The research team had thought of studying the properties of natural fermented Maieng extract as an important antioxidant substance in cosmetics. to transfer to the Sakadee community Nan Province. The research had started at the development of a natural fermentation process studied the extraction process yielding important substances from natural Miang fermentation and evaluated the antimicrobial activity and anti-oxidation of bioactive extracts. The outcome studies were transferred including the extraction process of bioactive compounds and formulations in skin cream cosmetics. It was demonstrated that natural fermentation by adding clean disinfected water or fermentation with a stock of Lactic acid bacteria isolated from Miang fermented water in anaerobic conditions for 2 weeks the efficiency and characteristics of fermentation were not significantly different. In the process of extracting bioactive substances with ethanol by soaking the extracts with water and virgin coconut oil with the maceration method at room temperature and shaking in 80% ethanol for 3 hours resulted in a high content of antioxidant properties. In addition the developed approach influenced the characteristics of fermented Miang meat well accepted by the users. This fermented Miang extract was acceptably used to make fermented Miang products for further sale. With the potential of Miang fermented extract in antimicrobial activity therefore the extract has been made a face cream product and tested for user acceptance. From preliminary testing it was found that the facial product with the fermented Miang extract to be satisfactory and did not cause allergic reactions. It had the ability to reduce wrinkles could clear face and transferred to the community focusing on the needs of users in the community. The community could make such face cream products and processed the commercial Miang extract cream that are acceptable to general consumers.

Garlic is an ancient food and medicinal plant that has been used for centuries. The research team was interested in creating a garlic oil extract that could help reduce microbial contamination in the air during the prolonged period of the COVID-19 situation. A prototype sugarcane leaf paper filter was treated with garlic oil extract to improve its air purification properties and to reduce the number of microorganisms. This study investigated garlic oil extracts that were produced by a garlic fermentation process with isolated lactic acid bacteria. The oil was then extracted using steam distillation or maceration with 80% ethyl alcohol. Both these methods demonstrated that they were effective in inhibiting pathogenic microorganisms contaminating isolated from air (Fungi: Penicillium sp. Aspergillus spp. and Rhizopus sp. and Bacteria: E. coil Bacillus subtilis and Staphylococcus sp.) by Agar Diffusion method. It was found that the garlic oil extract distilled from steam was the best choice for further development as a coating for filter paper. Garlic oil extract can be stored at room temperature for at least 15 days after being coated on filter papers. After that the filters with garlic extract-coated filters made by sewing together four folded filter papers could remove the dust of 2.5 sizes as well as HEPA filters but had a disadvantage in filtering dust that was at least 10 PPM. This paper filter prototype was environmentally friendly because it could decompose on the ground within 12-15 days and reduce the spread of infection problems. From overall the prototype of the garlic oil extraction process can be developed at a commercial industrial level to produce large quantities of garlic extract with desired quality tracking features. It helps reducing environmental problems in a sustainable way; reducing waste conserving energy and using environmentally friendly materials.

The research team aimed to develop the cracking and extracting processes for Ganoderma lucidum (Red Lingzhi) spores and transfer the technology in the form of soap bar and liquid products together with the cracking and extraction process to the community at Farm Haid Klang Ban in Pathumthani Province. From the study since higher more bioactive compounds found in the aforementioned Ganoderma (Lingzhi) spore extracts over its basidiospore itself the optimized breaking and extraction procedure were composed of freezing at -20oC for 2 days bead beating for 5 minutes and then spore fermented with Lactobacillus spp. at room temperature for 24 hours. The processes could provide more than 65 percentages of the spore fracture efficiency and obtain more active substances such as polysaccharides and triterpenoids Moreover the spore extraction process was required by shaking in ethanol dissolved in distilled water at the ratio 80:20 for 2 hours. The obtained bioactive Lingzhi spore extracts as one active ingredient was added into the saponification process to make soap bar and liquid product. It was found that the soap products could create satisfaction and good feedback from high-level consumers of the farm community in Pathumthani Province. The research should therefore be successfully applied in the form of commercial red lingzhi extract soap in the manner of integration of science and community with knowledge of efficient Red Lingzhi spore cultivation and separation. It can help the development of community enterprises can bring up sustainable economic development in the country in the future.