TY  - JOUR
AU  - Lončarević, Ivana
AU  - Stožinić, Milica
AU  - Pajin, Biljana
AU  - Nikolić, Ivana
AU  - Petrović, Jovana
AU  - Šojić, Branislav
AU  - Zarić, Danica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7075
AB  - The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pa s for B/M80 and 1.21 Pa s for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p[removed]0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate.
AB  - Niži sadržaj fenolnih jedinjenja u beloj čokoladi čini ovaj konditorski proizvod
manje zdravim i time adekvatnim za obogaćivanje u odnosu na druge vrste čokolade, crnu
ili mlečnu. To se dešava zbog odsustva tamnih čvrstih delova kakaoa u beloj čokoladi,
bogatih ovim jedinjenjima. Naše istraživanje je imalo za cilj da razvije novi proizvod sa
većom nutritivnom vrednošću od obične bele čokolade. Poznato je da su fenolna
jedinjenja veoma osetljiva na toplotu, svetlost, kiseonik i pH, i zbog toga je bilo potrebno
njihovo inkapsuliranje na maltodekstrinu. Sok od borovnice, kao izvor polifenola,
inkapsuliran je na maltodekstrinu (B/M) i dodat u belu čokoladu u količini od 80 g/kg,
odnosno 100 g/kg. Obogaćivanje bele čokolade značajno je (p<0.05) povećalo sadržaj
ukupnih dijetetskih vlakana i ugljenih hidrata uz smanjenje sadržaja proteina i ukupne
masti. Dodavanje inkapsulata značajno je (p<0.05) uticalo na sve parametre veličine
čestica, posebno na vrednost zapreminsko srednjeg prečnika D[3,4] koja je povećana
(14.38 mm za B/M80 i 16.00 mm za B/M100) u poređenju sa kontrolom (13.06 mm).
Reološka svojstva su od velikog značaja za proizvode kao što je čokolada, a inkorporacija
inkapsulata značajno (p<0.05) povećava vrednosti reoloških parametara kao što je
Cassonov viskozitet (1.04 Pa∙s za B/M80 i 1.21 Pa∙s za B/M100). Isto tako, obogaćivanje
je značajno (p<0.05) smanjilo tvrdoću uzorka (B/M80) u poređenju sa kontrolom. Štaviše,
sadržaj ukupnih polifenola i antioksidativni kapacitet značajno su porasli (p<0.05) nakon
dodavanja određene koncentracije inkapsulata. Najveći sadržaj ukupnih polifenola i
antioksidativni kapacitet uočen je u uzorku čokolade sa 100 g/kg inkapsulata. Boja
obogaćenih uzoraka značajno se (p<0.05) razlikovala od kontrolnog uzorka. Uticaj
dodatog inkapsulata na senzorna svojstva nije bio značajan (p>0.05) osim slatkoće. Uzorci
čokolade koji su obogaćeni bili su manje slatki. Rezultati ove studije ukazuju na potencijal
maltodekstrina kao nosioca osetljivih bioaktivnih jedinjenja za obogaćivanje proizvoda
poput bele čokolade.
PB  - University of Novi Sad, Institute of Food Technology
T2  - Food and Feed Research
T1  - BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE
T1  - SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE
ČOKOLADE
EP  - 89
IS  - 2
SP  - 77
VL  - 50
DO  - 10.5937/ffr0-46552
ER  - 

