Research Article
Improving the Hydrophobic and Antimicrobial Properties of Edible Films by Bioinspiration of Some Plant Leaf Surfaces
Mosab Ghanem*
,
Arij Moalla
Issue:
Volume 10, Issue 1, June 2026
Pages:
1-9
Received:
16 December 2025
Accepted:
26 December 2025
Published:
19 March 2026
Abstract: The aim of this study was to improve the hydrophobic and antimicrobial properties of edible films by replicating the geometric structures of selected plant leaves. Soy protein isolate (SPI) films were prepared using the solvent casting technique on negative templates of lotus, cabbage, and leek leaves to simulate their surface topographies. Since surface morphology plays a critical role in reducing bacterial biofilm formation, the prepared films were characterized by measuring contact angle, water vapor permeability, and mechanical properties, while antimicrobial activity was evaluated through bacterial analysis according to international standards. The results showed that bioinspired structuring significantly enhanced water resistance, with the lotus leaf template providing the greatest improvement. The contact angle of the lotus-inspired coating reached 140°, compared to 45° for the control sample, indicating a substantial increase in hydrophobicity. Bacterial analysis confirmed that the lotus leaf surface exhibited the highest antibacterial activity, as banana fruit wrapped in this coating showed the lowest bacterial count (2.2 CFU/g). Mechanical testing revealed that tensile strength decreased slightly by 5%, while elongation at break improved by 26% and hardness increased by 30% compared to the control. These findings demonstrate that edible films inspired by plant leaf surfaces can achieve a balance between enhanced hydrophobicity, antimicrobial activity, and acceptable mechanical performance. The approach highlights the potential of bioinspired edible films as sustainable food packaging materials that reduce reliance on synthetic plastics and contribute to environmentally friendly preservation strategies.
Abstract: The aim of this study was to improve the hydrophobic and antimicrobial properties of edible films by replicating the geometric structures of selected plant leaves. Soy protein isolate (SPI) films were prepared using the solvent casting technique on negative templates of lotus, cabbage, and leek leaves to simulate their surface topographies. Since s...
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Research Article
Design, Production and Testing of a Dryer Coupled with a Refrigeration Machine for Fruit and Vegetable Preservation
Roger Yannick Ekani*,
Rutheel Brunda Kenvo Lemdjo,
Serge Kewou,
Goron Deli,
Christophe Wilba Kikmo,
Prosper Edouma,
Jean Calvin Seutche,
Frederic Lontsi,
Marcel Edoun
Issue:
Volume 10, Issue 1, June 2026
Pages:
10-16
Received:
18 February 2026
Accepted:
3 March 2026
Published:
2 April 2026
Abstract: The aim of this project is to design and build a refrigerated dryer for preserving fruit and vegetables. The prototype comprises a refrigeration chamber, a drying chamber and a condensing unit housing. SOLIDWORKS and EES software were used for the design and power calculation of the refrigeration system units, respectively. The dryer is supplied with hot air by the condensing unit. The experimental part will involve characterizing the air in the drying and refrigeration chambers, and the product in the drying chamber. Sizing the refrigeration chamber based on a heat balance gave us a condenser power of 489.24 W and a drying temperature of 48°C. The coefficient of performance being at a temperature of 5°C.
Abstract: The aim of this project is to design and build a refrigerated dryer for preserving fruit and vegetables. The prototype comprises a refrigeration chamber, a drying chamber and a condensing unit housing. SOLIDWORKS and EES software were used for the design and power calculation of the refrigeration system units, respectively. The dryer is supplied wi...
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Research Article
Modelling Water Absorption of Four Varieties of Jack Beans During Soaking
Esther Awotona*
Issue:
Volume 10, Issue 1, June 2026
Pages:
17-22
Received:
29 December 2025
Accepted:
12 January 2026
Published:
23 April 2026
DOI:
10.11648/j.ijfet.20261001.13
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Abstract: The hydration kinetics of four different jack bean cultivars were systematically investigated to understand their water absorption behavior under controlled soaking conditions. The samples were immersed in water for soaking periods ranging from 10 to 40 minutes, while the soaking temperature varied between 31.68 and 53.3°C. These conditions were selected to simulate typical processing environments and to evaluate the influence of temperature and time on hydration behavior. To analyze the experimental data, five established mathematical model equations were applied to describe the water absorption process of the jack bean cultivars. The performance of the models was assessed using two statistical parameters: the coefficient of determination (R²) and the root mean square error (RMSE). A higher R² value combined with a lower RMSE indicated a stronger agreement between the experimental and predicted water absorption values. Among the models tested, the Page model demonstrated the best fitting performance based on these statistical criteria, effectively capturing the hydration characteristics of the jack bean samples. The effective moisture diffusivity values increased from 3.067 × 10⁻10m²/s to 9.40 × 10⁻10m²/s with increasing soaking time and temperature, reflecting enhanced diffusion rates under warmer conditions. This increase is attributed to reduced water viscosity and structural softening of the bean matrix. Additionally, the moisture ratio curves revealed a consistent decrease with rising temperature across all cultivars, confirming the significant role of temperature in accelerating water absorption during soaking.
Abstract: The hydration kinetics of four different jack bean cultivars were systematically investigated to understand their water absorption behavior under controlled soaking conditions. The samples were immersed in water for soaking periods ranging from 10 to 40 minutes, while the soaking temperature varied between 31.68 and 53.3°C. These conditions were se...
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