TY  - CONF
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Salević, Ana
AU  - Radovanović, Željko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6868
AB  - Leaves available as by-products from some crops could be used as a major protein
source for food applications. Here, pumpkin leaves from field crop side streams were used for
the preparation of a protein-rich extract. Namely, pumpkin leaves were mechanically
processed with additional steps of acidic treatment and lyophilization to produce the extract.
The extract (1 mass%) was mixed with a spinnable biopolymer-pullulan (5 mass%) with the
addition of vitamin B12 (vitB12) as a model vitamin. This homogeneous mixture was
electrospuned through a stainless-steel needle (18G) at a steady flow rate of 25.2 mL/h using
a syringe pump and an electric field (17 kV) between the positively charged needle and
grounded metallic collector plate. The starting solutions (plain pullulan-PUL, pullulan with
extract-PUL+E, and pullulan with extract and vitB12-PUL+E+B12) as well as the resulting
structures were analyzed regarding physicochemical and morphological properties.
The addition of the extract increases the surface tension of the PUL solution, but
vitB12 decreases it. On the other hand, the viscosity measurements showed an increase in the
value with the addition of extract and vitB12. PUL solution had a conductivity of 0.163
mS/cm, and the value increased upon adding the extract and vitB12 (1.420 mS/cm and 0.978
mS/cm, respectively). According to SEM images, electrospinning resulted in the formation of
beaded fibers. The lower the viscosity of the solution, the greater the proportion of particles
observed, which is in accordance with literature data. The mean value of the particle size
decreases from 388.89 nm (PUL) to 176.68 nm (PUL+E). However, the addition of vitB12
leads to an increase in the mean particle size to 255.94 nm. The addition of extract didn't have
a strong effect on average fiber diameter, while a slight increase was observed in
PUL+E+B12. FTIR analysis suggests intermolecular interactions between the constituents of
the pullulan-extract-vitamin B12 fibers. As a conclusion, the combination of pullulan and
protein-rich extract has the properties of a stable carrier for the encapsulation of vitamin B12.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12
SP  - 59
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6868
ER  - 

@conference{
author = "Balanč, Bojana and Đorđević, Verica and Salević, Ana and Radovanović, Željko and Nedović, Viktor and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Leaves available as by-products from some crops could be used as a major protein
source for food applications. Here, pumpkin leaves from field crop side streams were used for
the preparation of a protein-rich extract. Namely, pumpkin leaves were mechanically
processed with additional steps of acidic treatment and lyophilization to produce the extract.
The extract (1 mass%) was mixed with a spinnable biopolymer-pullulan (5 mass%) with the
addition of vitamin B12 (vitB12) as a model vitamin. This homogeneous mixture was
electrospuned through a stainless-steel needle (18G) at a steady flow rate of 25.2 mL/h using
a syringe pump and an electric field (17 kV) between the positively charged needle and
grounded metallic collector plate. The starting solutions (plain pullulan-PUL, pullulan with
extract-PUL+E, and pullulan with extract and vitB12-PUL+E+B12) as well as the resulting
structures were analyzed regarding physicochemical and morphological properties.
The addition of the extract increases the surface tension of the PUL solution, but
vitB12 decreases it. On the other hand, the viscosity measurements showed an increase in the
value with the addition of extract and vitB12. PUL solution had a conductivity of 0.163
mS/cm, and the value increased upon adding the extract and vitB12 (1.420 mS/cm and 0.978
mS/cm, respectively). According to SEM images, electrospinning resulted in the formation of
beaded fibers. The lower the viscosity of the solution, the greater the proportion of particles
observed, which is in accordance with literature data. The mean value of the particle size
decreases from 388.89 nm (PUL) to 176.68 nm (PUL+E). However, the addition of vitB12
leads to an increase in the mean particle size to 255.94 nm. The addition of extract didn't have
a strong effect on average fiber diameter, while a slight increase was observed in
PUL+E+B12. FTIR analysis suggests intermolecular interactions between the constituents of
the pullulan-extract-vitamin B12 fibers. As a conclusion, the combination of pullulan and
protein-rich extract has the properties of a stable carrier for the encapsulation of vitamin B12.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12",
pages = "59",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6868"
}

Balanč, B., Đorđević, V., Salević, A., Radovanović, Ž., Nedović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2023). Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 59.
https://hdl.handle.net/21.15107/rcub_agrospace_6868

Balanč B, Đorđević V, Salević A, Radovanović Ž, Nedović V, Bugarski B, Knežević-Jugović Z. Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:59.
https://hdl.handle.net/21.15107/rcub_agrospace_6868 .

Balanč, Bojana, Đorđević, Verica, Salević, Ana, Radovanović, Željko, Nedović, Viktor, Bugarski, Branko, Knežević-Jugović, Zorica, "Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):59,
https://hdl.handle.net/21.15107/rcub_agrospace_6868 .

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

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

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

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

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

TY  - JOUR
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Nedović, Viktor
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6031
AB  - The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log10(CFUg−1)) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage.
PB  - Elsevier Ltd
T2  - Journal of Food Engineering
T1  - Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages
SP  - 110948
VL  - 321
DO  - 10.1016/j.jfoodeng.2022.110948
ER  - 

@article{
author = "Obradović, Nataša and Volić, Mina and Nedović, Viktor and Rakin, Marica and Bugarski, Branko",
year = "2022",
abstract = "The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log10(CFUg−1)) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage.",
publisher = "Elsevier Ltd",
journal = "Journal of Food Engineering",
title = "Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages",
pages = "110948",
volume = "321",
doi = "10.1016/j.jfoodeng.2022.110948"
}

Obradović, N., Volić, M., Nedović, V., Rakin, M.,& Bugarski, B.. (2022). Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages. in Journal of Food Engineering
Elsevier Ltd., 321, 110948.
https://doi.org/10.1016/j.jfoodeng.2022.110948

Obradović N, Volić M, Nedović V, Rakin M, Bugarski B. Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages. in Journal of Food Engineering. 2022;321:110948.
doi:10.1016/j.jfoodeng.2022.110948 .

Obradović, Nataša, Volić, Mina, Nedović, Viktor, Rakin, Marica, Bugarski, Branko, "Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages" in Journal of Food Engineering, 321 (2022):110948,
https://doi.org/10.1016/j.jfoodeng.2022.110948 . .

TY  - CONF
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Bugarski, Branko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6854
AB  - The modern food industry is facing the challenges associated with the production of high-quality food with enhanced safety, improvement of process efficiency and reduction of environmental pollution. The inclusion of bioactive compounds with potential health benefits, such as vitamins, probiotics, minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff became the regular practice in contemporary industrial production of food. Most of these compounds are sensitive to the external conditions and influences that might cause the loss of functionality or degradation of an ingredient before it has time to act. In this sense, encapsulation, a process to entrap an active compound within a carrier material, gained great interest as a way to overcome the poor stability of bioactives and their susceptibility to adverse external factors during food 
processing, storage, and consumption. It provides a physical barrier between active compounds and the environment and can prevent reaction with other components in food products such as oxygen or water. Further on, it can be used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Encapsulation is also a useful tool to make delivery of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living cells (e.g., probiotics) at the desired place or within an appropriate time possible. The paper gives an overview of different techniques and carrier materials commonly used in the food industry for encapsulation of bioactive molecules and presents several examples of encapsulated bioactives and cells developed in our laboratories  to be used for the production of value-added food.
PB  - Ministry of Education, Science and Technological Development of the Republic of Serbia
C3  - Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference
T1  - Encapsulated bioactives for the food industry
SP  - PL-6
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6854
ER  - 

@conference{
author = "Nedović, Viktor and Salević, Ana and Kalušević, Ana and Lević, Steva and Balanč, Bojana and Đorđević, Verica and Bugarski, Branko",
year = "2021",
abstract = "The modern food industry is facing the challenges associated with the production of high-quality food with enhanced safety, improvement of process efficiency and reduction of environmental pollution. The inclusion of bioactive compounds with potential health benefits, such as vitamins, probiotics, minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff became the regular practice in contemporary industrial production of food. Most of these compounds are sensitive to the external conditions and influences that might cause the loss of functionality or degradation of an ingredient before it has time to act. In this sense, encapsulation, a process to entrap an active compound within a carrier material, gained great interest as a way to overcome the poor stability of bioactives and their susceptibility to adverse external factors during food 
processing, storage, and consumption. It provides a physical barrier between active compounds and the environment and can prevent reaction with other components in food products such as oxygen or water. Further on, it can be used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Encapsulation is also a useful tool to make delivery of bioactive molecules (e.g., antioxidants, minerals, vitamins, phytosterols) and living cells (e.g., probiotics) at the desired place or within an appropriate time possible. The paper gives an overview of different techniques and carrier materials commonly used in the food industry for encapsulation of bioactive molecules and presents several examples of encapsulated bioactives and cells developed in our laboratories  to be used for the production of value-added food.",
publisher = "Ministry of Education, Science and Technological Development of the Republic of Serbia",
journal = "Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference",
title = "Encapsulated bioactives for the food industry",
pages = "PL-6",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6854"
}

Nedović, V., Salević, A., Kalušević, A., Lević, S., Balanč, B., Đorđević, V.,& Bugarski, B.. (2021). Encapsulated bioactives for the food industry. in Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference
Ministry of Education, Science and Technological Development of the Republic of Serbia., PL-6.
https://hdl.handle.net/21.15107/rcub_agrospace_6854

Nedović V, Salević A, Kalušević A, Lević S, Balanč B, Đorđević V, Bugarski B. Encapsulated bioactives for the food industry. in Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference. 2021;:PL-6.
https://hdl.handle.net/21.15107/rcub_agrospace_6854 .

Nedović, Viktor, Salević, Ana, Kalušević, Ana, Lević, Steva, Balanč, Bojana, Đorđević, Verica, Bugarski, Branko, "Encapsulated bioactives for the food industry" in Book of Abstracts of the International Bioscience Conference and the 8th International PSU-UNS Bioscience Conference (2021):PL-6,
https://hdl.handle.net/21.15107/rcub_agrospace_6854 .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Marković, Smilja
AU  - Pjanović, Rada V.
AU  - Đorđević, Verica B.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5895
AB  - Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.
PB  - MDPI AG
T2  - Molecules
T1  - Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material
IS  - 13
SP  - 3933
VL  - 26
DO  - 10.3390/molecules26133933
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Lević, Steva and Pavlović, Vladimir and Marković, Smilja and Pjanović, Rada V. and Đorđević, Verica B. and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.",
publisher = "MDPI AG",
journal = "Molecules",
title = "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material",
number = "13",
pages = "3933",
volume = "26",
doi = "10.3390/molecules26133933"
}

Jovanović, A. A., Lević, S., Pavlović, V., Marković, S., Pjanović, R. V., Đorđević, V. B., Nedović, V.,& Bugarski, B.. (2021). Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. in Molecules
MDPI AG., 26(13), 3933.
https://doi.org/10.3390/molecules26133933

Jovanović AA, Lević S, Pavlović V, Marković S, Pjanović RV, Đorđević VB, Nedović V, Bugarski B. Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. in Molecules. 2021;26(13):3933.
doi:10.3390/molecules26133933 .

Jovanović, Aleksandra A., Lević, Steva, Pavlović, Vladimir, Marković, Smilja, Pjanović, Rada V., Đorđević, Verica B., Nedović, Viktor, Bugarski, Branko, "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material" in Molecules, 26, no. 13 (2021):3933,
https://doi.org/10.3390/molecules26133933 . .

TY  - CHAP
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, M.
AU  - Lević, Steva
AU  - Trifković, Kata
AU  - Balanc, Bojana
AU  - Nedović, Viktor
AU  - Dajić-Stevanović, Zora
AU  - Radošević, Radenko
AU  - Bugarski, Branko
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5142
AB  - Some of the main rheological properties that Ca-alginate hydrogel matrix should satisfy for biomedical and biotechnological applications are the matrix viscoelasticity and the ability of stress relaxation. Although alginate satisfies both of them, experimental data note that cell growth is significantly reduced by microenvironmental effects. Microenvironmental restriction effects are connected to matrix resistance stress accumulation. Matrix stress is generated within the boundary layers around the cell aggregates under compression caused by cell rearrangement and growth. Simultaneously induced relaxation phenomena of both subsystems: (1) immobilized cells and (2) hydrogel matrix occur at three time scales through successive relaxation cycles. Complex dynamics of matrix compression intensifies mechanical and electrostatic cell-matrix interactions. Minimizing of the resistance stress is the strategy for improving the matrix performances. Cell action could be simulated in the experiments without cells during repeated stress relaxation cycles. We consider the physical and chemical modifications of Ca-alginate hydrogel.
PB  - Elsevier
T2  - Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications
T1  - Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells
EP  - 306
SP  - 281
DO  - 10.1016/B978-0-12-818431-8.00009-X
ER  - 

@inbook{
author = "Pajić-Lijaković, Ivana and Milivojević, M. and Lević, Steva and Trifković, Kata and Balanc, Bojana and Nedović, Viktor and Dajić-Stevanović, Zora and Radošević, Radenko and Bugarski, Branko",
year = "2019",
abstract = "Some of the main rheological properties that Ca-alginate hydrogel matrix should satisfy for biomedical and biotechnological applications are the matrix viscoelasticity and the ability of stress relaxation. Although alginate satisfies both of them, experimental data note that cell growth is significantly reduced by microenvironmental effects. Microenvironmental restriction effects are connected to matrix resistance stress accumulation. Matrix stress is generated within the boundary layers around the cell aggregates under compression caused by cell rearrangement and growth. Simultaneously induced relaxation phenomena of both subsystems: (1) immobilized cells and (2) hydrogel matrix occur at three time scales through successive relaxation cycles. Complex dynamics of matrix compression intensifies mechanical and electrostatic cell-matrix interactions. Minimizing of the resistance stress is the strategy for improving the matrix performances. Cell action could be simulated in the experiments without cells during repeated stress relaxation cycles. We consider the physical and chemical modifications of Ca-alginate hydrogel.",
publisher = "Elsevier",
journal = "Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications",
booktitle = "Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells",
pages = "306-281",
doi = "10.1016/B978-0-12-818431-8.00009-X"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K., Balanc, B., Nedović, V., Dajić-Stevanović, Z., Radošević, R.,& Bugarski, B.. (2019). Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells. in Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications
Elsevier., 281-306.
https://doi.org/10.1016/B978-0-12-818431-8.00009-X

Pajić-Lijaković I, Milivojević M, Lević S, Trifković K, Balanc B, Nedović V, Dajić-Stevanović Z, Radošević R, Bugarski B. Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells. in Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications. 2019;:281-306.
doi:10.1016/B978-0-12-818431-8.00009-X .

