TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6650
AB  - This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.
PB  - Elsevier B.V.
T2  - Food Hydrocolloids
T1  - Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
SP  - 109293
VL  - 146
DO  - 10.1016/j.foodhyd.2023.109293
ER  - 

@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Kolašinac, Stefan and Rac, Vladislav and Banjac, Nebojša and Lađarević, Jelena and Lević, Steva and Pavlović, Vladimir B. and Stanojević, Slađana P. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2024",
abstract = "This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.",
publisher = "Elsevier B.V.",
journal = "Food Hydrocolloids",
title = "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties",
pages = "109293",
volume = "146",
doi = "10.1016/j.foodhyd.2023.109293"
}

Milinčić, D. D., Kostić, A. Ž., Kolašinac, S., Rac, V., Banjac, N., Lađarević, J., Lević, S., Pavlović, V. B., Stanojević, S. P., Nedović, V. A.,& Pešić, M. B.. (2024). Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids
Elsevier B.V.., 146, 109293.
https://doi.org/10.1016/j.foodhyd.2023.109293

Milinčić DD, Kostić AŽ, Kolašinac S, Rac V, Banjac N, Lađarević J, Lević S, Pavlović VB, Stanojević SP, Nedović VA, Pešić MB. Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids. 2024;146:109293.
doi:10.1016/j.foodhyd.2023.109293 .

Milinčić, Danijel D., Kostić, Aleksandar Ž., Kolašinac, Stefan, Rac, Vladislav, Banjac, Nebojša, Lađarević, Jelena, Lević, Steva, Pavlović, Vladimir B., Stanojević, Slađana P., Nedović, Viktor A., Pešić, Mirjana B., "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties" in Food Hydrocolloids, 146 (2024):109293,
https://doi.org/10.1016/j.foodhyd.2023.109293 . .

TY  - JOUR
AU  - Minić, Dušanka A. Popović
AU  - Milinčić, Danijel D.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Vidović, Bojana B.
AU  - Kostić, Aleksandar Ž.
AU  - Pavlović, Vladimir B.
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5222
AB  - This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization
SP  - 134299
VL  - 402
DO  - 10.1016/j.foodchem.2022.134299
ER  - 

@article{
author = "Minić, Dušanka A. Popović and Milinčić, Danijel D. and Kolašinac, Stefan and Rac, Vladislav and Petrović, Jovana and Soković, Marina and Banjac, Nebojša and Lađarević, Jelena and Vidović, Bojana B. and Kostić, Aleksandar Ž. and Pavlović, Vladimir B. and Pešić, Mirjana B.",
year = "2023",
abstract = "This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization",
pages = "134299",
volume = "402",
doi = "10.1016/j.foodchem.2022.134299"
}

Minić, D. A. P., Milinčić, D. D., Kolašinac, S., Rac, V., Petrović, J., Soković, M., Banjac, N., Lađarević, J., Vidović, B. B., Kostić, A. Ž., Pavlović, V. B.,& Pešić, M. B.. (2023). Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry
Elsevier Ltd., 402, 134299.
https://doi.org/10.1016/j.foodchem.2022.134299

Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry. 2023;402:134299.
doi:10.1016/j.foodchem.2022.134299 .

Minić, Dušanka A. Popović, Milinčić, Danijel D., Kolašinac, Stefan, Rac, Vladislav, Petrović, Jovana, Soković, Marina, Banjac, Nebojša, Lađarević, Jelena, Vidović, Bojana B., Kostić, Aleksandar Ž., Pavlović, Vladimir B., Pešić, Mirjana B., "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization" in Food Chemistry, 402 (2023):134299,
https://doi.org/10.1016/j.foodchem.2022.134299 . .

