Boosting Fenton’s Oxidation Reaction by a Food Waste-Derived Catalyst for Oxidizing Organic Dyes: Synergistic Effect of Complex Iron Oxides and the Layer Carbon Structure

Abstract

The constant increase in the human population drives the demand for food supply and thereby increasing the food wastage dramatically all over the world. Especially, around 60% of banana biomass has been generated as inedible domestic waste. Herein, we successfully employed banana waste as a catalyst for Fenton’s oxidation reaction. The biomass-derived catalysts were subjected to various characterization techniques such as XRD, ATR-FTIR, confocal Raman spectroscopy, and XPS, XRF, BET, SEM, and TEM analyses. The XRD results revealed that, after carbonization of the dried banana bract material, a perloffite-like metal oxide phase was formed due to the aerial oxidation reaction. Characterization results of Raman and ATR-FTIR confirm that the carbonized catalyst possesses a layer-like structure with different types of functional groups. The calcium, magnesium, potassium, sodium, and iron are the dominating metal species in the resultant material, which was evident from the XRF and EDAX analyses. The carbonized banana bract catalyst is successfully utilized for the Fenton’s oxidation reaction at neutral pH. The experimental results showed that the degradation efficiency of the fresh catalyst was 95% in 4 h of reaction time, and the stability of the catalyst was retained up to nine consecutive cycles. The high activity of MB, methylene blue, is mainly attributed to the strong interaction between oxy functional groups of the catalyst and MB molecule as compared to RhB. Further, the calculated efficiency of the hydrogen peroxide was found to be 99% and the self-decomposition of hydrogen peroxide by the formed metal oxides was highly limited.