TY  - JOUR
AU  - Perović, Milica N.
AU  - Knežević Jugović, Zorica D.
AU  - Antov, Mirjana G.
PY  - 2024-06
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7257
AB  - Nanoparticles  prepared by heat treatment of protein from pumpkin leaves were evaluated as potential carriers of β-carotene. White protein fraction was recovered from green juice produced by pressing the leaves, with the step of enzyme-assisted extraction (green protocol) or without it (conventional protocol). Heat treatment of white protein fractions from conventional and green protocols at 90 °C and pH 9.3 during 20 min induced formation of nanoparticles with peak diameter 18 nm and 21 nm, respectively. Due to heating, portion of β-sheets in nanoparticles from both native protein fractions decreased by approximately 15 %, associated with an increase in surface hydrophobicity-to-area ratio. Quenching constant of β-carotene for nanoparticles was increased nearly 100 times by heating the white protein fraction recovered in green protocol. Native white protein fraction from conventional protocol and corresponding nanoparticles exhibited high ability to bind β-carotene, with quenching constant 3 × 105 L/mol and 3.3 × 105 L/mol, respectively. White protein fraction from pumpkin leaves appeared to be a suitable substrate for the fabrication of nanoparticles by heat treatment, with potential application as β-carotene nanocarriers in food matrices.
PB  - Elsevier B.V.
T2  - Future Foods
T1  - Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers
SP  - 100310
VL  - 9
DO  - 10.1016/j.fufo.2024.100310
ER  - 

@article{
author = "Perović, Milica N. and Knežević Jugović, Zorica D. and Antov, Mirjana G.",
year = "2024-06",
abstract = "Nanoparticles  prepared by heat treatment of protein from pumpkin leaves were evaluated as potential carriers of β-carotene. White protein fraction was recovered from green juice produced by pressing the leaves, with the step of enzyme-assisted extraction (green protocol) or without it (conventional protocol). Heat treatment of white protein fractions from conventional and green protocols at 90 °C and pH 9.3 during 20 min induced formation of nanoparticles with peak diameter 18 nm and 21 nm, respectively. Due to heating, portion of β-sheets in nanoparticles from both native protein fractions decreased by approximately 15 %, associated with an increase in surface hydrophobicity-to-area ratio. Quenching constant of β-carotene for nanoparticles was increased nearly 100 times by heating the white protein fraction recovered in green protocol. Native white protein fraction from conventional protocol and corresponding nanoparticles exhibited high ability to bind β-carotene, with quenching constant 3 × 105 L/mol and 3.3 × 105 L/mol, respectively. White protein fraction from pumpkin leaves appeared to be a suitable substrate for the fabrication of nanoparticles by heat treatment, with potential application as β-carotene nanocarriers in food matrices.",
publisher = "Elsevier B.V.",
journal = "Future Foods",
title = "Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers",
pages = "100310",
volume = "9",
doi = "10.1016/j.fufo.2024.100310"
}

Perović, M. N., Knežević Jugović, Z. D.,& Antov, M. G.. (2024-06). Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. in Future Foods
Elsevier B.V.., 9, 100310.
https://doi.org/10.1016/j.fufo.2024.100310

Perović MN, Knežević Jugović ZD, Antov MG. Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. in Future Foods. 2024;9:100310.
doi:10.1016/j.fufo.2024.100310 .

Perović, Milica N., Knežević Jugović, Zorica D., Antov, Mirjana G., "Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers" in Future Foods, 9 (2024-06):100310,
https://doi.org/10.1016/j.fufo.2024.100310 . .

