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PLANT WAXES - NATURE, TYPES AND APPLICATION

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Sabka Pashova
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 PLANT WAXES – NATURE, TYPES AND APPLICATION

SABKA D. PASHOVA, Chief Assistant, Ph.D.

COMMODITY SCIENCE DEPARTMENT, UNIVERSITY OF ECONOMICS,
9002 VARNA, BULGARIA, 77, Kniaz Boris I blvd.,
e-mail: spashova@ue-varna.bg
Abstract: Types of plant waxes are presented which are used and applied in various fields of
industrial production. The object of the research work is the content of plant waxes in the cuticle
of some varieties pumpkin vegetable (vegetable marrow and cucumbers) and stone fruits (red
damson, large greengage, plum, sloe, cherry and sour cherry) cultivated in Bulgaria. The
scientific aim is on the base of the carried out research work to offer a possibility for their
industrial separation and application in the content of edible films and coatings on the base of
plant waxes. It was found that the content of plant waxes in the cuticle of the studied pumpkin
vegetables was from 11,25% to 23,09%, in the cuticle of stone fruits - from 19,39% to 27,06% in
the studied cherries and sour cherries, from 25,53% to 59,29% in the cuticle of the studied plum
fruits. It was found that the isolated plant waxes from the cuticle had the suitable characteristics
and they must be used in the composition of edible film and coatings.
Keywords: plant waxes; content of plant waxes in cuticle; application of plant waxes

Introduction
The higher plants are covered with a layer, in its structure are included
components with a polymer structure and from the outer side are covered with a
mixture of complexity long-chain compounds. The quantity of waxes in the
separate parts of plants is different. The physical characteristics of the plant waxes
look like these from which was made the honey-comb, that’s why the surface
lipids and other similar to them components are called waxes. Fresh fruits and
vegetables have natural packing – peel, over which is situated the cuticle (natural
packing for the higher plants which covered and protect flowers, leafs, fruits and
vegetables from the unsuitable outer influence) and nut fruits have shell. These
natural barriers regulate the exchange of oxygen, carbon dioxide, water and
reduce the loss volatile compounds.
Nowadays foods are not protected with a similar natural packing. That’s
why over them are applied different films and coatings, which protect goods from
adverse environmental effects and thus retain its properties and quality.
In recent years, emphasis on edible films and coatings, because they have
some advantages over synthetic films. The main advantage is that they can be
eaten along with food, to which they relate. Their use contributes to reducing
environmental pollution. The films are prepared entirely from recovered, recycled
edible components, so they decompose faster than the polymer material.
The indicated point of view showed the subject of this paper - plant waxes
as a component in the composition of edible films and coatings. The object of
1
study is the content of plant waxes in the cuticle of some pumpkin vegetables and
stone fruits cultivated in Bulgaria. All the arguments said so far determined the
scientific purpose – on the base of the carried out research work connected with
the study of plant waxes in the cuticle of some varieties pumpkin vegetables and
stone fruits cultivated in Bulgaria to offer a possibility for their industrial
separation and application in the composition of edible films and coatings on the
base of plant waxes, used in food technology.
Composition, structure, biosynthesis and functions of plant waxes
Plant waxes are located on the surface of plants (leafs, flowers, fruits).
Lipids are the main components in their composition [1]. Individual cells
synthesize the unique surface waxes, near the places where they appear in
different organisms. In plants, epidermal cell layer and the outer shell,
individually, are the site of synthesis of surface waxes [2, 3].
Surface waxes have different functions. They play an important role in the
interaction of organisms with the environment. The main function of surface
waxes is their role in protection against water loss, cuticle waxes protect against
drying. Another protective function of surface waxes is control of microbial
activity on the surface of the organisms, i.e. they do not allow their penetration
depth, development and growth of microorganisms [4, 5].
Plant waxes with commercial and industrial importance
Plant waxes (Table 1) with commercial and industrial importance are
derived from different plant species and are used for the manufacture of
cosmetics, ink, varnish, polish, candles, crayons. They are also used to obtain
edible coatings applied to various food commodities. The edible coatings and their
properties maintained the properties and the quality of food during the term of
storage [6, 7].
Table 1
Plant waxes
Source from which it is
Melting point,
Plant waxes obtained Application
in оС
Carnauba palm tree 83-86 ink, varnishes, lustres
cosmetics,
Kandelila bush 70 wax coating for food
Serezin lignite brown coal 65 cosmetics
Japan wax candles, varnishes,
bush 50 lubricants, crayons,
cosmetics
Montagne lignite brown coal 80 ink for indigo produce

