1. Fabrication of superhydrophobic coatings with edible materials for super-repelling non-Newtonian liquid foods.
- Author
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Liu, Bing-Ying, Xue, Chao-Hua, An, Qiu-Feng, Jia, Shun-Tian, and Xu, Miao-Miao
- Subjects
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EDIBLE coatings , *FLUID foods , *FOOD packaging , *NON-Newtonian fluids , *CONTACT angle , *PSEUDOPLASTIC fluids , *NEWTONIAN fluids - Abstract
• Superhydrophobic coatings were fabricated with edible waxes via one step spray process. • The resulted surface can repel not only water but also various non-Newtonian viscous food liquids. • The superhydrophobic surface exhibited excellent resistance to repeated bends and several abrasion damages. • The coating can be applied to all kinds of food packaging inner surface. Superhydrophobic coatings were fabricated with edible candelilla wax and rice bran wax via one step spraying a wax-in-ethanol hot solution on polypropylene (PP) substrates for food containers. Beautiful "flower-like" surface microstructures were formed only by self-roughening of the coating without adding any nanomaterials or any lithography step, making the coatings display great superhydrophobicity for a variety of non-Newtonian viscous liquids with contact angles higher than 150° and sliding angles close to 0°. The as-coated PP can keep excellent superhydrophobic properties after impact from hot aqueous solution (about 70 °C) or 1200 repeated bends, exhibiting good heat resistance and superior flexibility. Importantly, the excellent durability could make it super-repel non-Newtonian fluids after various types of damage (including finger touching and multiple abrasion cycles with sandpaper). This approach can be applied to the inner surface of all kinds of food packaging to reduce liquid food residue. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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