TY  - CHAP
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, M.
AU  - Lević, Steva
AU  - Trifković, Kata
AU  - Balanc, Bojana
AU  - Nedović, Viktor
AU  - Dajić-Stevanović, Zora
AU  - Radošević, Radenko
AU  - Bugarski, Branko
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5142
AB  - Some of the main rheological properties that Ca-alginate hydrogel matrix should satisfy for biomedical and biotechnological applications are the matrix viscoelasticity and the ability of stress relaxation. Although alginate satisfies both of them, experimental data note that cell growth is significantly reduced by microenvironmental effects. Microenvironmental restriction effects are connected to matrix resistance stress accumulation. Matrix stress is generated within the boundary layers around the cell aggregates under compression caused by cell rearrangement and growth. Simultaneously induced relaxation phenomena of both subsystems: (1) immobilized cells and (2) hydrogel matrix occur at three time scales through successive relaxation cycles. Complex dynamics of matrix compression intensifies mechanical and electrostatic cell-matrix interactions. Minimizing of the resistance stress is the strategy for improving the matrix performances. Cell action could be simulated in the experiments without cells during repeated stress relaxation cycles. We consider the physical and chemical modifications of Ca-alginate hydrogel.
PB  - Elsevier
T2  - Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications
T1  - Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells
EP  - 306
SP  - 281
DO  - 10.1016/B978-0-12-818431-8.00009-X
ER  - 

@inbook{
author = "Pajić-Lijaković, Ivana and Milivojević, M. and Lević, Steva and Trifković, Kata and Balanc, Bojana and Nedović, Viktor and Dajić-Stevanović, Zora and Radošević, Radenko and Bugarski, Branko",
year = "2019",
abstract = "Some of the main rheological properties that Ca-alginate hydrogel matrix should satisfy for biomedical and biotechnological applications are the matrix viscoelasticity and the ability of stress relaxation. Although alginate satisfies both of them, experimental data note that cell growth is significantly reduced by microenvironmental effects. Microenvironmental restriction effects are connected to matrix resistance stress accumulation. Matrix stress is generated within the boundary layers around the cell aggregates under compression caused by cell rearrangement and growth. Simultaneously induced relaxation phenomena of both subsystems: (1) immobilized cells and (2) hydrogel matrix occur at three time scales through successive relaxation cycles. Complex dynamics of matrix compression intensifies mechanical and electrostatic cell-matrix interactions. Minimizing of the resistance stress is the strategy for improving the matrix performances. Cell action could be simulated in the experiments without cells during repeated stress relaxation cycles. We consider the physical and chemical modifications of Ca-alginate hydrogel.",
publisher = "Elsevier",
journal = "Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications",
booktitle = "Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells",
pages = "306-281",
doi = "10.1016/B978-0-12-818431-8.00009-X"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K., Balanc, B., Nedović, V., Dajić-Stevanović, Z., Radošević, R.,& Bugarski, B.. (2019). Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells. in Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications
Elsevier., 281-306.
https://doi.org/10.1016/B978-0-12-818431-8.00009-X

Pajić-Lijaković I, Milivojević M, Lević S, Trifković K, Balanc B, Nedović V, Dajić-Stevanović Z, Radošević R, Bugarski B. Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells. in Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications. 2019;:281-306.
doi:10.1016/B978-0-12-818431-8.00009-X .

Pajić-Lijaković, Ivana, Milivojević, M., Lević, Steva, Trifković, Kata, Balanc, Bojana, Nedović, Viktor, Dajić-Stevanović, Zora, Radošević, Radenko, Bugarski, Branko, "Matrix resistance stress reduction-prerequisite for achieving higher concentration of immobilized cells" in Materials for Biomedical Engineering: Bioactive Materials, Properties, and Applications (2019):281-306,
https://doi.org/10.1016/B978-0-12-818431-8.00009-X . .

