Nedović, Viktor A.

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  • Nedović, Viktor A. (9)
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Author's Bibliography

Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties

Milinčić, Danijel D.; Kostić, Aleksandar Ž.; Kolašinac, Stefan; Rac, Vladislav; Banjac, Nebojša; Lađarević, Jelena; Lević, Steva; Pavlović, Vladimir B.; Stanojević, Slađana P.; Nedović, Viktor A.; Pešić, Mirjana B.

(Elsevier B.V., 2024)

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6650
AB  - This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.
PB  - Elsevier B.V.
T2  - Food Hydrocolloids
T1  - Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
SP  - 109293
VL  - 146
DO  - 10.1016/j.foodhyd.2023.109293
ER  - 
@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Kolašinac, Stefan and Rac, Vladislav and Banjac, Nebojša and Lađarević, Jelena and Lević, Steva and Pavlović, Vladimir B. and Stanojević, Slađana P. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2024",
abstract = "This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.",
publisher = "Elsevier B.V.",
journal = "Food Hydrocolloids",
title = "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties",
pages = "109293",
volume = "146",
doi = "10.1016/j.foodhyd.2023.109293"
}
Milinčić, D. D., Kostić, A. Ž., Kolašinac, S., Rac, V., Banjac, N., Lađarević, J., Lević, S., Pavlović, V. B., Stanojević, S. P., Nedović, V. A.,& Pešić, M. B.. (2024). Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids
Elsevier B.V.., 146, 109293.
https://doi.org/10.1016/j.foodhyd.2023.109293
Milinčić DD, Kostić AŽ, Kolašinac S, Rac V, Banjac N, Lađarević J, Lević S, Pavlović VB, Stanojević SP, Nedović VA, Pešić MB. Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids. 2024;146:109293.
doi:10.1016/j.foodhyd.2023.109293 .
Milinčić, Danijel D., Kostić, Aleksandar Ž., Kolašinac, Stefan, Rac, Vladislav, Banjac, Nebojša, Lađarević, Jelena, Lević, Steva, Pavlović, Vladimir B., Stanojević, Slađana P., Nedović, Viktor A., Pešić, Mirjana B., "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties" in Food Hydrocolloids, 146 (2024):109293,
https://doi.org/10.1016/j.foodhyd.2023.109293 . .
1
1

β‐sitosterol and gentisic acid loaded1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphocholine liposomal particles

Jovanović, Aleksandra A.; Balanč, Bojana D.; Ota, Ajda; Đorđević, Verica B.; Šavikin, Katarina P.; Nedović, Viktor A.; Poklar Ulrih, Nataša

(University of East Sarajevo, Faculty of Technology, 2019)

