TY  - JOUR
AU  - Mandura Jarić, Ana
AU  - Haramustek, Laura
AU  - Nižić Nodilo, Laura
AU  - Vrsaljko, Domagoj
AU  - Petrović, Predrag
AU  - Kuzmić, Sunčica
AU  - Jozinović, Antun
AU  - Aladić, Krunoslav
AU  - Jokić, Stela
AU  - Šeremet, Danijela
AU  - Vojvodić Cebin, Aleksandra
AU  - Komes, Draženka
PY  - 2024-02
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7280
AB  - In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
PB  - MDPI
T2  - Foods
T1  - A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract
IS  - 3
SP  - 372
VL  - 13
DO  - 10.3390/foods13030372
ER  - 

@article{
author = "Mandura Jarić, Ana and Haramustek, Laura and Nižić Nodilo, Laura and Vrsaljko, Domagoj and Petrović, Predrag and Kuzmić, Sunčica and Jozinović, Antun and Aladić, Krunoslav and Jokić, Stela and Šeremet, Danijela and Vojvodić Cebin, Aleksandra and Komes, Draženka",
year = "2024-02",
abstract = "In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.",
publisher = "MDPI",
journal = "Foods",
title = "A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract",
number = "3",
pages = "372",
volume = "13",
doi = "10.3390/foods13030372"
}

Mandura Jarić, A., Haramustek, L., Nižić Nodilo, L., Vrsaljko, D., Petrović, P., Kuzmić, S., Jozinović, A., Aladić, K., Jokić, S., Šeremet, D., Vojvodić Cebin, A.,& Komes, D.. (2024-02). A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. in Foods
MDPI., 13(3), 372.
https://doi.org/10.3390/foods13030372

Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. in Foods. 2024;13(3):372.
doi:10.3390/foods13030372 .

Mandura Jarić, Ana, Haramustek, Laura, Nižić Nodilo, Laura, Vrsaljko, Domagoj, Petrović, Predrag, Kuzmić, Sunčica, Jozinović, Antun, Aladić, Krunoslav, Jokić, Stela, Šeremet, Danijela, Vojvodić Cebin, Aleksandra, Komes, Draženka, "A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract" in Foods, 13, no. 3 (2024-02):372,
https://doi.org/10.3390/foods13030372 . .

TY  - JOUR
AU  - Šeremet, Danijela
AU  - Štefančić, Martina
AU  - Petrović, Predrag
AU  - Kuzmić, Sunčica
AU  - Doroci, Shefkije
AU  - Mandura Jarić, Ana
AU  - Vojvodić Cebin, Aleksandra
AU  - Pjanović, Rada
AU  - Komes, Draženka
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5327
AB  - Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies.
PB  - MDPI
T2  - Foods
T1  - Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies
IS  - 12
SP  - 1816
VL  - 11
DO  - 10.3390/foods11121816
ER  - 

@article{
author = "Šeremet, Danijela and Štefančić, Martina and Petrović, Predrag and Kuzmić, Sunčica and Doroci, Shefkije and Mandura Jarić, Ana and Vojvodić Cebin, Aleksandra and Pjanović, Rada and Komes, Draženka",
year = "2022",
abstract = "Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioac-tive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of lipo-somes, as confirmed by FT‐IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro‐intestinal digestion, and the same was noted when they were incorporated into candies.",
publisher = "MDPI",
journal = "Foods",
title = "Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies",
number = "12",
pages = "1816",
volume = "11",
doi = "10.3390/foods11121816"
}

Šeremet, D., Štefančić, M., Petrović, P., Kuzmić, S., Doroci, S., Mandura Jarić, A., Vojvodić Cebin, A., Pjanović, R.,& Komes, D.. (2022). Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies. in Foods
MDPI., 11(12), 1816.
https://doi.org/10.3390/foods11121816

Šeremet D, Štefančić M, Petrović P, Kuzmić S, Doroci S, Mandura Jarić A, Vojvodić Cebin A, Pjanović R, Komes D. Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies. in Foods. 2022;11(12):1816.
doi:10.3390/foods11121816 .

Šeremet, Danijela, Štefančić, Martina, Petrović, Predrag, Kuzmić, Sunčica, Doroci, Shefkije, Mandura Jarić, Ana, Vojvodić Cebin, Aleksandra, Pjanović, Rada, Komes, Draženka, "Development, Characterization and Incorporation of Alginate‐Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies" in Foods, 11, no. 12 (2022):1816,
https://doi.org/10.3390/foods11121816 . .

TY  - CHAP
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Drvenica, Ivana
AU  - Komes, Draženka
AU  - Nedović, Viktor A.
AU  - Bugarski, Branko M.
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6177
AB  - This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.
PB  - Academic Press
T2  - Nutrient Delivery: Nanotechnology in the Agri-Food Industry
T1  - Nanoscale nutrient delivery systems
EP  - 139
SP  - 87
VL  - 5
DO  - 10.1016/B978-0-12-804304-2.00003-2
ER  - 

@inbook{
author = "Đorđević, Verica and Belščak-Cvitanović, Ana and Drvenica, Ivana and Komes, Draženka and Nedović, Viktor A. and Bugarski, Branko M.",
year = "2017",
abstract = "This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.",
publisher = "Academic Press",
journal = "Nutrient Delivery: Nanotechnology in the Agri-Food Industry",
booktitle = "Nanoscale nutrient delivery systems",
pages = "139-87",
volume = "5",
doi = "10.1016/B978-0-12-804304-2.00003-2"
}

Đorđević, V., Belščak-Cvitanović, A., Drvenica, I., Komes, D., Nedović, V. A.,& Bugarski, B. M.. (2017). Nanoscale nutrient delivery systems. in Nutrient Delivery: Nanotechnology in the Agri-Food Industry
Academic Press., 5, 87-139.
https://doi.org/10.1016/B978-0-12-804304-2.00003-2

Đorđević V, Belščak-Cvitanović A, Drvenica I, Komes D, Nedović VA, Bugarski BM. Nanoscale nutrient delivery systems. in Nutrient Delivery: Nanotechnology in the Agri-Food Industry. 2017;5:87-139.
doi:10.1016/B978-0-12-804304-2.00003-2 .

Đorđević, Verica, Belščak-Cvitanović, Ana, Drvenica, Ivana, Komes, Draženka, Nedović, Viktor A., Bugarski, Branko M., "Nanoscale nutrient delivery systems" in Nutrient Delivery: Nanotechnology in the Agri-Food Industry, 5 (2017):87-139,
https://doi.org/10.1016/B978-0-12-804304-2.00003-2 . .