An insight decipher on photocatalytic degradation of microplastics: Mechanism, limitations, and future outlook.

Plastic material manufacturing and buildup over the past 50 years has significantly increased pollution levels. Microplastics (MPs) and non-biodegradable residual plastic films have become the two most pressing environmental issues among the numerous types of plastic pollution. These tiny plastic flakes enter water systems from a variety of sources, contaminating the water. Since MPs can be consumed by people and aquatic species and eventually make their way into the food chain, their presence in the environment poses a serious concern. Traditional technologies can remove MPs to some extent, but their functional groups, stable covalent bonds, and hydrophobic nature make them difficult to eliminate completely. The urgent need to develop a sustainable solution to the worldwide contamination caused by MPs has led to the exploration of various techniques. Advanced oxidation processes (AOPs) such as photo-catalytic oxidation, photo-degradation, and electrochemical oxidation have been investigated. Among these, photocatalysis stands out as the most promising method for degrading MPs. Photocatalysis is an environmentally friendly process that utilizes light energy to facilitate a chemical reaction, breaking down MPs into carbon dioxide and water-soluble hydrocarbons under aqueous conditions. In photocatalysis, semiconductors act as photocatalysts by absorbing energy from a light source, becoming excited, and generating reactive oxygen species (ROS). These ROS, including hydroxyl radicals (•OH) and superoxide ions ( [Formula: see text] ), play a crucial role in the degradation of MPs. This extensive review provides a detailed exploration of the mechanisms and processes underlying the photocatalytic removal of MPs, emphasizing its potential as an efficient and environmentally friendly approach to address the issue of plastic pollution.

A Study on Genetically Engineered Foods: Need, Benefits, Risk, and Current Knowledge.

Food requirements have always been a top priority, and with the exponential growth of the human population, there is an increasing need for large quantities of food. Traditional cultivation methods are not able to meet the current demand for food products. One significant challenge is the shortened shelf-life of naturally occurring food items, which directly contributes to food scarcity. Contaminating substances such as weeds and pests play a crucial role in this issue. In response, researchers have introduced genetically engineered (GE) food as a potential solution. These food products are typically created by adding or replacing genes in the DNA of naturally occurring foods. GE foods offer various advantages, including increased quality and quantity of food production, adaptability to various climatic conditions, modification of vitamin and mineral levels, and prolonged shelf life. They address the major concerns of global food scarcity and food security. However, the techniques used in the production of GE foods may not be universally acceptable due to the genetic alteration of animal genes into plants or vice versa. Additionally, their unique nature necessitates further long-term studies. This study delves into the procedures and growth stages of DNA sequencing, covering the benefits, risks, industrial relevance, current knowledge, and future challenges of GE foods. GE foods have the potential to extend the shelf life of food items, alleviate food shortages, and fulfill the current nutritional food demand.