TY  - JOUR
AU  - Belošević, Spasoje D.
AU  - Milinčić, Danijel D.
AU  - Gašić, Uroš M.
AU  - Kostić, Aleksandar Ž.
AU  - Salević-Jelić, Ana S.
AU  - Marković, Jovana M.
AU  - Đorđević, Verica B.
AU  - Lević, Steva M.
AU  - Pešić, Mirjana B.
AU  - Nedović, Viktor A.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7383
AB  - The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
PB  - MDPI
T2  - Foods
T1  - Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties
IS  - 5
SP  - 757
VL  - 13
DO  - 10.3390/foods13050757
ER  - 

@article{
author = "Belošević, Spasoje D. and Milinčić, Danijel D. and Gašić, Uroš M. and Kostić, Aleksandar Ž. and Salević-Jelić, Ana S. and Marković, Jovana M. and Đorđević, Verica B. and Lević, Steva M. and Pešić, Mirjana B. and Nedović, Viktor A.",
year = "2024",
abstract = "The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.",
publisher = "MDPI",
journal = "Foods",
title = "Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties",
number = "5",
pages = "757",
volume = "13",
doi = "10.3390/foods13050757"
}

Belošević, S. D., Milinčić, D. D., Gašić, U. M., Kostić, A. Ž., Salević-Jelić, A. S., Marković, J. M., Đorđević, V. B., Lević, S. M., Pešić, M. B.,& Nedović, V. A.. (2024). Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. in Foods
MDPI., 13(5), 757.
https://doi.org/10.3390/foods13050757

Belošević SD, Milinčić DD, Gašić UM, Kostić AŽ, Salević-Jelić AS, Marković JM, Đorđević VB, Lević SM, Pešić MB, Nedović VA. Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. in Foods. 2024;13(5):757.
doi:10.3390/foods13050757 .

Belošević, Spasoje D., Milinčić, Danijel D., Gašić, Uroš M., Kostić, Aleksandar Ž., Salević-Jelić, Ana S., Marković, Jovana M., Đorđević, Verica B., Lević, Steva M., Pešić, Mirjana B., Nedović, Viktor A., "Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties" in Foods, 13, no. 5 (2024):757,
https://doi.org/10.3390/foods13050757 . .

TY  - JOUR
AU  - Batinić, Petar M.
AU  - Đorđević, Verica B.
AU  - Obradović, Nataša S.
AU  - Krstić, Aleksandar D.
AU  - Stevanović, Sanja I.
AU  - Balanč, Bojana D.
AU  - Marković, Smilja B.
AU  - Pjanović, Rada V.
AU  - Mijin, Dušan Ž.
AU  - Bugarski, Branko M.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6358
AB  - Liposome-encapsulated folic acid is incorporated into the films made from sodium carboxymethyl cellulose (CMC) (2 mas%) and a mixture of CMC and solagum (9:1 w/w) using the film-forming cast solution method. Histidine is used to increase solubility for folic acid in liposomes (1–5 mg mL−1), and propylene glycol is used as a film plasticizer (2.6 mas%). The obtained films (50–60 µm tick) containing 3.12–20.19 mg of folic acid per gram of film are envisaged to be used as patches for transdermal delivery of folic acid. Therefore, some physical, mechanical, release and structural attributes of the films are scrutinized. Folic acid gives yellow color to the films and contributes to stronger chemical bonds which result in improved strength of the film. Liposomes prolong the release of folic acid from films to 24 h without adverse effects on mechanical properties of the films, but degrade homogeneity of the films, which can be ascribed to its agglomeration within the film matrix as revealed by atomic force microscopy. According to the release at pH 5.5, the film formulation based on a blend of CMC and solagum containing 3 mg mL−1 liposome-encapsulated folic acid is recommended. Practical Application: Folic acid is effective in reducing oxidative stress levels in the skin and neutralizing the harmful free radicals and is also essential for various metabolic reactions in the body. However, the limited solubility of folic acid linked with its poor absorption in an organism, low storage stability, short half-life upon oral consumption, specific food preferences of some people, extensive liver metabolism, and pregnancy-induced vomiting point to a large potential in transdermal usage of folic acid. This has motivated us to design new multicomponent polymer-lipid systems as an alternative solution to overcome some of these drawbacks. The results obtained for these multicomponent films pointed to their potential for prolonged release of folic acid to 24 h, which can also be useful for scientists interested in encapsulating similar poorly soluble compounds in CMC patches. The finding can be also valuable information for pharmaceutical manufacturers and scientists worldwide.
PB  - John Wiley and Sons Inc.
T2  - European Journal of Lipid Science and Technology
T1  - Polymer-Lipid Matrices based on Carboxymethyl Cellulose/Solagum and Liposomes for Controlled Release of Folic Acid
SP  - 2200169
DO  - 10.1002/ejlt.202200169
ER  - 

@article{
author = "Batinić, Petar M. and Đorđević, Verica B. and Obradović, Nataša S. and Krstić, Aleksandar D. and Stevanović, Sanja I. and Balanč, Bojana D. and Marković, Smilja B. and Pjanović, Rada V. and Mijin, Dušan Ž. and Bugarski, Branko M.",
year = "2023",
abstract = "Liposome-encapsulated folic acid is incorporated into the films made from sodium carboxymethyl cellulose (CMC) (2 mas%) and a mixture of CMC and solagum (9:1 w/w) using the film-forming cast solution method. Histidine is used to increase solubility for folic acid in liposomes (1–5 mg mL−1), and propylene glycol is used as a film plasticizer (2.6 mas%). The obtained films (50–60 µm tick) containing 3.12–20.19 mg of folic acid per gram of film are envisaged to be used as patches for transdermal delivery of folic acid. Therefore, some physical, mechanical, release and structural attributes of the films are scrutinized. Folic acid gives yellow color to the films and contributes to stronger chemical bonds which result in improved strength of the film. Liposomes prolong the release of folic acid from films to 24 h without adverse effects on mechanical properties of the films, but degrade homogeneity of the films, which can be ascribed to its agglomeration within the film matrix as revealed by atomic force microscopy. According to the release at pH 5.5, the film formulation based on a blend of CMC and solagum containing 3 mg mL−1 liposome-encapsulated folic acid is recommended. Practical Application: Folic acid is effective in reducing oxidative stress levels in the skin and neutralizing the harmful free radicals and is also essential for various metabolic reactions in the body. However, the limited solubility of folic acid linked with its poor absorption in an organism, low storage stability, short half-life upon oral consumption, specific food preferences of some people, extensive liver metabolism, and pregnancy-induced vomiting point to a large potential in transdermal usage of folic acid. This has motivated us to design new multicomponent polymer-lipid systems as an alternative solution to overcome some of these drawbacks. The results obtained for these multicomponent films pointed to their potential for prolonged release of folic acid to 24 h, which can also be useful for scientists interested in encapsulating similar poorly soluble compounds in CMC patches. The finding can be also valuable information for pharmaceutical manufacturers and scientists worldwide.",
publisher = "John Wiley and Sons Inc.",
journal = "European Journal of Lipid Science and Technology",
title = "Polymer-Lipid Matrices based on Carboxymethyl Cellulose/Solagum and Liposomes for Controlled Release of Folic Acid",
pages = "2200169",
doi = "10.1002/ejlt.202200169"
}

Batinić, P. M., Đorđević, V. B., Obradović, N. S., Krstić, A. D., Stevanović, S. I., Balanč, B. D., Marković, S. B., Pjanović, R. V., Mijin, D. Ž.,& Bugarski, B. M.. (2023). Polymer-Lipid Matrices based on Carboxymethyl Cellulose/Solagum and Liposomes for Controlled Release of Folic Acid. in European Journal of Lipid Science and Technology
John Wiley and Sons Inc.., 2200169.
https://doi.org/10.1002/ejlt.202200169

Batinić PM, Đorđević VB, Obradović NS, Krstić AD, Stevanović SI, Balanč BD, Marković SB, Pjanović RV, Mijin DŽ, Bugarski BM. Polymer-Lipid Matrices based on Carboxymethyl Cellulose/Solagum and Liposomes for Controlled Release of Folic Acid. in European Journal of Lipid Science and Technology. 2023;:2200169.
doi:10.1002/ejlt.202200169 .

Batinić, Petar M., Đorđević, Verica B., Obradović, Nataša S., Krstić, Aleksandar D., Stevanović, Sanja I., Balanč, Bojana D., Marković, Smilja B., Pjanović, Rada V., Mijin, Dušan Ž., Bugarski, Branko M., "Polymer-Lipid Matrices based on Carboxymethyl Cellulose/Solagum and Liposomes for Controlled Release of Folic Acid" in European Journal of Lipid Science and Technology (2023):2200169,
https://doi.org/10.1002/ejlt.202200169 . .

Knežević Jugović, Z., Đorđević, V., Antov, M., Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Balanč, B., Petrović, P., Salević-Jelić, A., Rakić, V., Nedović, V.,& Bugarski, B.. (2023). Колачићи на бази протеина нове генерације – протеина из лишћа уљарица. in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа
Београд : Центар за промоцију науке., 37.
https://hdl.handle.net/21.15107/rcub_technorep_7078

Knežević Jugović Z, Đorđević V, Antov M, Šekuljica N, Mijalković J, Jakovetić Tanasković S, Balanč B, Petrović P, Salević-Jelić A, Rakić V, Nedović V, Bugarski B. Колачићи на бази протеина нове генерације – протеина из лишћа уљарица. in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа. 2023;:37.
https://hdl.handle.net/21.15107/rcub_technorep_7078 .

Knežević Jugović, Zorica, Đorđević, Verica, Antov, Mirjana, Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Balanč, Bojana, Petrović, Predrag, Salević-Jelić, Ana, Rakić, Vesna, Nedović, Viktor, Bugarski, Branko, "Колачићи на бази протеина нове генерације – протеина из лишћа уљарица" in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа (2023):37,
https://hdl.handle.net/21.15107/rcub_technorep_7078 .

TY  - CONF
AU  - Mijalković, Jelena R.
AU  - Šekuljica, Nataša Ž.
AU  - Jakovetić Tanasković, Sonja M.
AU  - Petrović, Predrag M.
AU  - Balanč, Bojana D.
AU  - Đorđević, Verica B.
AU  - Knežević-Jugović, Zorica D.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6914
AB  - The potential of food biodiversity and its production streams to generate additional features for isolating high-value products has been underutilized. Even so, the recovery of valuable nutritional compounds like proteins from waste streams and by-products has been identified as a key strategy for enhancing production sustainability in order to open up new market potential. In accordance with those facts, the primary aim of this research was to utilize a relatively novel extraction technique, high-intensity ultrasound, in order to achieve a reduction in time, energy, and extraction solvent consumption while at the same time improving the extraction yield and nutritional value of extracted leaf proteins. For this purpose, an ultrasound probe system with a low frequency (20±0.2 kHz) was utilized to extract the white proteins from the pumpkin leaf biomass, and the effects of different sonication amplitudes (20, 30, 40, 50, 60 and 70%) and duration periods (0, 1, 3, 5, 7.5, 10, 12.5, 15, 17.5, and 20 min) on the yield, solubility and emulsifying qualities, antioxidant properties, and structural characteristics of proteins were studied. In the functional properties evaluated, leaf proteins isolated using ultrasound outperformed those extracted using the conventional extraction method, maceration. High-intensity ultrasound resulted in a slight but gradual decline in solubility with an increase in amplitude, but a significant increase in solubility in an acidic environment was observed with the decrease of cavitation periods. Ultrasound-extracted proteins exhibit nearly 12, 1.5, and 3-fold greater solubility compared to the maceration-extracted sample at pH 3, 4, and 5, respectively. The emulsifying activity diminishes with increasing sonication amplitude and duration but increases in emulsifying stability as sonication periods are extended. The ultrasound extraction provided pumpkin proteins with high radical scavenging activities (i.e., good electron donors) and chelating activity, with half maximal inhibitory concentrations (IC50) in the range of 0.9 to 1.5 mg/ml, and 0.3 to 0.6, respectively, especially at 20 and 40% amplitude. Raman spectroscopy, surface charge, surface hydrophobicity, and sulfhydryl group contents were employed to characterize the structural changes brought on by ultrasound cavitation, and the achieved changes were more influenced by the treatment periods and amplitudes  applied. The experimental findings show that the use of ultrasound-emerging technology for protein extraction can significantly increase the yield of pumpkin leaf protein by up to 70%. The utilization of leaf proteins in food products and dietary supplements can be augmented by combining the ultrasound periods and amplitudes to create high-value samples with better capabilities.
PB  - Zvornik : Faculty of Technology
C3  - Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023
T1  - Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities
SP  - 178
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6914
ER  - 

