Research Topic: green extraction

Valorization of Mushroom Residues for Functional Food Packaging

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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.

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The value of microbial bioreactors to meet challenges in the circular bioeconomy

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Scientists are using specially designed containers called bioreactors to grow helpful microorganisms and mushrooms that can solve environmental and health problems. These bioreactors can produce medicines like natural diabetes treatments from mushrooms, create eco-friendly plastics, clean up polluted water, and turn waste products into valuable materials. This approach is sustainable, safe, and scalable, supporting the United Nations’ goals for a healthier planet.

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Assessment of Cucurbita spp. Peel Extracts as Potential Sources of Active Substances for Skin Care and Dermatology

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This study examined pumpkin peels as a sustainable source of natural compounds for skincare products. Researchers extracted active ingredients using water and plant-based solvents, then tested their antioxidant properties, ability to protect skin from sun damage, and safety for use on skin. The findings show that pumpkin peel extracts, particularly those made with water, could be safe and effective ingredients in cosmetic products.

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Antifungal Effect of Cinnamon Bark Extract on the Phytopathogenic Fungus Fusarium sporotrichioides

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This study tested whether cinnamon bark extract could stop the growth of a harmful fungus called Fusarium sporotrichioides that damages crops and produces toxins. Researchers used a water-based cinnamon extract at different concentrations on fungal cultures and found that the highest concentration significantly reduced fungal growth and caused visible damage to fungal structures. The cinnamon extract contains natural compounds with antifungal properties that could potentially be used as an eco-friendly alternative to synthetic fungicides in agriculture.

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