Vegetable wastes as a bio-additive for low-salt preservation of raw goat skin: An attempt to reduce salinity in leather manufacture.

Preservation or curing of hides/skins is performed as the primary step of leather processing to conserve them from putrefaction. Normally preservation is carried out using common salt (NaCl), which is discharged in the soak liquor contributing to ~ 70%, of total dissolved solids (TDS) load of entire leather manufacturing. In an attempt to reduce the TDS and chlorides, phyto-based preservation using garlic peel (Allium sativum) and white onion peel (Allium cepa) was carried out. Different concentrations of salt in combination with garlic peel and white onion peel were applied on freshly flayed goat skins based on its green weight and compared to control (40% salt). Sensory evaluation of the preserved skin was done by assessing different parameters like hair slip, putrefaction and odour. Estimation of hydroxyproline (HP) release, moisture content and microbial load were carried out at regular intervals. Skins that remained in good condition for 14 days were further processed into leather and properties were examined which were found comparable to the conventionally cured skins. Hence, this cleaner curing technique helps in reducing the TDS and chlorides in the effluent, thus controlling the pollution caused by tanneries through sustainable leather processing.