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana D.
AU  - Ota, Ajda
AU  - Đorđević, Verica B.
AU  - Šavikin, Katarina P.
AU  - Nedović, Viktor A.
AU  - Poklar Ulrih, Nataša
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5942
AB  - The aim of the present study was the examination of the impact of β-sitosterol and gentisic acid on the characteristics of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine(DPPC) liposomal particles: (a) bilayer permeability (fluorescence spectroscopy),(b) particle size, polydispersity index (PDI) and zeta potential (photon correlation spectroscopy) and (c) thermal properties (differential scanning calorimetry).β-sitosterol induced the increase of liposomal bilayer rigidity, due to rearranging of the phospholipid chains, while gentisic acid enhanced the membrane fluidity, due to the reduced orderliness and the increase of phospholipid dynamics. The inclusion of β-sitosterol in liposomes caused a significant increase in particle diameter and PDI, while the encapsulation of gentisic acid did not have influence on particle size distribution. Apart from that, the presence ofβ-sitosterol resulted in the significant zeta potential increase, and thus a better stability of liposomal spheres(in the absence and in the presence of gentisic acid). β-sitosterol decreased main transition temperature (Tm) and phase transition enthalpy (∆H), and caused the disappearance of the pre-transition peak as well, whereas the presence of gentisic acid produced a slight decrease in Tm and increase of ∆H. Therefore, gentisic acid had more favourable, stabilizing interactions with phospholipids thanβ-sitosterol. Thus, it can be concluded that β-sitosterol is located in the bilayer interior between phospholipids acyl chains, and gentisic acid is incorporated near the outer leaflet of the phospholipid membrane, next to the polar head groups.β-sitosterol and gentisic acid loaded DPPC liposomal particles have a potential to be used in food and pharmaceutical products, due to the important individual and possible synergistic beneficial health properties ofβ-sitosterol and gentisic acid.
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - β‐sitosterol and gentisic acid loaded1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphocholine liposomal particles
EP  - 88
IS  - 2
SP  - 81
VL  - 11
DO  - 10.7251/JEPM1902081A
ER  - 
@article{
author = "Jovanović, Aleksandra A. and Balanč, Bojana D. and Ota, Ajda and Đorđević, Verica B. and Šavikin, Katarina P. and Nedović, Viktor A. and Poklar Ulrih, Nataša",
year = "2019",
abstract = "The aim of the present study was the examination of the impact of β-sitosterol and gentisic acid on the characteristics of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine(DPPC) liposomal particles: (a) bilayer permeability (fluorescence spectroscopy),(b) particle size, polydispersity index (PDI) and zeta potential (photon correlation spectroscopy) and (c) thermal properties (differential scanning calorimetry).β-sitosterol induced the increase of liposomal bilayer rigidity, due to rearranging of the phospholipid chains, while gentisic acid enhanced the membrane fluidity, due to the reduced orderliness and the increase of phospholipid dynamics. The inclusion of β-sitosterol in liposomes caused a significant increase in particle diameter and PDI, while the encapsulation of gentisic acid did not have influence on particle size distribution. Apart from that, the presence ofβ-sitosterol resulted in the significant zeta potential increase, and thus a better stability of liposomal spheres(in the absence and in the presence of gentisic acid). β-sitosterol decreased main transition temperature (Tm) and phase transition enthalpy (∆H), and caused the disappearance of the pre-transition peak as well, whereas the presence of gentisic acid produced a slight decrease in Tm and increase of ∆H. Therefore, gentisic acid had more favourable, stabilizing interactions with phospholipids thanβ-sitosterol. Thus, it can be concluded that β-sitosterol is located in the bilayer interior between phospholipids acyl chains, and gentisic acid is incorporated near the outer leaflet of the phospholipid membrane, next to the polar head groups.β-sitosterol and gentisic acid loaded DPPC liposomal particles have a potential to be used in food and pharmaceutical products, due to the important individual and possible synergistic beneficial health properties ofβ-sitosterol and gentisic acid.",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "β‐sitosterol and gentisic acid loaded1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphocholine liposomal particles",
pages = "88-81",
number = "2",
volume = "11",
doi = "10.7251/JEPM1902081A"
}
Jovanović, A. A., Balanč, B. D., Ota, A., Đorđević, V. B., Šavikin, K. P., Nedović, V. A.,& Poklar Ulrih, N.. (2019). β‐sitosterol and gentisic acid loaded1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphocholine liposomal particles. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 11(2), 81-88.
https://doi.org/10.7251/JEPM1902081A
Jovanović AA, Balanč BD, Ota A, Đorđević VB, Šavikin KP, Nedović VA, Poklar Ulrih N. β‐sitosterol and gentisic acid loaded1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphocholine liposomal particles. in Journal of Engineering & Processing Management. 2019;11(2):81-88.
doi:10.7251/JEPM1902081A .
Jovanović, Aleksandra A., Balanč, Bojana D., Ota, Ajda, Đorđević, Verica B., Šavikin, Katarina P., Nedović, Viktor A., Poklar Ulrih, Nataša, "β‐sitosterol and gentisic acid loaded1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphocholine liposomal particles" in Journal of Engineering & Processing Management, 11, no. 2 (2019):81-88,
https://doi.org/10.7251/JEPM1902081A . .

