TY  - JOUR
AU  - Naziri, Eleni
AU  - Glišić, Sandra
AU  - Mantzouridou, Fani
AU  - Tsimidou, Maria Z.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3423
AB  - Utilization of wastes from winery industry seems to be a cost-effective and an environmental friendly investment. A number of valuable components can be recovered from winery wastes and specifically from wine lees like tartaric acid, b-1,3-glucans, squalene. The main goal of this study was to apply supercritical carbon dioxide (SCCO2) extraction for the isolation of squalene from wine lees. The samples were collected during the fractionation at 12-30 MPa under isothermal conditions at 40 degrees C to monitor the changes in the chemical composition and extract yield with respect to pressure and CO2 consumption. Using SCCO2, total squalene content in the extracts was found to be 16.9 g/kg, a value comparable to the one obtained by using ultrasound assisted extraction (20.4 g/kg hexane extract) or a reference method (acid assisted extraction using organic solvents) (17.6 g/kg). Examination of lipid composition by TLC verified the absence of squalene oxidation products in the extracts marked previously as a drawback of the other extraction techniques.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Supercritical Fluids
T1  - Advantages of supercritical fluid extraction for recovery of squalene from wine lees
EP  - 565
SP  - 560
VL  - 107
DO  - 10.1016/j.supflu.2015.07.014
ER  - 

@article{
author = "Naziri, Eleni and Glišić, Sandra and Mantzouridou, Fani and Tsimidou, Maria Z. and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "Utilization of wastes from winery industry seems to be a cost-effective and an environmental friendly investment. A number of valuable components can be recovered from winery wastes and specifically from wine lees like tartaric acid, b-1,3-glucans, squalene. The main goal of this study was to apply supercritical carbon dioxide (SCCO2) extraction for the isolation of squalene from wine lees. The samples were collected during the fractionation at 12-30 MPa under isothermal conditions at 40 degrees C to monitor the changes in the chemical composition and extract yield with respect to pressure and CO2 consumption. Using SCCO2, total squalene content in the extracts was found to be 16.9 g/kg, a value comparable to the one obtained by using ultrasound assisted extraction (20.4 g/kg hexane extract) or a reference method (acid assisted extraction using organic solvents) (17.6 g/kg). Examination of lipid composition by TLC verified the absence of squalene oxidation products in the extracts marked previously as a drawback of the other extraction techniques.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Supercritical Fluids",
title = "Advantages of supercritical fluid extraction for recovery of squalene from wine lees",
pages = "565-560",
volume = "107",
doi = "10.1016/j.supflu.2015.07.014"
}

Naziri, E., Glišić, S., Mantzouridou, F., Tsimidou, M. Z., Nedović, V.,& Bugarski, B.. (2016). Advantages of supercritical fluid extraction for recovery of squalene from wine lees. in Journal of Supercritical Fluids
Elsevier Science Bv, Amsterdam., 107, 560-565.
https://doi.org/10.1016/j.supflu.2015.07.014

Naziri E, Glišić S, Mantzouridou F, Tsimidou MZ, Nedović V, Bugarski B. Advantages of supercritical fluid extraction for recovery of squalene from wine lees. in Journal of Supercritical Fluids. 2016;107:560-565.
doi:10.1016/j.supflu.2015.07.014 .

Naziri, Eleni, Glišić, Sandra, Mantzouridou, Fani, Tsimidou, Maria Z., Nedović, Viktor, Bugarski, Branko, "Advantages of supercritical fluid extraction for recovery of squalene from wine lees" in Journal of Supercritical Fluids, 107 (2016):560-565,
https://doi.org/10.1016/j.supflu.2015.07.014 . .

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

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

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

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

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