Examining the Effect of Beeswax and Carnauba

Wax-Treated Cloth Wraps on Food Storage

and Shelf Life

A Research Paper Presented to the

Basic Education Department
St. Mary’s College, Quezon City

In Partial Fulfillment of the Requirements

for Senior High School – Research Capstone
Science, Technology, Engineering, and Mathematics (STEM)

Submitted to:

Mr. Aaron Alexis Sarmiento

Research Capstone – Subject Teacher

Ms. Anna Marie L. Buaron

Inquiries, Investigation, and Immersion – Subject Teacher

Submitted by:

Mykaela L. Alvarez
Portia Trisha B. Gamiao
Hilary Mikyla Keith L. Josef
Carmela Mae M. Tizon
Louise Jaina L. Vicente
Ian Joseph Estanislao

10 May 2023
 ACKNOWLEDGMENTS
The researchers acknowledge the invaluable contribution of numerous individuals who have

played a significant role in the success of this research endeavor. The study owes its success to the

support, assistance, and guidance of several individuals, without whom this study would not have

been possible:

• Mr. Aaron Alexis Sarmiento and Ms. Anna Marie Buaron for their unwavering support

to all the researchers and imparting valuable knowledge;

• Peers, families, and friends for their support and constant supervision in this study;

• SMCQC for the opportunity to hone our research and critical thinking skills;

• God for wisdom, strength of the mind and body, and knowledge.
 TABLE OF CONTENTS

Page
1. The Problem and Literature Review
1.1 Background of the Study 1-2
1.2 Literature Review 2-5
1.3 Conceptual Framework 6
1.4 Research Problems 6-7
1.5 Definition of Terms 7-8

2 Methods
2.1. Research Design 8
2.2. Instruments 9
2.3. Data Gathering Procedure 9-11
2.4. Data Analysis 12-13
2.5. Ethical Considerations 13

3 Presentation, Analysis, and Interpretation

3.1. Results 13-22
3.2. Discussion 22-23

4 Summary, Conclusion and Recommendations

4.1. Summary of the Study 23
4.2. Summary of Results 24-25
4.3. Limitations of the Study 26
4.4. Conclusions 26-29
4.5. Recommendations 29-31

Bibliography 31-32
 LIST OF TABLES AND FIGURES

Page
TABLES
Table 1: Gantt Chart 11
Table 2: Data Analysis – Assessment of Cloth Wraps 12
Table 3: Data Analysis – Assessment of Stored Food Items 12
Table 4: Results – Assessment of Cloth Wraps 13
Table 5: Results – Assessment of Stored Food Items 13
Table 6-9: C.1. Beeswax Wrap Treatment 14-16
Table 10-13: C.2. Carnauba Wax Wrap Treatment 16-19
Table 14-17: C.3. Untreated Cloth Wrap 19-22

FIGURES/ILLUSTRATION
1. Literature Map 5
2. Conceptual Framework 6
 ABSTRACT

Modern food preservation methods have raised environmental concerns due to the harmful

effects of chemicals and the excessive use of single-use plastic. Bech et al. (2021) states in a

research study that the usage of Beeswax in food wraps gained popularity as it is a sustainable and

natural substitute for single-use household items like plastic bags/wraps, aluminum foil, and wax

paper. Sustainable food preservation methods, such as beeswax wraps, aim to minimize the use of

harmful chemicals and non-biodegradable materials while maintaining food quality and safety.

The researchers employed the Static Group Posttest approach under true experimental design in

this study. In the experiment, the efficacy of beeswax wraps was compared to carnauba wax wraps

and untreated wax wraps for food preservation and shelf life. The stored food items were assessed

based on the following: Odor, Discoloration/Oxidation, Formation of Mold, and Texture. The

results showed that beeswax wraps were the most effective in preserving food and locking in

hydration, while carnauba wax wraps did not show any significant benefits compared to beeswax

wraps, and untreated wax wraps had the least favorable results. The study highlights the

importance of exploring sustainable and eco-friendly options for food preservation and storage to

minimize environmental impact and promote cost-effective alternatives. Overall, beeswax wraps

are a promising natural and effective alternative to plastic wraps and other non-biodegradable

materials for sustainable food preservation and storage. Further experimentation may be necessary

to fully evaluate the effectiveness and safety of different types of wax wraps for food preservation.

Additionally, improvements to the methods and design, and to the scope or extent of the study are

highly recommended by the researchers.

 1

I. THE PROBLEM AND LITERATURE REVIEW

1.1 Background of the Study

Food preservation has been a longstanding practice to prevent food spoilage and extend its

shelf life. The process of preserving food can be traced back to ancient times when people used

natural methods such as drying, smoking, and fermentation to preserve food. Today, with the

advancement of technology and science, modern methods such as refrigeration, canning, and

chemical preservation have been developed to ensure food safety and availability.

