TY  - JOUR
AU  - Jonović, Marko
AU  - Jugović, Branimir
AU  - Žuža, Milena
AU  - Ðorđević, Verica
AU  - Milašinović, Nikola
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5165
AB  - The aim of this study was to investigate covalent immobilization of horseradish peroxidase (HRP) on magnetic nanoparticles (Mag) encapsulated in calcium alginate beads (MABs) for color degradation, combining easy and fast removal of biocatalyst from the reaction mixture due to its magnetic properties and strong binding due to surface alginate functional groups. MABs obtained by extrusion techniques were analyzed by optical microscopy, FEG-SEM and characterized regarding mechanical properties, magnetization and HRP binding. HRP with initial concentration of 10 mg/gcarrier was successfully covalently bonded on MABs (diameter ~1 mm, magnetite/alginate ratio 1:4), with protein loading of 8.9 mg/gcarrier, immobilization yield 96.9% and activity 32.8 U/g. Immobilized HRP on MABs (HRP-MABs) was then used to catalyze degradation of two anthraquinonic dyes, Acid Blue 225 (AB225) and Acid Violet 109 (AV109), as models for wastewater pollutants. HRP-MABs decolorized 77.3% and 76.1% of AV109 and AB225, respectively after 15 min under optimal conditions (0.097 mM H2O2, 200 mg of HRP-MABs (8.9 mg/gcarrier), 0.08 and 0.1 g/mg beads/dye ratio for AV109 and AB225, respectively). Biocatalyst was used for 7 repeated cycles retaining 75% and 51% of initial activity for AB225 and AV109, respectively, showing potential for use in large scale applications for colored wastewater treatment.
PB  - MDPI
T2  - Polymers
T1  - Immobilization of Horseradish Peroxidase on Magnetite-Alginate Beads to Enable Effective Strong Binding and Enzyme Recycling during Anthraquinone Dyes’ Degradation
IS  - 13
SP  - 2614
VL  - 14
DO  - 10.3390/polym14132614
ER  - 

@article{
author = "Jonović, Marko and Jugović, Branimir and Žuža, Milena and Ðorđević, Verica and Milašinović, Nikola and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "The aim of this study was to investigate covalent immobilization of horseradish peroxidase (HRP) on magnetic nanoparticles (Mag) encapsulated in calcium alginate beads (MABs) for color degradation, combining easy and fast removal of biocatalyst from the reaction mixture due to its magnetic properties and strong binding due to surface alginate functional groups. MABs obtained by extrusion techniques were analyzed by optical microscopy, FEG-SEM and characterized regarding mechanical properties, magnetization and HRP binding. HRP with initial concentration of 10 mg/gcarrier was successfully covalently bonded on MABs (diameter ~1 mm, magnetite/alginate ratio 1:4), with protein loading of 8.9 mg/gcarrier, immobilization yield 96.9% and activity 32.8 U/g. Immobilized HRP on MABs (HRP-MABs) was then used to catalyze degradation of two anthraquinonic dyes, Acid Blue 225 (AB225) and Acid Violet 109 (AV109), as models for wastewater pollutants. HRP-MABs decolorized 77.3% and 76.1% of AV109 and AB225, respectively after 15 min under optimal conditions (0.097 mM H2O2, 200 mg of HRP-MABs (8.9 mg/gcarrier), 0.08 and 0.1 g/mg beads/dye ratio for AV109 and AB225, respectively). Biocatalyst was used for 7 repeated cycles retaining 75% and 51% of initial activity for AB225 and AV109, respectively, showing potential for use in large scale applications for colored wastewater treatment.",
publisher = "MDPI",
journal = "Polymers",
title = "Immobilization of Horseradish Peroxidase on Magnetite-Alginate Beads to Enable Effective Strong Binding and Enzyme Recycling during Anthraquinone Dyes’ Degradation",
number = "13",
pages = "2614",
volume = "14",
doi = "10.3390/polym14132614"
}

Jonović, M., Jugović, B., Žuža, M., Ðorđević, V., Milašinović, N., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Immobilization of Horseradish Peroxidase on Magnetite-Alginate Beads to Enable Effective Strong Binding and Enzyme Recycling during Anthraquinone Dyes’ Degradation. in Polymers
MDPI., 14(13), 2614.
https://doi.org/10.3390/polym14132614

Jonović M, Jugović B, Žuža M, Ðorđević V, Milašinović N, Bugarski B, Knežević-Jugović Z. Immobilization of Horseradish Peroxidase on Magnetite-Alginate Beads to Enable Effective Strong Binding and Enzyme Recycling during Anthraquinone Dyes’ Degradation. in Polymers. 2022;14(13):2614.
doi:10.3390/polym14132614 .