Pajić-Lijaković, Ivana, Milivojević, M., Lević, Steva, Trifković, Kata, Balanc, Bojana, Nedović, Viktor, Dajić-Stevanović, Zora, Radošević, Radenko, Bugarski, Branko, "Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells" in Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications (2019):281-306,
https://doi.org/10.1016/B978-0-12-818431-8.00009-X . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5760
AB  - Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić V, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna, Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Petrović, Predrag
AU  - Ivanović, Katarina
AU  - Octrue, Charly
AU  - Tumara, Mica
AU  - Jovanović, Aleksandra
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
AU  - Pjanović, Rada
AU  - Bugarski, Branko
AU  - Klaus, Anita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5015
AB  - Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium - alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching similar to 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency
EP  - 335
IS  - 5
SP  - 325
VL  - 73
DO  - 10.2298/HEMIND190819028P
ER  - 

@article{
author = "Petrović, Predrag and Ivanović, Katarina and Octrue, Charly and Tumara, Mica and Jovanović, Aleksandra and Vunduk, Jovana and Nikšić, Miomir and Pjanović, Rada and Bugarski, Branko and Klaus, Anita",
year = "2019",
abstract = "Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium - alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching similar to 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency",
pages = "335-325",
number = "5",
volume = "73",
doi = "10.2298/HEMIND190819028P"
}

Petrović, P., Ivanović, K., Octrue, C., Tumara, M., Jovanović, A., Vunduk, J., Nikšić, M., Pjanović, R., Bugarski, B.,& Klaus, A.. (2019). Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 73(5), 325-335.
https://doi.org/10.2298/HEMIND190819028P

Petrović P, Ivanović K, Octrue C, Tumara M, Jovanović A, Vunduk J, Nikšić M, Pjanović R, Bugarski B, Klaus A. Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency. in HEMIJSKA INDUSTRIJA. 2019;73(5):325-335.
doi:10.2298/HEMIND190819028P .

Petrović, Predrag, Ivanović, Katarina, Octrue, Charly, Tumara, Mica, Jovanović, Aleksandra, Vunduk, Jovana, Nikšić, Miomir, Pjanović, Rada, Bugarski, Branko, Klaus, Anita, "Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency" in HEMIJSKA INDUSTRIJA, 73, no. 5 (2019):325-335,
https://doi.org/10.2298/HEMIND190819028P . .

TY  - JOUR
AU  - Petrović, P.
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Carević, M.
AU  - Petković, M.
AU  - Vuković, N.
AU  - Cvetković, A.
AU  - Zizak, Z.
AU  - Bugarski, Branko
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5099
AB  - Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.
PB  - Elsevier Science Bv, Amsterdam
T2  - South African Journal of Botany
T1  - From mycelium to spores: A whole circle of biological potency of mosaic puffball
EP  - 160
SP  - 152
VL  - 123
DO  - 10.1016/j.sajb.2019.03.016
ER  - 

@article{
author = "Petrović, P. and Vunduk, Jovana and Klaus, Anita and Carević, M. and Petković, M. and Vuković, N. and Cvetković, A. and Zizak, Z. and Bugarski, Branko",
year = "2019",
abstract = "Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "South African Journal of Botany",
title = "From mycelium to spores: A whole circle of biological potency of mosaic puffball",
pages = "160-152",
volume = "123",
doi = "10.1016/j.sajb.2019.03.016"
}

Petrović, P., Vunduk, J., Klaus, A., Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z.,& Bugarski, B.. (2019). From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany
Elsevier Science Bv, Amsterdam., 123, 152-160.
https://doi.org/10.1016/j.sajb.2019.03.016

Petrović P, Vunduk J, Klaus A, Carević M, Petković M, Vuković N, Cvetković A, Zizak Z, Bugarski B. From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany. 2019;123:152-160.
doi:10.1016/j.sajb.2019.03.016 .

Petrović, P., Vunduk, Jovana, Klaus, Anita, Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z., Bugarski, Branko, "From mycelium to spores: A whole circle of biological potency of mosaic puffball" in South African Journal of Botany, 123 (2019):152-160,
https://doi.org/10.1016/j.sajb.2019.03.016 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5103
AB  - Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić V, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna, Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Petrović, Predrag
AU  - Ivanović, Katarina
AU  - Jovanović, Aleksandra
AU  - Simović, Milica
AU  - Milutinović, Violeta
AU  - Kozarski, Maja
AU  - Petković, Milos
AU  - Cvetković, Anka
AU  - Klaus, Anita
AU  - Bugarski, Branko
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4975
AB  - Puffballs are fungi that produce globose fruiting bodies that undergo autolysis, transforming their insides into a spore bearing, powdery mass. Mature fruiting bodies are traditionally used to treat open skin wounds. In this study, methanol extracts of two puffball species, Handkea excipuliformis and Vascellum pratense, were examined and compared in order to provide insight into the changes these mushrooms undergo during maturation, with respect to their potential use in skin care and wound treatment. Some compounds involved in skin care and regeneration were quantified, and it was found that maturation increases the concentrations of almost all of these compounds. Antioxidant activity was also more pronounced in mature fruiting body extracts, which was in correlation with the higher content of antioxidants. Tyrosinase inhibition was vastly improved with autolysis, correlating with the higher phenolic content in mature fruiting body extracts. Antimicrobial activity was negatively affected by autolysis in the case of H. excipuliformis, whereas autolysis had little effect on the antimicrobial activity of V. pratense. Autolysis generally improved the biological activity and increased the concentrations of compounds involved in skin care, which justifies the traditional use of puffballs and makes them good candidates for various potential cosmetic and medicinal skin-care products.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products
EP  - 733
IS  - 4
SP  - 721
VL  - 71
DO  - 10.2298/ABS190725055P
ER  - 

@article{
author = "Petrović, Predrag and Ivanović, Katarina and Jovanović, Aleksandra and Simović, Milica and Milutinović, Violeta and Kozarski, Maja and Petković, Milos and Cvetković, Anka and Klaus, Anita and Bugarski, Branko",
year = "2019",
abstract = "Puffballs are fungi that produce globose fruiting bodies that undergo autolysis, transforming their insides into a spore bearing, powdery mass. Mature fruiting bodies are traditionally used to treat open skin wounds. In this study, methanol extracts of two puffball species, Handkea excipuliformis and Vascellum pratense, were examined and compared in order to provide insight into the changes these mushrooms undergo during maturation, with respect to their potential use in skin care and wound treatment. Some compounds involved in skin care and regeneration were quantified, and it was found that maturation increases the concentrations of almost all of these compounds. Antioxidant activity was also more pronounced in mature fruiting body extracts, which was in correlation with the higher content of antioxidants. Tyrosinase inhibition was vastly improved with autolysis, correlating with the higher phenolic content in mature fruiting body extracts. Antimicrobial activity was negatively affected by autolysis in the case of H. excipuliformis, whereas autolysis had little effect on the antimicrobial activity of V. pratense. Autolysis generally improved the biological activity and increased the concentrations of compounds involved in skin care, which justifies the traditional use of puffballs and makes them good candidates for various potential cosmetic and medicinal skin-care products.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products",
pages = "733-721",
number = "4",
volume = "71",
doi = "10.2298/ABS190725055P"
}

Petrović, P., Ivanović, K., Jovanović, A., Simović, M., Milutinović, V., Kozarski, M., Petković, M., Cvetković, A., Klaus, A.,& Bugarski, B.. (2019). The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 71(4), 721-733.
https://doi.org/10.2298/ABS190725055P

Petrović P, Ivanović K, Jovanović A, Simović M, Milutinović V, Kozarski M, Petković M, Cvetković A, Klaus A, Bugarski B. The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products. in Archives of Biological Sciences. 2019;71(4):721-733.
doi:10.2298/ABS190725055P .

Petrović, Predrag, Ivanović, Katarina, Jovanović, Aleksandra, Simović, Milica, Milutinović, Violeta, Kozarski, Maja, Petković, Milos, Cvetković, Anka, Klaus, Anita, Bugarski, Branko, "The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products" in Archives of Biological Sciences, 71, no. 4 (2019):721-733,
https://doi.org/10.2298/ABS190725055P . .

TY  - JOUR
AU  - Drvenica, Ivana T.
AU  - Stancić, Ana Z.
AU  - Kalušević, Ana
AU  - Marković, Smilja
AU  - Dragišić-Maksimović, Jelena J.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ilić, Vesna Lj
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4996
AB  - Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
EP  - 1117
IS  - 10
SP  - 1105
VL  - 84
DO  - 10.2298/JSC190513067D
ER  - 

@article{
author = "Drvenica, Ivana T. and Stancić, Ana Z. and Kalušević, Ana and Marković, Smilja and Dragišić-Maksimović, Jelena J. and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna Lj",
year = "2019",
abstract = "Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin",
pages = "1117-1105",
number = "10",
volume = "84",
doi = "10.2298/JSC190513067D"
}

Drvenica, I. T., Stancić, A. Z., Kalušević, A., Marković, S., Dragišić-Maksimović, J. J., Nedović, V., Bugarski, B.,& Ilić, V. L.. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(10), 1105-1117.
https://doi.org/10.2298/JSC190513067D

Drvenica IT, Stancić AZ, Kalušević A, Marković S, Dragišić-Maksimović JJ, Nedović V, Bugarski B, Ilić VL. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(10):1105-1117.
doi:10.2298/JSC190513067D .

Drvenica, Ivana T., Stancić, Ana Z., Kalušević, Ana, Marković, Smilja, Dragišić-Maksimović, Jelena J., Nedović, Viktor, Bugarski, Branko, Ilić, Vesna Lj, "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 10 (2019):1105-1117,
https://doi.org/10.2298/JSC190513067D . .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Ota, Ajda
AU  - Skrt, Mihaela
AU  - Savikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Ulrih, Nataša Poklar
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4992
AB  - Multifunctional liposomes incorporating beta-sitosterol were developed for delivery of gentisic acid (GA). The interactions of both compounds with phospholipid bilayer were interpreted viaeffects of different beta-sitosterol content (0, 20 and 50 mol %) and different gentisic acid to lipid ratio (n(GA)/n(lip) from 10(-5) to 1) on membrane fluidity and thermotropic properties. Multilamellar vesicles of phosphatidylcholines (with size range between 1350 and 1900 nm) effectively encapsulated GA (54%) when n(GA)/n(lip) was higher than 0.01. Suppression of lipid peroxidation was directly related to concentration of GA. The resistance to diffusion of gentisic acid from liposomes increased for (similar to)50% in samples incorporating 50 mol % beta-sitosterol compared to sterol-free liposomes. Finally, simulated in vitro gastrointestinal conditions showed that the release was mainly affected by low pH of simulated gastric fluid and the presence of cholates in simulated intestinal fluid, rather than by enzymes activity.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol
VL  - 183
DO  - 10.1016/j.colsurfb.2019.110422
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Djordjević, Verica B. and Ota, Ajda and Skrt, Mihaela and Savikin, Katarina and Bugarski, Branko and Nedović, Viktor and Ulrih, Nataša Poklar",
year = "2019",
abstract = "Multifunctional liposomes incorporating beta-sitosterol were developed for delivery of gentisic acid (GA). The interactions of both compounds with phospholipid bilayer were interpreted viaeffects of different beta-sitosterol content (0, 20 and 50 mol %) and different gentisic acid to lipid ratio (n(GA)/n(lip) from 10(-5) to 1) on membrane fluidity and thermotropic properties. Multilamellar vesicles of phosphatidylcholines (with size range between 1350 and 1900 nm) effectively encapsulated GA (54%) when n(GA)/n(lip) was higher than 0.01. Suppression of lipid peroxidation was directly related to concentration of GA. The resistance to diffusion of gentisic acid from liposomes increased for (similar to)50% in samples incorporating 50 mol % beta-sitosterol compared to sterol-free liposomes. Finally, simulated in vitro gastrointestinal conditions showed that the release was mainly affected by low pH of simulated gastric fluid and the presence of cholates in simulated intestinal fluid, rather than by enzymes activity.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol",
volume = "183",
doi = "10.1016/j.colsurfb.2019.110422"
}

Jovanović, A. A., Balanc, B., Djordjević, V. B., Ota, A., Skrt, M., Savikin, K., Bugarski, B., Nedović, V.,& Ulrih, N. P.. (2019). Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 183.
https://doi.org/10.1016/j.colsurfb.2019.110422

Jovanović AA, Balanc B, Djordjević VB, Ota A, Skrt M, Savikin K, Bugarski B, Nedović V, Ulrih NP. Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol. in Colloids and Surfaces B-Biointerfaces. 2019;183.
doi:10.1016/j.colsurfb.2019.110422 .

Jovanović, Aleksandra A., Balanc, Bojana, Djordjević, Verica B., Ota, Ajda, Skrt, Mihaela, Savikin, Katarina, Bugarski, Branko, Nedović, Viktor, Ulrih, Nataša Poklar, "Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol" in Colloids and Surfaces B-Biointerfaces, 183 (2019),
https://doi.org/10.1016/j.colsurfb.2019.110422 . .

