The Influence of pH, Temperature and Time on Dyeing of Silk Fabric by Black Bean Anthocyanin-rich Extract as Colorant

Document Type : Original Article

Authors

1 Department of Textile Chemistry, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand

2 Department of Chemical Engineering, Kasetsart University, Bangkok, Thailand

3 Department of Chemical Engineering, Rajamangala University of Technology Krungthep, Bangkok, Thailand

Abstract

Anthocyanins are natural dye substances that provide attractive colors from red to blue. However, large quantities of Anthocyanins have been found in wastewater from soaked black beans, resulting in environmental pollution. The utilization of theses wastewaters would therefore be an effective way of reducing environmental pollution, and the water could be used to dye silk fabric, displaying a more sustainable use of resources. In this paper, the effects of pH, temperature and time for dyeing of silk fabric were investigated. It was found that the optimum dyeing conditions were pH 3 at 60 oC for 60 min to achieve the best colors and the most effective color fastness on silk. Moreover, Anthocyanins were the potential to reduce 80% gram-negative and gram-positive bacteria. These results improved our understanding of dyeing conditions using Anthocyanins in the wastewater from soaked black beans, which plays an important role in reducing pollution, reducing costs and improving the quality of the related dyeing fabric families.

Keywords


  1. S. Tambi, A. Mangal, N. Singh, J. Sheikh, Cleaner production of dyed and functional polyester using natural dyes vis-a-vis exploration of secondary shades, Prog. Color Colorants Coat., 14(2021), 121-128
  2. M. Shahid, U. I. Shahid, F. Mohammed, Recent advancements in natural dye applications: a review, J. Clean Prod., 53(2013), 310-331.
  3. R. M. Selvam, G. Anthinarayanan, A. U. R. Nanthini, et al., Extraction of natural dyes from Cucuma longa, Trigonella foenum graecum and Nerium oleander, plants and their application in antimicrobial fabric, Ind Crop Prod., 70(2015), 84-90.
  4. T. Rossi, P. M. S. Silva, L. F. De Moura, Waste from eucalyptus wood steaming as a natural dye source for textile fibers, J. Clean Prod., 143(2017), 303–310.
  5. K. Amutha, S. Grace, N. Sudhapriya, Dyeing of textiles with natural dyes extracted from Terminalia arjuna and Thespesia populnea fruits, Ind Crop Prod., 148(2020),112303.
  6. S. Patricia, F. Ticiane, S. Rayana, Natural dye from Croton urucurana Baill. bark: Extraction, physicochemical characterization, textile dyeing and color fastness properties, Dye Pigm., 173(2020), 107953
  7. M. Bianca, D. Luminita, C. Cristian, Degradation kinetics of anthocyanins from european cranberrybush (Viburnum opulus L.) fruit extracts. Effects of temperature, pH and storage solvent, Mole., 17(2012), 11655–11666.
  8. Y. Liu, Y. Tikunov, R. E. Schouten, Anthocyanin biosynthesis and degradation mechanisms in solanaceous vegetables: A review, Front Chem., 6(2018), 1–17.
  9. M. A. R. Bhuiyan, A. Islam, A. Ali, et al., Color and chemical constitution of natural dye henna (Lawsonia inermis L) and its application in the coloration of textiles, J. Clean Prod., 167(2017), 14–22.
  10. G. H. Laleh, H. Frydoonfar, R. Heidary, et al., The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberie species, Pak. J. Nutr., 5(2006), 90–92.
  11. S. Oancea, O. Draghici, pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars, Czech. J. Food Sci., 31(2013), 283–291.
