Development and characterization of beeswax-coated cotton fabric optimizing weave structure for enhanced antimicrobial and hydrophobic properties in sustainable food packaging

Abstract

This study focuses on the development and characterization of beeswax-coated cotton fabrics for sustainable food 
packaging, emphasizing the role of fabric weave structure in enhancing antimicrobial and hydrophobic performance. Cotton 
fabrics with plain, twill, and satin weaves were treated with varying concentrations of beeswax, pine rosin, and coconut oil. 
Standardized procedures were used to evaluate antimicrobial efficacy, coating durability, and water resistance. 
Antimicrobial testing using the Kirby-Bauer method revealed that twill weave coated with beeswax demonstrated the 
highest zone of inhibition (32 mm), indicating superior bacterial resistance. FTIR analysis confirmed the presence of esters, 
hydrocarbons, and alcohol groups, contributing to hydrophobic and bioactive properties. Drop penetration tests showed 
complete water repellency in all coated fabrics. Among the structures, satin weave exhibited the highest wax retention, as 
evidenced by increased GSM and thickness, supporting better durability and barrier properties. Washing tests further 
validated the durability of higher wax concentrations. These findings highlight the significance of optimizing both weave 
structure and coating formulation to enhance the functional properties of natural fabric-based food wraps, offering a 
sustainable and effective alternative to conventional plastic packaging.