Internet Journal of Food Safety, Vol.16, 2014, p.

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Copyright© 2013, FoodHACCP.com Publishing

Edible Coatings of Carnauba Wax ––A Novel Method For Preservation

and Extending Longevity of Fruits and Vegetables- A Review.

Puttalingamma .V

Defence Food Research Laboratory, Mysore-570011. Karnataka, India.

Abstract

Fruits and vegetables are highly perishable agricultural commodities with high nutritional values and some are seasonal.
Edible films and coatings can extend the shelf life and improve the quality of fruits and vegetables by creating a modified
atmosphere inside the fruit due to their barrier properties to gases and moisture. Coating materials can also act as carriers
of food additives such as antioxidants and/or antimicrobial agents. Some reports says that along with carnauba wax
combined with nisin can prevent many microorganisms, extends the shelf life of the products. Carnauba wax is also called as
Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera, a plant native to and grown only in the
northeastern Brazilian states.The aim of this work is to review the existing knowledge of the way in which edible coatings like
carnauba wax and nisin can improve the shelf life of salad vegetables during storage at room temp as well as at low
temperature.
Key words :Edible Coatings, Carnauba Wax ,nisin, Extending shelf life, Fruits And Vegetables

Introduction

Edible films and coatings are generally designed using Increased consumer demand for higher quality food in
biological materials such as proteins, lipids and combination with the environmental need to reduce
polysaccharides. Edible films and coatings can extend the disposable packaging waste have led to increased interest
shelf life and improve the quality of fruits and vegetables in research into edible films and coatings (Hyun Jin
by creating a modified atmosphere inside the fruit due to Park,2000., Del-Valle et al, (2005).
their barrier properties to gases and moisture (Coma,et Strawberry, have a very short post-harvest life, and
al,2001,Baldwin, 1994). It also acts as a barrier against spoilage can reach up to 40% during storage. Satin (1996)
microbial invasion (Puttalingamma et al., 2006, 2010; has reported that edible films and coatings, which can be
Kester et al., 1896). However, the ability of the edible divided into proteins, polysaccharides, lipids and
film to enhance the shelf life of fruits and vegetables composites, are defined as thin layers of edible material
depends on their chemical composition, structure of the formed on a food surface as a coating. (Pa
film forming polymer, the thickness of the coating, Technomic,1996; Olivas et al., 2008).
formation procedures, various emulsifiers and plasticizers Coating materials can also act as carriers of food additives
present in it and conditions of storage (EI-Anany et al., such as antioxidants and/or antimicrobial agents and can
2009). improve mechanical integrity or handling characteristics
The success of edible coating for extending the shelf life of the food. Stand-alone edible films with good
would also depend upon physiology of the fruit and the mechanical properties could replace synthetic packaging
presence of coatings like waxes, cuticle etc on its surface. films for specific applications (Pe´rez Gago & Krochta,
1999; Raheleh Ghasemzadeh et al., 2008). Dangaran et al,
2009 had reported that sensory evaluation showed that the
colour and texture of Thompson seedless variety (Raisins)
coated with pectin were the best, while in the terms of
* Corresponding author mailing : puttu_v2005@yahoo.com flavour, samples covered with gum proved to be the best.

