Beeswax Research Articles

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.

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

O/W/O double emulsions are an advanced oil-structuring approach that has been attracting considerable interest in recent years. However, their structural characteristics remain unsolved compared to conventional W/O emulsions. To clarify the differences from a multi-scale perspective, we prepared W/O emulsions and O/W/O double emulsions with the same components. For the stabilization of the O/W interface, modified pea protein isolate (MPPI) was utilized. A combination of polyglycerol polyricinoleate (PGPR) and beeswax (BW) was used for the stabilization of the W/O emulsions. Then, texture and oil binding capacity (OBC), rheological properties, and microstructure of emulsions were recorded to compare the differences samples. Results showed that all the emulsions kept excellent storage stability and similar crystallization and melting profiles over two weeks of storage. Interestingly, texture exhibited significant variations, with oleogelled O/W/O double emulsions possessing an improved firmness and OBC compared to W/O emulsions. This was probably caused by a larger fraction of the dispersed phase and a higher wax concentration in the outer oil phase. Further, the stabilization mechanism of the emulsions was illustrated. BW, in synergy with PGPR, could stabilize the oil-water interface as Pickering particles, providing a physical barrier to improve the emulsion stability. Also, BW acted as the gelator of the bulk phase, forming a viscoelastic network to support the structural function of the emulsions. Additionally, the droplet-droplet interaction caused by the dispersed phase could promote the formation of the gelling network. Altogether, this research provides a multi-scale fundamental understanding on the structural comparison between W/O and O/W/O double emulsions, and indicates that O/W/O double emulsions with less wax or gelator content can achieve the same structural functionality as W/O emulsions, thus presenting superior industrial potential.

A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels

With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.

Potential functional oleogels based on phytosterol and diacylglycerol corn oil: Development and physicochemical characterization

This study aims to create oleogels by combining beeswax (BW) and plant sterols with diacylglycerol corn oil (DGCO). The findings demonstrate that gel formation occurred with 6:4 (w/w) blends of BW with sitosterol (Sit) and β-sitosterol (PS) oils at a 20% (w/w) concentration, while BW-plant sterol ester (PE) gelled at a 15% (w/w). Texture analysis reveals that the maximum hardness of the BW-PE oleogel (582.62 N) was approximately five times higher than other oleogels and DGCO-based oleogel displayed greater hardness (52.39 N∼140.89 N) and lower viscosity (−57.06 N∼−25.94 N). The melting point of the DGCO-based oleogel increased from 48.35 °C to 57.64 °C as the BW content increased and microstructure from polarized light microscope displayed that he BW-PE oleogel presented itself as bundle-shaped crystals and with an augmentation in concentration, the dimensions of these crystals diminished while their abundance escalated. Notably, the BW-PE oleogel based on DGCO exhibited the most condensed structure. X-ray diffraction analysis revealed oleogel based on DGCO corresponding to characteristic peaks of β′and β-type crystals while the infrared spectroscopy demonstrated no new peaks formation whether for hydrogen bonds or covalent interactions in DGCO-based oleogel. These stable physical DGCO-based gel system provide a choice for the preparation of functional oleogels with lipid-lowering ingredients.

Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application

In this study, macadamia oil-based oleogels were prepared with four low molecular weight oleogelators: beeswax (BW), monoglyceride stearate (MG), rice bran wax (RBW), and a mixture of γ-oryzanol and β-sitosterol (SO). The physicochemical properties of these oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. Results indicated that the van der Waals force and hydrogen bond interaction existed mainly in MG- and SO-based oleogels, while only van der Waals force interaction observed in RBW- and BW-based oleogels. SO-based oleogels presented superior hardness, oil binding ability and oxidative stability, attributed to the formation of strong polymer network structure. Additionally, all four oleogels demonstrated stable crystal structures and solid-state shear-thinning fluid behavior, with SO-based oleogels displaying higher viscosity. Meanwhile, the feasibility of oleogel as a substitute for cocoa butter (CB) was explored, found that all of oleogels proved effective substitutes for CB in chocolate preparation. The rheological parameters of the oleogel-based chocolates, except for 50%BW oleogel, fell within the range of Casson plastic viscosity and yield stress for chocolate, and exhibited excellent heat tolerance. The results provide a novel strategy for utilization of macadamia oil and the development of heat-resistant chocolate.

Bee colonies map the short- and medium-chain chlorinated paraffin contamination from the apiary environment

Chlorinated paraffins (CPs) are industrial chemicals that have potential adverse effects in the environment and on human health. This study investigated CPs in apiary environment, honeybees, and bee products from two rural areas of Beijing, China. The median concentrations of short-chain CPs (SCCPs) and medium-chain CPs (MCCPs) were 22 and 1.6 ng/m3 in the ambient air, 1350 and 708 ng/g dry mass (dw) in bees, 1050 and 427 ng/g dw in flowers, 37 and 54 ng/g in honey, 78 and 53 ng/g dw in bee pollen, 36 and 30 ng/g dw in soil, and 293 and 319 ng/g dw in bee wax. C10Cl6–7 and C14Cl7–8 dominated SCCPs and MCCPs in these samples, respectively. The concentrations and distributions of CPs in samples from apiaries located in the two regions varied. Long-range transportation of air masses was identified as an important source of CPs in apiaries. A close relationship between CPs in bees and the apiary environment indicated that bees could act as bioindicators for CP contamination in the environment. A human health risk assessment found that there were low risks for adults and children exposed to CPs through consumption of honey and pollen from the studied regions.

Gelation of whole macadamia butter by different oleogelators affects the physicochemical properties and applications

Previously, our team has successfully developed ultra-fine whole macadamia butter (WMB, D[4,3]＜20 μm) using a novel high energy media mill (HEMM), which showed poor storage stability. In this study, we aimed to enhance the stability of WMB by incorporating four low molecular weight gelators—monoglyceride stearate (MG), beeswax (BW), rice bran wax (RBW), γ-oryzanol and β-sitosterol mixture (SO)—based on the oleogelation mechanism. The effects of different oleogelation mechanisms on its microstructure, texture, storage stability, rheological behavior, spreadability and 3D printability were investigated. The results revealed distinct minimum gelation concentration for different gelators, with all gelators significantly improving the storage stability and hardness of WMB. At a gelator of 3.0%, the centrifugal oil yield for MG, BW, SO and RBW-based WMB decreased by 82.6%, 56.6%, 42.7% and 83.4%, respectively, which was closely related to the small particle size and more uniform distribution of protein particles within the system. Moreover, all samples exhibited a pseudoplastic fluid behavior. Additionally, the appropriate addition of gelators improved the spreadability and 3D printability of WMB. The results provide new insights for the development and application of high oil-based products.

Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels.

Solid fats are critical to obtaining a wide range of food texture and quality characteristics, but their consumption is strongly associated with higher cardiovascular disease risks. Structuring unsaturated oils with natural waxes into oleogels (OG) is an innovative solution to develop fat mimics with a healthier profile. Soy wax (SW), beeswax (BW) and carnauba wax (CW), have been used in binary mixtures of waxes, aiming to understand their interactions and influence on OG quality properties and microstructural characteristics. In the present study, OGs were produced using binary wax mixtures and analyzed for texture, color, smoke point, microstructure, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Wax combinations led to antagonistic (mixtures with SW) and synergistic interactions (BW/CW) based on their mechanical properties. At the microstructural level BW/CW blends showed a reduction in crystal size and with a more compact structure. XRD and FTIR spectra revealed a packing of orthorhombic perpendicular subcell for most OGs, whereas SW produced samples with an arrangement with β´ crystals, characteristic of edible solid fats. Additionally, when compared to commercial beef fat, BW/CW mixtures showed similar quality attributes indicating that they could act as fat mimic. The combined analysis of microstructure, spectroscopic and mechanical properties enhanced the understanding of how the nature of the interactions between waxes and lipid phases impact in the final quality of the structured oils. The study's insights indicate that binary wax combinations can efficiently replace solid fats, offering healthier alternatives at the same time as preserving desired sensory characteristics. © 2024 Society of Chemical Industry.