@conference{
author = "Mijalković, Jelena R. and Šekuljica, Nataša Ž. and Jakovetić Tanasković, Sonja M. and Petrović, Predrag M. and Balanč, Bojana D. and Đorđević, Verica B. and Knežević-Jugović, Zorica D.",
year = "2023",
abstract = "The potential of food biodiversity and its production streams to generate additional features for isolating high-value products has been underutilized. Even so, the recovery of valuable nutritional compounds like proteins from waste streams and by-products has been identified as a key strategy for enhancing production sustainability in order to open up new market potential. In accordance with those facts, the primary aim of this research was to utilize a relatively novel extraction technique, high-intensity ultrasound, in order to achieve a reduction in time, energy, and extraction solvent consumption while at the same time improving the extraction yield and nutritional value of extracted leaf proteins. For this purpose, an ultrasound probe system with a low frequency (20±0.2 kHz) was utilized to extract the white proteins from the pumpkin leaf biomass, and the effects of different sonication amplitudes (20, 30, 40, 50, 60 and 70%) and duration periods (0, 1, 3, 5, 7.5, 10, 12.5, 15, 17.5, and 20 min) on the yield, solubility and emulsifying qualities, antioxidant properties, and structural characteristics of proteins were studied. In the functional properties evaluated, leaf proteins isolated using ultrasound outperformed those extracted using the conventional extraction method, maceration. High-intensity ultrasound resulted in a slight but gradual decline in solubility with an increase in amplitude, but a significant increase in solubility in an acidic environment was observed with the decrease of cavitation periods. Ultrasound-extracted proteins exhibit nearly 12, 1.5, and 3-fold greater solubility compared to the maceration-extracted sample at pH 3, 4, and 5, respectively. The emulsifying activity diminishes with increasing sonication amplitude and duration but increases in emulsifying stability as sonication periods are extended. The ultrasound extraction provided pumpkin proteins with high radical scavenging activities (i.e., good electron donors) and chelating activity, with half maximal inhibitory concentrations (IC50) in the range of 0.9 to 1.5 mg/ml, and 0.3 to 0.6, respectively, especially at 20 and 40% amplitude. Raman spectroscopy, surface charge, surface hydrophobicity, and sulfhydryl group contents were employed to characterize the structural changes brought on by ultrasound cavitation, and the achieved changes were more influenced by the treatment periods and amplitudes  applied. The experimental findings show that the use of ultrasound-emerging technology for protein extraction can significantly increase the yield of pumpkin leaf protein by up to 70%. The utilization of leaf proteins in food products and dietary supplements can be augmented by combining the ultrasound periods and amplitudes to create high-value samples with better capabilities.",
publisher = "Zvornik : Faculty of Technology",
journal = "Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023",
title = "Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities",
pages = "178",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6914"
}

Mijalković, J. R., Šekuljica, N. Ž., Jakovetić Tanasković, S. M., Petrović, P. M., Balanč, B. D., Đorđević, V. B.,& Knežević-Jugović, Z. D.. (2023). Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities. in Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023
Zvornik : Faculty of Technology., 178.
https://hdl.handle.net/21.15107/rcub_technorep_6914

Mijalković JR, Šekuljica NŽ, Jakovetić Tanasković SM, Petrović PM, Balanč BD, Đorđević VB, Knežević-Jugović ZD. Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities. in Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023. 2023;:178.
https://hdl.handle.net/21.15107/rcub_technorep_6914 .

Mijalković, Jelena R., Šekuljica, Nataša Ž., Jakovetić Tanasković, Sonja M., Petrović, Predrag M., Balanč, Bojana D., Đorđević, Verica B., Knežević-Jugović, Zorica D., "Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities" in Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023 (2023):178,
https://hdl.handle.net/21.15107/rcub_technorep_6914 .

TY  - JOUR
AU  - Knežević-Jugović, Zorica
AU  - Culetu, Alina
AU  - Mijalković, Jelena
AU  - Duta, Denisa
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Đorđević, Verica
AU  - Antov, Mirjana
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5560
AB  - Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.
PB  - MDPI
T2  - Foods
T1  - Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies
IS  - 1
SP  - 24
VL  - 12
DO  - 10.3390/foods12010024
ER  - 

@article{
author = "Knežević-Jugović, Zorica and Culetu, Alina and Mijalković, Jelena and Duta, Denisa and Stefanović, Andrea and Šekuljica, Nataša and Đorđević, Verica and Antov, Mirjana",
year = "2023",
abstract = "Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.",
publisher = "MDPI",
journal = "Foods",
title = "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies",
number = "1",
pages = "24",
volume = "12",
doi = "10.3390/foods12010024"
}

Knežević-Jugović, Z., Culetu, A., Mijalković, J., Duta, D., Stefanović, A., Šekuljica, N., Đorđević, V.,& Antov, M.. (2023). Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. in Foods
MDPI., 12(1), 24.
https://doi.org/10.3390/foods12010024

Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, Đorđević V, Antov M. Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. in Foods. 2023;12(1):24.
doi:10.3390/foods12010024 .

Knežević-Jugović, Zorica, Culetu, Alina, Mijalković, Jelena, Duta, Denisa, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, Antov, Mirjana, "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies" in Foods, 12, no. 1 (2023):24,
https://doi.org/10.3390/foods12010024 . .

TY  - CHAP
AU  - Gómez-Mascaraque, Laura G.
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Trifković, Kata
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6130
AB  - Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current challenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation.
PB  - CRC Press
T2  - Encapsulation in Food Processing and Fermentation
T1  - Encapsulation Techniques for Food Purposes
EP  - 80
SP  - 37
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6130
ER  - 

@inbook{
author = "Gómez-Mascaraque, Laura G. and Balanč, Bojana and Đorđević, Verica and Bugarski, Branko and Trifković, Kata",
year = "2022",
abstract = "Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current challenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation.",
publisher = "CRC Press",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Encapsulation Techniques for Food Purposes",
pages = "80-37",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6130"
}

Gómez-Mascaraque, L. G., Balanč, B., Đorđević, V., Bugarski, B.,& Trifković, K.. (2022). Encapsulation Techniques for Food Purposes. in Encapsulation in Food Processing and Fermentation
CRC Press., 37-80.
https://hdl.handle.net/21.15107/rcub_technorep_6130

Gómez-Mascaraque LG, Balanč B, Đorđević V, Bugarski B, Trifković K. Encapsulation Techniques for Food Purposes. in Encapsulation in Food Processing and Fermentation. 2022;:37-80.
https://hdl.handle.net/21.15107/rcub_technorep_6130 .

Gómez-Mascaraque, Laura G., Balanč, Bojana, Đorđević, Verica, Bugarski, Branko, Trifković, Kata, "Encapsulation Techniques for Food Purposes" in Encapsulation in Food Processing and Fermentation (2022):37-80,
https://hdl.handle.net/21.15107/rcub_technorep_6130 .

TY  - CONF
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6250
AB  - Liposomes have been researched as carriers for encapsulation of
bioactive protein hydrolysate, despite low stability which makes them difficult to 
use. Using cholesterol or octadecylamine as lipid membrane stabilizers, soy protein 
hydrolysate is effectively encapsulated in liposomes created with phospholipon.
Presence of both stabilizers concurrently resulted the highest efficiency 49.7%, while 
increasing the phospholipon mass had no effect. Particle size was raised (265 to 335 
nm) as a result of the octadecylamine addition, and zeta potential was positive (36.7 
mV), as compared to the cholesterol addition (-25.1 mV). Liposomes enabled 
extended hydrolysate release with retained its bioactivity.
AB  - Lipozomi su dugo proučavani nosači za inkapsulaciju bioaktivnih proteinskih 
hidrolizata, uprkos niskoj stabilnost koja predstavlja problem za širu primenu.
Koristeći stabilizatore holesterol i oktadecilamin, proteinski hidrolizat soje je 
uspešno inkapsuliran u lipozome sačinjene od fosfolipona. Prisustvo oba 
stabilizatora istovremeno rezultiralo je najvećom efikasnišću 49,7 %, dok povećanje 
početne mase fosfolipona nije imalo uticaja na efikasnot. Veličina lipozoma je 
povećana (sa 265 na 335 nm) kao rezultata dodavanja oktadecilamina, ali je zeta 
potencilaj pozitivan (36,7 mV) u poređenju sa dodatkom holesterola (-25,1 mV). 
Pripremljeni lipozomi omogućili su produženo oslobađanje hidrolizata soje uz 
očuvanje njegove bioaktivnosti.
PB  - Kragujevac : Univerzitet, Agronomski fakultet u Čačku, 2022 (Beograd : Birograf Comp)
C3  - Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem
T1  - Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates
EP  - 495
SP  - 489
DO  - 10.46793/SBT27.489P
ER  - 

@conference{
author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "Liposomes have been researched as carriers for encapsulation of
bioactive protein hydrolysate, despite low stability which makes them difficult to 
use. Using cholesterol or octadecylamine as lipid membrane stabilizers, soy protein 
hydrolysate is effectively encapsulated in liposomes created with phospholipon.
Presence of both stabilizers concurrently resulted the highest efficiency 49.7%, while 
increasing the phospholipon mass had no effect. Particle size was raised (265 to 335 
nm) as a result of the octadecylamine addition, and zeta potential was positive (36.7 
mV), as compared to the cholesterol addition (-25.1 mV). Liposomes enabled 
extended hydrolysate release with retained its bioactivity., Lipozomi su dugo proučavani nosači za inkapsulaciju bioaktivnih proteinskih 
hidrolizata, uprkos niskoj stabilnost koja predstavlja problem za širu primenu.
Koristeći stabilizatore holesterol i oktadecilamin, proteinski hidrolizat soje je 
uspešno inkapsuliran u lipozome sačinjene od fosfolipona. Prisustvo oba 
stabilizatora istovremeno rezultiralo je najvećom efikasnišću 49,7 %, dok povećanje 
početne mase fosfolipona nije imalo uticaja na efikasnot. Veličina lipozoma je 
povećana (sa 265 na 335 nm) kao rezultata dodavanja oktadecilamina, ali je zeta 
potencilaj pozitivan (36,7 mV) u poređenju sa dodatkom holesterola (-25,1 mV). 
Pripremljeni lipozomi omogućili su produženo oslobađanje hidrolizata soje uz 
očuvanje njegove bioaktivnosti.",
publisher = "Kragujevac : Univerzitet, Agronomski fakultet u Čačku, 2022 (Beograd : Birograf Comp)",
journal = "Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem",
title = "Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates",
pages = "495-489",
doi = "10.46793/SBT27.489P"
}

Pavlović, N., Mijalković, J., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates. in Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem
Kragujevac : Univerzitet, Agronomski fakultet u Čačku, 2022 (Beograd : Birograf Comp)., 489-495.
https://doi.org/10.46793/SBT27.489P

Pavlović N, Mijalković J, Đorđević V, Bugarski B, Knežević-Jugović Z. Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates. in Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem. 2022;:489-495.
doi:10.46793/SBT27.489P .

Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates" in Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem (2022):489-495,
https://doi.org/10.46793/SBT27.489P . .

