Green-synthesized CuO and ZnO nanoparticles derived from Calotropis gigantea (Apple of Sodom): enhancing plant growth, efficient dye removal, and potent antibacterial applications.

Nanoparticles, owing to their unique physicochemical properties, have garnered significant attention in various scientific disciplines, including materials science, chemistry, biology, and environmental engineering. In recent years, the synthesis of metal oxide nanoparticles, such as NiO, Fe2O3, ZnO, SnO2, and CuO via green routes, has gained attraction due to their diverse applications in fields ranging from catalysis and electronics to medicine and environmental remediation. This study focuses on the green synthesis of copper oxide (CuO) and zinc oxide (ZnO) nanoparticles using Calotropis gigantea (Apple of Sodom) leaf extract as a reducing agent and stabilizer, with zinc nitrate (ZnNO3.6H2O) and copper nitrate (CuNO3.3H2O) as precursors. The hexagonal phase of ZnO and monoclinic plan structure of CuO with high crystallinity was confirmed by XRD and elemental composition by EDX analysis. With the help of an SEM image, particle size measured for CuO and ZnO using ImageJ software was found to be 56.08 nm and 46.49 nm, respectively. This study investigates the efficacy of nanoparticles in wastewater treatment, particularly focusing on methylene blue dye decolorization using the statistical processing of response surface methodology (RSM) using the Box-Behnken method. Additionally, it explores the impact of synthesized nanoparticles on seed growth enhancement, using Vigna radiata (green gram) seeds immersed in various doses of nanoparticles (0, 0.5, 1, 1.5, 2 mg/30 mL). Furthermore, the antibacterial activity of the nanoparticles against both gram-positive and gram-negative bacteria is evaluated. The results confirm the effectiveness of the materials for methylene blue dye removal, achieving 80.53% with CuO and 78.25% with ZnO. Significant seed growth was observed with a low nanoparticle dosage of 1.5 mg/30 mL, resulting in the highest seedling vigour index and germination percentage. This reduces the need for fertilizers and lessens environmental impact.

Natural fruits based ready to serve (RTS) beverages: a review.

Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non-fermented beverage prepared from fruits and vegetables of different concentrations in addition of sugar, water and additives. Fruits rich in sugar, vitamins and minerals are less explored due to astringency or bitterness. This can be solved by blending such fruits with other fruits and vegetables in order to increase flavor, nutrient properties and shelf life. These natural RTS beverages are valued for their nutritional content, refreshing quality, pleasant flavor and medicinal properties. Therefore, blending of natural RTS beverage is thought to be a good alternative for utilization and preservation of fruits. This present review concluded that the natural RTS beverages made from blending and enrichment improves shelf life and has high sensory acceptability. Development of RTS beverages may reduce risk of health diseases and acts as a good appetizer. Physiochemical properties of RTS beverages like pH, acidity and total soluble solids were observed to change during storage. Several types of RTS beverages including blended, refreshing, and functional beverages are prepared from fruits such as grapes, gooseberries, litchi, pineapple, orange, etc. Whey protein is blended with fruits such as orange and watermelon in order to enhance their nutritional value.