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Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of pickled tea production. To reduce the waste, pickled tea juice remaining from the process was developed into (1) pineapple kombucha and (2) formulated functional drinks as “value added” products. The juice used for making kombucha was collected at 15 days of pickled tea fermentation due to its high value in antioxidant activity (previous study, 2250 µmol TE per g DW). After fermenting the juice with starter culture, the properties of pineapple kombucha were assessed at 0, 1, 3, 5, 7, 9, 11 days. Results showed that the total phenolic of pineapple kombucha was reduced, while antioxidant assay (FRAP and ORAC) slightly increased. The most suitable fermentation period of pineapple kombucha was at day 3. The formulated drink was made from mixing pineapple kombucha with ginger and lemon juice at various ratios including 100:0:0, 80:10:10 and 80:15:5. The ratio 80:10:10 gave the highest TP and antioxidant activity for the functional drink. In addition, for sensory analysis, liking attribute of 80:15:5 fermented juice kombucha pineapple favor was significantly higher compared to other formulations. The study demonstrates the promising second fermentation process of by-product juice from pickled tea production for the conversion to value-added functional drink with reasonable antioxidant properties.

Dyes are used extensively in many industries making the research on color production more important. Despite that, dyes are important class of pollutant in which it is disposed in water resources and causes major environmental problems due to toxicity and carcinogenic property of dye. However, the disposed dye into the environment can be treated by several alternatives. In this study, activated carbon derived from pineapple crown, core and peel were prepared by chemical activation using phosphoric acid (H3PO4). Laboratory prepared activated carbons were used to identify the suitability of its application to adsord methylene blue and malachite green. The results indicated that the activated carbon derived from pineapple crown shows maximum adsorption of methylene blue (38.6%) and malachite green. This study shows a benefit of transforming agriculture waste to value added product and also helps to solve over abundance pineapple waste problem.

India is the major producer and consumer of sugar in the world. Molasses based distillery along with their product (alcohol) generate wastewater called as spent wash. It is acidic nature characterized by high BOD, COD value. The Value Added Product from sugar industry is generated by incineration of spent wash results in ash powder which is found to be rich in potassium. Consequently, a study was conducted to compare the effect of applying Value Added Product (VAP) as a potassic source on maize hybrid COHM(8) with that grown on Muriate of Potash (MOP) as a fertilizer source using a Randomized Complete Block Design with three replications. The treatments include absolute control (T1), 50% STCR (Soil Test Based Crop recommendation) -K through VAP (T2), 75% STCR-K through VAP (T3), 100% STCR-K through VAP (T4), 125% STCR-K through VAP (T5), 50% STCR-K through VAP + 50% STCR-K through inorganic fertilizers (T6) (MOP) and 100% STCR-K through inorganic fertilizer (MOP) (T7). The results showed that, 125% STCR-K as VAP produced better growth and yield characteristic, it was similar with 100 percent STCR-K as VAP and followed by 75 percent STCR-K as VAP when compared to control (T1). It is concluded that application of VAP from distillery spent wash (DSW) can be used as a substitute for inorganic potash fertilizer in maize crop cultivation to get higher yield and sustain soil health.

Amaranth grain is very nutritious pseudo- cereal with high protein content as compared to the true cereals which is also gluten-free. Amaranth grain is a rich source of carbohydrate, protein, lipids, energy, and dietary fiber and has significantly higher content of lysine and acceptable level of tryptophan and methionine than other cereal and leguminous grains of common usage. The aim of the study is to developed value added products from amaranth grain flour at different levels and its acceptability. Roasted amaranth grain flour (RAGF), popped amaranth grain flour (PAGF) and soaked amaranth grain (SAG) were incorporated in different products. RAGF was incorporated in cake at 5, 10, 15, 20, and 50 %. Overall acceptability of cake with 5, 10, 15, 20 and 50% of RAGF were 8.6, 8.3, 8.2, 8.2 and 8.2 respectively. PAGF was incorporated in besan burfi at 5, 15, 20, and 50% with respect to 8.2, 8, 7.6, 7.9 respectively; coconut ladoo at 10 and 20% w.r.t. 7.8 and 7.4 respectively and Cashewnut burfi at 10, 15 and 50% w.r.t. 7.2, 7.8, 7.6 respectively. SAG were incorporated in dosa at 10 and 20%. The average score for overall acceptability was 7.7 and 7.6 respectively. The sensory acceptability was done by 30 semi-trained panels on nine point hedonic rating scale.

