Fused Deposition Modeling (FDM) is capable of producing complicated geometries and a variety of thermoplastic or composite products. Thus, it is critical to carry out the relationship between the process parameters, the finished part’s quality, and the part’s mechanical performance. In this study, the optimum printing parameters of FDM using oil palm fiber reinforced thermoplastic composites were investigated. The layer thickness, orientation, infill density, and printing speed were selected as optimization parameters. The mechanical properties of printed specimens were examined using tensile and flexural tests. The experiments were designed using a Taguchi experimental design using a L₉ orthogonal array with four factors, and three levels. Analysis of variance (ANOVA) was used to determine the significant parameter or factor that influences the responses, including tensile strength, Young’s modulus, and flexural strength. The fractured surface of printed parts was investigate using scanning electron microscopy (SEM). The results show the tensile strength of the printed specimens ranged from 0.95 to 35.38 MPa, the Young’s modulus from 0.11 to 1.88 GPa, and the flexural strength from 2.50 to 31.98 MPa. In addition, build orientation had the largest influence on tensile strength, Young’s modulus, and flexural strength. The optimum printing parameter for FDM using oil palm fiber composite was 0.4 mm layer thickness, flat (0 degree) of orientation, 50% infill density, and 10 mm/s printing speed. The results of SEM images demonstrate that the number of voids seems to be much bigger when the layer thickness is increased, and the flat orientation has a considerable influence on the bead structure becoming tougher. In a nutshell, these findings will be a valuable 3D printing dataset for other researchers who utilize this material.

Every year, more than 50 million metric tons of apples are produced, and apple pomace is frequently discarded as waste in the food industry. Apple pomace, a byproduct of apple juice and cider production, is used as a sustainable raw material to make valuable products such as nutraceuticals and pectin. Apple pomace contains a substantial amount of antioxidant compounds, which have been related to several health advantages. Therefore, valuable components extracted from this byproduct may be used in the food and pharmaceutical industries. The common and new technologies to obtain valuable products from apple pomace which has come from production of apple juice or cider. Especially, emphasis of new and green technique is very important and will contribute the literature. Therefore, this review discussed apple processing, pectin as a bioactive compound, the extraction methods, current applications of apple pomace byproducts, and future studies on its potential uses in food.

This review article provides an overview of the bioactive compounds of clove, their health benefits, and their potential application in food and beverages. Cloves are rich in phenolic compounds, mainly eugenol, which exhibit antioxidant, anti-inflammatory, antimicrobial, antifungal, and wound-healing properties. Traditional methods of clove extraction, such as Soxhlet and maceration, have limitations. Green extraction methods, such as ultrasound-assisted extraction, pressurised liquid extraction, and microwave-assisted extraction, have shown promising results. The potential application of clove extract in various food and beverage products are also discussed. Finally, future perspectives and challenges for clove extraction are highlighted. Overall, the review highlights the potential of clove extract as a natural source of bioactive compounds for various applications in the food and beverage industry.

More than 58 million metric tonnes of oranges were produced in 2021, and the peels, which account for around one-fifth of the fruit weight, are often discarded as waste in the orange juice industry. Orange pomace and peels as wastes are used as a sustainable raw material to make valuable products for nutraceuticals. The orange peels and pomace contain pectin, phenolics, and limonene, which have been linked to various health benefits. Various green extraction methods, including supercritical carbon dioxide (ScCO₂) extraction, subcritical water extraction (SWE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), are applied to valorize the orange peels and pomace. Therefore, this short review will give insight into the valorization of orange peels/pomace extraction using different extraction methods for health and wellness. This review extracts information from articles written in English and published from 2004 to 2022. The review also discusses orange production, bioactive compounds in orange peels/pomaces, green extractions, and potential uses in the food industry. Based on this review, the valorization of orange peels and pomaces can be carried out using green extraction methods with high quantities and qualities of extracts. Therefore, the extract can be used for health and wellness products.