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Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles

Ultrafine bubbles (UFBs) in water provide a large amount of gas and a large gas–liquid interfacial area, and can release energy through their collapse. Such features may promote ice nucleation. Here, we examined the nucleation of ice in solutions containing polyphenols and UFBs. To reduce the likeli...

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Autores principales: Uchida, Tsutomu, Fukushi, Yukiharu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823398/
https://www.ncbi.nlm.nih.gov/pubmed/36616115
http://dx.doi.org/10.3390/nano13010205
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author Uchida, Tsutomu
Fukushi, Yukiharu
author_facet Uchida, Tsutomu
Fukushi, Yukiharu
author_sort Uchida, Tsutomu
collection PubMed
description Ultrafine bubbles (UFBs) in water provide a large amount of gas and a large gas–liquid interfacial area, and can release energy through their collapse. Such features may promote ice nucleation. Here, we examined the nucleation of ice in solutions containing polyphenols and UFBs. To reduce the likelihood of nucleation occurring on the container walls over that in previous studies, we used a much larger sample volume of 1 mL. In our experiments, UFBs (when present) had a number concentration of 10(8) mL(−1). We quantified changes to the nucleation activity by examining the shift in the cumulative freezing (nucleation) probability distribution. Compared to pure water, this freezing curve shifts approximately 0.6 °C higher with the UFBs. Then, to the water, we added three polyphenols (tannic acid TA, tea catechin TC, and oligonol OLG), chosen because they had been reported to reduce the ice-nucleation activity of heterogeneous ice nuclei (e.g., AgI). We found experimentally that, without UFBs, all polyphenols instead shift the pure-water freezing curve to a higher temperature. Then, when UFBs are added, the additional temperature shift in the freezing curve is slightly higher for OLG, essentially unchanged for TA, and slightly lower for TC. To help to explain these differences, we examined the UFB size distributions using dynamic light scattering and freeze-fractured replicas with transmission electron microscopy, finding that OLG and TC alter the UFBs, but that TA does not.
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spelling pubmed-98233982023-01-08 Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles Uchida, Tsutomu Fukushi, Yukiharu Nanomaterials (Basel) Article Ultrafine bubbles (UFBs) in water provide a large amount of gas and a large gas–liquid interfacial area, and can release energy through their collapse. Such features may promote ice nucleation. Here, we examined the nucleation of ice in solutions containing polyphenols and UFBs. To reduce the likelihood of nucleation occurring on the container walls over that in previous studies, we used a much larger sample volume of 1 mL. In our experiments, UFBs (when present) had a number concentration of 10(8) mL(−1). We quantified changes to the nucleation activity by examining the shift in the cumulative freezing (nucleation) probability distribution. Compared to pure water, this freezing curve shifts approximately 0.6 °C higher with the UFBs. Then, to the water, we added three polyphenols (tannic acid TA, tea catechin TC, and oligonol OLG), chosen because they had been reported to reduce the ice-nucleation activity of heterogeneous ice nuclei (e.g., AgI). We found experimentally that, without UFBs, all polyphenols instead shift the pure-water freezing curve to a higher temperature. Then, when UFBs are added, the additional temperature shift in the freezing curve is slightly higher for OLG, essentially unchanged for TA, and slightly lower for TC. To help to explain these differences, we examined the UFB size distributions using dynamic light scattering and freeze-fractured replicas with transmission electron microscopy, finding that OLG and TC alter the UFBs, but that TA does not. MDPI 2023-01-02 /pmc/articles/PMC9823398/ /pubmed/36616115 http://dx.doi.org/10.3390/nano13010205 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Uchida, Tsutomu
Fukushi, Yukiharu
Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles
title Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles
title_full Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles
title_fullStr Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles
title_full_unstemmed Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles
title_short Effect of Polyphenols on the Ice-Nucleation Activity of Ultrafine Bubbles
title_sort effect of polyphenols on the ice-nucleation activity of ultrafine bubbles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823398/
https://www.ncbi.nlm.nih.gov/pubmed/36616115
http://dx.doi.org/10.3390/nano13010205
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