Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption
Brewer’s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and its application in cheese whey remediation th...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Water |
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| Online Access: | https://www.mdpi.com/2073-4441/15/20/3682 |
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| author | Luiz Eduardo Nochi Castro Larissa Resende Matheus Rosana Rabelo Mançano William Gustavo Sganzerla Rafael Gabriel da Rosa Tiago Linhares Cruz Tabosa Barroso Vanessa Cosme Ferreira Leda Maria Saragiotto Colpini |
| author_facet | Luiz Eduardo Nochi Castro Larissa Resende Matheus Rosana Rabelo Mançano William Gustavo Sganzerla Rafael Gabriel da Rosa Tiago Linhares Cruz Tabosa Barroso Vanessa Cosme Ferreira Leda Maria Saragiotto Colpini |
| author_sort | Luiz Eduardo Nochi Castro |
| collection | DOAJ |
| description | Brewer’s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and its application in cheese whey remediation through liquid-phase adsorption. The adsorbent was thoroughly characterized through using techniques such as FTIR, SEM, N<sub>2</sub> isotherms, and surface charge distribution. The adsorbent exhibited substantial pores, a high surface area (605.1 m<sup>2</sup> g<sup>–1</sup>), good porosity, and positive surface charges that facilitated favorable interactions with cheese whey compounds. Equilibrium was achieved in 330 min for lactose, BOD<sub>5</sub>, and COD. The maximum adsorption capacities were 12.77 g g<sup>–1</sup> for lactose, 3940.99 mg O<sub>2</sub> g<sup>–1</sup> for BOD<sub>5</sub>, and 12,857.92 mg O<sub>2</sub> g<sup>−1</sup> for COD at 318 K. Removing these adsorbates from cheese whey effluent reduces its organic load, enabling water reuse in the manufacturing unit, depending on its intended use. The adsorption process was spontaneous and endothermic, with ΔH° ≥ 265.72 kJ mol<sup>−1</sup>. Additionally, the activated carbon produced demonstrated impressive regeneration capability with sodium hydroxide, maintaining 75% of its adsorption capacity. These results emphasize the potential of activated carbon as an effective adsorbent for cheese whey remediation, providing a sustainable solution for waste management in the dairy industry and water reuse. |
| first_indexed | 2024-03-10T20:48:49Z |
| format | Article |
| id | doaj.art-5dbb04ff60814975b846130372d7914c |
| institution | Directory Open Access Journal |
| issn | 2073-4441 |
| language | English |
| last_indexed | 2024-03-10T20:48:49Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Water |
| spelling | doaj.art-5dbb04ff60814975b846130372d7914c2023-11-19T18:31:20ZengMDPI AGWater2073-44412023-10-011520368210.3390/w15203682Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase AdsorptionLuiz Eduardo Nochi Castro0Larissa Resende Matheus1Rosana Rabelo Mançano2William Gustavo Sganzerla3Rafael Gabriel da Rosa4Tiago Linhares Cruz Tabosa Barroso5Vanessa Cosme Ferreira6Leda Maria Saragiotto Colpini7Advanced Campus of Jandaia do Sul, Federal University of Parana, 426 Dr. João Maximiano St., Jandaia do Sul 86900-000, BrazilAdvanced Campus of Jandaia do Sul, Federal University of Parana, 426 Dr. João Maximiano St., Jandaia do Sul 86900-000, BrazilAdvanced Campus of Jandaia do Sul, Federal University of Parana, 426 Dr. João Maximiano St., Jandaia do Sul 86900-000, BrazilSchool of Food Engineering, University of Campinas, 80 Monteiro Lobato St., Campinas 13083-862, BrazilSchool of Food Engineering, University of Campinas, 80 Monteiro Lobato St., Campinas 13083-862, BrazilSchool of Food Engineering, University of Campinas, 80 Monteiro Lobato St., Campinas 13083-862, BrazilSchool of Food Engineering, University of Campinas, 80 Monteiro Lobato St., Campinas 13083-862, BrazilAdvanced Campus of Jandaia do Sul, Federal University of Parana, 426 Dr. João Maximiano St., Jandaia do Sul 86900-000, BrazilBrewer’s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and its application in cheese whey remediation through liquid-phase adsorption. The adsorbent was thoroughly characterized through using techniques such as FTIR, SEM, N<sub>2</sub> isotherms, and surface charge distribution. The adsorbent exhibited substantial pores, a high surface area (605.1 m<sup>2</sup> g<sup>–1</sup>), good porosity, and positive surface charges that facilitated favorable interactions with cheese whey compounds. Equilibrium was achieved in 330 min for lactose, BOD<sub>5</sub>, and COD. The maximum adsorption capacities were 12.77 g g<sup>–1</sup> for lactose, 3940.99 mg O<sub>2</sub> g<sup>–1</sup> for BOD<sub>5</sub>, and 12,857.92 mg O<sub>2</sub> g<sup>−1</sup> for COD at 318 K. Removing these adsorbates from cheese whey effluent reduces its organic load, enabling water reuse in the manufacturing unit, depending on its intended use. The adsorption process was spontaneous and endothermic, with ΔH° ≥ 265.72 kJ mol<sup>−1</sup>. Additionally, the activated carbon produced demonstrated impressive regeneration capability with sodium hydroxide, maintaining 75% of its adsorption capacity. These results emphasize the potential of activated carbon as an effective adsorbent for cheese whey remediation, providing a sustainable solution for waste management in the dairy industry and water reuse.https://www.mdpi.com/2073-4441/15/20/3682sustainable waste conversiondairy industry wastewateractivated carbonbrewer’s spent grainsadsorbent |
| spellingShingle | Luiz Eduardo Nochi Castro Larissa Resende Matheus Rosana Rabelo Mançano William Gustavo Sganzerla Rafael Gabriel da Rosa Tiago Linhares Cruz Tabosa Barroso Vanessa Cosme Ferreira Leda Maria Saragiotto Colpini Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption Water sustainable waste conversion dairy industry wastewater activated carbon brewer’s spent grains adsorbent |
| title | Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption |
| title_full | Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption |
| title_fullStr | Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption |
| title_full_unstemmed | Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption |
| title_short | Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption |
| title_sort | single step modification of brewer s spent grains using phosphoric acid and application in cheese whey remediation via liquid phase adsorption |
| topic | sustainable waste conversion dairy industry wastewater activated carbon brewer’s spent grains adsorbent |
| url | https://www.mdpi.com/2073-4441/15/20/3682 |
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