DEVELOPMENT OF ECO-FRIENDLY PACKAGING BASED ON BEES PRODUCTS AND PLANT EXTRACTS AND EVALUATION OF ITS ANTIBACTERIAL POTENTIAL

Authors

DOI:

https://doi.org/10.15421/jchemtech.v32i4.308049

Keywords:

Beewax; propolis; sage extract; eco-packaging; food preservation; antimicrobial activity.

Abstract

The aim of our research is to develop the environmentally friendly and reusable antimicrobial packaging based on the beeswax with antibacterial agents: propolis and sage extracts and evaluation of its storage abilities and antibacterial properties. During the experiment were used cotton fabrics, beeswax, propolis, sage leaves, emulsifiers and antioxidants were used as materials for the development of the packaging. Samples of beeswax wraps were produced using three technologies. The obtained samples were tested for food storage ability (for bread, cheese and sausages) and antimicrobial activity against S. aureus, E. coli, P. auroginosa and C. albicans. Obtained wraps samples have been tested on a basic set of products available in every household: bakery products, hard cheeses and ready-made sausages. Beeswax wrapping prepared by all methods was found to be the best for cheese storage. Results of the experiment on the determination of the antimicrobial activity of beeswax wraps and antimicrobial agents against S. aureus, E. coli, P. аeruginosa, C. albicans have shown that sage extract has high activity against S. aureus and moderate activity against E. coly and P. аeruginosa. Propolis oily extract possess moderate activity against tested microorganisms and both extracts had low antifungal activity. Determination of the antimicrobial activity of beeswax wraps and antimicrobial agents against S. aureus, E. coli, P. аeruginosa, C. albicans have shown moderate and low activity against microorganisms and no antifungal activity. Summing up we could conclude that beeswax wraps can act as a promising packaging for a food products.

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Published

2025-01-23

Issue

Vol. 32 No. 4 (2024): Journal of Chemistry and Technologies

Section

Chemical Technology

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Copyright (c) 2024 Oles Honchar Dnipro National University

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