Citrus essential oils: Extraction, authentication and application in food preservation

<p>Citrus EOs is an economic, eco-friendly and natural alternatives to chemical preservatives and other synthetic antioxidants, such as sodium nitrites, nitrates or benzoates, commonly utilized in food preservation. Citrus based EOs is obtained mainly from the peels of citrus fruits which are largely discarded as wastes and cause environmental problems. The extraction of citrus oils from the waste peels not only saves environment but can be used in various applications including food preservation. The present article presents elaborated viewpoints on the nature and chemical composition of different EOs present in main citrus varieties widely grown across the globe; extraction, characterization and authentication techniques/methods of the citrus EOs; and reviews the recent advances in the application of citrus EOs for the preservation of fruits, vegetables, meat, fish and processed food stuffs. The probable reaction mechanism of the EOs based thin films formation with biodegradable polymers is presented. Other formulation, <i>viz.</i>, EOs microencapsulation incorporating biodegradable polymers, nanoemulsion coatings, spray applications and antibacterial action mechanism of the active compounds present in the EOs have been elaborated. Extensive research is required on overcoming the challenges regarding allergies and obtaining safer dosage limits. Shift towards greener technologies indicate optimistic future towards safer utilization of citrus based EOs in food preservation.</p

Effect of fruit juices and chloride ions on the corrosion behavior of orthodontic archwire

<p>Electrochemical and surface analytical study on the corrosion behavior of AISI 316L stainless steel orthodontic archwire in different fruit juices was carried out. The electrochemical parameters were measured after immersing the wires for approx. 24 h in artificial saliva (AS) containing different fruit juices and separately in fruit juices with 1% NaCl in AS. All the fruit juices used in this study increased the rate of corrosion process in AS in the presence or absence of salt. Addition of 1% NaCl to the AS, all experiments exhibited pitting. <i>Solanum lycopersicum</i> (Tomato) and <i>Durio zibethinus</i> (Amra) are rated as most detrimental to the surface followed by <i>Prunus domestica Linn</i>. (Plum) juice. SEM Micrographs of the specimens show formation of blisters onto the steel surface which are remnants of passive film.</p

Ternary Composite of Polyaniline Graphene and TiO₂ as a Bifunctional Catalyst to Enhance the Performance of Both the Bioanode and Cathode of a Microbial Fuel Cell

Microbial fuel cells (MFCs) are a potential sustainable energy resource by converting organic pollutants in wastewater to clean energy. The performance of MFCs is influenced directly by the electrode material. In this study, a ternary PANI-TiO₂-GN nanocomposite was used successfully to improve the performance of both the cathode and anode MFC. The PANI-TiO₂-GN catalyst exhibited better oxygen reduction reaction activity in the cathode, particularly as a superior catalyst for improved extracellular electron transfer to the anode. This behavior was attributed to the good electronic conductivity, long-term stability, and durability of the composite. The immobilization of bacteria and catalyst matrix in the anode facilitated more extracellular electron transfer (EET) to the anode, which further improved the performance of the MFCs. The application of PANI-TiO₂-GN as a bifunctional catalyst in both the cathode and anode helped decrease the cost of MFCs, making it more practical