TY  - JOUR
AU  - Belošević, Spasoje D.
AU  - Milinčić, Danijel D.
AU  - Gašić, Uroš M.
AU  - Kostić, Aleksandar Ž.
AU  - Salević-Jelić, Ana S.
AU  - Marković, Jovana M.
AU  - Đorđević, Verica B.
AU  - Lević, Steva M.
AU  - Pešić, Mirjana B.
AU  - Nedović, Viktor A.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7383
AB  - The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
PB  - MDPI
T2  - Foods
T1  - Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties
IS  - 5
SP  - 757
VL  - 13
DO  - 10.3390/foods13050757
ER  - 

@article{
author = "Belošević, Spasoje D. and Milinčić, Danijel D. and Gašić, Uroš M. and Kostić, Aleksandar Ž. and Salević-Jelić, Ana S. and Marković, Jovana M. and Đorđević, Verica B. and Lević, Steva M. and Pešić, Mirjana B. and Nedović, Viktor A.",
year = "2024",
abstract = "The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.",
publisher = "MDPI",
journal = "Foods",
title = "Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties",
number = "5",
pages = "757",
volume = "13",
doi = "10.3390/foods13050757"
}

Belošević, S. D., Milinčić, D. D., Gašić, U. M., Kostić, A. Ž., Salević-Jelić, A. S., Marković, J. M., Đorđević, V. B., Lević, S. M., Pešić, M. B.,& Nedović, V. A.. (2024). Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. in Foods
MDPI., 13(5), 757.
https://doi.org/10.3390/foods13050757

Belošević SD, Milinčić DD, Gašić UM, Kostić AŽ, Salević-Jelić AS, Marković JM, Đorđević VB, Lević SM, Pešić MB, Nedović VA. Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. in Foods. 2024;13(5):757.
doi:10.3390/foods13050757 .

Belošević, Spasoje D., Milinčić, Danijel D., Gašić, Uroš M., Kostić, Aleksandar Ž., Salević-Jelić, Ana S., Marković, Jovana M., Đorđević, Verica B., Lević, Steva M., Pešić, Mirjana B., Nedović, Viktor A., "Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties" in Foods, 13, no. 5 (2024):757,
https://doi.org/10.3390/foods13050757 . .

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6650
AB  - This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.
PB  - Elsevier B.V.
T2  - Food Hydrocolloids
T1  - Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
SP  - 109293
VL  - 146
DO  - 10.1016/j.foodhyd.2023.109293
ER  - 

@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Kolašinac, Stefan and Rac, Vladislav and Banjac, Nebojša and Lađarević, Jelena and Lević, Steva and Pavlović, Vladimir B. and Stanojević, Slađana P. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2024",
abstract = "This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.",
publisher = "Elsevier B.V.",
journal = "Food Hydrocolloids",
title = "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties",
pages = "109293",
volume = "146",
doi = "10.1016/j.foodhyd.2023.109293"
}

Milinčić, D. D., Kostić, A. Ž., Kolašinac, S., Rac, V., Banjac, N., Lađarević, J., Lević, S., Pavlović, V. B., Stanojević, S. P., Nedović, V. A.,& Pešić, M. B.. (2024). Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids
Elsevier B.V.., 146, 109293.
https://doi.org/10.1016/j.foodhyd.2023.109293

Milinčić DD, Kostić AŽ, Kolašinac S, Rac V, Banjac N, Lađarević J, Lević S, Pavlović VB, Stanojević SP, Nedović VA, Pešić MB. Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids. 2024;146:109293.
doi:10.1016/j.foodhyd.2023.109293 .

Milinčić, Danijel D., Kostić, Aleksandar Ž., Kolašinac, Stefan, Rac, Vladislav, Banjac, Nebojša, Lađarević, Jelena, Lević, Steva, Pavlović, Vladimir B., Stanojević, Slađana P., Nedović, Viktor A., Pešić, Mirjana B., "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties" in Food Hydrocolloids, 146 (2024):109293,
https://doi.org/10.1016/j.foodhyd.2023.109293 . .

TY  - CONF
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Lukić, Jelena
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7143
AB  - Potentially toxic elements (PTEs) are transferred to vegetables primarily through
agricultural soil or irrigation water. PTEs in agricultural soil originate from pedogenic and
anthropogenic sources. In most cases, soil contamination with these elements happens via river
systems or air pollution. Furthermore, food is now imported from many regions and countries, where
it is grown in various conditions and on various agricultural lands. Peppers (Capsicum annuum) are
popular vegetables in Serbia and worldwide. They are consumed in numerous dishes as fresh fruits,
spices, or ingredients. Peppers are reach source of carotenoids, vitamins, antioxidant compounds,
and other nutritive compounds. This study aimed to estimate the human exposure to thirteen PTEs
present in fresh, dried, and processed peppers obtained from the Serbian market. The exposure
assessment was conducted for people in four regions of Serbia by calculating the target hazard
quotient (THQ) and carcinogenic risk (CR). The comparison across areas was made due to
significant disparities in pepper consumption between them.
PB  - Belgrade : The Academy of Applied Technical Studies "Belgrade"
C3  - Conference Proceedings / International Scientific and Professional Conference Politehnika 2023, Belgrade, 15th December 2023
T1  - Exposure to potentially toxic elements due to consumption of Capsicum annum in different parts of Serbia
EP  - 929
SP  - 924
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7143
ER  - 

@conference{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Lukić, Jelena and Onjia, Antonije",
year = "2023",
abstract = "Potentially toxic elements (PTEs) are transferred to vegetables primarily through
agricultural soil or irrigation water. PTEs in agricultural soil originate from pedogenic and
anthropogenic sources. In most cases, soil contamination with these elements happens via river
systems or air pollution. Furthermore, food is now imported from many regions and countries, where
it is grown in various conditions and on various agricultural lands. Peppers (Capsicum annuum) are
popular vegetables in Serbia and worldwide. They are consumed in numerous dishes as fresh fruits,
spices, or ingredients. Peppers are reach source of carotenoids, vitamins, antioxidant compounds,
and other nutritive compounds. This study aimed to estimate the human exposure to thirteen PTEs
present in fresh, dried, and processed peppers obtained from the Serbian market. The exposure
assessment was conducted for people in four regions of Serbia by calculating the target hazard
quotient (THQ) and carcinogenic risk (CR). The comparison across areas was made due to
significant disparities in pepper consumption between them.",
publisher = "Belgrade : The Academy of Applied Technical Studies "Belgrade"",
journal = "Conference Proceedings / International Scientific and Professional Conference Politehnika 2023, Belgrade, 15th December 2023",
title = "Exposure to potentially toxic elements due to consumption of Capsicum annum in different parts of Serbia",
pages = "929-924",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7143"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Lukić, J.,& Onjia, A.. (2023). Exposure to potentially toxic elements due to consumption of Capsicum annum in different parts of Serbia. in Conference Proceedings / International Scientific and Professional Conference Politehnika 2023, Belgrade, 15th December 2023
Belgrade : The Academy of Applied Technical Studies "Belgrade"., 924-929.
https://hdl.handle.net/21.15107/rcub_technorep_7143

Lučić M, Sredović Ignjatović I, Lević S, Lukić J, Onjia A. Exposure to potentially toxic elements due to consumption of Capsicum annum in different parts of Serbia. in Conference Proceedings / International Scientific and Professional Conference Politehnika 2023, Belgrade, 15th December 2023. 2023;:924-929.
https://hdl.handle.net/21.15107/rcub_technorep_7143 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Lukić, Jelena, Onjia, Antonije, "Exposure to potentially toxic elements due to consumption of Capsicum annum in different parts of Serbia" in Conference Proceedings / International Scientific and Professional Conference Politehnika 2023, Belgrade, 15th December 2023 (2023):924-929,
https://hdl.handle.net/21.15107/rcub_technorep_7143 .

TY  - CONF
AU  - Lević, Steva M.
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7055
AB  - The overall quality of processed food depends on many processing parameters such as temperature,
processing time, mixing speed, pressure, pH value, size of food pieces, type of added ingredients, etc. The
goal of food products devel- opment is not only to improve the quality of the final product but also to reduce the
energy consumption and to improve resources management. Independent evaluation of a single parameter or
response is not the best way to set and optimize experiments, because improving one response by controlling
one parameter can negatively affect other responses. Experi- mental design is frequently used for experiment
planning when multiple variables should be optimized, while the desirability function allows the determination of
operating conditions that provide the “most desirable” response values. The desirability function allows the
optimization of several responses simultaneously and the determination of the overall/cumulative/global quality.
In this way, it is possible to determine the most suitable conditions for achieving the best overall product quality.
In the desirability function, all responses are transformed into dimensionless individual desirability functions
(di), which take values from 0 to 1. The value 0 indicates an undesirable response of the system, while the value
1 represents the most de-sirable response. All values between 0 and 1 indicate more or less desirable responses.
There are three different equations for evaluating individual desirability functions depending on whether it is
ideal for the response to be maximal, minimal or to have some target value. After calculating the individual
desirability functions, they are combined into one global/overalldesirability function (D) [1,2]. If the value of this
function is different from 0, it means that for all responses, the desired responses were achieved at the same
time. If the value of the D is equal to 0, it means that for at least one response the desired response has not
been achieved. The overall desirability function represents the geometric mean of individual de- sirability
functions. When applying the experimental design, this means that one composite desirability function is
obtained for each experiment. The function D with the highest value represents the experimental conditions
under which the most optimal responses of the system are obtained, i.e. the best quality of the final product.
Various quality parameters of foodproducts, such as color, taste, odor, the content of minerals, vitamins, fibers,
appearance, texture, etc., can be measured as system responses. However, despite the advantages of this
approach, the traditional approach that uses the optimiza-tion of only one factor and one response is still the
most used.
PB  - Beograd : Srpsko hemijsko društvo
C3  - Abstract Book / XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
T1  - Experimental design and the desirability function in the estimation of overall food quality
SP  - 172
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7055
ER  - 

@conference{
author = "Lević, Steva M. and Lučić, Milica and Sredović Ignjatović, Ivana and Onjia, Antonije",
year = "2023",
abstract = "The overall quality of processed food depends on many processing parameters such as temperature,
processing time, mixing speed, pressure, pH value, size of food pieces, type of added ingredients, etc. The
goal of food products devel- opment is not only to improve the quality of the final product but also to reduce the
energy consumption and to improve resources management. Independent evaluation of a single parameter or
response is not the best way to set and optimize experiments, because improving one response by controlling
one parameter can negatively affect other responses. Experi- mental design is frequently used for experiment
planning when multiple variables should be optimized, while the desirability function allows the determination of
operating conditions that provide the “most desirable” response values. The desirability function allows the
optimization of several responses simultaneously and the determination of the overall/cumulative/global quality.
In this way, it is possible to determine the most suitable conditions for achieving the best overall product quality.
In the desirability function, all responses are transformed into dimensionless individual desirability functions
(di), which take values from 0 to 1. The value 0 indicates an undesirable response of the system, while the value
1 represents the most de-sirable response. All values between 0 and 1 indicate more or less desirable responses.
There are three different equations for evaluating individual desirability functions depending on whether it is
ideal for the response to be maximal, minimal or to have some target value. After calculating the individual
desirability functions, they are combined into one global/overalldesirability function (D) [1,2]. If the value of this
function is different from 0, it means that for all responses, the desired responses were achieved at the same
time. If the value of the D is equal to 0, it means that for at least one response the desired response has not
been achieved. The overall desirability function represents the geometric mean of individual de- sirability
functions. When applying the experimental design, this means that one composite desirability function is
obtained for each experiment. The function D with the highest value represents the experimental conditions
under which the most optimal responses of the system are obtained, i.e. the best quality of the final product.
Various quality parameters of foodproducts, such as color, taste, odor, the content of minerals, vitamins, fibers,
appearance, texture, etc., can be measured as system responses. However, despite the advantages of this
approach, the traditional approach that uses the optimiza-tion of only one factor and one response is still the
most used.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "Abstract Book / XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia",
title = "Experimental design and the desirability function in the estimation of overall food quality",
pages = "172",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7055"
}

Lević, S. M., Lučić, M., Sredović Ignjatović, I.,& Onjia, A.. (2023). Experimental design and the desirability function in the estimation of overall food quality. in Abstract Book / XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
Beograd : Srpsko hemijsko društvo., 172.
https://hdl.handle.net/21.15107/rcub_technorep_7055

Lević SM, Lučić M, Sredović Ignjatović I, Onjia A. Experimental design and the desirability function in the estimation of overall food quality. in Abstract Book / XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia. 2023;:172.
https://hdl.handle.net/21.15107/rcub_technorep_7055 .

Lević, Steva M., Lučić, Milica, Sredović Ignjatović, Ivana, Onjia, Antonije, "Experimental design and the desirability function in the estimation of overall food quality" in Abstract Book / XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia (2023):172,
https://hdl.handle.net/21.15107/rcub_technorep_7055 .

