Nedović, Viktor

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  • Nedović, Viktor (7)
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Author's Bibliography

Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

Jovanović, Aleksandra A.; Lević, Steva; Pavlović, Vladimir B.; Marković, Smilja; Pjanović, Rada; Đorđević, Verica B.; Nedović, Viktor; Bugarski, Branko

(2021)


                                            

                                            
Jovanović, A. A., Lević, S., Pavlović, V. B., Marković, S., Pjanović, R., Đorđević, V. B., Nedović, V.,& Bugarski, B. (2021). Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material.
Preprints.
https://doi.org/10.20944/preprints202105.0358.v1
Jovanović AA, Lević S, Pavlović VB, Marković S, Pjanović R, Đorđević VB, Nedović V, Bugarski B. Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. Preprints. 2021;
Jovanović Aleksandra A., Lević Steva, Pavlović Vladimir B., Marković Smilja, Pjanović Rada, Đorđević Verica B., Nedović Viktor, Bugarski Branko, "Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material" Preprints (2021),
https://doi.org/10.20944/preprints202105.0358.v1 .
1

Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin

Drvenica, Ivana; Stančić, Ana; Kalušević, Ana; Marković, Smilja; Maksimović, Jelena Dragišić; Nedović, Viktor; Bugarski, Branko; Ilić, Vesna

(Belgrade : Serbian Chemical Society, 2019)

TY  - JOUR
AU  - Drvenica, Ivana
AU  - Stančić, Ana
AU  - Kalušević, Ana
AU  - Marković, Smilja
AU  - Maksimović, Jelena Dragišić
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ilić, Vesna
PY  - 2019
UR  - https://www.shd-pub.org.rs/index.php/JSCS/article/view/8197
UR  - http://dais.sanu.ac.rs/123456789/6908
AB  - Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray- and freeze-drying (without maltose: Hb; with maltose: HbM) were inves­tigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissol­ving back into solution. After two-year storage at room temperature (20±5 °C) in solid forms, protected from moisture and light, rehydrated spray- and freeze-dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze-dried HbM, but their agglomerates in Hb samples. UV–Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an inc­reased level of methemoglobin was detected. The results confirmed the stabil­izing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
PB  - Belgrade : Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
SP  - 1105
EP  - 1117
VL  - 84
IS  - 10
DO  - 10.2298/JSC190513067D
ER  - 
@article{
author = "Drvenica, Ivana and Stančić, Ana and Kalušević, Ana and Marković, Smilja and Maksimović, Jelena Dragišić and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna",
year = "2019",
url = "https://www.shd-pub.org.rs/index.php/JSCS/article/view/8197, http://dais.sanu.ac.rs/123456789/6908",
abstract = "Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray- and freeze-drying (without maltose: Hb; with maltose: HbM) were inves­tigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissol­ving back into solution. After two-year storage at room temperature (20±5 °C) in solid forms, protected from moisture and light, rehydrated spray- and freeze-dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze-dried HbM, but their agglomerates in Hb samples. UV–Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an inc­reased level of methemoglobin was detected. The results confirmed the stabil­izing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin",
pages = "1105-1117",
volume = "84",
number = "10",
doi = "10.2298/JSC190513067D"
}
Drvenica, I., Stančić, A., Kalušević, A., Marković, S., Maksimović, J. D., Nedović, V., Bugarski, B.,& Ilić, V. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin.
Journal of the Serbian Chemical Society
Belgrade : Serbian Chemical Society., 84(10), 1105-1117.
https://doi.org/10.2298/JSC190513067D
Drvenica I, Stančić A, Kalušević A, Marković S, Maksimović JD, Nedović V, Bugarski B, Ilić V. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. Journal of the Serbian Chemical Society. 2019;84(10):1105-1117
Drvenica Ivana, Stančić Ana, Kalušević Ana, Marković Smilja, Maksimović Jelena Dragišić, Nedović Viktor, Bugarski Branko, Ilić Vesna, "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" Journal of the Serbian Chemical Society, 84, no. 10 (2019):1105-1117,
https://doi.org/10.2298/JSC190513067D .
3
2
4

Encapsulation of resveratrol in spherical particles of food grade hydrogels

Balanč, Bojana; Trifković, Kata; Pravilović, Radoslava; Đorđević, Verica; Marković, Smilja; Nedović, Viktor; Bugarski, Branko

