Eco-Fruit Soap: Fortification of sustainable soap zero from food waste as a pre-Cursor in Developing a Guidebook

This study addresses environmental concerns by enhancing a recycled food waste soap to improve its antimicrobial properties and pass physicochemical analysis. Researchers modified the sustainable soap formula by incorporating lemon peels, eggshell membrane, lemongrass essential oils, and various fruit peels. Laboratory testing confirmed that the mango and pineapple variations of the soap both met the standard pH levels for acceptable soap products, and their antimicrobial analysis demonstrated inhibitory activity against common bacteria. The dehydrated pineapple peel variation displayed a slightly better zone of inhibition against these organisms compared to the mango variation, indicating its potential as a more effective alternative. This research underscores the importance of recycling by-products to create sustainable solutions and contribute to environmental conservation efforts.