Wax Applications in Fruit and Vegetables (Turkish with English Abstract)

Öz

Fruit and vegetables have undergone several changes due to a variety of factors such as harvest season, damage, weight loss, chemical and microbiological deteriorations beginning from harvest to consumption. Respiration should be reduced to a minimum level, water loss should be prevented, speed of microbiological activities should be slowed down to prevent these negative changes occurring in fruit and vegetables. For that reason, various methods have been used such as drying, freezing, controlled atmosphere storage, irradiating and packaging. Waxy coating has recently been a significant treatment to ensure continuity in quality of fruit and vegetables. Wax types widely used for coating fruit and vegetables are palm, candelilla, carnauba, beeswax, polyethylene, shellac and/ or resin. Waxy coating can largely be applied to fruit and vegetables such as orange, mandarin, apple, pepper, melon, cherry, etc. It is maintained both food quality and also extended shelf life by generated appropriate formulations according to physiological conditions of food, provided ensuring modified atmosphere conditions in foodstuff.

Anahtar Kelimeler

• Fruit and vegetable, coating, wax

Meyve ve Sebzelerde Vaks Uygulamaları

Öz

Meyve ve sebzeler hasat edilip tüketilinceye kadar; hasat zamanı, zedelenme, su kaybı, kimyasal ve mikrobiyolojik bozulmalar gibi çeşitli faktörlerden dolayı bir takım değişikliklere uğramaktadır. Meyve ve sebzelerde meydana gelen bu olumsuz değişikliklerin önüne geçilebilmesi için solunum asgari seviyeye indirilmeli, su kaybı önlenmeli, kimyasal ve mikrobiyolojik faaliyetlerin hızları yavaşlatılmalıdır. Bu amaçla kurutma, dondurma, kontrollü atmosferde depolama, ışınlama ve ambalajlama gibi çeşitli yöntemler kullanılmaktadır. Bu yöntemlere alternatif olarak son zamanlarda yaygınlaşan vaks kaplama, meyve ve sebzelerin kalitesinde devamlılığı sağlayan önemli bir uygulamadır. Meyve ve sebzelerin kaplanmasında yaygın olarak kullanılan vaks tipleri palm, kandelila, karnoba, balmumu, polietilen, şellak ve/ veya reçine şeklindedir. Vaks kaplamalar portakal, mandalina, elma, biber, kavun ve kiraz gibi geniş bir aralıkta birçok meyve ve sebzeye uygulanabilmektedir. Gıdanın fizyolojik koşullarına göre uygun formülasyonlar hazırlanarak uygulanan kaplamalar gıdada modifiye atmosfer koşulları sağlamak suretiyle hem raf ömrünü artırmakta hem de gıda kalitesini muhafaza etmektedir.

Anahtar Kelimeler

• Meyve ve sebze, kaplama, vaks

Kaynakça

1. Ou S, Wang Y, Tang S, Huang C, Jackson M G. 2005. Role of ferulic acid in preparing edible films from soy protein isolate. J Food Eng, 70: 205-210.
2. Vina S Z, Mugridge A, Garcia M A, Ferreyra M R, Martino M N, Chaves A R, Zaritzky N E. 2007. Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussel sprouts. Food Chem, 103: 701-709.
3. Kim S-J, Ustunol Z. 2001. Solubility and moisture sorption isotherms of whey- protein-based edible films as influenced by lipid and plasticizer incor- poration. J Agr Food Chem, 49: 4388-4391.
4. Brault D, D’Aprano G, Lacroix M. 1997. Forma- tion of free-standing edible films from irradiated caseinates. J Agr Food Chem, 45: 2964-2969.
5. Bosquez-Molina E, Guerrero-Legarreta I, Vernon -Carter E J. 2003. Mostuire barrier properties and morphology of mesquite gum-candelila wax based edible emulsion coatings. Food Rec Int, 36: 885- 893.
6. Tharanathan R N. 2003. Biodegradable films and composite coatings: past, present and future. Trends Food Sci Technol14: 71-78.
7. Yenebilir Ambalajlar. 2010. http://www.biyolo- jiegitim.yyu.edu.tr/mkpdf/ya06.pdf (Eriflim tarihi 01 Ekim 2010).
8. Geraldine R M, Ferreira Sorares N F, Botrel D A, Gonçalves L A. 2008. Characterization and effect of edible coatings on minimally processed garlic quality. Carbohydr Polym 72: 403-409.

