CHEMOSPHERE
·
2024
·
IF 8.1
Xijuan Tu,Chunping Du,Yuchang He,Ji Yang,Jiaxu Chen,Qian Jin,Lingfei Xie,Yuqing Zuo,Shaokang Huang,Wenbin Chen
The methodology of sugaring out–assisted liquid–liquid extraction (SULLE) coupled with high-performance liquid chromatography–fluorescence detection was devised for quantifying bisphenol A (BPA) and bisphenol B (BPB) in beeswax. The effectiveness of SULLE was methodically explored and proved superior to the salting out–assisted liquid–liquid extraction approach for beeswax sample preparation. The analytical performance underwent comprehensive validation, revealing detection limits of 10 μg/kg for BPA and 20 μg/kg for BPB. The method developed was employed to analyse commercial beeswax (n = 15), beeswax foundation (n = 15) and wild-build comb wax (n = 26) samples. The analysis revealed BPA presence in four commercial beeswax samples and three beeswax foundation samples, with the highest detected residue content being 88 ± 7 μg/kg. For BPB, two beeswax foundation samples were positive, with concentrations below the limits of quantification and 85 ± 4 μg/kg, respectively. No bisphenols were detected in wild-build comb wax. Furthermore, the bisphenol removal efficacy of two recycling methods—boiling in water and methanol extraction—was assessed. The findings indicated that after four recycling cycles using water boiling, 9.6% of BPA and 29.2% of BPB remained in the beeswax. Whereas methanol extraction resulted in approximately 7% residual after one recycling process. A long-term study over 210 days revealed the slow degradation of bisphenols in comb beeswax. This degradation fitted well with a first-order model, indicating half-lives (DT 50 ) of 139 days for BPA and 151 days for BPB, respectively. This research provides the first report on bisphenol contamination in beeswax. The low removal rate during the recycling process and the gradual degradation in beeswax underscore the significance of bisphenol contamination and migration in bee hives along with their potential risk to pollinators warranting concern. Furthermore, the developed SULLE method shows promise in preparing beeswax samples to analyse other analytes.
研究领域:
环境科学
·
分析化学
·
生态学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Cleaner Production
·
2025
·
IF 10
Sining Huang,Jiayi Lv,Xue Liu,Hongyang Yuan,Yingying Wang,Siqi Huan,Jing Shen,Chengyu Wang
Beeswax, known for its natural, eco-friendly, and hydrophobic properties, has gained remarkable contributions in food industry, e.g., formulation for food packaging materials. However, challenges including high melting point, sensitivity to temperature changes, and limited fluidity hinder its broader and high-value utilization. Emulsifying beeswax offers a promising approach to address these issues. Herein, TEMPO-oxidized nanocellulose (TOCNF) with superior water dispersibility, along with carboxymethyl chitosan (CMCS) known for its film-forming and bacteriostatic properties, are utilized to stabilize beeswax particles and create an oil-in-water Pickering emulsion (PE). Complex stabilizers are formed by interaction between TOCNF and CMCS, generating protective membrane surrounding the beeswax particles. Such encapsulation prevents particle aggregation, resulting in emulsions stable without delamination even after centrifugation at 5000 rpm for 10 min and storage for over 3 months. The obtained PE is further applied to coat cellulosic paper without the need of adhesives, imparting high hydrophobicity and a certain bacteriostatic property to the paper, demonstrating efficacy in preserving fruits by slowing their decay rate. This PE system offers a sustainable and effective solution for utilizing beeswax, particularly in food packaging applications.