Assessing the Influence of Different Edible Coating Methods on the Shelf Life and Biochemical Characteristic of Tomato

The study investigated the " Assessing the influence of different edible coating methods on the shelf life and biochemical characteristic of Tomato" during storage. The experiment was laid out in the CRD with three replications. Each replication was comprised of ten treatments consisting of post-harvest edible coating materials viz., Aloe vera gel (10%, 20% and 30%), Bee wax (3%, 6% and 9 %), Guar gum (1.0%, 1.5% and 2.0%) and control (without coating) were used for tomato fruits and various parameters were analyzed over a storage period of 15 days. The results indicated significant influences of the coatings on pH, total soluble solids (TSS), ascorbic acid content, TSS: acid ratio and sugar content. Overall, Aloe vera gel coatings, particularly at higher concentrations, showed the most promising effects in maintaining the quality and extending the shelf life of tomato fruits. This research underscores the potential of edible coatings as a sustainable approach to postharvest management, contributing to reduced food loss and enhanced food security.

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

Detection of the amitraz pesticide in bee wax by hyperspectral imaging

AbstractThis study addressed pesticide contamination in beeswax, explicitly focusing on detecting Amitraz using innovative spectroscopy quantification. Beeswax’s susceptibility to pesticides poses risks to colony health, prompting the need for efficient detection methods. Current offline techniques, notably gas chromatography-mass spectrometry (GC-MS), are accurate but financially burdensome. Honeybees’ significance as global pollinators underscores the need to protect colonies from pesticides. Colony collapse disorder, triggered by pesticide exposure, is a widespread threat. This study proposes a cost-effective spectroscopy method for online hive monitoring, addressing gaps in existing identification methods. A systematic laboratory approach assessed the pesticide detection limit, targeting Amitraz in beeswax through online point spectroscopy and leveraging the short-wave infrared (SWIR) spectral range enhanced sensitivity to pesticide-induced color changes. The model, combining methods, proved reliable for estimating amitraz contamination, significantly exceeding one ppm, using Analytical Spectral Devices (ASD) sensors. Statistical analysis included. The study demonstrates the effectiveness of the AIW/BIW ratio in identifying amitraz concentrations above 1 ppm, particularly in the SWIR spectral range. Statistical analysis revealed a significant correlation between the AIW/BIW ratio and Amitraz concentrations, with a coefficient of determination (R2) of 0.9976. The proposed model, integrating methods, emerges as a dependable means for estimating amitraz contamination in beeswax, especially at concentrations exceeding 1 ppm, as validated through ASD sensors. Comparative analysis highlights the financial constraints associated with GC-MS and the impracticality of FTIR for online hive monitoring.

“Formulation and Evaluation of Herbal Cream for Treatment of Acne Vulgaris”

Abstract: Herbal cream is preparations use by human beings in treatment of various skin infections. Propionibacterium acne and Staphylococcus Epidermis have been recognized as pus-forming bacteria triggering an inflammation in acne. The present research work deals with the formulation and evaluation of herbal cream against this etiologic agent of acne vulgaris. The present formulation of Fennel (Foeniculum Vulgare), Neem (Azadirachta indica), Turmeric (Curcuma longa), Aloe vera, Bees wax, Liquid Paraffin, Borax Methylparaben, Rose water. The Herbal Cream is formulated by aqueous phase. The prepared Cream was evaluated for pH, Spread ability and stability. The Cream evaluated for colour foreign particle etc. by which the present of active constituent fennel was found to be White Colour and turmeric was found to be yellow colour. The spread ability was found to be easily spreadable on a skin surface area after application and passes all the parameters. Cream is O/W type of emulsion.

