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The thermodynamic state of lipid interfaces was observed during shock waveinduced cavitation in water with sub-microsecond resolution, using the emissionspectra of hydration-sensitive fluorescent probes co-localized at theinterface. The experiments show that the cavitation threshold is lowest near aphase transition of the lipid interface. The cavitation collapse time and themaximum state change during cavitation are found to be a function of both thedriving pressure and the initial state of the lipid interface. The experimentsshow dehydration and crystallization of lipids during the expansion phase ofcavitation, suggesting that the heat of vaporization is absorbed from withinthe interface, which is adiabatically uncoupled from the free water. The studyunderlines the critical role of the thermodynamic state of the interface incavitation dynamics, which has mechanistic implications for ultrasound-mediateddrug delivery, acoustic nerve stimulation, ultrasound contrast agents, and thenucleation of ice during cavitation.

Thermodynamic State of the Interface during Acoustic Cavitation in Lipid Suspensions