TY  - JOUR
AU  - Milanović, Jelena
AU  - Malićanin, Marko
AU  - Rakić, Vesna
AU  - Jevremović, Nenad
AU  - Karabegović, Ivana
AU  - Danilović, Bojana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5948
AB  - Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous grape seed variety Prokupac and to compare it with known international grape varieties. Additionally, two extraction methods (ultrasound assisted extraction and cold pressing) were used in order to determine their influence on physico-chemical and nutritive characteristics of grape seed oil. Different methods, including determination of physicochemical properties, content of bioactive compounds, oxidative stability and antioxidative capacity were used for the characterization of grape seed oils. Results indicated that the higher yield was obtained by ultrasound assisted extraction compared to cold pressing. The application of ultrasound assisted extraction resulted in increased α-tocopherol content and better antioxidant capacity and oxidative stability of oil. Significant differences in bioactive composition were observed for Prokupac seed oil compared to the other grape varieties. Oil extracted from Prokupac grape seed had the lowest content of polyunsaturated and the highest content of saturated fatty acids, the highest content of α-tocopherol and consequently, the best antioxidative capacity. Prokupac grape seed has a great potential for isolation of nutritive and bioactive valuable oil.
PB  - MDPI
T2  - Agronomy
T1  - Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil
IS  - 9
SP  - 1864
VL  - 11
DO  - 10.3390/agronomy11091864
ER  - 

@article{
author = "Milanović, Jelena and Malićanin, Marko and Rakić, Vesna and Jevremović, Nenad and Karabegović, Ivana and Danilović, Bojana",
year = "2021",
abstract = "Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous grape seed variety Prokupac and to compare it with known international grape varieties. Additionally, two extraction methods (ultrasound assisted extraction and cold pressing) were used in order to determine their influence on physico-chemical and nutritive characteristics of grape seed oil. Different methods, including determination of physicochemical properties, content of bioactive compounds, oxidative stability and antioxidative capacity were used for the characterization of grape seed oils. Results indicated that the higher yield was obtained by ultrasound assisted extraction compared to cold pressing. The application of ultrasound assisted extraction resulted in increased α-tocopherol content and better antioxidant capacity and oxidative stability of oil. Significant differences in bioactive composition were observed for Prokupac seed oil compared to the other grape varieties. Oil extracted from Prokupac grape seed had the lowest content of polyunsaturated and the highest content of saturated fatty acids, the highest content of α-tocopherol and consequently, the best antioxidative capacity. Prokupac grape seed has a great potential for isolation of nutritive and bioactive valuable oil.",
publisher = "MDPI",
journal = "Agronomy",
title = "Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil",
number = "9",
pages = "1864",
volume = "11",
doi = "10.3390/agronomy11091864"
}

Milanović, J., Malićanin, M., Rakić, V., Jevremović, N., Karabegović, I.,& Danilović, B.. (2021). Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil. in Agronomy
MDPI., 11(9), 1864.
https://doi.org/10.3390/agronomy11091864

Milanović J, Malićanin M, Rakić V, Jevremović N, Karabegović I, Danilović B. Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil. in Agronomy. 2021;11(9):1864.
doi:10.3390/agronomy11091864 .

Milanović, Jelena, Malićanin, Marko, Rakić, Vesna, Jevremović, Nenad, Karabegović, Ivana, Danilović, Bojana, "Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil" in Agronomy, 11, no. 9 (2021):1864,
https://doi.org/10.3390/agronomy11091864 . .

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  - 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 . .