TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Jurić, Slaven
AU  - Djordjević, Verica
AU  - Barisić, Lidija
AU  - Komes, Draženka
AU  - Jezek, Damir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4469
AB  - In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 mu m) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.
PB  - Taylor & Francis Inc, Philadelphia
T2  - International Journal of Food Properties
T1  - Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols
EP  - 1986
IS  - 9
SP  - 1971
VL  - 20
DO  - 10.1080/10942912.2016.1225762
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Jurić, Slaven and Djordjević, Verica and Barisić, Lidija and Komes, Draženka and Jezek, Damir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 mu m) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "International Journal of Food Properties",
title = "Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols",
pages = "1986-1971",
number = "9",
volume = "20",
doi = "10.1080/10942912.2016.1225762"
}

Belscak-Cvitanović, A., Jurić, S., Djordjević, V., Barisić, L., Komes, D., Jezek, D., Bugarski, B.,& Nedović, V.. (2017). Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols. in International Journal of Food Properties
Taylor & Francis Inc, Philadelphia., 20(9), 1971-1986.
https://doi.org/10.1080/10942912.2016.1225762

Belscak-Cvitanović A, Jurić S, Djordjević V, Barisić L, Komes D, Jezek D, Bugarski B, Nedović V. Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols. in International Journal of Food Properties. 2017;20(9):1971-1986.
doi:10.1080/10942912.2016.1225762 .

Belscak-Cvitanović, Ana, Jurić, Slaven, Djordjević, Verica, Barisić, Lidija, Komes, Draženka, Jezek, Damir, Bugarski, Branko, Nedović, Viktor, "Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols" in International Journal of Food Properties, 20, no. 9 (2017):1971-1986,
https://doi.org/10.1080/10942912.2016.1225762 . .

TY  - JOUR
AU  - Balanc, Bojana
AU  - Kalušević, Ana
AU  - Drvenica, Ivana
AU  - Coelho, Maria Teresa
AU  - Djordjević, Verica
AU  - Alves, Vitor D.
AU  - Sousa, Isabel
AU  - Moldao-Martins, Margarida
AU  - Rakić, Vesna
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4139
AB  - Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 mu m to 830 mu m depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract
EP  - E75
IS  - 1
SP  - E65
VL  - 81
DO  - 10.1111/1750-3841.13167
ER  - 

@article{
author = "Balanc, Bojana and Kalušević, Ana and Drvenica, Ivana and Coelho, Maria Teresa and Djordjević, Verica and Alves, Vitor D. and Sousa, Isabel and Moldao-Martins, Margarida and Rakić, Vesna and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 mu m to 830 mu m depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract",
pages = "E75-E65",
number = "1",
volume = "81",
doi = "10.1111/1750-3841.13167"
}

Balanc, B., Kalušević, A., Drvenica, I., Coelho, M. T., Djordjević, V., Alves, V. D., Sousa, I., Moldao-Martins, M., Rakić, V., Nedović, V.,& Bugarski, B.. (2016). Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. in Journal of Food Science
Wiley, Hoboken., 81(1), E65-E75.
https://doi.org/10.1111/1750-3841.13167

Balanc B, Kalušević A, Drvenica I, Coelho MT, Djordjević V, Alves VD, Sousa I, Moldao-Martins M, Rakić V, Nedović V, Bugarski B. Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. in Journal of Food Science. 2016;81(1):E65-E75.
doi:10.1111/1750-3841.13167 .

Balanc, Bojana, Kalušević, Ana, Drvenica, Ivana, Coelho, Maria Teresa, Djordjević, Verica, Alves, Vitor D., Sousa, Isabel, Moldao-Martins, Margarida, Rakić, Vesna, Nedović, Viktor, Bugarski, Branko, "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract" in Journal of Food Science, 81, no. 1 (2016):E65-E75,
https://doi.org/10.1111/1750-3841.13167 . .

TY  - CONF
AU  - Djordjević, Verica
AU  - Paraskevopoulou, Adamantini
AU  - Mantzouridou, Fani
AU  - Lalou, Sofia
AU  - Pantić, Milena
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4152
PB  - Springer, New York
C3  - Emerging and Traditional Technologies for Safe, Healthy and Quality Food
T1  - Encapsulation Technologies for Food Industry
EP  - 382
SP  - 329
DO  - 10.1007/978-3-319-24040-4_18
ER  - 

@conference{
author = "Djordjević, Verica and Paraskevopoulou, Adamantini and Mantzouridou, Fani and Lalou, Sofia and Pantić, Milena and Bugarski, Branko and Nedović, Viktor",
year = "2016",
publisher = "Springer, New York",
journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food",
title = "Encapsulation Technologies for Food Industry",
pages = "382-329",
doi = "10.1007/978-3-319-24040-4_18"
}

Djordjević, V., Paraskevopoulou, A., Mantzouridou, F., Lalou, S., Pantić, M., Bugarski, B.,& Nedović, V.. (2016). Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Springer, New York., 329-382.
https://doi.org/10.1007/978-3-319-24040-4_18

Djordjević V, Paraskevopoulou A, Mantzouridou F, Lalou S, Pantić M, Bugarski B, Nedović V. Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:329-382.
doi:10.1007/978-3-319-24040-4_18 .

Djordjević, Verica, Paraskevopoulou, Adamantini, Mantzouridou, Fani, Lalou, Sofia, Pantić, Milena, Bugarski, Branko, Nedović, Viktor, "Encapsulation Technologies for Food Industry" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):329-382,
https://doi.org/10.1007/978-3-319-24040-4_18 . .

TY  - JOUR
AU  - Balanc, Bojana
AU  - Trifković, Kata
AU  - Djordjević, Verica
AU  - Marković, Smilja
AU  - Pjanović, Rada
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4033
AB  - We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
EP  - 842
SP  - 832
VL  - 61
DO  - 10.1016/j.foodhyd.2016.07.005
ER  - 

@article{
author = "Balanc, Bojana and Trifković, Kata and Djordjević, Verica and Marković, Smilja and Pjanović, Rada and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes",
pages = "842-832",
volume = "61",
doi = "10.1016/j.foodhyd.2016.07.005"
}

Balanc, B., Trifković, K., Djordjević, V., Marković, S., Pjanović, R., Nedović, V.,& Bugarski, B.. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 61, 832-842.
https://doi.org/10.1016/j.foodhyd.2016.07.005

Balanc B, Trifković K, Djordjević V, Marković S, Pjanović R, Nedović V, Bugarski B. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids. 2016;61:832-842.
doi:10.1016/j.foodhyd.2016.07.005 .

Balanc, Bojana, Trifković, Kata, Djordjević, Verica, Marković, Smilja, Pjanović, Rada, Nedović, Viktor, Bugarski, Branko, "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes" in Food Hydrocolloids, 61 (2016):832-842,
https://doi.org/10.1016/j.foodhyd.2016.07.005 . .

TY  - JOUR
AU  - Lević, Steva
AU  - Pajić-Lijaković, Ivana
AU  - Djordjević, Verica
AU  - Rac, Vladislav
AU  - Rakić, Vesna
AU  - Šolević-Knudsen, Tatjana
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3777
AB  - In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
EP  - 123
SP  - 111
VL  - 45
DO  - 10.1016/j.foodhyd.2014.10.001
ER  - 

@article{
author = "Lević, Steva and Pajić-Lijaković, Ivana and Djordjević, Verica and Rac, Vladislav and Rakić, Vesna and Šolević-Knudsen, Tatjana and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion",
pages = "123-111",
volume = "45",
doi = "10.1016/j.foodhyd.2014.10.001"
}

Lević, S., Pajić-Lijaković, I., Djordjević, V., Rac, V., Rakić, V., Šolević-Knudsen, T., Pavlović, V., Bugarski, B.,& Nedović, V.. (2015). Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 45, 111-123.
https://doi.org/10.1016/j.foodhyd.2014.10.001

Lević S, Pajić-Lijaković I, Djordjević V, Rac V, Rakić V, Šolević-Knudsen T, Pavlović V, Bugarski B, Nedović V. Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids. 2015;45:111-123.
doi:10.1016/j.foodhyd.2014.10.001 .

Lević, Steva, Pajić-Lijaković, Ivana, Djordjević, Verica, Rac, Vladislav, Rakić, Vesna, Šolević-Knudsen, Tatjana, Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion" in Food Hydrocolloids, 45 (2015):111-123,
https://doi.org/10.1016/j.foodhyd.2014.10.001 . .

