Relating Crystal Structure to Surface Properties: A Study on Quercetin Solid Forms.


Journal

Crystal growth & design
ISSN: 1528-7483
Titre abrégé: Cryst Growth Des
Pays: United States
ID NLM: 101261892

Informations de publication

Date de publication:
05 Oct 2022
Historique:
received: 23 06 2022
revised: 05 09 2022
entrez: 11 10 2022
pubmed: 12 10 2022
medline: 12 10 2022
Statut: ppublish

Résumé

The surface energy and surface chemistry of a crystal are of great importance when designing particles for a specific application, as these will impact both downstream manufacturing processes as well as final product quality. In this work, the surface properties of two different quercetin solvates (quercetin dihydrate and quercetin DMSO solvate) were studied using molecular (synthonic) modeling and experimental techniques, including inverse gas chromatography (IGC) and contact angle measurements, to establish a relationship between crystal structure and surface properties. The attachment energy model was used to predict morphologies and calculate surface properties through the study of their growth synthons. The modeling results confirmed the surface chemistry anisotropy for the two forms. For quercetin dihydrate, the {010} facets were found to grow mainly by nonpolar offset quercetin-quercetin stacking interactions, thus being hydrophobic, while the {100} facets were expected to be hydrophilic, growing by a polar quercetin-water hydrogen bond. For QDMSO, the dominant facet {002} grows by a strong polar quercetin-quercetin hydrogen bonding interaction, while the second most dominant facet {011} grows by nonpolar π-π stacking interactions. Water contact angle measurements and IGC confirmed a greater overall surface hydrophilicity for QDMSO compared to QDH and demonstrated surface energy heterogeneity for both structures. This work shows how synthonic modeling can help in the prediction of the surface nature of crystalline particles and guide the choice of parameters that will determine the optimal crystal form and final morphology for targeted surface properties, for example, the choice of crystallization conditions, choice of solvent, or presence of additives or impurities, which can direct the crystallization of a specific crystal form or crystal shape.

Identifiants

pubmed: 36217418
doi: 10.1021/acs.cgd.2c00707
pmc: PMC9542717
doi:

Types de publication

Journal Article

Langues

eng

Pagination

6103-6113

Informations de copyright

© 2022 The Authors. Published by American Chemical Society.

Déclaration de conflit d'intérêts

The authors declare no competing financial interest.

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Auteurs

Panayiotis Klitou (P)

School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Woodhouse Ln., Woodhouse, LeedsLS2 9JT, United Kingdom.

Ian Rosbottom (I)

Department of Chemical Engineering, Imperial College London, Imperial College Rd, South Kensington, LondonSW7 2AZ, United Kingdom.

Vikram Karde (V)

Department of Chemical Engineering, Imperial College London, Imperial College Rd, South Kensington, LondonSW7 2AZ, United Kingdom.

Jerry Y Y Heng (JYY)

Department of Chemical Engineering, Imperial College London, Imperial College Rd, South Kensington, LondonSW7 2AZ, United Kingdom.

Elena Simone (E)

Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi, 24, 10129TorinoTO, Italy.
School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Woodhouse Ln., Woodhouse, LeedsLS2 9JT, United Kingdom.

Classifications MeSH