Penicillin Antibiotic (Ampicillin and Cloxacillin) Degradation Using Non-Thermal Pencil Plasma Jet

Abstract

In the present work an antibiotic drug degradation efficacy of a non-thermal pencil plasma jet in artificial wastewater. Air is used as a plasma-forming gas. The air plasma is produced in a cylindrical co-axial assembly of electrodes powered by a 50 Hz High-voltage power supply. The electrical characterization of plasma is performed and the generated plasma species/radicals are identified using optical emission spectroscopy. The degradation of antibiotics in solution after plasma treatment is analyzed using high performance liquid chromatography with photodiode array detector (HPLC-PDA). In addition, total organic carbon (TOC), and chemical oxygen demand (COD) is also determined. The HPLC-PDA results reveal that plasma degradation of antibiotics solution followed first-order degradation kinetics with a rate constant of 0.158 min-1 (ampicillin) and 0.366 min-1 (Cloxacillin). Furthermore, the reduction in TOC and COD supported the degradation of antibiotics using plasma jet. It has been observed the plasma 9-minute gives 76.10% and 99.99% degradation in ampicillin and cloxacillin solution respectively. The change in physicochemical properties and various reactive species formed due to which degradation of antibiotics solution take place are measured. Finally, the toxicity of plasma degraded antibiotic solutions are studied on freshwater chlorella algae species. The results reveal that plasma degraded antibiotics solutions are non-toxic toward freshwater algae. The non-thermal plasma jet could be a potential eco-friendly alternative for the degradation of various antibiotic drugs present in wastewater.

Assessing the Preservation Effectiveness: A Comparative Analysis of Plasma Activated Water and Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala)

“…), etc. (29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43) Previous research has explored the efficacy of PAW in preserving various foods, including grapes, Chinese bayberries, button mushrooms, fresh-cut apples, lemons, Korean rice cake, shrimps, tofu, chicken meat, etc. (12,13,19,23,(26)(27)(28)(44)(45)(46)(47) The preservation ability of PAW is attributed to the presence of radicals/species such as hydroxyl radicals (·OH), dissolved ozone (O 3 ), hydrogen peroxide (H 2 O 2 ), peroxynitrite (ONOOˉ), and reactive nitrogen species like NO 2 ˉ and NO 3 ˉ, providing an acidic environment that limits microbial growth (21,34,37,44,(46)(47)(48)(49).…”