Natural wax recovery from Musa acuminata biomass using organic solvents.

The main aim of this study is to experimentally investigate the yield of extraction and the presence of wax in the extracted yield from Musaacuminata (banana) biomass based on various functional groups that are present in natural wax. Extraction of natural wax from Musaacuminata (banana) biomass has been done by using the Soxhlet apparatus method in the presence of both polar (ethyl acetate and ethanol) and non-polar (toluene and hexane) solvents. The extracted yield has been found as 3.58% from hexane, 5.16% from toluene, 7.03% from ethyl acetate, and 10.26% from ethanol. The wax was also found in the extracted yield only in the case of nonpolar solvents (toluene and hexane). The novelty of this work is that Musaacuminata (banana) waste biomass has been utilized to recover the natural wax using nonpolar solvents and also compared with that of polar solvents to check the scope of wax extraction using polar solvents. Also, statistical analysis has been performed of the extracted yield using both solvents. Thin Layer Chromatography (TLC) and Fourier Transform Infrared Spectroscopy (FTIR) methods have been used to determine the various hydrocarbon chains present in the extracted yield which is similar to that of natural wax.

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil.

To investigate the disparities in product quality and storage stability between wax-based Korean pine seed oil gel and butter when used for frying steak, a comparative analysis was conducted on cooking loss, color, texture characteristics, sensory evaluation, and volatile flavor substances using headspace solid phase microextraction combined with GM-MS. Furthermore, the storage stability was assessed. The findings revealed that the cooking loss rate of steaks significantly increased with doneness, with butter steak exhibiting a significantly higher loss rate compared to the three oil gel steaks. Hardness, chewiness, and adhesiveness greatly increased as doneness progressed; however, cohesiveness, elasticity, and resilience showed minimal variation. The L* value and b* value of steaks initially increased before stabilizing with increasing doneness levels while the a* value first rose before gradually declining. Medium rare steak received the highest sensory score among all categories tested and 69 volatile flavor compounds were detected. Multivariate data analysis indicated similarities in volatile compounds between butter steak and BW (wax-based Korean pine seed oil gel) steak groups. Additionally, during storage at 4 °C temperature conditions pH level retention water content TVB-N (total volatile basic nitrogen), TBARS (thiobarbituric acid reactive substances) were evaluated to determine advantages or disadvantages within each group: Beeswax (BW) > Carnauba wax (CW) > Rice bran wax (RBW) > butter based on these parameters' values. It can be concluded that utilizing wax-based Korean pine seed oil gel for frying steaks not only effectively retains significant amounts of unsaturated fatty acids but also preserves steak quality while extending shelf life-a healthier cooking method resulting in reduced oil absorption.

Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax.

Natural waxes have demonstrated exceptional potential as oil gels for saturated and trans fatty acids, but their application has been limited by issues such as temperature sensitivity, lack of stability and durability, and compatibility. In this study, three types of wax (Beeswax (BW), Rice bran wax (RBW), and Carnauba wax (CW)) were combined with calcium hydroxide to produce calcified wax. The calcified Korean pine seed oil gel obtained by heating and stirring with Korean pine seed oil is responsive to temperature and has environmental adaptability. The effects of critical gel concentration, temperature regulation, texture properties, microstructure, oil-holding capacity, and FT-IR on the quality parameters of oil gel were investigated. Additionally, an in vitro digestion model was developed to comprehend the decomposition rate of fat during gel structure digestion and transportation. The results demonstrated a close correlation between the critical gelation concentration and calcium ion content. Furthermore, after calcification, the hardness followed the order BW > CW > RBW. Moreover, there was an approximate 10 °C increase in wax melting point. Conversely, BW:Ca exhibited the lowest oil leakage. The microstructures revealed that the oil gels formed post-wax calcification exhibited similar fractal dimension (Db) values (<7 µm), and the intermolecular forces were characterized by van der Waals forces, which were consistent with those observed in the non-calcified group. In conjunction with the vitro digestion simulation, our findings demonstrated that RBW and CW oil gels gradually released 20%, 35%, and 35% of free fatty acids (FFA) within the initial 30 min of intestinal digestion. Importantly, the FFA release rate was significantly attenuated, thereby providing a foundation for developing wax-based gel processed foods that facilitate gentle energy release benefits for healthy weight management.

Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability.

Six kinds of natural waxes were used for emulsion gels preparation. The differences in printing performance were explored based on the crystal distribution and droplet stability. Firstly, the effect of crystal distribution was investigated through microstructures and rheological properties. It was found that the dense crystal network/interfacial crystallization could stabilize the droplet and provide modulus to ensure the self-supporting behavior after printing, whereas excessive crystal could lead to droplet rupture and coalescence. Furthermore, all emulsion gels could recrystallize by heating, which could enhance the performance of 3D printing. Then, the droplet stability was investigated after storing/freeze-thawing. It was found that emulsion gels with dense crystal networks/interfacial crystallization had more stable droplets, which ensure the continuous extrusion during printing. Finally, printing performance was investigated comprehensively. Three emulsion gels with denser crystal networks/interfacial crystallization had higher recovery rates (16.17-21.15%) and more stable droplets, which perform better in 3D printing correspondingly.

Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties.

In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX), carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax (SGX) were used to prepare water-in-oil (W/O) emulsion gels. Microstructures and rheological properties of all emulsion gels were investigated by microscopy, confocal laser scanning microscope (CLSM), scanning electron microscopy (SEM), and rheometer, respectively. By comparing polarized light images of wax-based emulsion gels and corresponding wax-based oleogels, it could be found that dispersed water droplets greatly affected the crystal distribution and hindered crystal growth. Polarized light microscopy and CLSM images proved that natural wax could perform a dual-stabilization mechanism by interfacial crystallization and crystal networks. SEM images illustrated all waxes except SGX were platelets and formed networks by stacking on top of each other, while flocs-like SGX was easier to adsorb on the interface and formed a "crystalline shell". The surface area and pore formed by different wax varied wildly, which accounted for their differences in the gelation ability, oil binding capacity, and strength of the crystal network. The rheological study showed that all wax had solid-like properties and wax-based oleogels with denser crystal networks correspond to emulsion gels with higher modules. The dense crystal network and interfacial crystallization could improve the stability of W/O emulsion gels proved by recovery rates and critical strain. All the above proved that natural wax-based emulsion gels can be used as stable, low-fat, and thermal-sensitive fat mimics.

Effects of natural wax types on the physicochemical properties of starch/gelatin edible films fabricated by extrusion blowing.

To address the limitation of strong hydrophilicity of edible films, starch/gelatin (S/G) films incorporated with natural waxes (beeswax (BW), candelilla wax (CL), and carnauba wax (CB)) were fabricated by extrusion blowing. Rheological analysis demonstrated that the incorporation of natural waxes reduced storage modulus and complex viscosity of S/G blends. BW and CL weakened molecular interactions among film components, whereas CB did not. CB exhibited the strongest crystalline behavior after film formation. The degree of starch gelatinization and water vapor barrier property of films depended on wax type. The presence of waxes increased the water resistance and surface hydrophobicity of the films. However, CL and BW addition decreased the tensile strength of films. The highest water contact angle (102.6°), strongest thermal stability, and lowest water vapor permeability were found in S/G-BW film, which could be the optimal choice to produce highly hydrophobic edible films.

Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoil.

