Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering

Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces

This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.

Polymorphic phase transitions in triglycerides and their mixtures studied by SAXS/WAXS techniques: In bulk and in emulsions

Triacylglycerols (TAGs) exhibit a monotropic polymorphism, forming three main polymorphic forms upon crystallization: α, β' and β. The distinct physicochemical properties of these polymorphs, such as melting temperature, subcell lattice structure, mass density, etc., significantly impact the appearance, texture, and long-term stability of a wide range products in the food and cosmetics industries. Additionally, TAGs are also of special interest in the field of controlled drug delivery and sustained release in pharmaceuticals, being a key material in the preparation of solid lipid nanoparticles. The present article outlines our current understanding of TAG phase behavior in both bulk and emulsified systems. While our primary focus are investigations involving monoacid TAGs and their mixtures, we also include illustrative examples with natural TAG oils, highlighting the knowledge transfer from simple to intricate systems. Special attention is given to recent discoveries via X-ray scattering techniques. The main factors influencing TAG polymorphism are discussed, revealing that a higher occurrence of structural defects in the TAG structure always accelerates the rate of the α → β polymorphic transformation. Diverse approaches can be employed based on the specific system: incorporating foreign molecules or solid particles into bulk TAGs, reducing drop size in dispersed systems, or using surfactants that remain fluid during TAG particle crystallization, ensuring the necessary molecular mobility for the polymorphic transformation. Furthermore, we showcase the role of TAG polymorphism on a recently discovered phenomenon: the creation of nanoparticles as small as 20 nm from initial coarse emulsions without any mechanical energy input. This analysis underscores how the broader understanding of the TAG polymorphism can be effectively applied to comprehend and control previously unexplored processes of notable practical importance.

Recent advances in structural characterization of biomacromolecules in foods via small-angle X-ray scattering

Small-angle X-ray scattering (SAXS) is a method for examining the solution structure, oligomeric state, conformational changes, and flexibility of biomacromolecules at a scale ranging from a few Angstroms to hundreds of nanometers. Wide time scales ranging from real time (milliseconds) to minutes can be also covered by SAXS. With many advantages, SAXS has been extensively used, it is widely used in the structural characterization of biomacromolecules in food science and technology. However, the application of SAXS in charactering the structure of food biomacromolecules has not been reviewed so far. In the current review, the principle, theoretical calculations and modeling programs are summarized, technical advances in the experimental setups and corresponding applications of in situ capabilities: combination of chromatography, time-resolved, temperature, pressure, flow-through are elaborated. Recent applications of SAXS for monitoring structural properties of biomacromolecules in food including protein, carbohydrate and lipid are also highlighted, and limitations and prospects for developing SAXS based on facility upgraded and artificial intelligence to study the structural properties of biomacromolecules are finally discussed. Future research should focus on extending machine time, simplifying SAXS data treatment, optimizing modeling methods in order to achieve an integrated structural biology based on SAXS as a practical tool for investigating the structure-function relationship of biomacromolecules in food industry.

Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams

The crystallisation behaviour of milk fat plays an important role in the functionality and sensory properties of fat-rich dairy products. In this study, we investigated the impact of tempering to 25 °C on the viscoelastic properties, particle size and thermal behaviour of 20% w/w unprocessed and homogenised creams prepared from bovine milk. The crystallisation properties were examined by synchrotron X-ray diffraction (XRD) at small (SAXS) and wide angle (WAXS) and differential scanning calorimetry (DSC). Oscillation rheology was performed to characterise the cream's viscoelastic properties. Homogenisation (35 MPa) reduced the average droplet size from 4.4 to 1.3 µm. After 24 h storage at 4 °C, milk fat structures showed triacylglycerol (TAG) 2L and 3L_{(001, 002, 003, 005)} lamellar stacking orders associated predominantly with the α and β' polymorphic forms. Tempering to 25 °C induced the complete melting of the 3L crystals and led to an irreversible loss in the elastic modulus (G') and a reduction in the viscous modulus (G'') once returned to refrigerated conditions, due to changes in the particle-particle interactions and structure of the reformed milk fat crystals. The results demonstrate that crystallisation behaviour of milk fat is influenced by droplet size and the rearrangement of triacylglycerol (TAG) upon tempering, and lead to changes in the viscoelastic behaviour of dairy products containing a high level of milk fat.

Effects of Chemical and Geometric Microstructures on the Crystallization of Surface Droplets during Solvent Exchange

In this work, we investigate the crystallization of droplets formed on micropatterned surfaces. By solvent exchange in a microchamber, a ternary solution consisting of a model compound β-alanine, water, and isopropanol was displaced by a flow of isopropanol. In the process, oiling-out droplets formed and crystallized. Our results showed that the shape and size of the crystals on surfaces with chemical micropatterns could be simply mediated by the flow conditions of solvent exchange. More uniform crystals formed on hydrophilic microdomains compared to hydrophobic microdomains or homogeneous surfaces. Varying flow rates or channel heights led to the formation of thin films with microholes, connected networks of crystals, or small diamond-shaped crystals. Physical microstructures (represented by microlenses) on the surface allowed the easy detachment of crystals from the surface. Beyond oiling-out crystallization, we demonstrated that the crystal formation of another solute dissolved in the droplets could be triggered by solvent exchange. The length of crystal fibers after the solvent-exchange process was shorter at a faster flow rate. This study may provide further understanding to effectively obtain the crystallization of surface droplets through the solvent-exchange approach.

Surface Nanodroplets: Formation, Dissolution, and Applications

Droplets at solid-liquid interfaces play essential roles in a broad range of fields, such as compartmentalized chemical reactions and conversions, high-throughput analysis and sensing, and super-resolution near-field imaging. Our recent work has focused on understanding and controlling the nanodroplet formation on solid surfaces in ternary liquid mixtures. These surface nanodroplets resemble tiny liquid lenses with a typical height of <1 μm and a volume of subfemtoliters. The solvent exchange is based on the process of displacing a droplet liquid solution by a poor solvent to create a transient oversaturation for droplet formation. A quantitative understanding of growth dynamics of surface nanodroplets in ternary liquid mixtures not only provides insight into the liquid-liquid phase separation induced by solvent addition in general but also has made it possible to control the droplet size well. This review article will summarize our findings in the last ∼5 years from the research with our collaborators. The first part will explain the fundamental aspects that are key to the formation and stability of surface nanodroplets. In the second part, we will highlight the applications of nanodroplets in chemical analysis and functional surface fabrication and finally point out future directions in droplet-based applications.