TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Ota, Ajda
AU  - Skrt, Mihaela
AU  - Savikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Ulrih, Nataša Poklar
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4992
AB  - Multifunctional liposomes incorporating beta-sitosterol were developed for delivery of gentisic acid (GA). The interactions of both compounds with phospholipid bilayer were interpreted viaeffects of different beta-sitosterol content (0, 20 and 50 mol %) and different gentisic acid to lipid ratio (n(GA)/n(lip) from 10(-5) to 1) on membrane fluidity and thermotropic properties. Multilamellar vesicles of phosphatidylcholines (with size range between 1350 and 1900 nm) effectively encapsulated GA (54%) when n(GA)/n(lip) was higher than 0.01. Suppression of lipid peroxidation was directly related to concentration of GA. The resistance to diffusion of gentisic acid from liposomes increased for (similar to)50% in samples incorporating 50 mol % beta-sitosterol compared to sterol-free liposomes. Finally, simulated in vitro gastrointestinal conditions showed that the release was mainly affected by low pH of simulated gastric fluid and the presence of cholates in simulated intestinal fluid, rather than by enzymes activity.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol
VL  - 183
DO  - 10.1016/j.colsurfb.2019.110422
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Djordjević, Verica B. and Ota, Ajda and Skrt, Mihaela and Savikin, Katarina and Bugarski, Branko and Nedović, Viktor and Ulrih, Nataša Poklar",
year = "2019",
abstract = "Multifunctional liposomes incorporating beta-sitosterol were developed for delivery of gentisic acid (GA). The interactions of both compounds with phospholipid bilayer were interpreted viaeffects of different beta-sitosterol content (0, 20 and 50 mol %) and different gentisic acid to lipid ratio (n(GA)/n(lip) from 10(-5) to 1) on membrane fluidity and thermotropic properties. Multilamellar vesicles of phosphatidylcholines (with size range between 1350 and 1900 nm) effectively encapsulated GA (54%) when n(GA)/n(lip) was higher than 0.01. Suppression of lipid peroxidation was directly related to concentration of GA. The resistance to diffusion of gentisic acid from liposomes increased for (similar to)50% in samples incorporating 50 mol % beta-sitosterol compared to sterol-free liposomes. Finally, simulated in vitro gastrointestinal conditions showed that the release was mainly affected by low pH of simulated gastric fluid and the presence of cholates in simulated intestinal fluid, rather than by enzymes activity.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol",
volume = "183",
doi = "10.1016/j.colsurfb.2019.110422"
}

Jovanović, A. A., Balanc, B., Djordjević, V. B., Ota, A., Skrt, M., Savikin, K., Bugarski, B., Nedović, V.,& Ulrih, N. P.. (2019). Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 183.
https://doi.org/10.1016/j.colsurfb.2019.110422

Jovanović AA, Balanc B, Djordjević VB, Ota A, Skrt M, Savikin K, Bugarski B, Nedović V, Ulrih NP. Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol. in Colloids and Surfaces B-Biointerfaces. 2019;183.
doi:10.1016/j.colsurfb.2019.110422 .