Nanoscale nutrient delivery systems

Đorđević, Verica; Belščak-Cvitanović, Ana; Drvenica, Ivana; Komes, Draženka; Nedović, Viktor A.; Bugarski, Branko M.

(Academic Press, 2017)

TY  - CHAP
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Drvenica, Ivana
AU  - Komes, Draženka
AU  - Nedović, Viktor A.
AU  - Bugarski, Branko M.
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6177
AB  - This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.
PB  - Academic Press
T2  - Nutrient Delivery: Nanotechnology in the Agri-Food Industry
T1  - Nanoscale nutrient delivery systems
EP  - 139
SP  - 87
VL  - 5
DO  - 10.1016/B978-0-12-804304-2.00003-2
ER  - 
@inbook{
author = "Đorđević, Verica and Belščak-Cvitanović, Ana and Drvenica, Ivana and Komes, Draženka and Nedović, Viktor A. and Bugarski, Branko M.",
year = "2017",
abstract = "This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.",
publisher = "Academic Press",
journal = "Nutrient Delivery: Nanotechnology in the Agri-Food Industry",
booktitle = "Nanoscale nutrient delivery systems",
pages = "139-87",
volume = "5",
doi = "10.1016/B978-0-12-804304-2.00003-2"
}
Đorđević, V., Belščak-Cvitanović, A., Drvenica, I., Komes, D., Nedović, V. A.,& Bugarski, B. M.. (2017). Nanoscale nutrient delivery systems. in Nutrient Delivery: Nanotechnology in the Agri-Food Industry
Academic Press., 5, 87-139.
https://doi.org/10.1016/B978-0-12-804304-2.00003-2
Đorđević V, Belščak-Cvitanović A, Drvenica I, Komes D, Nedović VA, Bugarski BM. Nanoscale nutrient delivery systems. in Nutrient Delivery: Nanotechnology in the Agri-Food Industry. 2017;5:87-139.
doi:10.1016/B978-0-12-804304-2.00003-2 .
Đorđević, Verica, Belščak-Cvitanović, Ana, Drvenica, Ivana, Komes, Draženka, Nedović, Viktor A., Bugarski, Branko M., "Nanoscale nutrient delivery systems" in Nutrient Delivery: Nanotechnology in the Agri-Food Industry, 5 (2017):87-139,
https://doi.org/10.1016/B978-0-12-804304-2.00003-2 . .
8

Enzyme Encapsulation Technologies and their Applications in Food Processing

Lević, Steva; Ðorđević, Verica; Knežević-Jugović, Zorica; Kalušević, Ana; Milašinović, Nikola; Bugarski, Branko M.; Nedović, Viktor A.

(CRC Press, 2016)

