Is vegetable hydrophobic?
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Vegetable oils are hydrophobic substances obtained by pressing or extracting oilseeds, consisting mainly of triglycerides with small amounts of mono- and diglycerides and free fatty acids, phospholipids, sterols, water, and other impurities that affect the reaction.
According to the literature the bacteria surfaces, such as Salmonella Enteritidis and Bacillus cereus are hydrophilic (Bernardes et al., 2010, Lima et al., 2013) whereas fruit and vegetable can be hydrophobic or hydrophilic, depending chemical composition of the surfaces.