TY  - CONF
AU  - Todorović, Ana B.
AU  - Lević, Steva M.
AU  - Nedović, Viktor A.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6643
AB  - Otpadni pivski kvasac (OPK) (engl. Spent brewer’s yeast, SBY) drugi je najvažniji nusproizvod
industrije piva nakon pivskog tropa. Premda se neki kvasci mogu koristiti više puta za fermentaciju
sladovine, nastala biomasa se na kraju proizvodnog procesa odbacuje, što dalje uzrokuje finansijske i
ekološke probleme. U cilju smanjenja otpada ovog nusproizvoda agroindustrije, OPK se uglavnom
koristi kao stočna hrana i kao takav ima nisku komercijalnu vrednost. Međutim, zbog svoje visoke
nutritivne vrednosti, visoke dostupnosti i niske cene, OPK ima potencijal za profitabilnije primene,
između ostalog, i za inkapsulaciju bioaktivnih jedinjenja. Sastav ćelijskog zida kvasca omogućava
inkapsulaciju i hidrofilnih i lipofilnih bioaktivnih supstanci, dok njegova mehanička svojstva pružaju
zaštitu od spoljnih faktora tokom obrade, skladištenja i konzumiranja. Proces inkapsulacije primenom
otpadnog pivskog kvasca je jednostavan i rezultuje visokom efikasnošću inkapsulacije, koja se
dodatno može poboljšati različitim predtretmanima kvaščevog materijala. Jedinjenja do sada uspešno
inkapsulirana u OPK i materijale dobijene iz OPK uključuju polifenole, vitamine, ulja, pa čak i
probiotike. U pogledu mogućih primena, OPK inkapsulati imaju veliki potencijal za upotrebu u
prehrambenoj industriji; mogu se koristiti u formulaciji funkcionalne hrane ili kao zdrava zamena za
sintetičke konzervanse i/ili boje. Ipak, povišeni troškovi proizvodnje i, u nekim slučajevima, gorčina
inkapsulata mogu predstavljati izazov kada je u pitanju šira primena ove tehnologije i stoga bi trebalo
da budu u fokusu budućih studija.
AB  - Spent brewer’s yeast (SBY) is the second most important by-product in the brewing industry after
spent grain. Although some yeasts can be used multiple times to ferment wort, the resulting biomass is discarded at the end of the production process, causing financial and environmental problems. To reduce the waste of this agro-industrial by-product, SBY is mainly used as animal feed and as such has a low commercial value. However, due to its high nutritional value, high availability, and low cost, SBY has the potential for more profitable applications, including encapsulation of bioactive compounds. The composition of the yeast cell wall allows for the entrapment of both hydrophilic and lipophilic bioactives, and its mechanical properties provide protection from external factors during processing, storage, and consumption. The encapsulation process with spent brewer's yeast is simple and leads to high encapsulation efficiency, which can be further improved by various pretreatments of the yeast material. Compounds that have been successfully encapsulated in SBY and SBY-derived materials to date include polyphenols, vitamins, oils, and even probiotics. In terms of possible applications, SBY encapsulates have great potential for the food industry; they can be used to develop functional foods or as healthy substitutes for synthetic preservatives and/or colorants. However, the higher production costs and, in some cases, the bitterness of the encapsulates may pose a challenge to wider application of this technology and should therefore be the focus of future studies.
PB  - Institut za ratarstvo i povrtarstvo Novi Sad
T1  - Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane
T1  - Utilization of spent brewer's yeast for encapsulation of food bioactives
EP  - 29
SP  - 28
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6643
ER  - 

