TY  - CHAP
AU  - Gómez-Mascaraque, Laura G.
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Trifković, Kata
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6130
AB  - Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current challenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation.
PB  - CRC Press
T2  - Encapsulation in Food Processing and Fermentation
T1  - Encapsulation Techniques for Food Purposes
EP  - 80
SP  - 37
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6130
ER  - 

@inbook{
author = "Gómez-Mascaraque, Laura G. and Balanč, Bojana and Đorđević, Verica and Bugarski, Branko and Trifković, Kata",
year = "2022",
abstract = "Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current challenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation.",
publisher = "CRC Press",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Encapsulation Techniques for Food Purposes",
pages = "80-37",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6130"
}

Gómez-Mascaraque, L. G., Balanč, B., Đorđević, V., Bugarski, B.,& Trifković, K.. (2022). Encapsulation Techniques for Food Purposes. in Encapsulation in Food Processing and Fermentation
CRC Press., 37-80.
https://hdl.handle.net/21.15107/rcub_technorep_6130

Gómez-Mascaraque LG, Balanč B, Đorđević V, Bugarski B, Trifković K. Encapsulation Techniques for Food Purposes. in Encapsulation in Food Processing and Fermentation. 2022;:37-80.
https://hdl.handle.net/21.15107/rcub_technorep_6130 .

Gómez-Mascaraque, Laura G., Balanč, Bojana, Đorđević, Verica, Bugarski, Branko, Trifković, Kata, "Encapsulation Techniques for Food Purposes" in Encapsulation in Food Processing and Fermentation (2022):37-80,
https://hdl.handle.net/21.15107/rcub_technorep_6130 .

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  - JOUR
AU  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Martinić, Arijana
AU  - Đorđević, Verica
AU  - Seremet, Danijela
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4343
AB  - The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein-polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
EP  - 1335
IS  - 3
SP  - 1326
VL  - 55
DO  - 10.1111/ijfs.14407
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Martinić, Arijana and Đorđević, Verica and Seremet, Danijela and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2020",
abstract = "The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein-polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films",
pages = "1335-1326",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14407"
}

Karaca, S., Trifković, K. T., Martinić, A., Đorđević, V., Seremet, D., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2020). Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1326-1335.
https://doi.org/10.1111/ijfs.14407

Karaca S, Trifković KT, Martinić A, Đorđević V, Seremet D, Vojvodić-Cebin A, Bugarski B, Komes D. Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology. 2020;55(3):1326-1335.
doi:10.1111/ijfs.14407 .

Karaca, Sara, Trifković, Kata T., Martinić, Arijana, Đorđević, Verica, Seremet, Danijela, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films" in International Journal of Food Science and Technology, 55, no. 3 (2020):1326-1335,
https://doi.org/10.1111/ijfs.14407 . .

TY  - JOUR
AU  - Karača, Sara
AU  - Trifković, Kata T.
AU  - Busić, Arijana
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5037
AB  - Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physico-chemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.
PB  - Academic Press
T2  - LWT
T1  - The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
EP  - 395
SP  - 387
VL  - 99
DO  - 10.1016/j.lwt.2018.09.039
ER  - 

@article{
author = "Karača, Sara and Trifković, Kata T. and Busić, Arijana and Đorđević, Verica and Belščak-Cvitanović, Ana and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2019",
abstract = "Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physico-chemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.",
publisher = "Academic Press",
journal = "LWT",
title = "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles",
pages = "395-387",
volume = "99",
doi = "10.1016/j.lwt.2018.09.039"
}

Karača, S., Trifković, K. T., Busić, A., Đorđević, V., Belščak-Cvitanović, A., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2019). The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT
Academic Press., 99, 387-395.
https://doi.org/10.1016/j.lwt.2018.09.039

Karača S, Trifković KT, Busić A, Đorđević V, Belščak-Cvitanović A, Vojvodić-Cebin A, Bugarski B, Komes D. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT. 2019;99:387-395.
doi:10.1016/j.lwt.2018.09.039 .

Karača, Sara, Trifković, Kata T., Busić, Arijana, Đorđević, Verica, Belščak-Cvitanović, Ana, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles" in LWT, 99 (2019):387-395,
https://doi.org/10.1016/j.lwt.2018.09.039 . .

TY  - JOUR
AU  - Tomić, Miloš
AU  - Dunjić, Branko
AU  - Nikolić, Marija
AU  - Trifković, Kata T.
AU  - Stanković, Nadežda
AU  - Pavlović, Vladimir B.
AU  - Bajat, Jelena
AU  - Đonlagić, Jasna
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4262
AB  - In the present study the commercial multifunctional fatty acid polyamidoamine (PAA) was for the first time simultaneously applied as a curing agent and clay modifier for epoxy/clay nanocomposites (NC) based on diglycidyl ether of bisphenol A. The montmorillonite (Cloisite (R) Na+) was modified with different quantities of partially and fully protonated polyamidoamine. The NCs with 0.5 wt% novel organoclay were prepared by solution intercalation method. The major aims of this paper are investigations of the effects of the composition of PAA modified clays on structure, mechanical, barrier properties and corrosion stability on steel substrates of NCs were studied. The thermogravimetric, flame photometry and X-ray diffraction analyses confirmed the efficient modification of clay surface with polyamidoamine, predominantly located within layers. The NCs exhibited an intercalated/exfoliated morphology and the presence of free amino groups and increased content of modifier facilitated dispersion of clay particles within the polymer matrix, as shown by electron microscopy techniques (SEM, TEM). Under an optimized loading of PAA (molar quantity of total amino groups per clay cation exchange capacity of 1.75), the layers in stacks were separated by 5.0 nm and high number of individual layers was present in NC. Clay modified by PAA with free amino groups showed increased storage modulus in the rubbery state, glass transition temperature of NCs, while dumping factor was decreased. The tensile test confirmed that introduction of flexible modifier on the epoxy/clay interface lead to increase in the ultimate tensile strenght and elongation at break by 31% and toughness up to 83%. The electrochemical impedance spectroscopy and permeability tests proved the pronounced barrier effect of clay particles against corrosive species and water vapor when high dispersion degree of clay in NC was achieved.
PB  - Elsevier Science Sa, Lausanne
T2  - Progress in Organic Coatings
T1  - Polyamidoamine as a clay modifier and curing agent in preparation of epoxy nanocomposites
EP  - 321
SP  - 311
VL  - 131
DO  - 10.1016/j.porgcoat.2019.02.037
ER  - 

@article{
author = "Tomić, Miloš and Dunjić, Branko and Nikolić, Marija and Trifković, Kata T. and Stanković, Nadežda and Pavlović, Vladimir B. and Bajat, Jelena and Đonlagić, Jasna",
year = "2019",
abstract = "In the present study the commercial multifunctional fatty acid polyamidoamine (PAA) was for the first time simultaneously applied as a curing agent and clay modifier for epoxy/clay nanocomposites (NC) based on diglycidyl ether of bisphenol A. The montmorillonite (Cloisite (R) Na+) was modified with different quantities of partially and fully protonated polyamidoamine. The NCs with 0.5 wt% novel organoclay were prepared by solution intercalation method. The major aims of this paper are investigations of the effects of the composition of PAA modified clays on structure, mechanical, barrier properties and corrosion stability on steel substrates of NCs were studied. The thermogravimetric, flame photometry and X-ray diffraction analyses confirmed the efficient modification of clay surface with polyamidoamine, predominantly located within layers. The NCs exhibited an intercalated/exfoliated morphology and the presence of free amino groups and increased content of modifier facilitated dispersion of clay particles within the polymer matrix, as shown by electron microscopy techniques (SEM, TEM). Under an optimized loading of PAA (molar quantity of total amino groups per clay cation exchange capacity of 1.75), the layers in stacks were separated by 5.0 nm and high number of individual layers was present in NC. Clay modified by PAA with free amino groups showed increased storage modulus in the rubbery state, glass transition temperature of NCs, while dumping factor was decreased. The tensile test confirmed that introduction of flexible modifier on the epoxy/clay interface lead to increase in the ultimate tensile strenght and elongation at break by 31% and toughness up to 83%. The electrochemical impedance spectroscopy and permeability tests proved the pronounced barrier effect of clay particles against corrosive species and water vapor when high dispersion degree of clay in NC was achieved.",
publisher = "Elsevier Science Sa, Lausanne",
journal = "Progress in Organic Coatings",
title = "Polyamidoamine as a clay modifier and curing agent in preparation of epoxy nanocomposites",
pages = "321-311",
volume = "131",
doi = "10.1016/j.porgcoat.2019.02.037"
}

