| Title | Chlorella vulgaris-mediated bioremediation of food and beverage wastewater from industries in Mexico: Results and perspectives towards sustainability and circular economy |
|---|---|
| ID_Doc | 16294 |
| Authors | Najar-Almanzor, CE; Velasco-Iglesias, KD; Solis-Bañuelos, M; González-Díaz, RL; Guerrero-Higareda, S; Fuentes-Carrasco, OJ; García-Cayuela, T; Carrillo-Nieves, D |
| Title | Chlorella vulgaris-mediated bioremediation of food and beverage wastewater from industries in Mexico: Results and perspectives towards sustainability and circular economy |
| Year | 2024 |
| Published | |
| Abstract | The food and beverage industries in Mexico generate substantial effluents, including nejayote, cheese-whey, and tequila vinasses, which pose significant environmental challenges due to their extreme physicochemical characteristics and excessive organic load. This study aimed to assess the potential of Chlorella vulgaris in bioremediating these complex wastewaters while also producing added-value compounds. A UV mutagenesis treatment (40 min) enhanced C. vulgaris adaptability to grow in the effluent conditions. Robust growth was observed in all three effluents, with nejayote identified as the optimal medium. Physicochemical measurements conducted pre- and post-cultivation revealed notable reductions of pollutants in nejayote, including complete removal of nitrogen and phosphates, and an 85 % reduction in COD. Tequila vinasses exhibited promise with a 66 % reduction in nitrogen and a 70 % reduction in COD, while cheese-whey showed a 17 % reduction in phosphates. Regarding valuable compounds, nejayote yielded the highest pigment (1.62 mg center dot g(-1)) and phenolic compound (3.67 mg center dot g(-1)) content, while tequila vinasses had the highest protein content (16.83 %). The main highlight of this study is that C. vulgaris successfully grew in 100 % of the three effluents (without additional water or nutrients), demonstrating its potential for sustainable bioremediation and added-value compound production. When grown in 100 % of the effluents, they become a sustainable option since they don't require an input of fresh water and therefore do not contribute to water scarcity. These findings offer a practical solution for addressing environmental challenges in the food and beverage industries within a circular economy framework. |
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