@article{
author = "Lončarević, Ivana and Stožinić, Milica and Pajin, Biljana and Nikolić, Ivana and Petrović, Jovana and Šojić, Branislav and Zarić, Danica",
year = "2023",
abstract = "The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pa s for B/M80 and 1.21 Pa s for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p[removed]0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate., Niži sadržaj fenolnih jedinjenja u beloj čokoladi čini ovaj konditorski proizvod
manje zdravim i time adekvatnim za obogaćivanje u odnosu na druge vrste čokolade, crnu
ili mlečnu. To se dešava zbog odsustva tamnih čvrstih delova kakaoa u beloj čokoladi,
bogatih ovim jedinjenjima. Naše istraživanje je imalo za cilj da razvije novi proizvod sa
većom nutritivnom vrednošću od obične bele čokolade. Poznato je da su fenolna
jedinjenja veoma osetljiva na toplotu, svetlost, kiseonik i pH, i zbog toga je bilo potrebno
njihovo inkapsuliranje na maltodekstrinu. Sok od borovnice, kao izvor polifenola,
inkapsuliran je na maltodekstrinu (B/M) i dodat u belu čokoladu u količini od 80 g/kg,
odnosno 100 g/kg. Obogaćivanje bele čokolade značajno je (p<0.05) povećalo sadržaj
ukupnih dijetetskih vlakana i ugljenih hidrata uz smanjenje sadržaja proteina i ukupne
masti. Dodavanje inkapsulata značajno je (p<0.05) uticalo na sve parametre veličine
čestica, posebno na vrednost zapreminsko srednjeg prečnika D[3,4] koja je povećana
(14.38 mm za B/M80 i 16.00 mm za B/M100) u poređenju sa kontrolom (13.06 mm).
Reološka svojstva su od velikog značaja za proizvode kao što je čokolada, a inkorporacija
inkapsulata značajno (p<0.05) povećava vrednosti reoloških parametara kao što je
Cassonov viskozitet (1.04 Pa∙s za B/M80 i 1.21 Pa∙s za B/M100). Isto tako, obogaćivanje
je značajno (p<0.05) smanjilo tvrdoću uzorka (B/M80) u poređenju sa kontrolom. Štaviše,
sadržaj ukupnih polifenola i antioksidativni kapacitet značajno su porasli (p<0.05) nakon
dodavanja određene koncentracije inkapsulata. Najveći sadržaj ukupnih polifenola i
antioksidativni kapacitet uočen je u uzorku čokolade sa 100 g/kg inkapsulata. Boja
obogaćenih uzoraka značajno se (p<0.05) razlikovala od kontrolnog uzorka. Uticaj
dodatog inkapsulata na senzorna svojstva nije bio značajan (p>0.05) osim slatkoće. Uzorci
čokolade koji su obogaćeni bili su manje slatki. Rezultati ove studije ukazuju na potencijal
maltodekstrina kao nosioca osetljivih bioaktivnih jedinjenja za obogaćivanje proizvoda
poput bele čokolade.",
publisher = "University of Novi Sad, Institute of Food Technology",
journal = "Food and Feed Research",
title = "BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE, SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE
ČOKOLADE",
pages = "89-77",
number = "2",
volume = "50",
doi = "10.5937/ffr0-46552"
}

Lončarević, I., Stožinić, M., Pajin, B., Nikolić, I., Petrović, J., Šojić, B.,& Zarić, D.. (2023). BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE. in Food and Feed Research
University of Novi Sad, Institute of Food Technology., 50(2), 77-89.
https://doi.org/10.5937/ffr0-46552

Lončarević I, Stožinić M, Pajin B, Nikolić I, Petrović J, Šojić B, Zarić D. BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE. in Food and Feed Research. 2023;50(2):77-89.
doi:10.5937/ffr0-46552 .

Lončarević, Ivana, Stožinić, Milica, Pajin, Biljana, Nikolić, Ivana, Petrović, Jovana, Šojić, Branislav, Zarić, Danica, "BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE" in Food and Feed Research, 50, no. 2 (2023):77-89,
https://doi.org/10.5937/ffr0-46552 . .