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

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

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

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

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

TY  - JOUR
AU  - Obradović, Nina
AU  - Filipović, Suzana
AU  - Fahrenholtz, William G.
AU  - Marinković, Bojan A.
AU  - Rogan, Jelena
AU  - Lević, Steva
AU  - Đorđević, Antonije
AU  - Pavlović, Vladimir B.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6467
AB  - Magnesium aluminate has the spinel structure along with good mechanical, chemical, and thermal properties. Magnesium aluminate has a wide range of applications including refractory ceramics, optically transparent ceramic windows, and armors. Its low dielectric permeability and low loss tangent enable its applications for integrated electronic devices, as well. In this paper, MgO and Al2O3 powders were mixed in a one-to-one molar ratio and calcined at temperatures ranging from 1500 to 1800°C to produce phase pure spinel. Thereafter, pellets were crushed and treated in a planetary ball mill for 60 min to obtain a fine powder. All powders were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature, samples with higher density were synthesized. Milling for 1 h led to formation of larger particles, but finer powders after milling. XRPD and Raman spectroscopy showed disorder in the crystal structure after milling.
AB  - Магнезијум алуминат поседује структуру спинела и добра механичка, хемијска и термичка својства. Има широк спектар примене, укључујући рефракторну керамику, оружје и оптички транспарентна керамичка стакла. Ниска диелектрична пермеабилност и тангенс губитака пружају овој керамици примену и у електричним направама. У овом раду, прахови MgO и Al2O3 су помешани у моларном односу 1:1 и калцинисани на температурама између 1500°C и 1800°C да би се добио спинел. Након тога, узорци су смрвљени и механички активирани у млину током 60 минута да би се добио фини уситњен прах. Одређени су фазни састав, кристална структура и морфологија свих прахова. Резултати су показали да са порастом температуре расте и густина синтетисаних узорака. Млевење од 1 сата води ка формирању већих честица, али финијих прахова након млевења. XRPD и Раман спектроскопија указују на неуређену кристалну структуру након млевења.
PB  - International Institute for the Science of Sintering (IISS)
T2  - Science of Sintering
T1  - Morphological and Structural Characterization of MgAl2O4 Spinel
EP  - 10
IS  - 1
SP  - 1
VL  - 55
DO  - 10.2298/SOS2301001O
ER  - 

@article{
author = "Obradović, Nina and Filipović, Suzana and Fahrenholtz, William G. and Marinković, Bojan A. and Rogan, Jelena and Lević, Steva and Đorđević, Antonije and Pavlović, Vladimir B.",
year = "2023",
abstract = "Magnesium aluminate has the spinel structure along with good mechanical, chemical, and thermal properties. Magnesium aluminate has a wide range of applications including refractory ceramics, optically transparent ceramic windows, and armors. Its low dielectric permeability and low loss tangent enable its applications for integrated electronic devices, as well. In this paper, MgO and Al2O3 powders were mixed in a one-to-one molar ratio and calcined at temperatures ranging from 1500 to 1800°C to produce phase pure spinel. Thereafter, pellets were crushed and treated in a planetary ball mill for 60 min to obtain a fine powder. All powders were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature, samples with higher density were synthesized. Milling for 1 h led to formation of larger particles, but finer powders after milling. XRPD and Raman spectroscopy showed disorder in the crystal structure after milling., Магнезијум алуминат поседује структуру спинела и добра механичка, хемијска и термичка својства. Има широк спектар примене, укључујући рефракторну керамику, оружје и оптички транспарентна керамичка стакла. Ниска диелектрична пермеабилност и тангенс губитака пружају овој керамици примену и у електричним направама. У овом раду, прахови MgO и Al2O3 су помешани у моларном односу 1:1 и калцинисани на температурама између 1500°C и 1800°C да би се добио спинел. Након тога, узорци су смрвљени и механички активирани у млину током 60 минута да би се добио фини уситњен прах. Одређени су фазни састав, кристална структура и морфологија свих прахова. Резултати су показали да са порастом температуре расте и густина синтетисаних узорака. Млевење од 1 сата води ка формирању већих честица, али финијих прахова након млевења. XRPD и Раман спектроскопија указују на неуређену кристалну структуру након млевења.",
publisher = "International Institute for the Science of Sintering (IISS)",
journal = "Science of Sintering",
title = "Morphological and Structural Characterization of MgAl2O4 Spinel",
pages = "10-1",
number = "1",
volume = "55",
doi = "10.2298/SOS2301001O"
}

Obradović, N., Filipović, S., Fahrenholtz, W. G., Marinković, B. A., Rogan, J., Lević, S., Đorđević, A.,& Pavlović, V. B.. (2023). Morphological and Structural Characterization of MgAl2O4 Spinel. in Science of Sintering
International Institute for the Science of Sintering (IISS)., 55(1), 1-10.
https://doi.org/10.2298/SOS2301001O

Obradović N, Filipović S, Fahrenholtz WG, Marinković BA, Rogan J, Lević S, Đorđević A, Pavlović VB. Morphological and Structural Characterization of MgAl2O4 Spinel. in Science of Sintering. 2023;55(1):1-10.
doi:10.2298/SOS2301001O .

Obradović, Nina, Filipović, Suzana, Fahrenholtz, William G., Marinković, Bojan A., Rogan, Jelena, Lević, Steva, Đorđević, Antonije, Pavlović, Vladimir B., "Morphological and Structural Characterization of MgAl2O4 Spinel" in Science of Sintering, 55, no. 1 (2023):1-10,
https://doi.org/10.2298/SOS2301001O . .

TY  - JOUR
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Stojanović, Dušica
AU  - Jeremić, Sanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Sredović Ignjatović, Ivana
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5596
AB  - This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days).
PB  - Elsevier Ltd.
T2  - Food Packaging and Shelf Life
T1  - Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization
SP  - 101027
VL  - 35
DO  - 10.1016/j.fpsl.2023.101027
ER  - 

@article{
author = "Salević-Jelić, Ana and Lević, Steva and Stojanović, Dušica and Jeremić, Sanja and Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Sredović Ignjatović, Ivana and Uskoković, Petar and Nedović, Viktor",
year = "2023",
abstract = "This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days).",
publisher = "Elsevier Ltd.",
journal = "Food Packaging and Shelf Life",
title = "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization",
pages = "101027",
volume = "35",
doi = "10.1016/j.fpsl.2023.101027"
}

Salević-Jelić, A., Lević, S., Stojanović, D., Jeremić, S., Miletić, D., Pantić, M., Pavlović, V., Sredović Ignjatović, I., Uskoković, P.,& Nedović, V.. (2023). Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life
Elsevier Ltd.., 35, 101027.
https://doi.org/10.1016/j.fpsl.2023.101027

Salević-Jelić A, Lević S, Stojanović D, Jeremić S, Miletić D, Pantić M, Pavlović V, Sredović Ignjatović I, Uskoković P, Nedović V. Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life. 2023;35:101027.
doi:10.1016/j.fpsl.2023.101027 .

