Beeswax Content Research Articles

Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent

In this work, α-amylase was encapsulated into beeswax and the effects of independent variables including beeswax content (1–3 g), enzyme concentration (0.78–1.82 mg/ml), Tween 20 level (0.5–1%) (w/v), and stirring rate (800–1200 rpm) on the encapsulation efficiency of the encapsulated enzyme were optimized using response surface methodology (RSM). Beeswax content and enzyme concentration were significant parameters (p < 0.05). Besides, the optimum conditions for the maximum encapsulation efficiency (40%) were 1 g beeswax, 1.82 mg/ml α-amylase, 1% (w/v) Tween 20 and 800 rpm stirring rate. Scanning electron microscopy (SEM) photos confirmed the size of encapsulated α-amylase between 3.98 and 69.53 μm. The catalytic efficiency of encapsulated enzyme (EE) was about 2 fold lower than that of free enzyme (FE). EE also showed higher thermal and storage stability than FE. The application of EE in gluten-free batter and bread was studied using rheometer, texture analyzer, and sensorial evaluation, implying that EE remained relatively stable in acidic medium of batter and EE-containing breads showed a significantly lower hardness and higher sensorial quality than FE-loaded ones during 5 days of storage period. These results suggested that this enzymatic treatment is efficient in retarding gluten-free bread staling and can be used in bakery industry.

Biodegradable trays of thermoplastic starch/poly (lactic acid) coated with beeswax

Biodegradable trays of thermoplastic starch (TPS)/poly (lactic acid) (PLA) blends were produced by flat extrusion, calendering, and thermopressing. The trays were coated by immersion in beeswax (BW) emulsion (1, 2, and 3 g BW/100 g ethyl alcohol + Tween 80 solution) to improve their barrier properties. The trays coated with 1% BW had the higher tensile strength (11.5 ± 1.0 MPa), and the lower solubilization capacity in water (22.8 ± 0.8%) and trays coated with higher BW content emulsion decreased their tensile strength, stiffness, and water vapor permeability (from 7.9 to 0.2 × 10−11 g/m.s.Pa). It was possible to produce TPS/PLA biodegradable trays by flat extrusion, calendering and thermopressing, with adequate mechanical properties and processability to be produced in large scale. The coating with beeswax is an interesting technique for reducing the water vapor permeability of hygroscopic biodegradable materials.

PESTO SAUCE TYPE PRODUCTS: INFLUENCE OF BEESWAX AND STORAGE CONDITIONS ON RHEOLOGY AND COLLOIDAL STABILITY

One of the major problems for pesto sauce type products is the tendency of oil to cream, causing their alteration and decreasing consumer’s acceptability. In this study, colloidal and oxidative stability of pesto samples with (0.5-1.2%) of beeswax was evaluated during storage at 4, 20 and 40°C. The rheological behavior and color analysis was evaluated at the same temperatures. Sensory evaluation by using a hedonic test was also perfomed. Increasing the samples beeswax content increased the pesto colloidal stability. The samples with 0.8-1.2% have the highest stability and overall performed well on sensory analysis. The peroxide values of samples increased significantly (p

Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus properties of the organogel produced thereof. Organogels were produced at different temperatures and qualitative phase diagrams were constructed to identify and classify the type of structure formed at various compositions. The microstructure of gelator crystals was studied by polarized light microscopy. Melting and crystallization were characterized by differential scanning calorimetry and rheology (flow and small amplitude oscillatory measurements) to understand organogels' behaviour under different mechanical and thermal conditions. Fourier transform infrared spectroscopy (FTIR) analysis was employed for a further understanding of oil-gelator chemical interactions. Results showed that the increase of beeswax concentration led to higher values of storage and loss moduli (G′, G″) and complex modulus (G*) of organogels, which is associated to the strong network formed between the crystalline gelator structure and the oil phase. Crystallization occurred in two steps (well evidenced for higher concentrations of gelator) during temperature decreasing. Thermal analysis showed the occurrence of hysteresis between melting and crystallization. Small angle X-ray scattering (SAXS) analysis allowed a better understanding in terms of how crystal conformations were disposed for each type of organogel. The structuring process supported by medium or long-chain triglycerides oils was an important exploit to apprehend the impact of different carbon chain-size on the gelation process and on gels' properties.

Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.).