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Park et al, (1994) had reported edible corn-zein film Copernicia prunifera or the carnauba palm or carnaubeira
coatings to extend storage life of tomatoes. palm is a species of palm tree native to northeastern
Brazil. Carnauba wax comes from the carnauba palm, a
Table 1. Materials used as edible coatings Brazilian tree formally named Copernicia prunifera. In
hot, dry weather, the plant secretes wax to protect the
Coating leaves from damage.
Sl.no Food Materials
material Advantages of using carnauba wax Sometimes called
1 Proteins Soy, milk, corn, wheat, casein the “Queen of Wax,” carnauba wax has a much harder
cellulose, pectin, melting point (78 °C) than other waxes, and is also
2 Carbohydrates extremely hard and usually comes in the form of hard
starch, gum
Lipids-Waxes carnauba waxes, yellow-brown flakes. Brazil wax and palm wax, is a wax
3
and oils vegetables oils of the leaves of the palm Copernicia prunifera, a plant
wood rosin Derivatives of native to and grown only in the northeastern Brazilian
4 Resin- shellac acids and polysaccharides states. Combined with things such as tints and dyes,
such as Chitosan carnauba wax can be used to create an enduring colored
Different types of waxes polish. Natrajan, et al, (2000), Gill, et al. (2000), had
ANIMAL WAXES: reported that it can control Salmonella typhimurium on fresh
1.Bees wax. broiler skin. (www.wisegeek.com/what-is-carnauba-
2.Spermaceti wax wax.htm)
3.Shellac wax Carnauba wax uses Carnauba wax is used for a wide
4.Chinese insect wax array of products mostly falling into the categories of:
VEGETABLE WAX Cosmetics, food products and polishes. Some of the
1. Carnauba wax , products are: Candies/sweets, chewing gums, chocolates,
2. Candelilla wax confectionary sugar, fruit coating, polishing wax (for car,
3. Sugarcane wax leather, floor, furniture), food packing, can coating,
4. Palm wax plastic film, matches, medicine/capsules, graphite pencils,
5. Esparto wax paints, cosmetics, bullets coating, bar codes, dry batteries,
6. Japan wax computer chips, printing ink, carbon paper, toner,
7. Oricury wax dehydrated vegetables, modeling flowers and fruits,
MINERAL AND SYNTHETIC WAX dental wax, textile coatings, lubricants, skin care, hair
Ozocerite/ Montan wax /Synthetic wax care, shave creams.
Edible coatings, on the other hand, are mainly applied Some reports says that along with carnauba wax
using spraying, drum combined with nisin can prevent many microorganisms,
coating, spray fluidization, pan coating or falling film extends the shelf life of the products.( Hyun Jin
techniques. Park,(2000), Hoffman,et al., (2001). Vegetable waxes
PROPERTIES OF WAX /Carnauba wax production is about 100 g for one tree in a
• Kneadable at 20° C. year. It contains mainly fatty esters (80-85%), free
• Easily emulsifiable. alcohols (10-15%), acids (3-6%) and hydrocarbons (1-
• Should not impart undesirable odour. 3%). As a peculiarity, carnauba wax contains esterified
• Should be economical. fatty dialcohols (diols, about 20%), hydroxylated fatty
• Efficient drying performance. acids (about 6%) and cinnamic acid (about 10%). This
• Non-sticky or tacky. last phenolic acid compound (antioxidant in free form)
• Should never interfere with the quality of fresh fruit / may be hydroxylated or methoxylated. This wax is the
vegetable. hardest and highest melting of the natural waxes (melting
• Melts above 40° C without decomposition. point : 78-85°C) and is used mainly mixed to bee wax to
• Has relatively low viscosity. make various polishes for shoes, floor and furniture but
• Capable of being polished by slight pressure. also in cosmetics (lipsticks, creams) and in food industry
• Translucent to opaque form but not like glass. (glazes for candies, gums, fruit coatings ). It is used also
Table 2- Foodstuffs that are waxed in the paper industry for paper coating (the largest
application in the USA).Puttalingamma,et al, 2009.
1 Fruits Apple, Avocadoes, Bell pepper, Composition of Carnauba wax
Lemon, Grapes, Banana ,Melons, Carnauba consists mostly of aliphatic esters (40 wt%),
Oranges, Lime, Passion fruit, diesters of 4-hydroxycinnamic acid (21.0 wt%), ω-
Peaches, Pineapples. hydroxycarboxylic acids (13.0 wt%), and fatty acid
2 Vegetables Cucumber ,Tomato ,Sweet potato, alcohols (12 wt%). Parish, et al ., (2002). Steinle, et al
Melon 1936 ).The compounds are predominantly derived from