  12. P. Suganya Devi, M. Saravanakumar, S. Mohandas. The effect of temperature and pH on stability of anthocyanins from red sorghum (Sorghum biocolor) bran, Afr. J. Food Sci., 24(2012), 567–573.
  13. M. B. Ticha, N. Meksi, H. E. Attia, et al., Ultrasonic extraction of Parthenocissus quinquefolia colorants: Extract indentification by HPLC-MS analysis and cleaner application on the phytodyeing of natural fibers, Dye Pigm., 141(2017), 103–111.
  14. S. Renu, and S. Sangita, Application of natural dye obtained from peel of black cardamom on silk fabric, Int. J. Appl. Home Sci., 3:2(2017), 94-96.
  15. M. Kamali Moghaddam, M. Ghanbari Adivi, M. Tehrani Dehkord., Effect of acids and different mordanting procedures on color characteristics of dyed wool fibers using eggplant peel (Solanum melongena L.), Prog. Color Colorants Coat., 12 (2019), 219-230.
  16. A. Muhammad, A. Shahid, A. Muhammad, Modulation of pomegranate peel colourant characteristics for textile dyeing using high energy radiations, Ind. Crop Prod., 58(2014),188-193.
  17. S. Mousa, B. Ali, G. Kamaladin, Use of pomegranate peels and walnut green husks as the green antimicrobial agents to reduce the consumption of inorganic nanoparticles on wool yarns, J. Clean Prod., 231(2019), 1463–1473.
  18. M. Monalise, P. Bruna, C. Fernanda, Conventional and ultrasound-assisted methods for extraction of bioactive compounds from red araca peel (Psidium cattleianum Sabine), Arab. J. Chem., 13(2020), 5800-5809.
  19. D. Laura, G. Monica, P. Gabriele, Stability of natural dyes under light emitting diode lamps, J. Cul. Her., 26(2017), 12-21.
  20. C. Laura, P. Alina, C. Mihalis, et al., The influence of gamma irradiation on natural dyeing properties of cotton and flax fabrics, Rad. Phy. Chem., 145(2018), 97-103.
  21. A. Biertumpfel and G. Wurl, Dye Plants in Europe, in  Handbook of Natural Colorants, John Wiley & Sons Ltd., UK., 2009, 39–52.
  22. P. Bridle and C.F. Timberlake, Anthocyanins as natural food colours—selected aspects, Food Chem., 58(2009), 103–109.
  23. M. Choung, Y. Chu, B. Choi, Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.), J. Agric. Food Chem., 51(2003), 7040–7043.
  24. X. Wu, G.R. Beecher, J.M. Holden, Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption, J. Agric. Food Chem., 54(2006), 4069–4075.
  25. B. Murugesh, Structural aspects of silk, in Silk- Processing, Properties and Applications, Elsevier Ltd., UK., 2019, 51–75.
  26. A. Patras, N.P. Brunton, C.O. Donnell, et al., Effect of thermal processing on anthocyanin stability in foods; mechamisms and kinetics of degradation, Trends Food Sci. Technol., 21(2010), 3–11.
  27. A. Marquez, M. Perez-Serratosa, M.A. Varo, et al., Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of tempranillo grapes, J. Agri Food Chem., 62(2014), 7897–7902.
  28. A. Lopez, T. El-Naggar, M. Duenas, et al., Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.), Mole. Food Chem., 138(2013), 547–555.
  29. H. Kim, D. Chung, I. Um, Effect of processing conditions on the homogeneity of partially degummed silk evaluated by FTIR spectroscopy, Int. J. Indust. Entomol., 26:1(2013), 54-60.
  30. D. Habid, K. Dilek, M. Nigar, et al., The Effect of dyeing properties of fixing agent and plasma treatment on silk fabric dyed with natural dye extract obtained from Sambucus Ebulus L.Plant. Procedia Soc Behav Sci., 195(2015), 1609-1617.
  31. K. Luepong, P. Punyacharoennon, W. Siaphai, et al., Utilization of soaked dry black beans water for textile dyeing process, RMUTP Res J., 12(2018), 138–147.
  32. P. Tiwari, K. Bimlesh, K. Mandeep, et al., Phytochemical screening and extraction: A  review, Int Pharm Sci., 1(2011), 98–106.