title: Development of Titanium Dioxide (TiO2 ) Nanocoatings on Food Contact Surfaces and Method to Evaluate Their Durability and Photocatalytic Bactericidal Property.
abstract: Titanium dioxide (TiO2 ) is a well-known photocatalyst for its excellent bactericidal property under UVA light. The purpose of this study was to develop physically stable TiO2 coatings on food contact surfaces using different binding agents and develop methods to evaluate their durability and microbicidal property. Several types of organic and inorganic binders such as polyvinyl alcohol, polyethylene glycol, polyurethane, polycrylic, sodium and potassium silicates, shellac resin, and other commercial binders were used at 1:1 to 1:16 nanoparticle to binder weight ratios to develop a formulation for TiO2 coating on stainless steel surfaces. Among the tested binders, polyurethane, polycrylic, and shellac resin were found to be physically more stable when used in TiO2 coating at 1:4 to 1:16 weight ratio. The physical stability of TiO2 coatings was determined using adhesion strength and scratch hardness tests by following standard ASTM procedures. Further, wear resistance of the coatings was evaluated based on a simulated cleaning procedure used in food processing environments. TiO2 coating with polyurethane at a 1:8 nanoparticle to binder weight ratio showed the highest scratch hardness (1.08 GPa) followed by coating with polycrylic (0.68 GPa) and shellac (0.14 GPa) binders. Three different techniques, namely direct spreading, glass cover-slip, and indented coupon were compared to determine the photocatalytic bactericidal property of TiO2 coatings against Escherichia coli 0157:H7 at 2 mW/cm(2) UVA light intensity. Under the tested conditions, the indented coupon technique was found to be the most appropriate method to determine the bactericidal property of TiO2 coatings and showed a reduction of 3.5 log CFU/cm(2) in 2 h.
authors.affiliation: Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, U.S.A.
authors.forename: Veerachandra K
authors.initials: VK
authors.lastname: Yemmireddy
authors.affiliation: Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, U.S.A.
authors.forename: Glenn D
authors.initials: GD
authors.lastname: Farrell
authors.affiliation: Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, U.S.A.
authors.forename: Yen-Con
authors.initials: YC
authors.lastname: Hung
mesh_terms: D000269:Adhesives / Q000737:chemistry*; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D004926:Escherichia coli / Q000187:drug effects* / Q000254:growth & development; D005069:Evaluation Studies as Topic; D005511:Food Handling; D005516:Food Microbiology; D006244:Hardness; D006801:Humans; D053758:Nanoparticles; D011140:Polyurethanes; D012116:Resins, Plant; D013193:Stainless Steel; D014025:Titanium / Q000494:pharmacology*
chemical_list: D000269:Adhesives; D000900:Anti-Bacterial Agents; D011140:Polyurethanes; D012116:Resins, Plant; D013193:Stainless Steel; C009495:titanium dioxide; C003934:shellac; D014025:Titanium
keywords: E. coli; TiO2 coating; antimicrobial test; binding agent; food contact surface; physical stability