TY  - JOUR
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Stojanović, Dušica
AU  - Jeremić, Sanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Sredović Ignjatović, Ivana
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5596
AB  - This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days).
PB  - Elsevier Ltd.
T2  - Food Packaging and Shelf Life
T1  - Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization
SP  - 101027
VL  - 35
DO  - 10.1016/j.fpsl.2023.101027
ER  - 

@article{
author = "Salević-Jelić, Ana and Lević, Steva and Stojanović, Dušica and Jeremić, Sanja and Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Sredović Ignjatović, Ivana and Uskoković, Petar and Nedović, Viktor",
year = "2023",
abstract = "This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days).",
publisher = "Elsevier Ltd.",
journal = "Food Packaging and Shelf Life",
title = "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization",
pages = "101027",
volume = "35",
doi = "10.1016/j.fpsl.2023.101027"
}

Salević-Jelić, A., Lević, S., Stojanović, D., Jeremić, S., Miletić, D., Pantić, M., Pavlović, V., Sredović Ignjatović, I., Uskoković, P.,& Nedović, V.. (2023). Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life
Elsevier Ltd.., 35, 101027.
https://doi.org/10.1016/j.fpsl.2023.101027

Salević-Jelić A, Lević S, Stojanović D, Jeremić S, Miletić D, Pantić M, Pavlović V, Sredović Ignjatović I, Uskoković P, Nedović V. Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life. 2023;35:101027.
doi:10.1016/j.fpsl.2023.101027 .

Salević-Jelić, Ana, Lević, Steva, Stojanović, Dušica, Jeremić, Sanja, Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Sredović Ignjatović, Ivana, Uskoković, Petar, Nedović, Viktor, "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization" in Food Packaging and Shelf Life, 35 (2023):101027,
https://doi.org/10.1016/j.fpsl.2023.101027 . .

TY  - JOUR
AU  - Matijašević, Danka
AU  - Pantić, Milena
AU  - Stanisavljević, Nemanja
AU  - Jevtić, Sanja
AU  - Rajić, Nevenka
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5115
AB  - Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement
EP  - 79
IS  - 1
SP  - 67
VL  - 60
DO  - 10.17113/ftb.60.01.22.7172
ER  - 

@article{
author = "Matijašević, Danka and Pantić, Milena and Stanisavljević, Nemanja and Jevtić, Sanja and Rajić, Nevenka and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2022",
abstract = "Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement",
pages = "79-67",
number = "1",
volume = "60",
doi = "10.17113/ftb.60.01.22.7172"
}

Matijašević, D., Pantić, M., Stanisavljević, N., Jevtić, S., Rajić, N., Lević, S., Nedović, V.,& Nikšić, M.. (2022). Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology
University of Zagreb., 60(1), 67-79.
https://doi.org/10.17113/ftb.60.01.22.7172

Matijašević D, Pantić M, Stanisavljević N, Jevtić S, Rajić N, Lević S, Nedović V, Nikšić M. Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology. 2022;60(1):67-79.
doi:10.17113/ftb.60.01.22.7172 .

Matijašević, Danka, Pantić, Milena, Stanisavljević, Nemanja, Jevtić, Sanja, Rajić, Nevenka, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement" in Food Technology and Biotechnology, 60, no. 1 (2022):67-79,
https://doi.org/10.17113/ftb.60.01.22.7172 . .

TY  - JOUR
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Nedović, Viktor
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6031
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5035
AB  - The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log10(CFUg−1)) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage.
PB  - Elsevier Ltd.
T2  - Journal of Food Engineering
T1  - Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages
SP  - 110948
VL  - 321
DO  - 10.1016/j.jfoodeng.2022.110948
ER  - 

@article{
author = "Obradović, Nataša and Volić, Mina and Nedović, Viktor and Rakin, Marica and Bugarski, Branko",
year = "2022",
abstract = "The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log10(CFUg−1)) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage.",
publisher = "Elsevier Ltd.",
journal = "Journal of Food Engineering",
title = "Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages",
pages = "110948",
volume = "321",
doi = "10.1016/j.jfoodeng.2022.110948"
}

Obradović, N., Volić, M., Nedović, V., Rakin, M.,& Bugarski, B.. (2022). Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages. in Journal of Food Engineering
Elsevier Ltd.., 321, 110948.
https://doi.org/10.1016/j.jfoodeng.2022.110948

Obradović N, Volić M, Nedović V, Rakin M, Bugarski B. Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages. in Journal of Food Engineering. 2022;321:110948.
doi:10.1016/j.jfoodeng.2022.110948 .

Obradović, Nataša, Volić, Mina, Nedović, Viktor, Rakin, Marica, Bugarski, Branko, "Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages" in Journal of Food Engineering, 321 (2022):110948,
https://doi.org/10.1016/j.jfoodeng.2022.110948 . .

