Characterization, antimicrobial and antioxidant activity of bee bread encapsulated with chitosan nanoparticle

The potential of bee bread as an apitherapeutic agent was investigated in this study, focusing on its immune-stimulating abilities. The novel aspect of the study is how bee bread is combined with chitosan, a biopolymer with antibacterial and antioxidant properties, to increase its therapeutic efficacy. Free freeze-drying technology accomplished encapsulation at a critical temperature of -80 °C. The encapsulated constructs were characterized using analytical techniques like FTIR (Fourier Transform Infrared Spectroscopy), X-ray diffraction (XRD), Zeta potential analysis, and Scanning Electron Microscopy (SEM). Furthermore, the ethanolic extract of bee bread was analyzed using Gas Chromatography-Mass Spectrometry (GCMS) to identify phytochemicals. UV spectrophotometry was used to quantify antioxidant activity. Antibacterial tests using the disc diffusion method revealed a significant inhibitory effect on Bacillus subtilis, a Gram-positive bacterium, whereas Gram-negative bacteria showed reduced sensitivity to the encapsulated agents.