Efficient degradation of Azorubin S colourant in the commercial jam-jelly food samples using TiO2-CoFe2O4 nanocomposites in visible light. (May 2017)

• Record Type: Journal Article
• Authors: Shevale, Vrushali B.; Dhodamani, Ananta G.; Koli, Valmiki B.; Barkul, Rani P.; Jadhav, Jyoti P.; Delekar, Sagar D.
• Is Part Of: Materials research bulletin. Volume 89(2017)
• Page Start: 79
• Page End: 88
• Publication Date: 2017-05
• Subjects: A. Nanocomposites -- B. Sol-gel chemistry -- C. Transmission electron microscopy (TEM) -- D. Catalytic properties; Materials -- Periodicals; Crystal growth -- Periodicals; Matériaux -- Périodiques; Cristaux -- Croissance -- Périodiques; Crystal growth; Materials; Periodicals; 620.11
• DOI: 10.1016/j.materresbull.2017.01.012
• Languages: English
• ISSNs: 0025-5408

Abstract

Graphical abstract: Highlights: Synthesis of visible active TiO2 -CoFe2 O4 NCs by simple ex-situ method at room temperature. Systematic photodegradation studies of Azorubine Sfood colourantusing prepared TiO2 -CoFe2 O4 NCs. Complete degradation of AzorubineS present in the jam–jelly samples under the optimized standard protocol. Abstract: A series of TiO2 -CoFe2 O4 nanocomposites, with different compositions of TiO2 and CoFe2 O4 was synthesized by ex-situ method to enhance the activity of bare TiO2 . X-ray diffraction revealed the prominent characteristics of anatase phase for higher composition of TiO2 in the composites; while cubic-spinel structure for higher composition of CoFe2 O4 in the composites. Electron microscopic images showed uniform particles with marigold shape of TiO2 particles and porous nature of CoFe2 O4 particles. The catalytic activity of TiO2 -CoFe2 O4 was evaluated by using the photoremediation of Azorubin S under visible light irradiation and exhibited the higher activity for a composite consists of 95 wt% TiO2 and 5 wt% CoFe2 O4 than the remaining composites. The optimized experimental conditions of photodegradation reaction were used for complete degradation of Azorubin S in the commercial jam-jelly food samples and reaction was monitored by using UV–vis as well as HPLC techniques.