TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Komes, Draženka
AU  - Laličić-Petronijević, Jovanka
AU  - Pastor, Ferenc T.
AU  - Belscak-Cvitanović, Ana
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Suznjević, Desanka Z.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4471
AB  - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
EP  - 2331
IS  - 8
SP  - 2324
VL  - 54
DO  - 10.1007/s13197-017-2672-y
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Draženka and Laličić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Suznjević, Desanka Z.",
year = "2017",
abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach",
pages = "2331-2324",
number = "8",
volume = "54",
doi = "10.1007/s13197-017-2672-y"
}

Gorjanović, S., Komes, D., Laličić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Suznjević, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(8), 2324-2331.
https://doi.org/10.1007/s13197-017-2672-y

Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Suznjević DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore. 2017;54(8):2324-2331.
doi:10.1007/s13197-017-2672-y .

Gorjanović, Stanislava, Komes, Draženka, Laličić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Suznjević, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology-Mysore, 54, no. 8 (2017):2324-2331,
https://doi.org/10.1007/s13197-017-2672-y . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Saša
AU  - Komes, Draženka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4441
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Saša and Komes, Draženka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belscak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belscak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belscak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Saša, Komes, Draženka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Jurić, Slaven
AU  - Djordjević, Verica
AU  - Barisić, Lidija
AU  - Komes, Draženka
AU  - Jezek, Damir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4469
AB  - In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 mu m) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.
PB  - Taylor & Francis Inc, Philadelphia
T2  - International Journal of Food Properties
T1  - Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols
EP  - 1986
IS  - 9
SP  - 1971
VL  - 20
DO  - 10.1080/10942912.2016.1225762
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Jurić, Slaven and Djordjević, Verica and Barisić, Lidija and Komes, Draženka and Jezek, Damir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 mu m) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "International Journal of Food Properties",
title = "Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols",
pages = "1986-1971",
number = "9",
volume = "20",
doi = "10.1080/10942912.2016.1225762"
}

Belscak-Cvitanović, A., Jurić, S., Djordjević, V., Barisić, L., Komes, D., Jezek, D., Bugarski, B.,& Nedović, V.. (2017). Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols. in International Journal of Food Properties
Taylor & Francis Inc, Philadelphia., 20(9), 1971-1986.
https://doi.org/10.1080/10942912.2016.1225762

Belscak-Cvitanović A, Jurić S, Djordjević V, Barisić L, Komes D, Jezek D, Bugarski B, Nedović V. Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols. in International Journal of Food Properties. 2017;20(9):1971-1986.
doi:10.1080/10942912.2016.1225762 .

Belscak-Cvitanović, Ana, Jurić, Slaven, Djordjević, Verica, Barisić, Lidija, Komes, Draženka, Jezek, Damir, Bugarski, Branko, Nedović, Viktor, "Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols" in International Journal of Food Properties, 20, no. 9 (2017):1971-1986,
https://doi.org/10.1080/10942912.2016.1225762 . .

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Komes, Draženka
AU  - Gorjanović, Stanislava
AU  - Belscak-Cvitanović, Ana
AU  - Pezo, Lato
AU  - Pastor, Ferenc T.
AU  - Ostojić, Sanja
AU  - Popov-Raljić, Jovanka
AU  - Suznjević, Desanka
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4194
AB  - Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
EP  - 20
IS  - 1
SP  - 13
VL  - 54
DO  - 10.17113/ftb.54.01.16.4014
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Komes, Draženka and Gorjanović, Stanislava and Belscak-Cvitanović, Ana and Pezo, Lato and Pastor, Ferenc T. and Ostojić, Sanja and Popov-Raljić, Jovanka and Suznjević, Desanka",
year = "2016",
abstract = "Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage",
pages = "20-13",
number = "1",
volume = "54",
doi = "10.17113/ftb.54.01.16.4014"
}

Laličić-Petronijević, J., Komes, D., Gorjanović, S., Belscak-Cvitanović, A., Pezo, L., Pastor, F. T., Ostojić, S., Popov-Raljić, J.,& Suznjević, D.. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology
University of Zagreb., 54(1), 13-20.
https://doi.org/10.17113/ftb.54.01.16.4014

Laličić-Petronijević J, Komes D, Gorjanović S, Belscak-Cvitanović A, Pezo L, Pastor FT, Ostojić S, Popov-Raljić J, Suznjević D. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology. 2016;54(1):13-20.
doi:10.17113/ftb.54.01.16.4014 .