9. Rico D, Martin-Diana A B, Barat J M, Barry-Ryan C.2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol, 18: 373-386.
10. Park H J. 1999. Development of advanced edible coatings for fruits. Trends Food Sci Technol, 10: 254-260.
11. Hagenmaier R D. 2005. A comparison of ethane, ethylene and CO2peel permeance for fruit with different coatings. Postharvest Biol Technol, 37: 56-64.
12. Hagenmaier R D. 2000. Evaluation of pol- yethylene-candelilla coating for ‘Valencia’ oranges. Postharvest Biol Technol, 19: 147-154.
13. Bai J, Alleyne V, Hagenmaier RD, Mattheis J P, Baldwin E A. 2003. Formulation of zein coatings for apples. Postharvest Biol Technol, 28: 259-268.
14. Bai J, Hagenmaier R D, Baldwin E A. 2003. Coating selection for ‘Delicious’ and other apples. Postharvest Biol Technol, 28: 381-390.
15. Cisneros-Zevallos L, Krochta J M. 2002. Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects. JFS: Concise Rev and Hypotheses in Food Sci, 67(6): 1990-1995.
16. Chillo S, Flores S, Mastromatteo M, Conte A, Gerchenson L, Del Nobile M A. 2008. Influence of glycerol and chitosan on tapioca starch-based edible film properties. J Food Eng, 88:159-168.
17. Han J H, Hwang H M, Mın S, Krochta J M. 2008. Coating peanuts with edible whey protein film containing -Tocopherol and Ascorbyl Palmitate. JFS: Food Eng and Physical Prop, 73(8): 349-355.
18. Lin D, Zhao Y. 2007. Innovations in the deve- lopment and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Rev Food Sci Food Safety, 6: 60-75. 19. Pranoto Y, Rakshit S K, Salokhe V M. 2005. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. Lebens Wiss Technol, 38: 859-865.
19. Rojas-Graü M A, Avena-Bustillos R J, Friedman M, Henika P R, Martin-Belloso O, McHugh T H. 2006. Mechanical, barrier and antimicrobial proper- ties of apple puree edible films containing plant essential oils. J Agric Food Chem, 54: 9262-9267.
20. Saucedo-Pompa S, Jasso-Cantu D, Ventura- Sobrevilla J, Saenz-Galindo A, Rodriguez-Herrera R, Aguilar C N. 2007. Effect of candelilla wax with natural antioxidants on the shelf life quality of fresh-cut fruits. J Food Qual, 30: 823-836.
21. Saucedo-Pompa S, Rojas-Molina M, Aguilera- Carbo A F, Saenz-Galindo A, La Garza H, Jasso- Cantu D, Aguilar C N. 2009. Edible film based on candelilla wax to improve shelf life and quality avocado. Food Rec Int, 42(4): 511-515.
22. Rojas-Graü M A, Soliva-Fortuny R, Martin-Belluso O. 2009. Edible coatings to incorporate active ing- redients to fresh-cut fruits: a review. Trends Food Sci Technol, 20(10): 438-447.
23. Rojas-Graü M A, Oms-Oliu G, Soliva-Fortuny R, Martin-Belluso O. 2009. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. Int J Food Sci Technol, 44:875-889.
24. Oms-Oliu G, Rojas-Graü M A, Gonzalez L A, Varela P, Soliva-Fortuny R, Hernando Hernando M I, Perez Munuera I, Fiszman S, Martin-Belluso O. 2010. Postharvest Biol Technol, 57: 139-148.
25. Thirupathi V, Sasikala S, Kennedy Z J. 2006. Preservation of fruits and vegetables by wax coating http://www.techno-preneur.net/informa- tion-desk/sciencetech-magazine/2006/aug06/ Preservation.pdf (Eriflim tarihi 01 Ekim 2010).
26. Hwang K T, Cuppett S L, Weller C L, Hanna M A. 2002. Properties, Composition and analysis of grain sorghum wax. J Am Oil Chem Soc, 79(6): 521-527. 28. Hagenmaier R D.1998. Wax microemülsion formulations used as fruit coatings. Proc Fla State Hort Soc, 111:251-255.
27. Vargas M, Albors A, Chiralt A, Gonzalez-Martinez C. 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biol Technol, 41: 164-171.
28. Weller C L, Gennadios A, Saraiva R A. 1998. Edible bilayer films from zein and grain sorghum wax or carnauba wax. Lebens Wiss Technol, 31: 279-285.
29. Waxes and fruit cotings. 2010. Use of treatment of waxes/coatings http://www.farmassist.com/ postharvest/ (Eriflim tarihi 01 Ekim 2010).
30. Olivas G I, Barbosa-Canovas G V. 2005. Edible coatings for fresh-cut fruits. Crit Rev Food Sci Nutr, 45:657-670.
31. Porat R, Weiss B, Cohen L, Daus A, Biton A. 2005. Effects of polyethylene wax content and composition on taste, quality, and emission of off-flavor volatiles in ‘Mor’ mandarins. Postharvest Biol Technol, 38: 262-268.
32. Hagenmaier R D, Baker RA. 1997. Edible coatings from morpholine-free wax microemülsions. J Agric Food Chem, 45: 349-352.
33. Baker, R A, Hagenmaier R D. 1997. Reduction of Fluid Loss from grapefruit segments with wax microemülsion coatings. J Food Sci, 62(4):789-792. 36. Hagenmaier R D, Baker R A. 1996. Edible coatings from candelilla wax microemülsions. J Food Sci, 61 (3): 562-567.
34. Hagenmaier RD, Baker R A. 1994. Wax micro- emülsions and emülsions as citrus coatings. J Agric Food Chem, 42: 899-902.
35. Fallik E, Shalom X, Alkalai-Tuvia S, Larkov O, Brandeis E, Ravid U. 2005. External, internal and sensory traits in Galia-type melon treated with different waxes. Postharvest Biol Technol, 36: 69-75. 39. Hagenmaier R D, Shaw P E. 2002. Changes in volatile components of stored tangerines and other specialty citrus fruits with different coatings. JFS: Food Chem Toxicol, 67 (5): 1742-1745.
36. Martinez-Romero D, Alburquerque N, Valverde J M, Guillen F, Castillo S, Valero D, Serrano M. 2006. Postharvest sweet cherry quality and safety maintenance by Aloe Vera treatment: A new edible coating. Postharvest Biol Technol, 39: 93-100.
37. Cong F, Zhang Y, Dong W. 2007. Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature. Postharvest Biol Technol, 46: 71-75.
38. Hao T T, Ducamp, M N. 2008. Effects of different coatings on biochemical changes of ‘cat Hao loc’ mangoes in storage. Postharvest Biol Technol, 48: 150-152.
39. Valencia-Chamorro S A, Perez-Gago M B, Rio M A, Palou L. 2009. Effect of antifungal hydroxpropyl methylcellulose (HPMC)-lipid edible composite coatings on postharvest decay development and quality attributes of cold-stored ‘Valencia’ oranges. Postharvest Biol Technol, 54: 72-79.
40. Saucedo-Pompa S, Rojas-Molina M, Aguilera- Carbo A F, Saenz-Galindo A, La Garza H, Jasso- Cantu D, Aguilar C N. 2009. Edible film based on candelilla wax to improve shelf life and quality avocado. Food Rec Int, 42 (4): 511-515.
41. Rojas-Argudo C, del Rio M A, Perez-Gago M B. 2009. Development and optimization of locust beam gum (LBG)-based edible coatings for postharvest storage of ‘Fortune’ mandarins. Postharvest Biol Technol, 52: 227-234.
42. Shih F F, Daigle K W, Champagne E T. 2011. Effect of rice wax water vapoue permeability and sorption properties of edible pullulan films. Food Chem, (baskıda).
43. Ertugay M F, Tomar O. 2004. Yenilebilir film ve kaplamalar. Akademik gıda 10: 8-14.
44. Lopez- Rubio A, Gavara R, Lagaron J M. 2006. Bioactive packaging: turning foods into healthier foods through biomaterials. Trends Food Sci Technol, 17: 567-575.
45. Vargas M, Pastor C, Chiralt A, McClements D J, Gonzalez-Martinez C. 2008. Recent Advances in Edible coatings for fresh and minimally processed fruits. Crit Rev Food Sci Nutr, 48: 496-511.
46. İlyasoğlu H, El S N. 2010. Nanoemülsiyonlar: Oluflumları, yapıları ve kolloidal salınım sistemleri olarak gıda sektöründe kullanım alanları, GIDA 35 (2): 143-150.
47. Sonti S. 2003. Consumer perception and application of edible coatings on fresh-cut fruits and vegetables. Master of Science, Louisiana State University, Louisiana, ABD, 133 p.