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  - Mirković, N.L.
AU  - Radulović, Zorica
AU  - Matijašić, B.J.B.
AU  - Petrušić, M.M.
AU  - Petrović, T.S.
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1994
AB  - Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
EP  - 1086
SP  - 1082
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1994
ER  - 

@conference{
author = "Mirković, N.L. and Radulović, Zorica and Matijašić, B.J.B. and Petrušić, M.M. and Petrović, T.S. and Đorđević, Verica and Nedović, Viktor",
year = "2012",
abstract = "Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR",
pages = "1086-1082",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1994"
}

Mirković, N.L., Radulović, Z., Matijašić, B.J.B., Petrušić, M.M., Petrović, T.S., Đorđević, V.,& Nedović, V.. (2012). Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1082-1086.
https://hdl.handle.net/21.15107/rcub_technorep_1994

Mirković N, Radulović Z, Matijašić B, Petrušić M, Petrović T, Đorđević V, Nedović V. Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1082-1086.
https://hdl.handle.net/21.15107/rcub_technorep_1994 .

Mirković, N.L., Radulović, Zorica, Matijašić, B.J.B., Petrušić, M.M., Petrović, T.S., Đorđević, Verica, Nedović, Viktor, "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1082-1086,
https://hdl.handle.net/21.15107/rcub_technorep_1994 .