Peel Powder Research Articles

Formulation and Evaluation of Polyherbal Soap

The aim of the study is to formulate and evaluate Polyherbal soap using coconut oil, beeswax, NaOH(lye), Glycerine, Neem, aloe vera, Turmeric, Tulsi, Sandalwood powder, orange peel powder, Multani mitti, Reetha, Honey and Vitamin E capsule. The herbal formulation was prepared then evaluation of the analysis of Physical parameter, pH, Foam height, Foam retention time, Moiture content, Alcohol insoluble matter etc. Various study found that, these herbal plant extract proven to anti-bacterial activity, anti-inflammatory activity, anti-fungal activity etc. The finding for the herbal soap reveals that these soaps are cost effective, convenient, natural foam generate on application, not exhibit any skin irritation and less or no side effect. Keywords: Polyherbal soap, Neem, Aloevera, Turmeric, Moisture content.

Exploitation of red beet peel powder as a natural food ingredient in whey-fruit based beverage

ABSTRACT Scientists and food producers are studying the potential of utilizing different by-products as highly nutritious food components to meet consumers’ growing demand for healthier and natural goods. Beetroot belongs to the Amaranthaceae family and is highly rich in antioxidants, specifically phenolics and betalains with excellent health properties. The peel of red beetroot, which is generally discarded, has a high concentration of bioactive phytochemicals (betalains, dietary fibers). These compounds are well-known for their strong antioxidant effects, improving cardiovascular health, reducing oxidative stress, and enhancing immunological function. Incorporating red beetroot peel (RBP) powder into whey-fruit-based beverages is a promising method to improve nutritional content and sensory attractiveness. This study investigated the influence of adding RBP to whey-fruit-based beverages, specifically examining its effects on physicochemical and phytochemical characteristics, antioxidant capacity, color, microbiological, and rheological attributes, and consumer preference. The RBP extract exhibited high amounts of total polyphenols (1239.35 ± 0.51 mg GAE/100 g dw) and antioxidant activity (90.02 ± 0.22%). The findings indicated that RBP had a notable impact on the antioxidant capacity (16.38 ± 0.37 μmol TE/g dw for BRBP1, 26.69 ± 0.10 μmol TE/g dw for BRBP3, 36.75 ± 0.31 μmol TE/g dw for BRBP6) of the beverages and enhanced their color without negatively impacting their sensory characteristics. The dynamic oscillatory rheological measurements revealed that beverage supplementation with increasing amounts of RBP obtained stronger networks with solid-like viscoelastic behavior. Using RBP powder as a natural food ingredient in whey-fruit-based beverages enhances their nutritional value and promotes sustainable food processing by making use of by-products from the food industry into innovative food options.

Antidiabetic Potential of Hylocereus Polyrhizus and Hylocereus Megalanthus Fruit Peel: An In vitro Study

ABSTRACT Background: Diabetes is a chronic metabolic condition affecting mainly carbohydrate metabolism. Dragon fruit is a commonly consumed fruit in Asia-pacific countries, with reported anti-diabetic potential. Objectives: The presents study explores the use of dragon fruit peel as an anti-diabetic supplement. Materials And Method: Fruit peels from two varieties (Red and Yellow) were evaluated for their ability to absorb glucose, inhibit glucose diffusion, and inhibit starch digestion using in vitro models. Result: Both red and yellow dragon fruit peel powder samples decreased starch digestion significantly compared to wheat bran and inhibited glucose diffusion, as indicated by the glucose dialysis retardation index (GDRI) values. Conclusion: The findings of the study indicate that both red and yellow dragon fruit peel possesses significant antidiabetic potential.

A Review on Formulation and Evaluation of Herbal Drugs Face Pack

The study aimed to formulate and evaluate an herbal face pack for glowing skin using natural ingredients such as multani mitti, turmeric, sandalwood, saffron, milk powder, rice flour, orange peel, and banana peel powder. These ingredients were sourced from the local market and processed for uniform formulation. The face pack was evaluated for several parameters, including its morphological, physicochemical, physical, and phytochemical properties, as well as its irritancy and stability under various conditions. The results indicated that the face pack was effective in providing a glowing effect on the skin, was free from irritation, and maintained its consistency even after stability testing. The study concluded that the herbal face pack is a viable product with significant potential for skin care benefits and supports its claims of enhancing skin glow

Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder

In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.

