Vegetable Peels Research Articles

Zany beetroot: architecture, autopoiesis, and the spatial formations of late capital

Using a pedagogic experiment at an architectural school in Tallinn as an empirical and conceptual starting point, this article explores the significance of autopoiesis in contemporary urban design. We suggest that organic processes—in this case the use of vegetable peels as a novel substrate—have been widely deployed in architectural discourse as a form of biomimicry. At a theoretical level these conceptual moves mark part of a wider set of dialogues between the arts and the sciences that rest on a form of degraded or even “phantom” modernism. The article draws on various insights, including the recent work of Fredric Jameson and Sianne Ngai, to explore the changing relationship between aesthetic categories and critical theory in the urban arena. We argue that aesthetic motifs derived from nature, including various forms of organicist architecture, are being effectively recycled under the aegis of late capital.

Utilization of Treated Wastewater in Concrete

Water produced by a community is referred to as domestic wastewater. Consequently, it is made up of waste products from human bodies and water used for cleansing. The smell of fresh wastewater is earthy but not unpleasant. It is a grayish, turbid liquid. It also comprises pollutants in real solution together with big floating and suspended particles, smaller suspended solids (such partly digested vegetable peel, paper, and feces), and extremely small materials in colloidal suspension. Because it includes numerous disease-causing (or “pathogenic”) organisms, it is offensive in appearance and dangerous in composition. In a sewage treatment facility, the wastewater that is produced will be cleaned up and then dumped into rivers or fields, as appropriate. In this research, an effort has been made to determine the feasibility of reusing domestic wastewater after treatment of Vijayawada city in the casting of concrete. The performance of domestic wastewater performance has been carried out through various tests, such as compressive strength, split tensile strength, and rapid chloride permeability test (RCPT).

Towards integrated, and sustainable municipal solid waste management system in Shashemane city administration, Ethiopia

Solid waste generation is attested to be unavoidable product of human activities. Sustainable management of such waste is a pressing challenge faced in many developing countries today. The study was motivated by the fast growing population and the inefficient waste management system threatening the public health and the image of Shashemene city in Ethiopia. The objectives of the study were: to explore the existing household solid waste management practices, to examine the current governance system of municipal solid waste management, to investigate the contemporary challenges and opportunities of municipal solid waste management, and forward integrated and sustainable municipal solid waste management system for Shashemene city. Data were collected from sampled households, key informants, focus groups, and the city's environment. Data were analyzed by employing quantitative and qualitative methods. 94.8 % of the respondents opined that the solid waste generated in their city is organic in nature (Ash, and sweeps; leftover food, and vegetable peels; paper, and cardboards; green leaves, and grass; and cattle dung). 96.7 % of respondent households opined that they have temporary waste storage in their yards and trash bags were asserted to be widely used (87.6 %) in handling the trash in the courtyard. The waste sorting and recovering practices among the residents is very low and is certainly the major cause for inefficient and unsustainable management system of municipal solid waste in Shashemene city. Generally, a grand mean of 2.23 confirmed the absence of good governance in municipal solid waste management system in Shashemene city. Moreover, the significant proportion of responses ( ≥ 50 %) for each of the nine principles of good governance as either poor or very poor asserted governance failure of the municipal solid waste management system in Shashemene city. The results of the study confirmed that low public awareness on waste management; inadequate collection capacity; poor integration and coordination of stakeholders; environmentally unsound dump site; and illegal dumping by key stakeholders are the major challenges underpinning the unsustainable municipal solid waste management in the city. It is recommended that Shashemene city must adopt integrated sustainable municipal solid waste management system to substantially enhance the waste management service in the city leading to ultimate advancement of public health and environmental quality.

Drying and analysis of waste from potatoes, carrots, and chayote for food purposes

Vegetable peels are rarely used in food preparation, causing the loss of several nutrients. Such residues caproduce flour as a possible food source with added nutritional and economic value. Thus, the objective wasto evaluate the nutritional quality and the color of the flours obtained from the peels of potato, carrot, andchayote subjected to drying at the temperatures of 40, 50, 60, and 70 °C, as well as analyzing the dryingkinetics. The peels were removed, packed in an isothermal box with ice, and taken to the laboratory. Thenthey were washed in running water to remove dirt and unwanted parts and sanitized. After this stage, theywere broken into 2 cm lengths. The drying was carried out in 150 g of peels in triplicate for each raw material.Subsequently, nutritional quality, color, and drying models were determined. Flours obtained from drying athigher temperatures showed higher protein content and lower lipid content. The higher the temperature, theshorter the drying time for the flour. All flours presented excellent nutritional quality. Among the models studiedfor potato peels, Wang and Singh, Midilli, and Logarithmic are the most suitable. For chayote and carrot peels,the Midilli model is the most adequate. Using vegetable residues added to food formulations presents itself asan excellent nutritional source, besides adding flavor and texture to foods.

