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New research applications involving the use of cellulosic material derived from maize stalk for on-site treatment of leachate were evaluated for specific removal of Cu(II) and Fe(III) from real, highly polluted tailing pond and mine wastewater samples. Two major issues generated by anthropic mining activities were also tackled: wastewater metal content decrease to improve water quality and subsequently metal specific recovery, increasing the economic efficiency of metal production by using a green technology for residual management. Rapid saturation of the maize stalk mass determined in batch studies and the mine pilot experiment led to diminished metal concentrations in the second pilot experiment, where Cu(II) and Pb(II) from synthetic solutions were monitored in order to test biomaterial performances. In addition, in the second pilot experiment, maize stalk removed Pb(II) in the first 36 h, below the determination limit of the analytical method. The biomaterial bed in the column was saturated after 252 h of inflow solution. FTIR-ATR, TG and SEM techniques probed the interaction between maize stalk polar groups C=O, –OH, C–O and tailing water metallic ions by large FTIR band displacements, intensity decrease and shape changes, modification of thermal stability and by changes in the appearance of adsorbent microstructure images owing mainly to ion exchange mechanism.

Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages.