TY  - JOUR
AU  - Cujić-Nikolić, Nada
AU  - Stanisavljević, Nemanja
AU  - Savikin, Katarina
AU  - Kaluević, Ana
AU  - Nedović, Viktor
AU  - Samardžić, Jelena
AU  - Janković, Teodora
PY  - 2019
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1215
AB  - Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols. Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability. Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35-39 mV), maltodetrin powders were smaller (4.27-5.12 mu m) compared to skimmed ones (8.50-11.01 mu m). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73-97% and 63-96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both active compounds. Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion
EP  - 703
IS  - 8
SP  - 693
VL  - 36
DO  - 10.1080/02652048.2019.1667448
ER  - 

@article{
author = "Cujić-Nikolić, Nada and Stanisavljević, Nemanja and Savikin, Katarina and Kaluević, Ana and Nedović, Viktor and Samardžić, Jelena and Janković, Teodora",
year = "2019",
abstract = "Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols. Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability. Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35-39 mV), maltodetrin powders were smaller (4.27-5.12 mu m) compared to skimmed ones (8.50-11.01 mu m). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73-97% and 63-96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both active compounds. Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion",
pages = "703-693",
number = "8",
volume = "36",
doi = "10.1080/02652048.2019.1667448"
}

Cujić-Nikolić, N., Stanisavljević, N., Savikin, K., Kaluević, A., Nedović, V., Samardžić, J.,& Janković, T.. (2019). Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 36(8), 693-703.
https://doi.org/10.1080/02652048.2019.1667448

Cujić-Nikolić N, Stanisavljević N, Savikin K, Kaluević A, Nedović V, Samardžić J, Janković T. Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. in Journal of Microencapsulation. 2019;36(8):693-703.
doi:10.1080/02652048.2019.1667448 .

Cujić-Nikolić, Nada, Stanisavljević, Nemanja, Savikin, Katarina, Kaluević, Ana, Nedović, Viktor, Samardžić, Jelena, Janković, Teodora, "Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion" in Journal of Microencapsulation, 36, no. 8 (2019):693-703,
https://doi.org/10.1080/02652048.2019.1667448 . .

TY  - JOUR
AU  - Ćujić-Nikolić, Nada
AU  - Stanisavljević, Nemanja
AU  - Šavikin, Katarina
AU  - Kalušević, Ana
AU  - Nedović, Viktor
AU  - Bigović, Dubravka
AU  - Janković, Teodora
PY  - 2018
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1155
AB  - Due to its high content of phenolics, black chokeberry has been proposed as a health-promoting material, especially use of chokeberry extract as a food or pharmaceuticals. Chokeberry extract was spray-dried using gum Arabic as a carrier. The optimal conditions for the efficient microencapsulation of chokeberry extract using spray-drying technique have been investigated. The aim of our study was to obtain microparticles with the best potential to improve functionality and stability of extracted chokeberry polyphenols, and to investigate the possibility of microbeads to protect active compounds during simulated digestion process. Morphological characteristics of microbeads were analyzed using FTIR and SEM techniques. Zeta potential, particle size and moisture content were determined. Released total phenolics and total anthocyanins content as well as concentration of individual anthocyanins were quantified before and after digestion process. Microparticles exhibited high encapsulation efficiency up to 87%, and high content of released polyphenols was achieved. After in vitro simulated digestion phenolic compounds decreased by 11-24%, exhibited higher protective effect of gum Arabic. Our results showed that chokeberry microparticles obtained by spray drying method could be useful supplements or functional food. .
PB  - Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd
T2  - Lekovite sirovine
T1  - Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method
EP  - 16
IS  - 38
SP  - 9
DO  - 10.5937/leksir1838009C
ER  - 

@article{
author = "Ćujić-Nikolić, Nada and Stanisavljević, Nemanja and Šavikin, Katarina and Kalušević, Ana and Nedović, Viktor and Bigović, Dubravka and Janković, Teodora",
year = "2018",
abstract = "Due to its high content of phenolics, black chokeberry has been proposed as a health-promoting material, especially use of chokeberry extract as a food or pharmaceuticals. Chokeberry extract was spray-dried using gum Arabic as a carrier. The optimal conditions for the efficient microencapsulation of chokeberry extract using spray-drying technique have been investigated. The aim of our study was to obtain microparticles with the best potential to improve functionality and stability of extracted chokeberry polyphenols, and to investigate the possibility of microbeads to protect active compounds during simulated digestion process. Morphological characteristics of microbeads were analyzed using FTIR and SEM techniques. Zeta potential, particle size and moisture content were determined. Released total phenolics and total anthocyanins content as well as concentration of individual anthocyanins were quantified before and after digestion process. Microparticles exhibited high encapsulation efficiency up to 87%, and high content of released polyphenols was achieved. After in vitro simulated digestion phenolic compounds decreased by 11-24%, exhibited higher protective effect of gum Arabic. Our results showed that chokeberry microparticles obtained by spray drying method could be useful supplements or functional food. .",
publisher = "Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd",
journal = "Lekovite sirovine",
title = "Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method",
pages = "16-9",
number = "38",
doi = "10.5937/leksir1838009C"
}

