Preparation of Edible Non-wettable Coating with Soybean Wax for Repelling Liquid Foods with Little Residue

Shen, Tianyu; Fan, Shumin; Li, Yuanchao; Xu, Guangri; Fan, Wenxiu

doi:10.3390/ma13153308

Cited by 33 publications

(16 citation statements)

References 30 publications

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“…The HDP/STA@APT coating is stable to a certain extent according to the water droplets falling test (Figure S3). After continuous impact by water droplets at the same place, the coating remained superhydrophobic (CA = 164.4° and SA = 20.6°). The liquid impact resistance is very important for the application of the coating in liquid packaging.…”

Section: Resultsmentioning

confidence: 99%

Preparation of Food Grade Superhydrophobic Coatings Based on Attapulgite Nanorods

Dong

Ding

Wei

et al. 2023

ACS Sustainable Chem. Eng.

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The superhydrophobic coating is a promising strategy to avoid liquid foods adhesion on the packages and thus significantly reduce their waste and environmental pollution. However, food-grade superhydrophobic coatings are yet limited, especially those with excellent performances. Herein, we report the preparation of food-grade superhydrophobic coatings by the combination of attapulgite (APT) natural nanorods, stearic acid (STA), and hydroxypropyl distarch phosphate (HDP) adhesive. First, a stock suspension was prepared by an esterification reaction between APT and STA. Then, the edible HDP primer and the STA@APT suspension were sequentially spray-coated onto substrates to form the HDP/STA@APT superhydrophobic coatings. The influences of the STA and APT concentrations on the wettability and morphology of the coatings were studied. Due to the hierarchical structure and low surface energy of the coatings assembled by APT and STA, the coatings show excellent static and dynamic superhydrophobicity and self-cleaning performance. In addition, the coatings exhibit good environmental stability and excellent antiadhesive properties toward various liquid foods and are also applicable to various frequently used food packing materials. Thus, we believe that superhydrophobic coatings have a broad application prospect for food packing.

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Section: Resultsmentioning

confidence: 99%

Preparation of Food Grade Superhydrophobic Coatings Based on Attapulgite Nanorods

Dong

Ding

Wei

et al. 2023

ACS Sustainable Chem. Eng.

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“…Figure 7 shows the blends' mass loss (%) upon immersion in 100 C water for 5 minutes and 15 minutes. Beeswax and soy wax are superhydrophobic materials [13], [33]- [34]. However, at high immersion temperatures, these materials' superhydrophobic properties denature which enables the leaching of the waxes into the water.…”

Section: Mass Loss Propertiesmentioning

confidence: 99%

“…This procedure chemically stabilizes and raises the melting temperature of soy oil resulting in a more solid form of partial or fully hydrogenated soy oil, also known as soy wax [10]. Fully hydrogenated soy wax mainly consists of triglycerides with a high proportion of stearic acid [13]. The use of vegetable oil-based waxes is considered a viable alternative to paraffin as they readily biodegrade compared to paraffin [14].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Beeswax Additions on the Structural, Thermal, Mechanical and Mass Loss Properties of Soy Wax Blends

Shaharuddin¹,

Mansor²,

Rashid³

et al. 2023

JMechE

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The typical of beeswax, dammar, rosin, paraffin, and microcrystalline wax. batik wax compositions used in Malaysia consist of various blends This study aims to characterize soy wax/beeswax blends’ structural, thermal, strength, and mass loss properties as potential alternative batik wax compositions. The Fourier transform infrared spectroscopy (FTIR) results showed that the additions of beeswax (wt%) into soy wax resulted in possible chemical interaction for the esters (C=O stretching and C-H bending vibrations), hydrocarbons (CH2 scissor formation), and cholestral esters (C=O stretching vibrations). The thermal profile obtained via differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) respectively revealed an increase in peak melting temperature and reduced thermal stability of the blends with further increments of beeswax. In addition, beeswax enhances the compression strength by 150% but did not have any significant impact on the modulus of the blends. E valuation of the mass loss test suggested that beeswax in the range of 40 wt% to 60 wt% can be considered as alternative batik resist material due to its moderate leaching tendency. Future works shall be conducted to evaluate the performance of these wax compositions against other batik wax criteria and the feasibility of printing these waxes using an in-house designed batik printer.

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“…It has been proven that soybean wax‐coated cup with superhydrophobic property has a cleaner condition than its uncoated counterpart after being poured with milky tea, chocolate syrup, and honey. This has led to a possibility to reduce the amount of plastic packaging in the food and beverage applications (Shen et al., 2020). Again, having a superhydrophobic property, an edible coating can minimize the transfer rate of water molecules and enhance the moisture barrier on food surfaces (Hosseini et al., 2023; Zhang et al., 2021).…”

Section: Advanced Edible Coating Technologiesmentioning

confidence: 99%

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Wibowo,

Salsabila,

Muna

et al. 2023

Comp Rev Food Sci Food Safe

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Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self‐healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large‐scale and more sustainable industrial production.

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Preparation of Edible Non-wettable Coating with Soybean Wax for Repelling Liquid Foods with Little Residue

Cited by 33 publications

References 30 publications

Preparation of Food Grade Superhydrophobic Coatings Based on Attapulgite Nanorods

Preparation of Food Grade Superhydrophobic Coatings Based on Attapulgite Nanorods

The Effects of Beeswax Additions on the Structural, Thermal, Mechanical and Mass Loss Properties of Soy Wax Blends

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

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