In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (w/w) of binary mixtures of SFW and RBW, as well as binary mixtures of CDW and BW, displayed a high oil binding capacity relative to any other mixtures. Moreover, in some binary wax oleogels, back extrusion hardness and elastic constant were significantly higher than that of oleogels prepared using the individual waxes. This was interpreted as a synergism between these waxes. Image analysis of oleogel brightfield micrographs indicated that the samples with a higher elastic constant had a lower box-counting fractal dimension and larger crystals, suggesting that this increase in the elastic constant was a consequence of the lower fractal dimension of the wax crystal network, in agreement with established fractal structural-mechanical models for van der Waals colloidal networks. The crystal structure of the individual waxes and their blends showed orthorhombic perpendicular subcell packing arrangements, which did not change upon mixing, suggesting this length scale did not play a role in the observed synergism. The melting point of binary mixtures of waxes in olive oil was in the range of 43.2 °C to 67.4 °C and pseudo-ideal mixing behavior was observed. The hardness and plasticity (brittleness) of the 2% and 3% binary wax mixtures in olive oil characterized using back extrusion, were similar to those of a commercial soft margarine, suggesting a potential use of the wax oleogels as margarine or spread replacers.

Molecular Distillation of Lavender Supercritical Extracts: Physicochemical and Antimicrobial Characterization of Feedstocks and Assessment of Distillates Enriched with Oxygenated Fragrance Components.

Lavandula angustifolia is one of the most widely cultivated non-food crops used in the production of essential oil; it is used in perfumery, aromatherapy, pharmaceutical preparations, and food ingredients. In this study, supercritical fluid extraction (SFE) and molecular distillation (MD) were combined, primarily to enrich scCO2 extracts with lavender oxygenated monoterpenes, avoiding thermal degradation, hydrolysis, and solvent contamination, and maintaining the natural characteristics of the obtained oils. Molecular distillation was developed for the first time for the extraction of crucial lavender fragrance ingredients, i.e., from two scCO2 extracts obtained from dry flower stems of lavender cultivated in Poland and Bulgaria. The best results for high-quality distillates were obtained at 85 °C (EVT) and confirmed that linalyl acetate content increased from 51.54 mg/g (initial Bulgarian lavender extract, L-Bg-E) and 89.53 mg/g (initial Polish lavender extract, L-Pl-E) to 118.41 and 185.42 mg/g, respectively, corresponding to increases of 2.3 and 2.1 times in both distillate streams, respectively. The distillates, light oils, and extracts from lavender were also evaluated for their antimicrobial properties by determining the minimum inhibitory concentration (MIC) by the broth microdilution method. Generally, Gram-positive bacteria and Candida spp. were more sensitive to all distilled fractions and extracts than Escherichia coli (Gram-negative bacteria).

Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels.

Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable ß' crystal shape which creates excellent sensory properties and improves the texture, but also has some economic benefits. A comparison between the oleogels formed at critical concentrations and those with improved mass fractions was performed in several analyses such as PLM and texture, and the oleogels with higher mass fractions had a greater hardness and stickiness and denser crystal structures. This study was used to optimize the cookie recipe by partially replacing shortening with oleogel and preparing the cookies according to the 0:1, 3:7, 1:1, 7:3, 1:0 oleogel shortening mixture, respectively. Based on the results of the textural analysis, a colorimetric and sensory evaluation of the optimized formulation of oleogels in cookies, it was evident that BW and RBW oleogels have more potential to replace shortening in cookies than CDW and CRW oleogels. In particular, oleogels with a concentration of 6 wt.% RBW (RBW-6) and at a 7:3 (oleogel:shortening) shortening replacement exhibited a hardness and crispness of 15.75 N and 97.73 g, respectively, with an L* value of 66.66 and a sensory score of 22.32 ± 0.09. The value for the color perception difference (dE) between the cookies and the control group was -3.73, which allowed us to obtain a good product with a quality and characteristics similar to shortening. This supports the feasibility of new solid fats to replace traditional plastic fats in baked goods.

Carnauba Wax/Halloysite Nanotube with Improved Anti-Wetting and Permeability of Hydrophobic PVDF Membrane via DCMD.

The hydrophobic membranes have been widely explored to meet the membrane characteristics for the membrane distillation (MD) process. Inorganic metal oxide nanoparticles have been used to improve the membrane hydrophobicity, but limited studies have used nano clay particles. This study introduces halloysite nanotube (HNT) as an alternative material to synthesis a hydrophobic poly(vinylidene fluoride) (PVDF)-HNT membrane. The PVDF membranes were fabricated using functionalized HNTs (e.g., carnauba wax and 1H,1H,2H,2H-perfluorooctyl-trichlorosilane (FOTS)). The results were determined by Fourier transform infrared-attenuated total reflection, scanning electron microscope, goniometer and porometer to determine the desired hydrophobic membrane for direct contact membrane distillation (DCMD). The addition of FOTS-HNT (fs-HNT) and carnauba wax-HNT (fw-HNT) in the PVDF membrane enhanced the water contact angle (CA) to 127° and 137°, respectively. The presence of fw-HNT in the PVDF membrane exhibited higher liquid entry pressure (LEP) (2.64 bar) compared to fs-HNT in the membrane matrix (1.44 bar). The PVDF/fw-HNT membrane (Pfw-HNT) obtained the highest flux of 7.24 L/m2h with 99.9% salt removal. A stable permeability in the Pfw-HNT membrane was obtained throughout 16 h of DCMD. The incorporation of fw-HNT in the PVDF membrane had improved the anti-wetting properties and the membrane performance with the anti-fouling effect.

A SEM study of unexplored wax microtubes produced by caterpillar living on common banana leaves.

The primary concern of this research is to perform a microscopic analysis of the natural wax covering banana skipper caterpillar. The scanning electron microscopic (SEM) analysis shows that the wax exhibits an unprecedented microtubular form, consisting of carbon and oxygen as main elements as revealed by energy dispersive X-ray (EDX) analysis. The Fourier Transform Infra-Red (FTIR) spectroscopic analysis, which reveals the presence of peaks at 2914, 2890, 1469, and 722 cm-1 and the absence of peaks around 1700 cm-1, indicates that the analyzed natural wax is a polyethylene wax without the CO functional group.

Spent coffee grounds as supporting materials to produce bio-composite PCM with natural waxes.

Novel kinds of bio composite Phase change materials were prepared by the use of bio-wastes. Of the by-products, coffee wastes, which is currently consumed and abandoned as coffee as a drink, was used as the supporting material for PCM. It was found through chemical composition of FTIR of SCBW, SCPW, SCGW and that the coffee wastes were effectively vacuum impregnated into each natural wax. As a result of TGA, the thermal stability of SCBW, SCPW, SCGW and SCNW was checked. In addition, the DSC results were used to determine the heat storage performance of each material. Micro-morphological analysis with FE-SEM showed whether the impregnation was successful. The use of bio-compatible PCM by-products is economical as well as environmentally friendly and is sufficient for building applications in terms of thermal performance compared to other bio-composites.

Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films.

This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG+wax+PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface.

Understanding the distribution of natural wax in starch-wax films using synchrotron-based FTIR (S-FTIR).

High amylose starch-glycerol (HAG) films were produced incorporating beeswax, candelilla wax and carnauba wax in the presence and absence of Tween-80 in order to determine the distribution of wax in the films during the film formation process. The distribution of these waxes within the film was studied using Synchrotron based Fourier Transform Infrared Spectroscopy (S-FTIR) which provided 2D mapping along the thickness of the film. The incorporation of 5% and 10% wax in HAG films produced randomly distributed wax or wax-rich domains, respectively, within these films. Consequently, the addition of these waxes to HAG increased the surface roughness and hydrophobicity of these films. The addition of Tween-80 caused variations in wax-rich bands within the films. The HAG+carnauba wax+Tween-80 films exhibited domed wax-rich domains displayed with high integrated CH2 absorption value at the interior of the films, rougher surface and higher contact angle values than the other films. The S-FTIR 2D images indicated that the distribution of wax in starch-wax films correlated with the roughness and hydrophobicity of the starch-wax films.