TY  - JOUR
AU  - Rajić, Vladimir
AU  - Stojković-Simatović, Ivana
AU  - Veselinović, Ljiljana
AU  - Belošević-Čavor, Jelena
AU  - Novaković, Mirjana
AU  - Popović, Maja
AU  - Škapin, Srečo Davor
AU  - Mojović, Miloš
AU  - Stojadinović, Stevan
AU  - Rac, Vladislav
AU  - Janković-Častvan, Ivona
AU  - Marković, Smilja
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4368
AB  - Eco-friendly and rapid microwave processing of a precipitate was used to produce Fe-doped zinc oxide (Zn1-xFexO,x= 0, 0.05, 0.1, 0.15 and 0.20; ZnO:Fe) nanoparticles, which were tested as catalysts toward the oxygen reduction reaction (ORR) and oxygen evolution reaction (OER) in a moderately alkaline solution. The phase composition, crystal structure, morphology, textural properties, surface chemistry, optical properties and band structure were examined to comprehend the influence of Zn(2+)partial substitution with Fe(3+)on the catalytic activity of ZnO:Fe. Linear sweep voltammetry showed an improved catalytic activity of ZnO:5Fe toward the ORR, compared to pure ZnO, while with increased amounts of the Fe-dopant the activity decreased. The improvement was suggested by a more positive onset potential (0.394 Vvs.RHE), current density (0.231 mA cm(-2)at 0.150 Vvs.RHE), and faster kinetics (Tafel slope,b= 248 mV dec(-1)), and it may be due to the synergistic effect of (1) a sufficient amount of surface oxygen vacancies, and (2) a certain amount of plate-like particles composed of crystallites with well developed (0001) and (0001x304;) facets. Quite the contrary, the OER study showed that the introduction of Fe(3+)ions into the ZnO crystal structure resulted in enhanced catalytic activity of all ZnO:Fe samples, compared to pure ZnO, probably due to the modified binding energy and an optimized band structure. With the maximal current density of 1.066 mA cm(-2)at 2.216 Vvs.RHE, an onset potential of 1.856 Vvs.RHE, and the smallest potential difference between the OER and ORR (Delta E= 1.58 V), ZnO:10Fe may be considered a promising bifunctional catalyst toward the OER/ORR in moderately alkaline solution. This study demonstrates that the electrocatalytic activity of ZnO:Fe strongly depends on the defect chemistry and consequently the band structure. Along with providing fundamental insight into the electrocatalytic activity of ZnO:Fe, the study also indicates an optimal stoichiometry for enhanced bifunctional activity toward the OER/ORR, compared to pure ZnO.
PB  - Royal Soc Chemistry, Cambridge
T2  - Physical Chemistry Chemical Physics
T1  - Bifunctional catalytic activity of Zn1-xFexO toward the OER/ORR: seeking an optimal stoichiometry
EP  - 22095
IS  - 38
SP  - 22078
VL  - 22
DO  - 10.1039/d0cp03377d
ER  - 

@article{
author = "Rajić, Vladimir and Stojković-Simatović, Ivana and Veselinović, Ljiljana and Belošević-Čavor, Jelena and Novaković, Mirjana and Popović, Maja and Škapin, Srečo Davor and Mojović, Miloš and Stojadinović, Stevan and Rac, Vladislav and Janković-Častvan, Ivona and Marković, Smilja",
year = "2020",
abstract = "Eco-friendly and rapid microwave processing of a precipitate was used to produce Fe-doped zinc oxide (Zn1-xFexO,x= 0, 0.05, 0.1, 0.15 and 0.20; ZnO:Fe) nanoparticles, which were tested as catalysts toward the oxygen reduction reaction (ORR) and oxygen evolution reaction (OER) in a moderately alkaline solution. The phase composition, crystal structure, morphology, textural properties, surface chemistry, optical properties and band structure were examined to comprehend the influence of Zn(2+)partial substitution with Fe(3+)on the catalytic activity of ZnO:Fe. Linear sweep voltammetry showed an improved catalytic activity of ZnO:5Fe toward the ORR, compared to pure ZnO, while with increased amounts of the Fe-dopant the activity decreased. The improvement was suggested by a more positive onset potential (0.394 Vvs.RHE), current density (0.231 mA cm(-2)at 0.150 Vvs.RHE), and faster kinetics (Tafel slope,b= 248 mV dec(-1)), and it may be due to the synergistic effect of (1) a sufficient amount of surface oxygen vacancies, and (2) a certain amount of plate-like particles composed of crystallites with well developed (0001) and (0001x304;) facets. Quite the contrary, the OER study showed that the introduction of Fe(3+)ions into the ZnO crystal structure resulted in enhanced catalytic activity of all ZnO:Fe samples, compared to pure ZnO, probably due to the modified binding energy and an optimized band structure. With the maximal current density of 1.066 mA cm(-2)at 2.216 Vvs.RHE, an onset potential of 1.856 Vvs.RHE, and the smallest potential difference between the OER and ORR (Delta E= 1.58 V), ZnO:10Fe may be considered a promising bifunctional catalyst toward the OER/ORR in moderately alkaline solution. This study demonstrates that the electrocatalytic activity of ZnO:Fe strongly depends on the defect chemistry and consequently the band structure. Along with providing fundamental insight into the electrocatalytic activity of ZnO:Fe, the study also indicates an optimal stoichiometry for enhanced bifunctional activity toward the OER/ORR, compared to pure ZnO.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Physical Chemistry Chemical Physics",
title = "Bifunctional catalytic activity of Zn1-xFexO toward the OER/ORR: seeking an optimal stoichiometry",
pages = "22095-22078",
number = "38",
volume = "22",
doi = "10.1039/d0cp03377d"
}

