Extreme Vertices Mixture Design Research Articles

Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics

This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained by mixing 18.5084 g of corn starch, 6 g of potato starch, and 5.4916 g of tapioca starch. The enrichment results indicated that soy-enriched gluten-free cookies have a high specific volume (2.428 cm3/g) with the highest spread ratio (12.25) compared to other cookies. The rheological properties of enriched gluten-free doughs indicated a higher value of the consistency coefficient (K) of soy-enriched gluten-free cookies. The antioxidant characteristics were enhanced by replacing corn with several types of flours, with higher TPC for acorn (2.83 mg GAE/g dw) and soy-enriched cookies (2.49 mg GAE/g dw) with better antioxidant activities (DPPH, ABTS, and RED). The tasters gave all the cookies favorable ratings for overall acceptability. With an average rating of 7.09, cookies enhanced with chickpea flour have a high acceptability compared to the other cookies. Considering all the tested parameters, PCA analysis clustered millet, corn, quinoa, and chestnut gluten-free enriched cookies into the same group. However, acorn and soy cookies were placed in a separate group, and chickpea-enriched cookies were classified separately.

Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

ABSTRACT This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers.

Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta

SummaryMung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Higher EWP content increased optimum cooking time, firmness, tensile strength and elongation (P ≤ 0.05) and decreased cooking loss. Scanning electron micrographs showed that the EWP created a strongly continuous protein network. An increase in water reduced cooking time and firmness but increased cooking loss (P ≤ 0.05). Firm and elastic cooked MBB pasta was obtained under conditions of high EWP and low moisture content.

Formulating Stone Wastes and Unsaturated Polyester Resin for Building Material Using an Extreme Vertices Mixture Design

Formulating Stone Wastes and Unsaturated Polyester Resin for Building Material Using an Extreme Vertices Mixture Design

Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet.

Saccharification of agricultural residues by Streptomyces sp. and ethanol production from agro-waste mixture hydrolysate

The present work demonstrated the potential of different agro-waste mixtures to produce ethanol. The forest soil bacterium (Streptomyces sp.) was exploited for the saccharification of the agro-waste mixture formulated by extreme vertices mixture design and the hydrolysate produced by saccharification was used for fermentation. The best formulation contained 43.33% orange peel, 33.33 % pumpkin pulp + seeds, and 23.33% pomegranate peel which exhibited significantly high reducing sugar (22.36 ± 0.54 mg/g dry weight) among all other mixtures. The hydrolysate of this mixture when supplemented with 2% w/v fructose produced a maximum of 7.86 ± 0.08% v/v ethanol by the yeast isolated from the brewer’s spent grains. Thus, easily available waste could be a promising source for yeast isolation and feedstock for ethanol production. Further, this study aids to reduce the risk of health, and environmental pollution, and developing the economy.

Investigations on wetting and structural behavior using CaF2-SiO2-CaO-22.5%TiO2 SMAW electrode coating for AUSC applications

This study investigates the structural behavior and high-temperature wettability of a CaF2-SiO2-CaO-22.5%TiO2 shielded metal arc welding electrode coating for advanced ultra-supercritical power plant applications. The wettability parameters were measured, including contact angle, spread area, adhesion energy, and surface tension. Extreme vertices mixture design approaches were used to develop 13 different electrode coatings. To determine the contact angle at solid/liquid interface, circular pellets were made from powder samples and heated inside the furnace at 1125°C at a constant heating rate. Young's and Boni's equations are used to calculate the surface tension value for 13 coated samples using the calculated contact angle. Adhesion energy for 13 coated samples is calculated using Dupre's equation. Phases and structural behavior of coating samples were measured by Fourier transform infrared spectroscopy and X-ray diffraction. The developed regression model estimates the impact of primary ingredients and their interaction on the calculated wettability characteristics. CaF2.SiO2, CaO.SiO2, and CaO.CaF2 binary mixture is the more favorable and substantially impacts contact angle, whereas ternary interactions of CaO.SiO2.CaF2 shows an opposite effect on contact angle. Coating numbers 2 and 10 give better wetting behavior and spread area due to the low value of contact angles. Individual ingredient shows an increasing effect on surface tension and adhesion energy. Ternary component of CaO.CaF2.SiO2 is favorable and shows an increasing impact on adhesion energy.

