User:Janekidder/sandbox

Introduction: The artificial wax coatings which appear on fruit have become a prominent issue in the food storage industry. The practice of covering fruit with artificial wax, such as petroleum, is important to the quality and safety-assurance of fruit travelling long distances. Waxes are used in order to sustain produce as well as to make it more visually desirable. Waxes work to reduce the air permeability of fruit peels and therefore impede the oxidation process. However, artificial waxes have presented various health concerns as certain ingredients commonly added to the wax are potentially dangerous. This article will present the benefits as well as the concerns of using wax coatings on fruit.

Wax as a Preservative: Many factors contribute to the decay of fruit following its harvest. One of the main threats to the sustainability of fruit is postharvest disease caused by fungal infections. The application of synthetic chemical coatings is the main method used to prevent postharvest diseases. Studies in this arena have shown that wax coatings help to sustain fruit by effectively closing the pores in the skin and thus acting as a protective barrier against moisture as well as gases such as O2 and CO2. The transfer of substances such as liquid and gas can effect factors such as the mass, texture, color, and firmness of the fruit which determine its edibility. Waxes are used in order to preserve fruit during the postharvest storage period by creating a controlled atmosphere in which gas and moisture are unable to permeate the fruit. This system helps to prolong shelf-life and maintain overall fruit quality.

Wax as a Health Concern: Despite their efficacy and widespread use in the food-storage industry, synthetic chemical agents used in fruit coating have presented health concerns upon ingestion. The most commonly used waxes are derived from petroleum, a naturally occurring crude oil found in rock. The wax used to coat our food is similar to that used to shine our floors, shoes, and cars. These waxes often contain a combination of carnauba, polyethylene, paraffin, shellac,and synthetic resins. Waxes have not been subject to extensive investigation by the FDA as they have been "generally recognized as safe" for human consumption. However, recent experiments show that wax may be dangerous to ingest due to certain commonly added ingredients which are potentially dangerous. Aliphatic amines are often added to fruit which has caused great health concerns, particularly in countries where these additives are banned. Amines are organic compounds derived from ammonia in which one hydrogen atom has been replaced with an organic substituent. Due to their high solubility in water and their alkaline properties, amines are often used as a support for glazing agents on fruit. Amines are different from free ammonia which is used for similar purposes as a support for glazing agents. Free Ammonia evaporates quickly from the wax but due to a higher boiling point, amines remain in the wax and are unaffected by the evaporation process. This allows for the sustainability of the wax, but presents a health concern as these amines cannot be washed off or removed. As an additional health concern, harmful bacteria may get between the wax and the fruit during the coating process. For example, White minteral oil, a synthetic hydrocarbon mixture, is often used as a glazing agent (among other things) and protective coating for fresh fruit and vegetables. It has been suspected of being a carcinogenic. Unrefined or lightly treated mineral oils are designated as group 1 carcinogens, where as refined oils are in group 3 – due to the lack of information available on the subject. Food-grade mineral oil has a laxitive effect. Mineral hydrocarbon oils are colorless, odorless, and tasteless, and are commonly used to prevent water absorption and to keep food items, such as dried fruits, from sticking together. However, due to some amount of bioaccumulation it's use is regulated in most countries.