Utilization of Scrapped Organic Materials in Generating an Alternative Food Preserver for Fresh Produce

Abstract

INTRODUCTION

The proposal of using organic materials as an active ingredient to replace synthetic chemicals and can affiliate its use and encourage food industries to create a safer method in preserving their product. The idea of using organic material as a key ingredient is a step in dealing with environmental concerns. Reusing these materials to create a by-product can decrease the daily waste that we are producing. Also, delaying the spoiling of food can help in decreasing the rate of food that is being wasted.

METHODS

The production involved the following: (1) Sample collection (Citrus rich, Chlorophyll rich and Antibiotic rich) materials. (2) Sample preparation, and (3) Sample testing. Preparation of materials includes (1) Sanitation using water (2) Drying under the sun, and (3) Pulverization process by using a blender machine. The researcher prepared the preserver by mixing the powder produced with a solvent (water) to create a solution that is applied to the sample (Banana). The researcher used three (3) different sets of testing depending on the concentration of solvent used: (1) 100 ml of water (2) 200 ml of water and (3) 400 ml of water. The researcher used the same amount of solute (5 g) on each set.

RESULTS

The data gathered after the experimentation was organized using a tabular model which is divided into different sections based on the set of samples used. The data proves that using Citrus rich materials is the best option compared to the other two materials. It shows that it increases the life expectancy of the sample by 100% in comparison to the sample's actual life span of 6-7 days. The experimentation was conducted in a closed room with an average room temperature during the day (25 ËšC) and are not exposed to possible contamination.

DISCUSSIONS

The experimentation proves that the active component present in Citrus-rich materials altered the sample's ability to ripen. Bacterial growth may be the one responsible for the production of ethylene gas. Citrus-rich materials contain citric acid, a natural food preserver. We know in fact that most bacteria and other pathological organisms cannot thrive in an acidic environment. This concludes that the active component present creates a change at the surface of the sample that decreases the growth rate of bacteria that contributes to the production of ethylene gas.