title: Advances in nonfouling materials: perspectives for the food industry.
abstract: Fouling of complex food components onto food-processing materials affects food quality, food safety, and operating efficiency. Developments in nonfouling and fouling-release materials for biomedical and marine applications enable the potential for adaptation to food applications; however, challenges remain. The purpose of this review is to present different strategies to prevent fouling and/or facilitate foulant removal with a critical point of view for an application of such materials on food-processing surfaces. Nonfouling, self-cleaning, and amphiphilic materials are reviewed, including an explanation of the mechanism of action, as well as inherent limitations of each technology. Perspectives on future research directions for the design of food processing surfaces with antifouling and/or fouling release properties are provided.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
authors.forename: Tiphaine
authors.initials: T
authors.lastname: Mérian
authors.forename: Julie M
authors.initials: JM
authors.lastname: Goddard
mesh_terms: D003902:Detergents; D004866:Equipment Contamination / Q000517:prevention & control; D005506:Food Contamination / Q000191:economics / Q000517:prevention & control*; D005511:Food Handling / Q000295:instrumentation*; D019649:Food Industry / Q000379:methods* / Q000639:trends; D008903:Minerals; D011108:Polymers; D011506:Proteins; D013499:Surface Properties; D013501:Surface-Active Agents
chemical_list: D003902:Detergents; D008903:Minerals; D011108:Polymers; D011506:Proteins; D013501:Surface-Active Agents