INDUSTRIAL HEMP IN CRAFT BEER AND BIOCHAR FROM WASTE FOR MERCURY REMOVAL

Renato Agustín Romero-Corral; José Luis  Agreda-Oña; Alexandra Isabel Tapia-Borja; Andrés Sebastián Moreno Ávila

doi:10.31413/nat.v14i3.21228

Autores/as

Renato Agustín Romero-Corral renato.romero2483@utc.edu.ec
Faculty of Agricultural Sciences and Natural Resources, Technical University of Cotopaxi, Salache, Latacunga, Ecuador. https://orcid.org/0000-0002-4599-7778
José Luis Agreda-Oña jose.agreda2101@utc.edu.ec
Faculty of Agricultural Sciences and Natural Resources, Technical University of Cotopaxi, Salache, Latacunga, Ecuador. https://orcid.org/0009-0005-5858-869X
Alexandra Isabel Tapia-Borja alexandra.tapia@utc.edu.ec
Faculty of Agricultural Sciences and Natural Resources, Technical University of Cotopaxi, Salache, Latacunga, Ecuador. https://orcid.org/0000-0001-6935-5211
Andrés Sebastián Moreno Ávila andres.moreno0063@utc.edu.ec
Faculty of Agricultural Sciences and Natural Resources, Technical University of Cotopaxi, Salache, Latacunga, Ecuador. https://orcid.org/0009-0008-4961-3031

DOI:

https://doi.org/10.31413/nat.v14i3.21228

Palabras clave:

Cannabis sativa; sustitución de lúpulo; cerveza artesanal; biochar; Hg²⁺; biorremediación; economía circular; remoción de mercurio.

Resumen

El cáñamo industrial (Cannabis sativa) se evaluó como sustituto parcial del lúpulo (Humulus lupulus) en cervezas artesanales (Weissbier, IPA, Red Ale y Sour) y como materia prima para la valorización ambiental de sus residuos post-fermentativos. Se aplicaron cuatro niveles de sustitución (0, 30, 70 y 100%) en un diseño de bloques completamente al azar. Las cervezas se caracterizaron mediante pH, acidez titulable, densidad final y alcohol por volumen (ABV), además de aceptabilidad sensorial con escala hedónica de cinco puntos. Los compuestos fenólicos totales remanentes en el residuo se cuantificaron por Folin–Ciocalteu (mg EAG/L. El residuo seleccionado se transformó en biochar mediante pirólisis (350 °C, 15 min) bajo diferentes tratamientos, incluida la modificación con FeCl₃ (T3), y la remoción de Hg²⁺ se determinó por absorción atómica con vapor frío (EPA 7470A, 1994). En Weissbier y Sour, la sustitución de flor de cáñamo en el rango 30–70% preservó el desempeño fermentativo, sin cambios significativos en los principales parámetros fisicoquímicos y con puntuaciones sensoriales aceptables. El biochar mostró alta adsorción, con eficiencias de remoción de Hg²⁺ de 94,0%, 97,0% y 99,5% para T1, T2 y T3, respectivamente (p < 0,05). Estos resultados demuestran que el cáñamo puede integrarse en la elaboración de cerveza sin comprometer el desempeño fermentativo y que sus residuos pueden valorizarse como bioadsorbentes eficaces, constituyendo una estrategia sostenible para la remediación de aguas contaminadas con mercurio.

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