STUDY ON FORMULATING DISHWASHING LIQUID FROM NATURAL INGREDIENTS

DOI: https://doi.org/10.58902/nckhpt.e-v2i1.330

Chu Duc Toan

Thanh Do University

Pham Thi Dieu Thuong

Thanh Do University

Nguyen Mai Anh

Thanh Do University

Phan Duy Dao

Thanh Do University

Be Van Loc

Thanh Do University

Tran Thi Minh Thu

Thanh Do University

PDF

This study was conducted to develop a dishwashing liquid formulation with high cleaning efficiency and environmental friendliness through the combination of saponin extract from soapnut (Sapindus mukorossi) and fermented extracts from orange and pineapple peels. Saponin was extracted under optimized conditions (material-to-solvent ratio of 1/10 (w/v), temperature of 60°C, and extraction time of 2 hours) to achieve maximum yield. The fermented orange and pineapple peel extracts provided organic acids that enhanced grease removal efficiency while improving sensory properties due to naturally derived aromatic compounds. The formulation was developed based on a combination of soapnut saponin extract (40%), fermented extract (20%), sodium carboxymethyl cellulose (0.5%), sodium benzoate (0.5%), and distilled water q.s. Evaluation results indicated that the product met sensory quality requirements and exhibited foaming ability comparable to that of a commercial product. The pH and heavy metal contents (As, Pb) were within acceptable safety limits according to TCVN 6971:2001.

Keyword: Bồ hòn; Nghiên cứu bào chế nước rửa chén; Nguyên liệu thiên nhiên; Sapindus mukorossi; Vỏ cam; Vỏ dứa.

References

Benny, N., Shams, R., Dash, K. K., Pandey, V. K., & Bashir, O. (2023). Recent trends in utilization of citrus fruits in production of eco-enzyme. Journal of Agriculture and Food Research, 13.

Hiai, S., Oura, H., & Nakajima, T. (1976). Color reaction of some sapogenins and saponins with vanillin and sulfuric acid. Planta Med, 29(2), 116-122.

Hidayah, M. A., Tunjungsari, G. P., Ahmad, A., & Fikroh, R. A. (2022). Utilization of hibiscus leaves extract as an environmentally friendly detergent active ingredients. Sains Natural: Journal of Biology and Chemistry, 12(2), 54–64.

Hien, N. V., & Nga, N. H. T. (2024). Nghien cuu dieu che nuoc rua chen huu co tu trai cay. Tap chi Khoa hoc Dai hoc Thu Dau Mot, 3(70), 16-27.

Ismail, A. Y., Nainggolan, M. F., Aminudin, S., Siahaan, R. Y., Dzulfannazhir, F., & Sofyan, H. N. (2024). Characterization of chemical composition of eco-enzyme derived from banana, orange, and pineapple pineapple peels. Braz J Biol, 84, e286961.

Köse, M., & Bayraktar, O. (2016). Extraction of Saponins from Soapnut (Sapindus Mukorossi) and Their Antimicrobial Properties. World Journal of Research and Review (WJRR), 2, 89.

My, L. X., An, T. T. T., Trang, P. K., Tam, N. K. M., Phat, D. T., (2023). Improvement in extraction and sensory properties of soapnut extract by fermentation. Polish Journal of Chemical Technology, 25, 1-7.

Nhat, D. D., Tai, D. T., Tuan, L. Q., Duc, L. T., Giang, B. L., Chinh, N. D., & Toan, T. Q. (2019). Extraction of saponin from gleditsia peel and applications on natural dishwashing liquid detergent. Materials Today: Proceedings, 18, 5219-5230.

Rajini Kanth, S. K., Selvam, S., & Saravanan, P. (2020). Eco-friendly green tea waste dishwash. In The 9th International Innovation, Invention and Design Competition 2020 (pp. 306–308). Universiti Teknologi MARA.

Rasyidah, & Nasution, R. A. (2024). Analysis and potential the eco-enzyme of several types of fruit peels in leachate remediation. Jurnal Bioteknologi & Biosains Indonesia (JBBI), 11(1), 33-42.

Sabharwal, J. (2015). Health issues and environmental impact of cleaning agents. International Journal of Novel Research in Life Sciences, 2(2), 31–38.

Sochacki, M., & Vogt, O. (2022). Triterpenoid Saponins from Washnut (Sapindus mukorossi Gaertn.)-A Source of Natural Surfactants and Other Active Components. Plants (Basel), 11(18).

Tallei, T. E., Fatimawali, Niode, N. J., Alsaihati, W. M., Salaki, C. L., Alissa, M., Kamagi, M., & Rabaan, A. A. (2023). Antibacterial and antioxidant activity of ecoenzyme solution prepared from papaya, pineapple, and Kasturi orange fruits: Experimental and molecular docking studies. Journal of Food Processing and Preservation.