By carefully selecting flyer plate thickness and the geometry of a target capsule for bacterial broths and emulsions, we have successfully subjected the contents of the capsule to simultaneous shock and dynamic compression when subjected to a flyer-plate impact experiment. The capsules were designed to be recovered intact so that post experimental analysis could be done on the contents. ANSYS® AUTODYN hydrocode simulations were carried out to interrogate the deformation of the cover plate and the wave propagation in the fluid. Accordingly, we have shown that microorganisms such as Escherichia coli, Enterococcus faecalis and Zygosaccharomyces bailii are not affected by this type of loading regime. However, by introducing a cavity behind the broth we were able to observe limited kill in the yeast sample. Further, on using this latter technique with emulsions it was shown that greater emulsification of an oil-based emulsion occurred due to the cavitation that was introduced.
This chapter presents a detailed account of the known and under-development applications of nanotechnologies for food ingredients, additives and supplements. It discusses the role of nanostructures and nanomaterials in developing new food textures and tastes. Because of high surface area, a relatively small amount of a nano-sized additive may be sufficient to deliver a much greater perception of a taste or flavour. This may enable a reduction in the amount of salt, fat, and other additives in food, such as artificial colours, flavouring agents, preservatives etc, whilst still offering improved aesthetic, nutritional, and health benefits. Other application areas involve the use of nanomaterials for antimicrobial properties, and nano-sized supplements that are claimed for enhanced uptake and bioavailability in the body. The chapter also discusses the likely translocation, uptake and digestion of nanomaterials in the gastrointestinal tract, and suggests that the use of 'soft’ (soluble, digestible, non-biopersistent) nanomaterials, such as food nanostructures and nano-emulsions, is likely to spearhead the way for nanotechnology innovations in the (health)food sectors.
The microorganisms Escherichia coli, Enterococcus faecalis and Zygosaccharomyces bailii and an oil-based emulsion, have been subjected to shock compression using the flyer-plate technique to initial pressures of 0.8 GPa (in the suspension). In each experiment, a stainless steel capsule was used to contain the broths and allow for recovery without contamination. Where cavitation was mostly suppressed by virtue of simultaneous shock and dynamic compression, no kill was observed. By introducing an air gap behind the suspension, limited kill was measured in the yeast. Results also suggest that stable emulsification occurs in coarse oil-based emulsions that are subjected to shock.
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