Research Keyword: green extraction technologies

Valorization of Mushroom Residues for Functional Food Packaging

mycolabadmin

Mushrooms produce large amounts of waste during growth and processing, but these leftovers contain valuable compounds that can protect food and extend shelf life. Scientists are developing ways to extract these beneficial compounds and add them to eco-friendly packaging films, creating materials that fight bacteria and oxidation naturally. This approach transforms mushroom waste into useful products while reducing environmental pollution, making food packaging safer and more sustainable for consumers.

Read More »

Exploring the Potential of Haematococcus pluvialis as a Source of Bioactives for Food Applications: A Review

mycolabadmin

Haematococcus pluvialis is a tiny green algae that produces astaxanthin, a powerful natural antioxidant that gives it a bright red color when stressed. Beyond astaxanthin, this microalga is rich in proteins, healthy fats, and vitamins, making it useful for creating functional foods and supplements. Researchers are developing better ways to grow this algae and extract its beneficial compounds using environmentally friendly methods, with potential applications in foods ranging from beverages to meat alternatives.

Read More »

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

mycolabadmin

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.

Read More »

Green Valorization Strategies of Pleurotus ostreatus and Its By-Products: A Critical Review of Emerging Technologies and Sustainable Applications

mycolabadmin

Oyster mushrooms generate large amounts of agricultural waste including stems, leftover plant material, and spent growing substrate. These waste products contain many healthy compounds like fiber, β-glucans, and antioxidants that are usually thrown away. Scientists are developing new extraction technologies using ultrasound, microwaves, and other methods to recover these beneficial compounds from mushroom waste for use in functional foods like meat products, baked goods, and dairy items, reducing waste while creating healthier food ingredients.

Read More »
Scroll to Top