Storage time evaluation of a residue from wine industry as a microencapsulated corrosion inhibitor for 1 M HCl

Abstract

The effect of a residue from wine industry was investigated as a corrosion inhibitor for API P110 steel in hydrochloric acid. The extract was characterized using Fourier-transform infrared spectroscopy (FTIR), hydrogen nuclear magnetic resonance (1H NMR) and chromatography. The influence of temperature (303–333 K) and grape peel extract concentration were studied using gravimetric and electrochemical experiments. The coupon surfaces were evaluated using microscopy techniques, FTIR-ATR and the contact angle. The by-product exhibited high weight loss efficiencies at 303 K with 4.0 g/L of the extract (83.81%) even after storage. The inhibition increased with the addition of an inorganic enhancer, indicating a synergistic effect between the active compounds and maximum efficiency of 94.48%. Polarization tests indicated that the inhibitor adsorbs on anodic and cathodic regions. The surface characterization techniques confirmed the formation of an organic film and a less attacked surface was observed for the inhibited system.