Optimization of tea extracts composition to dye cotton. Time and temperature influence

Louise Lambrecht,Jaime Gisbert-Payá,Eva Bou-Belda,María Ángeles Bonet

doi:10.4995/jarte.2020.13480

Abstract

<div data-canvas-width="583.1287199999997">The last few years natural dyes rose in value. Some synthetics dyes are proven to be environmentally harmful and can cause negative effects. Due to the eco awareness the natural dyes were again wildly used. Tea extracts from the Camellia sinensis plant were used. Tea has a large range of phytoconstituents and some can be transferred onto the cotton fabric. The optimal time and temperature to obtain as many phytoconstituents as possible had to be established. The aim of this study was to optimize the extraction process from tea so as to apply the maximum concentration of phytoconstituents onto the textile fibers and improve the cotton functionalization (Ultra violet protection for example) once it is dyed with the extract. Results demonstrate time and temperature had a great influence on the optimization of the tea extracts. We could conclude that after 2 hours the most polyphenols, hydrolysable tannins and condensed tannins are obtained and increasing the time didn’t add any value. The temperature was a really important factor because the polyphenols derived around 70 °C so both the extraction temperature and dyeing treatment should be below 70 °C. Wastewater were characterized in order to determine the phytoconstituents were in the cotton fibres.</div>

Highlights

Color is an important sensory attribute of food that often plays an important role in the market success of a product
The choice of the best temperature given to a good yield of polyphenols and tannins using distilled water as an extraction solvent
Results from this paper reveal that tea extracts obtain different amounts of phytocomponents depending on the extraction method

Summary

Introduction

Color is an important sensory attribute of food that often plays an important role in the market success of a product. Color is often used by the consumer as an indicator of a variety of qualities of the food product, such as flavor, safety, nutritional value and more. Natural dyes, obtained from plants, insects/animals and minerals are renewable and sustainable bioresource products with minimum environmental impact. The pigment and biomolecules can be derived from plant pigments, animals, microbial organism and minerals dependent on the source the properties change. Plant pigment and dyes and animal ones can selectively absorb certain wavelengths of light and reflect other wavelengths. This property will be further discussed in the paper. Pigment production by various microbial organism has been used to help identify certain species. Pigment production by various microbial organism has been used to help identify certain species. (Joshi et al, 2003)

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