Sistemas superhidrofóbicos aplicados à ciência e tecnologia de alimentos: conceitos, tendências e desafios tecnológicos

Abstract

In recent times, some studies have linked their responses to materials available in nature and science. The natural phenomena of superhydrophobicity that occur in plants, such as the lotus leaf, or in animals, such as butterfly wings, has been the object of study for research and development, for activities in academia and for industrial applications. Superhydrophobicity is a distinct state of surface wettability and its critical evaluation measure is the contact angle. Currently, superhydrophobic systems have been part of some technological advances in many areas of engineering due to the possibility of diverse applications. However, a more complex understanding of the development of such surfaces is still needed, such as their morphology, chemical structure and surface roughness, which can influence their performance and mechanical strength. When the application is limited to the food sector, the knowledge is still in the preliminary phase, even with several advantages, self-cleaning, anti-fouling, antibacterial, reducing fluid drag, anticorrosive, among many others. In summary, superhydrophobic surfaces can play a promising role in food processing, safety and preservation. In this work, a review of the phenomena of superhydrophobicity, the parameters to be evaluated for its manufacture and the main impact factors is presented. The current status of research in the area of food science and technology, directing the application of superhydrophobic surfaces on packaging in order to reduce waste. Conclusions, future trends, direction for development and the main problems and technological challenges were presented in this work.