TY  - JOUR
AU  - Salević, Ana
AU  - Stojanović, Dušica
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Đorđević, Verica
AU  - Pešić, Radojica
AU  - Bugarski, Branko
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5008
AB  - In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract's incorporation on the materials' properties. The solvent casting generated continuous and compact films, where the extract's incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275-1.829 mu m, while the extract's incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials' constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH center dot and ABTS(center dot+) radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract's incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
PB  - MDPI
T2  - Foods
T1  - The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning
IS  - 3
SP  - 390
VL  - 11
DO  - 10.3390/foods11030390
ER  - 

@article{
author = "Salević, Ana and Stojanović, Dušica and Lević, Steva and Pantić, Milena and Đorđević, Verica and Pešić, Radojica and Bugarski, Branko and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2022",
abstract = "In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract's incorporation on the materials' properties. The solvent casting generated continuous and compact films, where the extract's incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275-1.829 mu m, while the extract's incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials' constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH center dot and ABTS(center dot+) radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract's incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.",
publisher = "MDPI",
journal = "Foods",
title = "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning",
number = "3",
pages = "390",
volume = "11",
doi = "10.3390/foods11030390"
}

Salević, A., Stojanović, D., Lević, S., Pantić, M., Đorđević, V., Pešić, R., Bugarski, B., Pavlović, V., Uskoković, P.,& Nedović, V.. (2022). The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods
MDPI., 11(3), 390.
https://doi.org/10.3390/foods11030390

Salević A, Stojanović D, Lević S, Pantić M, Đorđević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods. 2022;11(3):390.
doi:10.3390/foods11030390 .

Salević, Ana, Stojanović, Dušica, Lević, Steva, Pantić, Milena, Đorđević, Verica, Pešić, Radojica, Bugarski, Branko, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning" in Foods, 11, no. 3 (2022):390,
https://doi.org/10.3390/foods11030390 . .

TY  - JOUR
AU  - Volić, Mina
AU  - Pećinar, Ilinka
AU  - Micić, Darko
AU  - Đorđević, Verica
AU  - Pešić, Radojica
AU  - Nedović, Viktor
AU  - Obradović, Nataša
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5067
AB  - Innovative coating powders, based on whey protein concentrate (10–15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (∼100%), particle size (223–257 nm), low moisture content (0.10–0.13%) and zeta potential (−19 to −25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.
PB  - Elsevier
T2  - Food Chemistry
T1  - Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying
SP  - 132749
VL  - 386
DO  - 10.1016/j.foodchem.2022.132749
ER  - 

@article{
author = "Volić, Mina and Pećinar, Ilinka and Micić, Darko and Đorđević, Verica and Pešić, Radojica and Nedović, Viktor and Obradović, Nataša",
year = "2022",
abstract = "Innovative coating powders, based on whey protein concentrate (10–15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (∼100%), particle size (223–257 nm), low moisture content (0.10–0.13%) and zeta potential (−19 to −25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying",
pages = "132749",
volume = "386",
doi = "10.1016/j.foodchem.2022.132749"
}

Volić, M., Pećinar, I., Micić, D., Đorđević, V., Pešić, R., Nedović, V.,& Obradović, N.. (2022). Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry
Elsevier., 386, 132749.
https://doi.org/10.1016/j.foodchem.2022.132749

Volić M, Pećinar I, Micić D, Đorđević V, Pešić R, Nedović V, Obradović N. Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry. 2022;386:132749.
doi:10.1016/j.foodchem.2022.132749 .

Volić, Mina, Pećinar, Ilinka, Micić, Darko, Đorđević, Verica, Pešić, Radojica, Nedović, Viktor, Obradović, Nataša, "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying" in Food Chemistry, 386 (2022):132749,
https://doi.org/10.1016/j.foodchem.2022.132749 . .

TY  - CHAP
AU  - Kalušević, Ana
AU  - Salević, Ana
AU  - Jovanović, Aleksandra
AU  - Trifković, Kata
AU  - Veljović, Mile
AU  - Pravilović, Radoslava
AU  - Nedović, Viktor
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6194
AB  - Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing.

This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
PB  - Taylor and Francis
T2  - Encapsulation in Food Processing and Fermentation
T1  - Encapsulation of Plant Extracts
EP  - 202
SP  - 171
DO  - 10.1201/9780429324918-7
ER  - 

@inbook{
author = "Kalušević, Ana and Salević, Ana and Jovanović, Aleksandra and Trifković, Kata and Veljović, Mile and Pravilović, Radoslava and Nedović, Viktor",
year = "2022",
abstract = "Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing.

This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.",
publisher = "Taylor and Francis",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Encapsulation of Plant Extracts",
pages = "202-171",
doi = "10.1201/9780429324918-7"
}

Kalušević, A., Salević, A., Jovanović, A., Trifković, K., Veljović, M., Pravilović, R.,& Nedović, V.. (2022). Encapsulation of Plant Extracts. in Encapsulation in Food Processing and Fermentation
Taylor and Francis., 171-202.
https://doi.org/10.1201/9780429324918-7

Kalušević A, Salević A, Jovanović A, Trifković K, Veljović M, Pravilović R, Nedović V. Encapsulation of Plant Extracts. in Encapsulation in Food Processing and Fermentation. 2022;:171-202.
doi:10.1201/9780429324918-7 .

Kalušević, Ana, Salević, Ana, Jovanović, Aleksandra, Trifković, Kata, Veljović, Mile, Pravilović, Radoslava, Nedović, Viktor, "Encapsulation of Plant Extracts" in Encapsulation in Food Processing and Fermentation (2022):171-202,
https://doi.org/10.1201/9780429324918-7 . .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Zdunić, Gordana
AU  - Šavikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6441
AB  - The aim of the present study was the investigation of the impact of different extraction
conditions (particle size of plant material, solvent-to-solid ratio and solvent type) and
extraction techniques (maceration, heat- and ultrasound-assisted extractions) on the antioxidant activity of wild thyme (Thymus serpyllum L.) extracts. Liquid wild thyme extracts
were obtained in maceration (in shaker at 25°C), in heat-assisted extraction (in incubator
shaker at 80°C) and in ultrasound-assisted extraction (by ultrasound probe at amplitude of
80%) using three particle sizes (0.3, 0.7, and 1.5 mm), three solvent-to-solid ratios (10:1,
20:1, and 30:1), and three ethanol concentrations (0, 30 and 50 % ethanol). Antioxidant
potential of the obtained extracts was determined using ABTS and DPPH assays. The statistical analysis was performed by using statistical software, STATISTICA 7.0 (analysis of
variance and Duncan’s post-hoc test); the difference was considered statistically significant
at p<0.05. According to the results, higher degree of herbal drug disintegration resulted
with better antioxidant activity, but this effect was statistically significant for heat- and ultrasound-assisted extractions according to ABTS assay, and for maceration and heat-assisted
extraction according to DPPH assay. According to the influence of solvent-to-solid ratio, the
increase in ratio from 10:1 to 30:1 resulted in the extracts with higher antioxidant potential
regardless of the type of extraction method. Furthermore, in comparison to aqueous wild
thyme extracts the antioxidant activity of ethanol extracts was higher, particularly in the
case of 50 % ethanol extracts. In ABTS assay, there were no differences between antioxidant
activity of the extracts obtained by different extraction procedures, while in neutralization
of DPPH radicals, the extracts obtained using ultrasonic probe had statistically significantly
higher antioxidant potential. Due to the antioxidant properties shown in the present study,
wild thyme ethanol extract may be used in the formulations in food, pharmaceutical, and
cosmetic industries.
PB  - Serbian Nutrition Society
C3  - 14th Congress of Nutrition
T1  - The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts
EP  - 76
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6441
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Petrović, Predrag and Đorđević, Verica and Zdunić, Gordana and Šavikin, Katarina and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "The aim of the present study was the investigation of the impact of different extraction
conditions (particle size of plant material, solvent-to-solid ratio and solvent type) and
extraction techniques (maceration, heat- and ultrasound-assisted extractions) on the antioxidant activity of wild thyme (Thymus serpyllum L.) extracts. Liquid wild thyme extracts
were obtained in maceration (in shaker at 25°C), in heat-assisted extraction (in incubator
shaker at 80°C) and in ultrasound-assisted extraction (by ultrasound probe at amplitude of
80%) using three particle sizes (0.3, 0.7, and 1.5 mm), three solvent-to-solid ratios (10:1,
20:1, and 30:1), and three ethanol concentrations (0, 30 and 50 % ethanol). Antioxidant
potential of the obtained extracts was determined using ABTS and DPPH assays. The statistical analysis was performed by using statistical software, STATISTICA 7.0 (analysis of
variance and Duncan’s post-hoc test); the difference was considered statistically significant
at p<0.05. According to the results, higher degree of herbal drug disintegration resulted
with better antioxidant activity, but this effect was statistically significant for heat- and ultrasound-assisted extractions according to ABTS assay, and for maceration and heat-assisted
extraction according to DPPH assay. According to the influence of solvent-to-solid ratio, the
increase in ratio from 10:1 to 30:1 resulted in the extracts with higher antioxidant potential
regardless of the type of extraction method. Furthermore, in comparison to aqueous wild
thyme extracts the antioxidant activity of ethanol extracts was higher, particularly in the
case of 50 % ethanol extracts. In ABTS assay, there were no differences between antioxidant
activity of the extracts obtained by different extraction procedures, while in neutralization
of DPPH radicals, the extracts obtained using ultrasonic probe had statistically significantly
higher antioxidant potential. Due to the antioxidant properties shown in the present study,
wild thyme ethanol extract may be used in the formulations in food, pharmaceutical, and
cosmetic industries.",
publisher = "Serbian Nutrition Society",
journal = "14th Congress of Nutrition",
title = "The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts",
pages = "76",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6441"
}

Jovanović, A. A., Petrović, P., Đorđević, V., Zdunić, G., Šavikin, K., Nedović, V.,& Bugarski, B.. (2021). The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts. in 14th Congress of Nutrition
Serbian Nutrition Society..
https://hdl.handle.net/21.15107/rcub_technorep_6441

Jovanović AA, Petrović P, Đorđević V, Zdunić G, Šavikin K, Nedović V, Bugarski B. The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts. in 14th Congress of Nutrition. 2021;:null-76.
https://hdl.handle.net/21.15107/rcub_technorep_6441 .

