К И Шайхиева, С. В. Свергузова, Ildar Hilmanovich Shaikhiev, Alsu Asgatovna Fazullina, A.V. Svyatchenko
The article summarizes the literature data on the use of crushed garlic husk (Allium sativum L.) as a functional ingredient in food and sorption materials for removing various metal ions, dyes and antibiotics from aqueous media. The article provides brief information on the amount of waste generated during the processing of garlic and methods of reuse. Information about the composition and therapeutic effect of garlic heads and husks is briefly provided. It has been shown that the addition of garlic husk powder and extracts from it helps to increase the functional characteristics of various food products. The parameters of adsorption processes and the values of sorption parameters for various pollutants are given. It has been shown that the sorption characteristics of garlic husks for various pollutants can be improved by modification with various chemical reagents. It is determined that the Langmuir model in most cases more accurately describes the isotherms of adsorption of pollutants, and the kinetics of the process more accurately follows the pseudo-second-order model.