Jovanović, Aleksandra A., Balanc, Bojana, Djordjević, Verica B., Ota, Ajda, Skrt, Mihaela, Savikin, Katarina, Bugarski, Branko, Nedović, Viktor, Ulrih, Nataša Poklar, "Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol" in Colloids and Surfaces B-Biointerfaces, 183 (2019),
https://doi.org/10.1016/j.colsurfb.2019.110422 . .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Savikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Poklar-Ulrih, Nataša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5187
AB  - The present study provides insight into changes in the liposomal membrane fluidity as a result of variation of structural components (two types of standard phospholipids - 1,2-dipalmitoyl-sn-glycerero3-phosphocholine, i.e. DPPC and 1-palmitoyl-2-oleoylglycerol-3-phosphocholine, i.e. POPC, one type of phospholipid mixture - Lipoid H and sterols - cholesterol and b-sitosterol), as well as variation in sterol concentration (5-50%). Fluorescence spectroscopy (anisotropy, r) has shown that DPPC liposomal membranes were more rigid compared to POPC and Lipoid H lipid bilayers. Furthermore, the increment of sterol concentration has caused a decrease in the membrane fluidity in all liposomal samples. On the other hand, phospholipid bilayers containing b-sitosterol has possessed better fluidity in comparison to their cholesterol parallels. Higher permeability of b-sitosterol liposomal membranes, as well as the beneficial effects of phytosterol on human health, favor the use of b-sitosterol in the preparation of liposomes as components of food, pharmaceutical and cosmetic products.
AB  - Prikazana studija daje uvid u promene fluidnosti lipozomalne membrane koje nastaju kao posledica promene strukturnih komponenata lipozoma (dve vrste standardnih fosfolipida - 1,2-dipalmitoil-snglicero-3-fosfoholin, odnosno DPPC i 1-palmitoil-2-oleoil-sn-glicero-3-fosfoholin, odnosno POPC, jedne vrste komercijalne fosfolipidne smeše - Lipoid H i sterola - holesterol i b-sitosterol), kao i promene udela sterola (0-50 mol %). Fluorimetrijska spektrofotometrija (anizotropija, r) pokazala je da su DPPC lipozomalne membrane bile rigidnije u poređenju sa POPC i Lipoid H lipidnim dvoslojima. Pored toga, povećenje koncentracije sterola prouzrokovalo je smanjenje permeabilnosti membrane u svim lipozomima. Sa druge strane, fosfolipidni dvosloji koji su sadržali b-sitosterol pokazali su veću fluidnost u poređenju sa njihovim paralelama sa holesterolom. Bolja permeabilnost b-sitosterol lipozomalnih membrana, kao i blagotvorni uticaji fitosterola na zdravlje ljudi favorizuju primenu b-sitosterola u pripremi lipozoma kao sastavnih delova prehrambenih, farmaceutskih i kozmetičkih proizvoda.
PB  - Savez inženjera i tehničara Srbije, Beograd
T2  - Tehnika
T1  - Fluorescence analysis of liposomal membranes permeability
T1  - Fluorimetrijska analiza permeabilnosti lipozomalnih membrana
EP  - 498
IS  - 4
SP  - 493
VL  - 74
DO  - 10.5937/tehnika1904493J
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Djordjević, Verica B. and Savikin, Katarina and Nedović, Viktor and Bugarski, Branko and Poklar-Ulrih, Nataša",
year = "2019",
abstract = "The present study provides insight into changes in the liposomal membrane fluidity as a result of variation of structural components (two types of standard phospholipids - 1,2-dipalmitoyl-sn-glycerero3-phosphocholine, i.e. DPPC and 1-palmitoyl-2-oleoylglycerol-3-phosphocholine, i.e. POPC, one type of phospholipid mixture - Lipoid H and sterols - cholesterol and b-sitosterol), as well as variation in sterol concentration (5-50%). Fluorescence spectroscopy (anisotropy, r) has shown that DPPC liposomal membranes were more rigid compared to POPC and Lipoid H lipid bilayers. Furthermore, the increment of sterol concentration has caused a decrease in the membrane fluidity in all liposomal samples. On the other hand, phospholipid bilayers containing b-sitosterol has possessed better fluidity in comparison to their cholesterol parallels. Higher permeability of b-sitosterol liposomal membranes, as well as the beneficial effects of phytosterol on human health, favor the use of b-sitosterol in the preparation of liposomes as components of food, pharmaceutical and cosmetic products., Prikazana studija daje uvid u promene fluidnosti lipozomalne membrane koje nastaju kao posledica promene strukturnih komponenata lipozoma (dve vrste standardnih fosfolipida - 1,2-dipalmitoil-snglicero-3-fosfoholin, odnosno DPPC i 1-palmitoil-2-oleoil-sn-glicero-3-fosfoholin, odnosno POPC, jedne vrste komercijalne fosfolipidne smeše - Lipoid H i sterola - holesterol i b-sitosterol), kao i promene udela sterola (0-50 mol %). Fluorimetrijska spektrofotometrija (anizotropija, r) pokazala je da su DPPC lipozomalne membrane bile rigidnije u poređenju sa POPC i Lipoid H lipidnim dvoslojima. Pored toga, povećenje koncentracije sterola prouzrokovalo je smanjenje permeabilnosti membrane u svim lipozomima. Sa druge strane, fosfolipidni dvosloji koji su sadržali b-sitosterol pokazali su veću fluidnost u poređenju sa njihovim paralelama sa holesterolom. Bolja permeabilnost b-sitosterol lipozomalnih membrana, kao i blagotvorni uticaji fitosterola na zdravlje ljudi favorizuju primenu b-sitosterola u pripremi lipozoma kao sastavnih delova prehrambenih, farmaceutskih i kozmetičkih proizvoda.",
publisher = "Savez inženjera i tehničara Srbije, Beograd",
journal = "Tehnika",
title = "Fluorescence analysis of liposomal membranes permeability, Fluorimetrijska analiza permeabilnosti lipozomalnih membrana",
pages = "498-493",
number = "4",
volume = "74",
doi = "10.5937/tehnika1904493J"
}

Jovanović, A. A., Balanc, B., Djordjević, V. B., Savikin, K., Nedović, V., Bugarski, B.,& Poklar-Ulrih, N.. (2019). Fluorescence analysis of liposomal membranes permeability. in Tehnika
Savez inženjera i tehničara Srbije, Beograd., 74(4), 493-498.
https://doi.org/10.5937/tehnika1904493J

Jovanović AA, Balanc B, Djordjević VB, Savikin K, Nedović V, Bugarski B, Poklar-Ulrih N. Fluorescence analysis of liposomal membranes permeability. in Tehnika. 2019;74(4):493-498.
doi:10.5937/tehnika1904493J .

Jovanović, Aleksandra A., Balanc, Bojana, Djordjević, Verica B., Savikin, Katarina, Nedović, Viktor, Bugarski, Branko, Poklar-Ulrih, Nataša, "Fluorescence analysis of liposomal membranes permeability" in Tehnika, 74, no. 4 (2019):493-498,
https://doi.org/10.5937/tehnika1904493J . .

