In this work, organic-inorganic materials with spherical shape consisting of divinylbenzene (DVB) and triethoxyvinylsilane (TEVS) were synthesized and investigated by different complementary techniques. The obtained microspheres may be applied as sorbent systems for the purification of organic compounds from water. The hybrid microspheres combine the properties of the constituents depending on the morphologies and interfacial bonding. In this work, the influence of the molar ratio composition of crosslinked monomer (DVB) and silane coupling agent (TEVS) (DVB:TEVS molar ratios: 1:2, 1:1 and 2:1) on the morphology and quality of organic-inorganic materials have been examined. The materials were analysed using small angle X-ray scattering (SAXS) analysis, low-temperature nitrogen sorption, scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) to provide information on their structural and surface properties. Moreover, thermal analysis was performed to characterize the thermal stability of the studied materials and the adsorbent-adsorbate interactions, while adsorption kinetic studies proved the utility of the synthesized adsorbents for water and wastewater treatment.

Novel hybrid carbon–mineral materials were synthesized by the mechanochemical activation of a mixture of tannin and bentonite in a ball mill with further pyrolysis in an argon atmosphere at 800 °C. The influence of the initial mixture ingredients content on the structural, textural, and thermal characteristics of biochars has been described using X-ray diffraction, Raman and Fourier-transform infrared spectroscopy, nitrogen adsorption–desorption, and scanning electron microscopy. The influence of bentonite clay on the carbon phase characteristics due to the formation of more heat-resistant and structured nanocarbon particles in biochars has been proven. The adsorption effectiveness of the materials towards methylene blue was studied. The adsorption data were analyzed applying Langmuir and Freundlich isotherms with high determination coefficients (R²) in the range of 0.983–0.999 (Langmuir) and 0.783–0.957 (Freundlich). The maximum adsorption amount of MB was 5.78 mg/g. The adsorption efficiency of biochars with respect to phenol was also examined. It was shown that the hybrid biochars show differentiated selectivity to the adsorption of organic compounds. It was concluded that the physicochemical properties of the surface of biochars play an important role in the adsorption effectiveness, making them a good candidate for water and wastewater remediation processes.

Magnetosensitive biochars were prepared with mechanochemical ball-milling of lignin and blast furnace dust with further pyrolysis at 800 °C under an inert gas atmosphere. The physicochemical and sorption characteristics of the materials were analyzed using several techniques: low-temperature nitrogen adsorption–desorption, X-ray powder diffraction, Raman spectroscopy, elemental analysis, potentiometric titration, and thermal analysis. All the synthesized biocarbons were characterized by their specific surface areas (S_BET) in the range of 290–330 m²/g and microporous structures with certain contribution of mesopores in the total porosity. Equilibrium adsorption studies revealed the potential applicability of the materials in water remediation from hazardous organic substances modelled with methylene blue (MB) dye. Generally, this study illustrates the effective conversion of sustainable waste into a functional carbon material.

Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread’s hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread’s colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.