Piper Betel has been used as a medicinal herb in Thailand for a long period. Not only consumption but Piper Betal also has been used for religious belief and ritual. However the piper leave should be in the good condition without any defect. As a result there are numerous fall-grade leaves to be get rid of from agriculture. Increasing the value-added of this by- product can increase the income. Extraction of bioactive compounds by using alembic is uncomplicated and green without any solvent is required. Two products come out from this process the first one is an essential oil which is expensive. The second product is hydrosol. The piper hydrosol still contained various phytochemicals. In this study total phenolic content was investigated and was found to be in the range 31.16-73.71 GAE mg/g. Total antioxidant capacity was also studied using the DPPH method. The antioxidant activity was 0. 37▁(+)0.11 mg ascorbic acid equivalent/ ml hydrosol. However the piper hydrosol cannot inhibit P.ance S.aureus and S.epideminis. To sum up the piper hydrosol can be used as an ingredient for antioxidant cosmetics rather than antibacterial skincare.

An ability of fresh banana peel without surface modification was evaluated for the removal of lead ions from aqueous solution. Batch adsorption was performed at room temperature. The experimental conditions including dosage contact time initial concentration of lead( II) ion were studied. The characterization of fresh banana peel was carried out by Fourier-transform infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence ( ED-XRF) . The isotherm models of Langmuir and Freundlich were used to describe the adsorption mechanism involving the relationship between adsorbent surface capacity and adsorbed degree of lead(II)ion in the equilibrium conditions. The experimental data fitted well to the Langmuir isotherm with a correlation coefficient of r2 greater than 0.86. The Maximum adsorption capacity (qm) was found to be 0.9151 mg/g. The results of ED-XRF of fresh banana peels before and after treatment with lead( II) ion confirmed that lead( II) ion was occupied onto the surface of fresh banana peel. Moreover the inside of fresh banana peels was found the lead(II)ion larger than the outside peels. It was concluded that waste of banana could be used as a low-cost adsorbent for removal of lead(II)ion from aqueous solution based on a simple adsorption method.

Currently in 2020 the world is facing a severe Covid-19 pandemic. More than a 20 million patients were infected and continue spreading the viruses. As a result there has been a huge demand for adequate hand sanitizers in the market especially an alcohol-based spray or gel product. The repeated use of hash formulas containing alcohol having an impact on the skin such as a skin irritant itch dryness an allergic reaction These damaged skin can lead to eczema an inflammatory skin condition. Besides using inappropriate formulation or ingredient in alcohol-based gel products can leave a sticky feeling after using the product. However using a high concentration of alcohol and spray alcohol to avoid this problem is not a suitable solution. Due to alcohol can destroy or inactive viruses takes at least 30 seconds. To reach the level of inactive condition the product should not evaporate too fast. The solve the mentioned problem the semi-gel alcohol-based product was developed by adding the skin moisturizers and Khlu’ s flower extract with high antioxidant activity. According to the result in this research the total phenol content of the flower extract is 3105.44+41.50 GAE mg/L extract whereas the DPPH radical scavenging is 0. 21+ 0. 02 equivalent vitamin C/ ml extract. From the sensory evaluation 20 healthy participated in this research. The majority of participants thought that the developed semi spray-gel product dried quickly and that neither product felt sticky after using. No drying effect on the hands. The product can enhance the moisture on the skin. However the smell needs to be more developed.

This research investigated the effect of antibacterial activity of Guava leaves extract. Antibacterial activity was determined by agar well diffusion method and test with Staphylococcus aureus Bacillus cereus and Escherichia coli. The results showed that Guava leaves crude extract best inhibited the growth of Bacillus cereus followed by Staphylococcus aureus and Escherichia coli with a mean inhibition zone was 22.0 ±0.3 19.00 ± 0.2 and 14.5 ± 0.3 mm respectively. When comparison antibacterial activity between Guava leaves extract with ampicillin 0.010 mg.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.