Tomić, M., Dunjić, B., Nikolić, M., Trifković, K. T., Stanković, N., Pavlović, V. B., Bajat, J.,& Đonlagić, J.. (2019). Polyamidoamine as a clay modifier and curing agent in preparation of epoxy nanocomposites. in Progress in Organic Coatings
Elsevier Science Sa, Lausanne., 131, 311-321.
https://doi.org/10.1016/j.porgcoat.2019.02.037

Tomić M, Dunjić B, Nikolić M, Trifković KT, Stanković N, Pavlović VB, Bajat J, Đonlagić J. Polyamidoamine as a clay modifier and curing agent in preparation of epoxy nanocomposites. in Progress in Organic Coatings. 2019;131:311-321.
doi:10.1016/j.porgcoat.2019.02.037 .

Tomić, Miloš, Dunjić, Branko, Nikolić, Marija, Trifković, Kata T., Stanković, Nadežda, Pavlović, Vladimir B., Bajat, Jelena, Đonlagić, Jasna, "Polyamidoamine as a clay modifier and curing agent in preparation of epoxy nanocomposites" in Progress in Organic Coatings, 131 (2019):311-321,
https://doi.org/10.1016/j.porgcoat.2019.02.037 . .

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  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Busić, Arijana
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4337
AB  - Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.
PB  - Academic Press
T2  - LWT-Food Science and Technology
T1  - The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
EP  - 395
SP  - 387
VL  - 99
DO  - 10.1016/j.lwt.2018.09.039
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Busić, Arijana and Đorđević, Verica and Belščak-Cvitanović, Ana and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2019",
abstract = "Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.",
publisher = "Academic Press",
journal = "LWT-Food Science and Technology",
title = "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles",
pages = "395-387",
volume = "99",
doi = "10.1016/j.lwt.2018.09.039"
}

Karaca, S., Trifković, K. T., Busić, A., Đorđević, V., Belščak-Cvitanović, A., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2019). The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology
Academic Press., 99, 387-395.
https://doi.org/10.1016/j.lwt.2018.09.039

Karaca S, Trifković KT, Busić A, Đorđević V, Belščak-Cvitanović A, Vojvodić-Cebin A, Bugarski B, Komes D. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology. 2019;99:387-395.
doi:10.1016/j.lwt.2018.09.039 .

Karaca, Sara, Trifković, Kata T., Busić, Arijana, Đorđević, Verica, Belščak-Cvitanović, Ana, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles" in LWT-Food Science and Technology, 99 (2019):387-395,
https://doi.org/10.1016/j.lwt.2018.09.039 . .

TY  - CHAP
AU  - Nikolić, N.C.
AU  - Šavikin, Katarina
AU  - Bigović, D.
AU  - Trifković, Kata T.
AU  - Đorđević, Verica
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4201
AB  - In the recent past, bioactive compounds, especially naturally antioxidants, have occupied the main research focus, due to their high biological activity. Plant polyphenols are one of the most potent antioxidants. Encapsulation technique is a promising tool to protect their beneficial properties and to overcome the problems of polyphenols instability and low bioavailability. Micro- and nanohydrogel particles are attractive carriers and have a significant interest because of their unique small size and size-dependent physical properties, which provide many benefits. This chapter is an overview of the current state of the art in encapsulation techniques for polyphenolics with an insight into physicochemical and morphological characteristics of hydrogel-polyphenol systems. Finally, the effect of encapsulation process on biological activity of phenolics will be discussed through the examples available in literature.
T2  - Nanomaterials for Drug Delivery and Therapy
T1  - Potential of encapsulated phytochemicals in hydrogel particles
EP  - 342
SP  - 305
DO  - 10.1016/B978-0-12-816505-8.00009-6
ER  - 

@inbook{
author = "Nikolić, N.C. and Šavikin, Katarina and Bigović, D. and Trifković, Kata T. and Đorđević, Verica and Bugarski, Branko",
year = "2019",
abstract = "In the recent past, bioactive compounds, especially naturally antioxidants, have occupied the main research focus, due to their high biological activity. Plant polyphenols are one of the most potent antioxidants. Encapsulation technique is a promising tool to protect their beneficial properties and to overcome the problems of polyphenols instability and low bioavailability. Micro- and nanohydrogel particles are attractive carriers and have a significant interest because of their unique small size and size-dependent physical properties, which provide many benefits. This chapter is an overview of the current state of the art in encapsulation techniques for polyphenolics with an insight into physicochemical and morphological characteristics of hydrogel-polyphenol systems. Finally, the effect of encapsulation process on biological activity of phenolics will be discussed through the examples available in literature.",
journal = "Nanomaterials for Drug Delivery and Therapy",
booktitle = "Potential of encapsulated phytochemicals in hydrogel particles",
pages = "342-305",
doi = "10.1016/B978-0-12-816505-8.00009-6"
}

Nikolić, N.C., Šavikin, K., Bigović, D., Trifković, K. T., Đorđević, V.,& Bugarski, B.. (2019). Potential of encapsulated phytochemicals in hydrogel particles. in Nanomaterials for Drug Delivery and Therapy, 305-342.
https://doi.org/10.1016/B978-0-12-816505-8.00009-6

Nikolić N, Šavikin K, Bigović D, Trifković KT, Đorđević V, Bugarski B. Potential of encapsulated phytochemicals in hydrogel particles. in Nanomaterials for Drug Delivery and Therapy. 2019;:305-342.
doi:10.1016/B978-0-12-816505-8.00009-6 .

Nikolić, N.C., Šavikin, Katarina, Bigović, D., Trifković, Kata T., Đorđević, Verica, Bugarski, Branko, "Potential of encapsulated phytochemicals in hydrogel particles" in Nanomaterials for Drug Delivery and Therapy (2019):305-342,
https://doi.org/10.1016/B978-0-12-816505-8.00009-6 . .

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  - Tomić, Nataša
AU  - Marinković, Aleksandar
AU  - Radovanović, Željko
AU  - Trifković, Kata T.
AU  - Marinović-Cincović, Milena
AU  - Jančić-Heinemann, Radmila
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3982
AB  - Atom transfer free radical polymerization (ATRP) was employed in a synthesis of graft polymer EVA-g-PMMAwith controlled length of side PMMA chains. Three steps of synthesis: partial hydrolysis of EVA, esterification with chloroacetyl chloride and ATRP grafting were performed to produce EVAOH, macroinitiator EVACl and grafted polymers G8020 (EVA/PMMA = 80/20 wt%) and G6040 (EVA/PMMA = 60/40 wt%). FTIR, Raman and NMR spectroscopy were used in the determination of the chemical structure and modification of EVA. Transmitted light and dark field microscopy showed higher affinity for coil formation of EVA-g-PMMA with longer PMMA side chains, i.e. G6040 compatibilizer. Morphological, thermal and adhesive properties of optical fiber adhesives of graft polymers and polymer blends poly(ethylene-co-vinyl acetate)-blend-poly(methyl methacrylate) (EVA/PMMA) compatibilized with 1 wt% of EVA-g-PMMA, were studied. Image analysis of SEM micrographs showed effective compatibilization with short grafted chains (G8020) that was indicated by lower porosity characteristics. TG/DTG analysis enabled determination of degree of hydrolysis and amount of chloro-functionalized groups. DSC analysis showed higher thermal stability of G8020 polymer. Single lap joint of adhesives/optical fibers were subjected to adhesive testing and obtained results for maximal force applied and adhesive failure suggested the visible influence of the length of graft chains on adhesion.
PB  - Springer, Dordrecht
T2  - Journal of Polymer Research
T1  - A new method in designing compatibility and adhesion of EVA/PMMA blend by using EVA-g-PMMA with controlled graft chain length
IS  - 4
VL  - 25
DO  - 10.1007/s10965-018-1493-7
ER  - 

@article{
author = "Tomić, Nataša and Marinković, Aleksandar and Radovanović, Željko and Trifković, Kata T. and Marinović-Cincović, Milena and Jančić-Heinemann, Radmila",
year = "2018",
abstract = "Atom transfer free radical polymerization (ATRP) was employed in a synthesis of graft polymer EVA-g-PMMAwith controlled length of side PMMA chains. Three steps of synthesis: partial hydrolysis of EVA, esterification with chloroacetyl chloride and ATRP grafting were performed to produce EVAOH, macroinitiator EVACl and grafted polymers G8020 (EVA/PMMA = 80/20 wt%) and G6040 (EVA/PMMA = 60/40 wt%). FTIR, Raman and NMR spectroscopy were used in the determination of the chemical structure and modification of EVA. Transmitted light and dark field microscopy showed higher affinity for coil formation of EVA-g-PMMA with longer PMMA side chains, i.e. G6040 compatibilizer. Morphological, thermal and adhesive properties of optical fiber adhesives of graft polymers and polymer blends poly(ethylene-co-vinyl acetate)-blend-poly(methyl methacrylate) (EVA/PMMA) compatibilized with 1 wt% of EVA-g-PMMA, were studied. Image analysis of SEM micrographs showed effective compatibilization with short grafted chains (G8020) that was indicated by lower porosity characteristics. TG/DTG analysis enabled determination of degree of hydrolysis and amount of chloro-functionalized groups. DSC analysis showed higher thermal stability of G8020 polymer. Single lap joint of adhesives/optical fibers were subjected to adhesive testing and obtained results for maximal force applied and adhesive failure suggested the visible influence of the length of graft chains on adhesion.",
publisher = "Springer, Dordrecht",
journal = "Journal of Polymer Research",
title = "A new method in designing compatibility and adhesion of EVA/PMMA blend by using EVA-g-PMMA with controlled graft chain length",
number = "4",
volume = "25",
doi = "10.1007/s10965-018-1493-7"
}

Tomić, N., Marinković, A., Radovanović, Ž., Trifković, K. T., Marinović-Cincović, M.,& Jančić-Heinemann, R.. (2018). A new method in designing compatibility and adhesion of EVA/PMMA blend by using EVA-g-PMMA with controlled graft chain length. in Journal of Polymer Research
Springer, Dordrecht., 25(4).
https://doi.org/10.1007/s10965-018-1493-7

Tomić N, Marinković A, Radovanović Ž, Trifković KT, Marinović-Cincović M, Jančić-Heinemann R. A new method in designing compatibility and adhesion of EVA/PMMA blend by using EVA-g-PMMA with controlled graft chain length. in Journal of Polymer Research. 2018;25(4).
doi:10.1007/s10965-018-1493-7 .

Tomić, Nataša, Marinković, Aleksandar, Radovanović, Željko, Trifković, Kata T., Marinović-Cincović, Milena, Jančić-Heinemann, Radmila, "A new method in designing compatibility and adhesion of EVA/PMMA blend by using EVA-g-PMMA with controlled graft chain length" in Journal of Polymer Research, 25, no. 4 (2018),
https://doi.org/10.1007/s10965-018-1493-7 . .

TY  - JOUR
AU  - Tomić, Nataša
AU  - Marinković, Aleksandar
AU  - Veljović, Đorđe
AU  - Trifković, Kata T.
AU  - Lević, Steva
AU  - Radojević, Vesna
AU  - Jančić-Heinemann, Radmila
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3962
AB  - Mechanical, morphological and thermal properties of optical fiber adhesives, based on poly(ethylene-co-vinyl acetate) (EVA) with 18 and 40% of vinyl acetate, polymer blend of EVA/poly(methyl methacrylate) (PMMA), and graft polymer, raw EVA-g-PMMA, prepared via in situ free radical polymerization, were studied. Extraction of PMMA homopolymer from raw EVA-g-PMMA produced purified EVA-g-PMMA, which enable quantitative determination of graft initiating centers by NMR spectroscopy. FTIR and image analysis allowed determination of the graft content/level in purified EVA-g-PMMA. Grafting effect to compatibilization efficiency in EVA-g-PMMA was monitored by image analysis of gelation processes and determination of wetting angle. Single lap joint of adhesives/optical fibers were subjected to adhesive testing before and after aging on 60 degrees C for 60 h and 120 h. Thermogravimetry coupled with mass spectrometry showed different thermal stability and degradation pathways of adhesives, and reduced the degree of deacetylation of thermally treated EVA-g-PMMA adhesive. DSC analysis showed higher thermal stability of EVA-g-PMMA adhesive. Better mechanical properties of EVA-g-PMMA, i.e. 62.4% higher Charpy impact strength value in relation to EVA, was obtained.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Journal of Adhesion and Adhesives
T1  - A new approach to compatibilization study of EVA/PMMA polymer blend used as an optical fibers adhesive: Mechanical, morphological and thermal properties
EP  - 20
SP  - 11
VL  - 81
DO  - 10.1016/j.ijadhadh.2017.11.002
ER  - 

@article{
author = "Tomić, Nataša and Marinković, Aleksandar and Veljović, Đorđe and Trifković, Kata T. and Lević, Steva and Radojević, Vesna and Jančić-Heinemann, Radmila",
year = "2018",
abstract = "Mechanical, morphological and thermal properties of optical fiber adhesives, based on poly(ethylene-co-vinyl acetate) (EVA) with 18 and 40% of vinyl acetate, polymer blend of EVA/poly(methyl methacrylate) (PMMA), and graft polymer, raw EVA-g-PMMA, prepared via in situ free radical polymerization, were studied. Extraction of PMMA homopolymer from raw EVA-g-PMMA produced purified EVA-g-PMMA, which enable quantitative determination of graft initiating centers by NMR spectroscopy. FTIR and image analysis allowed determination of the graft content/level in purified EVA-g-PMMA. Grafting effect to compatibilization efficiency in EVA-g-PMMA was monitored by image analysis of gelation processes and determination of wetting angle. Single lap joint of adhesives/optical fibers were subjected to adhesive testing before and after aging on 60 degrees C for 60 h and 120 h. Thermogravimetry coupled with mass spectrometry showed different thermal stability and degradation pathways of adhesives, and reduced the degree of deacetylation of thermally treated EVA-g-PMMA adhesive. DSC analysis showed higher thermal stability of EVA-g-PMMA adhesive. Better mechanical properties of EVA-g-PMMA, i.e. 62.4% higher Charpy impact strength value in relation to EVA, was obtained.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Journal of Adhesion and Adhesives",
title = "A new approach to compatibilization study of EVA/PMMA polymer blend used as an optical fibers adhesive: Mechanical, morphological and thermal properties",
pages = "20-11",
volume = "81",
doi = "10.1016/j.ijadhadh.2017.11.002"
}

Tomić, N., Marinković, A., Veljović, Đ., Trifković, K. T., Lević, S., Radojević, V.,& Jančić-Heinemann, R.. (2018). A new approach to compatibilization study of EVA/PMMA polymer blend used as an optical fibers adhesive: Mechanical, morphological and thermal properties. in International Journal of Adhesion and Adhesives
Elsevier Sci Ltd, Oxford., 81, 11-20.
https://doi.org/10.1016/j.ijadhadh.2017.11.002

Tomić N, Marinković A, Veljović Đ, Trifković KT, Lević S, Radojević V, Jančić-Heinemann R. A new approach to compatibilization study of EVA/PMMA polymer blend used as an optical fibers adhesive: Mechanical, morphological and thermal properties. in International Journal of Adhesion and Adhesives. 2018;81:11-20.
doi:10.1016/j.ijadhadh.2017.11.002 .

Tomić, Nataša, Marinković, Aleksandar, Veljović, Đorđe, Trifković, Kata T., Lević, Steva, Radojević, Vesna, Jančić-Heinemann, Radmila, "A new approach to compatibilization study of EVA/PMMA polymer blend used as an optical fibers adhesive: Mechanical, morphological and thermal properties" in International Journal of Adhesion and Adhesives, 81 (2018):11-20,
https://doi.org/10.1016/j.ijadhadh.2017.11.002 . .

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  - Krunić, Tanja
AU  - Obradović, Nataša
AU  - Bulatović, Maja
AU  - Vukašinović-Sekulić, Maja
AU  - Trifković, Kata T.
AU  - Rakin, Marica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3745
AB  - The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 degrees C, than samples with WPC-alginate beads. Also those beads have significantly (P  lt  0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P  lt  0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate
EP  - 48
IS  - 1
SP  - 41
VL  - 71
DO  - 10.2298/HEMIND150717016K
ER  - 

@article{
author = "Krunić, Tanja and Obradović, Nataša and Bulatović, Maja and Vukašinović-Sekulić, Maja and Trifković, Kata T. and Rakin, Marica",
year = "2017",
abstract = "The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 degrees C, than samples with WPC-alginate beads. Also those beads have significantly (P  lt  0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P  lt  0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate",
pages = "48-41",
number = "1",
volume = "71",
doi = "10.2298/HEMIND150717016K"
}

Krunić, T., Obradović, N., Bulatović, M., Vukašinović-Sekulić, M., Trifković, K. T.,& Rakin, M.. (2017). Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 71(1), 41-48.
https://doi.org/10.2298/HEMIND150717016K

Krunić T, Obradović N, Bulatović M, Vukašinović-Sekulić M, Trifković KT, Rakin M. Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate. in Hemijska industrija. 2017;71(1):41-48.
doi:10.2298/HEMIND150717016K .

Krunić, Tanja, Obradović, Nataša, Bulatović, Maja, Vukašinović-Sekulić, Maja, Trifković, Kata T., Rakin, Marica, "Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate" in Hemijska industrija, 71, no. 1 (2017):41-48,
https://doi.org/10.2298/HEMIND150717016K . .

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  - Pravilović, Radoslava
AU  - Balanč, Bojana
AU  - Trifković, Kata T.
AU  - Đorđević, Verica
AU  - Bošković-Vragolović, Nevenka
AU  - Bugarski, Branko
AU  - Pjanović, Rada
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3638
AB  - Liposomes are known as convenient carriers for a broad range of actives. The release rate of actives can be adjusted/controlled by the addition of different surfactants. The aim of this study was to compare the effects of two surfactants, Span 20 and Span 40, on liposomes release properties. In particular, the study shows how the membrane modification affects the mass transfer resistances and liposome size compared with the common liposomes. The aqueous extract of thyme was used as a model substance. It is a valuable source of natural antioxidants - polyphenols. The diffusion of polyphenols from native thyme extract (un-encapsulated) and from different types of liposomes was conducted using Franz diffusion cell. The results were approximated with Fick's second law and they implied that liposomes modified with Span 20 provided the slowest release of polyphenolic compounds due to the highest value of mass transfer resistance (2.523 x 10(6) s/m).
PB  - Walter de Gruyter Gmbh, Berlin
T2  - International Journal of Food Engineering
T1  - Comparative Effects of Span 20 and Span 40 on Liposomes Release Properties
IS  - 12
VL  - 13
DO  - 10.1515/ijfe-2017-0339
ER  - 

@article{
author = "Pravilović, Radoslava and Balanč, Bojana and Trifković, Kata T. and Đorđević, Verica and Bošković-Vragolović, Nevenka and Bugarski, Branko and Pjanović, Rada",
year = "2017",
abstract = "Liposomes are known as convenient carriers for a broad range of actives. The release rate of actives can be adjusted/controlled by the addition of different surfactants. The aim of this study was to compare the effects of two surfactants, Span 20 and Span 40, on liposomes release properties. In particular, the study shows how the membrane modification affects the mass transfer resistances and liposome size compared with the common liposomes. The aqueous extract of thyme was used as a model substance. It is a valuable source of natural antioxidants - polyphenols. The diffusion of polyphenols from native thyme extract (un-encapsulated) and from different types of liposomes was conducted using Franz diffusion cell. The results were approximated with Fick's second law and they implied that liposomes modified with Span 20 provided the slowest release of polyphenolic compounds due to the highest value of mass transfer resistance (2.523 x 10(6) s/m).",
publisher = "Walter de Gruyter Gmbh, Berlin",
journal = "International Journal of Food Engineering",
title = "Comparative Effects of Span 20 and Span 40 on Liposomes Release Properties",
number = "12",
volume = "13",
doi = "10.1515/ijfe-2017-0339"
}

Pravilović, R., Balanč, B., Trifković, K. T., Đorđević, V., Bošković-Vragolović, N., Bugarski, B.,& Pjanović, R.. (2017). Comparative Effects of Span 20 and Span 40 on Liposomes Release Properties. in International Journal of Food Engineering
Walter de Gruyter Gmbh, Berlin., 13(12).
https://doi.org/10.1515/ijfe-2017-0339

Pravilović R, Balanč B, Trifković KT, Đorđević V, Bošković-Vragolović N, Bugarski B, Pjanović R. Comparative Effects of Span 20 and Span 40 on Liposomes Release Properties. in International Journal of Food Engineering. 2017;13(12).
doi:10.1515/ijfe-2017-0339 .

Pravilović, Radoslava, Balanč, Bojana, Trifković, Kata T., Đorđević, Verica, Bošković-Vragolović, Nevenka, Bugarski, Branko, Pjanović, Rada, "Comparative Effects of Span 20 and Span 40 on Liposomes Release Properties" in International Journal of Food Engineering, 13, no. 12 (2017),
https://doi.org/10.1515/ijfe-2017-0339 . .

TY  - JOUR
AU  - Tomić, Nataša
AU  - Veljović, Đorđe
AU  - Trifković, Kata T.
AU  - Međo, Bojan
AU  - Rakin, Marko
AU  - Radojević, Vesna
AU  - Jančić-Heinemann, Radmila
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3674
AB  - The adhesive properties of polymer blends based on poly(ethylene-co-vinyl acetate) (EVA) and poly(methyl methacrylate) (PMMA) were studied. Two samples were prepared, whereby one kind was a physically mixed blend of commercial polymers in a solution of toluene and the other was a blend with EVA-g-PMMA polymer in a toluene solution, produced via in situ free radical polymerization using redox system initiators. A scanning electron microscopy (SEM) revealed the improved microstructure that was achieved blending with graft polymer that could also be seen by FTIR spectral analysis. Optical fibers were glued together using both of the solutions and subjected to a micro mechanical testing machine. The adhesion test showed that the graft copolymer had enhanced mechanical properties as an adhesive than the physical polymer blend. Optical microscopy of the samples after the adhesion test enabled the determination of the type of adhesive failure. Image analysis of the SEM micrographs was used to determine an area of the contact surface, and characterization microstructure. These results were then implemented in a numerical simulation that demonstrated the influence of microstructure on the adhesive properties showing the stress distribution for both samples. The main aim of obtaining an adhesive with uniform structure, great miscibility of the polymers, and good mechanical and adhesive properties was achieved and a numerical model was established that can be used in selecting the adhesive.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Journal of Adhesion and Adhesives
T1  - Numerical and experimental approach to testing the adhesive properties of modified polymer blend based on EVA/PMMA as coatings for optical fibers
EP  - 91
SP  - 80
VL  - 73
DO  - 10.1016/j.ijadhadh.2016.11.010
ER  - 