Salević-Jelić, Ana, Lević, Steva, Stojanović, Dušica, Jeremić, Sanja, Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Sredović Ignjatović, Ivana, Uskoković, Petar, Nedović, Viktor, "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization" in Food Packaging and Shelf Life, 35 (2023):101027,
https://doi.org/10.1016/j.fpsl.2023.101027 . .

TY  - JOUR
AU  - Matijašević, Danka
AU  - Pantić, Milena
AU  - Stanisavljević, Nemanja
AU  - Jevtić, Sanja
AU  - Rajić, Nevenka
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5115
AB  - Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement
EP  - 79
IS  - 1
SP  - 67
VL  - 60
DO  - 10.17113/ftb.60.01.22.7172
ER  - 

@article{
author = "Matijašević, Danka and Pantić, Milena and Stanisavljević, Nemanja and Jevtić, Sanja and Rajić, Nevenka and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2022",
abstract = "Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement",
pages = "79-67",
number = "1",
volume = "60",
doi = "10.17113/ftb.60.01.22.7172"
}

Matijašević, D., Pantić, M., Stanisavljević, N., Jevtić, S., Rajić, N., Lević, S., Nedović, V.,& Nikšić, M.. (2022). Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology
University of Zagreb., 60(1), 67-79.
https://doi.org/10.17113/ftb.60.01.22.7172

Matijašević D, Pantić M, Stanisavljević N, Jevtić S, Rajić N, Lević S, Nedović V, Nikšić M. Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology. 2022;60(1):67-79.
doi:10.17113/ftb.60.01.22.7172 .

Matijašević, Danka, Pantić, Milena, Stanisavljević, Nemanja, Jevtić, Sanja, Rajić, Nevenka, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement" in Food Technology and Biotechnology, 60, no. 1 (2022):67-79,
https://doi.org/10.17113/ftb.60.01.22.7172 . .

TY  - JOUR
AU  - Lučić, Milica
AU  - Miletić, Andrijana
AU  - Savić, Aleksandra
AU  - Lević, Steva
AU  - Ignjatović Sredović, Ivana
AU  - Onjia, Antonije
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5114
AB  - The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4
PB  - Academic Press Inc.
T2  - Journal of Food Composition and Analysis
T1  - Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)
SP  - 104598
VL  - 111
VL  - 111
DO  - 10.1016/j.jfca.2022.104598
ER  - 

@article{
author = "Lučić, Milica and Miletić, Andrijana and Savić, Aleksandra and Lević, Steva and Ignjatović Sredović, Ivana and Onjia, Antonije",
year = "2022",
abstract = "The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4",
publisher = "Academic Press Inc.",
journal = "Journal of Food Composition and Analysis",
title = "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)",
pages = "104598",
volume = "111, 111",
doi = "10.1016/j.jfca.2022.104598"
}

Lučić, M., Miletić, A., Savić, A., Lević, S., Ignjatović Sredović, I.,& Onjia, A.. (2022). Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis
Academic Press Inc.., 111, 104598.
https://doi.org/10.1016/j.jfca.2022.104598

Lučić M, Miletić A, Savić A, Lević S, Ignjatović Sredović I, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis. 2022;111:104598.
doi:10.1016/j.jfca.2022.104598 .

Lučić, Milica, Miletić, Andrijana, Savić, Aleksandra, Lević, Steva, Ignjatović Sredović, Ivana, Onjia, Antonije, "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)" in Journal of Food Composition and Analysis, 111 (2022):104598,
https://doi.org/10.1016/j.jfca.2022.104598 . .

TY  - JOUR
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Pećinar, Ilinka
AU  - Antić, Mališa
AU  - Đurđić, Slađana
AU  - Onjia, Antonije
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5080
AB  - The influence of extraction parameters on the ultrasonically assisted extraction (UAE) of K, Na, Ca, Mg, Zn, Cu, Fe, Mn, Cr, Se, Mo, Li, Al, B, Pb, Hg, Cd, As, and Ni was studied to determine the conditions when a minimum of essential and maximum of toxic elements is leached from peppers, depending on its ripening stage. The effect of process variables was investigated by using Box–Behnken design. Each essential element had a different optimal condition for minimal leaching, while the toxic elements were predominantly extracted with acetic acid solution as extractant. The highest correlation between extraction conditions and concentration of extracted elements was found for aqueous extracts of mature green pepper. The concentration of acetic acid highly influenced the leaching of elements and a strong correlation between the concentration of Al, B, Fe, and Mn, and the UAE experimental conditions were observed. Practical applications: This study investigates the leaching of minerals and heavy metals present in vegetables to the most commonly used media (water and acetic acid) during processing and canning. The data from this study may be useful for improving the quality of processed pepper products due to new information on how different parameters influence these losses (ripening stage of peppers, medium/solvent used for preparation, or storage, applied temperatures, time, mass to volume ratio). Essential elements are better preserved during the processing of intermediate breaker and mature red pepper compared to green mature fruits. Better retention of essential elements in the breaker and mature red pepper (that are mostly used in industrial processing) can be achieved by reducing the contact time with water, as well as mass to volume ratio. Leaching of toxic elements Al, Hg, and As can be improved with an acetic acid solution.
PB  - John Wiley and Sons Inc.
T2  - Journal of Food Processing and Preservation
T1  - Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design
IS  - 4
SP  - e16493
VL  - 46
DO  - 10.1111/jfpp.16493
ER  - 

