TY  - CONF
AU  - Salević - Jelić, Ana
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Mirković, Milica
AU  - Đorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Rakić, Vesna
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6851
AB  - This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.
C3  - Abstract Book of 37th EFFoST Internation Conference 2023
T1  - Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E
SP  - P.2.2.093
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6851
ER  - 

@conference{
author = "Salević - Jelić, Ana and Lević, Steva and Balanč, Bojana and Mirković, Milica and Đorđević, Verica and Knežević-Jugović, Zorica and Rakić, Vesna and Nedović, Viktor",
year = "2023",
abstract = "This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.",
journal = "Abstract Book of 37th EFFoST Internation Conference 2023",
title = "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E",
pages = "P.2.2.093",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6851"
}

Salević - Jelić, A., Lević, S., Balanč, B., Mirković, M., Đorđević, V., Knežević-Jugović, Z., Rakić, V.,& Nedović, V.. (2023). Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023, P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851

Salević - Jelić A, Lević S, Balanč B, Mirković M, Đorđević V, Knežević-Jugović Z, Rakić V, Nedović V. Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023. 2023;:P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

Salević - Jelić, Ana, Lević, Steva, Balanč, Bojana, Mirković, Milica, Đorđević, Verica, Knežević-Jugović, Zorica, Rakić, Vesna, Nedović, Viktor, "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E" in Abstract Book of 37th EFFoST Internation Conference 2023 (2023):P.2.2.093,
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

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  - 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  - 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  - Stefanović, Andrea B.
AU  - Jovanović, Jelena R.
AU  - Dojcinović, Marina B.
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4342
AB  - The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
EP  - 1239
IS  - 7
SP  - 1224
VL  - 10
DO  - 10.1007/s11947-017-1884-5
ER  - 

@article{
author = "Stefanović, Andrea B. and Jovanović, Jelena R. and Dojcinović, Marina B. and Lević, Steva and Nedović, Viktor and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins",
pages = "1239-1224",
number = "7",
volume = "10",
doi = "10.1007/s11947-017-1884-5"
}

Stefanović, A. B., Jovanović, J. R., Dojcinović, M. B., Lević, S., Nedović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology
Springer, New York., 10(7), 1224-1239.
https://doi.org/10.1007/s11947-017-1884-5

Stefanović AB, Jovanović JR, Dojcinović MB, Lević S, Nedović V, Bugarski B, Knežević-Jugović Z. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology. 2017;10(7):1224-1239.
doi:10.1007/s11947-017-1884-5 .

Stefanović, Andrea B., Jovanović, Jelena R., Dojcinović, Marina B., Lević, Steva, Nedović, Viktor, Bugarski, Branko, Knežević-Jugović, Zorica, "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins" in Food and Bioprocess Technology, 10, no. 7 (2017):1224-1239,
https://doi.org/10.1007/s11947-017-1884-5 . .

TY  - JOUR
AU  - Trifković, Kata
AU  - Milasinović, Nikola
AU  - Djordjević, Verica B.
AU  - Zdunić, Gordana
AU  - Kalagasidis-Krusić, Melina T.
AU  - Knežević-Jugović, Zorica
AU  - Savikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3751
AB  - Chitosan-glutaraldehyde microparticles were produced by emulsion crosslinking method to be used as drug delivery system for polyphenols from Thymus serpyllum L. aqueous extract. The effect of preparation conditions, chitosan concentration (1.5-3% w/v), and glutaraldehyde/chitosan (GA/Ch) mass ratio (0.15-1.20) on water and polyphenols transport properties was investigated. Swelling ratio of dry particles (68-230 mm) in water ranged from 280% to 530%, depending on the formulation. The decrease in swelling was observed with increased GA/Ch mass ratio (i.e. crosslinking degree) at the same chitosan concentration, or with increased chitosan concentration at the same GA/Ch mass ratio. The increase in GA/Ch mass ratio was also manifested by increased particle compactness i.e. decreased size and reduced surface roughness. The sorption capacity for polyphenols seems to be a complex interplay of swelling behaviour and interactions chitosan-glutaraldehyde-polyphenols identified by Fourier transmission infrared analysis. An increase in crystallinity of chitosan was observed upon crosslinking with glutaraldehyde and encapsulation of polyphenols, as observed by X-ray diffraction analysis. The results obtained from release kinetics of selected polyphenolic compounds (caffeic acid, rosmarinic acid, total flavonoids, and total phenol content) showed that polyphenols were released at a lower amount (2-4 times) in water, but more rapidly (45-120 min) in comparison with the release in gastric followed by intestinal simulated fluid (SGF-SIF) (120-240 min). The experimental results of the time-dependent swelling in water and polyphenols release in both, water and SGF-SIF, were analyzed with several mathematical models. The results depicted Fickian diffusion as the water transport mechanism. In the case of polyphenols, only empirical Weibull model could be suggested for describing release kinetics.
PB  - Sage Publications Ltd, London
T2  - Journal of Biomaterials Applications
T1  - Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties
EP  - 631
IS  - 5
SP  - 618
VL  - 30
DO  - 10.1177/0885328215598940
ER  - 

