The use of food additives as green and environmental-friendly anti-corrosion inhibitors for protection of metals and alloys: a review

• Published in: Environmental science and pollution research international 2023-07, Vol.30 (31), p.76297-76307
• Main Authors: Low, Ee Jian, Yusoff, Hanis Mohd, Batar, Nurhanna, Nor Azmi, Intan Nur Zulayqha, Chia, Poh Wai, Lam, Su Shiung, Kan, Su-Yin, Liew, Rock Keey, Lee, Gaik Ee, Venkateswarlu, Katta, Ridwan Zulkifli, Mohammad Fakhratul
• Format: Article
• Language: English
• Subjects: Alloys; Alloys - chemistry; Aquatic Pollution; Aqueous solutions; Atmospheric Protection/Air Quality Control/Air Pollution; Biocompatibility; Corrosion; Corrosion inhibitors; Corrosion prevention; Earth and Environmental Science; Ecotoxicology; Environment; Environmental Chemistry; Environmental Health; Environmental science; Food additives; Green chemistry; Humans; Inhibitors; Metals; Metals - chemistry; Reagents; Review Article; Reviews; Waste Water Technology; Water - chemistry; Water Management; Water Pollution Control
• ISSN: 1614-7499; 0944-1344; 1614-7499
• DOI: 10.1007/s11356-023-27823-3

Corrosion inhibitors have offered new opportunities to bring positive impacts on our society, especially when it has helped in protecting metals against corrosion in an aqueous solution. Unfortunately, the commonly known corrosion inhibitors used to protect metals or alloys against corrosion are invariably related to one or more drawbacks such as the employment of hazardous anti-corrosion agents, leakage of anti-corrosion agents in aqueous solution, and high solubility of anti-corrosion agents in water. Over the years, using food additives as anti-corrosion agents have drawn interest as it offers biocompatibility, less toxic, and promising applications. In general, food additives are considered safe for human consumption worldwide, and it was rigorously tested and approved by the US Food and Drug Administration. Nowadays, researchers are more interested in innovating and using green, less toxic, and economical corrosion inhibitors in metal and alloy protection. As such, we have reviewed the use of food additives to protect metals and alloys against corrosion. The current review is significant and differs from the previous review articles made on corrosion inhibitors, in which the new role of food additives is highlighted as green and environmental-friendly substances in the protection of metals and alloys against corrosion. It is anticipated that the next generation will be utilizing non-toxic and sustainable anti-corrosion agents, in which food additives might be the potential to fulfill the green chemistry goals. Graphical Abstract