Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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  • Article
    Lipid Monolayer Composition and Production Efficiency in DSPC/PEG40St Microbubbles for Ultrasound Applications
    (Elsevier, 2025) Kilic, Sevgi; Ozdemir, Ekrem
    Lipid-coated microbubbles are widely used as ultrasound contrast agents (UCAs) and are being developed as carriers for drug and gene delivery. These microbubbles typically consist of an inert gas core and a stabilizing monolayer shell of phospholipid and a PEGylated emulsifier. In practice, a 9:1 M ratio of DSPC (a saturated phospholipid) to PEG-40-stearate (PEG40St) is conventionally used, under a long-standing assumption that the final composition of the microbubble shell is identical to the initial mixture composition. In this study, we tested that assumption over a wide range of DSPC/PEG40St ratios. Using sonication-based fabrication, we prepared microbubble suspensions with PEG40St fractions from 10 % up to 90 %. We then quantified the shell composition by proton nuclear magnetic resonance (1H NMR) and measured microbubble yield. Contrary to expectation, the PEG40St content in the bubble shells lower than PEG40St added, indicating selective exclusion or "squeezing out" of PEG40St during formation. Only about 4-6 % of the total lipid mixture ended up in the bubble shells and the rest remained as excess in the sub-phase. Thus, 94-96 % of the costly lipid/emulsifier was wasted in the production process. These results overturn the conventional assumption and highlight a critical inefficiency such that substantial amounts of lipid and PEG40St were lost during production, and the bubble yields were low. The findings have important implications for microbubble manufacturing, suggesting that alternative formulations or other production methods are needed to improve efficiency, and thus reduce costs.
  • Article
    Citation - Scopus: 13
    Modification of Pea Protein Isolates by High-Intensity Ultrasonication: Functional, Structural and Nutritional Properties
    (Elsevier Ltd, 2024) Ozkan,G.; Tataroglu,P.; Gulec,S.; Capanoglu,E.
    The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min. Results indicated that ultrasound application enhanced the protein solubility and zeta potential. When compared to control samples, the foaming capacity (FC) and stability (FS) as well as emulsion activity (EA) and stability (ES) were also increased from 157.5, 42.03, 46.25 and 53.75 % up to 182.5, 81.57, 72.50 and 67.50 %, respectively. Besides, particle size was found to be lower for ultrasound treated samples (92.9–131.1 nm) in comparison to that of untreated commercial pea protein isolate (161.9 nm). Moreover, while the bioaccessibility of pea protein in untreated sample was calculated as 28.90 %, ultrasonication increased the retention of pea protein up to 49.36 %. It can be concluded from the results that the ultrasonication process can be used as an advantageous, green and non-thermal tool for obtaining protein isolates with improved techno-functional properties and nutritional quality. Therefore, this treatment might improve the characteristics, and thus increase the utilization of plant-based proteins, especially pea protein, in various food systems. © 2024