While modern food preservation methods are effective, they often come at a price, both

financially and environmentally. Many chemicals used in preserving food have harmful effects on

human health, and their disposal can cause environmental problems. Furthermore, the increasing

demand for food preservation has led to the use of excessive amounts of single-use plastic and

other non-biodegradable materials, contributing to the growing environmental crisis and marine

pollution.

To address these issues, sustainable and eco-friendly options for food preservation have

been explored. Sustainable food preservation and storage methods aim to minimize the use of

harmful chemicals and non-biodegradable materials while maintaining food quality and safety.

These methods include using natural and biodegradable materials such as beeswax wraps, which

have gained popularity in recent years.

Beeswax wraps are a sustainable alternative to plastic wraps and aluminum foil for food

storage. They are made from natural ingredients such as beeswax, jojoba oil, and cotton fabric.

Beeswax, in particular, has been known for its beneficial properties and uses, such as its

antibacterial and antimicrobial properties. When applied to cloth wraps, it creates a water-resistant

barrier that helps preserve food freshness and prevent spoilage.

 2

In this study, the researchers wanted to examine the effect of different waxes in cloth wraps

for food storage and shelf life. The study aimed to evaluate the effectiveness of beeswax wraps

compared to other wax materials. By exploring sustainable food preservation methods, the

researchers looked forward to contributing to the promotion of eco-friendly and cost-effective

alternatives to modern food preservation methods.

1.2 Literature Review

In this section, subjects related to the study are explored to further contribute to its

credibility and foundation. The following categories are identified: A) Anti-Microbial Properties

of Food Wraps, B) Food Preservation Using Beeswax, C) Sustainable Food Storage Methods.

A. Anti-Microbial Properties of Food Wraps

The study conducted by Pankowski and Nano (2017) investigated the antimicrobial effect

of Abeego, a commercially available food wrap containing natural products such as waxes and

oils. The study found that the Abeego wrap was able to significantly inhibit the growth of bacteria,

but no antifungal or antiviral activity was observed. The findings of the study suggest that the use

of wax food wraps, such as the Abeego wrap, as a food packaging material could contribute to

inhibiting the spread of food-borne bacterial pathogens and preventing food spoilage. However,

further research is needed to investigate its effectiveness against other types of microbes, such as

fungi and viruses.

In Panier (2020), the study aimed to evaluate the antimicrobial properties of the

components of beeswax wraps and explore the potential enhancement of these properties with

propolis. The results showed that beeswax and jojoba oil had no antimicrobial activity, while pine

resin reduced the growth of S. aureus. Propolis, on the other hand, was effective against both S.
 3

aureus and E. coli. Combinations of extracts were also tested, and synergistic interactions were

detected between the wrap components and between beeswax and propolis, but only against S.

aureus. The findings of this study suggest that beeswax food wraps possess antimicrobial

properties, which could potentially help in preserving food and preventing bacterial growth.

However, the study identified flaws in the method, which may have led to overestimation of

bacterial concentrations. Therefore, improvements were suggested to increase method reliability.

The objective of the research conducted by Szulc et al. (2020) was to develop a technique

for producing beeswax-modified textiles and investigate their antimicrobial properties. The study

involved testing beeswax emulsions with various emulsifiers and coating the textiles with the

emulsions using a dip-coating method. The researchers then evaluated the antimicrobial properties

of the coated textiles using the disc diffusion method.

The study revealed that the choice of emulsifier used in the preparation of the beeswax

emulsions had a significant impact on the antimicrobial properties of the coated textiles. The

beeswax emulsion that was prepared using "Tween 20" demonstrated the most effective

antimicrobial activity against both Staphylococcus aureus and Escherichia coli. Additionally, the

concentration of beeswax emulsions used for the textile coating affected their antimicrobial

properties, with higher concentrations exhibiting greater antimicrobial activity. The release of

organic acids and hydrophobic compounds from the beeswax coating was suggested to be

responsible for the antimicrobial activity observed. Therefore, the study concluded that beeswax-

modified textiles could be a simple and effective method for producing antimicrobial textiles.

B. Food Preservation Using Beeswax

In 2017, an investigation was conducted to explore the potential use of beeswax as a coating

for Italian salami. The study measured the salami's oxidative stability by analyzing the levels of
 4

TBARS, which is a marker for lipid oxidation. The study suggests that beeswax is a promising

alternative to synthetic coatings due to its natural origin and easy application to meat products.

The results indicated that beeswax coating had a significant impact on the oxidative stability of

the long-ripened Italian salami. The study found that a 2% concentration of beeswax provided the

best results by significantly reducing lipid oxidation. The samples coated with beeswax had lower

levels of TBARS compared to the uncoated samples. This suggests that the coating forms a barrier

that minimizes contact between the salami and oxygen, ultimately preventing lipid oxidation.

However, the study also revealed that a 3% concentration of beeswax led to a decrease in sensory

quality due to the strong aroma and flavor of the beeswax.

According to Bech et al. (2021), the usage of Beeswax as a food wrap gained popularity as

it was sustainable and a natural substitute for single-use items like plastic bags, plastic wrap, and

wax paper are available. The study conducted an investigation with the purpose of comparing the

efficacy of cotton fabric infused with beeswax to prevent food spoiling to more conventional

approaches. As a result, Beeswax wraps may be advocated as a natural food storage product,

however they are no more effective at preserving food than conventional alternatives.

C. Sustainable Food Storage Methods

Food storage is a crucial aspect of modern living, as it helps to preserve the freshness and

quality of food items, while reducing food waste. Saini et. al (2022) stated in a study entitled

Consumer Behavior Analysis: Sustainable Food Wrapping With Beeswax that Beeswax wraps

possess breathable properties, which help to maintain the freshness of food items for a longer

duration, in contrast to plastic wraps that promote the growth of mold due to their impermeable

nature. The study revealed that aluminum foils are widely used as food wraps, yet receive the
 5

lowest satisfaction ratings from users. Beeswax wraps, despite being less commonly used, are

associated with higher levels of user satisfaction.

A study by Puttalingamma (2014) discovered Carnauba Wax as a Beeswax alternative. The

experiment revealed that Carnauba Wax coatings enhance various aspects of a product, including

its appearance, color, crispness, flavor, nutritive value, juiciness, and texture. Additionally, it can

prolong the shelf-life of a product, making it available throughout the season. This was achieved

by delaying the ripening processes, preventing color changes, reducing weight loss, maintaining

texture, and minimizing decay. Seen as a valuable tool in food preservation, it helps to maintain

the quality and freshness of the product, ensuring its availability for a longer period of time.

Figure 1: Literature Map

 6

1.3 Conceptual Framework

The paradigm below shows the relationship between the variables of the study. The

researchers conducted an intervention with the use of three (3) variables: 1) Experimental Variable

A for Beeswax Treatment, 2) Experimental Variable B for Carnauba Wax Treatment, and 3)

Controlled Variable without any intervention or treatment. A post-test assessment determining the

factors identified in the experiment was carried out by the researchers after the final observation.

Figure 2: Conceptual Framework

1.4 Research Problems and Hypotheses

Modern food preservation methods often involve the use of harmful chemicals and non-

biodegradable materials, leading to potential negative impacts on human health and the

environment. Sustainable and eco-friendly options for food preservation, such as beeswax wraps,

have gained popularity as an alternative to plastic wraps and aluminum foil. However, there is

limited research comparing the effectiveness of different types of waxes used in cloth wraps for

food storage. The objective of this study is to identify what type of wax aside from beeswax can

be used in cloth wraps to create sustainable alternatives to the commonly used plastic wrap and

aluminum foil for food storage.

 7

Research Questions:

1. What are the effects of beeswax and carnauba wax wraps on food freshness and shelf life

compared to untreated cloth wraps?

2. How do wax-treated cloth wraps pass the initial assessment based on the following factors?

a. Water-resistant Properties

b. Durability

c. Reusability

3. How do the stored food items pass the posttest assessment based on the following factors?

a. Odor

b. Discoloration / Oxidation

c. Formation of Mold

d. Texture

The study seeks to accept or reject the following null and alternative hypotheses:

H0: Untreated cloth wraps are more efficient for food storage and shelf life compared

to wax-treated wraps.

HA: Wax-treated cloth wraps are more efficient for food storage and shelf life compared

to untreated cloth wraps.

1.5 Definition of Terms

• Shelf Life - The period of time during which a material may be stored and remain suitable

for use.
 8

• Food Preservation - The process of treating and handling food in such a way as to stop or

greatly slow down spoilage and prevent foodborne illness while maintaining nutritional

value, texture and flavour.

• Beeswax - A substance that is secreted by honeybees and is used by them for constructing

the honeycomb.

• Carnauba Wax - A hard brittle high-melting wax obtained from the leaves of the carnauba

palm and used chiefly in polishes.

• Sustainable - Maintained at a certain rate or level, while preserving the environment.

• Static Group Posttest - An experimental method used to compare the effectiveness of

different treatments on two or more groups. Treatment is done first, then

observation/posttest assessment from identified variables.

• Freshness - When the quality of a product remains unchanged or undergoes minimal

alterations since its original purchase.

II. METHODS

2.1 Research Design

For this study, a true experimental design with a Static Group Posttest approach was

employed to assess the effectiveness of beeswax and carnauba wax in creating eco-friendly food

wraps. The experiment aims to evaluate the shelf life of food cloth wraps and their ability to

preserve food. Using a true experimental research method is essential to validate and invalidate

the hypothesis. The Static Group Posttest approach was utilized to compare the results of the three

(3) groups that receive different treatments.

 9

2.2 Instruments & Materials

In this study, the researchers conducted an observational experiment using beeswax-treated

cloth, carnauba wax-treated cloth and untreated cloth as food wrappers on different types of food.

Throughout the observation process, a posttest assessment was conducted to determine the

performance of wax-treated and untreated cloth wraps. The materials that the researchers used are

the following:

Beeswax Wraps

• 200g of Beeswax

• 100ml Jojoba Oil

• 4 sheets of Cotton Textile (10 x 10 in)

Carnauba Wraps

• 200g of Carnauba Wax

• 100ml Coconut Oil

• 4 sheets of Cotton Textile (10 x 10 in)

Untreated Wraps

• 4 sheets of Cotton Textile (10 x 10 in)

Other Materials

• Small Paint Roller

• Wax Melter

2.3 Data Gathering Procedure

The design utilized in this study is a true experimental with the Static Group Posttest as the

experiment approach. These designs helped evaluate and assess the use of wax food wraps,
 10

specifically beeswax and carnauba wax, in prolonging the shelf life and preservation of food. In

this study, the independent variables are the types of wax that was utilized for cloth wraps. While

the odor, discoloration/oxidation, formation of mold, and texture are the dependent variables. The

experiment was conducted following this procedure:

I. Procurement and Preparation of Materials

▪ Purchase the necessary materials for the wraps such as cotton fabric and any other

ingredients needed for the wax mixture.

▪ Prepare the materials for the experiment, such as cutting the fabric to the appropriate

size, sample food, and wax.

II. Preparation of the Wax Mixture and Application

▪ Prepare the wax mixture.

▪ Apply the wax mixture to the fabric, ensuring that the wax is evenly distributed.

▪ Allow wax-treated fabric to cool and harden.

III. Preparation of Food

▪ Food to prepare: Bread, Apple, Cabbage, Cheese

▪ Label each accordingly:

a) Group A – Beeswax wraps

b) Group B – Carnauba wax wraps

c) Group C – Untreated cloth wraps

IV. Wrapping of Food Items

▪ Wrap each food item with the appropriate wrap, based on the group assignment.

▪ Ensure that the wrap is tightly secured around the food item to prevent air from

entering.
 11

V. Storage of Food Items

▪ Store the food items in a controlled environment, such as a refrigerator.

▪ Monitor the storage temperature and ensure that it is consistent throughout the

experiment.

VI. Posttest Assessment

▪ After a specific period, remove the wraps from the food items and assess the quality of

the food based on the factors listed:

a) Odor;

b) Discoloration/Oxidation;

c) Formation of Mold; and

d) Texture

▪ Create a comprehensive report based on observation and factors identified.

The Gantt Chart below shows the activities conducted during the data gathering:

Table 1: Gantt Chart

RESEARCH
Mar 20-24 Mar 25-29 Mar 30 - Apr 4 Apr 11-16 Apr 24 - May 6 May 8-10
ACTIVITIES
Formulation
of Topics
Submission of
Proposal
Gathering of
Related
Literature
Chapter 1-2

Submission of
Chapter 1-2
Procurement
of Materials
 12

Experiment
Proper

Chapter 3-4

Preparation of
Research Brief
Research
Defense
Finalization of
Research
Paper

2.4 Data Analysis

This study adopts an experimental research design using a static group posttest approach,

wherein three (3) groups were utilized, with one being the control and the other two being coated

with either beeswax or carnauba wax. The groups were observed for a certain number of days to

assess the effectiveness of the wax-coated food wraps in terms of their performance in food

storage. The evaluation considered factors such as shelf life, preservation of food quality, and any

changes in texture or flavor. The table below was utilized to determine the results of the

experiment.

A. Assessment of Cloth Wraps Before Use

‘/’ indicates passed the initial assessment.

