Search Results (38)

Ozonation and ozone-based advanced oxidation processes, including ozone/hydrogen peroxide and ozone/ultraviolet irradiation, have been extensively studied for their efficacy in treating wastewater across various industries. While sectors such as pulp and paper, textile, food and beverage, microelectronics, and municipal wastewater have successfully implemented ozone at full scale, others have yet to fully embrace these technologies’ effectiveness. This review article examines recent publications from the past two decades, exploring novel applications of ozone-based technologies in treating wastewater from diverse sectors, including food and beverage, agriculture, aquaculture, textile, pulp and paper, oil and gas, medical and pharmaceutical manufacturing, pesticides, cosmetics, cigarettes, latex, cork manufacturing, semiconductors, and electroplating industries. The review underscores ozone’s broad applicability in degrading recalcitrant synthetic and natural organics, thereby reducing toxicity and enhancing biodegradability in industrial effluents. Additionally, ozone-based treatments prove highly effective in disinfecting pathogenic microorganisms present in these effluents. Continued research and application of these ozonation and ozone-based advanced oxidation processes hold promise for addressing environmental challenges and advancing sustainable wastewater management practices globally. Full article

The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes. Full article

Olive mill wastewater is a by-product of olive oil extraction, characterized by a high concentration of organic matter, which presents a significant environmental challenge if not properly managed. This study was aimed at valorizing olive mill wastewater through selective fermentations to produce acetic beverages with low or no alcohol content. Olive mill wastewaters at three different dilutions (100%, 75% and 50%) were inoculated with Saccharomyces cerevisiae UMCC 855 for alcoholic fermentation. The resulting alcoholic product, with 75% olive mill wastewater, was then used as a substrate for acetic acid fermentation by Acetobacter pasteurianus UMCC 1754, employing both static and submerged acetification systems. The results showed that, at the end of the static acetification process, no residual ethanol was detected and that high concentrations of acetic and gluconic acid (46.85 and 44.87 g/L, respectively) were observed. In the submerged fermentation system, the final ethanol concentration was 24.74 g/L; the produced organic acids content reached 31.63 g/L of acetic acid and 39.90 g/L of gluconic acid. Furthermore, chemical analyses revealed that fermentation enhanced the antioxidant activity of olive mill wastewater. These results suggest promising insights for the valorization of olive mill wastewater. Full article

The increasing demand for industrial enzymes calls for cost-effective and sustainable production strategies. This study investigates the potential of industrial wastewater as an alternative fermentation medium for enzyme synthesis, aligning with the principles of the circular bioeconomy. Four wastewater types from Québec, Canada—beverage wastewater (BW), pulp and paper mill activated sludge (PPMS), food industry wastewater (FIW), and starch industry wastewater (SIW)—were evaluated for their potential to support protease, amylase, and lipase production using Bacillus licheniformis, Bacillus amyloliquefaciens, and Bacillus megaterium. Initial screening identified SIW as optimal for amylase production with B. amyloliquefaciens, and PPMS for protease production with B. megaterium. Optimization using the Box–Behnken design was then performed, followed by scale-up experiments in 5 L bioreactors. B. amyloliquefaciens achieved 5.73 ± 0.01 U/mL of amylase at 48 h under 40 g/L total solids, 30 °C, and a 2% inoculum size, while B. megaterium produced the highest protease of 55.41 ± 3.54 U/mL at 24 h. Lipase production remained negligible across all media and strains. These findings demonstrate the feasibility of the potential of wastewater-based enzyme production, reducing reliance on expensive synthetic substrates, mitigating environmental burdens, and contributing to the transition to a circular bioeconomy. Full article

