TY  - CHAP
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Petrović, Tanja
AU  - Bugarski, Branko
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3181
AB  - Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.
PB  - Springer
T2  - Food Engineering Series
T1  - Encapsulation Systems in the Food Industry
EP  - 253
SP  - 229
DO  - 10.1007/978-1-4614-7906-2_13
ER  - 

@inbook{
author = "Nedović, Viktor and Kalušević, Ana and Manojlović, Verica and Petrović, Tanja and Bugarski, Branko",
year = "2013",
abstract = "Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.",
publisher = "Springer",
journal = "Food Engineering Series",
booktitle = "Encapsulation Systems in the Food Industry",
pages = "253-229",
doi = "10.1007/978-1-4614-7906-2_13"
}

Nedović, V., Kalušević, A., Manojlović, V., Petrović, T.,& Bugarski, B.. (2013). Encapsulation Systems in the Food Industry. in Food Engineering Series
Springer., 229-253.
https://doi.org/10.1007/978-1-4614-7906-2_13

Nedović V, Kalušević A, Manojlović V, Petrović T, Bugarski B. Encapsulation Systems in the Food Industry. in Food Engineering Series. 2013;:229-253.
doi:10.1007/978-1-4614-7906-2_13 .

Nedović, Viktor, Kalušević, Ana, Manojlović, Verica, Petrović, Tanja, Bugarski, Branko, "Encapsulation Systems in the Food Industry" in Food Engineering Series (2013):229-253,
https://doi.org/10.1007/978-1-4614-7906-2_13 . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Mirković, Nemanja
AU  - Bogović-Matijašič, Bojana
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Manojlović, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3066
AB  - The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR
EP  - 1472
IS  - 4
SP  - 1465
VL  - 64
DO  - 10.2298/ABS1204465R
ER  - 

@article{
author = "Radulović, Zorica and Mirković, Nemanja and Bogović-Matijašič, Bojana and Petrušić, Milica M. and Petrović, Tanja and Manojlović, Verica and Nedović, Viktor",
year = "2012",
abstract = "The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR",
pages = "1472-1465",
number = "4",
volume = "64",
doi = "10.2298/ABS1204465R"
}

Radulović, Z., Mirković, N., Bogović-Matijašič, B., Petrušić, M. M., Petrović, T., Manojlović, V.,& Nedović, V.. (2012). Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1465-1472.
https://doi.org/10.2298/ABS1204465R

Radulović Z, Mirković N, Bogović-Matijašič B, Petrušić MM, Petrović T, Manojlović V, Nedović V. Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences. 2012;64(4):1465-1472.
doi:10.2298/ABS1204465R .

Radulović, Zorica, Mirković, Nemanja, Bogović-Matijašič, Bojana, Petrušić, Milica M., Petrović, Tanja, Manojlović, Verica, Nedović, Viktor, "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR" in Archives of Biological Sciences, 64, no. 4 (2012):1465-1472,
https://doi.org/10.2298/ABS1204465R . .

TY  - JOUR
AU  - Stojanović, Radoslava
AU  - Belscak-Cvitanović, Ana
AU  - Manojlović, Verica
AU  - Komes, Draženka
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2999
AB  - BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads
EP  - 696
IS  - 3
SP  - 685
VL  - 92
DO  - 10.1002/jsfa.4632
ER  - 

@article{
author = "Stojanović, Radoslava and Belscak-Cvitanović, Ana and Manojlović, Verica and Komes, Draženka and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads",
pages = "696-685",
number = "3",
volume = "92",
doi = "10.1002/jsfa.4632"
}

Stojanović, R., Belscak-Cvitanović, A., Manojlović, V., Komes, D., Nedović, V.,& Bugarski, B.. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 92(3), 685-696.
https://doi.org/10.1002/jsfa.4632

Stojanović R, Belscak-Cvitanović A, Manojlović V, Komes D, Nedović V, Bugarski B. Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture. 2012;92(3):685-696.
doi:10.1002/jsfa.4632 .

Stojanović, Radoslava, Belscak-Cvitanović, Ana, Manojlović, Verica, Komes, Draženka, Nedović, Viktor, Bugarski, Branko, "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads" in Journal of the Science of Food and Agriculture, 92, no. 3 (2012):685-696,
https://doi.org/10.1002/jsfa.4632 . .

TY  - CONF
AU  - Milanović, Jelena
AU  - Lević, Steva
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2684
AB  - Melt dispersion technique was investigated for carnauba wax microparticles production. Microbeads with spherical shape and narrow size distribution were produced. The main objective of this study was to investigate the effect of significant process variables (initial wax concentration, stirring speed, stirring time, and surfactants) on sphericity, size distribution, and morphological properties of wax microparticles. Optimal conditions were evaluated on the basis of particle size distribution and visual analysis. Surface morphology of microparticles was characterized by scanning electron microscopy (SEM). Effects of process conditions on the size distribution of particles were evaluated by sieve analysis. Main purpose of these investigations was to apply optimized parameters to aroma encapsulation for their use in food and feed industry.
PB  - Springer International Publishing Ag, Cham
C3  - Chemical Papers
T1  - Carnauba wax microparticles produced by melt dispersion technique
EP  - 220
IS  - 2
SP  - 213
VL  - 65
DO  - 10.2478/s11696-011-0001-x
ER  - 

@conference{
author = "Milanović, Jelena and Lević, Steva and Manojlović, Verica and Nedović, Viktor and Bugarski, Branko",
year = "2011",
abstract = "Melt dispersion technique was investigated for carnauba wax microparticles production. Microbeads with spherical shape and narrow size distribution were produced. The main objective of this study was to investigate the effect of significant process variables (initial wax concentration, stirring speed, stirring time, and surfactants) on sphericity, size distribution, and morphological properties of wax microparticles. Optimal conditions were evaluated on the basis of particle size distribution and visual analysis. Surface morphology of microparticles was characterized by scanning electron microscopy (SEM). Effects of process conditions on the size distribution of particles were evaluated by sieve analysis. Main purpose of these investigations was to apply optimized parameters to aroma encapsulation for their use in food and feed industry.",
publisher = "Springer International Publishing Ag, Cham",
journal = "Chemical Papers",
title = "Carnauba wax microparticles produced by melt dispersion technique",
pages = "220-213",
number = "2",
volume = "65",
doi = "10.2478/s11696-011-0001-x"
}

Milanović, J., Lević, S., Manojlović, V., Nedović, V.,& Bugarski, B.. (2011). Carnauba wax microparticles produced by melt dispersion technique. in Chemical Papers
Springer International Publishing Ag, Cham., 65(2), 213-220.
https://doi.org/10.2478/s11696-011-0001-x

Milanović J, Lević S, Manojlović V, Nedović V, Bugarski B. Carnauba wax microparticles produced by melt dispersion technique. in Chemical Papers. 2011;65(2):213-220.
doi:10.2478/s11696-011-0001-x .

Milanović, Jelena, Lević, Steva, Manojlović, Verica, Nedović, Viktor, Bugarski, Branko, "Carnauba wax microparticles produced by melt dispersion technique" in Chemical Papers, 65, no. 2 (2011):213-220,
https://doi.org/10.2478/s11696-011-0001-x . .

TY  - CONF
AU  - Lević, Steva
AU  - Rac, Vladislav
AU  - Manojlović, Verica
AU  - Rakić, Vesna
AU  - Bugarski, Branko
AU  - Flock, Teresa
AU  - Krzyczmonik, Katarzyna Ewa
AU  - Nedović, Viktor
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2631
AB  - Aroma is one of the most important characteristics of food products. Substances used as aromas are usually composed of many volatile and odorous organic species. They are usually thermally sensitive chemical compounds, which require special treatment during food processing. Consequently, the degradation of aroma compounds during production, storage and/or transport could be critical in terms of stability and quality. Encapsulation might be one of the methods which could be used in order to improve aroma quality and stability. The aim of this study was to create a stable alginate/polyvinyl alcohol formulations, which could be used in order to protect and improve stability of liquid aroma compounds such as d-limonene (4-isopropenyl-1-methylcyclohexene). Encapsulation of d-limonene in calcium alginate/polyvinyl alcohol matrix was realized by "freezing-thawing" method in order to assure formation of polyvinyl alcohol cryogel structure. Afterwards, samples were immersed in calcium chloride solution for calcium alginate gel formation. In order to investigate thermal decomposition of alginate/polyvinyl alcohol matrix and kinetics of aroma release, the samples of encapsulated d-limonene were investigated by thermogravimetry (TG). The initial aroma concentrations were in the range 1-10% w/w, while the polyvinyl alcohol concentration varied in the range 5-20% w/w. It was found that thermal properties of encapsulated aroma depend on thermal properties of the matrix. Maximum weight loss of free d-limonene occurred at about 120 degrees C, while in a case of encapsulated aroma, weight loss occurred at higher temperatures. The results indicate better stability of the encapsulated d-limonene in comparison with free aroma. Therefore, alginate/polyvinyl alcohol system can be considered as suitable for aroma encapsulation.
PB  - Elsevier Science Bv, Amsterdam
C3  - 11th International Congress on Engineering and Food (ICEF11)
T1  - Limonene encapsulation in alginate/poly (vinyl alcohol)
EP  - 1820
SP  - 1816
VL  - 1
DO  - 10.1016/j.profoo.2011.09.266
ER  - 

@conference{
author = "Lević, Steva and Rac, Vladislav and Manojlović, Verica and Rakić, Vesna and Bugarski, Branko and Flock, Teresa and Krzyczmonik, Katarzyna Ewa and Nedović, Viktor",
year = "2011",
abstract = "Aroma is one of the most important characteristics of food products. Substances used as aromas are usually composed of many volatile and odorous organic species. They are usually thermally sensitive chemical compounds, which require special treatment during food processing. Consequently, the degradation of aroma compounds during production, storage and/or transport could be critical in terms of stability and quality. Encapsulation might be one of the methods which could be used in order to improve aroma quality and stability. The aim of this study was to create a stable alginate/polyvinyl alcohol formulations, which could be used in order to protect and improve stability of liquid aroma compounds such as d-limonene (4-isopropenyl-1-methylcyclohexene). Encapsulation of d-limonene in calcium alginate/polyvinyl alcohol matrix was realized by "freezing-thawing" method in order to assure formation of polyvinyl alcohol cryogel structure. Afterwards, samples were immersed in calcium chloride solution for calcium alginate gel formation. In order to investigate thermal decomposition of alginate/polyvinyl alcohol matrix and kinetics of aroma release, the samples of encapsulated d-limonene were investigated by thermogravimetry (TG). The initial aroma concentrations were in the range 1-10% w/w, while the polyvinyl alcohol concentration varied in the range 5-20% w/w. It was found that thermal properties of encapsulated aroma depend on thermal properties of the matrix. Maximum weight loss of free d-limonene occurred at about 120 degrees C, while in a case of encapsulated aroma, weight loss occurred at higher temperatures. The results indicate better stability of the encapsulated d-limonene in comparison with free aroma. Therefore, alginate/polyvinyl alcohol system can be considered as suitable for aroma encapsulation.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "Limonene encapsulation in alginate/poly (vinyl alcohol)",
pages = "1820-1816",
volume = "1",
doi = "10.1016/j.profoo.2011.09.266"
}

Lević, S., Rac, V., Manojlović, V., Rakić, V., Bugarski, B., Flock, T., Krzyczmonik, K. E.,& Nedović, V.. (2011). Limonene encapsulation in alginate/poly (vinyl alcohol). in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 1816-1820.
https://doi.org/10.1016/j.profoo.2011.09.266

Lević S, Rac V, Manojlović V, Rakić V, Bugarski B, Flock T, Krzyczmonik KE, Nedović V. Limonene encapsulation in alginate/poly (vinyl alcohol). in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1816-1820.
doi:10.1016/j.profoo.2011.09.266 .

Lević, Steva, Rac, Vladislav, Manojlović, Verica, Rakić, Vesna, Bugarski, Branko, Flock, Teresa, Krzyczmonik, Katarzyna Ewa, Nedović, Viktor, "Limonene encapsulation in alginate/poly (vinyl alcohol)" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1816-1820,
https://doi.org/10.1016/j.profoo.2011.09.266 . .

TY  - CONF
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Lević, Steva
AU  - Bugarski, Branko
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2630
AB  - Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.
PB  - Elsevier Science Bv, Amsterdam
C3  - 11th International Congress on Engineering and Food (ICEF11)
T1  - An overview of encapsulation technologies for food applications
EP  - 1815
SP  - 1806
VL  - 1
DO  - 10.1016/j.profoo.2011.09.265
ER  - 

@conference{
author = "Nedović, Viktor and Kalušević, Ana and Manojlović, Verica and Lević, Steva and Bugarski, Branko",
year = "2011",
abstract = "Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "An overview of encapsulation technologies for food applications",
pages = "1815-1806",
volume = "1",
doi = "10.1016/j.profoo.2011.09.265"
}

Nedović, V., Kalušević, A., Manojlović, V., Lević, S.,& Bugarski, B.. (2011). An overview of encapsulation technologies for food applications. in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 1806-1815.
https://doi.org/10.1016/j.profoo.2011.09.265

Nedović V, Kalušević A, Manojlović V, Lević S, Bugarski B. An overview of encapsulation technologies for food applications. in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1806-1815.
doi:10.1016/j.profoo.2011.09.265 .

Nedović, Viktor, Kalušević, Ana, Manojlović, Verica, Lević, Steva, Bugarski, Branko, "An overview of encapsulation technologies for food applications" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1806-1815,
https://doi.org/10.1016/j.profoo.2011.09.265 . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Stojanović, Radoslava
AU  - Manojlović, Verica
AU  - Komes, Draženka
AU  - Juranović-Cindrić, Iva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2640
AB  - In this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion
EP  - 1101
IS  - 4
SP  - 1094
VL  - 44
DO  - 10.1016/j.foodres.2011.03.030
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Stojanović, Radoslava and Manojlović, Verica and Komes, Draženka and Juranović-Cindrić, Iva and Nedović, Viktor and Bugarski, Branko",
year = "2011",
abstract = "In this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion",
pages = "1101-1094",
number = "4",
volume = "44",
doi = "10.1016/j.foodres.2011.03.030"
}

Belscak-Cvitanović, A., Stojanović, R., Manojlović, V., Komes, D., Juranović-Cindrić, I., Nedović, V.,& Bugarski, B.. (2011). Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. in Food Research International
Elsevier, Amsterdam., 44(4), 1094-1101.
https://doi.org/10.1016/j.foodres.2011.03.030

Belscak-Cvitanović A, Stojanović R, Manojlović V, Komes D, Juranović-Cindrić I, Nedović V, Bugarski B. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. in Food Research International. 2011;44(4):1094-1101.
doi:10.1016/j.foodres.2011.03.030 .

Belscak-Cvitanović, Ana, Stojanović, Radoslava, Manojlović, Verica, Komes, Draženka, Juranović-Cindrić, Iva, Nedović, Viktor, Bugarski, Branko, "Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion" in Food Research International, 44, no. 4 (2011):1094-1101,
https://doi.org/10.1016/j.foodres.2011.03.030 . .

TY  - JOUR
AU  - Milanović, Jelena
AU  - Manojlović, Verica
AU  - Lević, Steva
AU  - Rajić, Nevenka
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2368
AB  - The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 degrees C, while matrix degradation starts at 250 degrees C and progresses with maxima at around 360, 440 and 520 degrees C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Microencapsulation of Flavors in Carnauba Wax
EP  - 912
IS  - 1
SP  - 901
VL  - 10
DO  - 10.3390/s100100901
ER  - 

@article{
author = "Milanović, Jelena and Manojlović, Verica and Lević, Steva and Rajić, Nevenka and Nedović, Viktor and Bugarski, Branko",
year = "2010",
abstract = "The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 degrees C, while matrix degradation starts at 250 degrees C and progresses with maxima at around 360, 440 and 520 degrees C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Microencapsulation of Flavors in Carnauba Wax",
pages = "912-901",
number = "1",
volume = "10",
doi = "10.3390/s100100901"
}

Milanović, J., Manojlović, V., Lević, S., Rajić, N., Nedović, V.,& Bugarski, B.. (2010). Microencapsulation of Flavors in Carnauba Wax. in Sensors
MDPI, BASEL., 10(1), 901-912.
https://doi.org/10.3390/s100100901

Milanović J, Manojlović V, Lević S, Rajić N, Nedović V, Bugarski B. Microencapsulation of Flavors in Carnauba Wax. in Sensors. 2010;10(1):901-912.
doi:10.3390/s100100901 .

Milanović, Jelena, Manojlović, Verica, Lević, Steva, Rajić, Nevenka, Nedović, Viktor, Bugarski, Branko, "Microencapsulation of Flavors in Carnauba Wax" in Sensors, 10, no. 1 (2010):901-912,
https://doi.org/10.3390/s100100901 . .

