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Here, diazo coupling reaction was imparted on chemically inert lignin isolated from natural resources. Activated lignin was coupled with the diazotised aniline, m-nitroaniline, p-nitroaniline-, and p-anisidine gives organic pigments.

The continuous increase in particle size of pigments confirms addition of diazotised salt to lignin by coupling reaction. Further, the dispersing ability of these coloured pigments were exploited in polymer matrix. Epoxy-polyamine cross linking system was doped with difference percentage of pigments and coated on mild steel metal surface. The morphology of these composites was understood by SEM, particle size, differential scanning calorimeter and thermo gravimetric analysis.

The synthesised organic pigments were characterised by FT-IR, ¹H NMR and UV-visible spectroscopy. It was observed that hiding power of aniline- and m-nitroaniline–based azo pigments was more than p-nitroaniline- and p-anisidine–based azo pigments. Thermal properties as well as water contact angles of coatings were improved with pigment concentration. The chemical resistivity of coating was observed to be improved with the increasing % of lignin-based azo pigment.

Lignin-based azo pigment has great potential to replace metal oxide pigment and provide strategy for utilisation of lingo-cellulosic biowaste material.

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.

Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed.

Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review.

Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products.

This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.