TY  - CHAP
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Kalušević, Ana
AU  - Volić, Mina
AU  - Obradović, Nataša
AU  - Petrović, Predrag
AU  - Bugarski, Branko
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6128
AB  - The controlled active molecule-delivery technology has progressed over the last decades, with the development of sustained release systems for application in food sector. It is useful to control the rate and extent of food digestion in different regions of the gastrointestinal tract (GIT) and release of an active compound with the ultimate goal of controlling bioavailability and satiety of blood levels. The nature, molecular weight and concentration of a carrier material, as well as the lipophilic/hydrophilic character of the loaded active component, its concentration, interfacial properties and the particle size distribution are some of the key factors that determine the delivery performance of these systems. pH variation, temperature change, variation of the redox potential and enzyme activity are stimuli which most often induce the release of an active molecule in a medium. In order to develop food additives with controlled release, their processing in the gastrointestinal tract has to be understood; therefore, a general description of the digestive system is given and associated to the currently used in vitro experimental models.

This chapter aims to give a useful overview on the gastrointestinal fate of the most frequently used carrier materials and structures of food-grade delivery systems. At the end, mathematical models most useful in fitting to the experimental data of release profiles and resolving the mechanisms implied in controlled release are summarized.
PB  - CRC Press
T2  - Encapsulation in Food Processing and Fermentation
T1  - Controlled Release Systems for Food Application
EP  - 171
SP  - 142
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6128
ER  - 

@inbook{
author = "Đorđević, Verica and Balanč, Bojana and Kalušević, Ana and Volić, Mina and Obradović, Nataša and Petrović, Predrag and Bugarski, Branko",
year = "2022",
abstract = "The controlled active molecule-delivery technology has progressed over the last decades, with the development of sustained release systems for application in food sector. It is useful to control the rate and extent of food digestion in different regions of the gastrointestinal tract (GIT) and release of an active compound with the ultimate goal of controlling bioavailability and satiety of blood levels. The nature, molecular weight and concentration of a carrier material, as well as the lipophilic/hydrophilic character of the loaded active component, its concentration, interfacial properties and the particle size distribution are some of the key factors that determine the delivery performance of these systems. pH variation, temperature change, variation of the redox potential and enzyme activity are stimuli which most often induce the release of an active molecule in a medium. In order to develop food additives with controlled release, their processing in the gastrointestinal tract has to be understood; therefore, a general description of the digestive system is given and associated to the currently used in vitro experimental models.

This chapter aims to give a useful overview on the gastrointestinal fate of the most frequently used carrier materials and structures of food-grade delivery systems. At the end, mathematical models most useful in fitting to the experimental data of release profiles and resolving the mechanisms implied in controlled release are summarized.",
publisher = "CRC Press",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Controlled Release Systems for Food Application",
pages = "171-142",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6128"
}

Đorđević, V., Balanč, B., Kalušević, A., Volić, M., Obradović, N., Petrović, P.,& Bugarski, B.. (2022). Controlled Release Systems for Food Application. in Encapsulation in Food Processing and Fermentation
CRC Press., 142-171.
https://hdl.handle.net/21.15107/rcub_technorep_6128

Đorđević V, Balanč B, Kalušević A, Volić M, Obradović N, Petrović P, Bugarski B. Controlled Release Systems for Food Application. in Encapsulation in Food Processing and Fermentation. 2022;:142-171.
https://hdl.handle.net/21.15107/rcub_technorep_6128 .

Đorđević, Verica, Balanč, Bojana, Kalušević, Ana, Volić, Mina, Obradović, Nataša, Petrović, Predrag, Bugarski, Branko, "Controlled Release Systems for Food Application" in Encapsulation in Food Processing and Fermentation (2022):142-171,
https://hdl.handle.net/21.15107/rcub_technorep_6128 .

TY  - CHAP
AU  - Kalušević, Ana
AU  - Salević, Ana
AU  - Jovanović, Aleksandra
AU  - Trifković, Kata
AU  - Veljović, Mile
AU  - Pravilović, Radoslava
AU  - Nedović, Viktor
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6194
AB  - Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing.

This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
PB  - Taylor and Francis
T2  - Encapsulation in Food Processing and Fermentation
T1  - Encapsulation of Plant Extracts
EP  - 202
SP  - 171
DO  - 10.1201/9780429324918-7
ER  - 

@inbook{
author = "Kalušević, Ana and Salević, Ana and Jovanović, Aleksandra and Trifković, Kata and Veljović, Mile and Pravilović, Radoslava and Nedović, Viktor",
year = "2022",
abstract = "Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing.

This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.",
publisher = "Taylor and Francis",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Encapsulation of Plant Extracts",
pages = "202-171",
doi = "10.1201/9780429324918-7"
}

Kalušević, A., Salević, A., Jovanović, A., Trifković, K., Veljović, M., Pravilović, R.,& Nedović, V.. (2022). Encapsulation of Plant Extracts. in Encapsulation in Food Processing and Fermentation
Taylor and Francis., 171-202.
https://doi.org/10.1201/9780429324918-7

Kalušević A, Salević A, Jovanović A, Trifković K, Veljović M, Pravilović R, Nedović V. Encapsulation of Plant Extracts. in Encapsulation in Food Processing and Fermentation. 2022;:171-202.
doi:10.1201/9780429324918-7 .

Kalušević, Ana, Salević, Ana, Jovanović, Aleksandra, Trifković, Kata, Veljović, Mile, Pravilović, Radoslava, Nedović, Viktor, "Encapsulation of Plant Extracts" in Encapsulation in Food Processing and Fermentation (2022):171-202,
https://doi.org/10.1201/9780429324918-7 . .

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  - Drvenica, Ivana
AU  - Stančić, Ana
AU  - Kalušević, Ana
AU  - Marković, Smilja
AU  - Dragišić-Maksimović, Jelena
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ilić, Vesna Lj.
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4135
AB  - Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
EP  - 1117
IS  - 10
SP  - 1105
VL  - 84
DO  - 10.2298/JSC190513067D
ER  - 

@article{
author = "Drvenica, Ivana and Stančić, Ana and Kalušević, Ana and Marković, Smilja and Dragišić-Maksimović, Jelena and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna Lj.",
year = "2019",
abstract = "Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin",
pages = "1117-1105",
number = "10",
volume = "84",
doi = "10.2298/JSC190513067D"
}

Drvenica, I., Stančić, A., Kalušević, A., Marković, S., Dragišić-Maksimović, J., Nedović, V., Bugarski, B.,& Ilić, V. Lj.. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 84(10), 1105-1117.
https://doi.org/10.2298/JSC190513067D

Drvenica I, Stančić A, Kalušević A, Marković S, Dragišić-Maksimović J, Nedović V, Bugarski B, Ilić VL. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society. 2019;84(10):1105-1117.
doi:10.2298/JSC190513067D .

Drvenica, Ivana, Stančić, Ana, Kalušević, Ana, Marković, Smilja, Dragišić-Maksimović, Jelena, Nedović, Viktor, Bugarski, Branko, Ilić, Vesna Lj., "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" in Journal of the Serbian Chemical Society, 84, no. 10 (2019):1105-1117,
https://doi.org/10.2298/JSC190513067D . .

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  - JOUR
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3683
AB  - Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.
PB  - Latvia Univ Agriculture, Jelgava
T2  - Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
T1  - Effect of extraction conditions on phenolic compounds from blackberry leaves extracts
EP  - 44
SP  - 40
DO  - 10.22616/foodbalt.2017.041
ER  - 

@article{
author = "Salević, Ana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.",
publisher = "Latvia Univ Agriculture, Jelgava",
journal = "Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I",
title = "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts",
pages = "44-40",
doi = "10.22616/foodbalt.2017.041"
}

Salević, A., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2017). Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
Latvia Univ Agriculture, Jelgava., 40-44.
https://doi.org/10.22616/foodbalt.2017.041

Salević A, Kalušević A, Lević S, Bugarski B, Nedović V. Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I. 2017;:40-44.
doi:10.22616/foodbalt.2017.041 .

Salević, Ana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts" in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I (2017):40-44,
https://doi.org/10.22616/foodbalt.2017.041 . .