There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness. A starch-beeswax dispersion containing 2% (w/v) modified tapioca starch added with either 0.5 or 1.0% (w/v) beeswax microparticles was produced, and used for spray coating freshly harvested blackberries (Rubus spp.). Coatings were air dried, packed in plastic trays and stored up to 16days at 4°C and 88% relative humidity. Storage quality parameters such as hardness, respiration rate, anthocyanins content, total phenols, color changes and weight loss were evaluated. We did not find Interactions among coating ingredients, and incorporation of beeswax reduced moisture transfer rate. Coatings did not occlude the stomata and apparently did not over-hydrate the cuticle. This characteristic allowed appropriate gas exchange (O2 and CO2), and reduced accumulation of volatile compounds associated to fermentative metabolism. Respiration rates were 4.207 ± 0.157, 4.557 ± 0.220 and 4.780 ± 0.050mmol CO2 kg(-1)h(-1) for control, 0.5 and 1% of wax content in coatings, respectively. However, ethylene production increased throughout storage time along with beeswax concentration, indicating stressful conditions for the fruit. This trend appears to be related with changes in total phenols and anthocyanins during storage. Edible coatings based on starch and hydrophobic particles should be reformulated to maintain quality of stored berry fruits.

Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging

A soy protein isolate (SPI):beeswax (BW) edible coating was optimized based on BW and l-cysteine (Cys) content to reduce the enzymatic browning of fresh-cut artichoke. The effect of this optimized coating, combined with different modified atmospheres (MA) to extend the shelf-life of cut artichokes, was studied during storage at 5°C. MAs were obtained by fluxing two gas mixtures (MA-A: 5kPa O2+15kPa CO2; MA-B: 80kPa O2) or by conventional passive MA (MA-P). Atmospheric conditions were used as the control. The use of 0.3g/100mL Cys combined with a SPI-BW edible coating (40g/100g BW, dry basis) helped control enzymatic browning and extended the commercial shelf-life of fresh-cut artichokes to 4 days without providing off-odors. The combination of the coating with MAs did not extend the shelf-life of artichoke slices, but helped maintain the product's antioxidant capacity as compared to the control packaging conditions. Given the high degree of perishability of untreated fresh-cut artichoke, a 4-day commercial period can be considered adequate to distribute sliced artichokes to local markets. However, more studies are required to further extend shelf-life.

Physicochemical characterization and thermodynamic studies of nanoemulsion-based transdermal delivery system for fullerene.

Fullerene nanoemulsions were formulated in palm kernel oil esters stabilized by low amount of mixed nonionic surfactants. Pseudoternary phase diagrams were established in the colloidal system of PKOEs/Tween 80 : Span 80/water incorporated with fullerene as antioxidant. Preformulation was subjected to combination of high and low energy emulsification methods and the physicochemical characteristics of fullerene nanoemulsions were analyzed using electroacoustic spectrometer. Oil-in-water (O/W) nanoemulsions with particle sizes in the range of 70–160 nm were formed. The rheological characteristics of colloidal systems exhibited shear thinning behavior which fitted well into the power law model. The effect of xanthan gum (0.2–1.0%, w/w) and beeswax (1–3%, w/w) in the estimation of thermodynamics was further studied. From the energetic parameters calculated for the viscous flow, a moderate energy barrier for transport process was observed. Thermodynamic study showed that the enthalpy was positive in all xanthan gum and beeswax concentrations indicating that the formation of nanoemulsions could be endothermic in nature. Fullerene nanoemulsions with 0.6% or higher xanthan gum content were found to be stable against creaming and flocculation when exposed to extreme environmental conditions.

Alternative method for measuring beeswax content in propolis from the Netherlands

Abstract A convenient method has been developed for the separation and determination of beeswax in propolis from beehives located in the Netherlands. The method is based on differences in specific density and involves the adding of water and microwave heating of a propolis sample. After cooling to room temperature, the resulting three phase system provides a full separation of the beeswax from the propolis in the upper layer. This layer can easily be collected to quantify the authentic beeswax content of the raw propolis sample. Confirmation of the identity of beeswax isolated from propolis with this procedure, was obtained using Near Infrared Spectroscopy (NIR). Propolis samples from 27 Dutch apiaries from various locations were analyzed using this method. The beeswax content varied between 1.0 and 42.5% with an average of 11.1%. This method may also serve for the de-waxing of raw propolis prior to the isolation of biologically active compounds to be used in medicinal products.

Effect of freezing on physical properties of whey protein emulsion films

The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 °C. Thickness, microstructure, water vapour permeability, solubility in water, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods.

