Local RRL:

Flores, R. M., & Arancon, R. A. D. (2021). "Development and evaluation of a beeswax-based food wrap."
Journal of Applied Packaging Research, 13(1), 1-13.

This study developed and evaluated a beeswax-based food wrap using locally sourced materials in the
Philippines. The researchers found that the beeswax-based food wrap had good tensile strength, water
resistance, and antibacterial activity, making it suitable for food packaging. The study suggests that
beeswax-based materials could be a potential alternative to conventional food packaging materials in the
Philippines.

Ilagan, R. G., & Alcala, E. L. (2020). "Antimicrobial and physical properties of beeswax-based film incorporated
with Pandan (Pandanus amaryllifolius) leaves extract." Journal of Food Science and Technology, 57(2),
701-710.

This study investigated the antimicrobial and physical properties of beeswax-based film incorporated with
Pandan leaves extract. The researchers found that the beeswax-based film with Pandan leaves extract had
good antimicrobial activity against pathogenic bacteria and fungi, as well as good mechanical and barrier
properties, making it suitable for food packaging. The study suggests that beeswax-based films with natural
extracts could be a potential alternative to synthetic food packaging materials in the Philippines.

Foreign RRL:

S. M. Soltani, S. Rezaei, and M. R. Oromiehie. (2019). "Development and characterization of beeswax-based

edible films for food packaging applications." Journal of Food Science and Technology, 56(1), 115-125.

This study developed and characterized beeswax-based edible films for food packaging applications. The
researchers found that the beeswax-based edible films had good mechanical properties, water vapor
permeability, and oxygen permeability, making them suitable for food packaging. The study suggests that
beeswax-based edible films could be a potential alternative to conventional packaging materials.

M. Hamzeh, M. R. Oromiehie, and A. N. Sahari. (2016). "The effect of beeswax coating on the quality of
fresh-cut cucumber during cold storage." Journal of Food Processing and Preservation, 40(6), 1206-1214.

This study investigated the effect of beeswax coating on the quality of fresh-cut cucumber during cold storage.
The researchers found that the beeswax coating helped maintain the quality of the fresh-cut cucumber,
including its color, firmness, and weight loss, during cold storage. The study suggests that beeswax coating
could be a potential alternative to conventional postharvest treatments for fresh-cut produce.