Jovanović, Aleksandra A., Petrović, Predrag, Đorđević, Verica, Zdunić, Gordana, Šavikin, Katarina, Nedović, Viktor, Bugarski, Branko, "The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts" in 14th Congress of Nutrition (2021),
https://hdl.handle.net/21.15107/rcub_technorep_6441 .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Živković, Jelena
AU  - Šavikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6440
AB  - The aim of the present study was the characterization of lyophilized alginate beads with
Rosa canina extract via determination of encapsulation efficiency, total polyphenol and
flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze
dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar
for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified
Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol
and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic
acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respectively. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay,
antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas
in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized
R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R.
canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed
in this study have potential to be used in food, pharmacological and cosmetic industries,
with the aim to improve functionality, bioavailability and stability of the products.
PB  - Serbian Nutrition Society
C3  - 14th Congress of Nutrition Belgrade, Serbia
T1  - Characterization of lyophilized alginate beads with Rosa canina L extract
EP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6440
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Balanč, Bojana and Đorđević, Verica and Živković, Jelena and Šavikin, Katarina and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "The aim of the present study was the characterization of lyophilized alginate beads with
Rosa canina extract via determination of encapsulation efficiency, total polyphenol and
flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze
dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar
for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified
Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol
and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic
acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respectively. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay,
antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas
in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized
R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R.
canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed
in this study have potential to be used in food, pharmacological and cosmetic industries,
with the aim to improve functionality, bioavailability and stability of the products.",
publisher = "Serbian Nutrition Society",
journal = "14th Congress of Nutrition Belgrade, Serbia",
title = "Characterization of lyophilized alginate beads with Rosa canina L extract",
pages = "83",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6440"
}

Jovanović, A. A., Balanč, B., Đorđević, V., Živković, J., Šavikin, K., Nedović, V.,& Bugarski, B.. (2021). Characterization of lyophilized alginate beads with Rosa canina L extract. in 14th Congress of Nutrition Belgrade, Serbia
Serbian Nutrition Society..
https://hdl.handle.net/21.15107/rcub_technorep_6440

Jovanović AA, Balanč B, Đorđević V, Živković J, Šavikin K, Nedović V, Bugarski B. Characterization of lyophilized alginate beads with Rosa canina L extract. in 14th Congress of Nutrition Belgrade, Serbia. 2021;:null-83.
https://hdl.handle.net/21.15107/rcub_technorep_6440 .

Jovanović, Aleksandra A., Balanč, Bojana, Đorđević, Verica, Živković, Jelena, Šavikin, Katarina, Nedović, Viktor, Bugarski, Branko, "Characterization of lyophilized alginate beads with Rosa canina L extract" in 14th Congress of Nutrition Belgrade, Serbia (2021),
https://hdl.handle.net/21.15107/rcub_technorep_6440 .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Levic, Steva M.
AU  - Pavlović, Vladimir B.
AU  - Markovic, Smilja B.
AU  - Pjanović, Rada
AU  - Đorđević, Verica
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4863
AB  - Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount similar to 190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 mu m) compared to small microspheres (similar to 8 mu m) in spray-dried powder.
T2  - Molecules
T1  - Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material
IS  - 13
VL  - 26
DO  - 10.3390/molecules26133933
ER  - 

@article{
author = "Jovanović, Aleksandra and Levic, Steva M. and Pavlović, Vladimir B. and Markovic, Smilja B. and Pjanović, Rada and Đorđević, Verica and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount similar to 190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 mu m) compared to small microspheres (similar to 8 mu m) in spray-dried powder.",
journal = "Molecules",
title = "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material",
number = "13",
volume = "26",
doi = "10.3390/molecules26133933"
}

Jovanović, A., Levic, S. M., Pavlović, V. B., Markovic, S. B., Pjanović, R., Đorđević, V., Nedović, V.,& Bugarski, B.. (2021). Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. in Molecules, 26(13).
https://doi.org/10.3390/molecules26133933

Jovanović A, Levic SM, Pavlović VB, Markovic SB, Pjanović R, Đorđević V, Nedović V, Bugarski B. Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. in Molecules. 2021;26(13).
doi:10.3390/molecules26133933 .

Jovanović, Aleksandra, Levic, Steva M., Pavlović, Vladimir B., Markovic, Smilja B., Pjanović, Rada, Đorđević, Verica, Nedović, Viktor, Bugarski, Branko, "Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material" in Molecules, 26, no. 13 (2021),
https://doi.org/10.3390/molecules26133933 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4582
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4905
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer?s spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer?s yeast, brewer?s yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer?s spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer?s yeast, brewer?s yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry, 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4344
AB  - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
PB  - Springer, New York
T2  - Bioprocess and Biosystems Engineering
T1  - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
EP  - 322
IS  - 2
SP  - 315
VL  - 43
DO  - 10.1007/s00449-019-02228-0
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2020",
abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.",
publisher = "Springer, New York",
journal = "Bioprocess and Biosystems Engineering",
title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid",
pages = "322-315",
number = "2",
volume = "43",
doi = "10.1007/s00449-019-02228-0"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering
Springer, New York., 43(2), 315-322.
https://doi.org/10.1007/s00449-019-02228-0

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322.
doi:10.1007/s00449-019-02228-0 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322,
https://doi.org/10.1007/s00449-019-02228-0 . .