TY  - CHAP
AU  - Verbelen, P.J.
AU  - Nedović, Viktor
AU  - Manojlović, Verica
AU  - Delvaux, F.R.
AU  - Laskošek-Čukalović, I.
AU  - Bugarski, Branko
AU  - Willaert, R.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2154
AB  - Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method. In beer production, as opposed to a process such as bio-ethanol production, the goal is to achieve a particular balance of different secondary metabolites rather than the attainment of high yields of one product. Any alterations of the fermentation procedure can thus have serious implications on the flavor profile. At present, only beer maturation and alcohol-free beer production are obtained by means of commercial-scale immobilised yeast reactors, because in these processes no real yeast growth is required. Immobilised cell physiology control and fine-tuning of the flavor compounds formation during long-term fermentation processes remain the major challenges for successful application of immobilised cell technology on an industrial scale. The key factors for the implementation of this technology on an industrial level are carrier materials, immobilization technology and bioreactor design. The purpose of this chapter is to summarise and discuss the main cell immobilization methods, process requirements, available carrier materials and bioreactor designs aimed for better yeast physiology control and fine-tuning of the flavor formation during beer fermentation process. Further, it will provide an overview on the latest important breakthroughs, accomplished in understanding of the effects of immobilization on yeast physiology, metabolism and fermentation behaviour.
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Bioprocess intensification of beer fermentation using immobilised cells
EP  - 325
SP  - 303
DO  - 10.1007/978-1-4419-1008-0_11
ER  - 

@inbook{
author = "Verbelen, P.J. and Nedović, Viktor and Manojlović, Verica and Delvaux, F.R. and Laskošek-Čukalović, I. and Bugarski, Branko and Willaert, R.",
year = "2010",
abstract = "Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method. In beer production, as opposed to a process such as bio-ethanol production, the goal is to achieve a particular balance of different secondary metabolites rather than the attainment of high yields of one product. Any alterations of the fermentation procedure can thus have serious implications on the flavor profile. At present, only beer maturation and alcohol-free beer production are obtained by means of commercial-scale immobilised yeast reactors, because in these processes no real yeast growth is required. Immobilised cell physiology control and fine-tuning of the flavor compounds formation during long-term fermentation processes remain the major challenges for successful application of immobilised cell technology on an industrial scale. The key factors for the implementation of this technology on an industrial level are carrier materials, immobilization technology and bioreactor design. The purpose of this chapter is to summarise and discuss the main cell immobilization methods, process requirements, available carrier materials and bioreactor designs aimed for better yeast physiology control and fine-tuning of the flavor formation during beer fermentation process. Further, it will provide an overview on the latest important breakthroughs, accomplished in understanding of the effects of immobilization on yeast physiology, metabolism and fermentation behaviour.",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
booktitle = "Bioprocess intensification of beer fermentation using immobilised cells",
pages = "325-303",
doi = "10.1007/978-1-4419-1008-0_11"
}

Verbelen, P.J., Nedović, V., Manojlović, V., Delvaux, F.R., Laskošek-Čukalović, I., Bugarski, B.,& Willaert, R.. (2010). Bioprocess intensification of beer fermentation using immobilised cells. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 303-325.
https://doi.org/10.1007/978-1-4419-1008-0_11

Verbelen P, Nedović V, Manojlović V, Delvaux F, Laskošek-Čukalović I, Bugarski B, Willaert R. Bioprocess intensification of beer fermentation using immobilised cells. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:303-325.
doi:10.1007/978-1-4419-1008-0_11 .

Verbelen, P.J., Nedović, Viktor, Manojlović, Verica, Delvaux, F.R., Laskošek-Čukalović, I., Bugarski, Branko, Willaert, R., "Bioprocess intensification of beer fermentation using immobilised cells" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):303-325,
https://doi.org/10.1007/978-1-4419-1008-0_11 . .

TY  - CHAP
AU  - Kourkoutas, Yiannis
AU  - Manojlović, Verica
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2128
AB  - Wine-or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation. Nowadays, there have been considerable developments in wine-or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine-or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a). The objective of the present chapter is to analyze and assess data on the impact of immobilization technologies of viable microbial cells on the alcoholic and malolactic fermentation (MLF) of wine and cider. The immobilized biocatalysts are evaluated for their scale-up ability and their potential future impact in industrial application is highlighted and assessed. Handicaps associated with maintenance of cell viability and fermentation efficiency during preservation and storage, constraining the industrial use of immobilized cell systems are discussed.
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider
EP  - 343
SP  - 327
DO  - 10.1007/978-1-4419-1008-0_12
ER  - 

@inbook{
author = "Kourkoutas, Yiannis and Manojlović, Verica and Nedović, Viktor",
year = "2010",
abstract = "Wine-or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation. Nowadays, there have been considerable developments in wine-or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine-or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a). The objective of the present chapter is to analyze and assess data on the impact of immobilization technologies of viable microbial cells on the alcoholic and malolactic fermentation (MLF) of wine and cider. The immobilized biocatalysts are evaluated for their scale-up ability and their potential future impact in industrial application is highlighted and assessed. Handicaps associated with maintenance of cell viability and fermentation efficiency during preservation and storage, constraining the industrial use of immobilized cell systems are discussed.",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
booktitle = "Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider",
pages = "343-327",
doi = "10.1007/978-1-4419-1008-0_12"
}

Kourkoutas, Y., Manojlović, V.,& Nedović, V.. (2010). Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 327-343.
https://doi.org/10.1007/978-1-4419-1008-0_12

Kourkoutas Y, Manojlović V, Nedović V. Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:327-343.
doi:10.1007/978-1-4419-1008-0_12 .

Kourkoutas, Yiannis, Manojlović, Verica, Nedović, Viktor, "Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):327-343,
https://doi.org/10.1007/978-1-4419-1008-0_12 . .

TY  - CHAP
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Kailasapathy, K.
AU  - Zuidam, N.J.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2142
AB  - The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in't Veld and Havenaar (1991) defines probiotics as being "mono or mixed cultures of live microorganisms which, when applied to a man or an animal (e.g., as dried cells or as a fermented product), beneficially affect the host by improving the properties of the indigenous microflora". Probiotics are living microorganisms which survive gastric, bile, and pancreatic secretions, attach to epithelial cells and colonize the human intestine (Del Piano et al. 2006). It is estimated that an adult human intestine contains more than 400 different bacterial species (Finegold et al. 1977) and approximately 10 14 bacterial cells (which is approximately ten times the total number of eukaryotic cells in the human body). The bacterial cells can be classified into three categories, namely, beneficial, neutral or harmful, with respect to human health. Among the beneficial bacteria are Bifidobacterium and Lactobacilli. The proportion of bifidobacteria represents the third most common genus in the gastrointestinal tract, while Bacteroides predominates at 86% of the total flora in the adult gut, followed by Eubacterium. Infant-type bifidobacteria B. bifidum are replaced with adult-type bifidobacteria, B. longum and B. adolescentis. With weaning and aging, the intestinal flora profile changes. Bifidobacteria decrease, while certain kinds of harmful bacteria increase. Changes in the intestinal flora are affected not only by aging but also by extrinsic factors, for example, stress, diet, drugs, bacterial contamination and constipation. Therefore, daily consumption of probiotic products is recommended for good health and longevity. There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Encapsulation of probiotics for use in food products
EP  - 302
SP  - 269
DO  - 10.1007/978-1-4419-1008-0_10
ER  - 

@inbook{
author = "Manojlović, Verica and Nedović, Viktor and Kailasapathy, K. and Zuidam, N.J.",
year = "2010",
abstract = "The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in't Veld and Havenaar (1991) defines probiotics as being "mono or mixed cultures of live microorganisms which, when applied to a man or an animal (e.g., as dried cells or as a fermented product), beneficially affect the host by improving the properties of the indigenous microflora". Probiotics are living microorganisms which survive gastric, bile, and pancreatic secretions, attach to epithelial cells and colonize the human intestine (Del Piano et al. 2006). It is estimated that an adult human intestine contains more than 400 different bacterial species (Finegold et al. 1977) and approximately 10 14 bacterial cells (which is approximately ten times the total number of eukaryotic cells in the human body). The bacterial cells can be classified into three categories, namely, beneficial, neutral or harmful, with respect to human health. Among the beneficial bacteria are Bifidobacterium and Lactobacilli. The proportion of bifidobacteria represents the third most common genus in the gastrointestinal tract, while Bacteroides predominates at 86% of the total flora in the adult gut, followed by Eubacterium. Infant-type bifidobacteria B. bifidum are replaced with adult-type bifidobacteria, B. longum and B. adolescentis. With weaning and aging, the intestinal flora profile changes. Bifidobacteria decrease, while certain kinds of harmful bacteria increase. Changes in the intestinal flora are affected not only by aging but also by extrinsic factors, for example, stress, diet, drugs, bacterial contamination and constipation. Therefore, daily consumption of probiotic products is recommended for good health and longevity. There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
booktitle = "Encapsulation of probiotics for use in food products",
pages = "302-269",
doi = "10.1007/978-1-4419-1008-0_10"
}

Manojlović, V., Nedović, V., Kailasapathy, K.,& Zuidam, N.J.. (2010). Encapsulation of probiotics for use in food products. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 269-302.
https://doi.org/10.1007/978-1-4419-1008-0_10

Manojlović V, Nedović V, Kailasapathy K, Zuidam N. Encapsulation of probiotics for use in food products. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:269-302.
doi:10.1007/978-1-4419-1008-0_10 .

Manojlović, Verica, Nedović, Viktor, Kailasapathy, K., Zuidam, N.J., "Encapsulation of probiotics for use in food products" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):269-302,
https://doi.org/10.1007/978-1-4419-1008-0_10 . .

TY  - JOUR
AU  - Djekić, Sanja
AU  - Milosavljević, Slobodan
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Tešević, Vele
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1767
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rosé-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
EP  - 1037
IS  - 11
SP  - 1027
VL  - 73
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Djekić, Sanja and Milosavljević, Slobodan and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rosé-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
pages = "1037-1027",
number = "11",
volume = "73",
doi = "10.2298/JSC0811027D"
}

Djekić, S., Milosavljević, S., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Djekić S, Milosavljević S, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović V, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Djekić, Sanja, Milosavljević, Slobodan, Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor, Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .

TY  - JOUR
AU  - Manojlović, Verica
AU  - Rajić, Nevenka
AU  - Djonlagić, Jasna
AU  - Obradović, Bojana
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1836
AB  - The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethyl vanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about 450 mu m. Chemical characterization by H-NMR spectroscopy revealed that the alginate used in this study had a high content ( 67 %) of guluronic residues and was rich in GG diad blocks (F-GG = 55%) and thus presented a high-quality immobilisation matrix. The thermal behaviour of alginate beads encapsulating ethyl vanilline was investigated by thermogravimetric (TG) and differential scanning calorimetry measurements (TG-DSC) under heating conditions which mimicked usual food processing to provide information about thermal decomposition of alginate matrix and kinetics of aroma release. Two well resolved weight losses were observed. The first one was in the 50-150 degrees C temperature range with the maximum at approx. 112 C, corresponding to the dehydration of the polymer network. The second loss in the 220-325 degrees C temperature range, with a maximum at similar to 247 degrees C corresponded to the release of vanilline. The obtained results indicate that up to 230 degrees C most of the vanilline remained intacta, while prolonged heating at elevated temperatures led to the entire loss of the aroma compound.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Application of electrostatic extrusion - Flavour encapsulation and controlled release
EP  - 1496
IS  - 3
SP  - 1488
VL  - 8
DO  - 10.3390/s8031488
ER  - 

@article{
author = "Manojlović, Verica and Rajić, Nevenka and Djonlagić, Jasna and Obradović, Bojana and Nedović, Viktor and Bugarski, Branko",
year = "2008",
abstract = "The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethyl vanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about 450 mu m. Chemical characterization by H-NMR spectroscopy revealed that the alginate used in this study had a high content ( 67 %) of guluronic residues and was rich in GG diad blocks (F-GG = 55%) and thus presented a high-quality immobilisation matrix. The thermal behaviour of alginate beads encapsulating ethyl vanilline was investigated by thermogravimetric (TG) and differential scanning calorimetry measurements (TG-DSC) under heating conditions which mimicked usual food processing to provide information about thermal decomposition of alginate matrix and kinetics of aroma release. Two well resolved weight losses were observed. The first one was in the 50-150 degrees C temperature range with the maximum at approx. 112 C, corresponding to the dehydration of the polymer network. The second loss in the 220-325 degrees C temperature range, with a maximum at similar to 247 degrees C corresponded to the release of vanilline. The obtained results indicate that up to 230 degrees C most of the vanilline remained intacta, while prolonged heating at elevated temperatures led to the entire loss of the aroma compound.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Application of electrostatic extrusion - Flavour encapsulation and controlled release",
pages = "1496-1488",
number = "3",
volume = "8",
doi = "10.3390/s8031488"
}

Manojlović, V., Rajić, N., Djonlagić, J., Obradović, B., Nedović, V.,& Bugarski, B.. (2008). Application of electrostatic extrusion - Flavour encapsulation and controlled release. in Sensors
MDPI, BASEL., 8(3), 1488-1496.
https://doi.org/10.3390/s8031488

Manojlović V, Rajić N, Djonlagić J, Obradović B, Nedović V, Bugarski B. Application of electrostatic extrusion - Flavour encapsulation and controlled release. in Sensors. 2008;8(3):1488-1496.
doi:10.3390/s8031488 .

Manojlović, Verica, Rajić, Nevenka, Djonlagić, Jasna, Obradović, Bojana, Nedović, Viktor, Bugarski, Branko, "Application of electrostatic extrusion - Flavour encapsulation and controlled release" in Sensors, 8, no. 3 (2008):1488-1496,
https://doi.org/10.3390/s8031488 . .

TY  - JOUR
AU  - Pruesse, Ulf
AU  - Bilancetti, Luca
AU  - Bucko, Marek
AU  - Bugarski, Branko
AU  - Bukowski, Jozef
AU  - Gemeiner, Peter
AU  - Lewinska, Dorota
AU  - Manojlović, Verica
AU  - Massart, Benjamin
AU  - Nastruzzi, Claudio
AU  - Nedović, Viktor
AU  - Poncelet, Denis
AU  - Siebenhaar, Swen
AU  - Tobler, Lucien
AU  - Tosi, Azzurra
AU  - Vikartovska, Alica
AU  - Vorlop, Klaus-Dieter
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1813
AB  - This paper describes the results of the round robin experiment "Bead production technologies" carried out during the COST 840 action "Bioencapsulation Innovation and Technologies" within the 5th Framework Program of the European Community. In this round robin experiment, calcium alginate hydrogel beads with the diameter of (800 +/- 100) mu m were produced by the most common bead production technologies using 0.5-4 mass % sodium alginate solutions as starting material. Dynamic viscosity of the alginate solutions ranged from less than 50 mPa s up to more than 10000 mPa s. With the coaxial air-flow and electrostatic enhanced dropping technologies as well as with the JetCutter technology in the soft-landing mode, beads were produced from all alginate solutions, whereas the vibration technology was not capable to process the high-viscosity 3 % and 4 % alginate solutions. Spherical beads were generated by the electrostatic and the JetCutter technologies. Slightly deformed beads were obtained from high-viscosity alginate solutions using the coaxial airflow and from the 0.5 % and 2 % alginate solutions using the vibration technology. The rate of bead production using the JetCutter was about 10 times higher than with the vibration technology and more than 10000 times higher than with the coaxial air-flow and electrostatic technology.
PB  - Springer International Publishing Ag, Cham
T2  - Chemical Papers
T1  - Comparison of different technologies for alginate beads production
EP  - 374
IS  - 4
SP  - 364
VL  - 62
DO  - 10.2478/s11696-008-0035-x
ER  - 

@article{
author = "Pruesse, Ulf and Bilancetti, Luca and Bucko, Marek and Bugarski, Branko and Bukowski, Jozef and Gemeiner, Peter and Lewinska, Dorota and Manojlović, Verica and Massart, Benjamin and Nastruzzi, Claudio and Nedović, Viktor and Poncelet, Denis and Siebenhaar, Swen and Tobler, Lucien and Tosi, Azzurra and Vikartovska, Alica and Vorlop, Klaus-Dieter",
year = "2008",
abstract = "This paper describes the results of the round robin experiment "Bead production technologies" carried out during the COST 840 action "Bioencapsulation Innovation and Technologies" within the 5th Framework Program of the European Community. In this round robin experiment, calcium alginate hydrogel beads with the diameter of (800 +/- 100) mu m were produced by the most common bead production technologies using 0.5-4 mass % sodium alginate solutions as starting material. Dynamic viscosity of the alginate solutions ranged from less than 50 mPa s up to more than 10000 mPa s. With the coaxial air-flow and electrostatic enhanced dropping technologies as well as with the JetCutter technology in the soft-landing mode, beads were produced from all alginate solutions, whereas the vibration technology was not capable to process the high-viscosity 3 % and 4 % alginate solutions. Spherical beads were generated by the electrostatic and the JetCutter technologies. Slightly deformed beads were obtained from high-viscosity alginate solutions using the coaxial airflow and from the 0.5 % and 2 % alginate solutions using the vibration technology. The rate of bead production using the JetCutter was about 10 times higher than with the vibration technology and more than 10000 times higher than with the coaxial air-flow and electrostatic technology.",
publisher = "Springer International Publishing Ag, Cham",
journal = "Chemical Papers",
title = "Comparison of different technologies for alginate beads production",
pages = "374-364",
number = "4",
volume = "62",
doi = "10.2478/s11696-008-0035-x"
}

Pruesse, U., Bilancetti, L., Bucko, M., Bugarski, B., Bukowski, J., Gemeiner, P., Lewinska, D., Manojlović, V., Massart, B., Nastruzzi, C., Nedović, V., Poncelet, D., Siebenhaar, S., Tobler, L., Tosi, A., Vikartovska, A.,& Vorlop, K.. (2008). Comparison of different technologies for alginate beads production. in Chemical Papers
Springer International Publishing Ag, Cham., 62(4), 364-374.
https://doi.org/10.2478/s11696-008-0035-x

Pruesse U, Bilancetti L, Bucko M, Bugarski B, Bukowski J, Gemeiner P, Lewinska D, Manojlović V, Massart B, Nastruzzi C, Nedović V, Poncelet D, Siebenhaar S, Tobler L, Tosi A, Vikartovska A, Vorlop K. Comparison of different technologies for alginate beads production. in Chemical Papers. 2008;62(4):364-374.
doi:10.2478/s11696-008-0035-x .

Pruesse, Ulf, Bilancetti, Luca, Bucko, Marek, Bugarski, Branko, Bukowski, Jozef, Gemeiner, Peter, Lewinska, Dorota, Manojlović, Verica, Massart, Benjamin, Nastruzzi, Claudio, Nedović, Viktor, Poncelet, Denis, Siebenhaar, Swen, Tobler, Lucien, Tosi, Azzurra, Vikartovska, Alica, Vorlop, Klaus-Dieter, "Comparison of different technologies for alginate beads production" in Chemical Papers, 62, no. 4 (2008):364-374,
https://doi.org/10.2478/s11696-008-0035-x . .

