Authors:

Abstract

Although polymeric membrane has superior properties, its applications in biomedical and food industrial fields are minimal. Biofouling is a significant concern in the membrane, created from particular interactions between the membrane and untreated water content. This research showed that a careful superhydrophilic modification of polyethersulfone membrane could address those drawbacks that have hindered their utility. Hence, a combination of chemical and physical modification showed far-reaching effects on surface behavior, affecting manifold aspects of its bacterial attachment, protein adsorption resistance, and hydrophilicity. The contact angle measurement results decreased from 30° to 0° in 26 s, and surface free energy increased by 33%, demonstrating the shifting surface wettability behavior toward the Superhydrophilicity. Besides, increasing the average surface roughness on the nanoscale and forming 70–110 nm jagged structures results in a marked reduction in protein adsorption, bacterial adhesion, and biofouling formation, confirmed by the results of Flow cytometry analysis and microtiter plate assay. An improved understanding of antifouling and antibacterial properties will greatly assist in food industries since it can be applied to enhance the durability of food and chemical materials. This is important as it gives us a simple way of improving packing reliability, reducing costs and amounts of undesirable waste products.