Biokonvertering av Brödavfall till Svampfilmer för Textila Applikationer

Sammanfattning: Bread waste represents a significant portion of global food waste, necessitating innovative approaches for its valorization. This research project explores the utilization of bread waste through fermentation with Aspergillus oryzae to produce fungal film which could be used for textile applications. While previous studies have examined various applications of food waste, this project specifically targets the textile industry, aiming to mitigate pollution associated with conventional textile manufacturing. The objective of this project was to investigate the feasibility of creating fungal films derived from bread waste. Additionally, to analyze the material's properties through assessments of tensile strength, microscopic analysis, and the identification of an appropriate methodology for this investigation. The biomass suspension was prepared using an ultrafine grinder, and a kitchen blender was subsequently employed to minimize the presence of remaining solids from the grinding process. Additionally, a range of strategies for film casting and wet laying were implemented and evaluated. Wet laying involved combining fungal biomass with tannin to mimic the characteristics of leather. On the other hand, casting utilized pre-treated biomass suspension to assess the formation and quality of the films. As the research progressed and different tannins were used to treat the biomass, a methodology was developed, and glycerol was introduced as a plasticizer. Furthermore, nanocellulose was later incorporated exclusively for the casting of the films to serve as a binder. The films that were produced gave interesting results are observed in casted sheets containing nanocellulose and glycerol-infused biomass (3% BM + 2% Cellulose + 0.13 g Glycerol), exhibiting exceptional tensile strength (35.1 ± 3.42 MPa) and elongation (16.7 ± 5.98%). Wet laid biomass sheets treated with Tara and glycerol display tensile strength (19.9 ± 3.55 MPa) and elongation (6.66 ± 3.02%). These findings signify the potential for developing fungal films from bread waste, necessitating further research to refine methodologies. Overall, this research project paves the way for future advancements in fungal films derived from bread waste. By investigating the use of Aspergillus oryzae and employing wet laying and casting techniques, the project establishes a foundation for sustainable textile production. The successful utilization of bread waste not only addresses the issue of food waste but also contributes to reducing pollution in the textile industry.