Polyethylene terephthalate (PET) is commonly used in beverage container manufacturing; however, its classification as a single-use plastic significantly contributes to environmental pollution. Improper disposal results in enduring contamination of both terrestrial and marine ecosystems, which poses ecological and health risks. Among the disposal methods, recycling, incineration, and landfilling, only recycling promotes a circular economy by reducing reliance on landfills, alleviating emissions, and conserving fossil resources. This study employs the life cycle assessment (LCA) method to evaluate the environmental impacts of three PET bottle recycling facilities in Taiwan, considering collection, transportation, and processing in the system boundary. It also assesses the effects of raw material composition, comparing transparent, colored, and mixed PET bottles. The results indicate that facilities processing colorless PET have lower environmental damage values (16.6–18.1 mPt·kg⁻¹ of recycled flakes) than those handling colored and oil-trapped PET (25 mPt·kg⁻¹) due to higher energy demands and poly aluminum chloride usage in wastewater treatment. Granulation was identified as a significant environmental hotspot for recycled PET pellets, with a damage value of 35 mPt·kg⁻¹. Integrating renewable energy and recycled PET into PET bottle manufacturing could significantly reduce their environmental impacts. Policy recommendations include adopting renewable energies as the source energy, calibrating the use of chemicals in recycling facilities, and mandating minimum recycled content in PET products to enhance circularity. Full article

Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey in beverage production is an innovative approach with the potential to expand the application possibilities of this by-product of the food industry. The article focuses on the composition and health benefits of whey, while the impact of improper disposal of whey into wastewater and the environmental impact are discussed. Included is a description of the production and properties of unfermented and fermented whey beverages. Finally, new technological processes used in the production of whey-based beverages are discussed. Full article

The large-scale production of soybean proteins results in the generation of a significant volume of wastewater, containing a substantial amount of valuable β-amylase. The β-amylase enzyme was purified from the soybean whey wastewater using a three-step process, including alcohol precipitation, ion-exchange chromatography, and gel filtration chromatography. The specific activity of the purified β-amylase was 29,700 U/mg, with an enzyme activity recovery of 17.3% and purification fold of 16.5. The β-amylase had a molecular mass of around 56 kDa and an isoelectric point (pI) value of 4.8. The β-amylase exhibited optimal activity at 55 °C and reasonable stability between 30 °C and 40 °C. The enzyme demonstrated an optimum pH of 6.0 and relative stability in the pH range of 5.0–8.0. Furthermore, the β-amylase activity was stimulated by PMSF, Tween-20, Tween-40, Tween-60, Tween-80, and Triton X-100. In terms of substrate preference, the enzyme hydrolyzed potato starch worked most effectively, followed by amylose, amylopectin, soluble starch, maltose, and pullulan. The purified β-amylase showed K_m and V_max values of 3.62 μM and 1.04 μM/ (g protein min), respectively. The purification process was simple and yielded high purification and recovery. The β-amylase from soybean whey wastewater has potential applications in the food and beverage industries. Full article

Fruit juice production is one of the most important branches of the food and beverage industry, considering both the market size and demand. It is also one of the largest generators of industrial wastewater, considering the large consumption of fresh water during fruit processing. Hence, the appropriate treatment strategies are of the utmost importance to minimize the environmental footprint of food industry effluents. This study aimed to investigate the valorization routes for strawberry juice production wastewater (SJPW), both in terms of nutrient recovery and a circular approach to its utilization as a medium for plant biostimulant production. The results show a low antioxidant capacity and low content of polyphenols in SJPW; however, promising results were obtained for the in vitro seed germination and tomato growth promotion when investigating a biostimulant based on Bacillus sp. BioSol021, which was cultivated using SJPW in a lab-scale bioreactor, with root and shoot length improvements of approximately 30% and 25%, respectively, compared to the control samples. The plant growth promotion (PGP) traits indicated the ability of IAA production, in a concentration of 8.55 ± 0.05 mg/L, and the enzymatic activity was evaluated as through the enzymatic activity index (EAI), achieving the following: 2.26 ± 0.04 for cellulolytic activity, 2.49 ± 0.08 for hemicellulolytic activity, 2.91 ± 0.16 for pectinolytic activity, and 1.05 ± 0.00 for proteolytic activity. This study opens a new chapter of possibilities for the development of techno-economically viable circular bioprocess solutions aimed at obtaining value-added microbial products for sustainable agriculture based on the valorization of food industry effluents thus contributing to more sustainable food production at both the agricultural and industrial levels. Full article

