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

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

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

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

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

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalušević, Ana
AU  - Micić, Darko
AU  - Laličić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4967
AB  - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
PB  - MDPI, BASEL
T2  - Foods
T1  - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
IS  - 11
VL  - 8
DO  - 10.3390/foods8110561
ER  - 

@article{
author = "Zlatanović, Snežana and Kalušević, Ana and Micić, Darko and Laličić-Petronijević, Jovanka and Tomić, Nikola and Ostojić, Sanja and Gorjanović, Stanislava",
year = "2019",
abstract = "Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration",
number = "11",
volume = "8",
doi = "10.3390/foods8110561"
}

Zlatanović, S., Kalušević, A., Micić, D., Laličić-Petronijević, J., Tomić, N., Ostojić, S.,& Gorjanović, S.. (2019). Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods
MDPI, BASEL., 8(11).
https://doi.org/10.3390/foods8110561

Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods. 2019;8(11).
doi:10.3390/foods8110561 .

Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava, "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration" in Foods, 8, no. 11 (2019),
https://doi.org/10.3390/foods8110561 . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5041
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
ER  - 

@article{
author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2019",
abstract = "Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermal behaviour and degradation kinetics of apple pomace flours",
pages = "25-17",
volume = "673",
doi = "10.1016/j.tca.2019.01.009"
}

Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta
Elsevier, Amsterdam., 673, 17-25.
https://doi.org/10.1016/j.tca.2019.01.009

Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25.
doi:10.1016/j.tca.2019.01.009 .

Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25,
https://doi.org/10.1016/j.tca.2019.01.009 . .

TY  - JOUR
AU  - Begović, Nebojša
AU  - Blagojević, Vladimir A.
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Filipović, Nenad
AU  - Andjelković, Katarina
AU  - Minić, Dragica M.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3447
AB  - Thermal stability of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands was investigated using a combination of experimental measurements and DFT calculations. All complexes exhibit a reversible second-order transition around 333 K, which can be attributed to structural reorganization of the ligand molecules. Thermal degradation begins in 570-610 K temperature region, with an endothermic peak, followed by exothermic peaks in DSC. TG measurements show a well-defined mass loss corresponding to the initial degradation, while subsequent processes are poorly separated. DFT calculations suggest that the initial degradation step occurs with release of Cl, which then reacts with remaining part of the complex molecule in an exothermic process. This leads to decomposition of the ligand molecule into four fragments corresponding to ethyl chloride, carbon dioxide, methyl amine, and the fragment with the aromatic group. Mass spectrum suggests that creation of these fragments most likely corresponds to the initial degradation, after which some of these coordinate to Pd center, whose coordination sphere is left incomplete by release of Cl. TG measurement to 1123 K indicates that the final degradation product at this temperature is palladium.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands
EP  - 30
SP  - 23
VL  - 592
DO  - 10.1016/j.tca.2014.08.005
ER  - 

@article{
author = "Begović, Nebojša and Blagojević, Vladimir A. and Ostojić, Sanja and Micić, Darko and Filipović, Nenad and Andjelković, Katarina and Minić, Dragica M.",
year = "2014",
abstract = "Thermal stability of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands was investigated using a combination of experimental measurements and DFT calculations. All complexes exhibit a reversible second-order transition around 333 K, which can be attributed to structural reorganization of the ligand molecules. Thermal degradation begins in 570-610 K temperature region, with an endothermic peak, followed by exothermic peaks in DSC. TG measurements show a well-defined mass loss corresponding to the initial degradation, while subsequent processes are poorly separated. DFT calculations suggest that the initial degradation step occurs with release of Cl, which then reacts with remaining part of the complex molecule in an exothermic process. This leads to decomposition of the ligand molecule into four fragments corresponding to ethyl chloride, carbon dioxide, methyl amine, and the fragment with the aromatic group. Mass spectrum suggests that creation of these fragments most likely corresponds to the initial degradation, after which some of these coordinate to Pd center, whose coordination sphere is left incomplete by release of Cl. TG measurement to 1123 K indicates that the final degradation product at this temperature is palladium.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands",
pages = "30-23",
volume = "592",
doi = "10.1016/j.tca.2014.08.005"
}

Begović, N., Blagojević, V. A., Ostojić, S., Micić, D., Filipović, N., Andjelković, K.,& Minić, D. M.. (2014). Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands. in Thermochimica Acta
Elsevier, Amsterdam., 592, 23-30.
https://doi.org/10.1016/j.tca.2014.08.005

Begović N, Blagojević VA, Ostojić S, Micić D, Filipović N, Andjelković K, Minić DM. Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands. in Thermochimica Acta. 2014;592:23-30.
doi:10.1016/j.tca.2014.08.005 .

Begović, Nebojša, Blagojević, Vladimir A., Ostojić, Sanja, Micić, Darko, Filipović, Nenad, Andjelković, Katarina, Minić, Dragica M., "Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands" in Thermochimica Acta, 592 (2014):23-30,
https://doi.org/10.1016/j.tca.2014.08.005 . .