This study investigates the properties of Benitaka grape pomace (Vitis vinifera L.), a byproduct of the wine industry, focusing on its potential for applications in the circular economy and biorefinery processes. The analysis covers a range of physical, chemical, and structural characteristics, including the composition of proteins, moisture, lipids, ash, sugars, fiber fractions (such as neutral-detergent fiber, cellulose, lignin, and hemicellulose), pH, acidity, gross energy, as well as bioactive compounds such as total phenolics, flavonoids, anthocyanins, and antioxidant capacity. Advanced characterization techniques, such as nitrogen adsorption/desorption isotherms, Fourier-transform infrared spectroscopy, differential scanning calorimetry, scanning electron microscopy, and high-performance liquid chromatography coupled with mass spectrometry, were employed. The results revealed an acidic pH of 4.05 and a titratable acidity of 1.25 g of tartaric acid per 100 g. The gross energy was 3764 kcal kg⁻¹, indicating high energy capacity, similar to wood chips. The pomace exhibited high hygroscopicity (31 to 50 g of moisture per 100 g), high levels of fiber, cellulose, and lignin, as well as bioactive compounds with significant values of total phenolics (5956.56 mg GAE 100 g⁻¹), flavonoids (1958.33 mg CAT 100 g⁻¹), and anthocyanins (66.92 mg C3G 100 g⁻¹). Antioxidant analysis showed promising results, with DPPH and FRAP values of 20.12 and 16.85 μmol TEAC g⁻¹ of extract, respectively. This study not only validates existing data but also provides new insights into the composition of hemicellulose and lignocellulosic phase transitions, highlighting grape pomace as a promising resource for sustainability in industry and biorefinery processes.

Brewer’s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and its application in cheese whey remediation through liquid-phase adsorption. The adsorbent was thoroughly characterized through using techniques such as FTIR, SEM, N₂ isotherms, and surface charge distribution. The adsorbent exhibited substantial pores, a high surface area (605.1 m² g^–1), good porosity, and positive surface charges that facilitated favorable interactions with cheese whey compounds. Equilibrium was achieved in 330 min for lactose, BOD₅, and COD. The maximum adsorption capacities were 12.77 g g^–1 for lactose, 3940.99 mg O₂ g^–1 for BOD₅, and 12,857.92 mg O₂ g⁻¹ for COD at 318 K. Removing these adsorbates from cheese whey effluent reduces its organic load, enabling water reuse in the manufacturing unit, depending on its intended use. The adsorption process was spontaneous and endothermic, with ΔH° ≥ 265.72 kJ mol⁻¹. Additionally, the activated carbon produced demonstrated impressive regeneration capability with sodium hydroxide, maintaining 75% of its adsorption capacity. These results emphasize the potential of activated carbon as an effective adsorbent for cheese whey remediation, providing a sustainable solution for waste management in the dairy industry and water reuse.