Research Keyword: food waste

Upcycled Orange Peel Ingredients: A Scoping Review on Phytochemical Composition, Extraction Techniques, and Biorefinery Strategies

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Orange peels, which make up half the weight of oranges, are usually thrown away but contain valuable compounds beneficial for health. Scientists have found that these peels are rich in phytochemicals that can reduce inflammation, improve heart health, and support gut health. New methods are being developed to extract and use these beneficial compounds in food products, creating a more sustainable and waste-free approach to the citrus industry.

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Mycofabrication of sustainable mycelium-based leather using Talaromyces sp. and irradiated eggplant peel waste

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Scientists developed a new type of eco-friendly leather made from fungal mycelium grown on eggplant peel waste. Using radiation to treat the eggplant peels made them stronger and more flexible, and optimizing the growing conditions improved the material’s quality. The resulting mycoleather has mechanical properties comparable to real leather but is completely biodegradable and sustainable, offering a promising alternative to traditional leather production.

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