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DeFlorio W, Zaza A, Arcot Y, Min Y, Castillo A, Taylor M, Cisneros-Zevallos L, Akbulut MES. Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments. Ind Eng Chem Res 2024; 63:6235-6248. [PMID: 38617109 PMCID: PMC11009964 DOI: 10.1021/acs.iecr.3c04230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 04/16/2024]
Abstract
Polyvinyl chloride (PVC) is commonly utilized as a food-contact surface by the food industry for processing and storage purposes due to its durability, ease of fabrication, and cost-effectiveness. Herein, we report a composite coating for the superhydrophobization of PVC without the use of polyfluoroalkyl chemistry. This coating rendered the PVC superhydrophobic, exhibiting a static water contact angle of 151.9 ± 0.7° and a contact angle hysteresis of only 3.1 ± 1.0°. The structure of this composite coating, consisting of polydopamine, nanodiamonds, and an alkyl silane, was investigated by utilizing both scanning electron microscopy and atomic force microscopy. Surface chemistry was probed using attenuated total reflectance-Fourier transform infrared, and the surface wetting behavior was thoroughly characterized using both static and dynamic water contact angle measurements. It was demonstrated that the superhydrophobic PVC was cleanable using a food-grade surfactant, becoming wet in contact with high concentration surfactant solutions, but regaining its nonwetting property upon rinsing with water. It was demonstrated that the coating produced a 2.1 ± 0.1 log10 reduction (99.2%) in the number of Escherichia coli O157:H7 cells and a 2.2 ± 0.1 log10 reduction (99.3%) in the number of Salmonella enterica Typhimurium cells that were able to adsorb onto PVC surfaces over a 24 h period. The use of this fluorine-free superhydrophobic coating on PVC equipment, such as conveyor belts within food production facilities, may help to mitigate bacterial cross-contamination and curb the spread of foodborne illnesses.
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Affiliation(s)
- William DeFlorio
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Abdulla Zaza
- Department
of Chemical Engineering, Texas A&M University
at Qatar, Doha 23874, Qatar
| | - Yashwanth Arcot
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Younjin Min
- Depart
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Alejandro Castillo
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Matthew Taylor
- Department
of Animal Science, Texas A&M University, College Station, Texas 77843, United States
| | - Luis Cisneros-Zevallos
- Department
of Horticultural Sciences, Texas A&M
University, College Station, Texas 77843, United States
| | - Mustafa E. S. Akbulut
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
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2
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Mu M, Liu S, DeFlorio W, Hao L, Wang X, Salazar KS, Taylor M, Castillo A, Cisneros-Zevallos L, Oh JK, Min Y, Akbulut M. Influence of Surface Roughness, Nanostructure, and Wetting on Bacterial Adhesion. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:5426-5439. [PMID: 37014907 PMCID: PMC10848269 DOI: 10.1021/acs.langmuir.3c00091] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/22/2023] [Indexed: 05/11/2023]
Abstract
Bacterial fouling is a persistent problem causing the deterioration and failure of functional surfaces for industrial equipment/components; numerous human, animal, and plant infections/diseases; and energy waste due to the inefficiencies at internal and external geometries of transport systems. This work gains new insights into the effect of surface roughness on bacterial fouling by systematically studying bacterial adhesion on model hydrophobic (methyl-terminated) surfaces with roughness scales spanning from ∼2 nm to ∼390 nm. Additionally, a surface energy integration framework is developed to elucidate the role of surface roughness on the energetics of bacteria and substrate interactions. For a given bacteria type and surface chemistry; the extent of bacterial fouling was found to demonstrate up to a 75-fold variation with surface roughness. For the cases showing hydrophobic wetting behavior, both increased effective surface area with increasing roughness and decreased activation energy with increased surface roughness was concluded to enhance the extent of bacterial adhesion. For the cases of superhydrophobic surfaces, the combination of factors including (i) the surpassing of Laplace pressure force of interstitial air over bacterial adhesive force, (ii) the reduced effective substrate area for bacteria wall due to air gaps to have direct/solid contact, and (iii) the reduction of attractive van der Waals force that holds adhering bacteria on the substrate were summarized to weaken the bacterial adhesion. Overall, this study is significant in the context of designing antifouling coatings and systems as well as explaining variations in bacterial contamination and biofilm formation processes on functional surfaces.