TY  - JOUR
AU  - Rac, Vladislav
AU  - Lević, Steva
AU  - Balanc, Bojana
AU  - Graells, Beatriz Olalde
AU  - Bijelić, Goran
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4932
AB  - The use of polyvinyl alcohol (PVA) cryogel as a model hydrogel for iontophoretic transdermal investigations is proposed. Due to the excellent combination of its properties, it could be used for evaluating iontophoretic transdermal delivery of variety of drugs, regardless of pK(a), pH or presence of auxiliary ions. Applicability of PVA Cryogel for drug delivery purposes was compared to those of polyacrylic acid/polyvinyl alcohol (PAA/PVA) and polyacrylic acid/polyvinylpyrrolidone (PAA/PVP) adhesive interpenetrating networks. Swelling properties of PVA Cryogel were shown to be almost independent on pH and NaCl concentration, while swelling of PAA-based gels was significantly affected. Addition of PVA and PVP to PAA decreased swelling degrees and increased adhesivity and compression moduli. Iontophoretic experiments were performed using a donor gel/skin/receptor gel configuration; current density and delivery duration were varied. Dexamethasone sodium phosphate was used as model drug molecule. PVA Cryogel was used for investigating the influence of NaCl concentration, which can alter the amount of current carried by the drug ions and, therefore, the delivery rate. By using PVA Cryogel it was possible to easily determine the amount of drug permeated through the skin into the receptor gel, the amount retained by the skin and the amount remained in the donor hydrogel. Decreasing NaCl concentration in PVA Cryogel resulted in higher total amounts of drug delivered and significantly enhanced drug permeation through the lower layers of the skin into the receptor hydrogel.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks
EP  - 448
SP  - 441
VL  - 180
DO  - 10.1016/j.colsurfb.2019.05.017
ER  - 

@article{
author = "Rac, Vladislav and Lević, Steva and Balanc, Bojana and Graells, Beatriz Olalde and Bijelić, Goran",
year = "2019",
abstract = "The use of polyvinyl alcohol (PVA) cryogel as a model hydrogel for iontophoretic transdermal investigations is proposed. Due to the excellent combination of its properties, it could be used for evaluating iontophoretic transdermal delivery of variety of drugs, regardless of pK(a), pH or presence of auxiliary ions. Applicability of PVA Cryogel for drug delivery purposes was compared to those of polyacrylic acid/polyvinyl alcohol (PAA/PVA) and polyacrylic acid/polyvinylpyrrolidone (PAA/PVP) adhesive interpenetrating networks. Swelling properties of PVA Cryogel were shown to be almost independent on pH and NaCl concentration, while swelling of PAA-based gels was significantly affected. Addition of PVA and PVP to PAA decreased swelling degrees and increased adhesivity and compression moduli. Iontophoretic experiments were performed using a donor gel/skin/receptor gel configuration; current density and delivery duration were varied. Dexamethasone sodium phosphate was used as model drug molecule. PVA Cryogel was used for investigating the influence of NaCl concentration, which can alter the amount of current carried by the drug ions and, therefore, the delivery rate. By using PVA Cryogel it was possible to easily determine the amount of drug permeated through the skin into the receptor gel, the amount retained by the skin and the amount remained in the donor hydrogel. Decreasing NaCl concentration in PVA Cryogel resulted in higher total amounts of drug delivered and significantly enhanced drug permeation through the lower layers of the skin into the receptor hydrogel.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks",
pages = "448-441",
volume = "180",
doi = "10.1016/j.colsurfb.2019.05.017"
}

Rac, V., Lević, S., Balanc, B., Graells, B. O.,& Bijelić, G.. (2019). PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 180, 441-448.
https://doi.org/10.1016/j.colsurfb.2019.05.017

Rac V, Lević S, Balanc B, Graells BO, Bijelić G. PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks. in Colloids and Surfaces B-Biointerfaces. 2019;180:441-448.
doi:10.1016/j.colsurfb.2019.05.017 .

Rac, Vladislav, Lević, Steva, Balanc, Bojana, Graells, Beatriz Olalde, Bijelić, Goran, "PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks" in Colloids and Surfaces B-Biointerfaces, 180 (2019):441-448,
https://doi.org/10.1016/j.colsurfb.2019.05.017 . .

