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Petroleum hydrocarbons are naturally occurring flammable fossil fuels used as conventional energy sources. It has carcinogenic, mutagenic properties and is considered a hazardous pollutant. Soil contaminated with petroleum hydrocarbons adversely affects the properties of soil. This paper aim to remove pollutants from the environment is an urgent need of the hour to maintain the proper functioning of soil ecosystems.

The ability of micro-organisms to degrade petroleum hydrocarbons makes it possible to use these microorganisms to clean the environment from petroleum pollution. For preparing this review, research papers and review articles related to petroleum hydrocarbons degradation by micro-organisms were collected from journals and various search engines.

Various physical and chemical methods are used for remediation of petroleum hydrocarbons contaminants. However, these methods have several disadvantages. This paper will discuss a novel understanding of petroleum hydrocarbons degradation and how micro-organisms help in petroleum-contaminated soil restoration. Bioremediation is recognized as the most environment-friendly technique for remediation. The research studies demonstrated that bacterial consortium have high biodegradation rate of petroleum hydrocarbons ranging from 83% to 89%.

Proper management of petroleum hydrocarbons pollutants from the environment is necessary because of their toxicity effects on human and environmental health.

This paper discussed novel mechanisms adopted by bacteria for biodegradation of petroleum hydrocarbons, aerobic and anaerobic biodegradation pathways, genes and enzymes involved in petroleum hydrocarbons biodegradation.

This study aims to examine the relationship between the chemical composition of juices obtained from fruits of autochthonous wild pomegranate (Punica granatum L.) grown in Montenegro and their cytotoxic effects on cancer cells.

To explore the potential value of wild pomegranate fruits, in vitro biological assays were carried out with juices whose composition was analyzed in detail for sugars, organic acids, vitamin C and phenolic compounds. The effect of juices on survival was determined in human lung A549, cervical HeLa and breast MCF-7 carcinoma cells by MTT assay. As a control, the cytotoxicity against normal fetal lung fibroblasts (MRC-5) was monitored.

Among cancer cell lines, considering the IC50 related to total phenolics, the lowest value – 13 µg/mL was found for the A549. The strongest effect on lung cells was assumed due to the favorable contribution of ellagitannins to total phenolics in juice as well as the given combination of anthocyanins and their synergistic action. For HeLa cells, the lowest IC50 value was obtained at 88 µg/mL, and the cytotoxicity could be matched with the effects of anthocyanins and catechin. For MCF-7 cells, the lowest IC50 was 504 µg/mL, and the elevated levels of vitamin C and ellagic acid derivatives should have a noticeable effect on these cells.

This study provides an important contribution to the knowledge on the effect of phytochemicals from wild pomegranate juice on lung, cervical and breast cancer cells, in vitro. The present observations suggest that the juice of wild pomegranate has the potential in the fight against cancer.

The purpose of this study is to evaluate the tannase-assisted extraction of tea stem pigment from waste tea stem, after which the stability of the purified pigment was determined and analyzed.

The extracting process was optimized using the response surface methodology (RSM) approach. Material-liquid ratio, temperature and time were chosen as variables and the absorbance as a response. The stability of the tea stem pigment at the different conditions was tested and analyzed.

The optimized extraction technology was as follows: material-liquid ratio 1:20 g/ml, temperature 50°C and time 60 min. The stability test results showed that tea stem pigment was sensitive to oxidants, but the reducing agents did not affect it. The tea stem pigment was unstable under strong acid and strong alkali and was most stable at pH 6. The light stability was poor. Tea stem pigment would form flocculent precipitation under the action of Fe²⁺ or Fe³⁺ and be relatively stable in Cu²⁺ and Na²⁺ solutions. The tea stem pigment was relatively stable at 60°C and below.

No comprehensive and systematic study reports have been conducted on the extraction of pigment from discarded tea stem, and researchers have not used statistical analysis to optimize the process of tannase-assisted tea stem pigment extraction using RSM. Additionally, there is a lack of special reports on the systematic study of the stability of pigment extracted from tea stem.

Gourd fibres (GF) are a natural biodegradable fibre material with excellent mechanical properties and high tensile strength. The use of natural fibres in composite materials has gained popularity in recent years due to their various advantages, including renewability, low cost, low density and biodegradability. Gourd fibre is one such natural fibre that has been identified as a potential reinforcement material for composites. However, it has low surface energy and hydrophobic nature, which makes it difficult to bond with matrix materials such as polyester. To overcome this problem, chemically adapted gourd fibre has been proposed as a solution. Chemical treatment is one of the most widely used methods to improve the properties of natural fibres. This research evaluates the feasibility and effectiveness of incorporating chemically adapted gourd fibre into polyester composites for industrial fabrication. The purpose of this study is to examine the application of chemically modified GF in the production of polyester composite engineering materials.

This work aims to evaluate the effectiveness of chemically adapted gourd fibre in improving the adhesion of gourd fibre with polyester resin in composite fabrication by varying the GF from 5 to 20 wt.%. The study involves the preparation of chemically treated gourd fibre through surface modification using sodium hydroxide (NaOH), permanganate (KMnO₄) and acetic acid (CH₃COOH) coupling agents. The mechanical properties of the modified fibre and composites were investigated. It was then characterized using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) to determine the changes in surface morphology and functional groups.

FTIR characterization showed that NaOH treatment caused cellulose depolymerization and caused a significant increase in the hydroxyl and carboxyl groups, showing improved surface functional groups; KMnO₄ treatment oxidized the fibre surface and caused the formation of surface oxide groups; and acetic acid treatment induced changes that primarily affected the ester and hydroxyl groups. SEM study showed that NaOH treatment changed the surface morphology of the gourd fibre, introduced voids and reduced hydrophilic tendencies. The tensile strength of the modified gourd fibres increased progressively as the concentration of the modification chemicals increased compared to the untreated fibres.

This work presents the designed composite with density, mechanical properties and microstructure, showing remarkable improvements in the engineering properties. An 181.5% improvement in tensile strength and a 56.63% increase in flexural strength were got over that of the unreinforced polyester. The findings from this work will contribute to the understanding of the potential of chemically adapted gourd fibre as a reinforcement material for composites and provide insights into the development of sustainable composite materials.

Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach.

The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives.

When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science.

Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.

The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food.

In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study.

In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics.

Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.

Breastfeeding bras are functional garments having specialised features to facilitate easy breastfeeding. The purpose of this paper is to design and develop breastfeeding bra prototypes with a focus on the needs of the user.

The method uses gathering breastfeeding user requirements through consumer surveys. The subsequent data analysis and a literature review provided the basis for feature selection for the breastfeeding bra designs. The bras were constructed using ultrasonic welding and bonding techniques. The mechanical properties of the fabric were measured. Lastly, the designed bras underwent a wear trial to evaluate their effectiveness.

The bra prototypes use non-restrictive designs and aesthetically appealing construction methods with smooth panel joints. The results of the wear trial demonstrated the successful incorporation of user requirements in the final product.

The insights from user-need mapping through consumer surveys and a literature review provided the basis for the new design of breastfeeding bras using stitchless technology. The developed bras have unique features that have not been explored earlier in this product category.

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.