Development of a Self-Slippery Liquid-Infused Porous Surface (SLIPS) Coating Using Carbon Nanotube Composite for Repelling Food Debris and Microbial Biofilms
Development of a Self-Slippery Liquid-Infused Porous Surface (SLIPS) Coating Using Carbon Nanotube Composite for Repelling Food Debris and Microbial Biofilms
复制标题
使用碳纳米管复合材料开发自滑液体注入多孔表面 (SLIPS) 涂层，用于排斥食物残渣和微生物生物膜
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发表时间：
2015
期刊：
影响因子：
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通讯作者：
S. Jun
中科院分区：
文献类型：
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作者：
N. Rungraeng;S. Yoon;Yong Li;S. Jun
本研究通过对不锈钢板表面进行改性，证明了自清洁表面（自滑液体注入多孔表面，或SLIPS）的制造和抗粘附属性。表面主要由超疏水多壁碳纳米管（MWCNT）和注入低表面张力液体润滑剂（Krytox）的Teflon复合层组成。通过估计500升1/4 L水滴以及油、番茄酱和蜂蜜液滴的滑动角来测量所开发的SLIPS的滑动程度。为了评价光滑纳米复合材料表面的抗生物膜性能，大肠杆菌K-12和金黄色葡萄球菌（10 8 CFU mL-1）生物膜分别在不锈钢（对照）和SLIPS上生长7天。当倾斜角度在1°至20°的范围内时，水、油、番茄酱和蜂蜜液滴以及细菌生物膜容易从SLIPS上滑落，而不留下任何明显的碎片，这取决于液滴和生物膜。纳米复合材料涂层的光滑度在七天的实验中没有变化。在OD 590 nm处的结晶紫-染料吸光度测量显示，与对照不锈钢相比，SLIPS上的生物膜形成平均减少约90%。减少食品加工环境中食品接触表面上的致病性细菌生物膜将降低生物膜交叉污染的风险，生物膜交叉污染可导致即食食品中的严重问题。
This study demonstrates the fabrication and anti-adhesion attributes of a self-cleaning surface (self-slippery liquid-infused porous surface, or SLIPS) by modifying the surface of a stainless steel plate. The surface consisted mainly of a superhydrophobic multiwalled carbon nanotube (MWCNT) and Teflon composite layer infused with a low surface tension liquid lubricant (Krytox). The degree of slipperiness of the developed SLIPS was measured by estimating the sliding angles of 500 I¼L water droplets as well as oil, ketchup, and honey droplets. To evaluate the anti-biofilm performance of the slippery nanocomposite surface, Escherichia coli K-12 and Staphylococcus aureus (10 8 CFU mL -1 ) biofilms were separately grown on stainless steel (control) and the SLIPS for seven days. Water, oil, ketchup, and honey droplets as well as the bacterial biofilms readily slid off the SLIPS without leaving any noticeable debris when the tilting angles were in the range of 1° to 20°, depending on droplets and biofilms. The slipperiness of the nanocomposite coating did not change over the seven days of the experiment. Crystal violet-dye absorbance measurement at OD 590 nm showed about 90% average reduction in biofilm formation on the SLIPS compared to the control stainless steel. Reducing pathogenic bacterial biofilms on food contact surfaces in food processing environments would decrease the risk of cross-contamination by biofilms, which can cause serious problems in ready-to-eat food products.