Background: Banana peel, a major by-product of banana consumption, is rich in plant nutrients and bioactive compounds with potential applications as a natural bio-stimulant in agriculture. Black gram (Vigna mungo) is an important pulse crop and its growth could be positively influenced by organic inputs. This study investigates the effects of aqueous extracts of various banana peel varieties on black gram germination and seedling development. 
 
Methods: Peels from five banana cultivars (Morris, Rasthali, Green, Nendran and Red banana) were soaked in distilled water (1:2 w/v) for 24 hours to prepare 5% and 10% aqueous extracts. These were tested alongside distilled water as a control in a seed germination assay using the paper towel method. Eleven treatments, each with three replicates, were evaluated for parameters including germination rate, root and shoot length, total seedling length, leaf number, fresh and dry weights and vigor indices I and II. response Index (RI) was used to assess treatment effectiveness relative to control. 
 
Result: Overall, 5% peel extracts had a more favorable impact on seedling growth than 10% extracts. F2 (Morris 5%) and F4 (Rasthali 5%) showed the highest values in root length (7.90 cm), shoot length (21.12 cm), total length (28.10 cm) and vigor index-I (2248). F6 (Green 5%) exhibited the highest dry weight (0.33 g) and vigor index-II (26.48). Among 10% extracts, F7 (Nendran 10%) had the highest fresh, dry weights and highest vigor index-II (27.36). Most treatments had a positive Response Index, supporting the stimulatory potential of banana peel extracts on the growth of black gram. 
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Bio Stimulant Potential of Different Banana Peel Aqueous Extracts on Black Gram (Vigna mungo)

Background: Black gram (Vigna mungo L.) is a nutritionally rich pulse crop widely cultivated in Asia, yet its productivity is often limited by poor soil health and nutrient deficiencies. Banana peel, a major agro-waste in India, is rich in essential nutrients and bioactive compounds that can potentially enhance crop performance. This study investigates the foliar application of banana peel extracts (BPEs) from different cultivars to promote sustainable nutrient management in black gram cultivation. 
 
Methods: Five banana cultivars (Morris, Rasthali, Green Banana, Nendran and Red Banana) were collected and their peels were soaked in distilled water (1:2 w/v) for 24 hours to obtain aqueous extracts. The nutrient profiles of the peels were analyzed. Foliar sprays at 5 and 10% concentrations were applied to black gram (VBN 8) grown under irrigated field conditions during Winter 2025 and Summer 2026. The experiment was conducted in a randomized block design with eleven treatments (ten BPEs and one control) and data were collected on plant growth and yield parameters. 
 
Result: Among treatments, the 5% Rasthali banana peel extract (F4) consistently outperformed others, showing significantly higher plant height (40.83 cm), branch number (6.71), LAI (3.36) and dry matter production (2853 kg ha-1). It also led to superior yield attributes, including number of pods per plant (40.46), seeds per pod (6.01), pod length (5.07 cm) and seed yield (890 kg ha-1). The enhanced performance was linked to optimal levels of nitrogen, potassium, zinc and organic carbon in Rasthali peel. Notably, the 5% extracts outperformed the 10% due to better nutrient absorption and reduced phytotoxicity. 
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Foliar Application Impact of Banana Varieties Peel Extracts on the Performance of Black Gram

Background: This study investigated the extraction procedure, identification and purification level of naringin from Citrus maxima peels, a readily available food waste resource.&nbsp; 
 
Methods: The extraction employed efficient multi-stage extraction, including hot extraction, alkaline treatment, liquid-liquid extraction and crystallization. The high-purity Naringin validation steps confirmed naringin purity via melting point determination, high-performance liquid chromatography and mass spectrometry. Thirdly, the optimization of extraction conditions was performed in varying parameters as optimal solvent concentration, temperature and time for maximum naringin yield from Citrus maxima. 
 
