A cleaner and eco-friendly approach to simultaneous extraction and characterization of essential oil and pectin from Assam lemon peel and its application for energy generation through TENG devices.

Scientists have been working on developing a green bio-TENG for portable remote devices, including wearables in the biomedical sector. The process involves obtaining pectin, a green material with anti-microbial properties, as a Triboelectric material. This study focuses on the extraction of essential oil (EO) and pectin from Assam lemon peel simultaneously.

Safeguarding drinking water: A brief insight on characteristics, treatments and risk assessment of contamination.

Water pollution stands as a critical worldwide concern, bearing extensive repercussions that extend to human health and the natural ecosystem. The sources of water pollution can be diverse, arising from natural processes and human activities and the pollutants may range from chemical and biological agents to physical and radiological contaminants. The contamination of water disrupts the natural functioning of the system, leading to both immediate and prolonged health problems.

Face masks: a COVID-19 protector or environmental contaminant?

Face masks, a prime component of personal protective equipment (PPE) items, have become an integral part of human beings to survive under the ongoing COVID-19 pandemic situation. The global population requires an estimated 130 billion face masks and 64 billion gloves/month, while the COVID-19 pandemic has led to the daily disposal of approximately 3.5 billion single-use face masks, resulting in a staggering 14,245,230.

Landfill: An eclectic review on structure, reactions and remediation approach.

Since the enactment of the Clean Water Act (1972), which was supplemented by increased accountability under Resource Conservation and Recovery Act (RCRA) Subtitle D (1991) and the Clean Air Act Amendments (1996), landfills have indeed been widely used all around the world for treating various wastes. The landfill's biological and biogeochemical processes are believed to be originated about 2 to 4 decades ago. Scopus and web of Science based bibliometric study reveals that there are few papers available in scientific domain.

A review on recovery processes of metals from E-waste: A green perspective.

E-waste management has become a global concern because of the enormous rise in the rate of end-of-life electrical and electronic equipment's (EEEs). Disposal of waste EEE directly into the environment leads to adverse effects on the environment as well as on human health. For the management of E-waste, numerous studies have been carried out for extracting metals (base, precious, and rare earth) following pyrometallurgy, hydrometallurgy, and biometallurgy.

Valorization of wastewater: A paradigm shift towards circular bioeconomy and sustainability.

Limitation in the availability of natural resources like water is the main drive for focussing on resource recovery from wastewater. Rapid urbanization with increased consumption of natural resources has severely affected its management and security. The application of biotechnological processes offers a feasible approach to concentrating and transforming wastewater for resource recovery and a step towards a circular economy.

A state-of-the-art review on microbial desalination cells.

The rapid growth in population has increased the demand for potable water. Available technologies for its generation are the desalination of sea water through reverse osmosis, electrodialysis etc., which are energy and cost intensive.

In silico optimization of enzyme mediated debittering of Assam lemon: biochemical and sensory evaluation studies.

Commercialization of citrus fruit juice is always hindered by the bitterness development in juice when stored for a significant period of time. In order to debitter citrus juice, an attempt has been taken up by treating the juice with tannase. Central Composite Design (CCD) based Response Surface Methodology (RSM) has been implemented to evaluate and optimize the effect of underlying process parameters viz.

Phytotoxicity of glyphosate in the germination of Pisum sativum and its effect on germinated seedlings.

The present study evaluated the effects of glyphosate on Pisum sativum germination as well as its effect on the physiology and biochemistry of germinated seedlings. Different physico-chemical biomarkers, viz., chlorophyll, root and shoot length, total protein and soluble sugar, along with sodium and potassium concentration, were investigated in germinated seedlings at different glyphosate concentrations.

Ecophysiological evaluation of tree species for biomonitoring of air quality and identification of air pollution-tolerant species.

Identification of tree species that can biologically monitor air pollution and can endure air pollution is very much important for a sustainable green belt development around any polluted place. To ascertain the species, ten tree species were selected on the basis of some previous study from the campus of the University of Burdwan and were studied in the pre-monsoon and post-monsoon seasons. The study has been designed to investigate biochemical and physiological activities of selected tree species as the campus is presently exposed to primary air pollutants and their impacts on plant community were observed through the changes in several physical and biochemical constituents of plant leaves.

Food Biotechnology: A Step Towards Improving Nutritional Quality of Food for Asian Countries.

Background: Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies.

Objective: Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology.