Preparation of Riboflavin-Sensitized Titanium Dioxide Photocatalysts and Their Photocatalytic Degradation of the Emerging Foodborne Hazard 1,3,6,8-Tetrabromocarbazole

doi:10.7506/spkx1002-6630-20250320-159

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (22): 72-79.doi: 10.7506/spkx1002-6630-20250320-159

• Prevention and Control Technology for Foodborne Hazardous Substances • Previous Articles Next Articles

Preparation of Riboflavin-Sensitized Titanium Dioxide Photocatalysts and Their Photocatalytic Degradation of the Emerging Foodborne Hazard 1,3,6,8-Tetrabromocarbazole

LI Jie, ZHANG Bingqing, WEI Ran, JIAO Long, ZHANG Xiaoye, CHEN Xiang, ZHANG Bin

(1. Zhejiang Provincial Key Laboratory of Key Technology Research on Seafood Health Hazard Factors, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China; 2. Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China; 3. School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, China; 4. Zhoushan Institute for Food and Drug Inspection and Testing, Zhoushan 316012, China)

Published:2025-11-10

Abstract

Abstract: In this study, two types of riboflavin-sensitized titanium dioxide (TiO2) nanocomposite photocatalysts, TiO2@Rib and Rib@TiO2, were prepared using the rotary evaporation method and the adsorption method, respectively. Ultraviolet-visble spectroscopy (UV-Vis) analysis revealed that the sensitization effect of riboflavin extended the light absorption range of both composite photocatalysts from the ultraviolet region to the visible region. Scanning electron microscopy (SEM) and infrared spectroscopy analysis demonstrated that in TiO2@Rib, riboflavin was loaded in a non-aggregated form within the nanochannels, while in Rib@TiO2, riboflavin crystals were adsorbed on the surface of TiO2. Additionally, TiO2@Rib solution was stored for five days without exhibiting any significant precipitation, indicating its exceptional dispersion stability in water. Furthermore, TiO2@Rib demonstrated the highest generation capacity of singlet oxygen (1O2) and hydroxyl radicals (·OH). After 60 min of irradiation under a 450 nm blue LED matrix light source, the degradation rate of 1,3,6,8-tetrabromocarbazole, an emerging foodborne hazard, by TiO2@Rib was 56.41%, which was 1.64-fold higher than that of riboflavin. This study provides new insights and experimental evidence for optimizing the construction of low-toxicity, high-efficiency food pigment-sensitized TiO2 composite photocatalysts and their application in the photocatalytic degradation of emerging foodborne hazards in aquatic products.

Key words: riboflavin; TiO2; dye sensitization; photocatalytic degradation; 1,3,6,8-tetrabromocarbazole

CLC Number:

LI Jie, ZHANG Bingqing, WEI Ran, JIAO Long, ZHANG Xiaoye, CHEN Xiang, ZHANG Bin. Preparation of Riboflavin-Sensitized Titanium Dioxide Photocatalysts and Their Photocatalytic Degradation of the Emerging Foodborne Hazard 1,3,6,8-Tetrabromocarbazole[J]. FOOD SCIENCE, 2025, 46(22): 72-79.

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Preparation of Riboflavin-Sensitized Titanium Dioxide Photocatalysts and Their Photocatalytic Degradation of the Emerging Foodborne Hazard 1,3,6,8-Tetrabromocarbazole

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