Performance analysis of biodegradable composite using polyvinyl alcohol and pomegranate peel powder for sustainable dry packaging applications

This study focuses on the fabrication of a biodegradable dry packaging material for fruits, vegetables, and flowers, with an emphasis on affordability for street vendors. Approximately 55% of waste originates from packaging materials. To address this issue, a biodegradable Polyvinyl alcohol/Pomegranate peel powder (PVA/PPP) composite film was fabricated. The PVA, a water-soluble synthetic biodegradable polymer, served as the matrix, while PPP, an agro-waste product, was used as the filler. The PVA/PPP films were characterized through optical microscopy, FTIR, XRD, TGA, DSC, moisture absorption analysis, water vapour transmission rate (WVTR), water vapour permeability (WVP), and oxygen permeability testing. The inclusion of PPP enhanced the film’s properties via increasing moisture absorption by 85%, reducing PVA crystallinity index from 33.2 to 17.5%, percentage crystallinity reduced from 73.90 to 0.57%, lowering WVTR from 0.063 to 0.042 g/h.m2, low oxygen permeability and improving thermal stability up to 423 °C. Additionally, the pH of PPP (4.5) contributed to microbial resistance. The fabricated PVA/PPP films were fully biodegradable and produced via green synthesis without any hazardous chemicals. The use of PPP as a filler not only improved film performance but also reduced environmental hazard, demonstrating the material’s suitability for sustainable packaging applications.

Formulation and evaluation of herbal face scrub

Herbal face scrubs have become increasingly popular in recent years due to their ability to improve skin health and are available at a low cost. These scrubs contain natural ingredients such as rice powder and orange peel powder, ficus riligiosa etc. Which work to exfoliate, whiten, and prevent free radical damage. Vitamin E, rose Oil, and almonds are used to hydrate and exfoliate the skin. Neutralizers and herbal preservatives like neem, and rosemary are used in the variuos formulations. The preparation was evaluated for various parameters, such as colour, odour consistency, pH, spreadability, viscosity, and foamability. The results from the evaluation indicated that the scrub was satisfactory after application and was non-irritating to the skin. Ficus religiosa L., commonly known as Peepal tree known to be a native Indian is a medicinally important tree species belonging to the Moraceae family. It is a large evergreen tree found throughout the India. This tree is popular indigenous system of medicine like Ayurveda, Siddha, Unani, and Homeopathy. Ficus religiosa is sacred tree, which is having great traditional uses as well as pharmacological activities. Almost all parts of the tree are useful in traditional system. The various parts like leaf, bark, fruit, and seeds are beneficial in treatment of gastrointestinal diseases, healing and curative, heart diseases, constipation, mumps and boils, gynaecological problems, fever and joint pains, respiratory problems, skin diseases orodental and ear problems. Ficus religiosa tree shows pharmacological activities analgesic, antioxidant, anticonvulsant, antimicrobial, wound healing, ant amnesic, anti-acetyl cholinesterase, proteolytic activity. The present review is hence an effort to give detailed survey of the literature on its pharmacognosy, photochemistry and medicinal applications.

Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model

Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model

In-situ biosynthesis of metallic nanoparticles using Allium sativum and Chondrilla juncea extract: characterization and application in dye decolorization

The synthesis of catalysts has gained specific concern due to their versatile applications in particular azo dye decolorization. In the current work, metallic nanoparticles (copper and silver) were In-situ biosynthesised using Allium sativum and Chondrilla juncea extract. The obtained Allium-copper oxide and Allium-silver oxide materials were analyzed using SEM, TEM, FT-IR, TGA-DTG, SEM, TEM, and XRD techniques. Allium peels had a rough surface, with nanoparticles equally distributed over it. The crystal structure of Allium peels was altered after the addition of CuO and AgO nanoparticles. The highest residual mass values in the prepared materials indicated that the metallic nanoparticles were, in situ, formed. The prepared materials had worse thermal stability than Allium peel powders. The azo dyes, Calmagite and Naphthol Blue Black B were tested in the catalytic power of the resulting materials. The decolorization process was affected by the dye structure, amount of H2O2, dye concentration, time of reaction, and temperature of the bath. The activation energy values for Allium-CuO were 18.44 kJ mol−1 for calmagite, and 23.28 kJ mol−1 for naphthol blue black, respectively. Nevertheless, the energy values for Allium-AgO were 50.01 kJ mol−1 for calmagite and 12.44 kJ mol−1 for Naphthol blue black. The calculated low energy values for the prepared materials suggested the high efficiency of the use of these catalysts in azo dye decolorization under the change of some main experimental conditions.

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.

Estimation and Comparison of Deflouridation of Flouridated Ground Water Using Four Natural Adsorbents: Multani Mitti, Chalk Powder, Orange Peel Powder and Ragi Powder

This study highlights the global issue of fluoride contamination in drinking water, affecting approximately 260 million people in 30 countries, with India facing significant challenges as endemic fluorosis impacts around one million individuals across 17 states. The elevated fluoride levels are primarily attributed to fluoride-bearing minerals in local rocks and soils. The World Health Organization recommends maintaining fluoride concentrations near 1 mg/L to balance dental health benefits while preventing fluorosis. In response, various defluoridation methods—such as precipitation and adsorption—are implemented in India to adjust fluoride levels to optimal ranges. Given the essential role of water in physiological processes for humans, animals, and plants, understanding the variable quality of surface and groundwater is crucial. This variability is influenced by local geological factors and the presence of contaminants, necessitating effective management strategies for safe drinking water access.

Preparation and Characterization of PLA-Based Films Fabricated with Different Citrus Species Peel Powder

The present study aimed to investigate whether different citrus peel powders (orange, mandarin, and lemon) could be incorporated into polylactic acid (PLA), for the preparation and characterization of biodegradable films made of this fruit waste. In particular, films were prepared by the solvent casting method and tested in terms of physicochemical and biochemical parameters, along with mechanical properties. Furthermore, the citrus peel powders were tested for their physicochemical and biochemical properties after ethanolic extraction. The results showed that the addition of citrus powders into PLA proved to be efficient compared to the control films (PLA). The citrus peel-based films showed high antioxidant capacity (38.37%–32.54%), a considerable total phenolic content (17.2–12.58 mg GAE/L), good lightness (L*: 42.83–41.93), elastic Young’s modulus (257.95–175.38 MPa), oxygen transmission rate (976.5 mL m−2 day−1–1218 mL m−2 day−1), elongation at break (183.06%–135.95%), and tensile strength (6.15–4.56 MPa), which were affected significantly (p < 0.05) by the botanical origin of citrus peel. Concerning the citrus peel extracts, the highest values in antioxidant capacity (52.56%), total phenolic content (724.8 mg GAE/L), and titratable acidity (714.67 mg of citric acid/L) were recorded in the extract of lemon peel powders. The corresponding values for orange peel powder extracts were 39.43%, 563.8 mg GAE/L, and 576 mg of citric acid/L, while those for mandarin were 33.01%, 558.46 mg GAE/L, and 54.67 mg of citric acid/L. The application of multivariate analysis of variance and linear discriminant analysis on the mechanical properties, physicochemical, and biochemical data resulted in the differentiation of pure PLA and PLA-based films fabricated with citrus peel powder. From the above findings, it is concluded that citrus peel powders are sources of phytochemicals and can be used for the preparation of PLA-based films for potential applications in food preservation.

