A food waste utilization study for removing lead(II) from drinks

Kaplan Ince O., Ince M., Yonten V., Goksu A.

Food Chemistry, vol.214, pp.637-643, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 214
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.07.117
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.637-643
  • Keywords: Eggshell, Energy drink, Food waste, Lead, Mineral water, RSM
  • Van Yüzüncü Yıl University Affiliated: No


© 2016 Elsevier LtdThis is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to human health even in small amounts. Response Surface Methodology (RSM) was performed to optimize the application process by practice of the quadratic model united with the Central Composite Design (CCD) and quadratic combined program was utilized to study the most effective parameters on aforementioned liquids. Through the application of variance analysis (ANOVA) factors critical to removing of lead were identified for each experimental design response. Maximum adsorption capacity of eggshell was achieved as 923 mg g−1 for Pb(II). The obtained optimum conditions were applied to drinks. Results showed that used adsorbent was quite effective in removing Pb(II) from drinks.