TY  - CHAP
AU  - Lević, Steva
AU  - Ðorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Kalušević, Ana
AU  - Milašinović, Nikola
AU  - Bugarski, Branko M.
AU  - Nedović, Viktor A.
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6180
AB  - The application of immobilized enzyme is strictly related to economic benefits of immobilization. Regardless of numerous patents and published articles, application of immobilized enzymes in food industry is relatively limited to several processes. Immobilization of enzyme onto inorganic carriers is a well-established technique, especially in the field of industrial applications. Zeolites are another group of inorganic materials that have been applied in enzyme immobilization. Cysteine was also found to be suitable as a binding agent for enzyme immobilization on to the glass surface. The covalent immobilization of enzymes onto epoxy-activated carriers has drawn considerable interest. A new process for synthesis of carriers, such as electrochemical synthesis of polyaniline, was found to be a promising procedure for production of stable enzyme support. Natural and synthetic polymer hydrogels have been frequently used for encapsulation of cells, enzymes and food compounds.
PB  - CRC Press
T2  - Microbial Enzyme Technology in Food Applications
T1  - Enzyme Encapsulation Technologies and their Applications in Food Processing
EP  - 502
SP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6180
ER  - 
@inbook{
author = "Lević, Steva and Ðorđević, Verica and Knežević-Jugović, Zorica and Kalušević, Ana and Milašinović, Nikola and Bugarski, Branko M. and Nedović, Viktor A.",
year = "2016",
abstract = "The application of immobilized enzyme is strictly related to economic benefits of immobilization. Regardless of numerous patents and published articles, application of immobilized enzymes in food industry is relatively limited to several processes. Immobilization of enzyme onto inorganic carriers is a well-established technique, especially in the field of industrial applications. Zeolites are another group of inorganic materials that have been applied in enzyme immobilization. Cysteine was also found to be suitable as a binding agent for enzyme immobilization on to the glass surface. The covalent immobilization of enzymes onto epoxy-activated carriers has drawn considerable interest. A new process for synthesis of carriers, such as electrochemical synthesis of polyaniline, was found to be a promising procedure for production of stable enzyme support. Natural and synthetic polymer hydrogels have been frequently used for encapsulation of cells, enzymes and food compounds.",
publisher = "CRC Press",
journal = "Microbial Enzyme Technology in Food Applications",
booktitle = "Enzyme Encapsulation Technologies and their Applications in Food Processing",
pages = "502-469",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6180"
}
Lević, S., Ðorđević, V., Knežević-Jugović, Z., Kalušević, A., Milašinović, N., Bugarski, B. M.,& Nedović, V. A.. (2016). Enzyme Encapsulation Technologies and their Applications in Food Processing. in Microbial Enzyme Technology in Food Applications
CRC Press., 469-502.
https://hdl.handle.net/21.15107/rcub_technorep_6180
Lević S, Ðorđević V, Knežević-Jugović Z, Kalušević A, Milašinović N, Bugarski BM, Nedović VA. Enzyme Encapsulation Technologies and their Applications in Food Processing. in Microbial Enzyme Technology in Food Applications. 2016;:469-502.
https://hdl.handle.net/21.15107/rcub_technorep_6180 .
Lević, Steva, Ðorđević, Verica, Knežević-Jugović, Zorica, Kalušević, Ana, Milašinović, Nikola, Bugarski, Branko M., Nedović, Viktor A., "Enzyme Encapsulation Technologies and their Applications in Food Processing" in Microbial Enzyme Technology in Food Applications (2016):469-502,
https://hdl.handle.net/21.15107/rcub_technorep_6180 .

Immobilized yeast cells and secondary metabolites

Ðorđević, Verica; Willaert, Ronnie; Gibson, Brian; Nedović, Viktor A.

(Springer, 2016)

TY  - CHAP
AU  - Ðorđević, Verica
AU  - Willaert, Ronnie
AU  - Gibson, Brian
AU  - Nedović, Viktor A.
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6174
AB  - The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry.
PB  - Springer
T2  - Fungal Metabolites
T1  - Immobilized yeast cells and secondary metabolites
EP  - 40
SP  - 1
DO  - 10.1007/978-3-319-19456-1_33-1
ER  - 
@inbook{
author = "Ðorđević, Verica and Willaert, Ronnie and Gibson, Brian and Nedović, Viktor A.",
year = "2016",
abstract = "The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry.",
publisher = "Springer",
journal = "Fungal Metabolites",
booktitle = "Immobilized yeast cells and secondary metabolites",
pages = "40-1",
doi = "10.1007/978-3-319-19456-1_33-1"
}
Ðorđević, V., Willaert, R., Gibson, B.,& Nedović, V. A.. (2016). Immobilized yeast cells and secondary metabolites. in Fungal Metabolites
Springer., 1-40.
https://doi.org/10.1007/978-3-319-19456-1_33-1
Ðorđević V, Willaert R, Gibson B, Nedović VA. Immobilized yeast cells and secondary metabolites. in Fungal Metabolites. 2016;:1-40.
doi:10.1007/978-3-319-19456-1_33-1 .
Ðorđević, Verica, Willaert, Ronnie, Gibson, Brian, Nedović, Viktor A., "Immobilized yeast cells and secondary metabolites" in Fungal Metabolites (2016):1-40,
https://doi.org/10.1007/978-3-319-19456-1_33-1 . .
12

