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APPLICATION FOR CREATING A FRUIT PRESERVATION FILM FROM LACCA AND WHITE CLAY

Description: BACKGROUND In recent years, the area of fruit trees in our country has grown rapidly and become increasingly specialized, aiming to export to fastidious markets. However, the issue of preserving fruit after harvesting is not guaranteed to be safe. There are many methods of preserving vegetables and fruits that have been used, including preservatives, plastic wrap, toxic chemicals, etc., which are harmful to human health and cause environmental pollution. Therefore, we have carried out the project "Application for creating a fruit preservation film from lacca and white clay (Shellac and Clay)" to create a product that has a fruit preserving effect and is not harmful to health. human as well as not polluting the environment, low cost and easy to use. CONCLUSIONS With the help of the Vietnam Academy of Science, Yen Bai Center for Disease Control and our teachers, we completed the project with the following specific results:: 1. Systematized scientific and practical issues on fruit pres

OVERVIEW Factors that spoil the fruit after harvest Physiological changes Some physiological changes of fruit such as transpiration, loss of natural weight, especially respiration: - Aerobic respiration and Anaerobic respiration: Biochemical transformation Over time of storage, the water content of the fruit decreases due to evaporation; During respiration, the sugar content of the fruit also decreases. Along with a decrease in the water content and the sugar content, vitamins during storage are one of the important causes that shorten the shelf life of fruits. Microbiological factor There are dozens of parasitic fungi on the fruit, but in reality, only a few species have caused more than 90% of the usual damage. Among them are Penicillium italicum causing blue mold, Penicillium digitatum causing green mold, Phytophthora citrophthora causing brown rot, Diplodia natalensis causing stem and stem rot, Aspergillus flavus, etc.. The main components in the fabrication of films from red lacca and white clay Lacca : is a red resin produced by Laccifer lacca Kerr, an ant species which belongs to the Lacciferidae family. In our country, mainly in the Northwestern and Yen Bai mountains, this species can grow in large numbers. Lacca consists of 3 components: + Lacca: is a mixture of polyesters, including fatty acids with many -OH groups and sesquiterpenoid acids. Its average molecular weight is about 1,000 and each molecule contains 4 or 5 hydroxyl groups, 1 free carboxyl group, 1 aldehyde group, 2 or 3 ester bases. + Anthropic pigments: one part is an anthraquinone derivative consisting of 5 laccaic acids and the rest contains erythrolaccin, deoxyerythrolaccin, isoerythrolaccin. + Propolis: is a mixture of propolis alcohol, wax ether, propolis acid, cerinic acid, oleic acid, cetylic acid. Some uses of lacca: + Lacca is for coloring, dyeing food, fruit balls, coffee beans and some other seeds. + Lacca is also widely used in pharmaceuticals, foods, cosmetics, self-destructing plastic bags, products that are friendly to the environment and public health. White clay : The clay is composed of water and minerals phyllosilicate which is rich in oxides and hydroxides of silicon, aluminum involved in the creation of structures. Chemical formula of white clay: Al2Si2O5(OH)4 The chemical composition of this group includes SiO2: 46.54%; Al2O3: 39.5% vĂ  H2O: 13.96%. The clay crystal structure consists of 2 layers: + The tetrahedral layer contains Si4 + cation in the center ([SiO4]4-) + Octagonal layer contains Al3 + in the center ([AlO6]9-) White clay has many applications and benefits for human life such as ceramic industry, paper, paint, rubber, fiberglass, plastics, construction materials, paper industry, printing ink, etc., especially to inhibit some types of bacteria, so it is also applied in the fields of health, medicine, cosmetics, etc., and does not affect user health RESEARCH METHODS Preparation method and use of lacca - white clay production Measure 100 ml of pure alcohol for each sample. - Weigh the lacca, clay into alcohol, stir and boil in a water bath at about 800C. - After the lacca has dissolved, proceed to stir the solution thoroughly. - Filter out insoluble sediments of clay The method of determining a number of quality criteria of preparations Determine the ability to inhibit bacteria that cause fruit rot and digestive disorders We sent samples to the Natural Products Division - Vietnam Chemical Institute to determine by optical density measurement method. Based on the measured density of optical density to determine the ability of bacteria to inhibit bacteria of the solution samples Methods of experimental arrangement Each sample consists of 40 fruits, of which 10 are circled and numbered from 1 to 10. Repeat 4 times. Next, the fruit is pre-washed with clean water. Then let the fruit dry naturally and then cover the product on the surface of the fruit. Each fruit uses about 0.5ml of preparations. After rubbing the prepar

Organisation: RESEARCH INSTITUTE OF CREATIVE EDUCATION

Innovator(s): Nguyen Thi Minh Ha, Le Thieu Han, Ha Thao Nguyen, Tran Quoc Nguyen

Category: Chemical

Country: Vietnam

Gold Award