Influence of Honey Bee Brood Protein on the Hydrophilic, Mechanical, and Thermal Properties of Polysaccharide Gel Films

Growing concerns over the environmental impact of plastic packaging have driven interest in sustainable alternatives, particularly biopolymer-based films. This study developed ternary-blended polysaccharide gel films composed of carboxymethyl starch (CMS), chitosan (CS), and pectin (PT), with dialdehyde carboxymethyl cellulose (DCMC) as a crosslinker, and investigated the effects of honey bee brood protein (BBP) (0-0.4% <i>w</i>/<i>v</i>) on their mechanical, barrier, and thermal properties. A completely randomized design (CRD) was employed to evaluate the impact of BBP concentration on film characteristics. Results demonstrated that adding 0.4% BBP enhanced water vapor barrier properties and thermal stability while reducing hydrophilicity. The optimal formulation was observed at 0.1% BBP, providing the highest tensile strength (7.73 MPa), elongation at break (32.23%), and water-absorption capacity (369.01%). The improvements in thermal stability and hydrophilicity were attributed to BBP's hydrophobic amino acids, which interacted with DCMC to form a denser polymer network, enhancing structural integrity and moisture resistance. Additionally, BBP incorporation contributed to the biodegradability of polysaccharide gel films, improving their environmental sustainability compared to conventional biopolymers. The findings suggest that BBP can serve as a functional additive in polysaccharide-based films, balancing performance and eco-friendliness for applications in biodegradable food and medical packaging.