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

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

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

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

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

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

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

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

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

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

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

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

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

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

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