Modification of aluminum surfaces with superhydrophobic nanotextures for enhanced food safety and hygiene

Fabrication of Robust Superhydrophobic Coatings onto High-Density Polyethylene Food Contact Surfaces for Enhanced Microbiological Food Safety

“…As shown in Figure b, Si–Cl x stretching peak, observed at 578 cm –1 , in THFS, shifted to 558 cm –1 in SPH-HDPE. This 20 cm –1 shift could explain the extension of the outer Si–Cl x bonds, caused by the chemical reaction between hydroxyl groups of PDA or carboxyl groups on ND and Si–Cl x groups of THFS. ,,, …”

“…A potential approach to prevent bacterial adhesion, easing the cleaning and sanitizing practices and lowering the maintenance costs of the FCSs, is to develop superhydrophobic (SPH) coatings for FCSs, which display a static water contact angle greater than 150° . Recently, the development of novel coating techniques for FCSs with proper surface texturing has been a significant area of research focus and investment by the food processing industries. , The synergistic combination of nanotexture and surface chemistry is the main principle behind the formation of SPH coatings. The control of surface chemistry of FCSs involves the presence of nonpolar ligands or moieties on the surface which impart hydrophobic characteristics to surfaces with flat geometries. − The hierarchical features created on the surface of SPH coatings trap a layer of air (metastable air bubbles) that inhibit surface wetting and thus bacterial adhesion .…”

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

“…Given that most bacterial contamination scenarios involve planktonic bacteria dispersed in aqueous media, the utilization of superhydrophobic coatings can effectively reduce the contact between bacteria and a surface of interest and, consequently, the probability of bacterial contamination. The synergistic combination of nano/microtextures having nano/microscale, empty concave domains such as valleys, holes, pores, and a layer of nonpolar compounds is the main principle behind the formation of anticontact, superhydrophobic coatings (Awad et al., 2018; Oh, Lu, et al., 2015; Oh, Perez, et al, 2015; Oh, Liu, et al, 2019; Razavi et al, 2019).…”

“…Once textured surfaces are created, their surface energies are usually lowered by depositing a very thin layer of another material to change the apparent surface chemistry without obscuring the roughness features (Figure 7). Long alkyl and fluorinated alkyl chains are typically covalently bonded to the roughened surfaces by reaction with silanes or perflourosilanes (Oh, Liu, et al., 2019; Oh, Lu, et al., 2015; Oh, Perez, et al., 2015; Oh, Rapisand, et al., 2016). Occasionally, alkyl chains are deposited by reaction with fatty acids (Frank et al., 2014; Manoj et al., 2020).…”

Bionanotechnologies: Synthesis of Metals’ Nanoparticles With Using Plants and Their Applications in the Food Industry: A Review

“…Nanotechnologies are successfully used to ensure the quality of food and food safety (detection of pathogenic microorganisms or toxic metabolites), enrichment of food products (minerals, vitamins, antioxidants and essential oils), improvement of organoleptic properties (increase of taste or color), extension of shelf life and antimicrobial food packaging (Chen et al, 2017;Duncan, 2011;Hamad et al, 2018). Nanotechnologies for intelligent packaging developing are focusing mainly on protecting the product from oxygen, moisture and maintaining freshness (Cabedo et al, 2018;Oh et al, 2019). Functional packaging should have increased mechanical strength, barrier properties, flexibility and stability, be capable of biological decomposition, low-yielding and environmentally friendly (Kuswandi and Moradi, 2019).…”