@article{
author = "Trifković, Kata and Milasinović, Nikola and Djordjević, Verica B. and Zdunić, Gordana and Kalagasidis-Krusić, Melina T. and Knežević-Jugović, Zorica and Savikin, Katarina and Nedović, Viktor and Bugarski, Branko",
year = "2015",
abstract = "Chitosan-glutaraldehyde microparticles were produced by emulsion crosslinking method to be used as drug delivery system for polyphenols from Thymus serpyllum L. aqueous extract. The effect of preparation conditions, chitosan concentration (1.5-3% w/v), and glutaraldehyde/chitosan (GA/Ch) mass ratio (0.15-1.20) on water and polyphenols transport properties was investigated. Swelling ratio of dry particles (68-230 mm) in water ranged from 280% to 530%, depending on the formulation. The decrease in swelling was observed with increased GA/Ch mass ratio (i.e. crosslinking degree) at the same chitosan concentration, or with increased chitosan concentration at the same GA/Ch mass ratio. The increase in GA/Ch mass ratio was also manifested by increased particle compactness i.e. decreased size and reduced surface roughness. The sorption capacity for polyphenols seems to be a complex interplay of swelling behaviour and interactions chitosan-glutaraldehyde-polyphenols identified by Fourier transmission infrared analysis. An increase in crystallinity of chitosan was observed upon crosslinking with glutaraldehyde and encapsulation of polyphenols, as observed by X-ray diffraction analysis. The results obtained from release kinetics of selected polyphenolic compounds (caffeic acid, rosmarinic acid, total flavonoids, and total phenol content) showed that polyphenols were released at a lower amount (2-4 times) in water, but more rapidly (45-120 min) in comparison with the release in gastric followed by intestinal simulated fluid (SGF-SIF) (120-240 min). The experimental results of the time-dependent swelling in water and polyphenols release in both, water and SGF-SIF, were analyzed with several mathematical models. The results depicted Fickian diffusion as the water transport mechanism. In the case of polyphenols, only empirical Weibull model could be suggested for describing release kinetics.",
publisher = "Sage Publications Ltd, London",
journal = "Journal of Biomaterials Applications",
title = "Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties",
pages = "631-618",
number = "5",
volume = "30",
doi = "10.1177/0885328215598940"
}

Trifković, K., Milasinović, N., Djordjević, V. B., Zdunić, G., Kalagasidis-Krusić, M. T., Knežević-Jugović, Z., Savikin, K., Nedović, V.,& Bugarski, B.. (2015). Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties. in Journal of Biomaterials Applications
Sage Publications Ltd, London., 30(5), 618-631.
https://doi.org/10.1177/0885328215598940

Trifković K, Milasinović N, Djordjević VB, Zdunić G, Kalagasidis-Krusić MT, Knežević-Jugović Z, Savikin K, Nedović V, Bugarski B. Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties. in Journal of Biomaterials Applications. 2015;30(5):618-631.
doi:10.1177/0885328215598940 .

Trifković, Kata, Milasinović, Nikola, Djordjević, Verica B., Zdunić, Gordana, Kalagasidis-Krusić, Melina T., Knežević-Jugović, Zorica, Savikin, Katarina, Nedović, Viktor, Bugarski, Branko, "Chitosan crosslinked microparticles with encapsulated polyphenols: Water sorption and release properties" in Journal of Biomaterials Applications, 30, no. 5 (2015):618-631,
https://doi.org/10.1177/0885328215598940 . .

