Nedović, Viktor

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  • Nedović, Viktor (2)
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Author's Bibliography

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Kalusević, Ana; Lević, Steva; Čalija, Bojan; Pantić, Milena; Belović, Miona; Pavlović, Vladimir; Bugarski, Branko; Milić, Jela; Žilić, Slađana; Nedović, Viktor

(Taylor & Francis Ltd, Abingdon, 2017)

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  - http://farfar.pharmacy.bg.ac.rs/handle/123456789/3427
UR  - http://rik.mrizp.rs/handle/123456789/809
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",
url = "http://farfar.pharmacy.bg.ac.rs/handle/123456789/3427, http://rik.mrizp.rs/handle/123456789/809",
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.
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. Journal of Microencapsulation. 2017;34(5):475-487
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" Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 .
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Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Kalusević, Ana; Lević, Steva; Pantić, Milena; Pavlović, Vladimir; Nedović, Viktor; Calija, Bojan; Milić, Jela; Belović, Miona; Bugarski, Branko; Žilić, Slađana

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Calija, Bojan
AU  - Milić, Jela
AU  - Belović, Miona
AU  - Bugarski, Branko
AU  - Žilić, Slađana
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/695
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 Pantić, Milena and Pavlović, Vladimir and Nedović, Viktor and Calija, Bojan and Milić, Jela and Belović, Miona and Bugarski, Branko and Žilić, Slađana",
year = "2017",
url = "http://rik.mrizp.rs/handle/123456789/695",
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., Pantić, M., Pavlović, V., Nedović, V., Calija, B., Milić, J., Belović, M., Bugarski, B.,& Žilić, S. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder.
Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939
Kalusević A, Lević S, Pantić M, Pavlović V, Nedović V, Calija B, Milić J, Belović M, Bugarski B, Žilić S. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. Journal of Microencapsulation. 2017;34(5):475-487
Kalusević Ana, Lević Steva, Pantić Milena, Pavlović Vladimir, Nedović Viktor, Calija Bojan, Milić Jela, Belović Miona, Bugarski Branko, Žilić Slađana, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 .
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19
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