Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax

Abstract Edible super-hydrophobic coatings have attracted great attentions as they can avoid the waste of liquid foods, such as honey and milk, adhered to the inside of containers. However, the poor thermal stabilities of edible super-hydrophobic coatings restrict their applications. In this work, a thermo-resistant edible super-hydrophobic coating has been fabricated using beeswax and coffee, which are approved by U.S. Food and Drug Administration. This coating surface has the similar micro/nanoscale structure to that of the leaf surface. A variety of liquid foods can freely roll on this coating surface in spherical. This special wetting property effectively reduces the residue of liquid foods, when they are poured out of the containers. With the introduction of coffee lignin, the thermal stability and adhesive force of the coating increases significantly. The apparent contact angle of this coating can remain to be above 150° after a long-time heating and flushing. This thermo-resistant edible super-hydrophobic coating can solve the problem that original edible super-hydrophobic coating is not resistant to high temperature, and has a broad application prospect in the field of functional food packaging.