Laličić-Petronijević, Jovanka, Komes, Draženka, Gorjanović, Stanislava, Belscak-Cvitanović, Ana, Pezo, Lato, Pastor, Ferenc T., Ostojić, Sanja, Popov-Raljić, Jovanka, Suznjević, Desanka, "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage" in Food Technology and Biotechnology, 54, no. 1 (2016):13-20,
https://doi.org/10.17113/ftb.54.01.16.4014 . .

TY  - JOUR
AU  - Djordjević, Verica
AU  - Balanc, Bojana
AU  - Belscak-Cvitanović, Ana
AU  - Lević, Steva
AU  - Trifković, Kata
AU  - Kalušević, Ana
AU  - Kostić, Ivana T.
AU  - Komes, Draženka
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3764
AB  - The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.
PB  - Springer, New York
T2  - Food Engineering Reviews
T1  - Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
EP  - 490
IS  - 4
SP  - 452
VL  - 7
DO  - 10.1007/s12393-014-9106-7
ER  - 

@article{
author = "Djordjević, Verica and Balanc, Bojana and Belscak-Cvitanović, Ana and Lević, Steva and Trifković, Kata and Kalušević, Ana and Kostić, Ivana T. and Komes, Draženka and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.",
publisher = "Springer, New York",
journal = "Food Engineering Reviews",
title = "Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds",
pages = "490-452",
number = "4",
volume = "7",
doi = "10.1007/s12393-014-9106-7"
}

Djordjević, V., Balanc, B., Belscak-Cvitanović, A., Lević, S., Trifković, K., Kalušević, A., Kostić, I. T., Komes, D., Bugarski, B.,& Nedović, V.. (2015). Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. in Food Engineering Reviews
Springer, New York., 7(4), 452-490.
https://doi.org/10.1007/s12393-014-9106-7

Djordjević V, Balanc B, Belscak-Cvitanović A, Lević S, Trifković K, Kalušević A, Kostić IT, Komes D, Bugarski B, Nedović V. Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. in Food Engineering Reviews. 2015;7(4):452-490.
doi:10.1007/s12393-014-9106-7 .

Djordjević, Verica, Balanc, Bojana, Belscak-Cvitanović, Ana, Lević, Steva, Trifković, Kata, Kalušević, Ana, Kostić, Ivana T., Komes, Draženka, Bugarski, Branko, Nedović, Viktor, "Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds" in Food Engineering Reviews, 7, no. 4 (2015):452-490,
https://doi.org/10.1007/s12393-014-9106-7 . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Spoljarić, Igor
AU  - Djordjević, Verica
AU  - Komes, Draženka
AU  - Mrsić, Gordan
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3688
AB  - In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt  5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying
EP  - 2460
IS  - 12
SP  - 2444
VL  - 8
DO  - 10.1007/s11947-015-1592-y
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Lević, Steva and Kalušević, Ana and Spoljarić, Igor and Djordjević, Verica and Komes, Draženka and Mrsić, Gordan and Nedović, Viktor",
year = "2015",
abstract = "In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt  5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying",
pages = "2460-2444",
number = "12",
volume = "8",
doi = "10.1007/s11947-015-1592-y"
}

Belscak-Cvitanović, A., Lević, S., Kalušević, A., Spoljarić, I., Djordjević, V., Komes, D., Mrsić, G.,& Nedović, V.. (2015). Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology
Springer, New York., 8(12), 2444-2460.
https://doi.org/10.1007/s11947-015-1592-y

Belscak-Cvitanović A, Lević S, Kalušević A, Spoljarić I, Djordjević V, Komes D, Mrsić G, Nedović V. Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology. 2015;8(12):2444-2460.
doi:10.1007/s11947-015-1592-y .

Belscak-Cvitanović, Ana, Lević, Steva, Kalušević, Ana, Spoljarić, Igor, Djordjević, Verica, Komes, Draženka, Mrsić, Gordan, Nedović, Viktor, "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying" in Food and Bioprocess Technology, 8, no. 12 (2015):2444-2460,
https://doi.org/10.1007/s11947-015-1592-y . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Djordjević, Verica
AU  - Karlović, Sven
AU  - Pavlović, Vladimir
AU  - Komes, Draženka
AU  - Jezek, Damir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3850
AB  - In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or the encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
EP  - 374
SP  - 361
VL  - 51
DO  - 10.1016/j.foodhyd.2015.05.039
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Djordjević, Verica and Karlović, Sven and Pavlović, Vladimir and Komes, Draženka and Jezek, Damir and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea flavan-3-ols and caffeine. Electrostatic assisted extrusion of alginate-protein (whey proteins, bovine serum albumine, calcium caseinate, soy proteins, hemp proteins) formulations was performed for the production of microparticles and the effect of chitosan or pectin coating was evaluated. Employing alginate in combination with soy or hemp proteins provided large and hard particles, while reinforcement with whey proteins and bovine serum albumin provided the most spherical and softer particles (lower hardness and elasticity), with average diameters around 700-800 mu m. The combination of alginate and calcium caseinate or whey proteins enabled to retain the highest content of polyphenols and caffeine in the formulated particles (up to 80%). Chitosan or pectin coating did not improve the physical and morphological properties or the encapsulation efficiency, but conferred better (prolongued) release profile of polyphenols from the particles. The release studies in water and simulated gastric and intestinal fluids revealed burst release of polyphenols (over 50% in first 5-10 min) followed by sustained release up to 120 min. An artificial neural network designed based on all physical and bioactive parameters of the formulated particles, revealed that the combination of alginate with calcium caseinate or bovine serum albumin as the delivery formulation and pectin coating would provide particles with the maximum loading efficiency of green tea polyphenols and proteins as the functional components, which may facilitate their functional properties when delivered to specific target media in the organism.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract",
pages = "374-361",
volume = "51",
doi = "10.1016/j.foodhyd.2015.05.039"
}

Belscak-Cvitanović, A., Djordjević, V., Karlović, S., Pavlović, V., Komes, D., Jezek, D., Bugarski, B.,& Nedović, V.. (2015). Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 51, 361-374.
https://doi.org/10.1016/j.foodhyd.2015.05.039

Belscak-Cvitanović A, Djordjević V, Karlović S, Pavlović V, Komes D, Jezek D, Bugarski B, Nedović V. Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. in Food Hydrocolloids. 2015;51:361-374.
doi:10.1016/j.foodhyd.2015.05.039 .

Belscak-Cvitanović, Ana, Djordjević, Verica, Karlović, Sven, Pavlović, Vladimir, Komes, Draženka, Jezek, Damir, Bugarski, Branko, Nedović, Viktor, "Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract" in Food Hydrocolloids, 51 (2015):361-374,
https://doi.org/10.1016/j.foodhyd.2015.05.039 . .

TY  - CONF
AU  - Belscak-Cvitanović, Ana
AU  - Djordjević, Verica
AU  - Komes, Draženka
AU  - Stojanović, R.
AU  - Bušić, A.
AU  - Ljubičić, I.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2733
AB  - The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation and release profiles of caffeine from microparticles
EP  - 1045
SP  - 1040
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2733
ER  - 

@conference{
author = "Belscak-Cvitanović, Ana and Djordjević, Verica and Komes, Draženka and Stojanović, R. and Bušić, A. and Ljubičić, I. and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of caffeine from the plant guarana (Paullinia cupana), food-grade solid caffeine and analytical-grade caffeine. High performance liquid chromatography (HPLC-PDA) was used to evaluate the release kinetics of caffeine from microbeads in water, while the corresponding antioxidant capacity was evaluated by applying the ABTS radical scavenging assay. Scanning electron microscopy and laser diffraction particle size determination were used to provide information about the physical properties of microparticles. The microbeads encapsulating caffeine were uniformly sized spheres of about 600-800 μm. The encapsulation efficiency of all microparticles ranged between 70-80%. Caffeine was mainly released within 10-15 min, depending on the used caffeine form, while the ascorbic acid was relatively rapidly released from microbeads according to antioxidant capacity exhibited in water. The obtained results suggest that electrostatic extrusion can be applied for the entrapment of caffeine in alginate-chitosan microbeads, while the addition of ascorbic acid further enhances the antioxidant activity of such obtained microcapsules.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation and release profiles of caffeine from microparticles",
pages = "1045-1040",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2733"
}

Belscak-Cvitanović, A., Djordjević, V., Komes, D., Stojanović, R., Bušić, A., Ljubičić, I., Nedović, V.,& Bugarski, B.. (2012). Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1040-1045.
https://hdl.handle.net/21.15107/rcub_agrospace_2733

Belscak-Cvitanović A, Djordjević V, Komes D, Stojanović R, Bušić A, Ljubičić I, Nedović V, Bugarski B. Encapsulation and release profiles of caffeine from microparticles. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1040-1045.
https://hdl.handle.net/21.15107/rcub_agrospace_2733 .

Belscak-Cvitanović, Ana, Djordjević, Verica, Komes, Draženka, Stojanović, R., Bušić, A., Ljubičić, I., Nedović, Viktor, Bugarski, Branko, "Encapsulation and release profiles of caffeine from microparticles" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1040-1045,
https://hdl.handle.net/21.15107/rcub_agrospace_2733 .