Autikuri palm tree 80-83 inks, varnishes

fruit of the laurel 50 scented candles
Other plant
waxes cane (dry waste after its
treatment for sugar main substitute for Carnauba
manufacturing) 70-78 wax

2
 The morphology of the waxes is directly related to their chemical
composition. The light intensity and sunshine duration affect the amount of
accumulated wax in plants. The properties of the wax layer are related to the
presence on it of white down or bloom. Fruits covered with a surface wax are with
a visible wax bloom, with a gray or with a blue-gray colour [8, 9].
In plants, the surface wax reduces cuticle transpiration (cabbage, white
clover) and removal of wax layer increase the transpiration (evaporation of water).
The epicuticle wax reduces cuticle transpiration, increased plant resistance to
various diseases, protects the leaf from wetting [10], from damages due to frost
and ground frost (cold tolerance of plants) [11]. The specific composition of
waxes isolated from some plant species demonstrate the possibility of using the
isolated waxes from the plants in the composition of edible films and coatings [12,
13].
The plant cuticle is a thin lipophilic layer that is formed on the interface
plant-atmosphere. Young stems are covered with a cuticle, which gradually faded
away (suberinize) in older plants. Cuticle is transparent to light, water-repellent
and allows gas exchange through stomata. On the cuticle is delayed wax bloom,
which gives matt hue of the skin of fruits. It is the main barrier that prevents the
transfer of substances through the surface of plants. Cuticle of fruits and
vegetables are formed during the growing season of plants. The synthesis of wax
starts from the earliest stages of formation of the fruit and the total wax increases
with the fruits` growth [14, 15, 16, 17, 18].

Material and methods

Pumpkin vegetables were studied - six varieties cucumbers (Cucumis
sativus) and two varieties vegetable marrows (Cucurbita pepo) and stone fruits –
four varieties plums (Pr. Domestica), three varieties cherries (Pr. Avium) and two
varieties sour cherries (Pr. Cerasus).
Isolation of cuticle, extraction and fractionation of lipid substances is
carried out by the method of N. Morozova, and E. Salykova [19]. Thermophysical
and optical characteristics of the isolated plant waxes has been investigated by
Differential Scanning Colorimetry, X-ray structural analysis and IR spectroscopy.
The isolated plant waxes are used for the preparation of pectin emulsions [20].

Results and Discussion

The summarized results of surveys show that plant cuticle waxes found in
the studied fresh fruits and vegetables occupy a different proportion of the weight
of cuticle.
The content of plant waxes to the total content of extractive substances in
the cuticle is from 11.25% to 23.09% in pumpkin vegetables, from 19.39% to
27.06% in cherries and sour cherries, from 25.53% to 59 29% in the studied plum
3
fruits [21, 22, 23]. The identified and presented differences in the content of
cuticle plant waxes, isolated from the plant cuticle probably are due to the genetic
features, of the growing period, the season and the length of ripening of the
studied fruits and vegetables. They are major factors and reasons for the different
transpiration of water from inside the cells in the cuticle, and this determines the
different duration of storage. The low content of lipid components in the
composition of the cuticle weakens its protective properties, and this affects the
quality of the fresh fruits and vegetables immediately after harvesting them and
during their storage.
From the carried out research work was found the content of plant waxes
in the cuticle of different varieties of plums and was defined the influence of the
quantity and the composition of waxes on the period of storage of plum fruits
[24]. The physical properties of the isolated cuticle plant waxes (soft and hard
wax) were studied and was found that they are appropriate and can be used as a
component in the composition of edible coatings, with the exception of soft wax
isolated from the cuticle of damson - Prunus cerasifera, whose melting
temperature is 36,91oC, i. e. lower by with 3,09оС of the required temperature
40оС [25].
The rheological and optical characteristics of an aqueous solution of pectin
containing plant cuticle and bees waxes were examined, and the results show that
plant waxes (with the exception of soft wax isolated from the cuticle of the plum
variety “Stanley” - Prunus domestica) possess the necessary properties and could
be used to produce edible films. The carried out studies demonstrated that the
plant cuticle waxes possess the necessary physical properties and may be included
in the composition of edible coatings on pectin or wax-based products intended to
extend the term of storage, the properties and the quality of foods [26].
It was found that the cuticle plant waxes possess the necessary properties
and should find use in obtaining edible films and coatings based on them (plant
waxes). It is proposed in connection with this an effective method for industrial
separation of plant wax from peel fresh of fresh fruits and vegetables before
processing them. Method, combining the economic interests of producers and
opportunity for application of plant waxes to obtain edible films and coatings used
in food technology for preserving and keeping quality of foods.
Edible films and coatings based on lipids are mainly used to reduce natural
losses during storage and to ensure better protection of goods from the action of
active oxygen from the air. Lipids are used as coatings for poultry, poultry
products, shrimp, meat patty or patties and meat products of crushed raw meat.
Waxes and plant oils are added to edible films on the basis of protein and
polysaccharide. They give flexibility, elasticity of the film properties, improved
roofing properties and prevent products from sticking (adhesion) to one another
when cooked. Edible films and coatings based on lipids, especially those made
from plant waxes have the potential to meet customer requirements. Their
4
application ensures safety, maintaining the properties and the quality of goods.
Edible films partially replace some conventional synthetic packaging materials.
They protect the food product on which they are inflicted from unwanted flow of
processes, ensure quality and prolong their storage term. Edible films and coatings
based on lipids are biodegradable, not harmful, can be consumed and do not
pollute the environment.

Conclusions
In conclusion it should be noted that this study expands the theory of plant
wax and complements with the isolated plant waxes from the cuticle of fresh
fruits and vegetables. The studies show that the cuticle plant waxes possess the
necessary physical properties, they are suitable and can be included in the
composition of edible coatings on pectin basis and are intended to extend the term
of storage, to preserve the characteristics and the quality of foods. The proposed
method for obtaining cuticle plant wax from the cuticle of fresh fruits and
vegetables before their processing enables the food industry to use cuticle plant
wax in the composition of edible films and coatings. The received edible films
and coatings on the base of cuticle plant waxes are harmless, will not increase the
price of goods but will prolong the term of storage and will preserve the quality of
foods.

References
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Information about the author

Chief assistant Prof Ph. D. Sabka Pashova Dimitrova was born in Lovech, Bulgaria. The
auther is a graduate of the Language School in Lovech (1990), the University of Economics,
Commodity Science Department in Varna (1995) and Ph. D. in Commodity Science (2007). The
research work of the auther is related to: quality and safety of foods; influence of the composition
of the cuticle on the quality and the term of storage of certain stone fruits; opportunities for
application of plant waxes isolated from the cuticle of fresh fruits and vegetables in the
composition of edible films and coatings used in food technology. The auther has published self
and co-author at home and abroad over 40 scientific works (monographs, papers, articles and
reports, popular scientific articles, textbooks).

Paper is published in:

Pashova, S. Plant waxes – nature, types and application. Forum Ware International, Special Issue,
ISSN 1810-7028 (online), Excellence In Business, Commodity Science and Tourism, Bucharest
Academy Of Economic Studies, Faculty of Commerce – 60 years of Existence, 1/2011, pp. 166-
170.

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