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There are various Kreis tests reported in the literature with wide variations in the procedure. The purpose of this paper is to select the most suitable and reliable method for the rancidity evaluation in ghee.

Ghee samples were prepared from butter by the direct cream method. They were assessed for early-stage oxidative deterioration by four Kreis tests in an accelerated storage trial at intervals of 48 h. The amount of ghee samples, amount of reagents (chloroform, 30 percent trichloroacetic acid, 1 percent phloroglucinol, and ethanol), incubation temperature and duration were different in the four tests. For each method, the ghee samples were also monitored for changes in flavor at intervals of 48 h by sensory evaluation. Relationships among the Kreis values determined by the four different Kreis tests and flavor scores were established using a correlation analysis.

The correlation coefficient of the Kreis values determined by different Kreis tests was in decreasing order of: Kreis test-2 (−0.904) > Kreis test-4 (−0.792) > Kreis test-3 (−0.648) > Kreis test-1 (−0.469). Thus, among the four different Kreis tests, Kreis Test-2 reported by Pool and Prater (1945) was found to be more sensitive and more consistent, and have the highest coefficient of correlation (−0.904) with flavor score of ghee during storage at 80±2°C.

The finding of this study will be useful for the selection of an appropriate and reliable Kreis test that can be used for detecting rancidity in ghee at an incipient stage. The development of rancidity in the ghee leads to formation of off-flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Detection of traces of rancidity at an early stage provides an opportunity for industry personnel to take suitable control measures and/or make decisions regarding utilization of the product.

The use of a reliable Kreis test that detects traces of rancidity in a ghee can be very useful for enabling suitable measures to be taken to prevent further oxidative deterioration or to dispose of the ghee as early as possible.

Industry 5.0 (I5.0) is eventually set to supersede Industry 4.0 (I4.0), despite the fact that I4.0 continues to gain ground in emerging nations like India. Now India is aspiring to be a global manufacturing hub, and I5.0 offers enormous potential to position India as a forerunner in intelligent and collaborative manufacturing systems. Therefore, this research article aims to understand the relationship between I5.0 and sustainable manufacturing (SM) thoroughly; pinpoint its impact and implementation challenges; analyze its impact on Triple-Bottom-Line (TBL) sustainability; and present an inclusive framework for I5.0 implementation for Indian manufacturing enterprises.

The coexistence of two industrial revolutions raises questions, which necessitates debates and explanations. Thus, the systematic literature review (SLR) approach is used to address this issue and this study used Web of Science, Scopus, Science Direct and Google Scholar databases. Following a critical SLR, 82 research papers have been cited in this article, and the majority of cited articles were published from 2010 to 2022, to ensure a focused analysis of pertinent and recent scholarly contributions.

I4.0 is considered to be technology-driven, however, I5.0 is perceived to be value-driven. I5.0 is not a replacement or a chronological continuation of the I4.0 paradigm. The notion of I5.0 offers a distinct perspective and emphasizes the necessity of research on SM within the TBL sustainability boundaries. I5.0 introduces a new TBL: resilience in value creation, human well-being and sustainable society. Indeed, I5.0 seems to be economically, socially, and environmentally sustainable while manufacturing products with high productivity.

Theoretical implications pertain to restructuring business models and workforce transformation, whereas practical implications underscore the significance for manufacturing enterprises to embrace I5.0 for their sustainable development. By understanding the nuanced relationship between I5.0 and SM, enterprises can navigate implementation challenges, maximize TBL sustainability and embrace an inclusive I5.0 framework for high productivity and resilience.

The existing literature presents the general notion of I5.0 but lacks in-depth TBL sustainability analysis. This research used a systematic and rigorous SLR approach that evaluates the existing literature, enables an in-depth understanding, identifies research gaps and provides evidence-based recommendations for the decision-making process. Furthermore, this research aims to stand on an unbiased assessment, exploring theoretical and practical implications of I5.0 implementation for manufacturing enterprises and suggesting future research avenues.

The textile sector is moving towards new technologies, where the application of nanotechnology is offering fabrics with multifunctional properties making fabric odourless, hydrophobic, durable and self-cleaning. This aim of this research is to investigate self-cleaning ability of denim fabric with the application of zinc oxide nanoparticles (ZnO NPs) synthesized naturally. The primary focus of this investigation is achieving sustainability mark through green synthesis of ZnO NPs.

In this analysis, ZnO NPs being one of the metal oxides exhibiting self-cleaning, UV-protective and anti-microbial properties were synthesized naturally using Azadirachta Indica leaves. The prepared NPs were characterized by using X-ray diffraction and scanning electron microscopy analyses confirming their size and crystalline structure. Different formulations were investigated with varying concentration of zinc oxide and auxiliaries onto the denim fabric using pad-dry-cure application technique.

XRD analysis confirmed the successful green synthesis of ZnO NPs. SEM analysis revealed the homogeneous and hexagonal wurtzite NPs deposition on the denim fabric. It was ascertained that with 5% ZnO NPs and 7% Binder concentrations, the formulation resulted in a smooth and even layer on the denim fabric maintaining the appearance and feel at the same time offers appreciable grading (Grade 4) against the stringent stains of Ketchup, Coffee, Grape and Orange Juice with insignificant change in tensile strength.

In this study, self-cleaning attributes of denim fabric with zinc oxide nano formulations of different composition was studied to achieve promising functional properties in a single step not studied earlier.