Rajić, V., Stojković-Simatović, I., Veselinović, L., Belošević-Čavor, J., Novaković, M., Popović, M., Škapin, S. D., Mojović, M., Stojadinović, S., Rac, V., Janković-Častvan, I.,& Marković, S.. (2020). Bifunctional catalytic activity of Zn1-xFexO toward the OER/ORR: seeking an optimal stoichiometry. in Physical Chemistry Chemical Physics
Royal Soc Chemistry, Cambridge., 22(38), 22078-22095.
https://doi.org/10.1039/d0cp03377d

Rajić V, Stojković-Simatović I, Veselinović L, Belošević-Čavor J, Novaković M, Popović M, Škapin SD, Mojović M, Stojadinović S, Rac V, Janković-Častvan I, Marković S. Bifunctional catalytic activity of Zn1-xFexO toward the OER/ORR: seeking an optimal stoichiometry. in Physical Chemistry Chemical Physics. 2020;22(38):22078-22095.
doi:10.1039/d0cp03377d .

Rajić, Vladimir, Stojković-Simatović, Ivana, Veselinović, Ljiljana, Belošević-Čavor, Jelena, Novaković, Mirjana, Popović, Maja, Škapin, Srečo Davor, Mojović, Miloš, Stojadinović, Stevan, Rac, Vladislav, Janković-Častvan, Ivona, Marković, Smilja, "Bifunctional catalytic activity of Zn1-xFexO toward the OER/ORR: seeking an optimal stoichiometry" in Physical Chemistry Chemical Physics, 22, no. 38 (2020):22078-22095,
https://doi.org/10.1039/d0cp03377d . .

TY  - JOUR
AU  - Rac, Vladislav
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Graells, Beatriz Olalde
AU  - Bijelić, Goran
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4231
AB  - The use of polyvinyl alcohol (PVA) cryogel as a model hydrogel for iontophoretic transdermal investigations is proposed. Due to the excellent combination of its properties, it could be used for evaluating iontophoretic transdermal delivery of variety of drugs, regardless of pK(a), pH or presence of auxiliary ions. Applicability of PVA Cryogel for drug delivery purposes was compared to those of polyacrylic acid/polyvinyl alcohol (PAA/PVA) and polyacrylic acid/polyvinylpyrrolidone (PAA/PVP) adhesive interpenetrating networks. Swelling properties of PVA Cryogel were shown to be almost independent on pH and NaCl concentration, while swelling of PAA-based gels was significantly affected. Addition of PVA and PVP to PAA decreased swelling degrees and increased adhesivity and compression moduli. Iontophoretic experiments were performed using a donor gel/skin/receptor gel configuration; current density and delivery duration were varied. Dexamethasone sodium phosphate was used as model drug molecule. PVA Cryogel was used for investigating the influence of NaCl concentration, which can alter the amount of current carried by the drug ions and, therefore, the delivery rate. By using PVA Cryogel it was possible to easily determine the amount of drug permeated through the skin into the receptor gel, the amount retained by the skin and the amount remained in the donor hydrogel. Decreasing NaCl concentration in PVA Cryogel resulted in higher total amounts of drug delivered and significantly enhanced drug permeation through the lower layers of the skin into the receptor hydrogel.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks
EP  - 448
SP  - 441
VL  - 180
DO  - 10.1016/j.colsurfb.2019.05.017
ER  - 

@article{
author = "Rac, Vladislav and Lević, Steva and Balanč, Bojana and Graells, Beatriz Olalde and Bijelić, Goran",
year = "2019",
abstract = "The use of polyvinyl alcohol (PVA) cryogel as a model hydrogel for iontophoretic transdermal investigations is proposed. Due to the excellent combination of its properties, it could be used for evaluating iontophoretic transdermal delivery of variety of drugs, regardless of pK(a), pH or presence of auxiliary ions. Applicability of PVA Cryogel for drug delivery purposes was compared to those of polyacrylic acid/polyvinyl alcohol (PAA/PVA) and polyacrylic acid/polyvinylpyrrolidone (PAA/PVP) adhesive interpenetrating networks. Swelling properties of PVA Cryogel were shown to be almost independent on pH and NaCl concentration, while swelling of PAA-based gels was significantly affected. Addition of PVA and PVP to PAA decreased swelling degrees and increased adhesivity and compression moduli. Iontophoretic experiments were performed using a donor gel/skin/receptor gel configuration; current density and delivery duration were varied. Dexamethasone sodium phosphate was used as model drug molecule. PVA Cryogel was used for investigating the influence of NaCl concentration, which can alter the amount of current carried by the drug ions and, therefore, the delivery rate. By using PVA Cryogel it was possible to easily determine the amount of drug permeated through the skin into the receptor gel, the amount retained by the skin and the amount remained in the donor hydrogel. Decreasing NaCl concentration in PVA Cryogel resulted in higher total amounts of drug delivered and significantly enhanced drug permeation through the lower layers of the skin into the receptor hydrogel.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks",
pages = "448-441",
volume = "180",
doi = "10.1016/j.colsurfb.2019.05.017"
}