@article{
author = "Tomić, Nataša and Veljović, Đorđe and Trifković, Kata T. and Međo, Bojan and Rakin, Marko and Radojević, Vesna and Jančić-Heinemann, Radmila",
year = "2017",
abstract = "The adhesive properties of polymer blends based on poly(ethylene-co-vinyl acetate) (EVA) and poly(methyl methacrylate) (PMMA) were studied. Two samples were prepared, whereby one kind was a physically mixed blend of commercial polymers in a solution of toluene and the other was a blend with EVA-g-PMMA polymer in a toluene solution, produced via in situ free radical polymerization using redox system initiators. A scanning electron microscopy (SEM) revealed the improved microstructure that was achieved blending with graft polymer that could also be seen by FTIR spectral analysis. Optical fibers were glued together using both of the solutions and subjected to a micro mechanical testing machine. The adhesion test showed that the graft copolymer had enhanced mechanical properties as an adhesive than the physical polymer blend. Optical microscopy of the samples after the adhesion test enabled the determination of the type of adhesive failure. Image analysis of the SEM micrographs was used to determine an area of the contact surface, and characterization microstructure. These results were then implemented in a numerical simulation that demonstrated the influence of microstructure on the adhesive properties showing the stress distribution for both samples. The main aim of obtaining an adhesive with uniform structure, great miscibility of the polymers, and good mechanical and adhesive properties was achieved and a numerical model was established that can be used in selecting the adhesive.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Journal of Adhesion and Adhesives",
title = "Numerical and experimental approach to testing the adhesive properties of modified polymer blend based on EVA/PMMA as coatings for optical fibers",
pages = "91-80",
volume = "73",
doi = "10.1016/j.ijadhadh.2016.11.010"
}

Tomić, N., Veljović, Đ., Trifković, K. T., Međo, B., Rakin, M., Radojević, V.,& Jančić-Heinemann, R.. (2017). Numerical and experimental approach to testing the adhesive properties of modified polymer blend based on EVA/PMMA as coatings for optical fibers. in International Journal of Adhesion and Adhesives
Elsevier Sci Ltd, Oxford., 73, 80-91.
https://doi.org/10.1016/j.ijadhadh.2016.11.010

Tomić N, Veljović Đ, Trifković KT, Međo B, Rakin M, Radojević V, Jančić-Heinemann R. Numerical and experimental approach to testing the adhesive properties of modified polymer blend based on EVA/PMMA as coatings for optical fibers. in International Journal of Adhesion and Adhesives. 2017;73:80-91.
doi:10.1016/j.ijadhadh.2016.11.010 .

Tomić, Nataša, Veljović, Đorđe, Trifković, Kata T., Međo, Bojan, Rakin, Marko, Radojević, Vesna, Jančić-Heinemann, Radmila, "Numerical and experimental approach to testing the adhesive properties of modified polymer blend based on EVA/PMMA as coatings for optical fibers" in International Journal of Adhesion and Adhesives, 73 (2017):80-91,
https://doi.org/10.1016/j.ijadhadh.2016.11.010 . .

TY  - JOUR
AU  - Balanč, Bojana
AU  - Trifković, Kata T.
AU  - Pravilović, Radoslava
AU  - Đorđević, Verica
AU  - Marković, Smilja
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3517
AB  - The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.
AB  - Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.
PB  - Institute for Food Technology, Novi Sad
T2  - Food and Feed Research
T1  - Encapsulation of resveratrol in spherical particles of food grade hydrogels
T1  - Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani
EP  - 29
IS  - 1
SP  - 23
VL  - 44
DO  - 10.5937/FFR1701023B
ER  - 

@article{
author = "Balanč, Bojana and Trifković, Kata T. and Pravilović, Radoslava and Đorđević, Verica and Marković, Smilja and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry., Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.",
publisher = "Institute for Food Technology, Novi Sad",
journal = "Food and Feed Research",
title = "Encapsulation of resveratrol in spherical particles of food grade hydrogels, Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani",
pages = "29-23",
number = "1",
volume = "44",
doi = "10.5937/FFR1701023B"
}

Balanč, B., Trifković, K. T., Pravilović, R., Đorđević, V., Marković, S., Nedović, V.,& Bugarski, B.. (2017). Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research
Institute for Food Technology, Novi Sad., 44(1), 23-29.
https://doi.org/10.5937/FFR1701023B

Balanč B, Trifković KT, Pravilović R, Đorđević V, Marković S, Nedović V, Bugarski B. Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research. 2017;44(1):23-29.
doi:10.5937/FFR1701023B .

Balanč, Bojana, Trifković, Kata T., Pravilović, Radoslava, Đorđević, Verica, Marković, Smilja, Nedović, Viktor, Bugarski, Branko, "Encapsulation of resveratrol in spherical particles of food grade hydrogels" in Food and Feed Research, 44, no. 1 (2017):23-29,
https://doi.org/10.5937/FFR1701023B . .

TY  - JOUR
AU  - Talon, Emma
AU  - Trifković, Kata T.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Vargas, Maria
AU  - Chiralt, Amparo
AU  - Gonzalez-Martinez, Chelo
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3672
AB  - The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with the polymer chains, acting as crosslinkers and enhancing the tensile behaviour of films. The opposite effect was observed when incorporated into the starch matrix. All the films became darker, more reddish and less transparent when TE was incorporated. These colour changes were more marked in starch matrices, which suggests that TE compounds were poorly encapsulated. The use of chitosan-based matrices carrying TE polyphenols is recommended as a means of obtaining antioxidant films, on the basis of their tensile response and greater antioxidant activity, which could be associated with the development of polyphenol-chitosan interactions, contributing to a better protection of the functionality of polyphenols during film formation and conditioning.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts
EP  - 1161
SP  - 1153
VL  - 157
DO  - 10.1016/j.carbpol.2016.10.080
ER  - 

@article{
author = "Talon, Emma and Trifković, Kata T. and Nedović, Viktor and Bugarski, Branko and Vargas, Maria and Chiralt, Amparo and Gonzalez-Martinez, Chelo",
year = "2017",
abstract = "The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with the polymer chains, acting as crosslinkers and enhancing the tensile behaviour of films. The opposite effect was observed when incorporated into the starch matrix. All the films became darker, more reddish and less transparent when TE was incorporated. These colour changes were more marked in starch matrices, which suggests that TE compounds were poorly encapsulated. The use of chitosan-based matrices carrying TE polyphenols is recommended as a means of obtaining antioxidant films, on the basis of their tensile response and greater antioxidant activity, which could be associated with the development of polyphenol-chitosan interactions, contributing to a better protection of the functionality of polyphenols during film formation and conditioning.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts",
pages = "1161-1153",
volume = "157",
doi = "10.1016/j.carbpol.2016.10.080"
}

Talon, E., Trifković, K. T., Nedović, V., Bugarski, B., Vargas, M., Chiralt, A.,& Gonzalez-Martinez, C.. (2017). Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 157, 1153-1161.
https://doi.org/10.1016/j.carbpol.2016.10.080

Talon E, Trifković KT, Nedović V, Bugarski B, Vargas M, Chiralt A, Gonzalez-Martinez C. Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts. in Carbohydrate Polymers. 2017;157:1153-1161.
doi:10.1016/j.carbpol.2016.10.080 .

Talon, Emma, Trifković, Kata T., Nedović, Viktor, Bugarski, Branko, Vargas, Maria, Chiralt, Amparo, Gonzalez-Martinez, Chelo, "Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts" in Carbohydrate Polymers, 157 (2017):1153-1161,
https://doi.org/10.1016/j.carbpol.2016.10.080 . .