Melt Dispersion Technique for Encapsulation

Ðorđević, Verica; Lević, Steva; Koupantsis, Thomas; Mantzouridou, Fani; Paraskevopoulou, Adamantini; Nedović, Viktor A.; Bugarski, Branko

(CRC Press, 2015)

TY  - CHAP
AU  - Ðorđević, Verica
AU  - Lević, Steva
AU  - Koupantsis, Thomas
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Adamantini
AU  - Nedović, Viktor A.
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6181
AB  - Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating material is known as the “wall” material.1 At the end of any applicable technique for encapsulation, the nal products called particles (micro-or nanoparticle depending on the size) can be dried or not.2 Considering the aforementioned facts, a number of technologies have been used in the preparation of encapsulates, such as spray-drying, uidized-bed coating, spray-cooling, extrusion technologies, emulsication, inclusion encapsulation, coacervation, nanoencapsulation, and liposome entrapment. There are a number of excellent recent reviews summarizing all encapsulation processes.2-8 Although the principle of dispersing of a molten matrix has been frequently employed for production of encapsulates, there are not many, if any, papers overviewing the processes and equipments utilizing this principle. The aim of this chapter is to describe technologies utilizing melt dispersion, melt spraying, melt emulsication, and melt homogenization. It also surveys applications of melt dispersion, describes its advantages and limitations, and emphasizes trends and innovations.
PB  - CRC Press
T2  - Handbook of Encapsulation and Controlled Release
T1  - Melt Dispersion Technique for Encapsulation
EP  - 493
SP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6181
ER  - 
@inbook{
author = "Ðorđević, Verica and Lević, Steva and Koupantsis, Thomas and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Nedović, Viktor A. and Bugarski, Branko",
year = "2015",
abstract = "Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating material is known as the “wall” material.1 At the end of any applicable technique for encapsulation, the nal products called particles (micro-or nanoparticle depending on the size) can be dried or not.2 Considering the aforementioned facts, a number of technologies have been used in the preparation of encapsulates, such as spray-drying, uidized-bed coating, spray-cooling, extrusion technologies, emulsication, inclusion encapsulation, coacervation, nanoencapsulation, and liposome entrapment. There are a number of excellent recent reviews summarizing all encapsulation processes.2-8 Although the principle of dispersing of a molten matrix has been frequently employed for production of encapsulates, there are not many, if any, papers overviewing the processes and equipments utilizing this principle. The aim of this chapter is to describe technologies utilizing melt dispersion, melt spraying, melt emulsication, and melt homogenization. It also surveys applications of melt dispersion, describes its advantages and limitations, and emphasizes trends and innovations.",
publisher = "CRC Press",
journal = "Handbook of Encapsulation and Controlled Release",
booktitle = "Melt Dispersion Technique for Encapsulation",
pages = "493-469",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6181"
}
Ðorđević, V., Lević, S., Koupantsis, T., Mantzouridou, F., Paraskevopoulou, A., Nedović, V. A.,& Bugarski, B.. (2015). Melt Dispersion Technique for Encapsulation. in Handbook of Encapsulation and Controlled Release
CRC Press., 469-493.
https://hdl.handle.net/21.15107/rcub_technorep_6181
Ðorđević V, Lević S, Koupantsis T, Mantzouridou F, Paraskevopoulou A, Nedović VA, Bugarski B. Melt Dispersion Technique for Encapsulation. in Handbook of Encapsulation and Controlled Release. 2015;:469-493.
https://hdl.handle.net/21.15107/rcub_technorep_6181 .
Ðorđević, Verica, Lević, Steva, Koupantsis, Thomas, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Nedović, Viktor A., Bugarski, Branko, "Melt Dispersion Technique for Encapsulation" in Handbook of Encapsulation and Controlled Release (2015):469-493,
https://hdl.handle.net/21.15107/rcub_technorep_6181 .