Rac, V., Lević, S., Balanč, B., Graells, B. O.,& Bijelić, G.. (2019). PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 180, 441-448.
https://doi.org/10.1016/j.colsurfb.2019.05.017

Rac V, Lević S, Balanč B, Graells BO, Bijelić G. PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks. in Colloids and Surfaces B-Biointerfaces. 2019;180:441-448.
doi:10.1016/j.colsurfb.2019.05.017 .

Rac, Vladislav, Lević, Steva, Balanč, Bojana, Graells, Beatriz Olalde, Bijelić, Goran, "PVA Cryogel as model hydrogel for iontophoretic transdermal drug delivery investigations. Comparison with PAA/PVA and PAA/PVP interpenetrating networks" in Colloids and Surfaces B-Biointerfaces, 180 (2019):441-448,
https://doi.org/10.1016/j.colsurfb.2019.05.017 . .

TY  - JOUR
AU  - Marković, Smilja
AU  - Stojković-Simatović, Ivana
AU  - Ahmetović, Sanita
AU  - Veselinović, Ljiljana
AU  - Stojadinović, Stevan
AU  - Rac, Vladislav
AU  - Škapin, Srečo Davor
AU  - Bajuk-Bogdanović, Danica
AU  - Janković-Častvan, Ivona
AU  - Uskoković, Dragan
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4235
AB  - ZnO nanopowders were produced using microwave processing of a precipitate and applied as a photoanode for photoelectrochemical water splitting. Two different surfactants, cetyltrimethylammonium bromide (CTAB) as the cationic and Pluronic F127 as the non-ionic one, were employed to in situ adjust the surface-to-bulk defect ratio in the ZnO crystal structure and further to modify the photo(electro)catalytic activity of the ZnO photoanode. The crystal structure, morphological, textural, optical and photo(electro)catalytic properties of ZnO particles were studied in detail to explain the profound effects of the surfactants on the photoanode activity. The ZnO/CTAB photoanode displayed the highest photocurrent density of 27 mA g(-1), compared to ZnO (10.4 mA g(-1)) and ZnO/F127 photoanodes (20 mA g(-1)) at 1.5 V vs. SCE in 0.1 M Na2SO4 under visible illumination of 90 mW cm(-2). A significant shift of the overpotential toward lower values was also observed when photoanodes were illuminated. The highest shift of the overpotential, from 1.296 to 0.248 V vs. SCE, was recorded when the ZnO/CTAB photanode was illuminated. The ZnO/CTAB photoanode provides efficient charge transfer across the electrode/electrolyte interface, with a longer lifetime of photogenerated electron-hole pairs and reduced possibility of charge recombination. The photoconversion efficiency was improved from 1.4% for ZnO and 0.9% for ZnO/F127 to 4.2% for ZnO/CTAB at 0.510 mV. A simple procedure for the synthesis of ZnO particles with improved photo(electro)catalytic properties was established and it was found that even a small amount of CTAB used during processing of ZnO increases the surface-to-bulk defect ratio. Optimization of the surface-to-bulk defect ratio in ZnO materials enables increase of the absorption capacity for visible light, rendering of the recombination rate of the photogenerated pair, as well as increase of both the photocurrent density and photoconversion efficiency.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Surfactant-assisted microwave processing of ZnO particles: a simple way for designing the surface-to-bulk defect ratio and improving photo(electro)catalytic properties
EP  - 17178
IS  - 30
SP  - 17165
VL  - 9
DO  - 10.1039/c9ra02553g
ER  - 