TY  - DATA
AU  - Perović, Milica N.
AU  - Knežević Jugović, Zorica D.
AU  - Antov, Mirjana G.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7331
AB  - Nanoparticles prepared by heat treatment of protein from pumpkin leaves were evaluated as potential carriers of β-carotene. White protein fraction was recovered from green juice produced by pressing the leaves, with the step of enzyme-assisted extraction (green protocol) or without it (conventional protocol). Heat treatment of white protein fractions from conventional and green protocols at 90 °C and pH 9.3 during 20 min induced formation of nanoparticles with peak diameter 18 nm and 21 nm, respectively. Due to heating, portion of β-sheets in nanoparticles from both native protein fractions decreased by approximately 15 %, associated with an increase in surface hydrophobicity-to-area ratio. Quenching constant of β-carotene for nanoparticles was increased nearly 100 times by heating the white protein fraction recovered in green protocol. Native white protein fraction from conventional protocol and corresponding nanoparticles exhibited high ability to bind β-carotene, with quenching constant 3 × 105 L/mol and 3.3 × 105 L/mol, respectively. White protein fraction from pumpkin leaves appeared to be a suitable substrate for the fabrication of nanoparticles by heat treatment, with potential application as β-carotene nanocarriers in food matrices.
PB  - Elsevier B.V.
T2  - Future Foods
T1  - Supplementary material for the article: Perović, M. N.; Knežević Jugović, Z. D.; Antov, M. G. Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. Future Foods 2024, 9, 100310. https://doi.org/10.1016/j.fufo.2024.100310
SP  - 100310
VL  - 9
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7331
ER  - 

@misc{
author = "Perović, Milica N. and Knežević Jugović, Zorica D. and Antov, Mirjana G.",
year = "2024",
abstract = "Nanoparticles prepared by heat treatment of protein from pumpkin leaves were evaluated as potential carriers of β-carotene. White protein fraction was recovered from green juice produced by pressing the leaves, with the step of enzyme-assisted extraction (green protocol) or without it (conventional protocol). Heat treatment of white protein fractions from conventional and green protocols at 90 °C and pH 9.3 during 20 min induced formation of nanoparticles with peak diameter 18 nm and 21 nm, respectively. Due to heating, portion of β-sheets in nanoparticles from both native protein fractions decreased by approximately 15 %, associated with an increase in surface hydrophobicity-to-area ratio. Quenching constant of β-carotene for nanoparticles was increased nearly 100 times by heating the white protein fraction recovered in green protocol. Native white protein fraction from conventional protocol and corresponding nanoparticles exhibited high ability to bind β-carotene, with quenching constant 3 × 105 L/mol and 3.3 × 105 L/mol, respectively. White protein fraction from pumpkin leaves appeared to be a suitable substrate for the fabrication of nanoparticles by heat treatment, with potential application as β-carotene nanocarriers in food matrices.",
publisher = "Elsevier B.V.",
journal = "Future Foods",
title = "Supplementary material for the article: Perović, M. N.; Knežević Jugović, Z. D.; Antov, M. G. Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. Future Foods 2024, 9, 100310. https://doi.org/10.1016/j.fufo.2024.100310",
pages = "100310",
volume = "9",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7331"
}

Perović, M. N., Knežević Jugović, Z. D.,& Antov, M. G.. (2024). Supplementary material for the article: Perović, M. N.; Knežević Jugović, Z. D.; Antov, M. G. Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. Future Foods 2024, 9, 100310. https://doi.org/10.1016/j.fufo.2024.100310. in Future Foods
Elsevier B.V.., 9, 100310.
https://hdl.handle.net/21.15107/rcub_technorep_7331

Perović MN, Knežević Jugović ZD, Antov MG. Supplementary material for the article: Perović, M. N.; Knežević Jugović, Z. D.; Antov, M. G. Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. Future Foods 2024, 9, 100310. https://doi.org/10.1016/j.fufo.2024.100310. in Future Foods. 2024;9:100310.
https://hdl.handle.net/21.15107/rcub_technorep_7331 .

Perović, Milica N., Knežević Jugović, Zorica D., Antov, Mirjana G., "Supplementary material for the article: Perović, M. N.; Knežević Jugović, Z. D.; Antov, M. G. Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers. Future Foods 2024, 9, 100310. https://doi.org/10.1016/j.fufo.2024.100310" in Future Foods, 9 (2024):100310,
https://hdl.handle.net/21.15107/rcub_technorep_7331 .

