DESC:[Field of the Invention]
[001] The present invention pertains to an innovative antibacterial formulation derived from the fermentation of waste generated by fruit processing industries, comprising fruit peels, pulps, and seeds.

[Object of the Invention]
[002] Some of the objects of the present invention, which at least one embodiment herein satisfies, are as listed herein below.
[003] It is an object of the present invention to offer an eco-friendly alternative for controlling bacteria and odors by harnessing fruit waste generated from fruit processing industries, thereby reducing waste and promoting sustainability.
[004] It is an object of the present invention to provide a natural antibacterial solution derived from fruit waste fermentation, which effectively targets both gram-positive and gram-negative bacteria, thereby addressing the need for safe and efficient antibacterial agents in various applications.
[005] It is an object of the present invention to formulate an antibacterial solution capable of providing long-lasting antibacterial action on textile surfaces for up to 60 washes, ensuring durability and efficacy in practical usage scenarios.
[006] It is an object of the present invention to produce an antibacterial formulation that is biodegradable and environmentally friendly, minimizing environmental impact and promoting sustainable practices in antibacterial product development.

[Background]
[007] In the contemporary scenario, the manufacturing of antibacterial agents predominantly hinges upon chemical processes that heavily rely on toxic chemicals and fossil resources. These conventional methodologies entail the utilization of various chemical compounds, often including synthetic substances, which pose significant environmental hazards and health risks. The production, handling, and disposal of these toxic chemicals can lead to pollution of air, water, and soil, thereby exacerbating environmental degradation and posing health risks to workers and communities living in proximity to production facilities.
[008] Moreover, the reliance on fossil resources in the production of antibacterial agents contributes to sustainability concerns. Fossil resources, such as petroleum and natural gas, serve as primary feedstocks for many chemical processes involved in antibacterial agent production. However, the finite nature of fossil resources, coupled with their non-renewable status, raises apprehensions about long-term availability and accessibility. Additionally, the extraction, processing, and utilization of fossil resources entail significant energy consumption and greenhouse gas emissions, further exacerbating environmental concerns and contributing to climate change.
[009] The cumulative impact of these factors underscores the urgent need for alternative approaches to antibacterial agent production that prioritize sustainability, environmental stewardship, and human health. Transitioning away from chemical-intensive processes reliant on toxic substances and finite fossil resources towards biobased alternatives represents a promising avenue for addressing these challenges. By harnessing renewable resources and employing environmentally friendly production methods, such as fermentation processes using natural feedstocks like fruit waste, it is possible to mitigate environmental hazards, reduce health risks, and promote sustainable practices in antibacterial agent production.
[010] The below summary of prior patent documents provide a detailed overview of various methods and applications related to antibacterial fibers and natural dye preparations using plant-based and fruit-derived compounds, demonstrating their environmental benefits, safety, and functional properties.
[011] JP2015218403A describes a method for producing antibacterial fiber capable of obtaining fiber excellent in antibacterial properties, and in which the antibacterial effect maintains over a long period by simple treatment. The method includes treating fiber with a cationic compound and immersing the fiber treated with the cationic compound into an immersion treatment liquid that includes at least one kind selected from the fruit of sea buckthorn and the matter derived from the fruit of sea buckthorn.
[012] CN105821686B provides a method for dyeing cotton fiber fabrics with natural plant dyes. The cotton fiber fabrics are dyed blue using natural plant dyes prepared from gardenia fruit. The gardenia fruit is crushed and screened to remove vegetable oil and pectin and purified. After various steps including concentration and the addition of cellulase, the natural plant dye is obtained. The cotton fiber fabric is pre-treated, dyed, washed, soaped, rinsed, dehydrated, dried, and shaped. The dyed cotton fiber fabrics have a natural antibacterial effect.
[013] CN105821685B describes a method for dyeing protein fiber fabrics with natural plant dyes. The dyeing method uses natural plant dyes prepared from gardenia fruits to dye protein fiber fabrics blue. The process includes steps for purification, concentration, and the addition of cellulase to obtain the natural plant dye. The protein fiber fabric is pre-treated, dyed, washed, soaped, rinsed, dehydrated, and dried. The dyed protein fiber fabrics have a natural antibacterial effect.
[014] CN109518486A discloses a preparation method for producing wax dye cream from dragon fruit natural dye and its application. The process involves cleaning, pulping, fermenting, leaching, evaporating, and vacuum drying the dragon fruit. The wax dyeing fabric dyed with this natural dye has high color fastness, a high dyeing rate, and good washing-resistant performance. The dyeing process is environmentally friendly, safe, and non-allergenic.
[015] KR20130076359A presents a manufacturing method of a yellowish Schizandra dye, which is environmentally friendly and has excellent sterilizing effects. The process involves extracting pigment components from Schizandra through steps including washing, pulverizing, and heating in ethanol to obtain a Schizandra extract, followed by removal of residues and separation of ethanol.
[016] CN106497980A describes an extraction method and dyeing method of natural blue pigment. The method involves fermenting blue pigment with a strain to obtain fermentation broth, extracting blue pigment to obtain powder, making dye liquid, heating, dyeing fabric, adding sodium chloride and soda ash, and conducting various steps of heating and cooling. The natural pigment produced by microbial fermentation provides antibacterial properties to dyed fabrics.
[017] KR101138747B1 relates to producing a blue pigment solution using natural dyes by mixing tannin-containing natural dye with ferrous salt solution. The method involves preparing natural dye, dissolving yellow blood salt, mixing it with natural dye, preparing an iron mordant solution, and mixing them. The pigment solution retains the antibacterial function of the natural material and is environmentally friendly, non-toxic, and suitable for various applications like printing ink, dye, and paint.
[018] KR20140107835A outlines a manufacturing method for natural dye using persimmons and cypress. The method includes juicing and fermenting astringent persimmons, fermenting persimmon leaves and soft stems, and mixing the fermented juices. The resulting dye mixture is bright, exhibits high color fastness, and is non-irritating to the skin, making it suitable for treating dermatitis.
[Summary]
[019] The present invention presents an innovative antibacterial and deodorant formulation derived from fermenting fruit waste from fruit processing industries. Various fruit waste components are used, including but not limited to peel, pulp, and seeds. Through fermentation, compounds like hydroxy acids and glycosides and others, are produced, known for their antibacterial properties. The formulation process tailors these compounds for textile applications, offering a natural alternative to conventional antimicrobials.
[020] One aspect of the present invention relates to a method for forming a novel antibacterial and deodorant formulation by mixing various Alpha Hydroxy Acids (AHA-O, AHA-M, AHA-V) and Glycosides, which are synthesized through fermentation of fruit waste. The method involves supplying the mixture to a reaction tank in a predefined proportion
AHA-O: 10%v/v
AHA-M: 25%v/v
AHA-V: 35% v/v
Glycosides: 30% v/v
and subjecting it to slow stirring for 10-14 hours.
[021] In one embodiment, synthesis of Alpha Hydroxy Acids begins with sorting, cleaning, and crushing organic waste, followed by preparing a slurry and stirring it for a predefined period. The slurry undergoes pretreatment, saccharification, and inoculation with Lactobacillus casei Culture, leading to fermentation. Final product is then separated and purified. The organic waste used can include grape pulp waste, orange peel waste, apple pulp waste, or any other fruit waste, and based on the type of fruit waste, final product can be AHA-V, AHA-O, AHA-M, or Glycosides. Specifically, AHA-V is synthesized from grape pulp waste, AHA-O from orange peel waste, AHA-M from apple pulp waste, and Glycosides from sugarcane waste.
[022] The proposed method provides an environmentally friendly way to recycle fruit waste into valuable antibacterial components, promoting sustainability and also demonstrates a novel approach to waste management and antibacterial formulation production, leveraging natural fermentation processes.
[Description]
[023] The following is a detailed description of embodiments of the disclosure depicted in the accompanying drawings. The embodiments are in such detail as to communicate the disclosure. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments. On the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit, and scope of the present disclosure as defined by the appended claims.
[024] In the following description, numerous specific details are set forth in order to provide a thorough understanding of the embodiments of the present invention. It will be apparent to one skilled in the art that embodiments of the present invention may be practiced without some of these specific details.
[025] The word “exemplary” and/or “demonstrative” is used herein to mean serving as an example, instance, or illustration. For the avoidance of doubt, the subject matter disclosed herein is not limited by such examples. In addition, any aspect or design described herein as “exemplary” and/or “demonstrative” is not necessarily to be construed as preferred or advantageous over other aspects or designs, nor is it meant to preclude equivalent exemplary structures and techniques known to those of ordinary skill in the art. Furthermore, to the extent that the terms “includes,” “has,” “contains,” and other similar words are used in either the detailed description or the claims, such terms are intended to be inclusive in a manner similar to the term “comprising” as an open transition word without precluding any additional or other elements.
[026] Reference throughout this specification to “one embodiment” or “an embodiment” or “an instance” or “one instance” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present disclosure. Thus, the appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
[027] The present invention introduces a novel antibacterial and deodorant formulation derived from the fermentation process of fruit waste originating from fruit processing industries. The fruit waste comprises various components, including but not limited to peel, pulp, and seeds, which are typically discarded during the fruit processing stage. Various embodiments of the present invention proposes use of fruit waste sourced from a variety of fruits such as Apple (Malus domestica), Sugar Cane (Saccharum officinarum), Grape (Vitis vinifera), and Orange (Citrus reticulata) or the like, and the fruit waste undergo a fermentation process.
[028] During fermentation, specific compounds known as hydroxy acids and glycosides and other specific compounds may be generated from the breakdown of organic matter within the fruit waste. These specific compounds hold potential antibacterial properties and serve as key components in subsequent formulation of antibacterial solution. In various embodiments, the fermentation process may be optimized to enhance the production of these beneficial compounds, thereby ensuring the efficacy of the final product.
[029] Following fermentation, the hydroxy acids and glycosides and other specific compounds generated are formulated to create a novel antibacterial solution, specifically tailored for application in textile industries. The formulation process comprises blending and refining the fermented compounds to achieve desired antibacterial activity while ensuring compatibility with textile materials. This formulation serves as a natural and sustainable alternative to conventional antimicrobial formulations that often rely on synthetic chemicals or silver nanoparticles.
[030] The method begins by synthesizing Alpha Hydroxy Acids (AHA-O, AHA-M, AHA-V) and Glycosides separately. For instance, AHA-V is synthesized from grape pulp waste, AHA-O from orange peel waste, AHA-M from apple pulp waste, and Glycosides from sugarcane waste. This process involves sorting, cleaning, and crushing the respective organic waste materials. The waste is then prepared into a slurry and stirred for a predefined period. Pretreatment and saccharification follow, along with inoculation using Lactobacillus casei Culture to initiate fermentation. Once fermentation is complete, the final product is separated and purified.
[031] The next step involves mixing the synthesized AHA-O, AHA-M, AHA-V, and Glycosides in a predefined proportion. This mixture is then supplied to a reaction tank (110), as illustrated in Fig. 1. The reaction tank is subjected to slow stirring for 10-14 hours to ensure thorough mixing and activation of the antibacterial properties. For example, combining AHA-O, derived from orange peel waste, with AHA-M from apple pulp waste and AHA-V from grape pulp waste, along with Glycosides from sugarcane waste, creates a potent antibacterial formulation suitable for various applications.
[032] The method for synthesizing Alpha Hydroxy Acid - AHA-V, AHA-M, AHA-O and Glycosides involves novel method comprising a series of steps designed to extract and purify the acid from organic waste through fermentation.
[033] Synthesis of Alpha Hydroxy Acid - AHA-V by Fermentation of Grapes Pulp Waste
[034] Method for synthesizing Alpha Hydroxy Acid - AHA-V involves a series of steps designed to extract and purify the acid from grape pulp waste through fermentation. The detailed process outlined in Figure 2 comprises following steps:
[035] Step 1: Collecting Grapes Pulp Waste The initial step involves the collection of grapes pulp waste, which is a byproduct of grape processing industries.
[036] Step 2: Cleaning and Crushing the Grapes Pulp Waste Once the grape pulp waste is collected, it undergoes a thorough cleaning process to remove impurities. This is followed by crushing the cleaned pulp to increase surface area and facilitate better interaction with the fermenting agents in subsequent steps.
[037] Step 3: Preparing a Slurry and Stirring for 10-14 Hours: The crushed grape pulp is then mixed with water to form a slurry. This slurry is subjected to slow stirring for a duration of 10 to 14 hours. The slow stirring helps in homogenizing the mixture, ensuring that the pulp is evenly distributed throughout the liquid, which is essential for uniform fermentation.
[038] Step 4: Performing Pretreatment and Saccharification: Pretreatment involves preparing the slurry for saccharification by breaking down complex carbohydrates into simpler sugars. This step converts the organic material in the grape pulp into fermentable sugars. Saccharification typically involves the use of enzymes or acid treatments to achieve this conversion efficiently.
[039] Step 5: Separating the Solid Phase and Adding NADPH and NADP After saccharification, the mixture is separated into solid and liquid phases. The solid phase, which contains the bulk of the non-fermentable material, is removed. To the liquid phase, which contains the fermentable sugars, NADPH (Nicotinamide Adenine Dinucleotide Phosphate) and NADP (Nicotinamide Adenine Dinucleotide Phosphate) are added. These cofactors act as electron carriers in fermentation process.
[040] Step 6: Processing the Liquid Phase: The processed liquid phase, now enriched with sugars and cofactors, is prepared for fermentation. This step ensures that the conditions are optimal for the microbial activity required in the next stage.
[041] Step 7: Conducting Fermentation Fermentation is carried out by introducing specific microorganisms capable of producing Alpha Hydroxy Acid - AHA-V. The microorganisms utilize the sugars in the liquid phase, and through their metabolic processes, they produce AHA-V. The fermentation process is carefully monitored and maintained under controlled conditions to maximize yield and efficiency.
[042] Step 8: Separating and Purifying AHA-V The final step involves the separation and purification of AHA-V from the fermented mixture. Various techniques such as filtration, centrifugation, and chromatography can be employed to isolate AHA-V. The purified AHA-V is then collected and prepared for further use or formulation into products.
[043] This method leverages the natural fermentation capabilities of microorganisms and the organic richness of grape pulp waste to synthesize Alpha Hydroxy Acid - AHA-V in an efficient and sustainable manner. The detailed process ensures high yield and purity of the final product, making it suitable for various applications, particularly in the skincare and cosmetic industries.
[044] The synthesized AHA-O is stored in a storage container 106 as shown in Fig. 1
[045] Synthesis of Alpha Hydroxy Acid - AHA-O by Fermentation of Orange Peel Waste
[046] The method for synthesizing Alpha Hydroxy Acid - AHA-O involves a sequence of carefully controlled steps designed to extract and purify AHA-O from orange peel waste through fermentation. The detailed process outlined in Figure 3 comprises following steps:
[047] Step 1: Collecting Orange Peel Waste: The process begins with the collection of orange peel waste, a byproduct of the citrus processing industry. This waste is rich in organic compounds suitable for fermentation. It is essential to gather orange peel waste that is free from contaminants such as plastic, metal, or other non-organic materials to ensure the integrity of the subsequent steps.
[048] Step 2: Sorting and Crushing the Orange Peel Waste: Once the orange peel waste is collected, it undergoes a sorting process to remove any remaining impurities. The sorted peels are then crushed to increase the surface area, facilitating better interaction with fermenting agents in the later stages. Crushing the peels helps to release the essential nutrients and organic compounds required for fermentation.
[049] Step 3: Preparing a Slurry and Stirring for 20-28 Hours: The crushed orange peels are mixed with water to form a slurry. This slurry is then subjected to slow stirring for a duration of 20 to 28 hours. Slow stirring ensures that the mixture is homogenized, allowing the peels to be evenly distributed throughout the liquid, which is crucial for uniform fermentation.
[050] Step 4: Performing Pretreatment and Saccharification: Followed by Inoculation with Lactobacillus casei Culture The slurry undergoes pretreatment to prepare it for saccharification. During saccharification, complex carbohydrates in the orange peels are broken down into simpler fermentable sugars. This is typically achieved using enzymes or acid treatments. Following saccharification, the slurry is inoculated with Lactobacillus casei culture. This bacterium is chosen for its ability to efficiently ferment sugars and produce Alpha Hydroxy Acid.
[051] Step 5: Adding NADPH and NADP to the Solid Phase: After inoculation, NADPH (Nicotinamide Adenine Dinucleotide Phosphate) and NADP (Nicotinamide Adenine Dinucleotide Phosphate) are added to the solid phase of the slurry. These cofactors are crucial for the metabolic activities of Lactobacillus casei, enhancing its ability to produce AHA-O during fermentation.
[052] Step 6: Processing the Liquid Phase: The liquid phase, now enriched with fermentable sugars and cofactors, is processed to ensure optimal conditions for fermentation. This step includes adjusting pH, temperature, and nutrient levels to create an ideal environment for microbial activity.
[053] Step 7: Conducting Fermentation: Fermentation is carried out by allowing Lactobacillus casei to metabolize the sugars in the liquid phase. Through their metabolic processes, the bacteria produce Alpha Hydroxy Acid - AHA-O. The fermentation process is maintained under controlled conditions, including temperature and aeration, to maximize yield and efficiency.
[054] Step 8: Separating and Purifying AHA-O: The final step involves the separation and purification of AHA-O from the fermented mixture. Various techniques such as filtration, centrifugation, and chromatography are employed to isolate AHA-O. The purified AHA-O is then collected and prepared for further use or incorporation into various products.
[055] This method leverages the natural fermentation capabilities of Lactobacillus casei and the organic richness of orange peel waste to synthesize Alpha Hydroxy Acid - AHA-O efficiently and sustainably. The detailed process ensures a high yield and purity of the final product, making it suitable for various applications, particularly in the skincare and cosmetic industries.
[056] The synthesized AHA-O is stored in a storage container 104 as shown in Fig. 1
[057] Synthesis of Alpha Hydroxy Acid - AHA-M by Fermentation of Apple Pulp Waste
[058] The method for synthesizing Alpha Hydroxy Acid - AHA-M from apple pulp waste involves a series of steps designed to extract and purify the acid through fermentation. The process outlined in Figure 4 comprises:
[059] Step 1: Collecting Apple Pulp Waste: The process begins with the collection of apple pulp waste, which is a byproduct of apple processing industries. This waste is rich in organic material suitable for fermentation. It is important to ensure that the collected pulp waste is free from contaminants such as plastic, metal, or other foreign materials to maintain the purity of the process.
[060] Step 2: Cleaning and Crushing the Apple Pulp Waste: Once the apple pulp waste is collected, it undergoes a thorough cleaning process to remove any remaining impurities. After cleaning, the apple pulp is crushed to increase the surface area, facilitating better interaction with fermenting agents in subsequent steps.
[061] Step 3: Preparing a Slurry and Stirring for 16-20 Hours: The crushed apple pulp is mixed with water to form a slurry. This slurry is then subjected to slow stirring for a duration of 16 to 20 hours. Slow stirring ensures that the mixture is homogenized, allowing the pulp to be evenly distributed throughout the liquid, which is crucial for uniform fermentation.
[062] Step 4: Performing Pretreatment and Saccharification Followed by Inoculation with Lactobacillus casei Culture: The slurry undergoes pretreatment to prepare it for saccharification. During saccharification, complex carbohydrates in the apple pulp are broken down into simpler fermentable sugars. This is typically achieved using enzymes or acid treatments. Following saccharification, the slurry is inoculated with Lactobacillus casei culture. This bacterium is selected for its efficiency in fermenting sugars and producing Alpha Hydroxy Acid.
[063] Step 5: Adding NADPH and NADP to the Solid Phase: After inoculation, NADPH (Nicotinamide Adenine Dinucleotide Phosphate) and NADP (Nicotinamide Adenine Dinucleotide Phosphate) are added to the solid phase of the slurry. These cofactors are essential for the metabolic activities of Lactobacillus casei, enhancing its ability to produce AHA-M during fermentation.
[064] Step 6: Processing the Liquid Phase: The liquid phase, now enriched with fermentable sugars and cofactors, is processed to ensure optimal conditions for fermentation. This includes adjusting pH, temperature, and nutrient levels to create an ideal environment for microbial activity.
[065] Step 7: Conducting Fermentation: Fermentation is carried out by allowing Lactobacillus casei to metabolize the sugars in the liquid phase. Through their metabolic processes, the bacteria produce Alpha Hydroxy Acid - AHA-M. The fermentation process is maintained under controlled conditions, including temperature and aeration, to maximize yield and efficiency.
[066] Step 8: Separating and Purifying AHA-M The final step involves the separation and purification of AHA-M from the fermented mixture. Various techniques such as filtration, centrifugation, and chromatography are employed to isolate AHA-M. The purified AHA-M is then collected and prepared for further use or incorporation into various products.
[067] This method leverages the natural fermentation capabilities of Lactobacillus casei and the organic richness of apple pulp waste to synthesize Alpha Hydroxy Acid - AHA-M efficiently and sustainably. The detailed process ensures a high yield and purity of final product, making it suitable for various applications.
[068] The synthesized AHA-M is stored in a storage container 106 as shown in Fig. 1
[069] Synthesis of Glycosides Through Fermentation of Sugarcane Waste
[070] The method for synthesizing Glycosides from sugarcane waste involves a series of meticulously orchestrated steps aimed at extracting and purifying the glycosides through fermentation. The process outlined in Figure 5 comprises:
[071] Step 1: Collecting Sugarcane Waste The process commences with the collection of sugarcane waste, a byproduct of the sugar extraction process. This waste material is rich in organic compounds suitable for fermentation. Ensuring the collected waste is free from contaminants such as plastic, metal, or other foreign materials is vital to maintain the purity of the process.
[072] Step 2: Cleaning and Crushing the Sugarcane Waste Upon collection, the sugarcane waste undergoes thorough cleaning to remove any extraneous impurities. Subsequently, the cleaned waste is crushed to enhance its surface area, facilitating better interaction with fermenting agents in subsequent stages.
[073] Step 3: Preparing a Slurry and Stirring for 16-20 Hours The crushed sugarcane waste is mixed with water to form a slurry. This slurry undergoes slow stirring for a duration of 16 to 20 hours. The slow stirring aids in homogenizing the mixture, ensuring even distribution of the waste particles throughout the liquid, crucial for uniform fermentation.
[074] Step 4: Performing Pretreatment and Saccharification Followed by Inoculation with Lactobacillus casei Culture The slurry undergoes pretreatment to prepare it for saccharification. During saccharification, complex carbohydrates present in the sugarcane waste are broken down into simpler fermentable sugars. This conversion is typically achieved through the use of enzymes or acid treatments. Subsequently, the slurry is inoculated with Lactobacillus casei culture, selected for its proficiency in fermenting sugars and facilitating glycosides production during fermentation.
[075] Step 5: Adding NADPH and NADP to the Solid Phase Following inoculation, NADPH (Nicotinamide Adenine Dinucleotide Phosphate) and NADP (Nicotinamide Adenine Dinucleotide Phosphate) are added to the solid phase of the slurry. These cofactors are indispensable for the metabolic activities of Lactobacillus casei, augmenting its capacity to produce glycosides during fermentation.
[076] Step 6: Processing the Liquid Phase The liquid phase, enriched with fermentable sugars and cofactors, undergoes further processing to establish optimal conditions for fermentation. This entails adjustments to pH, temperature, and nutrient levels to create an ideal environment conducive to microbial activity.
[077] Step 7: Conducting Fermentation Fermentation is conducted by allowing Lactobacillus casei to metabolize the sugars present in the liquid phase. Through their metabolic processes, the bacteria produce glycosides. The fermentation process is meticulously regulated under controlled conditions, including temperature and aeration, to maximize yield and efficiency.
[078] This method harnesses the innate fermentation capabilities of Lactobacillus casei and the organic richness of sugarcane waste to synthesize glycosides efficiently and sustainably. The comprehensive process ensures a high yield and purity of the final product, rendering it suitable for diverse applications, particularly in the pharmaceutical and cosmetic industries.
[079] The synthesized AHA-M is stored in a storage container 108 as shown in Fig. 1
[080] After the synthesis of Alpha Hydroxy Acid - AHA-O, AHA-M, AHA-V, and Glycosides, the resulting final products are stored in dedicated tanks for further processing. Each synthesized compound is stored in separate tanks designated as Tank 102 for AHA-O, Tank 104 for AHA-M, Tank 106 for AHA-V, and Tank 108 for Glycosides, as depicted in Fig. 1 of the process schematic.
[081] The subsequent step in the manufacturing process involves the mixing of the synthesized AHA-O, AHA-M, AHA-V, and Glycosides in specific proportions to create an antibacterial formulation. This formulation is tailored to meet desired specifications, such as antibacterial efficacy, and desired application characteristics.
[082] Once the mixture is prepared according to the predetermined proportions, it is supplied to a designated reaction tank, denoted as Tank 110 in the schematic illustration. The reaction tank serves as the central processing unit where the combined mixture undergoes further refinement and activation of its antibacterial properties.
[083] Inside Tank 110, the mixture is subjected to slow stirring for a duration of 10-14 hours. This prolonged stirring period ensures thorough mixing and activation of the antibacterial properties present in the combined formulation. The slow stirring rate facilitates the uniform distribution of each component throughout the mixture, promoting synergistic interactions among the active ingredients.
[084] For instance, combining AHA-O derived from orange peel waste, AHA-M from apple pulp waste, AHA-V from grape pulp waste, and Glycosides from sugarcane waste creates a potent antibacterial formulation. The unique combination of these bioactive compounds enhances the formulation's efficacy against a broad spectrum of bacteria while providing additional benefits such as exfoliation, hydration, and skin renewal.
[085] In various embodiments, resulting antibacterial and deodorant formulation exhibits unique characteristics, including non-leaching and static antibacterial properties i.e., the antibacterial agents remain adhered to the textile surface, providing lasting protection against harmful bacteria. Additionally, the antibacterial formulation demonstrates effectiveness against both gram-positive and gram-negative bacteria, making it versatile and suitable for various applications.
[086] Importantly, the antibacterial action of the formulated solution may endure multiple wash cycles, with some embodiments demonstrating effectiveness for up to 60 washes. This durability ensures long-term protection and efficacy in textile applications, contributing to enhanced hygiene and product longevity.
[087] Furthermore, the proposed invention emphasizes environmental sustainability by utilizing fruit waste as a renewable resource and minimizing environmental impact. The resulting antibacterial formulation is highly biodegradable and eco-friendly, aligning with the growing demand for sustainable solutions in product development.
[Advantages]
[088] Advantages of the present invention include but are not limited to:
[089] It provides a natural and sustainable solution to antibacterial and deodorant needs, utilizing renewable fruit waste resources and minimizing environmental impact.
[090] The antibacterial and deodorant formulation demonstrates long-lasting efficacy, remaining effective on textile surfaces for up to 60 washes, enhancing product durability and hygiene.
[091] Unlike conventional antibacterial and deodorant formulations, the invention does not leach harmful chemicals into the environment, contributing to safer working conditions for production workers and improved environmental health overall.
[092] By utilizing fruit waste as a feedstock, the invention promotes circular economy principles and reduces waste in fruit processing industries, offering economic benefits and resource efficiency. ,CLAIMS:[We claims]
1. A method of forming a novel antibacterial and deodorant formulation, comprising:
mixing Alpha Hydroxy Acid - AHA-O, Alpha Hydroxy Acid - AHA-M, Alpha Hydroxy Acid - AHA-V, and Glycosides in a predefined proportion;
AHA-O: 10%v/v
AHA-M: 25%v/v
AHA-V: 35% v/v
Glycosides: 30% v/v
supplying the mixture to a reaction tank;
stirring the reaction tank for 10-14 hours with slow stirring;
wherein AHA-O, AHA-M, AHA-V, and Glycosides are synthesized by fermentation of organic waste.
2. The method of forming a novel antibacterial and deodorant formulation according to claim 1 further comprising a method for synthesizing Alpha Hydroxy Acid, comprising:
sorting, cleaning and crushing organic waste;
preparing a slurry and stirring the slurry for a predefined period;
performing pretreatment and saccharification on the prepared slurry and inoculation of Lactobacillus casei Culture;
conducting fermentation;
separating and purifying obtained final product.
3. The method for synthesizing Alpha Hydroxy Acid according to claim 2, wherein the organic waste can be grapes pulp waste, Orange Peel Waste, Apple Pulp Waste, Apple Pulp Waste or any organic waste.
4. The method for synthesizing Alpha Hydroxy Acid according to claim 2, wherein based on the organic waste used, the obtained final product can be AHA-V, AHA-O, AHA-M or Glycosides.
5. The method for synthesizing Alpha Hydroxy Acid according to claim 2, wherein AHA-V is synthesized from Grapes Pulp Waste, AHA-O is synthesized from Orange Peel Waste, AHA-M is synthesized from Apple Pulp Waste and Glycosides is synthesized from Sugarcane Waste.
6. A novel antibacterial and deodorant formulation, comprising:
Alpha Hydroxy Acid - AHA-O, Alpha Hydroxy Acid - AHA-M, Alpha Hydroxy Acid - AHA-V, and Glycosides, mixed in a predefined proportion,
AHA-O: 10%v/v
AHA-M: 25%v/v
AHA-V: 35% v/v
Glycosides: 30% v/v
and slow stirred in a reaction tank;
wherein AHA-O, AHA-M, AHA-V, and Glycosides are synthesized by fermentation of organic waste.
7. The novel antibacterial and deodorant formulation according to claim 6, wherein the organic waste can be grapes pulp waste, Orange Peel Waste, Apple Pulp Waste, Apple Pulp Waste or any organic waste.
8. The novel antibacterial and deodorant formulation according to claim 6, wherein based on the organic waste used, the final product can be, AHA-V, AHA-O, AHA-M or Glycosides.
9. The novel antibacterial and deodorant formulation according to claim 6, wherein AHA-V is synthesized from Grapes Pulp Waste, AHA-O is synthesized from Orange Peel Waste, AHA-M is synthesized from Apple Pulp Waste and Glycosides is synthesized from Sugarcane Waste.