TY  - JOUR
AU  - Bilusić, Tea
AU  - Drvenica, Ivana
AU  - Kalušević, Ana
AU  - Marijanović, Zvonimir
AU  - Jerković, Igor
AU  - Muzek, Mario Nikola
AU  - Bratanić, Andre
AU  - Skroza, Danijela
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Nedović, Viktor
AU  - Jambrak, Anet Rezek
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5309
AB  - The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS-SPME/GC-MS and HPLC-PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and after simulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs
DO  - 10.1111/ijfs.14774
ER  - 

@article{
author = "Bilusić, Tea and Drvenica, Ivana and Kalušević, Ana and Marijanović, Zvonimir and Jerković, Igor and Muzek, Mario Nikola and Bratanić, Andre and Skroza, Danijela and Zorić, Zoran and Pedisić, Sandra and Nedović, Viktor and Jambrak, Anet Rezek",
year = "2020",
abstract = "The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS-SPME/GC-MS and HPLC-PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and after simulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs",
doi = "10.1111/ijfs.14774"
}

Bilusić, T., Drvenica, I., Kalušević, A., Marijanović, Z., Jerković, I., Muzek, M. N., Bratanić, A., Skroza, D., Zorić, Z., Pedisić, S., Nedović, V.,& Jambrak, A. R.. (2020). Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs. in International Journal of Food Science and Technology
Wiley, Hoboken..
https://doi.org/10.1111/ijfs.14774

Bilusić T, Drvenica I, Kalušević A, Marijanović Z, Jerković I, Muzek MN, Bratanić A, Skroza D, Zorić Z, Pedisić S, Nedović V, Jambrak AR. Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs. in International Journal of Food Science and Technology. 2020;.
doi:10.1111/ijfs.14774 .

Bilusić, Tea, Drvenica, Ivana, Kalušević, Ana, Marijanović, Zvonimir, Jerković, Igor, Muzek, Mario Nikola, Bratanić, Andre, Skroza, Danijela, Zorić, Zoran, Pedisić, Sandra, Nedović, Viktor, Jambrak, Anet Rezek, "Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs" in International Journal of Food Science and Technology (2020),
https://doi.org/10.1111/ijfs.14774 . .

TY  - JOUR
AU  - Liović, Nikolina
AU  - Bosković, Perica
AU  - Drvenica, Ivana
AU  - Jambrak, Anet Rezek
AU  - Dropulić, Ana Marija
AU  - Kresić, Greta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Bilusić, Tea
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5021
AB  - Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
EP  - 33
IS  - 1
SP  - 23
VL  - 69
DO  - 10.31883/pjfns-2019-0003
ER  - 

@article{
author = "Liović, Nikolina and Bosković, Perica and Drvenica, Ivana and Jambrak, Anet Rezek and Dropulić, Ana Marija and Kresić, Greta and Nedović, Viktor and Bugarski, Branko and Zorić, Zoran and Pedisić, Sandra and Bilusić, Tea",
year = "2019",
abstract = "Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability",
pages = "33-23",
number = "1",
volume = "69",
doi = "10.31883/pjfns-2019-0003"
}

Liović, N., Bosković, P., Drvenica, I., Jambrak, A. R., Dropulić, A. M., Kresić, G., Nedović, V., Bugarski, B., Zorić, Z., Pedisić, S.,& Bilusić, T.. (2019). Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 69(1), 23-33.
https://doi.org/10.31883/pjfns-2019-0003

Liović N, Bosković P, Drvenica I, Jambrak AR, Dropulić AM, Kresić G, Nedović V, Bugarski B, Zorić Z, Pedisić S, Bilusić T. Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences. 2019;69(1):23-33.
doi:10.31883/pjfns-2019-0003 .

Liović, Nikolina, Bosković, Perica, Drvenica, Ivana, Jambrak, Anet Rezek, Dropulić, Ana Marija, Kresić, Greta, Nedović, Viktor, Bugarski, Branko, Zorić, Zoran, Pedisić, Sandra, Bilusić, Tea, "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability" in Polish Journal of Food and Nutrition Sciences, 69, no. 1 (2019):23-33,
https://doi.org/10.31883/pjfns-2019-0003 . .

