Assessment of potato surpluses as eco-friendly adsorbent for removal of Orange II: optimization and kinetic modelling at different pH values.

Orange II, an azo dye used in textile and leather industries, is toxic and contributes to reducing dissolved oxygen in water. In this sense, agri-food waste adsorbents offer efficient, cost-effective dye removal. In this study, potato surpluses were evaluated as adsorbents for the removal of Orange II at 22 °C and pH values between 4 and 9. The adsorbents were characterized by their morphology, elemental composition, infrared spectra, and point of zero charge. Adsorption isotherms were analysed using Langmuir and Freundlich models, revealing that the Langmuir equation (0.933 < r2 > 0.882) better described the adsorption process compared to the Freundlich model (0.909 < r2 > 0.852). The maximum adsorption capacity at pH 4 was 1.1 and 2.3 times higher than at pH 7 and 9, respectively. This increased capacity at pH 4 was due to favourable electrostatic interactions between the cationic adsorbent surface and the anionic dye. A kinetic model was developed to understand the adsorption dynamics of Orange II, demonstrating high accuracy with coefficients of determination (r2) exceeding 0.99 across various pH values. The predictions of the kinetic model aligned well with the Langmuir isotherm results, indicating a strong theoretical foundation. The critical contact time required to achieve the minimum adsorbent concentration necessary for meeting a discharge limit of 14.7 mg L-1 was determined using both the Langmuir and kinetic models. Simulation profiles showed that when the adsorbent concentration was increased from 12 to 40 g L-1, the contact time necessary to achieve the discharge limit decreased from 26 to 3.35 h, highlighting the trade-off between contact time and cost. This study offers a cost-effective solution for wastewater treatment and presents a robust model for optimizing batch adsorption processes, marking a significant advancement in using potato surpluses for dye removal.

Inactivation kinetics of horseradish peroxidase (HRP) by hydrogen peroxide.

In recent years, the peroxidase enzymes have generated wide interest in several industrial processes, such as wastewater treatments, food processing, pharmaceuticals, and the production of fine chemicals. However, the low stability of the peroxidases in the presence of hydrogen peroxide (H2O2) has limited its commercial use. In the present work, the effect of H2O2 on the inactivation of horseradish peroxidase (HRP) was evaluated. Three states of HRP (E0, E2, and E3) were identified. While in the absence of H2O2, the resting state E0 was observed, in the presence of low and high concentrations of H2O2, E2, and E3 were found, respectively. The results showed that HRP catalyzed the H2O2 decomposition, forming the species Ex, which was catalytically inactive. Results suggest that this loss of enzymatic activity is an intrinsic characteristic of the studied HRP. A model from a modified version of the Dunford mechanism of peroxidases was developed, which was validated against experimental data and findings reported by the literature.

Horseradish peroxidase-mediated decolourization of Orange II: modelling hydrogen peroxide utilization efficiency at different pH values.

Enzymatic decolourization of azo-dyes could be a cost-competitive alternative compared to physicochemical or microbiological methods. Stoichiometric and kinetic features of peroxidase-mediated decolourization of azo-dyes by hydrogen peroxide (P) are central for designing purposes. In this work, a modified version of the Dunford mechanism of peroxidases was developed. The proposed model takes into account the inhibition of peroxidases by high concentrations of P, the substrate-dependant catalatic activity of peroxidases (e.g. the decomposition of P to water and oxygen), the generation of oxidation products (OP) and the effect of pH on the decolourization kinetics of the azo-dye Orange II (OII). To obtain the parameters of the proposed model, two series of experiments were performed. In the first set, the effects of initial P concentration (0.01-0.12 mM) and pH (5-10) on the decolourization degree were studied at a constant initial OII concentration (0.045 mM). Obtained results showed that at pH 9-10 and low initial P concentrations, the consumption of P was mainly to oxidize OII. From the proposed model, an expression for the decolourization degree was obtained. In the second set of experiments, the effect of the initial concentrations of OII (0.023-0.090 mM), P (0.02-4.7 mM), HRP (34-136 mg/L) and pH (5-10) on the initial specific decolourization rate (q0) was studied. As a general rule, a noticeable increase in q0 was observed for pHs higher than 7. For a given pH, q0 increased as a function of the initial OII concentration. Besides, there was an inhibitory effect of high P concentrations on q0. To asses the possibility of reusing the enzyme, repeated additions of OII and P were performed. Results showed that the enzyme remained active after six reuse cycles. A satisfactory accordance between the change of the absorbance during these experiments and absorbances calculated using the proposed model was obtained. Considering that this set of data was not used during the fitting procedure of the model, the agreement between predicted and experimental absorbances provides a powerful validation of the model developed in the present work.