Open AccessDevelopment of ternary nanoadsorbent composites of graphene oxide, activated carbon, and zero‐valent iron nanoparticles for food applications
Author(s) -
Bagheri Mahsa,
Jafari Seid Mahdi,
Eikani Mohammad H.
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1080
Subject(s) - graphene , materials science , nanocomposite , oxide , ternary operation , adsorption , nanoparticle , iron oxide , zerovalent iron , chemical engineering , carbon fibers , fourier transform infrared spectroscopy , nanotechnology , composite material , chemistry , metallurgy , organic chemistry , composite number , computer science , engineering , programming language
In this study, a ternary nanocomposite comprising graphene oxide and carbon loaded with zero‐valent iron nanoparticles was developed as a promising nanoadsorbent, especially for polyphenols available in food industry by‐products. The fabricated nanoadsorbents were characterized in terms of structural, morphological, and chemical attributes. Zero‐valent iron nanoparticles (nZVI) were produced by a modified method leading to the formation of nanoparticles below 50 nm. Also, active carbon was transformed to a needle‐like shape instead of its native shape so that the active surface area was drastically increased which favors the higher adsorption process. Moreover, the space between graphene oxide sheets was enhanced by ultrasonication so that more active carbon and nZVIs could be oriented between these sheets. Finally, the FTIR and Raman data demonstrated the formation of O‐H stretching groups and a D/G value of 0.85 corresponding to the maintenance of a desired structure of the graphene oxide sheets, respectively. To summarize, the developed nanocomposites can be employed as a promising tool for the adsorbance of food and beverage industry by‐products, especially polyphenols.