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  - 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  - 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  - JOUR
AU  - Balanc, Bojana
AU  - Kalušević, Ana
AU  - Drvenica, Ivana
AU  - Coelho, Maria Teresa
AU  - Djordjević, Verica
AU  - Alves, Vitor D.
AU  - Sousa, Isabel
AU  - Moldao-Martins, Margarida
AU  - Rakić, Vesna
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4139
AB  - Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 mu m to 830 mu m depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract
EP  - E75
IS  - 1
SP  - E65
VL  - 81
DO  - 10.1111/1750-3841.13167
ER  - 

@article{
author = "Balanc, Bojana and Kalušević, Ana and Drvenica, Ivana and Coelho, Maria Teresa and Djordjević, Verica and Alves, Vitor D. and Sousa, Isabel and Moldao-Martins, Margarida and Rakić, Vesna and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 mu m to 830 mu m depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract",
pages = "E75-E65",
number = "1",
volume = "81",
doi = "10.1111/1750-3841.13167"
}

Balanc, B., Kalušević, A., Drvenica, I., Coelho, M. T., Djordjević, V., Alves, V. D., Sousa, I., Moldao-Martins, M., Rakić, V., Nedović, V.,& Bugarski, B.. (2016). Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. in Journal of Food Science
Wiley, Hoboken., 81(1), E65-E75.
https://doi.org/10.1111/1750-3841.13167

Balanc B, Kalušević A, Drvenica I, Coelho MT, Djordjević V, Alves VD, Sousa I, Moldao-Martins M, Rakić V, Nedović V, Bugarski B. Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. in Journal of Food Science. 2016;81(1):E65-E75.
doi:10.1111/1750-3841.13167 .

Balanc, Bojana, Kalušević, Ana, Drvenica, Ivana, Coelho, Maria Teresa, Djordjević, Verica, Alves, Vitor D., Sousa, Isabel, Moldao-Martins, Margarida, Rakić, Vesna, Nedović, Viktor, Bugarski, Branko, "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract" in Journal of Food Science, 81, no. 1 (2016):E65-E75,
https://doi.org/10.1111/1750-3841.13167 . .

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  - Balanc, Bojana
AU  - Trifković, Kata
AU  - Djordjević, Verica
AU  - Marković, Smilja
AU  - Pjanović, Rada
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4033
AB  - We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
EP  - 842
SP  - 832
VL  - 61
DO  - 10.1016/j.foodhyd.2016.07.005
ER  - 

@article{
author = "Balanc, Bojana and Trifković, Kata and Djordjević, Verica and Marković, Smilja and Pjanović, Rada and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes",
pages = "842-832",
volume = "61",
doi = "10.1016/j.foodhyd.2016.07.005"
}

Balanc, B., Trifković, K., Djordjević, V., Marković, S., Pjanović, R., Nedović, V.,& Bugarski, B.. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 61, 832-842.
https://doi.org/10.1016/j.foodhyd.2016.07.005

Balanc B, Trifković K, Djordjević V, Marković S, Pjanović R, Nedović V, Bugarski B. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids. 2016;61:832-842.
doi:10.1016/j.foodhyd.2016.07.005 .

Balanc, Bojana, Trifković, Kata, Djordjević, Verica, Marković, Smilja, Pjanović, Rada, Nedović, Viktor, Bugarski, Branko, "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes" in Food Hydrocolloids, 61 (2016):832-842,
https://doi.org/10.1016/j.foodhyd.2016.07.005 . .

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  - 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  - Obradović, Nina
AU  - Pavlović, Vladimir
AU  - Isailović, Bojana D.
AU  - Kostić, Ivana T.
AU  - Mitrić, Miodrag
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3480
AB  - In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as an active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of nanofibers films. PVA/ethyl vanillin nanofibers, having fibers diameters in the range 100-1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (similar to 55 A degrees C) compared to free flavor (similar to 77 A degrees C). Our results showed that films based on PVA/ethyl vanillin nanofibers are mechanically stable.
PB  - Springer, Dordrecht
T2  - Journal of Thermal Analysis and Calorimetry
T1  - Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process
EP  - 668
IS  - 2
SP  - 661
VL  - 118
DO  - 10.1007/s10973-014-4060-4
ER  - 

@article{
author = "Lević, Steva and Obradović, Nina and Pavlović, Vladimir and Isailović, Bojana D. and Kostić, Ivana T. and Mitrić, Miodrag and Bugarski, Branko and Nedović, Viktor",
year = "2014",
abstract = "In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as an active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of nanofibers films. PVA/ethyl vanillin nanofibers, having fibers diameters in the range 100-1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (similar to 55 A degrees C) compared to free flavor (similar to 77 A degrees C). Our results showed that films based on PVA/ethyl vanillin nanofibers are mechanically stable.",
publisher = "Springer, Dordrecht",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process",
pages = "668-661",
number = "2",
volume = "118",
doi = "10.1007/s10973-014-4060-4"
}

Lević, S., Obradović, N., Pavlović, V., Isailović, B. D., Kostić, I. T., Mitrić, M., Bugarski, B.,& Nedović, V.. (2014). Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. in Journal of Thermal Analysis and Calorimetry
Springer, Dordrecht., 118(2), 661-668.
https://doi.org/10.1007/s10973-014-4060-4

Lević S, Obradović N, Pavlović V, Isailović BD, Kostić IT, Mitrić M, Bugarski B, Nedović V. Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. in Journal of Thermal Analysis and Calorimetry. 2014;118(2):661-668.
doi:10.1007/s10973-014-4060-4 .

Lević, Steva, Obradović, Nina, Pavlović, Vladimir, Isailović, Bojana D., Kostić, Ivana T., Mitrić, Miodrag, Bugarski, Branko, Nedović, Viktor, "Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process" in Journal of Thermal Analysis and Calorimetry, 118, no. 2 (2014):661-668,
https://doi.org/10.1007/s10973-014-4060-4 . .

TY  - CONF
AU  - Lević, Steva
AU  - Obradović, Nina
AU  - Pavlović, Vladimir B.
AU  - Isailović, Bojana
AU  - Kostić, Ivana
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2013
UR  - http://dais.sanu.ac.rs/123456789/759
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5707
AB  - In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of films consist of nanofibers. PVNethyl vanillin nanofibers, having fibers diameters in the range 100-1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55°C) compared to free flavor (~77°C). Our results showed that films based on PVNethyl vanillin nanofibers are mechanically stable.
PB  - Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry
C3  - 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts
T1  - Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process
EP  - 294
SP  - 294
UR  - https://hdl.handle.net/21.15107/rcub_dais_759
ER  - 

@conference{
author = "Lević, Steva and Obradović, Nina and Pavlović, Vladimir B. and Isailović, Bojana and Kostić, Ivana and Bugarski, Branko and Nedović, Viktor",
year = "2013",
abstract = "In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of films consist of nanofibers. PVNethyl vanillin nanofibers, having fibers diameters in the range 100-1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55°C) compared to free flavor (~77°C). Our results showed that films based on PVNethyl vanillin nanofibers are mechanically stable.",
publisher = "Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry",
journal = "2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts",
title = "Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process",
pages = "294-294",
url = "https://hdl.handle.net/21.15107/rcub_dais_759"
}

Lević, S., Obradović, N., Pavlović, V. B., Isailović, B., Kostić, I., Bugarski, B.,& Nedović, V.. (2013). Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. in 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts
Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry., 294-294.
https://hdl.handle.net/21.15107/rcub_dais_759

Lević S, Obradović N, Pavlović VB, Isailović B, Kostić I, Bugarski B, Nedović V. Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. in 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts. 2013;:294-294.
https://hdl.handle.net/21.15107/rcub_dais_759 .

Lević, Steva, Obradović, Nina, Pavlović, Vladimir B., Isailović, Bojana, Kostić, Ivana, Bugarski, Branko, Nedović, Viktor, "Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process" in 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts (2013):294-294,
https://hdl.handle.net/21.15107/rcub_dais_759 .

