{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:42:00Z","timestamp":1787013720820,"version":"build-2736575974"},"reference-count":50,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2020,10,20]],"date-time":"2020-10-20T00:00:00Z","timestamp":1603152000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004564","name":"Ministarstvo Prosvete, Nauke i Tehnolo\u0161kog Razvoja","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004564","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,11]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>This work aims to characterize a novel system for thyme essential oil delivery based on the combination of natural emulsifiers (soy protein and soy lecithin) and alginate, produced using the extrusion technique. The formulations are optimized concerning alginate and soy protein concentrations (both 1 to 1.5\u00a0wt.%), and consequently lecithin amount, in order to achieve spherical beads in the range 2.0 to 2.3\u00a0mm and 1.2 to 1.4\u00a0mm, wet and dry, respectively. Fourier\u2010transform infrared analysis was performed, proving that there are interactions between all components. Lecithin\u2013soy protein synergistic combination improved entrapment efficiency of total polyphenols (for nearly 12%) and decreased thymol release in a simulated gastric solution for nearly 35%, in comparison with beads without lecithin. The addition of lecithin enhances the thermal properties of the polysaccharide\u2013protein systems at 50 \u00b0C\u00a0after 3 hr of heating. The mechanical stability of the biopolymer carriers is improved with lecithin addition and the elastic modulus varied from 80.06 to 123.7\u00a0kPa, depending on the formulation. Alginate\/soy protein\/lecithin are effective carriers for the encapsulation, protection, and controlled release of thyme essential oil.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>There is unfortunately growing human resistance to antibiotics. This work offers a novel system for effective protection and controlled release of thyme essential oil in the small intestine. The mechanical and thermal properties of the carrier were estimated as they indicate how the beads will be able to resist stress during their incorporation into food (i.e. cookies\u2010mixing, baking). The proposed approach offers \u2018\u2018green advantage\u2019\u2019 as arises from all\u2010natural materials.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15499","type":"journal-article","created":{"date-parts":[[2020,10,20]],"date-time":"2020-10-20T23:52:19Z","timestamp":1603237939000},"page":"3833-3842","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil"],"prefix":"10.1111","volume":"85","author":[{"given":"Mina M.","family":"Voli\u0107","sequence":"first","affiliation":[{"name":"University of Belgrade, Innovation Center of Faculty of Technology and Metallurgy  Karnegijeva 4 Belgrade 11000 Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nata\u0161a S.","family":"Obradovi\u0107","sequence":"additional","affiliation":[{"name":"University of Belgrade, Innovation Center of Faculty of Technology and Metallurgy  Karnegijeva 4 Belgrade 11000 Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2154-7502","authenticated-orcid":false,"given":"Verica B.","family":"Djordjevi\u0107","sequence":"additional","affiliation":[{"name":"University of Belgrade, Faculty of Technology and Metallurgy  Karnegijeva 4 Belgrade 11000 Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nevena D.","family":"Lukovi\u0107","sequence":"additional","affiliation":[{"name":"University of Belgrade, Faculty of Technology and Metallurgy  Karnegijeva 4 Belgrade 11000 Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3009-1698","authenticated-orcid":false,"given":"Zorica D.","family":"Kne\u017eevi\u0107\u2010Jugovi\u0107","sequence":"additional","affiliation":[{"name":"University of Belgrade, Faculty of Technology and Metallurgy  Karnegijeva 4 Belgrade 11000 Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Branko M.","family":"Bugarski","sequence":"additional","affiliation":[{"name":"University of Belgrade, Faculty of Technology and Metallurgy  Karnegijeva 4 Belgrade 11000 Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,10,20]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym9080378"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12179"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2011.05.023"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2011.01.015"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcis.2009.05.027"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.partic.2010.12.002"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.05.136"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b00448"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.5650\/jos.ess17090"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2005.11.006"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfb.2013.08.038"},{"key":"e_1_2_8_13_1","first-page":"155","article-title":"The therapeutic benefits of essential oils. 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