Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

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

ABSTRACT: Liquid food adhesion on containers has increased food waste and pollution, which could be effectively alleviated with a superhydrophobic surface. In this research, the superhydrophobic coating was fabricated with edible soybean wax on different substrates by a spraying method. The coated surface showed excellent superhydrophobicity due to its microstructure formed by self-roughening, which could repel a variety of viscous liquid food with the apparent contact angle of 159 ± 2°. The coated surface was still liquid-repellent after hot water immersion (45 °C), abrasion test with sandpaper, water impact, finger touch and immersion into yogurt. The liquid-repellent coating with soybean wax, which is natural and green, is promising for application in the food industry to reduce waste.

SUBMITTER: Shen T

PROVIDER: S-EPMC7435775 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Publications

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

Shen Tianyu T Fan Shumin S Li Yuanchao Y Xu Guangri G Fan Wenxiu W

Materials (Basel, Switzerland) 20200724 15

Liquid food adhesion on containers has increased food waste and pollution, which could be effectively alleviated with a superhydrophobic surface. In this research, the superhydrophobic coating was fabricated with edible soybean wax on different substrates by a spraying method. The coated surface showed excellent superhydrophobicity due to its microstructure formed by self-roughening, which could repel a variety of viscous liquid food with the apparent contact angle of 159 ± 2°. The coated surfac ...[more]

PMID: 32722295

Similar Datasets

Preparation and characterization of an edible metal-organic framework/rice wine residue composite.

Project description:In this communication, using rice wine residue (RWR) as the support, an edible γ-cyclodextrin-metal-organic framework/RWR (γ-CD-MOF/RWR) composite with a macroscopic morphology was synthesized. The obtained edible composite is promising for applications in drug delivery, adsorption, food processing, and others.

| S-EPMC9104762 | biostudies-literature

TiO2 nanowire-templated hierarchical nanowire network as water-repelling coating.

Project description:Extraordinary water-repelling properties of superhydrophobic surfaces make them novel candidates for a great variety of potential applications. A general approach to achieve superhydrophobicity requires low-energy coating on the surface and roughness on nano- and micrometre scale. However, typical construction of superhydrophobic surfaces with micro-nano structure through top-down fabrication is restricted by sophisticated fabrication techniques and limited choices of substrate materials. Micro-nanoscale topographies templated by conventional microparticles through surface coating may produce large variations in roughness and uncontrollable defects, resulting in poorly controlled surface morphology and wettability. In this work, micro-nanoscale hierarchical nanowire network was fabricated to construct self-cleaning coating using one-dimensional TiO2 nanowires as microscale templates. Hierarchical structure with homogeneous morphology was achieved by branching ZnO nanowires on the TiO2 nanowire backbones through hydrothermal reaction. The hierarchical nanowire network displayed homogeneous micro/nano-topography, in contrast to hierarchical structure templated by traditional microparticles. This hierarchical nanowire network film exhibited high repellency to both water and cell culture medium after functionalization with fluorinated organic molecules. The hierarchical structure templated by TiO2 nanowire coating significantly increased the surface superhydrophobicity compared to vertical ZnO nanowires with nanotopography alone. Our results demonstrated a promising strategy of using nanowires as microscale templates for the rational design of hierarchical coatings with desired superhydrophobicity that can also be applied to various substrate materials.

| S-EPMC5750032 | biostudies-literature

Preparation of Colorimetric Sensor Array System to Evaluate the Effects of Alginate Edible Coating on Boiled-Dried Anchovy

Project description:The colorimetric sensor array (CSA) is a simple, rapid, and cost-effective system widely used in food science to assess food quality by identifying undesirable volatile organic compounds. As a prospective alternative to conventional techniques such as total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substance analysis, the CSA system has garnered significant attention. This study evaluated the quality of edible-coated food products using both conventional and CSA methods in order to demonstrate that the CSA approach is a feasible alternative to conventional methods. Boiled-dried anchovies (BDA) were selected as the model food product, and the sample’s quality was assessed as a function of storage temperature and incubation period using conventional techniques and the CSA system. The surface of BDA was coated with an edible alginate film to form the surface-modified food product. The conventional methods revealed that an increase in storage temperature and incubation time accelerated the lipid oxidation process, with the uncoated BDA undergoing lipid oxidation at a faster rate than the coated BDA. Utilizing multivariate statistical analysis, the CSA approach essentially yielded the same results. In addition, the partial least square regression technique revealed a strong correlation between the CSA system and conventional methods, indicating that the CSA system may be a feasible alternative to existing methods for evaluating the quality of food products with surface modifications.

| S-EPMC9913907 | biostudies-literature

A novel approach for authentication of shellac resin in the shellac-based edible coatings: Contain shellac or not in the fruit wax preservative coating.

