TY  - JOUR
AU  - Obradović, Nataša
AU  - Pajić-Lijaković, Ivana
AU  - Krunić, Tanja
AU  - Belović, Miona
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4463
AB  - The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.
PB  - Springer, New York
T2  - Food Biophysics
T1  - Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
EP  - 31
IS  - 1
SP  - 18
VL  - 15
DO  - 10.1007/s11483-019-09598-8
ER  - 

@article{
author = "Obradović, Nataša and Pajić-Lijaković, Ivana and Krunić, Tanja and Belović, Miona and Rakin, Marica and Bugarski, Branko",
year = "2020",
abstract = "The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.",
publisher = "Springer, New York",
journal = "Food Biophysics",
title = "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions",
pages = "31-18",
number = "1",
volume = "15",
doi = "10.1007/s11483-019-09598-8"
}

Obradović, N., Pajić-Lijaković, I., Krunić, T., Belović, M., Rakin, M.,& Bugarski, B.. (2020). Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics
Springer, New York., 15(1), 18-31.
https://doi.org/10.1007/s11483-019-09598-8

Obradović N, Pajić-Lijaković I, Krunić T, Belović M, Rakin M, Bugarski B. Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics. 2020;15(1):18-31.
doi:10.1007/s11483-019-09598-8 .

Obradović, Nataša, Pajić-Lijaković, Ivana, Krunić, Tanja, Belović, Miona, Rakin, Marica, Bugarski, Branko, "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions" in Food Biophysics, 15, no. 1 (2020):18-31,
https://doi.org/10.1007/s11483-019-09598-8 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
AU  - Lević, Steva
AU  - Trifković, Kata T.
AU  - Stevanović-Dajić, Zora
AU  - Radosević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3666
AB  - Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Matrix resistance stress: A key parameter for immobilized cell growth regulation
EP  - 43
SP  - 30
VL  - 52
DO  - 10.1016/j.procbio.2016.10.017
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan and Lević, Steva and Trifković, Kata T. and Stevanović-Dajić, Zora and Radosević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Matrix resistance stress: A key parameter for immobilized cell growth regulation",
pages = "43-30",
volume = "52",
doi = "10.1016/j.procbio.2016.10.017"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K. T., Stevanović-Dajić, Z., Radosević, R., Nedović, V.,& Bugarski, B.. (2017). Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 52, 30-43.
https://doi.org/10.1016/j.procbio.2016.10.017

Pajić-Lijaković I, Milivojević M, Lević S, Trifković KT, Stevanović-Dajić Z, Radosević R, Nedović V, Bugarski B. Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry. 2017;52:30-43.
doi:10.1016/j.procbio.2016.10.017 .

Pajić-Lijaković, Ivana, Milivojević, Milan, Lević, Steva, Trifković, Kata T., Stevanović-Dajić, Zora, Radosević, Radenko, Nedović, Viktor, Bugarski, Branko, "Matrix resistance stress: A key parameter for immobilized cell growth regulation" in Process Biochemistry, 52 (2017):30-43,
https://doi.org/10.1016/j.procbio.2016.10.017 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Milić, Jela R.
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3553
AB  - The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
EP  - 3420
IS  - 11
SP  - 3411
VL  - 54
DO  - 10.1007/s13197-017-2790-6
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Čalija, Bojan and Milić, Jela R. and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract",
pages = "3420-3411",
number = "11",
volume = "54",
doi = "10.1007/s13197-017-2790-6"
}

Kalušević, A., Lević, S., Čalija, B., Milić, J. R., Pavlović, V., Bugarski, B.,& Nedović, V.. (2017). Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(11), 3411-3420.
https://doi.org/10.1007/s13197-017-2790-6

Kalušević A, Lević S, Čalija B, Milić JR, Pavlović V, Bugarski B, Nedović V. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore. 2017;54(11):3411-3420.
doi:10.1007/s13197-017-2790-6 .

Kalušević, Ana, Lević, Steva, Čalija, Bojan, Milić, Jela R., Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract" in Journal of Food Science and Technology-Mysore, 54, no. 11 (2017):3411-3420,
https://doi.org/10.1007/s13197-017-2790-6 . .

