Preparation of edible superhydrophobic Fe foil with excellent stability and durability and its applications in food containers with little residue

Abstract

Food adhesion on containers could increase food waste and pollution; this problem can be effectively alleviated by introducing a superhydrophobic surface. In this research, edible superhydrophobic Fe foils (ESFFs) were prepared by fumigating edible low surface free energy substances including lard, beeswax, and food grade paraffin on calcined Fe foil. All of the three obtained ESFF samples exhibited excellent superhydrophobicity and attractive stability under different working conditions, and the used sample can be easily recovered by re-fumigation. Most tested liquid foods and starch slurries can be effectively repelled by ESFF without observable residues. The ESFF shows promising prospects as a green and useful superhydrophobic material.