Uranium and Fluoride Accumulation in Vegetable and Cereal Crops: A Review on Current Status and Crop-Wise Differences

Uranium (U) and fluoride (F−) contamination in agricultural products, especially vegetable and cereal crops, has raised serious concerns about food safety and human health on a global scale. To date, numerous studies have reported U and F− contamination in vegetable and cereal crops at local scales, but the available information is dispersed, and crop-wise differences are lacking. This paper reviews the current status of knowledge on this subject by compiling relevant published literatures between 1983 and 2023 using databases such as Scopus, PubMed, Medline, ScienceDirect, and Google Scholar. Based on the median values, F− levels ranged from 0.5 to 177 mg/kg, with higher concentrations in non-leafy vegetables, such as Indian squash “Praecitrullus fistulosus” (177 mg/kg) and cucumber “Cucumis sativus” (96.25 mg/kg). For leafy vegetables, the maximum levels were recorded in bathua “Chenopodium album” (72.01 mg/kg) and mint “Mentha arvensis” (44.34 mg/kg), where more than 50% of the vegetable varieties had concentrations of >4 mg/kg. The concentration of U ranged from 0.01 to 17.28 mg/kg; tubers and peels of non-leafy vegetables, particularly radishes “Raphanus sativus” (1.15 mg/kg) and cucumber “Cucumis sativus” (0.42 mg/kg), contained higher levels. These crops have the potential to form organometallic complexes with U, resulting in more severe threats to human health. For cereal crops (based on median values), the maximum F− level was found in bajra “Pennisetum glaucum” (15.18 mg/kg), followed by chana “Cicer arietinum” (7.8 mg/kg) and split green gram “Vigna mungo” (4.14 mg/kg), while the maximum accumulation of U was recorded for barley “Hordeum vulgare” (2.89 mg/kg), followed by split green gram “Vigna mungo” (0.45 mg/kg). There are significant differences in U and F− concentrations in either crop type based on individual studies or countries. These differences can be explained mainly due to changes in geogenic and anthropogenic factors, thereby making policy decisions related to health and intake difficult at even small spatial scales. Methodologies for comprehensive regional—or larger—policy scales will require further research and should include strategies to restrict crop intake in specified “hot spots”.

Effectiveness of eco enzyme liquid on the growth of Catfish (Pangasius djambal) raised in peat soil fish ponds

Eco enzymes are derived from the fermentation of organic matter, particularly fruit and vegetable peels, offering the advantage of being a versatile natural cleaning solution. They also serve as essential nutrients for plant and algae growth, while converting CO2 into carbon trioxide (CO3), which benefits marine plants and aquatic life. This study aimed to investigate the impact of providing alternative feed/companion in the form of eco enzyme liquid, composed of 90% organic matter from three types of fruit peels and 10% vegetable residues from fern plants, on the growth of Pangasius djambal in conventional fish ponds with peat water. The implementation of 1 litre of ecoenzyme per 100 ml of peat water in the fish ponds led to the enhancement of Pangasius djambal, resulting in increased weight and varying lengths. The correlation coefficient (>1) indicates a strong relationship between fish weight and length, suggesting that the total weight of the fish is directly proportional to its length. Moreover, the water quality standards, including physical, chemical, and biological parameters, in the conventional fish enlargement ponds with peat soil pond water type were well-maintained, preventing contamination from feed residues and fish feces, even after 28 days of fish enlargement.