TY  - JOUR
AU  - Fotirić-Aksić, Milica
AU  - Cerović, Radosav
AU  - Ercisli, Sezai
AU  - Jensen, Martin
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3468
AB  - The Oblacinska sour cherry (Prunus cerasus) is a mixture of different clones with similar tree and fruit characteristics that is indigenous to and widely planted in commercial orchards in Serbia. Sour cherry, including Oblacinska sour cherry clones, exhibits irregular meiosis which may contribute to low fruit set in some selections. The goal of this study was to examine the process of microsporogenesis and to determine if meiosis and its anomalies effect the in vitro pollen germination and pollen tube length in four 'Oblacinska' sour cherry clones that differ in fruit set and yields. All clones displayed varying degrees of chromosomal abnormalities in all meiosis sub-phases. The abnormalities became evident from late pachytene with more than half of the pollen mother cells (PMC) showing abnormal conjugation of chromosomes in metaphase I. The lowest number of PMCs with laggards was in clone III/9 and the highest in clone XIII/1. In second division, the univalent and multivalent association was observed at metaphase-II, the lagging and stickiness in anaphase-II, and the phenomenon persisted up to the microspore stage. In all four 'Oblacinska' clones, PMCs exhibited cytomixis phenomena, however, it was only observed in the second experimental year. Cytomixis differed among the four clones but was equally frequent in all stages of meiosis. The syncytia formed, most often consisted of 2-3 PMCs that were at the same phase of meiosis, and exhibited common cytoplasm and occasionally nuclear fusion. In vitro pollen germination and pollen tube length significantly differed between the clones. Most probably abnormalities during meiosis, regardless of the good results of pollen germination, influenced the reduced potential clones XI/3 and XIII/1.
PB  - Elsevier Gmbh, Munich
T2  - Flora
T1  - Microsporogenesis and meiotic abnormalities in different 'Oblacinska' sour cherry (Prunus cerasus L.) clones
EP  - 34
SP  - 25
VL  - 219
DO  - 10.1016/j.flora.2015.12.009
ER  - 

@article{
author = "Fotirić-Aksić, Milica and Cerović, Radosav and Ercisli, Sezai and Jensen, Martin",
year = "2016",
abstract = "The Oblacinska sour cherry (Prunus cerasus) is a mixture of different clones with similar tree and fruit characteristics that is indigenous to and widely planted in commercial orchards in Serbia. Sour cherry, including Oblacinska sour cherry clones, exhibits irregular meiosis which may contribute to low fruit set in some selections. The goal of this study was to examine the process of microsporogenesis and to determine if meiosis and its anomalies effect the in vitro pollen germination and pollen tube length in four 'Oblacinska' sour cherry clones that differ in fruit set and yields. All clones displayed varying degrees of chromosomal abnormalities in all meiosis sub-phases. The abnormalities became evident from late pachytene with more than half of the pollen mother cells (PMC) showing abnormal conjugation of chromosomes in metaphase I. The lowest number of PMCs with laggards was in clone III/9 and the highest in clone XIII/1. In second division, the univalent and multivalent association was observed at metaphase-II, the lagging and stickiness in anaphase-II, and the phenomenon persisted up to the microspore stage. In all four 'Oblacinska' clones, PMCs exhibited cytomixis phenomena, however, it was only observed in the second experimental year. Cytomixis differed among the four clones but was equally frequent in all stages of meiosis. The syncytia formed, most often consisted of 2-3 PMCs that were at the same phase of meiosis, and exhibited common cytoplasm and occasionally nuclear fusion. In vitro pollen germination and pollen tube length significantly differed between the clones. Most probably abnormalities during meiosis, regardless of the good results of pollen germination, influenced the reduced potential clones XI/3 and XIII/1.",
publisher = "Elsevier Gmbh, Munich",
journal = "Flora",
title = "Microsporogenesis and meiotic abnormalities in different 'Oblacinska' sour cherry (Prunus cerasus L.) clones",
pages = "34-25",
volume = "219",
doi = "10.1016/j.flora.2015.12.009"
}

Fotirić-Aksić, M., Cerović, R., Ercisli, S.,& Jensen, M.. (2016). Microsporogenesis and meiotic abnormalities in different 'Oblacinska' sour cherry (Prunus cerasus L.) clones. in Flora
Elsevier Gmbh, Munich., 219, 25-34.
https://doi.org/10.1016/j.flora.2015.12.009

Fotirić-Aksić M, Cerović R, Ercisli S, Jensen M. Microsporogenesis and meiotic abnormalities in different 'Oblacinska' sour cherry (Prunus cerasus L.) clones. in Flora. 2016;219:25-34.
doi:10.1016/j.flora.2015.12.009 .

