TH26072Y - Bioactive substances for delaying fruit ripening. - Google Patents

Abstract

A bioactive compound for delaying fruit ripening consists of polyvinyl alcohol, carboxymethyl cellulose, glycerol, coffee grounds extract, silver iron oxide particles, and citric acid. The preparation method involves synthesizing iron oxide particles, followed by synthesizing silver particles onto the iron oxide. These silver iron oxide particles are then added to a polymer matrix formed by dissolving polyvinyl alcohol and carboxymethyl cellulose in coffee grounds extract. The mixture is then ultrasonicated, after which citric acid is added and stirred, followed by the addition of glycerol and further stirring. This yields a bioactive compound for delaying fruit ripening. The objective of this invention is to develop a compound for application in fruit packaging, specifically for delaying fruit ripening by inhibiting the growth of both gram-positive and gram-negative bacteria. Paper coated with this compound will be called bioactive paper. This compound is designed for the application of economically important and high-value export fruits in delaying ripening.

Claims (3)

OCR 09WP 08/04/2568 1. Bioactive compounds for delaying fruit ripening consist of: - Carboxymethyl cellulose, or cassava starch, or corn starch, or wheat starch, or rice starch, either individually or in combination, 1.66-2.00 percent by weight. - Polyvinyl alcohol or polylactic acid, 1.66-2.00 percent by weight. - Silver iron oxide particles, or silver nanoparticles, or iron oxide particles, or iron oxide nanoparticles, either individually or in combination, 0.05-0.2 percent by weight. - Coffee grounds extract, or green tea grounds extract, or mangosteen peel extract, or sugarcane leaf extract, or aloe vera extract. Or a mixture of clove oil, olive oil, ginger oil, or oregano oil, one or more of them, at a concentration of 93.06-94.33 percent by weight - Glycerol or soy lecithin at 1.05-1.26 percent by weight - Citric acid or tannic acid at 1.25-1.50 percent by weight. 2. Bioactive compounds for delaying fruit ripening, as per claim 1, whereby the appropriate coffee grounds extract is the extract obtained from coffee grounds using water as a solvent with a coffee grounds:water ratio of 1:10. 3. A bioactive substance for delaying fruit ripening, as per claim 1 or 2, whereby suitable silver iron oxide particles are silver nitrate, silver chloride, or silver perchlorate, either with water as a solvent and a concentration of 100 millimolar, synthesized onto 0.1 g of iron oxide particles.