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  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Sredojević, Zorica
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5072
AB  - Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.
PB  - Univ Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest
T2  - Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
T1  - Production and techno-economic opportunities of use of whey in industrial processes
EP  - 46
IS  - 1
SP  - 41
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5072
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Sredojević, Zorica",
year = "2019",
abstract = "Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.",
publisher = "Univ Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest",
journal = "Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development",
title = "Production and techno-economic opportunities of use of whey in industrial processes",
pages = "46-41",
number = "1",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5072"
}

Arsić, S., Bulatović, M., Rakin, M.,& Sredojević, Z.. (2019). Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
Univ Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest., 19(1), 41-46.
https://hdl.handle.net/21.15107/rcub_agrospace_5072

Arsić S, Bulatović M, Rakin M, Sredojević Z. Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development. 2019;19(1):41-46.
https://hdl.handle.net/21.15107/rcub_agrospace_5072 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Sredojević, Zorica, "Production and techno-economic opportunities of use of whey in industrial processes" in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development, 19, no. 1 (2019):41-46,
https://hdl.handle.net/21.15107/rcub_agrospace_5072 .

TY  - JOUR
AU  - Nikolić, Svetlana
AU  - Mojović, Ljiljana
AU  - Rakin, Marica
AU  - Pejin, Dušanka
AU  - Nedović, Viktor
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2039
AB  - BACKGROUND: Bioethanol produced from renewable biomass, such as corn meal, is a biofuel that is both renewable and environmentally friendly. Significant scientific and technological investments will be needed to achieve substitution of conventional fossil fuels with alternative fuels. The ethanol fermentation of enzymatically obtained corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus yeast in a batch system was studied. The initial glucose and inoculum concentration and the time required for the efficient ethanol production were optimized taking into account parameters such as ethanol concentration, ethanol yield, percentage of the theoretical yield of ethanol and volumetric productivity in both immobilized and free cell systems. RESULTS: The yeast cells were immobilized in Ca-alginate by an electrostatic droplet generation method. An optimal initial inoculum concentration of 2% (v/v) and optimal fermentation time of 38 h for both immobilized and free yeasts were determined. An optimal initial glucose concentration of 150 g L-1 for free system was achieved. At the initial glucose concentration of 176 g L no substrate or product inhibition were achieved with immobilized yeast. CONCLUSION: By immobilization of the yeast into Ca-alginate using the method of electrostatic droplet generation a superior system was realized, which exhibited lower substrate inhibition and higher tolerance to ethanol. The cells of S. cerevisiae var. ellipsoideus yeast entrapped in Ca-alginate showed good physical and chemical stability, and no substrate and product diffusion restrictions were noticed.
PB  - Wiley, Hoboken
T2  - Journal of Chemical Technology and Biotechnology
T1  - Effect of different fermentation parameters on bioethanol production from corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus
EP  - 503
IS  - 4
SP  - 497
VL  - 84
DO  - 10.1002/jctb.2068
ER  - 

@article{
author = "Nikolić, Svetlana and Mojović, Ljiljana and Rakin, Marica and Pejin, Dušanka and Nedović, Viktor",
year = "2009",
abstract = "BACKGROUND: Bioethanol produced from renewable biomass, such as corn meal, is a biofuel that is both renewable and environmentally friendly. Significant scientific and technological investments will be needed to achieve substitution of conventional fossil fuels with alternative fuels. The ethanol fermentation of enzymatically obtained corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus yeast in a batch system was studied. The initial glucose and inoculum concentration and the time required for the efficient ethanol production were optimized taking into account parameters such as ethanol concentration, ethanol yield, percentage of the theoretical yield of ethanol and volumetric productivity in both immobilized and free cell systems. RESULTS: The yeast cells were immobilized in Ca-alginate by an electrostatic droplet generation method. An optimal initial inoculum concentration of 2% (v/v) and optimal fermentation time of 38 h for both immobilized and free yeasts were determined. An optimal initial glucose concentration of 150 g L-1 for free system was achieved. At the initial glucose concentration of 176 g L no substrate or product inhibition were achieved with immobilized yeast. CONCLUSION: By immobilization of the yeast into Ca-alginate using the method of electrostatic droplet generation a superior system was realized, which exhibited lower substrate inhibition and higher tolerance to ethanol. The cells of S. cerevisiae var. ellipsoideus yeast entrapped in Ca-alginate showed good physical and chemical stability, and no substrate and product diffusion restrictions were noticed.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Effect of different fermentation parameters on bioethanol production from corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus",
pages = "503-497",
number = "4",
volume = "84",
doi = "10.1002/jctb.2068"
}

Nikolić, S., Mojović, L., Rakin, M., Pejin, D.,& Nedović, V.. (2009). Effect of different fermentation parameters on bioethanol production from corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 84(4), 497-503.
https://doi.org/10.1002/jctb.2068

Nikolić S, Mojović L, Rakin M, Pejin D, Nedović V. Effect of different fermentation parameters on bioethanol production from corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus. in Journal of Chemical Technology and Biotechnology. 2009;84(4):497-503.
doi:10.1002/jctb.2068 .