@article{
author = "Marković, Smilja and Stojković-Simatović, Ivana and Ahmetović, Sanita and Veselinović, Ljiljana and Stojadinović, Stevan and Rac, Vladislav and Škapin, Srečo Davor and Bajuk-Bogdanović, Danica and Janković-Častvan, Ivona and Uskoković, Dragan",
year = "2019",
abstract = "ZnO nanopowders were produced using microwave processing of a precipitate and applied as a photoanode for photoelectrochemical water splitting. Two different surfactants, cetyltrimethylammonium bromide (CTAB) as the cationic and Pluronic F127 as the non-ionic one, were employed to in situ adjust the surface-to-bulk defect ratio in the ZnO crystal structure and further to modify the photo(electro)catalytic activity of the ZnO photoanode. The crystal structure, morphological, textural, optical and photo(electro)catalytic properties of ZnO particles were studied in detail to explain the profound effects of the surfactants on the photoanode activity. The ZnO/CTAB photoanode displayed the highest photocurrent density of 27 mA g(-1), compared to ZnO (10.4 mA g(-1)) and ZnO/F127 photoanodes (20 mA g(-1)) at 1.5 V vs. SCE in 0.1 M Na2SO4 under visible illumination of 90 mW cm(-2). A significant shift of the overpotential toward lower values was also observed when photoanodes were illuminated. The highest shift of the overpotential, from 1.296 to 0.248 V vs. SCE, was recorded when the ZnO/CTAB photanode was illuminated. The ZnO/CTAB photoanode provides efficient charge transfer across the electrode/electrolyte interface, with a longer lifetime of photogenerated electron-hole pairs and reduced possibility of charge recombination. The photoconversion efficiency was improved from 1.4% for ZnO and 0.9% for ZnO/F127 to 4.2% for ZnO/CTAB at 0.510 mV. A simple procedure for the synthesis of ZnO particles with improved photo(electro)catalytic properties was established and it was found that even a small amount of CTAB used during processing of ZnO increases the surface-to-bulk defect ratio. Optimization of the surface-to-bulk defect ratio in ZnO materials enables increase of the absorption capacity for visible light, rendering of the recombination rate of the photogenerated pair, as well as increase of both the photocurrent density and photoconversion efficiency.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Surfactant-assisted microwave processing of ZnO particles: a simple way for designing the surface-to-bulk defect ratio and improving photo(electro)catalytic properties",
pages = "17178-17165",
number = "30",
volume = "9",
doi = "10.1039/c9ra02553g"
}

Marković, S., Stojković-Simatović, I., Ahmetović, S., Veselinović, L., Stojadinović, S., Rac, V., Škapin, S. D., Bajuk-Bogdanović, D., Janković-Častvan, I.,& Uskoković, D.. (2019). Surfactant-assisted microwave processing of ZnO particles: a simple way for designing the surface-to-bulk defect ratio and improving photo(electro)catalytic properties. in RSC Advances
Royal Soc Chemistry, Cambridge., 9(30), 17165-17178.
https://doi.org/10.1039/c9ra02553g

Marković S, Stojković-Simatović I, Ahmetović S, Veselinović L, Stojadinović S, Rac V, Škapin SD, Bajuk-Bogdanović D, Janković-Častvan I, Uskoković D. Surfactant-assisted microwave processing of ZnO particles: a simple way for designing the surface-to-bulk defect ratio and improving photo(electro)catalytic properties. in RSC Advances. 2019;9(30):17165-17178.
doi:10.1039/c9ra02553g .

Marković, Smilja, Stojković-Simatović, Ivana, Ahmetović, Sanita, Veselinović, Ljiljana, Stojadinović, Stevan, Rac, Vladislav, Škapin, Srečo Davor, Bajuk-Bogdanović, Danica, Janković-Častvan, Ivona, Uskoković, Dragan, "Surfactant-assisted microwave processing of ZnO particles: a simple way for designing the surface-to-bulk defect ratio and improving photo(electro)catalytic properties" in RSC Advances, 9, no. 30 (2019):17165-17178,
https://doi.org/10.1039/c9ra02553g . .