Assessment of Cloth Wraps Before and After Use

Factors Considered
Treatment
Water-resistant Properties Durability Reusability
Untreated
Beeswax Wrap
Carnauba Wrap

B. Assessment of Stored Food Items

Assessment of Stored Food Items Food Item

 13

Factors Considered
Day Photo
Odor Discoloration/Oxidation Mold Texture
Day 1
Day 2
Day 3
Day 4

2.5 Ethical Considerations

The researchers aim to conduct the experiment on the following ethical grounds: Human

Health and Safety, Respect for the Environment, Transparency, Unbiased Results, Proper Waste

Management, and more importantly, Academic Integrity. In order to preserve the credibility of the

experiment, the researchers took the necessary steps to identify certain limitations to the study.

These limitations may include schedules and duration, lack of variables, or potential confounding

factors. The researchers clearly acknowledged and discussed these limitations to provide a

transparent and comprehensive account of the study's strengths and weaknesses.

III. PRESENTATION, ANALYSIS AND INTERPRETATION

3.1 Results

A. Assessment of Cloth Wraps Before Use

‘/’ indicates passed the initial assessment.

Assessment of Cloth Wraps Before Use

Factors Considered
Treatment
Water-resistant Properties Durability Reusability
Untreated /
Beeswax Wrap / / /
Carnauba Wrap / /

B. Assessment of Cloth Wraps After Use

Assessment of Cloth Wraps After Use

Treatment Factors Considered
 14

Water-resistant Properties Durability Reusability

Untreated /
Beeswax Wrap / / /
Carnauba Wrap / /

C. Assessment of Stored Food Items

‘X’ indicates NO odor/discoloration/mold, ‘Y’ indicates WITH odor/discoloration/mold

C.1. Beeswax Wrap Treatment

Assessment of Stored Food Items Bread

Factors Considered
Day Photo
Odor Discoloration/Oxidation Mold Texture

Day 1 X X X Soft

Day 2 X X X Soft

Day 3 X X X Soft

Day 4 X X X Soft

Assessment of Stored Food Items Apple

Factors Considered
Day Photo
Odor Discoloration/Oxidation Mold Texture
 15

Soft and
Day 1 X X X
Crisp

Soft and
Day 2 X Y (Slight Discoloration) X
Crisp

Soft and
Day 3 X Y (Slight Discoloration) X
Crisp

Day 4 X Y (Slight Discoloration) X Crisp

Assessment of Stored Food Items Cheese

Factors Considered
Day Photo
Odor Discoloration/Oxidation Mold Texture

Day 1 X X X Soft

Day 2 X X X Soft

Day 3 X X X Soft
 16

Day 4 X X X Soft

Assessment of Stored Food Items Cabbage

Factors Considered
Day Photo
Odor Discoloration/Oxidation Mold Texture

Crisp
Day 1 X X X
and Juicy

Crisp
Day 2 X X X
and Juicy

Crisp
Day 3 X X X
and Juicy

Crisp
Day 4 X X X
and Juicy

C.2. Carnauba Wax Wrap Treatment

Assessment of Stored Food Items Bread

Factors Considered
Day Photo Discoloration/
Odor Mold Texture
Oxidation
 17

Day 1 X X X Soft

Slightly
Day 2 X X X
Crumbly

Day 3 X X X Crumbly

Y
Hard and
Day 4 (Rubbery X X
Crumbly
Smell)

Assessment of Stored Food Items Apple

Factors Considered
Day Photo Discoloration/
Odor Mold Texture
Oxidation

Y (Slight Soft and

Day 1 X X
Oxidation) Slimy

Y (Slight Soft and

Day 2 X X
Oxidation) Slimy
 18

Y Y (Extreme Soft and

Day 3 X
(Earthy Smell) Oxidation) Slimy

Y Y (Extreme Soft and

Day 4 X
(Earthy Smell) Oxidation) Slimy

Assessment of Stored Food Items Cheese

Factors Considered
Day Photo
Odor Discoloration/Oxidation Mold Texture

Day 1 X X X Soft

Crumbly
Day 2 X X X
Edges

Crumbly
Day 3 X X X
Edges

Day 4 X X X Dry

Assessment of Stored Food Items Cabbage

Factors Considered
Day Photo
Odor Discoloration/ Mold Texture
 19

Oxidation

Crisp
Day 1 X X X
and Juicy

Day 2 X X X Soft

Y
Day 3 (Rubbery X X Soft
Smell)

Y
Soft and
Day 4 (Rubbery X X
Damp
Smell)