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  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Ota, Ajda
AU  - Grabnar, Pegi Ahlin
AU  - Djordjević, Verica B.
AU  - Savikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Ulrih, Nataša Poklar
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4666
AB  - The influence of different phospholipid types (pure phospholipids 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine, POPC, 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC, and one commercial phospholipid mixture, Lipoid H100), sterol types (cholesterol vs. -sitosterol), and various sterol concentrations (5-50mol%) on liposomal membrane fluidity, thermotropic properties, liposome size, zeta potential, and lipid oxidation kinetics using fluorescent lipid probe BODIPY 581/591 C-11 (4,4-difluoro-5-[4-phenyl-1,3-butadienyl]-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid) are investigated. DPPC bilayer is more rigid than POPC and phospholipids mixture membranes. Pure DPPC gives the smallest liposomes, while liposomes of Lipoid H100 have the largest diameter. Both sterols reduce membrane fluidity of all liposomes, increase absolute zeta potential, cause significant changes in particle size, and decrease phase transition temperature (T-m) and enthalpy of DPPC. POPC/-sitosterol liposomes exhibit the most significant lipid oxidation of the lipophilic probe. Along with beneficial effects of phytosterols on human health, better membrane fluidity, more favorable and stabilizing interactions with phospholipids, smaller vesicle size, and enhanced physical stability in comparison to cholesterol are some of the encouraging results for the use of -sitosterol in liposome formulations for potential application in foods, pharmaceutics, and cosmetics.Practical Applications: Adjusting the composition of liposomal membrane (lipid type, sterol type, and concentration) can be used as a tool to control membrane fluidity, permeability, and thermotropic properties, and thus predict release properties, physical, thermal, and oxidative stability. A commercial phospholipid mixture of different natural phospholipids with impurities creates less uniform liposomal membrane that is characterized by higher fluidity in comparison to DPPC. The type of phospholipid has huge influence on MLVs size. -sitosterol, which is a phytosterol with beneficial effects on human health can be used as a replacement for cholesterol in liposomal formulations, but with the following in mind: -sitosterol reduces fluidity of the phospholipid bilayer to a lesser extent than cholesterol, -sitosterol gives smaller MLVs than cholesterol, DPPC/-sitosterol SUVs are bigger than 100nm in diameter (relevant for intravenous administration), MLVs with 30mol% of -sitosterol can be considered as physically stable (unlike those with cholesterol), irrespective to the phospholipid type.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics
IS  - 9
VL  - 120
DO  - 10.1002/ejlt.201800039
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Ota, Ajda and Grabnar, Pegi Ahlin and Djordjević, Verica B. and Savikin, Katarina and Bugarski, Branko and Nedović, Viktor and Ulrih, Nataša Poklar",
year = "2018",
abstract = "The influence of different phospholipid types (pure phospholipids 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine, POPC, 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC, and one commercial phospholipid mixture, Lipoid H100), sterol types (cholesterol vs. -sitosterol), and various sterol concentrations (5-50mol%) on liposomal membrane fluidity, thermotropic properties, liposome size, zeta potential, and lipid oxidation kinetics using fluorescent lipid probe BODIPY 581/591 C-11 (4,4-difluoro-5-[4-phenyl-1,3-butadienyl]-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid) are investigated. DPPC bilayer is more rigid than POPC and phospholipids mixture membranes. Pure DPPC gives the smallest liposomes, while liposomes of Lipoid H100 have the largest diameter. Both sterols reduce membrane fluidity of all liposomes, increase absolute zeta potential, cause significant changes in particle size, and decrease phase transition temperature (T-m) and enthalpy of DPPC. POPC/-sitosterol liposomes exhibit the most significant lipid oxidation of the lipophilic probe. Along with beneficial effects of phytosterols on human health, better membrane fluidity, more favorable and stabilizing interactions with phospholipids, smaller vesicle size, and enhanced physical stability in comparison to cholesterol are some of the encouraging results for the use of -sitosterol in liposome formulations for potential application in foods, pharmaceutics, and cosmetics.Practical Applications: Adjusting the composition of liposomal membrane (lipid type, sterol type, and concentration) can be used as a tool to control membrane fluidity, permeability, and thermotropic properties, and thus predict release properties, physical, thermal, and oxidative stability. A commercial phospholipid mixture of different natural phospholipids with impurities creates less uniform liposomal membrane that is characterized by higher fluidity in comparison to DPPC. The type of phospholipid has huge influence on MLVs size. -sitosterol, which is a phytosterol with beneficial effects on human health can be used as a replacement for cholesterol in liposomal formulations, but with the following in mind: -sitosterol reduces fluidity of the phospholipid bilayer to a lesser extent than cholesterol, -sitosterol gives smaller MLVs than cholesterol, DPPC/-sitosterol SUVs are bigger than 100nm in diameter (relevant for intravenous administration), MLVs with 30mol% of -sitosterol can be considered as physically stable (unlike those with cholesterol), irrespective to the phospholipid type.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics",
number = "9",
volume = "120",
doi = "10.1002/ejlt.201800039"
}

Jovanović, A. A., Balanc, B., Ota, A., Grabnar, P. A., Djordjević, V. B., Savikin, K., Bugarski, B., Nedović, V.,& Ulrih, N. P.. (2018). Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 120(9).
https://doi.org/10.1002/ejlt.201800039

Jovanović AA, Balanc B, Ota A, Grabnar PA, Djordjević VB, Savikin K, Bugarski B, Nedović V, Ulrih NP. Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology. 2018;120(9).
doi:10.1002/ejlt.201800039 .

Jovanović, Aleksandra A., Balanc, Bojana, Ota, Ajda, Grabnar, Pegi Ahlin, Djordjević, Verica B., Savikin, Katarina, Bugarski, Branko, Nedović, Viktor, Ulrih, Nataša Poklar, "Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics" in European Journal of Lipid Science and Technology, 120, no. 9 (2018),
https://doi.org/10.1002/ejlt.201800039 . .

TY  - CHAP
AU  - Nedović, Viktor
AU  - Mantzouridou, Fani
AU  - Djordjević, Verica B.
AU  - Kalušević, Ana
AU  - Nenadi, N.
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4507
AB  - Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.
PB  - CRC Press
T2  - Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
T1  - Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste
EP  - 194
SP  - 159
DO  - 10.1201/9781315151540
ER  - 

@inbook{
author = "Nedović, Viktor and Mantzouridou, Fani and Djordjević, Verica B. and Kalušević, Ana and Nenadi, N. and Bugarski, Branko",
year = "2017",
abstract = "Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.",
publisher = "CRC Press",
journal = "Utilisation of Bioactive Compounds from Agricultural and Food Production Waste",
booktitle = "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste",
pages = "194-159",
doi = "10.1201/9781315151540"
}

Nedović, V., Mantzouridou, F., Djordjević, V. B., Kalušević, A., Nenadi, N.,& Bugarski, B.. (2017). Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
CRC Press., 159-194.
https://doi.org/10.1201/9781315151540

Nedović V, Mantzouridou F, Djordjević VB, Kalušević A, Nenadi N, Bugarski B. Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste. 2017;:159-194.
doi:10.1201/9781315151540 .

