Taiwanese company creates antibacterial textile from food wastes
18/10/2016
The material is created by blending cinnamon and almond extract, which both have natural antibacterial properties, with polyester or nylon. The polymerisation process takes place at a temperature of more than 480 degrees Fahrenheit.
Craig Su, a senior sales representative at Lily, told sportstextiles.com that by blending the almond and cinnamon waste into the material rather than adding an antibacterial finish afterwards means it can be washed as often as required without fear of leaching. The process also involves no heavy metal compounds.
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