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The textile sector is moving towards new technologies, where the application of nanotechnology is offering fabrics with multifunctional properties making fabric odourless, hydrophobic, durable and self-cleaning. This aim of this research is to investigate self-cleaning ability of denim fabric with the application of zinc oxide nanoparticles (ZnO NPs) synthesized naturally. The primary focus of this investigation is achieving sustainability mark through green synthesis of ZnO NPs.

In this analysis, ZnO NPs being one of the metal oxides exhibiting self-cleaning, UV-protective and anti-microbial properties were synthesized naturally using Azadirachta Indica leaves. The prepared NPs were characterized by using X-ray diffraction and scanning electron microscopy analyses confirming their size and crystalline structure. Different formulations were investigated with varying concentration of zinc oxide and auxiliaries onto the denim fabric using pad-dry-cure application technique.

XRD analysis confirmed the successful green synthesis of ZnO NPs. SEM analysis revealed the homogeneous and hexagonal wurtzite NPs deposition on the denim fabric. It was ascertained that with 5% ZnO NPs and 7% Binder concentrations, the formulation resulted in a smooth and even layer on the denim fabric maintaining the appearance and feel at the same time offers appreciable grading (Grade 4) against the stringent stains of Ketchup, Coffee, Grape and Orange Juice with insignificant change in tensile strength.

In this study, self-cleaning attributes of denim fabric with zinc oxide nano formulations of different composition was studied to achieve promising functional properties in a single step not studied earlier.

A shared set of moral standards, ethical principles and behavioral norms of social structure can be referred to as culture. Many health problems are strongly influenced by one’s cultural background. The purpose of the paper is to examine the scientific explanation of indigenous norms and practice of health healing.

This qualitative study considered in-person interviews to know the Tribals’ indigenous healing practice in Bangladesh. A focus group discussion with five tribal students was conducted to form a baseline on Tribals’ norms, rituals and information-sharing behavior. Around 35 tribal students were interviewed to find out their healing practices, norms and rituals on health issues. All these practicing indigenous knowledge were documented instantly. Peer-reviewed scientific papers from renowned databases were searched to have scientific evidence on each case. All the studies having negative or positive evidence were mentioned with each case.

The findings showed more indigenous knowledge with scientific disagreements on health aspects among the Tribals’ health practice in Bangladesh. However, the positive impact of such knowledge is not negligible. Therefore, showcasing the scientific tribals’ indigenous knowledge to a global audience is a strong recommendation.

Health and health care-seeking behavior among the tribal population in Bangladesh is not a new area of research, few studies have focused on the context, reasons and choices in patterns of health care-seeking behavior; obstacles and challenges faced in accessing health-care provision in the tribal areas in the country. However, research attempts to show the relationship between ecological knowledge and scientific indication is new in nature.

The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.