Unlocking integrated waste biorefinery approach by predicting calorific value of waste biomass

The current study analyzed the high heating values (HHVs) of various waste biomass materials intending to the effective management and more sustainable consumption of waste as clean energy source. Various biomass waste samples including date leaves, date branches, coconut leaves, grass, cooked macaroni, salad, fruit and vegetable peels, vegetable scraps, cooked food waste, paper waste, tea waste, and cardboard were characterized for proximate analysis. The results revealed that all the waste biomass were rich in organic matter (OM). The total OM for all waste biomass ranged from 79.39% to 98.17%. Likewise, the results showed that all the waste biomass resulted in lower ash content and high fixed carbon content associated with high fuel quality. Based on proximate analysis, various empirical equations (HHV=28.296-0.2887(A)-656.2/VM, HHV=18.297-0.4128(A)+35.8/FC and HHV=22.3418-0.1136(FC)-0.3983(A)) have been tested to predict HHVs. It was observed that the heterogeneous nature of various biomass waste considerably affects the HHVs and hence has different fuel characteristics. Similarly, the HHVs of waste biomass were also determined experimentally using the bomb calorimeter, and it was observed that among all the selected waste biomass, the highest HHVs (21.19 MJ kg−1) resulted in cooked food waste followed by cooked macaroni (20.25 MJ kg−1). The comparison revealed that experimental HHVs for the selected waste biomass were slightly deviated from the predicted HHVs. Based on HHVs, various thermochemical and biochemical technologies were critically overviewed to assess the suitability of waste biomass to energy products. It has been emphasized that valorizing waste-to-energy technologies provides the dual benefits of sustainable management and production of cleaner energy to reduce fossil fuels dependency. However, the key bottleneck in commercializing waste-to-energy systems requires proper waste collection, sorting, and continuous feedstock supply. Moreover, related stakeholders should be involved in designing and executing the decision-making process to facilitate the global recognition of waste biorefinery concept.

Performance of cross-bred (White Pekin × Khaki Campbell) ducks under extensive system of rearing

The performances and economics of crossbred (White Pekin × Khaki Campbell) ducks produced through artificial insemination and reared under extensive system of management were studied. A total of 150 day old ducklings were randomly distributed to six farmers in three villages (25 number each) of Odisha state and they were guided to maintain the birds with the resources available with them. The ducklings were brooded for ten days during which they were offered boiled broken rice. Subsequently they were fed from the surroundings besides being offered kitchen wastes, left over rice, vegetable peels, fish scales, etc. The birds were utilizing the village ponds for swimming and as feeding source. A secured night shelter was provided to each flock. The growth and production performances and mortality rate were recorded to the possible extent up to 40 wks of age by the combined effort of farmer family and project personal. The income generated through sale of birds and eggs were recorded for calculation of economics. It was observed that the overall mortality rate was 12% and the birds gained the body weight of 577.69±15.88 g, 1065.31±16.36 g, 1763.33±35.17 g and 1840.64±36.30 g at 4th, 8th, 16th and 24th week of age with first egg of the flock on ~150 days. The duck village/house egg production up to 40 weeks age was found to be 51.25% with 59.43±0.50 g average egg weight on 40th week. Further, the net profit of ₹9900 was calculated for individual flock considering the income from sale of eggs and live ducks and only expenditure towards cost of day old ducklings. It was concluded that cross-bred (WP × KC) ducks are suitable for rearing in farmers’ field with a higher economic gain.

Detection and quantification of pesticide residues in tomatoes sold in urban markets of Ouagadougou, Burkina Faso

Introduction“What people worry about, and what makes them sick and kills them, are not the same” is maxim for risk communication experts. In Burkina Faso, pesticides are used by vegetable producers to improve productivity. However, consumer concern over pesticide use is high. Of course, if over-used pesticides could have serious health consequences for producers and consumers and also cause ecological damage.MethodsA cross-sectional survey was conducted to detect and quantify the levels of residues of pesticides in tomatoes sold in urban markets of Ouagadougou. Two samples were collected from each vendor (n = 328 vendors) making a total of 656 tomato samples from 26 markets. Samples were subjected to High-Performance Liquid Chromatography (HPLC) for detection and quantification of six pesticide residues commonly used in West Africa including acetamiprid, chlorpyrifos, lambda-cyhalothrin, deltamethrin, dichlorodiphenyltrichloroethane (DDT), and permethrin.ResultsOverall, 62.2% of tomato samples contained at least one pesticide residue including acetamiprid, chlorpyrifos, lambda-cyhalothrin and DDT. Deltamethrin and permethrin were however not detected in any samples. The highest proportions of samples were contaminated with DDT (32.9, 95%CI: 27.9–38.3%), followed by acetamiprid (31.1, 95%CI: 26.2–36.5%), lambda-cyhalothrin (28.4, 95%CI: 23.6–33.6%) and chlorpyrifos (10.7, 95%CI, 7.6–14.6%). 21.3% of samples exceeded Codex Alimentarius Commission (CAC) Maximum Residue Levels (MRLs) including Acetamiprid (13.1%), DDT (7.3%), lambda-cyhalothrin (2.1%) and chlorpyrifos (0.3%); while 61.3% of sample exceeded European Union (EU) MRLs. Multiple pesticide residues (up to 4) were detected simultaneously in 27.7% of the total samples.ConclusionThe study suggests that producers and consumers may be exposed to pesticides that can be highly toxic to them and to the environment. We recommend further quantitative risk assessment for consumer exposure and identification of best procedures to reduce residues in vegetables. Meanwhile, monitoring and regulating pesticide use, with the promotion of good agricultural practices, are warranted to prevent consumers, producers and environmental exposure. However, given this may not be effective, promotion of consumer washing and peeling of vegetables may be warranted to at least empower consumers to protect themselves. Moreover, where resources are scarce they should be directed to the highest burden hazards and in Burkina Faso, these are not likely to be pesticides.

