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

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

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

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

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

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

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

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

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

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