研究领域:
材料科学
·
食品科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Mengjing Zhou,Bin Li,Aolin Wu,Zhigang Hu,Jizhen Liu,Ying Wang,Haiying Liu
This study utilized beeswax and k-carrageenan as gelling agents to prepare oleogels and hydrogels, respectively. The amalgamation of the two gels in frozen water led to the formation of bigels. With the goal to improve the consistency and long-lasting nature of the bigel, starch was added to the mixture. A study was then done to evaluate how the addition of starch affected the thermal, mechanical, and rheological properties, as well as the capacity of the bigel to withstand freeze-thaw resilience. The results indicated that the bigel without starch exhibited a melting temperature comparable to that of the oleogel. However, the inclusion of starch resulted in a decrease in the melting temperature to 44.88 °C, accompanied by a wider endothermic peak. The enthalpy of the bigel with additional starch dramatically increased to 42.227 J/g. The addition of starch significantly improved the mechanical characteristics of the bigel, resulting in an average increase in hardness of 32.3% and Young's modulus of 54.2%. Furthermore, the bigel demonstrated exceptional freeze-thaw stability, exhibiting an average enhancement of around 5% when compared to the equivalent without starch. The use of hydrogel enhanced the thermal durability of the bigel, preventing structural collapse when the ambient temperature rose. This study proposes a method to produce starch bigels that possess excellent freeze-thaw stability and rheological properties.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2021
·
IF 5.161
Pingchao Hao,Xuanming Lou,Liming Tang,Fengkai Wang,Zheng Chong,Lichun Guo
In this article, a novel slippery coating was fabricated from edible beeswax and sunflower oil via two steps. Firstly, an oleogel layer was formed on polyolefin substrate via cooling the hot beeswax and sunflower oil solution at ambient condition. Owing to the adsorption of the oleogel, sunflower oil was then sprayed and immobilized on oleogel layer to form the slippery coating with dual-layer structure. This solvent-free fabrication process was facile and green, and used only sustainable raw materials. The performances such as gel-to-sol dissociation temperature (defined as T gel ) and the adsorption for sunflower oil of the oleogel layers were modulated by the contents of beeswax. Sliding experiments on the slippery coating were carried out by using yogurt as the testing liquid. Owing to the liquid-liquid sliding, this coating displayed good sliding effect, thus greatly reducing yogurt adhesion on its surface. After thirty days storage in a refrigerator, this coating still exhibited the desired sliding effect for yogurt, revealing its application potential in reducing liquid food residue and waste.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 55
·期 5
·1900-1908
·
IF 2.281
Min Pang,Xiuxiu Wang,Lili Cao,Zhaojuan Shi,Zheng Lei,Shaotong Jiang
Summary Oleogels of β-sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of β-sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10-oleogel was densely packed, spherical and white while Sit10/BW0-oleogel displayed a needle shape. X-ray diffraction patterns showed that the oleogel width of the crystals and D- spacing increased with increasing amounts of β-sitosterol and the FTIR spectra revealed that oleogels formed via non-covalent bonding and may be stabilised with physical entanglements.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 7
·1039
·
IF 5.561
Meimiao Chen,Abdullah,Wenbo Wang,Jie Xiao
Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days’ storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.Keywords:Pickering double emulsions;gelation;beeswax;stability;oral sensation;flavor release
研究领域:
食品科学
·
胶体与表面化学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Bing Xie,Xingzhong Zhang,Xiaogang Luo,Yixiang Wang,Yan Li,Bin Li,Shilin Liu
In this work, novel edible coating films based on beeswax-in-water (O/W) Pickering emulsions had been investigated. The Pickering emulsions were stabilized with cellulose nanofibrils (CNFs)/carboxymethyl chitosan (CCS). The emulsions with a droplet diameter of around 10 μm had uniform particle size distribution, and the creaming stability was improved with the increasing the contents of CNFs in the complexes, rheological analysis demonstrated that the Pickering emulsions had an elastic gel-like network. Furthermore, free-standing films were obtained when the emulsions were dried at ambient condition, the tensile strength of the coating films could be 5.0 MPa at a strain of 2.2%, and the water vapor permeability (WVP) value was lower than 2 × 10 −7 g∙h −1 ∙m −1 ∙Pa −1 . Moreover, the coating films could inhibit the growth of typical spoilage organisms such as S. aureus or E. coli, it indicated that the coatings films would have promising applications in antiseptic and fresh keeping for berry fruits.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2022
·
IF 8.749
Haohe Huang,Chongxing Huang,Chenglong Xu,Ren Liu
Inspired by the water resistance and antibacterial adhesion of lotus leaves, an eco-friendly bionic film was prepared using polyvinyl alcohol/chitosan biomass composite film as the substrate and beeswax as the waxy layer. The effects of different spray components on the physicochemical and bacterial adhesion properties of the film were studied. The analysis results showed that the presence of beeswax and SiO 2 improved the UV barrier, WVP, and thermal properties. The FTIR spectroscopy and SEM results showed that the incorporation of beeswax and SiO 2 formed a fine bionic structure on and intermolecular hydrogen bonds with the surface of the film. Additionally, the biomimetic membrane exhibits appreciable superhydrophobicity (contact angle > 150°) and antibacterial adhesion. Therefore, the prepared film shows significant physicochemical properties and antibacterial adhesion and is a suitable antibacterial adhesive packaging material that extends the shelf life of fruits and vegetables.
