This study aimed at the extraction of soap nut fruit to blend with natural rubber as a natural additive. The effectiveness of blending at various blend ratios has been studied in detail. The effects of soap nut extract on the tensile properties, thermal stability, glass transition and crystalline melting temperatures, solvent transport properties, morphology and antibacterial properties were investigated. FTIR was employed to confirm the presence of functional groups and the interaction between both the blend constituents. Enhancement in the tensile and thermal properties of natural rubber was noticed upon the incorporation of soap nut extract. The increased glass transition and crystalline melting temperatures suggests the miscibility of both blend components. Solvent transport study in benzene showed an increasing trend upon the addition of soap nut extract into natural rubber. SEM microphotographs showed a fine and continuous surface morphology in case of the blend when compared to pure natural rubber. Antibacterial studies revealed that the incorporation of soap nut extract makes natural rubber more stable. The blend with 5 % soap nut extract exhibited superior properties than that of the other blend components.

本研究旨在提取皂果果实以与作为天然添加剂的天然橡胶混合。已经详细研究了在各种混合比下混合的有效性。研究了皂仁提取物对拉伸性能、热稳定性、玻璃化转变和结晶熔化温度、溶剂传输性能、形态和抗菌性能的影响。FTIR 用于确认官能团的存在以及两种混合物成分之间的相互作用。在加入皂果提取物后，注意到天然橡胶的拉伸和热性能增强。增加的玻璃化转变温度和结晶熔化温度表明两种共混物组分的混溶性。苯中的溶剂迁移研究表明，将皂果提取物添加到天然橡胶中后，有增加的趋势。与纯天然橡胶相比，共混物的 SEM 显微照片显示出精细且连续的表面形态。抗菌研究表明，皂果提取物的加入使天然橡胶更加稳定。与其他混合成分相比，含有 5% 皂果提取物的混合物表现出更好的特性。