(Novi Sad : University of Novi Sad - Scientific Institute of Food Technology, 2017)

TY  - JOUR
AU  - Balanč, Bojana
AU  - Trifković, Kata
AU  - Pravilović, Radoslava
AU  - Đorđević, Verica
AU  - Marković, Smilja
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - https://dais.sanu.ac.rs/123456789/11622
AB  - The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.
AB  - Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.
PB  - Novi Sad : University of Novi Sad - Scientific Institute of Food Technology
T2  - Food and Feed Research
T1  - Encapsulation of resveratrol in spherical particles of food grade hydrogels
SP  - 23
EP  - 29
VL  - 44
IS  - 1
DO  - 10.5937/FFR1701023B
ER  - 
@article{
author = "Balanč, Bojana and Trifković, Kata and Pravilović, Radoslava and Đorđević, Verica and Marković, Smilja and Nedović, Viktor and Bugarski, Branko",
year = "2017",
url = "https://dais.sanu.ac.rs/123456789/11622",
abstract = "The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry., Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode.",
publisher = "Novi Sad : University of Novi Sad - Scientific Institute of Food Technology",
journal = "Food and Feed Research",
title = "Encapsulation of resveratrol in spherical particles of food grade hydrogels",
pages = "23-29",
volume = "44",
number = "1",
doi = "10.5937/FFR1701023B"
}
Balanč, B., Trifković, K., Pravilović, R., Đorđević, V., Marković, S., Nedović, V.,& Bugarski, B. (2017). Encapsulation of resveratrol in spherical particles of food grade hydrogels.
Food and Feed Research
Novi Sad : University of Novi Sad - Scientific Institute of Food Technology., 44(1), 23-29.
https://doi.org/10.5937/FFR1701023B
Balanč B, Trifković K, Pravilović R, Đorđević V, Marković S, Nedović V, Bugarski B. Encapsulation of resveratrol in spherical particles of food grade hydrogels. Food and Feed Research. 2017;44(1):23-29
Balanč Bojana, Trifković Kata, Pravilović Radoslava, Đorđević Verica, Marković Smilja, Nedović Viktor, Bugarski Branko, "Encapsulation of resveratrol in spherical particles of food grade hydrogels" Food and Feed Research, 44, no. 1 (2017):23-29,
https://doi.org/10.5937/FFR1701023B .

Želatin kao nosač za isporuku polifenolnih komponenata

Jovanović, Aleksandra; Đorđević, Verica; Lević, Steva; Marković, Smilja; Pavlović, Vladimir B.; Nedović, Viktor; Bugarski, Branko

(Belgrade : Union of Engineers and Technicians of Serbia, 2017)

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Marković, Smilja
AU  - Pavlović, Vladimir B.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://www.ncbi.nlm.nih.gov/pubmed/0040-21761705633J
UR  - https://dais.sanu.ac.rs/123456789/11623
AB  - In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier.
AB  - U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.
PB  - Belgrade : Union of Engineers and Technicians of Serbia
T2  - Tehnika
T1  - Želatin kao nosač za isporuku polifenolnih komponenata
T1  - Gelatin as a carrier system for delivery of polyphenols compounds
SP  - 633
EP  - 639
VL  - 72
IS  - 5
DO  - 10.5937/tehnika1705633J
ER  - 
@article{
author = "Jovanović, Aleksandra and Đorđević, Verica and Lević, Steva and Marković, Smilja and Pavlović, Vladimir B. and Nedović, Viktor and Bugarski, Branko",
year = "2017",
url = "http://www.ncbi.nlm.nih.gov/pubmed/0040-21761705633J, https://dais.sanu.ac.rs/123456789/11623",
abstract = "In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier., U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.",
publisher = "Belgrade : Union of Engineers and Technicians of Serbia",
journal = "Tehnika",
title = "Želatin kao nosač za isporuku polifenolnih komponenata, Gelatin as a carrier system for delivery of polyphenols compounds",
pages = "633-639",
volume = "72",
number = "5",
doi = "10.5937/tehnika1705633J"
}
Jovanović, A., Đorđević, V., Lević, S., Marković, S., Pavlović, V. B., Nedović, V.,& Bugarski, B. (2017). Gelatin as a carrier system for delivery of polyphenols compounds.
Tehnika
Belgrade : Union of Engineers and Technicians of Serbia., 72(5), 633-639.
https://doi.org/10.5937/tehnika1705633J
Jovanović A, Đorđević V, Lević S, Marković S, Pavlović VB, Nedović V, Bugarski B. Gelatin as a carrier system for delivery of polyphenols compounds. Tehnika. 2017;72(5):633-639
Jovanović Aleksandra, Đorđević Verica, Lević Steva, Marković Smilja, Pavlović Vladimir B., Nedović Viktor, Bugarski Branko, "Gelatin as a carrier system for delivery of polyphenols compounds" Tehnika, 72, no. 5 (2017):633-639,
https://doi.org/10.5937/tehnika1705633J .

Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes

Balanč, Bojana; Trifković, Kata; Đorđević, Verica; Marković, Smilja; Pjanović, Rada; Nedović, Viktor; Bugarski, Branko

(Elsevier, 2016)

TY  - JOUR
AU  - Balanč, Bojana
AU  - Trifković, Kata
AU  - Đorđević, Verica
AU  - Marković, Smilja
AU  - Pjanović, Rada
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://dais.sanu.ac.rs/123456789/15455
AB  - We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137–202 °C and 240–270 °C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 °C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (106 s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (∼7 μm thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d50 of 387 vs. 440 μm); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 × 105 s/m) in comparison to the uncoated alginate-liposome formulation (9.1 × 105 s/m).
PB  - Elsevier
T2  - Food Hydrocolloids
T1  - Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
SP  - 832
EP  - 842
VL  - 61
DO  - 10.1016/j.foodhyd.2016.07.005
ER  - 
@article{
author = "Balanč, Bojana and Trifković, Kata and Đorđević, Verica and Marković, Smilja and Pjanović, Rada and Nedović, Viktor and Bugarski, Branko",
year = "2016",
url = "http://dais.sanu.ac.rs/123456789/15455",
abstract = "We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137–202 °C and 240–270 °C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 °C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (106 s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (∼7 μm thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d50 of 387 vs. 440 μm); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 × 105 s/m) in comparison to the uncoated alginate-liposome formulation (9.1 × 105 s/m).",
publisher = "Elsevier",
journal = "Food Hydrocolloids",
title = "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes",
pages = "832-842",
volume = "61",
doi = "10.1016/j.foodhyd.2016.07.005"
}
Balanč, B., Trifković, K., Đorđević, V., Marković, S., Pjanović, R., Nedović, V.,& Bugarski, B. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes.
Food Hydrocolloids
Elsevier., 61, 832-842.
https://doi.org/10.1016/j.foodhyd.2016.07.005
Balanč B, Trifković K, Đorđević V, Marković S, Pjanović R, Nedović V, Bugarski B. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. Food Hydrocolloids. 2016;61:832-842
Balanč Bojana, Trifković Kata, Đorđević Verica, Marković Smilja, Pjanović Rada, Nedović Viktor, Bugarski Branko, "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes" Food Hydrocolloids, 61 (2016):832-842,
https://doi.org/10.1016/j.foodhyd.2016.07.005 .
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Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process

Lević, Steva; Obradović, Nina; Pavlović, Vladimir B.; Isailović, Bojana; Kostić, Ivana; Mitrić, Miodrag; Bugarski, Branko; Nedović, Viktor

(Springer, 2014)

