Molds produce harmful substances called mycotoxins that damage food and buildings. Scientists developed a mathematical formula to predict how cold plasma can kill mold colonies. This model works faster than actual experiments and could help control mold in food storage and building materials without using toxic chemicals.
Scientists have discovered that common fungi like mushrooms and molds can produce tiny nanoparticles that fight bacteria, kill cancer cells, and speed up chemical reactions. This fungal method is much cheaper, safer, and more environmentally friendly than traditional chemical production methods. The nanoparticles can be used in medical treatments, wound dressings, water purification, and farming as natural fertilizers and pesticides.
Researchers discovered that clove essential oil is highly effective at preventing mold growth on decorative bamboo veneer materials. The natural oil damages fungal cell membranes and disrupts their internal chemistry, killing the mold without toxic chemicals. When bamboo sheets were treated with clove oil before assembly, they showed excellent resistance to common molds. This provides a green, sustainable alternative to harsh chemical treatments while maintaining product quality.
Researchers found that treating bamboo with ultrasonic waves in water can make it more resistant to mould and mildew, while also helping it maintain its shape better in humid environments. This green treatment method works by breaking down nutrients that mould needs to grow and restructuring the bamboo’s cell walls to make them stronger. The treatment is chemical-free and energy-efficient, making it a promising alternative to traditional bamboo preservation methods.
Researchers developed a new packaging method for sliced mushrooms that uses essential oil vapors combined with modified atmosphere packaging to keep them fresh longer. The treatment with essential oils from eugenol, bergamot, and grapefruit prevented browning and slowed bacterial growth, allowing packaged mushrooms to stay fresh and appealing for about 12 days at refrigeration temperature. This is significantly longer than untreated mushrooms which became unacceptable after just 5 days. The method works naturally without synthetic chemicals and could help reduce food waste from mushroom spoilage.