TY  - CHAP
AU  - Trifković, Kata
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6133
AB  - In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature.
PB  - Elsevier
T2  - Ch. 9. In: Encapsulations
T1  - Novel approaches in nanoencapsulation of aromas and flavors
EP  - 419
SP  - 363
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6133
ER  - 

@inbook{
author = "Trifković, Kata and Đorđević, Verica and Balanč, Bojana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2016",
abstract = "In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature.",
publisher = "Elsevier",
journal = "Ch. 9. In: Encapsulations",
booktitle = "Novel approaches in nanoencapsulation of aromas and flavors",
pages = "419-363",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6133"
}

Trifković, K., Đorđević, V., Balanč, B., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2016). Novel approaches in nanoencapsulation of aromas and flavors. in Ch. 9. In: Encapsulations
Elsevier., 2, 363-419.
https://hdl.handle.net/21.15107/rcub_technorep_6133

Trifković K, Đorđević V, Balanč B, Kalušević A, Lević S, Bugarski B, Nedović V. Novel approaches in nanoencapsulation of aromas and flavors. in Ch. 9. In: Encapsulations. 2016;2:363-419.
https://hdl.handle.net/21.15107/rcub_technorep_6133 .

Trifković, Kata, Đorđević, Verica, Balanč, Bojana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Novel approaches in nanoencapsulation of aromas and flavors" in Ch. 9. In: Encapsulations, 2 (2016):363-419,
https://hdl.handle.net/21.15107/rcub_technorep_6133 .

TY  - JOUR
AU  - Balanč, Bojana
AU  - Trifković, Kata T.
AU  - Đorđević, Verica
AU  - Marković, Smilja
AU  - Pjanović, Rada
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3235
AB  - We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
EP  - 842
SP  - 832
VL  - 61
DO  - 10.1016/j.foodhyd.2016.07.005
ER  - 

@article{
author = "Balanč, Bojana and Trifković, Kata T. and Đorđević, Verica and Marković, Smilja and Pjanović, Rada and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes",
pages = "842-832",
volume = "61",
doi = "10.1016/j.foodhyd.2016.07.005"
}

Balanč, B., Trifković, K. T., Đorđević, V., Marković, S., Pjanović, R., Nedović, V.,& Bugarski, B.. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 61, 832-842.
https://doi.org/10.1016/j.foodhyd.2016.07.005

Balanč B, Trifković KT, Đorđević V, Marković S, Pjanović R, Nedović V, Bugarski B. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids. 2016;61:832-842.
doi:10.1016/j.foodhyd.2016.07.005 .

Balanč, Bojana, Trifković, Kata T., Đorđević, Verica, Marković, Smilja, Pjanović, Rada, Nedović, Viktor, Bugarski, Branko, "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes" in Food Hydrocolloids, 61 (2016):832-842,
https://doi.org/10.1016/j.foodhyd.2016.07.005 . .

TY  - JOUR
AU  - Rusmirović, Jelena
AU  - Trifković, Kata T.
AU  - Bugarski, Branko
AU  - Pavlović, Vladimir B.
AU  - Džunuzović, Jasna
AU  - Tomić, Miloš
AU  - Marinković, Aleksandar
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3396
AB  - Influences of the vinyl modified nanosilica Aerosil (R) 380, i.e., vinyl and methacryloyl silane coupling agent and linseed oil fatty acids (BD) reactive residues, on the mechanical properties of the unsaturated polyester resins (UPes) based nanocomposites, was studied. The polycondensation of maleic anhydride and products of poly(ethylene terephthalate) (PET) depolymerization with propylene glycol, with and without separation of ethylene glycol, yields UPe1 and UPe2 resin, respectively. The hydroxyl terminated PET depolymerization products (glycolyzates) and UPes were characterized by acid and hydroxyl values, Fourier Transform Infrared (FTIR) and nuclear magneti resonance (NMR) spectroscopies. Transmission electron microscopy (TEM) confirmed that silica nanoparticles formed domains of aggregates in the polymer matrix. An increase from 195 to 247% of stress at break (sigma(b)), and from 109 to 131% of impact strength (sigma(i)) of UPes based nanocomposites was obtained for 1 wt% addition of vinyl modified silica. Flexural strength (sigma(f)) increase from 106 to 156% for both UPes based nanocomposites with 1 wt% addition of BD modified silica. Cross-linking density (nu), storage modulus (G'), tan delta and T-g of the nanocomposite were determined from the dynamic mechanical testing and discussed in relation to the structure of silica modification.
PB  - Budapest Univ Technol & Econ, Budapest
T2  - Express Polymer Letters
T1  - High performance unsaturated polyester based nanocomposites: Effect of vinyl modified nanosilica on mechanical properties
EP  - 159
IS  - 2
SP  - 139
VL  - 10
DO  - 10.3144/expresspolymlett.2016.14
ER  - 

@article{
author = "Rusmirović, Jelena and Trifković, Kata T. and Bugarski, Branko and Pavlović, Vladimir B. and Džunuzović, Jasna and Tomić, Miloš and Marinković, Aleksandar",
year = "2016",
abstract = "Influences of the vinyl modified nanosilica Aerosil (R) 380, i.e., vinyl and methacryloyl silane coupling agent and linseed oil fatty acids (BD) reactive residues, on the mechanical properties of the unsaturated polyester resins (UPes) based nanocomposites, was studied. The polycondensation of maleic anhydride and products of poly(ethylene terephthalate) (PET) depolymerization with propylene glycol, with and without separation of ethylene glycol, yields UPe1 and UPe2 resin, respectively. The hydroxyl terminated PET depolymerization products (glycolyzates) and UPes were characterized by acid and hydroxyl values, Fourier Transform Infrared (FTIR) and nuclear magneti resonance (NMR) spectroscopies. Transmission electron microscopy (TEM) confirmed that silica nanoparticles formed domains of aggregates in the polymer matrix. An increase from 195 to 247% of stress at break (sigma(b)), and from 109 to 131% of impact strength (sigma(i)) of UPes based nanocomposites was obtained for 1 wt% addition of vinyl modified silica. Flexural strength (sigma(f)) increase from 106 to 156% for both UPes based nanocomposites with 1 wt% addition of BD modified silica. Cross-linking density (nu), storage modulus (G'), tan delta and T-g of the nanocomposite were determined from the dynamic mechanical testing and discussed in relation to the structure of silica modification.",
publisher = "Budapest Univ Technol & Econ, Budapest",
journal = "Express Polymer Letters",
title = "High performance unsaturated polyester based nanocomposites: Effect of vinyl modified nanosilica on mechanical properties",
pages = "159-139",
number = "2",
volume = "10",
doi = "10.3144/expresspolymlett.2016.14"
}

Rusmirović, J., Trifković, K. T., Bugarski, B., Pavlović, V. B., Džunuzović, J., Tomić, M.,& Marinković, A.. (2016). High performance unsaturated polyester based nanocomposites: Effect of vinyl modified nanosilica on mechanical properties. in Express Polymer Letters
Budapest Univ Technol & Econ, Budapest., 10(2), 139-159.
https://doi.org/10.3144/expresspolymlett.2016.14

Rusmirović J, Trifković KT, Bugarski B, Pavlović VB, Džunuzović J, Tomić M, Marinković A. High performance unsaturated polyester based nanocomposites: Effect of vinyl modified nanosilica on mechanical properties. in Express Polymer Letters. 2016;10(2):139-159.
doi:10.3144/expresspolymlett.2016.14 .

Rusmirović, Jelena, Trifković, Kata T., Bugarski, Branko, Pavlović, Vladimir B., Džunuzović, Jasna, Tomić, Miloš, Marinković, Aleksandar, "High performance unsaturated polyester based nanocomposites: Effect of vinyl modified nanosilica on mechanical properties" in Express Polymer Letters, 10, no. 2 (2016):139-159,
https://doi.org/10.3144/expresspolymlett.2016.14 . .