TY  - JOUR
AU  - Stojanović, Radoslava
AU  - Belscak-Cvitanović, Ana
AU  - Manojlović, Verica
AU  - Komes, Draženka
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2999
AB  - BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads
EP  - 696
IS  - 3
SP  - 685
VL  - 92
DO  - 10.1002/jsfa.4632
ER  - 

@article{
author = "Stojanović, Radoslava and Belscak-Cvitanović, Ana and Manojlović, Verica and Komes, Draženka and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "BACKGROUND: Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to hydrogel beads, heat-dried and freeze-dried forms of beads were examined. METHODS: Encapsulation systems were examined and compared in order to choose the optimal one with respect to entrapment efficiency, preservation of antioxidant activity and thermal behaviour under heating conditions simulating the usual food processing. RESULTS: The beads obtained with approximately 2 mg g(-1) of gallic acid equivalents encapsulated in 0.015 g mL(-1) of alginate were spheres of a uniform size of about 730 mu m. Encapsulation efficiency varied in the range 50-80% depending on the encapsulation method. Besides, the analysis reveals that the encapsulation process and the material used did not degrade the bioactive compounds, as the total antioxidant content remained unchanged. This was verified by Fourier transform infrared analysis, which proved the absence of chemical interactions between extracted compounds and alginate. Addition of a filler substance, such as sucrose and inulin, in the dried product reduced its collapse and roundness distortion during drying process. CONCLUSION: This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads",
pages = "696-685",
number = "3",
volume = "92",
doi = "10.1002/jsfa.4632"
}

Stojanović, R., Belscak-Cvitanović, A., Manojlović, V., Komes, D., Nedović, V.,& Bugarski, B.. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 92(3), 685-696.
https://doi.org/10.1002/jsfa.4632

Stojanović R, Belscak-Cvitanović A, Manojlović V, Komes D, Nedović V, Bugarski B. Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. in Journal of the Science of Food and Agriculture. 2012;92(3):685-696.
doi:10.1002/jsfa.4632 .

Stojanović, Radoslava, Belscak-Cvitanović, Ana, Manojlović, Verica, Komes, Draženka, Nedović, Viktor, Bugarski, Branko, "Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads" in Journal of the Science of Food and Agriculture, 92, no. 3 (2012):685-696,
https://doi.org/10.1002/jsfa.4632 . .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Stojanović, Radoslava
AU  - Manojlović, Verica
AU  - Komes, Draženka
AU  - Juranović-Cindrić, Iva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2640
AB  - In this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion
EP  - 1101
IS  - 4
SP  - 1094
VL  - 44
DO  - 10.1016/j.foodres.2011.03.030
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Stojanović, Radoslava and Manojlović, Verica and Komes, Draženka and Juranović-Cindrić, Iva and Nedović, Viktor and Bugarski, Branko",
year = "2011",
abstract = "In this study the encapsulation of raspberry leaf, hawthorn, ground ivy, yarrow, nettle and olive leaf extracts was performed by electrostatic extrusion in alginate-chitosan microbeads, with ascorbic acid being used for the dissolution of chitosan. The original and encapsulated plant extracts were characterized for their polyphenol content and composition, mineral content and antioxidant capacity. Raspberry leaf encapsulating microbeads exhibited the highest total phenol content and antioxidant capacity, followed by hawthorn, while olive leaf microbeads contained the lowest total phenol content. High encapsulation efficiency was obtained for all extract encapsulating microbeads (80-89%). Nettle extract-containing microparticles were characterized with the largest particle size and irregular shape, due to a high content of microelements (copper, strontium, and zinc), which affected the geling process of alginate. Although the antioxidant stability of hydrogel microcapsules was deteriorated during refrigerated storage, which might be attributed to the instability of ascorbic acid, the obtained microbeads deliver significant biological activity and antioxidant potential which may increase the daily intake of antioxidants when implemented in a food product.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion",
pages = "1101-1094",
number = "4",
volume = "44",
doi = "10.1016/j.foodres.2011.03.030"
}

Belscak-Cvitanović, A., Stojanović, R., Manojlović, V., Komes, D., Juranović-Cindrić, I., Nedović, V.,& Bugarski, B.. (2011). Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. in Food Research International
Elsevier, Amsterdam., 44(4), 1094-1101.
https://doi.org/10.1016/j.foodres.2011.03.030

Belscak-Cvitanović A, Stojanović R, Manojlović V, Komes D, Juranović-Cindrić I, Nedović V, Bugarski B. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. in Food Research International. 2011;44(4):1094-1101.
doi:10.1016/j.foodres.2011.03.030 .

Belscak-Cvitanović, Ana, Stojanović, Radoslava, Manojlović, Verica, Komes, Draženka, Juranović-Cindrić, Iva, Nedović, Viktor, Bugarski, Branko, "Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion" in Food Research International, 44, no. 4 (2011):1094-1101,
https://doi.org/10.1016/j.foodres.2011.03.030 . .