研究领域:
材料科学
·
生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Lukai Ma,Zijian Li,Linjing Li,Xianhong Bi,Gengsheng Xiao,Linlin Li
This study developed nanostructured lipid carriers (NLCs) using edible beeswax and flaxseed oil to encapsulate β-sitosterol. Structural analysis revealed the formation of a less ordered lipid matrix with reduced crystallinity compared to pure beeswax, contributing to a high encapsulation efficiency of 92 %. Optimal formulation (beeswax: flaxseed oil 3:2, Tween 80: Polyglycerol fatty acid(PGE) 4:1 totaling 7 % emulsifier) and processing parameters (10 min homogenization, 200 W ultrasonic power for 4 min) yielded stable nanoparticles maintaining physical stability for 40 days across varying pH and temperature. In vitro digestion demonstrated that the NLCs effectively protected β-sitosterol from gastric degradation and enabled controlled intestinal release, achieving significantly higher bioaccessibility (43.9 %) compared to free β-sitosterol (12.1 %). These results highlight beeswax-flaxseed oil NLCs as a promising delivery system for enhancing the bioaccessibility of hydrophobic bioactive in functional foods.
研究领域:
食品科学
·
药剂学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2024
·
IF 2.6
Yifang Ma,Qinbo Jiang,Shijie Zheng,Yun Ding,Rongjie Wang,Shasha Wang,Nan Liu,Hui Zhang
Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated. The increased addition of BW led to larger crystal sizes and denser internal networks in the oleogel, further improving the thermal behavior, structural strength, and viscosity performance of BW oleogel samples. With the cost-effective benefit of forming the desired internal network structure, 5% BW was selected for oleogel emulsion preparation with varying whey protein isolate addition levels (1, 5, 10, and 15%). The oleogel emulsions showed better storage and emulsifying stability than the conventional ones without significant changes in droplet size. The oleogelation by BW in the oil phase also gave more robust and viscous textures to the HMMO-based emulsion. To sum up, this study supported the advantages of oleogelation by BW in optimizing the physiochemical properties of HMMO and its emulsion, which promotes more promising applications in food, medicine, and cosmetics.
研究领域:
食品科学
·
材料科学
·
生物学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Guodong Mu,Sha Yan,Fei Pan,Haitao Xu,Xu Jing,Xiaofeng Xue
Beeswax, an FDA-approved component, has been extensively applied in feed, pharmaceutical, and food industries. The occurrence of neonicotinoid pesticides in beehive systems and their residues in beeswax have caused safety risks. Therefore, establishing a detection method for neonicotinoid pesticide residues in beeswax is crucial for ensuring its quality. The superhydrophobic property of beeswax makes it a challenge to develop suitable determination methods. In this work, we determined Proline and Oxalic acid as a suitable deep eutectic solvent (DES) to extract neonicotinoids from beeswax through theoretical design and verification tests. Systematic molecular dynamics simulations confirmed that hydrogen bonding and van der Waals forces facilitate the migration of neonicotinoid pesticides from beeswax into the DES. Performance analysis of the method revealed that the DES extraction combined with UHPLC-MS/MS approach exhibited excellent detection capabilities. It was applied to real beeswax sample analysis with the characteristics of simpleness, quickness, environmental friendliness, and high throughput.
研究领域:
分析化学
·
食品安全
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Materials
·
2016
·Vol. 9
·期 4
·230
·
IF 2.728
Lili Ren,Yingchun Cai,Limin Ren,Hong Yang
Beeswax was modified through the direct blending of nano-TiO2, chitosan, acid dyes, and neutral dyes. With the varied modified beeswax, hot waxing was conducted on compressed poplar wood. Treated wood surfaces were characterized with scanning electron microscopy and thermogravimetric analysis. Results show that the C, O, N, Au, S, and Ti elements in modified beeswax successfully penetrated into pits of compressed poplar wood, imparting rich colors to the wood surface. The blending of 10% (mass fraction) beeswax, 0.2% chitosan, and 0.05% neutral red was the best treatment for mulation for improving the in-surface staining uniformity, durability, surface gloss, contact angle, and texture conspicuity of compressed poplar.Keywords:beeswax;chitosan;nano-TiO2;dye;hot waxing;surface properties of compressed wood
研究领域:
材料科学
·
林产品化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）