Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods
For effectively reducing the residual amount of the viscous fluid foods after consumption, the palm wax, candelilla wax and hydrophobic nano-silica were adequately dispersed into absolute ethyl alcohol to form the suspension solution. Afterwards, the suspension was sprayed onto the surface of the co...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080356 |
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| author | Yue SUN Weizhuo LI Yuetong LIU Zixuan GUO Xi WANG Jumin HOU |
| author_facet | Yue SUN Weizhuo LI Yuetong LIU Zixuan GUO Xi WANG Jumin HOU |
| author_sort | Yue SUN |
| collection | DOAJ |
| description | For effectively reducing the residual amount of the viscous fluid foods after consumption, the palm wax, candelilla wax and hydrophobic nano-silica were adequately dispersed into absolute ethyl alcohol to form the suspension solution. Afterwards, the suspension was sprayed onto the surface of the common food package materials, which was dried to construct a robust complex wax coating with low surface energy. The scanning electron microscope and Fourier transform infrared spectroscopy were used to analyze the microstructure and components of the complex wax coatings. The yogurt was chosen as typical viscous fluid food to be dropped onto the complex wax coating, which was used to test the yogurt contact angle and rolling angle for exploring the wettability, robust and suitable of the complex wax coating. The typical coarse microstructure was formed on the complex wax coating based on the scanning electron microscope images. The yogurt droplet on the complex wax coating could be easily rolled. Furthermore, the complex wax coatings were fabricated from physical phase transition rather than new chemicals according to the Fourier transform infrared spectroscopy (FTIR). It was shown that the contact angle of yogurt on the wax complex coatings was 142.46°±1.29°, while the rolling angle was 7.80°±0.83°. After 40 times friction, the contact angle and the rolling angle of the yogurt on the wax complex coatings were still 135.08°±1.94° and 14.64°±0.52°, respectively. When the complex wax coating onto the substrate was immersed into the lactic acid solutions with pH4 for 24 h, the yogurt rolling angle still maintained 7.29°±0.50°, showing self-cleaning ability. Besides, the rate constant of zero-order reaction kinetics equation of the yogurt residual amount on the original package was 1.02/day, while the rate constant of the yogurt residual amount on the complex wax coating was 0.27/day. It effectively alleviated the yogurt residual amount during storage using the complex wax coating. The complex wax coatings could be further applied in common viscous fluid foods such as milk, coffee, and tomato sauce with residual amount less than 1%, showing great viscosity reduction and loss mitigation. Thus, the complex wax coatings prepared in this study were performed satisfying wettability, anti-abrasion, wide pH suitable range and suitable. It would be provided theoretical basis for reducing high residual amount of the viscous fluid foods on the package surface. |
| format | Article |
| id | doaj-art-2adbb4af77f647ec9314c3dbe55f77fe |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-2adbb4af77f647ec9314c3dbe55f77fe2025-08-20T03:43:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-01461515916610.13386/j.issn1002-0306.20240803562024080356-15Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid FoodsYue SUN0Weizhuo LI1Yuetong LIU2Zixuan GUO3Xi WANG4Jumin HOU5College of Food Science and Engineering, Changchun University, Changchun 130000, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130000, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130000, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130000, ChinaSGS-CSTC Standards Technical Services Co., Ltd., Beijing 100080, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130000, ChinaFor effectively reducing the residual amount of the viscous fluid foods after consumption, the palm wax, candelilla wax and hydrophobic nano-silica were adequately dispersed into absolute ethyl alcohol to form the suspension solution. Afterwards, the suspension was sprayed onto the surface of the common food package materials, which was dried to construct a robust complex wax coating with low surface energy. The scanning electron microscope and Fourier transform infrared spectroscopy were used to analyze the microstructure and components of the complex wax coatings. The yogurt was chosen as typical viscous fluid food to be dropped onto the complex wax coating, which was used to test the yogurt contact angle and rolling angle for exploring the wettability, robust and suitable of the complex wax coating. The typical coarse microstructure was formed on the complex wax coating based on the scanning electron microscope images. The yogurt droplet on the complex wax coating could be easily rolled. Furthermore, the complex wax coatings were fabricated from physical phase transition rather than new chemicals according to the Fourier transform infrared spectroscopy (FTIR). It was shown that the contact angle of yogurt on the wax complex coatings was 142.46°±1.29°, while the rolling angle was 7.80°±0.83°. After 40 times friction, the contact angle and the rolling angle of the yogurt on the wax complex coatings were still 135.08°±1.94° and 14.64°±0.52°, respectively. When the complex wax coating onto the substrate was immersed into the lactic acid solutions with pH4 for 24 h, the yogurt rolling angle still maintained 7.29°±0.50°, showing self-cleaning ability. Besides, the rate constant of zero-order reaction kinetics equation of the yogurt residual amount on the original package was 1.02/day, while the rate constant of the yogurt residual amount on the complex wax coating was 0.27/day. It effectively alleviated the yogurt residual amount during storage using the complex wax coating. The complex wax coatings could be further applied in common viscous fluid foods such as milk, coffee, and tomato sauce with residual amount less than 1%, showing great viscosity reduction and loss mitigation. Thus, the complex wax coatings prepared in this study were performed satisfying wettability, anti-abrasion, wide pH suitable range and suitable. It would be provided theoretical basis for reducing high residual amount of the viscous fluid foods on the package surface.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080356complex wax coatingreducing adherence and lossviscous fluid foodscontact anglerolling angleresidual quantity |
| spellingShingle | Yue SUN Weizhuo LI Yuetong LIU Zixuan GUO Xi WANG Jumin HOU Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods Shipin gongye ke-ji complex wax coating reducing adherence and loss viscous fluid foods contact angle rolling angle residual quantity |
| title | Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods |
| title_full | Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods |
| title_fullStr | Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods |
| title_full_unstemmed | Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods |
| title_short | Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods |
| title_sort | application of complex wax coating in inhibiting residual amount of viscous fluid foods |
| topic | complex wax coating reducing adherence and loss viscous fluid foods contact angle rolling angle residual quantity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080356 |
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