Nanotechnology has gained considerable attention in the present century due to its peculiar properties make it as an effective candidate in multidisciplinary fields with numerous applications. Nanoparticles displays characteristic chemical and physical properties like stability, high thermal and electrical conductivity, optical properties and catalytic activity. These made them promising material for applications in different fields like space applications, industry, photo imaging, photo thermal therapy, cosmetics and medical applications, nano sensors for the detection of biomolecules and several environmental parameters, drug delivery, anti-microbial, anti-pathogens and mosquiticidal uses. The article focuses on the preparing of silver nanoparticles through a greener strategy from a substrate onion peel, which is a domestic waste. The particles synthesized were characterized using UV–Vis Spectroscopy and X-Ray Diffraction. Furthermore, the particles were tested for its antimicrobial activity against two strains of microorganisms. The development of biosensor for environmental contaminants such as heavy metals were also approached. The green pathway we followed are sustainable, environmentally benign, simple, cost-effective and does not produce any harmful byproducts.

In the present fast growing rapidly changing global society, attaining good health has become a challenge for all age groups. Now a day’s consumption of foods made from the leaves increased, but still, few are considered as wastes, but they are actually beneficial for health. The study was made to utilize mulberry leaves in different form in value-added product, thus reducing the wastage and providing inexpensive, healthy product mulberry leaves contain a good amount of high protein, vitamin C, beta-carotene and calcium contents. It can be easily grown in different parts of India and hence can help to meet the recommended dietary allowance of various micronutrients and improve the health status of vulnerable groups. Four variations of mulberry leaves masala biscuits were developed using mulberry leaves in different proportions viz., 2.5, 5, 7.5, 10 per cent in preparation of chutney powder with other commonly used ingredients. The acceptability of four variations of developed mulberry leaves powder were studied by evaluating different organoleptic characteristics by 21 semi trained panel member. Mulberry leaves powder chutney proportion 2.5 per cent secured highest acceptability scores. Further proportion I was subjected for nutrient and cost analysis.

This paper proposes a systematic approach for both, a remanufacturable battery module and an automated remanufacturing station. In the beginning the joints in a battery module are investigated and categorized, followed by an evaluation of alternatives. Based on the evaluation, a novel battery module and an automated remanufacturing station are presented. As a result, it is possible to replace an individual battery cell while maintaining the integrity of the battery module, leading to a value added product that can be brought back to market.

Environmental constraints have become the key issue for sustenance of industries worldwide. In leather industry, solid wastes create major problem to the environment, among which animal fleshing constitute a major portion. The main objective of this study is to evolve a simple, eco-benign method for the utilization of solid wastes to produce value added product. The product was developed by hydrolysis using alkaline protease (a novel Bacillus crolab 5468), which can be potentially used for surface upgradation of leather. Molecular mass of the polypeptides was found to be 9 kDa at 30 min and 6 kDa at 60 min of hydrolysis by MALDI-TOF. Furthermore, the polypeptides treated leather exhibited uniform grain pattern, better filling and strength properties compared to untreated leather. High value-added product presents a strong case for sustainable leather production as it adds both economic and environmental benefits to leather making.

We synthesized mesoporous SiO2 nanomatrix using rice husks as a precursor through a facile thermal combustion process. XRD, FTIR, EDX, and TEM analyses were used to validate the produced mesoporous SiO2 nanomatrix. Electrochemical measurements were used to determine the specific capacitance of mesoporous SiO2 nanomatrix, and the results showed that the specific capacitances are 216, 204, 182, 163, 152, 142, 135, 133, 124.4, 124 F/g at current densities of 0.5, 1, 2, 4, 6, 8, 10, 12, 14, and 16 A/g. The benefit of impurities, as well as the large surface area and mesoporous structure of rice husk derived SiO2 nanostructures, allow Faradaic redox reactions at the electrode surface and the resulting supercapacitive behavior. This research might lead to a low-cost technique of producing supercapacitor electrodes using rice husk-derived SiO2 as a precursor.

Finger millet or ragi is one of the ancient millets in India (2300 BC). Of all the cereals and millets, finger millet has the highest amount of calcium (344 mg %) and potassium (408 mg %). It has higher dietary fibre, minerals and sulfur containing amino acids compared to white rice, the current major staple in India. The present study was carried out with objective to develop fortified mathri using non-germinated and germinated ragi flour and assess the organoleptic acceptability and analyze the mineral content (calcium, phosphorus and iron) of developed products. Ragi provides highest level of calcium, antioxidants properties, phytochemicals, which makes it easily and slowly digestible. Hence, it helps to control blood glucose levels in diabetic patients very efficiently. The recipe was standardized and subjected to organoleptic evaluation by a panel of semi-trained judges using 9-point hedonic scale. The overall organoleptic acceptability of the control mathri was 7.0 ± 1 and the mean score of developed mathri 20 per cent and 30 per cent fortified with ragi flour and germinated ragi flour sample were 6.2±1.30, 6±0.70, 7±0.70 and 7.4±0.54, respectively. It was observed that mathris prepared with fortification of 30 per cent germinated ragi flour were the most acceptable and liked by the panel of members. The results of the analysis indicated that Ca content was 198.9, Fe was 2.19 and P was 92 mg/100g in the control mathris. On the other hand, mathri fortified with 20 per cent and 30 per cent germinated ragi flour contained high content of Ca (329.0 and 394.1 mg/100g, respectively). This shows that the germination increases the calcium content in ragi. Regarding the level of iron, fortification of mathris with non-germinated ragi flour at 20 per cent and 30 per cent levels increased the iron content. Iron was found to be 2.68 and 4.06 mg/100g in the non-germinated ragi flour fortified mathris. While, in the mathris that were fortified with germinated ragi flour at 20 per cent and 30 per cent levels had comparably higher iron content. Level of phosphorus in non-germinated ragi flour fortified mathris (20% and 30% levels) had 96 and 148 mg/ 100g and germinated ragi flour had phosphorus 172 and 256 mg/100g.