Jonović, Marko, Jugović, Branimir, Žuža, Milena, Ðorđević, Verica, Milašinović, Nikola, Bugarski, Branko, Knežević-Jugović, Zorica, "Immobilization of Horseradish Peroxidase on Magnetite-Alginate Beads to Enable Effective Strong Binding and Enzyme Recycling during Anthraquinone Dyes’ Degradation" in Polymers, 14, no. 13 (2022):2614,
https://doi.org/10.3390/polym14132614 . .

TY  - CHAP
AU  - Lević, Steva
AU  - Ðorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Kalušević, Ana
AU  - Milašinović, Nikola
AU  - Bugarski, Branko M.
AU  - Nedović, Viktor A.
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6180
AB  - The application of immobilized enzyme is strictly related to economic benefits of immobilization. Regardless of numerous patents and published articles, application of immobilized enzymes in food industry is relatively limited to several processes. Immobilization of enzyme onto inorganic carriers is a well-established technique, especially in the field of industrial applications. Zeolites are another group of inorganic materials that have been applied in enzyme immobilization. Cysteine was also found to be suitable as a binding agent for enzyme immobilization on to the glass surface. The covalent immobilization of enzymes onto epoxy-activated carriers has drawn considerable interest. A new process for synthesis of carriers, such as electrochemical synthesis of polyaniline, was found to be a promising procedure for production of stable enzyme support. Natural and synthetic polymer hydrogels have been frequently used for encapsulation of cells, enzymes and food compounds.
PB  - CRC Press
T2  - Microbial Enzyme Technology in Food Applications
T1  - Enzyme Encapsulation Technologies and their Applications in Food Processing
EP  - 502
SP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6180
ER  - 

@inbook{
author = "Lević, Steva and Ðorđević, Verica and Knežević-Jugović, Zorica and Kalušević, Ana and Milašinović, Nikola and Bugarski, Branko M. and Nedović, Viktor A.",
year = "2016",
abstract = "The application of immobilized enzyme is strictly related to economic benefits of immobilization. Regardless of numerous patents and published articles, application of immobilized enzymes in food industry is relatively limited to several processes. Immobilization of enzyme onto inorganic carriers is a well-established technique, especially in the field of industrial applications. Zeolites are another group of inorganic materials that have been applied in enzyme immobilization. Cysteine was also found to be suitable as a binding agent for enzyme immobilization on to the glass surface. The covalent immobilization of enzymes onto epoxy-activated carriers has drawn considerable interest. A new process for synthesis of carriers, such as electrochemical synthesis of polyaniline, was found to be a promising procedure for production of stable enzyme support. Natural and synthetic polymer hydrogels have been frequently used for encapsulation of cells, enzymes and food compounds.",
publisher = "CRC Press",
journal = "Microbial Enzyme Technology in Food Applications",
booktitle = "Enzyme Encapsulation Technologies and their Applications in Food Processing",
pages = "502-469",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6180"
}

Lević, S., Ðorđević, V., Knežević-Jugović, Z., Kalušević, A., Milašinović, N., Bugarski, B. M.,& Nedović, V. A.. (2016). Enzyme Encapsulation Technologies and their Applications in Food Processing. in Microbial Enzyme Technology in Food Applications
CRC Press., 469-502.
https://hdl.handle.net/21.15107/rcub_technorep_6180

Lević S, Ðorđević V, Knežević-Jugović Z, Kalušević A, Milašinović N, Bugarski BM, Nedović VA. Enzyme Encapsulation Technologies and their Applications in Food Processing. in Microbial Enzyme Technology in Food Applications. 2016;:469-502.
https://hdl.handle.net/21.15107/rcub_technorep_6180 .

Lević, Steva, Ðorđević, Verica, Knežević-Jugović, Zorica, Kalušević, Ana, Milašinović, Nikola, Bugarski, Branko M., Nedović, Viktor A., "Enzyme Encapsulation Technologies and their Applications in Food Processing" in Microbial Enzyme Technology in Food Applications (2016):469-502,
https://hdl.handle.net/21.15107/rcub_technorep_6180 .

