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To develop new eco‐environmentally friendly surface treatments based on cerate compounds as alternatives to the process involving toxic chromates for the corrosion protection of magnesium alloys.

A treatment process in which a surface was alkaline‐etched prior to ceria treatment is proposed. The process involves cleaning, etching in potassium hydroxide followed by treatment in ceria conversion coatings. The effect of surface preparation prior to ceria treatment on the corrosion resistance of AZ91D in 3.5 per cent NaCl solution was measured using AC impedance spectroscopy and DC polarization techniques. Surface examination was performed by scanning electron microscopy, energy dispersive X‐ray.

It was shown that the ceria treatment can be used as a localized corrosion inhibitor for alloy AZ91D in NaCl solution. The level of inhibition strongly depended on the cerium concentration. Moreover, ceria treatments improved the pitting corrosion resistance due to the formation of protective oxide films which act as a barrier to oxygen diffusion to the metal surface. According to the EIS and polarization measurements, alkaline etching in KOH is more effective in reducing the pitting corrosion of AZ91D than was HCl. It was shown that surface treatment in alkaline solution (KOH) prior to ceria treatments played an important role in inhibiting the active surface sites, rejecting the chloride ions from the surface and forming uniformly distributed oxide film.

Ceria conversion coatings seem very promising as alternatives to toxic chromating for the corrosion protection of magnesium alloys in NaCl solution.

The paper seeks to find out new eco‐environmentally friendly surface treatments based on vanadate compounds as alternatives to the process involving toxic chromates for the corrosion protection of aluminium alloys.

A treatment process in which the surface was etched prior to vanadia treatment is being proposed. The process involves cleaning, etching in potassium hydroxide followed by treatment in vanadia prepared by sol‐gel method. The effect of surface preparation prior to vanadia treatment on the corrosion resistance of AA6061 T6 in 3.5 per cent NaCl solution was measured using AC impedance spectroscopy and DC polarization techniques. Surface examination was performed by scanning electron microscopy (SEM), energy dispersive X‐ray (EDS), X‐ray photoelectron spectroscopy (XPS) and atomic force microscopy (AFM).

It has been shown that the etching process prior to vanadia treatment enhanced formation of a uniformly distributed compact surface V‐rich Al‐oxide film of smooth appearance and inhibited the active surface sites and thereby preventing localized corrosion.

Vanadate conversion coatings seem very promising as alternatives to toxic chromating for the corrosion protection of aluminium alloys in NaCl solution.

This study aims to determine the efficiency of three types of essential oils (EOs) as antioxidants on wood pulp paper samples: camphor oil, clove oil and lavender oil. Because of the detrimental influence of the oxidation process on wood pulp paper, this type of paper suffers significant disintegration.

The evaluation methodology is based on scanning electron microscope and three directions laser microscope, the hydrogen ion concentration measurement, color change measurement using the CIELAB system and infrared spectrum analysis, as well as investigating the mechanical properties of paper as represented by tensile and elongation to determine Young’s modulus values.

According to the findings, camphor was an effective antioxidant for paper samples, protecting them from the damaging effects of oxidation and the impact of artificial aging processes while also improving the mechanical properties of paper.

This paper emphasizes the concept of using environmentally friendly materials derived from EOs, owing to their ease of application, lack of environmental impact, distinctive properties, low cost and distinctive properties in both curative and preventive conservation of paper manuscripts.

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.

This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.