SYNTHESIS AND CHARACTERIZATION OF NANOLAMINATES OF HONEY WAX AND ITS USE IN EXTENDING SHELF LIFE OF SOME FRUITS AND VEGETABLES.

Nanomaterial's play an important role in food preservation due to their ability to improve their physical properties as well as packaging materials.This study included preparation of nanolaminate of honey wax.The different method were characterized nanomaterial.The Fourier transform infrared spectroscopy (FTIR) and water dispensability of particles of the Nano-wax showed the stretching vibration of different group of compounds between wax sample and prepared nano wax, In the other hand, the hydrophobic and hydrophilic groups were transported.From the spectroscopic analysis results, it was revealed that appeared clarity to formation the nanoparticles from beeswax.The Field emission Scanning Electron Microscopy (Fe-SEM) images showed that particles were spherical in shape, this corresponding with Atomic Force Microscope -AFM analysis that showed particles were spherical in shape, single or in aggregates.The energy of the reaction is determined by the atomic number of the element in which it occurs, according to the Energy Dispersive X-ray -EDX test results.It simply refers to the sample's initial composition (Cl, Na, C, O) at varying percentages in the Nano wax sample.When compared to the wax sample and control (untreated bacteria) and fungi (A.niger), the inhibitory activities of produced bee wax nanoparticles against two positive and negative gram bacteria (Pseudomonas aeruginosa and Staphylococcus aurous) showed high activity (in vitro).The results showed that honey wax nanolaminate decreased A. niger growth when compared to other treatments.As a result, honey wax nanolaminate is an excellent bioresource/ biomaterial for the production of antimicrobial nanoparticles.Since there has been no mention of nanotechnology having any negative consequences to yet and that it can be used efficiently in the food business, which emphasized the concept in a broader sense, as well as the desire for nanotechnology in the packaging industry to increase product shelf life, as well as the safety and quality data of food products.