TY  - JOUR
AU  - Djordjević, Verica
AU  - Balanc, Bojana
AU  - Belscak-Cvitanović, Ana
AU  - Lević, Steva
AU  - Trifković, Kata
AU  - Kalušević, Ana
AU  - Kostić, Ivana T.
AU  - Komes, Draženka
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3764
AB  - The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.
PB  - Springer, New York
T2  - Food Engineering Reviews
T1  - Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
EP  - 490
IS  - 4
SP  - 452
VL  - 7
DO  - 10.1007/s12393-014-9106-7
ER  - 

@article{
author = "Djordjević, Verica and Balanc, Bojana and Belscak-Cvitanović, Ana and Lević, Steva and Trifković, Kata and Kalušević, Ana and Kostić, Ivana T. and Komes, Draženka and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.",
publisher = "Springer, New York",
journal = "Food Engineering Reviews",
title = "Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds",
pages = "490-452",
number = "4",
volume = "7",
doi = "10.1007/s12393-014-9106-7"
}

Djordjević, V., Balanc, B., Belscak-Cvitanović, A., Lević, S., Trifković, K., Kalušević, A., Kostić, I. T., Komes, D., Bugarski, B.,& Nedović, V.. (2015). Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. in Food Engineering Reviews
Springer, New York., 7(4), 452-490.
https://doi.org/10.1007/s12393-014-9106-7

Djordjević V, Balanc B, Belscak-Cvitanović A, Lević S, Trifković K, Kalušević A, Kostić IT, Komes D, Bugarski B, Nedović V. Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. in Food Engineering Reviews. 2015;7(4):452-490.
doi:10.1007/s12393-014-9106-7 .

Djordjević, Verica, Balanc, Bojana, Belscak-Cvitanović, Ana, Lević, Steva, Trifković, Kata, Kalušević, Ana, Kostić, Ivana T., Komes, Draženka, Bugarski, Branko, Nedović, Viktor, "Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds" in Food Engineering Reviews, 7, no. 4 (2015):452-490,
https://doi.org/10.1007/s12393-014-9106-7 . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Spoljarić, Igor
AU  - Djordjević, Verica
AU  - Komes, Draženka
AU  - Mrsić, Gordan
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3688
AB  - In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt  5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying
EP  - 2460
IS  - 12
SP  - 2444
VL  - 8
DO  - 10.1007/s11947-015-1592-y
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Lević, Steva and Kalušević, Ana and Spoljarić, Igor and Djordjević, Verica and Komes, Draženka and Mrsić, Gordan and Nedović, Viktor",
year = "2015",
abstract = "In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt  5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying",
pages = "2460-2444",
number = "12",
volume = "8",
doi = "10.1007/s11947-015-1592-y"
}

Belscak-Cvitanović, A., Lević, S., Kalušević, A., Spoljarić, I., Djordjević, V., Komes, D., Mrsić, G.,& Nedović, V.. (2015). Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology
Springer, New York., 8(12), 2444-2460.
https://doi.org/10.1007/s11947-015-1592-y

Belscak-Cvitanović A, Lević S, Kalušević A, Spoljarić I, Djordjević V, Komes D, Mrsić G, Nedović V. Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology. 2015;8(12):2444-2460.
doi:10.1007/s11947-015-1592-y .

Belscak-Cvitanović, Ana, Lević, Steva, Kalušević, Ana, Spoljarić, Igor, Djordjević, Verica, Komes, Draženka, Mrsić, Gordan, Nedović, Viktor, "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying" in Food and Bioprocess Technology, 8, no. 12 (2015):2444-2460,
https://doi.org/10.1007/s11947-015-1592-y . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Djordjević, Verica
AU  - Karlović, Sven
AU  - Pavlović, Vladimir
AU  - Komes, Draženka
AU  - Jezek, Damir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3850
AB  - In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or the encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
EP  - 374
SP  - 361
VL  - 51
DO  - 10.1016/j.foodhyd.2015.05.039
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Djordjević, Verica and Karlović, Sven and Pavlović, Vladimir and Komes, Draženka and Jezek, Damir and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or the encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract",
pages = "374-361",
volume = "51",
doi = "10.1016/j.foodhyd.2015.05.039"
}

Belscak-Cvitanović, A., Djordjević, V., Karlović, S., Pavlović, V., Komes, D., Jezek, D., Bugarski, B.,& Nedović, V.. (2015). Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 51, 361-374.
https://doi.org/10.1016/j.foodhyd.2015.05.039

Belscak-Cvitanović A, Djordjević V, Karlović S, Pavlović V, Komes D, Jezek D, Bugarski B, Nedović V. Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. in Food Hydrocolloids. 2015;51:361-374.
doi:10.1016/j.foodhyd.2015.05.039 .

Belscak-Cvitanović, Ana, Djordjević, Verica, Karlović, Sven, Pavlović, Vladimir, Komes, Draženka, Jezek, Damir, Bugarski, Branko, Nedović, Viktor, "Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract" in Food Hydrocolloids, 51 (2015):361-374,
https://doi.org/10.1016/j.foodhyd.2015.05.039 . .