TY  - CHAP
AU  - Nedović, Viktor
AU  - Mantzouridou, Fani
AU  - Đorđević, Verica
AU  - Kalušević, Ana
AU  - Nenadi, Nikolaos
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3482
AB  - Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.
T2  - Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
T1  - Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste
EP  - 194
SP  - 159
DO  - 10.1201/9781315151540
ER  - 

@inbook{
author = "Nedović, Viktor and Mantzouridou, Fani and Đorđević, Verica and Kalušević, Ana and Nenadi, Nikolaos and Bugarski, Branko",
year = "2017",
abstract = "Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.",
journal = "Utilisation of Bioactive Compounds from Agricultural and Food Production Waste",
booktitle = "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste",
pages = "194-159",
doi = "10.1201/9781315151540"
}

Nedović, V., Mantzouridou, F., Đorđević, V., Kalušević, A., Nenadi, N.,& Bugarski, B.. (2017). Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste, 159-194.
https://doi.org/10.1201/9781315151540

Nedović V, Mantzouridou F, Đorđević V, Kalušević A, Nenadi N, Bugarski B. Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste. 2017;:159-194.
doi:10.1201/9781315151540 .

Nedović, Viktor, Mantzouridou, Fani, Đorđević, Verica, Kalušević, Ana, Nenadi, Nikolaos, Bugarski, Branko, "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste" in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste (2017):159-194,
https://doi.org/10.1201/9781315151540 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Milić, Jela R.
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3553
AB  - The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
EP  - 3420
IS  - 11
SP  - 3411
VL  - 54
DO  - 10.1007/s13197-017-2790-6
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Čalija, Bojan and Milić, Jela R. and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract",
pages = "3420-3411",
number = "11",
volume = "54",
doi = "10.1007/s13197-017-2790-6"
}

Kalušević, A., Lević, S., Čalija, B., Milić, J. R., Pavlović, V., Bugarski, B.,& Nedović, V.. (2017). Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(11), 3411-3420.
https://doi.org/10.1007/s13197-017-2790-6

Kalušević A, Lević S, Čalija B, Milić JR, Pavlović V, Bugarski B, Nedović V. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore. 2017;54(11):3411-3420.
doi:10.1007/s13197-017-2790-6 .

Kalušević, Ana, Lević, Steva, Čalija, Bojan, Milić, Jela R., Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract" in Journal of Food Science and Technology-Mysore, 54, no. 11 (2017):3411-3420,
https://doi.org/10.1007/s13197-017-2790-6 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela R.
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3557
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
EP  - 487
IS  - 5
SP  - 475
VL  - 34
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela R. and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
pages = "487-475",
number = "5",
volume = "34",
doi = "10.1080/02652048.2017.1354939"
}

Kalušević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J. R., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalušević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić JR, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalušević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela R., Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - CHAP
AU  - Trifković, Kata
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6133
AB  - In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature.
PB  - Elsevier
T2  - Ch. 9. In: Encapsulations
T1  - Novel approaches in nanoencapsulation of aromas and flavors
EP  - 419
SP  - 363
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6133
ER  - 

@inbook{
author = "Trifković, Kata and Đorđević, Verica and Balanč, Bojana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2016",
abstract = "In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature.",
publisher = "Elsevier",
journal = "Ch. 9. In: Encapsulations",
booktitle = "Novel approaches in nanoencapsulation of aromas and flavors",
pages = "419-363",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6133"
}

Trifković, K., Đorđević, V., Balanč, B., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2016). Novel approaches in nanoencapsulation of aromas and flavors. in Ch. 9. In: Encapsulations
Elsevier., 2, 363-419.
https://hdl.handle.net/21.15107/rcub_technorep_6133

Trifković K, Đorđević V, Balanč B, Kalušević A, Lević S, Bugarski B, Nedović V. Novel approaches in nanoencapsulation of aromas and flavors. in Ch. 9. In: Encapsulations. 2016;2:363-419.
https://hdl.handle.net/21.15107/rcub_technorep_6133 .

Trifković, Kata, Đorđević, Verica, Balanč, Bojana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Novel approaches in nanoencapsulation of aromas and flavors" in Ch. 9. In: Encapsulations, 2 (2016):363-419,
https://hdl.handle.net/21.15107/rcub_technorep_6133 .

