Seawater as a Softening Agent



A new paper was published in the Journal of Bioresources and Bioproducts. A recent study discusses a new use of seawater as a way to soften banana fibers, while conserving fresh water resources. The study was led by a team of researchers led by Prince Hotor from the Egypt-Japan University of Science and Technology. The study shows the analysis of the seawater softening process and the implications of environmentally friendly extraction of banana fibers. 

There is a need to change from the traditional fresh water retting methods. The use of large amounts of fresh water, which is a precious natural resource. By using seawater, the scientists hope to reduce their environmental impact and offer a solution for arid regions where fresh water is very limited. 

The team completed a list of experiments over a five week period. They observed the effects of different sterilization and non sterilization methods on the softening process. The results showed that during the second week of retting, the highest bacterial load and enzyme activity was recorded. This indicates a robust biological process is working. Scientists state that the seawater removes lignin and other unwanted components from the extracted banana fibers.

Researchers used Fourier-transform infrared (FT-IR) and X-ray diffraction (XRD). This confirmed the preservation of the banana fibers' quality. It showed an increase in the crystallinity index, which is seen with all seawater softening techniques. There were several bacterial isolates identified. These include Bacillus, Velezensis, Shewanella sp., and Citrobacteramalonaticus. These are critical in the breaking down the lingo cellulosic components in the banana fibers.

In summary, this study shows huge advancements in the field of sustainable materials science. It offers a new method of fiber extraction that is resource-efficient and eco-friendly.

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