חיפוש מתקדם
ACS Applied Bio Materials

Iryna Polishchuk and Boaz Pokroy

Microbial contamination of dairy products caused by biofilm-forming bacteria is of great concern to the dairy industry, a leading sector impacted by food loss. Previous reports have emphasized that preventing biofilm formation on work surfaces of dairy equipment would be a more desirable option than treating it. However, there is currently no available technology that can completely prevent such biofilm formation without causing detrimental side effects. Here we demonstrate that a bioinspired approach, exploiting superhydrophobic paraffin/fluorinated wax surfaces, can be efficiently employed to prevent dairy-associated biofilm formation. Our results showed that under conditions relevant to dairy food production, biofilm development by strong biofilm-forming dairy Bacillus isolates was effectively mitigated (up to 97-99% inhibition) on the tested wax surfaces. This, coupled with the ability of these wax surfaces to retain their structure and functionality after prolonged exposure to milk, without producing any negative effects on milk quality, makes the technology potentially applicable in the dairy industry. © 2019 American Chemical Society.

פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Superhydrophobic wax coatings for prevention of biofilm establishment in dairy food
2

Iryna Polishchuk and Boaz Pokroy

Superhydrophobic wax coatings for prevention of biofilm establishment in dairy food

Microbial contamination of dairy products caused by biofilm-forming bacteria is of great concern to the dairy industry, a leading sector impacted by food loss. Previous reports have emphasized that preventing biofilm formation on work surfaces of dairy equipment would be a more desirable option than treating it. However, there is currently no available technology that can completely prevent such biofilm formation without causing detrimental side effects. Here we demonstrate that a bioinspired approach, exploiting superhydrophobic paraffin/fluorinated wax surfaces, can be efficiently employed to prevent dairy-associated biofilm formation. Our results showed that under conditions relevant to dairy food production, biofilm development by strong biofilm-forming dairy Bacillus isolates was effectively mitigated (up to 97-99% inhibition) on the tested wax surfaces. This, coupled with the ability of these wax surfaces to retain their structure and functionality after prolonged exposure to milk, without producing any negative effects on milk quality, makes the technology potentially applicable in the dairy industry. © 2019 American Chemical Society.

Scientific Publication
You may also be interested in