Composite core‐double sheath fibers based on some biodegradable polyesters obtained by self‐organization during electrospinning

AbstractObtaining core‐sheath fibers by single‐spinneret electrospinning is a recent and straightforward approach to prepare composite fibers. Fibers of more complex architecture consisting of poly(ethylene oxide) (PEO) core, inner poly(l‐lactide) sheath sd and outer beeswax (BW) sheath may also be obtained using this method. In the present study we report its applicability for a large series of (bio)degradable polyesters such as poly(ε‐caprolactone), poly(d,l‐lactide‐co‐glycolide), poly(butylene succinate), poly(3‐hydroxybutyrate), and poly(l‐lactide‐co‐d,l‐lactide). The fibers have a well‐differentiated PEO core, polyester inner sheath and BW outer sheath. The possibility for targeted location of hydrophilic or hydrophobic substances in the core or in the sheaths of the PEO/polyester/BW fibers has been demonstrated using nanosized zinc oxide with unmodified (hydrophilic) or silanized (hydrophobic) surface. PEO/polyester/BW fibrous materials loaded with a model drug (5‐nitro‐8‐hydroxyquinoline) exhibit antimicrobial activity. The obtained results show that single‐spinneret electrospinning is a novel and versatile method to prepare core‐double sheath composite fibers prospective for various applications such as biomedicine, cosmetics, and food packaging.

Formulation and Evaluation of Herbal Face Cream

Herbal cosmetics are the preparations used to enhance each person's look. The cream is made with many crude drugs, such as liquid paraffin, stearic acid, turmeric, Aloe barbadensis (aloevera leaves), Azadirachta indica (neem plants), bees wax, and rose oil. A number of evaluation criteria are applied to the ingredient selection process, which is based on the various therapeutic qualities of the agent in the cream. The current study set out to create an herbal cream that may be used to nourish, moisturize, and treat a variety of skin conditions. Prepared formulation was evaluated for various parameters like colour, appearance, consistency, pH, viscosity, stability studies and consumer acceptance.

Characterization of construction and physical properties of composite oleogel based on single low molecular weight wax and polymer ethyl cellulose

The combination of oleogels has recently begun to receive scientific attention because a single oleogels may not adequately compensate for the multiple roles of solid fat in complex food systems. In this study, corn oleogels were prepared from candelilla wax (CLW), beeswax (BW), carnauba wax (CW), and ethyl cellulose (EC) with different mass ratios, and their physicochemical properties were characterized in terms of heat, rheology and microstructure. The strength of oleogel was CLEOs > BEOs > CWEOs. With the increase of the amount of wax in the oleogelators, the color L* value, the ability to bind oil, the melting temperature, the hardness and the viscosity and strength of the oleogels were increased. Microscopic analysis showed that the gel network was formed based on the crystallization and self-organization of gel molecules, and the two oleogelators showed independent crystallization behavior in the oleogel. Furthermore, the FTIR spectra showed that noncovalent bonds of van der Waals forces played a dominant role in the composite oleogel network formed through physical entanglement as compared to hydrogen bonds. XRD results showed higher lateral packing of molecular layers in oleogels prepared from combined EC and wax compared to oleogels prepared from a single oleogelator. This study provides a reference for the development of a new composite oleogel system.

Propolis and its therapeutic effects on renal diseases: A review.

Propolis is produced by bees using a mixture of bees wax and saliva. It contains several bioactive compounds that mainly induce anti-oxidant and anti-inflammatory effects. In this review, we aimed to investigate the effects of propolis on kidney diseases. We used "Kidney", "Disease", "Propolis", "Renal", "Constituent", "Mechanism", "Infection", and other related keywords as the main keywords to search for works published before July 2023 in Google scholar, Scopus, and Pubmed databases. The search terms were selected according to Medical Subject Headings (MeSH). This review showed that propolis affects renal disorders with inflammatory and oxidative etiology due to its bioactive compounds, mainly flavonoids and polyphenols. There have been few studies on the effects of propolis on kidney diseases; nevertheless, the available studies are integrated in this review. Overall, propolis appears to be effective against several renal diseases through influencing mechanisms such as apoptosis, oxidative balance, and inflammation.

