TY  - JOUR
AU  - Janićijević, Aleksandra
AU  - Filipović, Suzana
AU  - Sknepnek, Aleksandra
AU  - Salević-Jelić, Ana
AU  - Jančić-Heinemann, Radmila
AU  - Petrović, Miloš
AU  - Petronijević, Ivan
AU  - Stamenović, Marina
AU  - Živković, Predrag
AU  - Potkonjak, Nebojša
AU  - Pavlović, Vladimir B.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7454
AB  - This study presents an analysis of films which consist of two layers; one layer is PVDF as the matrix, along with fillers BaTiO3 (BT), and the second is one bacterial nanocellulose (BNC) filled with Fe3O4. The mass fraction of BT in PVDF was 5%, and the samples were differentiated based on the duration of the mechanical activation of BT. This innovative PVDF laminate polymer with environmentally friendly fillers aligns with the concept of circular usage, resulting in a reduction in plastic content and potential improvement of the piezoelectric properties of the entire composite. This work presents new, multifunctional “green” packaging materials that potentially could be a good alternative to specific popular materials used for this purpose. The synthesis of the films was carried out using the hot press method. Tensile tests, water vapor permeability examination, and structural analyses using SEM-EDS and FTIR have been conducted. The sample PVDF/BT20/BNC/Fe3O4 exhibited the best barrier properties (impermeability to water vapor), while the highest tensile strength and toughness were exhibited by the PVDF/BT5/BNC/Fe3O4 sample.
PB  - MDPI
T2  - Polymers
T1  - Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite
IS  - 8
SP  - 1033
VL  - 16
DO  - 10.3390/polym16081033
ER  - 

@article{
author = "Janićijević, Aleksandra and Filipović, Suzana and Sknepnek, Aleksandra and Salević-Jelić, Ana and Jančić-Heinemann, Radmila and Petrović, Miloš and Petronijević, Ivan and Stamenović, Marina and Živković, Predrag and Potkonjak, Nebojša and Pavlović, Vladimir B.",
year = "2024",
abstract = "This study presents an analysis of films which consist of two layers; one layer is PVDF as the matrix, along with fillers BaTiO3 (BT), and the second is one bacterial nanocellulose (BNC) filled with Fe3O4. The mass fraction of BT in PVDF was 5%, and the samples were differentiated based on the duration of the mechanical activation of BT. This innovative PVDF laminate polymer with environmentally friendly fillers aligns with the concept of circular usage, resulting in a reduction in plastic content and potential improvement of the piezoelectric properties of the entire composite. This work presents new, multifunctional “green” packaging materials that potentially could be a good alternative to specific popular materials used for this purpose. The synthesis of the films was carried out using the hot press method. Tensile tests, water vapor permeability examination, and structural analyses using SEM-EDS and FTIR have been conducted. The sample PVDF/BT20/BNC/Fe3O4 exhibited the best barrier properties (impermeability to water vapor), while the highest tensile strength and toughness were exhibited by the PVDF/BT5/BNC/Fe3O4 sample.",
publisher = "MDPI",
journal = "Polymers",
title = "Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite",
number = "8",
pages = "1033",
volume = "16",
doi = "10.3390/polym16081033"
}

Janićijević, A., Filipović, S., Sknepnek, A., Salević-Jelić, A., Jančić-Heinemann, R., Petrović, M., Petronijević, I., Stamenović, M., Živković, P., Potkonjak, N.,& Pavlović, V. B.. (2024). Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite. in Polymers
MDPI., 16(8), 1033.
https://doi.org/10.3390/polym16081033

Janićijević A, Filipović S, Sknepnek A, Salević-Jelić A, Jančić-Heinemann R, Petrović M, Petronijević I, Stamenović M, Živković P, Potkonjak N, Pavlović VB. Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite. in Polymers. 2024;16(8):1033.
doi:10.3390/polym16081033 .

Janićijević, Aleksandra, Filipović, Suzana, Sknepnek, Aleksandra, Salević-Jelić, Ana, Jančić-Heinemann, Radmila, Petrović, Miloš, Petronijević, Ivan, Stamenović, Marina, Živković, Predrag, Potkonjak, Nebojša, Pavlović, Vladimir B., "Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite" in Polymers, 16, no. 8 (2024):1033,
https://doi.org/10.3390/polym16081033 . .

TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6532
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
PB  - MDPI
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
publisher = "MDPI",
journal = "Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods
MDPI., 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .