|
 The process extracts cellulose powder from the fruit's husks after
they are sliced and freeze-dried, then mixes it with glycerol. This
mixture becomes soft hydrogel, which is then cut into bandage
strips.
"In Singapore, we consume about 12 million durians a year, so
besides the flesh, we can't do much about the husk and the seeds and
this cause environmental pollution," said Professor William Chen,
director of the food science and technology programme at NTU. The
fruit's husks, which make up more than half of the composition of
durians, are usually discarded and incinerated, contributing to
environmental waste.
Chen added that the technology can also turn other food waste, such
as soy beans and spent grains, into hydrogel, helping limit the
country's food waste.
Compared to conventional bandages, the organo-hydrogel bandages are
also able to keep wound areas cooler and moist, which can help
accelerate healing.
[to top of second column] |
 The researchers say using waste
materials and yeast for the antimicrobial
bandages is more cost effective than the
production of conventional bandages, whose
antimicrobial properties come from more
expensive metallic compounds like silver or
copper ions.
A durian wholeseller, Tan Eng Chuan, said he
goes through at least 30 crates of durians a day
during durian season - as much as 1,800 kg.
Being able to use the parts of the fruit that
are ordinarily discarded, he said, was an
innovation that would make enjoying it "more
sustainable".
(Reporting by Lee Ying Shan and Travis Teo.
Editing by Gerry Doyle)
[© 2021 Thomson Reuters. All rights
reserved.] Copyright 2021 Reuters. All rights reserved. This material may not be published,
broadcast, rewritten or redistributed.
Thompson Reuters is solely responsible for this content |