Nedović, Viktor, Mantzouridou, Fani, Djordjević, Verica B., Kalušević, Ana, Nenadi, N., Bugarski, Branko, "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste" in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste (2017):159-194,
https://doi.org/10.1201/9781315151540 . .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Djordjević, Verica B.
AU  - Lević, Steva
AU  - Marković, Smilja
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4533
AB  - In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier.
AB  - U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.
PB  - Savez inženjera i tehničara Srbije, Beograd
T2  - Tehnika
T1  - Gelatin as a carrier system for delivery of polyphenols compounds
T1  - Želatin kao nosač za isporuku polifenolnih komponenata
EP  - 639
IS  - 5
SP  - 633
VL  - 72
DO  - 10.5937/tehnika1705633J
ER  - 

@article{
author = "Jovanović, Aleksandra and Djordjević, Verica B. and Lević, Steva and Marković, Smilja and Pavlović, Vladimir and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier., U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.",
publisher = "Savez inženjera i tehničara Srbije, Beograd",
journal = "Tehnika",
title = "Gelatin as a carrier system for delivery of polyphenols compounds, Želatin kao nosač za isporuku polifenolnih komponenata",
pages = "639-633",
number = "5",
volume = "72",
doi = "10.5937/tehnika1705633J"
}

Jovanović, A., Djordjević, V. B., Lević, S., Marković, S., Pavlović, V., Nedović, V.,& Bugarski, B.. (2017). Gelatin as a carrier system for delivery of polyphenols compounds. in Tehnika
Savez inženjera i tehničara Srbije, Beograd., 72(5), 633-639.
https://doi.org/10.5937/tehnika1705633J

Jovanović A, Djordjević VB, Lević S, Marković S, Pavlović V, Nedović V, Bugarski B. Gelatin as a carrier system for delivery of polyphenols compounds. in Tehnika. 2017;72(5):633-639.
doi:10.5937/tehnika1705633J .

Jovanović, Aleksandra, Djordjević, Verica B., Lević, Steva, Marković, Smilja, Pavlović, Vladimir, Nedović, Viktor, Bugarski, Branko, "Gelatin as a carrier system for delivery of polyphenols compounds" in Tehnika, 72, no. 5 (2017):633-639,
https://doi.org/10.5937/tehnika1705633J . .

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  - Balanc, Bojana
AU  - Trifković, Kata
AU  - Pravilović, Radoslava N.
AU  - Djordjević, Verica B.
AU  - Marković, Smilja
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4589
AB  - The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.
AB  - Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - Encapsulation of resveratrol in spherical particles of food grade hydrogels
T1  - Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani
EP  - 29
IS  - 1
SP  - 23
VL  - 44
DO  - 10.5937/FFR1701023B
ER  - 

@article{
author = "Balanc, Bojana and Trifković, Kata and Pravilović, Radoslava N. and Djordjević, Verica B. and Marković, Smilja and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry., Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "Encapsulation of resveratrol in spherical particles of food grade hydrogels, Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani",
pages = "29-23",
number = "1",
volume = "44",
doi = "10.5937/FFR1701023B"
}

Balanc, B., Trifković, K., Pravilović, R. N., Djordjević, V. B., Marković, S., Nedović, V.,& Bugarski, B.. (2017). Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 44(1), 23-29.
https://doi.org/10.5937/FFR1701023B

Balanc B, Trifković K, Pravilović RN, Djordjević VB, Marković S, Nedović V, Bugarski B. Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research. 2017;44(1):23-29.
doi:10.5937/FFR1701023B .

Balanc, Bojana, Trifković, Kata, Pravilović, Radoslava N., Djordjević, Verica B., Marković, Smilja, Nedović, Viktor, Bugarski, Branko, "Encapsulation of resveratrol in spherical particles of food grade hydrogels" in Food and Feed Research, 44, no. 1 (2017):23-29,
https://doi.org/10.5937/FFR1701023B . .

TY  - CHAP
AU  - Isailović, Bojana D.
AU  - Djordjević, Verica B.
AU  - Lević, Steva
AU  - Milanović, J.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4210
PB  - CRC Press
T2  - Edible Films and Coatings: Fundamentals and Applications
T1  - Encapsulation of flavors and aromas: Controlled release
EP  - 344
SP  - 317
DO  - 10.1201/9781315373713
ER  - 

@inbook{
author = "Isailović, Bojana D. and Djordjević, Verica B. and Lević, Steva and Milanović, J. and Bugarski, Branko and Nedović, Viktor",
year = "2016",
publisher = "CRC Press",
journal = "Edible Films and Coatings: Fundamentals and Applications",
booktitle = "Encapsulation of flavors and aromas: Controlled release",
pages = "344-317",
doi = "10.1201/9781315373713"
}

Isailović, B. D., Djordjević, V. B., Lević, S., Milanović, J., Bugarski, B.,& Nedović, V.. (2016). Encapsulation of flavors and aromas: Controlled release. in Edible Films and Coatings: Fundamentals and Applications
CRC Press., 317-344.
https://doi.org/10.1201/9781315373713

Isailović BD, Djordjević VB, Lević S, Milanović J, Bugarski B, Nedović V. Encapsulation of flavors and aromas: Controlled release. in Edible Films and Coatings: Fundamentals and Applications. 2016;:317-344.
doi:10.1201/9781315373713 .

Isailović, Bojana D., Djordjević, Verica B., Lević, Steva, Milanović, J., Bugarski, Branko, Nedović, Viktor, "Encapsulation of flavors and aromas: Controlled release" in Edible Films and Coatings: Fundamentals and Applications (2016):317-344,
https://doi.org/10.1201/9781315373713 . .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Gibson, Brian
AU  - Mantzouridou, Fani
AU  - Bugarski, Branko
AU  - Djordjević, Verica B.
AU  - Kalušević, Ana
AU  - Paraskevopoulou, Adamantini
AU  - Sandell, Mari
AU  - Smogrovicova, D.
AU  - Yilmaztekin, Murat
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3813
AB  - Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Aroma formation by immobilized yeast cells in fermentation processes
EP  - 216
IS  - 1
SP  - 173
VL  - 32
DO  - 10.1002/yea.3042
ER  - 

@article{
author = "Nedović, Viktor and Gibson, Brian and Mantzouridou, Fani and Bugarski, Branko and Djordjević, Verica B. and Kalušević, Ana and Paraskevopoulou, Adamantini and Sandell, Mari and Smogrovicova, D. and Yilmaztekin, Murat",
year = "2015",
abstract = "Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Aroma formation by immobilized yeast cells in fermentation processes",
pages = "216-173",
number = "1",
volume = "32",
doi = "10.1002/yea.3042"
}

Nedović, V., Gibson, B., Mantzouridou, F., Bugarski, B., Djordjević, V. B., Kalušević, A., Paraskevopoulou, A., Sandell, M., Smogrovicova, D.,& Yilmaztekin, M.. (2015). Aroma formation by immobilized yeast cells in fermentation processes. in Yeast
Wiley, Hoboken., 32(1), 173-216.
https://doi.org/10.1002/yea.3042

Nedović V, Gibson B, Mantzouridou F, Bugarski B, Djordjević VB, Kalušević A, Paraskevopoulou A, Sandell M, Smogrovicova D, Yilmaztekin M. Aroma formation by immobilized yeast cells in fermentation processes. in Yeast. 2015;32(1):173-216.
doi:10.1002/yea.3042 .