@conference{
author = "Todorović, Ana B. and Lević, Steva M. and Nedović, Viktor A.",
year = "2023",
abstract = "Otpadni pivski kvasac (OPK) (engl. Spent brewer’s yeast, SBY) drugi je najvažniji nusproizvod
industrije piva nakon pivskog tropa. Premda se neki kvasci mogu koristiti više puta za fermentaciju
sladovine, nastala biomasa se na kraju proizvodnog procesa odbacuje, što dalje uzrokuje finansijske i
ekološke probleme. U cilju smanjenja otpada ovog nusproizvoda agroindustrije, OPK se uglavnom
koristi kao stočna hrana i kao takav ima nisku komercijalnu vrednost. Međutim, zbog svoje visoke
nutritivne vrednosti, visoke dostupnosti i niske cene, OPK ima potencijal za profitabilnije primene,
između ostalog, i za inkapsulaciju bioaktivnih jedinjenja. Sastav ćelijskog zida kvasca omogućava
inkapsulaciju i hidrofilnih i lipofilnih bioaktivnih supstanci, dok njegova mehanička svojstva pružaju
zaštitu od spoljnih faktora tokom obrade, skladištenja i konzumiranja. Proces inkapsulacije primenom
otpadnog pivskog kvasca je jednostavan i rezultuje visokom efikasnošću inkapsulacije, koja se
dodatno može poboljšati različitim predtretmanima kvaščevog materijala. Jedinjenja do sada uspešno
inkapsulirana u OPK i materijale dobijene iz OPK uključuju polifenole, vitamine, ulja, pa čak i
probiotike. U pogledu mogućih primena, OPK inkapsulati imaju veliki potencijal za upotrebu u
prehrambenoj industriji; mogu se koristiti u formulaciji funkcionalne hrane ili kao zdrava zamena za
sintetičke konzervanse i/ili boje. Ipak, povišeni troškovi proizvodnje i, u nekim slučajevima, gorčina
inkapsulata mogu predstavljati izazov kada je u pitanju šira primena ove tehnologije i stoga bi trebalo
da budu u fokusu budućih studija., Spent brewer’s yeast (SBY) is the second most important by-product in the brewing industry after
spent grain. Although some yeasts can be used multiple times to ferment wort, the resulting biomass is discarded at the end of the production process, causing financial and environmental problems. To reduce the waste of this agro-industrial by-product, SBY is mainly used as animal feed and as such has a low commercial value. However, due to its high nutritional value, high availability, and low cost, SBY has the potential for more profitable applications, including encapsulation of bioactive compounds. The composition of the yeast cell wall allows for the entrapment of both hydrophilic and lipophilic bioactives, and its mechanical properties provide protection from external factors during processing, storage, and consumption. The encapsulation process with spent brewer's yeast is simple and leads to high encapsulation efficiency, which can be further improved by various pretreatments of the yeast material. Compounds that have been successfully encapsulated in SBY and SBY-derived materials to date include polyphenols, vitamins, oils, and even probiotics. In terms of possible applications, SBY encapsulates have great potential for the food industry; they can be used to develop functional foods or as healthy substitutes for synthetic preservatives and/or colorants. However, the higher production costs and, in some cases, the bitterness of the encapsulates may pose a challenge to wider application of this technology and should therefore be the focus of future studies.",
publisher = "Institut za ratarstvo i povrtarstvo Novi Sad",
title = "Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane, Utilization of spent brewer's yeast for encapsulation of food bioactives",
pages = "29-28",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6643"
}

Todorović, A. B., Lević, S. M.,& Nedović, V. A.. (2023). Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane. 
Institut za ratarstvo i povrtarstvo Novi Sad., 28-29.
https://hdl.handle.net/21.15107/rcub_agrospace_6643

Todorović AB, Lević SM, Nedović VA. Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane. 2023;:28-29.
https://hdl.handle.net/21.15107/rcub_agrospace_6643 .

Todorović, Ana B., Lević, Steva M., Nedović, Viktor A., "Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane" (2023):28-29,
https://hdl.handle.net/21.15107/rcub_agrospace_6643 .

TY  - CONF
AU  - Todorović, Ana B.
AU  - Bajčetić, Nikola D.
AU  - Bundalo, Jovana R.
AU  - Lević, Steva M.
AU  - Mirković, Milica M.
AU  - Nedović, Viktor A.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6716
AB  - The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential to serve as wall material for probiotic bacteria by maintaining their viability during freezing and storage. Further studies are needed to gain a better insight into the properties of the encapsulates under gastrointestinal conditions and in food matrices.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts
T1  - Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6716
ER  - 

@conference{
author = "Todorović, Ana B. and Bajčetić, Nikola D. and Bundalo, Jovana R. and Lević, Steva M. and Mirković, Milica M. and Nedović, Viktor A.",
year = "2023",
abstract = "The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential to serve as wall material for probiotic bacteria by maintaining their viability during freezing and storage. Further studies are needed to gain a better insight into the properties of the encapsulates under gastrointestinal conditions and in food matrices.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts",
title = "Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6716"
}

Todorović, A. B., Bajčetić, N. D., Bundalo, J. R., Lević, S. M., Mirković, M. M.,& Nedović, V. A.. (2023). Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts
University of Belgrade, Faculty of Technology and Metallurgy..
https://hdl.handle.net/21.15107/rcub_agrospace_6716

Todorović AB, Bajčetić ND, Bundalo JR, Lević SM, Mirković MM, Nedović VA. Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6716 .

Todorović, Ana B., Bajčetić, Nikola D., Bundalo, Jovana R., Lević, Steva M., Mirković, Milica M., Nedović, Viktor A., "Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria" in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6716 .

