Xunhao Wang , Katy Foss , Atef Choudhury , Xuanfeng Wang , Julie Mendret , Geoffroy Lesage , Samuel D. Snow , Jamie Kober , Peng Chen , Volodymyr V. Tarabara
{"title":"苹果皮的疏水性:打蜡和水洗对其与病毒界面相互作用的影响。美国-法国-中国的比较研究","authors":"Xunhao Wang , Katy Foss , Atef Choudhury , Xuanfeng Wang , Julie Mendret , Geoffroy Lesage , Samuel D. Snow , Jamie Kober , Peng Chen , Volodymyr V. Tarabara","doi":"10.1016/j.colsurfb.2025.114953","DOIUrl":null,"url":null,"abstract":"<div><div>Surface properties of apples, and the hydrophobicity of their skin in particular, affect the shelf life and marketability of apples. Surface characteristics of the skin are also of critical importance for securing microbiological safety of this common consumer item. The present work explores how pre-sale waxing in a packaging facility as well as washing and storage by consumers influence the surface energy of apples and assesses the impact of such treatments on pathogen adhesion to the apple surface. Based on contact angle measurements, the surface energy of apples from different geographical regions was quantified and mapped to specific fruit handling scenarios that included extended storage as well as possible waxing and washing. Experimental data were used as to compute the free energy of interfacial interaction between apple skin and two pathogenic viruses of significant relevance for public health - human respiratory syncytial virus (HRSV) and human adenovirus 5 (HAdV5). For the U.S. samples of Fuji apples, washing increased apple skin hydrophobicity for both apples that were waxed (ΔG decrease from –60.3 mJ/m<sup>2</sup> to −84.4 mJ/m<sup>2</sup>) and, even more, for unwaxed apples (ΔG decrease from –53.8 mJ/m<sup>2</sup> to −89.5 mJ/m<sup>2</sup>). Hydrophobicity of waxed apples also increased (steady decrease in ΔG from –58.0 mJ/m<sup>2</sup> to –94.7 mJ/m<sup>2</sup>) over 9 days of shelf storage. A comparative analysis of apples from the U.S., China, and France revealed notable differences in the effects of waxing and washing: waxed but unwashed apples are hydrophobic in both U.S. (–60.3 mJ/m<sup>2</sup>) and China (–76.5 mJ/m<sup>2</sup>), while in France, the same treatment results in a hydrophilic surface (34.9 mJ/m<sup>2</sup>). As sampled (i. e. neither waxed, nor washed), apples from all three countries are moderately hydrophobic, likely due to natural wax. This study provides insights into the interplay between surface treatments, shelf life, and virus-apple interaction, aiming to improve food safety protocols and storage practices for apples.</div></div>","PeriodicalId":279,"journal":{"name":"Colloids and Surfaces B: Biointerfaces","volume":"255 ","pages":"Article 114953"},"PeriodicalIF":5.4000,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Hydrophobicity of apple skin: Effects of waxing and washing on interfacial interactions with viruses. A comparative U.S.-France-China study\",\"authors\":\"Xunhao Wang , Katy Foss , Atef Choudhury , Xuanfeng Wang , Julie Mendret , Geoffroy Lesage , Samuel D. Snow , Jamie Kober , Peng Chen , Volodymyr V. Tarabara\",\"doi\":\"10.1016/j.colsurfb.2025.114953\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Surface properties of apples, and the hydrophobicity of their skin in particular, affect the shelf life and marketability of apples. Surface characteristics of the skin are also of critical importance for securing microbiological safety of this common consumer item. The present work explores how pre-sale waxing in a packaging facility as well as washing and storage by consumers influence the surface energy of apples and assesses the impact of such treatments on pathogen adhesion to the apple surface. Based on contact angle measurements, the surface energy of apples from different geographical regions was quantified and mapped to specific fruit handling scenarios that included extended storage as well as possible waxing and washing. Experimental data were used as to compute the free energy of interfacial interaction between apple skin and two pathogenic viruses of significant relevance for public health - human respiratory syncytial virus (HRSV) and human adenovirus 5 (HAdV5). For the U.S. samples of Fuji apples, washing increased apple skin hydrophobicity for both apples that were waxed (ΔG decrease from –60.3 mJ/m<sup>2</sup> to −84.4 mJ/m<sup>2</sup>) and, even more, for unwaxed apples (ΔG decrease from –53.8 mJ/m<sup>2</sup> to −89.5 mJ/m<sup>2</sup>). Hydrophobicity of waxed apples also increased (steady decrease in ΔG from –58.0 mJ/m<sup>2</sup> to –94.7 mJ/m<sup>2</sup>) over 9 days of shelf storage. A comparative analysis of apples from the U.S., China, and France revealed notable differences in the effects of waxing and washing: waxed but unwashed apples are hydrophobic in both U.S. (–60.3 mJ/m<sup>2</sup>) and China (–76.5 mJ/m<sup>2</sup>), while in France, the same treatment results in a hydrophilic surface (34.9 mJ/m<sup>2</sup>). As sampled (i. e. neither waxed, nor washed), apples from all three countries are moderately hydrophobic, likely due to natural wax. This study provides insights into the interplay between surface treatments, shelf life, and virus-apple interaction, aiming to improve food safety protocols and storage practices for apples.