TY  - JOUR
AU  - Liović, Nikolina
AU  - Bosković, Perica
AU  - Drvenica, Ivana
AU  - Jambrak, Anet Rezek
AU  - Dropulić, Ana Marija
AU  - Kresić, Greta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Bilusić, Tea
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5021
AB  - Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
EP  - 33
IS  - 1
SP  - 23
VL  - 69
DO  - 10.31883/pjfns-2019-0003
ER  - 

@article{
author = "Liović, Nikolina and Bosković, Perica and Drvenica, Ivana and Jambrak, Anet Rezek and Dropulić, Ana Marija and Kresić, Greta and Nedović, Viktor and Bugarski, Branko and Zorić, Zoran and Pedisić, Sandra and Bilusić, Tea",
year = "2019",
abstract = "Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability",
pages = "33-23",
number = "1",
volume = "69",
doi = "10.31883/pjfns-2019-0003"
}

Liović, N., Bosković, P., Drvenica, I., Jambrak, A. R., Dropulić, A. M., Kresić, G., Nedović, V., Bugarski, B., Zorić, Z., Pedisić, S.,& Bilusić, T.. (2019). Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 69(1), 23-33.
https://doi.org/10.31883/pjfns-2019-0003

Liović N, Bosković P, Drvenica I, Jambrak AR, Dropulić AM, Kresić G, Nedović V, Bugarski B, Zorić Z, Pedisić S, Bilusić T. Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences. 2019;69(1):23-33.
doi:10.31883/pjfns-2019-0003 .

Liović, Nikolina, Bosković, Perica, Drvenica, Ivana, Jambrak, Anet Rezek, Dropulić, Ana Marija, Kresić, Greta, Nedović, Viktor, Bugarski, Branko, Zorić, Zoran, Pedisić, Sandra, Bilusić, Tea, "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability" in Polish Journal of Food and Nutrition Sciences, 69, no. 1 (2019):23-33,
https://doi.org/10.31883/pjfns-2019-0003 . .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Savikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Poklar-Ulrih, Nataša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5187
AB  - The present study provides insight into changes in the liposomal membrane fluidity as a result of variation of structural components (two types of standard phospholipids - 1,2-dipalmitoyl-sn-glycerero3-phosphocholine, i.e. DPPC and 1-palmitoyl-2-oleoylglycerol-3-phosphocholine, i.e. POPC, one type of phospholipid mixture - Lipoid H and sterols - cholesterol and b-sitosterol), as well as variation in sterol concentration (5-50%). Fluorescence spectroscopy (anisotropy, r) has shown that DPPC liposomal membranes were more rigid compared to POPC and Lipoid H lipid bilayers. Furthermore, the increment of sterol concentration has caused a decrease in the membrane fluidity in all liposomal samples. On the other hand, phospholipid bilayers containing b-sitosterol has possessed better fluidity in comparison to their cholesterol parallels. Higher permeability of b-sitosterol liposomal membranes, as well as the beneficial effects of phytosterol on human health, favor the use of b-sitosterol in the preparation of liposomes as components of food, pharmaceutical and cosmetic products.
AB  - Prikazana studija daje uvid u promene fluidnosti lipozomalne membrane koje nastaju kao posledica promene strukturnih komponenata lipozoma (dve vrste standardnih fosfolipida - 1,2-dipalmitoil-snglicero-3-fosfoholin, odnosno DPPC i 1-palmitoil-2-oleoil-sn-glicero-3-fosfoholin, odnosno POPC, jedne vrste komercijalne fosfolipidne smeše - Lipoid H i sterola - holesterol i b-sitosterol), kao i promene udela sterola (0-50 mol %). Fluorimetrijska spektrofotometrija (anizotropija, r) pokazala je da su DPPC lipozomalne membrane bile rigidnije u poređenju sa POPC i Lipoid H lipidnim dvoslojima. Pored toga, povećenje koncentracije sterola prouzrokovalo je smanjenje permeabilnosti membrane u svim lipozomima. Sa druge strane, fosfolipidni dvosloji koji su sadržali b-sitosterol pokazali su veću fluidnost u poređenju sa njihovim paralelama sa holesterolom. Bolja permeabilnost b-sitosterol lipozomalnih membrana, kao i blagotvorni uticaji fitosterola na zdravlje ljudi favorizuju primenu b-sitosterola u pripremi lipozoma kao sastavnih delova prehrambenih, farmaceutskih i kozmetičkih proizvoda.
PB  - Savez inženjera i tehničara Srbije, Beograd
T2  - Tehnika
T1  - Fluorescence analysis of liposomal membranes permeability
T1  - Fluorimetrijska analiza permeabilnosti lipozomalnih membrana
EP  - 498
IS  - 4
SP  - 493
VL  - 74
DO  - 10.5937/tehnika1904493J
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Djordjević, Verica B. and Savikin, Katarina and Nedović, Viktor and Bugarski, Branko and Poklar-Ulrih, Nataša",
year = "2019",
abstract = "The present study provides insight into changes in the liposomal membrane fluidity as a result of variation of structural components (two types of standard phospholipids - 1,2-dipalmitoyl-sn-glycerero3-phosphocholine, i.e. DPPC and 1-palmitoyl-2-oleoylglycerol-3-phosphocholine, i.e. POPC, one type of phospholipid mixture - Lipoid H and sterols - cholesterol and b-sitosterol), as well as variation in sterol concentration (5-50%). Fluorescence spectroscopy (anisotropy, r) has shown that DPPC liposomal membranes were more rigid compared to POPC and Lipoid H lipid bilayers. Furthermore, the increment of sterol concentration has caused a decrease in the membrane fluidity in all liposomal samples. On the other hand, phospholipid bilayers containing b-sitosterol has possessed better fluidity in comparison to their cholesterol parallels. Higher permeability of b-sitosterol liposomal membranes, as well as the beneficial effects of phytosterol on human health, favor the use of b-sitosterol in the preparation of liposomes as components of food, pharmaceutical and cosmetic products., Prikazana studija daje uvid u promene fluidnosti lipozomalne membrane koje nastaju kao posledica promene strukturnih komponenata lipozoma (dve vrste standardnih fosfolipida - 1,2-dipalmitoil-snglicero-3-fosfoholin, odnosno DPPC i 1-palmitoil-2-oleoil-sn-glicero-3-fosfoholin, odnosno POPC, jedne vrste komercijalne fosfolipidne smeše - Lipoid H i sterola - holesterol i b-sitosterol), kao i promene udela sterola (0-50 mol %). Fluorimetrijska spektrofotometrija (anizotropija, r) pokazala je da su DPPC lipozomalne membrane bile rigidnije u poređenju sa POPC i Lipoid H lipidnim dvoslojima. Pored toga, povećenje koncentracije sterola prouzrokovalo je smanjenje permeabilnosti membrane u svim lipozomima. Sa druge strane, fosfolipidni dvosloji koji su sadržali b-sitosterol pokazali su veću fluidnost u poređenju sa njihovim paralelama sa holesterolom. Bolja permeabilnost b-sitosterol lipozomalnih membrana, kao i blagotvorni uticaji fitosterola na zdravlje ljudi favorizuju primenu b-sitosterola u pripremi lipozoma kao sastavnih delova prehrambenih, farmaceutskih i kozmetičkih proizvoda.",
publisher = "Savez inženjera i tehničara Srbije, Beograd",
journal = "Tehnika",
title = "Fluorescence analysis of liposomal membranes permeability, Fluorimetrijska analiza permeabilnosti lipozomalnih membrana",
pages = "498-493",
number = "4",
volume = "74",
doi = "10.5937/tehnika1904493J"
}

Jovanović, A. A., Balanc, B., Djordjević, V. B., Savikin, K., Nedović, V., Bugarski, B.,& Poklar-Ulrih, N.. (2019). Fluorescence analysis of liposomal membranes permeability. in Tehnika
Savez inženjera i tehničara Srbije, Beograd., 74(4), 493-498.
https://doi.org/10.5937/tehnika1904493J

Jovanović AA, Balanc B, Djordjević VB, Savikin K, Nedović V, Bugarski B, Poklar-Ulrih N. Fluorescence analysis of liposomal membranes permeability. in Tehnika. 2019;74(4):493-498.
doi:10.5937/tehnika1904493J .

