Search Results (8)

Bioadsorbents derived from food waste can not only help reduce the amount of such waste but also demonstrate significant potential for CO₂ capture from both the energy sector and other industries. This study evaluates the feasibility of using bioadsorbents obtained from various types of household biowaste—including black and green coffee grounds, tea grounds, potato peels, walnut shells and green walnut shells—for CO₂ capture from flue gas. The bioadsorbents were produced through a two-step process consisting of carbonization followed by KOH activation. The physicochemical properties of the bioadsorbents were characterized using SEM, FTIR, XRD, TGA and BET techniques. The CO₂ sorption capacity was examined for bioadsorbents and for the original biowaste and the biocarbons obtained after carbonization. Isothermal CO₂ adsorption tests were carried out at 25 °C under 100% CO₂ atmosphere. The influence of porous properties—such as specific surface area, total pore volume, micropore volume and average pore diameter—on the CO₂ sorption capacity was assessed for bioadsorbents, biocarbons and raw biowastes. The results showed that the most effective bioadsorbent for CO₂ capture was derived from spent dark roast coffee grounds, with a sorption capacity of 115.8 mg_CO2/g_A. The favorable sorption performance of this bioadsorbent was attributed to its high specific surface area (1580 m²/g), the largest total pore volume (0.84 cm³/g) and micropore volume (0.5 cm³/g) among the tested materials, as well as an optimal average pore diameter (0.96 nm). Similarly favorable structural properties were observed for the potato peel-derived bioadsorbent (APP—1604 m²/g; 0.65 cm³/g) and the bioadsorbent derived from green walnut shells (AGWS—1376 m²/g; 0.64 cm³/g). Their CO₂ adsorption capacities reached 104.1 mg_CO2/g_A and 73.2 mg_CO2/g_A, respectively, for AGWS and APP. Full article

The complex polysaccharide pullulan is characterized as a glucose-containing biopolymer that is both water-soluble and neutral in polarity. A variety of commercial applications exist for pullulan, including its utilization as a flocculant, a blood plasma substitute, a food additive, a dielectric material, an adhesive, or a packaging film. The fungus Aureobasidium pullulans has used several hydrolysates derived from plant biomass or starch-containing processing coproducts to support polysaccharide production. These include various plant biomass or processing coproduct streams such as lignocellulosic-containing peat, prairie grass, stalks, hulls, straw, shells, and pods or starch-containing coproducts from the processing of corn, rice, jackfruit seeds, palm kernels, cassava, and potatoes. The pullulan concentration produced by A. pullulans and the pullulan content of the polysaccharide depend on the plant hydrolysate carbon content and the strain used. If a lower-cost culture medium for fungal pullulan production were to be developed, a more economical approach to synthesizing commercial pullulan would be the utilization of plant-derived hydrolysates. This review examines the ability of selected hydrolysates of lignocellulosic plant biomass or plant-derived starch-containing processing coproducts to support A. pullulans polysaccharide synthesis in order to identify those substrates with the greatest potential for reducing the cost of commercial pullulan. Full article

Heavy metals are major toxic anthropogenic contaminants released into the environment mainly through wastewater discharges. Adsorption is one of the most effective and widely applied methods for their removal from aqueous systems. However, although activated carbon is commonly used, its high cost and limited regenerability motivate the search for cheaper and more environmentally friendly alternatives. In this study, selected natural and waste-derived materials were evaluated for Cu²⁺ removal from both model solutions and atypical textile wastewater. Coffee grounds, chestnut seeds, acorns, potato peels, eggshells, marine shells, and poultry bones were tested and compared with commercial activated carbon. Their structural and functional properties were characterised using specific surface area measurements, optical microscopy, SEM-EDS, and FTIR analyses. Two adsorption isotherm models (Langmuir and Freundlich) were used to analyse the experimental data for the selected adsorbents, and model parameters were determined by linear regression. Based on model solution tests, two materials showed the highest Cu²⁺ sorption potential: coarse poultry bones (97.0% at 24 h) and fine cockle shells (96.2% at 24 h). When applied to real textile wastewater, the bone-derived material achieved the highest Cu²⁺ removal efficiency (79.4%). Although this efficiency is lower than typical values obtained in laboratory solutions, it demonstrates the feasibility of waste-derived materials as low-cost adsorbents and suggests that further optimisation could further improve their performance. Full article