TY  - CHAP
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
AU  - Lević, Steva
AU  - Trifković, Kata T.
AU  - Balanč, Bojana
AU  - Nedović, Viktor
AU  - Stevanović-Dajić, Zora
AU  - Radosević, Radenko
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4162
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.
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, Milan and Lević, Steva and Trifković, Kata T. and Balanč, Bojana and Nedović, Viktor and Stevanović-Dajić, Zora and Radosević, 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.",
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. T., Balanč, B., Nedović, V., Stevanović-Dajić, Z., Radosević, 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, 281-306.
https://doi.org/10.1016/B978-0-12-818431-8.00009-X

Pajić-Lijaković I, Milivojević M, Lević S, Trifković KT, Balanč B, Nedović V, Stevanović-Dajić Z, Radosević 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, Milan, Lević, Steva, Trifković, Kata T., Balanč, Bojana, Nedović, Viktor, Stevanović-Dajić, Zora, Radosević, 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  - Jovanović, Aleksandra
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Ota, Ajda
AU  - Skrt, Mihaela
AU  - Šavikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Poklar-Ulrih, Nataša
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4088
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 and Balanč, Bojana and Đorđević, Verica and Ota, Ajda and Skrt, Mihaela and Šavikin, Katarina and Bugarski, Branko and Nedović, Viktor and Poklar-Ulrih, Nataša",
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., Balanč, B., Đorđević, V., Ota, A., Skrt, M., Šavikin, K., Bugarski, B., Nedović, V.,& Poklar-Ulrih, N.. (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 A, Balanč B, Đorđević V, Ota A, Skrt M, Šavikin K, Bugarski B, Nedović V, Poklar-Ulrih N. 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, Balanč, Bojana, Đorđević, Verica, Ota, Ajda, Skrt, Mihaela, Šavikin, Katarina, Bugarski, Branko, Nedović, Viktor, Poklar-Ulrih, Nataša, "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
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Šavikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Poklar-Ulrih, Nataša
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4302
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 and Balanč, Bojana and Đorđević, Verica and Šavikin, 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., Balanč, B., Đorđević, V., Šavikin, 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 A, Balanč B, Đorđević V, Šavikin 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, Balanč, Bojana, Đorđević, Verica, Šavikin, 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  - Radovanović, Neda
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Nešić, Aleksandra
AU  - Cabrera-Barjas, Gustavo
AU  - Kalušević, Ana
AU  - Nedović, Viktor
AU  - Pavlović, Vladimir
AU  - Dimitrijević-Branković, Suzana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4048
AB  - Agar-based composites with different Zn-carbonate mineral phase content were prepared by in situ mineralization and the solvent casting method. The mineral phase within the composite films was identified as hydrozincite, Zn-5(CO3)(2)(OH)(6). The presence of the mineral phase improved, both mechanical and water vapor permeability properties of the obtained composite films, in a concentration-dependent manner. The release of zinc ions from composite films is in accepted levels (up to 2.5%), and sufficient to provide complete inhibition growth of S. Aureus. The results of this study suggest that agar/Zn-carbonate composites could be potentially used as affordable, eco-friendly and functional materials with tunable properties for food packaging, agriculture or biomedical application. In situ procedure offers possibilities for tailoring the physical-chemical properties of composite films, by varying the Zn-mineral phase load.
PB  - Elsevier, Amsterdam
T2  - Materials Letters
T1  - Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films
VL  - 255
DO  - 10.1016/j.matlet.2019.126572
ER  - 

@article{
author = "Radovanović, Neda and Malagurski, Ivana and Lević, Steva and Nešić, Aleksandra and Cabrera-Barjas, Gustavo and Kalušević, Ana and Nedović, Viktor and Pavlović, Vladimir and Dimitrijević-Branković, Suzana",
year = "2019",
abstract = "Agar-based composites with different Zn-carbonate mineral phase content were prepared by in situ mineralization and the solvent casting method. The mineral phase within the composite films was identified as hydrozincite, Zn-5(CO3)(2)(OH)(6). The presence of the mineral phase improved, both mechanical and water vapor permeability properties of the obtained composite films, in a concentration-dependent manner. The release of zinc ions from composite films is in accepted levels (up to 2.5%), and sufficient to provide complete inhibition growth of S. Aureus. The results of this study suggest that agar/Zn-carbonate composites could be potentially used as affordable, eco-friendly and functional materials with tunable properties for food packaging, agriculture or biomedical application. In situ procedure offers possibilities for tailoring the physical-chemical properties of composite films, by varying the Zn-mineral phase load.",
publisher = "Elsevier, Amsterdam",
journal = "Materials Letters",
title = "Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films",
volume = "255",
doi = "10.1016/j.matlet.2019.126572"
}

Radovanović, N., Malagurski, I., Lević, S., Nešić, A., Cabrera-Barjas, G., Kalušević, A., Nedović, V., Pavlović, V.,& Dimitrijević-Branković, S.. (2019). Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films. in Materials Letters
Elsevier, Amsterdam., 255.
https://doi.org/10.1016/j.matlet.2019.126572

Radovanović N, Malagurski I, Lević S, Nešić A, Cabrera-Barjas G, Kalušević A, Nedović V, Pavlović V, Dimitrijević-Branković S. Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films. in Materials Letters. 2019;255.
doi:10.1016/j.matlet.2019.126572 .