TY  - JOUR
AU  - Lević, Steva
AU  - Pajić-Lijaković, Ivana
AU  - Đorđević, Verica
AU  - Rac, Vladislav
AU  - Rakić, Vesna M.
AU  - Šolević Knudsen, Tatjana
AU  - Pavlović, Vladimir B.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2991
AB  - In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
EP  - 123
SP  - 111
VL  - 45
DO  - 10.1016/j.foodhyd.2014.10.001
ER  - 

@article{
author = "Lević, Steva and Pajić-Lijaković, Ivana and Đorđević, Verica and Rac, Vladislav and Rakić, Vesna M. and Šolević Knudsen, Tatjana and Pavlović, Vladimir B. and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion",
pages = "123-111",
volume = "45",
doi = "10.1016/j.foodhyd.2014.10.001"
}

Lević, S., Pajić-Lijaković, I., Đorđević, V., Rac, V., Rakić, V. M., Šolević Knudsen, T., Pavlović, V. B., Bugarski, B.,& Nedović, V.. (2015). Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 45, 111-123.
https://doi.org/10.1016/j.foodhyd.2014.10.001

Lević S, Pajić-Lijaković I, Đorđević V, Rac V, Rakić VM, Šolević Knudsen T, Pavlović VB, Bugarski B, Nedović V. Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids. 2015;45:111-123.
doi:10.1016/j.foodhyd.2014.10.001 .

Lević, Steva, Pajić-Lijaković, Ivana, Đorđević, Verica, Rac, Vladislav, Rakić, Vesna M., Šolević Knudsen, Tatjana, Pavlović, Vladimir B., Bugarski, Branko, Nedović, Viktor, "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion" in Food Hydrocolloids, 45 (2015):111-123,
https://doi.org/10.1016/j.foodhyd.2014.10.001 . .

TY  - JOUR
AU  - Rakić, Vesna M.
AU  - Simić, Aleksandar
AU  - Živanović, Iva
AU  - Rac, Vladislav
AU  - Rajić, Nevenka
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2942
AB  - Zeolites are natural microporous crystals that are formed by the elements from the earth’s core: silicon, aluminium and oxygen, Natural zeolite deposits were formed millions of years ago from volcanic ash, There are about 50 types of natural zeolites, Zeolites can be used for various applications in industry, agriculture, environment protection. Application of natural zeolites in agriculture is based on their ability to bind other substances through mechanisms of ion change or adsorption, The zeolites exhibit affinity for the binding (removal) of ammonia from aqueous solutions, This enables their use in agriculture and horticulture: zeolites are used as nitrogen fertilizers, since they can adsorb ammonium ions from manure, Their application in purification of wastewaters from agriculture is also possible, As soil additives, they can reduce the acceptance of mercury and other heavy metals by plants, thus preventing their entrance in the food chains, The most commonly used natural zeolite is clinoptilolite, due to its high dehydrating capacity, high adsorption and ion exchange capacities and catalytic activities. This paper presents a literature review on the use of natural zeolites in agriculture; with special emphasis on the application of clinoptilolite as adsorbent of ammonia and as a carrier of fertilizers of pastures and meadows.
AB  - Zeoliti su prirodni mikroporozni kristali koji se sastoje od elemenata iz Zemljine kore: silicijuma, aluminijuma i kiseonika. Prirodni zeolitski depoziti nastali su pre više miliona godina od vulkanskog pepela. Postoji oko 50 vrsta prirodnih zeolita. Zeoliti se koriste za različite primene: u industriji, poljoprivredi, zaštiti okoline. Primena prirodnih zeolita u poljoprivredi bazira se na njihovoj sposobnosti za vezivanje drugih susptanci mehanizmom jonske izmene ili adsorpcijom. Zeoliti pokazuju afinitet za vezivanje (uklanjanje) amonijaka iz vodenih rastvora. Ovo omogućava njihovu primenu u poljoprivredi i hortikulturi. Kako mogu da vrše adsorpciju amonijum jona iz stajnjaka zeoliti se u smesi sa stajnjakom mogu koristiti kao azotna organomineralna đubriva,. Takođe je moguća njihova primena u prečišćavanju otpadnih poljoprivrednih voda. Kao dodaci zemljištu, mogu da redukuju prihvatanje žive i ostalih teških metala od strane biljaka, i tako spreče njihov ulazak u lance ishrane. Najčešće korišćen prirodni zeolit je klinoptilolit, zbog svog visokog adsorpcionog kapaciteta, mogućnosti jonske izmene i primene kao katalizatora, kao i zbog visokog dehidratacionog kapaciteta. Ovaj rad donosi pregled literaturnih rezultata na temu korišćenja prirodnih zeolita u poljoprivredi; sa posebnim osvrtom na upotrebu klinoptilolita kao adsorbenta amonijaka i mogućnost njegovog korišćenja kao nosača za đubrenje livada i pašnjaka.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - The application of natural zeolites in agriculture
T1  - Upotreba iznačaj prirodnog zeolita u poljoprivredi
EP  - 183
IS  - 1-2
SP  - 173
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2942
ER  - 

