1
|
Reda Aly A, El-Demerdash AG, Sadik W, El Rafy E, Shoeib T. Upcycling of sugar refining mud solid waste as a novel adsorbent for removing methylene blue and Congo red from wastewater. RSC Adv 2024; 14:13505-13520. [PMID: 38689825 PMCID: PMC11060308 DOI: 10.1039/d4ra01451k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 04/11/2024] [Indexed: 05/02/2024] Open
Abstract
The feasibility of utilizing the mud solid waste (MSW) produced during the carbonation process of sugar refining as a cost-effective and environmentally friendly alternative for the water removal of methylene blue (MB) and Congo red (CR), being highly utilized organic dyes representing cationic and anionic species, respectively is presented. Prior to its use, the MSW was dried at 110 °C for 24 h and sieved through a 100-mesh screen. The chief constituent of the MSW utilized was CaCO3, with a point of zero charge (PZC) found at pH 8.4 and 7.96 m2 g-1 total surface area. XRD and FTIR data indicate the presence of interactions between the dyes and the MSW surface, indicating effective adsorption. Different variables, such as initial dye concentration, MSW weight, solution pH, contact time, and temperature, were all examined to determine the optimal dye removal conditions. A central composite design (CCD) approach based on response surface methodology (RSM) modeling was utilized to identify statistically significant parameters for MB and CR adsorption capacities onto the MSW adsorbent. The removal equilibrium was typically reached in 120 minutes, with the greatest removal efficiency of CR taking place at pH 2 and 328 K, while the highest MB removal efficiency was obtained at pH 12 and 296 K. Kinetic studies suggest the adsorption of both dyes on the MSW follow pseudo-second-order rates, as evident through the high correlations obtained. Linearized and non-linearized Langmuir models showed strong correlations indicating maximum adsorption capacities of 86.6 and 72.3 mg g-1 for MB and CR, respectively. High regeneration and reusability potential of the MSW was demonstrated especially for the adsorption of CR, where the removal efficiency was nearly constant throughout five adsorption cycles, ranging from 93 to 91%, while the reduction in the removal for MB was much more significantly impacted, diminishing from 95 to 79% after the five cycles.
Collapse
Affiliation(s)
- Aly Reda Aly
- Materials Science Department, Institute of Graduate Studies and Research, Alexandria University Alexandria Egypt
- Department of Chemistry, The American University in Cairo Egypt
| | - Abdel-Ghafar El-Demerdash
- Materials Science Department, Institute of Graduate Studies and Research, Alexandria University Alexandria Egypt
| | - Wagih Sadik
- Materials Science Department, Institute of Graduate Studies and Research, Alexandria University Alexandria Egypt
| | - Essam El Rafy
- Materials Science Department, Institute of Graduate Studies and Research, Alexandria University Alexandria Egypt
| | - Tamer Shoeib
- Department of Chemistry, The American University in Cairo Egypt
| |
Collapse
|
2
|
Dardeer HM, Ibrahim AS, Gad AN, Gaber AAM. Bifunctional of Fe 3O 4@chitosan nanocomposite as a clarifying agent and cationic flocculant on different sugar solutions as a comprehensive semi industrial application. Sci Rep 2024; 14:1848. [PMID: 38253668 PMCID: PMC10803765 DOI: 10.1038/s41598-024-52111-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
In the sugar industry, eliminating side impurities throughout the manufacturing process is the most significant obstacle to clarifying sugar solutions. Herein, magnetic chitosan (MCS) nanocomposite was Fabricated to be used as a biodegradable, environmentally friendly clarifying agent throughout the cane juice and sugar refining processes. Fe3O4 was synthesized using the coprecipitation procedure, and then MCS was combined using a cross-linking agent. Furthermore, 14.76 emu g-1 was the maximum saturation magnetization (Ms) value. Because MCS is magnetically saturated, it may be possible to employ an external magnetic field to separate the contaminant deposited on its surface. Additionally, zeta potential analysis showed outstanding findings for MCS with a maximum value of (+) 20.7 mV, with improvement in color removal % up to 44.8% using MCS with more than 24% in color removal % compared to the traditional clarification process. Moreover, utilizing MCS reduced turbidity from 167 to 1 IU. Overall, we determined that MCS nanocomposite exhibits considerable effectiveness in the clarifying process for different sugar solutions, performing as an eco-friendly bio-sorbent and flocculating material.