Utilisation of Waste Banana Peels for the Preparation of Environment Friendly Bio-plastic Film: A Preliminary Study

Plastics, which are dumped in landfills and disintegrate very slowly, are one of the main drivers of land pollution. Because of this, biodegradable and biocompatible polymers are currently increasing importance in both fundamental and practical research domains across the globe. Plastics made from renewable biomass sources, such as food scraps and agricultural byproducts, are known as bioplastics. Transparent, adaptable, strong, excellent as a barrier, and heat resistant, bioplastic is also. We carried out a study in the Biotechnology department of the Govt College in Hisar, Haryana, keeping all these issues in mind. In this study, we used leftover banana peels and turned them into a bioplastic film by treating them with acid and alkali. Successful production of bioplastic sheets from a mixture of banana peel and industrial maize starch was done. At 4% maize starch content, the films were able to offer tensile strength with a maximum value of 3.50 n. The hydrophilic properties of starch molecules increased the water intake for all of the bioplastic films by more than 50%, according to the water absorption test. It was discovered during a biodegradability test that all of the bioplastic films disintegrate within a week. It is advised to carry out additional experiments in the future to improve the performance of the film, particularly in terms of mechanical characteristics and FTIR studies, as this is only a preliminary study. For better and more environmentally friendly outcomes, more and more waste peels, such as fruit and vegetable peels can be examined.

The effect of some herbs and plants found in the Al-Baha region in reducing weight in obese rats

Background: Worldwide, obesity is becoming a serious issue for many nations. Over the past ten years, obesity has become more prevalent on a global scale. Fruits, flowers, leaves, peels, roots, or combinations of these plant parts are nowadays used by humans to reduce weight. Aim: The purpose of this inquiry was to examine the impact of different vegetable peels and herbs found in the Al-Baha region used in weight-reduction formulations in obese rats. Methods: The three plant peels and two herbs on a base diet were employed in various quantities in the mixture evaluated in 40 (Sprague-Dawley) white female albino rats weighed (175 5 g). Before the trial, all rats received a week of a regular diet for acclimatization. The rats were split up into (8) groups of five rats each, all of which had roughly the same overall weight. Except for one group providing a high-fat diet as a control group, all obese rats were fed a basal diet along with a formula containing researched vegetable peels and herbs for four weeks. Results: There are no substantial difference exists between groups 1, 2, 5, and the control group. The seventh group was the lowest one in feed intake. There are no significant differences between groups 1,5 and 6. The lowest group in body weight gain was the last group which recorded 0.52 ± 0.16 g/ day. Between groups 2, 3, and 4, as well as between groups 2, 3, and 4, there are no notable differences (1 and 6). Meanwhile, rats fed in group 7 showed a significant decrease compared to control rats which were 0.055 ± 0.007. Conclusion: The study recommended that nutrition and health education programs should be organized and directed for the public to important the peels of watermelon, peas, and eggplant for health and use in the technology field.

Food for All

Abstract: Food that was not consumed for any reason and was left to spoil is referred to as food waste, or what should properly be called wasted food. It comprises any edible that was not consumed, such as food that was left on plates, cooked food that was thrown out, vegetable peels, bits of food that were improperly cooked, spoiled food, unsold food, or leftover food. Food waste occurs when food doesn't make it all the way through to the consumption phase. As a solution to this , our team has developed an mobile application (app) called “Food For All” that offers a universal platform where users are able to see available food resources in their neighbourhood and correspondingly gain access to food, thus addressing two significant problems, namely hunger and food waste. By decreasing hunger and food waste, respectively, this act has a positive impact on social groups, people who participate in social activities, healthcare, and the environment.

Isolation And Characterization Of Phosphate Solubilizing Fungi From Fruit And Vegetable Peel Waste Compost Fertilizer

Phosphate solubilizing fungi are fungi that can convert phosphate in soil from compound form (almost insoluble) into ionic form (easily soluble) so that it can be utilized by plants. The purpose of this study was to determine the isolation and characteristics of phosphate solubilizing fungi isolates found in fruit and vegetable peel waste compost. This research was conducted in January 2023 until completion in the Laboratory of the Faculty of Science and Technology, Labuhanbatu University. This research was carried out by isolating fungi from municipal waste compost, characterizing morphology and the ability to dissolve phosphate and molecular identification. Furthermore, the data were analyzed descriptively based on the research results obtained. There were 4 isolates of phosphate solubilizing fungi that were able to form clear zones on Pikovskaya media with different morphological characteristics and ability to dissolve phosphate. The largest clear zone diameter was shown in isolate A3 of 3 cm which is Aspergillus niger fungus.

Recent trends in utilization of citrus fruits in production of eco-enzyme

Eco-enzyme is a type of natural compound that can be extracted normally from citrus fruit peels or waste and various other sources. It is a complex solution produced by the fermentation fresh kitchen waste such as vegetable and fruit peels. It is a type of vinegar made by fermenting food waste with sugar to form alcohol. Eco-enzyme is fermented solution made from a mixture of sugar, fruit peels, and water mostly in a ratio of 1:3:10. This review, in particular, focuses on the citrus Eco-enzyme as citrus fruit extracts and citrus flavonoids have the potential to possess promising biological characteristics due to their phenolic profile and antioxidant properties. Numerous innovative techniques used to produce eco-enzymes using different raw materials have been discussed in detail. Such techniques are cost-effective, eco-friendly, and possess multipurpose applications. The production of eco-enzyme not only lessens the compilation of organic waste but also provides a substitute for synthetic chemicals that are harmful to both human health and the environment. However, the major applications, including cleaning floors, utensils, gardening, and other innovative techniques of recycling and reusing natural trash that will assist in reducing fruit waste, have been explored in the present review.

Application of Plant Waxes in Edible Coatings

The aim of the paper is to present edible coatings based on lipids and their application in the food industry. Therefore, this paper discusses the following: different types of plant waxes; the need for plant waxes; the advantages and disadvantages of edible coatings based on plant waxes; edible coatings based on lipids applied in the food industry; application of the most popular Carnauba wax; Candelilla Wax in the composition of edible coatings. Plant waxes are presented with their specific characteristics. Moreover, the cuticle waxes obtained from waste peels of fresh fruits and vegetables are presented; their properties and application in the composition of edible coatings are based on plant waxes. In this regard, an effective and applicable method for the industrial extraction/separation of plant wax from the cuticle and waste peels of fresh fruits and vegetables before their processing (production of wine, high-alcohol beverages, fruit-sugar preserves, vegetable preserves, juices, etc.) is proposed. Properties and possible applications of the isolated cuticle plant waxes are presented.

Comparison of Garbage Enzyme Solutions in Treating Domestic Waste Water

Garbage enzyme solutions are prepared by fermentation of kitchen waste mainly vegetable and fruit peeled wastes by adding jaggery and water into it. In this paper solutions made in three different compositions are taken, one with only vegetable peels and one with only fruit peel and the last one with a mix of vegetable and fruit peeled waste and add it into domestic water which is collected from the kitchen of own house in three different percentages and find the best enzyme solution and its optimum percentage and analyzing its various applications. A comparative study of both the enzyme solution was done 60 days after filtration of the enzyme solutions. Garbage enzyme solution (10%) was found more effective in treating synthetic greywater. Hence it can be reused for irrigation purposes.

Comparison of Garbage Enzyme Solutions in Treating Domestic Waste Water

Garbage enzyme solutions are prepared by fermentation of kitchen waste mainly vegetable and fruit peeled wastes by adding jaggery and water into it. In this paper solutions made in three different compositions are taken one with only vegetable peels and one with only fruit peel and the last one with a mix of vegetable and fruit peeled waste and add it into domestic water which is collected from the kitchen of own house in three different percentages and find the best enzyme solution and its optimum percentage and analyzing its various applications.

A facile method for in-situ detection of thiabendazole residues in fruit and vegetable peels using Surface-Enhanced Raman Spectroscopy

A flexible Surface-Enhanced Raman Spectroscopy (SERS) substrate based on silver nanoparticles encapsulated in an agar gel has been probed to detect the fungicide thiabendazole (TBZ) reaching a limit of detection (LOD) of 30 ng/cm2. In addition, a simple and sensitive strategy was employed for in-situ detection of TBZ on fruit and vegetable peels. For that purpose, peels of different fruits and vegetables were intentionally contaminated with different amount of TBZ, and the analyte was subsequently extracted within few seconds by gently rubbing the surface with the SERS substrate. The lowest value of TBZ detected on eggplant and green pepper peels was 50 ng/cm2. The values achieved for apple and pear peels were 0.20 μg/cm2 and 40 ng/cm2, respectively. On the other hand, for tomato and strawberry peels the lowest value achieved was 0.50 μg/cm2. The variation in sensitivity can be attributed to differences in the surface properties of the different peels. The above results show that this flexible SERS substrate can be further employed for the detection of contaminants in practical applications for food safety inspection.

Efficacy of the Fruit and Vegetable Peels as Substrates for the Growth and Production of α-Amylases in Marine Actinobacteria.

Enzymes from haloalkaliphilic microorganisms have recently focused attention on their potential and suitability in various applications. In this study, the growth and production of extracellular amylases in the marine actinomycetes, using kitchen waste as the raw starch source, have been investigated. Actinobacteria were isolated from the seawater of the Kachhighadi Coast near Dwarika, Gujarat. Seven Actinobacterial isolates of pre-monsoon, monsoon, and post-monsoon seasons belonging to different strains of Nocardiopsis genera were screened and selected for amylase production. The amylase production was initially assessed on the solid media supplemented with the extracts of different fruits and vegetable peels as a substrate by agar plate assay. The strains Kh-2(13), Kh-2(1), and Kh-3(12) produced maximum amylase with potato peel as a substrate, while no significant differences were found with the media containing other peels. Nevertheless, all strains produced amylases at a significant level with other raw substrates as well. For the optimization of the growth and enzyme production, the selected two isolates Kh-2(13) and Kh-3(12) of the monsoon and winter seasons were cultivated in a liquid medium under the submerged fermentation conditions, with potato peel as a substrate. In both organisms, the optimum amylase production was observed in the stationary phase of growth. For amylase production, the effect of different physical and chemical parameters was evaluated. The optimum growth and amylase production was achieved in 2% inoculum size, at pH 8.0, 28℃, and 5% salt concentration. On the basis of the amylase production index (API) (a ratio of the amylase units and cell growth), both isolates produced significant amylase with the only extract of potato peels, without any other supplements. The trends further indicated that while additional complex sources, such as yeast extract and peptone can enhance the cell growth of the actinobacteria, the amylase production remained unaltered. The study projects the significance of waste raw materials for the production of enzymes in extremophilic microorganisms.

Green Synthesis Optimization and Characterization of Selenium Nanoparticle Using Aqueous Extract of Peel Solanum Melongena L.

Recently, employing vegetable peel waste in green biosynthetic methods has received increased attention. It has low toxicity levels, is safe for the environment, and is simple to produce. The purpose of this research was to develop a sustainable technique of synthesizing SeNPs from an aqueous extract of eggplant peel. Because of this, selenium nanoparticles were produced in a single step utilizing an aqueous extract of peel Solanum melongena L. as a reducing and capping agent. The nanoparticles, which were studied using UV-Vis spectroscopy, had a surface Plasmon resonance centered at 320 nm. Nanoparticles sized between 50 and 150 nm were observed using a scanning electron microscope, while X-ray diffraction patterns revealed their amorphous, face-centered structure. Current research looks into how optimizing factors like reaction time, temperature, pH, selenous acid concentration, and reactant mixing ratio affect the quality of produced selenium nanoparticles. We found that 30 mM selenous acid, 30 degrees Celsius, pH 4, 9 days of incubation, and a 2:10 ratio of aqueous extract to selenous acid produced the highest quality selenium nanoparticles.