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KARKAR, BÜŞRA

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KARKAR

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BÜŞRA

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    Publication
    Development of galangin-loaded nano-sized polyelectrolyte liposome: Optimization and characterization
    (Springer, 2023-05-24) Karkar, Büşra; Patır, İlkyaz; Şahin, Saliha; KARKAR, BÜŞRA; Patır, İlkyaz; ŞAHİN, SALİHA; Fen Edebiyat Fakültesi; Kimya Bölümü; 0000-0001-6547-5558; 0000-0002-3503-2550; AAH-2892-2021; IUY-0382-2023; KGI-2441-2024
    Galangin is a natural flavonol with high antioxidant properties and has a wide range characteristics of biological activity spectrum. Galangin has low solubility, permeability, and bioavailability, limiting its therapeutic use like many flavonoids. In this study, nano-sized polyelectrolyte liposomes were developed and characterized to overcome the properties that limit the use of galangin. The various parameters (phospholipid/solvent ratio, cholesterol/solvent ratio, time and galangin/solvent ratio) were optimized with a response surface methodology-central composite design to develop liposomes with maximum encapsulation efficiency using the thin-film hydration method. An optimum liposome formulation was developed with 93.77 +/- 0.05% encapsulation efficiency, a spherical large unilamellar vesicle with a size of 485.5 +/- 128.41 nm, and a zeta potential of - 48 +/- 7 mV. The optimum liposome formulation was coated with polyelectrolyte biopolymer chitosan (CH) and gum arabic (GUA) using the layer-by-layer deposition method to improve its stability and drug release profile. The CH-liposome has a size of 208.05 +/- 73.04 nm and a zeta potential of + 40 +/- 5 mV. The GUA-CH-liposome has a size of 266.60 +/- 8.49 nm and a zeta potential of - 6 mV. Fourier transform infrared spectroscopy analysis showed that galangin was encapsulated without disturbing the liposome structure and the polyelectrolyte coated the surface with electrostatic interaction. At the end of the in vitro release study, GUA-CH-liposome released 23.84% of galangin. Regarding stability, drug loading capacity of GUA-CH-liposome, which was 93.77 +/- 0.05% on day 0, changed to 92.72 +/- 0.51% at + 4 degrees C, 93.09 +/- 0.01% at room temperature and 93.15 +/- 0.01% at - 24 degrees C on day 28.
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    Publication
    Development of an edible active chitosan film loaded with Nigella sativa L. extract to extend the shelf life of grapes
    (Elsevier, 2023-04-27) Karkar, Büşra; Patır, İlkyaz; Eyuboğlu, Serenay; Şahin, Saliha; KARKAR, BÜŞRA; Patır, İlkyaz; Eyuboğlu, Serenay; ŞAHİN, SALİHA; Fen Edebiyat Fakültesi; Kimya Bölümü; AAH-2892-2021; KGI-2441-2024; IUY-0382-2023; JCW-2327-2023
    Environmentally friendly approaches such as orientation towards natural products and zero waste, which consumers have started to adopt in recent years, have also started to cause new explores in food packaging. The ability of edible films produced from natural polymers to be functionalized with active ingredients, not generate waste, and be useable as an alternative to traditional food packaging has led us to develop Nigella sativa extract (ethanolic and methanolic) loaded chitosan active edible film. The films were characterized by FTIR, SEM, physical properties, total phenolic content, and total antioxidant capacity, in vitro digestion profiles were examined. The grapes were covered with films and physical changes were examined. The total phenolic content of the ethanolic and methanolic film was 384.73 & PLUSMN; 0.59, and 424.67 & PLUSMN; 14.71 mg GAE/100 g film respectively. The total antioxidant capacity of the ethanolic and methanolic film was 255.85 & PLUSMN; 0.10, 293.72 & PLUSMN; 0.44 mg TE/100 g film respectively. Thickness of ethanolic and methanolic film was 0.30 & PLUSMN; 0.21, 0.36 & PLUSMN; 0.06 mm, solubility 16.84 & PLUSMN; 1.54, 23.22 & PLUSMN; 0.31 (w/ w %), moisture ratio 4.45 & PLUSMN; 0.61, 7.58 & PLUSMN; 1.98 (%), swelling ratio 5.65 & PLUSMN; 2.06, 14.74 & PLUSMN; 0.78 (%), water vapor permeation 2.39 & PLUSMN; 1.63, 4.94 & PLUSMN; 4.45 (x10-10g/ms kPa) respectively. FTIR and SEM analysis showed that preparation of the films with Nigella sativa extract did not cause any change in the structure of chitosan. As a result of the observations, it was seen that the uncovered grapes spoilage and the grapes covered with films were not spoilage indicating that the developed films can be used as an alternative to food packaging.