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acids and alcohols in the C26-C30 range. Distinctive for which is subsequently brushed
carnauba wax is the high content of diesters as well as
Mechanically until a film of desired
methoxycinnamic acid.
Cinnamic acid (about 10%), an antioxidant may be thickness is obtained. The wax is
hydroxylated or methoxylated. Carnauba wax is sold in
several grades, labeled T1, T2, and T4, depending on the dissolved in a suitable solvent.
purity level. Purification is accomplished by filtration, This depends on,
centrifugation, and bleaching.
Altoids are a popular brand of breath mints that have • The pressure employed
existed since the turn of the 19th century. Altoids are
• Volume of wax used
produced in Britain by Callard & Bowser-Suchard at
Bridgend,Wales, although Wrigley announced in mid • Wax temperature
2005 they planned to move Altoids production to an
existing plant in Chattanooga, Tennessee in order to • Distance of fruit from the spray
manufacture its products closer to where they are sold. • • Number of spray nozzles
The move is expected to be complete by mid-2006.The
history of Altoids actually dates back to the reign of King Fruits and vegetables are washed and
George III.
then Fruits and vegetables are washed

Table 3. Technical characteristics And then without being dried are

No Characteristic features of Carnauba wax
Dipping or cold dipped into a wax emulsion of proper
INCI¶ name is Copernicia Cerifera (carnauba)
1 4
wax wax method concentration. They are dried before
2 E Number is E903
Melting point: 82–86 °C (180–187 °F), among packing. Purified wax is odour less,
3 the highest of natural waxes, higher than tasteless and nontoxic and it can
beeswax, 62-64C.
4 Relative density is about 0.97 be heat- sealed.
5 It is among the hardest of natural waxes
The properties of wax depend primarily on molecular
It is practically insoluble in water, soluble on
structure rather than molecular size and chemical
6 heating in ethyl acetate and in xylene, practically
constitution.
insoluble in ethyl alcohol.(Wikipedia).
Scale of the production of carnauba wax In 2006, 22.409
It is practically insoluble in water, soluble on heating in tons of carnauba wax were being produced in Brazil. 3130
ethyl acetate and in xylene, practically insoluble in ethyl tons were solid wax, while 19.279 tons was carnauba
alcohol. powder. Between 1990 and 2006, 285.344 tons of carnauba
Table 4. Methods of Waxing: Four principle methods wax was being produced in Brazil. Of this,66.100 tons were
of waxing of fruits and vegetables solid wax, while 219.244 tons were in powdered form. Of
Sl
Methods Principle
the 285.344 tons being produced 1990-2006, ca. 40% was
no produced in the state Ceara, ca. 50% was produced in Piaui,
and 6% in Rio Grande do Norte. Between 1990 and 2006,
In this method fruits and vegetables the value of the production of the 285.344 tons of carnauba
are dipped in hot paraffin. Some times
wax was 1.199.364.000 reais corresponding to ca.
Liquid Paraffin 3.598.092.000 DKK and 479.745.600 EUR.(Sources:–
1 resins are added. Banco do Nordeste, Puttalingamma, vignana loka 2010)
wax method Main Brasilian exporters Between 20 and 25
The main disadvantage of this method is too
industrials/exporters exist in Brazil, who buy crude
much of coating material is used. carnauba wax from producers in the countryside and refine
the wax before it is being exported around the world. The
In this case the wax is pressed companies buy either directly from the farmers or from
brokers/middle men. Export data from January-June 2010
2 Slab wax method against rapidly revolving brushes.
shows the top 4 exporters to be Foncepi, Carnauba do
But the efficiency is very less Brasil, Pontes and Brasil Ceras. Medium scale exporters
include Rodolfo, Cerpol and Cerapeles.
3 Spray method Spraying of melted wax on the fruit, Destinations of the export According to the Ministry of
Development, Industry and Commerce (MDIC) the main

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destinations According to the Brazilian Ministry of increase the cost of operation of coating. So, we have to
Development, Industry and Foreign Trade, the major reduce the cost of coatings. Coatings can extend shelf-life
destinations for exported carnauba wax are: and make product available thought-out the season by
are: • Delay the ripening processes,
– USA (around 25%) • Delay the color changes,
– Germany (10-15%) • Reduce the weight loss,
– Japan (15-25%) • Maintain the texture,
– Holland (around 5%) • Reduce the decay, and
– Italy (around 5%) • Simple technology
According to these MDIC data there is no direct export
from Brazil to Denmark and have not been during 2001-
2010.According to the regional development Bank, Banco Reference
do
Companies uses carnauba wax This research have Baldwin, E.A., 1994. “Edible coatings for fresh fruits and
focused on sweets being sold in Denmark. Sweets brands vegetables: Past, present, and future”, in Edible
being sold in Denmark include: Haribo, Toms, Malaco, Coatings and Films to Improve Food Quality, Krochta,
M&M, Menthos, Gajol, Läkerol, Stimorol, Bassett's, J.M., Baldwin, E.A. and Nisperos Carriedo,M. (eds),
Budget, Carletti. Companies selling these brands are: Pennsylvania: Technomic Publishing Co, pp. 25-56.
Haribo, Toms, LEAF, Cadbury/Kraft Foods, Continental
Candy Industries, Carletti. Coma, V., Sebti, I., Pardon, P., Deschamps, A., and
Sources: – Field study in Danish supermarkets and Pichavant, F.H. 2001.Antimicrobial edible packaging
kiosks 11. based on cellulosic ethers, fatty acids,and nisin
List of interviews used as sources in this document incorporation to inhibit Listeria innocua and
Edgar Gadelha, President of Sindicarnauba (organisation of Staphylococcusaureus. J. Food Prot ., 64 (4):470–475.
carnauba wax exporters inCeara) and Director of Natural
Wax Dangaran K, Tomasula PM, Qi P 2009 Structure and
Ana Carolina Fontelene, Director of Foncepi function of protein-based edible films and coatings. In:
Lara Pontes, Director of Pontes Embuscado ME, Huber KC (eds) Edible films and
Marina Azevedo, Head of Exports in Carnauba do Brasil coatings for food applications,vol 2. Springer, Berlin,
Johannes Maehlmann, exporter of carnauba wax pp 24–56.
Oscar d'Alva, former employee of the ngo Instituo Sertão
and author of ”O extrativismo da Del-Valle. V, P. Hernández-Muñoz, A. Guarda and M.J.
carnauba no Ceara” (2007) Galotto. 2005. Development of a cactus-mucilage
Countryside workers and landowners from three different edible coating (Opuntia ficus indica) and its application
places of carnauba production to extend strawberry (Fragaria ananassa) shelf-
Udo Thaysen, Sales Manager in Kahl & Co., Europe's life .Food Chemistry 91 (751–756.
biggest carnauba wax importer
Mei Ling Yuan, Production Manager in Ter Hell, major Gill, A.O. and Holley, R.A. 2000. Inhibition of bacterial
carnauba wax importer growth on hamand bologna by lysozyme, nisin and
EDTA.Food Res. Int ., 33 :83–90.

Conclusion Hoffman, K.L., Han, I.Y., and Dawson, P.L. 2001.

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chocolates, various nuts, wafers, French fries, chicken, edible coatings for fruits ,25 February
fish, corn chips, apple, and lemon. Continuous Kader, A.A. and Barrett, D.M., 1996. “Classification,
Mechanization is not available for various coating Composition of Fruits, and Postharvest Maintenance of
operations. Till now, many of the coating operations are Quality”, in Processing Fruits: Science and
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reuse of batter in battering operation will induce the coatings: A review. Food Technology 40(12): 47-59.
chance of contamination over the food product. Many of Lee, D.S., Hwang, Y.I., and Cho, S.H. 1998. Developing
the coating materials are high in cost and some of the antimicrobial packaging film for curled lettuce and
coating operations are also higher cost. This leads to soybean sprouts.Food Sci. Biotech. nol 7 :117–121.

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Websites of Brasilian carnauba wax producers (Pontes,

Foncepi, Carnauba do Brasil, etc.)–
www.wisegeek.com/what-is-carnauba-wax.htm,2.

Websites of Brasilian carnauba wax producers (Pontes,

Foncepi, Carnauba do Brasil, etc.).
www.wisegeek.com/what-is-carnauba-wax.htm