Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment.

ABSTRACT: Re-using and adding value to by-products is one of the current focuses of the agri-food industry, following the Sustainable Development Goals of United Nations. In this work, the by-products of four plants, namely chestnut burr, acorn peel, olive leaf, and grape stem were used as coagulants to treat elderberry wastewater (EW), a problematic liquid effluent. EW pre-treatment using these natural coagulants showed promising results after pH and coagulant dosage optimization. However, the decrease in total organic carbon (TOC) was not significant, due to the addition of the plant-based natural coagulants which contain carbon content. After this pre-treatment, the photo-Fenton advanced oxidation process was selected, after preliminary assays, to improve the global performance of the EW t

SUBMITTER: Martins RB 

PROVIDER: S-EPMC8998984 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature