Elmasonic p

Extraction procedures of anthocyanins, proanthocyanidins and flavonols from cranberry fruit samples were performed using the methodologies described by Urbstaite et al. [23 (link)]. During the analysis, 1 g of lyophilizate cranberry powder (exact weight) was weighed and extracted with 70% (v/v) ethanol containing 1% hydrochloric acid in an ultrasonic bath (Elmasonic P, Elma Schmidbauer GmbH, Singen, Germany) for 15 min at 80 kHz and 565 W at room temperature. Each lyophilized cranberry sample was extracted three times. The extracts were filtered into a 20 mL volumetric flask.
Extraction procedures of triterpenoids from cranberry fruit samples were performed using the methodologies described by Sedbare et al. [64 (link)]. During the analysis, 1 g of lyophilizate cranberry powder (exact weight) was weighed and extracted with 10 mL of 100% (v/v) acetone in an ultrasonic bath (Elmasonic P, Elma Schmidbauer GmbH, Singen, Germany) for 60 min from 22 ± 1 °C to 60 ± 1 °C at 1130 W and 80 kHz. Each lyophilized cranberry sample was extracted three times. The extracts were filtered into a 10 mL volumetric flask.
The produced extracts were stored in dark glass containers at −20 °C. Extracts of cranberry samples were filtered through membrane filters (pore size 0.22 µm, Carl Roth GmbH, Karlsruhe, Germany) prior to chromatographic analysis.

Extraction of proanthocyanidins, flavonols, and anthocyanins from cranberry fruits was carried out by extracting 1 g of freeze-dried cranberry powder (exact weight) with 70% ethanol acidified with 1% hydrochloric acid (v/v) in an ultrasonic bath (Elmasonic P, Elma Schmidbauer GmbH, Singen, Germany) (room temperature, 15 min at 80 kHz and 565 W). Following that, the prepared cranberry extracts were filtered into a 20 mL volumetric flask. The extraction of freeze-dried cranberry fruit samples was performed three times. The prepared cranberry extracts were kept in dark glass containers at −20 °C.
Extraction of triterpenoids from cranberries was carried out by extracting 1 g of freeze-dried cranberry fruit powder (exact weight) with 10 mL of 100% (v/v) acetone in an ultrasonic bath (Elmasonic P, Elma Schmidbauer GmbH, Singen, Germany) (temperature from 22 ± 1 °C to 60 ± 1 °C, time 60 min at 80 kHz and 1130 W). Following that, the prepared cranberry extracts were filtered into a 10 mL volumetric flask. The extraction of freeze-dried cranberry fruit samples was performed three times. The prepared cranberry extracts were kept in dark glass containers at −20 °C.

A pressure-driven microfluidic
pump (Fluigent MFCZ-EZ, France) was connected to the PDMS based microfluidic
device and used to fill the dead-end channel with the desired solution.
After filling the dead-end channel, an air bubble is passed through
to empty the main channel while leaving the original solution inside
the dead-end channel. Meanwhile, a particle suspension was sonicated
for at least 5 min in ElmaSonic P (Elma Schmidbauer GmbH, Singen,
Germany). Afterward, the particle suspension is passed through the
main channel by a syringe pump (Harvard Apparatus, PHD-Ultra, Massachusetts,
United States) using a 250 μL glass syringe (Hamilton, 1725RN
Syringe, Nevada, United States). To minimize the particle–particle
interactions and be able to track individual particles, the particle
concentration was set to 0.01% w/v for PS-carboxylate and 0.05% w/v
for PS–PEG. An inverted microscope (Zeiss Avio Observer. Z1,
Carl-Zeiss, Jena, Germany) was employed with a 20×f/0.4 objective
(depth of field is 5.8 μm, Zeiss LD Plan-Neofluar, Carl-Zeiss)
and a 20HE (Carl-Zeiss, Jena, Germany) filter. The particle movement
in the dead-end channel was captured by a CCD camera (Hamamatsu, Japan)
with 1376 × 1040 pixels mounted in the inverted microscope. The
images are sequentially captured for 6 min at 10 frames per second
(fps).