Tartrazine is a synthetic organic dye used in the food
industry
that should be monitored and controlled due to its toxicity. In this
regard, the current study aimed to utilize a promising adsorbent,
poly(N-cyclohexylacrylamide-co-divinylbenzene-co-N-vinylimidazole), poly(NCA-co-DVB-co-VIM), for the effective removal
of tartrazine from commercial beverages. The surface properties were
investigated by several analytical techniques [Fourier transform infrared
spectroscopy, Brunauer–Emmett–Teller analysis, scanning
electron microscopy, elemental, zeta potential, and thermal analyses].
The adsorption of tartrazine was studied by examining various parameters,
and the optimum conditions were determined as follows: pH of 2.0,
an adsorbent dosage of 10.0 mg, a contact time of 180 min, and a temperature
of 25 °C. The adsorption process was found to be in good agreement
with the Langmuir isotherm and pseudo-second-order kinetic models.
Based on the analysis of thermodynamic parameters, it was inferred
that the adsorption process was both spontaneous and exothermic. The
experimental adsorption capacity of the adsorbent was evaluated as
436.3 mg g–1. Desorption of tartrazine from the
adsorbent was achieved with 2.0 M NaOH. The adsorbent demonstrated
good stability and reusability even after eight adsorption–desorption
cycles since no significant loss (only from 99.9–72%) in the
adsorption/desorption efficiency was observed. The method was employed
for the determination of tartrazine in different commercial beverages,
and satisfactory recovery values (>99.6%) were obtained. The outcomes
of the overall study specified that the proposed adsorbent has promising
capabilities for the removal of tartrazine from beverages.