circular bioeconomy – mycolab.ai

Bioremediation Potential of a Non-Axenic Cyanobacterium Synechococcus sp. for Municipal Wastewater Treatment in the Peruvian Amazon: Growth Kinetics, Ammonium Removal, and Biochemical Characterization Within a Circular Bioeconomy Framework

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Researchers discovered that a cyanobacterium called Synechococcus sp., when grown in diluted municipal wastewater, can effectively clean polluted water by removing 95% of ammonia while simultaneously producing valuable biomass. This dual-purpose approach offers a sustainable solution for wastewater treatment in the Peruvian Amazon, where conventional treatment infrastructure is limited but sunlight and warm temperatures are abundant. The organism produces useful compounds like phycocyanin, which has applications in food coloring, cosmetics, and pharmaceuticals, turning a pollution problem into a resource opportunity.

Microbial Consortium–Mediated Degradation of Polyethylene Terephthalate in Orthodontic Aligners: A Comprehensive Review

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This review examines how microorganisms can break down plastic used in clear orthodontic aligners (PET plastic). Clear aligners are popular because they are invisible and comfortable, but patients need new ones every 1-2 weeks, creating significant plastic waste. Scientists have discovered bacteria and fungi that produce special enzymes capable of degrading this plastic into harmless components, offering a sustainable alternative to traditional disposal methods like landfilling and incineration.

Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals

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Ergothioneine is a powerful antioxidant found mainly in mushrooms that protects brain health and reduces inflammation. Mushroom processing creates large amounts of waste like stems and leftover substrate that actually contain high levels of this beneficial compound. Scientists have developed sustainable methods to extract ergothioneine from this waste, creating opportunities for new health supplements and functional foods while reducing waste and supporting environmental sustainability.

Green-Synthesized Nanomaterials from Edible and Medicinal Mushrooms: A Sustainable Strategy Against Antimicrobial Resistance

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Scientists are developing a new weapon against antibiotic-resistant bacteria using mushrooms. These special nanoparticles derived from edible and medicinal mushrooms can kill harmful bacteria in multiple ways without the toxic chemicals used in traditional manufacturing. The nanoparticles work by disrupting bacterial membranes, creating harmful molecules called free radicals, and even boosting your body’s natural immune response. This environmentally friendly approach could become an important tool in fighting dangerous infections that don’t respond to current antibiotics.

Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications

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This review explores how food waste from fruit and vegetable processing can be transformed into valuable health supplements and functional foods. By-products like peels, seeds, and leaves contain powerful compounds with antioxidant and anti-inflammatory properties. Modern extraction techniques can efficiently recover these compounds in environmentally friendly ways, making it possible to create nutritious supplements while reducing food waste and supporting sustainable food production.

Valorisation of fish scales and bones: a sustainable source of bioactive proteins and collagen for nutraceuticals

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Fish scales and bones, usually thrown away as waste, contain valuable collagen and proteins that can improve skin, joints, and overall health. New extraction methods can recover these beneficial compounds efficiently while being environmentally friendly. Studies show that taking fish collagen supplements daily can improve skin appearance, reduce joint pain, and lower blood pressure, making them a sustainable and natural health solution.

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

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This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives

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Filamentous fungi, commonly known as molds, can be grown into small spherical structures called pellets that act as excellent platforms for attaching and growing various types of cells. These fungal pellets are sustainable, biodegradable alternatives to synthetic materials and can support different cell types for applications ranging from producing cultivated meat to treating wastewater. The porous structure of fungal pellets allows cells to attach and grow while maintaining the ability to transfer nutrients and oxygen efficiently.

Research Keyword: circular bioeconomy