C.3. Untreated Cloth Wrap

Assessment of Stored Food Items Bread

Factors Considered
Discolorati
Day Photo
Odor on/ Mold Texture
Oxidation

Day 1 X X X Soft
 20

Dry
Exterior,
Day 2 X X X
Damp
Interior

Y Y Soft and
Day 3 X
(Foul Smell) (White Mold) Damp

Y Y Soft and
Day 4 X
(Foul Smell) (White Mold) Damp

Assessment of Stored Food Items Apple

Factors Considered
Day Photo Discoloration/Oxid
Odor Mold Texture
ation

Day 1 X X X Crisp

Day 2 X X X Crisp

Dry
X
Y (Slight Exterior,
Day 3 (Earthy X
Discoloration) Damp
Smell)
Wrap
 21

Dry
Y
Y (Extreme Exterior,
Day 4 (Sour, Acid X
Discoloration) Damp
Smell)
Wrap

Assessment of Stored Food Items Cheese

Factors Considered
Day Photo Discoloration/
Odor Mold Texture
Oxidation

Soft
interior,
Day 1 X X X
Hard
Exterior

Slightly
Soft
Y (Slight
Day 2 X X interior,
Discoloration)
Hard
Exterior

Y (Slightly Y (Extreme Hard and

Day 3 X
Foul Odor) Discoloration) Crumbly

Slimy,
Y (Foul Y (Extreme Hard,
Day 4 X
Odor) Discoloration) and
Crumbly
 22

Assessment of Stored Food Items Cabbage

Factors Considered
Day Photo Discoloration/O
Odor Mold Texture
xidation

Day 1 X X X Crisp

Day 2 X X X Crisp

Y
Day 3 (Slight X X Soft
Rubbery Smell)

Soft
Y Y
Cabbage,
Day 4 (Rubbery (Slight X
Damp
Smell) Discoloration)
Cloth

3.2 Discussions

In this experiment, the researchers divided the data into three (3) groups in order to identify

the efficacy of the different waxes in cloth wraps for food storage and shelf life. For the first

method, the researchers used beeswax as a cloth wrap. Among all other cloth wraps, beeswax

showed the most effective preservation in wrapping food items including its water-resistant

property, durability and reusability before and after use. In this method, the researchers only

observed changes in apple’s discoloration/oxidation and texture. The second method was through

the use of Carnauba cloth wrap. During the course of the experiment, the Carnauba wrap

demonstrated satisfactory in its water-resistant property and durability. This treatment affected the

bread’s odor and texture on the fourth day. The apple projected its extreme oxidation which started
 23

at the third day together with its change in odor and texture. The cheese had only changes in its

texture while the cabbage developed a rubbery smell and made its texture to be soft and damp. The

third method was demonstrated with untreated cloth wrap and has the least effectiveness in

preservation of wrapped food items. The bread resulted to have foul smell, white mold and became

soft and damp. The apple developed a sour and acidic smell with extreme discoloration and a dry

exterior and damp wrap. The cheese and cabbage both projected changes in odor,

discoloration/oxidation and texture.

IV. SUMMARY, CONCLUSION AND RECOMMENDATIONS

4.1 Summary of the Study

The practice of food preservation in the modern days has raised environmental concerns

due to the harmful effects of chemicals and the excessive use of single-use plastic. Sustainable

food preservation methods, such as beeswax wraps, aim to minimize the use of harmful chemicals

and non-biodegradable materials while maintaining food quality and safety. With this, the

researchers employed the Static Group Posttest approach under true experimental design in this

study to evaluate the efficacy of beeswax, carnauba wax, and untreated cloth wraps in food storage.

The stored food items were assessed based on odor, discoloration/oxidation, formation of mold,

and texture. The results showed that beeswax wraps were the most effective in preserving food

and locking in hydration, while carnauba wax wraps did not show any significant benefits

compared to beeswax wraps, and untreated wax wraps had the least favorable results. The study

highlights the importance of exploring natural and effective alternatives to plastic wraps and other

non-biodegradable materials for sustainable food preservation and storage.

 24

4.2 Summary of Results

After a four-day experiment, the researchers sought to examine the effects of beeswax

wraps, carnauba wax wraps, and untreated cloth wraps inside the refrigerator. The observations

were divided into three (3) main categories; a) Assessment of Cloth Wraps Before Use, b)

Assessment of Cloth Wraps After Use, and b) Assessment of Stored Food Items.

The first two (2) categories evaluated the physical properties of the different cloth wraps,

such as water-resistance, durability, and reusability, before and after use. The beeswax wraps

exhibited good water-resistance, durability, and reusability before use, which remained largely

unchanged after use. On the other hand, the carnauba wax wraps were found to be water-resistant

and durable, while the untreated cloth wraps were only durable.

