Fruit waxing—covering fruits in a thin layer of wax—has garnered attention from medical professionals. Natural or synthetic food wax coating is commonly used to improve fruit appearance after harvest. This coating makes the fruit more practical and attractive. Wax can keep fruits moist and prevent mold growth, extending their shelf life.

Apples, for instance, are often waxed. The wax coating makes the fruits look fresher, less brown, and ripe than uncoated ones. Fruit waxing maintains texture and flavor by reducing water loss. Gases and water vapor cannot penetrate wax coatings, slowing ripening. Though useful, wax coatings on fruits have raised concerns about their safety. Although food grade wax-coated fruits look better and last longer, some worry about their health effects.

Why Do Fruits Have An Artificial Wax Coating?

The cuticle protects fruits naturally. Resin, wax, or fat can be used. This layer helps preserve fruit moisture. Fruits lose their natural protection after harvesting due to transportation and handling. To compensate for this loss and maintain freshness, fruits are often waxed. Most synthetic coatings are made of polysaccharides, proteins, lipids, or composite materials to preserve fruit moisture.

This waxing process improves the fruit's appearance and moisture but doesn't prevent rotting. So, food wax melts and is treated with chemicals to prolong its life. Freshens fruit longer. Waxing fruits is typical worldwide. This is the last step before many US fruits are sold. According to research, about 80% of US-sold apples are coated with artificial wax. The market grows 15% annually in India, making fruit waxing a lucrative business. The food industry waxes fruits to preserve their nutritional value and aesthetic appeal.

Fruit Waxing Methods

Hand-Applied Fruit Waxing

The edible food wax melts and is hand-applied to fruit surfaces with a cloth or soft brush. Fruits air-dry for 15 minutes after waxing. This method is laborious and time-consuming. Smaller operations and specialty fruits that need precise application use it. While this method has drawbacks, it is necessary for keeping fruit fresh and looking good because it allows for careful handling and a uniform wax layer.

Fruit Immersion in Wax

Immersing fruits in melted paraffin food wax melts takes about a second. Making a uniform wax coat is quick and easy with this method. The paraffin hardens immediately after wax removal, protecting the fruit. Fast and efficient, this method is ideal for large-scale operations. Fruits can be processed and packaged faster because wax solidifies quickly. Preventing spoilage and locking in moisture extends fruit shelf life.

Automated Brushing Technique

A moving brush coats fruits with liquid wax on a machine. This ensures wax distribution. Using low-pressure nozzles to apply wax with a saturated brush is common. This wax application method is popular in industrial fruit processing plants due to its consistency and efficiency. Automation reduces labor costs and speeds food grade wax application, making this process popular in mass production in the fruit industry. Fruit quality and shelf life are preserved by proper transport and storage.

Is Eating Wax-Coated Fruits Safe?

Wax-coated fruits are fit for consumption depending on the specific variety of wax employed. Scientific investigations validate the safety of food grade wax, which is transepidermal and not absorbed by the body. Although morpholine and its derivatives (MAID) are present in most fruit waxes, they facilitate the thin and homogenous application of the food wax. A highly toxic carcinogen, N-nitrosomorpholine (NMOR), is produced when morpholine reacts with dietary nitrate, giving rise to such concern.

Furthermore, it is concerning that morpholine may interfere with the function of the liver or kidneys. Phoroline poses negligible health hazards at concentrations ranging from 0.03% to 0.3% by weight. Beyond this threshold, however, exposure can be hazardous. Some individuals' cancer risks may be marginally increased through prolonged ingestion of fruits that have wax coatings containing morpholine.

Risks Of Eating Waxing Foods

Cancer Risks from Fruit Wax Consumption

Morpholine is a component of food wax coatings, typically utilized as an emulsifier or solvent. Although minimal amounts of morpholine do not immediately threaten health, its interaction with nitrates within the body can render it hazardous. Nitrosomorpholine (NMOR), a compound recognized for its genotoxic characteristics and propensity to induce cancer, specifically in the liver and kidneys, is produced resulting from this amalgamation. Regularly consuming food grade wax may result in the accumulation of NMOR despite their relatively low concentration, which can elevate the risk of developing cancer.

Liver and Kidney Health Concerns

Borophen, present in fruit wax coatings, accumulates in bodily fluids after being ingested or inhaled and readily assimilates by the body. The buildup presents a substantial hazard to the well-being of the liver and kidneys. Progressive harm to these organs may result from regularly ingesting fruits coated with morpholine compounds. These results emphasize consciousness regarding the substances utilized in food wax coatings and their potential health effects.

Allergic Reactions to Edible Coatings

Some individuals may experience allergic reactions when exposed to edible coatings on fruits composed of various substances. Soybean, whey, casein, and peanut proteins are frequent allergens identified in these coatings. A mere quantity of these substances can induce an allergic reaction in individuals who are sensitive to them. Consumers must be aware of the potential allergens present in fruit coatings due to the increasing prevalence of food allergies on a global scale. Since labeling these coatings frequently lacks specificity, consumers with allergies are frequently exposed inadvertently.

Strategies to Mitigate Risks from Wax-Coated Fruits

The consistent ingestion of fruits that contain morpholine wax coatings, even if only in minute quantities, gives rise to a substantial health hazard due to the progressive accumulation of NMOR. Take the following practicable measures to mitigate these risks:

• Implement 3Ws: Extensively wash, wipe, and submerge fruits that have been wax-coated in tepid warm water. One may employ a brush to scrub the epidermis to eliminate the wax layer efficiently.
• Beware of Deceptive Freshness: Keep an eye out for fruits that have been artificially enhanced. They may deceive with their alluring sheen and vivid hues.
• Opt for Local Produce: Wax coatings are frequently used to extend the shelf life of off-season crops. You can obtain seasonal, fresher produce directly from local producers or markets.
• Read Labels: Wax coatings must be labeled "food grade vegetable or animal wax" per FDA regulations. A secure alternative is to consult labels that read "No wax or resin coating."
• Choose Natural Wax: Fruits waxed with natural substances, such as chitosan or aloe vera gel, are preferable. Exceptionally secure alternatives to synthetic waxes, these natural coatings lack amines.
• Peel When in Doubt: If skepticism regarding the safety of food wax coatings persists, one may reduce exposure to potential contaminants by peeling the fruit epidermis before consumption.