A physical strategy for the preparation of isotactic polypropylene spheres with microsphere and bead–string spherulite morphologies

This study mainly focuses on the formation of isotactic polypropylene (iPP) blend morphologies with microspheres and distinct bead–string spherulites. iPP microspheres have been prepared by a simple and convenient strategy through either an isothermal or a nonisothermal crystallization process based on the macrophase‐separated structure in molten state of iPP/olefin block copolymer (OBC) blend. The dimension of the iPP spheres can be adjusted easily from about 1 µm to >10 µm by controlling the compatibility and annealing conditions. It was found that any of the following three parameters, the molecular structure of OBC (particularly the octene content), molecular weight of iPP, and annealing condition can be rescaled with others in controlling the dimension of the iPP microspheres. The mechanism of the formation of iPP microspheres was studied in detail. Surprisingly, the typical spinodal decomposition morphology with interconnected or thin sheet structure is the precursor of these microspheres. During the subsequent annealing process, it breaks up and further coarsens into spherical structure. In addition, distinct spherulites with a bead–string substructure have been obtained during the isothermal crystallization. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40863.     

Manufacturing of polymer continuous nanofibers using a novel co-extrusion and multiplication technique

A novel co-extrusion and two-dimensional multiplication technique was developed for continuous production of nanofibers using melt-processable polymers. This solvent-free and environment-friendly fiber fabrication approach has significant advantages over existing solvent-based techniques such as electrospinning. The flexibility of the co-extrusion processing for nanofiber fabrication is demonstrated using three examples. Multicomponent extrudate strands of polycaprolactone (PCL)/polyethylene oxide (PEO), polyamide 6 (PA6)/polyethylene terephthalate (PET) and polyethylene (PE)/polypropylene (PP) were fabricated for nanofiber production.     

Automated self seeding of batch crystallizations via plug flow seed generation

In this study, seed slurry from a single addition anti-solvent plug flow crystallization of benzoic acid was used to seed the equivalent batch cooling crystallization. The experimental conditions were carried out to simulate automated self-seeding. This involves withdrawal of solution from a batch crystallizer, which is then mixed with anti-solvent within a plug flow crystallizer, in order to generate a seed slurry which is fed directly back to the batch crystallizer. This seeding strategy allowed the final CSD of the batch crystallization to be controlled by variation of the crystal size from the plug flow seeding device at a constant seed loading. The ability to use unequal feed/anti-solvent inlet flowrates (in the Roughton vortex mixer) proved effective in controlling the batch CSD at 2% seed loading and constant feed composition.     

Structural Consequences of the 1,2,3-Triazole as an Amide Bioisostere in Analogues of the Cystic Fibrosis Drugs VX-809 and VX-770

Although the 1,2,3-triazole is a commonly used amide bioisostere in medicinal chemistry, the structural implications of this replacement have not been fully studied. Employing X-ray crystallography and computational studies, we report the spatial and electronic consequences of replacing an amide with the triazole in analogues of cystic fibrosis drugs in the VX-770 and VX-809 series. Crystallographic analyses quantify subtle differences in the relative positions and conformational preferences of the R¹ and R² substituents attached to the amide and triazole bioisosteres. Computational studies derived from the X-ray data highlight the improved hydrogen bonding donor and acceptor capabilities of the amide in comparison to the triazole. This analysis of the spatial and electronic differences between the amide and 1,2,3-triazole will inform medicinal chemists as they consider using the triazole as an amide bioisostere.     

Anthocyanins remain stable during commercial blackcurrant juice processing

Abstract: It remains important to establish the stability of anthocyanins throughout commercial processing in order to maintain the bioactivity of the processed food/s. The present study aimed to assess the recovery and formation of anthocyanins and their free phenolic acid degradation products during the commercial processing of blackcurrant juice concentrate. A bench‐scale processing model was also established to allow for alteration of predefined parameters to identify where commercial processes could be modified to influence anthocyanin yield. No significant loss in anthocyanins was observed throughout the commercial processing of blackcurrants, from whole berry through milling, to pectin hydrolysis and sodium bisulphite addition (P ≥ 0.7). No significant loss in anthocyanins was observed following the subsequent processing of pressed juice, through pasteurization, decantation, filtration, and concentration (P ≥ 0.9). Similarly, the bench‐scale model showed no significant losses in anthocyanin content except during pasteurization (22%± 0.7%, P < 0.001). In the full‐factorial Design of Experiment model analysis, only sodium bisulphite concentration had an impact on anthocyanin recovery, which resulted in an increase (23% to 27%; P < 0.001) in final anthocyanin concentration. No phenolic degradation products (free protocatechuic acid or gallic acid derived from cyanidin and delphinin species, respectively) were identified in any processed sample when compared to authentic analytical standards, analyzed by ultra‐performance liquid chromatography DAD. Practical Application: This article provides crucial data directly applicable to commercial juice processing, such as improving anthocyanin yield and practical considerations for anthocyanin stability and degradation. This aspect is particularly pertinent considering the current commercial interest in anthocyanin‐derived phenolic acids and their health‐related benefits. Further research and development targets in the area of commercial juice product development are identified.