| Title |
The beeswax processing by-product: a potential antibacterial ingredient for food and nutraceutical applications |
| ID_Doc |
9696 |
| Authors |
Peron, G; dos Santos, NAC; Ferrarese, I; Rizzo, F; Bernabe, G; Paccagnella, M; Panozzo, M; Francescato, S; Castagliuolo, I; Dall'Acqua, S; Selva, M; Perosa, A |
| Title |
The beeswax processing by-product: a potential antibacterial ingredient for food and nutraceutical applications |
| Year |
2023 |
| Published |
International Journal Of Food Science And Technology, 58.0, 10 |
| Abstract |
The purification of raw beeswax by melting produces a semi-solid beeswax by-product (BBR) composed by honey, resins and other constituents that is usually considered as a waste. In this article, the chemical characterisation of BBR is reported, with the aim to valorise this by-product following the principles of the circular economy. Carbohydrates, hydrocarbons and minerals were among the main constituents. Flavonoids and phenolic acids represent 1.5% of the BBR, and their qualitative profile resembles the propolis. To assess its potential usefulness, the BBR was tested against gram-positive and gram-negative bacteria of clinical interest, and results were compared with the raw propolis. Klebsiella pneumoniae and Salmonella enterica were inhibited at concentrations >= 0.001 mg mL(-1), while Enterococcus faecalis and methicillin-resistant Staphylococcus aureus from 0.01 mg mL(-1). Only BBR was active on Pseudomonas aeruginosa. Below the concentration of 1 mg mL(-1), no significant toxicity on Caco2 cells was observed. These results indicate that the BBR presents a polyphenol composition similar to propolis and a significant antibacterial activity. Thus, on the basis of these results, we suggest that the BBR can represent a sustainable alternative to propolis as food preservative or nutraceutical. |
| PDF |
https://iris.unive.it/bitstream/10278/5053900/1/Int%20J%20of%20Food%20Sci%20Tech%20-%202023%20-%20Peron%20-%20The%20beeswax%20processing%20by%e2%80%90product%20a%20potential%20antibacterial%20ingredient%20for%20food.pdf
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