Nanoemulgel formulation for topical delivery of plant glucosylceramide: Characterization and optimization

Plant sphingolipids (SPLs) are available as oral or topical skin care products in order to restore skin protective nature due to their chemical similarity with human skin ceramides (CERs). However, successful delivery of glucosylceramide (GlcCER) to the viable epidermis is challenging due to the skin barrier nature. The current study aimed to develop and characterize optimized nanoemulsion (NE) and nanoemulgel (NEG) formulations for topical delivery of lupin GlcCERs. The NE components were screened and pseudo-ternary phase diagrams were constructed at different hydrophilic-lipophilic balance (HLB) values of surfactant-co-surfactant mixture (Smix). Extreme vertices mixture design was developed to investigate the impact of percentage compositions of the independent variables; oil mixture (2–3%), Smix (15–18%) and aqueous component (79–83%) on the globule size of the NEs. Then, NEG was prepared from optimized 0.25% lupin GlcCER NE and Carbopol 980 gel. HLB values of 13.5 and 12 provided broader NE regions for Miglyol and isopropyl myristate, respectively. The analysis of variance of the quadratic model showed suitability of the model with R2 of 99.80 and non-significant lack of fit (F value = 17.06). The optimized percentage compositions of oil phase, Smix and aqueous phase were 2.15%, 16.39% and 81.46%, respectively, with predicted globule size of 23.96 nm. Accordingly, the optimized NE globule size, poly dispersity index and zeta potential were 23.93 ± 0.25 nm, 0.069 ± 0.017 and 23.95 ± 1.20 mV, respectively. The oil globules were spherical and distributed uniformly without aggregation. The NE exhibited Newtonian flow with a viscosity of 6.75 mPa s while NEGs showed non-Newtonian flow with shear thinning property. The amount of lupin GlcCER released and penetrated into each model membrane layer at different time point was in the order of NEs > basic cream > NEGs. After 180 min, 51%, 84% and 96% of lupin GlcCER was released and penetrated into the model membrane layers from NEG, basic cream and NEs, respectively. NEGs prolonged the release and slowed down the penetration of GlcCER into the multilayer membrane model which is crucial to limit its penetration into the epidermal skin layer. Therefore, NEGs could be considered as an option for the delivery of plant GlcCER into the upper part of the skin after further ex-vivo investigation as the study is the first of its kind.

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks.

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.

Formulation of the agro-waste mixture for multi-enzyme (pectinase, xylanase, and cellulase) production by mixture design method exploiting Streptomyces sp.

The demand for enzymes in different industries is continuously increasing, and the use of a pure form of carbon and nitrogen source for enzyme production is expensive. Thus, organic waste as a low-cost substrate is used to produce enzymes, mitigate the market demand, and reduce the production cost. Besides, this action helps in decreasing organic waste and finally pollution. This study aims to utilize agro-waste for maximum multi-enzyme production by Streptomyces sp. and to formulate the three agro-waste mixtures using a statistical approach; extreme vertices mixture design (EVMD). The study illustrated the bacterium produced a maximum of 4.24 ± 0.05 U/mL pectinase, 2.88 ± 0.05 U/mL polygalacturonase (PGase), 9.43 ± 0.16 U/mL xylanase, and 1.62 ± 0.09 U/mL cellulase by formulating the agro-waste mixture of orange peel, pomegranate peel, and pumpkin pulp+seeds. Also, the mixture of agro-waste enhanced enzyme production rather than the single feedstock, and the enzyme production depends on the agro-waste mixture.

Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate.

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Combining CaO–SiO2–TiO2 and CaO–SiO2–Al2O3 ternary phase systems for design of bimetallic welds

The bimetallic welds are frequently utilized for pipeline transport system of the nuclear power plants. The occurrences of welding defects generally depend on the filler electrode as well as the electrode coatings during shielded metal arc welding process. This study involves the design of austenitic stainless steel welding electrodes for SS304L–SA516 bimetallic welds. The objective of research work includes the novel design of Al2O3–TiO2–CaO–SiO2 coatings by combining two ternary phase systems using extreme vertices mixture design methodology to analyze the effect of key coating constituents on the weld metal chemistry and mechanical properties of the welds. The significant effect of electrode coating constituent CaO on weld metal manganese content is observed which further improves the toughness of bimetallic weld joints. Various regression models have been developed for the weld responses and multi objective optimisation approach using composite desirability function has been adopted for identifying the optimized set of electrode coating compositions. The role of delta ferrite content in promoting the favourable solidification mode has been studied through microstructural examination.