Encapsulation systems in the food industry

Nedović, Viktor A.; Kalušević, Ana; Manojlović, Verica; Petrović, Tanja; Bugarski, Branko

(Springer, 2013)

TY  - CHAP
AU  - Nedović, Viktor A.
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Petrović, Tanja
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6184
AB  - Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.
PB  - Springer
T2  - Chapter 13, In: Advances in Food Process Engineering Research and Applications
T1  - Encapsulation systems in the food industry
EP  - 253
SP  - 229
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6184
ER  - 
@inbook{
author = "Nedović, Viktor A. and Kalušević, Ana and Manojlović, Verica and Petrović, Tanja and Bugarski, Branko",
year = "2013",
abstract = "Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.",
publisher = "Springer",
journal = "Chapter 13, In: Advances in Food Process Engineering Research and Applications",
booktitle = "Encapsulation systems in the food industry",
pages = "253-229",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6184"
}
Nedović, V. A., Kalušević, A., Manojlović, V., Petrović, T.,& Bugarski, B.. (2013). Encapsulation systems in the food industry. in Chapter 13, In: Advances in Food Process Engineering Research and Applications
Springer., 229-253.
https://hdl.handle.net/21.15107/rcub_technorep_6184
Nedović VA, Kalušević A, Manojlović V, Petrović T, Bugarski B. Encapsulation systems in the food industry. in Chapter 13, In: Advances in Food Process Engineering Research and Applications. 2013;:229-253.
https://hdl.handle.net/21.15107/rcub_technorep_6184 .
Nedović, Viktor A., Kalušević, Ana, Manojlović, Verica, Petrović, Tanja, Bugarski, Branko, "Encapsulation systems in the food industry" in Chapter 13, In: Advances in Food Process Engineering Research and Applications (2013):229-253,
https://hdl.handle.net/21.15107/rcub_technorep_6184 .

Encapsulation of probiotics for use in food products

Manojlović, Verica; Nedović, Viktor A.; Kailasapathy, Kasipathy; Jan Zuidam, Nicolaas

(Springer, 2010)