Nedović, Viktor, Gibson, Brian, Mantzouridou, Fani, Bugarski, Branko, Djordjević, Verica B., Kalušević, Ana, Paraskevopoulou, Adamantini, Sandell, Mari, Smogrovicova, D., Yilmaztekin, Murat, "Aroma formation by immobilized yeast cells in fermentation processes" in Yeast, 32, no. 1 (2015):173-216,
https://doi.org/10.1002/yea.3042 . .

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  - Balanc, Bojana
AU  - Ota, Ajda
AU  - Djordjević, Verica B.
AU  - Sentjurc, Marjeta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ulrih, Nataša Poklar
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3683
AB  - The influence of resveratrol encapsulated into liposomes (prepared with a commercial lipid mixture of phospholipids, phospolipon 90NG, using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance (EPR) spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. Two fluorophores and two spin probes were used to monitor the characteristics of membranes made from a commercial mixture of phosphatidylcholine. Resveratrol was positioned rather in the inner part of the liposome membranes causing reduction in membrane fluidity. Moreover, resveratrol induced a concentration-dependent decrease in the gel-to-liquid crystalline phase transition temperature (from 41.3 to 38.3 degrees C, for a saturated 1,2-dipalmitoyl-sn-glycero-3-phospatidylcholine bilayer). The antioxidant activity of resveratrol was confirmed by its 95% inhibition of lipid peroxidation, compared to liposomes without resveratrol exposed to the same conditions. Similarly, EPR spectroscopy spin trapping showed an 87% reduction in the spectra intensity of the hydroxyethyl radical, which indicates the efficiency of resveratrol for inhibition of OH radical production. Practical applications: Resveratrol is in the limelight all over the world as a health-beneficial compound widely investigated as natural antioxidant suitable for prevention of human cardiovascular diseases and inhibition of low-density lipoproteins oxidation. Public interest in prevention of diseases through enriched staple foods grows each day. Nonetheless, addition of antioxidants to aqueous-based food can be limited due to their troublesome characteristics. Liposomes are nanocarriers that may be used to overcome the disadvantages and they can be used for food applications. Liposomes could be prepared using only natural components and therefore the new formulations could be quickly implemented. Still, the application of liposomes in food systems is not widespread due to time consuming manufacturing processes and high costs. The presented results provide marks and suggestions to food manufacturers and scientists on how to make broader use of resveratrol-loaded liposomes which add value and improve the quality of existing food products. The influence of resveratrol encapsulated into liposomes (prepared using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. The antioxidant activity of resveratrol was confirmed by its inhibition of lipid peroxidation and by spin trapping.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids
EP  - 1626
IS  - 10
SP  - 1615
VL  - 117
DO  - 10.1002/ejlt.201400481
ER  - 

@article{
author = "Balanc, Bojana and Ota, Ajda and Djordjević, Verica B. and Sentjurc, Marjeta and Nedović, Viktor and Bugarski, Branko and Ulrih, Nataša Poklar",
year = "2015",
abstract = "The influence of resveratrol encapsulated into liposomes (prepared with a commercial lipid mixture of phospholipids, phospolipon 90NG, using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance (EPR) spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. Two fluorophores and two spin probes were used to monitor the characteristics of membranes made from a commercial mixture of phosphatidylcholine. Resveratrol was positioned rather in the inner part of the liposome membranes causing reduction in membrane fluidity. Moreover, resveratrol induced a concentration-dependent decrease in the gel-to-liquid crystalline phase transition temperature (from 41.3 to 38.3 degrees C, for a saturated 1,2-dipalmitoyl-sn-glycero-3-phospatidylcholine bilayer). The antioxidant activity of resveratrol was confirmed by its 95% inhibition of lipid peroxidation, compared to liposomes without resveratrol exposed to the same conditions. Similarly, EPR spectroscopy spin trapping showed an 87% reduction in the spectra intensity of the hydroxyethyl radical, which indicates the efficiency of resveratrol for inhibition of OH radical production. Practical applications: Resveratrol is in the limelight all over the world as a health-beneficial compound widely investigated as natural antioxidant suitable for prevention of human cardiovascular diseases and inhibition of low-density lipoproteins oxidation. Public interest in prevention of diseases through enriched staple foods grows each day. Nonetheless, addition of antioxidants to aqueous-based food can be limited due to their troublesome characteristics. Liposomes are nanocarriers that may be used to overcome the disadvantages and they can be used for food applications. Liposomes could be prepared using only natural components and therefore the new formulations could be quickly implemented. Still, the application of liposomes in food systems is not widespread due to time consuming manufacturing processes and high costs. The presented results provide marks and suggestions to food manufacturers and scientists on how to make broader use of resveratrol-loaded liposomes which add value and improve the quality of existing food products. The influence of resveratrol encapsulated into liposomes (prepared using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. The antioxidant activity of resveratrol was confirmed by its inhibition of lipid peroxidation and by spin trapping.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids",
pages = "1626-1615",
number = "10",
volume = "117",
doi = "10.1002/ejlt.201400481"
}

Balanc, B., Ota, A., Djordjević, V. B., Sentjurc, M., Nedović, V., Bugarski, B.,& Ulrih, N. P.. (2015). Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 117(10), 1615-1626.
https://doi.org/10.1002/ejlt.201400481

Balanc B, Ota A, Djordjević VB, Sentjurc M, Nedović V, Bugarski B, Ulrih NP. Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids. in European Journal of Lipid Science and Technology. 2015;117(10):1615-1626.
doi:10.1002/ejlt.201400481 .

