Traditional tropical grass, Darbha, has been identified as an eco-friendly food preservative.

This finding was evolved in a research study undertaken jointly by the Centre for Nanotechnology and Advanced Biomaterials (CeNTAB) and the Centre for Advanced Research in Indian System of Medicine (CARISM) of the SASTRA University, Thanjavur, under the supervision of Dr. P. Meera and Dr. P. Brindha respectively.

Darbha (Desmotachya bipinnata) is a tropical grass considered a sacred material in Vedic scriptures and is said to purify the offerings during such rituals.

At the time of eclipse, people place that grass in food items that could ferment and once the eclipse ends the grass is removed.

A systematic research was conducted by the SASTRA University researchers, in which cows curd was chosen as a food item that could ferment easily.

Five other tropical grass species, including lemon grass, Bermuda grass, and bamboo were chosen for comparison based on different levels of antibiotic properties and hydro phobicity.

Electron microscopy of different grasses revealed stunning nano-patterns and hierarchical nano or micro structures in darbha grass while they were absent in other grasses.

On studying the effect of various grasses on the microbial community of the curd, darbha grass alone was found to attract enormous number of bacteria into the hierarchical surface features.

These are the bacteria responsible for fermentation of cows curd.

During eclipse, the wavelength and intensity of light radiations available on the earths surface is altered. Especially, the blue and ultraviolet radiations, which are known for their natural disinfecting property, are not available in sufficient quantities during eclipse.

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Darbha grass, a natural preservative