TY  - CONF
AU  - Todorović, Ana
AU  - Salević-Jelić, Ana
AU  - Milinčić, Danijel
AU  - Lević, Steva
AU  - Pešić, Mirjana
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6642
AB  - Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.
PB  - University of Novi Sad, Faculty of Technology Novi Sad
C3  - ICAPP 2022 Book of abstracts
T1  - Encapsulation of Polyphenols - Techniques and Applications in Food Products
SP  - 97
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6642
ER  - 

@conference{
author = "Todorović, Ana and Salević-Jelić, Ana and Milinčić, Danijel and Lević, Steva and Pešić, Mirjana and Nedović, Viktor",
year = "2022",
abstract = "Over the past decades, polyphenolic compounds have received a lot of attention in both the
scientific community and the food industry. The potential health benefits make these
compounds interesting for food fortification. However, due to low stability and unpleasant
taste at higher concentrations, the use of polyphenols in food products is limited.
Encapsulation, a process based on forming a physical barrier around an active substance, is a
promising way of overcoming these problems. The number of research studies and reviews
focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to
display greater stability during processing and storage compared to non-encapsulated
polyphenols and, therefore, have a high potential for application in foods. However, papers
focusing on the practical application of encapsulated polyphenols are scarce. For that reason,
the aim of this work was to present possible applications of such encapsulates in foods, as
well as to summarize the most popular techniques used for this purpose. Encapsulated
polyphenols can be applied as functional food ingredients and/or food colorants in various
products, such as milk products, bakery products, and confectionery. The most commonly
employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as
well as ionic gelation, complex coacervation, and liposome entrapment. In terms of
limitations, the increased cost of industrial production and the low bioavailability of
polyphenols and their encapsulates should be further investigated.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad",
journal = "ICAPP 2022 Book of abstracts",
title = "Encapsulation of Polyphenols - Techniques and Applications in Food Products",
pages = "97",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6642"
}

Todorović, A., Salević-Jelić, A., Milinčić, D., Lević, S., Pešić, M.,& Nedović, V.. (2022). Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts
University of Novi Sad, Faculty of Technology Novi Sad., 97.
https://hdl.handle.net/21.15107/rcub_agrospace_6642

Todorović A, Salević-Jelić A, Milinčić D, Lević S, Pešić M, Nedović V. Encapsulation of Polyphenols - Techniques and Applications in Food Products. in ICAPP 2022 Book of abstracts. 2022;:97.
https://hdl.handle.net/21.15107/rcub_agrospace_6642 .

Todorović, Ana, Salević-Jelić, Ana, Milinčić, Danijel, Lević, Steva, Pešić, Mirjana, Nedović, Viktor, "Encapsulation of Polyphenols - Techniques and Applications in Food Products" in ICAPP 2022 Book of abstracts (2022):97,
https://hdl.handle.net/21.15107/rcub_agrospace_6642 .

TY  - JOUR
AU  - Todorović, Ana
AU  - Šturm, Luka
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Osojnik Črnivec, Ilja Gasan
AU  - Prislan, Iztok
AU  - Skrt, Mihaela
AU  - Bjeković, Ana
AU  - Poklar Ulrih, Nataša
AU  - Nedović, Viktor
PY  - 2022
UR  - https://www.mdpi.com/2227-9717/10/10/1991
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6190
AB  - Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.
T2  - Processes
T2  - Processes
T1  - Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability
EP  - 
IS  - 10
SP  - 1991
VL  - 10
DO  - 10.3390/pr10101991
ER  - 

@article{
author = "Todorović, Ana and Šturm, Luka and Salević-Jelić, Ana and Lević, Steva and Osojnik Črnivec, Ilja Gasan and Prislan, Iztok and Skrt, Mihaela and Bjeković, Ana and Poklar Ulrih, Nataša and Nedović, Viktor",
year = "2022",
abstract = "Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.",
journal = "Processes, Processes",
title = "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability",
pages = "-1991",
number = "10",
volume = "10",
doi = "10.3390/pr10101991"
}

Todorović, A., Šturm, L., Salević-Jelić, A., Lević, S., Osojnik Črnivec, I. G., Prislan, I., Skrt, M., Bjeković, A., Poklar Ulrih, N.,& Nedović, V.. (2022). Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes, 10(10), 1991-.
https://doi.org/10.3390/pr10101991

Todorović A, Šturm L, Salević-Jelić A, Lević S, Osojnik Črnivec IG, Prislan I, Skrt M, Bjeković A, Poklar Ulrih N, Nedović V. Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes. 2022;10(10):1991-.
doi:10.3390/pr10101991 .

Todorović, Ana, Šturm, Luka, Salević-Jelić, Ana, Lević, Steva, Osojnik Črnivec, Ilja Gasan, Prislan, Iztok, Skrt, Mihaela, Bjeković, Ana, Poklar Ulrih, Nataša, Nedović, Viktor, "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability" in Processes, 10, no. 10 (2022):1991-,
https://doi.org/10.3390/pr10101991 . .