Muthupandian Ashokkumar

Minimising oil droplet size using ultrasonic emulsification

The efficient production of nanoemulsions, with oil droplet sizes of less than 100nm would facilitate the inclusion of oil soluble bio-active agents into a range of water based foods. Small droplet sizes lead to transparent emulsions so that product appearance is not altered by the addition of an oil phase. In this paper, we demonstrate that it is possible to create remarkably small transparent O/W nanoemulsions with average diameters as low as 40nm from sunflower oil. This is achieved using ultrasound or high shear homogenization and a surfactant/co-surfactant/oil system that is well optimised. The minimum droplet size of 40nm, was only obtained when both droplet deformability (surfactant design) and the applied shear (equipment geometry) were optimal. The time required to achieve the minimum droplet size was also clearly affected by the equipment configuration. Results at atmospheric pressure fitted an expected exponential relationship with the total energy density. However, we found that this relationship changes when an overpressure of up to 400kPa is applied to the sonication vessel, leading to more efficient emulsion production. Oil stability is unaffected by the sonication process.

An overview on semiconductor particulate systems for photoproduction of hydrogen

Hydrogen production from aqueous solutions using semiconductor particles as photocatalysts has been reviewed highlighting the experimental techniques and mechanistic aspects. Several factors which influence the hydrogen production efficiency of semiconductor particles have been critically analysed with specific examples from literature. Photocatalytic efficiencies of individual semiconductors such as, CdS, TiO2, WO3 have also been assessed with reference to hydrogen production in the presence and absence of loaded metals, electrondonors/acceptors and hole scavengers. The main focus of this overview is to provide literature-based information on hydrogen production reactions using semiconductor particles in the presence of light energy.

The characterization of acoustic cavitation bubbles - an overview.

Acoustic cavitation, in simple terms, is the growth and collapse of preexisting microbubbles under the influence of an ultrasonic field in liquids. The cavitation bubbles can be characterized by the dynamics of oscillations and the maximum temperatures and pressures reached when they collapse. These aspects can be studied both experimentally and theoretically for a single bubble system. However, in a multibubble system, the formation of bubble streamers and clusters makes it difficult to characterize the cumulative properties of these bubbles. In this overview, some recently developed experimental procedures for the characterization of acoustic cavitation bubbles have been discussed.

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate.

The sonication-induced changes in the structural and thermal properties of proteins in reconstituted whey protein concentrate (WPC) solutions were examined. Differential scanning calorimetry, UV-vis, fluorescence and circular dichroism spectroscopic techniques were used to determine the thermal properties of proteins, measure thiol groups and monitor changes to protein hydrophobicity and secondary structure, respectively. The enthalpy of denaturation decreased when WPC solutions were sonicated for up to 5 min. Prolonged sonication increased the enthalpy of denaturation due to protein aggregation. Sonication did not alter the thiol content but resulted in minor changes to the secondary structure and hydrophobicity of the protein. Overall, the sonication process had little effect on the structure of proteins in WPC solutions which is critical to preserving functional properties during the ultrasonic processing of whey protein based dairy products.

Combined advanced oxidation processes for the synergistic degradation of ibuprofen in aqueous environments.

Ibuprofen (IBP) is a widely used analgesic and anti-inflammatory drug and has been found as a pollutant in aqueous environments. The sonolytic, photocatalytic and sonophotocatalytic degradations of IBP in the presence of homogeneous (Fe(3+)) and heterogeneous photocatalysts (TiO(2)) were studied. When compared with sonolysis and photocatalysis, a higher degradation rate was observed for sonophotocatalysis in the presence of TiO(2) or Fe(3+) and also a slight synergistic enhancement was found with a synergy index of 1.3 and 1.6, respectively. Even though TiO(2) sonophotocatalysis showed an additive process effect in the mineralization, a significant synergy effect was observed for the sonophotocatalysis in the presence of Fe(3+). This might be due to the formation of photoactive complexes between Fe(3+) and IBP degradation products, such as carboxylic acids. High performance liquid chromatography (HPLC) and electrospray ionisation mass spectrometry (ESMS) techniques were employed for the identification of the degradation intermediates. The sonication of IBP led to the formation of its mono- and di-hydroxylated intermediates. Apart from the hydroxylated intermediates, products formed due to the oxidation of propanoic acid and isobutyl substituents of IBP were also observed.

Graphene oxide based Pt-TiO2 photocatalyst: ultrasound assisted synthesis, characterization and catalytic efficiency.

