Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters

Detalhes bibliográficos
Autor(a) principal: Pereira, Maria João
Data de Publicação: 2022
Outros Autores: Grosjean, Oceane, Pintado, Manuela, Brazinha, Carla, Crespo, João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/142842
Resumo: The research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiorefinery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal 2020 Competitiveness and Internationalization Operational Program under the project “MobFood–Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524). Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
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spelling Clean Technologies for Production of Valuable Fractions from Sardine Cooking WastewatersAn Integrated Process of Flocculation and Reverse Osmosisaroma recoverycoagulation/flocculationreverse osmosissardine cooking wastewatersEnvironmental Science (miscellaneous)Global and Planetary ChangeThe research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiorefinery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal 2020 Competitiveness and Internationalization Operational Program under the project “MobFood–Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524). Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.The increase in environmental consciousness and stricter regulations has motivated industries to seek sustainable technologies that allow valorising wastewaters, contributing to the profitability of overall processes. Canning industry effluents, namely sardine cooking wastewater, have a high organic matter load, containing proteins and lipids. Their untreated discharge has a negative environmental impact and an economic cost. This work aims to design an integrated process that creates value with the costly sardine cooking wastewater effluent. The research strategy followed evaluates coagulation/flocculation technologies as pre-treatment of the sardine cooking wastewater followed by reverse osmosis. Two different added-value products were obtained: a solid fraction rich in proteins, lipids (above 20%), and aromas that might be used for feed/pet/aquaculture applications and, from the processing of the resultant aqueous stream by reverse osmosis, a natural flavouring additive, which can be applied in food/feed. Additionally, the permeate from reverse osmosis presents a much lower organic load than the original raw material, which may be reused in the overall process (e.g., as water for washings) or discharged at a lower cost, with environmental benefits and economic savings.DQ - Departamento de QuímicaLAQV@REQUIMTERUNPereira, Maria JoãoGrosjean, OceanePintado, ManuelaBrazinha, CarlaCrespo, João2022-08-03T22:26:36Z2022-04-152022-04-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article20application/pdfhttp://hdl.handle.net/10362/142842eng2571-8797PURE: 44499471https://doi.org/10.3390/cleantechnol4020016info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-22T18:04:16Zoai:run.unl.pt:10362/142842Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-22T18:04:16Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
An Integrated Process of Flocculation and Reverse Osmosis
title Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
spellingShingle Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
Pereira, Maria João
aroma recovery
coagulation/flocculation
reverse osmosis
sardine cooking wastewaters
Environmental Science (miscellaneous)
Global and Planetary Change
title_short Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
title_full Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
title_fullStr Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
title_full_unstemmed Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
title_sort Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters
author Pereira, Maria João
author_facet Pereira, Maria João
Grosjean, Oceane
Pintado, Manuela
Brazinha, Carla
Crespo, João
author_role author
author2 Grosjean, Oceane
Pintado, Manuela
Brazinha, Carla
Crespo, João
author2_role author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Pereira, Maria João
Grosjean, Oceane
Pintado, Manuela
Brazinha, Carla
Crespo, João
dc.subject.por.fl_str_mv aroma recovery
coagulation/flocculation
reverse osmosis
sardine cooking wastewaters
Environmental Science (miscellaneous)
Global and Planetary Change
topic aroma recovery
coagulation/flocculation
reverse osmosis
sardine cooking wastewaters
Environmental Science (miscellaneous)
Global and Planetary Change
description The research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiorefinery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal 2020 Competitiveness and Internationalization Operational Program under the project “MobFood–Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524). Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
publishDate 2022
dc.date.none.fl_str_mv 2022-08-03T22:26:36Z
2022-04-15
2022-04-15T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/142842
url http://hdl.handle.net/10362/142842
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2571-8797
PURE: 44499471
https://doi.org/10.3390/cleantechnol4020016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 20
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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