TY  - JOUR
AU  - Blagojević, Milos
AU  - Božičković, Ivana
AU  - Uscebrka, Gordana
AU  - Lozance, Olivera
AU  - Djordjević, Milena
AU  - Zorić, Zoran
AU  - Nesić, Ivana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4784
AB  - The aim of this work was to study the topography, morphology, vascularisation, histology and innervation of the lungs in the ground squirrel (Spermophilus citellus) and compare these data with those concerning the rat, mole rat, rabbit and mouse. The research was carried out on 15 animals. It was revealed that the right lung has four lobes (cranial, middle, caudal and accessory lobes), while the left lung is not divided into segments. The functional vessels are a. pulmonalis dextra et sinistra and vv. pulmonales (5-6), while the nutritive vessels of the lungs are a. bronchoesophagea dextra and v. bronchoesophagea dextra. Histological tissue sections of the lungs revealed that the wall of terminal bronchioles contains no cartilage and the mucosal epithelium is pseudostratified, cubic and ciliated. Clara cells (club cells, bronchiolar exocrine cells) are present but have no cilia. The lung alveolar diameter is 37 mu m on average, and the thickness of the alveolar wall and the interalveolar septa is 1.38 mu m. Destruction of the alveolar walls, accumulation of erythrocytes in the capillaries of alveolar septa and destruction of the cytolemma of the capillary endothelium were detected. In addition, connective tissue fibres and peripheral nerves were detected by silver impregnation.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Veterinaria Hungarica
T1  - Anatomical and histological characteristics of the lungs in the ground squirrel (spermophilus citellus)
EP  - 176
IS  - 2
SP  - 165
VL  - 66
DO  - 10.1556/004.2018.016
ER  - 

@article{
author = "Blagojević, Milos and Božičković, Ivana and Uscebrka, Gordana and Lozance, Olivera and Djordjević, Milena and Zorić, Zoran and Nesić, Ivana",
year = "2018",
abstract = "The aim of this work was to study the topography, morphology, vascularisation, histology and innervation of the lungs in the ground squirrel (Spermophilus citellus) and compare these data with those concerning the rat, mole rat, rabbit and mouse. The research was carried out on 15 animals. It was revealed that the right lung has four lobes (cranial, middle, caudal and accessory lobes), while the left lung is not divided into segments. The functional vessels are a. pulmonalis dextra et sinistra and vv. pulmonales (5-6), while the nutritive vessels of the lungs are a. bronchoesophagea dextra and v. bronchoesophagea dextra. Histological tissue sections of the lungs revealed that the wall of terminal bronchioles contains no cartilage and the mucosal epithelium is pseudostratified, cubic and ciliated. Clara cells (club cells, bronchiolar exocrine cells) are present but have no cilia. The lung alveolar diameter is 37 mu m on average, and the thickness of the alveolar wall and the interalveolar septa is 1.38 mu m. Destruction of the alveolar walls, accumulation of erythrocytes in the capillaries of alveolar septa and destruction of the cytolemma of the capillary endothelium were detected. In addition, connective tissue fibres and peripheral nerves were detected by silver impregnation.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Veterinaria Hungarica",
title = "Anatomical and histological characteristics of the lungs in the ground squirrel (spermophilus citellus)",
pages = "176-165",
number = "2",
volume = "66",
doi = "10.1556/004.2018.016"
}

Blagojević, M., Božičković, I., Uscebrka, G., Lozance, O., Djordjević, M., Zorić, Z.,& Nesić, I.. (2018). Anatomical and histological characteristics of the lungs in the ground squirrel (spermophilus citellus). in Acta Veterinaria Hungarica
Akademiai Kiado Zrt, Budapest., 66(2), 165-176.
https://doi.org/10.1556/004.2018.016

Blagojević M, Božičković I, Uscebrka G, Lozance O, Djordjević M, Zorić Z, Nesić I. Anatomical and histological characteristics of the lungs in the ground squirrel (spermophilus citellus). in Acta Veterinaria Hungarica. 2018;66(2):165-176.
doi:10.1556/004.2018.016 .

Blagojević, Milos, Božičković, Ivana, Uscebrka, Gordana, Lozance, Olivera, Djordjević, Milena, Zorić, Zoran, Nesić, Ivana, "Anatomical and histological characteristics of the lungs in the ground squirrel (spermophilus citellus)" in Acta Veterinaria Hungarica, 66, no. 2 (2018):165-176,
https://doi.org/10.1556/004.2018.016 . .