 % and an 11 % yield after cold pressing. To facilitate handling, potential addition to food products, and its protection, grape seed oil was encapsulated into calcium alginate-based gel capsules. Encapsulation techniques, electrostatic extrusion, and atomization were used to produce finely powdered encapsulates with encapsulation efficiencies of close to 90 %. The potential use of these capsules is in the substitution of saturated fats in food products where the capsules, apart from protecting oil, could prevent its leakage from food matrices. The results showed that the oil cake could be a promising source of dietary fibers. It contained up to 38 % of insoluble dietary fibers and around 2% of soluble ones (w/w). The high content of insoluble dietary fibers is a basis for further modifications to increase the content of soluble fibers and modulate the nutritional properties of the oil cake. Thus, we tested the enzymatic and hydrothermal processes as modification procedures. The results showed that the enzymatic treatment was more promising regarding the control of soluble/insoluble fibers ratio. Also, the enzymatic process should be more cost- effective regarding capacity and energy consumption.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - Towards zero waste food production: utilization of grape seeds
SP  - P-144
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6861
ER  - 

@conference{
author = "Lević, Steva and Salević, Ana and Rac, Vladislav and Nedović, Viktor and Antić, Mališa and Rabrenović, Biljana and Malićanin, Marko and Rakić, Vesna",
year = "2022",
abstract = "In recent decades, wine production has been expanding, with emerging wine regions and new small and medium-sized wineries. Winemaking produces large amounts of grape seeds, often discarded as waste, which are rich in oil, dietary fibers, tocopherols, and polyphenols. If used, the seeds are usually utilized as a source of oil, while the cake remaining after oil extraction is the additional waste with limited usage. Thus, we are working to establish the procedures for the complete utilization of grape seeds with zero byproducts. Pinot Noir variety from a small winery, Zmajevac, Serbia, was used. The main benefit of the oil, obtained by cold pressing, is the high content of unsaturated fatty acids, i.e., linoleic (70%) and oleic acid (19%), with a total oil content of 15 % and an 11 % yield after cold pressing. To facilitate handling, potential addition to food products, and its protection, grape seed oil was encapsulated into calcium alginate-based gel capsules. Encapsulation techniques, electrostatic extrusion, and atomization were used to produce finely powdered encapsulates with encapsulation efficiencies of close to 90 %. The potential use of these capsules is in the substitution of saturated fats in food products where the capsules, apart from protecting oil, could prevent its leakage from food matrices. The results showed that the oil cake could be a promising source of dietary fibers. It contained up to 38 % of insoluble dietary fibers and around 2% of soluble ones (w/w). The high content of insoluble dietary fibers is a basis for further modifications to increase the content of soluble fibers and modulate the nutritional properties of the oil cake. Thus, we tested the enzymatic and hydrothermal processes as modification procedures. The results showed that the enzymatic treatment was more promising regarding the control of soluble/insoluble fibers ratio. Also, the enzymatic process should be more cost- effective regarding capacity and energy consumption.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "Towards zero waste food production: utilization of grape seeds",
pages = "P-144",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6861"
}

Lević, S., Salević, A., Rac, V., Nedović, V., Antić, M., Rabrenović, B., Malićanin, M.,& Rakić, V.. (2022). Towards zero waste food production: utilization of grape seeds. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., P-144.
https://hdl.handle.net/21.15107/rcub_agrospace_6861

Lević S, Salević A, Rac V, Nedović V, Antić M, Rabrenović B, Malićanin M, Rakić V. Towards zero waste food production: utilization of grape seeds. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:P-144.
https://hdl.handle.net/21.15107/rcub_agrospace_6861 .

Lević, Steva, Salević, Ana, Rac, Vladislav, Nedović, Viktor, Antić, Mališa, Rabrenović, Biljana, Malićanin, Marko, Rakić, Vesna, "Towards zero waste food production: utilization of grape seeds" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):P-144,
https://hdl.handle.net/21.15107/rcub_agrospace_6861 .

TY  - CONF
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6859
AB  - Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - Analytical methods for encapsulation
SP  - KN-8
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6859
ER  - 

@conference{
author = "Lević, Steva and Salević, Ana and Nedović, Viktor",
year = "2022",
abstract = "Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations. In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non- invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "Analytical methods for encapsulation",
pages = "KN-8",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6859"
}

Lević, S., Salević, A.,& Nedović, V.. (2022). Analytical methods for encapsulation. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., KN-8.
https://hdl.handle.net/21.15107/rcub_agrospace_6859

Lević S, Salević A, Nedović V. Analytical methods for encapsulation. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:KN-8.
https://hdl.handle.net/21.15107/rcub_agrospace_6859 .