Jovanović, Aleksandra A., Balanc, Bojana, Djordjević, Verica B., Savikin, Katarina, Nedović, Viktor, Bugarski, Branko, Poklar-Ulrih, Nataša, "Fluorescence analysis of liposomal membranes permeability" in Tehnika, 74, no. 4 (2019):493-498,
https://doi.org/10.5937/tehnika1904493J . .

TY  - JOUR
AU  - Volić, Mina
AU  - Pajić-Lijaković, Ivana
AU  - Djordjević, Verica B.
AU  - Knežević-Jugović, Zorica
AU  - Pećinar, Ilinka
AU  - Dajić-Stevanović, Zora
AU  - Veljović, Djordje
AU  - Hadnadjev, Miroslav
AU  - Bugarski, Branko
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4665
AB  - Preparation of alginate-soy protein isolate (AL/SPI) complex beads containing essential oil of thyme was carried out by emulsification of thyme oil in aqueous sodium alginate solution blended with SPI solution, followed by atomization via electrostatic extrusion and gelification with calcium ions. The process parameters were optimized by variation of the alginate (1-2.5 wt.%) and SPI (0-1.5 wt.%) concentrations. Dry alginate-SPI particles exhibited wrinkle surface while shape distortion of hydrogel beads occurred with >= 1.5 wt.% alginate concentration, whereas SPI induced reduction of the particle size. Encapsulation efficiency of 72-80 % based on total polyphenols was achieved. In SGF the samples exhibited oil release of 42-55 % (due to matrix shrinkage and proteins degradation by pepsin activity), while the rest was delivered in SIF within 2.5 h simultaneously with swelling and degradation of the matrix.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Alginate/soy protein system for essential oil encapsulation with intestinal delivery
EP  - 24
SP  - 15
VL  - 200
DO  - 10.1016/j.carbpol.2018.07.033
ER  - 

@article{
author = "Volić, Mina and Pajić-Lijaković, Ivana and Djordjević, Verica B. and Knežević-Jugović, Zorica and Pećinar, Ilinka and Dajić-Stevanović, Zora and Veljović, Djordje and Hadnadjev, Miroslav and Bugarski, Branko",
year = "2018",
abstract = "Preparation of alginate-soy protein isolate (AL/SPI) complex beads containing essential oil of thyme was carried out by emulsification of thyme oil in aqueous sodium alginate solution blended with SPI solution, followed by atomization via electrostatic extrusion and gelification with calcium ions. The process parameters were optimized by variation of the alginate (1-2.5 wt.%) and SPI (0-1.5 wt.%) concentrations. Dry alginate-SPI particles exhibited wrinkle surface while shape distortion of hydrogel beads occurred with >= 1.5 wt.% alginate concentration, whereas SPI induced reduction of the particle size. Encapsulation efficiency of 72-80 % based on total polyphenols was achieved. In SGF the samples exhibited oil release of 42-55 % (due to matrix shrinkage and proteins degradation by pepsin activity), while the rest was delivered in SIF within 2.5 h simultaneously with swelling and degradation of the matrix.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Alginate/soy protein system for essential oil encapsulation with intestinal delivery",
pages = "24-15",
volume = "200",
doi = "10.1016/j.carbpol.2018.07.033"
}

Volić, M., Pajić-Lijaković, I., Djordjević, V. B., Knežević-Jugović, Z., Pećinar, I., Dajić-Stevanović, Z., Veljović, D., Hadnadjev, M.,& Bugarski, B.. (2018). Alginate/soy protein system for essential oil encapsulation with intestinal delivery. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 200, 15-24.
https://doi.org/10.1016/j.carbpol.2018.07.033

Volić M, Pajić-Lijaković I, Djordjević VB, Knežević-Jugović Z, Pećinar I, Dajić-Stevanović Z, Veljović D, Hadnadjev M, Bugarski B. Alginate/soy protein system for essential oil encapsulation with intestinal delivery. in Carbohydrate Polymers. 2018;200:15-24.
doi:10.1016/j.carbpol.2018.07.033 .