Fabrication of collagen-sodium alginate based antibacterial and edible packaging material: Performance evaluation using Entropy-Combined Compromise Solution (CoCoSo)

In this research, we developed two alternative packaging materials: collagen-sodium alginate-pomegranate peel powder (CSP) and collagen-sodium alginate-chitosan (CSC), leveraging solid waste from both the leather and food industries. A comparative analysis was done between CSP and CSC film to evaluate their efficacy and potentiality as sustainable packaging material. CSC film showed reduced water solubility (39.4 %), water vapor transmission rate (27.3 gh-1m-2), and opacity (0.6 A600/mm) along with improved contact angle (69.7°) compared to CSP film. However, CSP film exhibited improved mechanical strength (10.9 MPa) and biodegradability (72.1 %) along with reduced oxygen permeability (0.6 meq/kg) compared to CSC film. Furthermore, CSP and CSC films showed significant inhibitory effect against two commonly available pathogen strains. A hybrid Entropy-Combined Compromise Solution (CoCoSo) analysis results demonstrated the superior performance of CSC films (γi=3.049) as packaging material. The edibility of the film was confirmed through pathogen test, in vitro cytotoxicity and stimulated digestibility assays. Additionally, from the thermal analysis it is apparent that the optimum degradation temperature for CSC film was 584 °C which is higher than any other green packaging material reported in the literature. Therefore, this study can pave the way for the fabrication of thermally stable edible packaging material from waste sources.

Effects of mandarin peel powder on growth, biochemical, immune, and intestinal health in Oreochromis niloticus at suboptimal temperatures

This 60-day study aimed to examine the efficacy of a diet supplemented with mandarin peel powder (MP) in enhancing the health and survival of Oreochromis niloticus under suboptimal temperature conditions (21 ℃). One hundred and eighty Nile tilapia fish (22.51 ± 0.04 g) were randomly distributed into four experimental groups; each of 3 replicates (15 fish per replicate). The first group (CONT) received a basal diet without MP. The second (MP10%), third (MP15%), and fourth (MP20%) groups were fed diets containing 10, 15, and 20% MP powder, respectively. At the end of the feeding trail, growth performance, serum growth hormone, α-amylase enzyme, lysozyme activity, nitric oxide, protease activity, globulin, serum levels of IL-1ß, antioxidant status, and intestinal histology were measured. The results showed insignificant differences between CONT, MP15%, and MP20% groups in the final body weight and specific growth rate. The growth hormones in the MP15% and MP20% groups did not show a significant difference compared to fish fed a normal basal diet (CONT). However, the amylase enzymes were significantly greater in both groups. The MP20% and MP15% groups showed a significant increase in antioxidant, lysozyme, nitric oxide, and protease activities compared to CONT. The results also showed that fish that were fed a diet with MP had significantly less of the pro-inflammatory cytokine interleukin-1 beta, and their intestinal villi got wider, especially in the MP20% group. It could be concluded that feeding tilapia on a diet with 20% MP is an effective strategy to improve their health when the temperature is below 21 °C. This is because the fish exhibit higher levels of antioxidant activity, reduced pro-inflammatory responses, and improved intestinal health without difference in the growth performance in compared to control group.

Investigation the Thermal Behavior of Lemon and Orange Peels Composite Fuel Diesel

Background: The aim of this research is to investigate the thermal behavior of a composite fuel prepared by mixing diesel fuel with citrus peel powder in the presence of activators and combustion accelerators. The study focused on utilizing abundant citrus waste, such as lemon and orange peels, as sustainable bioresources to reduce environmental pollution and optimize fuel efficiency. The research explored the thermal properties of the composite fuel and compared it with pure diesel through combustion experiments conducted at atmospheric pressure and combustion pressure in the engine. Methods: The study set the limits of the investigation to various proportions of lemon and orange peel powder mixed with diesel, ranging from 5% to 15% by mass of the total fuel composite. Two catalysts, sodium hydroxide (NaOH) and sulfuric acid (H2SO4), along with calcium oxide (CaO) powder were incorporated into the mixtures as activators to enhance combustion efficiency. The composite fuel characterization included thermogravimetric analysis (TGA) and thermographmetric station experiments to observe the combustion processes and assess the thermal behavior of the composite fuel. Results: The results revealed four distinct phases of combustion during the burning time of 60 seconds: volatile combustion, liquid combustion, combustion of solid materials, and the interaction of active substances with combustion residues. Using activators and catalysts significantly enhanced combustion efficiency and minimized the amount of residue produced during the process, resulting in thermal behavior that is more similar to that of pure diesel. Lemon peel powder with activators demonstrates better thermal behavior compared to orange peel powder. Conclusions: Based on the findings, some recommendations are proposed for further development such as the optimization of activator ratios, exploration of different proportions of lemon and orange peel powder, and investigation of other catalysts. Real-world engine performance tests and emission profile analysis can validate the thermal behavior results obtained from combustion experiments.