During the experiment, the researchers observed the effects of three different types of food

cloths on the preservation of four (4) food items, namely bread, apple, cheese, and cabbage. Every

food item was sliced into pieces and was wrapped in one of the three (3) types of food cloths, and

the results were analyzed based on the type of cloth used for each item. The items were also

observed by odor, discoloration/oxidation, mold, and texture. The information presented below

answers Research Question #1 of the study:

Effectiveness of Beeswax Wraps

Out of the different types of wraps tested, the beeswax wraps demonstrated the most

effective preservation of the wrapped food items. Specifically, the bread wrapped in the beeswax

showed no signs of spoilage, such as odor, color changes, or mold growth, and remained soft to

the touch. The apple wrapped in beeswax experienced a slight degree of oxidation but did not

develop any mold, no odor, and it stayed slightly crispy. The cheese wrapped in the chosen cloth

wraps remained unchanged and exhibited no signs of odor, discoloration, or mold. It maintained
 25

its soft texture as observed on the first day of the experiment. Similarly, the cabbage showed

positive results with no odor, discoloration, or mold growth, and the cabbage remained crispy and

juicy.

Effectiveness of Carnauba Wax Wraps

During the experiment, the carnauba wax wraps yielded satisfactory results but also

exhibited significant changes. When used to wrap bread, the carnauba wraps initially had no odor

for the first three (3) days, but it later developed a rubbery smell. Although there was no

discoloration or mold growth. On the first day it was soft, then became slightly crumbly,

completely crumbly on the third day, and hard and crumbly on the fourth day. The apple wrapped

in carnauba wax wraps had no odor for the first half of the experiment, but it later developed an

earthy smell. While there were some slight discolorations on for the first two (2) days, then extreme

discoloration on the last two (2) days and remained soft and slimy throughout the experiment. The

cheese had no odor, discoloration, or any signs of mold growth but its texture changed from soft

to crumbly edges, and eventually became dry.

Effectiveness of Untreated Cloth Wraps

In four (4) days of observation, the untreated cloth wrap has the most notable changes

occurred. On the last day, the bread wrapped in untreated cloth developed a foul smell, white mold

and its texture became soft and damp. On the first half of the experiment the apple did not show

any changes other than its change of texture. But during its third and fourth day, chemical changes

occurred which caused the apple to have an Earthy, sour and acidic smell and developed extreme

discoloration. The cheese has the most abrupt changes observed which were noticeable as early as

the second day. On the last day it had foul odor, extreme discoloration with a slimy, hard, and

crumbly texture.
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4.3 Limitations of the Study

This research focused on examining the effect of wax-treated cloth wraps on food shelf life

and storage. The researchers evaluated whether beeswax and carnauba wax-treated cloth wraps are

an efficient alternative for sustainable food packaging. Although the researchers have reached their

aims, it is important to note some of the limitations encountered in this study. Firstly, due to time

constraints the experiment was conducted only over a four-day period, which may not be a

sufficient time frame to evaluate the long-term effectiveness of carnauba wax and beeswax wraps

for food preservation. Furthermore, the study only evaluated the effectiveness of beeswax and

carnauba wax wraps compared to untreated cloth wraps, leaving out other types of waxes, coatings,

and traditional food preservation methods, which may limit the understanding of the potential

benefits of using wax wraps. Due to lack of resources, this study only evaluated the effects of the

different types of cloth wraps on a limited number of food items, namely bread, apple, cheese, and

cabbage. The preservation of different types of food items may vary, depending on their moisture

content, acidity, and other factors.

4.4 Conclusions

Based on the experimental results, the following conclusions were made in line with

Research Questions #2 and #3 and the rationale of the study:

Research Question #2

How do wax-treated cloth wraps pass the initial assessment based on the following factors?

2.a. Water-resistant Properties

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− Beeswax wraps and carnauba wraps both have the ability to resist the penetration of water

and moisture inside and outside during food preservation. Untreated wraps, on the other

hand, allow moisture to pass through the material.

2.b. Durability

− All three products can withstand certain amounts of pressure from tugging, folding, and

stretching. However, these products are still susceptible to sharp kitchen equipment such

as scissors, knives, and the like.

2.c. Reusability

− Only beeswax wraps were able to pass the test on the reusability of the material after usage.

The following sub-factors were considered: Odor/smell, grip or stick of the wax, and if still

intact.

Research Question #3

How do the stored food items pass the posttest assessment based on the following factors?

3.a. Odor

− Because of the beeswax wraps, the food items were able to retain its freshness from days

1-4 of the experiment; Carnauba wraps have transferred or caused a rubbery smell to the

food items, and the Untreated wraps produced a foul smell, possibly indicating the growth

of harmful bacteria.

3.b. Discoloration / Oxidation

− Minimal changes in terms of color were observed with the food items wrapped in Beeswax

wraps. Slight to extreme discoloration was observed in food items from the Carnauba and

untreated wraps.