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  - JOUR
AU  - Balanč, Bojana
AU  - Kalušević, Ana
AU  - Drvenica, Ivana
AU  - Coelho, Maria Teresa
AU  - Đorđević, Verica
AU  - Alves, Vitor D.
AU  - Sousa, Isabel
AU  - Moldao-Martins, Margarida
AU  - Rakić, Vesna M.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3376
AB  - Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 mu m to 830 mu m depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract
EP  - E75
IS  - 1
SP  - E65
VL  - 81
DO  - 10.1111/1750-3841.13167
ER  - 

@article{
author = "Balanč, Bojana and Kalušević, Ana and Drvenica, Ivana and Coelho, Maria Teresa and Đorđević, Verica and Alves, Vitor D. and Sousa, Isabel and Moldao-Martins, Margarida and Rakić, Vesna M. and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 mu m to 830 mu m depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract",
pages = "E75-E65",
number = "1",
volume = "81",
doi = "10.1111/1750-3841.13167"
}

Balanč, B., Kalušević, A., Drvenica, I., Coelho, M. T., Đorđević, V., Alves, V. D., Sousa, I., Moldao-Martins, M., Rakić, V. M., Nedović, V.,& Bugarski, B.. (2016). Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. in Journal of Food Science
Wiley, Hoboken., 81(1), E65-E75.
https://doi.org/10.1111/1750-3841.13167

Balanč B, Kalušević A, Drvenica I, Coelho MT, Đorđević V, Alves VD, Sousa I, Moldao-Martins M, Rakić VM, Nedović V, Bugarski B. Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. in Journal of Food Science. 2016;81(1):E65-E75.
doi:10.1111/1750-3841.13167 .

Balanč, Bojana, Kalušević, Ana, Drvenica, Ivana, Coelho, Maria Teresa, Đorđević, Verica, Alves, Vitor D., Sousa, Isabel, Moldao-Martins, Margarida, Rakić, Vesna M., Nedović, Viktor, Bugarski, Branko, "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract" in Journal of Food Science, 81, no. 1 (2016):E65-E75,
https://doi.org/10.1111/1750-3841.13167 . .

TY  - JOUR
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Belščak-Cvitanović, Ana
AU  - Lević, Steva
AU  - Trifković, Kata T.
AU  - Kalušević, Ana
AU  - Kostić, Ivana
AU  - Komes, Drazenka
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3070
AB  - The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.
PB  - Springer, New York
T2  - Food Engineering Reviews
T1  - Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
EP  - 490
IS  - 4
SP  - 452
VL  - 7
DO  - 10.1007/s12393-014-9106-7
ER  - 

@article{
author = "Đorđević, Verica and Balanč, Bojana and Belščak-Cvitanović, Ana and Lević, Steva and Trifković, Kata T. and Kalušević, Ana and Kostić, Ivana and Komes, Drazenka and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.",
publisher = "Springer, New York",
journal = "Food Engineering Reviews",
title = "Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds",
pages = "490-452",
number = "4",
volume = "7",
doi = "10.1007/s12393-014-9106-7"
}

Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S., Trifković, K. T., Kalušević, A., Kostić, I., Komes, D., Bugarski, B.,& Nedović, V.. (2015). Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. in Food Engineering Reviews
Springer, New York., 7(4), 452-490.
https://doi.org/10.1007/s12393-014-9106-7

Đorđević V, Balanč B, Belščak-Cvitanović A, Lević S, Trifković KT, Kalušević A, Kostić I, Komes D, Bugarski B, Nedović V. Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. in Food Engineering Reviews. 2015;7(4):452-490.
doi:10.1007/s12393-014-9106-7 .

Đorđević, Verica, Balanč, Bojana, Belščak-Cvitanović, Ana, Lević, Steva, Trifković, Kata T., Kalušević, Ana, Kostić, Ivana, Komes, Drazenka, Bugarski, Branko, Nedović, Viktor, "Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds" in Food Engineering Reviews, 7, no. 4 (2015):452-490,
https://doi.org/10.1007/s12393-014-9106-7 . .

TY  - JOUR
AU  - Belščak-Cvitanović, Ana
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Spoljarić, Igor
AU  - Đorđević, Verica
AU  - Komes, Drazenka
AU  - Mrsić, Gordan
AU  - Nedović, Viktor
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3004
AB  - In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt  5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying
EP  - 2460
IS  - 12
SP  - 2444
VL  - 8
DO  - 10.1007/s11947-015-1592-y
ER  - 

@article{
author = "Belščak-Cvitanović, Ana and Lević, Steva and Kalušević, Ana and Spoljarić, Igor and Đorđević, Verica and Komes, Drazenka and Mrsić, Gordan and Nedović, Viktor",
year = "2015",
abstract = "In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt  5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying",
pages = "2460-2444",
number = "12",
volume = "8",
doi = "10.1007/s11947-015-1592-y"
}

Belščak-Cvitanović, A., Lević, S., Kalušević, A., Spoljarić, I., Đorđević, V., Komes, D., Mrsić, G.,& Nedović, V.. (2015). Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology
Springer, New York., 8(12), 2444-2460.
https://doi.org/10.1007/s11947-015-1592-y

Belščak-Cvitanović A, Lević S, Kalušević A, Spoljarić I, Đorđević V, Komes D, Mrsić G, Nedović V. Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology. 2015;8(12):2444-2460.
doi:10.1007/s11947-015-1592-y .

Belščak-Cvitanović, Ana, Lević, Steva, Kalušević, Ana, Spoljarić, Igor, Đorđević, Verica, Komes, Drazenka, Mrsić, Gordan, Nedović, Viktor, "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying" in Food and Bioprocess Technology, 8, no. 12 (2015):2444-2460,
https://doi.org/10.1007/s11947-015-1592-y . .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Gibson, B.
AU  - Mantzouridou, Fani
AU  - Bugarski, Branko
AU  - Đorđević, Verica
AU  - Kalušević, Ana
AU  - Paraskevopoulou, Adamantini
AU  - Sandell, M.
AU  - Smogrovicova, D.
AU  - Yilmaztekin, Murat
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3017
AB  - Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Aroma formation by immobilized yeast cells in fermentation processes
EP  - 216
IS  - 1
SP  - 173
VL  - 32
DO  - 10.1002/yea.3042
ER  - 

@article{
author = "Nedović, Viktor and Gibson, B. and Mantzouridou, Fani and Bugarski, Branko and Đorđević, Verica and Kalušević, Ana and Paraskevopoulou, Adamantini and Sandell, M. and Smogrovicova, D. and Yilmaztekin, Murat",
year = "2015",
abstract = "Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Aroma formation by immobilized yeast cells in fermentation processes",
pages = "216-173",
number = "1",
volume = "32",
doi = "10.1002/yea.3042"
}

Nedović, V., Gibson, B., Mantzouridou, F., Bugarski, B., Đorđević, V., Kalušević, A., Paraskevopoulou, A., Sandell, M., Smogrovicova, D.,& Yilmaztekin, M.. (2015). Aroma formation by immobilized yeast cells in fermentation processes. in Yeast
Wiley, Hoboken., 32(1), 173-216.
https://doi.org/10.1002/yea.3042

Nedović V, Gibson B, Mantzouridou F, Bugarski B, Đorđević V, Kalušević A, Paraskevopoulou A, Sandell M, Smogrovicova D, Yilmaztekin M. Aroma formation by immobilized yeast cells in fermentation processes. in Yeast. 2015;32(1):173-216.
doi:10.1002/yea.3042 .

Nedović, Viktor, Gibson, B., Mantzouridou, Fani, Bugarski, Branko, Đorđević, Verica, Kalušević, Ana, Paraskevopoulou, Adamantini, Sandell, M., Smogrovicova, D., Yilmaztekin, Murat, "Aroma formation by immobilized yeast cells in fermentation processes" in Yeast, 32, no. 1 (2015):173-216,
https://doi.org/10.1002/yea.3042 . .

TY  - JOUR
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2591
AB  - The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) around active compound using adequate encapsulation technique. The role of protective layer is to prevent degradation of active compound and to provide controlled release of protected ingredient under defined conditions. Modern food technology offers numerous solutions for encapsulation of food ingredients, plant extracts, microorganism cells, etc. Also, there are numerous available carrier materials that could be used for specific demand. Encapsulation is complex process and application of encapsulation techniques in the food production requires knowledge from different areas of science. The aim of this review is to summarize different encapsulation processes that are already applied in food technology as well as those that are under development. This paper analyses current experience in the area of encapsulation for food industry. Several encapsulation procedures such as spray drying, fluid bed coating, encapsulation in polymer particles, coacervation and encapsulation in cyclodextrins were analyzed.
AB  - Procesi inkapsulacije su intenzivno izučavani poslednjih godina kao moguća alternativa konvencionalnim tehnologijama u proizvodnji hrane. Inkapsulacija aktivnih komponenti hrane se bazira na formiranju omotača (ili više slojeva omotača) oko aktivne komponente korišćenjem odgovarajuće metode inkapsulacije. Uloga zaštitnog omotača je, s jedne strane da spreči degradaciju aktivne komponente, a sa druge strane da omogući kontrolisano otpuštanje zaštićenih komponenti pod određenim uslovima. Moderna proizvodnja hrane nudi brojna rešenja za inkapsulaciju komponenti hrane, biljnih ekstrakata, ćelija mikroorganizama, itd. Takođe, postoji veliki broj dostupnih materijala nosača koji mogu da zadovolje specifične zahteve. Inkapsulacija je složen proces i primena inkapsulacionih tehnika u proizvodnji hrane zahteva znanje iz različitih oblasti nauke. Cilj ovog rada je da objedini različita iskustva iz inkapsulacionih procesa koji se već koriste u prehrambenoj tehnologiji, kao i onih procesa koji su još u fazi razvoja. Ovaj rad daje analizu i dosadašnja iskustva u oblasti inkapsulacije za potrebe industrije hrane. Data je analiza nekoliko inkapsulacionih procedura kao što su sprej sušenje, oblaganje u fluidizovanom sloju, inkapsulacija u polimernim česticama, koacervacija i inkapsulacija u ciklodekstrine.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Modern encapsulation processes in food technology
T1  - Savremeni procesi inkapsulacije u tehnologiji hrane
EP  - 12
IS  - 1
SP  - 7
VL  - 55
DO  - 10.5937/HraIsh1401007L
ER  - 

