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  - 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  - Salević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Stojanović, Dušica
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6687
AB  - Concept of active food packaging, based on natural active compounds
incorporated within a packaging material, is gaining increased popularity as a way of reducing
pressure on the environment related to food waste and disposed plastic packaging.
Incorporation of extracted active compounds within a polymeric matrix is a promising approach
to keep functionality and increase effectiveness of the compounds during time. In this sense,
sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and
antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is
biopolymer of interest in this study as a replacement of commonly used plastic packaging with
unknown biodegradation time. The goal of this study was to formulate active, biodegradable
structures based on zein and sage extract (SE) which would delay oxidation processes and
prevent microbiological contamination.
PB  - Elsevier Ltd.
C3  - The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain
T1  - Development of active structures based on zein and sage extract by electrospinning vs solvent casting
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6687
ER  - 

@conference{
author = "Salević, Ana and Lević, Steva and Pantić, Milena and Stojanović, Dušica and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2019",
abstract = "Concept of active food packaging, based on natural active compounds
incorporated within a packaging material, is gaining increased popularity as a way of reducing
pressure on the environment related to food waste and disposed plastic packaging.
Incorporation of extracted active compounds within a polymeric matrix is a promising approach
to keep functionality and increase effectiveness of the compounds during time. In this sense,
sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and
antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is
biopolymer of interest in this study as a replacement of commonly used plastic packaging with
unknown biodegradation time. The goal of this study was to formulate active, biodegradable
structures based on zein and sage extract (SE) which would delay oxidation processes and
prevent microbiological contamination.",
publisher = "Elsevier Ltd.",
journal = "The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain",
title = "Development of active structures based on zein and sage extract by electrospinning vs solvent casting",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6687"
}

Salević, A., Lević, S., Pantić, M., Stojanović, D., Pavlović, V., Uskoković, P.,& Nedović, V.. (2019). Development of active structures based on zein and sage extract by electrospinning vs solvent casting. in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain
Elsevier Ltd...
https://hdl.handle.net/21.15107/rcub_technorep_6687

Salević A, Lević S, Pantić M, Stojanović D, Pavlović V, Uskoković P, Nedović V. Development of active structures based on zein and sage extract by electrospinning vs solvent casting. in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain. 2019;.
https://hdl.handle.net/21.15107/rcub_technorep_6687 .

Salević, Ana, Lević, Steva, Pantić, Milena, Stojanović, Dušica, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "Development of active structures based on zein and sage extract by electrospinning vs solvent casting" in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain (2019),
https://hdl.handle.net/21.15107/rcub_technorep_6687 .

TY  - JOUR
AU  - Belščak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Sasa
AU  - Komes, Drazenka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3651
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belščak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Sasa and Komes, Drazenka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belščak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belščak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry & Chemical Engineering Quarterly. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belščak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Sasa, Komes, Drazenka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry & Chemical Engineering Quarterly, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - JOUR
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3683
AB  - Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.
PB  - Latvia Univ Agriculture, Jelgava
T2  - Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
T1  - Effect of extraction conditions on phenolic compounds from blackberry leaves extracts
EP  - 44
SP  - 40
DO  - 10.22616/foodbalt.2017.041
ER  - 

@article{
author = "Salević, Ana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.",
publisher = "Latvia Univ Agriculture, Jelgava",
journal = "Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I",
title = "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts",
pages = "44-40",
doi = "10.22616/foodbalt.2017.041"
}

Salević, A., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2017). Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
Latvia Univ Agriculture, Jelgava., 40-44.
https://doi.org/10.22616/foodbalt.2017.041

Salević A, Kalušević A, Lević S, Bugarski B, Nedović V. Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I. 2017;:40-44.
doi:10.22616/foodbalt.2017.041 .

Salević, Ana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts" in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I (2017):40-44,
https://doi.org/10.22616/foodbalt.2017.041 . .