Lević, Steva, Salević, Ana, Nedović, Viktor, "Analytical methods for encapsulation" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):KN-8,
https://hdl.handle.net/21.15107/rcub_agrospace_6859 .

TY  - CONF
AU  - Nedović, Viktor
AU  - Shopska, Vesela
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Despotović, Saša
AU  - Kostov, Georgi
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6860
AB  - The brewing industry is facing several major changes in the recent period. The fast growth of the craft beer market and the addition of more and more new breweries have put pressure on breweries of all sizes. However, the higher-quality beer and sustainability of the production remain the ultimate goals of each beer producer. The new technologies that are developed and introduced in beer fermentation are trying to answer these requests even in the case of multiple shortening of beer production time. Beer fermentation is the most time-consuming stage in beer production. Therefore, in the competitive market like beer market is, the optimization of fermentation time without changing beer quality and sensory profile is a challenge for all the brewers. Immobilization of yeast cells is one of the approaches for fermentation time reduction as well as continuous process operation without the risk of yest cells washout from the fermenter. Immobilized yeast cells were successfully implemented in industrial scale in continuous beer maturation and the production of beer with low alcohol content. However, primary beer fermentation with immobilized yeast cells is still facing number of challenges in spite of the fact that different approaches were made. The major reason for this fact is linked to the changed conditions for immobilized yeast growth that cause changes in yeast morphology and physiology, and consequently altered aroma and flavor of beer produced. Some of the applied solutions gave good results on the laboratory and pilot scale experiments and have the potential to be spread on industrial scale. The aim of this study is to make a review of the existing knowledge of the methods for yeast immobilization, the carriers used in brewing, fermented design and to summarize their impacts on beer quality and sustainability of production.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - The impact of new technologies on beer quality and sustainability
SP  - W6
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6860
ER  - 

@conference{
author = "Nedović, Viktor and Shopska, Vesela and Lević, Steva and Salević, Ana and Despotović, Saša and Kostov, Georgi",
year = "2022",
abstract = "The brewing industry is facing several major changes in the recent period. The fast growth of the craft beer market and the addition of more and more new breweries have put pressure on breweries of all sizes. However, the higher-quality beer and sustainability of the production remain the ultimate goals of each beer producer. The new technologies that are developed and introduced in beer fermentation are trying to answer these requests even in the case of multiple shortening of beer production time. Beer fermentation is the most time-consuming stage in beer production. Therefore, in the competitive market like beer market is, the optimization of fermentation time without changing beer quality and sensory profile is a challenge for all the brewers. Immobilization of yeast cells is one of the approaches for fermentation time reduction as well as continuous process operation without the risk of yest cells washout from the fermenter. Immobilized yeast cells were successfully implemented in industrial scale in continuous beer maturation and the production of beer with low alcohol content. However, primary beer fermentation with immobilized yeast cells is still facing number of challenges in spite of the fact that different approaches were made. The major reason for this fact is linked to the changed conditions for immobilized yeast growth that cause changes in yeast morphology and physiology, and consequently altered aroma and flavor of beer produced. Some of the applied solutions gave good results on the laboratory and pilot scale experiments and have the potential to be spread on industrial scale. The aim of this study is to make a review of the existing knowledge of the methods for yeast immobilization, the carriers used in brewing, fermented design and to summarize their impacts on beer quality and sustainability of production.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "The impact of new technologies on beer quality and sustainability",
pages = "W6",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6860"
}

Nedović, V., Shopska, V., Lević, S., Salević, A., Despotović, S.,& Kostov, G.. (2022). The impact of new technologies on beer quality and sustainability. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., W6.
https://hdl.handle.net/21.15107/rcub_agrospace_6860

Nedović V, Shopska V, Lević S, Salević A, Despotović S, Kostov G. The impact of new technologies on beer quality and sustainability. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:W6.
https://hdl.handle.net/21.15107/rcub_agrospace_6860 .

Nedović, Viktor, Shopska, Vesela, Lević, Steva, Salević, Ana, Despotović, Saša, Kostov, Georgi, "The impact of new technologies on beer quality and sustainability" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):W6,
https://hdl.handle.net/21.15107/rcub_agrospace_6860 .