TY  - CONF
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6251
AB  - Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein. 
The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method. 
Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved.  
Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods.
PB  - Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists
C3  - Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity
T1  - Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins
EP  - 142
SP  - 141
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6251
ER  - 

@conference{
author = "Pavlović, Neda and Mijalković, Jelena and Šekuljica, Nataša and Petrović, Predrag and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein. 
The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method. 
Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved.  
Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods.",
publisher = "Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists",
journal = "Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity",
title = "Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins",
pages = "142-141",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6251"
}

Pavlović, N., Mijalković, J., Šekuljica, N., Petrović, P., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins. in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity
Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists., 141-142.
https://hdl.handle.net/21.15107/rcub_technorep_6251

Pavlović N, Mijalković J, Šekuljica N, Petrović P, Đorđević V, Bugarski B, Knežević-Jugović Z. Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins. in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity. 2022;:141-142.
https://hdl.handle.net/21.15107/rcub_technorep_6251 .

Pavlović, Neda, Mijalković, Jelena, Šekuljica, Nataša, Petrović, Predrag, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins" in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity (2022):141-142,
https://hdl.handle.net/21.15107/rcub_technorep_6251 .

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

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

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

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

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

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

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

TY  - JOUR
AU  - Salević, Ana
AU  - Stojanović, Dušica
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Đorđević, Verica
AU  - Pešić, Radojica
AU  - Bugarski, Branko
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5008
AB  - In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract's incorporation on the materials' properties. The solvent casting generated continuous and compact films, where the extract's incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275-1.829 mu m, while the extract's incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials' constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH center dot and ABTS(center dot+) radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract's incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
PB  - MDPI
T2  - Foods
T1  - The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning
IS  - 3
SP  - 390
VL  - 11
DO  - 10.3390/foods11030390
ER  - 

@article{
author = "Salević, Ana and Stojanović, Dušica and Lević, Steva and Pantić, Milena and Đorđević, Verica and Pešić, Radojica and Bugarski, Branko and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2022",
abstract = "In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract's incorporation on the materials' properties. The solvent casting generated continuous and compact films, where the extract's incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275-1.829 mu m, while the extract's incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials' constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH center dot and ABTS(center dot+) radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract's incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.",
publisher = "MDPI",
journal = "Foods",
title = "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning",
number = "3",
pages = "390",
volume = "11",
doi = "10.3390/foods11030390"
}

Salević, A., Stojanović, D., Lević, S., Pantić, M., Đorđević, V., Pešić, R., Bugarski, B., Pavlović, V., Uskoković, P.,& Nedović, V.. (2022). The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods
MDPI., 11(3), 390.
https://doi.org/10.3390/foods11030390

Salević A, Stojanović D, Lević S, Pantić M, Đorđević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods. 2022;11(3):390.
doi:10.3390/foods11030390 .

Salević, Ana, Stojanović, Dušica, Lević, Steva, Pantić, Milena, Đorđević, Verica, Pešić, Radojica, Bugarski, Branko, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning" in Foods, 11, no. 3 (2022):390,
https://doi.org/10.3390/foods11030390 . .

TY  - JOUR
AU  - Volić, Mina
AU  - Pećinar, Ilinka
AU  - Micić, Darko
AU  - Đorđević, Verica
AU  - Pešić, Radojica
AU  - Nedović, Viktor
AU  - Obradović, Nataša
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5067
AB  - Innovative coating powders, based on whey protein concentrate (10–15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (∼100%), particle size (223–257 nm), low moisture content (0.10–0.13%) and zeta potential (−19 to −25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.
PB  - Elsevier
T2  - Food Chemistry
T1  - Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying
SP  - 132749
VL  - 386
DO  - 10.1016/j.foodchem.2022.132749
ER  - 

@article{
author = "Volić, Mina and Pećinar, Ilinka and Micić, Darko and Đorđević, Verica and Pešić, Radojica and Nedović, Viktor and Obradović, Nataša",
year = "2022",
abstract = "Innovative coating powders, based on whey protein concentrate (10–15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (∼100%), particle size (223–257 nm), low moisture content (0.10–0.13%) and zeta potential (−19 to −25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying",
pages = "132749",
volume = "386",
doi = "10.1016/j.foodchem.2022.132749"
}

Volić, M., Pećinar, I., Micić, D., Đorđević, V., Pešić, R., Nedović, V.,& Obradović, N.. (2022). Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry
Elsevier., 386, 132749.
https://doi.org/10.1016/j.foodchem.2022.132749

Volić M, Pećinar I, Micić D, Đorđević V, Pešić R, Nedović V, Obradović N. Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry. 2022;386:132749.
doi:10.1016/j.foodchem.2022.132749 .

Volić, Mina, Pećinar, Ilinka, Micić, Darko, Đorđević, Verica, Pešić, Radojica, Nedović, Viktor, Obradović, Nataša, "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying" in Food Chemistry, 386 (2022):132749,
https://doi.org/10.1016/j.foodchem.2022.132749 . .

TY  - JOUR
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Đorđević, Verica
AU  - Pecarski, Danijela
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5384
AB  - This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.
PB  - Elsevier Ltd.
T2  - Food Chemistry: X
T1  - Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion
SP  - 100370
VL  - 15
DO  - 10.1016/j.fochx.2022.100370
ER  - 

@article{
author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Pecarski, Danijela and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.",
publisher = "Elsevier Ltd.",
journal = "Food Chemistry: X",
title = "Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion",
pages = "100370",
volume = "15",
doi = "10.1016/j.fochx.2022.100370"
}

Pavlović, N., Mijalković, J., Đorđević, V., Pecarski, D., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. in Food Chemistry: X
Elsevier Ltd.., 15, 100370.
https://doi.org/10.1016/j.fochx.2022.100370

Pavlović N, Mijalković J, Đorđević V, Pecarski D, Bugarski B, Knežević-Jugović Z. Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. in Food Chemistry: X. 2022;15:100370.
doi:10.1016/j.fochx.2022.100370 .

Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Pecarski, Danijela, Bugarski, Branko, Knežević-Jugović, Zorica, "Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion" in Food Chemistry: X, 15 (2022):100370,
https://doi.org/10.1016/j.fochx.2022.100370 . .

TY  - CONF
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6253
AB  - Bioactive peptides constituents of protein hydrolysates show great instability, poor absorption and bitterness when incorporated into food formulations. In addition, in the gastrointestinal system, there has been noted a loss of biological activity before desorption into the bloodstream and a lack of bioactivity at the target site in the body. The latest studies have focused on the field of encapsulation of proteins and peptides and for this purpose liposomes composed of natural phospholipids, molecules of cell membrane factors, are imposed as the most suitable choice. Therefore, the aim of this research is to develop new liposome-release systems suitable for encapsulation of soy protein hydrolysates. Multilamellar liposomes were prepared by forming a uniform thin film of phospholipids, cholesterol and soy protein hydrolysates, and by a sequential hydration process. For the purpose of obtaining unilamellar vesicles, the suspension of multilamellar vesicles was treated with high-intensity ultrasound waves. Unilamellar liposomes were characterized from the standpoint of size distribution, surface charge, degree of encapsulation, stability and retained antioxidant activity. A satisfactory percentage of soy protein hydrolysates encapsulation greater than 40% was achieved for all prepared suspensions, with a significant increase in encapsulation efficiency with increasing peptide mass. All liposome formulations were characterized by a negative zeta-potential value, with an increase in the negative charge above 30 mV in the case of suspensions with 60 and 100 mg of soybean peptides indicating greater stability compared to the suspension with 20 mg. The smallest particle size (191 nm) and more uniform distribution was observed in the suspension with the highest encapsulation efficiency (56%) and stability (-33.1 mV). Retention of antioxidant activity after the encapsulation procedure in liposomes was noted. In the simulated gastrointestinal system, liposome formulations were found to provide sustained release of antioxidant peptides derived from hydrolysates, indicating their potential application in food formulations.
PB  - Belgrade : University of Belgrade
C3  - Book of Abstracts / Unifood conference
T1  - Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides
SP  - 163
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6253
ER  - 

@conference{
author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Bioactive peptides constituents of protein hydrolysates show great instability, poor absorption and bitterness when incorporated into food formulations. In addition, in the gastrointestinal system, there has been noted a loss of biological activity before desorption into the bloodstream and a lack of bioactivity at the target site in the body. The latest studies have focused on the field of encapsulation of proteins and peptides and for this purpose liposomes composed of natural phospholipids, molecules of cell membrane factors, are imposed as the most suitable choice. Therefore, the aim of this research is to develop new liposome-release systems suitable for encapsulation of soy protein hydrolysates. Multilamellar liposomes were prepared by forming a uniform thin film of phospholipids, cholesterol and soy protein hydrolysates, and by a sequential hydration process. For the purpose of obtaining unilamellar vesicles, the suspension of multilamellar vesicles was treated with high-intensity ultrasound waves. Unilamellar liposomes were characterized from the standpoint of size distribution, surface charge, degree of encapsulation, stability and retained antioxidant activity. A satisfactory percentage of soy protein hydrolysates encapsulation greater than 40% was achieved for all prepared suspensions, with a significant increase in encapsulation efficiency with increasing peptide mass. All liposome formulations were characterized by a negative zeta-potential value, with an increase in the negative charge above 30 mV in the case of suspensions with 60 and 100 mg of soybean peptides indicating greater stability compared to the suspension with 20 mg. The smallest particle size (191 nm) and more uniform distribution was observed in the suspension with the highest encapsulation efficiency (56%) and stability (-33.1 mV). Retention of antioxidant activity after the encapsulation procedure in liposomes was noted. In the simulated gastrointestinal system, liposome formulations were found to provide sustained release of antioxidant peptides derived from hydrolysates, indicating their potential application in food formulations.",
publisher = "Belgrade : University of Belgrade",
journal = "Book of Abstracts / Unifood conference",
title = "Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides",
pages = "163",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6253"
}

Pavlović, N., Mijalković, J., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2021). Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides. in Book of Abstracts / Unifood conference
Belgrade : University of Belgrade., 163.
https://hdl.handle.net/21.15107/rcub_technorep_6253

Pavlović N, Mijalković J, Đorđević V, Bugarski B, Knežević-Jugović Z. Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides. in Book of Abstracts / Unifood conference. 2021;:163.
https://hdl.handle.net/21.15107/rcub_technorep_6253 .

Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides" in Book of Abstracts / Unifood conference (2021):163,
https://hdl.handle.net/21.15107/rcub_technorep_6253 .

TY  - CONF
AU  - Batinić, Petar
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Bošković, Stefan
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7368
AB  - In this study liposomes were investigated regarding the ability to encapsulate vitamins, vitamin E and folic acid. Liposomes were prepared using commercial mixture based on the soybean lecithin (Phospholipon 90 G) by the proliposome technique. High entrapment efficiency (85-90%) was achieved for both types of vitamins, while the size was dependent on the vitamin type (350 and 630 nm for vitamin E- and folic acid-containing liposomes). Physical stability expressed via changes of the size, polydispersity and zeta potential during storage was confirmed for the period of one month in case liposomes with folic acid and two months for the liposomes with vitamin E. The release study, done using Franc diffusion cell, under skin conditions (pH=5.5), showed that the release rate was determined by solubility of the vitamins.
PB  - Zvornik : Faculty of Technology
C3  - Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021
T1  - Encapsulation of vitamin E and folic acid into liposomes - carrier stability and controlled release
EP  - 234
SP  - 227
DO  - 10.7251/EEMEN2101227B
ER  - 

@conference{
author = "Batinić, Petar and Đorđević, Verica and Balanč, Bojana and Bošković, Stefan and Bugarski, Branko",
year = "2021",
abstract = "In this study liposomes were investigated regarding the ability to encapsulate vitamins, vitamin E and folic acid. Liposomes were prepared using commercial mixture based on the soybean lecithin (Phospholipon 90 G) by the proliposome technique. High entrapment efficiency (85-90%) was achieved for both types of vitamins, while the size was dependent on the vitamin type (350 and 630 nm for vitamin E- and folic acid-containing liposomes). Physical stability expressed via changes of the size, polydispersity and zeta potential during storage was confirmed for the period of one month in case liposomes with folic acid and two months for the liposomes with vitamin E. The release study, done using Franc diffusion cell, under skin conditions (pH=5.5), showed that the release rate was determined by solubility of the vitamins.",
publisher = "Zvornik : Faculty of Technology",
journal = "Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021",
title = "Encapsulation of vitamin E and folic acid into liposomes - carrier stability and controlled release",
pages = "234-227",
doi = "10.7251/EEMEN2101227B"
}

Batinić, P., Đorđević, V., Balanč, B., Bošković, S.,& Bugarski, B.. (2021). Encapsulation of vitamin E and folic acid into liposomes - carrier stability and controlled release. in Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021
Zvornik : Faculty of Technology., 227-234.
https://doi.org/10.7251/EEMEN2101227B

Batinić P, Đorđević V, Balanč B, Bošković S, Bugarski B. Encapsulation of vitamin E and folic acid into liposomes - carrier stability and controlled release. in Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021. 2021;:227-234.
doi:10.7251/EEMEN2101227B .

