Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/5323
Título: Utilization of food industry wastes for the production of zero-valent iron nanoparticles
Autor: Machado, S.
Grosso, J. P.
Nouws, Henri P. A.
Albergaria, José Tomás
Delerue-Matos, Cristina
Palavras-chave: Food wastes
Citrines
Antioxidant capacity
Green production
Zero-valent iron nanoparticles
Data: 15-Out-2014
Editora: Elsevier
Relatório da Série N.º: Science of the Total Environment;Vol. 496
Resumo: The proper disposal of the several types of wastes produced in industrial activities increases production costs. As a consequence, it is common to develop strategies to reuse these wastes in the same process and in different processes or to transform them for use in other processes. This work combines the needs for new synthesis methods of nanomaterials and the reduction of production cost using wastes from citrine juice (orange, lime, lemon and mandarin) to produce a new added value product, green zero-valent iron nanoparticles that can be used in several applications, including environmental remediation. The results indicate that extracts of the tested fruit wastes (peel, albedo and pulp fractions) can be used to produce zero-valent iron nanoparticles (nZVIs). This shows that these wastes can be an added value product. The resulting nZVIs had sizes ranging from 3 up to 300 nm and distinct reactivities (pulp > peel > albedo extracts). All the studied nanoparticles did not present a significant agglomeration/settling tendency when compared to similar nanoparticles, which indicates that they remain in suspension and retain their reactivity.
Peer review: yes
URI: http://hdl.handle.net/10400.22/5323
DOI: 10.1016/j.scitotenv.2014.07.058
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0048969714010882
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