TY  - CONF
AU  - Manojlović, Verica
AU  - Agouridis, Nikos
AU  - Kopsahelis, Nikos
AU  - Kanellaki, Maria
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1640
AB  - The aim of this study was to examine the novel gas-lift three phase bioreactor with external loop in beer fermentation by immobilized yeast cells on gluten pellets. Cells of Saccharomyces cerevisiae were immobilized on 40 g of gluten pellets, freeze-dried and introduced into a 1.4 L external loop gas-lift bioreactor with 1.1 L of wort. During the fermentation process, nitrogen was inserted in the bioreactor. Several batch repetitive fermentation processes were performed at different temperatures (5, 10 and 20 degrees C). The kinetics of fermentation and beer productivity were determined. Relatively high cell concentrations and presumably, good mass transfer rates in the flowing medium enabled rapid fermentation (48 h fermentation time at 20 degrees C) and high beer productivity of this system, even with such low load of immobilised biocatalyst (3.6% w/w). Further, the final beer product was analyzed on ethanol and volatile compounds important for the organolaptic profile. Contents of ethanol and flavour compounds were in the ranges characteristic for beers of acceptable to fine quality. In addition, preliminary tests on hydrodynamic characteristics of the external loop gas-lift bioreactor were done, providing important information for potential establishing and standardization of this type of fermentors for beer production in prospect.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Brewing by Immobilized Freeze Dried Cells in a Novel Gas Flow Bioreactor
EP  - 334
SP  - 327
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1640
ER  - 

@conference{
author = "Manojlović, Verica and Agouridis, Nikos and Kopsahelis, Nikos and Kanellaki, Maria and Bugarski, Branko and Nedović, Viktor",
year = "2008",
abstract = "The aim of this study was to examine the novel gas-lift three phase bioreactor with external loop in beer fermentation by immobilized yeast cells on gluten pellets. Cells of Saccharomyces cerevisiae were immobilized on 40 g of gluten pellets, freeze-dried and introduced into a 1.4 L external loop gas-lift bioreactor with 1.1 L of wort. During the fermentation process, nitrogen was inserted in the bioreactor. Several batch repetitive fermentation processes were performed at different temperatures (5, 10 and 20 degrees C). The kinetics of fermentation and beer productivity were determined. Relatively high cell concentrations and presumably, good mass transfer rates in the flowing medium enabled rapid fermentation (48 h fermentation time at 20 degrees C) and high beer productivity of this system, even with such low load of immobilised biocatalyst (3.6% w/w). Further, the final beer product was analyzed on ethanol and volatile compounds important for the organolaptic profile. Contents of ethanol and flavour compounds were in the ranges characteristic for beers of acceptable to fine quality. In addition, preliminary tests on hydrodynamic characteristics of the external loop gas-lift bioreactor were done, providing important information for potential establishing and standardization of this type of fermentors for beer production in prospect.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Brewing by Immobilized Freeze Dried Cells in a Novel Gas Flow Bioreactor",
pages = "334-327",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1640"
}

Manojlović, V., Agouridis, N., Kopsahelis, N., Kanellaki, M., Bugarski, B.,& Nedović, V.. (2008). Brewing by Immobilized Freeze Dried Cells in a Novel Gas Flow Bioreactor. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 2, 327-334.
https://hdl.handle.net/21.15107/rcub_agrospace_1640

Manojlović V, Agouridis N, Kopsahelis N, Kanellaki M, Bugarski B, Nedović V. Brewing by Immobilized Freeze Dried Cells in a Novel Gas Flow Bioreactor. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;2:327-334.
https://hdl.handle.net/21.15107/rcub_agrospace_1640 .

Manojlović, Verica, Agouridis, Nikos, Kopsahelis, Nikos, Kanellaki, Maria, Bugarski, Branko, Nedović, Viktor, "Brewing by Immobilized Freeze Dried Cells in a Novel Gas Flow Bioreactor" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2 (2008):327-334,
https://hdl.handle.net/21.15107/rcub_agrospace_1640 .

TY  - CONF
AU  - Nedović, Viktor
AU  - Manojlović, Verica
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1617
AB  - Immobilized cell technology has been investigated and used in various bio-industries as well as in processes based on alcoholic fermentation, like beer, wine and cider fermentation processes. Some of the most important reasons that favour immobilized over suspended cell systems include faster fermentation rates, increased volumetric productivity, and possibility for continuous operation. In spite of the fact the immobilized yeast technology was paying continual attention in these industries over the last 30 years, today, this technology is well established in very limited number of cases such as secondary beer fermentation and alcohol-free and low-alcohol beer production as well as sparkling wine production. However, in some more complex processes with various side reactions that effect flavour formation and final product quality, like primary beer fermentation, wine and cider fermentation, immobilized cell technology is still under scrutiny on the lab or pilot levels. Immobilized cell phisiology control and fine-tuning of the flavour compounds formation during the long term fermentation processes remain the major challenges for successful application of immobilized cell technology on an industrial scale. This paper describes and discusses the key factors for the implementation of this technology on an industrial level, like carrier materials, immobilization technology and bioreactor design.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Fermentation Processes by Immobilized Cell Systems in Beverage Production
EP  - 254
SP  - 247
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1617
ER  - 

@conference{
author = "Nedović, Viktor and Manojlović, Verica and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2008",
abstract = "Immobilized cell technology has been investigated and used in various bio-industries as well as in processes based on alcoholic fermentation, like beer, wine and cider fermentation processes. Some of the most important reasons that favour immobilized over suspended cell systems include faster fermentation rates, increased volumetric productivity, and possibility for continuous operation. In spite of the fact the immobilized yeast technology was paying continual attention in these industries over the last 30 years, today, this technology is well established in very limited number of cases such as secondary beer fermentation and alcohol-free and low-alcohol beer production as well as sparkling wine production. However, in some more complex processes with various side reactions that effect flavour formation and final product quality, like primary beer fermentation, wine and cider fermentation, immobilized cell technology is still under scrutiny on the lab or pilot levels. Immobilized cell phisiology control and fine-tuning of the flavour compounds formation during the long term fermentation processes remain the major challenges for successful application of immobilized cell technology on an industrial scale. This paper describes and discusses the key factors for the implementation of this technology on an industrial level, like carrier materials, immobilization technology and bioreactor design.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Fermentation Processes by Immobilized Cell Systems in Beverage Production",
pages = "254-247",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1617"
}

Nedović, V., Manojlović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2008). Fermentation Processes by Immobilized Cell Systems in Beverage Production. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 1, 247-254.
https://hdl.handle.net/21.15107/rcub_agrospace_1617

Nedović V, Manojlović V, Leskošek-Čukalović I, Bugarski B. Fermentation Processes by Immobilized Cell Systems in Beverage Production. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;1:247-254.
https://hdl.handle.net/21.15107/rcub_agrospace_1617 .

Nedović, Viktor, Manojlović, Verica, Leskošek-Čukalović, Ida, Bugarski, Branko, "Fermentation Processes by Immobilized Cell Systems in Beverage Production" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 1 (2008):247-254,
https://hdl.handle.net/21.15107/rcub_agrospace_1617 .

TY  - JOUR
AU  - Manojlović, Verica
AU  - Djonlagić, Jasna
AU  - Obradović, B.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1302
AB  - The process of electrostatic extrusion as a method for cell immobilization was investigated that could be used for potential applications in medicine. An attempt was made to assess the effects of cell addition and polymer concentration on the overall entrapment procedure, ie, on each stage of immobilization: polymer-cell suspension rheological characteristics, electrostatic extrusion process, and the process of gelation. The findings should contribute to a better understanding of polymer-cell interactions, which could be crucial in possible medical treatments. Alginate-yeast was used as a model system for carrier-cells. The electrostatic extrusion was considered as a complex two-phase flow system and the effects of cell and alginate concentrations on the resulting microbead size and uniformity were assessed. Under investigated conditions, microbeads 50-600 mu m in diameter were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with higher standard deviations in size. We attempted to rationalize the findings by rheological characterization of the cell-alginate suspensions. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of cell-alginate suspensions with higher viscosities at higher alginate concentrations. However, the presence of cells even at high concentrations (5x10(8) and 1x10(9) cells/mL) did not significantly affect the rheological properties of Na-alginate solution. Lastly, we investigated the kinetics of alginate gelation with respect to the quantity of Ca2+ ions and cell presence. The gelation kinetics were examined under conditions of limited supply with Ca2+ ions, which can be essential for immobilization of highly sensitive mammalian cells that require minimal exposure to CaCl2 solution. The molar ratio of G units to Ca2+ ions of 3.8:1 provided complete crosslinking, while the increase in alginate concentration resulted in prolonged gelation times but higher strength of the resulting gel. The cell presence decreased the rate of network formation as well as the strength of the obtained Ca-alginate hydrogel.
PB  - Dove Medical Press Ltd, Albany
T2  - International Journal of Nanomedicine
T1  - Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine
EP  - 171
IS  - 2
SP  - 163
VL  - 1
DO  - 10.2147/nano.2006.1.2.163
ER  - 