Batinić, Petar, Đorđević, Verica, Balanč, Bojana, Bošković, Stefan, Bugarski, Branko, "Encapsulation of vitamin E and folic acid into liposomes - carrier stability and controlled release" in Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021 (2021):227-234,
https://doi.org/10.7251/EEMEN2101227B . .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Đorđević, Verica
AU  - Petrović, Predrag
AU  - Pljevljakusic, Dejan S.
AU  - Zdunic, Gordana M.
AU  - Savikin, Katarina P.
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4794
AB  - The aims of the presented study were the investigation of the effect of different ultrasound-assisted extraction conditions (particle size, solid-to-solvent ratio, ethanol concentration and time) on polyphenol and flavonoid contents and antioxidant activity of wild thyme (Thymus serpyllum L.) extracts, HPLC qualitative and quantitative analysis, as well as the examination of antimicrobial properties against seven bacterial strains and one fungal strain. According to the results, the highest total polyphenol and flavonoid contents were reached with particle size of 0.3 mm, 1:30 solid-to-solvent ratio, 30 % ethanol and 30 min of extraction (31.9 +/- 0.1 mg gallic acid equivalents (GAE)/L and 16.8 +/- 0.2 mg catechin equivalents (CE)/L, respectively). The most abundant polyphenolic compounds were rosmarinic acid, luteolin 7-O-glucumnide and salvianolic acid I (185.2 +/- 7.3, 141.6 +/- 3.4 and 76.4 +/- 2.1 mu g/mL, respectively). The best antioxidant recovery was achieved with particles of 0.3 mm and 1:30 solid-to-solvent ratio. Furthermore, the addition of ethanol in aqueous extraction medium has caused significantly better antioxidant activity than pure water. On the other hand, there was no statistically significant difference in antioxidant capacity between various ethanol percentage, as well as between time of 15 and 30 min. Selected extracts have shown significant antibacterial activity, particularly against Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica.
T2  - Journal of Applied Research on Medicinal and Aromatic Plants
T1  - The influence of different extraction conditions on polyphenol content, antioxidant and antimicrobial activities of wild thyme
VL  - 25
DO  - 10.1016/j.jarmap.2021.100328
ER  - 

@article{
author = "Jovanović, Aleksandra and Đorđević, Verica and Petrović, Predrag and Pljevljakusic, Dejan S. and Zdunic, Gordana M. and Savikin, Katarina P. and Bugarski, Branko",
year = "2021",
abstract = "The aims of the presented study were the investigation of the effect of different ultrasound-assisted extraction conditions (particle size, solid-to-solvent ratio, ethanol concentration and time) on polyphenol and flavonoid contents and antioxidant activity of wild thyme (Thymus serpyllum L.) extracts, HPLC qualitative and quantitative analysis, as well as the examination of antimicrobial properties against seven bacterial strains and one fungal strain. According to the results, the highest total polyphenol and flavonoid contents were reached with particle size of 0.3 mm, 1:30 solid-to-solvent ratio, 30 % ethanol and 30 min of extraction (31.9 +/- 0.1 mg gallic acid equivalents (GAE)/L and 16.8 +/- 0.2 mg catechin equivalents (CE)/L, respectively). The most abundant polyphenolic compounds were rosmarinic acid, luteolin 7-O-glucumnide and salvianolic acid I (185.2 +/- 7.3, 141.6 +/- 3.4 and 76.4 +/- 2.1 mu g/mL, respectively). The best antioxidant recovery was achieved with particles of 0.3 mm and 1:30 solid-to-solvent ratio. Furthermore, the addition of ethanol in aqueous extraction medium has caused significantly better antioxidant activity than pure water. On the other hand, there was no statistically significant difference in antioxidant capacity between various ethanol percentage, as well as between time of 15 and 30 min. Selected extracts have shown significant antibacterial activity, particularly against Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica.",
journal = "Journal of Applied Research on Medicinal and Aromatic Plants",
title = "The influence of different extraction conditions on polyphenol content, antioxidant and antimicrobial activities of wild thyme",
volume = "25",
doi = "10.1016/j.jarmap.2021.100328"
}

Jovanović, A., Đorđević, V., Petrović, P., Pljevljakusic, D. S., Zdunic, G. M., Savikin, K. P.,& Bugarski, B.. (2021). The influence of different extraction conditions on polyphenol content, antioxidant and antimicrobial activities of wild thyme. in Journal of Applied Research on Medicinal and Aromatic Plants, 25.
https://doi.org/10.1016/j.jarmap.2021.100328

Jovanović A, Đorđević V, Petrović P, Pljevljakusic DS, Zdunic GM, Savikin KP, Bugarski B. The influence of different extraction conditions on polyphenol content, antioxidant and antimicrobial activities of wild thyme. in Journal of Applied Research on Medicinal and Aromatic Plants. 2021;25.
doi:10.1016/j.jarmap.2021.100328 .

Jovanović, Aleksandra, Đorđević, Verica, Petrović, Predrag, Pljevljakusic, Dejan S., Zdunic, Gordana M., Savikin, Katarina P., Bugarski, Branko, "The influence of different extraction conditions on polyphenol content, antioxidant and antimicrobial activities of wild thyme" in Journal of Applied Research on Medicinal and Aromatic Plants, 25 (2021),
https://doi.org/10.1016/j.jarmap.2021.100328 . .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Petrović, Predrag
AU  - Zdunic, Gordana M.
AU  - Savikin, Katarina P.
AU  - Kitic, Dusanka
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Brankovic, Suzana
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4798
AB  - In the presented study, polyphenol profile, spasmolytic, antimicrobial and antioxidant properties of lyophilized Thymus serpyllum extracts were examined. The main phenolic acid in the extracts was rosmarinic acid, followed by salvianolic acid I, salvianolic acid K isomer and caffeic acid, whereas chlorogenic acid was detected only in traces; the dominant flavonoids were luteolin 7-O-glucuronide and 6-hydroxyluteolin 7-O-glucoside, while the contents of apigenin glucuronide and 6,8-di-C-glucosylapigenin were significantly lower. All tested extracts have shown spasmolytic effect in a dose-dependent manner on spontaneous contractions, acetylcholine- and potassium chloride-induced contractions; lyophilized extract obtained in maceration has shown significantly better spasmolytic activity. The mentioned extract has shown dosedependent spasmolytic effect in the model of contractions induced by barium chloride and calcium chloride, as well. Furthermore, lyophilized extracts were effective against Gram-positive bacteria and showed only moderate antifungal activity. Ultrasound-assisted extraction provided extracts with better ability of neutralization DPPH radicals, whereas maceration and ultrasound-assisted extraction approved to be better regarding beta-carotene bleaching assay. Due to spasmolytic, antimicrobial and antioxidant properties shown in the present study, polyphenols-rich T. serpyllum extract may be used as adjuvant in therapy of gastrointestinal disorders and infections caused by some of the susceptible pathogens.
T2  - South African Journal of Botany
T1  - Influence of lyophilized Thymus serpyllum L. extracts on the gastrointestinal system: Spasmolytic, antimicrobial and antioxidant properties
EP  - 283
SP  - 274
VL  - 142
DO  - 10.1016/j.sajb.2021.06.028
ER  - 

@article{
author = "Jovanović, Aleksandra and Petrović, Predrag and Zdunic, Gordana M. and Savikin, Katarina P. and Kitic, Dusanka and Đorđević, Verica and Bugarski, Branko and Brankovic, Suzana",
year = "2021",
abstract = "In the presented study, polyphenol profile, spasmolytic, antimicrobial and antioxidant properties of lyophilized Thymus serpyllum extracts were examined. The main phenolic acid in the extracts was rosmarinic acid, followed by salvianolic acid I, salvianolic acid K isomer and caffeic acid, whereas chlorogenic acid was detected only in traces; the dominant flavonoids were luteolin 7-O-glucuronide and 6-hydroxyluteolin 7-O-glucoside, while the contents of apigenin glucuronide and 6,8-di-C-glucosylapigenin were significantly lower. All tested extracts have shown spasmolytic effect in a dose-dependent manner on spontaneous contractions, acetylcholine- and potassium chloride-induced contractions; lyophilized extract obtained in maceration has shown significantly better spasmolytic activity. The mentioned extract has shown dosedependent spasmolytic effect in the model of contractions induced by barium chloride and calcium chloride, as well. Furthermore, lyophilized extracts were effective against Gram-positive bacteria and showed only moderate antifungal activity. Ultrasound-assisted extraction provided extracts with better ability of neutralization DPPH radicals, whereas maceration and ultrasound-assisted extraction approved to be better regarding beta-carotene bleaching assay. Due to spasmolytic, antimicrobial and antioxidant properties shown in the present study, polyphenols-rich T. serpyllum extract may be used as adjuvant in therapy of gastrointestinal disorders and infections caused by some of the susceptible pathogens.",
journal = "South African Journal of Botany",
title = "Influence of lyophilized Thymus serpyllum L. extracts on the gastrointestinal system: Spasmolytic, antimicrobial and antioxidant properties",
pages = "283-274",
volume = "142",
doi = "10.1016/j.sajb.2021.06.028"
}

Jovanović, A., Petrović, P., Zdunic, G. M., Savikin, K. P., Kitic, D., Đorđević, V., Bugarski, B.,& Brankovic, S.. (2021). Influence of lyophilized Thymus serpyllum L. extracts on the gastrointestinal system: Spasmolytic, antimicrobial and antioxidant properties. in South African Journal of Botany, 142, 274-283.
https://doi.org/10.1016/j.sajb.2021.06.028

Jovanović A, Petrović P, Zdunic GM, Savikin KP, Kitic D, Đorđević V, Bugarski B, Brankovic S. Influence of lyophilized Thymus serpyllum L. extracts on the gastrointestinal system: Spasmolytic, antimicrobial and antioxidant properties. in South African Journal of Botany. 2021;142:274-283.
doi:10.1016/j.sajb.2021.06.028 .