@article{
author = "Lević, Steva and Kalušević, Ana and Đorđević, Verica and Bugarski, Branko and Nedović, Viktor",
year = "2014",
abstract = "The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) around active compound using adequate encapsulation technique. The role of protective layer is to prevent degradation of active compound and to provide controlled release of protected ingredient under defined conditions. Modern food technology offers numerous solutions for encapsulation of food ingredients, plant extracts, microorganism cells, etc. Also, there are numerous available carrier materials that could be used for specific demand. Encapsulation is complex process and application of encapsulation techniques in the food production requires knowledge from different areas of science. The aim of this review is to summarize different encapsulation processes that are already applied in food technology as well as those that are under development. This paper analyses current experience in the area of encapsulation for food industry. Several encapsulation procedures such as spray drying, fluid bed coating, encapsulation in polymer particles, coacervation and encapsulation in cyclodextrins were analyzed., Procesi inkapsulacije su intenzivno izučavani poslednjih godina kao moguća alternativa konvencionalnim tehnologijama u proizvodnji hrane. Inkapsulacija aktivnih komponenti hrane se bazira na formiranju omotača (ili više slojeva omotača) oko aktivne komponente korišćenjem odgovarajuće metode inkapsulacije. Uloga zaštitnog omotača je, s jedne strane da spreči degradaciju aktivne komponente, a sa druge strane da omogući kontrolisano otpuštanje zaštićenih komponenti pod određenim uslovima. Moderna proizvodnja hrane nudi brojna rešenja za inkapsulaciju komponenti hrane, biljnih ekstrakata, ćelija mikroorganizama, itd. Takođe, postoji veliki broj dostupnih materijala nosača koji mogu da zadovolje specifične zahteve. Inkapsulacija je složen proces i primena inkapsulacionih tehnika u proizvodnji hrane zahteva znanje iz različitih oblasti nauke. Cilj ovog rada je da objedini različita iskustva iz inkapsulacionih procesa koji se već koriste u prehrambenoj tehnologiji, kao i onih procesa koji su još u fazi razvoja. Ovaj rad daje analizu i dosadašnja iskustva u oblasti inkapsulacije za potrebe industrije hrane. Data je analiza nekoliko inkapsulacionih procedura kao što su sprej sušenje, oblaganje u fluidizovanom sloju, inkapsulacija u polimernim česticama, koacervacija i inkapsulacija u ciklodekstrine.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Modern encapsulation processes in food technology, Savremeni procesi inkapsulacije u tehnologiji hrane",
pages = "12-7",
number = "1",
volume = "55",
doi = "10.5937/HraIsh1401007L"
}

Lević, S., Kalušević, A., Đorđević, V., Bugarski, B.,& Nedović, V.. (2014). Modern encapsulation processes in food technology. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(1), 7-12.
https://doi.org/10.5937/HraIsh1401007L

Lević S, Kalušević A, Đorđević V, Bugarski B, Nedović V. Modern encapsulation processes in food technology. in Hrana i ishrana. 2014;55(1):7-12.
doi:10.5937/HraIsh1401007L .

