Bharathiar University

About: Bharathiar University is a education organization based out in Coimbatore, Tamil Nadu, India. It is known for research contribution in the topics: Thin film & Adsorption. The organization has 5812 authors who have published 8628 publications receiving 143934 citations. The organization is also known as: BU.

`Waste` coir pith-a potential biomass for the treatment of dyeing wastewaters

Abstract: Removal of acid dyes (acid violet and acid brilliant blue) and basic dyes (rhodamine B and methylene blue) was carried out using ‘waste’ coir pith as adsorbent. Parameters like agitation time, adsorbent dosage and pH effect were studied. Adsorption followed the first-order rate expression. The equilibrium data fit well with both Langmuir and Freundlich models of adsorption. Desorption experiments confirmed that major mode of adsorption is ion-exchange for the dyes acid brilliant blue and methylene blue whereas acid violet showed mainly physical adsorption. Chemisorption seems to be the major mode of adsorption for rhodamine B.

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

Abstract: Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage. Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.