An ultrasound-assisted method was used for synthesizing nanosized Pt-graphene oxide (GO)-TiO2 photocatalyst. The Pt-GO-TiO2 nanoparticles were characterized by diffused reflectance spectroscopy, X-ray diffraction, N2 BET adsorption-desorption measurements, atomic force microscopy and transmission electron microscopy. The photocatalytic and sonophotocatalytic degradation of a commonly used anionic surfactant, dodecylbenzenesulfonate (DBS), in aqueous solution was carried out using Pt-GO-TiO2 nanoparticles in order to evaluate the photocatalytic efficiency. For comparison purpose, sonolytic degradation of DBS was carried out. The Pt-GO-TiO2 catalyst degraded DBS at a higher rate than P-25 (TiO2), prepared TiO2 or GO-TiO2 photocatalysts. The mineralization of DBS was enhanced by a factor of 3 using Pt-GO-TiO2 compared to the P-25 (TiO2). In the presence of GO, an enhanced rate of DBS oxidation was observed and, when doped with platinum, mineralization of DBS was further enhanced. The Pt-GO-TiO2 catalyst also showed a considerable amount of degradation of DBS under visible light irradiation. The initial solution pH had an effect on the rate of photocatalytic oxidation of DBS, whereas no such effect of initial pH was observed in the sonochemical or sonophotocatalytic oxidation of DBS. The intermediate products formed during the degradation of DBS were monitored using electrospray mass spectrometry. The ability of GO to serve as a solid support to anchor platinum particles on GO-TiO2 is useful in developing new photocatalysts.

Ultrasonic processing of dairy systems in large scale reactors

High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for processing large volumes of whey and casein-based dairy systems in pilot scale ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 degrees C for 1 min or 85 degrees C for 30s, the heat stability of the dairy ingredients containing whey proteins was significantly improved. The effect of sonication was attributed mainly to physical forces generated through acoustic cavitation as supported by particle size reduction in response to sonication. As a result, the gelling properties and heat stability aspects of sonicated dairy ingredients were maintained after spray drying and reconstitution. Overall, the sonication procedure for processing dairy systems may be used to improve process efficiency, improve throughput and develop value added ingredients with the potential to deliver economical benefits to the dairy industry.

Ultrasonic synthesis of stable, functional lysozyme microbubbles.

High-intensity ultrasound induces emulsification and cross-linking of protein molecules in aqueous medium. The stability and the functionality of the resultant protein-coated microbubbles are crucial in many of their applications. For example, the stability of drug-loaded microbubbles should be sufficiently long enough, in vivo, so that they can be ruptured only at specific sites for release of the drugs. In this study, we report the synthesis of stable and functional microbubbles, coated with chemically reduced lysozyme, using high-intensity ultrasound in aqueous solution. In the absence of chemical reduction, stable microbubbles were not produced with native lysozyme, indicating the importance of free -SH functional groups for protein cross-linking. The degree of cross-linking between lysozyme molecules was controlled by manipulating both the extent of chemical reduction of the intramolecular disulfide bonds and sonication time. The lysozyme-coated microbubbles are stable for several months and retain the enzymatic (antimicrobial) activity of lysozyme. The layer-by-layer (LbL) deposition of polyelectrolytes onto the protein-shell air-core template has been used as a versatile procedure to modify the surface properties of the microbubbles, indicating the possibility of adsorbing potential drugs and/or biolabels on the surface of these microbubbles for therapeutic and diagnostic applications.

Synthesis of Tunable, Highly Luminescent QD‐Glasses Through Sol‐Gel Processing

Photostable quantum dot (QD)-glasses for use in optical devices can be prepared by solution-phase synthesis of the luminescent material followed by sol-gel processing, to embed the semiconductor particles in silica. Prevention of surface reactions that slowly quench the luminescence and degrade the QD is a key problem of their production. A solution to this was found in octylamine, which, when added during the sol-gel processing, not only passivates the surface of the QD but also accelerates the gelation process. CdSe QDs capped with ZnS thus treated remain luminescent over several months.

Hot topic: sonication increases the heat stability of whey proteins.

The thickening or gelling of protein-based dairy streams and ingredients upon exposure to heat has been an ongoing problem in dairy processing for many decades. This phenomenon can restrict the range of dairy product options and reduce manufacturing efficiencies by limiting the type and extent of heat treatment that can be used. In this report, we outline a novel approach to overcoming this problem. The use of preheating treatments to induce whey protein aggregate formation in whey products is well known in the field. However, we show that the application of ultrasound for a very short duration after such a heating step breaks down these aggregates and prevents their reformation on subsequent heating, thereby reducing the viscosity increase that is usually associated with this process. This novel technique has the potential to provide significant economic benefit to the dairy manufacturing industry.