Valorization of β-Chitin Extraction Byproduct from Cuttlefish Bone and Its Application in Food Wastewater Treatment
Nisrine Nouj,
Naima Hafid,
Noureddine El Alem,
Ingrid Ioana Buciscanu,
Stelian Sergiu Maier,
Petrisor Samoila,
Gabriela Soreanu,
Igor Cretescu,
Catalina Daniela Stan
Affiliations
Nisrine Nouj
Material and Environmental Laboratory, Department of Chemistry, Faculty of Sciences, IBN ZOHR University, Agadir 80000, Morocco
Naima Hafid
Material and Environmental Laboratory, Department of Chemistry, Faculty of Sciences, IBN ZOHR University, Agadir 80000, Morocco
Noureddine El Alem
Material and Environmental Laboratory, Department of Chemistry, Faculty of Sciences, IBN ZOHR University, Agadir 80000, Morocco
Ingrid Ioana Buciscanu
Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Stelian Sergiu Maier
Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Petrisor Samoila
Laboratory of Inorganic Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Aleea Grigore Ghica Vodӑ, 700487 Iasi, Romania
Gabriela Soreanu
Department of Environmental Engineering and Management, Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Igor Cretescu
Department of Environmental Engineering and Management, Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Catalina Daniela Stan
Department of Drug Industry and Pharmaceutical Biotechnology, “Grigore T. Popa” University of Medicine and Pharmacy, 16 University St., 700115 Iasi, Romania
The nontoxicity, worldwide availability and low production cost of cuttlefish bone products qualify them an excellent biocoagulant to treat food industry wastewater. In this study, cuttlefish bone liquid waste from the deproteinization step was used as a biocoagulant to treat food industry wastewater. This work concerns a waste that has never before been investigated. The objectives of this work were: the recovery of waste resulting from cuttlefish bone deproteinization, the replacementof chemical coagulants with natural ones to preserve the environment, and the enhancement ofthe value of fishery byproducts. A quantitative characterization of the industrial effluents of a Moroccan food processing plant was performed. The physicochemical properties of the raw cuttlefish bone powder and the deproteinization liquid extract were determined using specific analysis techniques: SEM/EDX, FTIR, XRD and 1H-NMR. The protein content of the deproteinization liquid was determined by OPA fluorescent assay. The zeta potential of the liquid extract was also determined. The obtained analytical results showed that the deproteinization liquid waste contained an adequate amount of soluble chitin fractions that could be used in food wastewater treatment. The effects of the coagulant dose and pH on the food industrial effluents were studied to confirm the effectiveness of the deproteinization liquid extract. Under optimal conditions, the coagulant showed satisfactory results. Process optimization was performed using the Box–Behnken design and response surface methodology. Thus, the optimal removal efficiencies predicted using this model for turbidity (99.68%), BOD5 (97.76%), and COD (82.92%) were obtained at a dosage of 8 mL biocoagulant in 0.5 L of food processing wastewater at an alkaline pH of 11.