</div></div>\",\"PeriodicalId\":279,\"journal\":{\"name\":\"Colloids and Surfaces B: Biointerfaces\",\"volume\":\"255 \",\"pages\":\"Article 114953\"},\"PeriodicalIF\":5.4000,\"publicationDate\":\"2025-07-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Colloids and Surfaces B: Biointerfaces\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0927776525004606\",\"RegionNum\":2,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOPHYSICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Colloids and Surfaces B: Biointerfaces","FirstCategoryId":"1","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0927776525004606","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOPHYSICS","Score":null,"Total":0}
Hydrophobicity of apple skin: Effects of waxing and washing on interfacial interactions with viruses. A comparative U.S.-France-China study
Surface properties of apples, and the hydrophobicity of their skin in particular, affect the shelf life and marketability of apples. Surface characteristics of the skin are also of critical importance for securing microbiological safety of this common consumer item. The present work explores how pre-sale waxing in a packaging facility as well as washing and storage by consumers influence the surface energy of apples and assesses the impact of such treatments on pathogen adhesion to the apple surface. Based on contact angle measurements, the surface energy of apples from different geographical regions was quantified and mapped to specific fruit handling scenarios that included extended storage as well as possible waxing and washing. Experimental data were used as to compute the free energy of interfacial interaction between apple skin and two pathogenic viruses of significant relevance for public health - human respiratory syncytial virus (HRSV) and human adenovirus 5 (HAdV5). For the U.S. samples of Fuji apples, washing increased apple skin hydrophobicity for both apples that were waxed (ΔG decrease from –60.3 mJ/m2 to −84.4 mJ/m2) and, even more, for unwaxed apples (ΔG decrease from –53.8 mJ/m2 to −89.5 mJ/m2). Hydrophobicity of waxed apples also increased (steady decrease in ΔG from –58.0 mJ/m2 to –94.7 mJ/m2) over 9 days of shelf storage. A comparative analysis of apples from the U.S., China, and France revealed notable differences in the effects of waxing and washing: waxed but unwashed apples are hydrophobic in both U.S. (–60.3 mJ/m2) and China (–76.5 mJ/m2), while in France, the same treatment results in a hydrophilic surface (34.9 mJ/m2). As sampled (i. e. neither waxed, nor washed), apples from all three countries are moderately hydrophobic, likely due to natural wax. This study provides insights into the interplay between surface treatments, shelf life, and virus-apple interaction, aiming to improve food safety protocols and storage practices for apples.
期刊介绍:
Colloids and Surfaces B: Biointerfaces is an international journal devoted to fundamental and applied research on colloid and interfacial phenomena in relation to systems of biological origin, having particular relevance to the medical, pharmaceutical, biotechnological, food and cosmetic fields.
Submissions that: (1) deal solely with biological phenomena and do not describe the physico-chemical or colloid-chemical background and/or mechanism of the phenomena, and (2) deal solely with colloid/interfacial phenomena and do not have appropriate biological content or relevance, are outside the scope of the journal and will not be considered for publication.
The journal publishes regular research papers, reviews, short communications and invited perspective articles, called BioInterface Perspectives. The BioInterface Perspective provide researchers the opportunity to review their own work, as well as provide insight into the work of others that inspired and influenced the author. Regular articles should have a maximum total length of 6,000 words. In addition, a (combined) maximum of 8 normal-sized figures and/or tables is allowed (so for instance 3 tables and 5 figures). For multiple-panel figures each set of two panels equates to one figure. Short communications should not exceed half of the above. It is required to give on the article cover page a short statistical summary of the article listing the total number of words and tables/figures.