TY  - JOUR
AU  - Cujić, Nada
AU  - Trifković, Kata T.
AU  - Bugarski, Branko
AU  - Ibrić, Svetlana
AU  - Pljevljakusić, Dejan
AU  - Šavikin, Katarina
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3246
AB  - Chokeberry (Aronia melanocarpa) is a rich source of polyphenols with confirmed health benefits. Microencapsulation tehnique is a promising tool for improving its polyphenols functionality, stability and bioavailability. Electrostatic extrusion process was carried out to obtain microbeads with encapsulated chokeberry extract. The effects of the carrier type (alginate of low and medium viscosity), addition of inulin as filler, and the needle diameter (18, 20, 22 gauges) on the morphological characteristics and release properties of the microbeads were studied. Particles obtained with medium viscosity alginate carrier (1.5% w/v), using inulin as filler (5% w/v) and medium needle size (20 gauges) showed the best results in the release studies. Drying process affected the encapsulation efficiency, the amount of encapsulated polyphenols increased from 0.24 mg GAE/g in hydrogel beads to 3.57 mg GAE/g in freeze dried beads, and the release profile of encapsulated extracts was prolonged to 40 min. SEM micrographs confirmed that the addition of inulin as filler improved the final properties of the microbeads, while FTIR analysis showed that the extract was successfully incorporated into the particles. Due to the extended storage and stability, dry microbeads showed the best potential as a delivery system suitable for pharmaceutical or functional food industry.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system
EP  - 131
SP  - 120
VL  - 86
DO  - 10.1016/j.indcrop.2016.03.045
ER  - 

@article{
author = "Cujić, Nada and Trifković, Kata T. and Bugarski, Branko and Ibrić, Svetlana and Pljevljakusić, Dejan and Šavikin, Katarina",
year = "2016",
abstract = "Chokeberry (Aronia melanocarpa) is a rich source of polyphenols with confirmed health benefits. Microencapsulation tehnique is a promising tool for improving its polyphenols functionality, stability and bioavailability. Electrostatic extrusion process was carried out to obtain microbeads with encapsulated chokeberry extract. The effects of the carrier type (alginate of low and medium viscosity), addition of inulin as filler, and the needle diameter (18, 20, 22 gauges) on the morphological characteristics and release properties of the microbeads were studied. Particles obtained with medium viscosity alginate carrier (1.5% w/v), using inulin as filler (5% w/v) and medium needle size (20 gauges) showed the best results in the release studies. Drying process affected the encapsulation efficiency, the amount of encapsulated polyphenols increased from 0.24 mg GAE/g in hydrogel beads to 3.57 mg GAE/g in freeze dried beads, and the release profile of encapsulated extracts was prolonged to 40 min. SEM micrographs confirmed that the addition of inulin as filler improved the final properties of the microbeads, while FTIR analysis showed that the extract was successfully incorporated into the particles. Due to the extended storage and stability, dry microbeads showed the best potential as a delivery system suitable for pharmaceutical or functional food industry.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system",
pages = "131-120",
volume = "86",
doi = "10.1016/j.indcrop.2016.03.045"
}

Cujić, N., Trifković, K. T., Bugarski, B., Ibrić, S., Pljevljakusić, D.,& Šavikin, K.. (2016). Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 86, 120-131.
https://doi.org/10.1016/j.indcrop.2016.03.045

Cujić N, Trifković KT, Bugarski B, Ibrić S, Pljevljakusić D, Šavikin K. Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system. in Industrial Crops and Products. 2016;86:120-131.
doi:10.1016/j.indcrop.2016.03.045 .

Cujić, Nada, Trifković, Kata T., Bugarski, Branko, Ibrić, Svetlana, Pljevljakusić, Dejan, Šavikin, Katarina, "Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system" in Industrial Crops and Products, 86 (2016):120-131,
https://doi.org/10.1016/j.indcrop.2016.03.045 . .

TY  - JOUR
AU  - Trifković, Kata T.
AU  - Tadić, G.
AU  - Bugarski, Branko
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3158
AB  - Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, to improve their stability and to deliver their active forms to the targeted place. A number of bioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, food colourants, antioxidants, etc. Over the years various encapsulation technologies were employed in encapsulation of bioactive compounds intended to the application in food industry. This paper gives a short overview of commonly used technologies for the encapsulation of food bioactives
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - Short overview of encapsulation technologies for delivery of bioactives to food
EP  - 111
IS  - 1
SP  - 103
VL  - 8
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3158
ER  - 

@article{
author = "Trifković, Kata T. and Tadić, G. and Bugarski, Branko",
year = "2016",
abstract = "Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, to improve their stability and to deliver their active forms to the targeted place. A number of bioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, food colourants, antioxidants, etc. Over the years various encapsulation technologies were employed in encapsulation of bioactive compounds intended to the application in food industry. This paper gives a short overview of commonly used technologies for the encapsulation of food bioactives",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Short overview of encapsulation technologies for delivery of bioactives to food",
pages = "111-103",
number = "1",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3158"
}

Trifković, K. T., Tadić, G.,& Bugarski, B.. (2016). Short overview of encapsulation technologies for delivery of bioactives to food. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 8(1), 103-111.
https://hdl.handle.net/21.15107/rcub_technorep_3158

Trifković KT, Tadić G, Bugarski B. Short overview of encapsulation technologies for delivery of bioactives to food. in Journal of Engineering & Processing Management. 2016;8(1):103-111.
https://hdl.handle.net/21.15107/rcub_technorep_3158 .

Trifković, Kata T., Tadić, G., Bugarski, Branko, "Short overview of encapsulation technologies for delivery of bioactives to food" in Journal of Engineering & Processing Management, 8, no. 1 (2016):103-111,
https://hdl.handle.net/21.15107/rcub_technorep_3158 .

TY  - CONF
AU  - Trifković, Kata
AU  - Isailović, Bojana
AU  - Milašinović, Nikola
AU  - Jovanović, Aleksandra
AU  - Knežević-Jugović, Zorica
AU  - Đorđević, Verica
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6453
AB  - In this work mechanical behavior of four different formulations of alginate-based beads was
tested. The alginate beads were prepared by means of extrusion technique. As a model
encapsulated bioactive substance resveratrol-loaded liposomes were used. The beads were
composed as follows: 1.5% alginate beads; 1.5% alginate beads encapsulating liposomes; 1.5%
alginate/30% sucrose beads encapsulating liposomes and 1.5% alginate/0.5% chitosan beads
encapsulating liposomes. The mechanical properties (e.g. maximal forces required for reaching
the default deformation, maximal stresses and the Young’s modulus) of aforementioned beads
were determined by testing the single bead submerged in water using the AG-X plus Universal
Testing Machine (Shimadzu, Japan). Results showed the decrease in maximal forces (stresses)
and increase in elasticity of the examined beads upon encapsulation of resveratrol-loaded
liposomes. After addition of sucrose and coating with chitosan, maximal forces respectively
remained constant and decreased, while elastic modulus also remained constant and increased,
respectively. Tested compression method can be used in the determination of mechanical
properties of different alginate-based beads.
AB  - U ovom radu su ispitane mehaničke karakteristike četiri različite formulacije čestica na bazi
alginata. Čestice su pripremljenje koristeći metodu ekstruzije. Kao model supstanca za
inkapsulaciju korišćni su lipozomi sa inkapsuliranim resveratrolom. Formulacije čestica su
sledeće: 1,5% alginatne čestice; 1,5% alginatne čestice sa inkapsuliranim lipozomima; 1,5%
alginatne čestice sa inkapsuliranim lipozomima sa dodatkom 30% saharoze i 1,5% alginatne
čestice sa inkapsuliranim lipozomima sa dodatnim slojem 0,5% hitozana. Mehaničke
karakteristike (tj. maksimalne sile potrebne za dostizanje unapred definisane deformacije,
maksimalni naponi i Jungovi moduli elastičnosti) gore pomenutih čestica su određene
testiranjem pojedinačnih čestica uronjenih u vodu, koristeći AG-X plus Universal Testing
Machine (Shimadzu, Japan). Rezultati su pokazali da nakon inkapsulacije lipozoma sa
resveratrolom u alginatne čestice dolazi do smanjenja maksimalne sile potrebne za postizanje
zadate deformacije, kao i do povećanja elastičnosti ispitivanh čestica. Nakon dodatka saharoze i
oblaganja alginatnih čestica slojem hitozana, maksimalna sila ostaje nepromenjana, odnosno
dolazi do njenog smanjenja; slicno, vrednosti modula elastičnosti takođe ostaju konstantne,
odnosno povećavaju se. Ispitivana metoda kompresije može se koristiti za određivanje
mehaničkih karakteristika različitih čestica na bazi alginata.
PB  - Faculty of Technology, Zvornik
C3  - IV International Congress of “Engineering, Environment and Materials in Processing Industry“
T1  - Mechanical properties of alginate-liposomes-based beads with encapsulated resveratrol
T1  - Mehaničke karakteristike čestica alginat-lipozomi sa inkapsuliranim resveratrolom
EP  - 325
SP  - 318
DO  - 10.7251/EEMEN1501318T
ER  - 