Collapse
Affiliation(s)
- Hemat M Dardeer
- Chemistry Department, Faculty of Science, South Valley University, Qena, Egypt
| | - Ahmed S Ibrahim
- Faculty of Sugar and Integrated Industries Technology, Assiut University, Assiut, Egypt
| | - Ahmed N Gad
- Research and Development Center of ESIIC, Quos, Egypt
| | - Abdel-Aal M Gaber
- Chemistry Department, Faculty of Science, Assiut University, Assiut, 71516, Egypt.
| |
Collapse
|
3
|
Yin J, Fang K, Li J, Du N, Hu D, Cao D, Tian R, Deng L, Li K. Competitive adsorption mechanisms of pigments in sugarcane juice on starch-based magnetic nanocomposites. Int J Biol Macromol 2023; 231:123134. [PMID: 36657548 DOI: 10.1016/j.ijbiomac.2023.123134] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/29/2022] [Accepted: 01/01/2023] [Indexed: 01/18/2023]
Abstract
The pigments in sugarcane result the crystallised sucrose appears unsatisfactorily yellow. In this study, cationic tapioca starch (CTS)-functionalized magnetic nanoparticles (CTS@Fe3O4) were synthesized and used as adsorbents for the removal of undesirable pigments. The adsorption properties of CTS@Fe3O4 were investigated by a sugarcane juice colorant model consisting of caffeic acid (CA), gallic acid (GA) and melanoidin (ME). The equilibrium adsorption capacities of CTS@Fe3O4 for CA, GA, and ME were 185, 160 and 580 mg g-1 at the optimal conditions (60, 60 and 180 mg L-1 initial concentrations, respectively; 0.3 mg mL-1 CTS@Fe3O4 dosage, 313 K temperature, and pH value of 7). The adsorption process was described well by second-order kinetic and Langmuir isotherm models with a high fitting correlation coefficient approaching 1, suggesting that the pigments formed a surface monolayer with a homogenously distributed adsorption energy and was mainly dominated by chemisorption. The thermodynamic parameters (Gibbs free energy <0, enthalpy >0, and entropy >0) revealed that the adsorption process was endothermic and spontaneous. For the binary system, the competitive adsorption between pigments was primarily antagonistic. The speed of adsorption was the main factor affecting competitive adsorption, and the additional adsorption force reduced the effects of coexisting adsorbates.
Collapse
Affiliation(s)
- Jiangyu Yin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Kun Fang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Nonferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Nan Du
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Dongbin Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Danyu Cao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Run Tian
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Ligao Deng
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| |
Collapse
|
4
|
Flórez-Martínez DH, Contreras-Pedraza CA, Escobar-Parra S, Rodríguez-Cortina J. Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia. SUGAR TECH : AN INTERNATIONAL JOURNAL OF SUGAR CROPS & RELATED INDUSTRIES 2022; 25:373-385. [PMID: 36065321 PMCID: PMC9434537 DOI: 10.1007/s12355-022-01200-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED Food science innovation depends on consumers' needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12355-022-01200-9.
Collapse
Affiliation(s)
- Diego Hernando Flórez-Martínez
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| | - Carlos Alberto Contreras-Pedraza
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| | - Sebastian Escobar-Parra
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| | - Jader Rodríguez-Cortina
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| |
Collapse
|
5
|
Polydopamine-modified ceramic membrane for filtering brown sugar redissolved syrup: Characterisation, experiments, and advanced modelling. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2022.120607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
6
|
Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice. Foods 2022; 11:foods11172568. [PMID: 36076755 PMCID: PMC9455847 DOI: 10.3390/foods11172568] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 08/06/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.
Collapse
|
7
|
Is nanofiltration an efficient technology to recover and stabilize phenolic compounds from guava (Psidium guajava) leaves extract? FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Analysis of Key Chemical Components in Aqueous Extract Sediments of Panax Ginseng at Different Ages. Foods 2022; 11:foods11081161. [PMID: 35454749 PMCID: PMC9025099 DOI: 10.3390/foods11081161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/07/2022] [Accepted: 04/14/2022] [Indexed: 02/04/2023] Open
Abstract
Panax ginseng beverages have been some of the most popular plant drinks among consumers in recent years, but they become turbid and sediment are easily formed during production and marketing, these are some of the key issues that affect the quality of the beverages. In this study, we analysed the physicochemical properties of sediments in aqueous extracts of 3- to 6-year-old ginseng, and by tracing the sediment formation process from 0-40 days, we observed that the sediment was gradually beginning on day 10. The solid content of ginseng aged 5 and 6 years was significantly higher than that of ginseng aged 3 and 4 years. There was no significant difference in the sediment amount sediment in the extracts of ginseng of different ages. The light transmittance of the extracts after centrifugation was significantly higher than before centrifugation. Colour-difference analysis found that there was a significant positive correlation between ginseng age and colour-difference value (ΔE). Chemical composition analysis showed that total sugar and proteins were the main components of the sediment. In addition, ginsenosides, amino acids and minerals were also involved in sediment formation to different degrees. A stepwise regression model was established through principal component analysis (PCA), and the regression equation for predicting the sediment amount was obtained as follows: sediment amount (mg/mL) = 2.906 - 0.126 × CTotal saponins - 0.131 × CFree amino acids.
Collapse
|