Ćujić-Nikolić, N., Stanisavljević, N., Šavikin, K., Kalušević, A., Nedović, V., Bigović, D.,& Janković, T.. (2018). Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method. in Lekovite sirovine
Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd.(38), 9-16.
https://doi.org/10.5937/leksir1838009C

Ćujić-Nikolić N, Stanisavljević N, Šavikin K, Kalušević A, Nedović V, Bigović D, Janković T. Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method. in Lekovite sirovine. 2018;(38):9-16.
doi:10.5937/leksir1838009C .

Ćujić-Nikolić, Nada, Stanisavljević, Nemanja, Šavikin, Katarina, Kalušević, Ana, Nedović, Viktor, Bigović, Dubravka, Janković, Teodora, "Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method" in Lekovite sirovine, no. 38 (2018):9-16,
https://doi.org/10.5937/leksir1838009C . .

TY  - JOUR
AU  - Stanisavljević, Nemanja
AU  - Samardžić, Jelena
AU  - Janković, Teodora
AU  - Savikin, Katarina
AU  - Mojsin, Marija
AU  - Topalović, Vladanka
AU  - Stevanović, Milena
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/850
AB  - Chokeberry juice was subjected to in vitro gastric digestion in the presence of food matrix in order to determine the changes in polyphenol content and antioxidant activity. Addition of food matrix immediately decreased the total phenolic content, anthocyanin content, DPPH scavenging activity as well as total reducing power by 36%, 90%, 45% and 44%, respectively. After in vitro digestion, total phenolic content, anthocyanin content and reducing power are slightly elevated, but they are still lower than in initial non-digested juice. The effect of digested juice on Caco-2 cells proliferation was also studied, and the reduction of proliferative rate by approximately 25% was determined. Our results suggested that although a large proportion of chokeberry phenolics undergo transformation during digestion they are still potent as antioxidant and antiproliferative agents.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix
EP  - 522
SP  - 516
VL  - 175
DO  - 10.1016/j.foodchem.2014.12.009
ER  - 

@article{
author = "Stanisavljević, Nemanja and Samardžić, Jelena and Janković, Teodora and Savikin, Katarina and Mojsin, Marija and Topalović, Vladanka and Stevanović, Milena",
year = "2015",
abstract = "Chokeberry juice was subjected to in vitro gastric digestion in the presence of food matrix in order to determine the changes in polyphenol content and antioxidant activity. Addition of food matrix immediately decreased the total phenolic content, anthocyanin content, DPPH scavenging activity as well as total reducing power by 36%, 90%, 45% and 44%, respectively. After in vitro digestion, total phenolic content, anthocyanin content and reducing power are slightly elevated, but they are still lower than in initial non-digested juice. The effect of digested juice on Caco-2 cells proliferation was also studied, and the reduction of proliferative rate by approximately 25% was determined. Our results suggested that although a large proportion of chokeberry phenolics undergo transformation during digestion they are still potent as antioxidant and antiproliferative agents.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix",
pages = "522-516",
volume = "175",
doi = "10.1016/j.foodchem.2014.12.009"
}

Stanisavljević, N., Samardžić, J., Janković, T., Savikin, K., Mojsin, M., Topalović, V.,& Stevanović, M.. (2015). Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix. in Food Chemistry
Elsevier Sci Ltd, Oxford., 175, 516-522.
https://doi.org/10.1016/j.foodchem.2014.12.009

Stanisavljević N, Samardžić J, Janković T, Savikin K, Mojsin M, Topalović V, Stevanović M. Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix. in Food Chemistry. 2015;175:516-522.
doi:10.1016/j.foodchem.2014.12.009 .

Stanisavljević, Nemanja, Samardžić, Jelena, Janković, Teodora, Savikin, Katarina, Mojsin, Marija, Topalović, Vladanka, Stevanović, Milena, "Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix" in Food Chemistry, 175 (2015):516-522,
https://doi.org/10.1016/j.foodchem.2014.12.009 . .