Jovanović, Aleksandra, Petrović, Predrag, Zdunic, Gordana M., Savikin, Katarina P., Kitic, Dusanka, Đorđević, Verica, Bugarski, Branko, Brankovic, Suzana, "Influence of lyophilized Thymus serpyllum L. extracts on the gastrointestinal system: Spasmolytic, antimicrobial and antioxidant properties" in South African Journal of Botany, 142 (2021):274-283,
https://doi.org/10.1016/j.sajb.2021.06.028 . .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana D.
AU  - Petrović, Predrag
AU  - Pravilović, Radoslava
AU  - Đorđević, Verica B.
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5997
AB  - In traditional medicine Thymus serpyllum L. (wild thyme) herb represents a part of a large number of herbal medicinal formulations such as syrups, tinctures, infusions, teas, and decoctions. In recent years, there has been a growing interest in testing the biological properties of wild thyme, because the plant is a high-quality raw material, rich in essential oil and pharmacologically active polyphenolic compounds, which can be included in various formulations in the pharmaceutical, cosmetic, food, and chemical industries. Wild thyme extracts and essential oil have shown significant nitric oxide, ABTS and DPPH radicals scavenging potential, ferrous ion chelating property, reducing activity and ability to inhibit peroxidation of deoxyribonucleic acid (DNA), proteins and lipids. Wild thyme extracts exerted antibacterial activity against Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Yersinia enterocolitica, as well as Lactic acid bacteria. Wild thyme essential oil has shown antibacterial potential against E. coli, L. monocytogenes, P. aeruginosa, S. enteritidis, S. aureus, Streptococcus salivariu, S. mutans, S. sanguinis, S. pyogenes, E. feacalis, B. cereus, B. subtilis, B. pumilis, Lactobacillus acidophilus, Proteus mirabilis, Klebsiella pneumoniae, Salmonella choleraesuis, and Salmonella poona. T. serpyllum extract possesses antifungal activity against Fusarium solani, F. moniliforme, Aspergillus flavus, Microsporum canis, Alternaria species, Candida albicans, and C. glabarata. The essential oil efficiently inhibited the growth of C. albicans, C. glabrata and Aspergillus fungi. Depending on the concentration, wild thyme extract significantly relaxed spontaneous contractions, as well as acetylcholine-, potassium chloride-, barium chlorideand calcium chloride-induced contractions of the isolated rat ileum. The extract significantly reduced the expression of the inducible enzyme cyclooxygenase-2 and inhibited acetylcholinesterase, myeloperoxidase and α-glucosidase activity. T. serpyllum extract has shown cytotoxic activity on human breast cancer cell lines, while essential oil has shown the antitumor potential in human cell lung cancer, colon, cervical, hepatocellular, prostate, and breast adeno-carcinoma.
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - Pharmacological potential of Thymus serpyllum L. (wild thyme) extracts and essential oil: A review
EP  - 41
IS  - 2
SP  - 32
VL  - 13
DO  - 10.7251/JEPM2102032J
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Balanč, Bojana D. and Petrović, Predrag and Pravilović, Radoslava and Đorđević, Verica B.",
year = "2021",
abstract = "In traditional medicine Thymus serpyllum L. (wild thyme) herb represents a part of a large number of herbal medicinal formulations such as syrups, tinctures, infusions, teas, and decoctions. In recent years, there has been a growing interest in testing the biological properties of wild thyme, because the plant is a high-quality raw material, rich in essential oil and pharmacologically active polyphenolic compounds, which can be included in various formulations in the pharmaceutical, cosmetic, food, and chemical industries. Wild thyme extracts and essential oil have shown significant nitric oxide, ABTS and DPPH radicals scavenging potential, ferrous ion chelating property, reducing activity and ability to inhibit peroxidation of deoxyribonucleic acid (DNA), proteins and lipids. Wild thyme extracts exerted antibacterial activity against Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Yersinia enterocolitica, as well as Lactic acid bacteria. Wild thyme essential oil has shown antibacterial potential against E. coli, L. monocytogenes, P. aeruginosa, S. enteritidis, S. aureus, Streptococcus salivariu, S. mutans, S. sanguinis, S. pyogenes, E. feacalis, B. cereus, B. subtilis, B. pumilis, Lactobacillus acidophilus, Proteus mirabilis, Klebsiella pneumoniae, Salmonella choleraesuis, and Salmonella poona. T. serpyllum extract possesses antifungal activity against Fusarium solani, F. moniliforme, Aspergillus flavus, Microsporum canis, Alternaria species, Candida albicans, and C. glabarata. The essential oil efficiently inhibited the growth of C. albicans, C. glabrata and Aspergillus fungi. Depending on the concentration, wild thyme extract significantly relaxed spontaneous contractions, as well as acetylcholine-, potassium chloride-, barium chlorideand calcium chloride-induced contractions of the isolated rat ileum. The extract significantly reduced the expression of the inducible enzyme cyclooxygenase-2 and inhibited acetylcholinesterase, myeloperoxidase and α-glucosidase activity. T. serpyllum extract has shown cytotoxic activity on human breast cancer cell lines, while essential oil has shown the antitumor potential in human cell lung cancer, colon, cervical, hepatocellular, prostate, and breast adeno-carcinoma.",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Pharmacological potential of Thymus serpyllum L. (wild thyme) extracts and essential oil: A review",
pages = "41-32",
number = "2",
volume = "13",
doi = "10.7251/JEPM2102032J"
}

Jovanović, A. A., Balanč, B. D., Petrović, P., Pravilović, R.,& Đorđević, V. B.. (2021). Pharmacological potential of Thymus serpyllum L. (wild thyme) extracts and essential oil: A review. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 13(2), 32-41.
https://doi.org/10.7251/JEPM2102032J

Jovanović AA, Balanč BD, Petrović P, Pravilović R, Đorđević VB. Pharmacological potential of Thymus serpyllum L. (wild thyme) extracts and essential oil: A review. in Journal of Engineering & Processing Management. 2021;13(2):32-41.
doi:10.7251/JEPM2102032J .

Jovanović, Aleksandra A., Balanč, Bojana D., Petrović, Predrag, Pravilović, Radoslava, Đorđević, Verica B., "Pharmacological potential of Thymus serpyllum L. (wild thyme) extracts and essential oil: A review" in Journal of Engineering & Processing Management, 13, no. 2 (2021):32-41,
https://doi.org/10.7251/JEPM2102032J . .

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Zdunić, Gordana
AU  - Šavikin, Katarina
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6409
AB  - Polyphenols, as plant secondary metabolites, achieve strong antioxidant capacity by scavenging free radicals, chelating metals, and interacting with lipid membranes, proteins and nucleic acids. The aim of the present study was the examination of the applied extraction conditions (particle size of plant material, solvent-to-solid ratio, solvent type, and extraction time) and extraction techniques (maceration, heat- and ultrasound-assisted extractions) on the free radicals' scavenging capacity of Thymus serpyllum polyphenol extracts, determined in ABTS and DPPH methods. According to the results, smaller particle size of herbal drug resulted with better antioxidant potential. However, this effect was statistically significant for heat- and ultrasound-assisted extractions according to ABTS assay, and for maceration and heat-assisted extraction according to DPPH assay. Furthermore, the increase in solvent-to-solid ratio from 10:1 to 30:1 resulted in the extracts with higher antioxidant activity regardless of the type of extraction technique, whereas the scavenging activity of ethanol extracts was higher in comparison to aqueous extracts. In terms of extraction time for achieving the highest free radicals' scavenging capacity, 30 min can be recommended for maceration and heat-assisted extraction, and 5 min for processing by ultrasonic probe. In neutralization of ABTS radicals, there were no statistically significant differences between antioxidant capacity of T. serpyllum extracts obtained by using different extraction techniques, whereas in DPPH scavenging activity, the extracts obtained in ultrasound-assisted extraction have shown statistically significantly higher activity. Due to the free radicals' scavenging properties shown in the present study, T. serpyllum extracts may be used in the formulations in food, pharmaceutical, cosmetic, and chemical industries.
AB  - Polifenoli, kao biljni sekundarni metaboliti, poseduju
snažan antioksidativni kapacitet za neutralizaciju slobodnih radikala, heliranje metala i interakciju sa lipidnim membranama, proteinima i nukleinskim kiselinama. Cilj prikazane studije je ispitivanje primenjenih uslova ekstrakcije
(veličine čestica biljnog materijala, odnos rastvarač:biljna
droga, vrsta rastvarača i vreme ekstrakcije) i metode
ekstrakcije (maceracija, ekstrakcija na povišenoj temperaturi i ekstrakcija ultrazvučnim talasima) na sposobnost
neutralizacije slobodnih radikala od strane polifenolnih ekstrakata biljke Thymus serpyllum, ispitanu primenom ABTS i
DPPH metoda. Prema dobijenim rezultatima, manje čestice biljnog materijala daju ekstrakte sa boljim antioksidativnim
potencijalom. Međutim, ovaj efekat je statistički značajan za ekstrakte dobijene na povišenoj temperaturi i ultrazvučnim
talasima prema ABTS testu, dok je u DPPH testu efekat bio značajan samo za esktrakte dobijene maceracijom i na
povišenoj temperaturi. Povećanje odnosa rastvarač:biljna droga od 10:1 do 30:1 dovodi do povećanja antioksidativne
aktivnosti ekstrakata bez obzira na primenjenu tehniku ekstrakcije, dok etanolni ekstrakti pokazuju bolji potencijal u neutralizaciji slobodnih radikala u odnosu na vodene ekstrakte. Pri ispitivanju vremena ekstrakcije koje je neophodno da se
dostigne najveći antioksidativni kapacitet ekstrakta, pokazano je da je 30 min optimalno vreme za maceraciju i ekstrakciju na povišenoj temperaturi, dok je za ekstrakciju ultrazvučnom sondom potrebno 5 min. Pri neutralizaciji ABTS radikala
nije bilo statistički značajne razlike između T. serpyllum ekstrakata dobijenim različitim tehnikama, dok su u DPPH testu
ekstrakti dobijeni primenom ultrazvučne sonde pokazali statistički značajno veću aktivnost. Zahvaljujući prikazanim svojstvima u neutralizaciji slobodnih radikala, ekstrakti biljke T. serpyllum mogu se koristiti u formulacijama u prehrambenoj,
farmaceutskoj, kozmetičkoj i hemijskoj industriji.
PB  - Serbian Nutrition Society, Belgrade
T2  - Hrana i ishrana
T1  - Free radicals' scavenging capacity of Thymus serpyllum L. extracts depending on applied extraction conditions and extraction techniques
EP  - 20
IS  - 2
SP  - 15
VL  - 62
DO  - 10.5937/hraIsh2102015J
ER  - 

@article{
author = "Jovanović, Aleksandra A. and Petrović, Predrag and Đorđević, Verica and Zdunić, Gordana and Šavikin, Katarina and Bugarski, Branko",
year = "2021",
abstract = "Polyphenols, as plant secondary metabolites, achieve strong antioxidant capacity by scavenging free radicals, chelating metals, and interacting with lipid membranes, proteins and nucleic acids. The aim of the present study was the examination of the applied extraction conditions (particle size of plant material, solvent-to-solid ratio, solvent type, and extraction time) and extraction techniques (maceration, heat- and ultrasound-assisted extractions) on the free radicals' scavenging capacity of Thymus serpyllum polyphenol extracts, determined in ABTS and DPPH methods. According to the results, smaller particle size of herbal drug resulted with better antioxidant potential. However, this effect was statistically significant for heat- and ultrasound-assisted extractions according to ABTS assay, and for maceration and heat-assisted extraction according to DPPH assay. Furthermore, the increase in solvent-to-solid ratio from 10:1 to 30:1 resulted in the extracts with higher antioxidant activity regardless of the type of extraction technique, whereas the scavenging activity of ethanol extracts was higher in comparison to aqueous extracts. In terms of extraction time for achieving the highest free radicals' scavenging capacity, 30 min can be recommended for maceration and heat-assisted extraction, and 5 min for processing by ultrasonic probe. In neutralization of ABTS radicals, there were no statistically significant differences between antioxidant capacity of T. serpyllum extracts obtained by using different extraction techniques, whereas in DPPH scavenging activity, the extracts obtained in ultrasound-assisted extraction have shown statistically significantly higher activity. Due to the free radicals' scavenging properties shown in the present study, T. serpyllum extracts may be used in the formulations in food, pharmaceutical, cosmetic, and chemical industries., Polifenoli, kao biljni sekundarni metaboliti, poseduju
snažan antioksidativni kapacitet za neutralizaciju slobodnih radikala, heliranje metala i interakciju sa lipidnim membranama, proteinima i nukleinskim kiselinama. Cilj prikazane studije je ispitivanje primenjenih uslova ekstrakcije
(veličine čestica biljnog materijala, odnos rastvarač:biljna
droga, vrsta rastvarača i vreme ekstrakcije) i metode
ekstrakcije (maceracija, ekstrakcija na povišenoj temperaturi i ekstrakcija ultrazvučnim talasima) na sposobnost
neutralizacije slobodnih radikala od strane polifenolnih ekstrakata biljke Thymus serpyllum, ispitanu primenom ABTS i
DPPH metoda. Prema dobijenim rezultatima, manje čestice biljnog materijala daju ekstrakte sa boljim antioksidativnim
potencijalom. Međutim, ovaj efekat je statistički značajan za ekstrakte dobijene na povišenoj temperaturi i ultrazvučnim
talasima prema ABTS testu, dok je u DPPH testu efekat bio značajan samo za esktrakte dobijene maceracijom i na
povišenoj temperaturi. Povećanje odnosa rastvarač:biljna droga od 10:1 do 30:1 dovodi do povećanja antioksidativne
aktivnosti ekstrakata bez obzira na primenjenu tehniku ekstrakcije, dok etanolni ekstrakti pokazuju bolji potencijal u neutralizaciji slobodnih radikala u odnosu na vodene ekstrakte. Pri ispitivanju vremena ekstrakcije koje je neophodno da se
dostigne najveći antioksidativni kapacitet ekstrakta, pokazano je da je 30 min optimalno vreme za maceraciju i ekstrakciju na povišenoj temperaturi, dok je za ekstrakciju ultrazvučnom sondom potrebno 5 min. Pri neutralizaciji ABTS radikala
nije bilo statistički značajne razlike između T. serpyllum ekstrakata dobijenim različitim tehnikama, dok su u DPPH testu
ekstrakti dobijeni primenom ultrazvučne sonde pokazali statistički značajno veću aktivnost. Zahvaljujući prikazanim svojstvima u neutralizaciji slobodnih radikala, ekstrakti biljke T. serpyllum mogu se koristiti u formulacijama u prehrambenoj,
farmaceutskoj, kozmetičkoj i hemijskoj industriji.",
publisher = "Serbian Nutrition Society, Belgrade",
journal = "Hrana i ishrana",
title = "Free radicals' scavenging capacity of Thymus serpyllum L. extracts depending on applied extraction conditions and extraction techniques",
pages = "20-15",
number = "2",
volume = "62",
doi = "10.5937/hraIsh2102015J"
}

Jovanović, A. A., Petrović, P., Đorđević, V., Zdunić, G., Šavikin, K.,& Bugarski, B.. (2021). Free radicals' scavenging capacity of Thymus serpyllum L. extracts depending on applied extraction conditions and extraction techniques. in Hrana i ishrana
Serbian Nutrition Society, Belgrade., 62(2), 15-20.
https://doi.org/10.5937/hraIsh2102015J

Jovanović AA, Petrović P, Đorđević V, Zdunić G, Šavikin K, Bugarski B. Free radicals' scavenging capacity of Thymus serpyllum L. extracts depending on applied extraction conditions and extraction techniques. in Hrana i ishrana. 2021;62(2):15-20.
doi:10.5937/hraIsh2102015J .

Jovanović, Aleksandra A., Petrović, Predrag, Đorđević, Verica, Zdunić, Gordana, Šavikin, Katarina, Bugarski, Branko, "Free radicals' scavenging capacity of Thymus serpyllum L. extracts depending on applied extraction conditions and extraction techniques" in Hrana i ishrana, 62, no. 2 (2021):15-20,
https://doi.org/10.5937/hraIsh2102015J . .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Zdunić, Gordana
AU  - Šavikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6441
AB  - The aim of the present study was the investigation of the impact of different extraction
conditions (particle size of plant material, solvent-to-solid ratio and solvent type) and
extraction techniques (maceration, heat- and ultrasound-assisted extractions) on the antioxidant activity of wild thyme (Thymus serpyllum L.) extracts. Liquid wild thyme extracts
were obtained in maceration (in shaker at 25°C), in heat-assisted extraction (in incubator
shaker at 80°C) and in ultrasound-assisted extraction (by ultrasound probe at amplitude of
80%) using three particle sizes (0.3, 0.7, and 1.5 mm), three solvent-to-solid ratios (10:1,
20:1, and 30:1), and three ethanol concentrations (0, 30 and 50 % ethanol). Antioxidant
potential of the obtained extracts was determined using ABTS and DPPH assays. The statistical analysis was performed by using statistical software, STATISTICA 7.0 (analysis of
variance and Duncan’s post-hoc test); the difference was considered statistically significant
at p<0.05. According to the results, higher degree of herbal drug disintegration resulted
with better antioxidant activity, but this effect was statistically significant for heat- and ultrasound-assisted extractions according to ABTS assay, and for maceration and heat-assisted
extraction according to DPPH assay. According to the influence of solvent-to-solid ratio, the
increase in ratio from 10:1 to 30:1 resulted in the extracts with higher antioxidant potential
regardless of the type of extraction method. Furthermore, in comparison to aqueous wild
thyme extracts the antioxidant activity of ethanol extracts was higher, particularly in the
case of 50 % ethanol extracts. In ABTS assay, there were no differences between antioxidant
activity of the extracts obtained by different extraction procedures, while in neutralization
of DPPH radicals, the extracts obtained using ultrasonic probe had statistically significantly
higher antioxidant potential. Due to the antioxidant properties shown in the present study,
wild thyme ethanol extract may be used in the formulations in food, pharmaceutical, and
cosmetic industries.
PB  - Serbian Nutrition Society
C3  - 14th Congress of Nutrition
T1  - The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts
EP  - 76
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6441
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Petrović, Predrag and Đorđević, Verica and Zdunić, Gordana and Šavikin, Katarina and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "The aim of the present study was the investigation of the impact of different extraction
conditions (particle size of plant material, solvent-to-solid ratio and solvent type) and
extraction techniques (maceration, heat- and ultrasound-assisted extractions) on the antioxidant activity of wild thyme (Thymus serpyllum L.) extracts. Liquid wild thyme extracts
were obtained in maceration (in shaker at 25°C), in heat-assisted extraction (in incubator
shaker at 80°C) and in ultrasound-assisted extraction (by ultrasound probe at amplitude of
80%) using three particle sizes (0.3, 0.7, and 1.5 mm), three solvent-to-solid ratios (10:1,
20:1, and 30:1), and three ethanol concentrations (0, 30 and 50 % ethanol). Antioxidant
potential of the obtained extracts was determined using ABTS and DPPH assays. The statistical analysis was performed by using statistical software, STATISTICA 7.0 (analysis of
variance and Duncan’s post-hoc test); the difference was considered statistically significant
at p<0.05. According to the results, higher degree of herbal drug disintegration resulted
with better antioxidant activity, but this effect was statistically significant for heat- and ultrasound-assisted extractions according to ABTS assay, and for maceration and heat-assisted
extraction according to DPPH assay. According to the influence of solvent-to-solid ratio, the
increase in ratio from 10:1 to 30:1 resulted in the extracts with higher antioxidant potential
regardless of the type of extraction method. Furthermore, in comparison to aqueous wild
thyme extracts the antioxidant activity of ethanol extracts was higher, particularly in the
case of 50 % ethanol extracts. In ABTS assay, there were no differences between antioxidant
activity of the extracts obtained by different extraction procedures, while in neutralization
of DPPH radicals, the extracts obtained using ultrasonic probe had statistically significantly
higher antioxidant potential. Due to the antioxidant properties shown in the present study,
wild thyme ethanol extract may be used in the formulations in food, pharmaceutical, and
cosmetic industries.",
publisher = "Serbian Nutrition Society",
journal = "14th Congress of Nutrition",
title = "The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts",
pages = "76",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6441"
}

Jovanović, A. A., Petrović, P., Đorđević, V., Zdunić, G., Šavikin, K., Nedović, V.,& Bugarski, B.. (2021). The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts. in 14th Congress of Nutrition
Serbian Nutrition Society..
https://hdl.handle.net/21.15107/rcub_technorep_6441

Jovanović AA, Petrović P, Đorđević V, Zdunić G, Šavikin K, Nedović V, Bugarski B. The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts. in 14th Congress of Nutrition. 2021;:null-76.
https://hdl.handle.net/21.15107/rcub_technorep_6441 .

Jovanović, Aleksandra A., Petrović, Predrag, Đorđević, Verica, Zdunić, Gordana, Šavikin, Katarina, Nedović, Viktor, Bugarski, Branko, "The influence of different extraction conditions and extraction techniques on antioxidant activity of wild thyme extracts" in 14th Congress of Nutrition (2021),
https://hdl.handle.net/21.15107/rcub_technorep_6441 .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Šavikin, Katarina
AU  - Zdunić, Gordana
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6410
AB  - Polyphenols, as secondary metabolites from plants, are used as food complements or ingredients
within the pharmaceutical or cosmetic formulations. However, their use is rather limited, due to
their low bioavailability, integrity, permeability, and solubility. Namely, polyphenols’ sensitivity to
environmental factors during food processing, distribution, or storage, or in the gastrointestinal
tract, also limit their activity and the potential health benefits. Thus, the encapsulation of
polyphenol extracts represents an appropriate way to overcome the mentioned disadvantages.
Thymus serpyllum L. ethanol extract obtained in heat-assisted extraction (80°C), rich in polyphenol
compounds, was encapsulated into liposomes produced using phospholipids and proliposome
method. Total polyphenol content in extract and encapsulation efficiency were determined using the
Folin-Ciocalteu procedure. Particle size, polydispersity index, and zeta potential of empty and
extract loaded liposomes were measured during 28 days using photon correlation spectroscopy.
Total polyphenol content of the extract was amounted to 2.08±0.14 mg of gallic acid
equivalents/mL, whereas encapsulation efficiency was 89.4±0.8%. During the 28-days stability
study, the particle size of empty liposomes varied between 420.6±4.3 and 581.6±3.4 nm with
polydispersity index from 0.109±0.067 to 0.295±0.009, while the size of extract loaded liposomes
was between 278.7±1.5 and 456.4±9.3 nm with polydispersity index 0.179±0.094 to 0.284±0.005.
Zeta potential of empty liposomes varied from -17.1±0.2 to -27.3±0.5 mV, whereas the zeta
potential of extract loaded liposomes was between -13.6±0.3 and -25.4±1.4 mV. The aim of this
study is to provide evidence for food manufacturers and food scientists to make broader use of T.
serpyllum loaded liposomes that can add value and improve the quality of existing food,
pharmaceutical and cosmetic products.
PB  - University of Belgrade
C3  - 2nd International UNIfood Conference
T1  - Thymus serpyllum extract loaded liposomes produced by proliposome method
EP  - 144
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6410
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Balanč, Bojana and Petrović, Predrag and Đorđević, Verica and Šavikin, Katarina and Zdunić, Gordana and Bugarski, Branko",
year = "2021",
abstract = "Polyphenols, as secondary metabolites from plants, are used as food complements or ingredients
within the pharmaceutical or cosmetic formulations. However, their use is rather limited, due to
their low bioavailability, integrity, permeability, and solubility. Namely, polyphenols’ sensitivity to
environmental factors during food processing, distribution, or storage, or in the gastrointestinal
tract, also limit their activity and the potential health benefits. Thus, the encapsulation of
polyphenol extracts represents an appropriate way to overcome the mentioned disadvantages.
Thymus serpyllum L. ethanol extract obtained in heat-assisted extraction (80°C), rich in polyphenol
compounds, was encapsulated into liposomes produced using phospholipids and proliposome
method. Total polyphenol content in extract and encapsulation efficiency were determined using the
Folin-Ciocalteu procedure. Particle size, polydispersity index, and zeta potential of empty and
extract loaded liposomes were measured during 28 days using photon correlation spectroscopy.
Total polyphenol content of the extract was amounted to 2.08±0.14 mg of gallic acid
equivalents/mL, whereas encapsulation efficiency was 89.4±0.8%. During the 28-days stability
study, the particle size of empty liposomes varied between 420.6±4.3 and 581.6±3.4 nm with
polydispersity index from 0.109±0.067 to 0.295±0.009, while the size of extract loaded liposomes
was between 278.7±1.5 and 456.4±9.3 nm with polydispersity index 0.179±0.094 to 0.284±0.005.
Zeta potential of empty liposomes varied from -17.1±0.2 to -27.3±0.5 mV, whereas the zeta
potential of extract loaded liposomes was between -13.6±0.3 and -25.4±1.4 mV. The aim of this
study is to provide evidence for food manufacturers and food scientists to make broader use of T.
serpyllum loaded liposomes that can add value and improve the quality of existing food,
pharmaceutical and cosmetic products.",
publisher = "University of Belgrade",
journal = "2nd International UNIfood Conference",
title = "Thymus serpyllum extract loaded liposomes produced by proliposome method",
pages = "144",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6410"
}

Jovanović, A. A., Balanč, B., Petrović, P., Đorđević, V., Šavikin, K., Zdunić, G.,& Bugarski, B.. (2021). Thymus serpyllum extract loaded liposomes produced by proliposome method. in 2nd International UNIfood Conference
University of Belgrade..
https://hdl.handle.net/21.15107/rcub_technorep_6410

Jovanović AA, Balanč B, Petrović P, Đorđević V, Šavikin K, Zdunić G, Bugarski B. Thymus serpyllum extract loaded liposomes produced by proliposome method. in 2nd International UNIfood Conference. 2021;:null-144.
https://hdl.handle.net/21.15107/rcub_technorep_6410 .

