(176i) Maslinic Acid-Based Edible Coating: A Novel Solution for Bacterial Antifouling and Fresh Produce Safety

Bacterial adhesion and surface contamination of consumables are critical factors in foodborne disease transmission. This study introduces an original edible superhydrophobic coating for fresh produce derived from triterpenoid maslinic acid, a natural compound known for its various health benefits. Utilizing the amphiphilic properties of maslinic acid, our research demonstrates the creation of a nanotextured surface morphology upon application onto the substrate. This superhydrophobic coating acts as a protective barrier against moisture and provides antibacterial properties, enhancing fresh produce safety. The versatile maslinic acid-based layer exhibits significant reduction in bacterial adhesion, including common pathogens like E. coli, Salmonella, and Listeria, suggesting potent anti-biofouling capabilities. This eco-friendly, multifunctional edible coating represents a notable advancement in sustainability-focused food technology, with potential applications beyond produce preservation. As interest in natural and environmentally conscious products grows, this research contributes to the exploration of bio-derived coatings integrating water resistance and antimicrobial features. Further investigations into the stability, compatibility, and performance of triterpenoid coatings offer promise for industrial applications.