TY  - JOUR
AU  - Perović, Milica N.
AU  - Knežević-Jugović, Zorica
AU  - Antov, Mirjana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4579
AB  - Recovery of protein from soy grit, its functional properties and possibility for the reduction of time of conventional alkaline extraction by the assistance of enzymes were studied. Enzymatic treatment was performed by commercial preparations of cellulase (NS22086), xylanase (NS22083) and pectinase (Vinozym) (applied separately or in combination) as well as by commercial carbohydrases cocktail (Enzyme complex, NS22119). Three different extractions were investigated - alkaline (at pH 8 for 1 h, 2 h or 3 h), enzyme-assisted aqueous (at pH 5.5 for 3 h) and enzyme-assisted alkaline extractions (enzymatic extraction for 1 h followed by alkaline extraction for 1 h or 2 h) at 50 degrees C and solid:liquid ratio 1:10 (w/v). The highest enhancement of recovery of protein was achieved by pretreatment of soy grit with enzyme cocktails. Treatment with Enzyme complex followed by 1 h alkaline extraction increased protein yield for 21% compared to 2 h alkaline extraction. Treatment by combination of individual cellulase, xylanase and pectinase followed by 2 h alkaline extraction enhanced protein yield for 13% in comparison to 3 h alkaline extraction. So, reduced time of alkaline extraction was attained by the assistance of carbohydrases cocktails with even positive effect on protein yield. In addition, protein from enzyme-assisted alkaline extraction exhibited ameliorated solubility, emulsifying and whipping properties compared to alkaline extracted protein.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction
VL  - 276
DO  - 10.1016/j.jfoodeng.2019.109894
ER  - 

@article{
author = "Perović, Milica N. and Knežević-Jugović, Zorica and Antov, Mirjana",
year = "2020",
abstract = "Recovery of protein from soy grit, its functional properties and possibility for the reduction of time of conventional alkaline extraction by the assistance of enzymes were studied. Enzymatic treatment was performed by commercial preparations of cellulase (NS22086), xylanase (NS22083) and pectinase (Vinozym) (applied separately or in combination) as well as by commercial carbohydrases cocktail (Enzyme complex, NS22119). Three different extractions were investigated - alkaline (at pH 8 for 1 h, 2 h or 3 h), enzyme-assisted aqueous (at pH 5.5 for 3 h) and enzyme-assisted alkaline extractions (enzymatic extraction for 1 h followed by alkaline extraction for 1 h or 2 h) at 50 degrees C and solid:liquid ratio 1:10 (w/v). The highest enhancement of recovery of protein was achieved by pretreatment of soy grit with enzyme cocktails. Treatment with Enzyme complex followed by 1 h alkaline extraction increased protein yield for 21% compared to 2 h alkaline extraction. Treatment by combination of individual cellulase, xylanase and pectinase followed by 2 h alkaline extraction enhanced protein yield for 13% in comparison to 3 h alkaline extraction. So, reduced time of alkaline extraction was attained by the assistance of carbohydrases cocktails with even positive effect on protein yield. In addition, protein from enzyme-assisted alkaline extraction exhibited ameliorated solubility, emulsifying and whipping properties compared to alkaline extracted protein.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction",
volume = "276",
doi = "10.1016/j.jfoodeng.2019.109894"
}

Perović, M. N., Knežević-Jugović, Z.,& Antov, M.. (2020). Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 276.
https://doi.org/10.1016/j.jfoodeng.2019.109894

Perović MN, Knežević-Jugović Z, Antov M. Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction. in Journal of Food Engineering. 2020;276.
doi:10.1016/j.jfoodeng.2019.109894 .

Perović, Milica N., Knežević-Jugović, Zorica, Antov, Mirjana, "Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction" in Journal of Food Engineering, 276 (2020),
https://doi.org/10.1016/j.jfoodeng.2019.109894 . .