TY  - GEN
AU  - Salević, Ana
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6862
AB  - The concept of active, biodegradable food packaging materials arises from global issues directed at the generation of food waste and disposal of plastic packaging. The design of these materials implies active components' incorporation to maintain or improve food quality and safety and extend shelf-life. Thus, the traditional, passive packaging role in protecting and marketing its content expanded to a novel one, being a matrix for the incorporation of actives with an active role against food deterioration. To this end, the focus is on using natural actives as a potential replacement for chemical additives, biodegradable polymers as a replacement for traditional polymers with slow degradation, and novel fabrication techniques. Despite great potential, the development and implementation of active, biodegradable materials face challenges, such as diversity and physicochemical properties of raw materials, technological issues, cost, legislation, and consumer acceptance.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
T2  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - The advantages and disadvantages of active, biodegradable materials for food packaging
SP  - OP-43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6862
ER  - 

@misc{
author = "Salević, Ana",
year = "2022",
abstract = "The concept of active, biodegradable food packaging materials arises from global issues directed at the generation of food waste and disposal of plastic packaging. The design of these materials implies active components' incorporation to maintain or improve food quality and safety and extend shelf-life. Thus, the traditional, passive packaging role in protecting and marketing its content expanded to a novel one, being a matrix for the incorporation of actives with an active role against food deterioration. To this end, the focus is on using natural actives as a potential replacement for chemical additives, biodegradable polymers as a replacement for traditional polymers with slow degradation, and novel fabrication techniques. Despite great potential, the development and implementation of active, biodegradable materials face challenges, such as diversity and physicochemical properties of raw materials, technological issues, cost, legislation, and consumer acceptance.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "The advantages and disadvantages of active, biodegradable materials for food packaging",
pages = "OP-43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6862"
}

Salević, A.. (2022). The advantages and disadvantages of active, biodegradable materials for food packaging. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., OP-43.
https://hdl.handle.net/21.15107/rcub_agrospace_6862

Salević A. The advantages and disadvantages of active, biodegradable materials for food packaging. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:OP-43.
https://hdl.handle.net/21.15107/rcub_agrospace_6862 .

Salević, Ana, "The advantages and disadvantages of active, biodegradable materials for food packaging" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):OP-43,
https://hdl.handle.net/21.15107/rcub_agrospace_6862 .

TY  - JOUR
AU  - Todorović, Ana
AU  - Šturm, Luka
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Osojnik Črnivec, Ilja Gasan
AU  - Prislan, Iztok
AU  - Skrt, Mihaela
AU  - Bjeković, Ana
AU  - Poklar Ulrih, Nataša
AU  - Nedović, Viktor
PY  - 2022
UR  - https://www.mdpi.com/2227-9717/10/10/1991
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6190
AB  - Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.
T2  - Processes
T2  - Processes
T1  - Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability
EP  - 
IS  - 10
SP  - 1991
VL  - 10
DO  - 10.3390/pr10101991
ER  - 

@article{
author = "Todorović, Ana and Šturm, Luka and Salević-Jelić, Ana and Lević, Steva and Osojnik Črnivec, Ilja Gasan and Prislan, Iztok and Skrt, Mihaela and Bjeković, Ana and Poklar Ulrih, Nataša and Nedović, Viktor",
year = "2022",
abstract = "Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.",
journal = "Processes, Processes",
title = "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability",
pages = "-1991",
number = "10",
volume = "10",
doi = "10.3390/pr10101991"
}

Todorović, A., Šturm, L., Salević-Jelić, A., Lević, S., Osojnik Črnivec, I. G., Prislan, I., Skrt, M., Bjeković, A., Poklar Ulrih, N.,& Nedović, V.. (2022). Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes, 10(10), 1991-.
https://doi.org/10.3390/pr10101991

Todorović A, Šturm L, Salević-Jelić A, Lević S, Osojnik Črnivec IG, Prislan I, Skrt M, Bjeković A, Poklar Ulrih N, Nedović V. Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes. 2022;10(10):1991-.
doi:10.3390/pr10101991 .

Todorović, Ana, Šturm, Luka, Salević-Jelić, Ana, Lević, Steva, Osojnik Črnivec, Ilja Gasan, Prislan, Iztok, Skrt, Mihaela, Bjeković, Ana, Poklar Ulrih, Nataša, Nedović, Viktor, "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability" in Processes, 10, no. 10 (2022):1991-,
https://doi.org/10.3390/pr10101991 . .