@article{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Pećinar, Ilinka and Antić, Mališa and Đurđić, Slađana and Onjia, Antonije",
year = "2022",
abstract = "The influence of extraction parameters on the ultrasonically assisted extraction (UAE) of K, Na, Ca, Mg, Zn, Cu, Fe, Mn, Cr, Se, Mo, Li, Al, B, Pb, Hg, Cd, As, and Ni was studied to determine the conditions when a minimum of essential and maximum of toxic elements is leached from peppers, depending on its ripening stage. The effect of process variables was investigated by using Box–Behnken design. Each essential element had a different optimal condition for minimal leaching, while the toxic elements were predominantly extracted with acetic acid solution as extractant. The highest correlation between extraction conditions and concentration of extracted elements was found for aqueous extracts of mature green pepper. The concentration of acetic acid highly influenced the leaching of elements and a strong correlation between the concentration of Al, B, Fe, and Mn, and the UAE experimental conditions were observed. Practical applications: This study investigates the leaching of minerals and heavy metals present in vegetables to the most commonly used media (water and acetic acid) during processing and canning. The data from this study may be useful for improving the quality of processed pepper products due to new information on how different parameters influence these losses (ripening stage of peppers, medium/solvent used for preparation, or storage, applied temperatures, time, mass to volume ratio). Essential elements are better preserved during the processing of intermediate breaker and mature red pepper compared to green mature fruits. Better retention of essential elements in the breaker and mature red pepper (that are mostly used in industrial processing) can be achieved by reducing the contact time with water, as well as mass to volume ratio. Leaching of toxic elements Al, Hg, and As can be improved with an acetic acid solution.",
publisher = "John Wiley and Sons Inc.",
journal = "Journal of Food Processing and Preservation",
title = "Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design",
number = "4",
pages = "e16493",
volume = "46",
doi = "10.1111/jfpp.16493"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Pećinar, I., Antić, M., Đurđić, S.,& Onjia, A.. (2022). Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design. in Journal of Food Processing and Preservation
John Wiley and Sons Inc.., 46(4), e16493.
https://doi.org/10.1111/jfpp.16493

Lučić M, Sredović Ignjatović I, Lević S, Pećinar I, Antić M, Đurđić S, Onjia A. Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design. in Journal of Food Processing and Preservation. 2022;46(4):e16493.
doi:10.1111/jfpp.16493 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Pećinar, Ilinka, Antić, Mališa, Đurđić, Slađana, Onjia, Antonije, "Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design" in Journal of Food Processing and Preservation, 46, no. 4 (2022):e16493,
https://doi.org/10.1111/jfpp.16493 . .

TY  - CONF
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Zlatanović, Ivan
AU  - Onjia, Antonije
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6321
AB  - Drying is one of the methods for the preservation of fruits and vegetables [1]. Peppers are still
dried in open sunlight, although this method has many shortcomings (long drying time,
microbial contamination, depending on weather conditions, final product of poor color) [2].
Deterioration of numerous nutrients, which occurs during drying, can be prevented by
applying various pre-treatments and/or different drying methods [2–4]. The aim of this study
was to investigate effects of different pretreatments and drying methods on L-ascorbic acid
(L-AA) content in dried bell pepper. Effect of following parameters were studied: applied
additive (0.25% citric acid, 0.25% potassium metabisulfite or their mixture), temperature,
time, pH value of pretreatment solution, ultrasound pretreatment, pepper slices size, pepper
mass and drying method (hot air-drying and freeze-drying). For organization of experiments
fractional factorial design was used. Results showed that only the drying method significantly
affects the content of L-AA after a month of storage. Freeze-drying was a better method for
L-AA preservation. The interaction between the drying method and the size of pepper slices
was also meaningful, although this interaction wasn’t statistically significant. Better
preservation of L-AA, for hot air-dried samples, was achieved with a slices size of 4×4 cm
compared to smaller (2×2 cm) and larger ones (8×8 cm). In the case of freeze-dried samples,
the slice size didn’t affect the preservation of L-AA. The medium slices of the pepper fruit
provided better penetration of the additives, which resulted in a better protective effect on
L-AA during the hot air-drying. On the other hand, smaller pieces (2×2 cm) led to higher
losses, probably due to the higher leaching of L-AA. Larger slices (8×8 cm) proved to be the
most unfavorable for the preservation of L-AA (maybe due to less diffusion of additive during
pretreatment and its later weak effect during drying).
PB  - University of Belgrade‐Faculty of Agriculture
C3  - Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD
T1  - Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design
SP  - 84
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6321
ER  - 

@conference{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Zlatanović, Ivan and Onjia, Antonije",
year = "2022",
abstract = "Drying is one of the methods for the preservation of fruits and vegetables [1]. Peppers are still
dried in open sunlight, although this method has many shortcomings (long drying time,
microbial contamination, depending on weather conditions, final product of poor color) [2].
Deterioration of numerous nutrients, which occurs during drying, can be prevented by
applying various pre-treatments and/or different drying methods [2–4]. The aim of this study
was to investigate effects of different pretreatments and drying methods on L-ascorbic acid
(L-AA) content in dried bell pepper. Effect of following parameters were studied: applied
additive (0.25% citric acid, 0.25% potassium metabisulfite or their mixture), temperature,
time, pH value of pretreatment solution, ultrasound pretreatment, pepper slices size, pepper
mass and drying method (hot air-drying and freeze-drying). For organization of experiments
fractional factorial design was used. Results showed that only the drying method significantly
affects the content of L-AA after a month of storage. Freeze-drying was a better method for
L-AA preservation. The interaction between the drying method and the size of pepper slices
was also meaningful, although this interaction wasn’t statistically significant. Better
preservation of L-AA, for hot air-dried samples, was achieved with a slices size of 4×4 cm
compared to smaller (2×2 cm) and larger ones (8×8 cm). In the case of freeze-dried samples,
the slice size didn’t affect the preservation of L-AA. The medium slices of the pepper fruit
provided better penetration of the additives, which resulted in a better protective effect on
L-AA during the hot air-drying. On the other hand, smaller pieces (2×2 cm) led to higher
losses, probably due to the higher leaching of L-AA. Larger slices (8×8 cm) proved to be the
most unfavorable for the preservation of L-AA (maybe due to less diffusion of additive during
pretreatment and its later weak effect during drying).",
publisher = "University of Belgrade‐Faculty of Agriculture",
journal = "Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD",
title = "Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design",
pages = "84",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6321"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Zlatanović, I.,& Onjia, A.. (2022). Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design. in Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD
University of Belgrade‐Faculty of Agriculture., 84.
https://hdl.handle.net/21.15107/rcub_technorep_6321

Lučić M, Sredović Ignjatović I, Lević S, Zlatanović I, Onjia A. Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design. in Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD. 2022;:84.
https://hdl.handle.net/21.15107/rcub_technorep_6321 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Zlatanović, Ivan, Onjia, Antonije, "Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design" in Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD (2022):84,
https://hdl.handle.net/21.15107/rcub_technorep_6321 .