TY  - JOUR
AU  - Kostić, Ivana T.
AU  - Ilić, Vesna Lj.
AU  - Djordjević, Verica
AU  - Bukara, Katarina M.
AU  - Mojsilović, Slavko B.
AU  - Nedović, Viktor
AU  - Bugarski, Diana S.
AU  - Veljović, Djordje
AU  - Misić, Danijela M.
AU  - Bugarski, Branko
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3454
AB  - The present study was aimed at investigating the effect of isolation process-gradual hypotonic hemolysis on chosen parameters of the erythrocyte membranes (ghosts) originating from bovine and porcine slaughterhouse blood. The estimation of the gradual hypotonic hemolysis as a drug loading procedure for the erythrocyte ghosts was performed as well. Based on the results derived from analysis of the osmotic properties of the erythrocytes, the gradual hemolysis was performed with high volume of erythrocytes and 35 mM hypotonic sodium-phosphate/NaCl, enabling >90% of hemolysis for both types of erythrocytes. Detailed insight into ghosts' morphology by field emission-scanning electron microscopy revealed a distortion from erythrocyte shape and an altered surface texture with increased bilayer curvature for both samples. Compared to erythrocytes, an average diameter of ghosts from both type of erythrocytes decreased for only about 10%. The reported unidispersity of the isolated ghosts is of great importance for their potential application as vehicles of active compounds. Gradual hemolysis did not lead to substantial loss of cholesterol and membrane/cytoskeleton proteins. This result indicated the ghosts' possibility to mimic the chemical and structural anisotropic environment of in vivo cell membranes, which is of significance for drug diffusion and partition coefficients. Induced shift of phosphatidylserine to external surface of the ghosts demonstrated their potential application as vehicles for targeted drug delivery to cells of reticuloendothelial system. Ultra high-performance liquid chromatography and Fourier transform infrared spectroscopy revealed the presence of a drug model - dexamethasone-sodium phosphate, and its interaction with structural components in both types of erythrocyte ghosts.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - Erythrocyte membranes from slaughterhouse blood as potential drug vehicles: Isolation by gradual hypotonic hemolysis and biochemical and morphological characterization
EP  - 259
SP  - 250
VL  - 122
DO  - 10.1016/j.colsurfb.2014.06.043
ER  - 

@article{
author = "Kostić, Ivana T. and Ilić, Vesna Lj. and Djordjević, Verica and Bukara, Katarina M. and Mojsilović, Slavko B. and Nedović, Viktor and Bugarski, Diana S. and Veljović, Djordje and Misić, Danijela M. and Bugarski, Branko",
year = "2014",
abstract = "The present study was aimed at investigating the effect of isolation process-gradual hypotonic hemolysis on chosen parameters of the erythrocyte membranes (ghosts) originating from bovine and porcine slaughterhouse blood. The estimation of the gradual hypotonic hemolysis as a drug loading procedure for the erythrocyte ghosts was performed as well. Based on the results derived from analysis of the osmotic properties of the erythrocytes, the gradual hemolysis was performed with high volume of erythrocytes and 35 mM hypotonic sodium-phosphate/NaCl, enabling >90% of hemolysis for both types of erythrocytes. Detailed insight into ghosts' morphology by field emission-scanning electron microscopy revealed a distortion from erythrocyte shape and an altered surface texture with increased bilayer curvature for both samples. Compared to erythrocytes, an average diameter of ghosts from both type of erythrocytes decreased for only about 10%. The reported unidispersity of the isolated ghosts is of great importance for their potential application as vehicles of active compounds. Gradual hemolysis did not lead to substantial loss of cholesterol and membrane/cytoskeleton proteins. This result indicated the ghosts' possibility to mimic the chemical and structural anisotropic environment of in vivo cell membranes, which is of significance for drug diffusion and partition coefficients. Induced shift of phosphatidylserine to external surface of the ghosts demonstrated their potential application as vehicles for targeted drug delivery to cells of reticuloendothelial system. Ultra high-performance liquid chromatography and Fourier transform infrared spectroscopy revealed the presence of a drug model - dexamethasone-sodium phosphate, and its interaction with structural components in both types of erythrocyte ghosts.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "Erythrocyte membranes from slaughterhouse blood as potential drug vehicles: Isolation by gradual hypotonic hemolysis and biochemical and morphological characterization",
pages = "259-250",
volume = "122",
doi = "10.1016/j.colsurfb.2014.06.043"
}

Kostić, I. T., Ilić, V. Lj., Djordjević, V., Bukara, K. M., Mojsilović, S. B., Nedović, V., Bugarski, D. S., Veljović, D., Misić, D. M.,& Bugarski, B.. (2014). Erythrocyte membranes from slaughterhouse blood as potential drug vehicles: Isolation by gradual hypotonic hemolysis and biochemical and morphological characterization. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 122, 250-259.
https://doi.org/10.1016/j.colsurfb.2014.06.043

Kostić IT, Ilić VL, Djordjević V, Bukara KM, Mojsilović SB, Nedović V, Bugarski DS, Veljović D, Misić DM, Bugarski B. Erythrocyte membranes from slaughterhouse blood as potential drug vehicles: Isolation by gradual hypotonic hemolysis and biochemical and morphological characterization. in Colloids and Surfaces B-Biointerfaces. 2014;122:250-259.
doi:10.1016/j.colsurfb.2014.06.043 .

