Sustainable corrosion inhibitor for steel in simulated concrete pore solution by maize gluten meal extract: Electrochemical and adsorption behavior studies

The corrosion inhibitive effect of maize gluten meal extracts for steel in simulated concrete pore solution with 3.0 wt% sodium chloride was investigated. The results acquired from EIS and polarization studies were in a good agreement, which suggest an increase in the corrosion resistance of steel with the extract introduced comparatively to the blank systems. Adsorption of extracts onto the steel surface obeyed the isothermal Langmuir adsorption, was mainly controlled by physisorption. The confirmatory evidence of enhanced corrosion resistance during adsorption was obtained from the SEM-EDS, ATR-FTIR and surface structure analysis. Furthermore, the amide bond structures of the main constituents in extract were also beneficial to adhere to steel surface. The sustainable extract of maize gluten meal is a by product of starch industry, which is an effectively and promisingly inhibitor for reinforced steel with the anticorrosion efficiency of 62.71–88.10%.