http://ir.lib.seu.ac.lk/handle/123456789/1678 THESE ARE RESEARCH ARTICLES OF ACADEMIC STAFF, PUBLISHED IN JOURNALS AND PROCEEDINGS ELSWHERE Sun, 05 Jul 2026 09:33:44 GMT 2026-07-05T09:33:44Z http://ir.lib.seu.ac.lk/handle/123456789/7932 Title: Development and evaluation of edible film from banana peel and cassava starches incorporated with moringa leaf powder for paneer preservation Authors: Rifnaath Rina, Siddeek Fathima; Vaishnavy, Saravanan; Abdul Majeed, U. L.; Jeisunthar, Rajeetha Abstract: The development of biodegradable packaging has gained increasing importance due to the environmental concerns associated with synthetic plastics. The present study aimed to develop and evaluate the effectiveness of edible film coating in extending the shelf life and sensory quality of paneer during refrigerated storage at 4±1°C. The edible film was prepared by combining banana peel starch and cassava starch with distilled water and glycerol. Two formulations were prepared: T1 {banana peel starch (50%) + cassava starch (50%) + Glycerol (1%) + Distilled water (100 ml)} and T2 {banana peel starch (60%) + cassava starch (40%) + Glycerol (1%) + Moringa leaf extract with distilled water (100ml)}. The films were characterized for thickness, moisture content, water solubility, and pH. Results showed increased thickness and reduced moisture content in moringa- incorporated film (T2) compared to T1 film. Paneer samples coated with T1 and T2 films, along with an uncoated control, were stored at 4 ± 1°C and evaluated for physicochemical parameters and sensory attributes. During storage, coated samples showed significantly lower moisture loss (41.62% to 40.43%) and slower pH decline (5.86 to 5.68) compared to the control, with T2 indicating superior stability. Titratable acidity increased (0.29 to 0.60) across all samples; however, the coated paneer samples exhibited a markedly slower rise in acidity compared to the control. Sensory evaluation indicated that T2 maintained higher scores for appearance, texture, colour, and overall acceptability up to 10 days, whereas the control became unacceptable by day 10. The incorporation of moringa leaf powder enhanced both the functional properties of the film and the preservation quality of paneer. Overall, moringa-incorporated edible films indicated potential as a natural, biodegradable packaging material for extending the shelf life and improving the quality of paneer. Wed, 04 Mar 2026 00:00:00 GMT http://ir.lib.seu.ac.lk/handle/123456789/7932 2026-03-04T00:00:00Z http://ir.lib.seu.ac.lk/handle/123456789/7931 Title: Development of functional biodegradable foam cups from mango peels and banana stem fiber using baking mold technology Authors: Rishankari, Somasundaram; Vaishnavy, Saravanan; Abdul Majeed, U. L.; Jeisunthar, Rajeetha Abstract: Petroleum-based plastics are poorly biodegradable, and their widespread use has caused serious environmental pollution. Agro-industrial residues containing cellulose, hemicellulose, and pectin offer a promising alternative for sustainable packaging materials. This study aimed to develop biodegradable foam cups from mango peel and banana stem fiber using baking mold technology. Three formulations were prepared with different mango peel-cassava starch fiber ratios: T1 (2:1), T2 (1:1), and T3 (2:3), with a constant amount of banana fiber, glycerol, and citric acid. The ingredients were mixed with warm water to form slurries, poured into molds, and baked at 120°C for 40 minutes. Physical properties, including thickness, moisture content, and water absorption, were evaluated, while mechanical properties (hardness, adhesiveness, and springiness) were measured using a texture profile analyzer. Results showed significant differences among the treatments. Thickness increased with starch content, with T3 exhibiting the highest (2.99±0.20mm) and T1 the lowest (1.57±0.08mm). Moisture content (9.73%-5.63%) and water absorption (28.0%-40.33%) also increased with starch due to enhanced gelatinization and hydrophilicity. Hardness ranged from 5.0 N (T3) to 19 N (T1), indicating a stronger structure in T1, while adhesiveness remained low (0-0.5 mJ) and springiness slightly decreased in harder foams (0.77- 0.86). Overall, T1 produced