Kostić, Ivana T., Ilić, Vesna Lj., Djordjević, Verica, Bukara, Katarina M., Mojsilović, Slavko B., Nedović, Viktor, Bugarski, Diana S., Veljović, Djordje, Misić, Danijela M., Bugarski, Branko, "Erythrocyte membranes from slaughterhouse blood as potential drug vehicles: Isolation by gradual hypotonic hemolysis and biochemical and morphological characterization" in Colloids and Surfaces B-Biointerfaces, 122 (2014):250-259,
https://doi.org/10.1016/j.colsurfb.2014.06.043 . .

TY  - JOUR
AU  - Isailović, Bojana D.
AU  - Kostić, Ivana T.
AU  - Zvonar, Alenka
AU  - Djordjević, Verica
AU  - Gasperlin, Mirjana
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3337
AB  - Several different methods for production of liposomes incorporating resveratrol were investigated and compared from the aspect of size distribution, surface charge, entrapment efficiency, phase behavior and stability. Thin film method and proliposome method provided high entrapment efficiency (92.9% and 97.4%, respectively). Extrusion and sonication techniques were applied to obtain particles of the average diameter between 120 and 270 nm. The sonicated liposomes incorporated resveratrol (44-56%) fewer than extruded vesicles (92-96%). Antioxidative activity of resveratrol was retained upon encapsulation. Differential scanning calorimetry was performed in order to study the interaction of liposomal membranes with resveratrol, and their physical state. The release studies performed in Franz diffusion cell showed that liposomes impart slow diffusion of resveratrol, where diffusion resistance derived from liposomal membrane ranged from 5.90 . 10(5) to 9.55 . 10(5) s/m depending on the size of particles. Cytotoxicity of the formulations was evaluated via morphological changes of keratinocytes treated by liposomes. Industrial Relevance: Resveratrol displays many health-beneficial properties and possesses a remarkably strong antioxidant activity. Although often consumed in food, the positive effects of resveratrol are restricted because it is prone to oxidation, poorly absorbed when orally administrated, and cytotoxic in higher total dosages (though relatively high local concentrations are required for an effect). Encapsulation is one way to improve bioavailability and stability of resveratrol; herein the main challenge is to find a suitable solution, as resveratrol is weakly water soluble. This has motivated us to design new formulations based on liposomes for delivering of resveratrol. In the food sector, liposomes have been investigated for delivering proteins, enzymes, antioxidants, flavors and vitamins. The mean advantage of liposomes over other encapsulation technologies (spray-drying, extrusion, and fluidized beds) is the stability that liposomes impart to water-soluble compounds in aqueous surroundings. Liposomes are able to stabilize the encapsulated materials against a range of environmental and chemical changes. Another important characteristic of liposomes is that, unlike many other existing encapsulants, they can be utilized in the entrapment, delivery, and release of poorly water soluble compounds, such as resveratrol, and they are also convenient for water-soluble, lipid-soluble, and amphiphilic compounds. As liposomes could be produced from naturally occurring components, regulatory issues that may prevent the application in food systems are potentially diminished, and new formulations could be quickly implemented. Despite benefits described here, up to date little use of liposomes in food systems has been made, as current manufacturing processes are mainly time consuming, often consisting of several steps with high costs of raw materials. Another problem is that devices available commercially which are utilized for production of liposomes are able to process only small quantities. Therefore, our research is devoted to the development of the process for liposome production which is easy to scale up, and at the same time, is effective as the common way based on thin film hydration process. The process elaborated in our study utilizes a commercial lipid mixture. The method used called proliposome method is based on replacement of ethanol solvent by aqueous media. For liposome downsizing, sonication (which can be easily modified to increase sample volume capability) is tested versus membrane extrusion (equipment for small-large batches is readily available). The goal of this article is to provide evidence for food manufacturers and food scientists to make broader use of resveratrol-loaded liposomes that can add value and improve the quality of existing food products.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Resveratrol loaded liposomes produced by different techniques
EP  - 189
SP  - 181
VL  - 19
DO  - 10.1016/j.ifset.2013.03.006
ER  - 

@article{
author = "Isailović, Bojana D. and Kostić, Ivana T. and Zvonar, Alenka and Djordjević, Verica and Gasperlin, Mirjana and Nedović, Viktor and Bugarski, Branko",
year = "2013",
abstract = "Several different methods for production of liposomes incorporating resveratrol were investigated and compared from the aspect of size distribution, surface charge, entrapment efficiency, phase behavior and stability. Thin film method and proliposome method provided high entrapment efficiency (92.9% and 97.4%, respectively). Extrusion and sonication techniques were applied to obtain particles of the average diameter between 120 and 270 nm. The sonicated liposomes incorporated resveratrol (44-56%) fewer than extruded vesicles (92-96%). Antioxidative activity of resveratrol was retained upon encapsulation. Differential scanning calorimetry was performed in order to study the interaction of liposomal membranes with resveratrol, and their physical state. The release studies performed in Franz diffusion cell showed that liposomes impart slow diffusion of resveratrol, where diffusion resistance derived from liposomal membrane ranged from 5.90 . 10(5) to 9.55 . 10(5) s/m depending on the size of particles. Cytotoxicity of the formulations was evaluated via morphological changes of keratinocytes treated by liposomes. Industrial Relevance: Resveratrol displays many health-beneficial properties and possesses a remarkably strong antioxidant activity. Although often consumed in food, the positive effects of resveratrol are restricted because it is prone to oxidation, poorly absorbed when orally administrated, and cytotoxic in higher total dosages (though relatively high local concentrations are required for an effect). Encapsulation is one way to improve bioavailability and stability of resveratrol; herein the main challenge is to find a suitable solution, as resveratrol is weakly water soluble. This has motivated us to design new formulations based on liposomes for delivering of resveratrol. In the food sector, liposomes have been investigated for delivering proteins, enzymes, antioxidants, flavors and vitamins. The mean advantage of liposomes over other encapsulation technologies (spray-drying, extrusion, and fluidized beds) is the stability that liposomes impart to water-soluble compounds in aqueous surroundings. Liposomes are able to stabilize the encapsulated materials against a range of environmental and chemical changes. Another important characteristic of liposomes is that, unlike many other existing encapsulants, they can be utilized in the entrapment, delivery, and release of poorly water soluble compounds, such as resveratrol, and they are also convenient for water-soluble, lipid-soluble, and amphiphilic compounds. As liposomes could be produced from naturally occurring components, regulatory issues that may prevent the application in food systems are potentially diminished, and new formulations could be quickly implemented. Despite benefits described here, up to date little use of liposomes in food systems has been made, as current manufacturing processes are mainly time consuming, often consisting of several steps with high costs of raw materials. Another problem is that devices available commercially which are utilized for production of liposomes are able to process only small quantities. Therefore, our research is devoted to the development of the process for liposome production which is easy to scale up, and at the same time, is effective as the common way based on thin film hydration process. The process elaborated in our study utilizes a commercial lipid mixture. The method used called proliposome method is based on replacement of ethanol solvent by aqueous media. For liposome downsizing, sonication (which can be easily modified to increase sample volume capability) is tested versus membrane extrusion (equipment for small-large batches is readily available). The goal of this article is to provide evidence for food manufacturers and food scientists to make broader use of resveratrol-loaded liposomes that can add value and improve the quality of existing food products.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Resveratrol loaded liposomes produced by different techniques",
pages = "189-181",
volume = "19",
doi = "10.1016/j.ifset.2013.03.006"
}

Isailović, B. D., Kostić, I. T., Zvonar, A., Djordjević, V., Gasperlin, M., Nedović, V.,& Bugarski, B.. (2013). Resveratrol loaded liposomes produced by different techniques. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 19, 181-189.
https://doi.org/10.1016/j.ifset.2013.03.006

Isailović BD, Kostić IT, Zvonar A, Djordjević V, Gasperlin M, Nedović V, Bugarski B. Resveratrol loaded liposomes produced by different techniques. in Innovative Food Science & Emerging Technologies. 2013;19:181-189.
doi:10.1016/j.ifset.2013.03.006 .

Isailović, Bojana D., Kostić, Ivana T., Zvonar, Alenka, Djordjević, Verica, Gasperlin, Mirjana, Nedović, Viktor, Bugarski, Branko, "Resveratrol loaded liposomes produced by different techniques" in Innovative Food Science & Emerging Technologies, 19 (2013):181-189,
https://doi.org/10.1016/j.ifset.2013.03.006 . .

