Synthesis of gel beads based on pectin extracted from dragon fruit stems and investigation of the effect of gel properties on the adsorption capacity of methyl orange
DOI:
https://doi.org/10.54939/1859-1043.j.mst.IMBE.2025.172-178Keywords:
Pectin; Polysaccharide; Dragon fruit stem; Adsorption; Methyl orange.Abstract
In this study, polysaccharide gel beads (PS) extracted from dragon fruit stems were employed as adsorbents for the removal of Methyl Orange (MO) dye from aqueous solutions. The physicochemical properties of the PS were characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and Brunauer–Emmett–Teller (BET) surface area analysis. The influence of polymer concentration, pectin-to-alginate ratio, filler content, and gelation time on gel formation efficiency was systematically evaluated. Optimal gelation was achieved at a polymer concentration of 3%w/v, a pectin-to-alginate ratio of 1:1, a filler content of 60%w/v, and a gelation time of 60 min. Under these conditions, the PS demonstrated excellent adsorption performance, attaining a removal efficiency of 88.95% for MO after 120 min. These findings highlight the considerable potential of dragon fruit-derived polysaccharides for fabricating gel-based adsorbents applicable to the treatment of dye-containing wastewater.
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