TY  - JOUR
AU  - Salević, Ana
AU  - Stojanović, Dušica
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Ðordević, Verica
AU  - Pešić, Radojica
AU  - Bugarski, Branko
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6011
AB  - In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
PB  - MDPI
T2  - Foods
T1  - The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning
IS  - 3
SP  - 390
VL  - 11
DO  - 10.3390/foods11030390
ER  - 

@article{
author = "Salević, Ana and Stojanović, Dušica and Lević, Steva and Pantić, Milena and Ðordević, Verica and Pešić, Radojica and Bugarski, Branko and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2022",
abstract = "In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.",
publisher = "MDPI",
journal = "Foods",
title = "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning",
number = "3",
pages = "390",
volume = "11",
doi = "10.3390/foods11030390"
}

Salević, A., Stojanović, D., Lević, S., Pantić, M., Ðordević, V., Pešić, R., Bugarski, B., Pavlović, V., Uskoković, P.,& Nedović, V.. (2022). The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods
MDPI., 11(3), 390.
https://doi.org/10.3390/foods11030390

Salević A, Stojanović D, Lević S, Pantić M, Ðordević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods. 2022;11(3):390.
doi:10.3390/foods11030390 .

Salević, Ana, Stojanović, Dušica, Lević, Steva, Pantić, Milena, Ðordević, Verica, Pešić, Radojica, Bugarski, Branko, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning" in Foods, 11, no. 3 (2022):390,
https://doi.org/10.3390/foods11030390 . .

TY  - CONF
AU  - Milinčić, Danijel
AU  - Salević, Ana
AU  - Kostić, Aleksandar
AU  - Nedović, Viktor
AU  - Pešić, Mirjana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6855
AB  - Nanoemulsions are kinetically stable colloidal systems that have improved functional properties compared to conventional emulsions. In the last decade, there has been a growing interest in the application of nanoemulsions in the food industry, due to their better stability to gravitational separation and aggregation processes, higher liquid droplet interface area and optical transparency. Furthermore, nanoemulsions can be successfully applied for the effective incorporation of bioactive compounds (BCs) such as, phenolics, vitamins, carotenoids, terpenes, and aromatic compounds. The phytocompound-loaded nanoemulsions can be incorporated into different food matrices resulting in the improvement of numerous physicochemical properties of the final products. This work aimed to give a comprehensive overview of recent developments in the applications of phytocompound-loaded nanoemulsions in the improvement of food physico-chemical properties.Physicochemical properties such as food stability, colour, texture, flavour profile, solubility, and stickiness play a key role in the food product’s sustainability, acceptability and perception. The physical properties that consumers most often pay attention are the colour and consistency of the product. Capsaicin and curcumin, very popular natural colorants, have lipophilic nature and low processing stability limiting their application. By the formation of capsaicin-loaded nanoemulsions, its droplet size and colour can be improved, enabling the use of capsaicin nanocomplexes in functional food products with sustainable colour. The addition of the quercetin-loaded nanoemulsions in the chicken pâtés showed excellent consumer acceptability in terms of odour, taste and colour and, at the same time, protects this product from lipid oxidation. Milk enriched with vitamin D3 loaded (o/w) nanoemulsions showed good stability to particle growth and gravitational separation of whole-fat milk. Moreover, encapsulation of lipophilic phytocompounds to nanoemulsions allows their incorporation into highly transparent or slightly turbid products without altering the product’s visual appearance. For example, nanoemulsions containing cinnamon essential oil and ascorbic acid improve physical stability, prevent sedimentation and delay degradation of total phenolics and ascorbic acid of cloudy apple juice. The encapsulation of various phytocompounds within nanoemulsions represents an interesting approach that offers novel solutions for their use in the modern food industry.
PB  - Serbian Nutrition Society (SNS)
C3  - Book of Abstracts of the 14th International Congress on Nutrition: „A place where science meets practice“
T1  - Improvement of physicochemical properties of food by phytocompounds-loaded nanoemulsions
SP  - 84
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6855
ER  - 

