Surfactant-assisted synthesis of titanium nanoMOFs for thin films fabrication

We use dodecanoic acid as a modulator to yield titanium MOF nanoparticles with good control of size and colloid stability and minimum impact to the properties of the framework to...

Reply to the Comment on “FeS colloids – formation and mobilization pathways in natural waters” by S. Peiffer, D0EN00967A

In this response to the comment by S. Peiffer, Environ. Sci.: Nano, 2021, we show that detailed examination of the Fe speciation provides clear evidence of the Fe–S-colloid stability and composition.

Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares

Different forces play key roles in the stability of food colloid dispersions. The focus here is on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation and are quite evident in water-based systems. The combination of attractive and repulsive forces favors or hinders the association of colloid entities; such processes are often met in food technology. The above processes depend on the forces at work and colloid concentration in the medium (i.e., on interparticle distance). Worked examples deal with milk manipulation procedures, ending in cheese formation. The whole milk sequence is controlled by the combination of forces leading to aggregation and phase separation of casein and other milk components. Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, vdW, and depletion) with repulsive (double layer, DL, but also steric) forces results in the dominance of aggregation versus dispersion modes in the milk transformation chain, which depends on the distance among colloid particles, on the amplitude of the mentioned forces, and on their decay. The combined role of double layer and van der Waals (vdW) forces is at the basis of the DLVO theory on colloid stability, which is properly modified when these forces overlap with steric stabilization and, eventually, with depletion. Steric effects are dispersive, and depletion ones favor colloid nucleation in a single phase. The milk manipulation chain is a worked example of the intriguing association features controlled by the mentioned forces (and of ancillary ones, as well), and indicates which forces favor the formation of products such as parmesan or mozzarella cheese but are not alien to the preparation of many other dairy products.

Fluorescent Labeling of Hyaluronic Acid-Chitosan Nanocarriers by Protein-Stabilized Gold Nanoclusters

In medical research the visualization of drug carrier accumulation and release of the loaded drugs in vivo is an important field. In this work, two protein-stabilized gold nanoclusters (Au NCs) as effective fluorescent reporters (FRs) were investigated for labeling of biocompatible chitosan-modified hyaluronic acid based nanocarriers having two different structures. The colloid stability of the labeled carriers was studied by dynamic light scattering and Zeta potential measurements, while the changes in the fluorescence of the lysozyme- (LYZ) and bovine serum albumin (BSA)-stabilized Au NCs were analyzed by spectrofluorimetry and confocal fluorescent microscopy. We found that the labeling was effective with a wide range of marker:carrier mass ratios, and the fluorescence of the NCs and the colloid stability of the complexes were retained. Labeling during preparation and subsequent labeling were compared, and based on composition (nanocluster:carrier mass ratio) and structure of the complex systems we preferred the latter method, as it left the Au NCs free for further modifications. Considering both marker:carrier mass ratios and emission intensities, the LYZ-stabilized Au NCs proved to be better labels. The core-shell type carrier formulations showed increased fluorescence with LYZ-stabilized NCs, presumably from aggregation induced emission.

Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares

Different forces play a key-role in the stability of food colloid dispersions. Focus is here on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation, and are quite evident in water-based systems. Combination of attractive and repulsive forces favors, or hinders, the association of colloid entities; such processes are often met in food technology. The above processes depend on the forces at work, and on colloid concentration in the medium (i.e. on inter-particle distance). Worked examples deals with milk manipulation procedures, ending in cheese formation. The whole milk-working sequence is controlled by the combination of forces leading to aggregation and phase separation of casein and other milk components. Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, vdW, and depletion) with repulsive (double layer, DL, but also with steric) forces results in the dominance of aggregation versus dispersion modes in all steps of milk transformation, which depend on the distance among colloid particles, on the amplitude of the mentioned forces, and on their decay length. The combined role of double layer and van der Waals (vdW) forces is at the basis of the DLVO theory on colloid stability, which is properly modified when these forces overlap with steric stabilization and, eventually, with depletion. Steric effects are dispersive, depletion ones favor colloid nucleation in a single phase. The milk manipulation chain is a worked example of the intriguing association features controlled by the mentioned forces (and of ancillary ones, as well), and indicates which forces favor the formation of products such as Parmesan or Mozzarella cheese, but are not alien to the preparation of many other dairy products.

Fabrication of Small Multifunctional CuS Nanoclusters for Fluorescence Imaging and Chemo-Photothermal Therapy of Cancer

A multifunctional nanodrug, PAMAM@CuS-HA-RB/DOX, was prepared for the real time tracking and chemo-photothermal therapy of tumor cells. The CuS nanoclusters with diameter less than 10[Formula: see text]nm could be easily ingested by tumor cells and showed good colloid stability and high photothermal conversion efficiency. The hyaluronic acid (HA) coating and rhodamine B (RB) labeling endowed the nanocomposite with low cytotoxity and real time fluorescence imaging ability. In the acidic tumor microenvironment, the doxorubicin linked via the pH-responsive hydrazone bonds was released and worked synergistically with CuS to kill the tumor cells, which showed a high chemo-photothermal therapy capacity. All these properties indicated the PAMAM@CuS-HA-RB/DOX have promising application for the therapy of cancers and tracking of nanodrugs.