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Superhydrophobic wax coatings for prevention of biofilm establishment in dairy food
Year:
2019
Source of publication :
ACS Applied Bio Materials
Authors :
Ostrova, Ievgeniia
;
.
Shemesh, Moshe
;
.
Volume :
2
Co-Authors:

Iryna Polishchuk and Boaz Pokroy

Facilitators :
From page:
4932
To page:
4940
(
Total pages:
9
)
Abstract:

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.

Note:
Related Files :
Bacillus species
biofilm
biofilm
Dairy food
milk quality
Superhydrophobic surfaces
Show More
Related Content
More details
DOI :
10.1021/acsabm.9b00674
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
44283
Last updated date:
02/03/2022 17:27
Creation date:
22/10/2019 12:16
Scientific Publication
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
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