Application of Plant Waxes in Edible Coatings

The aim of the paper is to present edible coatings based on lipids and their application in the food industry. Therefore, this paper discusses the following: different types of plant waxes; the need for plant waxes; the advantages and disadvantages of edible coatings based on plant waxes; edible coatings based on lipids applied in the food industry; application of the most popular Carnauba wax; Candelilla Wax in the composition of edible coatings. Plant waxes are presented with their specific characteristics. Moreover, the cuticle waxes obtained from waste peels of fresh fruits and vegetables are presented; their properties and application in the composition of edible coatings are based on plant waxes. In this regard, an effective and applicable method for the industrial extraction/separation of plant wax from the cuticle and waste peels of fresh fruits and vegetables before their processing (production of wine, high-alcohol beverages, fruit-sugar preserves, vegetable preserves, juices, etc.) is proposed. Properties and possible applications of the isolated cuticle plant waxes are presented.

Automated summary

The aim of this paper is to present edible coatings based on lipids and their application in the food industry. The paper discusses different types of plant waxes, the advantages and disadvantages of edible coatings based on plant waxes, and the application of edible coatings based on lipids in the food industry. It also introduces the use of popular plant waxes such as Carnauba wax and Candelilla Wax in the composition of edible coatings. The paper proposes an effective method for the industrial extraction/separation of plant wax from the cuticle and waste peels of fresh fruits and vegetables.