Film to Fly is an edible film made from nano cumin herb extracted by high technology without solvent residue. It help protecting fruits post-harvest diseases problem and prolong shelf life especially during exporting.
A team of researchers from the Faculty of Science and Technology, Thammasat University, have invented a novel approach to preserving agricultural products after cultivation. The “film to fly” technique adds an edible coating to ripening bananas, prolonging the freshness without leaving behind any chemical residuals. Their invention applies a scientific approach in using the modern food preservation technology to extract cumin, a natural raw material sourced locally in Thailand, to be the main source of materials for the film. The technique has been shown to significantly reduce banana spoilage, with a success rate of 95%.
Assistant Professor Dr. Dusit Athinuwat, a faculty from the Department of Agricultural Technology, explained that their innovative approach is built on two key components, first, the use of an extract of cumin to minimize banana spoilage, and then, the addition of a cellulose film which is made from common water hyacinth to prevent the extract decomposing. These components are liquefied, and the product is applied to raw bananas. By preventing the emission of Ethylene, which stimulates banana ripening, this step extends the freshness of the banana from the normal average of one month to two months. The technique can be applied to a wide range of exported fruits including papaya and barracuda mango. The research was awarded a gold medal at the 46th International Exhibition of Innovations in Geneva, Switzerland.