TY  - CHAP
AU  - Manojlović, Verica
AU  - Nedović, Viktor A.
AU  - Kailasapathy, Kasipathy
AU  - Jan Zuidam, Nicolaas
PY  - 2010
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6188
AB  - The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in’t Veld and Havenaar (1991) defines probiotics as being “mono or mixed cultures of live microorganisms which, when applied to a man or an animal (e.g., as dried cells or as a fermented product), beneficially affect the host by improving the properties of the indigenous microflora”. Probiotics are living microorganisms which survive gastric, bile, and pancreatic secretions, attach to epithelial cells and colonize the human intestine (Del Piano et al. 2006). It is estimated that an adult human intestine contains more than 400 different bacterial species (Finegold et al. 1977) and approximately 1014 bacterial cells (which is approximately ten times the total number of eukaryotic cells in the human body). The bacterial cells can be classified into three categories, namely, beneficial, neutral or harmful, with respect to human health. Among the beneficial bacteria are Bifidobacterium and Lactobacilli. The proportion of bifidobacteria represents the third most common genus in the gastrointestinal tract, while Bacteroides predominates at 86% of the total flora in the adult gut, followed by Eubacterium. Infant-type bifidobacteria B. bifidum are replaced with adult-type bifidobacteria, B. longum and B. adolescentis. With weaning and aging, the intestinal flora profile changes. Bifidobacteria decrease, while certain kinds of harmful bacteria increase. Changes in the intestinal flora are affected not only by aging but also by extrinsic factors, for example, stress, diet, drugs, bacterial contamination and constipation. Therefore, daily consumption of probiotic products is recommended for good health and longevity. There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).
PB  - Springer
T2  - Encapsulation Technologies for Food Active Ingredients and Food Processing
T1  - Encapsulation of probiotics for use in food products
EP  - 302
SP  - 269
DO  - 10.1007/978-1-4419-1008-0_10
ER  - 
@inbook{
author = "Manojlović, Verica and Nedović, Viktor A. and Kailasapathy, Kasipathy and Jan Zuidam, Nicolaas",
year = "2010",
abstract = "The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in’t Veld and Havenaar (1991) defines probiotics as being “mono or mixed cultures of live microorganisms which, when applied to a man or an animal (e.g., as dried cells or as a fermented product), beneficially affect the host by improving the properties of the indigenous microflora”. Probiotics are living microorganisms which survive gastric, bile, and pancreatic secretions, attach to epithelial cells and colonize the human intestine (Del Piano et al. 2006). It is estimated that an adult human intestine contains more than 400 different bacterial species (Finegold et al. 1977) and approximately 1014 bacterial cells (which is approximately ten times the total number of eukaryotic cells in the human body). The bacterial cells can be classified into three categories, namely, beneficial, neutral or harmful, with respect to human health. Among the beneficial bacteria are Bifidobacterium and Lactobacilli. The proportion of bifidobacteria represents the third most common genus in the gastrointestinal tract, while Bacteroides predominates at 86% of the total flora in the adult gut, followed by Eubacterium. Infant-type bifidobacteria B. bifidum are replaced with adult-type bifidobacteria, B. longum and B. adolescentis. With weaning and aging, the intestinal flora profile changes. Bifidobacteria decrease, while certain kinds of harmful bacteria increase. Changes in the intestinal flora are affected not only by aging but also by extrinsic factors, for example, stress, diet, drugs, bacterial contamination and constipation. Therefore, daily consumption of probiotic products is recommended for good health and longevity. There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).",
publisher = "Springer",
journal = "Encapsulation Technologies for Food Active Ingredients and Food Processing",
booktitle = "Encapsulation of probiotics for use in food products",
pages = "302-269",
doi = "10.1007/978-1-4419-1008-0_10"
}
Manojlović, V., Nedović, V. A., Kailasapathy, K.,& Jan Zuidam, N.. (2010). Encapsulation of probiotics for use in food products. in Encapsulation Technologies for Food Active Ingredients and Food Processing
Springer., 269-302.
https://doi.org/10.1007/978-1-4419-1008-0_10
Manojlović V, Nedović VA, Kailasapathy K, Jan Zuidam N. Encapsulation of probiotics for use in food products. in Encapsulation Technologies for Food Active Ingredients and Food Processing. 2010;:269-302.
doi:10.1007/978-1-4419-1008-0_10 .
Manojlović, Verica, Nedović, Viktor A., Kailasapathy, Kasipathy, Jan Zuidam, Nicolaas, "Encapsulation of probiotics for use in food products" in Encapsulation Technologies for Food Active Ingredients and Food Processing (2010):269-302,
https://doi.org/10.1007/978-1-4419-1008-0_10 . .
72
73

Trans- and cis-resveratrol concentration in wines produced in Serbia

Dekic, Sanja; Milosavljević, Slobodan M.; Vajs, Vlatka; Jović, Slobodan; Petrović, Aleksandar; Nikićević, Ninoslav; Manojlović, Verica; Nedović, Viktor A.; Tešević, Vele

(Serbian Chemical Soc, Belgrade, 2008)

TY  - JOUR
AU  - Dekic, Sanja
AU  - Milosavljević, Slobodan M.
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor A.
AU  - Tešević, Vele
PY  - 2008
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5582
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
EP  - 1037
IS  - 11
SP  - 1027
VL  - 73
DO  - 10.2298/JSC0811027D
ER  - 
@article{
author = "Dekic, Sanja and Milosavljević, Slobodan M. and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor A. and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
pages = "1037-1027",
number = "11",
volume = "73",
doi = "10.2298/JSC0811027D"
}
Dekic, S., Milosavljević, S. M., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V. A.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D
Dekic S, Milosavljević SM, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović VA, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .
Dekic, Sanja, Milosavljević, Slobodan M., Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor A., Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in Journal of the Serbian Chemical Society, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .
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