Result: Naringin extraction conditions were optimized in varying parameters, including solvent concentrations, extraction times and temperatures. Optimal extraction conditions were determined to be 80% ethanol, an extraction time of 27 minutes and an extraction temperature of 60oC. The extracted naringin exhibited high purity (99.50%) in high-performance liquid chromatography measurement, a melting point of 166.5oC and a molecular weight of 580.1763 g/mol in mass spectrometry measurement. These findings demonstrate the feasibility of efficiently extracting high-purity naringin from Citrus maxima peels, offering a sustainable approach to valorize this abundant by-product.&nbsp;

Naringin Extracted from Vietnamese Citrus Maxima Peels: Extraction and Optimization

Background: In order to reduce the use of synthetic and chemical agents in agriculture, more and more research is turning to ecological, more environmentally friendly methods. Plant aqueous extracts are products that can be a significant source of various elements, depending on the type and quality of soil on which the plant species from which the solution is prepared is grown. 
 
Methods: The aim of this study was to investigate the influence of aqueous extracts of different plant species on the yield and quality parameters of soybean seeds (Glycine max L.). Aqueous extracts of: nettle, nettle+comfrey, banana, banana peel, onion, willow and soybeans were used foliarly. The 1st foliar treatment plants was done when first flowers opened and the 2nd treatment was done when first pod reached final length. 
 
Result: The effect of aqueous extracts depends on the agroecological conditions and the analyzed traits. In 2020 the greatest effect was achieved on the free proline, SOD, Px and CAT. In 2021 the application of certain aqueous extracts had a significant effect on the yield, gerimination energy, germination percentage and vigour seed.

Application of Plant Aqueous Extracts on Yield and Quality Parameters of Soybean Seeds (Glycine max L.)

<div style="text-align:justify">Different crops were raised and harvested at physiological maturity and weeds were collected at flowering stages during Kharif 2017 for preparing plant aqueous extracts at wet land farm of Sri Venkateswara Agricultural College, Tirupati. A field experiment was conducted to evaluate the performance of different plant aqueous extracts and paddy straw mulch for organic weed management in a randomized block design and replicated thrice during Rabi, 2017-18 and The predominant weed species observed were Cyperus rotundus L. (45%), Digitaria sanguinalis (L.) Scop. (15%), Borreria hispida (L.) K. Schum. (7%). All chemical weed management practices recorded significantly lesser weed density and dry weight than organic weed management practices. Among the organic weed management practice, application of paddy straw mulch at 5 t ha-1 recorded significantly lesser density and dry weight of weeds with higher weed control efficiency, apart from enhancing the yield components and pod yield of groundnut. Among the plant aqueous extracts, sorghum plant aqueous extract spray 15 L ha-1 at 15 and 30 DAS proved to be the best in controlling weeds and increasing pod yield. The performance of parthenium and purple nutsedge aqueous extracts each applied at 15 L ha-1 at 15 and 30 DAS were very poor in controlling weeds and promoting pod yield of groundnut. The reduction in pod yield of groundnut due to unchecked weed growth was 52.53 and 37.18% compared to pendimethalin 1kg ha-1 + HW at 30 DAS and paddy straw mulch at 5 t ha-1, respectively. Paddy straw mulch at 5 t ha-1 recorded significantly higher count of effective rhizobium nodules plant-1 and soil microorganisms viz., bacteria, fungi and actinomycetes.</div>

<div style="text-align:justify">Performance of Plant Aqueous Extracts for Organic Weed Management in Groundnut (Arachis hypogaea)&nbsp;</div>

<div>Background: Banana pseudostem (Musa acuminata) comprises nearly 30% of plant biomass and carries a substantial quantity of fiber and moisture. Banana pseudostem beverage was developed from banana tender core, natural extracts (Pine apple and Grape) and 2% citric acid used as an antibrowning agent. The present study aimed to develop ready-to-drink banana pseudostem juice incorporated with pineapple and grape extract. The banana pseudostem juice (80%) was incorporated with pineapple (20%) and grape (20%) extracts.&nbsp; 
 
