Cheese and Tofu Waste Turned into High-Performance CO₂ Sorbents

A New Carbon Capture Material

According to НВ — Техно: Published June 11 at 10:00 PM in the scientific journal PNAS, a study introduces a novel sorbent for extracting carbon dioxide from the air. This material is made from byproducts of dairy and tofu production. Swiss researchers isolated proteins from cheese and tofu waste, which were then used to form amyloid fibrils. These fibrils were combined with potassium hydroxide, resulting in porous beads measuring between 0.5 and 1 centimeter in diameter.

The alkali inside the pores reacts with carbon dioxide, binding it as carbonate salts. Tests showed that one gram of this new material can absorb 97 milligrams of CO₂-10 to 50% more than current synthetic alternatives. Additionally, one kilogram of these granules can capture roughly 100 grams of CO₂ per operational cycle.

Processing and Environmental Significance

To release the captured carbon dioxide, the granules are treated with a mild acid and alkali solution for 10 minutes at room temperature. They can withstand over 30 cycles without losing effectiveness and are expected to last for several thousand cycles in total. Importantly, the material is fully organic, non-toxic, and safe. Once spent, the granules can be repurposed as agricultural fertilizer or converted into biofuel.

This innovation holds considerable promise for combating climate change, as carbon capture becomes increasingly critical in the face of global warming. By turning waste from the dairy and tofu industries into efficient CO₂-capturing materials, this approach not only reduces greenhouse gas emissions but also promotes waste recycling, adding extra value to eco-friendly solutions. The research may spur further advances in green technology and sustainable development.