TY  - JOUR
AU  - Isailović, Bojana D.
AU  - Kostić, Ivana T.
AU  - Zvonar, Alenka
AU  - Djordjević, Verica
AU  - Gasperlin, Mirjana
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3337
AB  - Several different methods for production of liposomes incorporating resveratrol were investigated and compared from the aspect of size distribution, surface charge, entrapment efficiency, phase behavior and stability. Thin film method and proliposome method provided high entrapment efficiency (92.9% and 97.4%, respectively). Extrusion and sonication techniques were applied to obtain particles of the average diameter between 120 and 270 nm. The sonicated liposomes incorporated resveratrol (44-56%) fewer than extruded vesicles (92-96%). Antioxidative activity of resveratrol was retained upon encapsulation. Differential scanning calorimetry was performed in order to study the interaction of liposomal membranes with resveratrol, and their physical state. The release studies performed in Franz diffusion cell showed that liposomes impart slow diffusion of resveratrol, where diffusion resistance derived from liposomal membrane ranged from 5.90 . 10(5) to 9.55 . 10(5) s/m depending on the size of particles. Cytotoxicity of the formulations was evaluated via morphological changes of keratinocytes treated by liposomes. Industrial Relevance: Resveratrol displays many health-beneficial properties and possesses a remarkably strong antioxidant activity. Although often consumed in food, the positive effects of resveratrol are restricted because it is prone to oxidation, poorly absorbed when orally administrated, and cytotoxic in higher total dosages (though relatively high local concentrations are required for an effect). Encapsulation is one way to improve bioavailability and stability of resveratrol; herein the main challenge is to find a suitable solution, as resveratrol is weakly water soluble. This has motivated us to design new formulations based on liposomes for delivering of resveratrol. In the food sector, liposomes have been investigated for delivering proteins, enzymes, antioxidants, flavors and vitamins. The mean advantage of liposomes over other encapsulation technologies (spray-drying, extrusion, and fluidized beds) is the stability that liposomes impart to water-soluble compounds in aqueous surroundings. Liposomes are able to stabilize the encapsulated materials against a range of environmental and chemical changes. Another important characteristic of liposomes is that, unlike many other existing encapsulants, they can be utilized in the entrapment, delivery, and release of poorly water soluble compounds, such as resveratrol, and they are also convenient for water-soluble, lipid-soluble, and amphiphilic compounds. As liposomes could be produced from naturally occurring components, regulatory issues that may prevent the application in food systems are potentially diminished, and new formulations could be quickly implemented. Despite benefits described here, up to date little use of liposomes in food systems has been made, as current manufacturing processes are mainly time consuming, often consisting of several steps with high costs of raw materials. Another problem is that devices available commercially which are utilized for production of liposomes are able to process only small quantities. Therefore, our research is devoted to the development of the process for liposome production which is easy to scale up, and at the same time, is effective as the common way based on thin film hydration process. The process elaborated in our study utilizes a commercial lipid mixture. The method used called proliposome method is based on replacement of ethanol solvent by aqueous media. For liposome downsizing, sonication (which can be easily modified to increase sample volume capability) is tested versus membrane extrusion (equipment for small-large batches is readily available). The goal of this article is to provide evidence for food manufacturers and food scientists to make broader use of resveratrol-loaded liposomes that can add value and improve the quality of existing food products.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Resveratrol loaded liposomes produced by different techniques
EP  - 189
SP  - 181
VL  - 19
DO  - 10.1016/j.ifset.2013.03.006
ER  - 

