Bio-inspired Edible Superhydrophobic Interface for Reducing Residual Liquid Food
Bio-inspired Edible Superhydrophobic Interface for Reducing Residual Liquid Food
复制标题
用于减少液体食品残留的仿生可食用超疏水界面
DOI：
10.1021/acs.jafc.7b05915
复制
发表时间：
2018-03-07
影响因子：
6.1
通讯作者：
Tan, Mingqian
中科院分区：
文献类型：
--
作者：
Li, Yao;Bi, Jingran;Tan, Mingqian
Significant wastage of residual liquid food, such as milk, yogurt, and honey, in food containers has attracted great attention. In this work, a bio-inspired edible superhydrophobic interface was fabricated using U.S. Food and Drug Administration-approved and edible honeycomb wax, arabic gum, and gelatin by a simple and low-cost method. The bio-inspired edible superhydrophobic interface showed multiscale structures, which were similar to that of a lotus leaf surface. This bio-inspired edible superhydrophobic interface displayed high contact angles for a variety of liquid foods, and the residue of liquid foods could be effectively reduced using the bio-inspired interface. To improve the adhesive force of the superhydrophobic interface, a flexible edible elastic film was fabricated between the interface and substrate material. After repeated folding and flushing for a long time, the interface still maintained excellent superhydrophobic property. The bio-inspired edible superhydrophobic interface showed good biocompatibility, which may have potential applications as a functional packaging interface material.
