While polyethylene terephthalate (PET) has enjoyed widespread use, a large volume of plastic waste has also been produced as a result, which is detrimental to the environment. Traditional treatment of plastic waste, such as landfilling and incinerating waste, causes environmental pollution and poses risks to public health. Recycling PET waste into useful chemicals or upcycling the waste into high value-added materials can be remedies. This review first provides a brief introduction of the synthesis, structure, properties, and applications of virgin PET. Then the conversion process of waste PET into high value-added materials for different applications are introduced. The conversion mechanisms (including degradation, recycling and upcycling) are detailed. The advanced applications of these upgraded materials in energy storage devices (supercapacitors, lithium-ion batteries, and microbial fuel cells), and for water treatment (to remove dyes, heavy metals, and antibiotics), environmental remediation (for air filtration, CO adsorption, and oil removal) and catalysis (to produce H, photoreduce CO, and remove toxic chemicals) are discussed at length. In general, this review details the exploration of advanced technologies for the transformation of waste PET into nanostructured materials for various applications, and provides insights into the role of high value-added waste products in sustainability and economic development.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.chemosphere.2023.141076 | DOI Listing |
Polymers (Basel)
January 2025
Biomass and Oil Palm Research Center of Excellence, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand.
In this comprehensive investigation, the sustainable production and utilization of gas separation membranes derived from coconut water (CW) waste was investigated. The research focuses on the synthesis of bacterial cellulose (BC) and cellulose acetate (CA) membranes from CW, followed by a thorough analysis of their characteristics, including morphology, ATR-FTIR spectroscopy, tensile strength, and chemical composition. The study rigorously evaluates membrane performance, with particular emphasis on CO/CH selectivity under various operational conditions, including pressure, membrane thickness, and number of stages.
View Article and Find Full Text PDFMolecules
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
The use of biomass feedstocks for producing high-value-added chemicals is gaining significant attention in the academic community. In this study, near-infrared carbon dots (NIR-CDs) with antimicrobial and bioimaging functions were prepared from branches and leaves using a novel green synthesis approach. The spectral properties of the synthesized NIR-CDs were characterized by ultraviolet-visible (UV-Vis) absorption and fluorescence spectroscopy.
View Article and Find Full Text PDFFoods
January 2025
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry.
View Article and Find Full Text PDFFoods
January 2025
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot ( L.) is a traditional food in many countries and a rich bioactive compound known for its beneficial properties.
View Article and Find Full Text PDFFoods
January 2025
Department of Food Engineering, Agriculture Faculty, Tekirdağ Namık Kemal University, Tekirdağ 59030, Türkiye.
The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to determine the effect of whey addition on the fermentation process. Whey was utilized as a water substitute in the formulation of the beverage prior to fermentation, and five distinct formulations were developed based on the type and proportion of whey (0% whey (control sample), 25% acid whey, 100% acid whey, 25% sweet whey, 100% sweet whey). Microbiological, sensorial, phytochemical, and physicochemical analyses were performed on samples taken during fermentation and on samples fermented and then resting.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!