Modelling of semisolid natural basis and powder of liquorice as active constituent influence on rheological characteristics of systems

Skin dysfunctions are a common problem. To restore and maintain skin functions, we modeled original semisolid hydrophobic systems from natural crude materials, using the experimental planning technique. The evaluation of the quality of the modeled systems according to the flow characteristics showed that the beeswax content in the systems affected their yield stress, consistency coefficient, and the flow behavior index, while the effect of cholesterol was slight. At temperatures of 40 and 50°C, the systems have pseudoplastic properties, while at 60°C – Newtonian. The evaluation of the viscoelasticity of the systems showed that the systems had elastic properties, and the most stable structure at different temperatures was demonstrated by formula VC6, containing: beeswax (5.828 g); solid paraffin (5.0 g); white vaseline (5.0 g); cocoa butter (10.0 g); cholesterol (3.0 g); and olive oil (70.0 g). Introduction of 0.5% liquorice root powder into the modeled base showed that this substance made the system thinner. The evaluation of the sensory properties of the bases showed that the characteristics of the VC6 system were most acceptable to the customer. Key words: Rheological characteristics, semisolid bases, beeswax.

Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)

The effect of beeswax (BW) content of hydroxypropyl methylcellulose (HPMC)–BW edible coatings on stand-alone film properties and on postharvest quality of coated ‘Angeleno’ plums was studied. The coatings contained BW at 4 lipid content levels (0, 20, 40 and 60 g/100 g, dry basis). Coated and uncoated plums were stored 4 weeks at 1 °C and transferred to 20 °C for 1–3 weeks. Addition of BW to the HPMC film matrix reduced film mechanical resistance and oxygen barrier, and improved film moisture barrier. Film mechanical properties showed a good fit with an exponential and/or linear model that could provide a useful tool to predict mechanical properties with others HPMC–BW composition mixtures. Coatings with BW reduced plum weight loss compared to HPMC-based coatings with no BW. Plum weight loss decreased as BW content increased from 20 to 40 g/100 g, but above 40 g/100 g BW content, weight loss was not further reduced. Whereas, water vapor permeability of stand-alone films decreased significantly as BW content increased to 60 g/100 g. Coatings reduced plum softening and bleeding, with those with lower BW content being more effective, which could be related to the ability of coatings to create a modified atmosphere in the fruit. Flavor was not affected by coating application. Results indicate that HPMC–BW coatings with 20 g/100 g BW would provide the best compromise to extend shelf life of ‘Angeleno’ plums.

Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film

The objective of this investigation was to study the effect of drying temperature and beeswax (BW) content on moisture sorption behavior of whey proteins emulsion films. For this purpose, films were obtained by the casting method and dried at two selected temperatures (5 and 25°C) and constant relative humidity (RH) (58%). After drying, films were removed from the casting plates and were conditioned in the environmental chamber set at 25°C and 58% RH for 3 days. Subsequently, portions of 400mg of film were placed in glass bottles and pre-dried in desiccators containing drierite (aw=0) during 10 days. Then, the bottles were placed in hermetically sealed glass jars containing 10 different desiccants to achieve aw ranging from 0.11 to 0.90, and allowed to reach equilibrium. The analyses were made in quintuplicate at 25°C. The equilibrium moisture content (EMC) was determined by drying samples in an oven and the experimental data were fitted by the Brunauer-Emmett-Teller (BET) and the Guggenheim-Anderson-De Boer (GAB) models. The results showed that both models were effective to describe the moisture sorption behavior of the films. The GAB model gave better fit than the BET model. The increase of the drying temperature of 5 to 25°C and the incorporation of lipids reduced the EMC of whey protein emulsion films. Finally, data from experimental sorption isotherms are a useful tool to predict the effect of the environmental conditions that surround the film on its properties; particularly considering that the stability of an edible film is function of its mechanical and moisture barrier properties and both are strongly influenced by the presence of water, film formulation and drying and storage conditions.

Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films

The objective of this work was to study the effect of drying temperature and the beeswax (BW) content on the physical properties of whey protein emulsion films. For this purpose, films were obtained by the casting method and dried at two selected temperatures (5 and 25 °C). Film thickness, water vapor permeability (WVP), solubility and mechanical properties were measured. The results showed that the decrease in drying temperature from 25 to 5 °C reduced the WVP and increased the solubility of the films containing BW. The effect of drying temperature on the mechanical properties was significant in the tensile test but not in the puncture test. The addition of BW decreased the WVP and the solubility and also had a significant effect on the evaluated parameters in both mechanical tests. In general, this effect was observed at both drying temperatures studied. Therefore, taking into account the several applications of the coatings the optimization of coating formulations and drying conditions is of vital importance.