TY  - JOUR
AU  - Ilić-Stojanović, Snežana
AU  - Nikolić, Ljubiša
AU  - Nikolić, Vesna
AU  - Ristić, Ivan
AU  - Cakić, Suzana
AU  - Petrović, Slobodan D.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5805
AB  - The objectives of this study are the synthesis of thermosensitive poly(N-isopropylacrylamide-co-2-hydroxypropyl methacrylate), p(NiPAm-HPMet), hydrogels and the analysis of a drug-delivery system based on piroxicam, as a model drug, and synthesized hydrogels. A high pressure liquid chromatography method has been used in order to determine both qualitative and quantitative amounts of unreacted monomers and crosslinkers from polymerized hydrogels. Swelling kinetics and the order of a swelling process of the hydrogels have been analyzed at 10 and 40 °C. The copolymers’ thermal properties have been monitored by the differential scanning calorimetry (DSC) method. DSC termograms have shown that melting occurs in two temperature intervals (142.36–150.72 °C and 153.14–156.49 °C). A matrix system with incorporated piroxicam has been analyzed by using FTIR and SEM methods. Structural analysis has demonstrated that intermolecular non-covalent interactions have been built between side-groups of copolymer and loaded piroxicam. Morphology of p(NiPAm-HPMet) after drug incorporation indicates the piroxicam presence into the copolymer pores. Kinetic parameters of the piroxicam release from hydrogels at 37 °C and pH 7.4 indicate that the fluid transport mechanism corresponds to Fickian diffusion. As a result, formulation of thermosensitive p(NiPAm-HPMet) hydrogels with incorporated piroxicam could be of interest for further testing as a drug carrier for modulated and prolonged release, especially for topical administration.
PB  - MDPI
T2  - Gels
T1  - Biomedical Applications of Thermosensitive Hydrogels for Controlled/Modulated Piroxicam Delivery
IS  - 1
SP  - 70
VL  - 9
DO  - 10.3390/gels9010070
ER  - 

@article{
author = "Ilić-Stojanović, Snežana and Nikolić, Ljubiša and Nikolić, Vesna and Ristić, Ivan and Cakić, Suzana and Petrović, Slobodan D.",
year = "2023",
abstract = "The objectives of this study are the synthesis of thermosensitive poly(N-isopropylacrylamide-co-2-hydroxypropyl methacrylate), p(NiPAm-HPMet), hydrogels and the analysis of a drug-delivery system based on piroxicam, as a model drug, and synthesized hydrogels. A high pressure liquid chromatography method has been used in order to determine both qualitative and quantitative amounts of unreacted monomers and crosslinkers from polymerized hydrogels. Swelling kinetics and the order of a swelling process of the hydrogels have been analyzed at 10 and 40 °C. The copolymers’ thermal properties have been monitored by the differential scanning calorimetry (DSC) method. DSC termograms have shown that melting occurs in two temperature intervals (142.36–150.72 °C and 153.14–156.49 °C). A matrix system with incorporated piroxicam has been analyzed by using FTIR and SEM methods. Structural analysis has demonstrated that intermolecular non-covalent interactions have been built between side-groups of copolymer and loaded piroxicam. Morphology of p(NiPAm-HPMet) after drug incorporation indicates the piroxicam presence into the copolymer pores. Kinetic parameters of the piroxicam release from hydrogels at 37 °C and pH 7.4 indicate that the fluid transport mechanism corresponds to Fickian diffusion. As a result, formulation of thermosensitive p(NiPAm-HPMet) hydrogels with incorporated piroxicam could be of interest for further testing as a drug carrier for modulated and prolonged release, especially for topical administration.",
publisher = "MDPI",
journal = "Gels",
title = "Biomedical Applications of Thermosensitive Hydrogels for Controlled/Modulated Piroxicam Delivery",
number = "1",
pages = "70",
volume = "9",
doi = "10.3390/gels9010070"
}

Ilić-Stojanović, S., Nikolić, L., Nikolić, V., Ristić, I., Cakić, S.,& Petrović, S. D.. (2023). Biomedical Applications of Thermosensitive Hydrogels for Controlled/Modulated Piroxicam Delivery. in Gels
MDPI., 9(1), 70.
https://doi.org/10.3390/gels9010070

Ilić-Stojanović S, Nikolić L, Nikolić V, Ristić I, Cakić S, Petrović SD. Biomedical Applications of Thermosensitive Hydrogels for Controlled/Modulated Piroxicam Delivery. in Gels. 2023;9(1):70.
doi:10.3390/gels9010070 .

Ilić-Stojanović, Snežana, Nikolić, Ljubiša, Nikolić, Vesna, Ristić, Ivan, Cakić, Suzana, Petrović, Slobodan D., "Biomedical Applications of Thermosensitive Hydrogels for Controlled/Modulated Piroxicam Delivery" in Gels, 9, no. 1 (2023):70,
https://doi.org/10.3390/gels9010070 . .

