8/3/2023 0 Comments Food carnauba wax![]() Sodium caseinate is obtained from milk casein and is a popular ingredient in the food industry due to its good functional properties, such as solubility, emulsifying capacity, and its stability during heating. ![]() This wax is the hardest wax with the highest melting point among natural waxes, which is characterized by low solubility and high content of aliphatic esters and diesters of cinnamic acid. Carnauba wax, the most popular vegetable wax in terms of possible food applications, is obtained from leaves of the carnauba ( Copernicia prunifera (Miller) H. This vegetable origin wax is classified by the Food and Drug Administration as a substance generally recognized as safe (GRAS) for food applications. It consists of hydrocarbons (approximately 50%, from C29 to C33), free fatty acids of alcohols and resins, but a relatively low quantity of volatile esters. Candelilla wax is a hard and breakable wax, insoluble in water, extracted from the wax cover of the stalks of candelillas shrubs (generally, of Euphorbia cerifera or Euphorbia antisyphilitica). Among them, waxes provide the best water vapor barrier properties among biopolymer-based films because of their high hydrophobicity, which is associated with a high content of long-chain fatty alcohols and alkanes. ![]() The most popular are waxes, triglycerides, acetylated monoglycerides, free fatty acids, and vegetable oils. Therefore, different types of oils and fats are incorporated into the hydrocolloid matrix in order to improve their functional properties. However, these materials are hydrophilic in nature. Cellulose derivatives, starches, alginates, pectins, chitosans, pullulan, and carrageenans are the most common polysaccharides used in the production of edible films and coatings, whereas among proteins, the most popular are soybean proteins, wheat gluten, corn zein, sunflower proteins, gelatin, whey, casein, and keratin. ![]() They can be obtained from such sources as plants, animals, or microorganisms. Hydrocolloids, both polysaccharides and proteins, are the most popular biopolymers used in the production of edible materials. Various bio-based polymers have been investigated as components of edible films or coatings. The coating composition is chosen as a function of the desired application, and this composition is very important to determine the functional properties of the film in the product to be coated. On the other hand, the use of edible coatings is a promising technology to preserve the quality of whole or fresh-cut minimally processed fruits or vegetables. Edible films and coatings are traditionally used to improve the appearance and the preservation of food products. In addition, edible films, when used as protective coatings, can control mass transfer of substances (i.e., water vapor, oxygen, carbon dioxide, lipid, flavor, and/or aroma) with a resulting increase in quality and shelf life of food products. This approach may offer opportunities that would benefit both consumers and manufacturers by providing environmentally friendly packaging and less waste from the packaging industry. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.ĭevelopment of edible films for application as packaging materials is a subject of great interest due to the partial replacement of synthetic polymers. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films.
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