Balanc, Bojana, Ota, Ajda, Djordjević, Verica B., Sentjurc, Marjeta, Nedović, Viktor, Bugarski, Branko, Ulrih, Nataša Poklar, "Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids" in European Journal of Lipid Science and Technology, 117, no. 10 (2015):1615-1626,
https://doi.org/10.1002/ejlt.201400481 . .

TY  - JOUR
AU  - Istenić, Katja
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Bele, Marjan
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ulrih, Nataša Poklar
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3671
AB  - Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Encapsulation of resveratrol into Ca-alginate submicron particles
EP  - 203
SP  - 196
VL  - 167
DO  - 10.1016/j.jfoodeng.2015.04.007
ER  - 

@article{
author = "Istenić, Katja and Balanc, Bojana and Djordjević, Verica B. and Bele, Marjan and Nedović, Viktor and Bugarski, Branko and Ulrih, Nataša Poklar",
year = "2015",
abstract = "Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Encapsulation of resveratrol into Ca-alginate submicron particles",
pages = "203-196",
volume = "167",
doi = "10.1016/j.jfoodeng.2015.04.007"
}

Istenić, K., Balanc, B., Djordjević, V. B., Bele, M., Nedović, V., Bugarski, B.,& Ulrih, N. P.. (2015). Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 167, 196-203.
https://doi.org/10.1016/j.jfoodeng.2015.04.007

Istenić K, Balanc B, Djordjević VB, Bele M, Nedović V, Bugarski B, Ulrih NP. Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering. 2015;167:196-203.
doi:10.1016/j.jfoodeng.2015.04.007 .

Istenić, Katja, Balanc, Bojana, Djordjević, Verica B., Bele, Marjan, Nedović, Viktor, Bugarski, Branko, Ulrih, Nataša Poklar, "Encapsulation of resveratrol into Ca-alginate submicron particles" in Journal of Food Engineering, 167 (2015):196-203,
https://doi.org/10.1016/j.jfoodeng.2015.04.007 . .

TY  - JOUR
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Djordjević, Verica B.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3618
AB  - The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) around active compound using adequate encapsulation technique. The role of protective layer is to prevent degradation of active compound and to provide controlled release of protected ingredient under defined conditions. Modern food technology offers numerous solutions for encapsulation of food ingredients, plant extracts, microorganism cells, etc. Also, there are numerous available carrier materials that could be used for specific demand. Encapsulation is complex process and application of encapsulation techniques in the food production requires knowledge from different areas of science. The aim of this review is to summarize different encapsulation processes that are already applied in food technology as well as those that are under development. This paper analyses current experience in the area of encapsulation for food industry. Several encapsulation procedures such as spray drying, fluid bed coating, encapsulation in polymer particles, coacervation and encapsulation in cyclodextrins were analyzed.
AB  - Procesi inkapsulacije su intenzivno izučavani poslednjih godina kao moguća alternativa konvencionalnim tehnologijama u proizvodnji hrane. Inkapsulacija aktivnih komponenti hrane se bazira na formiranju omotača (ili više slojeva omotača) oko aktivne komponente korišćenjem odgovarajuće metode inkapsulacije. Uloga zaštitnog omotača je, s jedne strane da spreči degradaciju aktivne komponente, a sa druge strane da omogući kontrolisano otpuštanje zaštićenih komponenti pod određenim uslovima. Moderna proizvodnja hrane nudi brojna rešenja za inkapsulaciju komponenti hrane, biljnih ekstrakata, ćelija mikroorganizama, itd. Takođe, postoji veliki broj dostupnih materijala nosača koji mogu da zadovolje specifične zahteve. Inkapsulacija je složen proces i primena inkapsulacionih tehnika u proizvodnji hrane zahteva znanje iz različitih oblasti nauke. Cilj ovog rada je da objedini različita iskustva iz inkapsulacionih procesa koji se već koriste u prehrambenoj tehnologiji, kao i onih procesa koji su još u fazi razvoja. Ovaj rad daje analizu i dosadašnja iskustva u oblasti inkapsulacije za potrebe industrije hrane. Data je analiza nekoliko inkapsulacionih procedura kao što su sprej sušenje, oblaganje u fluidizovanom sloju, inkapsulacija u polimernim česticama, koacervacija i inkapsulacija u ciklodekstrine.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Modern encapsulation processes in food technology
T1  - Savremeni procesi inkapsulacije u tehnologiji hrane
EP  - 12
IS  - 1
SP  - 7
VL  - 55
DO  - 10.5937/HraIsh1401007L
ER  - 

@article{
author = "Lević, Steva and Kalušević, Ana and Djordjević, Verica B. and Bugarski, Branko and Nedović, Viktor",
year = "2014",
abstract = "The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) around active compound using adequate encapsulation technique. The role of protective layer is to prevent degradation of active compound and to provide controlled release of protected ingredient under defined conditions. Modern food technology offers numerous solutions for encapsulation of food ingredients, plant extracts, microorganism cells, etc. Also, there are numerous available carrier materials that could be used for specific demand. Encapsulation is complex process and application of encapsulation techniques in the food production requires knowledge from different areas of science. The aim of this review is to summarize different encapsulation processes that are already applied in food technology as well as those that are under development. This paper analyses current experience in the area of encapsulation for food industry. Several encapsulation procedures such as spray drying, fluid bed coating, encapsulation in polymer particles, coacervation and encapsulation in cyclodextrins were analyzed., Procesi inkapsulacije su intenzivno izučavani poslednjih godina kao moguća alternativa konvencionalnim tehnologijama u proizvodnji hrane. Inkapsulacija aktivnih komponenti hrane se bazira na formiranju omotača (ili više slojeva omotača) oko aktivne komponente korišćenjem odgovarajuće metode inkapsulacije. Uloga zaštitnog omotača je, s jedne strane da spreči degradaciju aktivne komponente, a sa druge strane da omogući kontrolisano otpuštanje zaštićenih komponenti pod određenim uslovima. Moderna proizvodnja hrane nudi brojna rešenja za inkapsulaciju komponenti hrane, biljnih ekstrakata, ćelija mikroorganizama, itd. Takođe, postoji veliki broj dostupnih materijala nosača koji mogu da zadovolje specifične zahteve. Inkapsulacija je složen proces i primena inkapsulacionih tehnika u proizvodnji hrane zahteva znanje iz različitih oblasti nauke. Cilj ovog rada je da objedini različita iskustva iz inkapsulacionih procesa koji se već koriste u prehrambenoj tehnologiji, kao i onih procesa koji su još u fazi razvoja. Ovaj rad daje analizu i dosadašnja iskustva u oblasti inkapsulacije za potrebe industrije hrane. Data je analiza nekoliko inkapsulacionih procedura kao što su sprej sušenje, oblaganje u fluidizovanom sloju, inkapsulacija u polimernim česticama, koacervacija i inkapsulacija u ciklodekstrine.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Modern encapsulation processes in food technology, Savremeni procesi inkapsulacije u tehnologiji hrane",
pages = "12-7",
number = "1",
volume = "55",
doi = "10.5937/HraIsh1401007L"
}

