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Crystals
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Crystallization Processes: Food and Pharmaceutical Crystals
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Crystallization Processes: Food and Pharmaceutical Crystals

A special issue of Crystals (ISSN 2073-4352). This special issue belongs to the section "Industrial Crystallization".

Deadline for manuscript submissions: closed (21 June 2021) | Viewed by 28441

Special Issue Editors

Dr. Elena Simone

E-Mail
Guest Editor
School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, UK
Interests: process analytical technologies; crystal engineering; polymorphism; crystallisation process design and control; food crystal engineering
Dr. Ian Rosbottom

E-Mail Website
Guest Editor
Department of Chemical Engineering, Imperial College London, London SW7 2BU, UK
Interests: crystal engineering; particle engineering; solid-state; solution and interfacial chemistry; molecular modelling

Special Issue Information

Dear Colleagues,

Crystallisation is an important phenomenon that lies at the heart of a wide range of natural and technological processes, including scaling phenomena, biomineralisation, the formation of ice in the atmosphere, weathering and frost heave. Crystallisation is also an essential separation and purification unit operation for the production of pharmaceuticals and a key step for the formation of the correct textural and sensorial properties of food products such as ice cream, butter and chocolate. Crystal properties such as size, shape and polymorphism can have a dramatic effect on the final quality of both pharmaceutical and food products. It is, therefore, essential to understand the crystallisation behaviour of these materials, as well as to design efficient and robust manufacturing processes that can deliver consistent crystal properties.

The aim of this Special Issue, “Crystallisation Processes: Food and Pharmaceutical Crystals”, is to give an overview of the most recent research in the field of food and pharmaceutical crystallisation. Examples of the areas we encourage authors to focus on in their contributions include but are not limited to: (1) food and pharmaceutical crystal engineering, (2) process design, scale-up and control, (3) crystallisation in complex media (e.g., effect of impurities, additives, multiple ingredients), (4) novel online and offline characterisation techniques and (5) modelling crystallisation (e.g., population balance, molecular models). Both experimental and theoretical/computational works are welcome.

We look forward to reading exciting contributions!

Dr. Elena Simone
Dr. Ian Rosbottom
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Crystals is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food crystals
  • pharmaceutical crystallisation
  • polymorphism
  • crystal engineering
  • process analytical technologies
  • population balance modelling
  • molecular modelling
  • process control
  • process optimisation

Published Papers (5 papers)

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Research

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12 pages, 1855 KiB  
Article
Growth of Acetaminophen Polymorphic Crystals and Solution-Mediated Phase Transition from Trihydrate to Form II in Agarose Gel
by Akari Nishigaki, Mihoko Maruyama, Shun-ichi Tanaka, Hiroshi Y. Yoshikawa, Masayuki Imanishi, Masashi Yoshimura, Yusuke Mori and Kazufumi Takano
Crystals 2021, 11(9), 1069; https://0-doi-org.brum.beds.ac.uk/10.3390/cryst11091069 - 05 Sep 2021
Cited by 2 | Viewed by 2436
Abstract
The growth of acetaminophen polymorphic crystals and the solution-mediated phase transition from trihydrate to form II in agarose gel were investigated. The form II crystals grown in gels, presumably because of the agarose content, dissolved less rapidly at high temperatures and were more [...] Read more.
The growth of acetaminophen polymorphic crystals and the solution-mediated phase transition from trihydrate to form II in agarose gel were investigated. The form II crystals grown in gels, presumably because of the agarose content, dissolved less rapidly at high temperatures and were more stable than in water. The trihydrate crystals in the gel were also expected to be stabilized by containing agarose, but in fact the fine morphology resulted in reduced stability. The solution-mediated phase transition from trihydrate to form II via form II seeding took longer in the gel because the gel slowed down the dissolution of the trihydrate by hindering the dispersion of the form II seeds and delayed the growth of form II by reducing the diffusion rate of the molecules dissolved from the trihydrate. Delays in solution-mediated phase transition and changes in stability for crystals grown in gels indicate the effectiveness of gels in controlling polymorphisms in pharmaceutical compounds. Full article
(This article belongs to the Special Issue Crystallization Processes: Food and Pharmaceutical Crystals)
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20 pages, 3797 KiB  
Article
Electric-Potential-Assisted Crystallisation of L-Isoleucine: A Study of Nucleation Kinetics and Its Associated Parameters
by Nik Salwani Md Azmi, Nornizar Anuar, Muhamad Fitri Othman, Noor Fitrah Abu Bakar and Mohd Nazli Naim
Crystals 2021, 11(6), 620; https://0-doi-org.brum.beds.ac.uk/10.3390/cryst11060620 - 31 May 2021
Cited by 3 | Viewed by 2191
Abstract
The potential of producing L-isoleucine crystals with the aid of electric potential and its effect on the nucleation kinetics of L-isoleucine were probed using polythermal and isothermal crystallisation techniques, assisted with 5 V, 9 V, and 20 V electric potentials. The polythermal experiments [...] Read more.
The potential of producing L-isoleucine crystals with the aid of electric potential and its effect on the nucleation kinetics of L-isoleucine were probed using polythermal and isothermal crystallisation techniques, assisted with 5 V, 9 V, and 20 V electric potentials. The polythermal experiments were conducted with cooling rates of 0.1 °C/min–0.7 °C/min, whilst isothermal crystallisation was conducted with a supersaturation of 1.30–1.70, and both were carried out in a 200 mL temperature-controlled jacketed reactor. Prediction of the nucleation rate and its associated parameters for isothermal crystallisation was carried out using a molecular dynamics simulation. In both crystallisation techniques, electric potentials increased the nucleation rate, but the intensity of the electric potential had less impact on the measured parameters. Nucleation rates for 5 V isothermal crystallisation were in the order of 1010 higher than for polythermal crystallisation. Electric potential doubled the nucleation rates for polythermal crystallisation and increased the nucleation rates 12-fold in isothermal crystallisation. The isothermal technique produced the form B polymorph, but mixtures of forms A and B were produced in polythermal crystallisation. The predicted critical number of molecules, N*, and the critical radius, r*, were in good agreement with the experimental data, with a higher predicted nucleation rate in the order of 102. Full article
(This article belongs to the Special Issue Crystallization Processes: Food and Pharmaceutical Crystals)
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8 pages, 2271 KiB  
Communication
Born out of Fire and Ice: Polymorph Studies of the Antiviral Famciclovir
by Liana Vella-Zarb and Ulrich Baisch
Crystals 2021, 11(2), 129; https://0-doi-org.brum.beds.ac.uk/10.3390/cryst11020129 - 28 Jan 2021
Viewed by 1882
Abstract
There is much interest and focus on solid forms of famciclovir. However, in spite of the abundance of reported differences in oral bioavailability, compressibility, and other physical–chemical properties of the various crystal forms of this drug, very little precise structural analysis is available [...] Read more.
There is much interest and focus on solid forms of famciclovir. However, in spite of the abundance of reported differences in oral bioavailability, compressibility, and other physical–chemical properties of the various crystal forms of this drug, very little precise structural analysis is available in the literature to date. The form used in the commercial formulation is the anhydrous form I. Patents and patent applications report three different anhydrous crystalline forms on the basis of unindexed powder diffraction patterns. Single-crystal and variable-temperature X-ray diffraction experiments using the commercially available anhydrous form of famciclovir were carried out and led not only to the crystal structure determination of the anhydrous form I, but also to discovery of a new crystal form of anhydrous famciclovir from powder data. Full article
(This article belongs to the Special Issue Crystallization Processes: Food and Pharmaceutical Crystals)
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17 pages, 3418 KiB  
Article
Effect of Process Conditions on Particle Size and Shape in Continuous Antisolvent Crystallisation of Lovastatin
by John McGinty, Magdalene W. S. Chong, Andrew Manson, Cameron J. Brown, Alison Nordon and Jan Sefcik
Crystals 2020, 10(10), 925; https://0-doi-org.brum.beds.ac.uk/10.3390/cryst10100925 - 12 Oct 2020
Cited by 24 | Viewed by 4816
Abstract
Lovastatin crystals often exhibit an undesirable needle-like morphology. Several studies have shown how a needle-like morphology can be modified in antisolvent crystallisation with the use of additives, but there is much less experimental work demonstrating crystal shape modification without the use of additives. [...] Read more.
Lovastatin crystals often exhibit an undesirable needle-like morphology. Several studies have shown how a needle-like morphology can be modified in antisolvent crystallisation with the use of additives, but there is much less experimental work demonstrating crystal shape modification without the use of additives. In this study, a series of unseeded continuous antisolvent crystallisation experiments were conducted with the process conditions of supersaturation, total flow rate, and ultrasound level being varied to determine their effects on crystal size and shape. This experimental work involved identifying acetone/water as the most suitable solvent/antisolvent system, assessing lovastatin nucleation behaviour by means of induction time measurements, and then designing and implementing the continuous antisolvent crystallisation experiments. It was found that in order to produce the smallest and least needle-like particles, the maximum total flow rate and supersaturation had to be combined with the application of ultrasound. These results should aid development of pharmaceutical manufacturing processes where the ability to control particle size and shape would allow for optimisation of crystal isolation and more efficient downstream processing. Full article
(This article belongs to the Special Issue Crystallization Processes: Food and Pharmaceutical Crystals)
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Review

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17 pages, 1398 KiB  
Review
The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review
by Mingtang Tan, Jun Mei and Jing Xie
Crystals 2021, 11(1), 68; https://0-doi-org.brum.beds.ac.uk/10.3390/cryst11010068 - 15 Jan 2021
Cited by 75 | Viewed by 16186
Abstract
Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing [...] Read more.
Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality. Full article
(This article belongs to the Special Issue Crystallization Processes: Food and Pharmaceutical Crystals)
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