harder, thinner, and less water-absorbing cups, T3 produced softer, thicker, and highly hydrophilic cups, and T2 provided a balanced combination of structural integrity and water resistance, indicating potential suitability for functional applications. These findings suggest that mango peel powder and banana stem fiber can be effectively valorized for biodegradable packaging. Wed, 04 Mar 2026 00:00:00 GMT http://ir.lib.seu.ac.lk/handle/123456789/7931 2026-03-04T00:00:00Z http://ir.lib.seu.ac.lk/handle/123456789/7930 Title: Building information modeling (BIM)-based evaluation system for the development of green buildings in terms of using local construction materials. Authors: Ahmed, S.S.; Mufeen, M.W.K; Ishqy, M.F.M.; Suja, A.C.A. Abstract: The construction sector is a major driver of socio-economic growth, particularly in developing countries such as Sri Lanka. However, it is also one of the largest contributors to environmental pollution. The use of local construction materials is recognized as a sustainable strategy for reducing the environmental impact of building construction. However, evaluating the greenness of buildings in terms of local material usage remains complex due to the lack of standardized methodologies and tools. Various green rating systems, which typically involve manual point calculations, are employed globally. The advent of Building Information Modelling (BIM) is revolutionizing the conventional practices of the construction industry and has reinforced the impact of the design process on the building project’s overall lifecycle. This paper proposes a BIM-based evaluation system to provide a comprehensive and standardized approach for assessing the sustainability of green buildings with respect to local construction material usage. The system involves applying alternative combinations of building materials to BIM models and analyzing them to determine embodied energy and greenhouse gas (GHG) emissions. The results show that using locally available construction materials generally results in lower carbon emissions and higher recyclability, as well as reduced fuel consumption associated with transportation and raw material extraction. These findings contribute to advancing green building practices by promoting the use of local materials and reducing environmental impacts. The proposed system can assist architects, engineers, and other stakeholders in making informed decisions during the design and construction phases, thereby fostering the development of more sustainable buildings and informing revisions to green rating system labels. Fri, 20 Dec 2024 00:00:00 GMT http://ir.lib.seu.ac.lk/handle/123456789/7930 2024-12-20T00:00:00Z http://ir.lib.seu.ac.lk/handle/123456789/7929 Title: Enhancing Poultry Meat Quality: A Comparative Study of Conventional Vs Organic Cobb 500 Broiler Production Authors: Geethasuvani, I; Nikzaad, RM; Musthafa, MM Abstract: Driven by population growth, the demand for poultry meat is escalating. Customer perception of meat from free-range chickens is healthier and more flavourful than meat from poultry raised through intensive methods. This belief arises from insights into consumer awareness regarding chicken meat from free-range pro-duction. This study focuses on the quality of poultry meat of organic output using Cobb 500 broilers to assess carcass characteristics, nutritional quality, and sensory evaluation. 30 chickens from the organic production were slaughtered at ages between 42 to 45 days for conventional chickens and 65 days and older for organic chickens. The organic chicken had a protein content of 22.8% and a fat content of 1.6%, while they contained 72.7% moisture and 1.6% ash. The organic meat achieved a mean rank of 6.50 ± 0.51 for overall acceptability in sensory quality. Based on the measured nutritional composition and sensory attributes, organically reared Cobb 500 broiler meat exhibited higher protein content, lower fat content, and greater sensory acceptability compared to conventionally reared meat. These findings indicate differences in meat quality attributes between production systems under the conditions of this study. Tue, 19 May 2026 00:00:00 GMT http://ir.lib.seu.ac.lk/handle/123456789/7929 2026-05-19T00:00:00Z