3.c. Formation of Mold

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− Beeswax and Carnauba wraps have contributed to the preservation of food in terms of mold

growth. However, untreated wraps expedited the process of mold formation in breads,

which could be from the passing through of moisture because of its lack of water-resistant

properties.

3.d. Texture

− Beeswax wraps helped to maintain or preserve the quality of the food items which were

assessed by the different senses (touch, sound, smell, observation). For instance, they

helped maintain the crisp nature of the apple, and the soft texture of bread. Carnauba wraps

caused some food items to lose moisture, resulting in dry exteriors and crumbs. Untreated

wraps caused some food items to gain excessive moisture, and change its quality compared

to the first few days of the experiment. For instance, it contributed to the humid and mushy

texture of the cabbage.

On the Cost-Effectiveness of Wax Food Wraps

A. Cost of Beeswax Wraps

200g Beeswax = Php 180.00

100ml Jojoba Oil = Php 150.00

4 sheets Cotton Textile = Php 50.00

TOTAL EXPERIMENT COST: Php 380.00

PRICE IN THE MARKET: Php 440.00 (4 pcs)

B. Cost of Carnauba Wax Wraps

200g Carnauba Wax = Php 300.00

100ml Coconut Oil = Php 50.00

4 sheets Cotton Textile = Php 50.00

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TOTAL EXPERIMENT COST: Php 400.00

C. Current Costs of Standard Food Packaging Materials

300m Plastic/Cling Wrap = Php 195.00

50 sheets of Wax Paper = Php 65.00

16m Aluminum Foil = Php 200.00

In conclusion, while Wax-Treated Wraps offer a sustainable alternative, their cost-

effectiveness falls short when compared to standard food packaging materials. However, these

results positively suggest that beeswax wraps may be a more suitable option for food preservation

compared to carnauba wax wraps and untreated wax wraps. It is still important to note that further

research and experimentation may be necessary to fully evaluate the effectiveness and safety of

different types of wax wraps for food preservation.

4.5 Recommendations

Throughout the study, the researchers have noted various limitations and points for

improvement regarding the scope of the study. As a result, they have identified crucial areas that

could significantly benefit this field of research. These recommendations are aimed at the

following stakeholders:

• For future researchers. Conduct a more thorough study, as one of the observations of

the researchers is that beeswax cloth wraps, and carnauba wax cloth wraps are not

suitable for all kinds of food. Additionally, future researchers may consider to explore

the use of other sustainable and environmentally friendly alternatives to single-use

plastics and disposable packaging or examine the potential effects of prolonged

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exposure to wax wraps on human health and the environment. This is to prove if these

sustainable food wrapping options can be a practical or cost-effective solution for all

families. In addition, it is recommended to future researchers to explore how varying

environmental factors, such as weather conditions and temperature, and other ways of

storing the wax wraps can affect the preservation and shelf life of food. By investigating

the effects of theses variables, a more comprehensive understanding of the optimal

storage conditions for various materials can be obtained. It recommended for future

researchers to examine the impact of having different concentrations of wax and

amount of food items on the storage of wax wraps. This can help determine the ideal

concentration and amount in cloth wraps for maximum effectiveness in food

preservation and shelf life.

• For the Homeowners. The researchers recommend the parents to take into account the

results of the study and whether it caters to their kitchen and food preservation needs.

They are also encouraged to make informed decisions and prioritize safety and

sustainability in their food preservation practices.

• On the scope and limitations of the study. The researchers were challenged by the time

constraints and limited resources with regards to the experiment. The following points

for improvement are important to note for future research: A) The study was conducted

under controlled conditions, which may not reflect real-world scenarios, B) the study

only evaluated the short-term effects of using wax wraps, and further research is

necessary to evaluate the long-term effects, and C) the study only evaluated the effects

of wax wraps on a limited range of food items, and further research is necessary to

evaluate their effectiveness on a wider range of food items.

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• For the Food and Drug Administration. Various levels of management should adopt

this strategy as the foundation for decisions on food safety, including how to allocate

resources among various agency activities (such as inspections, the publication of

regulations, and research). All locally produced and imported goods as well as any

food-related dangers, whether brought on by accidental or purposeful (with intent to

harm) contamination, should be treated using this strategy. The FDA should collaborate

with regional, state, and federal regulatory partners to facilitate the incorporation of

these principles into their programs.

• For the Advocates of Eco-Friendly / Sustainable Products. As citizens of earth, we

are empowered to keep the environment safe. Through this research, advocates can

encourage more people to adopt eco-friendly and sustainable products in our daily

lives. This can lead to a reduction in the use of plastic wraps and other single-use

plastics, which is an important step towards creating a more sustainable future.

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