TY  - JOUR
AU  - Ilić-Stojanović, Snežana
AU  - Nikolić, Ljubiša
AU  - Nikolić, Vesna
AU  - Ristić, Ivan
AU  - Cakić, Suzana
AU  - Petrović, Slobodan D.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6664
AB  - The purposes of this study are the polymerization of temperature-sensitive copolymers based on N-isopropyl acrylamide and 10 mol % of 2-hydroxypropylmethacrylate, characterisations of their thermal, morphological and swelling properties, as well as the analysis of potential application in drug-delivery systems. Acetaminophen, the representative of non-steroidal anti-inflammatory drugs, was used as a model drug in this study. It is a common pain relief drug, which is also used for fever treatment. However, oral administration comes with certain health risks, mainly the overdose and frequent administration of up to four times a day. The goal of applying temperature-sensitive hydrogel is to enable extended administration once a day, depending on the body temperature. The swelling behavior of the obtained poly(N-isopropyl acrylamide-co-2-hydroxypropylmethacrylate) (p(NIPA/HPMA)) hydrogels and their temperature-sensitivity, kinetics and order of swelling processes at 18 and 38 °C were analyzed. The thermal properties of these hydrogels were observed by the DSC method, and the obtained thermograms showed both melting and glass transitions. The drug delivery system of p(NIPA/HPMA) hydrogels with loaded acetaminophen was analyzed using scanning electron microscopy and Fourier transform infrared spectroscopy methods. Structural analysis of FTIR spectra indicates that non-covalent intermolecular interactions of the type of hydrogen bonds were formed among functional groups of acetaminophen and side-chains of p(NIPA/HPMA) hydrogels. The surface structure of p(NIPA/HPMA) hydrogels after drug loading indicates the acetaminophen presence into the pores of the hydrogel network, and their loading efficiency was higher than 92%. Qualitative and quantitative analysis of acetaminophen, determined by the high-pressure liquid chromatography method, showed that about 90–99% of the loaded amount was released from p(NIPA/HPMA) hydrogels within 24 h. Kinetic parameters of the acetaminophen release under simulated gastrointestinal conditions were determined. Based on obtained results, the drug delivery system of temperature-sensitive p(NIPA/HPMA) hydrogels with loaded acetaminophen could be suitable for additional investigation for modulated drug administration, e.g., for extended drug administration.
PB  - MDPI
T2  - Gels
T1  - Temperature-Sensitive Hydrogels as Carriers for Modulated Delivery of Acetaminophen
IS  - 9
SP  - 684
VL  - 9
DO  - 10.3390/gels9090684
ER  - 

@article{
author = "Ilić-Stojanović, Snežana and Nikolić, Ljubiša and Nikolić, Vesna and Ristić, Ivan and Cakić, Suzana and Petrović, Slobodan D.",
year = "2023",
abstract = "The purposes of this study are the polymerization of temperature-sensitive copolymers based on N-isopropyl acrylamide and 10 mol % of 2-hydroxypropylmethacrylate, characterisations of their thermal, morphological and swelling properties, as well as the analysis of potential application in drug-delivery systems. Acetaminophen, the representative of non-steroidal anti-inflammatory drugs, was used as a model drug in this study. It is a common pain relief drug, which is also used for fever treatment. However, oral administration comes with certain health risks, mainly the overdose and frequent administration of up to four times a day. The goal of applying temperature-sensitive hydrogel is to enable extended administration once a day, depending on the body temperature. The swelling behavior of the obtained poly(N-isopropyl acrylamide-co-2-hydroxypropylmethacrylate) (p(NIPA/HPMA)) hydrogels and their temperature-sensitivity, kinetics and order of swelling processes at 18 and 38 °C were analyzed. The thermal properties of these hydrogels were observed by the DSC method, and the obtained thermograms showed both melting and glass transitions. The drug delivery system of p(NIPA/HPMA) hydrogels with loaded acetaminophen was analyzed using scanning electron microscopy and Fourier transform infrared spectroscopy methods. Structural analysis of FTIR spectra indicates that non-covalent intermolecular interactions of the type of hydrogen bonds were formed among functional groups of acetaminophen and side-chains of p(NIPA/HPMA) hydrogels. The surface structure of p(NIPA/HPMA) hydrogels after drug loading indicates the acetaminophen presence into the pores of the hydrogel network, and their loading efficiency was higher than 92%. Qualitative and quantitative analysis of acetaminophen, determined by the high-pressure liquid chromatography method, showed that about 90–99% of the loaded amount was released from p(NIPA/HPMA) hydrogels within 24 h. Kinetic parameters of the acetaminophen release under simulated gastrointestinal conditions were determined. Based on obtained results, the drug delivery system of temperature-sensitive p(NIPA/HPMA) hydrogels with loaded acetaminophen could be suitable for additional investigation for modulated drug administration, e.g., for extended drug administration.",
publisher = "MDPI",
journal = "Gels",
title = "Temperature-Sensitive Hydrogels as Carriers for Modulated Delivery of Acetaminophen",
number = "9",
pages = "684",
volume = "9",
doi = "10.3390/gels9090684"
}