Project description:As an edible coating substrate, the detection of shellac resin has always been an intractable problem. In this paper, an authentication method of shellac resin in shellac-based edible coatings was established. Results showed that the authentication of shellac resin could be skillfully transformed as the identification of 13 targeted metabolites which were monomer compounds of shellac resin. The 13 targeted metabolites were further divided into 6 differential metabolites and 7 common metabolites with the metabonomic method and difference analysis of targeted metabolite contents. Then, four commercial soi-disant shellac-based coating solutions were selected to verify the feasibility of this method, and 7 common metabolites were detected in only one commercial sample, highly consistent with the results of shellac resin. All the above results indicated that the targeted metabolomics approach established in this study could provide a scientific basis for the qualitative authentication of shellac resin in the preservation coating.

| S-EPMC9156870 | biostudies-literature

Silk Fibroin as Edible Coating for Perishable Food Preservation.

Project description:The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based protein suspension that self-assembles on the surface of food upon dip coating. The water-based post-processing control of the protein polymorphism enables the modulation of the diffusion of gases through the silk fibroin thin membranes (e.g. O2 and CO2 diffusion, water vapour permeability), which is a key parameter to manage food freshness. In particular, an increased beta-sheet content corresponds to a reduction in oxygen diffusion through silk fibroin thin films. By using the dip coating of strawberries and bananas as proof of principle, we have shown that the formation of micrometre-thin silk fibroin membranes around the fruits helps the management of postharvest physiology of the fruits. Thus, silk fibroin coatings enhance fruits' shelf life at room conditions by reducing cell respiration rate and water evaporation. The water-based processing and edible nature of silk fibroin makes this approach a promising alternative for food preservation with a naturally derived material.

| S-EPMC4858704 | biostudies-other

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life.

Project description:Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used carrageenan as an edible coating to delay banana fruit ripening. In this study, the effect of different concentrations of carrageenan and storage temperatures on Cavendish banana shelf life and fruit quality was evaluated. The fruits were treated with 0.5%, 1.0%, and 1.5% carrageenan and stored at two different temperatures, 26°C and 20°C. Carrageenan functional groups in banana peel samples as well as changes in surface structure of banana peel, color, weight loss, pulp to peel ratio, total soluble solid, and levels of MaACS1 and MaACO1 gene expression were analyzed. Result showed that the optimum condition to extend shelf life and maintain fruit quality was by treating the banana fruits with 1.5% carrageenan and storing them at a cool temperature (20°C). In addition, the result obtained from this study suggested that carrageenan can be used as edible coating to extend the shelf life of banana fruits (Musa acuminata AAA group).

| S-EPMC7474772 | biostudies-literature

From Soybean residue to advanced supercapacitors.

Project description:Supercapacitor technology is an extremely timely area of research with fierce international competition to develop cost-effective, environmentally friendlier EC electrode materials that have real world application. Herein, nitrogen-doped carbons with large specific surface area, optimized micropore structure and surface chemistry have been prepared by means of an environmentally sound hydrothermal carbonization process using defatted soybean (i.e., Soybean meal), a widely available and cost-effective protein-rich biomass, as precursor followed by a chemical activation step. When tested as supercapacitor electrodes in aqueous electrolytes (i.e. H2SO4 and Li2SO4), they demonstrate excellent capacitive performance and robustness, with high values of specific capacitance in both gravimetric (250-260 and 176?F g(-1) in H2SO4 and Li2SO4 respectively) and volumetric (150-210 and 102?F cm(-3) in H2SO4 and Li2SO4 respectively) units, and remarkable rate capability (>60% capacitance retention at 20?A g(-1) in both media). Interestingly, when Li2SO4 is used, the voltage window is extended up to 1.7?V (in contrast to 1.1?V in H2SO4). Thus, the amount of energy stored is increased by 50% compared to H2SO4 electrolyte, enabling this environmentally sound Li2SO4-based supercapacitor to deliver ~12?Wh kg(-1) at a high power density of ~2?kW kg(-1).

| S-EPMC4645100 | biostudies-literature

Bioinspired Edible Lubricant-Infused Surface with Liquid Residue Reduction Properties.

Project description: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.

| S-EPMC6946289 | biostudies-literature

Identification of a residue affecting fatty alcohol selectivity in wax ester synthase.

Project description:The terminal enzyme in the bacterial wax ester biosynthetic pathway is the bifunctional wax ester synthase/acyl-coenzyme A:diacylglycerol acyltransferase (WS/DGAT), which utilizes a fatty alcohol and a fatty acyl-coenzyme A (CoA) to synthesize the corresponding wax ester. In this report, we identify a specific residue in WS/DGAT enzymes obtained from Marinobacter aquaeolei VT8 and Acinetobacter baylyi that alters fatty alcohol selectivity and kinetic parameters when modified to alternative residues.

| S-EPMC3536089 | biostudies-literature

Edible coating with probiotic as a quality factor for minimally processed carrots.

Project description:The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating's performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8?±?2 °C. Carrot slices were submerged in a sodium alginate solution with and without the addition of Lactobacillus acidophilus La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for L. acidophilus. In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products.

| S-EPMC6098787 | biostudies-literature

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data