Lević, S., Kalušević, A., Djordjević, V. B., Bugarski, B.,& Nedović, V.. (2014). Modern encapsulation processes in food technology. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(1), 7-12.
https://doi.org/10.5937/HraIsh1401007L

Lević S, Kalušević A, Djordjević VB, Bugarski B, Nedović V. Modern encapsulation processes in food technology. in Hrana i ishrana. 2014;55(1):7-12.
doi:10.5937/HraIsh1401007L .

Lević, Steva, Kalušević, Ana, Djordjević, Verica B., Bugarski, Branko, Nedović, Viktor, "Modern encapsulation processes in food technology" in Hrana i ishrana, 55, no. 1 (2014):7-12,
https://doi.org/10.5937/HraIsh1401007L . .

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 . .

TY  - JOUR
AU  - Lević, Steva
AU  - Djordjević, Verica B.
AU  - Rajić, Nevenka
AU  - Milivojević, Milan
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3310
AB  - Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150-300A degrees C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260A degrees C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound.
PB  - Springer International Publishing Ag, Cham
T2  - Chemical Papers
T1  - Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads
EP  - 228
IS  - 2
SP  - 221
VL  - 67
DO  - 10.2478/s11696-012-0260-1
ER  - 

@article{
author = "Lević, Steva and Djordjević, Verica B. and Rajić, Nevenka and Milivojević, Milan and Bugarski, Branko and Nedović, Viktor",
year = "2013",
abstract = "Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150-300A degrees C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260A degrees C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound.",
publisher = "Springer International Publishing Ag, Cham",
journal = "Chemical Papers",
title = "Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads",
pages = "228-221",
number = "2",
volume = "67",
doi = "10.2478/s11696-012-0260-1"
}

Lević, S., Djordjević, V. B., Rajić, N., Milivojević, M., Bugarski, B.,& Nedović, V.. (2013). Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. in Chemical Papers
Springer International Publishing Ag, Cham., 67(2), 221-228.
https://doi.org/10.2478/s11696-012-0260-1

Lević S, Djordjević VB, Rajić N, Milivojević M, Bugarski B, Nedović V. Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. in Chemical Papers. 2013;67(2):221-228.
doi:10.2478/s11696-012-0260-1 .

Lević, Steva, Djordjević, Verica B., Rajić, Nevenka, Milivojević, Milan, Bugarski, Branko, Nedović, Viktor, "Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads" in Chemical Papers, 67, no. 2 (2013):221-228,
https://doi.org/10.2478/s11696-012-0260-1 . .

TY  - CONF
AU  - Bajić, Marijan
AU  - Lević, Steva
AU  - Djordjević, Verica B.
AU  - Stefanović, Milan
AU  - Rajić, Nevenka
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2970
PB  - Elsevier Science Bv, Amsterdam
C3  - New Biotechnology
T1  - Production of sorbents based on immobilized zeolite in alginate/PVA beads for sorption of copper ions from water solutions
EP  - S68
SP  - S67
VL  - 29
DO  - 10.1016/j.nbt.2012.08.189
ER  - 

@conference{
author = "Bajić, Marijan and Lević, Steva and Djordjević, Verica B. and Stefanović, Milan and Rajić, Nevenka and Bugarski, Branko and Nedović, Viktor",
year = "2012",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "New Biotechnology",
title = "Production of sorbents based on immobilized zeolite in alginate/PVA beads for sorption of copper ions from water solutions",
pages = "S68-S67",
volume = "29",
doi = "10.1016/j.nbt.2012.08.189"
}

Bajić, M., Lević, S., Djordjević, V. B., Stefanović, M., Rajić, N., Bugarski, B.,& Nedović, V.. (2012). Production of sorbents based on immobilized zeolite in alginate/PVA beads for sorption of copper ions from water solutions. in New Biotechnology
Elsevier Science Bv, Amsterdam., 29, S67-S68.
https://doi.org/10.1016/j.nbt.2012.08.189

Bajić M, Lević S, Djordjević VB, Stefanović M, Rajić N, Bugarski B, Nedović V. Production of sorbents based on immobilized zeolite in alginate/PVA beads for sorption of copper ions from water solutions. in New Biotechnology. 2012;29:S67-S68.
doi:10.1016/j.nbt.2012.08.189 .

Bajić, Marijan, Lević, Steva, Djordjević, Verica B., Stefanović, Milan, Rajić, Nevenka, Bugarski, Branko, Nedović, Viktor, "Production of sorbents based on immobilized zeolite in alginate/PVA beads for sorption of copper ions from water solutions" in New Biotechnology, 29 (2012):S67-S68,
https://doi.org/10.1016/j.nbt.2012.08.189 . .