Ilić-Stojanović, S., Nikolić, L., Nikolić, V., Ristić, I., Cakić, S.,& Petrović, S. D.. (2023). Temperature-Sensitive Hydrogels as Carriers for Modulated Delivery of Acetaminophen. in Gels
MDPI., 9(9), 684.
https://doi.org/10.3390/gels9090684

Ilić-Stojanović S, Nikolić L, Nikolić V, Ristić I, Cakić S, Petrović SD. Temperature-Sensitive Hydrogels as Carriers for Modulated Delivery of Acetaminophen. in Gels. 2023;9(9):684.
doi:10.3390/gels9090684 .

Ilić-Stojanović, Snežana, Nikolić, Ljubiša, Nikolić, Vesna, Ristić, Ivan, Cakić, Suzana, Petrović, Slobodan D., "Temperature-Sensitive Hydrogels as Carriers for Modulated Delivery of Acetaminophen" in Gels, 9, no. 9 (2023):684,
https://doi.org/10.3390/gels9090684 . .

TY  - JOUR
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Petrović, Jovana
AU  - Pajin, Biljana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5153
AB  - In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.
PB  - SAGE Publications Inc.
T2  - Food Science and Technology International
T1  - Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
EP  - 618
IS  - 6
SP  - 610
VL  - 29
DO  - 10.1177/10820132221103758
ER  - 

@article{
author = "Rakin, Marica and Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Lončarević, Ivana and Petrović, Jovana and Pajin, Biljana",
year = "2022",
abstract = "In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.",
publisher = "SAGE Publications Inc.",
journal = "Food Science and Technology International",
title = "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate",
pages = "618-610",
number = "6",
volume = "29",
doi = "10.1177/10820132221103758"
}

Rakin, M., Bulatović, M., Zarić, D., Krunić, T., Lončarević, I., Petrović, J.,& Pajin, B.. (2022). Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International
SAGE Publications Inc.., 29(6), 610-618.
https://doi.org/10.1177/10820132221103758

Rakin M, Bulatović M, Zarić D, Krunić T, Lončarević I, Petrović J, Pajin B. Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International. 2022;29(6):610-618.
doi:10.1177/10820132221103758 .

Rakin, Marica, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana, "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate" in Food Science and Technology International, 29, no. 6 (2022):610-618,
https://doi.org/10.1177/10820132221103758 . .

TY  - JOUR
AU  - Jovanović, Petar
AU  - Pajin, Biljana
AU  - Lončarić, Ante
AU  - Jozinović, Antun
AU  - Petrović, Jovana
AU  - Fišteš, Aleksandar
AU  - Zarić, Danica
AU  - Tumbas Šaponjac, Vesna
AU  - Ačkar, Đurđica
AU  - Lončarević, Ivana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5266
AB  - White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.
PB  - MDPI
T2  - Sustainability (Switzerland)
T1  - Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
IS  - 21
SP  - 14172
VL  - 14
DO  - 10.3390/su142114172
ER  - 

@article{
author = "Jovanović, Petar and Pajin, Biljana and Lončarić, Ante and Jozinović, Antun and Petrović, Jovana and Fišteš, Aleksandar and Zarić, Danica and Tumbas Šaponjac, Vesna and Ačkar, Đurđica and Lončarević, Ivana",
year = "2022",
abstract = "White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.",
publisher = "MDPI",
journal = "Sustainability (Switzerland)",
title = "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate",
number = "21",
pages = "14172",
volume = "14",
doi = "10.3390/su142114172"
}

