Fabrication of Novel Valorized Ecofriendly Olive Seed Residue/anthracite/chitosan Composite for Removal of Cr (Vi): Kinetics, Isotherms and Thermodynamics Modeling

The present work verified the adsorption of hexavalent chromium (Cr (VI)) from synthetic aqueous solution using synthesized highly efficient low-cost adsorbent prepared from H2O2-modified olive seed residue solid waste/Anthracite/Chitosan (MOSR/An/CS) composite. Characteristics of the fabricated MOSR/An/CS composite were estimated by XRD, SEM, TGA, DSC, FT-IR, SBET and zeta potential tools. The entire chromium uptake study was conducted via batch adsorption mode under various operating conditions. Kinetics data were analyzed using five kinetic models, while empiric equilibrium data was fitted using three isotherms. The results clarified that Langmuir best described the adsorption of Cr (VI) ions with maximum monolayer coverage of 137.7 mg/g. Pseudo-first-order mode was nicely fitted the kinetics adsorption. Further, Elovich, intraparticle diffusion and Boyd models validates that more than one mechanism was contributed to the adsorption of Cr (VI). Besides, the estimated activation energy (Ea) and enthalpy (ΔH°) suggest the physical and endothermic nature of the adsorption process. The developed MOSR/An/Cs composite exhibited decent reusability after five sequential adsorption cycles and showed higher adsorption affinity towards Cr (VI) ions. MOSR / An / Cs composite could also be effectively used as an effective eco-friendly and recyclable sorbent for the elimination of Cr (VI) from wastewater.

Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder materials was done by adding to biscuit dough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheat flour. The data obtained from this study revealed that fortification with powder materials affected protein and moisture content of final product. Additionally, adding powder materials to whole wheat biscuit formulation increased the total amount of phenolics and antioxidant activity significantly. Results of instrumental colour analysis indicated that fortification increased darkness and redness when compared with the control. Sensory analysis data indicated that non-fortified and fortified samples provided similar sensory attributes.

Petri dish method to select yeasts able to produce more pigmented table olives

The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dishes using two olive-based screening media - ‘olive pulp agar’ and ‘olive seed agar’; the red, green, and blue colour components of the yeast’s biomass were measured. Wide and significant differences among the yeasts were observed. Based on the statistical analysis, ten yeasts were selected, excluding all the strains exhibiting a too high pigment adsorption. The research proposes a simple analytical method to characterize yeasts for their pigment adsorption, thus allowing the enhancement of the table olive colour. The two media may be prepared using any olive cultivar, thus allowing a specific screening of the yeasts. The selection of those yeasts unable to adsorb olive pigments may allow the production of more pigmented table olives.

Evaluation of the relationship between the peptide profiles and the lipid-lowering properties of olive seed hydrolysates as a tool for tuning hypocholesterolemic functionality

Olive processing generates large amounts of stones with high protein contents.