Copyright © 2025 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{186469,
        author = {Sonal Chaturvedi and Suchita Tiwari},
        title = {Enhanced Antimicrobial effects of Disinfectant prepared from Fruits and Vegetable Peels Extracts},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {12},
        number = {no},
        pages = {186-192},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=186469},
        abstract = {Background: Fruits and vegetables are important components with a crucial role in supplying invaluable nutrients for maintaining human health. Interestingly, the seed and rind of some have higher vitamins, fibers, minerals, and other essential nutrients activity.  A large amount of peel waste is generated from fruit and vegetable waste industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. The peel is discarded as waste, even though they contain a diverse range of bioactive compounds with significant antioxidant activity compared to other edible contents. It is therefore necessary to evaluate the nutritional and antioxidant contents of the fruits and vegetables waste materials and highlight their potential to encourage adequate consumption of the waste and re-utilization of the components and rind in possible values of their activities. 
 Objectives: The present study involved the inedible part of eight different fruits and vegetable waste; Orange peel, Sweet lime peel, Apple peel, Pineapple peel, Banana peel, Bitter gourd peel, Fenugreek stem and Coriander stem phytochemical analysis followed by the formulation of the natural disinfectant. To check the efficacy of prepared disinfectant, antimicrobial tests were performed with selected reference strains.
Methods: The extracts were prepared by drying the collected fruits and vegetable wastes in shade and grinding into a fine powder. Qualitative test for the presence of phytochemicals-carbohydrates, protein, alkaloids, glycoside, steroids, flavonoids, saponin and phenolic compounds were analyzed with suitable methods for all the samples. The aqueous extract was prepared of each powder and mixed with the formulated composition and disinfectant was prepared of eight various types. Further all prepared disinfectants were tested for antibacterial activity against reference strains of S. aureus (ATCC25923), E. coli (ATCC25922) and K. pneumoniae (ATCC700603) by agar cup method.
Key findings: The inedible part of fruits and vegetable wastes contain bioactive compounds due to which significant antibacterial activity was observed with the test organisms. Hence it is used for the preparation of natural disinfectant with a proper formulation The prepared disinfectant is ecofriendly and a cost-effective product.
Conclusion: The results revealed very strong inhibition of natural disinfectants as compared with the tested antibiotic (Ampicillin) which was more than double for E. coli (15 mm) and for S. aureus and K. pneumoniae the zone of inhibition was ranked significant. Therefore, the study revealed that utilization of the fruits and vegetables waste as a cost effective and sustainable method for the preparation of natural disinfectants. This method also proved in minimizing the organic bulk wastes of inedible part of fruits and vegetable generated from the industries and household and thereby reducing the environmental pollution and achieved sustainable utilization of waste materials.},
        keywords = {Antibacterial, Disinfectant, Peel waste, Phytochemical},
        month = {},
        }