TY  - CONF
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Djordjević, Verica
AU  - Beatović, Damir
AU  - Jelačić, Slavica
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2785
AB  - Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation of basil (Ocimum basilicum) essential oil
EP  - 1092
SP  - 1087
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2785
ER  - 

@conference{
author = "Kalušević, Ana and Lević, Steva and Djordjević, Verica and Beatović, Damir and Jelačić, Slavica and Bugarski, Branko and Nedović, Viktor",
year = "2012",
abstract = "Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation of basil (Ocimum basilicum) essential oil",
pages = "1092-1087",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2785"
}

Kalušević, A., Lević, S., Djordjević, V., Beatović, D., Jelačić, S., Bugarski, B.,& Nedović, V.. (2012). Encapsulation of basil (Ocimum basilicum) essential oil. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1087-1092.
https://hdl.handle.net/21.15107/rcub_agrospace_2785

Kalušević A, Lević S, Djordjević V, Beatović D, Jelačić S, Bugarski B, Nedović V. Encapsulation of basil (Ocimum basilicum) essential oil. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1087-1092.
https://hdl.handle.net/21.15107/rcub_agrospace_2785 .

Kalušević, Ana, Lević, Steva, Djordjević, Verica, Beatović, Damir, Jelačić, Slavica, Bugarski, Branko, Nedović, Viktor, "Encapsulation of basil (Ocimum basilicum) essential oil" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1087-1092,
https://hdl.handle.net/21.15107/rcub_agrospace_2785 .

TY  - CONF
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
AU  - Matijašić, B.J.B.
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Djordjević, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2776
AB  - Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
EP  - 1086
SP  - 1082
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2776
ER  - 

@conference{
author = "Mirković, Nemanja and Radulović, Zorica and Matijašić, B.J.B. and Petrušić, Milica M. and Petrović, Tanja and Djordjević, Verica and Nedović, Viktor",
year = "2012",
abstract = "Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR",
pages = "1086-1082",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2776"
}

Mirković, N., Radulović, Z., Matijašić, B.J.B., Petrušić, M. M., Petrović, T., Djordjević, V.,& Nedović, V.. (2012). Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1082-1086.
https://hdl.handle.net/21.15107/rcub_agrospace_2776

Mirković N, Radulović Z, Matijašić B, Petrušić MM, Petrović T, Djordjević V, Nedović V. Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1082-1086.
https://hdl.handle.net/21.15107/rcub_agrospace_2776 .

Mirković, Nemanja, Radulović, Zorica, Matijašić, B.J.B., Petrušić, Milica M., Petrović, Tanja, Djordjević, Verica, Nedović, Viktor, "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1082-1086,
https://hdl.handle.net/21.15107/rcub_agrospace_2776 .

TY  - CONF
AU  - Isailović, Bojana D.
AU  - Kalušević, Ana
AU  - Žuržul, N.
AU  - Coelho, Maria Teresa
AU  - Djordjević, Verica
AU  - Alves, Vitor D.
AU  - Sousa, Isabel
AU  - Moldão-Martins, M.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2770
AB  - The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
EP  - 1081
SP  - 1075
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2770
ER  - 

@conference{
author = "Isailović, Bojana D. and Kalušević, Ana and Žuržul, N. and Coelho, Maria Teresa and Djordjević, Verica and Alves, Vitor D. and Sousa, Isabel and Moldão-Martins, M. and Bugarski, Branko and Nedović, Viktor",
year = "2012",
abstract = "The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems",
pages = "1081-1075",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2770"
}

Isailović, B. D., Kalušević, A., Žuržul, N., Coelho, M. T., Djordjević, V., Alves, V. D., Sousa, I., Moldão-Martins, M., Bugarski, B.,& Nedović, V.. (2012). Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1075-1081.
https://hdl.handle.net/21.15107/rcub_agrospace_2770

Isailović BD, Kalušević A, Žuržul N, Coelho MT, Djordjević V, Alves VD, Sousa I, Moldão-Martins M, Bugarski B, Nedović V. Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1075-1081.
https://hdl.handle.net/21.15107/rcub_agrospace_2770 .

Isailović, Bojana D., Kalušević, Ana, Žuržul, N., Coelho, Maria Teresa, Djordjević, Verica, Alves, Vitor D., Sousa, Isabel, Moldão-Martins, M., Bugarski, Branko, Nedović, Viktor, "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1075-1081,
https://hdl.handle.net/21.15107/rcub_agrospace_2770 .

