Bee bread incorporated Chitosan films for food packaging: enhanced physical properties, antioxidant, and antibacterial activities

Biodegradable food packaging films have garnered significant interest in recent years due to environmental concerns and the need for enhanced food security. This study reports, for the first time, the preparation and characterization of chitosan film incorporated with bee bread extract, focusing on its physical, antioxidant, and antibacterial properties. Bee bread, a fermented bee product rich in bioactive compounds, offers nutritional and therapeutic benefits, making it a promising natural additive for functional food packaging materials. The films were prepared by the solvent-casting method. Fourier transform infrared spectroscopy (FTIR) confirmed the interactions between bee bread extract and chitosan. Scanning electron microscopy (SEM) analyses demonstrated strong compatibility of bee bread extract within the chitosan. The incorporation of bee bread extract significantly (p < 0.05) improved mechanical properties, such as tensile strength, while also markedly enhancing antibacterial activity. Gluconic acid, which is the dominant organic acid in bee bread, was released at a rate of 32% from the films within the first three hours. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay showed a substantial increase in the bee bread-incorporated film (88.36%) compared to the pure chitosan film (5.42%). The film’s transparency to UV and visible light, as well as its color analysis and physical characteristics, were thoroughly evaluated. Furthermore, the use of the film in food preservation demonstrated notable effectiveness, with the samples maintaining a fresh appearance throughout the storage period. Overall, bee bread extract presents a promising natural additive for enhancing chitosan-based films by improving mechanical strength, antioxidant capacity, and antibacterial effectiveness.