TY  - CHAP
AU  - Ðorđević, Verica
AU  - Willaert, Ronnie
AU  - Gibson, Brian
AU  - Nedović, Viktor A.
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6174
AB  - The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry.
PB  - Springer
T2  - Fungal Metabolites
T1  - Immobilized yeast cells and secondary metabolites
EP  - 40
SP  - 1
DO  - 10.1007/978-3-319-19456-1_33-1
ER  - 

@inbook{
author = "Ðorđević, Verica and Willaert, Ronnie and Gibson, Brian and Nedović, Viktor A.",
year = "2016",
abstract = "The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry.",
publisher = "Springer",
journal = "Fungal Metabolites",
booktitle = "Immobilized yeast cells and secondary metabolites",
pages = "40-1",
doi = "10.1007/978-3-319-19456-1_33-1"
}

Ðorđević, V., Willaert, R., Gibson, B.,& Nedović, V. A.. (2016). Immobilized yeast cells and secondary metabolites. in Fungal Metabolites
Springer., 1-40.
https://doi.org/10.1007/978-3-319-19456-1_33-1

Ðorđević V, Willaert R, Gibson B, Nedović VA. Immobilized yeast cells and secondary metabolites. in Fungal Metabolites. 2016;:1-40.
doi:10.1007/978-3-319-19456-1_33-1 .

Ðorđević, Verica, Willaert, Ronnie, Gibson, Brian, Nedović, Viktor A., "Immobilized yeast cells and secondary metabolites" in Fungal Metabolites (2016):1-40,
https://doi.org/10.1007/978-3-319-19456-1_33-1 . .

TY  - CHAP
AU  - Ðorđević, Verica
AU  - Lević, Steva
AU  - Koupantsis, Thomas
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Adamantini
AU  - Nedović, Viktor A.
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6181
AB  - Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating material is known as the “wall” material.1 At the end of any applicable technique for encapsulation, the nal products called particles (micro-or nanoparticle depending on the size) can be dried or not.2 Considering the aforementioned facts, a number of technologies have been used in the preparation of encapsulates, such as spray-drying, uidized-bed coating, spray-cooling, extrusion technologies, emulsication, inclusion encapsulation, coacervation, nanoencapsulation, and liposome entrapment. There are a number of excellent recent reviews summarizing all encapsulation processes.2-8 Although the principle of dispersing of a molten matrix has been frequently employed for production of encapsulates, there are not many, if any, papers overviewing the processes and equipments utilizing this principle. The aim of this chapter is to describe technologies utilizing melt dispersion, melt spraying, melt emulsication, and melt homogenization. It also surveys applications of melt dispersion, describes its advantages and limitations, and emphasizes trends and innovations.
PB  - CRC Press
T2  - Handbook of Encapsulation and Controlled Release
T1  - Melt Dispersion Technique for Encapsulation
EP  - 493
SP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6181
ER  - 

@inbook{
author = "Ðorđević, Verica and Lević, Steva and Koupantsis, Thomas and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Nedović, Viktor A. and Bugarski, Branko",
year = "2015",
abstract = "Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating material is known as the “wall” material.1 At the end of any applicable technique for encapsulation, the nal products called particles (micro-or nanoparticle depending on the size) can be dried or not.2 Considering the aforementioned facts, a number of technologies have been used in the preparation of encapsulates, such as spray-drying, uidized-bed coating, spray-cooling, extrusion technologies, emulsication, inclusion encapsulation, coacervation, nanoencapsulation, and liposome entrapment. There are a number of excellent recent reviews summarizing all encapsulation processes.2-8 Although the principle of dispersing of a molten matrix has been frequently employed for production of encapsulates, there are not many, if any, papers overviewing the processes and equipments utilizing this principle. The aim of this chapter is to describe technologies utilizing melt dispersion, melt spraying, melt emulsication, and melt homogenization. It also surveys applications of melt dispersion, describes its advantages and limitations, and emphasizes trends and innovations.",
publisher = "CRC Press",
journal = "Handbook of Encapsulation and Controlled Release",
booktitle = "Melt Dispersion Technique for Encapsulation",
pages = "493-469",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6181"
}

Ðorđević, V., Lević, S., Koupantsis, T., Mantzouridou, F., Paraskevopoulou, A., Nedović, V. A.,& Bugarski, B.. (2015). Melt Dispersion Technique for Encapsulation. in Handbook of Encapsulation and Controlled Release
CRC Press., 469-493.
https://hdl.handle.net/21.15107/rcub_technorep_6181

Ðorđević V, Lević S, Koupantsis T, Mantzouridou F, Paraskevopoulou A, Nedović VA, Bugarski B. Melt Dispersion Technique for Encapsulation. in Handbook of Encapsulation and Controlled Release. 2015;:469-493.
https://hdl.handle.net/21.15107/rcub_technorep_6181 .

Ðorđević, Verica, Lević, Steva, Koupantsis, Thomas, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Nedović, Viktor A., Bugarski, Branko, "Melt Dispersion Technique for Encapsulation" in Handbook of Encapsulation and Controlled Release (2015):469-493,
https://hdl.handle.net/21.15107/rcub_technorep_6181 .