Eco-Friendly Dye Removal: Black Cumin Seed Press Cake for Toluidine Blue Adsorption

This research investigates the potential of Seed Press Cake of Nigella sativa (SPCN) as a low-cost, eco-friendly biosorbent for the removal of the cationic dye Toluidine Blue (TB) from aqueous solutions. The physicochemical properties of the material were characterized using Fourier-transform infrared (FTIR) spectroscopy, nitrogen adsorption–desorption isotherms, and scanning electron microscopy (SEM). Adsorption performance was evaluated under varying conditions, with the process best described by the pseudo-second-order kinetic model and the Langmuir isotherm, indicating monolayer adsorption. The maximum adsorption capacity was determined to be 305 mg·g−1 at 20 °C. Thermodynamic analysis revealed that the adsorption is spontaneous, exothermic, and entropy-driven. FTIR analysis indicated that TB interacts with SPCN primarily via physical interactions, including electrostatic attraction, van der Waals forces, and hydrogen bonding, without strong chemical bonding. These findings demonstrate the high potential of black cumin seed waste as a sustainable and efficient biosorbent for dye removal in wastewater treatment.