@conference{
author = "Milinčić, Danijel and Salević, Ana and Kostić, Aleksandar and Nedović, Viktor and Pešić, Mirjana",
year = "2021",
abstract = "Nanoemulsions are kinetically stable colloidal systems that have improved functional properties compared to conventional emulsions. In the last decade, there has been a growing interest in the application of nanoemulsions in the food industry, due to their better stability to gravitational separation and aggregation processes, higher liquid droplet interface area and optical transparency. Furthermore, nanoemulsions can be successfully applied for the effective incorporation of bioactive compounds (BCs) such as, phenolics, vitamins, carotenoids, terpenes, and aromatic compounds. The phytocompound-loaded nanoemulsions can be incorporated into different food matrices resulting in the improvement of numerous physicochemical properties of the final products. This work aimed to give a comprehensive overview of recent developments in the applications of phytocompound-loaded nanoemulsions in the improvement of food physico-chemical properties.Physicochemical properties such as food stability, colour, texture, flavour profile, solubility, and stickiness play a key role in the food product’s sustainability, acceptability and perception. The physical properties that consumers most often pay attention are the colour and consistency of the product. Capsaicin and curcumin, very popular natural colorants, have lipophilic nature and low processing stability limiting their application. By the formation of capsaicin-loaded nanoemulsions, its droplet size and colour can be improved, enabling the use of capsaicin nanocomplexes in functional food products with sustainable colour. The addition of the quercetin-loaded nanoemulsions in the chicken pâtés showed excellent consumer acceptability in terms of odour, taste and colour and, at the same time, protects this product from lipid oxidation. Milk enriched with vitamin D3 loaded (o/w) nanoemulsions showed good stability to particle growth and gravitational separation of whole-fat milk. Moreover, encapsulation of lipophilic phytocompounds to nanoemulsions allows their incorporation into highly transparent or slightly turbid products without altering the product’s visual appearance. For example, nanoemulsions containing cinnamon essential oil and ascorbic acid improve physical stability, prevent sedimentation and delay degradation of total phenolics and ascorbic acid of cloudy apple juice. The encapsulation of various phytocompounds within nanoemulsions represents an interesting approach that offers novel solutions for their use in the modern food industry.",
publisher = "Serbian Nutrition Society (SNS)",
journal = "Book of Abstracts of the 14th International Congress on Nutrition: „A place where science meets practice“",
title = "Improvement of physicochemical properties of food by phytocompounds-loaded nanoemulsions",
pages = "84",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6855"
}

Milinčić, D., Salević, A., Kostić, A., Nedović, V.,& Pešić, M.. (2021). Improvement of physicochemical properties of food by phytocompounds-loaded nanoemulsions. in Book of Abstracts of the 14th International Congress on Nutrition: „A place where science meets practice“
Serbian Nutrition Society (SNS)., 84.
https://hdl.handle.net/21.15107/rcub_agrospace_6855

Milinčić D, Salević A, Kostić A, Nedović V, Pešić M. Improvement of physicochemical properties of food by phytocompounds-loaded nanoemulsions. in Book of Abstracts of the 14th International Congress on Nutrition: „A place where science meets practice“. 2021;:84.
https://hdl.handle.net/21.15107/rcub_agrospace_6855 .

Milinčić, Danijel, Salević, Ana, Kostić, Aleksandar, Nedović, Viktor, Pešić, Mirjana, "Improvement of physicochemical properties of food by phytocompounds-loaded nanoemulsions" in Book of Abstracts of the 14th International Congress on Nutrition: „A place where science meets practice“ (2021):84,
https://hdl.handle.net/21.15107/rcub_agrospace_6855 .

TY  - CONF
AU  - Salević, Ana
AU  - Milinčić, Danijel
AU  - Lević, Steva
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6858
AB  - Nowadays, extended shelf life and the low environmental footprint of food products are some of the most important challenges that face food scientists. Active food packaging designed not only to protect and promote food products but also to maintain or even improve their quality and safety, prolong shelf life and diminish food losses is an interesting approach. In this context, the active materials for food packaging applications can be formulated and developed employing phytocompound-loaded nanoemulsions. This paper aims to give an overview of recent developments in the applications of phytocompound-loaded nanoemulsions in active coatings and films for food packaging. Various phytocompounds with antioxidative, antimicrobial, and nutraceutical properties such as essential oils, plant extracts, oil-resins, monoterpenes, aromatic aldehydes, flavonoids, vitamins can be employed to impart functional properties to the nanoemulsions-based coatings and films. Biopolymers, including polysaccharides (starch, cellulose, pectin, chitosan, gums, pullulan, alginate), proteins (corn zein, wheat gluten, soy protein, casein, gelatin, whey protein), and lipids (beeswax), are recognized as green and environmentally friendly materials for the development of innovative food packaging.
Phytocompound-loaded nanoemulsions with antioxidant and antimicrobial activity incorporated in the biopolymeric matrix are an interesting approach to prevent oxidation processes and microbial growth in food products. For example, higher thermal, UV-light, and storage stability were determined for β-carotene loaded within chitosan-coated nanoemulsion compared to free β-carotene. Rutin-loaded nanoemulsion incorporated within gelatin matrix triggered high free radical scavenging and reducing power ability of the films. Nanoemulsion loaded with plant oil in the pectin matrix provided an antimicrobial activity to the films against Staphylococcus aureus and Escherichia coli. Incorporation of nanoemulsion loaded with oregano essential oil in hydroxypropyl methylcellulose films impart antibacterial and antioxidant functionality. These findings highlighted the potential of phytocompound-loaded nanoemulsions to be used as functional constituents of active food packaging materials.
PB  - University of Belgrade
C3  - Book of Abstracts - UNIFOOD Conference
T1  - Application of phytocompounds-loaded nanoemulsions in the active coatings and films for food packaging
SP  - 175
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6858
ER  - 