@article{
author = "Manojlović, Verica and Djonlagić, Jasna and Obradović, B. and Nedović, Viktor and Bugarski, Branko",
year = "2006",
abstract = "The process of electrostatic extrusion as a method for cell immobilization was investigated that could be used for potential applications in medicine. An attempt was made to assess the effects of cell addition and polymer concentration on the overall entrapment procedure, ie, on each stage of immobilization: polymer-cell suspension rheological characteristics, electrostatic extrusion process, and the process of gelation. The findings should contribute to a better understanding of polymer-cell interactions, which could be crucial in possible medical treatments. Alginate-yeast was used as a model system for carrier-cells. The electrostatic extrusion was considered as a complex two-phase flow system and the effects of cell and alginate concentrations on the resulting microbead size and uniformity were assessed. Under investigated conditions, microbeads 50-600 mu m in diameter were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with higher standard deviations in size. We attempted to rationalize the findings by rheological characterization of the cell-alginate suspensions. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of cell-alginate suspensions with higher viscosities at higher alginate concentrations. However, the presence of cells even at high concentrations (5x10(8) and 1x10(9) cells/mL) did not significantly affect the rheological properties of Na-alginate solution. Lastly, we investigated the kinetics of alginate gelation with respect to the quantity of Ca2+ ions and cell presence. The gelation kinetics were examined under conditions of limited supply with Ca2+ ions, which can be essential for immobilization of highly sensitive mammalian cells that require minimal exposure to CaCl2 solution. The molar ratio of G units to Ca2+ ions of 3.8:1 provided complete crosslinking, while the increase in alginate concentration resulted in prolonged gelation times but higher strength of the resulting gel. The cell presence decreased the rate of network formation as well as the strength of the obtained Ca-alginate hydrogel.",
publisher = "Dove Medical Press Ltd, Albany",
journal = "International Journal of Nanomedicine",
title = "Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine",
pages = "171-163",
number = "2",
volume = "1",
doi = "10.2147/nano.2006.1.2.163"
}

Manojlović, V., Djonlagić, J., Obradović, B., Nedović, V.,& Bugarski, B.. (2006). Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine. in International Journal of Nanomedicine
Dove Medical Press Ltd, Albany., 1(2), 163-171.
https://doi.org/10.2147/nano.2006.1.2.163

Manojlović V, Djonlagić J, Obradović B, Nedović V, Bugarski B. Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine. in International Journal of Nanomedicine. 2006;1(2):163-171.
doi:10.2147/nano.2006.1.2.163 .

Manojlović, Verica, Djonlagić, Jasna, Obradović, B., Nedović, Viktor, Bugarski, Branko, "Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine" in International Journal of Nanomedicine, 1, no. 2 (2006):163-171,
https://doi.org/10.2147/nano.2006.1.2.163 . .

TY  - CONF
AU  - Manojlović, Verica
AU  - Djonlagić, Jasna
AU  - Obradović, B
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1260
AB  - In this study, the process of electrostatic extrusion as a method for cell immobilization was investigated. We have assessed the effects of concentrations of yeast cells (as a model cell type) and Na alginate on the size of the resulting microbeads and attempted to rationalize the obtained findings by rheological characterization of the cell-alginate suspensions. Under the investigated conditions, microbeads, 50-600 mu m in diameter, were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with their sizes having higher standard deviations. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of cell-alginate suspensions with higher viscosities at higher alginate concentrations. However, the presence of cells even at high concentrations (5 x 10(8) and 1 x 10(9) cells mL(-1)) did not significantly affect the rheological properties of the Na alginate solution. Finally, we have investigated the kinetics of alginate gelation with respect to the quantity of Ca2+ ions and the presence of cells. The molar ratio of alpha-L-guluronic acid units to Ca2+ ions of 4:1 provided complete crosslinking. The presence of cells decreased the rate of network formation as well as the strength of the obtained Ca alginate hydrogel.
PB  - Wiley, Hoboken
C3  - Journal of Chemical Technology and Biotechnology
T1  - Investigations of cell immobilization in alginate: rheological and electrostatic extrusion studies
EP  - 510
IS  - 4
SP  - 505
VL  - 81
DO  - 10.1002/jctb.1465
ER  - 

@conference{
author = "Manojlović, Verica and Djonlagić, Jasna and Obradović, B and Nedović, Viktor and Bugarski, Branko",
year = "2006",
abstract = "In this study, the process of electrostatic extrusion as a method for cell immobilization was investigated. We have assessed the effects of concentrations of yeast cells (as a model cell type) and Na alginate on the size of the resulting microbeads and attempted to rationalize the obtained findings by rheological characterization of the cell-alginate suspensions. Under the investigated conditions, microbeads, 50-600 mu m in diameter, were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with their sizes having higher standard deviations. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of cell-alginate suspensions with higher viscosities at higher alginate concentrations. However, the presence of cells even at high concentrations (5 x 10(8) and 1 x 10(9) cells mL(-1)) did not significantly affect the rheological properties of the Na alginate solution. Finally, we have investigated the kinetics of alginate gelation with respect to the quantity of Ca2+ ions and the presence of cells. The molar ratio of alpha-L-guluronic acid units to Ca2+ ions of 4:1 provided complete crosslinking. The presence of cells decreased the rate of network formation as well as the strength of the obtained Ca alginate hydrogel.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Investigations of cell immobilization in alginate: rheological and electrostatic extrusion studies",
pages = "510-505",
number = "4",
volume = "81",
doi = "10.1002/jctb.1465"
}

Manojlović, V., Djonlagić, J., Obradović, B., Nedović, V.,& Bugarski, B.. (2006). Investigations of cell immobilization in alginate: rheological and electrostatic extrusion studies. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 81(4), 505-510.
https://doi.org/10.1002/jctb.1465

Manojlović V, Djonlagić J, Obradović B, Nedović V, Bugarski B. Investigations of cell immobilization in alginate: rheological and electrostatic extrusion studies. in Journal of Chemical Technology and Biotechnology. 2006;81(4):505-510.
doi:10.1002/jctb.1465 .

Manojlović, Verica, Djonlagić, Jasna, Obradović, B, Nedović, Viktor, Bugarski, Branko, "Investigations of cell immobilization in alginate: rheological and electrostatic extrusion studies" in Journal of Chemical Technology and Biotechnology, 81, no. 4 (2006):505-510,
https://doi.org/10.1002/jctb.1465 . .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Manojlović, Verica
AU  - Pruesse, Ulf
AU  - Bugarski, Branko
AU  - Djonlagić, Jasna
AU  - Vorlop, Klaus D.
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1224
AB  - The aim of this study was to optimize the electrostatic extrusion process for producing small, spherical and uniform microbeads with different fluid viscosities by varying the operating parameters in very wide ranges. Alginate was used as a model polymer. Since the rheological behavior of the solution is one of the parameters that affects the flow dynamics during extrusion, viscosity measurements of solutions with different alginate content were performed. The results obtained in this study show that an electrostatic droplet generator can be used for the production of spherical microbeads of narrow size distribution from low- and medium- viscous fluids (0.5, 1, and 2% of alginate). The average microbead diameter for low-viscous solutions was less than 100 micrometers. It was possible to obtain beads smaller than 500 micrometers that were very uniform (standard deviations less than 2.5%) and of spherical (the shape distortion was less than 1%) from medium-viscous alginate solution (2%). By reducing the polymer flowrate to less than 1 ml/h, even smaller microbeads were produced with diameters of about 300 micrometers. The particular contribution of this paper is in exceeding limitations regarding the use of high-viscous polymer solutions. Optimization of the operating conditions that included the use of a very small needle (0.15 mm), enlargement of the electrode distance to more than 20 cm and a severe reduction in the polymer flow rate to lower than 5 ml/h (for 3% alginate) or 1 ml/h (for 4% alginate) enabled the production of small, entirely spherical and uniform microbeads with an average microbead diameter lower than 500 and 700 micrometers in the case of 3 and 4% of alginate, respectively.
AB  - Elektrostatička ekstruzija je novija ekstruziona metoda koja se zasniva na primeni električne sile koja deluje na površini meniskusa tečnosti na vrhu igle, usled čega dolazi do generisanja velikog broja kapljica. U prethodnim istraživanjima je utvrđeno da je veličina čestica funkcija više parametara kao što su električni potencijal, prečnik kapilare, rastojanje između elektroda, protok i fizičko-hemijske osobine polimera (površinski napon viskoznost, koncentracija). Takođe, utvrđeno je i da postoje određena ograničenja koja se odnose na ekstruziju veoma viskoznih rastvora. Ovaj rad je posvećen optimizaciji metode radi dobijanja što sitnijih i uniformnijih čestica. S obzirom da je viskoznost rastvora jedan od parametara koji utiče na dinamiku isticanja polimera kroz kapilaru, najpre su izvršena merenja viskoznosti rastvora alginata različitih koncentracija. Utvrđeno je da povećanje koncentracije rastvora sa 2 do 4% dovodi do povećanja viskoznosti sa oko 2000 na 17000 mPas na 21 °C. Dobijeni rezultati su pokazali da je elektrostička ekstruzija vrlo povoljna za dobijanje sferičnih čestica uskog opsega raspodele veličina koristeći nisko- i srednje-viskozne rastvore polimera (0,5, 1 i 2% alginata). Sa nisko-viskoznim rastvorom alginata, pod određenim uslovima, dobijene su čestice čiji je srednji prečnik čak manji i od 100 μn. Sa srednje viskoznim alginatnim rastvorom dobijene su čestice prečnika ispod 500 μm, koje su bile vrlo uniformne (srednje kvadratno odstupanje manje od 2,5%) i sferične (deformacija oblika manja od 1%), a smanjenjem protoka rastvora, moguće je dobiti čestice i manje od 300 μm. Poseban doprinos rada je u prevazilaženju ograničenja koja se odnose na ekstruziju veoma viskoznih rastvora. Optimizacija procesnih parametara koja je podrazumevala primenu vrlo tanke igle (0,15 mm), povećanje rastojanja između elektroda iznad 20 cm i smanjenje protoka ispod 5 ml/h (za 3% alginat), odn. 1 ml/h (za 4% alginat), omogućila je dobijanje malih, potpuno sferičnih i uniformnih mikročestica čiji je srednji prečnik bio ispod 500 i 700 μm za 3 i 4% alginatni rastvor, respektivno.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Optimization of the electrostatic droplet generation process for controlled microbead production: Single nozzle system
T1  - Optimizacija elektrostatičkog generisanja čestica u cilju kontrolisanja njihovih mikronskih veličina - sistem sa jednom mlaznicom
EP  - 57
IS  - 1
SP  - 53
VL  - 12
DO  - 10.2298/CICEQ0601053N
ER  - 