TY  - JOUR
AU  - Trifković, Kata
AU  - Milasinović, Nikola Z.
AU  - Djordjević, Verica B.
AU  - Kalagasidis-Krusić, Melina T.
AU  - Knežević-Jugović, Zorica
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3430
AB  - In this work chitosan microbeads were prepared by emulsion technique and loaded with thyme polyphenols by diffusion from an external aqueous solution of Thymus serpyllum L. The effects of concentrations of chitosan (1.5-3% (w/v)) and GA (glutaraldehyde) (0.1-0.4% (v/v)), as a crosslinking agent on the main properties of microbeads were assessed. The obtained microgel beads from similar to 220 to similar to 790 mu m in diameter were exposed to controlled drying process at air (at 37 degrees C) after which they contracted to irregular shapes (similar to 70-230 mu m). The loading of dried microbeads with polyphenols was achieved by swelling in the acidic medium. The swelling rate of microbeads decreased with the increase in GA concentration. Upon this rehydration, thyme polypheriols were effectively encapsulated (active load of 66-114mg GAEg(beads)(-1)) and the microbeads recovered a spherical shape. Both, the increase in the amount of the crosslinking agent and the presence of polyphenols, contributed to a more pronounced surface roughness of microbeads. The release of encapsulated polyphenols in simulated gastrointestinal fluids was prolonged to 3 h.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Chitosan microbeads for encapsulation of thyme (Thymus serpyllum L.) polyphenols
EP  - 907
SP  - 901
VL  - 111
DO  - 10.1016/j.carbpol.2014.05.053
ER  - 

@article{
author = "Trifković, Kata and Milasinović, Nikola Z. and Djordjević, Verica B. and Kalagasidis-Krusić, Melina T. and Knežević-Jugović, Zorica and Nedović, Viktor and Bugarski, Branko",
year = "2014",
abstract = "In this work chitosan microbeads were prepared by emulsion technique and loaded with thyme polyphenols by diffusion from an external aqueous solution of Thymus serpyllum L. The effects of concentrations of chitosan (1.5-3% (w/v)) and GA (glutaraldehyde) (0.1-0.4% (v/v)), as a crosslinking agent on the main properties of microbeads were assessed. The obtained microgel beads from similar to 220 to similar to 790 mu m in diameter were exposed to controlled drying process at air (at 37 degrees C) after which they contracted to irregular shapes (similar to 70-230 mu m). The loading of dried microbeads with polyphenols was achieved by swelling in the acidic medium. The swelling rate of microbeads decreased with the increase in GA concentration. Upon this rehydration, thyme polypheriols were effectively encapsulated (active load of 66-114mg GAEg(beads)(-1)) and the microbeads recovered a spherical shape. Both, the increase in the amount of the crosslinking agent and the presence of polyphenols, contributed to a more pronounced surface roughness of microbeads. The release of encapsulated polyphenols in simulated gastrointestinal fluids was prolonged to 3 h.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Chitosan microbeads for encapsulation of thyme (Thymus serpyllum L.) polyphenols",
pages = "907-901",
volume = "111",
doi = "10.1016/j.carbpol.2014.05.053"
}

Trifković, K., Milasinović, N. Z., Djordjević, V. B., Kalagasidis-Krusić, M. T., Knežević-Jugović, Z., Nedović, V.,& Bugarski, B.. (2014). Chitosan microbeads for encapsulation of thyme (Thymus serpyllum L.) polyphenols. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 111, 901-907.
https://doi.org/10.1016/j.carbpol.2014.05.053

Trifković K, Milasinović NZ, Djordjević VB, Kalagasidis-Krusić MT, Knežević-Jugović Z, Nedović V, Bugarski B. Chitosan microbeads for encapsulation of thyme (Thymus serpyllum L.) polyphenols. in Carbohydrate Polymers. 2014;111:901-907.
doi:10.1016/j.carbpol.2014.05.053 .

Trifković, Kata, Milasinović, Nikola Z., Djordjević, Verica B., Kalagasidis-Krusić, Melina T., Knežević-Jugović, Zorica, Nedović, Viktor, Bugarski, Branko, "Chitosan microbeads for encapsulation of thyme (Thymus serpyllum L.) polyphenols" in Carbohydrate Polymers, 111 (2014):901-907,
https://doi.org/10.1016/j.carbpol.2014.05.053 . .