Fotirić-Aksić, Milica, Cerović, Radosav, Ercisli, Sezai, Jensen, Martin, "Microsporogenesis and meiotic abnormalities in different 'Oblacinska' sour cherry (Prunus cerasus L.) clones" in Flora, 219 (2016):25-34,
https://doi.org/10.1016/j.flora.2015.12.009 . .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Žižak, Željko
AU  - Nikšić, Miomir
AU  - van Griensven, Leo
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3072
AB  - The birch polypore Piptoporus betulinus was among two mushrooms that were found in the Iceman's bag. Recent studies indicated that P. betulinus was probably used as a religious and medicinal item. In order to examine the medicinal potential of P. betulinus, hot water (HW), partially purified (PP), and alkali extract (HA) were prepared and tested for antioxidant, antimicrobial, cytotoxic, and angiotensin I-converting enzyme (ACE) inhibitory activity. All tested samples exhibited moderate cytotoxic activity, and HW appeared as the most effective (IC50 = 0.8 +/- 0.1 mg/ml for HeLa cells). HA proved to be a good 1,1-diphenyl-2-picrylhydrazyl radical scavenger and exhibited the strongest ferric-reducing power (EC50 = 0.07 +/- 0.3 mg/ml). The same extract (HA) also expressed the strongest ferric-reducing power (EC50 = 0.99 +/- 0.1 mg/ml). Hot alkali extraction contributed significantly to ACE inhibitory activity (EC50 = 0.06 +/- 0.00 mg/ml) and to antimicrobial activity, especially against highly resistant Enterococcus faecalis (minimum inhibitory concentration: 0.156 +/- 0.000 mg/ml; and minimum bactericidal concentration: 1.25 +/- 0.00 mg/ml).
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes)
EP  - 1125
IS  - 12
SP  - 1113
VL  - 17
DO  - 10.1615/IntJMedMushrooms.v17.i12.10
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Petrović, Predrag and Žižak, Željko and Nikšić, Miomir and van Griensven, Leo",
year = "2015",
abstract = "The birch polypore Piptoporus betulinus was among two mushrooms that were found in the Iceman's bag. Recent studies indicated that P. betulinus was probably used as a religious and medicinal item. In order to examine the medicinal potential of P. betulinus, hot water (HW), partially purified (PP), and alkali extract (HA) were prepared and tested for antioxidant, antimicrobial, cytotoxic, and angiotensin I-converting enzyme (ACE) inhibitory activity. All tested samples exhibited moderate cytotoxic activity, and HW appeared as the most effective (IC50 = 0.8 +/- 0.1 mg/ml for HeLa cells). HA proved to be a good 1,1-diphenyl-2-picrylhydrazyl radical scavenger and exhibited the strongest ferric-reducing power (EC50 = 0.07 +/- 0.3 mg/ml). The same extract (HA) also expressed the strongest ferric-reducing power (EC50 = 0.99 +/- 0.1 mg/ml). Hot alkali extraction contributed significantly to ACE inhibitory activity (EC50 = 0.06 +/- 0.00 mg/ml) and to antimicrobial activity, especially against highly resistant Enterococcus faecalis (minimum inhibitory concentration: 0.156 +/- 0.000 mg/ml; and minimum bactericidal concentration: 1.25 +/- 0.00 mg/ml).",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes)",
pages = "1125-1113",
number = "12",
volume = "17",
doi = "10.1615/IntJMedMushrooms.v17.i12.10"
}

Vunduk, J., Klaus, A., Kozarski, M., Petrović, P., Žižak, Ž., Nikšić, M.,& van Griensven, L.. (2015). Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes). in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 17(12), 1113-1125.
https://doi.org/10.1615/IntJMedMushrooms.v17.i12.10

Vunduk J, Klaus A, Kozarski M, Petrović P, Žižak Ž, Nikšić M, van Griensven L. Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes). in International Journal of Medicinal Mushrooms. 2015;17(12):1113-1125.
doi:10.1615/IntJMedMushrooms.v17.i12.10 .

Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Petrović, Predrag, Žižak, Željko, Nikšić, Miomir, van Griensven, Leo, "Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes)" in International Journal of Medicinal Mushrooms, 17, no. 12 (2015):1113-1125,
https://doi.org/10.1615/IntJMedMushrooms.v17.i12.10 . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Vrvić, Miroslav
AU  - van Griensven, Leo
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3051
AB  - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
PB  - MDPI, Basel
T2  - Molecules
T1  - Antioxidants of Edible Mushrooms
EP  - 19525
IS  - 10
SP  - 19489
VL  - 20
DO  - 10.3390/molecules201019489
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir and Vrvić, Miroslav and van Griensven, Leo",
year = "2015",
abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.",
publisher = "MDPI, Basel",
journal = "Molecules",
title = "Antioxidants of Edible Mushrooms",
pages = "19525-19489",
number = "10",
volume = "20",
doi = "10.3390/molecules201019489"
}

Kozarski, M., Klaus, A., Jakovljević, D., Todorović, N., Vunduk, J., Petrović, P., Nikšić, M., Vrvić, M.,& van Griensven, L.. (2015). Antioxidants of Edible Mushrooms. in Molecules
MDPI, Basel., 20(10), 19489-19525.
https://doi.org/10.3390/molecules201019489

Kozarski M, Klaus A, Jakovljević D, Todorović N, Vunduk J, Petrović P, Nikšić M, Vrvić M, van Griensven L. Antioxidants of Edible Mushrooms. in Molecules. 2015;20(10):19489-19525.
doi:10.3390/molecules201019489 .

