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.
Highlights
The remaining residue in the package of food after consumption has been a major issue with regard to the food wasting problem and hygiene issue
The edible superhydrophobic surfaces have been reported in previous researches [9,10,11,12, 22]
The introduced edible carnauba wax- and beeswax-coated surfaces with ethyl oleate and cooking oil infusion edible LIS (ELIS) can be an alternative option for high-valued liquid food residue reduction and icing delay packaging design
Summary
The remaining residue in the package of food after consumption has been a major issue with regard to the food wasting problem and hygiene issue. From the perspective of safety and stability, an alternative option is a lubricant-infused surface (LIS), inspired by Nepenthes pitcher plants [28] To address this stability issue, the lubricant introduced could endow the surface with long-term water resistance by replacing the air cushion with an oil film, endowing the surface with a slippery property [29]. This acquired ELIS could achieve the equivalent liquid resistance ability of the edible superhydrophobic surface with long durability expectancy. To evaluate the practicality of ELIS, the obtained ELIS samples were put to experiments on slippery analysis, liquid food residue reduction test, water jetting test, film bending test, icing delay analysis, and lubricant retention test
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