Jovanović, P., Pajin, B., Lončarić, A., Jozinović, A., Petrović, J., Fišteš, A., Zarić, D., Tumbas Šaponjac, V., Ačkar, Đ.,& Lončarević, I.. (2022). Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland)
MDPI., 14(21), 14172.
https://doi.org/10.3390/su142114172

Jovanović P, Pajin B, Lončarić A, Jozinović A, Petrović J, Fišteš A, Zarić D, Tumbas Šaponjac V, Ačkar Đ, Lončarević I. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland). 2022;14(21):14172.
doi:10.3390/su142114172 .

Jovanović, Petar, Pajin, Biljana, Lončarić, Ante, Jozinović, Antun, Petrović, Jovana, Fišteš, Aleksandar, Zarić, Danica, Tumbas Šaponjac, Vesna, Ačkar, Đurđica, Lončarević, Ivana, "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate" in Sustainability (Switzerland), 14, no. 21 (2022):14172,
https://doi.org/10.3390/su142114172 . .

TY  - JOUR
AU  - Kukić, Dragana
AU  - Ivanovska, Aleksandra
AU  - Vasić, Vesna
AU  - Lađarević, Jelena
AU  - Kostić, Mirjana
AU  - Šćiban, Marina
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5082
AB  - Screening of various potential biosorbents originated from locally available lignocellulosic biomass has led to the investigation of so far uninvestigated raspberry cane for removal of Cr(VI) ions from aqueous solutions. To estimate its adsorption properties, its structure and textural properties were investigated, as well as kinetic and equilibrium studies. Results showed that adsorption occurs fast manifesting the high removal efficiency over a wide range of chromium concentrations with a maximum over 95%, at an initial concentration of about 50 mg/l. The pseudo-second-order model appeared to be the best for fitting kinetic data, while experimental isotherms were the best described by the Langmuir model. The adsorption mechanism is mainly governed by electrostatic attraction of the positively charged surface and the negatively charged chromium species at pH 2, coupled by the reduction of Cr(VI) ions to cationic Cr(III) that occurs concurrently with the oxidation of the RC lignin. The Cr(III) ions are retained through different mechanisms such as surface complexation, ion exchange, and cation-π interactions. The results of this research open up new possibilities for the usage and management of solid waste from raspberry cultivation.
PB  - Springer Science and Business Media Deutschland GmbH
T2  - Biomass Conversion and Biorefinery
T1  - The overlooked potential of raspberry canes: from waste to an efficient low-cost biosorbent for Cr(VI) ions
DO  - 10.1007/s13399-022-02502-4
ER  - 

@article{
author = "Kukić, Dragana and Ivanovska, Aleksandra and Vasić, Vesna and Lađarević, Jelena and Kostić, Mirjana and Šćiban, Marina",
year = "2022",
abstract = "Screening of various potential biosorbents originated from locally available lignocellulosic biomass has led to the investigation of so far uninvestigated raspberry cane for removal of Cr(VI) ions from aqueous solutions. To estimate its adsorption properties, its structure and textural properties were investigated, as well as kinetic and equilibrium studies. Results showed that adsorption occurs fast manifesting the high removal efficiency over a wide range of chromium concentrations with a maximum over 95%, at an initial concentration of about 50 mg/l. The pseudo-second-order model appeared to be the best for fitting kinetic data, while experimental isotherms were the best described by the Langmuir model. The adsorption mechanism is mainly governed by electrostatic attraction of the positively charged surface and the negatively charged chromium species at pH 2, coupled by the reduction of Cr(VI) ions to cationic Cr(III) that occurs concurrently with the oxidation of the RC lignin. The Cr(III) ions are retained through different mechanisms such as surface complexation, ion exchange, and cation-π interactions. The results of this research open up new possibilities for the usage and management of solid waste from raspberry cultivation.",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "Biomass Conversion and Biorefinery",
title = "The overlooked potential of raspberry canes: from waste to an efficient low-cost biosorbent for Cr(VI) ions",
doi = "10.1007/s13399-022-02502-4"
}