TY  - CONF
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Zlatanović, Ivan
AU  - Onjia, Antonije
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6315
AB  - Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of experiments were performed to investigate the effect of the following parameters: pretreatment temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and drying method were parameters that significantly influenced ascorbic acid content in dried peppers. Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without applying ultrasound including freeze drying method.
PB  - University of Belgrade
C3  - Book of Abstracts / Unifood conference
T1  - HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)
SP  - 179
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6315
ER  - 

@conference{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Zlatanović, Ivan and Onjia, Antonije",
year = "2021",
abstract = "Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of experiments were performed to investigate the effect of the following parameters: pretreatment temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and drying method were parameters that significantly influenced ascorbic acid content in dried peppers. Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without applying ultrasound including freeze drying method.",
publisher = "University of Belgrade",
journal = "Book of Abstracts / Unifood conference",
title = "HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)",
pages = "179",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6315"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Zlatanović, I.,& Onjia, A.. (2021). HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM). in Book of Abstracts / Unifood conference
University of Belgrade., 179.
https://hdl.handle.net/21.15107/rcub_technorep_6315

Lučić M, Sredović Ignjatović I, Lević S, Zlatanović I, Onjia A. HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM). in Book of Abstracts / Unifood conference. 2021;:179.
https://hdl.handle.net/21.15107/rcub_technorep_6315 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Zlatanović, Ivan, Onjia, Antonije, "HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)" in Book of Abstracts / Unifood conference (2021):179,
https://hdl.handle.net/21.15107/rcub_technorep_6315 .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4582
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4344
AB  - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
PB  - Springer, New York
T2  - Bioprocess and Biosystems Engineering
T1  - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
EP  - 322
IS  - 2
SP  - 315
VL  - 43
DO  - 10.1007/s00449-019-02228-0
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2020",
abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.",
publisher = "Springer, New York",
journal = "Bioprocess and Biosystems Engineering",
title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid",
pages = "322-315",
number = "2",
volume = "43",
doi = "10.1007/s00449-019-02228-0"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering
Springer, New York., 43(2), 315-322.
https://doi.org/10.1007/s00449-019-02228-0

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322.
doi:10.1007/s00449-019-02228-0 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322,
https://doi.org/10.1007/s00449-019-02228-0 . .

TY  - JOUR
AU  - Radovanović, Neda
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Gordić, Milan V.
AU  - Petrović, Jelena
AU  - Pavlović, Vladimir B.
AU  - Mitrić, Miodrag
AU  - Nešić, Aleksandra
AU  - Dimitrijević-Branković, Suzana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4054
AB  - New agar-based composite films with increasing Cu-carbonate and Cu-phosphate mineral phase content were prepared by in situ mineralization and solvent casting method. SEM and optical analysis revealed that Cu-carbonate phase had better compatibility with agar matrix than Cu-phosphate phase. Incorporation of both mineral phases improved mechanical and water vapor barrier properties of the obtained mineralized films, in concentration dependent manner. When 5 mM of carbonate precursor was incorporated into agar matrix, mechanical resistance was enchanced for 44% and water vapor barrier property for 40%. The release of Cu (II) was higher in acidic conditions for both mineralized composites and remained in the range of specific release limits for this metal. In addition, both mineralized composite films exhibited distinctive antimicrobial activity against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria. Overall, the Cu-carbonate and Cu-phosphate mineralized agar films showed potential to be used for food packaging materials, agriculture or medical purposes.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - European Polymer Journal
T1  - Tailoring the physico-chemical and antimicrobial properties of agar-based films by in situ formation of Cu-mineral phase
EP  - 358
SP  - 352
VL  - 119
DO  - 10.1016/j.eurpolymj.2019.08.004
ER  - 

@article{
author = "Radovanović, Neda and Malagurski, Ivana and Lević, Steva and Gordić, Milan V. and Petrović, Jelena and Pavlović, Vladimir B. and Mitrić, Miodrag and Nešić, Aleksandra and Dimitrijević-Branković, Suzana",
year = "2019",
abstract = "New agar-based composite films with increasing Cu-carbonate and Cu-phosphate mineral phase content were prepared by in situ mineralization and solvent casting method. SEM and optical analysis revealed that Cu-carbonate phase had better compatibility with agar matrix than Cu-phosphate phase. Incorporation of both mineral phases improved mechanical and water vapor barrier properties of the obtained mineralized films, in concentration dependent manner. When 5 mM of carbonate precursor was incorporated into agar matrix, mechanical resistance was enchanced for 44% and water vapor barrier property for 40%. The release of Cu (II) was higher in acidic conditions for both mineralized composites and remained in the range of specific release limits for this metal. In addition, both mineralized composite films exhibited distinctive antimicrobial activity against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria. Overall, the Cu-carbonate and Cu-phosphate mineralized agar films showed potential to be used for food packaging materials, agriculture or medical purposes.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "European Polymer Journal",
title = "Tailoring the physico-chemical and antimicrobial properties of agar-based films by in situ formation of Cu-mineral phase",
pages = "358-352",
volume = "119",
doi = "10.1016/j.eurpolymj.2019.08.004"
}

Radovanović, N., Malagurski, I., Lević, S., Gordić, M. V., Petrović, J., Pavlović, V. B., Mitrić, M., Nešić, A.,& Dimitrijević-Branković, S.. (2019). Tailoring the physico-chemical and antimicrobial properties of agar-based films by in situ formation of Cu-mineral phase. in European Polymer Journal
Pergamon-Elsevier Science Ltd, Oxford., 119, 352-358.
https://doi.org/10.1016/j.eurpolymj.2019.08.004

Radovanović N, Malagurski I, Lević S, Gordić MV, Petrović J, Pavlović VB, Mitrić M, Nešić A, Dimitrijević-Branković S. Tailoring the physico-chemical and antimicrobial properties of agar-based films by in situ formation of Cu-mineral phase. in European Polymer Journal. 2019;119:352-358.
doi:10.1016/j.eurpolymj.2019.08.004 .

Radovanović, Neda, Malagurski, Ivana, Lević, Steva, Gordić, Milan V., Petrović, Jelena, Pavlović, Vladimir B., Mitrić, Miodrag, Nešić, Aleksandra, Dimitrijević-Branković, Suzana, "Tailoring the physico-chemical and antimicrobial properties of agar-based films by in situ formation of Cu-mineral phase" in European Polymer Journal, 119 (2019):352-358,
https://doi.org/10.1016/j.eurpolymj.2019.08.004 . .