Nikolić, Svetlana, Mojović, Ljiljana, Rakin, Marica, Pejin, Dušanka, Nedović, Viktor, "Effect of different fermentation parameters on bioethanol production from corn meal hydrolyzates by free and immobilized cells of Saccharomyces cerevisiae var. ellipsoideus" in Journal of Chemical Technology and Biotechnology, 84, no. 4 (2009):497-503,
https://doi.org/10.1002/jctb.2068 . .

TY  - CONF
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
AU  - Rakin, Marica
AU  - Nikolić, Svetlana
AU  - Lević, Steva
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1619
AB  - Bioethanol can be produced by fermentation of sugars from waste agricultural materials. In this process immobilized yeast offer advantage over free cell suspension with regard to ethanol productivity, fermentation rate and product inhibition. The aim of the present study was to investigate the immobilization of Sacharomyces cerevisiae var. ellipsoideus yeast cells for bioethanol production from corn meal hydrolyzates. For this purpose the biocompatible polymers such as: PVA and Ca-alginate were assessed. The conditions of ethanol fermentation, such as inoculum concentration in different carriers, fermentation rate and the choice of a convenient carrier for the efficient ethanol production were studied, The maximum ethanol concentration of 10.05% (w/w) was obtained in the fermentation of corn meal hydrolyzates by 5% (v/v) inoculum concentration of the yeast immobilized in Ca-alginate using a method of electrostatic droplet generation. The repeated batch fermentation with the yeast immobilized in Ca-alginate at an initial sugar concentration of 176g/l, indicated that alginate gels degraded after the second fermentation cycle and 76 hours. In contrast, PVA carrier exhibited better mechanical properties and stability, however lower ethanol concentrations were achieved during the fermentation.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Bioethanol Production from Corn Meal Hydrolyzates by Immobilized Saccharomyces cerevisiae var. ellipsoideus
EP  - 349
SP  - 343
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1619
ER  - 

@conference{
author = "Mojović, Ljiljana and Nedović, Viktor and Rakin, Marica and Nikolić, Svetlana and Lević, Steva",
year = "2008",
abstract = "Bioethanol can be produced by fermentation of sugars from waste agricultural materials. In this process immobilized yeast offer advantage over free cell suspension with regard to ethanol productivity, fermentation rate and product inhibition. The aim of the present study was to investigate the immobilization of Sacharomyces cerevisiae var. ellipsoideus yeast cells for bioethanol production from corn meal hydrolyzates. For this purpose the biocompatible polymers such as: PVA and Ca-alginate were assessed. The conditions of ethanol fermentation, such as inoculum concentration in different carriers, fermentation rate and the choice of a convenient carrier for the efficient ethanol production were studied, The maximum ethanol concentration of 10.05% (w/w) was obtained in the fermentation of corn meal hydrolyzates by 5% (v/v) inoculum concentration of the yeast immobilized in Ca-alginate using a method of electrostatic droplet generation. The repeated batch fermentation with the yeast immobilized in Ca-alginate at an initial sugar concentration of 176g/l, indicated that alginate gels degraded after the second fermentation cycle and 76 hours. In contrast, PVA carrier exhibited better mechanical properties and stability, however lower ethanol concentrations were achieved during the fermentation.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Bioethanol Production from Corn Meal Hydrolyzates by Immobilized Saccharomyces cerevisiae var. ellipsoideus",
pages = "349-343",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1619"
}

Mojović, L., Nedović, V., Rakin, M., Nikolić, S.,& Lević, S.. (2008). Bioethanol Production from Corn Meal Hydrolyzates by Immobilized Saccharomyces cerevisiae var. ellipsoideus. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 2, 343-349.
https://hdl.handle.net/21.15107/rcub_agrospace_1619

Mojović L, Nedović V, Rakin M, Nikolić S, Lević S. Bioethanol Production from Corn Meal Hydrolyzates by Immobilized Saccharomyces cerevisiae var. ellipsoideus. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;2:343-349.
https://hdl.handle.net/21.15107/rcub_agrospace_1619 .

Mojović, Ljiljana, Nedović, Viktor, Rakin, Marica, Nikolić, Svetlana, Lević, Steva, "Bioethanol Production from Corn Meal Hydrolyzates by Immobilized Saccharomyces cerevisiae var. ellipsoideus" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2 (2008):343-349,
https://hdl.handle.net/21.15107/rcub_agrospace_1619 .