PHYSICAL AND MECHANICAL PROPERTIES OF COMPOSITE MANGO FILMS

Mango fruits are not only eaten fresh but can also form edible films and coatings which prolong the shelf-life and quality of food. Previous studies showed that natural mango film had limited applications due to its hydrophilic character. Thus, the objective of this study was to combine a lipid component, such as beeswax (BW) to form composite mango film to improve film properties. Addition of BW to form the composite mango film did not show any change in film color. Composite mango film containing 20% BW showed the lowest water vapor permeability and exhibited the lowest elastic modulus. However, no significant difference in tensile strength was observed among mango films containing different BW content (0, 10, 20 and 40%). 20% BW-composite mango films possessed similar elongation as mango films without BW, but as BW content increased the elongation of mango films decreased. Therefore, BW-incorporated to mango edible films can improve the film water barrier and desirable film properties can be obtained depending on the BW content used. The improved properties of these composite mango films can extend film application.

Effect of Beeswax on Functional and Structural Properties of Soy Protein Isolate Films

This paper explains and demonstrates the effects of beeswax on functional and structural properties of soy protein isolate films, containing different glycerol. The results showed that percentage elongation at break, water vapor permeability, and transparency of soy protein isolate films decreased when the beeswax content increased, but tensile strength and oxygen permeability increased. The higher the glycerol content, the higher the film water vapor permeability, oxygen permeability, and transparency. The results of differential scanning calorimetry and Fourier transform infrared spectroscopy suggested that beeswax cross-linked with soy protein isolate molecules via connecting with glycerol, composed the film matrix.

Preparation and characterization of ketoprofen-loaded solid lipid nanoparticles made from beeswax and carnauba wax

Solid lipid nanoparticles (SLNs) have been proposed as suitable colloidal carriers for delivery of drugs with limited solubility. Ketoprofen as a model drug was incorporated into SLNs prepared from a mixture of beeswax and carnauba wax using Tween 80 and egg lecithin as emulsifiers. The characteristics of the SLNs with various lipid and surfactant composition were investigated. The mean particle size of drug-loaded SLNs decreased upon mixing with Tween 80 and egg lecithin as well as upon increasing total surfactant concentration. SLNs of 75 ± 4 nm with a polydispersity index of 0.2 ± 0.02 were obtained using 1% (vol/vol) mixed surfactant at a ratio of 60:40 Tween 80 to egg lecithin. The zeta potential of these SLNs varied in the range of –15 to –17 (mV), suggesting the presence of similar interface properties. High drug entrapment efficiency of 97% revealed the ability of SLNs to incorporate a poorly water-soluble drug such as ketoprofen. Differential scanning calorimetry thermograms and high-performance liquid chromatographic analysis indicated the stability of nanoparticles with negligible drug leakage after 45 days of storage. It was also found that nanoparticles with more beeswax content in their core exhibited faster drug release as compared with those containing more carnauba wax in their structure. From the Clinical Editor Ketoprofen as model drug was incorporated into solid lipid nanoparticles, which have been proposed as suitable colloidal carriers for delivery of drugs with limited solubility. High drug entrapment efficiency, stability of nanoparticles with negligible drug leakage and fast drug release can be accomplished using this technology.

EFFECT OF FATTY ACID TYPE AND AMOUNT OF HYDROXYPROPYL METHYLCELLULOSE EDIBLE COATINGS BASED ON POSTHARVEST QUALITY OF MANDARINS CV. ORTANIQUE

'Ortanique' mandarins were coated with hydroxypropyl methylcellulose (HPMC)-beeswax (BW) composite coatings. Glycerol and fatty acid were added as plasticizer and emulsifier, respectively. The emulsion coatings had 4% total solid content and 40%BW content (dry basis). Stearic, palmitic or oleic acid were studied at two different BW: fatty acid ratios (2:1 and 5:1). After coating, the fruits were stored for 3 and 6 weeks at 5°C, followed by one additional week at 20°C. Another set of samples was also stored for 2 weeks at 20°C, simulating retail handling conditions. The coatings were effective reducing weight loss and maintaining texture of mandarins compared to the control. Coatings with oleic acid were more effective reducing weight loss than coatings with palmitic acid, and these ones more effective than those with stearic acid. However, oleic acid increased the gas barrier, ethanol level and off-flavor of coated mandarins in a greater extend that palmitic and stearic. Levels of internal CO 2 were lower in coatings with a BW:fatty acid ratio 2:1 than in coatings with 5:1 ratio, which translated in lower ethanol level in juice. This could be due to the lower amount of HPMC in the 2:1 ratio-coatings, since hydrophilic materials, such as HPMC, are known to present low oxygen permeability. The results suggest the importance of controlling coating composition in order to extend shelf-life of citrus fruits with good quality.

