No abstract

Inspired by nature’s water-repellent plants, the superhydrophobic surface (SHS) and the lubricant-infused surface (LIS) possess potentials in various fields of application. In particular, the edible SHS and the edible LIS (ELIS) are suitable for the role of high-valued liquid food residue reduction. In this study, the ELIS was introduced through a facile spray method and direct lubricant infusion. Four types of ELISs were fabricated: carnauba wax with ethyl oleate infusion, carnauba wax with cooking oil infusion, beeswax with ethyl oleate infusion, and beeswax with cooking oil infusion. The carnauba wax-coated ELIS has better slipperiness, while the beeswax-coated ELIS has better transparency. The ethyl oleate-infused ELIS possesses ELIS to SHS transformable ability, and the cooking oil-infused ELIS also possesses better slipperiness and has the affordable advantage. Moreover, the material selection of ELIS is accessible, renewable, green, recyclable, and edible. The results illustrated that ELIS has advantages of long-term effectiveness and impact resistance over edible SHS and indicated that the ELIS can be facilitated for the manufacture of a multifunctional liquid residue reduction surface with food safety assurance.

An edible wax coating on elastic substrates comprising carnauba wax spheres and beeswax superhydrophobic flakes with a two-stage application (before/after stretching) shows durability against abrasion, scratch healing and self-cleaning performance.