The present investigation is an attempt on synthesising iron oxide nanoparticles through greener mode using the petal extracts of Hibiscus rosa-sinensis and utilising them as fortificants in wheat biscuits. Ferric and ferrous chloride at a concentration of 0.025 M and at a ratio of 2:1 was used as the metal precursors and the extract was served as the reducing agent. Synthesised iron oxide nanoparticles were characterised using UV-visible spectroscopy, X-ray diffraction (XRD), FTIR spectroscopy and scanning electron microscopy (SEM). The analyses confirmed that the formed particles were nano sized and the crystallite size was found to be 6.16 nm through XRD studies. The formed nanoparticles were observed from SEM analysis to be spinel shaped with an average particle size of 65 nm. Biscuits were fortified with iron oxide nanoparticles which were later studied for physical and proximate analyses. The inductively coupled plasma optical emission spectroscopy studies revealed that the iron content was higher in fortified biscuits than that in control. Microbial analysis for 30 days indicated that the fortified biscuits could have a longer shelf life. In brief, the first report on use of iron oxide nanoparticles successfully suggested that their use as fortificants in food and could be prescribed for malnourished, iron deficit or anaemic patients.

Biodegradable nanocomposite films have been developed by incorporating silver nanoparticles (AgNPs) into the gelatin biopolymer matrix for food packaging applications. AgNPs were biologically synthesized using industrial food waste, namely, cassava tuber peels. The cassava peels mediated synthesized AgNPs exhibited a maximum absorbance peak at 434.4 nm in the UV–Vis spectrum. High‐resolution transmission electron microscopy results revealed spherical shaped particles with a size range of 10–45 nm. The presence of elemental silver and crystalline nature of AgNPs was confirmed by Energy‐dispersive X‐ray spectroscopy and X‐ray diffraction analyzes. AgNPs showed significant antimicrobial activity against foodborne pathogens. Field emission scanning electron microscopy images of the films showed the successful incorporation of AgNPs into the gelatin matrix. AgNPs integration has demonstrated improvement in the mechanical and barrier properties of nanocomposite films. The gelatin–AgNPs nanocomposite films have resulted in an excellent notable increase in the shelf life of sapodilla fruits. This confirms that the gelatin–AgNPs nanocomposite films are ideal for the food packaging industry to extend the shelf life of packaged food. Practical applications The use of silver nanoparticles as an antimicrobial in the field of food technology has been of great interest in recent years. The present study highlights the importance of the use of industrial food waste for the synthesis of silver nanoparticles and its incorporation into the gelatin matrix for the preparation of thin nanocomposite film. Gelatin–AgNPs nanocomposite film showed enhanced UV‐shielding and antimicrobial properties, which increased the shelf life of sapodilla fruits. AgNPs incorporated gelatin nanocomposite film could prove to be an effective antimicrobial food packaging material and an efficient way to extend the post‐harvest life of food.

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Chlorophenols are a group of special interest due to their high toxicity and low bio degradability. Advanced oxidation process constitutes a promising technology for the treatment of wastewaters containing non-easily removable organic compounds. Several electro chemical processes are based on mediated electro chemical oxidation. The present study envisages the utility of electro-fenton and photo-fenton process for the degradation of parachlorophenol from aqueous solution by the electro oxidation under acidic condition. Experiments were carried out under batch recirculation conditions with stainless steel as cathodes and RuO2 coated titanium expanded mesh as anodes. Electrolysis was carried out with various current densities and flow rate using mediated electro chemical oxidation process with fenton mediator (Fe2+ / Fe3+ + H2O2). Extent of dehydration and reduction in COD was studied as a function of applied current, electrolysis time and concentration of ferrous ion. The electrolysis was carried at optimised conditions to achieve efficiencies higher than 80%.

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