Application of Aquasolv Lignin in ibuprofen-loaded pharmaceutical formulations obtained via direct compression and wet granulation

AS (Aquasolv) Lignin produced via Liquid Hot Water Pretreatment and Enzymatic Hydrolysis has shown potential as an active pharmaceutical ingredient and/or excipient in solid dosage forms. Moreover, lignin is safe to consume and presents antioxidant and antidiabetic capacity, properties that can add to solid dosage forms in pharmaceuticals. This work aimed to evaluate the performance of tablets produced via direct compression and wet granulation when lignin is used in combination with commercial excipients. In order to find optimal tablet performance, different lignin formulations were assessed, and the concentrations were given by extreme vertices mixture design (13 formulations). The blends were composed of AS Lignin, Microcrystalline Cellulose, and Lactose monohydrate and the optimized blend was found to be 14.53 w/w% of disintegrant, 26.57 w/w% of binder and 58.9 w/w% of AS lignin. This proportion was further used to evaluate the performance of lignin-based tablets in drug release, using Ibuprofen as a drug model (50 w/w% and 70 w/w%) and for comparison of direct compression with wet granulation. Direct compressed tablets resulted in higher drug dissolution rates when compared with wet granulation, nevertheless; both tableting techniques showed promising results for lignin. More than 5 formulations tested in this work are compliant with International Pharmacopoeia regulations for solid dosage pharmaceutical forms, thus AS Lignin shows potential to be used as an excipient in pharmaceutical formulations. Industrial relevanceIndustrially, AS Lignin appears as promising excipient in the pharmaceutical technologies as well as boost in the biorefining technologies in the following years. Lignin produced is free of sulfur, can be labelled as clean and environmentally-friendly and in this study, was proven this non-cytotoxic AS lignin can be used for excipients and drug carriers. The findings in this paper showed the use of product formulation for life science purposes, thus stressing one of possibilities for lignin valorization in biorefineries.

Development of omega-3 loxoprofen-loaded nanoemulsion to limit the side effect associated with NSAIDs in treatment of tooth pain

The majority of newly developed drugs need to be incorporated with delivery systems to maximize their effect and minimize side effects. Nanoemulsions (NEs) are one type of delivery system that helps to improve the solubility and dissolution of drugs, attempting to enhance their bioavailability and onset of action. The objective of this investigation was to develop an omega-3 oil-based NE loaded with loxoprofen (LXP) to enhance its dissolution, in vitro release, and mucosal penetration and decrease its mucosal ulcerative effects when applied in an oral treatment. LXP-loaded NEs were formulated with varying levels of omega-3 oil (10–30%), surfactant polyoxyethylene-C21-ethers (laureth-21) (40–60%), and co-surfactant polyethylene glycol-40 hydrogenated castor oil (HCO-40) (30–50%) using an extreme vertices mixture design. The developed NEs were characterized for globule size and drug loading capacity. The optimal formulation was tested for in vitro drug release, ex vivo permeation, and ulcer index value. The developed NE acquired a globule size ranging 71–195 nm and drug loading capacity of 43–87%. Considering the results of the in vitro release study, the optimized NE formulation achieved 2.45-fold and 2-fold increases in drug permeation across tested mucosa compared to a marketed tablet and drug aqueous dispersion, respectively. Moreover, the optimum NE exhibited the best ulcer index in comparison to drug aqueous suspension and different formulations when tested in rats. Overall, this research highlights the capacity of NEs to deliver LXP with enhanced solubility, drug release, and permeation while effectively protecting the application site from side effects of the model drug.

Preparation, optimization and preliminary pharmacokinetic study of curcumin encapsulated turmeric oil microemulsion in zebra fish

The present investigation aimed to develop curcumin loaded turmeric oil microemulsion for brain targeting. An effort has been made to investigate the role of functional components in developing brain targeted formulation which could enhance the bioavailability and uptake of drug in the brain upon oral administration. Preliminary studies like solubility study, emulsification study and construction of the pseudo ternary phase diagram were performed for screening components. The formulation was optimized by using extreme vertices mixture design. The optimized formulation was characterized for appearance, stability to centrifugation, dilution potential, globule size, zeta potential and drug content. Furthermore, ex-vivo permeation in chicken gut sac non everted technique and pharmacokinetic study in adult zebra fishes were carried out. The optimized formulation was found to clear, yellow-colored with the absence of phase separation and precipitation denoted the stability of formulation to centrifugation and dilution. The mean globule size, polydispersity index, zeta potential and drug content was observed as 29.13± 0.12 nm, 0.23 ± 0.01,-12.33 ± 1.37 mV and 99.10±3.91 %, respectively. Ex vivo permeation study revealed 2.41 fold enhancement in the steady-state flux when compared to curcumin solution. Furthermore, optimized formulation showed shorter Tmax (5 min) and higher AUC(0-∞) (7.93 μg/brain*min) compared to the curcumin solution which showed similar Tmax and AUC(0-∞) of 2.78 μg/brain*min after oral administration to zebra fishes revealing 3.97 fold enhancement. The results revealed enhanced ex vivo oral absorption and enhanced in vivo brain pharmacokinetics of curcumin via functional microemulsion in the zebra fish model.

