yes / Despite the rising interest in pharmaceutical cocrystals in the past decade, there is a lack of research in the solid processing of cocrystals downstream to crystallization. Mechanical stress induced by unit operations such as milling could affect the integrity of the material. The purpose of this study is to investigate the effect of milling on pharmaceutical cocrystal and compare the performance of ball mill and jet mill, using caffeine-glutaric acid (1:1) cocrystal as the model compound. Our results show that ball milling induced polymorphic transformation from the stable Form II to the metastable Form I; whereas Form II remained intact after jet milling. Jet milling was found to be effective in reducing particle size but ball milling was unable to reduce the particle beyond certain limit even with increasing milling intensity. Heating effect during ball milling was proposed as a possible explanation for the difference in the performance of the two types of mill. The local increase in temperature beyond the polymorphic transformation temperature may lead to the conversion from stable to metastable form. At longer ball milling duration, the local temperature could exceed the melting point of Form I, leading to surface melting and subsequent recrystallization of Form I from the melt and agglomeration of the crystals. The findings in this study have broader implications on the selection of mill and interpretation of milling results for not only pharmaceutical cocrystals but pharmaceutical compounds in general.

Planetary ball milling (PBM) is a well-known technique for efficient size reduction and homogenization of materials that has been used for many decades in various engineering and industrial processes. More recently, it has emerged as a unique top-down nanofabrication approach for nanomaterials based on nanoscale grinding. However, its potential application in nanostructured thin film fabrication has not been fully explored, as only a limited number of studies have been carried out. In this work, the effects of different grinding parameters (speed, time and solvents) were used to create previously unstudied nanoscale grinding conditions for nanostructured thin film materials via PBM with distinct and novel properties: Nanoparticles of silicon, titanium disilicide (TiSi2) and zinc oxide (ZnO) ground in different solvents (deionized (DI) water/ ethylene glycol (EG)/isopropyl alcohol) resulted in colloidal suspensions (or nanoinks) that could be used to coat various substrates (wafers, glass, flexible substrates, etc.) via drop casting, doctor blading or dip coating. Thin film properties such as wettability, electrical conductivity and gas sensing behavior are studied. The fabricated thin film coating properties could be tuned depending on the combination of starting powder materials, grinding parameters and resulting nanoparticle size/geometry: The influence of surface chemistry, solvent type, particle geometry, surface roughness and defects was shown to alter the conductivity and surface wettability of the resultant films. Thus, thin films formed using PBM nanoinks allow varied and tunable properties for advanced multi-functional coatings and devices. To demonstrate the feasibility of PBM nanoinks for thin film device applications, ZnO nanoinks were used to create chemiresistive gas sensors that operate at room temperature. By varying grinding parameters (speed, time and solvent) thin film sensors with differing particle sizes and porosity were produced and tested with air/oxygen against hydrogen, argon and methane target gas species, in addition to relative humidity. Grinding speeds of up to 1000 rpm produced particle sizes and RMS thin film roughness below 100 nm, as measured by atomic force microscopy and scanning electron microscopy. Raman spectroscopy, photoluminescence and x-ray analysis confirmed the purity and structure of resulting films. The peak gas sensor response was found for grinding parameters of 400 rpm (average particle size 275 nm) and 30 minutes (average particle size 225 nm) in EG and DI water, respectively, which could be correlated to an increased film porosity and an enhanced electron concentration resulting from adsorption/desorption of oxygen ions on the surface of ZnO nanoparticles. Similarly, gas response and dynamic behavior were found to improve as the operating temperature was increased between 100 and 150 °C. These results demonstrate the use of low-cost PBM nanoinks to optimize the active materials for solution-processed thin film gas/humidity sensors that can operate at room temperature for use in environmental, medical, food packaging, laboratory, and industrial applications. Overall, the nanogrinding technique can produce large amounts of nanoparticle suspension with variable particle sizes for creating thin films with tunable properties. By adjusting grinding parameters, the nanoparticle shape/size and properties can be varied resulting in nanoparticle inks for inexpensive coatings on various substrates and for use in different applications. / Graduate

Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to products in which rapid fibre swelling, high water solubility or low sedimentation is not essential. In this study, functional properties of seedless blackcurrant pomace were modified by thermo-mechanical treatments using extrusion cooking or micronization in a planetary ball mill. A full factorial design showed that low pomace moisture (11 g/100 g) had the highest impact on swelling capacity (+ 20.6%) and water solubility index (+ 23.2%), whereas variation in extrusion temperature exhibited only minor effects. After milling for 4 h, the median particle size was reduced by 98% to 4 µm and the specific surface area increased from 0.1 to 2.5 m2/mL. Swelling capacity was highest after this time with 7.6 mL/g pomace and, although the amount of extractable sugars was reduced, water solubility increased to 7.6 g/100 g. In contrast to extruded samples, the red colour of the pomace was intensified after milling. Both treatments appear as promising to extend the applicability of fruit by-products in foods, as micronized pomace may counteract sedimentation in liquids, whereas increased swelling capacity after extrusion may have stabilizing effects on yoghurt-like systems.