Surface-protein interactions on different stainless steel grades: effects of protein adsorption, surface changes and metal release

Hedberg, Yolanda; Wang, X; Hedberg, Jonas; Lundin, Maria; Blomberg, Eva; Wallinder, Inger Odnevall

doi:10.1007/s10856-013-4859-8

Cited by 106 publications

(163 citation statements)

References 69 publications

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“…1, Fe was predominantly released from both grades followed by the release of Ni, Cr, and Mn. This is in agreement with previous investigations of metal release from these grades in citric acid and other aqueous acidic or neutral solutions [11][12][13][14][15][16][17][18][19] . The release pattern is related to the passive mixed surface oxide of Cr 2 O 3 and Fe 2 O 3 with metallic nickel present in the alloy surface layer beneath the surface oxide 11,20) .…”

Section: Resultssupporting

confidence: 93%

“…1 it is evident that the extent of released metals in citric acid decreased significantly for both grades at alkaline pH (pH 11) compared with neutral and acidic pH conditions (pH 3.1, 4.8, and 6.4). A lower metal release in alkaline solutions compared with acidic solutions is generally expected for stainless steels 19,22,23) . Citric acid has been shown to induce ligand/complexation-induced metal release for stainless steels (no corrosion of the alloy substrate, but chemical or electrochemical dissolution of the surface oxide) 19,22,23) (Mazinanian, Odnevall Wallinder, Hedberg, unpublished data).…”

Section: Resultsmentioning

confidence: 95%

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Influence of Citric Acid on the Metal Release of Stainless Steels

Mazinanian¹,

Wallinder

Hedberg³

2015

Corrosion Science and Technology

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Knowledge of how metal releases from the stainless steels used in food processing applications and cooking utensils is essential within the framework of human health risk assessment. A new European standard test protocol for testing metal release in food contact materials made from metals and alloys has recently been published by the Council of Europe. The major difference from earlier test protocols is the use of citric acid as the worst-case food simulant. The objectives of this study were to assess the effect of citric acid at acidic, neutral, and alkaline solution pH on the extent of metal release for stainless steel grades AISI 304 and 316, commonly used as food contact materials. Both grades released lower amounts of metals than the specific release limits when they were tested according to test guidelines. The released amounts of metals were assessed by means of graphite furnace atomic absorption spectroscopy, and changes in the outermost surface composition were determined using X-ray photoelectron spectroscopy. The results demonstrate that both the pH and the complexation capacity of the solutions affected the extent of metal release from stainless steel and are discussed from a mechanistic perspective. The outermost surface oxide was significantly enriched in chromium upon exposure to citric acid, indicating rapid passivation by the acid. This study elucidates the effect of several possible mechanisms, including complex ion-and ligand-induced metal release, that govern the process of metal release from stainless steel under passive conditions in solutions that contain citric acid.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 95%

Influence of Citric Acid on the Metal Release of Stainless Steels

Mazinanian¹,

Wallinder

Hedberg³

2015

Corrosion Science and Technology

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“…Also, previous studies on metal release comparing the influence of two different proteins (at pH 7.4), bovine serum albumin and lysozyme from chicken egg white, showed that the protein that formed a thicker layer (lysozyme) was not inducing any increased Ni release. 30 This suggests that, once Ni is available for surface complexation, e.g. due to surface defects, it would be complexed and possibly released.…”

Section: Resultsmentioning

confidence: 99%

Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Mazinanian

Hedberg

2016

J. Electrochem. Soc.

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Metal release investigations from stainless steel into citric acid (CA) solutions at near-neutral pH are relevant for food applications, cleaning, and passivation. This study investigated metal release from abraded stainless steel grade AISI 304 into 5 g/L CA at pH 3.1, 4.8, and 6.4 at 40 • C, as compared to a control solution (10 mM KNO 3 ). Polyacrylic acid (PAA) was used as a model solution with and without separation from the stainless steel surface by a membrane. No significant difference was found for the released amounts of Fe and Mn between CA, PAA, and KNO 3 solutions at pH 3.1, suggesting other mechanisms than complexation. At pH 4.8 and 6.4, a significantly higher release was found for CA and PAA solutions compared with KNO 3 solution, but not for PAA solution when PAA molecules could not reach the stainless steel surface due to membrane separation, implying a dominant complexation-induced metal release mechanism that requires adsorption and/or close vicinity of the complexing agent to the surface. Cr was enriched in the surface oxide (surface passivation) in complexing solutions and the release of Cr was most dependent on complexation by CA at Citric acid-stainless steel interactions are of high relevance in food contact, 1-5 for surface cleaning, 6,7 and surface passivation. 8 Metal release (release of metal species) from stainless steel surfaces into citric acid containing solutions can generally be governed by chemical or electrochemical oxide dissolution (protonation, ligand/complexationinduced dissolution, and reductive or oxidative dissolution), corrosion (metal oxidation), and physical processes (e.g. due to friction).9 Metal release investigations are not only important for the area of risk and safety assessments, but can also be a sensitive measure of dissolution and corrosion processes for passive metals and alloys, where electrochemical activity is limited. 9 We have earlier investigated metal release from stainless steel (different grades) into citric acid containing solutions from a food safety perspective, 10,11 as citric acid is one of the food simulants suggested in a relatively new European guideline 1 for testing metals and alloys used in food contact. 10 It became clear that citric acid caused an initial metal release that results in surface passivation (hindering further release), and that the mechanism does not involve any active corrosion (metal oxidation) in solutions containing citric acid and no chlorides.10 Combined release and wettability studies on stainless steel (grade AISI 304) suggested an adsorption-controlled complexation-induced metal release mechanism.12 This study was however conducted at pH 2.4, where metal-citrate complexation exists, but not to a large extent (except for chromium, Cr).9 It has been debated whether complexation-induced metal release plays a major role for metal release from stainless steel in weakly or non-acidic biological environments and whether it can contribute to other mechanisms, such as corrosion or other chemical dissolution processes.9...

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“…[16][17][18] Protein adsorption will be inuenced by the surface chemistry of the metals (e.g., type of oxides/hydroxides formed on the surface and the resulting surface wettability and surface charges). It is generally acknowledged that protein adsorption is stronger on hydrophobic than hydrophilic surfaces.…”

Section: Introductionmentioning

confidence: 99%

Protein interactions with corroding metal surfaces: comparison of Mg and Fe

et al. 2015

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The influence of bovine serum albumin (BSA) on the electrochemical behaviour of pure Mg and Fe was studied in simulated body fluid (SBF), in view of the possible application of these materials as biodegradable metals. Results indicate a different trend for the BSA-effect on corrosion for the two metals: for Mg, a strong corrosion-inhibiting effect is observed in the presence of BSA in solution, especially for short-term exposure, whereas for Fe only a slight acceleration of corrosion is caused by the addition of BSA to the solution. For both metals, the protein-effect on the electrochemical behaviour shows a complex time-dependence. Surface analysis indicates that stronger BSA adsorption takes place on Mg than on Fe. Moreover, adsorption experiments with BSA and a second protein (lysozyme) were conducted. The results are discussed in view of electrostatic interactions between differently charged metal oxide/hydroxide surfaces and proteins.

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Surface-protein interactions on different stainless steel grades: effects of protein adsorption, surface changes and metal release

Cited by 106 publications

References 69 publications

Influence of Citric Acid on the Metal Release of Stainless Steels

Influence of Citric Acid on the Metal Release of Stainless Steels

Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Protein interactions with corroding metal surfaces: comparison of Mg and Fe

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