Kukić, D., Ivanovska, A., Vasić, V., Lađarević, J., Kostić, M.,& Šćiban, M.. (2022). The overlooked potential of raspberry canes: from waste to an efficient low-cost biosorbent for Cr(VI) ions. in Biomass Conversion and Biorefinery
Springer Science and Business Media Deutschland GmbH..
https://doi.org/10.1007/s13399-022-02502-4

Kukić D, Ivanovska A, Vasić V, Lađarević J, Kostić M, Šćiban M. The overlooked potential of raspberry canes: from waste to an efficient low-cost biosorbent for Cr(VI) ions. in Biomass Conversion and Biorefinery. 2022;.
doi:10.1007/s13399-022-02502-4 .

Kukić, Dragana, Ivanovska, Aleksandra, Vasić, Vesna, Lađarević, Jelena, Kostić, Mirjana, Šćiban, Marina, "The overlooked potential of raspberry canes: from waste to an efficient low-cost biosorbent for Cr(VI) ions" in Biomass Conversion and Biorefinery (2022),
https://doi.org/10.1007/s13399-022-02502-4 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Nikolić, Ivana
AU  - Maravić, Nikola
AU  - Ačkar, Đurđica
AU  - Šubarić, Drago
AU  - Zarić, Danica
AU  - Miličević, Borislav
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4815
AB  - Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
T2  - Molecules
T1  - White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
IS  - 19
VL  - 26
DO  - 10.3390/molecules26195908
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Nikolić, Ivana and Maravić, Nikola and Ačkar, Đurđica and Šubarić, Drago and Zarić, Danica and Miličević, Borislav",
year = "2021",
abstract = "Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.",
journal = "Molecules",
title = "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics",
number = "19",
volume = "26",
doi = "10.3390/molecules26195908"
}

Lončarević, I., Pajin, B., Petrović, J., Nikolić, I., Maravić, N., Ačkar, Đ., Šubarić, D., Zarić, D.,& Miličević, B.. (2021). White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules, 26(19).
https://doi.org/10.3390/molecules26195908

Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules. 2021;26(19).
doi:10.3390/molecules26195908 .

Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Nikolić, Ivana, Maravić, Nikola, Ačkar, Đurđica, Šubarić, Drago, Zarić, Danica, Miličević, Borislav, "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics" in Molecules, 26, no. 19 (2021),
https://doi.org/10.3390/molecules26195908 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4582
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4905
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer?s spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer?s yeast, brewer?s yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer?s spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer?s yeast, brewer?s yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry, 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Kovačević, Strahinja
AU  - Karadžić Banjac, Milica
AU  - Milošević, Nataša
AU  - Ćurčić, Jelena
AU  - Marjanović, Dunja
AU  - Todorović, Nemanja
AU  - Krmar, Jovana
AU  - Podunavac-Kuzmanović, Sanja
AU  - Banjac, Nebojša
AU  - Ušćumlić, Gordana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5886
AB  - Numerous structurally different amides and imides including succinimide derivatives exhibit diverse bioactive potential. The development of new compounds requires rationalization in the design in or- der to provide structural changes that guarantee favorable physico-chemical properties, pharmacological activity and safety. In the present research, a comprehensive study with comparison of the chromato- graphic lipophilicity and other physico-chemical properties of five groups of 1-arylsuccinimide derivatives was conducted. The chemometric analysis of their physico-chemical properties was carried out by us- ing unsupervised (hierarchical cluster analysis and principal component analysis) and supervised pattern recognition methods (linear discriminant analysis), while the correlations between the in silico molecular features and chromatographic lipophilicity were examined applying linear and non-linear Quantitative Structure–Retention Relationship (QSRR) approaches. The main aim of the conducted research was to determine similarities and dissimilarities among the studied 1-arylsuccinimides, to point out the molec- ular features which have significant influence on their lipophilicity, as well as to establish high-quality QSRR models which can be used in prediction of chromatographic lipophilicity of structurally similar 1-arylsuccinimides. This study is a continuation of analysis and determination of the physico-chemical properties of 1-arylsuccinimides which could be important guidelines in further in vitro and eventually in vivo studies of their biological potential.
PB  - Elsevier B.V.
T2  - Journal of Chromatography A
T1  - Comparative chemometric and quantitative structure-retention relationship analysis of anisotropic lipophilicity of 1-arylsuccinimide derivatives determined in high-performance thin-layer chromatography system with aprotic solvents
VL  - 1628
DO  - 10.1016/j.chroma.2020.461439
ER  - 

