Jambrak, Anet Rezek

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  • Jambrak, Anet Rezek (3)
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Author's Bibliography

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

Liović, Nikolina; Bošković, Perica; Drvenica, Ivana; Jambrak, Anet Rezek; Dropulić, Ana Marija; Kresić, Greta; Nedović, Viktor; Bugarski, Branko; Zorić, Zoran; Pedisić, Sandra; Bilusić, Tea

(De Gruyter Poland Sp Zoo, Warsaw, 2019)

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 . .
10
6
11

Review on environmental models in the food chain - Current status and future perspectives

Đekić, Ilija; Sanjuan, Neus; Clemente, Gabriela; Jambrak, Anet Rezek; Đukić-Vuković, Aleksandra; Vrabić-Brodnjak, Urska; Pop, Eugen; Thomopoulos, Rallou; Tonda, Alberto

(Elsevier Sci Ltd, Oxford, 2018)

TY  - JOUR
AU  - Đekić, Ilija
AU  - Sanjuan, Neus
AU  - Clemente, Gabriela
AU  - Jambrak, Anet Rezek
AU  - Đukić-Vuković, Aleksandra
AU  - Vrabić-Brodnjak, Urska
AU  - Pop, Eugen
AU  - Thomopoulos, Rallou
AU  - Tonda, Alberto
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3990
AB  - Diversity of food systems and their interaction with the environment has become a research topic for many years. Scientists use various models to explain environmental issues of food systems. This paper gives an overview of main streams in analyzing this topic. A literature review was performed by analyzing published scientific papers on environmental impacts in the food chain. The selection criteria were focused on different environmental approaches applied in the food chain and on the perspectives of future research. This review shows that on the one side there are generic environmental models developed by environmental scientists and as such applied on food. On the other side, there are models developed by food scientists in order to analyze food-environmental interactions. The environmental research in food industry can be categorized as product, process or system oriented. This study confirmed that the focus of product based approach is mainly performed through life-cycle assessments. The process based approach focuses on food processes such as heat transfer, cleaning and sanitation and various approaches in food waste management. Environmental systems in the food chain were the least investigated stream analyzing levels of environmental practices in place. Future research perspectives are the emerging challenges related to environmental impacts of novel food processing technologies, innovative food packaging and changes in diets and food consumption in connection with climate and environmental changes.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Review on environmental models in the food chain - Current status and future perspectives
EP  - 1025
SP  - 1012
VL  - 176
DO  - 10.1016/j.jclepro.2017.11.241
ER  - 
@article{
author = "Đekić, Ilija and Sanjuan, Neus and Clemente, Gabriela and Jambrak, Anet Rezek and Đukić-Vuković, Aleksandra and Vrabić-Brodnjak, Urska and Pop, Eugen and Thomopoulos, Rallou and Tonda, Alberto",
year = "2018",
abstract = "Diversity of food systems and their interaction with the environment has become a research topic for many years. Scientists use various models to explain environmental issues of food systems. This paper gives an overview of main streams in analyzing this topic. A literature review was performed by analyzing published scientific papers on environmental impacts in the food chain. The selection criteria were focused on different environmental approaches applied in the food chain and on the perspectives of future research. This review shows that on the one side there are generic environmental models developed by environmental scientists and as such applied on food. On the other side, there are models developed by food scientists in order to analyze food-environmental interactions. The environmental research in food industry can be categorized as product, process or system oriented. This study confirmed that the focus of product based approach is mainly performed through life-cycle assessments. The process based approach focuses on food processes such as heat transfer, cleaning and sanitation and various approaches in food waste management. Environmental systems in the food chain were the least investigated stream analyzing levels of environmental practices in place. Future research perspectives are the emerging challenges related to environmental impacts of novel food processing technologies, innovative food packaging and changes in diets and food consumption in connection with climate and environmental changes.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Review on environmental models in the food chain - Current status and future perspectives",
pages = "1025-1012",
volume = "176",
doi = "10.1016/j.jclepro.2017.11.241"
}
Đekić, I., Sanjuan, N., Clemente, G., Jambrak, A. R., Đukić-Vuković, A., Vrabić-Brodnjak, U., Pop, E., Thomopoulos, R.,& Tonda, A.. (2018). Review on environmental models in the food chain - Current status and future perspectives. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 176, 1012-1025.
https://doi.org/10.1016/j.jclepro.2017.11.241
Đekić I, Sanjuan N, Clemente G, Jambrak AR, Đukić-Vuković A, Vrabić-Brodnjak U, Pop E, Thomopoulos R, Tonda A. Review on environmental models in the food chain - Current status and future perspectives. in Journal of Cleaner Production. 2018;176:1012-1025.
doi:10.1016/j.jclepro.2017.11.241 .
Đekić, Ilija, Sanjuan, Neus, Clemente, Gabriela, Jambrak, Anet Rezek, Đukić-Vuković, Aleksandra, Vrabić-Brodnjak, Urska, Pop, Eugen, Thomopoulos, Rallou, Tonda, Alberto, "Review on environmental models in the food chain - Current status and future perspectives" in Journal of Cleaner Production, 176 (2018):1012-1025,
https://doi.org/10.1016/j.jclepro.2017.11.241 . .
68
32
61

Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes

Bošković, Perica; Mrduljas, Nikolina; Jambrak, Anet Rezek; Drvenica, Ivana; Kresić, Greta; BeluZić, Robert; Bugarski, Branko; Bilusić, Tea

(Elsevier Science Bv, Amsterdam, 2017)

TY  - JOUR
AU  - Bošković, Perica
AU  - Mrduljas, Nikolina
AU  - Jambrak, Anet Rezek
AU  - Drvenica, Ivana
AU  - Kresić, Greta
AU  - BeluZić, Robert
AU  - Bugarski, Branko
AU  - Bilusić, Tea
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3597
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Biotechnology
T1  - Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes
EP  - S72
SP  - S72
VL  - 256
DO  - 10.1016/j.jbiotec.2017.06.1046
ER  - 
@article{
author = "Bošković, Perica and Mrduljas, Nikolina and Jambrak, Anet Rezek and Drvenica, Ivana and Kresić, Greta and BeluZić, Robert and Bugarski, Branko and Bilusić, Tea",
year = "2017",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Biotechnology",
title = "Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes",
pages = "S72-S72",
volume = "256",
doi = "10.1016/j.jbiotec.2017.06.1046"
}
Bošković, P., Mrduljas, N., Jambrak, A. R., Drvenica, I., Kresić, G., BeluZić, R., Bugarski, B.,& Bilusić, T.. (2017). Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes. in Journal of Biotechnology
Elsevier Science Bv, Amsterdam., 256, S72-S72.
https://doi.org/10.1016/j.jbiotec.2017.06.1046
Bošković P, Mrduljas N, Jambrak AR, Drvenica I, Kresić G, BeluZić R, Bugarski B, Bilusić T. Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes. in Journal of Biotechnology. 2017;256:S72-S72.
doi:10.1016/j.jbiotec.2017.06.1046 .
Bošković, Perica, Mrduljas, Nikolina, Jambrak, Anet Rezek, Drvenica, Ivana, Kresić, Greta, BeluZić, Robert, Bugarski, Branko, Bilusić, Tea, "Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes" in Journal of Biotechnology, 256 (2017):S72-S72,
https://doi.org/10.1016/j.jbiotec.2017.06.1046 . .