Abstract
Food wastes have traditionally been considered as dead-end materials; however, recent international, national, and regional policies strongly promote the use of these wastes as potential resources. This change of perception considers the need for sustainable exploitation of natural resources. In this context, artichoke processing produces high amounts of wastewaters, and specifically, wastewaters from the artichoke blanching step present a high content of valuable biocomponents such as carbohydrates and phenolic compounds (e.g., chlorogenic acid, 1700 ppm). In this work, the recovery of chlorogenic acid by applying sorption processes was studied. Five resins were tested, and it was found that the resin XAD 7 HP presented the best total adsorption-desorption yield (72.8%) at 20 °C. It was also found that there was a strong variation of the adsorption ratio depending on solution pH (3–7). Four models of isotherms were applied to the adsorption processes, and the Langmuir isotherm better explained the adsorption behavior. The kinetic study showed that the adsorption and desorption of chlorogenic acid followed a pseudo-second order model where the kinetic constant depended on the adsorbate concentration. In addition, it was found that the sorption process was controlled by more than just the intraparticle diffusion mechanism.
Highlights
Published: 10 August 2021The agri-food sector produces large amounts of liquid and solid wastes that contain different substances with high added value [1]
From the feed solution and release the chlorogenic acid (CA) retained during the desorption procedure
To quantify both adsorption and desorption processes, a total adsorption-desorption yield (TADY) parameter was defined as the product of the adsorption and desorption ratios
Summary
The agri-food sector produces large amounts of liquid and solid wastes that contain different substances with high added value [1]. Due to their organic composition, these wastes provoke serious environmental issues in their disposal, such as eutrophication [2]. One of the main goals of the United Nations is to achieve a more sustainable world by 2030 by reducing food waste production and disposal [4]. Artichoke (Cynara scolymus L.) cultivars are widely present in the Mediterranean area; Italy, Egypt and Spain are the main producers and manufacturers, with 52% of world production in 2019 [6]. Large amounts of solid residues (leaves, external bracts, stems, etc.) and wastewater as blanching effluents are generated [7]
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