An aerated greenhouse ecosystem, often referred to as a Living Machine^®, is a technology for biological wastewater treatment within a greenhouse structure that uses plants with their roots submerged in the wastewater. This system has a small footprint relative to traditional onsite wastewater treatment systems and constructed wetland, can treat high-strength wastewater, and can provide a high level of treatment to allow for reuse for purposes such as irrigation, toilet flushing, and landscape irrigation. Synthetic and actual craft beverage wastewaters (wastewater from wineries, breweries, and cideries) were examined for their treatability in bench-scale greenhouse ecosystems. The tested wastewater was high strength with chemical oxygen demands (COD) concentrations of 1120 to 15,000 mg/L, total nitrogen (TN) concentrations of 3 to 45 mg/L, and total phosphorus (TP) concentrations of 2.3 to 90 mg/L. The COD, TN, and TP concentrations after treatment ranged from below 125 to 560 mg/L, 1.5 to 15 mg/L, and below 0.25 to 7.8 mg/L, respectively. The results confirm the ability of the aerated greenhouse ecosystem to be a viable treatment system for craft beverage wastewater and it is estimated to require 54 and 26% lower hydraulic retention time than an aerobic lagoon and a low temperature, constructed wetland, respectively, the types of systems that would likely be used for this type of wastewater for onsite locations. Full article

Pharmaceutical wastes, due to their recalcitrant nature, are emerging contaminants in wastewater that have been the focus of researchers and scientists. One pollutant of interest is caffeine, which is one of the most detected contaminants in a global context. Although commonly present in beverages such as coffee, caffeine can be harmful to both humans and animals when disposed of in water bodies. Current wastewater treatment approaches not only display ineffective results in removing the mentioned pollutant but also entail high financial costs in applying the treatment technology. Recent studies have revealed the potential of adsorbents derived from plant sources such as husks, fruit peels, and other plant fibers from biomass to effectively reduce caffeine concentrations in wastewater, with a removal efficiency in the range of 8.04 to 171.23 mg/g. Moreover, the adsorption phenomena exhibited a Langmuir isotherm model and pseudo-second-order kinetics. This review paper aims to systematically present and analyze the current literature and prospects of utilizing plant-based adsorbents in addressing the impact of caffeine on the environment. Specifically, the review will focus on the efficiency of said adsorbents in removing caffeine, considering the specific surface area, adsorbent dosage, pH level, maximum adsorption capacity, adsorption isotherms and kinetics, and the predicted optimum conditions for adsorption. The objective is to identify the most suitable adsorbents to be used in wastewater treatment plants. This study will serve as a valuable reference for future research. Full article

This review offers a synthesis of the current understanding of the impact of low-dose thallium (Tl) on public health, specifically emphasizing its diverse effects on various populations and organs. The article integrates insights into the cytotoxic effects, genotoxic potential, and molecular mechanisms of thallium in mammalian cells. Thallium, a non-essential heavy metal present in up to 89 different minerals, has garnered attention due to its adverse effects on human health. As technology and metallurgical industries advance, various forms of thallium, including dust, vapor, and wastewater, can contaminate the environment, extending to the surrounding air, water sources, and soil. Moreover, the metal has been identified in beverages, tobacco, and vegetables, highlighting its pervasive presence in a wide array of food sources. Epidemiological findings underscore associations between thallium exposure and critical health aspects such as kidney function, pregnancy outcomes, smoking-related implications, and potential links to autism spectrum disorder. Thallium primarily exerts cellular toxicity on various tissues through mitochondria-mediated oxidative stress and endoplasmic reticulum stress. This synthesis aims to shed light on the intricate web of thallium exposure and its potential implications for public health, emphasizing the need for vigilant consideration of its risks. Full article

Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a functional beverage via the fermentation of grape pomace with the kombucha consortium. In this study, grape pomace kombucha was produced under different conditions, and the concentration of the added sucrose in addition to the fermentation duration and temperature were varied. Overall, fermentation was characterized by the consumption of sugars and the production of organic acids and ethanol. An improvement in the concentrations of the total polyphenols and anthocyanins was observed in the developed product (i.e., up to 100%). Moreover, an enhancement of the antioxidant potential by 100%, as well as increases of 50 to 75% in the anti-inflammatory and antidiabetic activities, was noted. Full article