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product.

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

Design and Development of Darunavir loaded Self Micro Emulsifying Drug Delivery System using Extreme Vertices Mixture Design in a Quality by Design Framework

Abstract: Aim: The therapeutic utility of many poorly water-soluble drugs are severely restricted for their bioavailability. The present study was aimed to development of self-micro emulsifying drug delivery (SMEDDS) system for a poorly water soluble anti-retroviral drug - Darunavir by the application of Quality by Design (QbD) to increase its bioavailability. Methodology: Extreme Vertices Mixture Design (EVMD), based on its utility and the applicability to the formulation problem in hand was selected for the study. The different responses selected for this design were drug release in 15 min (%), drug loading (mg/ml), emulsification time (seconds) and droplet size (nm). The factors or the independent variables considered in the design are oil, surfactant and cosurfactant. Ten different formulations were prepared and evaluated to check the model fit. The optimization and model verification were done by conducting experimental runs. Results: The studies revealed that application of EVMD and development of the formulation in a QbD framework resulted in a robust and sustainable method for improving the bioavailability of the drug as evidenced by the characterization studies of optimized batch In vitro drug release in 15 min (92.43 %), drug loading (98.95 mg/ml), emulsification time (31.5 sec) and droplet size (222.2 nm). The Transmission electron micrographs (TEM) obtained for optimized formulation showed a uniform spherical morphology. Conclusion: The development of hard to achieve formulation techniques like SMEDDS involving BCS class 2 and 4 drugs can be sustainably achieved with minimal time and resources, matching regulatory requirements can be attained by the application of EVMD, under QbD framework. Key words: Antiretroviral, Darunavir, Extreme vertices, Self-emulsified system, QbD.

Simplex-centroid mixture for Municipal Solid Waste Treatment Optimisation

A model describing the relationship between waste treatment method and greenhouse gases (GHGs) emission is proposed in this study. Three constituents, i.e., composting, reuse and recycle are analysed using extreme vertices mixture design to determine the model. Mixture design enables identifying of optimum combination of each constituent producing the lowest GHGs emission. Emission of greenhouse gases (GHGs) as a regress and were analysed how they change when the amount of waste changes. The result showed that there are four possible models. One best model is chosen for its least standard deviation, lowest P-value and the highest adjusted R2 which is 5.764 × 10-3, less than 0.005, and 0.9908 respectively. The model describes that lowest GHGs emission can be achieved by maximizing plastic recycle (into flakes), limiting composting and increasing paper, glass and metal reuse. Composting, reuse and recycle is proportional to the GHGs emission individually, while combination of two constituents is inversely proportional to GHGs emission. The lowest GHGs may be emitted from the plant is 0.107 Gg CO2 equivalent/year with the composition of constituents as followed: 14 % composting, 50 % reuse, and 26 % recycle equals to 1.3 m3, 4.7 m3 and 2.1 m3 waste from each method.

Optimization of synthesis a new composite of nano-MgO, CNT and Graphite as a catalyst in heterogeneous catalytic ozonation for the treatment of pesticide-laden wastewater

The production of an efficient, reusable, stable and easily separable catalyst in the ozonation process through a reliable procedure is one of the essential requirements of the catalytic ozonation process (COP). In this study, the nano-MgO/CNT/Graphite composite was synthesized to use as a new catalyst in the COP. Synthesis of the nano-MgO/CNT/Graphite was carried out based on the extreme vertices mixture design (EVMD) using three components; MgO nanoparticles, carbon nanotubes (CNTs) and Graphite. Based on EVMD, 9 compositions were produced. For assessing the catalytic activity of synthesized compositions, pesticide manufacturing plant wastewater (PMPW) (initial COD=617 mg/L and TOC = 121) was treated in COP with new synthesized catalytic. The highest COD and TOC removal and destruction efficiencies were attained with composition C-9. The surface area of the optimum nano-MgO/CNT/Graphite was calculated to be had 221.631 m2 g−1 and a high density of basic surface functional groups. Kinetics of PMPW oxidation indicated that the rate of COD and TOC removal efficiencies in the optimum nano-MgO/CNT/Graphite/O3 process were 12.73 (13.24/1.04 mg COD/L.min) and 7.11 (1.44/0.2 mg TOC/L.min) times as high as those in the single ozonation (SOP), respectively. Clearly, the optimum nano-MgO/CNT/Graphite showed a significant ability in catalysis of the ozonation process of organic materials by means of increasing O3 decomposition and OH production. The synthesized optimum nano-MgO/CNT/Graphite was reusable because of the stability and durability of the catalytic activities.