Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films

Galus, Sabina; Gaouditz, Margaux; Kowalska, Hanna; Debeaufort, Frédéric

doi:10.3390/ijms21249349

Cited by 25 publications

(13 citation statements)

References 56 publications

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“…With the increase of wax to the compositions, the clusters became more visible. This behavior is consistent with the literature of Zhang; Simpson and Dumont [31], Santos et al [32] and Santos et al [33], who also added carnauba wax to biopolymer lms, and this could be attributed to the high melting temperature of carnauba wax, which hinders the production of stable and uniform emulsions, consequently affecting its incorporation into lms [34].…”

Section: Visual Propertiessupporting

confidence: 92%

Carnauba wax as a strategy to produce improved ulvan films for sustainable food packaging

Schmitz,

Alarcon,

Amaral

2023

Preprint

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Ulvan biopolymers originate from algae and are promising alternatives for sustainable food packaging, however, their hydrophilic nature limits their applications. In this study, different carnauba wax levels (0%, 5%, 10% and 15% w/w) were incorporated into ulvan film-form solutions to modify its hydrophilic nature. The ulvan extraction by hot water yield was 18.9%. Based on FTIR, the characteristic vibrational frequency bands of ulvan: carboxyl groups of uronic acid, ester sulfate groups and the vibration of C-O groups in the glycosidic bond between rhamnose and glucuronic acid were identified. Moreover, lower intensity of transmission peaks between 3500 cm− 1 and 3200 cm− 1 were attributed to the increase in the hydrophobicity of the films by the addition of carnauba wax. Contributing to the convergence of evidence regarding increased hydrophobicity, a significant decrease in solubility was observed in films containing 10% carnauba wax, compared to films without wax. The tensile strength and elongation at break of the films remained significantly unaffected when compared to compositions without carnauba wax. In short, the present study suggests that the addition of carnauba wax has a hydrophobizing effect on the ulvan films without affecting its mechanical properties, and, therefore, is promising for application in the field of food packaging.

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Section: Visual Propertiessupporting

confidence: 92%

Carnauba wax as a strategy to produce improved ulvan films for sustainable food packaging

Schmitz,

Alarcon,

Amaral

2023

Preprint

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“…Most polysaccharide-based films are hydrophilic materials, thus increasing water resistance of the films has recently attracted scientists [ 22 ]. When combined with other additives which can decrease water vapor permeability of the films, the other physical or mechanical properties of the films will be affected [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

et al. 2023

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In order to improve the mechanical properties, nutritional value and fresh-keeping ability of conventional sodium alginate edible composite membranes, a new type of edible composite film was prepared by adding water-blocking agent carnauba wax, plasticizer glycerin, antioxidant and nutritional enhancer sodium ascorbate on a basis of traditional sodium alginate composite film. In this study, the physical, mechanical and structural properties of different film components were investigated. The results showed the components did not simply combine, but produced interaction forces which improved the stability and mechanical properties of composite film. When the amount of calcium ascorbate was 0.4%, the water vapor transmittance of the composite film reached a minimum of 0.65 g·mm/(cm2·d·kPa), and the tensile strength and elongation at break reached the maximum, which were 398.64 MPa and 17.93%, respectively. Additionally, the sodium alginate-carnauba wax film exhibited better performance on the preservation of fresh-cut apples. Compared with other composite films, the color and hardness of fresh-cut apples coated with this composite film were better maintained, and the losses of titration acid content and soluble solid content were reduced. Moreover, the weight loss rate, increase in polyphenol oxidase activity and total colony count were inhibited. All results determined that the edible film has good application value in the field of fresh-cut fruit preservation, which provides a theoretical basis for further research on edible film.

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“…Carnauba wax is constituted of a complex mixture that primarily consists of aliphatic esters [49]. Among the wax-based oleogelators that can be used in food, carnauba wax is considered as a natural wax with a hard texture and the highest melting point [50]. Therefore, the higher proportion of carnauba wax at more than 9% (w/w) in the oleogels might have a slightly negative effect on the cheese meltability.…”

Section: Determination Of Cheese Meltabilitymentioning

confidence: 99%

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Moon

Choi

Jeong

et al. 2021

Foods

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Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.

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Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films

Cited by 25 publications

References 56 publications

Carnauba wax as a strategy to produce improved ulvan films for sustainable food packaging

Carnauba wax as a strategy to produce improved ulvan films for sustainable food packaging

A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

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