@article{
author = "Kovačević, Strahinja and Karadžić Banjac, Milica and Milošević, Nataša and Ćurčić, Jelena and Marjanović, Dunja and Todorović, Nemanja and Krmar, Jovana and Podunavac-Kuzmanović, Sanja and Banjac, Nebojša and Ušćumlić, Gordana",
year = "2020",
abstract = "Numerous structurally different amides and imides including succinimide derivatives exhibit diverse bioactive potential. The development of new compounds requires rationalization in the design in or- der to provide structural changes that guarantee favorable physico-chemical properties, pharmacological activity and safety. In the present research, a comprehensive study with comparison of the chromato- graphic lipophilicity and other physico-chemical properties of five groups of 1-arylsuccinimide derivatives was conducted. The chemometric analysis of their physico-chemical properties was carried out by us- ing unsupervised (hierarchical cluster analysis and principal component analysis) and supervised pattern recognition methods (linear discriminant analysis), while the correlations between the in silico molecular features and chromatographic lipophilicity were examined applying linear and non-linear Quantitative Structure–Retention Relationship (QSRR) approaches. The main aim of the conducted research was to determine similarities and dissimilarities among the studied 1-arylsuccinimides, to point out the molec- ular features which have significant influence on their lipophilicity, as well as to establish high-quality QSRR models which can be used in prediction of chromatographic lipophilicity of structurally similar 1-arylsuccinimides. This study is a continuation of analysis and determination of the physico-chemical properties of 1-arylsuccinimides which could be important guidelines in further in vitro and eventually in vivo studies of their biological potential.",
publisher = "Elsevier B.V.",
journal = "Journal of Chromatography A",
title = "Comparative chemometric and quantitative structure-retention relationship analysis of anisotropic lipophilicity of 1-arylsuccinimide derivatives determined in high-performance thin-layer chromatography system with aprotic solvents",
volume = "1628",
doi = "10.1016/j.chroma.2020.461439"
}

Kovačević, S., Karadžić Banjac, M., Milošević, N., Ćurčić, J., Marjanović, D., Todorović, N., Krmar, J., Podunavac-Kuzmanović, S., Banjac, N.,& Ušćumlić, G.. (2020). Comparative chemometric and quantitative structure-retention relationship analysis of anisotropic lipophilicity of 1-arylsuccinimide derivatives determined in high-performance thin-layer chromatography system with aprotic solvents. in Journal of Chromatography A
Elsevier B.V.., 1628.
https://doi.org/10.1016/j.chroma.2020.461439

Kovačević S, Karadžić Banjac M, Milošević N, Ćurčić J, Marjanović D, Todorović N, Krmar J, Podunavac-Kuzmanović S, Banjac N, Ušćumlić G. Comparative chemometric and quantitative structure-retention relationship analysis of anisotropic lipophilicity of 1-arylsuccinimide derivatives determined in high-performance thin-layer chromatography system with aprotic solvents. in Journal of Chromatography A. 2020;1628.
doi:10.1016/j.chroma.2020.461439 .

Kovačević, Strahinja, Karadžić Banjac, Milica, Milošević, Nataša, Ćurčić, Jelena, Marjanović, Dunja, Todorović, Nemanja, Krmar, Jovana, Podunavac-Kuzmanović, Sanja, Banjac, Nebojša, Ušćumlić, Gordana, "Comparative chemometric and quantitative structure-retention relationship analysis of anisotropic lipophilicity of 1-arylsuccinimide derivatives determined in high-performance thin-layer chromatography system with aprotic solvents" in Journal of Chromatography A, 1628 (2020),
https://doi.org/10.1016/j.chroma.2020.461439 . .