Abstract
The aim of this study is to investigate the efficacy of persimmon (Diospyros kaki L.) peel extract as a reductant for indigo dyeing. Dried persimmon peel was water extracted and its sugar contents and functionalities were determined. Its reducing power was studied in terms of redox potential of the indigo bath and color strength (K/S value) of the ramie fabrics dyed in the indigo reduction bath. Total sugar content of the extract was 74.3%. Antioxidant capacity reached up to 86.0% at 3.5 μg/mL of the extract concentration. The persimmon peel extract had an effect on indigo reduction and the maximum color strength was obtained within one or two day. At 2–3% of the extract concentration, the redox potential of the indigo bath was maintained in the range of − 550 ~ − 600 mV for 10 days. With increase in the extract concentration, reduction state lasted for longer time and higher color strength was obtained. The persimmon peel extract can be used for indigo reduction dyeing as a sustainable, nontoxic, biodegradable alternative to sodium dithionite.
Highlights
Persimmons are the edible fruits of a number of species of trees in the genus Diospyros in the family Ebenaceae
It was confirmed that the persimmon peel extract had an effect on indigo reduction as indicated by the generated redox potential of indigo bath and color strength(K/S value) on the ramie fabrics dyed with indigo reduction medium
The reduction of indigo was occurred with the persimmon peel extract rapidly at 80 °C and the maximum color yield was reached in one or two days
Summary
Persimmons are the edible fruits of a number of species of trees in the genus Diospyros in the family Ebenaceae. Persimmons are eaten fresh, dried, raw, or cooked. And in general, there are two types of persimmon fruit: astringent and non-astringent. Astringent varieties of persimmons can be prepared for commercial purposes by peeling and drying to produce dried persimmon, Gotgam. The non-astringent persimmon called by Dangam is one of popular fruits in South Korea. Dangam (Diospyros kaki L.) is consumed when still very firm and eaten raw, after peeling. In 2018, 0.3 million of tonnes of persimmon were produced in South Korea and its consumption tends to increase. A significant amount of waste is generated during the peeling process for commercial products. The exploitation of biomass wastes or by-products from food, agriculture, and forest industries has been drawn interests to recover potentially valuable components and reuse to convert to value-added products
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