@article{
author = "Isailović, Bojana D. and Kostić, Ivana T. and Zvonar, Alenka and Djordjević, Verica and Gasperlin, Mirjana and Nedović, Viktor and Bugarski, Branko",
year = "2013",
abstract = "Several different methods for production of liposomes incorporating resveratrol were investigated and compared from the aspect of size distribution, surface charge, entrapment efficiency, phase behavior and stability. Thin film method and proliposome method provided high entrapment efficiency (92.9% and 97.4%, respectively). Extrusion and sonication techniques were applied to obtain particles of the average diameter between 120 and 270 nm. The sonicated liposomes incorporated resveratrol (44-56%) fewer than extruded vesicles (92-96%). Antioxidative activity of resveratrol was retained upon encapsulation. Differential scanning calorimetry was performed in order to study the interaction of liposomal membranes with resveratrol, and their physical state. The release studies performed in Franz diffusion cell showed that liposomes impart slow diffusion of resveratrol, where diffusion resistance derived from liposomal membrane ranged from 5.90 . 10(5) to 9.55 . 10(5) s/m depending on the size of particles. Cytotoxicity of the formulations was evaluated via morphological changes of keratinocytes treated by liposomes. Industrial Relevance: Resveratrol displays many health-beneficial properties and possesses a remarkably strong antioxidant activity. Although often consumed in food, the positive effects of resveratrol are restricted because it is prone to oxidation, poorly absorbed when orally administrated, and cytotoxic in higher total dosages (though relatively high local concentrations are required for an effect). Encapsulation is one way to improve bioavailability and stability of resveratrol; herein the main challenge is to find a suitable solution, as resveratrol is weakly water soluble. This has motivated us to design new formulations based on liposomes for delivering of resveratrol. In the food sector, liposomes have been investigated for delivering proteins, enzymes, antioxidants, flavors and vitamins. The mean advantage of liposomes over other encapsulation technologies (spray-drying, extrusion, and fluidized beds) is the stability that liposomes impart to water-soluble compounds in aqueous surroundings. Liposomes are able to stabilize the encapsulated materials against a range of environmental and chemical changes. Another important characteristic of liposomes is that, unlike many other existing encapsulants, they can be utilized in the entrapment, delivery, and release of poorly water soluble compounds, such as resveratrol, and they are also convenient for water-soluble, lipid-soluble, and amphiphilic compounds. As liposomes could be produced from naturally occurring components, regulatory issues that may prevent the application in food systems are potentially diminished, and new formulations could be quickly implemented. Despite benefits described here, up to date little use of liposomes in food systems has been made, as current manufacturing processes are mainly time consuming, often consisting of several steps with high costs of raw materials. Another problem is that devices available commercially which are utilized for production of liposomes are able to process only small quantities. Therefore, our research is devoted to the development of the process for liposome production which is easy to scale up, and at the same time, is effective as the common way based on thin film hydration process. The process elaborated in our study utilizes a commercial lipid mixture. The method used called proliposome method is based on replacement of ethanol solvent by aqueous media. For liposome downsizing, sonication (which can be easily modified to increase sample volume capability) is tested versus membrane extrusion (equipment for small-large batches is readily available). The goal of this article is to provide evidence for food manufacturers and food scientists to make broader use of resveratrol-loaded liposomes that can add value and improve the quality of existing food products.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Resveratrol loaded liposomes produced by different techniques",
pages = "189-181",
volume = "19",
doi = "10.1016/j.ifset.2013.03.006"
}

Isailović, B. D., Kostić, I. T., Zvonar, A., Djordjević, V., Gasperlin, M., Nedović, V.,& Bugarski, B.. (2013). Resveratrol loaded liposomes produced by different techniques. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 19, 181-189.
https://doi.org/10.1016/j.ifset.2013.03.006

Isailović BD, Kostić IT, Zvonar A, Djordjević V, Gasperlin M, Nedović V, Bugarski B. Resveratrol loaded liposomes produced by different techniques. in Innovative Food Science & Emerging Technologies. 2013;19:181-189.
doi:10.1016/j.ifset.2013.03.006 .

Isailović, Bojana D., Kostić, Ivana T., Zvonar, Alenka, Djordjević, Verica, Gasperlin, Mirjana, Nedović, Viktor, Bugarski, Branko, "Resveratrol loaded liposomes produced by different techniques" in Innovative Food Science & Emerging Technologies, 19 (2013):181-189,
https://doi.org/10.1016/j.ifset.2013.03.006 . .

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 . .

TY  - CONF
AU  - Isailović, Bojana D.
AU  - Kalušević, Ana
AU  - Žuržul, N.
AU  - Coelho, Maria Teresa
AU  - Djordjević, Verica
AU  - Alves, Vitor D.
AU  - Sousa, Isabel
AU  - Moldão-Martins, M.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2770
AB  - The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
EP  - 1081
SP  - 1075
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2770
ER  - 

@conference{
author = "Isailović, Bojana D. and Kalušević, Ana and Žuržul, N. and Coelho, Maria Teresa and Djordjević, Verica and Alves, Vitor D. and Sousa, Isabel and Moldão-Martins, M. and Bugarski, Branko and Nedović, Viktor",
year = "2012",
abstract = "The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems",
pages = "1081-1075",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2770"
}

Isailović, B. D., Kalušević, A., Žuržul, N., Coelho, M. T., Djordjević, V., Alves, V. D., Sousa, I., Moldão-Martins, M., Bugarski, B.,& Nedović, V.. (2012). Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1075-1081.
https://hdl.handle.net/21.15107/rcub_agrospace_2770

Isailović BD, Kalušević A, Žuržul N, Coelho MT, Djordjević V, Alves VD, Sousa I, Moldão-Martins M, Bugarski B, Nedović V. Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1075-1081.
https://hdl.handle.net/21.15107/rcub_agrospace_2770 .