Fish skin is a byproduct part and can be converted into value added product like gelatin. The objective of this research was to produce gelatin from two fresh-water fish skins i.e. Nile tilapia (Oreochromis niloticus) and Nile perch (Lates niloticus) and determine the physicochemical characteristics of the obtained gelatin. The physicochemical properties, free amino acids, protein content, pH, viscosity, colour, melting point, clarity, water holing capacity (WHC) and fat binding capacity (FBC), were studied and compared to the commercial bovine gelatin. Nile perch gelatin presented (87.24%) protein content which was resembles to bovine gelatin (88.18%). The viscosity (6.02 cP) of Nile tilapia extracted gelatin was also comparable to the bovine gelatin (6.77 cp). Results showed that the lightness of Nile tilapia gelatin (37.07) was greater than that of bovine gelatin (31.75). Regarding to the WHC, of Nile perch gelatin was higher by 3-fold (687.97%) than bovine gelatin (225.17%). While the Nile tilapia presented 1.4-fold (637.18%) higher than that found in bovine gelatin. Based on obtained results, it could be recomended that fish gelatin could be considered an excellent alternative to mammalian gelatin because of its functional properties similarity with commercial bovine gelatin.

The regularly increasing price and scarcity of inorganic fertilizer resulted a serious problem faced by the vegetable farmer in Pujon-Malang. Alternatifely the use of organic fertilizer as a subtitute for inorganic fertilizer is become an option for resolving the issue. The small and medium size enterprises (SMEs) Barokah Jaya and Mandiri are the SMEs producing organic fertilizer which utilzed local organic materials. However, in the its production process these two SMEs have constrains such as the unhomogenise of size of the organic fertilizer which directly affected to value of general quality of the fertiliser product. Therefore this project aims to implement the grinding and sieving machines on the process which are able to enhance the product quality. Through the implementation of these two machines, resulted (i) the increasing of production capacity 70-100% which is followed by the enhancement of value added product and market networks, (ii) resulted standarized organic fertilizer, (iii) the application of composting technology which used those two machines has been socialised.

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Nowadays, climate change and global warming are major environmental issue due to continuous increase to atmospheric carbon dioxide concentration and vast growth in industrialization (Yaashikaa et al. in J CO2 Utiliz 33:131–147, 2019).

Lignocellulosic biomass is extensively present as cheap-cost recyclable resource on the globe. Lignocellulosic biomass transformation toward value-added biomolecules is the most sustainable approach as it is not competing with food chain or feed cycle. Lignocellulosic biomass conversion to value-added products is being carried out following various existing routes such as thermochemical, chemical, and or biological avenues. However, biological route of lignocellulosic biomass conversation via enzymes is one the most feasible, rapid, and ecological benign approach. Diverse range of microbial communities have been involved to secret various extracellular cellulase enzymes that degrade stubborn lignocellulosic biomass into simple carbon sources, which can further be converted into value-added products starting from biofuel to bioplastics. However, catalytic activities of these cellulases are not up to the mark that can support industrial need at present due to lower substrate specificity, substrate conversion rate, and turnover number. To this end, many experimental analysis have already been carried out to improve the bioprocess development for enhancing lignocellulosic biomass degradation through engineering (mutations and genetic engineering) intervention on cellulase enzymes. Hence, this chapter will depict a critical overview on current research activities toward ameliorating cellulase enzyme catalytic efficacy through mutational, genetic, and protein engineering approaches for lignocellulosic biomass conversation to value-added products.

It is estimated that between 20 and 30% of the total food produced in Europe is wasted, generating associated costs of 143 billion euros per year. These wastes include the non-eaten fraction and food chain by-products, including fish and poultry processing by-products, chitinous bioresources, agricultural, dairy, bakery, winery, and brewery by-products. Many of these wastes are rich in nutrients, even so, their high content in humidity and variability and due fundamentally to the nonexistence of an integral and efficient recovery activity causes their elimination without valorization.

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.