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Affiliation(s)
- Minchen Mu
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Shuhao Liu
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - William DeFlorio
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Li Hao
- School
of Chemistry and Chemical Engineering, Zhongkai
University of Agriculture and Engineering, Guangzhou, Guangdong 510225, P. R. China
| | - Xunhao Wang
- Department
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Karla Solis Salazar
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Matthew Taylor
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Alejandro Castillo
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Luis Cisneros-Zevallos
- Department
of Horticultural Sciences, Texas A&M
University, College Station, Texas 77843, United States
| | - Jun Kyun Oh
- Department
of Polymer Science and Engineering, Dankook
University, 152 Jukjeon-ro, Suji-gu, Yongin-si, Gyeonggi-do 16890, Republic of Korea
| | - Younjin Min
- Department
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Mustafa Akbulut
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
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3
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Kim YE, Min SC. Inactivation of Salmonella in ready-to-eat cabbage slices packaged in a plastic container using an integrated in-package treatment of hydrogen peroxide and cold plasma. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Encapsulated Plant-Derived Antimicrobial Reduces Enteric Bacterial Pathogens on Melon Surfaces during Differing Contamination and Sanitization Treatment Scenarios. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1030030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This study aimed to quantify survival in Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium isolates on melon rind surface samples achieved by sanitizer treatment under three differing melon contamination and sanitization scenarios. Sanitizing treatments consisted of the plant-derived antimicrobial (PDA) essential oil component (EOC) geraniol (0.5 wt.%) entrapped in the polymeric surfactant Pluronic F-127 (GNP), 0.5 wt.% unencapsulated geraniol (UG), 200 mg/L hypochlorous acid at pH 7.0 (HOCl), and a sterile distilled water wash (CON). The experimental contamination and sanitization scenarios tested were: (1) pathogen inoculation preceded by treatment; (2) the pathogen was inoculated onto samples twice with sanitizing treatment applied in between inoculation events; or (3) pathogen inoculation followed by sanitizing treatment. Reductions in the numbers of surviving pathogens were dependent on the sanitizing treatment, the storage period, or the interaction of these effects. GNP treatment provided the greatest reductions in surviving pathogen counts on melon rinds, but these did not regularly statistically differ from those achieved by HOCl or UG treatment. GNP treatment provided the best pathogen control under differing conditions of pre- and/or post-harvest cross-contamination and can be applied to reduce the risk of pathogen transmission on melon rinds.
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Liu S, Ulugun B, DeFlorio W, Arcot Y, Yegin Y, Salazar KS, Castillo A, Taylor TM, Cisneros-Zevallos L, Akbulut M. Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110487] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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DeFlorio W, Liu S, White AR, Taylor TM, Cisneros-Zevallos L, Min Y, Scholar EMA. Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross-contamination of food contact surfaces by bacteria. Compr Rev Food Sci Food Saf 2021; 20:3093-3134. [PMID: 33949079 DOI: 10.1111/1541-4337.12750] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/28/2021] [Accepted: 03/06/2021] [Indexed: 12/29/2022]
Abstract
Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross-contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet-based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent-releasing coatings, contact-based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion-based antifouling coatings. The advantages for each group and technical challenges remaining before wide-scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large-scale operations such as farms, food processing facilities, and kitchens.
