Fresh whole fruits all month thanks to the preservation film from cassava flour and silver nano

Membrane of fresh fruit preservation from nano-silver brings high economic efficiency, low cost and more importantly does not cause human poisoning or environmental damage.

Extend the shelf life for fruits

Preparations for preservation of some fresh fruits from TS silver. Le Dai Vuong (Hue Industrial College) and PhD. Vo Van Quoc Bao (University of Agriculture and Forestry - Hue University) and his colleagues. The project has won the second prize in the National Technical Innovation Contest in 2017, the third prize in the Technical Innovation Contest of Thua Thien - Hue Province in 2017.

Dr. Le Dai Vuong said, nano silver is one of the nanoparticles that are friendly to the environment and human, widely used today. Silver nanoparticles have a very large surface area, increasing their exposure to bacteria or fungi and improving bactericidal and fungal efficiency. However, the combination of silver nanoparticles in cassava starch films to preserve fruits has not been studied.

Fresh fruit preservatives help enhance the value of fresh fruit.(Photo: Nhat Tuan).

'So far, studies of the combination of two organic components (cassava starch) and inorganic (nano-silver) to form polymers, improve muscle properties and increase antibacterial activity to preserve some Agricultural products in Vietnam are less studied.

Therefore, the study and manufacture of biological products capable of antibacterial from cassava starch, silver nano, from some plant sources containing high fossil compound is very practical. On that basis, we chose the topic of nano-silver application in the production of membrane preparations to preserve some fresh fruits' , TS. Le Dai Vuong shared.

The technical innovation solution of the authors has determined the composition and proportion of the blended materials to produce nano Ag / TBS / Chitosan to preserve Huong Can tangerine; Fabrication of biodegradable membranes has antibacterial ability with high tensile strength equivalent to PE plastic, has antibacterial ability, can apply this membrane to produce fresh fruit preservation packaging such as tomato .

Initially, the research team applied this probiotic product to Huong Can tangerine and tomato. According to the research results of the research group, Huong mandarin fruit should be sprayed with nano preparations that can be fresh for up to 37 days, while still maintaining the sweetness, taste and color compared to only 12 days if not preserved.

Huong tangerine Should be monitored according to the preservation time.(Photo: NVCC).

'Thanks to this preservation, Huong Can Tangerine can meet the long-term transportation demand due to the limit of crushing, increasing the time of preservation and solving the problem of preserving agricultural products. Applying fresh fruit preservative film products helps to limit the harvest of Huong Can tangerine before harvest time, ensuring the quality criteria and vitamin C. At the same time, limiting the volume loss, keeping the color and natural flavor ' , TS. Le Dai Vuong said.

Organic coating easily decomposes

According to Dr. Vo Van Quoc Bao, the method of using fresh fruit preservatives Ag / TBS / Chitosan is simple, easy to implement, does not take much time and effort for farmers. Thereby, helping people understand more about biodegradable coatings of organic origin that are not harmful to human health and easily decomposed in the environment.

'The creativity of the project is to create biological products from silver nano, chitosan and cassava starch, ensuring food safety and environmental friendliness. In addition, the topic has applied nanotechnology - a field of new and advanced technology, to improve antibacterial ability to prevent and kill viruses, bacteria, fungal pathogens on vegetables and fruits .

Therefore, fresh fruit preservation film composition may be the most effective and inexpensive option, bringing high economic efficiency, not causing human poisoning and causing environmental damage, 'said Dr. Vo Van Quoc Bao said.

In production, fresh fruit preservative membrane compositions should be naturally safe for people, crops, livestock and the environment. The product is manufactured in two forms, including a solution that makes it easy for people to dip fresh pods for preservation and packaging for their relatives to conveniently and easily transport. The cost of this nano preparation is relatively cheap and the packaging is equivalent to regular plastic bags.

Author Le Dai Vuong presented the topic in a workshop to celebrate Vietnam's Science and Technology Day on May 18.(Photo: Nhat Tuan).

Based on the research results of the project, the research team cooperated with Huong Can village (Huong Toan commune, Huong Tra town, Thua Thien - Hue province) to help people preserve Huong Can tangerine, a special real estate of Hue.

Dr. Le Dai Vuong said, after successful application of preservation of Huong Can tangerine, the group will implement technical guidelines for people to replicate the model, develop with many other fruits such as dragon fruit, pomelo .

Application of nano-silver in the production of fresh fruit preservative film has opened up a huge potential in solving food safety issues not only locally but also applicable nationwide. This is a technological solution that helps provide clean food products, contributing to protecting the environment and changing the habit of chemical abuse of farmers.