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  - Rac, Vladislav
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Graells, Beatriz Olalde
AU  - Bijelić, Goran
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4231
AB  - The use of polyvinyl alcohol (PVA) cryogel as a model hydrogel for iontophoretic transdermal investigations is proposed. Due to the excellent combination of its properties, it could be used for evaluating iontophoretic transdermal delivery of variety of drugs, regardless of pK(a), pH or presence of auxiliary ions. Applicability of PVA Cryogel for drug delivery purposes was compared to those of polyacrylic acid/polyvinyl alcohol (PAA/PVA) and polyacrylic acid/polyvinylpyrrolidone (PAA/PVP) adhesive interpenetrating networks. Swelling properties of PVA Cryogel were shown to be almost independent on pH and NaCl concentration, while swelling of PAA-based gels was significantly affected. Addition of PVA and PVP to PAA decreased swelling degrees and increased adhesivity and compression moduli. Iontophoretic experiments were performed using a donor gel/skin/receptor gel configuration; current density and delivery duration were varied. Dexamethasone sodium phosphate was used as model drug molecule. PVA Cryogel was used for investigating the influence of NaCl concentration, which can alter the amount of current carried by the drug ions and, therefore, the delivery rate. By using PVA Cryogel it was possible to easily determine the amount of drug permeated through the skin into the receptor gel, the amount retained by the skin and the amount remained in the donor hydrogel. Decreasing NaCl concentration in PVA Cryogel resulted in higher total amounts of drug delivered and significantly enhanced drug permeation through the lower layers of the skin into the receptor hydrogel.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks
EP  - 448
SP  - 441
VL  - 180
DO  - 10.1016/j.colsurfb.2019.05.017
ER  - 

@article{
author = "Rac, Vladislav and Lević, Steva and Balanč, Bojana and Graells, Beatriz Olalde and Bijelić, Goran",
year = "2019",
abstract = "The use of polyvinyl alcohol (PVA) cryogel as a model hydrogel for iontophoretic transdermal investigations is proposed. Due to the excellent combination of its properties, it could be used for evaluating iontophoretic transdermal delivery of variety of drugs, regardless of pK(a), pH or presence of auxiliary ions. Applicability of PVA Cryogel for drug delivery purposes was compared to those of polyacrylic acid/polyvinyl alcohol (PAA/PVA) and polyacrylic acid/polyvinylpyrrolidone (PAA/PVP) adhesive interpenetrating networks. Swelling properties of PVA Cryogel were shown to be almost independent on pH and NaCl concentration, while swelling of PAA-based gels was significantly affected. Addition of PVA and PVP to PAA decreased swelling degrees and increased adhesivity and compression moduli. Iontophoretic experiments were performed using a donor gel/skin/receptor gel configuration; current density and delivery duration were varied. Dexamethasone sodium phosphate was used as model drug molecule. PVA Cryogel was used for investigating the influence of NaCl concentration, which can alter the amount of current carried by the drug ions and, therefore, the delivery rate. By using PVA Cryogel it was possible to easily determine the amount of drug permeated through the skin into the receptor gel, the amount retained by the skin and the amount remained in the donor hydrogel. Decreasing NaCl concentration in PVA Cryogel resulted in higher total amounts of drug delivered and significantly enhanced drug permeation through the lower layers of the skin into the receptor hydrogel.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks",
pages = "448-441",
volume = "180",
doi = "10.1016/j.colsurfb.2019.05.017"
}

Rac, V., Lević, S., Balanč, B., Graells, B. O.,& Bijelić, G.. (2019). PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 180, 441-448.
https://doi.org/10.1016/j.colsurfb.2019.05.017

Rac V, Lević S, Balanč B, Graells BO, Bijelić G. PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks. in Colloids and Surfaces B-Biointerfaces. 2019;180:441-448.
doi:10.1016/j.colsurfb.2019.05.017 .

Rac, Vladislav, Lević, Steva, Balanč, Bojana, Graells, Beatriz Olalde, Bijelić, Goran, "PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks" in Colloids and Surfaces B-Biointerfaces, 180 (2019):441-448,
https://doi.org/10.1016/j.colsurfb.2019.05.017 . .

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

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

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

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

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

TY  - JOUR
AU  - Radovanović, Neda
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Nešić, Aleksandra
AU  - Cabrera-Barjas, Gustavo
AU  - Kalušević, Ana
AU  - Nedović, Viktor
AU  - Pavlović, Vladimir
AU  - Dimitrijević-Branković, Suzana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4048
AB  - Agar-based composites with different Zn-carbonate mineral phase content were prepared by in situ mineralization and the solvent casting method. The mineral phase within the composite films was identified as hydrozincite, Zn-5(CO3)(2)(OH)(6). The presence of the mineral phase improved, both mechanical and water vapor permeability properties of the obtained composite films, in a concentration-dependent manner. The release of zinc ions from composite films is in accepted levels (up to 2.5%), and sufficient to provide complete inhibition growth of S. Aureus. The results of this study suggest that agar/Zn-carbonate composites could be potentially used as affordable, eco-friendly and functional materials with tunable properties for food packaging, agriculture or biomedical application. In situ procedure offers possibilities for tailoring the physical-chemical properties of composite films, by varying the Zn-mineral phase load.
PB  - Elsevier, Amsterdam
T2  - Materials Letters
T1  - Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films
VL  - 255
DO  - 10.1016/j.matlet.2019.126572
ER  - 

@article{
author = "Radovanović, Neda and Malagurski, Ivana and Lević, Steva and Nešić, Aleksandra and Cabrera-Barjas, Gustavo and Kalušević, Ana and Nedović, Viktor and Pavlović, Vladimir and Dimitrijević-Branković, Suzana",
year = "2019",
abstract = "Agar-based composites with different Zn-carbonate mineral phase content were prepared by in situ mineralization and the solvent casting method. The mineral phase within the composite films was identified as hydrozincite, Zn-5(CO3)(2)(OH)(6). The presence of the mineral phase improved, both mechanical and water vapor permeability properties of the obtained composite films, in a concentration-dependent manner. The release of zinc ions from composite films is in accepted levels (up to 2.5%), and sufficient to provide complete inhibition growth of S. Aureus. The results of this study suggest that agar/Zn-carbonate composites could be potentially used as affordable, eco-friendly and functional materials with tunable properties for food packaging, agriculture or biomedical application. In situ procedure offers possibilities for tailoring the physical-chemical properties of composite films, by varying the Zn-mineral phase load.",
publisher = "Elsevier, Amsterdam",
journal = "Materials Letters",
title = "Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films",
volume = "255",
doi = "10.1016/j.matlet.2019.126572"
}

Radovanović, N., Malagurski, I., Lević, S., Nešić, A., Cabrera-Barjas, G., Kalušević, A., Nedović, V., Pavlović, V.,& Dimitrijević-Branković, S.. (2019). Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films. in Materials Letters
Elsevier, Amsterdam., 255.
https://doi.org/10.1016/j.matlet.2019.126572

Radovanović N, Malagurski I, Lević S, Nešić A, Cabrera-Barjas G, Kalušević A, Nedović V, Pavlović V, Dimitrijević-Branković S. Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films. in Materials Letters. 2019;255.
doi:10.1016/j.matlet.2019.126572 .

