The present work determines efficiency of domestic food waste like tea waste in removing indigo carmine from synthetic textile wastewater. Carbonaceous material (tea waste) has been employed and it showed removal percentage of indigo carmine at 90% through adsorption process. Carbonaceous material was chemically activated by using modified Hummer’s method and it was observed through Scanning Electron Microscopic image, Fourier Transform Infrared Spectrometer, X-ray diffractometer and Brunauer, Emmett and Teller analysis that revealed that the modified biochar is comparably similar to graphene oxide (GO). Various experimental parameters are evaluated for the removal efficiency of the synthesized adsorbent under the present study. Results of the experiments performed using the GO-like adsorbent synthesized from tea waste confirmed potential efficiency of adsorption of indigo carmine dye from synthetic waste water solution. The adsorption mechanism has been analysed by fitting the experimental data in different adsorption isotherm and kinetic models. The results indicated that the adsorption followed Langmuir isotherm model with maximum uptake of 20 mg g− 1 and pseudo second order kinetic model with the best correlation coefficient. The thermodynamic study showed the dye removal to be spontaneous and endothermic.

a b s t r a c tThe present study investigated the simultaneous removal of Safranin (SA), Crystal violet (CV) and Methylene blue (MB) by a bacterial consortium consisting of Dietzia sp., Bacillus sp. and Pseudomonus mendocina in batch reactors. The effect of experimental parameters like initial dye concentration, solution pH, salinity and temperature on the process of biodegradation was also studied. On optimization of ternary dye degradation using both RSM (CCD) and ANN on a comparative scale, RSM was found to be a more suitable approach. Application of RSM optimised conditions resulted in 99.87, 98.74 and 97.57% decolorization of SA , CV and MB respectively. Effect of dye exposure on bacterial cells was investigated using atomic force microscopy (AFM). The untreated and treated samples were analysed using Fourier transform infrared (FTIR) spectroscopy for characterization of metabolites formed due to dye degradation. Phytotoxicity assay with Cicer arietinum showed that seedlings exposed to untreated effluents showed significantly impaired growth, biochemical and enzyme (oxidative stress response and detoxification) parameters in comparison to those exposed to treated effluents which in turn were at par with control levels. The results obtained denoted efficient detoxification of ternary dye effluent by the selected bacterial consortium and hence proved its applicability for treatment of real effluent.

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Polycyclic Aromatic Hydrocarbons are one of the toxic pollutants in nature having both carcinogenic and mutagenic effects and accumulate in the environment from industrial wastes, natural sources like volcanoes and human activities. Acenaphthene degradation efficiency of two isolated micro-organism Bacillus sp. PD5 and Halomonas sp.PD4; gram positive and gram negative bacteria were evaluated in batch experiments. The study was performed by different parameters like inoculum volume, pH, salinity, temperature, agitation speed and a comparative analysis was carried out. The objective of this study was to compare the efficiency of the isolated organisms to degrade acenaphthene under different experimental conditions. The maximum acenaphthene degradation was found to be around 82% by Bacillus sp. PD5 and 65.25% in case of Halomonas sp.PD4. Artificial neural network was applied to estimate the maximum degradation of acenaphthene by both microorganisms and it was observed that the developed ANN model significantly satisfied the experimental results.

Enrichment of food by the addition of essential micro-nutrients like trace elements and vitamins to food is known as fortification. It can be carried out under initiatives such as Public Health Policy which aims in reducing the number of people with dietary deficiencies within a group of people or population. Ice-creams are well known dessert, and very much in demand among the children. So it is very important to keep its sensory factors in mind and make nutritive additions in it. To meet the demands of the consumers various natural ingredients are used to fortify ice-creams. Works have been done on combining ice-cream with biologically active molecules and produce functionally potential products. There are reports of making natural anti-oxidant ice-cream, experimenting it with cocoa powder, hazelnut, green-tea and ginger extract. Ice-cream fortification with fish-protein powder has turned to be effective in enhancing food value, but studies on its stability during storage and consumer acceptance are highly recommended. Researchers worked on incorporating dietary fibers in ice-cream like wheat, oats, bamboo, apple and orange. Its influence was checked on the basis of rheological, textural, sensory properties and probiotic culture survival of the ice-cream, to enhance the structural characteristics and cultural viability. Addition of Inulin in ice-creams as fat-replacers increased the viscosity and also made it resistant to melting. Hydrocolloids bind water and oil and adding them in ice-creams enhanced the micro-viscosity. Ice-creams were fortified with vitamins and minerals with successful attempts for example Vitamin D3, calcium and zinc fortifications. This study aims to review the various fortifications of ice-cream till date, using different nutritional components, hence fulfilling the nutritional needs of human-beings.