Sequential integration of interfacial separation, microbubble-enhanced cold plasma activation (MB-CPA), and adsorptive sequestration for reclamation of real meat-processing wastewater

The chilling storage process in the meat processing industry generates high-strength effluents characterized by complex lipid matrices and recalcitrant proteinaceous residues, causing severe environmental pollution. This large volume of contaminated wastewater not only hinders the circular water economy but also poses severe allergenic cross-contamination risks for meat products. The current work explores the integrated multi-staged microbubble-enhanced cold plasma activation (MB-CPA) strategy for complete remediation of real chicken-processing wastewater. First, bubble flotation removed the larger fat fragments, de-bulking wastewater by reducing the turbidity and total suspended solids (TSS) by 99 and 92%, respectively. Subsequently, exposure to MB-CPA served as a critical oxidative intervention to achieve effective reduction of recalcitrant spiked egg-protein (egg white and yolk at ∼ 28 mg/L allergens, thus neutralizing the primary biological risk to water circularity. Thereafter, a granulated activated carbon (GAC) column served as a physicochemical sink, reducing inorganic ions, metals, and residual organics to well below the regulated limits. In this way, the integrated system yielded a clean effluent that complied with discharge standards, making it suitable for industrial recycling. A preliminary Life Cycle Assessment (LCA) suggested that the integrated MB-CPA workflow provides a mandatory risk-mitigation profile, which justifies its energy-intensive nature with a high operational footprint. These findings suggest that the proposed strategy is a practical and scalable solution, offering a blueprint for transforming high-strength food effluents into reliable resources for sustainable, circular production.