Synthesis and characterization of three-dimensional graphene oxide-chitosan/ glutaraldehyde nanocomposites: Towards adsorption of crocin from saffron

  • 0Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

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Summary

This summary is machine-generated.

A novel graphene oxide-chitosan composite (GO-CH/GLU) enhances structural stability for crocin purification from saffron. This green adsorbent achieved 94% separation efficiency, offering an economical solution for the food industry.

Area Of Science

  • Materials Science
  • Chemical Engineering
  • Food Science

Background

  • Graphene oxide (GO) is a green adsorbent with unique properties but suffers from low structural stability.
  • Functionalization of GO is necessary to improve its stability and adsorption capabilities.

Purpose Of The Study

  • To develop a structurally stable graphene oxide-chitosan composite (GO-CH/GLU) for crocin separation.
  • To optimize the adsorption conditions for crocin purification from saffron extract.

Main Methods

  • Graphene oxide (GO) was functionalized with chitosan (CH) and cross-linked with glutaraldehyde (GLU), synthesized via freeze-drying.
  • Microscopic analysis confirmed increased d-spacing and sheet thickness of the GO-CH/GLU composite.
  • Batch adsorption experiments were conducted under varying pH, temperature, stirring rate, and crocin concentration.

Main Results

  • The GO-CH/GLU composite exhibited enhanced structural properties.
  • Adsorption followed Freundlich isotherm and pseudo-second-order kinetics, indicating a spontaneous, endothermic, and physical adsorption process.
  • Optimal conditions (pH 7, 300 rpm, 318 K, 100 mg/mL crocin) yielded 94.17% crocin separation efficiency in a continuous system with >90% purity.

Conclusions

  • The GO-CH/GLU composite demonstrates improved structural stability and effective crocin adsorption.
  • This material presents a promising, economical adsorbent for crocin purification in the food industry.