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  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana
AU  - Volić, Mina
AU  - Pećinar, Ilinka
AU  - Živković, Jelena
AU  - Šavikin, Katarina P.
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37687310
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6428
AB  - In the present study, rosehip (Rosa canina L.) extract was successfully encapsulated in phospholipid liposomes using a single-step procedure named the proliposome method. Part of the obtained liposomes was subjected to UV irradiation and non-treated (native) and UV-irradiated liposomes were further characterized in terms of encapsulation efficiency, chemical composition (HPLC analysis), antioxidant capacity, particle size, PDI, zeta potential, conductivity, mobility, and antioxidant capacity. Raman spectroscopy as well as DSC analysis were applied to evaluate the influence of UV irradiation on the physicochemical properties of liposomes. The encapsulation efficiency of extract-loaded liposomes was higher than 90%; the average size was 251.5 nm; the zeta potential was -22.4 mV; and the conductivity was found to be 0.007 mS/cm. UV irradiation did not cause a change in the mentioned parameters. In addition, irradiation did not affect the antioxidant potential of the liposome-extract system. Raman spectroscopy indicated that the extract was completely covered by the lipid membrane during liposome entrapment, and the peroxidation process was minimized by the presence of rosehip extract in liposomes. These results may guide the potential application of rosehip extract-loaded liposomes in the food, pharmaceutical, or cosmetic industries, particularly when liposomal sterilization is needed.
T2  - Plants (Basel, Switzerland)
T2  - Plants (Basel, Switzerland)Plants (Basel)
T1  - Rosehip Extract-Loaded Liposomes for Potential Skin Application: Physicochemical Properties of Non- and UV-Irradiated Liposomes
IS  - 17
SP  - 3063
VL  - 12
DO  - 10.3390/plants12173063
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanč, Bojana and Volić, Mina and Pećinar, Ilinka and Živković, Jelena and Šavikin, Katarina P.",
year = "2023",
abstract = "In the present study, rosehip (Rosa canina L.) extract was successfully encapsulated in phospholipid liposomes using a single-step procedure named the proliposome method. Part of the obtained liposomes was subjected to UV irradiation and non-treated (native) and UV-irradiated liposomes were further characterized in terms of encapsulation efficiency, chemical composition (HPLC analysis), antioxidant capacity, particle size, PDI, zeta potential, conductivity, mobility, and antioxidant capacity. Raman spectroscopy as well as DSC analysis were applied to evaluate the influence of UV irradiation on the physicochemical properties of liposomes. The encapsulation efficiency of extract-loaded liposomes was higher than 90%; the average size was 251.5 nm; the zeta potential was -22.4 mV; and the conductivity was found to be 0.007 mS/cm. UV irradiation did not cause a change in the mentioned parameters. In addition, irradiation did not affect the antioxidant potential of the liposome-extract system. Raman spectroscopy indicated that the extract was completely covered by the lipid membrane during liposome entrapment, and the peroxidation process was minimized by the presence of rosehip extract in liposomes. These results may guide the potential application of rosehip extract-loaded liposomes in the food, pharmaceutical, or cosmetic industries, particularly when liposomal sterilization is needed.",
journal = "Plants (Basel, Switzerland), Plants (Basel, Switzerland)Plants (Basel)",
title = "Rosehip Extract-Loaded Liposomes for Potential Skin Application: Physicochemical Properties of Non- and UV-Irradiated Liposomes",
number = "17",
pages = "3063",
volume = "12",
doi = "10.3390/plants12173063"
}

Jovanović, A. A., Balanč, B., Volić, M., Pećinar, I., Živković, J.,& Šavikin, K. P.. (2023). Rosehip Extract-Loaded Liposomes for Potential Skin Application: Physicochemical Properties of Non- and UV-Irradiated Liposomes. in Plants (Basel, Switzerland), 12(17), 3063.
https://doi.org/10.3390/plants12173063

Jovanović AA, Balanč B, Volić M, Pećinar I, Živković J, Šavikin KP. Rosehip Extract-Loaded Liposomes for Potential Skin Application: Physicochemical Properties of Non- and UV-Irradiated Liposomes. in Plants (Basel, Switzerland). 2023;12(17):3063.
doi:10.3390/plants12173063 .

