Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-05-29 DOI:10.21603/2308-4057-2024-1-587

Nora Gabriela Herrera, N. A. Villacrés, Lizbeth Aymara, Viviana Román, Mayra Ramírez

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引用次数: 1

Abstract

The industrial water contamination with synthetic dyes is currently a cause for concern. This paper introduces composite hydrogels as alternative scavengers of soluble dyes. This research used kinetic models and adsorption isotherms to test composite exopolysaccharide hydrogels extracted from Nostoc commune V., pectin, and starch for their ability to remove methylene blue from water. The exopolysaccharides demonstrated a rather low extraction yield and a crystallinity percentage of 38.21%. However, the crystallinity increased in the composite hydrogels (48.95%) with heterogeneous surface. The pseudo-second-order kinetic model served to explain the adsorption mechanism at pH 8 and pH 11, while the Elovich model explained the adsorption mechanism at pH 5. When in acid fluid, the hydrogels had a heterogeneous surface, whereas alkaline fluid resulted in a homogeneous surface. The Temkin adsorption model showed a good fit in the treatments. At a basic pH value, composite exopolysaccharide-based hydrogels showed good results as scavengers of low-concentration methylene blue.

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从褐藻中提取的复合胞外多糖水凝胶作为可溶性亚甲基蓝的清除剂

合成染料对工业用水的污染是目前引起人们关注的问题。本文介绍了复合水凝胶作为可溶性染料的替代清除剂。本研究采用动力学模型和吸附等温线测试了从褐藻、果胶和淀粉中提取的复合外多糖水凝胶对水中亚甲基蓝的去除能力。体外多糖提取率较低，结晶率为38.21%。而具有非均相表面的复合水凝胶结晶度提高了48.95%。拟二级动力学模型可以解释pH 8和pH 11下的吸附机理，而Elovich模型可以解释pH 5下的吸附机理。在酸性流体中，水凝胶具有非均匀表面，而在碱性流体中，水凝胶具有均匀表面。Temkin吸附模型对各处理具有较好的拟合性。在碱性条件下，复合胞外多糖基水凝胶对低浓度亚甲基蓝具有良好的清除效果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.