Characterization of Astaxanthin Nanoemulsions Produced by Intense Fluid Shear through a Self-Throttling Nanometer Range Annular Orifice Valve-Based High-Pressure Homogenizer.

Stable, oil-in-water nanoemulsions containing astaxanthin (AsX) were produced by intense fluid shear forces resulting from pumping a coarse reagent emulsion through a self-throttling annular gap valve at 300 MPa. Compared to crude emulsions prepared by conventional homogenization, a size reduction of over two orders of magnitude was observed for AsX-encapsulated oil droplets following just one pass through the annular valve. In krill oil formulations, the mean hydrodynamic diameter of lipid particles was reduced to 60 nm after only two passes through the valve and reached a minimal size of 24 nm after eight passes. Repeated processing of samples through the valve progressively decreased lipid particle size, with an inflection in the rate of particle size reduction generally observed after 2-4 passes. Krill- and argan oil-based nanoemulsions were produced using an Ultra Shear Technology™ (UST™) approach and characterized in terms of their small particle size, low polydispersity, and stability.

High-pressure small-angle X-ray scattering cell for biological solutions and soft materials.

Pressure is a fundamental thermodynamic parameter controlling the behavior of biological macromolecules. Pressure affects protein denaturation, kinetic parameters of enzymes, ligand binding, membrane permeability, ion trans-duction, expression of genetic information, viral infectivity, protein association and aggregation, and chemical processes. In many cases pressure alters the molecular shape. Small-angle X-ray scattering (SAXS) is a primary method to determine the shape and size of macromolecules. However, relatively few SAXS cells described in the literature are suitable for use at high pressures and with biological materials. Described here is a novel high-pressure SAXS sample cell that is suitable for general facility use by prioritization of ease of sample loading, temperature control, mechanical stability and X-ray background minimization. Cell operation at 14 keV is described, providing a q range of 0.01 < q < 0.7 Å-1, pressures of 0-400 MPa and an achievable temperature range of 0-80°C. The high-pressure SAXS cell has recently been commissioned on the ID7A beamline at the Cornell High Energy Synchrotron Source and is available to users on a peer-reviewed proposal basis.

Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes.

The effects of pressure, temperature, shear, and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. The UST experiments include pressure (400 MPa) treatment of the milk sample preconditioned at 2 different initial temperatures (25°C and 15°C) and subsequently depressurizing it via a shear valve at 2 flow rates (low: 0.15-0.36 g/s; high: 1.11-1.22 g/s). Raw milk, high-pressure processed (HPP; 400 MPa, ~40°C for 0 and 3 min) and thermal treated (72°C for 15 s) milk samples served as the controls. The effect of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. The HPP treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa·s compared with 2.68 mPa·s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared with raw milk. The UST treatment at 35°C reduced the effective diameter of sample particles from 3,511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages.