Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye

Leulescu, Marian; Rotaru, Andrei; Palarie, I.; Moanță, Anca; Cioateră, Nicoleta; Popescu, Mariana; Morîntale, Emilian; Bubulica, Maria Viorica; Florian, Gabriel; Harabor, A.; Rotaru, P.

doi:10.1007/s10973-018-7663-3

Cited by 50 publications

(37 citation statements)

References 62 publications

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“…Thermal analysis techniques are frequently used in order to obtain useful information concerning the composition and stability of different species such organic azo dye [45]. In order to obtain such information, the thermal behavior of AB 113 was investigated by TG analysis.…”

Section: Tg Analysis Of Ab 113 Dyementioning

confidence: 99%

Application of Amberlite IRA 402 Resin Adsorption and Laccase Treatment for Acid Blue 113 Removal from Aqueous Media

Marin

Stănculescu

2021

Polymers

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Despite Acid Blue 113 (AB 113)’s extensive use and negative environmental impact, very few studies have focused on its efficient and environmentally friendly removal. This research aims the removal of AB 113 from environmental aqueous media and its consequent enzymatic biodegradation. A strongly basic anion exchange resin in Cl− form, Amberlite IRA 402 (IRA 402(Cl−)) was used for AB 113 adsorption and a laccase was used to further biodegrade it. For the first time, two novel, efficient and environmentally friendly physical–chemical and biological assays for AB 113 wastewater removal and subsequent biodegradation were combined. The adsorption of AB 113 onto IRA 402(Cl−) was tested in batch and continuous flux modes. Influence of contact time, concentration and desorption in acidic media were evaluated. The kinetic data were best modulated by the Lagergren model with R2 = 0.9275. The Langmuir isotherm model best fitted the experimental data, and the maximum adsorption capacity was 130 mg/g. Dye, resin and AB113 loaded resin were characterized by thermogravimetry and FTIR to evaluate their physical chemical properties modification. Based on the performed studies, a consecutive methodology is proposed, incorporating the ion exchange process in the first stage and the biodegradation process in the second. Thus, in the second stage the residual concentration of AB 113 is reduced by an efficient bio-degradation process produced by the laccase at pH = 4.

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Section: Tg Analysis Of Ab 113 Dyementioning

confidence: 99%

Application of Amberlite IRA 402 Resin Adsorption and Laccase Treatment for Acid Blue 113 Removal from Aqueous Media

Marin

Stănculescu

2021

Polymers

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“…Las vibraciones características de estiramiento del enlace -OH están presentes entre los 3200 a 3600 cm -1 , mientras que la banda del ácido sulfónico se ubicó a 1060,33 cm -1. Las bandas entre los 1400 a 1600 cm -1 corresponden a las vibraciones entre C=C de los enlaces bencénicos (Leulescu et al, 2018). En el espectro correspondiente a FeNPs-tartrazina (Figura 4c), se observa la ausencia del pico principal del grupo azo (N=N) lo cual se asocia a la ruptura de este enlace; también se puede evidenciar un nueva pico formado a 2360,24 cm -1 que representa el movimiento tensión de aminas primarias formadas, debido a la ruptura del enlace del grupo azo (He et al, 2012).…”

Section: Concentración Residual De Tartrazinaunclassified

Remoción de tartrazina en agua usando nanopartículas de hierro cerovalentes

Saltos

Chuquer

Pazmiño

et al. 2019

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Debido a la importancia de una alternativa en decoloración de aguas residuales provenientes de la industria de alimentos, se reporta la remoción del colorante tartrazina, utilizando nanopartículas de hierro cerovalentes. Las nanopartículas se prepararon por reducción química de cloruro férrico con borohidruro de sodio en medio inerte. Para evaluar la remoción, se emplearon concentraciones de 25, 50 100, 150 y 200 mg/L de nanopartículas, con tiempos de contacto en agua de 10, 20 y 30 minutos a pH de 3, 5, 7, 9 y 11. Las nanopartículas obtenidas se caracterizaron por Microscopía Electrónica de Barrido (SEM, por sus siglas en inglés) y Espectrómetro de Dispersión de Rayos X (EDX, por sus siglas en inglés). Como resultados se obtuvieron nanopartículas de 53,3 y 92,1 nm aproximadamente. Se verificó la remoción de los colorantes en agua por Espectrofotometría UV-Vis e Infrarrojos con Transformada de Fourier (FT-IR). Los parámetros óptimos para la remoción de tartrazina, se lograron empleando 200 mg/L de nanopartículas, 30 minutos de agitación y pH 3 con una eficiencia del 83,3 %. Se logró una adsorción de tartrazina de hasta 301 mmol/100g (1659 mg/g). Se concluye que el uso de nanopartículas de hierro cerovalentes, es adecuado para la remoción del colorante tartrazina en agua.

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“…Food, cosmetic and textile industries are known to use a large number of additives of synthetic origin that generally contaminate water sources, and have been classified as toxic, allergenic and even carcinogenic (Elbanna, Mohamed, & Khider, 2017;Leulescu et al, 2018;Piccaglia et al, 1997). Artificial dyes are widely used in the food industry because they are water soluble and have the presence of sulfonic acid groups which makes them easy to use.…”

Section: Introductionmentioning

confidence: 99%

“…The best known colorant used in the food industry is tartrazine (yellow color), which has been associated with hormonal alterations that can cause cancer, male sterility and allergic reactions (Bhatt, Vyas, Singh, John, & Soni, 2018;Leulescu et al, 2018;Asero, 1993). On another hand, plants have many colorants, and carotenoids are one of them.…”

Section: Introductionmentioning

confidence: 99%

Extraction of metabolites from Calendula officinalis and evaluation of their colorant and antibacterial capacity

Bedoya

Gómez-López

Marín-Pareja

2020

Rev. colomb. biotecnol.

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In this work, different bioactive compounds were obtained from Calendula officinalis by using conventional soxhlet extraction, shaker-assisted extraction and ultrasound-assisted extraction. The effect of different extraction time and temperature on the quantity of bioactive compounds obtained was investigated. The extracts obtained were further analyzed by UV–visible spectrometric analysis. The effect of extraction technique on both the colorant power of carotenoids and antibacterial capacity of the flavonoids was evaluate. Colorant power was evaluated by UV–visible spectrometric and dyeing ability in dairy product. Antibacterial activity of extracts was developed against Escherichia coli and Salmonella typhimurium by diffusion technique in well. Outstanding extraction results were obtained by ultrasound extraction technique performed during 2 hours, at 30°C and with 96% ethanol, for bioactive compounds evaluated. The same treatment showed the best result in colorant power and dyeing ability. The extracts obtained by ultrasound had a slightly inhibitory effect of growth on E. coli in comparison with the other techniques, while none of the extracts obtained from the different techniques reported a significant inhibition on the growth of S. Typhi. Therefore, ultrasound-assisted extraction is considered as an alternative process for obtaining the bioactive compounds from C. officinalis with high concentration, colorant power and antibacterial activity.

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Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye

Cited by 50 publications

References 62 publications

Application of Amberlite IRA 402 Resin Adsorption and Laccase Treatment for Acid Blue 113 Removal from Aqueous Media

Application of Amberlite IRA 402 Resin Adsorption and Laccase Treatment for Acid Blue 113 Removal from Aqueous Media

Remoción de tartrazina en agua usando nanopartículas de hierro cerovalentes

Extraction of metabolites from Calendula officinalis and evaluation of their colorant and antibacterial capacity

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