Advances in the Application of Nanocatalysts in Photocatalytic Processes for the Treatment of Food Dyes: A Review

Jennifer María Navia-Mendoza, Otoniel Anacleto Estrela Filho, Luis Angel Zambrano-Intriago, Naga Raju Maddela, Marta Maria Menezes Bezerra Duarte, Luis Santiago Quiroz-Fernández, Ricardo José Baquerizo-Crespo and Joan Manuel Rodríguez-Díaz
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Jennifer María Navia-Mendoza: Departamento de Procesos Químicos, Facultad de Ciencias Matemáticas, Físicas y Químicas, Universidad Técnica de Manabí, S/N, Avenida Urbina y Che Guevara, Portoviejo 130104, Ecuador
Otoniel Anacleto Estrela Filho: Programa de Pós-Graduação em Engenharia Química, Universidade Federal da Paraíba, Cidade Universitária, João Pessoa 58051-900, Brazil
Luis Angel Zambrano-Intriago: Laboratorio de Análisis Químicos y Biotecnológicos, Instituto de Investigación, Universidad Técnica de Manabí, S/N, Avenida Urbina y Che Guevara, Portoviejo 130104, Ecuador
Naga Raju Maddela: Departamento de Ciencias Biológicas, Facultad de Ciencias de la Salud, Universidad Técnica de Manabí, S/N, Avenida Urbina y Che Guevara, Portoviejo 130104, Ecuador
Marta Maria Menezes Bezerra Duarte: Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, S/N, Recife 50740-521, Brazil
Luis Santiago Quiroz-Fernández: Instituto de Posgrado, Universidad Técnica de Manabí, S/N, Avenida Urbina y Che Guevara, Portoviejo 130104, Ecuador
Ricardo José Baquerizo-Crespo: Departamento de Procesos Químicos, Facultad de Ciencias Matemáticas, Físicas y Químicas, Universidad Técnica de Manabí, S/N, Avenida Urbina y Che Guevara, Portoviejo 130104, Ecuador
Joan Manuel Rodríguez-Díaz: Departamento de Procesos Químicos, Facultad de Ciencias Matemáticas, Físicas y Químicas, Universidad Técnica de Manabí, S/N, Avenida Urbina y Che Guevara, Portoviejo 130104, Ecuador

Sustainability, 2021, vol. 13, issue 21, 1-29

Abstract: The use of food additives (such as dyes, which improve the appearance of the products) has become more prominent, due to the rapid population growth and the increase in demand for beverages and processed foods. The dyes are usually found in effluents that are discharged into the environment without previous treatment; this promotes mass contamination and alters the aquatic environment. In recent years, advanced oxidation processes (AOPs) have proven to be effective technologies used for wastewater treatment through the destruction of the total organic content of toxic contaminants, including food dyes. Studies have shown that the introduction of catalysts in AOPs improve treatment efficiency (i.e., complete decomposition without secondary contamination). The present review offers a quick reference for researchers, regarding the treatment of wastewater containing food dyes and the different types of AOPs, with different catalyst and nanocatalyst materials obtained from traditional and green chemical syntheses.

Keywords: advanced oxidation processes; food dyes; nanomaterials; nanocatalyst; green nanocatalyst (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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