Unravelling the potential of beeswax: A comprehensive investigation into its compositional insights, functional attributes, and fuit quality preservation

IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Pasham Sahithi-Reddy, Sunpreet Kaur, Parmpal Singh Gill, Sukhjit Kaur Jawandha, Kashish Bajaj
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引用次数: 0

Abstract

The rising demand for sustainable methods to extend the shelf life of perishable goods underscores the importance of edible coatings. Beeswax (BW), a natural substance produced by honeybees, has garnered significant attention in the food industry due to its unique properties and potential as an edible coating for the preservation of fresh fruits. This article explores the chemical composition, physical properties, and environmental advantages of beeswax, with a particular focus on its applications as a coating material. This review delves into the attributes of BW, which form a protective layer capable of modulating metabolic pathways involved in respiration and ethylene biosynthesis. Various underlying mechanisms behind the efficiency of BW-based coatings, with their amorphous solid structure and rich composition of fatty alcohols, are highlighted. Additionally, BW shows promise in addressing key challenges in postharvest handling, such as microbial spoilage and enzymatic browning. Studies showcasing the use of BW in composite biopolymer-based coatings demonstrate enhanced functionality, due to the improvement of viscoelastic properties. The review also explores the application of BW in retaining antioxidants and preserving flavor profiles and sensory attributes by regulating acid metabolism.

揭示蜂蜡的潜力:对其组成的见解,功能属性和果实质量保存的全面调查
对可持续方法的需求不断增长,以延长易腐货物的保质期,强调了食用涂料的重要性。蜂蜡(BW)是一种由蜜蜂生产的天然物质,由于其独特的特性和作为保鲜水果的可食用涂层的潜力,在食品工业中引起了极大的关注。本文探讨了蜂蜡的化学成分、物理性质和环境优势,重点介绍了蜂蜡作为涂料的应用。这篇综述深入探讨了体重的属性,它形成了一个保护层,能够调节涉及呼吸和乙烯生物合成的代谢途径。重点介绍了具有非晶固体结构和丰富的脂肪醇成分的bw基涂层的高效背后的各种潜在机制。此外,BW还有望解决采后处理中的关键挑战,如微生物腐败和酶促褐变。研究表明,BW在复合生物聚合物涂层中的应用表明,由于粘弹性性能的改善,BW的功能得到了增强。本文还探讨了牛体重通过调节酸代谢在保持抗氧化剂、保持风味特征和感官属性方面的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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