@conference{
author = "Trifković, Kata and Isailović, Bojana and Milašinović, Nikola and Jovanović, Aleksandra and Knežević-Jugović, Zorica and Đorđević, Verica and Bugarski, Branko",
year = "2015",
abstract = "In this work mechanical behavior of four different formulations of alginate-based beads was
tested. The alginate beads were prepared by means of extrusion technique. As a model
encapsulated bioactive substance resveratrol-loaded liposomes were used. The beads were
composed as follows: 1.5% alginate beads; 1.5% alginate beads encapsulating liposomes; 1.5%
alginate/30% sucrose beads encapsulating liposomes and 1.5% alginate/0.5% chitosan beads
encapsulating liposomes. The mechanical properties (e.g. maximal forces required for reaching
the default deformation, maximal stresses and the Young’s modulus) of aforementioned beads
were determined by testing the single bead submerged in water using the AG-X plus Universal
Testing Machine (Shimadzu, Japan). Results showed the decrease in maximal forces (stresses)
and increase in elasticity of the examined beads upon encapsulation of resveratrol-loaded
liposomes. After addition of sucrose and coating with chitosan, maximal forces respectively
remained constant and decreased, while elastic modulus also remained constant and increased,
respectively. Tested compression method can be used in the determination of mechanical
properties of different alginate-based beads., U ovom radu su ispitane mehaničke karakteristike četiri različite formulacije čestica na bazi
alginata. Čestice su pripremljenje koristeći metodu ekstruzije. Kao model supstanca za
inkapsulaciju korišćni su lipozomi sa inkapsuliranim resveratrolom. Formulacije čestica su
sledeće: 1,5% alginatne čestice; 1,5% alginatne čestice sa inkapsuliranim lipozomima; 1,5%
alginatne čestice sa inkapsuliranim lipozomima sa dodatkom 30% saharoze i 1,5% alginatne
čestice sa inkapsuliranim lipozomima sa dodatnim slojem 0,5% hitozana. Mehaničke
karakteristike (tj. maksimalne sile potrebne za dostizanje unapred definisane deformacije,
maksimalni naponi i Jungovi moduli elastičnosti) gore pomenutih čestica su određene
testiranjem pojedinačnih čestica uronjenih u vodu, koristeći AG-X plus Universal Testing
Machine (Shimadzu, Japan). Rezultati su pokazali da nakon inkapsulacije lipozoma sa
resveratrolom u alginatne čestice dolazi do smanjenja maksimalne sile potrebne za postizanje
zadate deformacije, kao i do povećanja elastičnosti ispitivanh čestica. Nakon dodatka saharoze i
oblaganja alginatnih čestica slojem hitozana, maksimalna sila ostaje nepromenjana, odnosno
dolazi do njenog smanjenja; slicno, vrednosti modula elastičnosti takođe ostaju konstantne,
odnosno povećavaju se. Ispitivana metoda kompresije može se koristiti za određivanje
mehaničkih karakteristika različitih čestica na bazi alginata.",
publisher = "Faculty of Technology, Zvornik",
journal = "IV International Congress of “Engineering, Environment and Materials in Processing Industry“",
title = "Mechanical properties of alginate-liposomes-based beads with encapsulated resveratrol, Mehaničke karakteristike čestica alginat-lipozomi sa inkapsuliranim resveratrolom",
pages = "325-318",
doi = "10.7251/EEMEN1501318T"
}

Trifković, K., Isailović, B., Milašinović, N., Jovanović, A., Knežević-Jugović, Z., Đorđević, V.,& Bugarski, B.. (2015). Mechanical properties of alginate-liposomes-based beads with encapsulated resveratrol. in IV International Congress of “Engineering, Environment and Materials in Processing Industry“
Faculty of Technology, Zvornik., 318-325.
https://doi.org/10.7251/EEMEN1501318T

Trifković K, Isailović B, Milašinović N, Jovanović A, Knežević-Jugović Z, Đorđević V, Bugarski B. Mechanical properties of alginate-liposomes-based beads with encapsulated resveratrol. in IV International Congress of “Engineering, Environment and Materials in Processing Industry“. 2015;:318-325.
doi:10.7251/EEMEN1501318T .

Trifković, Kata, Isailović, Bojana, Milašinović, Nikola, Jovanović, Aleksandra, Knežević-Jugović, Zorica, Đorđević, Verica, Bugarski, Branko, "Mechanical properties of alginate-liposomes-based beads with encapsulated resveratrol" in IV International Congress of “Engineering, Environment and Materials in Processing Industry“ (2015):318-325,
https://doi.org/10.7251/EEMEN1501318T . .

TY  - CHAP
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Anna
AU  - Naziri, Eleni
AU  - Koupantsis, T.
AU  - Trifković, Kata
AU  - Drvenica, Ivana
AU  - Balanč, Bojana
AU  - Đorđević, Verica
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6135
AB  - Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.
PB  - John Wiley & Sons
T2  - Ch. 39. In: Advances in Food Biotechnology
T1  - Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
EP  - 680
SP  - 635
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6135
ER  - 

@inbook{
author = "Nedović, Viktor and Bugarski, Branko and Mantzouridou, Fani and Paraskevopoulou, Anna and Naziri, Eleni and Koupantsis, T. and Trifković, Kata and Drvenica, Ivana and Balanč, Bojana and Đorđević, Verica",
year = "2015",
abstract = "Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.",
publisher = "John Wiley & Sons",
journal = "Ch. 39. In: Advances in Food Biotechnology",
booktitle = "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture",
pages = "680-635",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6135"
}

Nedović, V., Bugarski, B., Mantzouridou, F., Paraskevopoulou, A., Naziri, E., Koupantsis, T., Trifković, K., Drvenica, I., Balanč, B.,& Đorđević, V.. (2015). Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Ch. 39. In: Advances in Food Biotechnology
John Wiley & Sons., 635-680.
https://hdl.handle.net/21.15107/rcub_technorep_6135

Nedović V, Bugarski B, Mantzouridou F, Paraskevopoulou A, Naziri E, Koupantsis T, Trifković K, Drvenica I, Balanč B, Đorđević V. Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Ch. 39. In: Advances in Food Biotechnology. 2015;:635-680.
https://hdl.handle.net/21.15107/rcub_technorep_6135 .

Nedović, Viktor, Bugarski, Branko, Mantzouridou, Fani, Paraskevopoulou, Anna, Naziri, Eleni, Koupantsis, T., Trifković, Kata, Drvenica, Ivana, Balanč, Bojana, Đorđević, Verica, "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture" in Ch. 39. In: Advances in Food Biotechnology (2015):635-680,
https://hdl.handle.net/21.15107/rcub_technorep_6135 .