Sustainable lignocellulosic mediterranean biocomposites: Thermogravimetric analysis, mechanical performance, morphological and comparative study

Utilizing accessible agricultural waste to create sustainable materials is a potentially beneficial attempt toward developing better bio-products and a more sustainable socioeconomic environment. Accordingly, this work aims to investigate the mechanical performance enhancement and/or deteriorations as well as morphological and thermal characteristics of certain Mediterranean lignocellulosic fiber composites considering various reinforcement conditions. Several composites of polypropylene pomegranate peel powder (PG) and short corn leaves (CL) were designed and fabricated with various reinforcement conditions to demonstrate their potential characteristics. Moreover, the experimental results of this work were compared with commonly used fiber/PP composites worldwide to demonstrate their appropriateness for producing bio-based composites suitable for various applications. The investigations included determining the tensile strength, tensile modulus, elongations at break properties under various reinforcement conditions, as well as revealing the thermal properties of the fibers to expose their suitability for such bio-based composites to improve utilizing such available waste of fibers into useful materials for various mechanical components. Thermal gravimetric analysis (TGA) and derivative thermal gravimetric analysis (DTG) were also carried out to examine thermal stability and to distinguish the maximum degradation temperature (Tmax) of the cellulosic fiber compositions. The outcomes revealed that both types of fibers, pomegranate peel powder and short corn leaves, had positive impacts on the tensile strength and modulus of PP regardless of the weight percentage. The 40 wt% of corn leaves displayed the best improvement in the strength (+29 %) and modulus (+17 %). The 40 wt%, CL-PP reached tensile modulus of 1589.5 MPa, whereas the best modulus for the PG-PP was 1399.4 MPa at 30 wt%. When comparing the tensile strength and modulus of PG/PP and CL/PP composites with those reported in the literature, these composites demonstrated superior tensile properties relative to thirteen other types documented. Regarding the thermal analysis, PG and CL fibers could withstand the processing temperature without degradation, which enables them to be feasibly utilized in bio-based composites to enhance the development of green bio-products. When it comes to the morphological analysis, it was observed that there was a good adhesion between PP and CL, which interprets the enhancement tensile properties.

Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

IntroductionMelons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste.MethodsThis study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo, var. Fonzy), watermelon (Citrullus lanatus, var. Augusta), and muskmelon (Cucumis melo, var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol.Results and discussionComparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p < 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p < 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products.

Utilization of Banana Peel Waste as Anti-bacterial Organic Gloves with Latex Addition

The increased use of synthetic gloves made from plastics such as nitrile and vinyl resulted in serious environmental problems due to plastic waste that was difficult to decompose. This study aimed to utilize banana peel waste for producing antibacterial organic gloves with the addition of latex. The manufacturing method involved mixing latex with ionol as an antioxidant, sulfur for vulcanization, and banana peel powder to add antibacterial properties. Tensile strength testing was conducted by varying the proportion of banana peel and chemical treatment using NaOH and NH4OH solutions. The results showed that increasing the proportion of banana peel led to a decrease in tensile strength and elongation of the material, from 22.5 MPa and 550% at a 10% banana peel ratio to 16.0 MPa and 480% at a 40% ratio. Treatment with NaOH resulted in a greater reduction than NH4OH. This study demonstrated that banana peels had potential as an environmentally friendly additive for the manufacture of antibacterial organic gloves. To improve its effectiveness, it was recommended that future research focus on optimizing the proportion of ingredients, developing the production process, and evaluating costs to achieve an optimal balance between quality, durability, and production efficiency

