Colloidal Shear-Thickening Fluids Using Variable Functional Star-Shaped Particles: A Molecular Dynamics Study

Complex colloidal fluids, depending on constituent shapes and packing fractions, may have a wide range of shear-thinning and/or shear-thickening behaviors. An interesting way to transition between different types of such behavior is by infusing complex functional particles that can be manufactured using modern techniques such as 3D printing. In this paper, we perform 2D molecular dynamics simulations of such fluids with infused star-shaped functional particles, with a variable leg length and number of legs, as they are infused in a non-interacting fluid. We vary the packing fraction (ϕ) of the system, and for each different system, we apply shear at various strain rates, turning the fluid into a shear-thickened fluid and then, in jammed state, rising the apparent viscosity of the fluid and incipient stresses. We demonstrate the dependence of viscosity on the functional particles’ packing fraction and we show the role of shape and design dependence of the functional particles towards the transition to a shear-thickening fluid.

Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300 ± 20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 °C than 4 °C, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p < 0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-containing nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 °C processing. The 3 min thermal processing HDP nectars remained stable and met dysphagia-friendly requirements under 4 °C storage for 28 days, regardless of the type of fluid base (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

The flow behavior of the administrated fluid matrices demands careful assessments for stability as consumed by individuals with dysphagia. In the present study, we incorporate tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300&plusmn;20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 ℃ than 4 ℃, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p&lt;0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-contained nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 ℃ processing. The 3-min thermal processing HDP-nectars remained stable and met dysphagia-friendly requirements under 4 ℃ storage for 28 days regardless of the types of fluid bases (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

An outbreak ofSalmonellaInfantis gastroenteritis in a residential aged care facility associated with thickened fluids

SUMMARYTwenty-two confirmed cases ofSalmonellaInfantis were identified in 70 residents of high-level care areas of a residential aged care facility in Sydney in April 2010 during an outbreak of gastroenteritis. A retrospective cohort study was conducted to identify a possible cause. Consuming a soft diet, puréed diet, or thickened fluid were each independently associated with illness. A logistic regression showed consumption of thickened fluid to be the only significant exposure associated with illness (adjusted odds ratio 11·8, 95% confidence interval 1·9–75·9). It was postulated that the thickened fluid had been contaminated by chicken mince, a sample of which also culturedS. Infantis. This finding reinforces the need to educate food-handlers on the risk of potential cross-contamination; it also highlights the need to consider all dietary components, such as thickened fluids, as potential vehicles for transmission in an outbreak.