@article{
author = "Rakić, Vesna M. and Simić, Aleksandar and Živanović, Iva and Rac, Vladislav and Rajić, Nevenka",
year = "2015",
abstract = "Zeolites are natural microporous crystals that are formed by the elements from the earth’s core: silicon, aluminium and oxygen, Natural zeolite deposits were formed millions of years ago from volcanic ash, There are about 50 types of natural zeolites, Zeolites can be used for various applications in industry, agriculture, environment protection. Application of natural zeolites in agriculture is based on their ability to bind other substances through mechanisms of ion change or adsorption, The zeolites exhibit affinity for the binding (removal) of ammonia from aqueous solutions, This enables their use in agriculture and horticulture: zeolites are used as nitrogen fertilizers, since they can adsorb ammonium ions from manure, Their application in purification of wastewaters from agriculture is also possible, As soil additives, they can reduce the acceptance of mercury and other heavy metals by plants, thus preventing their entrance in the food chains, The most commonly used natural zeolite is clinoptilolite, due to its high dehydrating capacity, high adsorption and ion exchange capacities and catalytic activities. This paper presents a literature review on the use of natural zeolites in agriculture; with special emphasis on the application of clinoptilolite as adsorbent of ammonia and as a carrier of fertilizers of pastures and meadows., Zeoliti su prirodni mikroporozni kristali koji se sastoje od elemenata iz Zemljine kore: silicijuma, aluminijuma i kiseonika. Prirodni zeolitski depoziti nastali su pre više miliona godina od vulkanskog pepela. Postoji oko 50 vrsta prirodnih zeolita. Zeoliti se koriste za različite primene: u industriji, poljoprivredi, zaštiti okoline. Primena prirodnih zeolita u poljoprivredi bazira se na njihovoj sposobnosti za vezivanje drugih susptanci mehanizmom jonske izmene ili adsorpcijom. Zeoliti pokazuju afinitet za vezivanje (uklanjanje) amonijaka iz vodenih rastvora. Ovo omogućava njihovu primenu u poljoprivredi i hortikulturi. Kako mogu da vrše adsorpciju amonijum jona iz stajnjaka zeoliti se u smesi sa stajnjakom mogu koristiti kao azotna organomineralna đubriva,. Takođe je moguća njihova primena u prečišćavanju otpadnih poljoprivrednih voda. Kao dodaci zemljištu, mogu da redukuju prihvatanje žive i ostalih teških metala od strane biljaka, i tako spreče njihov ulazak u lance ishrane. Najčešće korišćen prirodni zeolit je klinoptilolit, zbog svog visokog adsorpcionog kapaciteta, mogućnosti jonske izmene i primene kao katalizatora, kao i zbog visokog dehidratacionog kapaciteta. Ovaj rad donosi pregled literaturnih rezultata na temu korišćenja prirodnih zeolita u poljoprivredi; sa posebnim osvrtom na upotrebu klinoptilolita kao adsorbenta amonijaka i mogućnost njegovog korišćenja kao nosača za đubrenje livada i pašnjaka.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "The application of natural zeolites in agriculture, Upotreba iznačaj prirodnog zeolita u poljoprivredi",
pages = "183-173",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2942"
}

Rakić, V. M., Simić, A., Živanović, I., Rac, V.,& Rajić, N.. (2015). The application of natural zeolites in agriculture. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 21(1-2), 173-183.
https://hdl.handle.net/21.15107/rcub_technorep_2942

Rakić VM, Simić A, Živanović I, Rac V, Rajić N. The application of natural zeolites in agriculture. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2015;21(1-2):173-183.
https://hdl.handle.net/21.15107/rcub_technorep_2942 .

Rakić, Vesna M., Simić, Aleksandar, Živanović, Iva, Rac, Vladislav, Rajić, Nevenka, "The application of natural zeolites in agriculture" in Zbornik naučnih radova Instituta PKB Agroekonomik, 21, no. 1-2 (2015):173-183,
https://hdl.handle.net/21.15107/rcub_technorep_2942 .

