Modified bacterial nanofibril for application in superhydrophobic coating of food packaging

Abstract

Superhydrophobic coatings applied to food packaging can significantly reduce unnecessary food waste. Inspired by nature, we proposed a simple method to prepare coatings with ecologically correct materials, such as beeswax and bacterial cellulose nanofibrils functionalized with nanoparticles of food silicon dioxide (BW/BCn- SiO2). The morphology of bacterial cellulose nanofibrils shows a strong reaction with SiO2 aggregated on the surface of the cellulosic material. The FTIR results confirm the efficiency of the functionalization. In addition, the functionalized material presents less thermal degradation. BW/BCn- SiO2, with a contact angle of 153° and a slip angle of 3°, features Cassie-Baxter-compatible micro/nanoscale roughness, self-cleaning properties, low-temperature storage stability, excellent adhesion and mechanical durability even after several treatments, considered nontoxic and with remarkable performance in repelling liquid foods with high viscosity, such as honey, yogurt and chocolate sauce. This work highlights the importance of innovations in food packaging that impact food waste, through superhydrophobic, ecological and safe coatings.