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  - Vugrinec, Kristina
AU  - Petrović, Predrag
AU  - Butorac, Ana
AU  - Kuzmić, Sunčica
AU  - Vojvodić Cebin, Aleksandra
AU  - Mandura, Ana
AU  - Lovrić, Marija
AU  - Pjanović, Rada
AU  - Komes, Draženka
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4987
AB  - Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 degrees C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.
PB  - Elsevier Ltd.
T2  - Food Chemistry
T1  - Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks
SP  - 131257
VL  - 370
DO  - 10.1016/j.foodchem.2021.131257
ER  - 

@article{
author = "Šeremet, Danijela and Vugrinec, Kristina and Petrović, Predrag and Butorac, Ana and Kuzmić, Sunčica and Vojvodić Cebin, Aleksandra and Mandura, Ana and Lovrić, Marija and Pjanović, Rada and Komes, Draženka",
year = "2022",
abstract = "Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 degrees C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.",
publisher = "Elsevier Ltd.",
journal = "Food Chemistry",
title = "Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks",
pages = "131257",
volume = "370",
doi = "10.1016/j.foodchem.2021.131257"
}

Šeremet, D., Vugrinec, K., Petrović, P., Butorac, A., Kuzmić, S., Vojvodić Cebin, A., Mandura, A., Lovrić, M., Pjanović, R.,& Komes, D.. (2022). Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks. in Food Chemistry
Elsevier Ltd.., 370, 131257.
https://doi.org/10.1016/j.foodchem.2021.131257

Šeremet D, Vugrinec K, Petrović P, Butorac A, Kuzmić S, Vojvodić Cebin A, Mandura A, Lovrić M, Pjanović R, Komes D. Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks. in Food Chemistry. 2022;370:131257.
doi:10.1016/j.foodchem.2021.131257 .

Šeremet, Danijela, Vugrinec, Kristina, Petrović, Predrag, Butorac, Ana, Kuzmić, Sunčica, Vojvodić Cebin, Aleksandra, Mandura, Ana, Lovrić, Marija, Pjanović, Rada, Komes, Draženka, "Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks" in Food Chemistry, 370 (2022):131257,
https://doi.org/10.1016/j.foodchem.2021.131257 . .

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  - JOUR
AU  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Martinić, Arijana
AU  - Đorđević, Verica
AU  - Seremet, Danijela
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4343
AB  - The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein-polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
EP  - 1335
IS  - 3
SP  - 1326
VL  - 55
DO  - 10.1111/ijfs.14407
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Martinić, Arijana and Đorđević, Verica and Seremet, Danijela and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2020",
abstract = "The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein-polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films",
pages = "1335-1326",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14407"
}

Karaca, S., Trifković, K. T., Martinić, A., Đorđević, V., Seremet, D., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2020). Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1326-1335.
https://doi.org/10.1111/ijfs.14407

Karaca S, Trifković KT, Martinić A, Đorđević V, Seremet D, Vojvodić-Cebin A, Bugarski B, Komes D. Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology. 2020;55(3):1326-1335.
doi:10.1111/ijfs.14407 .

Karaca, Sara, Trifković, Kata T., Martinić, Arijana, Đorđević, Verica, Seremet, Danijela, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films" in International Journal of Food Science and Technology, 55, no. 3 (2020):1326-1335,
https://doi.org/10.1111/ijfs.14407 . .

TY  - JOUR
AU  - Karača, Sara
AU  - Trifković, Kata T.
AU  - Busić, Arijana
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5037
AB  - Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physico-chemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.
PB  - Academic Press
T2  - LWT
T1  - The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
EP  - 395
SP  - 387
VL  - 99
DO  - 10.1016/j.lwt.2018.09.039
ER  - 

@article{
author = "Karača, Sara and Trifković, Kata T. and Busić, Arijana and Đorđević, Verica and Belščak-Cvitanović, Ana and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2019",
abstract = "Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physico-chemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.",
publisher = "Academic Press",
journal = "LWT",
title = "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles",
pages = "395-387",
volume = "99",
doi = "10.1016/j.lwt.2018.09.039"
}

Karača, S., Trifković, K. T., Busić, A., Đorđević, V., Belščak-Cvitanović, A., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2019). The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT
Academic Press., 99, 387-395.
https://doi.org/10.1016/j.lwt.2018.09.039

Karača S, Trifković KT, Busić A, Đorđević V, Belščak-Cvitanović A, Vojvodić-Cebin A, Bugarski B, Komes D. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT. 2019;99:387-395.
doi:10.1016/j.lwt.2018.09.039 .

Karača, Sara, Trifković, Kata T., Busić, Arijana, Đorđević, Verica, Belščak-Cvitanović, Ana, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles" in LWT, 99 (2019):387-395,
https://doi.org/10.1016/j.lwt.2018.09.039 . .

TY  - JOUR
AU  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Busić, Arijana
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4337
AB  - Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.
PB  - Academic Press
T2  - LWT-Food Science and Technology
T1  - The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
EP  - 395
SP  - 387
VL  - 99
DO  - 10.1016/j.lwt.2018.09.039
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Busić, Arijana and Đorđević, Verica and Belščak-Cvitanović, Ana and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2019",
abstract = "Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.",
publisher = "Academic Press",
journal = "LWT-Food Science and Technology",
title = "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles",
pages = "395-387",
volume = "99",
doi = "10.1016/j.lwt.2018.09.039"
}

Karaca, S., Trifković, K. T., Busić, A., Đorđević, V., Belščak-Cvitanović, A., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2019). The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology
Academic Press., 99, 387-395.
https://doi.org/10.1016/j.lwt.2018.09.039

Karaca S, Trifković KT, Busić A, Đorđević V, Belščak-Cvitanović A, Vojvodić-Cebin A, Bugarski B, Komes D. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology. 2019;99:387-395.
doi:10.1016/j.lwt.2018.09.039 .

Karaca, Sara, Trifković, Kata T., Busić, Arijana, Đorđević, Verica, Belščak-Cvitanović, Ana, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles" in LWT-Food Science and Technology, 99 (2019):387-395,
https://doi.org/10.1016/j.lwt.2018.09.039 . .