Radovanović, Neda, Malagurski, Ivana, Lević, Steva, Nešić, Aleksandra, Cabrera-Barjas, Gustavo, Kalušević, Ana, Nedović, Viktor, Pavlović, Vladimir, Dimitrijević-Branković, Suzana, "Influence of different concentrations of Zn-carbonate phase on physical-chemical properties of antimicrobial agar composite films" in Materials Letters, 255 (2019),
https://doi.org/10.1016/j.matlet.2019.126572 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna M.
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4212
AB  - Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor & Francis Ltd
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor & Francis Ltd",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor & Francis Ltd., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna M.
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5046
AB  - The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor and Francis Ltd
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor and Francis Ltd",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor and Francis Ltd., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

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  - 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  - JOUR
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Mitrić, Miodrag
AU  - Pavlović, Vladimir B.
AU  - Dimitrijević-Branković, Suzana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3975
AB  - Two bimetallic (Zn/Cu) alginate based nanocomposites, impregnated with carbonate or phosphate mineral phase, were prepared by a facile procedure. Mineralized samples exhibited different morphologies and properties when compared to the non-mineralized sample. Antimicrobial testing against Escherichia coil, Staphylococcus aureus and Candida albicans showed that mineralized samples are more efficient than non-mineralized in elimination of microorganisms. The results of this study suggest that bimetallic mineralized alginates could be potentially used as affordable, easy to produce antimicrobial materials.
PB  - Elsevier Science Bv, Amsterdam
T2  - Materials Letters
T1  - Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application
EP  - 36
SP  - 32
VL  - 212
DO  - 10.1016/j.matlet.2017.10.046
ER  - 

@article{
author = "Malagurski, Ivana and Lević, Steva and Mitrić, Miodrag and Pavlović, Vladimir B. and Dimitrijević-Branković, Suzana",
year = "2018",
abstract = "Two bimetallic (Zn/Cu) alginate based nanocomposites, impregnated with carbonate or phosphate mineral phase, were prepared by a facile procedure. Mineralized samples exhibited different morphologies and properties when compared to the non-mineralized sample. Antimicrobial testing against Escherichia coil, Staphylococcus aureus and Candida albicans showed that mineralized samples are more efficient than non-mineralized in elimination of microorganisms. The results of this study suggest that bimetallic mineralized alginates could be potentially used as affordable, easy to produce antimicrobial materials.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Materials Letters",
title = "Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application",
pages = "36-32",
volume = "212",
doi = "10.1016/j.matlet.2017.10.046"
}

Malagurski, I., Lević, S., Mitrić, M., Pavlović, V. B.,& Dimitrijević-Branković, S.. (2018). Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application. in Materials Letters
Elsevier Science Bv, Amsterdam., 212, 32-36.
https://doi.org/10.1016/j.matlet.2017.10.046

Malagurski I, Lević S, Mitrić M, Pavlović VB, Dimitrijević-Branković S. Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application. in Materials Letters. 2018;212:32-36.
doi:10.1016/j.matlet.2017.10.046 .

Malagurski, Ivana, Lević, Steva, Mitrić, Miodrag, Pavlović, Vladimir B., Dimitrijević-Branković, Suzana, "Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application" in Materials Letters, 212 (2018):32-36,
https://doi.org/10.1016/j.matlet.2017.10.046 . .

TY  - JOUR
AU  - Zec, Jelena
AU  - Tomić, Nataša
AU  - Zrilić, Milorad
AU  - Lević, Steva
AU  - Marinković, Aleksandar
AU  - Jančić-Heinemann, Radmila
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3935
AB  - Ultra-high molecular weight polyethylene (UHMWPE, PE)/oxidized PE (ox-PE) fibers and alumina reinforcement were used in preparation of poly (ethylene-co-vinyl acetate) (EVA)/hydrolyzed EVA (EVAOH) based composites. Different alumina particles were used: nanoparticles (n-Al2O3), whiskers (w-Al2O3), synthesized (mu-Al2O3) and the one doped with iron oxide (Fe-Al2O3). Modification of alumina with (3-glycidyloxypropyl)trimethoxysilane (GLYMO), without pretreatment (S) and subjected to hydrolysis (HS), produced Al2O3/S and Al2O3/HS particles. Optical microscopy was employed in determination of system compatibility. A high increase in tensile strength with 3% Fe-Al2O3/HS and n-Al2O3/HS was a result of improved Al2O3/matrix interfacial interactions in PE/EVAOH based composite.
PB  - Elsevier Sci Ltd, Oxford
T2  - Composites Part B-Engineering
T1  - Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties
EP  - 48
SP  - 36
VL  - 153
DO  - 10.1016/j.compositesb.2018.07.031
ER  - 

@article{
author = "Zec, Jelena and Tomić, Nataša and Zrilić, Milorad and Lević, Steva and Marinković, Aleksandar and Jančić-Heinemann, Radmila",
year = "2018",
abstract = "Ultra-high molecular weight polyethylene (UHMWPE, PE)/oxidized PE (ox-PE) fibers and alumina reinforcement were used in preparation of poly (ethylene-co-vinyl acetate) (EVA)/hydrolyzed EVA (EVAOH) based composites. Different alumina particles were used: nanoparticles (n-Al2O3), whiskers (w-Al2O3), synthesized (mu-Al2O3) and the one doped with iron oxide (Fe-Al2O3). Modification of alumina with (3-glycidyloxypropyl)trimethoxysilane (GLYMO), without pretreatment (S) and subjected to hydrolysis (HS), produced Al2O3/S and Al2O3/HS particles. Optical microscopy was employed in determination of system compatibility. A high increase in tensile strength with 3% Fe-Al2O3/HS and n-Al2O3/HS was a result of improved Al2O3/matrix interfacial interactions in PE/EVAOH based composite.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Composites Part B-Engineering",
title = "Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties",
pages = "48-36",
volume = "153",
doi = "10.1016/j.compositesb.2018.07.031"
}

Zec, J., Tomić, N., Zrilić, M., Lević, S., Marinković, A.,& Jančić-Heinemann, R.. (2018). Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties. in Composites Part B-Engineering
Elsevier Sci Ltd, Oxford., 153, 36-48.
https://doi.org/10.1016/j.compositesb.2018.07.031

Zec J, Tomić N, Zrilić M, Lević S, Marinković A, Jančić-Heinemann R. Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties. in Composites Part B-Engineering. 2018;153:36-48.
doi:10.1016/j.compositesb.2018.07.031 .

Zec, Jelena, Tomić, Nataša, Zrilić, Milorad, Lević, Steva, Marinković, Aleksandar, Jančić-Heinemann, Radmila, "Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties" in Composites Part B-Engineering, 153 (2018):36-48,
https://doi.org/10.1016/j.compositesb.2018.07.031 . .