TY  - JOUR
AU  - Šeremet, Danijela
AU  - Vugrinec, Kristina
AU  - Petrović, Predrag
AU  - Butorac, Ana
AU  - Kuzmić, Sunčica
AU  - Vojvodić Cebin, Aleksandra
AU  - Mandura, Ana
AU  - Lovrić, Marija
AU  - Pjanović, Rada
AU  - Komes, Draženka
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4987
AB  - Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 degrees C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.
PB  - Elsevier Ltd.
T2  - Food Chemistry
T1  - Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks
SP  - 131257
VL  - 370
DO  - 10.1016/j.foodchem.2021.131257
ER  - 

@article{
author = "Šeremet, Danijela and Vugrinec, Kristina and Petrović, Predrag and Butorac, Ana and Kuzmić, Sunčica and Vojvodić Cebin, Aleksandra and Mandura, Ana and Lovrić, Marija and Pjanović, Rada and Komes, Draženka",
year = "2022",
abstract = "Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 degrees C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.",
publisher = "Elsevier Ltd.",
journal = "Food Chemistry",
title = "Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks",
pages = "131257",
volume = "370",
doi = "10.1016/j.foodchem.2021.131257"
}

Šeremet, D., Vugrinec, K., Petrović, P., Butorac, A., Kuzmić, S., Vojvodić Cebin, A., Mandura, A., Lovrić, M., Pjanović, R.,& Komes, D.. (2022). Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks. in Food Chemistry
Elsevier Ltd.., 370, 131257.
https://doi.org/10.1016/j.foodchem.2021.131257

Šeremet D, Vugrinec K, Petrović P, Butorac A, Kuzmić S, Vojvodić Cebin A, Mandura A, Lovrić M, Pjanović R, Komes D. Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks. in Food Chemistry. 2022;370:131257.
doi:10.1016/j.foodchem.2021.131257 .

Šeremet, Danijela, Vugrinec, Kristina, Petrović, Predrag, Butorac, Ana, Kuzmić, Sunčica, Vojvodić Cebin, Aleksandra, Mandura, Ana, Lovrić, Marija, Pjanović, Rada, Komes, Draženka, "Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks" in Food Chemistry, 370 (2022):131257,
https://doi.org/10.1016/j.foodchem.2021.131257 . .

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 . .