Ponceau 4R elimination from fruit juice: An integrated optimization strategy utilizing artificial neural networks, least squares, and chitosan-nickel ferrite Nano Sorbent

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-25 DOI:10.1016/j.fochx.2024.101856

Samira Shokri , Nabi Shariatifar , Ebrahim Molaee-Aghaee , Gholamreza Jahed Khaniki , Parisa Sadighara , Somaye Vali Zade , Shahram Shoeibi

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引用次数: 0

Abstract

The goal of present work is to examine the efficiency of aminated-chitosan/NiFe₂O₄ nanoparticles (AmCs/NiFe₂O₄ NPs) produced for removing Ponceau 4R (P4R) from fruit juice through an adsorption process. The resulting nanoparticles were characterized using various techniques. The modeling of results was done using least squares (LS) and Radial basis function-artificial neural network (RBF-ANN). The optimum removal of P4R (91.43 %) was obtained at the following optimum conditions: pH 4.47, adsorbent dosage 0.047 g/L, contact time approximately 57.78 min, and initial concentration P4R 26.89 mg/L. The highest adsorption capacity (qm) was found to be 208.33 mg g⁻¹. The P4R adsorption mostly followed the Freundlich and pseudo-second-order isotherm kinetic models. Both LS-based models and RBF-ANN provided good predictions for independent variables. The dye elimination efficacy for juice samples were approximately 90.34 %. Therefore, based on the obtained results, it can be claimed that the prepared AmCs/NiFe₂O₄ NPs can be used to remove P4R.

查看原文本刊更多论文

消除果汁中的庞西欧 4R：利用人工神经网络、最小二乘法和壳聚糖-镍铁氧体纳米吸附剂的综合优化策略

本研究的目的是考察通过吸附工艺生产的氨基化壳聚糖/NiFe2O4 纳米粒子（AmCs/NiFe2O4 NPs）去除果汁中的 Ponceau 4R （P4R）的效率。利用各种技术对制备的纳米粒子进行了表征。使用最小二乘法（LS）和径向基函数-人工神经网络（RBF-ANN）对结果进行建模。在 pH 值为 4.47、吸附剂用量为 0.047 克/升、接触时间约为 57.78 分钟、初始 P4R 浓度为 26.89 毫克/升的最佳条件下，P4R 的去除率达到了 91.43%。最高吸附容量（qm）为 208.33 mg g-1。P4R 吸附大多遵循 Freundlich 和假二阶等温线动力学模型。基于 LS 的模型和 RBF-ANN 模型都能很好地预测自变量。果汁样品的染料去除率约为 90.34%。因此，根据所获得的结果，可以认为所制备的 AmCs/NiFe2O4 NPs 可用于去除 P4R。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.