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Peanut skins are an agro-waste product with no commercial value. The purpose of this paper is to evaluate peanut skin as a natural dyestuff and to determine if this natural dye could be used in the dyeing of some Egyptian cotton cultivars.

The methodology consists of several steps; dye extraction procedure from peanut skin through aqueous extraction, then dyeing optimized using simultaneous mordanting using alum. Finally, dyed cotton has been subjected to different textile laboratory tests, for example, color measurements and mechanical properties. Color-fastness was determined on Egyptian cotton fabric. The peanut skin as a source of natural dye and the dyed cotton sample were characterized by fourier transform infrared spectroscopy (FTIR) analysis.

It was found that the natural dye extracted from peanut skin has an affinity for cotton samples and showed high dyeability with a unique color shade, good color strength and very good fastness.

The novelty of this paper is the extraction of color from the peanut's outer skin which is discarded as waste such as agro-waste of the agricultural process which can be used as a natural dye in the textile industry and applied to dyeing some Egyptian cotton fibers from different genotypes.

Cashew nut shell liquid (CNSL) and resorcinol modified peanut skin extract adhesive resins were prepared. These resins were subsequently used to produce glues for sapele veneer panels. The bond properties of the plywood were evaluated and results show that the glues formulated using resorcinol modified extracts performed better than those modified with cashew nut shell liquid (CNSL). This was attributed to the high reactivity of resorcinol as compared to the cashew nut shell liquid as shown by the gel times of the various resins.

Peanut skin tannin extract‐formaldehyde condensates were modified with resorcinol and cashew nut shell liquid. The copolymer resins formed were used as thermosetting and cold‐setting exterior grade wood adhesives for Sapele veneer panels. Results obtained showed that, on addition of paraformaldehyde, the resins modified with resorcinol cured at ambient temperatures while those modified with cashew nut shell liquid cured at higher temperatures. The bonded panels developed strength and durability satisfying the requirements of International Standard Specification for phenolic resin adhesives.

This study aims to synthesize pigment and resin from agro-wastes and use them in the formulation of eco-friendly surface coatings.

The pigments and resin were synthesized through a chemical modification of agro-wastes. The pigments were characterized by infrared spectroscopy (FTIR) and were screened for their antimicrobial activities. The physicochemical characteristics of the cashew nutshell liquid (CNSL)-modified resin were evaluated. These precursors and other natural additives were used to formulate surface coatings, and their drying and adhesive properties were evaluated using international testing methods.

It was observed that the curing of the CNSL-modified resin depended on time and temperature. The pigments exhibited antimicrobial activity against E. coli and S. aureus and had high melting points, affirming their stability. The chemically modified precursors successfully yielded surface coatings with acceptable drying times and adhesion to the base substrate.

The use of agro-wastes as the main components of the surface coatings implies waste valorization, a reduction in production costs and the creation of job opportunities for sustainable development. To increase the chemical, physical, corrosion resistance and antimicrobial qualities of paint compositions, chemically modified peanut skin extracts and CNSL can be used as pigments and resins, respectively. This could be a green approach to achieving the targets of Sustainable development goals 11 and 12.

The paper outlines a prospective approach to use unwanted waste (peanut skin, cashew nutshells) and other natural additives as industrial raw materials. These novel surface coating precursors are cost-effective, readily available, eco-friendly and could replace conventional precursors.

Copolymer resins of peanut skin tannin extract, aldehydes and cashew nut shell liquid were prepared. The resins were blended with bitumen and used in formulating oleoresinous wood varnishes. The film properties of the varnishes were determined and the results showed that the gloss and scratch hardness of the films increased with increase in the quantity of cashew nut shell liquid/tannin‐aldehyde resins incorporated. The results also showed that the resins improved the chemical resistance of the varnish films. Varnish compositions containing 50:50 of bitumen and the resins gave films with satisfactory physical and chemical properties. The study showed that it is possible to formulate excellent oleoresinous wood varnishes using blends of bitumen and cashew nut shell liquid/tannin‐aldehyde resins.