@conference{
author = "Salević, Ana and Milinčić, Danijel and Lević, Steva and Kostić, Aleksandar and Pešić, Mirjana and Nedović, Viktor",
year = "2021",
abstract = "Nowadays, extended shelf life and the low environmental footprint of food products are some of the most important challenges that face food scientists. Active food packaging designed not only to protect and promote food products but also to maintain or even improve their quality and safety, prolong shelf life and diminish food losses is an interesting approach. In this context, the active materials for food packaging applications can be formulated and developed employing phytocompound-loaded nanoemulsions. This paper aims to give an overview of recent developments in the applications of phytocompound-loaded nanoemulsions in active coatings and films for food packaging. Various phytocompounds with antioxidative, antimicrobial, and nutraceutical properties such as essential oils, plant extracts, oil-resins, monoterpenes, aromatic aldehydes, flavonoids, vitamins can be employed to impart functional properties to the nanoemulsions-based coatings and films. Biopolymers, including polysaccharides (starch, cellulose, pectin, chitosan, gums, pullulan, alginate), proteins (corn zein, wheat gluten, soy protein, casein, gelatin, whey protein), and lipids (beeswax), are recognized as green and environmentally friendly materials for the development of innovative food packaging.
Phytocompound-loaded nanoemulsions with antioxidant and antimicrobial activity incorporated in the biopolymeric matrix are an interesting approach to prevent oxidation processes and microbial growth in food products. For example, higher thermal, UV-light, and storage stability were determined for β-carotene loaded within chitosan-coated nanoemulsion compared to free β-carotene. Rutin-loaded nanoemulsion incorporated within gelatin matrix triggered high free radical scavenging and reducing power ability of the films. Nanoemulsion loaded with plant oil in the pectin matrix provided an antimicrobial activity to the films against Staphylococcus aureus and Escherichia coli. Incorporation of nanoemulsion loaded with oregano essential oil in hydroxypropyl methylcellulose films impart antibacterial and antioxidant functionality. These findings highlighted the potential of phytocompound-loaded nanoemulsions to be used as functional constituents of active food packaging materials.",
publisher = "University of Belgrade",
journal = "Book of Abstracts - UNIFOOD Conference",
title = "Application of phytocompounds-loaded nanoemulsions in the active coatings and films for food packaging",
pages = "175",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6858"
}

Salević, A., Milinčić, D., Lević, S., Kostić, A., Pešić, M.,& Nedović, V.. (2021). Application of phytocompounds-loaded nanoemulsions in the active coatings and films for food packaging. in Book of Abstracts - UNIFOOD Conference
University of Belgrade., 175.
https://hdl.handle.net/21.15107/rcub_agrospace_6858

Salević A, Milinčić D, Lević S, Kostić A, Pešić M, Nedović V. Application of phytocompounds-loaded nanoemulsions in the active coatings and films for food packaging. in Book of Abstracts - UNIFOOD Conference. 2021;:175.
https://hdl.handle.net/21.15107/rcub_agrospace_6858 .

Salević, Ana, Milinčić, Danijel, Lević, Steva, Kostić, Aleksandar, Pešić, Mirjana, Nedović, Viktor, "Application of phytocompounds-loaded nanoemulsions in the active coatings and films for food packaging" in Book of Abstracts - UNIFOOD Conference (2021):175,
https://hdl.handle.net/21.15107/rcub_agrospace_6858 .

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 .