Adsorptive and Surface Characterization of Mediterranean Agrifood Processing Wastes: Prospection for Pesticide Removal

Abstract

The sustainable management of biomass is a key global challenge that demands compliance with fundamental requirements of social and environmental responsibility and economic effectiveness. Strategies for the valorization of waste biomass from agrifood industries must be in line with sustainable technological management and eco-industrial approaches. The efficient bioremoval of the pesticides imazalil and thiabendazole from aqueous effluents using waste biomass from typically Mediterranean agrifood industries (citrus waste, artichoke agrowaste and olive mill residue) revealed that these residues may be transformed into cost-effective biosorbents. Agrifood wastes present irregular surfaces, many different sized pores and active functional groups on their surface, and they are abundant in nature. The surface and adsorptive properties of olive mill residue, artichoke agrowaste and citrus waste were characterized with respect to elemental composition, microstructure, crystallinity, pore size, presence of active functional groups, thermal stability, and point of zero charge. Olive mill residue showed the highest values of surface area (Brunauer–Emmett–Teller method), porosity, crystallinity index, and pH of zero point of charge. Olive mill residue showed the highest efficiency with sorption capacities of 9 mg·g−1 for imazalil and 8.6 mg·g−1 for thiabendazole.

Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes

“…is explains why water sorption isotherms are useful thermodynamic tools for predicting the interaction between water and food components. Moreover, sorption isotherms can be used to explore the structural features of cherry powders, such as specific surface area, pore volume, pore size distribution, and crystallinity [8][9][10]. Such data are key elements for optimizing storage conditions and packaging, and they can be used in the food industry to improve the aroma retention, color, texture, nutrients [11], and biological stability of food products [12].…”

Trends in scientific literature on the environmental sustainability of the artichoke (Cynara cardunculus L. spp.) supply chain

“…Fernandez-Lopez et al. (2021) have characterized the physicochemical properties of the globe artichoke canning industry waste.…”

“…Besides, Amoah et al (2020) have demonstrated that bread formulated with flour from plant-based byproducts, such as the globe artichoke leaves and stems, presents increased fibers and bioactive compound contents. Fernandez-Lopez et al (2021) have characterized the physicochemical properties of the globe artichoke canning industry waste. Such a research has been addressed to obtain new data on the relationship between adsorptive parameters and bioremoval capacity of the artichoke waste, and to reduce water pollutants through the reuse and recycling of lignocellulosic residues.…”

Magnetic Persimmon Leaf Composite: Preparation and Application in Magnetic Solid-Phase Extraction of Pesticides in Water Samples

“…Biomass can be broadly defined as any organic material derived from renewable biological sources [ 37 ]. Waste biomass possesses irregular surfaces, varying pore sizes, and active functional groups and is abundant in nature [ 38 ]. Converting waste, such as biomass, into materials suitable for environmental applications is a green and eco-friendly waste management approach.…”