Effect of Plasticizer Type and Amount on Hydroxypropyl Methylcellulose−Beeswax Edible Film Properties and Postharvest Quality of Coated Plums (Cv. Angeleno)

The effect of the composition of hydroxypropyl methylcellulose (HPMC)-beeswax (BW) edible coatings on stand-alone film properties and on postharvest quality of coated 'Angeleno' plums was studied. Glycerol (G) and mannitol (M) were tested as plasticizers at two different plasticizer/HPMC ratios (100:1 and 300:1 molar basis). BW content was 20 or 40% (dry basis). An increase in G content increased film flexibility and vapor permeability (WVP), whereas an increase in M content enhanced film brittleness without affecting WVP. An increase in BW content reduced film flexibility and reduced WVP of only G-plasticized films. Coatings reduced plum softening and bleeding, but were not effective in reducing plum weight loss. At low plasticizer content, coatings reduced texture loss effectively. Low BW also lowered plum bleeding. Plasticizer type affected only ethanol and acetaldehyde contents without affecting the remaining quality parameters. Therefore, HPMC-BW coatings have the potential to extend the shelf life of plums. However, this effect depends on coating composition. Differences between coating and film performance indicate that data from stand-alone films may be used as a preliminary screening, but coating performance should be analyzed on coated fruit.

EVALUATION OF FACTORS AFFECTING BARRIER, MECHANICAL AND OPTICAL PROPERTIES OF PECTIN‐BASED FILMS USING RESPONSE SURFACE METHODOLOGY

ABSTRACT Emulsion coatings were formulated and films were developed using pectin as the basic structural component. Preliminary experiments were carried out to determine the proper type and concentration of pectin, lipid and plasticizers in the film. The effects of pectin, beeswax and sorbitol concentration on water vapor permeability (WVP), mechanical properties and opacity of the films were evaluated using the response surface methodology. WVP increased by pectin and sorbitol concentration and was decreased by beeswax concentration. Mechanical properties were mainly affected by pectin and sorbitol concentration. Increasing the amount of pectin and decreasing the sorbitol concentration increased tensile strength (TS) and modulus of elasticity (EM), while elongation at break (EB) increased by increasing both pectin and sorbitol concentration. Beeswax was the most influential factor that affected opacity, which increased with increasing beeswax concentration. Models developed for WVP, EB, EM and opacity had high coefficient of multiple determination (R2) values (&gt;0.87) and significant F values. The model for TS had a slightly lower R2 of 0.81.PRACTICAL APPLICATIONSThis research examined the preparation of pectin‐based edible films, providing an understanding of the main functionalities of these coatings. This film can help retain moisture and restrict its movement. Moisture levels in foods are critical for maintaining freshness, controlling microbial growth and providing texture. This film can control water activity, preventing either moisture loss or uptake. It can protect food from physical injuries. Since so many formulations were designed, based on the use of the film one can select each type of formulation that works best for the specific application. It can potentially limit fat migration, provide a barrier to gas, help to trap flavor and aroma, and carry and present antioxidants or antimicrobials. This article will be of value to anyone working with products where edible films have potential applications and particularly to technical personnel and product developers who wish to understand the potential of edible film and coating technology.

EFFECT OF HYDROXYPROPYL METHYLCELLULOSE-BEESWAX EDIBLE COMPOSITE COATINGS ON ´ANGELENO´ PLUM QUALITY DURING STORAGE

'Angeleno' plums were coated with edible hydroxypropyl methylcellulose (HPMC)-beeswax (BW) composite coatings. The coatings consisted of beeswax at 4 lipid content levels (0%, 20%, 40% and 60% dry basis). One group remained uncoated as control and another group was dipped in water. Plums were stored 2, 4 and 6 weeks at 1°C and transferred to 20°C for 1 to 3 weeks. Weight loss, deterioration index and texture of plums were measured during storage. Sensory quality was also evaluated. No differences in weight loss were observed between uncoated and 0% BW-coated plums. Weight loss decreased as lipid content increased from 20% to 40%, but above 40% BW content, weight loss was not further reduced. Coatings improved texture compared with uncoated plums after prolonged storage at 1°C and 20°C. No differences were observed in the deterioration index during treatments as storage time at 20°C increased for samples initially stored 2 weeks at 1°C. However, the deterioration index of coated samples stored 4 or 6 weeks at 1°C decreased compared with uncoated plums as storage time at 20°C increased. Flavor was not affected by coating application. Results indicate that HPMC-BW coatings have the potential to extend shelf-life of 'Angeleno' plums held at 20°C.