@article{
author = "Nedović, Viktor and Manojlović, Verica and Pruesse, Ulf and Bugarski, Branko and Djonlagić, Jasna and Vorlop, Klaus D.",
year = "2006",
abstract = "The aim of this study was to optimize the electrostatic extrusion process for producing small, spherical and uniform microbeads with different fluid viscosities by varying the operating parameters in very wide ranges. Alginate was used as a model polymer. Since the rheological behavior of the solution is one of the parameters that affects the flow dynamics during extrusion, viscosity measurements of solutions with different alginate content were performed. The results obtained in this study show that an electrostatic droplet generator can be used for the production of spherical microbeads of narrow size distribution from low- and medium- viscous fluids (0.5, 1, and 2% of alginate). The average microbead diameter for low-viscous solutions was less than 100 micrometers. It was possible to obtain beads smaller than 500 micrometers that were very uniform (standard deviations less than 2.5%) and of spherical (the shape distortion was less than 1%) from medium-viscous alginate solution (2%). By reducing the polymer flowrate to less than 1 ml/h, even smaller microbeads were produced with diameters of about 300 micrometers. The particular contribution of this paper is in exceeding limitations regarding the use of high-viscous polymer solutions. Optimization of the operating conditions that included the use of a very small needle (0.15 mm), enlargement of the electrode distance to more than 20 cm and a severe reduction in the polymer flow rate to lower than 5 ml/h (for 3% alginate) or 1 ml/h (for 4% alginate) enabled the production of small, entirely spherical and uniform microbeads with an average microbead diameter lower than 500 and 700 micrometers in the case of 3 and 4% of alginate, respectively., Elektrostatička ekstruzija je novija ekstruziona metoda koja se zasniva na primeni električne sile koja deluje na površini meniskusa tečnosti na vrhu igle, usled čega dolazi do generisanja velikog broja kapljica. U prethodnim istraživanjima je utvrđeno da je veličina čestica funkcija više parametara kao što su električni potencijal, prečnik kapilare, rastojanje između elektroda, protok i fizičko-hemijske osobine polimera (površinski napon viskoznost, koncentracija). Takođe, utvrđeno je i da postoje određena ograničenja koja se odnose na ekstruziju veoma viskoznih rastvora. Ovaj rad je posvećen optimizaciji metode radi dobijanja što sitnijih i uniformnijih čestica. S obzirom da je viskoznost rastvora jedan od parametara koji utiče na dinamiku isticanja polimera kroz kapilaru, najpre su izvršena merenja viskoznosti rastvora alginata različitih koncentracija. Utvrđeno je da povećanje koncentracije rastvora sa 2 do 4% dovodi do povećanja viskoznosti sa oko 2000 na 17000 mPas na 21 °C. Dobijeni rezultati su pokazali da je elektrostička ekstruzija vrlo povoljna za dobijanje sferičnih čestica uskog opsega raspodele veličina koristeći nisko- i srednje-viskozne rastvore polimera (0,5, 1 i 2% alginata). Sa nisko-viskoznim rastvorom alginata, pod određenim uslovima, dobijene su čestice čiji je srednji prečnik čak manji i od 100 μn. Sa srednje viskoznim alginatnim rastvorom dobijene su čestice prečnika ispod 500 μm, koje su bile vrlo uniformne (srednje kvadratno odstupanje manje od 2,5%) i sferične (deformacija oblika manja od 1%), a smanjenjem protoka rastvora, moguće je dobiti čestice i manje od 300 μm. Poseban doprinos rada je u prevazilaženju ograničenja koja se odnose na ekstruziju veoma viskoznih rastvora. Optimizacija procesnih parametara koja je podrazumevala primenu vrlo tanke igle (0,15 mm), povećanje rastojanja između elektroda iznad 20 cm i smanjenje protoka ispod 5 ml/h (za 3% alginat), odn. 1 ml/h (za 4% alginat), omogućila je dobijanje malih, potpuno sferičnih i uniformnih mikročestica čiji je srednji prečnik bio ispod 500 i 700 μm za 3 i 4% alginatni rastvor, respektivno.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Optimization of the electrostatic droplet generation process for controlled microbead production: Single nozzle system, Optimizacija elektrostatičkog generisanja čestica u cilju kontrolisanja njihovih mikronskih veličina - sistem sa jednom mlaznicom",
pages = "57-53",
number = "1",
volume = "12",
doi = "10.2298/CICEQ0601053N"
}

Nedović, V., Manojlović, V., Pruesse, U., Bugarski, B., Djonlagić, J.,& Vorlop, K. D.. (2006). Optimization of the electrostatic droplet generation process for controlled microbead production: Single nozzle system. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 12(1), 53-57.
https://doi.org/10.2298/CICEQ0601053N

Nedović V, Manojlović V, Pruesse U, Bugarski B, Djonlagić J, Vorlop KD. Optimization of the electrostatic droplet generation process for controlled microbead production: Single nozzle system. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2006;12(1):53-57.
doi:10.2298/CICEQ0601053N .

Nedović, Viktor, Manojlović, Verica, Pruesse, Ulf, Bugarski, Branko, Djonlagić, Jasna, Vorlop, Klaus D., "Optimization of the electrostatic droplet generation process for controlled microbead production: Single nozzle system" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 12, no. 1 (2006):53-57,
https://doi.org/10.2298/CICEQ0601053N . .

TY  - JOUR
AU  - Manojlović, Verica
AU  - Djonlagić, Jasna
AU  - Obradović, Bojana
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/887
AB  - In this study, an attempt was made to assess the effects of cell addition and final concentration on the process of electrostatic extrusion as a method for cell immobilization in alginate microbeads. The electrostatic extrusion process is a complex function of several operating parameters, the system geometry, and the properties of the polymer solution, which is being extruded. The addition of cells results in the formation of a two-phase system, adding to the complexity of the process by the associated phenomenon of two-phase flow. This study especially focused on analyzing the effects of cell presence on each stage of the immobilization process. Specifically, the effects of the cell and alginate concentrations on the resulting microbead size and uniformity were assessed. Under the investigated conditions, microbeads, 50-600 ěm in diameter, were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with higher standard deviations in size. We attempted to rationalize the obtained findings by rheological characterization of the cell-alginate suspensions. H-NMR Spectroscopy of the alginate used in this study revealed a high content (67%) of guluronic residues and GG diad blocks (FGG = 55%). The mole fractions of the MM and GM diad sequences, Fmm and Fgm, were 21 and 12%, respectively. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of the cell-alginate suspensions with an increase in viscosity as the alginate concentration was increased. However, the presence of cells even at high concentrations (5 ÷ 108 and 1 ÷ 109 cell/ml) did not significantly affect the rheological properties of Na alginate solution. Finally, the effects of the alginate and cell concentrations on the gelation kinetics and the dynamic-mechanical behavior of the obtained hydrogels were investigated. A molar ratio of G units to Ca2+ ions of 3.8 : 1 provided complete crosslinking, while an increase in the alginate concentration resulted in prolonged gelation times, but higher strength of the resulting gel. Cell presence decreased the rate of network formation, as well as the strength of the obtained Ca alginate hydrogel.
AB  - U ovom radu izvršeno je ispitivanje fenomena elektrostatičke ekstruzije. Proces elektrostatičke ekstruzije je vrlo složen, jer obuhvata pojedinačne uticaje različitih fenomenoloških parametara (jako spoljašnje električno polje, mikrohidrodinamičke pojave unutar kapilare, reološko ponašanje polimera), kao i međusobne uticaje ovih faktora. Prisustvo ćelija u sistemu čini ga još složenijim, što do sada fenomenološki nije razjašnjeno. Istraživanja su obuhvatila ispitivanje pojedinih značajnih fenomena koji se javljaju u ovoj metodi imobilizacije ćelija, polazeći od karakteristika samog nosača i suspenzije alginat/ćelije, preko parametara elektrostatičke ekstruzije, do kinetike geliranja alginata. Uz to, posebno je analiziran uticaj prisustva ćelija na sve faze ovog procesa. Detaljno je proučen uticaj promene koncentracije alginata i koncentracije ćelija u polaznoj suspenziji alginat/ćelije na veličinu i uniformnost proizvedenih mikročestica. Pri ispitivanim operativnim uslovima, proizvedene su mikročestice prečnika od 50-600 ěm i porast koncentracije bilo alginata, bilo ćelija uzrokuje nastajanje većih čestica neuniformnije raspodele veličina. U pokušaju da se objasne dobijeni rezultati i ispita reološko ponašanje suspenzije kao jedan od parametara koji utiču na dinamiku dvofaznog strujanja u toku ekstruzije, izvršeno je reološko karakterisanje suspenzija alginat/ćelije. Reološka ispitivanja su pokazala da prisustvo ćelija čak i pri visokim koncentracijama (5x108 i 1x10 ćelija/ml) ne utiče značajno na reološke osobine rastvora natrijum alginata. Na kraju, ispitan je uticaj koncentracije alginata i ćelija na kinetiku geliranja u uslovima ograničenog prisustva Ca jona, s obzirom da imobilizacija izuzetno osetljivih ćelija sisara može da zahteva minimalno izlaganje rastvoru CaCl2. Rezultati su pokazali da molski odnos guluronskih jedinica prema Ca2+ jonima od 3,8:1 omogućuje fizičko umrežavanje i da porast koncentracije alginata uzrokuje duže geliranje, ali i nastajanje jačeg gela. Prisustvo ćelija dovodi do sporijeg geliranja i prouzrokuje nastajanje slabijih hidrogelova što upućuje na zaključak da imobilisani mikroorganizmi uzrokuju nepravilnosti u strukturi mreže.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Effects of cell addition on immobilization by electrostatic droplet generation
T1  - Uticaj prisustva ćelija u procesu elektrostatičke ekstruzije alginata
EP  - 84
IS  - 2
SP  - 79
VL  - 11
DO  - 10.2298/CICEQ0502079M
ER  - 

@article{
author = "Manojlović, Verica and Djonlagić, Jasna and Obradović, Bojana and Nedović, Viktor and Bugarski, Branko",
year = "2005",
abstract = "In this study, an attempt was made to assess the effects of cell addition and final concentration on the process of electrostatic extrusion as a method for cell immobilization in alginate microbeads. The electrostatic extrusion process is a complex function of several operating parameters, the system geometry, and the properties of the polymer solution, which is being extruded. The addition of cells results in the formation of a two-phase system, adding to the complexity of the process by the associated phenomenon of two-phase flow. This study especially focused on analyzing the effects of cell presence on each stage of the immobilization process. Specifically, the effects of the cell and alginate concentrations on the resulting microbead size and uniformity were assessed. Under the investigated conditions, microbeads, 50-600 ěm in diameter, were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with higher standard deviations in size. We attempted to rationalize the obtained findings by rheological characterization of the cell-alginate suspensions. H-NMR Spectroscopy of the alginate used in this study revealed a high content (67%) of guluronic residues and GG diad blocks (FGG = 55%). The mole fractions of the MM and GM diad sequences, Fmm and Fgm, were 21 and 12%, respectively. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of the cell-alginate suspensions with an increase in viscosity as the alginate concentration was increased. However, the presence of cells even at high concentrations (5 ÷ 108 and 1 ÷ 109 cell/ml) did not significantly affect the rheological properties of Na alginate solution. Finally, the effects of the alginate and cell concentrations on the gelation kinetics and the dynamic-mechanical behavior of the obtained hydrogels were investigated. A molar ratio of G units to Ca2+ ions of 3.8 : 1 provided complete crosslinking, while an increase in the alginate concentration resulted in prolonged gelation times, but higher strength of the resulting gel. Cell presence decreased the rate of network formation, as well as the strength of the obtained Ca alginate hydrogel., U ovom radu izvršeno je ispitivanje fenomena elektrostatičke ekstruzije. Proces elektrostatičke ekstruzije je vrlo složen, jer obuhvata pojedinačne uticaje različitih fenomenoloških parametara (jako spoljašnje električno polje, mikrohidrodinamičke pojave unutar kapilare, reološko ponašanje polimera), kao i međusobne uticaje ovih faktora. Prisustvo ćelija u sistemu čini ga još složenijim, što do sada fenomenološki nije razjašnjeno. Istraživanja su obuhvatila ispitivanje pojedinih značajnih fenomena koji se javljaju u ovoj metodi imobilizacije ćelija, polazeći od karakteristika samog nosača i suspenzije alginat/ćelije, preko parametara elektrostatičke ekstruzije, do kinetike geliranja alginata. Uz to, posebno je analiziran uticaj prisustva ćelija na sve faze ovog procesa. Detaljno je proučen uticaj promene koncentracije alginata i koncentracije ćelija u polaznoj suspenziji alginat/ćelije na veličinu i uniformnost proizvedenih mikročestica. Pri ispitivanim operativnim uslovima, proizvedene su mikročestice prečnika od 50-600 ěm i porast koncentracije bilo alginata, bilo ćelija uzrokuje nastajanje većih čestica neuniformnije raspodele veličina. U pokušaju da se objasne dobijeni rezultati i ispita reološko ponašanje suspenzije kao jedan od parametara koji utiču na dinamiku dvofaznog strujanja u toku ekstruzije, izvršeno je reološko karakterisanje suspenzija alginat/ćelije. Reološka ispitivanja su pokazala da prisustvo ćelija čak i pri visokim koncentracijama (5x108 i 1x10 ćelija/ml) ne utiče značajno na reološke osobine rastvora natrijum alginata. Na kraju, ispitan je uticaj koncentracije alginata i ćelija na kinetiku geliranja u uslovima ograničenog prisustva Ca jona, s obzirom da imobilizacija izuzetno osetljivih ćelija sisara može da zahteva minimalno izlaganje rastvoru CaCl2. Rezultati su pokazali da molski odnos guluronskih jedinica prema Ca2+ jonima od 3,8:1 omogućuje fizičko umrežavanje i da porast koncentracije alginata uzrokuje duže geliranje, ali i nastajanje jačeg gela. Prisustvo ćelija dovodi do sporijeg geliranja i prouzrokuje nastajanje slabijih hidrogelova što upućuje na zaključak da imobilisani mikroorganizmi uzrokuju nepravilnosti u strukturi mreže.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Effects of cell addition on immobilization by electrostatic droplet generation, Uticaj prisustva ćelija u procesu elektrostatičke ekstruzije alginata",
pages = "84-79",
number = "2",
volume = "11",
doi = "10.2298/CICEQ0502079M"
}

Manojlović, V., Djonlagić, J., Obradović, B., Nedović, V.,& Bugarski, B.. (2005). Effects of cell addition on immobilization by electrostatic droplet generation. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 11(2), 79-84.
https://doi.org/10.2298/CICEQ0502079M

Manojlović V, Djonlagić J, Obradović B, Nedović V, Bugarski B. Effects of cell addition on immobilization by electrostatic droplet generation. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2005;11(2):79-84.
doi:10.2298/CICEQ0502079M .

Manojlović, Verica, Djonlagić, Jasna, Obradović, Bojana, Nedović, Viktor, Bugarski, Branko, "Effects of cell addition on immobilization by electrostatic droplet generation" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 11, no. 2 (2005):79-84,
https://doi.org/10.2298/CICEQ0502079M . .

TY  - JOUR
AU  - Manojlović, Verica
AU  - Obradović, Bojana M.
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/687
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Electrostatic generation of alginate microbeads loaded with brewing yeast
EP  - 64
IS  - 6a
SP  - 62
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_687
ER  - 

@article{
author = "Manojlović, Verica and Obradović, Bojana M. and Nedović, Viktor and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2004",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Electrostatic generation of alginate microbeads loaded with brewing yeast",
pages = "64-62",
number = "6a",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_687"
}

Manojlović, V., Obradović, B. M., Nedović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2004). Electrostatic generation of alginate microbeads loaded with brewing yeast. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 58(6a), 62-64.
https://hdl.handle.net/21.15107/rcub_agrospace_687

Manojlović V, Obradović BM, Nedović V, Leskošek-Čukalović I, Bugarski B. Electrostatic generation of alginate microbeads loaded with brewing yeast. in Hemijska industrija. 2004;58(6a):62-64.
https://hdl.handle.net/21.15107/rcub_agrospace_687 .

Manojlović, Verica, Obradović, Bojana M., Nedović, Viktor, Leskošek-Čukalović, Ida, Bugarski, Branko, "Electrostatic generation of alginate microbeads loaded with brewing yeast" in Hemijska industrija, 58, no. 6a (2004):62-64,
https://hdl.handle.net/21.15107/rcub_agrospace_687 .