Development and Analysis of Poly Vinyl Alcohol/Orange peel powder biocomposite films

Rathinavel, S.; Saravanakumar, S. S.

doi:10.1080/15440478.2019.1711285

Cited by 41 publications

(7 citation statements)

References 21 publications

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“…Finally, the peak at 592–569 cm −1 is caused by C–I stretching of the halo compound. All these results were found to be in line with the study of Singha et al , 14 Rathinavel and Saravanakumar 37 and Wu et al 22…”

Section: Resultssupporting

confidence: 90%

“…The peak at 1648 cm −1 is due to CC stretching because of the presence of the acetyl group in hemicellulose. 37 In the fingerprint region, C–O is responsible for the absorbance peak at 1111 cm −1 , indicating the existence of second-order alcohol and the peak at 1043 cm −1 is due to CO–O–CO stretching. At 675 cm −1 , the sugar unit is indicated by glucosidic linkages.…”

Section: Resultsmentioning

confidence: 98%

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Influence of sugarcane bagasse fibre on the properties of sweet lime peel- and polyvinyl alcohol-based biodegradable films

Singha

Rani

Badwaik

2023

Sustainable Food Technol.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 98%

Influence of sugarcane bagasse fibre on the properties of sweet lime peel- and polyvinyl alcohol-based biodegradable films

Singha

Rani

Badwaik

2023

Sustainable Food Technol.

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“…Te mango peel powder was thermalized at various heating estimates (Figure 2). Termal stability of the peel and its powers are crucial aspects when the peel powders are used in high heat-treated food products such as baked items [29] or UHT treated dairy or nondairy beverages or in cases where peel powders are used to manufacture biocomposite flms [49] or other semisynthetic packaging materials [50]. Initial decomposition (∼100 °C) occurred due to water evaporation, followed by signifcant weight loss (∼200 °C) due to pyrolytic degradation of polysaccharides in mango peel powder.…”

Section: Termogravimetric Analysis Of Mango Peel Powder (Langra Variety)mentioning

confidence: 99%

Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

Jakha,

Goyal,

Dhyani

et al. 2024

Journal of Food Biochemistry

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The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revealed that the MPP contains 6.45 % moisture, 6.34 % protein, 3.88 % fat, 2.50 % ash, 32.86 % crude dietary fiber, and 47.97 % of total carbohydrate content. MP displayed substantial antioxidant potential with 54.6% DPPH inhibitory activity, 15.67 mg GAE/g TPC, 8.88 mg QuE/g TFC, OHC of 1.47 g oil/g, and a WHC of 4.7 g water/g. MPP could selectively stimulate the growth of two probiotic strains over enteric bacteria. It was revealed that a combination of MPP @5% with L. fermentum NCDC143 after 24 h fermentation had the best in vitro prebiotic activity score of 3.35 and 3.53 against Escherichia coli ATCC 25922 and Enterococcus faecalis NCDC114, respectively. The prebiotic activity score of MPP was better than commercial prebiotic malto-dextrin for all combinations of probiotic and enteric strains tested. The percentage DPPH inhibition activity of MPP increased during fermentation with L. fermentum NCDC143, highlighting its role as a source of antioxidants. These findings contribute to the formulation of synbiotic products that are able to maintain selected healthy microbiota in the human gut.

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“…Figure 4 shows the DRX of the adsorbents with cellulose as a standard. The peaks (2θ) in the region from 9.0º to 32º were previously analyzed by Vinay et al (2018) [34] characterizing orange peels to be used for the production of nanoparticles and by Rathinavel and Saravanakumar, (2020) [35] developing composites based on orange peel. The adsorbents produced in this study did not show well-defined peaks indicating that they are amorphous in nature, which is expected for materials with large amounts of pectin in their structure.…”

Section: Physicochemical Characterization Of Adsorbentsmentioning

confidence: 99%

Removal of textile azo dyes with mixed biomass of Aspergillus niger and orange peel (Citrus sinensis L. Osbeck)

et al. 2021

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This study evaluates the removal of textile dyes using mixed adsorbents prepared by the growth of Aspergillus niger in orange peels. The highest azo dye removal efficiency was obtained at pH 2, solid: liquid ratio (1: 4 g·mL-1) and time of equilibrium of 250 minutes for each dye. The concentrations of Remazol Black B (RB) and Remazol Red (RR) in both synthetic textile effluents were between 25 mg·L-1 and 100 mg·L-1. The mixed adsorbent was characterized by X-ray diffraction (XRD), spectroscopy infrared region (FTIR) and scanning electron microscopy (SEM). The results indicated that there was a 100% removal of RB and 94.85% of RR at the concentration of 25 mg·L-1. At the concentration of 100 mg·L-1, the percentages of removal reached 98.87% for RB and 96.37% for RR, respectively. The proposed mixed adsorbent was able to remove the textile dyes, presenting adsorptive capacities of 20.77 mg·g-1 and 19.28 mg·g-1 for the dyes RB and RR. Regarding the adsorption kinetics, the experimental data showed that the pseudo second order model was the one that best explained the adsorptive process. For the equilibrium results, the Langmuir model and the Langmuir-Freundlich model were the ones that best fit the experimental data of RB and RR, respectively. The mixed adsorbent produced is a promising alternative for the treatment of textile effluents.

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Development and Analysis of Poly Vinyl Alcohol/Orange peel powder biocomposite films

Cited by 41 publications

References 21 publications

Influence of sugarcane bagasse fibre on the properties of sweet lime peel- and polyvinyl alcohol-based biodegradable films

Influence of sugarcane bagasse fibre on the properties of sweet lime peel- and polyvinyl alcohol-based biodegradable films

Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

Removal of textile azo dyes with mixed biomass of Aspergillus niger and orange peel (Citrus sinensis L. Osbeck)

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