Jovanović, Aleksandra A., Balanč, Bojana, Volić, Mina, Pećinar, Ilinka, Živković, Jelena, Šavikin, Katarina P., "Rosehip Extract-Loaded Liposomes for Potential Skin Application: Physicochemical Properties of Non- and UV-Irradiated Liposomes" in Plants (Basel, Switzerland), 12, no. 17 (2023):3063,
https://doi.org/10.3390/plants12173063 . .

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  - CONF
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Bugarski, Branko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6853
AB  - The latest trends in contemporary industrial production of foods involve the inclusion
of bioactive compounds with potential health benefits, such as vitamins, probiotics,
minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff.
Most of them are sensitive to surrounding conditions and influences that might
cause the loss of functionality or degradation of an ingredient before it has time to
act. Encapsulation is widely used for the protection and preservation of the stability
of an active compound during processing, storage, and consumption. It provides a
physical barrier between active compounds and the environment. There is a multitude
of possible benefits of encapsulated bioactives in the food industry. Encapsulation has
to provide an adequate concentration and uniform dispersion of actives. The interest
for encapsulated active compounds relies also on the possibility to overcome solubility
incompatibilities between ingredients, e.g., active compounds and the food matrices.
Another goal of employing encapsulation is to modify the physical characteristics of
the original material in order to allow easier handling, to help the separation of the
components of the mixture that would otherwise react with one another. In addition,
encapsulation can be applied to prevent reaction with other components in food
products such as oxygen or water.
Furthermore, encapsulation is used to mask unpleasant feelings during eating, such
as bitter taste and astringency of polyphenols. It is also a useful tool to provide 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.
The paper describes several examples of different encapsulation techniques/carrier
materials/bioactive molecules developed in our laboratories for the production of
value-added food.
PB  - Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia
C3  - Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)
T1  - Encapsulation of bioactives for value-added food
SP  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6853
ER  - 

@conference{
author = "Nedović, Viktor and Salević, Ana and Lević, Steva and Đorđević, Verica and Balanč, Bojana and Bugarski, Branko",
year = "2021",
abstract = "The latest trends in contemporary industrial production of foods involve the inclusion
of bioactive compounds with potential health benefits, such as vitamins, probiotics,
minerals, polyphenols, omega-3-fatty acids, and phytosterols into the foodstuff.
Most of them are sensitive to surrounding conditions and influences that might
cause the loss of functionality or degradation of an ingredient before it has time to
act. Encapsulation is widely used for the protection and preservation of the stability
of an active compound during processing, storage, and consumption. It provides a
physical barrier between active compounds and the environment. There is a multitude
of possible benefits of encapsulated bioactives in the food industry. Encapsulation has
to provide an adequate concentration and uniform dispersion of actives. The interest
for encapsulated active compounds relies also on the possibility to overcome solubility
incompatibilities between ingredients, e.g., active compounds and the food matrices.
Another goal of employing encapsulation is to modify the physical characteristics of
the original material in order to allow easier handling, to help the separation of the
components of the mixture that would otherwise react with one another. In addition,
encapsulation can be applied to prevent reaction with other components in food
products such as oxygen or water.
Furthermore, encapsulation is used to mask unpleasant feelings during eating, such
as bitter taste and astringency of polyphenols. It is also a useful tool to provide 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.
The paper describes several examples of different encapsulation techniques/carrier
materials/bioactive molecules developed in our laboratories for the production of
value-added food.",
publisher = "Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia",
journal = "Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)",
title = "Encapsulation of bioactives for value-added food",
pages = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6853"
}

Nedović, V., Salević, A., Lević, S., Đorđević, V., Balanč, B.,& Bugarski, B.. (2021). Encapsulation of bioactives for value-added food. in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA)
Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia (IBISS), University of Belgrade, Serbia., 19.
https://hdl.handle.net/21.15107/rcub_agrospace_6853

Nedović V, Salević A, Lević S, Đorđević V, Balanč B, Bugarski B. Encapsulation of bioactives for value-added food. in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA). 2021;:19.
https://hdl.handle.net/21.15107/rcub_agrospace_6853 .

Nedović, Viktor, Salević, Ana, Lević, Steva, Đorđević, Verica, Balanč, Bojana, Bugarski, Branko, "Encapsulation of bioactives for value-added food" in Book of Abstracts of the 3rd Annual Conference of the Pan-Balkan Alliance of Natural Products and Drug Discovery Associations (PANDA) (2021):19,
https://hdl.handle.net/21.15107/rcub_agrospace_6853 .