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.
