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 . .