Đorđević, Verica

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  • Đorđević, Verica (4)
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Author's Bibliography

Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins

Jonović, Marko; Žuža, Milena; Đorđević, Verica; Šekuljica, Nataša; Milivojević, Milan; Jugović, Branimir; Bugarski, Branko; Knežević Jugović, Zorica

(Basel : Multidisciplinary Digital Publishing Institute (MDPI), 2021)

TY  - JOUR
AU  - Jonović, Marko
AU  - Žuža, Milena
AU  - Đorđević, Verica
AU  - Šekuljica, Nataša
AU  - Milivojević, Milan
AU  - Jugović, Branimir
AU  - Bugarski, Branko
AU  - Knežević Jugović, Zorica
PY  - 2021
UR  - https://dais.sanu.ac.rs/123456789/12087
AB  - Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 +/- 23 mu m) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 +/- 103 nm and 394 +/- 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 +/- 4 mg g(-1) on the carrier and the highest immobilized alcalase activity of 2716.1 IU g(-1) in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.
PB  - Basel : Multidisciplinary Digital Publishing Institute (MDPI)
T2  - catalysts
T1  - Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins
SP  - 305
VL  - 11
IS  - 3
DO  - 10.3390/catal11030305
UR  - https://hdl.handle.net/21.15107/rcub_dais_12087
ER  - 
@article{
author = "Jonović, Marko and Žuža, Milena and Đorđević, Verica and Šekuljica, Nataša and Milivojević, Milan and Jugović, Branimir and Bugarski, Branko and Knežević Jugović, Zorica",
year = "2021",
abstract = "Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 +/- 23 mu m) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 +/- 103 nm and 394 +/- 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 +/- 4 mg g(-1) on the carrier and the highest immobilized alcalase activity of 2716.1 IU g(-1) in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.",
publisher = "Basel : Multidisciplinary Digital Publishing Institute (MDPI)",
journal = "catalysts",
title = "Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins",
pages = "305",
volume = "11",
number = "3",
doi = "10.3390/catal11030305",
url = "https://hdl.handle.net/21.15107/rcub_dais_12087"
}
Jonović, M., Žuža, M., Đorđević, V., Šekuljica, N., Milivojević, M., Jugović, B., Bugarski, B.,& Knežević Jugović, Z.. (2021). Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins. in catalysts
Basel : Multidisciplinary Digital Publishing Institute (MDPI)., 11(3), 305.
https://doi.org/10.3390/catal11030305
https://hdl.handle.net/21.15107/rcub_dais_12087
Jonović M, Žuža M, Đorđević V, Šekuljica N, Milivojević M, Jugović B, Bugarski B, Knežević Jugović Z. Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins. in catalysts. 2021;11(3):305.
doi:10.3390/catal11030305
https://hdl.handle.net/21.15107/rcub_dais_12087 .
Jonović, Marko, Žuža, Milena, Đorđević, Verica, Šekuljica, Nataša, Milivojević, Milan, Jugović, Branimir, Bugarski, Branko, Knežević Jugović, Zorica, "Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins" in catalysts, 11, no. 3 (2021):305,
https://doi.org/10.3390/catal11030305 .,
https://hdl.handle.net/21.15107/rcub_dais_12087 .

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
UR  - https://hdl.handle.net/21.15107/rcub_dais_11622
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",
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",
url = "https://hdl.handle.net/21.15107/rcub_dais_11622"
}
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. in 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
https://hdl.handle.net/21.15107/rcub_dais_11622
Balanč B, Trifković K, Pravilović R, Đorđević V, Marković S, Nedović V, Bugarski B. Encapsulation of resveratrol in spherical particles of food grade hydrogels. in Food and Feed Research. 2017;44(1):23-29.
doi:10.5937/FFR1701023B
https://hdl.handle.net/21.15107/rcub_dais_11622 .
Balanč, Bojana, Trifković, Kata, Pravilović, Radoslava, Đorđević, Verica, Marković, Smilja, Nedović, Viktor, Bugarski, Branko, "Encapsulation of resveratrol in spherical particles of food grade hydrogels" in Food and Feed Research, 44, no. 1 (2017):23-29,
https://doi.org/10.5937/FFR1701023B .,
https://hdl.handle.net/21.15107/rcub_dais_11622 .

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
UR  - https://hdl.handle.net/21.15107/rcub_dais_11623
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",
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",
url = "https://hdl.handle.net/21.15107/rcub_dais_11623"
}
Jovanović, A., Đorđević, V., Lević, S., Marković, S., Pavlović, V. B., Nedović, V.,& Bugarski, B.. (2017). Želatin kao nosač za isporuku polifenolnih komponenata. in Tehnika
Belgrade : Union of Engineers and Technicians of Serbia., 72(5), 633-639.
https://doi.org/10.5937/tehnika1705633J
https://hdl.handle.net/21.15107/rcub_dais_11623
Jovanović A, Đorđević V, Lević S, Marković S, Pavlović VB, Nedović V, Bugarski B. Želatin kao nosač za isporuku polifenolnih komponenata. in Tehnika. 2017;72(5):633-639.
doi:10.5937/tehnika1705633J
https://hdl.handle.net/21.15107/rcub_dais_11623 .
Jovanović, Aleksandra, Đorđević, Verica, Lević, Steva, Marković, Smilja, Pavlović, Vladimir B., Nedović, Viktor, Bugarski, Branko, "Želatin kao nosač za isporuku polifenolnih komponenata" in Tehnika, 72, no. 5 (2017):633-639,
https://doi.org/10.5937/tehnika1705633J .,
https://hdl.handle.net/21.15107/rcub_dais_11623 .

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  - https://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
UR  - https://hdl.handle.net/21.15107/rcub_dais_15455
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",
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",
url = "https://hdl.handle.net/21.15107/rcub_dais_15455"
}
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. in Food Hydrocolloids
Elsevier., 61, 832-842.
https://doi.org/10.1016/j.foodhyd.2016.07.005
https://hdl.handle.net/21.15107/rcub_dais_15455
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. in Food Hydrocolloids. 2016;61:832-842.
doi:10.1016/j.foodhyd.2016.07.005
https://hdl.handle.net/21.15107/rcub_dais_15455 .
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