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Chemistry, Biological Activities, and Uses of Carnauba Wax

2021; Springer International Publishing; Linguagem: Inglês

10.1007/978-3-030-76523-1_37-1

2511-8358

Eli José Miranda Ribeiro Junio, Joy Ruby Violet Stephen, Murugan Muthuvel, Amitava Roy, Patrícia de Araújo Rodrigue, Marajá João Alves de Mendonça Filho, Renato Araújo Teixeira, Antony de Paula Barbosa, Stephen Rathinaraj Benjamin,

Microencapsulation and Drying Processes

The major vegetable wax in the economy, carnauba wax (Copernicia prunifera (Miller) H. E. Moore) is used widely in food owing to the physiochemical properties of the food, with a majority of esters. Many recent studies have focused on the use of this wax in food preservation and processing, highlighting its function in taste microencapsulation, edible films, and superhydrophobic and biodegradable packaging. This book chapter explores the requirements for coating and discusses the various types of coating materials, biological effects, and physical and chemical properties of carnauba wax powder.