Production of engineered-biochar under different pyrolysis conditions for phosphorus removal from aqueous solution.

Phosphorus (P) recovery from wastewater through biochar is an alternative to build a sustainable circular economy and save non-renewable P reservoirs. The efficiency of cations in removing P from wastewater under different pyrolysis conditions is still lacking. We aimed at studying P adsorption and release from biochar enriched with Al3+ and Mg2+, prepared under air-limited and N2-flow pyrolysis conditions. Biochar samples were produced from pig manure (PMB) and impregnated, separately, with 20% of AlCl3 and MgCl2 solutions on both pyrolysis conditions. The materials were characterized for pH, electrical conductivity (EC), total nutrient content, ash, specific surface area (SSA), pore-volume, FTIR, XRD, and SEM-EDX. Phosphorus adsorption was studied by kinetics and adsorption isotherms, as well as desorption. The biochar impregnated with Mg2+ and produced in the muffle furnace achieved the maximum P adsorption (231 mg g-1), and 100% of the adsorbed P was released in solutions of Mehlich-1 and citric acid 2%. The pyrolysis conditions had a small or no influence on the biochar properties governing P adsorption, such as chemical functional groups, surface area, quantity and size of pores, and formation of synthetic minerals. Therefore, it is possible to produce biochar without using N2 as a carrier gas when it comes to P adsorption studies. Mechanisms of P removal comprise precipitation with cations, surface complexation, ligand exchange reactions, and electrostatic attraction on the biochar surface. Overall, Mg-impregnated biochar is a suitable matrix to remove P from aqueous media and to add value to organic residues while producing an environmentally friendly material for reuse in soils.

Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees.

The objective of this work was to evaluate the influence of different altitudes on the epiphytic microbiota of coffee beans and on sensorial and chemical quality of coffees grown at 800, 1000, 1200, and 1400 m in Serra do Caparaó, Espírito Santo, Brazil. For microbiological analysis, the population counts of mesophilic bacteria, lactic acid bacteria (LAB), and yeasts were performed from the surface plating. The isolates were grouped and identified from the Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and sequencing of the ribosomal region was used. The chemical composition of the green grains was evaluated by Raman spectroscopy, and the sensory analysis of the roasted grains was performed using temporal dominance of sensations (TDS). During fermentation, there was a decrease in the LAB in pulped coffee from 800 and 1000 m altitude, while an increase was observed at 1200 and 1400 m. In natural coffee, there was an increase of LAB population at all altitudes. The highest diversity of mesophilic bacteria and yeast were identified in natural 1400 m and 1000 m, respectively. However pulped coffee treatments it was at 1200 m and 800 m. The chlorogenic acid and fatty acids in the green bean changed with altitude variation and processing. The floral attribute was detected only at altitude 1400 m. Caramel, chocolate and almond attributes were most frequently detected in coffees at different altitudes and processing. Therefore, pulped coffee processing was most suitable at low altitude while at high altitudes, both processes can be conducted to obtain a beverage with unusual sensory profile.