Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

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GRAPHICAL ABSTRACT:Cu ions occupy the catalytically active octahedral sites of the ferrite sub-lattice and present a synergistic effect due to the formation of Cu-Co and Cu-Fe ion pairs which triggers up the catalytic performance of CoCu 0.2 Fe 1.8 O 4 ferrite nanoparticles for the reduction of nitroarenes. AbstractTransition metal doped cobalt ferrite (CoM 0.2 Fe 1.8 O 4 (M= Co, Ni, Cu, Zn)) nanoparticles were fabricated using the sol-gel methodology. The obtained ferrite nanoparticles were annealed at 400 °C and characterized using Fourier transform infra-red spectroscopy (FT-IR), X-ray diffraction (XRD), High resolution transmission electron microscopy (HR-TEM), Vibrating sample magnetometer (VSM) and Energy dispersive X-ray (EDX) and Scanning transmission electron microscopy (STEM). In the FT-IR spectra two bands in the range 1000-400 cm -1 were observed corresponding to the M-O bond in the tetrahedral and octahedral sites. XRD patterns confirmed the formation of cubic spinel structure with Fd-3m space-group. HR-TEM analysis revealed the quasi-spherical shape with particle size in the range 20-30 nm for all the synthesized ferrite nanoparticles. The lattice inter-planar distance of 0.29, 0.25, 0.21 and 0.16 nm obtained from HR-TEM corresponding to (2 2 0), (3 1 1), (4 0 0) and (5 1 1) lattice planes respectively were in complete agreement with the XRD data. The EDX-STEM confirmed the elemental composition as per the desired stoichiometric ratio. The catalytic efficiency of the synthesized ferrite samples was explored for the reduction of nitrophenols. Cu substituted cobalt ferrite nanoparticles (CoCu 0.2 Fe 1.8 O 4 ) possessed excellent catalytic activity while CoM 0.2 Fe 1.8 O 4 (M= Co, Ni and Zn) were inactive for the same. Substrate scope of the developed protocol was also evaluated for the reduction of various CH 3 -, NH 2 -, Br-, Cl etc. substituted nitroaromatic compounds. Research highlights:• CoM 0.2 Fe 1.8 O 4 (M= Co, Ni, Cu, Zn) fabricated by sol-gel methodology.• Comparative catalytic efficiency of transition metal doped cobalt ferrites.• CoCu 0.2 Fe 1.8 O 4 as excellent catalysts for the reduction of nitroarenes.• Facile protocol for the synthesis of aromatic amines Keywords:Catalytic reduction Nitroarenes Magnetically recoverable nanoferrites Catalytically active octahedral sites Synergistic effect

Studies were conducted to develop jamun powder supplemented pear juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with pear juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented pear juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control pear juice did not vary much from when compared to jamun powder supplemented pear juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in pear juice. Addition of anthocyanins from jamun powder to pear juice upon blending improved antioxidant activity of the final product. Supplemented pear juice had 18.13 % higher antioxidant activity than pear juice without supplementation. Storage period of 6 months resulted in significant (p < 0.05) decrease of bioactive compounds and antioxidant activity in jamun powder supplemented pear juice.