Methods: The proximate composition of the ready-to-drink banana pseudostem beverage and the physicochemical properties of banana pseudostem extract were analyzed using standard procedures. Sensory evaluation and microbial quality were analyzed for ready-to-drink banana pseudostem beverages stored at 25&deg;C and 4&deg;C. The beverages were evaluated at 6 days interval period.&nbsp; 
 
Result: The ready-to-drink beverages were evaluated at a 6-day interval period. The result of the physicochemical properties of the ready-to-drink banana pseudostem beverage incorporated with pineapple and grape extract during storage at ambient and refrigerated temperature. The banana pseudostem beverage pH value gradually increased and its acidity value decreased. The total soluble solids remained constant, viscosity at 25&deg;C was decreased, at 4&deg;C viscosity was increased during the storage period up to 12 days.&nbsp; During storage conditions, the total soluble solids remain constant, while the viscosity increased at 4! and reduced at 25&deg;C. Minimal substantial changes were observed in the quality of ready-to-drink banana pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverage was very well-liked by consumers, according to the organoleptic evaluation. The quality of ready-to-drink banana pseudostem beverages was minimal significant changes were observed. Based on the organoleptic evaluation, the pineapple extract flavored pseudostem beverage was highly accepted by consumer preference.&nbsp; The banana pseudostem beverage incorporated with pineapple extracts was microbiologically safe for 12 days at 25&deg;C and 4&deg;C for human consumption. After 12 days at (25&deg;C) and (4&deg;C), the banana pseudostem beverage incorporated with pineapple extracts proved microbiologically safe.</div>

Development of Ready to Drink Banana Pseudostem Beverage Incorporated with Pineapple and Grape Extract

Background: The peels of dragon fruits, usually discarded as waste after fruit processing, contains betacyanin, a red-purple pigment that can be utilised to replace synthetic colours in food industry. This can be an efficient waste management system and can provide additional income to the farmers. 
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Methods: Colour extracts were prepared from peels of both white and purple type dragon fruits by different maceration techniques viz., hydromaceration, maceration in ethyl alcohol, hydromaceration of freeze-dried peel, low temperature hydromaceration and low temperature ethyl alcohol maceration for 24 hours adopting 1:2 peel to solvent ratio. Extracts prepared by the two best extraction methods were subjected to ambient and low temperature (4 to 7&deg;C) storage for three months for analyzing storage stability. 
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Result: Hydromaceration of purple dragon fruit peel produced extracts with the highest betacyanin content. Highest total antioxidant activity was found in extracts prepared by low temperature hydromaceration of purple dragon fruit peel. Hydromaceration of purple- fleshed dragon fruit peels for 24 hours using 1:2 peel solvent ratio and storage at low temperature of 4 to 7&deg;C can be recommended as the best maceration method for betacyanin pigment extraction.

Colour Extraction from Dragon Fruit (Hylocereus spp.) Peel&nbsp;

Background: Anthocyanin is a natural non-toxic, water soluble and heat sensitive colouring pigment which is abundantly found in nature. Standardization of simple and viable technology for anthocyanin extraction from processing waste can replace the synthetic food colourants. Study on standardisation of dehydration method and solvent for anthocyanin extraction from pomegranate (Punica granatum L.) peel was carried out using maceration. 
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Methods: Ripe pomegranate fruits (var. kabuli) of good quality and uniform maturity were cleaned, surface sanitized using 2 ppm ozonised water for 10 minutes and outer peel was separated from the arils and mesocarp. The peels were cut into uniform pieces of approximate 2cm3&nbsp;and subjected to different dehydration treatments. Best dehydration treatment was selected based on highest anthocyanin content. The peel after dehydrating with the best method was macerated using three different solvents for selection of best solvent for extraction based on highest anthocyanin content. 
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Result: Dehydration resulted in enhanced anthocyanin content. Cabinet drying of peel pieces at 50&plusmn;5&deg;C for 24 hrs followed by maceration using acidified ethanol with 1% HCl at 2:1 solvent to solid ratio can yield 25.5% colour extract with high anthocyanin content (84.57 mg 100 g-1) and antioxidant activity (82.83%).

Optimization of Parameters for Anthocyanin Extraction from Pomegranate (Punica granatum L.) Peel

Background: The study aimed to evaluate the effect of incorporating Punica granatum (pomegranate) hydroethanolic extract as a functional ingredient in yogurt on the physicochemical, sensory quality and microbiological count of freshly prepared and refrigerated stored (4&deg;C) yogurts. 
 
Methods: Pomegranate peels were dried, ground and extracted with 70% ethanol, then concentrated using a rotary evaporator and finally lyophilized to obtain pomegranate peel powder (PPP). Yogurts were prepared using pasteurized semi-skimmed cow&rsquo;s milk, with phenolic extracts of pomegranate peels added at 10.0 mg, 20.0 mg and 30.0 mg per 100 mL of milk; a control product was simultaneously prepared without such pomegranate peel extract. The physicochemical analysis included pH, acidity, syneresis and viscosity measurements. Microbiological analysis was performed to determine the viability of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Sensory scoring of the yogurt was carried out by 25 panelists using a 5-point scale. 
 
Result: Initial pH values of freshly prepared yogurt ranged between 4.48 and 4.64, decreasing to pH values of 4.3 and 4.15 at 21st day of refrigerated (4&deg;C) storage. The titratable acidity of yogurt increased&nbsp;from initial value of 75&deg;D for freshly prepared control product to 99&deg;D as noted on 21st day of storage. Syneresis at the 21st of storage were 35.98%, 37.88%, 39.34%, 39.22% for yogurt samples control, experimental yogurt containing PPE of 10.0 mg, 20.0 mg and 30.0 mg respectively. The viscosity of yogurt utilizing 10.0 mg PPE peaked to value of 769.63 cP on 21st day of storage. Streptococcus thermophilus count peaked to 8.39 log CFU/g for experimental sample containing 10.0 mg of PPE as noted on 7th day of storage. Yogurt samples containing 20.0 mg and 30.0 mg of PPE received the superior overall acceptability scores over others. The extract improved yogurt&rsquo;s physicochemical and sensory properties, enhancing its nutritional value and consumer acceptance.

Pomegranate Peel Extract Fortified Yogurt: Effect on Physicochemical, Microbiological and Sensory Quality of Functional Dairy Product

<div>Background: Bauhinia tomentosa L. leaves, flower buds or root had been reported to possess anti-diabetic, anti-pyretic, antioxidant, anti-proliferative properties. The seeds and bark of the plant had not still studied for their anti-bacterial properties despite their uses in traditional medicines. 
 
Methods: Solvent extraction method was used to prepare crude aqueous, methanol and ethanol extracts of leaf, seed and bark, used for phytochemical screening to determine the classes of metabolites present. Anti-bacterial activity of leaf, seed and bark extracts was evaluated using agar well diffusion assay. Minimum inhibitory concentration (MIC) of extracts was examined using broth dilution assay. 
 
Result: Qualitative phytochemical analysis of aqueous seed extract revealed the presence of maximum number of phytochemicals (alkaloids, glycosides, flavonoids, phenols, saponins, tannins, terpenoids and amino acids). Aqueous and methanol seed extracts were observed to be effective against all the tested bacteria viz. Enterobacillus, Micrococcus, Klebsiella pneumoniae, Streptococcus thermophilus and Haemophilus influenza. On the other hand, all the leaf extracts (ethanol, methanol and aqueous) showed inhibition against Enterobacillus, Micrococcus, S. thermophilus and H. influenzae except K. pneumoniae. The aqueous extracts of seed, leaf and bark was observed to be more potent against all the Gram positive and Gram negative bacteria followed by methanol extracts of leaf and seed.</div>

Phytochemical Screening and Antibacterial Potential of Methanol, Ethanol and Aqueous Extracts from Seed, Bark and Leaf of Bauhinia tomentosa L.