Bioactive Compound: chitin

The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues

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This review explores how food waste and agricultural byproducts can be transformed into useful bioplastics and advanced materials. By breaking down food residues into their component building blocks—like cellulose, pectin, and proteins—scientists can create eco-friendly plastics suitable for packaging, medical devices, and electronic applications. This approach supports a circular economy where waste becomes a valuable resource rather than an environmental burden.

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Valorization of agro-forest wastes (oak acorns, vineyard pruning, and olive pruning) through the cultivation of shiitake (Lentinula edodes) mushrooms

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Researchers tested growing shiitake mushrooms on locally available waste materials like oak acorns, olive pruning, and grape vine pruning instead of the traditionally used oak sawdust. The study found that mushrooms grown on oak acorns or combinations with grape pruning produced similar quantities while having better nutritional content and faster harvest times. This approach helps reduce environmental impact by using agricultural waste and offers sustainable alternatives for mushroom farmers.

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CWI-MAPKs Regulate the Formation of Hyphopodia Required for Virulence in Ceratocystis fimbriata

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Black rot disease in sweet potatoes is caused by a fungus that uses specialized infection structures called hyphopodia to penetrate plant cells. This study reveals that a cellular signaling pathway involving specific proteins (MAPKs) controls the formation of these infection structures and regulates how the fungus spreads through plants. Understanding this mechanism could help develop new ways to prevent sweet potato infections.

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Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

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This comprehensive review examines different methods for drying mushrooms and how each technique affects their nutritional value and safety. Freeze drying maintains the best nutritional quality but is expensive, while microwave and hot air drying are faster and more cost-effective while still reducing harmful bacteria. The study helps consumers and food producers understand which drying methods produce the highest quality dried mushrooms for cooking and health benefits.

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From purposeless residues to biocomposites: A hyphae made connection

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Researchers developed eco-friendly packaging materials using mushroom mycelium and agricultural waste from fruit and sugar cane processing. Two native Colombian fungal species were grown on leftover fruit peels and bagasse to create lightweight, biodegradable composites. From just 50 kilograms of fruit peel waste, nearly 1,840 cups can be manufactured, offering a sustainable alternative to plastic packaging that naturally decomposes after use.

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Role of Genetically Modified Microorganisms for Effective Elimination of Heavy Metals

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Heavy metals like lead, mercury, and arsenic are dangerous pollutants that accumulate in our environment and food chain, causing serious health problems. Traditional methods to remove these metals are expensive and inefficient. Scientists have created genetically modified bacteria and fungi that are much better at absorbing and breaking down heavy metals from contaminated water and soil, offering a cheaper and more environmentally friendly solution to clean up pollution.

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