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Affiliation(s)
- William DeFlorio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Andrew R White
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | | | - Luis Cisneros-Zevallos
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA.,Department of Horticultural Sciences, Texas A&M University, College Station, Texas, USA
| | - Younjin Min
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | - Ethan M A Scholar
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA.,Department of Materials Science and Engineering, Texas A&M University, College Station, Texas, USA
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Baek KH, Kim HJ, Kang T, Lee YE, Kim DK, Kang DH, Jo C. Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102663] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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LEPAUS BM, ROCHA JS, SÃO JOSÉ JFBD. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.09519] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles. Foods 2019; 8:foods8110575. [PMID: 31731592 PMCID: PMC6915615 DOI: 10.3390/foods8110575] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/06/2019] [Accepted: 11/12/2019] [Indexed: 01/16/2023] Open
Abstract
Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of Escherichia coli O157:H7 and Salmonellaenterica around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0% free eugenol, 200 ppm free chlorine, and sterile water were tested against the human pathogens E. coli O157:H7 and Salmonella Saintpaul, and naturally occurring microorganisms, on spinach leaf surfaces during storage at 5 °C over 10 days. Spinach samples were immersed in antimicrobial treatment solution for 2.0 min at 25 °C, after which treatment solutions were drained off and samples were either subjected to analysis or prepared for refrigerated storage. Whereas empty SDS micelles produced moderate reductions in counts of both pathogens (2.1–3.2 log10 CFU/cm2), free and micelle-entrapped eugenol treatments reduced pathogens by >5.0 log10 CFU/cm2 to below the limit of detection (<0.5 log10 CFU/cm2). Micelle-loaded eugenol produced the greatest numerical reductions in naturally contaminating aerobic bacteria, Enterobacteriaceae, and fungi, though these reductions did not differ statistically from reductions achieved by un-encapsulated eugenol and 200 ppm chlorine. Micelles-loaded eugenol could be used as a novel antimicrobial technology to decontaminate fresh spinach from microbial pathogens.
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Oh JK, Liu S, Jones M, Yegin Y, Hao L, Tolen TN, Nagabandi N, Scholar EA, Castillo A, Taylor TM, Cisneros-Zevallos L, Akbulut M. Modification of aluminum surfaces with superhydrophobic nanotextures for enhanced food safety and hygiene. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Jiang Y, Fan X, Li X, Gurtler JB, Mukhopadhyay S, Jin T. Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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13
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Ruengvisesh S, Loquercio A, Castell-Perez E, Taylor TM. Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles. J Food Sci 2015; 80:M2522-9. [PMID: 26444985 DOI: 10.1111/1750-3841.13085] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Accepted: 08/22/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED Encapsulation of hydrophobic plant essential oil components (EOC) into surfactant micelles can assist the decontamination of fresh produce surfaces from bacterial pathogens during postharvest washing. Loading of eugenol and carvacrol into surfactant micelles of polysorbate 20 (Tween 20), Surfynol® 485W, sodium dodecyl sulfate (SDS), and CytoGuard® LA 20 (CG20) was determined by identification of the EOC/surfactant-specific maximum additive concentration (MAC). Rheological behavior of dilute EOC-containing micelles was then tested to determine micelle tolerance to shearing. Antimicrobial efficacy of EOC micelles against Escherichia coli O157:H7 and Salmonella enterica serotype Saintpaul was first evaluated by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Pathogen-inoculated spinach was treated with eugenol-containing micelles applied via spraying or immersion methods. SDS micelles produced the highest MACs for EOCs, while Tween 20 loaded the lowest amount of EOCs. Micelles demonstrated Newtonian behavior in response to shearing. SDS and CG20-derived micelles containing EOCs produced the lowest MICs and MBCs for pathogens. E. coli O157:H7 and S. Saintpaul were reduced on spinach surfaces by application of eugenol micelles, though no differences in numbers of surviving pathogens were observed when methods of antimicrobial micelle application (spraying, immersion) was compared (P ≥ 0.05). Data suggest eugenol in SDS and CG20 micelles may be useful for produce surface decontamination from bacterial pathogens during postharvest washing. PRACTICAL APPLICATION Antimicrobial essential oil component (EOC)-containing micelles assist the delivery of natural food antimicrobials to food surfaces, including fresh produce, for decontamination of microbial foodborne pathogens. Antimicrobial EOC-loaded micelles were able to inhibit the enteric pathogens Escherichia coli O157:H7 and Salmonella Saintpaul in liquid medium and on spinach surfaces. However, pathogen reduction generally was not impacted by the method of micelle application (spraying, immersion washing) on spinach surfaces.
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Affiliation(s)
- Songsirin Ruengvisesh
- Dept. of Nutrition and Food Science, Texas A&M Univ, College Station, TX, 77843-2253, U.S.A
| | - Andre Loquercio
- Dept. of Nutrition and Food Science, Texas A&M Univ, College Station, TX, 77843-2253, U.S.A
| | - Elena Castell-Perez
- Dept. of Biological and Agricultural Engineering, Texas A&M Univ, College Station, TX, 77843-2117, U.S.A
| | - T Matthew Taylor
- Dept. of Animal Science, Texas A&M Univ, College Station, TX, 77843-2471, U.S.A
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