Superhydrophobic systems in food science and technology: Concepts, trends, challenges, and technological innovations

Engineered Sustainable Omniphobic Coatings to Control Liquid Spreading on Food-Contact Materials

“…In the food sector, outbreaks of food-borne infections resulting from the growth and survival of food-borne microorganisms are common. , A recent study reported that unwashed or inadequately decontaminated cutting boards, utensils, and knives are a potential source of food-borne illness caused by E. coli and S. aureus. A key reason that fuels the widespread occurrence of food-borne outbreaks is the poor sanitation and hygiene of food-contact surfaces.…”

“…A nonwetting food-contact surface can overcome this issue by causing droplets to slip or roll away, thus impeding ice formation. The introduction of nonwetting features into food packaging can thus contribute to the establishment of new functionalities, and food-contact surfaces with nanoengineered nonwettable features can play a significant role in addressing different aspects of food safety and preservation …”

“…The introduction of nonwetting features into food packaging can thus contribute to the establishment of new functionalities, 14 and food-contact surfaces with nanoengineered nonwettable features can play a significant role in addressing different aspects of food safety and preservation. 15 Significant progress has been made in developing biomimetic nonwettable surfaces. A detailed examination of the expanding body of literature in this domain has revealed an uneven growth pattern within the realm of biomimetic and nonwetting surfaces.…”

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

“…46−48 The need to eliminate fluorine from superhydrophobic coatings specifically within the context of food contact applications has been discussed extensively in published literature reviews. 36,49 The physics behind superhydrophobic coatings and their potential role in the food processing and packaging industries have likewise been the subjects of recent publications. 41,50,51 Polyvinyl chloride (PVC) has seen extensive use in foodcontact applications including conveyor belts, rollers, piping, tubing, gaskets, gloves, countertops, and packaging.…”

“…With the use of superhydrophobic coatings, water usage for such activities can be reduced. Because of these advantages, superhydrophobic surfaces and coatings have received extensive research interest within the agricultural and food production sectors. − Some coating preparations, in addition to being superhydrophobic, have included silver nanoparticles for enhanced effectiveness in resisting bacterial colonization . Some superhydrophobic surfaces were designed with ultrasharp textures to achieve dual-functionality of bacterial anticontact and mechanical/perforation/impaling antibacterial action. , Many superhydrophobic coatings have been developed with the use of polyfluoroalkyl substances in order to possess the requisite low surface energy.…”