Volić, Mina, Pajić-Lijaković, Ivana, Djordjević, Verica B., Knežević-Jugović, Zorica, Pećinar, Ilinka, Dajić-Stevanović, Zora, Veljović, Djordje, Hadnadjev, Miroslav, Bugarski, Branko, "Alginate/soy protein system for essential oil encapsulation with intestinal delivery" in Carbohydrate Polymers, 200 (2018):15-24,
https://doi.org/10.1016/j.carbpol.2018.07.033 . .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Ota, Ajda
AU  - Grabnar, Pegi Ahlin
AU  - Djordjević, Verica B.
AU  - Savikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Ulrih, Nataša Poklar
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4666
AB  - The influence of different phospholipid types (pure phospholipids 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine, POPC, 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC, and one commercial phospholipid mixture, Lipoid H100), sterol types (cholesterol vs. -sitosterol), and various sterol concentrations (5-50mol%) on liposomal membrane fluidity, thermotropic properties, liposome size, zeta potential, and lipid oxidation kinetics using fluorescent lipid probe BODIPY 581/591 C-11 (4,4-difluoro-5-[4-phenyl-1,3-butadienyl]-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid) are investigated. DPPC bilayer is more rigid than POPC and phospholipids mixture membranes. Pure DPPC gives the smallest liposomes, while liposomes of Lipoid H100 have the largest diameter. Both sterols reduce membrane fluidity of all liposomes, increase absolute zeta potential, cause significant changes in particle size, and decrease phase transition temperature (T-m) and enthalpy of DPPC. POPC/-sitosterol liposomes exhibit the most significant lipid oxidation of the lipophilic probe. Along with beneficial effects of phytosterols on human health, better membrane fluidity, more favorable and stabilizing interactions with phospholipids, smaller vesicle size, and enhanced physical stability in comparison to cholesterol are some of the encouraging results for the use of -sitosterol in liposome formulations for potential application in foods, pharmaceutics, and cosmetics.Practical Applications: Adjusting the composition of liposomal membrane (lipid type, sterol type, and concentration) can be used as a tool to control membrane fluidity, permeability, and thermotropic properties, and thus predict release properties, physical, thermal, and oxidative stability. A commercial phospholipid mixture of different natural phospholipids with impurities creates less uniform liposomal membrane that is characterized by higher fluidity in comparison to DPPC. The type of phospholipid has huge influence on MLVs size. -sitosterol, which is a phytosterol with beneficial effects on human health can be used as a replacement for cholesterol in liposomal formulations, but with the following in mind: -sitosterol reduces fluidity of the phospholipid bilayer to a lesser extent than cholesterol, -sitosterol gives smaller MLVs than cholesterol, DPPC/-sitosterol SUVs are bigger than 100nm in diameter (relevant for intravenous administration), MLVs with 30mol% of -sitosterol can be considered as physically stable (unlike those with cholesterol), irrespective to the phospholipid type.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics
IS  - 9
VL  - 120
DO  - 10.1002/ejlt.201800039
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Ota, Ajda and Grabnar, Pegi Ahlin and Djordjević, Verica B. and Savikin, Katarina and Bugarski, Branko and Nedović, Viktor and Ulrih, Nataša Poklar",
year = "2018",
abstract = "The influence of different phospholipid types (pure phospholipids 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine, POPC, 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC, and one commercial phospholipid mixture, Lipoid H100), sterol types (cholesterol vs. -sitosterol), and various sterol concentrations (5-50mol%) on liposomal membrane fluidity, thermotropic properties, liposome size, zeta potential, and lipid oxidation kinetics using fluorescent lipid probe BODIPY 581/591 C-11 (4,4-difluoro-5-[4-phenyl-1,3-butadienyl]-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid) are investigated. DPPC bilayer is more rigid than POPC and phospholipids mixture membranes. Pure DPPC gives the smallest liposomes, while liposomes of Lipoid H100 have the largest diameter. Both sterols reduce membrane fluidity of all liposomes, increase absolute zeta potential, cause significant changes in particle size, and decrease phase transition temperature (T-m) and enthalpy of DPPC. POPC/-sitosterol liposomes exhibit the most significant lipid oxidation of the lipophilic probe. Along with beneficial effects of phytosterols on human health, better membrane fluidity, more favorable and stabilizing interactions with phospholipids, smaller vesicle size, and enhanced physical stability in comparison to cholesterol are some of the encouraging results for the use of -sitosterol in liposome formulations for potential application in foods, pharmaceutics, and cosmetics.Practical Applications: Adjusting the composition of liposomal membrane (lipid type, sterol type, and concentration) can be used as a tool to control membrane fluidity, permeability, and thermotropic properties, and thus predict release properties, physical, thermal, and oxidative stability. A commercial phospholipid mixture of different natural phospholipids with impurities creates less uniform liposomal membrane that is characterized by higher fluidity in comparison to DPPC. The type of phospholipid has huge influence on MLVs size. -sitosterol, which is a phytosterol with beneficial effects on human health can be used as a replacement for cholesterol in liposomal formulations, but with the following in mind: -sitosterol reduces fluidity of the phospholipid bilayer to a lesser extent than cholesterol, -sitosterol gives smaller MLVs than cholesterol, DPPC/-sitosterol SUVs are bigger than 100nm in diameter (relevant for intravenous administration), MLVs with 30mol% of -sitosterol can be considered as physically stable (unlike those with cholesterol), irrespective to the phospholipid type.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics",
number = "9",
volume = "120",
doi = "10.1002/ejlt.201800039"
}

Jovanović, A. A., Balanc, B., Ota, A., Grabnar, P. A., Djordjević, V. B., Savikin, K., Bugarski, B., Nedović, V.,& Ulrih, N. P.. (2018). Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 120(9).
https://doi.org/10.1002/ejlt.201800039

Jovanović AA, Balanc B, Ota A, Grabnar PA, Djordjević VB, Savikin K, Bugarski B, Nedović V, Ulrih NP. Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology. 2018;120(9).
doi:10.1002/ejlt.201800039 .

Jovanović, Aleksandra A., Balanc, Bojana, Ota, Ajda, Grabnar, Pegi Ahlin, Djordjević, Verica B., Savikin, Katarina, Bugarski, Branko, Nedović, Viktor, Ulrih, Nataša Poklar, "Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics" in European Journal of Lipid Science and Technology, 120, no. 9 (2018),
https://doi.org/10.1002/ejlt.201800039 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
AU  - Lević, Steva
AU  - Trifković, Kata
AU  - Dajić-Stevanović, Zora
AU  - Radošević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4366
AB  - Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Matrix resistance stress: A key parameter for immobilized cell growth regulation
EP  - 43
SP  - 30
VL  - 52
DO  - 10.1016/j.procbio.2016.10.017
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan and Lević, Steva and Trifković, Kata and Dajić-Stevanović, Zora and Radošević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Matrix resistance stress: A key parameter for immobilized cell growth regulation",
pages = "43-30",
volume = "52",
doi = "10.1016/j.procbio.2016.10.017"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K., Dajić-Stevanović, Z., Radošević, R., Nedović, V.,& Bugarski, B.. (2017). Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 52, 30-43.
https://doi.org/10.1016/j.procbio.2016.10.017

Pajić-Lijaković I, Milivojević M, Lević S, Trifković K, Dajić-Stevanović Z, Radošević R, Nedović V, Bugarski B. Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry. 2017;52:30-43.
doi:10.1016/j.procbio.2016.10.017 .

Pajić-Lijaković, Ivana, Milivojević, Milan, Lević, Steva, Trifković, Kata, Dajić-Stevanović, Zora, Radošević, Radenko, Nedović, Viktor, Bugarski, Branko, "Matrix resistance stress: A key parameter for immobilized cell growth regulation" in Process Biochemistry, 52 (2017):30-43,
https://doi.org/10.1016/j.procbio.2016.10.017 . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Saša
AU  - Komes, Draženka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4441
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Saša and Komes, Draženka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belscak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belscak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belscak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Saša, Komes, Draženka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - CONF
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4472
AB  - Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.
PB  - Latvia Univ Agriculture, Jelgava
C3  - Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
T1  - Effect of extraction conditions on phenolic compounds from blackberry leaves extracts
EP  - 44
SP  - 40
DO  - 10.22616/foodbalt.2017.041
ER  - 

@conference{
author = "Salević, Ana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.",
publisher = "Latvia Univ Agriculture, Jelgava",
journal = "Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I",
title = "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts",
pages = "44-40",
doi = "10.22616/foodbalt.2017.041"
}

Salević, A., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2017). Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
Latvia Univ Agriculture, Jelgava., 40-44.
https://doi.org/10.22616/foodbalt.2017.041

Salević A, Kalušević A, Lević S, Bugarski B, Nedović V. Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I. 2017;:40-44.
doi:10.22616/foodbalt.2017.041 .

