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The purpose of this study is to highlight the threats related to the utilization of synthetic fibers. Volatile organic compounds, particulates and acid gases are released during the production of polyester and other synthetic textiles. Polyester is problematic solid waste material as it takes centuries to break down and hence causes microplastic pollution. Biodegradable synthetic solutions for the replacement of polyester are a sustainable business marketing these days. The naNia fiber is the breakthrough product and it is claimed a biodegradable, compostable and toxin-free polymer.

In this research, fabric constructed of naNia fiber was dyed with the extract of naturally occurring Lawsonia inermis (henna) plant leaves. The henna dye was extracted in water and ethanol using different methods, and the better extract was selected by the evaluation of ultraviolet-visible spectroscopy and phytochemical analysis. Henna with ethanol extract showed more desirable results hence it was selected to dye naNia fabric. To improve dyeability, premordanting, simultaneous mordanting and postmordanting were done using chitosan, fresh lemon extract and tannic acid, respectively. The dyed fabric samples were subjected to color strength analysis and multiple colorfastness tests.

The colorfastness test has shown good to excellent results. Scanning electron microscope analysis had also shown the attachment of dye molecules to the filaments. This study revealed that henna dye is appropriate to color naNia fiber even without the aid of a mordant.

For the first time, toxicant-free, biodegradable polyester (naNia) is successfully dyed with sustainable and naturally available dyes and mordants.

The purpose of this paper is to identify food products being developed with the addition of the prebiotic inulin (a soluble, fermentable dietary fibre that stimulates the growth of beneficial bacteria in the colon), in order to determine how its addition modifies their probiotic, physicochemical and sensory characteristics.

The paper's approach is a systematic review of the Web of Science, Medline/Pubmed and Scielo‐Br electronic databases, from 2001 to 2011. Of the 256 abstracts initially retrieved, those reporting development of products containing inulin were included, while those regarding literature review, clinical investigations, inulin extraction and effects on the human body were excluded. Full papers of all the 28 studies identified as relevant to the aims of the review were then obtained.

Inulin quantities added to products varied from 1 to 32 per cent. Products containing inulin had improved microorganism counts and received either equal or better scores in sensory analysis tests. pH and colour of high fat content products were not significantly altered by inulin addition. Texture profile of high protein and carbohydrate content products was irregularly altered by inulin addition. Food composition was found to determine the necessary amount of inulin to induce the desired changes. Highest added quantities were observed in the group of products with high carbohydrate content.

The paper presents a compilation of information regarding inulin percentage needed to alter physicochemical and sensory characteristics of products with different protein, fat and carbohydrate content.