Yeast biomass, a brewery by-product of the world’s substantial alcohol beverage industry, finds successful applications in the fodder industry and food additive production. This is attributed to its rich nutritional profile that comprises high protein and vitamin content. Nonetheless, in small-scale breweries, yeast slurries present a significant challenge, as the quantities obtained are insufficient to attract the attention of the food industry. The disposal of yeast contributes substantially to the organic load of wastewater (approximately 40%) and elevates water consumption (3–6 hL/hL of beer), consequently escalating production costs and environmental impact. In recent years, diverse potential applications of products derived from yeast biomass have emerged, encompassing the substitution of sera in cell culture media, the fortification of animal feed with vitamins and selenium, the utilization of beta-glucan in low-fat food products, and the development of functional foods incorporating yeast-derived peptides. These peptides exhibit the potential to safeguard the gastric mucosa, prevent hypertension, and address neurodegenerative disorders. The rising demand for value-added products derived from yeast underscores the potential profitability of processing yeast from small breweries. Due to the high equipment costs associated with yeast biomass fractionation, the establishment of specialized facilities in collaboration with multiple small breweries appears to be the most optimal solution. Full article

Chlorella sp. and Spirulina (Arthrospira) sp. account for over 90% of the global microalgal biomass production and represent one of the most promising aquiculture bioeconomy systems. These microorganisms have been widely recognized for their nutritional and therapeutic properties; therefore, a significant growth of their market is expected, especially in the nutraceutical, food, and beverage segments. However, recent advancements in biotechnology and environmental science have led to the emergence of new applications for these microorganisms. This paper aims to explore these innovative applications, while shedding light on their roles in sustainable development, health, and industry. From this state-of-the art review, it was possible to give an in-depth outlook on the environmental sustainability of Chlorella sp. and Spirulina (Arthrospira) sp. For instance, there have been a variety of studies reported on the use of these two microorganisms for wastewater treatment and biofuel production, contributing to climate change mitigation efforts. Moreover, in the health sector, the richness of these microalgae in photosynthetic pigments and bioactive compounds, along with their oxygen-releasing capacity, are being harnessed in the development of new drugs, wound-healing dressings, photosensitizers for photodynamic therapy, tissue engineering, and anticancer treatments. Furthermore, in the industrial sector, Chlorella sp. and Spirulina (Arthrospira) sp. are being used in the production of biopolymers, fuel cells, and photovoltaic technologies. These innovative applications might bring different outlets for microalgae valorization, enhancing their potential, since the microalgae sector presents issues such as the high production costs. Thus, further research is highly needed to fully explore their benefits and potential applications in various sectors. Full article

Coffee is among the most widely consumed beverages worldwide, leading to the annual generation of substantial quantities of spent coffee grounds (SCGs). This study explored the influence of fabrication methods on the properties and potential applications of the resulting biocarbon materials. Dry methods (torrefaction at 270 °C and slow pyrolysis at 500 °C) and wet methods (hydrothermal carbonization HTC at 210 °C and hydrothermal liquefaction HTL at 270 °C) were employed to fabricate SCG-based biochar and hydrochar, respectively. The carbonization degree followed the order of slow pyrolysis > HTL > HTC ≈ torrefaction, yielding significant differences in energy properties, elemental composition, morphology, and surface functionality. Slow pyrolysis biochar was suitable for energy applications due to a similar fuel ratio as and higher heating value than semianthracite coal. For agricultural applications, SCG biochar produced through dry methods could be utilized to mitigate acidic soil conditions, whereas HTC hydrochar, with its elevated surface area and porosity, could enhance soil microbiological diversity and water-holding capacity, as well as benefit environmental applications such as wastewater remediation. In summary, the findings of this study are anticipated to inform decision-making processes concerning sustainable waste management of SCGs and the exploration of carbon-based materials applications across diverse sectors. Full article