Salević, Ana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts" in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I (2017):40-44,
https://doi.org/10.22616/foodbalt.2017.041 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Calija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Sladjana
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4458
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
EP  - 487
IS  - 5
SP  - 475
VL  - 34
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Calija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Sladjana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
pages = "487-475",
number = "5",
volume = "34",
doi = "10.1080/02652048.2017.1354939"
}

Kalušević, A., Lević, S., Calija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalušević A, Lević S, Calija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalušević, Ana, Lević, Steva, Calija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Sladjana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - CHAP
AU  - Nedović, Viktor
AU  - Mantzouridou, Fani
AU  - Djordjević, Verica B.
AU  - Kalušević, Ana
AU  - Nenadi, N.
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4507
AB  - Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.
PB  - CRC Press
T2  - Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
T1  - Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste
EP  - 194
SP  - 159
DO  - 10.1201/9781315151540
ER  - 

@inbook{
author = "Nedović, Viktor and Mantzouridou, Fani and Djordjević, Verica B. and Kalušević, Ana and Nenadi, N. and Bugarski, Branko",
year = "2017",
abstract = "Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.",
publisher = "CRC Press",
journal = "Utilisation of Bioactive Compounds from Agricultural and Food Production Waste",
booktitle = "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste",
pages = "194-159",
doi = "10.1201/9781315151540"
}

Nedović, V., Mantzouridou, F., Djordjević, V. B., Kalušević, A., Nenadi, N.,& Bugarski, B.. (2017). Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
CRC Press., 159-194.
https://doi.org/10.1201/9781315151540

Nedović V, Mantzouridou F, Djordjević VB, Kalušević A, Nenadi N, Bugarski B. Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste. 2017;:159-194.
doi:10.1201/9781315151540 .

Nedović, Viktor, Mantzouridou, Fani, Djordjević, Verica B., Kalušević, Ana, Nenadi, N., Bugarski, Branko, "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste" in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste (2017):159-194,
https://doi.org/10.1201/9781315151540 . .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Djordjević, Verica B.
AU  - Lević, Steva
AU  - Marković, Smilja
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4533
AB  - In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier.
AB  - U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.
PB  - Savez inženjera i tehničara Srbije, Beograd
T2  - Tehnika
T1  - Gelatin as a carrier system for delivery of polyphenols compounds
T1  - Želatin kao nosač za isporuku polifenolnih komponenata
EP  - 639
IS  - 5
SP  - 633
VL  - 72
DO  - 10.5937/tehnika1705633J
ER  - 

@article{
author = "Jovanović, Aleksandra and Djordjević, Verica B. and Lević, Steva and Marković, Smilja and Pavlović, Vladimir and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier., U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.",
publisher = "Savez inženjera i tehničara Srbije, Beograd",
journal = "Tehnika",
title = "Gelatin as a carrier system for delivery of polyphenols compounds, Želatin kao nosač za isporuku polifenolnih komponenata",
pages = "639-633",
number = "5",
volume = "72",
doi = "10.5937/tehnika1705633J"
}

Jovanović, A., Djordjević, V. B., Lević, S., Marković, S., Pavlović, V., Nedović, V.,& Bugarski, B.. (2017). Gelatin as a carrier system for delivery of polyphenols compounds. in Tehnika
Savez inženjera i tehničara Srbije, Beograd., 72(5), 633-639.
https://doi.org/10.5937/tehnika1705633J

Jovanović A, Djordjević VB, Lević S, Marković S, Pavlović V, Nedović V, Bugarski B. Gelatin as a carrier system for delivery of polyphenols compounds. in Tehnika. 2017;72(5):633-639.
doi:10.5937/tehnika1705633J .

Jovanović, Aleksandra, Djordjević, Verica B., Lević, Steva, Marković, Smilja, Pavlović, Vladimir, Nedović, Viktor, Bugarski, Branko, "Gelatin as a carrier system for delivery of polyphenols compounds" in Tehnika, 72, no. 5 (2017):633-639,
https://doi.org/10.5937/tehnika1705633J . .

TY  - CHAP
AU  - Lević, Steva
AU  - Djordjević, Verica B.
AU  - Knežević-Jugović, Zorica
AU  - Kalušević, Ana
AU  - Milašinović, N.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4503
AB  - Applications of enzymes in the food industry have been intensively studied and improved in recent years. Moreover, some food processes without enzymatic reactions are too long or even not possible. Enzyme market is dynamic, not only regarding the economical aspect that is expressed by an annual growth of 7-9 per cent, but also concerning new innovations and studies that have been done in recent years.
PB  - CRC Press
T2  - Microbial Enzyme Technology in Food Applications
T1  - Enzyme encapsulation technologies and their applications in food processing
EP  - 502
SP  - 469
DO  - 10.1201/9781315368405
ER  - 

@inbook{
author = "Lević, Steva and Djordjević, Verica B. and Knežević-Jugović, Zorica and Kalušević, Ana and Milašinović, N. and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Applications of enzymes in the food industry have been intensively studied and improved in recent years. Moreover, some food processes without enzymatic reactions are too long or even not possible. Enzyme market is dynamic, not only regarding the economical aspect that is expressed by an annual growth of 7-9 per cent, but also concerning new innovations and studies that have been done in recent years.",
publisher = "CRC Press",
journal = "Microbial Enzyme Technology in Food Applications",
booktitle = "Enzyme encapsulation technologies and their applications in food processing",
pages = "502-469",
doi = "10.1201/9781315368405"
}

Lević, S., Djordjević, V. B., Knežević-Jugović, Z., Kalušević, A., Milašinović, N., Bugarski, B.,& Nedović, V.. (2017). Enzyme encapsulation technologies and their applications in food processing. in Microbial Enzyme Technology in Food Applications
CRC Press., 469-502.
https://doi.org/10.1201/9781315368405

Lević S, Djordjević VB, Knežević-Jugović Z, Kalušević A, Milašinović N, Bugarski B, Nedović V. Enzyme encapsulation technologies and their applications in food processing. in Microbial Enzyme Technology in Food Applications. 2017;:469-502.
doi:10.1201/9781315368405 .

Lević, Steva, Djordjević, Verica B., Knežević-Jugović, Zorica, Kalušević, Ana, Milašinović, N., Bugarski, Branko, Nedović, Viktor, "Enzyme encapsulation technologies and their applications in food processing" in Microbial Enzyme Technology in Food Applications (2017):469-502,
https://doi.org/10.1201/9781315368405 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Calija, Bojan R.
AU  - Milić, Jela
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4480
AB  - The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
EP  - 3420
IS  - 11
SP  - 3411
VL  - 54
DO  - 10.1007/s13197-017-2790-6
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Calija, Bojan R. and Milić, Jela and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract",
pages = "3420-3411",
number = "11",
volume = "54",
doi = "10.1007/s13197-017-2790-6"
}

Kalušević, A., Lević, S., Calija, B. R., Milić, J., Pavlović, V., Bugarski, B.,& Nedović, V.. (2017). Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(11), 3411-3420.
https://doi.org/10.1007/s13197-017-2790-6

Kalušević A, Lević S, Calija BR, Milić J, Pavlović V, Bugarski B, Nedović V. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore. 2017;54(11):3411-3420.
doi:10.1007/s13197-017-2790-6 .

Kalušević, Ana, Lević, Steva, Calija, Bojan R., Milić, Jela, Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract" in Journal of Food Science and Technology-Mysore, 54, no. 11 (2017):3411-3420,
https://doi.org/10.1007/s13197-017-2790-6 . .