Biodiesel, an environmentally degradable and renewable biofuel derived from organic matter, has exhibited its capacity as a viable and sustainable substitute for traditional diesel fuel. Numerous comprehensive investigations have been conducted to assess the effects of biodiesel on internal combustion engines (ICEs), with particular emphasis on diesel engine performance metrics, combustion dynamics, and emission profiles. Biodiesel demonstrates a significant decrease in emissions of particulate matter (PM), hydrocarbon (HC), and carbon monoxide (CO) in diesel engines. The addition of biodiesel has shown a minor decrease in power output and a slight increase in fuel consumption and nitrogen oxide (NOx) emissions. Nevertheless, the extensive implementation of biodiesel, despite its potential to effectively reduce detrimental emissions, has encountered obstacles stemming from external influences including restricted availability of feedstock, volatile petroleum oil prices, and inadequate governmental backing. This review presents a concise summary of significant advancements in the global adoption of biodiesel from a sustainability perspective. This review provides valuable insights into the challenges and opportunities associated with the advancement of sustainable biofuel technologies by synthesizing the current state of palm biodiesel and examining global trends in biodiesel implementation. The wider adoption of biodiesel can be facilitated by addressing concerns pertaining to feedstock availability, price stability, and policy support. This would allow for the realization of significant environmental advantages and contribute to a more environmentally friendly and sustainable biofuel.

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.