Due to the increased consumption of fast foods in India, especially among the youngsters, obesity and related health ailments have become a serious concern. Fast foods provide empty calories which calls for an urgent need to improvise their nutritional value rendering them “nutrient dense”. The purpose of this research was development and nutritional evaluation of baked products incorporated with partially defatted peanut flour.

Three baked products, namely, pizza base, buns and bread were developed using standardized recipes with different levels of incorporation of defatted peanut meal flour. These products were organoleptically evaluated by a trained panel of ten judges using nine-point hedonic scale. The selected samples of each product were nutritionally evaluated for proximate composition and mineral content along with their respective control samples.

Results from sensory evaluation revealed that pizza base, buns and bread were most acceptable at 10, 10 and 15 per cent level of incorporation of partially defatted peanut flour, respectively. The developed products were found to have high protein, crude fiber, calcium and iron, i.e. 11.5-12.4 per cent, 1.4-1.8 per cent, 19.2-20.4 mg/100 g, 1.8-2.3 mg/100 g content, respectively. p-values for the same were also calculated.

Keeping in view the nutritional benefits of peanut flour and trending consumption of bakery products among children and other age groups, these products can be commercialized to improve the nutritional value of empty calorie baked products as these products are consumed very frequently. Defatted peanut meal although being nutrient rich has generally been used as animal feed or is discarded as waste. The role of this meal in the human diet has not been explored to the best.

This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability.

Jaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli. Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins, tannins, phenolic acid content were measured and statistically correlated.

The residue extract inhibited L.monocytogenes, S.aureus, B.cereus and E.coli growth but was not effective against fungi and was stable to the thermal treatments, remaining with its inhibitory activity against S.aureus. When stored for 14 days at 25 °C with an incidence of light, there was a reduction in the antibacterial activity and in the phenolic compounds. The change in pH slightly changed polyphenolic content profile, and the exposure to papain and bromelain did not affect the antimicrobial activity. Results showed strong correlation between anti-staphylococcal activity, the presence of polyphenols and anthocyanins, meanwhile moderate correlation with phenolic acids content in the extract.

Biopreservatives are a great trend in food microbiology. The present work shows deeper information about the utilization of jaboticaba skin as antimicrobial agent and its stability, which is not found in the current literature.

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.

The aim of this work was to evaluate the efficiency of subcritical conditions using different water–ethanol mixtures to recover antioxidant compounds from soybean seed coats (SSCs).

SSCs were subjected to high temperature and pressure conditions, using ethanol–water mixtures as extractive solvent, to obtain phenolic and flavonoid compounds with antioxidant activity. A mathematical model, namely one-site desorption kinetic model, was used to describe the extraction kinetics.

Temperature, solvent mass flow rate and solvent composition were studied, and the best extraction conditions were defined by a screening design. The maximum concentration of phenolics was obtained at 220 °C, 50% of ethanol and 2.5 g/min of solvent mass flow rate and a high antioxidant capacity toward different techniques was achieved. The one-site desorption kinetic model showed that before 30 min under optimal conditions, more than 90% of phenolics and flavonoids were recovered, a shorter extraction time than the commonly used at normal pressure and room temperature.

The seed coat is a major by-product of soybean processing, and it only markets as a low value ruminant feed. To date, there are no reports on the extract phenolics from SSCs by means of this methodology. The extraction technique described in this study provides a potential alternative for extraction of bioactive compounds from SSCs. This study contributes to adding value to this industrial waste and, ultimately, to optimize the postharvest production chain of soybean grains.

Describes experiments with the use of coconut coir dust extract as a raw material in the production of polyurethane and epoxy resin wood finishes, using benzoylated and methylated derivatives of the extract modified with isocyanates to produce polyurethane resins, or with epichlorohydrin to give epoxy resins, and using the copolymer resins formed in the formulation of wood finishes. Finds that the incorporation of cashew nut shell liquid into the copolymer resins further enhances the film‐forming properties of the finishes.