Jovanović, Aleksandra A., Balanč, Bojana, Petrović, Predrag, Đorđević, Verica, Šavikin, Katarina, Zdunić, Gordana, Bugarski, Branko, "Thymus serpyllum extract loaded liposomes produced by proliposome method" in 2nd International UNIfood Conference (2021),
https://hdl.handle.net/21.15107/rcub_technorep_6410 .

TY  - CONF
AU  - Jovanović, Aleksandra
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Mijin, Dušan
AU  - Zdunić, Gordana
AU  - Šavikin, Katarina
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6443
AB  - Aromatic plants are commercially important and find wide use in food and pharmaceutical
industry, because of health benefits related with their antioxidant, antimicrobial, antiinflammatory, cardioprotective, cytotoxic, expectorant, anti-spasmodic and stimulant effects.
Most of phytochemicals are impossible to synthesize, therefore the best option is their extraction
from natural sources. Microwave-assisted extraction offers a rapid delivery of energy to a total
volume of solvent and solid plant material, improving the recovery of polyphenols. In the study,
wild thyme herb was evaluated as a source of polyphenols, which were extracted by the
application of microwaves instead of the traditional extraction techniques. The objective of the
present study was optimization of microwave-assisted extraction process through varying
irradiation time (5-180 s), temperature (60-200°C), particle size (0.3, 0.7 and 1.5 mm), solventto-solid ratio (10:1, 20:1, 30:1 and 40:1) and ethanol concentration in the extraction medium (0-
60%). Extraction efficiency was expressed via total polyphenol content (Folin-Ciocalteu method)
and antioxidant activity (ABTS radical scavenging method). The statistical analysis (one-way
ANOVA and Duncan's post-hoc test) has revealed that irradiation time above 15 s and particle
size have not shown statistically significant influence on polyphenol yield, while there were
significant differences between extracts obtained by various temperatures and solvent-to-solid
ratios. Although the highest polyphenol yield has achieved by using 50% of ethanol, there was
no statistically significant difference between ethanol concentration in the range from 30% to
50%. The highest polyphenol yield and antioxidant activity were achived in the extract with
particle size of 0.3 mm, 30:1 ratio and 50% ethanol, after 15 s, at 200°C (45.11 mg GAE/L and
27.22 µmol/L Trolox). According to the presented results, microwave-assisted extraction may be
used as an efficient and time saving alternative to traditional extraction techniques for extraction
of bioactive polyphenolic compounds from wild thyme.
PB  - Faculty of Technology, Zvornik
C3  - VII International Congress “Engineering, Environment and Materials in Process Industry“ - EEM
T1  - The influence of different microwave-assisted extraction conditions on polyphenol yield and antioxidant activity of wild thyme
EP  - 143
SP  - 137
DO  - 10.7251/EEMEN2101137J
ER  - 

@conference{
author = "Jovanović, Aleksandra and Petrović, Predrag and Đorđević, Verica and Mijin, Dušan and Zdunić, Gordana and Šavikin, Katarina and Bugarski, Branko",
year = "2021",
abstract = "Aromatic plants are commercially important and find wide use in food and pharmaceutical
industry, because of health benefits related with their antioxidant, antimicrobial, antiinflammatory, cardioprotective, cytotoxic, expectorant, anti-spasmodic and stimulant effects.
Most of phytochemicals are impossible to synthesize, therefore the best option is their extraction
from natural sources. Microwave-assisted extraction offers a rapid delivery of energy to a total
volume of solvent and solid plant material, improving the recovery of polyphenols. In the study,
wild thyme herb was evaluated as a source of polyphenols, which were extracted by the
application of microwaves instead of the traditional extraction techniques. The objective of the
present study was optimization of microwave-assisted extraction process through varying
irradiation time (5-180 s), temperature (60-200°C), particle size (0.3, 0.7 and 1.5 mm), solventto-solid ratio (10:1, 20:1, 30:1 and 40:1) and ethanol concentration in the extraction medium (0-
60%). Extraction efficiency was expressed via total polyphenol content (Folin-Ciocalteu method)
and antioxidant activity (ABTS radical scavenging method). The statistical analysis (one-way
ANOVA and Duncan's post-hoc test) has revealed that irradiation time above 15 s and particle
size have not shown statistically significant influence on polyphenol yield, while there were
significant differences between extracts obtained by various temperatures and solvent-to-solid
ratios. Although the highest polyphenol yield has achieved by using 50% of ethanol, there was
no statistically significant difference between ethanol concentration in the range from 30% to
50%. The highest polyphenol yield and antioxidant activity were achived in the extract with
particle size of 0.3 mm, 30:1 ratio and 50% ethanol, after 15 s, at 200°C (45.11 mg GAE/L and
27.22 µmol/L Trolox). According to the presented results, microwave-assisted extraction may be
used as an efficient and time saving alternative to traditional extraction techniques for extraction
of bioactive polyphenolic compounds from wild thyme.",
publisher = "Faculty of Technology, Zvornik",
journal = "VII International Congress “Engineering, Environment and Materials in Process Industry“ - EEM",
title = "The influence of different microwave-assisted extraction conditions on polyphenol yield and antioxidant activity of wild thyme",
pages = "143-137",
doi = "10.7251/EEMEN2101137J"
}

Jovanović, A., Petrović, P., Đorđević, V., Mijin, D., Zdunić, G., Šavikin, K.,& Bugarski, B.. (2021). The influence of different microwave-assisted extraction conditions on polyphenol yield and antioxidant activity of wild thyme. in VII International Congress “Engineering, Environment and Materials in Process Industry“ - EEM
Faculty of Technology, Zvornik., 137-143.
https://doi.org/10.7251/EEMEN2101137J

Jovanović A, Petrović P, Đorđević V, Mijin D, Zdunić G, Šavikin K, Bugarski B. The influence of different microwave-assisted extraction conditions on polyphenol yield and antioxidant activity of wild thyme. in VII International Congress “Engineering, Environment and Materials in Process Industry“ - EEM. 2021;:137-143.
doi:10.7251/EEMEN2101137J .

Jovanović, Aleksandra, Petrović, Predrag, Đorđević, Verica, Mijin, Dušan, Zdunić, Gordana, Šavikin, Katarina, Bugarski, Branko, "The influence of different microwave-assisted extraction conditions on polyphenol yield and antioxidant activity of wild thyme" in VII International Congress “Engineering, Environment and Materials in Process Industry“ - EEM (2021):137-143,
https://doi.org/10.7251/EEMEN2101137J . .

TY  - JOUR
AU  - Volić, Mina M.
AU  - Đorđević, Verica B.
AU  - Vukašinović-Sekulić, Maja
AU  - Obradović, Nataša S.
AU  - Knežević-Jugović, Zorica D.
AU  - Bugarski, Branko M.
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5916
AB  - The aim of this study was to develop a stable hydrogel carrier system for thyme essential oil (TEO) that could protect its sensitive polyphenol compounds. The impact of wall material (soy protein and alginate) on encapsulation efficiency and thymol release in simulated gastrointestinal conditions, was investigated. The release of thymol was ~ 80 % and 20 % in simulated gastric and pancreatic solutions, respectively. Thyme essential oil plays an important role as an antimicrobial and antioxidant agent. Results indicated that encapsulated TEO inside the hydrogel matrix exhibited antioxidant activity demonstrated by CUPRAC and ABTS analysis, even after thermal treatment of the beads, indicating the metal chelate effect as dominant. In vitro antimicrobial activity of encapsulated TEO has been studied against several pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Bacillus cereus and Candida albicans. Beads coded as Ca-A1.5/SP1.5 showed anti-Candida albicans activity, while modified bead formulations Ca-A1.5/SP1.5* and Ca-A1.5/SP0.25** showed bactericidal activity against Escherichia coli and Staphylococcus aureus.
PB  - University of Novi Sad, Faculty of Technology
T2  - Acta Periodica Technologica
T1  - ANTIOXIDANT and ANTIMICROBIAL CAPACITY of ENCAPSULATED THYME ESSENTIAL OIL in ALGINATE and SOY PROTEIN-BASED CARRIERS
EP  - 12
IS  - 52
SP  - 1
DO  - 10.2298/APT2152001V
ER  - 

@article{
author = "Volić, Mina M. and Đorđević, Verica B. and Vukašinović-Sekulić, Maja and Obradović, Nataša S. and Knežević-Jugović, Zorica D. and Bugarski, Branko M.",
year = "2021",
abstract = "The aim of this study was to develop a stable hydrogel carrier system for thyme essential oil (TEO) that could protect its sensitive polyphenol compounds. The impact of wall material (soy protein and alginate) on encapsulation efficiency and thymol release in simulated gastrointestinal conditions, was investigated. The release of thymol was ~ 80 % and 20 % in simulated gastric and pancreatic solutions, respectively. Thyme essential oil plays an important role as an antimicrobial and antioxidant agent. Results indicated that encapsulated TEO inside the hydrogel matrix exhibited antioxidant activity demonstrated by CUPRAC and ABTS analysis, even after thermal treatment of the beads, indicating the metal chelate effect as dominant. In vitro antimicrobial activity of encapsulated TEO has been studied against several pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Bacillus cereus and Candida albicans. Beads coded as Ca-A1.5/SP1.5 showed anti-Candida albicans activity, while modified bead formulations Ca-A1.5/SP1.5* and Ca-A1.5/SP0.25** showed bactericidal activity against Escherichia coli and Staphylococcus aureus.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "Acta Periodica Technologica",
title = "ANTIOXIDANT and ANTIMICROBIAL CAPACITY of ENCAPSULATED THYME ESSENTIAL OIL in ALGINATE and SOY PROTEIN-BASED CARRIERS",
pages = "12-1",
number = "52",
doi = "10.2298/APT2152001V"
}

Volić, M. M., Đorđević, V. B., Vukašinović-Sekulić, M., Obradović, N. S., Knežević-Jugović, Z. D.,& Bugarski, B. M.. (2021). ANTIOXIDANT and ANTIMICROBIAL CAPACITY of ENCAPSULATED THYME ESSENTIAL OIL in ALGINATE and SOY PROTEIN-BASED CARRIERS. in Acta Periodica Technologica
University of Novi Sad, Faculty of Technology.(52), 1-12.
https://doi.org/10.2298/APT2152001V

Volić MM, Đorđević VB, Vukašinović-Sekulić M, Obradović NS, Knežević-Jugović ZD, Bugarski BM. ANTIOXIDANT and ANTIMICROBIAL CAPACITY of ENCAPSULATED THYME ESSENTIAL OIL in ALGINATE and SOY PROTEIN-BASED CARRIERS. in Acta Periodica Technologica. 2021;(52):1-12.
doi:10.2298/APT2152001V .

Volić, Mina M., Đorđević, Verica B., Vukašinović-Sekulić, Maja, Obradović, Nataša S., Knežević-Jugović, Zorica D., Bugarski, Branko M., "ANTIOXIDANT and ANTIMICROBIAL CAPACITY of ENCAPSULATED THYME ESSENTIAL OIL in ALGINATE and SOY PROTEIN-BASED CARRIERS" in Acta Periodica Technologica, no. 52 (2021):1-12,
https://doi.org/10.2298/APT2152001V . .

