Paper
Hydrothermal
4–5 nm
11
360 449 Pollutant sensing
Wei et al. (2014c)
Bee pollen
Hydrothermal heating and
sonication
2–3 nm
7
340 440 Bio fertilizer
Zheng et al. (2017)
Radish
Hydrothermal
4–5 nm
15
360 450 Sensor for acetic acid
Praneerad et al.
(2019)
Sepals of egg plant
Carbonization and
calcination
7–8 nm
11
390 470 Sensing of p-nitrophenol
Wang and Jiang
(2016)
Tomato puree
Microwave assisted heating
>10 nm
15
340 440 Bacteria sensing
Bukasov et al.
(2018)
Honey
Hydrothermal heating
~5 nm
25
325 406 Detection of Fe
2+
ion
Yang et al. (2014)
Sweet potato
Hydrothermal heating
>4 nm
–
315 420 Metal ion sensing
Shen et al. (2017)
Corn
flour
Hydrothermal heating
10 nm
25
390 460 Detection of Hg
2+
ion
Wei et al. (2014b)
Fresh tulsi leaves
Hydrothermal heating
>4 nm
12
340 430 Detection of Pb
2+
ion
Kumar et al. (2017)
Spinach
Hydrothermal
1–5 nm
53
330 405 P-nitrophenol sensing
Ren et al. (2018)
Almond husk
Carbonization
5–20 nm 2
390 470 Bioimaging
Tripathi et al.
(2016)
Mango peels
Calcination
1–3 nm
8
310 425 Detection of Fe
2+
ion
Jiao et al. (2019)
Watermelon peels
Low temperature
carbonization
2
7
365 444 Bioimaging
Zhou et al. (2012)
Rose petals
Hydrothermal
4–5 nm
10
320 397 Sensing
Sharma et al.
(2019b)
Haemoglobin
Pyrolysis
4 nm
4
230 380 Fluorophore
Chakraborty et al.
(2018)
Starch
Simple heating
4–5 nm
10
350 450 Anion sensing
Basu et al. (2015)
BSA
Hydrothermal
2–6 nm
11
360 448 Bioimaging
Zhang et al. (2012)
DNA of E. coli
Hydrothermal
6 nm
–
366 445 Drug delivery
Ding et al. (2015)
Glucose
Ultrasonication
10 nm
6
350 445 Photo catalyst
Ma et al. (2012)
Vitamin C
Microwave method
3 nm
15
330 405 Bioimaging
Gong et al. (2014)
(continued)
7 Emerging Potential of Nano-Based Techniques for Dye Removal
175
Hydrothermal
4–5 nm
11
360 449 Pollutant sensing
Wei et al. (2014c)
Bee pollen
Hydrothermal heating and
sonication
2–3 nm
7
340 440 Bio fertilizer
Zheng et al. (2017)
Radish
Hydrothermal
4–5 nm
15
360 450 Sensor for acetic acid
Praneerad et al.
(2019)
Sepals of egg plant
Carbonization and
calcination
7–8 nm
11
390 470 Sensing of p-nitrophenol
Wang and Jiang
(2016)
Tomato puree
Microwave assisted heating
>10 nm
15
340 440 Bacteria sensing
Bukasov et al.
(2018)
Honey
Hydrothermal heating
~5 nm
25
325 406 Detection of Fe
2+
ion
Yang et al. (2014)
Sweet potato
Hydrothermal heating
>4 nm
–
315 420 Metal ion sensing
Shen et al. (2017)
Corn
flour
Hydrothermal heating
10 nm
25
390 460 Detection of Hg
2+
ion
Wei et al. (2014b)
Fresh tulsi leaves
Hydrothermal heating
>4 nm
12
340 430 Detection of Pb
2+
ion
Kumar et al. (2017)
Spinach
Hydrothermal
1–5 nm
53
330 405 P-nitrophenol sensing
Ren et al. (2018)
Almond husk
Carbonization
5–20 nm 2
390 470 Bioimaging
Tripathi et al.
(2016)
Mango peels
Calcination
1–3 nm
8
310 425 Detection of Fe
2+
ion
Jiao et al. (2019)
Watermelon peels
Low temperature
carbonization
2
7
365 444 Bioimaging
Zhou et al. (2012)
Rose petals
Hydrothermal
4–5 nm
10
320 397 Sensing
Sharma et al.
(2019b)
Haemoglobin
Pyrolysis
4 nm
4
230 380 Fluorophore
Chakraborty et al.
(2018)
Starch
Simple heating
4–5 nm
10
350 450 Anion sensing
Basu et al. (2015)
BSA
Hydrothermal
2–6 nm
11
360 448 Bioimaging
Zhang et al. (2012)
DNA of E. coli
Hydrothermal
6 nm
–
366 445 Drug delivery
Ding et al. (2015)
Glucose
Ultrasonication
10 nm
6
350 445 Photo catalyst
Ma et al. (2012)
Vitamin C
Microwave method
3 nm
15
330 405 Bioimaging
Gong et al. (2014)
(continued)
7 Emerging Potential of Nano-Based Techniques for Dye Removal
175