TY  - JOUR
AU  - Kostić, Ivana T.
AU  - Isailović, Bojana D.
AU  - Djordjević, Verica B.
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2916
AB  - Significant development of cells and bioactive compound encapsulation technologies is taking place due to an exceptional possibility of their application in various scientific disciplines, including biomedicine, pharmacy, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment. Despite the broad application of microencapsulation, the literature reviews on dispersion techniques for microcapsule/microbead production, their advantages, restrictions and drawbacks are scarce. The purpose of this paper is to assess the possibilities of electrostatic extrusion for encapsulation of biological material, including living cells in hydrogel microbeads. The paper presents an overview of the mechanisms of droplet formation and controlling experimental parameters for producing microbeads by means of electrostatic extrusion. Electrostatic droplet formation utilizes a special type of physical process taking advantage of electrostatic effects occurring in flowing conductive liquids after introduction of an electric field. When an electrostatic field is applied to the metal needle and an electric charge is induced in the liquid flowing out of the needle, the size of droplet detaching from the needle tip decreases as a function of applied electrostatic field. It has been shown that few parameters affect microbead size: applied voltage, electrode geometry, needle size, polarity arrangement and polymer concentration. The electrostatic droplet formation is one of the most precise methods, which enables one to produce spherical and uniform particles ranging from 100 up to 1000 μm. Most of the authors report that the encapsulated compounds (drugs, enzymes and living cells) remain unaltered after electrostatic extrusion. This technique seems to be particularly promising in biotechnology, pharmaceutical and cosmetics industries, where a low-temperature process, preserving heat-sensitive material is a prerequisite. Future efforts in developing of electrostatic extrusion should be directed towards adequately scaling-up for commercial purpose.
AB  - Uprkos širokom spektru moguće primene mikroinkapsulacije u medicini, farmaceutskoj, kozmetičkoj i prehrambenoj industriji, literaturni podaci o disperzionim tehnikama koje se koriste u te svrhe su vrlo oskudni. U ovom radu istaknut je značaj elektrostatičke ekstruzije za inkapsulaciju ćelija i bioaktivnih komponenti u hidrogel mikročestice. Elektrostatička ekstruzija je jednostavna, precizna, efikasna i ekonomski isplativa metoda, a optimizacijom nekoliko procesnih parametara moguće je dobiti uniformne čestice sa inkapsuliranim biološkim materijalom željenog prečnika (100-1000 μm). Budući napori u razvoju ove disperzione tehnike trebalo bi da budu usmereni ka uvećanju razmera procesa.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Electrostatic extrusion as a dispersion technique for encapsulation of cells and bioactive compounds
T1  - Elektrostatička ekstruzija kao disperziona tehnika za inkapsulaciju ćelija i biološki aktivnih supstanci
EP  - 517
IS  - 4
SP  - 505
VL  - 66
DO  - 10.2298/HEMIND111209013K
ER  - 

@article{
author = "Kostić, Ivana T. and Isailović, Bojana D. and Djordjević, Verica B. and Lević, Steva and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "Significant development of cells and bioactive compound encapsulation technologies is taking place due to an exceptional possibility of their application in various scientific disciplines, including biomedicine, pharmacy, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment. Despite the broad application of microencapsulation, the literature reviews on dispersion techniques for microcapsule/microbead production, their advantages, restrictions and drawbacks are scarce. The purpose of this paper is to assess the possibilities of electrostatic extrusion for encapsulation of biological material, including living cells in hydrogel microbeads. The paper presents an overview of the mechanisms of droplet formation and controlling experimental parameters for producing microbeads by means of electrostatic extrusion. Electrostatic droplet formation utilizes a special type of physical process taking advantage of electrostatic effects occurring in flowing conductive liquids after introduction of an electric field. When an electrostatic field is applied to the metal needle and an electric charge is induced in the liquid flowing out of the needle, the size of droplet detaching from the needle tip decreases as a function of applied electrostatic field. It has been shown that few parameters affect microbead size: applied voltage, electrode geometry, needle size, polarity arrangement and polymer concentration. The electrostatic droplet formation is one of the most precise methods, which enables one to produce spherical and uniform particles ranging from 100 up to 1000 μm. Most of the authors report that the encapsulated compounds (drugs, enzymes and living cells) remain unaltered after electrostatic extrusion. This technique seems to be particularly promising in biotechnology, pharmaceutical and cosmetics industries, where a low-temperature process, preserving heat-sensitive material is a prerequisite. Future efforts in developing of electrostatic extrusion should be directed towards adequately scaling-up for commercial purpose., Uprkos širokom spektru moguće primene mikroinkapsulacije u medicini, farmaceutskoj, kozmetičkoj i prehrambenoj industriji, literaturni podaci o disperzionim tehnikama koje se koriste u te svrhe su vrlo oskudni. U ovom radu istaknut je značaj elektrostatičke ekstruzije za inkapsulaciju ćelija i bioaktivnih komponenti u hidrogel mikročestice. Elektrostatička ekstruzija je jednostavna, precizna, efikasna i ekonomski isplativa metoda, a optimizacijom nekoliko procesnih parametara moguće je dobiti uniformne čestice sa inkapsuliranim biološkim materijalom željenog prečnika (100-1000 μm). Budući napori u razvoju ove disperzione tehnike trebalo bi da budu usmereni ka uvećanju razmera procesa.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Electrostatic extrusion as a dispersion technique for encapsulation of cells and bioactive compounds, Elektrostatička ekstruzija kao disperziona tehnika za inkapsulaciju ćelija i biološki aktivnih supstanci",
pages = "517-505",
number = "4",
volume = "66",
doi = "10.2298/HEMIND111209013K"
}

Kostić, I. T., Isailović, B. D., Djordjević, V. B., Lević, S., Nedović, V.,& Bugarski, B.. (2012). Electrostatic extrusion as a dispersion technique for encapsulation of cells and bioactive compounds. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(4), 505-517.
https://doi.org/10.2298/HEMIND111209013K

Kostić IT, Isailović BD, Djordjević VB, Lević S, Nedović V, Bugarski B. Electrostatic extrusion as a dispersion technique for encapsulation of cells and bioactive compounds. in Hemijska industrija. 2012;66(4):505-517.
doi:10.2298/HEMIND111209013K .

Kostić, Ivana T., Isailović, Bojana D., Djordjević, Verica B., Lević, Steva, Nedović, Viktor, Bugarski, Branko, "Electrostatic extrusion as a dispersion technique for encapsulation of cells and bioactive compounds" in Hemijska industrija, 66, no. 4 (2012):505-517,
https://doi.org/10.2298/HEMIND111209013K . .