Kozarski, Maja, Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, Vrvić, Miroslav, van Griensven, Leo, "Antioxidants of Edible Mushrooms" in Molecules, 20, no. 10 (2015):19489-19525,
https://doi.org/10.3390/molecules201019489 . .

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

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

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

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

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

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Lević, Steva
AU  - Hadnadjev, Miroslav
AU  - Stevanović-Dajić, Zora
AU  - Radosević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3140
AB  - Structural changes of Ca-alginate bead due to yeast cell loading and the impact on their mechanical properties were studied based on experimental data of cell number density per beads, cell rearrangement within the bead surface and core regions, bead average volume and density, bead storage and loss moduli. Structural changes could be explained by (1) mechanical and electrostatic cell-matrix interactions and (2) chemical interactions of the matrix with the components of the nutrition medium which include: wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate. According to obtained results, it was estimated that: (1) cell-matrix electrostatic interactions within the hydrogel matrix at t=0 induced the bead weakening, (2) wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate led to the bead weakening (regime 1, t is an element of (left perpendicular0, 2 daysright perpendicular), (3) the bead stiffness remained constant (regime 2, t is an element of (left perpendicular2, 4 daysright perpendicular)) and (4) the bead reinforcement was caused by cell clusters rapid increase and their inter connections within the bead surface region (regime 3, t is an element of (left perpendicular4, 5 daysright perpendicular)). Regulation of the matrix resistance stress and the rate of its change could lead to decrease of the micro-environmental restriction effects and the whole process optimization.
PB  - Elsevier Science Bv, Amsterdam
T2  - Biochemical Engineering Journal
T1  - Structural changes of Ca-alginate beads caused by immobilized yeast cell growth
EP  - 38
SP  - 32
VL  - 103
DO  - 10.1016/j.bej.2015.06.016
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Lević, Steva and Hadnadjev, Miroslav and Stevanović-Dajić, Zora and Radosević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2015",
abstract = "Structural changes of Ca-alginate bead due to yeast cell loading and the impact on their mechanical properties were studied based on experimental data of cell number density per beads, cell rearrangement within the bead surface and core regions, bead average volume and density, bead storage and loss moduli. Structural changes could be explained by (1) mechanical and electrostatic cell-matrix interactions and (2) chemical interactions of the matrix with the components of the nutrition medium which include: wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate. According to obtained results, it was estimated that: (1) cell-matrix electrostatic interactions within the hydrogel matrix at t=0 induced the bead weakening, (2) wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate led to the bead weakening (regime 1, t is an element of (left perpendicular0, 2 daysright perpendicular), (3) the bead stiffness remained constant (regime 2, t is an element of (left perpendicular2, 4 daysright perpendicular)) and (4) the bead reinforcement was caused by cell clusters rapid increase and their inter connections within the bead surface region (regime 3, t is an element of (left perpendicular4, 5 daysright perpendicular)). Regulation of the matrix resistance stress and the rate of its change could lead to decrease of the micro-environmental restriction effects and the whole process optimization.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Biochemical Engineering Journal",
title = "Structural changes of Ca-alginate beads caused by immobilized yeast cell growth",
pages = "38-32",
volume = "103",
doi = "10.1016/j.bej.2015.06.016"
}

Pajić-Lijaković, I., Lević, S., Hadnadjev, M., Stevanović-Dajić, Z., Radosević, R., Nedović, V.,& Bugarski, B.. (2015). Structural changes of Ca-alginate beads caused by immobilized yeast cell growth. in Biochemical Engineering Journal
Elsevier Science Bv, Amsterdam., 103, 32-38.
https://doi.org/10.1016/j.bej.2015.06.016

Pajić-Lijaković I, Lević S, Hadnadjev M, Stevanović-Dajić Z, Radosević R, Nedović V, Bugarski B. Structural changes of Ca-alginate beads caused by immobilized yeast cell growth. in Biochemical Engineering Journal. 2015;103:32-38.
doi:10.1016/j.bej.2015.06.016 .

Pajić-Lijaković, Ivana, Lević, Steva, Hadnadjev, Miroslav, Stevanović-Dajić, Zora, Radosević, Radenko, Nedović, Viktor, Bugarski, Branko, "Structural changes of Ca-alginate beads caused by immobilized yeast cell growth" in Biochemical Engineering Journal, 103 (2015):32-38,
https://doi.org/10.1016/j.bej.2015.06.016 . .