Radovanović, Neda, Malagurski, Ivana, Lević, Steva, Nešić, Aleksandra, Cabrera-Barjas, Gustavo, Kalušević, Ana, Nedović, Viktor, Pavlović, Vladimir, Dimitrijević-Branković, Suzana, "Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films" in Materials Letters, 255 (2019),
https://doi.org/10.1016/j.matlet.2019.126572 . .

TY  - JOUR
AU  - Drvenica, Ivana
AU  - Stančić, Ana
AU  - Kalušević, Ana
AU  - Marković, Smilja
AU  - Dragišić-Maksimović, Jelena
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ilić, Vesna Lj.
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4135
AB  - Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
EP  - 1117
IS  - 10
SP  - 1105
VL  - 84
DO  - 10.2298/JSC190513067D
ER  - 

@article{
author = "Drvenica, Ivana and Stančić, Ana and Kalušević, Ana and Marković, Smilja and Dragišić-Maksimović, Jelena and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna Lj.",
year = "2019",
abstract = "Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin",
pages = "1117-1105",
number = "10",
volume = "84",
doi = "10.2298/JSC190513067D"
}

Drvenica, I., Stančić, A., Kalušević, A., Marković, S., Dragišić-Maksimović, J., Nedović, V., Bugarski, B.,& Ilić, V. Lj.. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 84(10), 1105-1117.
https://doi.org/10.2298/JSC190513067D

Drvenica I, Stančić A, Kalušević A, Marković S, Dragišić-Maksimović J, Nedović V, Bugarski B, Ilić VL. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society. 2019;84(10):1105-1117.
doi:10.2298/JSC190513067D .

Drvenica, Ivana, Stančić, Ana, Kalušević, Ana, Marković, Smilja, Dragišić-Maksimović, Jelena, Nedović, Viktor, Bugarski, Branko, Ilić, Vesna Lj., "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" in Journal of the Serbian Chemical Society, 84, no. 10 (2019):1105-1117,
https://doi.org/10.2298/JSC190513067D . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna M.
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4212
AB  - Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor & Francis Ltd
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor & Francis Ltd",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor & Francis Ltd., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna M.
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5046
AB  - The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor and Francis Ltd
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor and Francis Ltd",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor and Francis Ltd., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Liović, Nikolina
AU  - Bošković, Perica
AU  - Drvenica, Ivana
AU  - Jambrak, Anet Rezek
AU  - Dropulić, Ana Marija
AU  - Kresić, Greta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Bilusić, Tea
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4249
AB  - Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
EP  - 33
IS  - 1
SP  - 23
VL  - 69
DO  - 10.31883/pjfns-2019-0003
ER  - 

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

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

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

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

TY  - CHAP
AU  - Balanč, Bojana
AU  - Trifković, Kata
AU  - Pravilović, Radoslava
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6131
AB  - The delivery of different bioactive compounds in foods is a popular and convenient approach to provide healthy functional foods, but it usually requires an additional step—encapsulation—to provide functional foods with maintained efficacy of active compounds. For that purpose, the usage of matrix originated from natural sources, which are biocompatible and biodegradable, is the demand of customers; therefore, lipid nanocarriers are favored compared to polymeric carrier,s and they have been extensively studied over the last decades. This chapter aims to offer the current state-of-the art in lipid nanocarriers technology for phytochemicals delivery in foods. The main focus is given to solid lipid nanoparticles, nanostructured lipid carriers, lipid nanoemulsions, and nanoliposomes. Better control of drug release in comparison to more frequently used delivery systems, delayed rate of degradation, possibility to evade biotoxicity of carriers, and possibility of industrial scale production assert the solid lipid nanoparticles as a promising tool to successfully deliver phytochemicals. Nanostructured lipid carriers are considered as the “new generation” of solid lipid nanoparticles. Due to the different domains in the structure of nanostructured lipid carriers, they enable better retention of actives and higher encapsulation efficiency and reduce the possibility of burst effect during storage, thus providing extensive physical stability. Lipid nanoemulsions are also interesting due to the fact that they can be added into foodstuff without compromising the sensorial properties of the food. Finally, nanoliposomes are being increasingly used in food and beverage industries to deliver various antioxidant and antimicrobial agents from plant sources. Anyway, more extensive research has to be conducted to define the digestion and metabolism pattern of nanocarriers not only to ensure optimal consumption levels and appropriate product formulations, but also to analyze the costs of the industrial scale production.
PB  - CRC Press
T2  - Ch. 16 In: Nanotechnology Applications in the Food Industry
T1  - Lipid nanocarriers for phytochemical delivery in foods
EP  - 385
SP  - 357
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6131
ER  - 

