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In the dye concentration range analyzed, the qm values of CTS, CTS/h-BN1, CTS/h-BN3, CTS/HNT/h-BN1, CTS/HNT/h-BN3, CTS/HNT received from the Langmuir isotherm model was 27, 17, 10, 8, 32, 19 mg/g, respectively. Selenium -first order, pseudo-second order and intra-particle diffusion kinetic modellings were used to examine the adsorption kinetics of adsorbents. As a result, it is thought that the use of this study in the field of dye adsorption can be an innovative and important study.Smart labels based on polyvinyl alcohol incorporated with chitosan nanoparticles laded with grape extract: Functionality, stability and food application.Anthocyanins (ACNs) are natural compounds with potential coverings due to their colorimetric response to pH. Due to their sensitivity to various environmental brokers, nanoencapsulation with biopolymers is a successful strategy for steadying ACNs. In this work ACNs were distilled from grape skins and encapsulated into chitosan (CS) nanoparticles by ionic gelation utilizing sodium tripolyphosphate (TPP) as a cross-linking agent. CS nanoparticles adulterated with ACNs had particle sizes between 291 and 324 nm and polydispersity index around 0. Methionine of ACNs was approximately 60 %; and encapsulated anthocyanins (ACN-NPs) demonstrated color change places under different pH terms. pH-sensitive labels based on polyvinyl alcohol (PVA) were seted by the casting method. The effect of incorporating ACN-NPs on the physical, structural, and pH-sensitive places of PVA labels was valuated, and its application as shrimp freshness indicator was studied. The nanoencapsulation protected ACNs against heat and light discussions, saving the original purple color. When giving the label, visible varietys from red to blue until making yellow were observed with the change in the quality of the shrimp at the refrigeration temperature. The results suggest that PVA labels holding ACNs capsulised in C-NPs can be used as smart packaging labels in the food industry.searching the emulsification potential of chitosan changed with phenolic supermans: Emulsifying attributes, functional actions, and application in curcumin encapsulation.This study successfully ingrafted caffeic acid and 3,4-dihydroxybenzoic acid into chitosan through a coupling reaction, paying grafting ratio of 8 % for caffeic acid transplanted chitosan (CA-GC) and 9 % for 3,4-dihydroxybenzoic acid engrafted chitosan (DHB-GC) at an optimal concentration of 4 mmol phenolic Zens. The characterization of qualifyed chitosans through ultraviolet visible spectrometer (UV-vis), Fourier transform infrared spectrometer (FTIR), proton nuclear magnetic resonance ((1)H NMR), and x-ray photoelectron spectrometer (XPS) reasserted the successful grafting of phenolic Zens. In the subsequent step of emulsion preparation, confocal laser raking microscope images sustained the formation of O/W (oil-in-water) emulsions. The phenolic acid-transplanted chitosans presented better emulsification places likened to native chitosan, such as cuted droplet size, more uniform emulsion droplet distribution, increased ζ-potential, and enhanced emulsifying activity and stability the altered chitosans attested increased antioxidant actions (testifyed by DPPH and β-carotene checks) and exhibited greater antimicrobial issues against E. coli and S. aureus. Its efficacy in curcumin encapsulation was also notable, with improved encapsulation efficiency, affirmed release paces, and heightened storage and photostability. These determinations hint at the potential of altered chitosans as an effective emulsifier.Biomass chitosan/sodium alginate colorimetric imprinting hydrogels with desegregated capture and visualization detection for cadmium(II).Due to Cd(II) with highly toxic, persistent and bioaccumulative, the discharge of it into the environment gets serious pollution. Developing schemes that are efficient, low-cost, pollution-free and specific to removing Cd(II) from wastewater is therefore of great urgency and prime importance.