Isailović, Bojana D., Kalušević, Ana, Žuržul, N., Coelho, Maria Teresa, Djordjević, Verica, Alves, Vitor D., Sousa, Isabel, Moldão-Martins, M., Bugarski, Branko, Nedović, Viktor, "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1075-1081,
https://hdl.handle.net/21.15107/rcub_agrospace_2770 .

TY  - CONF
AU  - Isailović, Bojana D.
AU  - Kostić, Ivana T.
AU  - Zvonar, Alenka
AU  - Djordjević, Verica
AU  - Gašperlin, M.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2744
AB  - Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to encapsulate RSV in liposomes, with a goal to achieve the extended release and improved stability of RSV. Multilameral liposomes were prepared by means of two different methods: thin film method (TF) and proliposome method (PRO). In both methods, the ratio between added RSV and phospolipon 90G (P90G) was 1:20 w/w. Extrusion and sonication were applied in order to obtain unilameral liposomes. Both methods were efficient in capturing RSV within the microparticles, thus encapsulation efficiency had high values (92,9% in case of TF and 97,4% in case of PRO). The size reduction of liposomes resulted with particles of the average diameter ranged between 120 and 270 nm. Antioxidative activity was retained at a high level (approximately 95%). Franz diffusion cell was used for release studies and diffusion of RSV was monitored for 6h. According to the results, liposomes appeared to be suitable vehicles for encapsulation of resveratrol where PRO is particularly useful for encapsulation of antioxidants.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation of natural antioxidant resveratrol in liposomes
EP  - 1051
SP  - 1046
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2744
ER  - 

@conference{
author = "Isailović, Bojana D. and Kostić, Ivana T. and Zvonar, Alenka and Djordjević, Verica and Gašperlin, M. and Nedović, Viktor and Bugarski, Branko",
year = "2012",
abstract = "Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to encapsulate RSV in liposomes, with a goal to achieve the extended release and improved stability of RSV. Multilameral liposomes were prepared by means of two different methods: thin film method (TF) and proliposome method (PRO). In both methods, the ratio between added RSV and phospolipon 90G (P90G) was 1:20 w/w. Extrusion and sonication were applied in order to obtain unilameral liposomes. Both methods were efficient in capturing RSV within the microparticles, thus encapsulation efficiency had high values (92,9% in case of TF and 97,4% in case of PRO). The size reduction of liposomes resulted with particles of the average diameter ranged between 120 and 270 nm. Antioxidative activity was retained at a high level (approximately 95%). Franz diffusion cell was used for release studies and diffusion of RSV was monitored for 6h. According to the results, liposomes appeared to be suitable vehicles for encapsulation of resveratrol where PRO is particularly useful for encapsulation of antioxidants.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation of natural antioxidant resveratrol in liposomes",
pages = "1051-1046",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2744"
}

Isailović, B. D., Kostić, I. T., Zvonar, A., Djordjević, V., Gašperlin, M., Nedović, V.,& Bugarski, B.. (2012). Encapsulation of natural antioxidant resveratrol in liposomes. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1046-1051.
https://hdl.handle.net/21.15107/rcub_agrospace_2744

Isailović BD, Kostić IT, Zvonar A, Djordjević V, Gašperlin M, Nedović V, Bugarski B. Encapsulation of natural antioxidant resveratrol in liposomes. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1046-1051.
https://hdl.handle.net/21.15107/rcub_agrospace_2744 .

Isailović, Bojana D., Kostić, Ivana T., Zvonar, Alenka, Djordjević, Verica, Gašperlin, M., Nedović, Viktor, Bugarski, Branko, "Encapsulation of natural antioxidant resveratrol in liposomes" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1046-1051,
https://hdl.handle.net/21.15107/rcub_agrospace_2744 .