Enhanced methylene blue decolourization by Rhodococcus strain UCC 0003 grown in banana peel agricultural waste through response surface methodology

Maniyam, Maegala Nallapan; Hari, Mohanapriya; Yaacob, Nor Suhaila

doi:10.1016/j.bcab.2019.101486

Cited by 16 publications

(5 citation statements)

References 32 publications

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“…Adequate "precision" measures the signal-to-noise ratio; a ratio greater than 4 is desirable. In this model, the ratio was 23.360, which indicates an adequate signal (Nallapan Maniyam et al, 2020). Thus, this model can be used to navigate the design space.…”

Section: Optimization Of Results For the Gel Mixturesmentioning

confidence: 94%

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Optimization of gel mixture formulation based on weighted value using response surface methodology

Dai

Ding

Chen

et al. 2020

CyTA - Journal of Food

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Gel mixtures play an important role in food processing. We investigated the interactions among three polysaccharides, konjac glucomannan (KGM), κ-carrageenan (κCG), and modified corn starch (MCS), by applying central composite design of response surface methodology to model and optimize the weighted value (WV) for water holding capacity (WHC), hardness (H), and springiness (S) of gelation. Using statistical analysis, we determined the optimum gel mixture formulation as 6 g κCG, 8 g KGM, and 9 g MCS, with a maximum WV of 0.945. The order of influence of the three polysaccharides on the gel properties of the mixture was κCG > MCS > KGM. Scanning electron microscopy revealed that KGM and κCG formed a spiral structure with the gaps filled with MCS; the three polysaccharides formed a closely networked structure. Our results demonstrated that optimizing gel mixture using response surface methodology is effective, particularly, where high-quality gel mixture is required. Optimización de la formulación de una mezcla de gel basada en el valor ponderado utilizando la metodología de superficie de respuesta RESUMEN Las mezclas de gel desempeñan un papel importante en el procesamiento de los alimentos. En este estudio investigamos las interacciones entre tres polisacáridos, el konjac glucomanano (KGM), el κcarragenano (κCG) y el almidón de maíz modificado (MCS). Para ello se aplicó el diseño de compuesto central de la metodología de superficie de respuesta, a fin de modelar y optimizar el valor ponderado (WV) de la capacidad de retención de agua (WHC), la dureza (H) y la elasticidad (S) de la gelificación. Utilizando análisis estadísticos determinamos la formulación óptima de la mezcla de gelatina como 6 g κCG, 8 g KGM y 9 g MCS, con un WV máximo de 0.945. El orden de influencia de cada uno de los tres polisacáridos en las propiedades del gel de la mezcla fue κCG > MCS > KGM. La microscopía electrónica de barrido reveló que KGM y κCG forman una estructura en espiral en la que los huecos son rellenados con MCS; a su vez, los tres polisacáridos forman una estructura estrechamente conectada en red. Nuestros resultados indican que la optimización de la mezcla de gel utilizando la metodología de superficie de respuesta es eficaz, en particular cuando se requiere una mezcla de gel de alta calidad. KEYWORDS Gel mixtures; weighted value; response surface methodology; κ-carrageenan; konjac glucomannan; modified corn starch PALABRAS CLAVE mezclas de gel; valor ponderado; metodología de superficie de respuesta; κcarragenano; konjac glucomanano; almidón de maíz modificado CONTACT Guodong Wang

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Section: Optimization Of Results For the Gel Mixturesmentioning

confidence: 94%

“…WV assigns an eigenvalue to a factor, which highlights its importance in the factor system (Zerpa et al, 2005). RSM is a statistical method for optimizing experimental conditions and evaluating the relationship between variables and responses (Nallapan Maniyam et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Optimization of gel mixture formulation based on weighted value using response surface methodology

Dai

Ding

Chen

et al. 2020

CyTA - Journal of Food

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“…This process was affected by the large adsorption capacity and the interactions occurring between the adsorbent and the adsorbate [ 12 ]. Currently, immobilization techniques are widely used in the dye removal process [ 13 ], specifically Immobilization Matrix comprising sodium alginate (SA) and polyvinyl alcohol (PVA) [ 14 , 15 ], where crosslinked alginate forms calcium alginate within CaCl 2 . This matrix is biocompatible, forming beads with a high absorption surface area [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Anionic dye removal by immobilized bacteria into alginate-polyvinyl alcohol-bentonite matrix

Purnomo,

Hairunnisa,

Misdar

et al. 2024

Heliyon

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“…We have previously reported efficient decolorization of methylene blue by using R. pyridinivorans strain UCC 0003 cells immobilized in polyurethane foam; this is a robust bacterial strain capable of functioning as a biocatalyst for dye removal even though the strain was not isolated from dye-contaminated sources (Nallapan Maniyam et al, 2020a ). Therefore, the first aim of the present study was to elucidate the mechanism of methylene blue decolorization by R. pyridinivorans strain UCC 0003 through UV-Vis spectrophotometric analysis.…”

Section: Introductionmentioning

confidence: 99%

Optimization of culture conditions for improved green biodecolourization of methylene blue by Rhodococcus pyridinivorans strain UCC 0003

Maniyam

Hari

2021

bta

Self Cite

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Methylene blue is a toxic dye present in the textile industry, and if left untreated, it causes harm to the environment. Therefore, to decolorize methylene blue from industrial effluents, a green approach using Rhodococcus pyridinivorans strain UCC 0003 was attempted. Methylene blue decolorization was measured spectrophotometrically, and the static condition yielded 86% decolorization after 24 h as compared to the shaking mode (20%). Optimization of static conditions using the one-factor-at-a-time approach resulted in 100% decolorization at 30EC, pH 6, inoculum size of 16% (v/v), and 5% (v/v) banana peel addition as a carbon source. The R. pyridinivorans strain UCC 0003 could successfully and completely decolorize 0.75 g/l methylene blue for 4 consecutive cycles, which is advantageous from an economic point of view. The rate of methylene blue disappearance was investigated using 10% (v/v) R. pyridinivorans strain UCC 0003 at 30EC over a certain incubation time with 0.4 g/l to 10.0 g/l methylene blue as the substrate. This study revealed V max and K m values of 37.04 g/l/h and 55.69 g/l, respectively, as the kinetic behavior of methylene blue-decolorizing enzymes from the bacterial strain. The properties of the treated solution of methylene blue resembled the control system (distilled water) for the phytotoxicity study, thereby indicating the complete removal of dye toxicity as evidenced by the growth of Vigna radiata and Triticum aestivum, respectively, in the treated methylene blue solution. This local bacterial strain has therefore a huge potential to be used as a green biocatalyst for the bioremediation of methylene blue-containing industrial effluents.

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Enhanced methylene blue decolourization by Rhodococcus strain UCC 0003 grown in banana peel agricultural waste through response surface methodology

Cited by 16 publications

References 32 publications

Optimization of gel mixture formulation based on weighted value using response surface methodology

Optimization of gel mixture formulation based on weighted value using response surface methodology

Anionic dye removal by immobilized bacteria into alginate-polyvinyl alcohol-bentonite matrix

Optimization of culture conditions for improved green biodecolourization of methylene blue by Rhodococcus pyridinivorans strain UCC 0003

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