Lević, Steva, Kalušević, Ana, Đorđević, Verica, Bugarski, Branko, Nedović, Viktor, "Modern encapsulation processes in food technology" in Hrana i ishrana, 55, no. 1 (2014):7-12,
https://doi.org/10.5937/HraIsh1401007L . .

TY  - CHAP
AU  - Nedović, Viktor A.
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Petrović, Tanja
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6184
AB  - Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.
PB  - Springer
T2  - Chapter 13, In: Advances in Food Process Engineering Research and Applications
T1  - Encapsulation systems in the food industry
EP  - 253
SP  - 229
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6184
ER  - 

@inbook{
author = "Nedović, Viktor A. and Kalušević, Ana and Manojlović, Verica and Petrović, Tanja and Bugarski, Branko",
year = "2013",
abstract = "Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.",
publisher = "Springer",
journal = "Chapter 13, In: Advances in Food Process Engineering Research and Applications",
booktitle = "Encapsulation systems in the food industry",
pages = "253-229",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6184"
}

Nedović, V. A., Kalušević, A., Manojlović, V., Petrović, T.,& Bugarski, B.. (2013). Encapsulation systems in the food industry. in Chapter 13, In: Advances in Food Process Engineering Research and Applications
Springer., 229-253.
https://hdl.handle.net/21.15107/rcub_technorep_6184

Nedović VA, Kalušević A, Manojlović V, Petrović T, Bugarski B. Encapsulation systems in the food industry. in Chapter 13, In: Advances in Food Process Engineering Research and Applications. 2013;:229-253.
https://hdl.handle.net/21.15107/rcub_technorep_6184 .

Nedović, Viktor A., Kalušević, Ana, Manojlović, Verica, Petrović, Tanja, Bugarski, Branko, "Encapsulation systems in the food industry" in Chapter 13, In: Advances in Food Process Engineering Research and Applications (2013):229-253,
https://hdl.handle.net/21.15107/rcub_technorep_6184 .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Petrović, Tanja
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2270
AB  - Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.
PB  - Springer, New York
T2  - Food Engineering Series
T1  - Encapsulation Systems in the Food Industry
EP  - 253
SP  - 229
DO  - 10.1007/978-1-4614-7906-2_13
ER  - 

@article{
author = "Nedović, Viktor and Kalušević, Ana and Manojlović, Verica and Petrović, Tanja and Bugarski, Branko",
year = "2013",
abstract = "Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.",
publisher = "Springer, New York",
journal = "Food Engineering Series",
title = "Encapsulation Systems in the Food Industry",
pages = "253-229",
doi = "10.1007/978-1-4614-7906-2_13"
}

Nedović, V., Kalušević, A., Manojlović, V., Petrović, T.,& Bugarski, B.. (2013). Encapsulation Systems in the Food Industry. in Food Engineering Series
Springer, New York., 229-253.
https://doi.org/10.1007/978-1-4614-7906-2_13

Nedović V, Kalušević A, Manojlović V, Petrović T, Bugarski B. Encapsulation Systems in the Food Industry. in Food Engineering Series. 2013;:229-253.
doi:10.1007/978-1-4614-7906-2_13 .

Nedović, Viktor, Kalušević, Ana, Manojlović, Verica, Petrović, Tanja, Bugarski, Branko, "Encapsulation Systems in the Food Industry" in Food Engineering Series (2013):229-253,
https://doi.org/10.1007/978-1-4614-7906-2_13 . .

TY  - CONF
AU  - Isailović, Bojana
AU  - Kalušević, Ana
AU  - Žuržul, N.
AU  - Coelho, Maria Teresa
AU  - Đorđević, Verica
AU  - Alves, Vitor D.
AU  - Sousa, Isabel
AU  - Moldao-Martins, Margarida
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1990
AB  - The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
EP  - 1081
SP  - 1075
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1990
ER  - 

@conference{
author = "Isailović, Bojana and Kalušević, Ana and Žuržul, N. and Coelho, Maria Teresa and Đorđević, Verica and Alves, Vitor D. and Sousa, Isabel and Moldao-Martins, Margarida and Bugarski, Branko and Nedović, Viktor",
year = "2012",
abstract = "The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by microencapsulation. The aim of this study was to protect natural antioxidants from the aqueous extract of Portuguese wild herb Pterospartum tridentatum by encapsulation in alginate hydrogel microbeads. Microbeads were prepared by electrostatic extrusion technique: plain Ca-alginate microbeads and Ca-alginate microbeads with 10 and 20 mass% of inulin as a filler substance. Total polyphenol content (TPC) and the radical scavenging activity using ABTS and DPPH cations were determined. The release studies of polyphenols from microbeads were performed. The microbeads were analysed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and optical microscopy (OM). Encapsulation efficiency (EE) was in the range from 49 to 73%. Antioxidant assays and release studies showed that alginate-inulin microbeads appeared to be suitable dosage forms. The inclusion of inulin contributes to improved microbeads structure, as well as to nutritional values of food. Thereby, potential applications of these microbeads could be functional food products, an increasingly valued market.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems",
pages = "1081-1075",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1990"
}

Isailović, B., Kalušević, A., Žuržul, N., Coelho, M. T., Đorđević, V., Alves, V. D., Sousa, I., Moldao-Martins, M., Bugarski, B.,& Nedović, V.. (2012). Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1075-1081.
https://hdl.handle.net/21.15107/rcub_technorep_1990

Isailović B, Kalušević A, Žuržul N, Coelho MT, Đorđević V, Alves VD, Sousa I, Moldao-Martins M, Bugarski B, Nedović V. Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1075-1081.
https://hdl.handle.net/21.15107/rcub_technorep_1990 .

Isailović, Bojana, Kalušević, Ana, Žuržul, N., Coelho, Maria Teresa, Đorđević, Verica, Alves, Vitor D., Sousa, Isabel, Moldao-Martins, Margarida, Bugarski, Branko, Nedović, Viktor, "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1075-1081,
https://hdl.handle.net/21.15107/rcub_technorep_1990 .

TY  - CONF
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Beatović, D.
AU  - Jelačić, S.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1993
AB  - Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Encapsulation of basil (Ocimum basilicum) essential oil
EP  - 1092
SP  - 1087
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1993
ER  - 

@conference{
author = "Kalušević, Ana and Lević, Steva and Đorđević, Verica and Beatović, D. and Jelačić, S. and Bugarski, Branko and Nedović, Viktor",
year = "2012",
abstract = "Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Encapsulation of basil (Ocimum basilicum) essential oil",
pages = "1092-1087",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1993"
}

Kalušević, A., Lević, S., Đorđević, V., Beatović, D., Jelačić, S., Bugarski, B.,& Nedović, V.. (2012). Encapsulation of basil (Ocimum basilicum) essential oil. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1087-1092.
https://hdl.handle.net/21.15107/rcub_technorep_1993

Kalušević A, Lević S, Đorđević V, Beatović D, Jelačić S, Bugarski B, Nedović V. Encapsulation of basil (Ocimum basilicum) essential oil. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1087-1092.
https://hdl.handle.net/21.15107/rcub_technorep_1993 .

Kalušević, Ana, Lević, Steva, Đorđević, Verica, Beatović, D., Jelačić, S., Bugarski, Branko, Nedović, Viktor, "Encapsulation of basil (Ocimum basilicum) essential oil" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1087-1092,
https://hdl.handle.net/21.15107/rcub_technorep_1993 .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Lević, Steva
AU  - Bugarski, Branko
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1879
AB  - Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.
PB  - Elsevier Science Bv, Amsterdam
T2  - 11th International Congress on Engineering and Food (ICEF11)
T1  - An overview of encapsulation technologies for food applications
EP  - 1815
SP  - 1806
VL  - 1
DO  - 10.1016/j.profoo.2011.09.265
ER  - 

@article{
author = "Nedović, Viktor and Kalušević, Ana and Manojlović, Verica and Lević, Steva and Bugarski, Branko",
year = "2011",
abstract = "Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "An overview of encapsulation technologies for food applications",
pages = "1815-1806",
volume = "1",
doi = "10.1016/j.profoo.2011.09.265"
}

Nedović, V., Kalušević, A., Manojlović, V., Lević, S.,& Bugarski, B.. (2011). An overview of encapsulation technologies for food applications. in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 1806-1815.
https://doi.org/10.1016/j.profoo.2011.09.265

Nedović V, Kalušević A, Manojlović V, Lević S, Bugarski B. An overview of encapsulation technologies for food applications. in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1806-1815.
doi:10.1016/j.profoo.2011.09.265 .

Nedović, Viktor, Kalušević, Ana, Manojlović, Verica, Lević, Steva, Bugarski, Branko, "An overview of encapsulation technologies for food applications" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1806-1815,
https://doi.org/10.1016/j.profoo.2011.09.265 . .