Biodiesel synthesis from low cost biomass wastes and its cost assessment inducing process optimization

This study employed low-cost biomass wastes for the synthesis of biodiesel that is cost-effective and environmentally friendly. The major raw material (oil) was obtained by steam distillation (SD) from Croton heliotropiifolius Kunth leaf (CHKL) and was characterized for its aptness for biodiesel production. Dwarft green coconut husk ash (DGCHA) was used as a bio-adsorbent for acid value reduction of Croton heliotropiifolius Kunth leaves oil (CHKLO). A novel, highly potassium-based catalyst was derived from Karpuravalli banana peels (KBP), calcined, and characterized using TGA, ZETA, FTIR, SEM-EDX, XRF-FS, and BET analysis. Biodiesel was synthesized using a microwave-assisted method, characterized, and compared with the recommended standard. The catalytic strength of the calcined Karpuravalli banana peel powder (CKBPP) was tested using a reusability test, and the cost evaluation of production was estimated. Results showed that the CHKL was rich in oil (43% wt./wt.), and the oil is highly acidic (5.23 mg KOH/g oil). At high particle size, the dwarf green coconut husk ash (DGCHA) bagasse reduced the acid value to a minimum (1.4 mg KOH/g oil) at 3 days. The developed novel catalyst from CKBPP indicated high potassium-calcium contents for base transesterification. Process optimization indicated that the predicted response data of 95.285% (wt./wt.) at T1 = 90 min, T2 = 60 oC, T3 = 4.5% (wt.), and T4 = 9 (vol./vol.) was validated in triplicate, and the average data value of 95.10% (wt./wt.) was established. Dataset on the quality of biodiesel showed that the produced biodiesel properties were in line with recommended standards. Economic appraisal data showed that the cost of producing 20 L of CHKLOB (biodiesel) was $4.73 at 1,500 to $1. The study concluded that the production of biodiesel from waste can be cost-effective and environmentally friendly if wastes are harness.Graphical

Nutrient Composition and Antioxidant Potential of Rambutan (Nephelium lappaceum L) Peel

The present study was conducted to assess the nutri-chemical composition and antioxidant potential of rambutan fruit (Nephelium lappaceum L) peel. Red rambutan fruit peel was used in fresh as well as dried form for the study. The nutri-chemical profiling revealed, fresh peel had 24g/100g of carbohydrate, 2.5g/100g of protein, 0.17g/100 g of fat and 0.89g/100g starch. However, dried peel had 55.45g/100g carbohydrate, 5.25g/100 protein, 10.2g/100g fat and 1.00g/100g starch. Crude fiber content of the fresh and dried peel was 0.77g/100g and 0.068g/100g respectively. Moreover, the fresh peel had higher moisture (73%) content than dried peel (4.2%). Vitamin C being heat liable, was found higher in fresh peel (9.31mg/100g). Sodium and potassium levels was found higher in dried peel powder as 1.55mg/100g and 9.4mg/100g respectively. Phytochemical composition of rambutan peel revealed that total polyphenol was higher in dried peel (580mg/100g) when compared to fresh (310 mg/100 g), meanwhile saponin, tannin and terpenoid was found higher in fresh peel as 47mg/100g, 390mg/100g and 5.101mg/100g respectively. Flavonoid content was dominant in dried peel (20.51mg/100g) than that of fresh peel (9.6mg/100 g). The radical-scavenging activity was expressed as IC50, which reported dried peel (43.79μg/100 mL) had strong antioxidant potential than fresh peel (184.39μg/100mL). However, it is concluded that rambutan peel is a potent source of nutrients, bioactive compounds and antioxidants which in turn has immense therapeutic benefits. Furthermore, valorisation of agri-food wastes and by- products can enhance food security and promote sustainable development.