TY  - JOUR
AU  - Lević, Steva
AU  - Rac, Vladislav
AU  - Manojlović, Verica
AU  - Rakić, Vesna M.
AU  - Bugarski, Branko
AU  - Flock, Teresa
AU  - Krzyczmonik, Katarzyna Ewa
AU  - Nedović, Viktor
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1878
AB  - Aroma is one of the most important characteristics of food products. Substances used as aromas are usually composed of many volatile and odorous organic species. They are usually thermally sensitive chemical compounds, which require special treatment during food processing. Consequently, the degradation of aroma compounds during production, storage and/or transport could be critical in terms of stability and quality. Encapsulation might be one of the methods which could be used in order to improve aroma quality and stability. The aim of this study was to create a stable alginate/polyvinyl alcohol formulations, which could be used in order to protect and improve stability of liquid aroma compounds such as d-limonene (4-isopropenyl-1-methylcyclohexene). Encapsulation of d-limonene in calcium alginate/polyvinyl alcohol matrix was realized by "freezing-thawing" method in order to assure formation of polyvinyl alcohol cryogel structure. Afterwards, samples were immersed in calcium chloride solution for calcium alginate gel formation. In order to investigate thermal decomposition of alginate/polyvinyl alcohol matrix and kinetics of aroma release, the samples of encapsulated d-limonene were investigated by thermogravimetry (TG). The initial aroma concentrations were in the range 1-10% w/w, while the polyvinyl alcohol concentration varied in the range 5-20% w/w. It was found that thermal properties of encapsulated aroma depend on thermal properties of the matrix. Maximum weight loss of free d-limonene occurred at about 120 degrees C, while in a case of encapsulated aroma, weight loss occurred at higher temperatures. The results indicate better stability of the encapsulated d-limonene in comparison with free aroma. Therefore, alginate/polyvinyl alcohol system can be considered as suitable for aroma encapsulation.
PB  - Elsevier Science Bv, Amsterdam
T2  - 11th International Congress on Engineering and Food (ICEF11)
T1  - Limonene encapsulation in alginate/poly (vinyl alcohol)
EP  - 1820
SP  - 1816
VL  - 1
DO  - 10.1016/j.profoo.2011.09.266
ER  - 

@article{
author = "Lević, Steva and Rac, Vladislav and Manojlović, Verica and Rakić, Vesna M. and Bugarski, Branko and Flock, Teresa and Krzyczmonik, Katarzyna Ewa and Nedović, Viktor",
year = "2011",
abstract = "Aroma is one of the most important characteristics of food products. Substances used as aromas are usually composed of many volatile and odorous organic species. They are usually thermally sensitive chemical compounds, which require special treatment during food processing. Consequently, the degradation of aroma compounds during production, storage and/or transport could be critical in terms of stability and quality. Encapsulation might be one of the methods which could be used in order to improve aroma quality and stability. The aim of this study was to create a stable alginate/polyvinyl alcohol formulations, which could be used in order to protect and improve stability of liquid aroma compounds such as d-limonene (4-isopropenyl-1-methylcyclohexene). Encapsulation of d-limonene in calcium alginate/polyvinyl alcohol matrix was realized by "freezing-thawing" method in order to assure formation of polyvinyl alcohol cryogel structure. Afterwards, samples were immersed in calcium chloride solution for calcium alginate gel formation. In order to investigate thermal decomposition of alginate/polyvinyl alcohol matrix and kinetics of aroma release, the samples of encapsulated d-limonene were investigated by thermogravimetry (TG). The initial aroma concentrations were in the range 1-10% w/w, while the polyvinyl alcohol concentration varied in the range 5-20% w/w. It was found that thermal properties of encapsulated aroma depend on thermal properties of the matrix. Maximum weight loss of free d-limonene occurred at about 120 degrees C, while in a case of encapsulated aroma, weight loss occurred at higher temperatures. The results indicate better stability of the encapsulated d-limonene in comparison with free aroma. Therefore, alginate/polyvinyl alcohol system can be considered as suitable for aroma encapsulation.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "Limonene encapsulation in alginate/poly (vinyl alcohol)",
pages = "1820-1816",
volume = "1",
doi = "10.1016/j.profoo.2011.09.266"
}

Lević, S., Rac, V., Manojlović, V., Rakić, V. M., Bugarski, B., Flock, T., Krzyczmonik, K. E.,& Nedović, V.. (2011). Limonene encapsulation in alginate/poly (vinyl alcohol). in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 1816-1820.
https://doi.org/10.1016/j.profoo.2011.09.266

Lević S, Rac V, Manojlović V, Rakić VM, Bugarski B, Flock T, Krzyczmonik KE, Nedović V. Limonene encapsulation in alginate/poly (vinyl alcohol). in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1816-1820.
doi:10.1016/j.profoo.2011.09.266 .

Lević, Steva, Rac, Vladislav, Manojlović, Verica, Rakić, Vesna M., Bugarski, Branko, Flock, Teresa, Krzyczmonik, Katarzyna Ewa, Nedović, Viktor, "Limonene encapsulation in alginate/poly (vinyl alcohol)" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1816-1820,
https://doi.org/10.1016/j.profoo.2011.09.266 . .