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Anaerobic digestion of biomass has increasing implementation for bioenergy production. The solid by-product of this technology, i.e., the digestate, has relevant potential in agricultural and environmental applications. This study explored the capacity of a digestate from mixed feedstock to remove from water four endocrine-disrupting chemicals, namely the pesticides metribuzin (MET) and boscalid (BOS) and the xenoestrogens bisphenol A (BPA) and 4-tert-octylphenol (OP). The surface micromorphology and functional groups of the digestate were investigated using scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR) spectroscopy, respectively. Results of sorption kinetics showed that all compounds reached the steady state in a few hours according to a pseudo-first-order model in the cases of MET and OP, a pseudo-second-order model for BOS and both models in the case of BPA. Data of adsorption isotherms were fitted to the Henry, Freundlich, Langmuir and Temkin equations. The adsorption of MET preferentially followed the non-linear Freundlich model, whereas the adsorption of the other compounds was properly described by both the linear and Freundlich models. The organic carbon partition coefficients, KOC, were 170, 1066, 256 and 2180 L kg−1 for MET, BOS, BPA and OP, respectively. The desorption of BOS, BPA and OP was slow and incomplete, indicating a phenomenon of hysteresis. In conclusion, the digestate showed a remarkable efficiency in the removal of the compounds, especially those with high hydrophobicity, thus behaving as a promising biosorbent for environmental remediation.

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.

Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.

The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min. The obtained results showed that the processing parameters of the homogenization step significantly influenced the rheological and sensory properties of olive-based pâtés. Both time and speed influenced the rheological properties of the product. The increase of homogenization time and speed determined a significant reduction of hardness and syneresis. As regards color indices, significantly higher L* values were obtained when intermediate time and speed conditions were applied, whereas a* and b* indices showed a not univocal behavior. Both time and speed variables also influenced the volatile fraction of the pâtés (higher homogenization speed and time corresponded to higher terpenes and aldehydes).