TY  - CONF
AU  - Isailović, Bojana D.
AU  - Kostić, Ivana T.
AU  - Zvonar, Alenka
AU  - Djordjević, Verica
AU  - Gašperlin, M.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2744
AB  - Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to encapsulate RSV in liposomes, with a goal to achieve the extended release and improved stability of RSV. Multilameral liposomes were prepared by means of two different methods: thin film method (TF) and proliposome method (PRO). In both methods, the ratio between added RSV and phospolipon 90G (P90G) was 1:20 w/w. Extrusion and sonication were applied in order to obtain unilameral liposomes. Both methods were efficient in capturing RSV within the microparticles, thus encapsulation efficiency had high values (92,9% in case of TF and 97,4% in case of PRO). The size reduction of liposomes resulted with particles of the average diameter ranged between 120 and 270 nm. Antioxidative activity was retained at a high level (approximately 95%). Franz diffusion cell was used for release studies and diffusion of RSV was monitored for 6h. According to the results, liposomes appeared to be suitable vehicles for encapsulation of resveratrol where PRO is particularly useful for encapsulation of antioxidants.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation of natural antioxidant resveratrol in liposomes
EP  - 1051
SP  - 1046
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2744
ER  - 

@conference{
author = "Isailović, Bojana D. and Kostić, Ivana T. and Zvonar, Alenka and Djordjević, Verica and Gašperlin, M. and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to encapsulate RSV in liposomes, with a goal to achieve the extended release and improved stability of RSV. Multilameral liposomes were prepared by means of two different methods: thin film method (TF) and proliposome method (PRO). In both methods, the ratio between added RSV and phospolipon 90G (P90G) was 1:20 w/w. Extrusion and sonication were applied in order to obtain unilameral liposomes. Both methods were efficient in capturing RSV within the microparticles, thus encapsulation efficiency had high values (92,9% in case of TF and 97,4% in case of PRO). The size reduction of liposomes resulted with particles of the average diameter ranged between 120 and 270 nm. Antioxidative activity was retained at a high level (approximately 95%). Franz diffusion cell was used for release studies and diffusion of RSV was monitored for 6h. According to the results, liposomes appeared to be suitable vehicles for encapsulation of resveratrol where PRO is particularly useful for encapsulation of antioxidants.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation of natural antioxidant resveratrol in liposomes",
pages = "1051-1046",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2744"
}

Isailović, B. D., Kostić, I. T., Zvonar, A., Djordjević, V., Gašperlin, M., Nedović, V.,& Bugarski, B.. (2012). Encapsulation of natural antioxidant resveratrol in liposomes. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1046-1051.
https://hdl.handle.net/21.15107/rcub_agrospace_2744

Isailović BD, Kostić IT, Zvonar A, Djordjević V, Gašperlin M, Nedović V, Bugarski B. Encapsulation of natural antioxidant resveratrol in liposomes. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1046-1051.
https://hdl.handle.net/21.15107/rcub_agrospace_2744 .

Isailović, Bojana D., Kostić, Ivana T., Zvonar, Alenka, Djordjević, Verica, Gašperlin, M., Nedović, Viktor, Bugarski, Branko, "Encapsulation of natural antioxidant resveratrol in liposomes" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1046-1051,
https://hdl.handle.net/21.15107/rcub_agrospace_2744 .

TY  - CONF
AU  - Belscak-Cvitanović, Ana
AU  - Djordjević, Verica
AU  - Komes, Draženka
AU  - Stojanović, R.
AU  - Bušić, A.
AU  - Ljubičić, I.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2733
AB  - The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation and release profiles of caffeine from microparticles
EP  - 1045
SP  - 1040
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2733
ER  - 

@conference{
author = "Belscak-Cvitanović, Ana and Djordjević, Verica and Komes, Draženka and Stojanović, R. and Bušić, A. and Ljubičić, I. and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation and release profiles of caffeine from microparticles",
pages = "1045-1040",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2733"
}

Belscak-Cvitanović, A., Djordjević, V., Komes, D., Stojanović, R., Bušić, A., Ljubičić, I., Nedović, V.,& Bugarski, B.. (2012). Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1040-1045.
https://hdl.handle.net/21.15107/rcub_agrospace_2733

Belscak-Cvitanović A, Djordjević V, Komes D, Stojanović R, Bušić A, Ljubičić I, Nedović V, Bugarski B. Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1040-1045.
https://hdl.handle.net/21.15107/rcub_agrospace_2733 .

Belscak-Cvitanović, Ana, Djordjević, Verica, Komes, Draženka, Stojanović, R., Bušić, A., Ljubičić, I., Nedović, Viktor, Bugarski, Branko, "Encapsulation and release profiles of caffeine from microparticles" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1040-1045,
https://hdl.handle.net/21.15107/rcub_agrospace_2733 .