TY  - JOUR
AU  - Jonovic, Marko
AU  - Zuza, Milena
AU  - Đorđević, Verica
AU  - Šekuljica, Nataša
AU  - Milivojević, Milan
AU  - Jugovic, Branimir
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4879
AB  - Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 +/- 23 mu m) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 +/- 103 nm and 394 +/- 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 +/- 4 mg g(-1) on the carrier and the highest immobilized alcalase activity of 2716.1 IU g(-1) in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.
T2  - Catalysts
T1  - Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins
IS  - 3
VL  - 11
DO  - 10.3390/catal11030305
ER  - 

@article{
author = "Jonovic, Marko and Zuza, Milena and Đorđević, Verica and Šekuljica, Nataša and Milivojević, Milan and Jugovic, Branimir and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 +/- 23 mu m) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 +/- 103 nm and 394 +/- 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 +/- 4 mg g(-1) on the carrier and the highest immobilized alcalase activity of 2716.1 IU g(-1) in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.",
journal = "Catalysts",
title = "Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins",
number = "3",
volume = "11",
doi = "10.3390/catal11030305"
}

Jonovic, M., Zuza, M., Đorđević, V., Šekuljica, N., Milivojević, M., Jugovic, B., Bugarski, B.,& Knežević-Jugović, Z.. (2021). Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins. in Catalysts, 11(3).
https://doi.org/10.3390/catal11030305

Jonovic M, Zuza M, Đorđević V, Šekuljica N, Milivojević M, Jugovic B, Bugarski B, Knežević-Jugović Z. Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins. in Catalysts. 2021;11(3).
doi:10.3390/catal11030305 .

Jonovic, Marko, Zuza, Milena, Đorđević, Verica, Šekuljica, Nataša, Milivojević, Milan, Jugovic, Branimir, Bugarski, Branko, Knežević-Jugović, Zorica, "Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins" in Catalysts, 11, no. 3 (2021),
https://doi.org/10.3390/catal11030305 . .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Živković, Jelena
AU  - Šavikin, Katarina
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6440
AB  - The aim of the present study was the characterization of lyophilized alginate beads with
Rosa canina extract via determination of encapsulation efficiency, total polyphenol and
flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze
dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar
for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified
Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol
and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic
acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respectively. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay,
antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas
in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized
R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R.
canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed
in this study have potential to be used in food, pharmacological and cosmetic industries,
with the aim to improve functionality, bioavailability and stability of the products.
PB  - Serbian Nutrition Society
C3  - 14th Congress of Nutrition Belgrade, Serbia
T1  - Characterization of lyophilized alginate beads with Rosa canina L extract
EP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6440
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Balanč, Bojana and Đorđević, Verica and Živković, Jelena and Šavikin, Katarina and Nedović, Viktor and Bugarski, Branko",
year = "2021",
abstract = "The aim of the present study was the characterization of lyophilized alginate beads with
Rosa canina extract via determination of encapsulation efficiency, total polyphenol and
flavonoid contents, antioxidant capacity, particle size, sphericity factor and polyphenol release in distilled water medium. Electrostatic extrusion process was carried out to obtain calcium-alginate beads with encapsulated R. canina extract, which further lyophilized in freeze
dryer at -75°C and pressure of 0.011 mbar for 24 h and at -65°C and pressure of 0.054 mbar
for 1 h. The total polyphenol content was evaluated spectrophotometrically using modified
Folin-Ciocalteu method, whereas total flavonoid content was determined using colorimetric assay; antioxidant capacity was analyzed in ABTS and DPPH assays. Total polyphenol
and flavonoid contents in lyophilized R. canina extract loaded beads were 68.9±0.4 mg gallic
acid equivalents/g of lyophilized beads and 37.1±3.8 mg catechin equivalents/g, respectively. Thus, determined encapsulation efficiency of polyphenols was 55.1±0.3 %. In ABTS assay,
antioxidant activity of lyophilized extract loaded beads was 10.7±0.1 mg Trolox/g, whereas
in DPPH assay, IC50 of lyophilized beads was 4.11±0.02 mg/mL. The size of the lyophilized
R. canina extract encapsulated particles with extract was 460.7±47.7 µm and sphericity factor was 0.12±0.08. In distilled water as a medium, most of polyphenols of lyophilized R.
canina extract loaded beads were released in the first 30 min, and the maximum release plateau was reached at 90 min. Lyophilized R. canina extract loaded alginate beads developed
in this study have potential to be used in food, pharmacological and cosmetic industries,
with the aim to improve functionality, bioavailability and stability of the products.",
publisher = "Serbian Nutrition Society",
journal = "14th Congress of Nutrition Belgrade, Serbia",
title = "Characterization of lyophilized alginate beads with Rosa canina L extract",
pages = "83",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6440"
}

Jovanović, A. A., Balanč, B., Đorđević, V., Živković, J., Šavikin, K., Nedović, V.,& Bugarski, B.. (2021). Characterization of lyophilized alginate beads with Rosa canina L extract. in 14th Congress of Nutrition Belgrade, Serbia
Serbian Nutrition Society..
https://hdl.handle.net/21.15107/rcub_technorep_6440

Jovanović AA, Balanč B, Đorđević V, Živković J, Šavikin K, Nedović V, Bugarski B. Characterization of lyophilized alginate beads with Rosa canina L extract. in 14th Congress of Nutrition Belgrade, Serbia. 2021;:null-83.
https://hdl.handle.net/21.15107/rcub_technorep_6440 .

Jovanović, Aleksandra A., Balanč, Bojana, Đorđević, Verica, Živković, Jelena, Šavikin, Katarina, Nedović, Viktor, Bugarski, Branko, "Characterization of lyophilized alginate beads with Rosa canina L extract" in 14th Congress of Nutrition Belgrade, Serbia (2021),
https://hdl.handle.net/21.15107/rcub_technorep_6440 .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana
AU  - Trajković, Milica
AU  - Đorđević, Verica
AU  - Šavikin, Katarina
AU  - Živković, Jelena
AU  - Bugarski, Branko
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6411
AB  - Rosa canina pseudo-fruit is rich in bioactive substances, such are carotenoids, ascorbic acid,
polyphenols, fatty acids and minerals. Because of its diuretic, anti-inflammatory, anti-allergic and
antioxidant properties it is frequently employed in traditional medicine. However, in order to
protect mentioned bioactive compounds and to improve its bioavailability and controlled release,
numerous encapsulation methods have been developed. Thus, R. canina ethanol extract obtained
using percolation at ambient temperature (25°C), was encapsulated into Lipoid G liposomes
produced in thin film procedure. Total polyphenol and flavonoid contents, as well as antioxidant
potential of the extract and extract loaded liposomes were determined. Encapsulation efficiency,
particle size, polydispersity index and zeta potential of the liposomes with extract were monitoring
during 30 days. Total polyphenol and flavonoid contents of the extract were 103.8±1.9 mg of gallic
acid equivalents/g of the extract and 64.2±2.4 mg of catechin equivalents/g of the extract,
respectively; antioxidant potential of the extract was 15.3±2.1 mg of Trolox equivalents/g of the
extract (ABTS assay) and 1.07±0.01 mg/mL of the extract (DPPH assay). Total polyphenol and
flavonoid contents of the extract loaded liposomes were 0.316±0.023 mg of gallic acid
equivalents/mg of lipids and 0.219±0.009 mg of catechin equivalents/mg of lipids, respectively;
antioxidant potential of the sample was 0.134±0.004 mg of Trolox equivalents/mg of lipids (ABTS
assay) and 270.6±10.5 mg/mL of liposomal suspension (DPPH assay). Encapsulation efficiency
was the same during monitoring period and it was amounted 46.6±3.4%. Particle size and
polydispersity index of the liposomes with extract were increased from 618.2±10.9 to 1698.0±104.2
nm and from 0.441±0.007 to 0.589±0.011, respectively, during 30 days. On the other hand, zeta
potential of the extract loaded liposomes was decreased from -10.24±0.95 to -7.21±0.77 mV. R.
canina extract loaded liposomes developed in this study have potential to be used in food,
pharmacological and cosmetic industries due to beneficial health effects of R. canina active
compounds encapsulated into liposomes.
PB  - University of Belgrade
C3  - 2nd International UNIfood Conference
T1  - Encapsulation of Rosa canina extract in liposomes produced by thin film method
EP  - 176
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6411
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Balanč, Bojana and Trajković, Milica and Đorđević, Verica and Šavikin, Katarina and Živković, Jelena and Bugarski, Branko",
year = "2021",
abstract = "Rosa canina pseudo-fruit is rich in bioactive substances, such are carotenoids, ascorbic acid,
polyphenols, fatty acids and minerals. Because of its diuretic, anti-inflammatory, anti-allergic and
antioxidant properties it is frequently employed in traditional medicine. However, in order to
protect mentioned bioactive compounds and to improve its bioavailability and controlled release,
numerous encapsulation methods have been developed. Thus, R. canina ethanol extract obtained
using percolation at ambient temperature (25°C), was encapsulated into Lipoid G liposomes
produced in thin film procedure. Total polyphenol and flavonoid contents, as well as antioxidant
potential of the extract and extract loaded liposomes were determined. Encapsulation efficiency,
particle size, polydispersity index and zeta potential of the liposomes with extract were monitoring
during 30 days. Total polyphenol and flavonoid contents of the extract were 103.8±1.9 mg of gallic
acid equivalents/g of the extract and 64.2±2.4 mg of catechin equivalents/g of the extract,
respectively; antioxidant potential of the extract was 15.3±2.1 mg of Trolox equivalents/g of the
extract (ABTS assay) and 1.07±0.01 mg/mL of the extract (DPPH assay). Total polyphenol and
flavonoid contents of the extract loaded liposomes were 0.316±0.023 mg of gallic acid
equivalents/mg of lipids and 0.219±0.009 mg of catechin equivalents/mg of lipids, respectively;
antioxidant potential of the sample was 0.134±0.004 mg of Trolox equivalents/mg of lipids (ABTS
assay) and 270.6±10.5 mg/mL of liposomal suspension (DPPH assay). Encapsulation efficiency
was the same during monitoring period and it was amounted 46.6±3.4%. Particle size and
polydispersity index of the liposomes with extract were increased from 618.2±10.9 to 1698.0±104.2
nm and from 0.441±0.007 to 0.589±0.011, respectively, during 30 days. On the other hand, zeta
potential of the extract loaded liposomes was decreased from -10.24±0.95 to -7.21±0.77 mV. R.
canina extract loaded liposomes developed in this study have potential to be used in food,
pharmacological and cosmetic industries due to beneficial health effects of R. canina active
compounds encapsulated into liposomes.",
publisher = "University of Belgrade",
journal = "2nd International UNIfood Conference",
title = "Encapsulation of Rosa canina extract in liposomes produced by thin film method",
pages = "176",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6411"
}

Jovanović, A. A., Balanč, B., Trajković, M., Đorđević, V., Šavikin, K., Živković, J.,& Bugarski, B.. (2021). Encapsulation of Rosa canina extract in liposomes produced by thin film method. in 2nd International UNIfood Conference
University of Belgrade..
https://hdl.handle.net/21.15107/rcub_technorep_6411

Jovanović AA, Balanč B, Trajković M, Đorđević V, Šavikin K, Živković J, Bugarski B. Encapsulation of Rosa canina extract in liposomes produced by thin film method. in 2nd International UNIfood Conference. 2021;:null-176.
https://hdl.handle.net/21.15107/rcub_technorep_6411 .

Jovanović, Aleksandra A., Balanč, Bojana, Trajković, Milica, Đorđević, Verica, Šavikin, Katarina, Živković, Jelena, Bugarski, Branko, "Encapsulation of Rosa canina extract in liposomes produced by thin film method" in 2nd International UNIfood Conference (2021),
https://hdl.handle.net/21.15107/rcub_technorep_6411 .