Bio-waste from potato shell agro-waste-based photocatalyst is introduced using potato shell integrated with Fe₃O₄ nanoparticles as a novel photocatalyst for photo-Fenton oxidation reaction. The catalyst was prepared via thermal activation of biochar, followed by co-precipitation of magnetite nanoparticles, resulting in a stable and reusable material. X-ray diffraction (XRD) and scanning electron microscopy (SEM) techniques augmented with the energy dispersive X-ray spectroscopy (EDX) analysis with elemental mapping were used to assess the prepared sample. The prepared material, PtS200–Fe₃O₄, is then applied for oxidizing Procion Blue dye using biochar-supported magnetite catalyst. The oxidation process was evaluated under varying operational parameters, including pH, temperature, catalyst loading, oxidant dosage, and dye concentration. Results revealed that the system achieved complete dye removal within 20 min at 60 °C and pH 3, demonstrating the strong catalytic activity of the composite. Furthermore, the kinetic modeling is evaluated and the data confirmed that the degradation followed first-order kinetics. Also, the thermodynamic parameters indicated low activation energy with PtS200–Fe₃O₄ composite in advanced oxidation processes. The system sustainability is also assessed, and the reusability test verified that the catalyst retained over 70% efficiency after six consecutive cycles, highlighting its durability. The study confirms the feasibility of using biochar-supported magnetite as a cost-effective, eco-friendly, and efficient catalyst for the treatment of textile effluents and other dye-contaminated wastewater. Full article

This study examines the prevalence of aflatoxin contamination in 160 nut samples, both shelled and unshelled (including pistachios, peanuts, and walnuts), from the Lebanese market, focusing on their fungal contamination and specific toxigenic strains. Aflatoxin B1 (AFB1), known for its potent carcinogenic and immunosuppressive properties, was detected in various samples. Moisture content analysis showed that unshelled nuts often exceeded maximum moisture limits more frequently than shelled nuts, with levels ranging from 1.9 to 9.5%. The predominant fungal genus identified through cultivation on potato dextrose agar (PDA) plates was Aspergillus. In total, 55% of samples were contaminated with A. flavus and 45% with A. niger. All toxigenic strains isolated were identified as Aspergillus flavus. The aflatoxins, particularly AFB1, were quantified using the enzyme-linked immunosorbent assay (ELISA) and reversed-phase high-performance liquid chromatography (HPLC), revealing contamination in 43.8% of the samples, with concentrations ranging from 0.4 to 25 µg/kg. Some samples notably exceeded the established maximum tolerable limits (MTLs) for AFB1, set between 2 and 8 µg/kg. Shelled pistachios showed the highest contamination rate at 52% and were the most frequent to surpass the MTL of 8 µg/kg for pistachios, whereas walnuts displayed the lowest contamination levels, with only 15.4% exceeding the MTL for aflatoxins. Full article

With the increase in population, large amounts of food waste are produced worldwide every day. These leftovers can be used as a source of lignocellulosic waste, oils, and polysaccharides for renewable fuels. In a fixed bed reactor, low-temperature catalytic pyrolysis was investigated using biomass gathered from domestic garbage. Thermogravimetry, under N₂ flow, was used to assess the pyrolysis behavior of tea and coffee grounds, white potato, sweet potato, banana peels, walnut, almonds, and hazelnut shells. A mixture of biomass was also evaluated by thermogravimetry. Waste inorganic materials (marble, limestone, dolomite, bauxite, and spent Fluid Catalytic Cracking (FCC) catalyst) were used as catalysts (16.7% wt.) in the pyrolysis studies at 400 °C in a fixed bed reactor. Yields of bio-oil in the 22–36% wt. range were attained. All of the catalysts promoted gasification and a decrease in the bio-oil carboxylic acids content. The marble dust catalyst increased the bio-oil volatility. The results show that it is possible to valorize lignocellulosic household waste by pyrolysis using inorganic waste materials as catalysts. Full article

Nanofibrous substrates and scaffolds are widely being studied as matrices for 3D cell cultures, and disease models as well as for analytics and diagnostic purposes. These scaffolds usually comprise randomly oriented fibers. Much less common are nanofibrous scaffolds made of stiff inorganic materials such as alumina. Well-aligned matrices are a promising tool for evaluation of behavior of biological objects affected by micro/nano-topologies as well as anisotropy. In this work, for the first time, we report a joint analysis of biomechanical properties of new ultra-anisotropic, self-aligned ceramic nanofibers augmented with two modifications of graphene shells (GAIN scaffolds) and their interaction of three different viral types (influenza virus A, picornavirus (human parechovirus) and potato virus). It was discovered that nano-topology and structure of the graphene layers have a significant implication on mechanical properties of GAIN scaffolds resulting in non-linear behavior. It was demonstrated that the viral adhesion to GAIN scaffolds is likely to be guided by physical cues in dependence on mutual steric factors, as the scaffolds lack common cell membrane proteins and receptors which viruses usually deploy for transfection. The study may have implications for selective viral adsorption, infected cells analysis, and potentially opening new tools for anti-viral drugs development. Full article

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties. Full article