FTIR spectroscopy – mycolab.ai

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.

High Potential Decolourisation of Textile Dyes from Wastewater by Manganese Peroxidase Production of Newly Immobilised Trametes hirsuta PW17-41 and FTIR Analysis

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This research shows that a fungus called Trametes hirsuta can effectively clean textile industry wastewater by breaking down colorful dyes that pollute the environment. The scientists attached the fungus to nylon sponges and optimized the treatment conditions to achieve over 95% color removal within just two days. The fungus produces special enzymes, particularly manganese peroxidase, that degrade the harmful dyes into safer substances, and the system can be reused repeatedly for continuous wastewater treatment.

Effects of Incorporating Ionic Crosslinking on 3D Printing of Biomass–Fungi Composite Materials

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Researchers developed an improved method for 3D printing with fungal composite materials made from agricultural waste and mushroom mycelium. By adding sodium alginate (a seaweed-derived thickener) and treating the printed objects with a calcium salt solution, they significantly improved the structural integrity and precision of the printed parts. This technique addresses a major challenge in the field where printed objects would shrink and warp after printing, making it possible to create complex shapes from sustainable, biodegradable materials.

Production of oyster mushroom (Pleurotus ostreatus) from some waste lignocellulosic materials and FTIR characterization of structural changes

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Researchers successfully grew oyster mushrooms on hazelnut branch waste, a byproduct previously burned or discarded in Turkey. The mushrooms grown on hazelnut branches produced higher yields than traditional wheat straw substrates. Scientists used specialized analysis to show how the fungus breaks down the plant material’s structure. This finding suggests a practical way to recycle agricultural waste while producing nutritious food.

Chitosan extraction from Amanita phalloides: yield, crystallinity, degree of deacetylation, azo dye removal and antibacterial properties

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Scientists successfully extracted chitosan, a useful natural polymer, from the death cap mushroom (Amanita phalloides). This chitosan showed excellent ability to remove blue dye from water and killed harmful bacteria effectively. The extraction method was efficient and eco-friendly, making it a promising solution for cleaning polluted water and developing antibacterial products.

Alginate Edible Films Containing Essential Oils: Characterization and Bioactive Potential

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Scientists created edible films made from alginate (a natural material from seaweed) mixed with essential oils from plants like oregano, thyme, and rosemary. These films could replace plastic packaging for food and have natural antibacterial and antioxidant properties. The oregano oil film worked best, completely stopping the growth of harmful bacteria and fungi while protecting food from oxidative damage.

Multiple Technology Approach Based on Stable Isotope Ratio Analysis, Fourier Transform Infrared Spectrometry and Thermogravimetric Analysis to Ensure the Fungal Origin of the Chitosan

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This study develops reliable methods to identify whether chitosan used in winemaking comes from mushrooms or shellfish. Using isotope analysis, heat testing, and infrared spectroscopy, researchers established clear markers to distinguish fungal chitosan from crustacean-derived versions. This is important because only mushroom-derived chitosan is legally permitted in wine production due to allergy risks associated with shellfish proteins.

Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp

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Researchers studied how enzyme treatment improves extraction of beneficial compounds from reishi mushrooms. They found that using amylase enzyme significantly increased the amounts of healthy polysaccharides and saponins recovered, especially from cultivated black reishi canopies. These extracted compounds work as natural emulsifiers comparable to lecithin and remain stable even at very high temperatures, making them promising ingredients for functional foods and health products.

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

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Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

Ni2+ and Cd2+ Biosorption Capacity and Redox-Mediated Toxicity Reduction in Bacterial Strains from Highly Contaminated Soils of Uzbekistan

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Researchers in Uzbekistan discovered three types of bacteria that can remove dangerous heavy metals like cadmium and nickel from contaminated soil. These bacteria work by clinging to the metal particles on their surfaces and even chemically transforming them into less harmful forms. The study found that these bacteria work best at neutral pH and warmer temperatures, making them promising candidates for cleaning up polluted environments naturally and affordably.

Research Keyword: FTIR spectroscopy