@inbook{
author = "Balanč, Bojana and Trifković, Kata and Pravilović, Radoslava and Đorđević, Verica and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2018",
abstract = "The delivery of different bioactive compounds in foods is a popular and convenient approach to provide healthy functional foods, but it usually requires an additional step—encapsulation—to provide functional foods with maintained efficacy of active compounds. For that purpose, the usage of matrix originated from natural sources, which are biocompatible and biodegradable, is the demand of customers; therefore, lipid nanocarriers are favored compared to polymeric carrier,s and they have been extensively studied over the last decades. This chapter aims to offer the current state-of-the art in lipid nanocarriers technology for phytochemicals delivery in foods. The main focus is given to solid lipid nanoparticles, nanostructured lipid carriers, lipid nanoemulsions, and nanoliposomes. Better control of drug release in comparison to more frequently used delivery systems, delayed rate of degradation, possibility to evade biotoxicity of carriers, and possibility of industrial scale production assert the solid lipid nanoparticles as a promising tool to successfully deliver phytochemicals. Nanostructured lipid carriers are considered as the “new generation” of solid lipid nanoparticles. Due to the different domains in the structure of nanostructured lipid carriers, they enable better retention of actives and higher encapsulation efficiency and reduce the possibility of burst effect during storage, thus providing extensive physical stability. Lipid nanoemulsions are also interesting due to the fact that they can be added into foodstuff without compromising the sensorial properties of the food. Finally, nanoliposomes are being increasingly used in food and beverage industries to deliver various antioxidant and antimicrobial agents from plant sources. Anyway, more extensive research has to be conducted to define the digestion and metabolism pattern of nanocarriers not only to ensure optimal consumption levels and appropriate product formulations, but also to analyze the costs of the industrial scale production.",
publisher = "CRC Press",
journal = "Ch. 16 In: Nanotechnology Applications in the Food Industry",
booktitle = "Lipid nanocarriers for phytochemical delivery in foods",
pages = "385-357",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6131"
}

Balanč, B., Trifković, K., Pravilović, R., Đorđević, V., Lević, S., Bugarski, B.,& Nedović, V.. (2018). Lipid nanocarriers for phytochemical delivery in foods. in Ch. 16 In: Nanotechnology Applications in the Food Industry
CRC Press., 357-385.
https://hdl.handle.net/21.15107/rcub_technorep_6131

Balanč B, Trifković K, Pravilović R, Đorđević V, Lević S, Bugarski B, Nedović V. Lipid nanocarriers for phytochemical delivery in foods. in Ch. 16 In: Nanotechnology Applications in the Food Industry. 2018;:357-385.
https://hdl.handle.net/21.15107/rcub_technorep_6131 .

Balanč, Bojana, Trifković, Kata, Pravilović, Radoslava, Đorđević, Verica, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Lipid nanocarriers for phytochemical delivery in foods" in Ch. 16 In: Nanotechnology Applications in the Food Industry (2018):357-385,
https://hdl.handle.net/21.15107/rcub_technorep_6131 .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Balanč, Bojana
AU  - Ota, Ajda
AU  - Grabnar, Pegi Ahlin
AU  - Đorđević, Verica
AU  - Šavikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Poklar-Ulrih, Nataša
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3837
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 β-Sitosterol on the Liposome Membrane Characteristics
IS  - 9
VL  - 120
DO  - 10.1002/ejlt.201800039
ER  - 

@article{
author = "Jovanović, Aleksandra and Balanč, Bojana and Ota, Ajda and Grabnar, Pegi Ahlin and Đorđević, Verica and Šavikin, Katarina and Bugarski, Branko and Nedović, Viktor and Poklar-Ulrih, Nataša",
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 β-Sitosterol on the Liposome Membrane Characteristics",
number = "9",
volume = "120",
doi = "10.1002/ejlt.201800039"
}

Jovanović, A., Balanč, B., Ota, A., Grabnar, P. A., Đorđević, V., Šavikin, K., Bugarski, B., Nedović, V.,& Poklar-Ulrih, N.. (2018). Comparative Effects of Cholesterol and β-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 A, Balanč B, Ota A, Grabnar PA, Đorđević V, Šavikin K, Bugarski B, Nedović V, Poklar-Ulrih N. Comparative Effects of Cholesterol and β-Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology. 2018;120(9).
doi:10.1002/ejlt.201800039 .

Jovanović, Aleksandra, Balanč, Bojana, Ota, Ajda, Grabnar, Pegi Ahlin, Đorđević, Verica, Šavikin, Katarina, Bugarski, Branko, Nedović, Viktor, Poklar-Ulrih, Nataša, "Comparative Effects of Cholesterol and β-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  - CHAP
AU  - Drvenica, Ivana
AU  - Đorđević, Verica
AU  - Trifković, Kata
AU  - Balanč, Bojana
AU  - Levic, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6132
AB  - Despite numerous challenges, encapsulation technologies are likely to become increasingly the focus of the food industry, because of their advantages for certain applications, for example, taste masking, limiting oxidation, increasing bioavailability, or controlling the release of active ingredients in food and functional food products. This chapter gives a summary of encapsulation technologies that can be adopted by food manufacturers aiming to develop effective nutrient delivery systems. The main groups of encapsulation technologies are described and compared from the engineering aspect, that is, the impact of process conditions on resulting properties of encapsulates composition (structure, dimensions, interfacial properties, loading, and stability). Besides, their advantages and drawbacks are listed to get a critical point of view on existing and future industrial applications. Finally, along with a comprehensive review of research insights focused on the implementation of produced encapsulates in food products, this chapter provides examples of main patents based on described encapsulation technologies.
PB  - CRC Press
T2  - Ch 8 In: Thermal and Nonthermal Encapsulation Methods
T1  - Industry-Relevant Encapsulation Technologies for Food and Functional Food Production
EP  - 263
SP  - 221
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6132
ER  - 

@inbook{
author = "Drvenica, Ivana and Đorđević, Verica and Trifković, Kata and Balanč, Bojana and Levic, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Despite numerous challenges, encapsulation technologies are likely to become increasingly the focus of the food industry, because of their advantages for certain applications, for example, taste masking, limiting oxidation, increasing bioavailability, or controlling the release of active ingredients in food and functional food products. This chapter gives a summary of encapsulation technologies that can be adopted by food manufacturers aiming to develop effective nutrient delivery systems. The main groups of encapsulation technologies are described and compared from the engineering aspect, that is, the impact of process conditions on resulting properties of encapsulates composition (structure, dimensions, interfacial properties, loading, and stability). Besides, their advantages and drawbacks are listed to get a critical point of view on existing and future industrial applications. Finally, along with a comprehensive review of research insights focused on the implementation of produced encapsulates in food products, this chapter provides examples of main patents based on described encapsulation technologies.",
publisher = "CRC Press",
journal = "Ch 8 In: Thermal and Nonthermal Encapsulation Methods",
booktitle = "Industry-Relevant Encapsulation Technologies for Food and Functional Food Production",
pages = "263-221",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6132"
}

Drvenica, I., Đorđević, V., Trifković, K., Balanč, B., Levic, S., Bugarski, B.,& Nedović, V.. (2017). Industry-Relevant Encapsulation Technologies for Food and Functional Food Production. in Ch 8 In: Thermal and Nonthermal Encapsulation Methods
CRC Press., 221-263.
https://hdl.handle.net/21.15107/rcub_technorep_6132

Drvenica I, Đorđević V, Trifković K, Balanč B, Levic S, Bugarski B, Nedović V. Industry-Relevant Encapsulation Technologies for Food and Functional Food Production. in Ch 8 In: Thermal and Nonthermal Encapsulation Methods. 2017;:221-263.
https://hdl.handle.net/21.15107/rcub_technorep_6132 .

Drvenica, Ivana, Đorđević, Verica, Trifković, Kata, Balanč, Bojana, Levic, Steva, Bugarski, Branko, Nedović, Viktor, "Industry-Relevant Encapsulation Technologies for Food and Functional Food Production" in Ch 8 In: Thermal and Nonthermal Encapsulation Methods (2017):221-263,
https://hdl.handle.net/21.15107/rcub_technorep_6132 .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
AU  - Lević, Steva
AU  - Trifković, Kata T.
AU  - Stevanović-Dajić, Zora
AU  - Radosević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3666
AB  - Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Matrix resistance stress: A key parameter for immobilized cell growth regulation
EP  - 43
SP  - 30
VL  - 52
DO  - 10.1016/j.procbio.2016.10.017
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan and Lević, Steva and Trifković, Kata T. and Stevanović-Dajić, Zora and Radosević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Matrix resistance stress: A key parameter for immobilized cell growth regulation",
pages = "43-30",
volume = "52",
doi = "10.1016/j.procbio.2016.10.017"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K. T., Stevanović-Dajić, Z., Radosević, R., Nedović, V.,& Bugarski, B.. (2017). Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 52, 30-43.
https://doi.org/10.1016/j.procbio.2016.10.017

Pajić-Lijaković I, Milivojević M, Lević S, Trifković KT, Stevanović-Dajić Z, Radosević R, Nedović V, Bugarski B. Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry. 2017;52:30-43.
doi:10.1016/j.procbio.2016.10.017 .

Pajić-Lijaković, Ivana, Milivojević, Milan, Lević, Steva, Trifković, Kata T., Stevanović-Dajić, Zora, Radosević, Radenko, Nedović, Viktor, Bugarski, Branko, "Matrix resistance stress: A key parameter for immobilized cell growth regulation" in Process Biochemistry, 52 (2017):30-43,
https://doi.org/10.1016/j.procbio.2016.10.017 . .

TY  - JOUR
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Dojčinović, Marina
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3725
AB  - The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
EP  - 1239
IS  - 7
SP  - 1224
VL  - 10
DO  - 10.1007/s11947-017-1884-5
ER  - 

@article{
author = "Stefanović, Andrea and Jovanović, Jelena and Dojčinović, Marina and Lević, Steva and Nedović, Viktor and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins",
pages = "1239-1224",
number = "7",
volume = "10",
doi = "10.1007/s11947-017-1884-5"
}

Stefanović, A., Jovanović, J., Dojčinović, M., Lević, S., Nedović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology
Springer, New York., 10(7), 1224-1239.
https://doi.org/10.1007/s11947-017-1884-5

Stefanović A, Jovanović J, Dojčinović M, Lević S, Nedović V, Bugarski B, Knežević-Jugović Z. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology. 2017;10(7):1224-1239.
doi:10.1007/s11947-017-1884-5 .

Stefanović, Andrea, Jovanović, Jelena, Dojčinović, Marina, Lević, Steva, Nedović, Viktor, Bugarski, Branko, Knežević-Jugović, Zorica, "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins" in Food and Bioprocess Technology, 10, no. 7 (2017):1224-1239,
https://doi.org/10.1007/s11947-017-1884-5 . .