The shock compression of microorganism-loaded broths and emulsions: Experiments and simulations

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

Formulation and characterisation of wheat bran oil-in-water nanoemulsions

Wheat bran oil (WBO) has been reported to have an important content of bioactive compounds, such as tocopherols, alkylresorcinols, steryl ferulates and other phenolic compounds; however, its poor solubility in water systems restricts its applications in the food industry. This study is focussed on the formulation of oil-in-water (O/W) nanoemulsions of WBO in order to improve the bioaccessibility of its active compounds. The influences of oil concentration, surfactant type and concentration, and emulsification method, on the droplet size and stability of the nanoemulsions were investigated. Response surface methodology was used to optimise the conditions for preparing stable nanoemulsions with the minimum droplet size. The optimal nanoemulsion was obtained when 1% of WBO and 7.3% of a surfactant mixture of Span 80 (37.4%) and Tween 80 (62.6%) were emulsified in water by high intensity ultrasonication for 50 s after pre-emulsification with a high speed blender during 5 min. The optimal nanoemulsion showed good stability over time and antioxidant and tyrosinase inhibitory activities, which make it suitable for use in food applications.This work is part of the GALANG project (Ref.: ITC-20113029) financed by the Spanish Government through CDTI