渣
葡萄酒
食品科学
多酚
化学
发酵
纤维素
细菌纤维素
机制(生物学)
生物化学
抗氧化剂
哲学
认识论
作者
Z. Li,Jiajia Dong,Fidelis Azi,Fu‐Shan Xue,Zhiwen Ge,Sha Yang,Yan Sun,Xue-qiang Guan,Mingsheng Dong
标识
DOI:10.1038/s41545-024-00318-5
摘要
Abstract Hexavalent chromium (Cr(VI)) is still a common contaminant in water. In this work, we studied the Cr(VI) adsorption by polyphenol-rich bacterial cellulose(BC) gel, synthesized by the Komagataeibacter rhaeticus K15 using wine pomace. The results showed that the equilibrium removal capacity was 473.09 ± 1.41 mg g −1 (dry weight). The quasi-second-order kinetics model and the Langmuir removal isotherm model was the most suitable for describing the Cr(VI) removal process. Toxic Cr(VI) was converted to the low toxic Cr(III) during the removal process via the reduction of Cr(VI) to Cr(III) by polyphenols released into the solution by the BC gel. The FTIR, XRD, XPS, SEM-EDX results indicated the physical adsorption on the surface of BC and the reduction reaction between polyphenol groups and Cr(VI) is the critical mechanism of Cr(VI) removal by BC. The finding of this study demonstrates that polyphenols-rich BC gel produced from wine pomace has a superior feature for future Cr(VI)-wastewater purification.
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