Formulation of Herbal Topical Dermatological Dosage Form by Quality by Design Approach

Objective: The study developed an optimized dosage form by quality by design (QbD) approach containing Azadirachta indica (Neem) leaf extract and a combination of selected herbal oils viz. A. indica oil, Eucalyptus citriodora oil and Cymbopogon martini oil and assessed for its antifungal efficacy, stability and dermal safety. Methods: Ointment was prepared using the fusion method from an extract of neem leaves with a combination of herbal oils viz. A. indica, E. citriodora, C. martini, bees wax and soft-paraffin. Utilizing the Box-Behnken Design (BBD), the variables such as the percentage of soft paraffin, beeswax and melting temperature were optimized in relation to the output variables such as viscosity, spreadability, and finally the antifungal efficacy, which was further quantified. Wistar albino rats were used (n = 5/test, positive and negative control) to evaluate the acute dermal toxicity test of the formulated ointment. Stability studies were assessed at 25 ± 2℃/ 60 ± 5% RH and 40 ± 2℃/ 75 ± 5% RH. Results: Melting point and percentage of beeswax significantly affect viscosity and spreadability. Optimal viscosity was obtained at 5.4% beeswax and 89.6% soft-paraffin when melted at 58℃. No dermal toxicity was observed by the ointment when comparable to petroleum jelly, both differed significantly with negative control. The absence of new spots on chromatograms, a prominent zone on agar plates, and negligible changes in spreadability (p = 0.112) all suggested physical stability, chemical stability, and antifungal efficacy, respectively. Conclusion: Neem leaf extract and a blend of selected herbal oils; A. indica, E. citrodora, and C. martini, when combined to formulate ointment, proved reliable and stable dosage form with significant anti-fungal efficacy. The formulated ointment might be helpful tool for dermatophytes management.

Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels

In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.

Formulation and Evaluation of Multipurpose Cosmetic Cream

Cosmetic Creams are the preparation used to enhance the human appearance. The main Aim of our work was to develop a Cosmetic cream which can give multipurpose effect like moisturizer, Anti-aging, and Antioxidants, herbal ingredients in our preparations is Green Tea. All the products were found to be stable with no sign of phase separation and no change in color. The cream was prepared by using the cream base that is Bees wax, Propylene Glycol, Cetyl Alcohol, Stearic Acid, Methyl paraben, Vitamin-E, With Oils like Argon oil, Jojoba oil, Almond oil, Olive oil, Grape Seed oil. We have developed three batches of our herbal cream, namely F1, F2, and F3. All three batches were evaluated for different parameters like appearance, pH, viscosity, washability, spreadability, Rancidity, Extrudability, All the three formulations F1, F2 and F3 showed good appearance, pH, viscosity, washability, spreadability and Rancidity, Extrudability was observed. All the three formulations were stable at room temperature. Green tea (Camellia sinensis) It is used in cosmetic preparation can protect the skin from UV damage and aging of the skin. Catechin compounds contained in green tea are polyphenol substances. The polyphenols are secondary metabolite of plants and are generally involved in defense against UV radiations, also in protecting skin.

The effect of some food sources and hive products on the oriental hornet Vespa orientalis Linnaeus 1771 (Hymenoptera: Vespidae)

This study was carried out in the bee laboratory in the Faculty of Agriculture –University of Kufa in September 2021 to evaluate some protein sources and hive products against the oriental hornet Vespa orientalis Linnaeus 1771 (Hymenoptera: Vespidae). The food sources included: beef meat, gut fish, beef lung, honeybee, wax, propolis, pollen, bee worker, and water, in addition to control which was an empty petri dish. The number of visits and their duration were calculated. The results showed that the wasps preferred bee honey and wax significantly higher than the rest of the stimuli.