TY  - JOUR
AU  - Lević, Steva
AU  - Obradović, Nina
AU  - Pavlović, Vladimir B.
AU  - Isailović, Bojana
AU  - Kostić, Ivana
AU  - Mitrić, Miodrag
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2014
UR  - http://dais.sanu.ac.rs/123456789/654
AB  - In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as an active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of nanofibers films. PVA/ethyl vanillin nanofibers, having fibers diameters in the range 100–1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55 °C) compared to free flavor (~77 °C). Our results showed that films based on PVA/ethyl vanillin nanofibers are mechanically stable.
PB  - Springer
T2  - Journal of Thermal Analysis and Calorimetry
T1  - Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process
SP  - 661
EP  - 668
VL  - 118
IS  - 2
DO  - 10.1007/s10973-014-4060-4
ER  - 
@article{
author = "Lević, Steva and Obradović, Nina and Pavlović, Vladimir B. and Isailović, Bojana and Kostić, Ivana and Mitrić, Miodrag and Bugarski, Branko and Nedović, Viktor",
year = "2014",
url = "http://dais.sanu.ac.rs/123456789/654",
abstract = "In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as an active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of nanofibers films. PVA/ethyl vanillin nanofibers, having fibers diameters in the range 100–1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55 °C) compared to free flavor (~77 °C). Our results showed that films based on PVA/ethyl vanillin nanofibers are mechanically stable.",
publisher = "Springer",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process",
pages = "661-668",
volume = "118",
number = "2",
doi = "10.1007/s10973-014-4060-4"
}
Lević, S., Obradović, N., Pavlović, V. B., Isailović, B., Kostić, I., Mitrić, M., Bugarski, B.,& Nedović, V. (2014). Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process.
Journal of Thermal Analysis and Calorimetry
Springer., 118(2), 661-668.
https://doi.org/10.1007/s10973-014-4060-4
Lević S, Obradović N, Pavlović VB, Isailović B, Kostić I, Mitrić M, Bugarski B, Nedović V. Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. Journal of Thermal Analysis and Calorimetry. 2014;118(2):661-668
Lević Steva, Obradović Nina, Pavlović Vladimir B., Isailović Bojana, Kostić Ivana, Mitrić Miodrag, Bugarski Branko, Nedović Viktor, "Thermal, morphological, and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process" Journal of Thermal Analysis and Calorimetry, 118, no. 2 (2014):661-668,
https://doi.org/10.1007/s10973-014-4060-4 .
18
13
15

Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process

Lević, Steva; Obradović, Nina; Pavlović, Vladimir B.; Isailović, Bojana; Kostić, Ivana; Bugarski, Branko; Nedović, Viktor

(Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry, 2013)

TY  - CONF
AU  - Lević, Steva
AU  - Obradović, Nina
AU  - Pavlović, Vladimir B.
AU  - Isailović, Bojana
AU  - Kostić, Ivana
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2013
UR  - http://dais.sanu.ac.rs/123456789/759
AB  - In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of films consist of nanofibers. PVNethyl vanillin nanofibers, having fibers diameters in the range 100-1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55°C) compared to free flavor (~77°C). Our results showed that films based on PVNethyl vanillin nanofibers are mechanically stable.
PB  - Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry
C3  - 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts
T1  - Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process
SP  - 294
EP  - 294
ER  - 
@conference{
author = "Lević, Steva and Obradović, Nina and Pavlović, Vladimir B. and Isailović, Bojana and Kostić, Ivana and Bugarski, Branko and Nedović, Viktor",
year = "2013",
url = "http://dais.sanu.ac.rs/123456789/759",
abstract = "In this study, polyvinyl alcohol (PVA) nanofibers with ethyl vanillin as active compound were prepared using electrospinning technique. The final products of electrospinning process were in the form of films consist of nanofibers. PVNethyl vanillin nanofibers, having fibers diameters in the range 100-1700 nm, were successfully electrospun from ethanol/water mixture of PVA and ethyl vanillin. The effects of immobilization process on ethyl vanillin thermal properties were investigated by differential scanning calorimetry (DSC). The results of DSC showed significant influence of immobilization process on thermal properties of ethyl vanillin. It was noticed that melting point of immobilized ethyl vanillin was lower (~55°C) compared to free flavor (~77°C). Our results showed that films based on PVNethyl vanillin nanofibers are mechanically stable.",
publisher = "Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry",
journal = "2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts",
title = "Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process",
pages = "294-294"
}
Lević, S., Obradović, N., Pavlović, V. B., Isailović, B., Kostić, I., Bugarski, B.,& Nedović, V. (2013). Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process.
2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts
Vilnus : Central and Eastern European Committee for Thermal Analysis and Calorimetry., 294-294.
Lević S, Obradović N, Pavlović VB, Isailović B, Kostić I, Bugarski B, Nedović V. Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process. 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts. 2013;:294-294
Lević Steva, Obradović Nina, Pavlović Vladimir B., Isailović Bojana, Kostić Ivana, Bugarski Branko, Nedović Viktor, "Thermal, morphological and mechanical properties of ethyl vanillin immobilized in polyvinyl alcohol by electrospinning process" 2nd Central and Eastern European Conference on Thermal Analysis and Calorimetry 27-30 August 2013, Vilnius, Lithuania: Book of Abstracts (2013):294-294