TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3427
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalusević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939"
}

Kalusević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalusević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalusević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Milić, Jela
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2876
AB  - The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
VL  - 54
IS  - 11
SP  - 3411
EP  - 3420
DO  - 10.1007/s13197-017-2790-6
ER  - 

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

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

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

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

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2797
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalusević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939"
}

Kalusević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalusević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalusević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .