Recent Developments in Sustainable Bio-Based Wax Nanoemulsions as Edible Coatings for Food Commodities: A Comprehensive Review

Waxes are a diverse class of organic compounds that are characterised by their hydrophobic nature. They are typically derived from long-chain fatty acids and alcohols. Waxes serve various purposes in nature and industry due to their unique physical and chemical properties. Waxes find applications in diverse industries, including pharmaceuticals, food and textiles, for purposes such as coating, lubrication and insulation. The rising emphasis on sustainable and eco-friendly approaches in the food sector has generated increasing attention towards the advancement of edible coatings for food products. Within this array of coatings, sustainable waxes have surfaced as a prospective approach to improve storage stability, safety and quality of diverse food items. Bio-based wax nanoemulsions serve as effective nanocarriers in edible food coatings, enhancing their antimicrobial efficacy and preserving food quality. The incorporation of bio-based nanoemulsion waxes as edible coatings signifies a substantial advancement towards establishing more environmentally sustainable and ecologically responsible systems of food packaging and preservation. The review examines recent advancements in the field of sustainable nanoemulsion waxes as edible coatings, focusing on their applications, formulation strategies and impact on food commodities. The review also discusses the influence of sustainable nanoemulsion wax coatings on the physicochemical properties of coated foods, including moisture barrier, gas permeability and mechanical strength. The process of creating nano-emulsions from natural waxes derived from sources such as jojoba seeds, rice bran, beeswax, sunflower seed hulls, candelilla, and carnauba is illustrated in the graphical abstract. These waxes are processed into a nano-emulsion with functional ingredients, which are then used to create edible coatings for various foods. The coatings provide functional benefits, including antimicrobial and antioxidant properties, and are transparent, thereby enhancing the preservation and safety of food commodities.image