Natural Color Research Articles

Encapsulation of polyketide colorants in chitosan and maltodextrin microparticles

This study aimed to encapsulate Talaromyces amestolkiae colorants in maltodextrin and chitosan microparticles using the spraydrying technique and to evaluate the biopolymers' capacities to protect the fungal colorant against temperature (65 °C) and extreme pH (2.0 and 13.0). The compact microparticles exhibited smooth or indented surfaces with internal diameters ranging between 2.58–4.69 μm and ζ ~ −26 mV. The encapsulation efficiencies were 86 % and 56 % for chitosan and maltodextrin microparticles, respectively. The shifted endothermic peaks of the free colorants indicated their physical stabilization into microparticles. The encapsulated colorants retained most of their absorbance (compared to the 0 h) even after 25 days at 65 °C. Contrary, the free colorant presented almost no absorbance after 1 day under the same conditions. Colorants in chitosan and maltodextrin matrices also partially maintained their colorimetric and fluorometric properties at acidic pH. However, only maltodextrin improved the resistance of the red colorant to alkaline environments. For the first time, the potential of polysaccharide-based microparticles to preserve polyketide colorants was demonstrated using 3D fluorescence. Therefore, this study demonstrated an alternative in developing functional products with natural color additives.

Physical Characteristics of Lip Cream Preparations with Natural Coloring Beetroot Extract (Beta Vulgaris L.)

Introduction: Cosmetics are a primary need for women to help them appear more attractive, one of the lip coloring cosmetics that is currently in great demand among consumers is lip cream. Lip cream is a liquid lipstick preparation that can moisturize the lips for a long time compared to solid form and produces a more even color on the lips. Lip cream coloring ingredients can be obtained from synthetic dyes and natural dyes. The coloring (pigment) found in red beets is betalain which can be used as an antioxidantMethods: The research method is experimental. This research was carried out to formulate beetroot (Beta vulgaris L.) extract as a natural coloring for lip cream preparations. The independent variable in this research is beetroot (Beta vulgaris L.) extract as a natural coloring and the dependent variable is the physical characteristics of lip cream including organoleptic (shape, color and odor), pH, homogeneity and spread ability. Data analysis is descriptive.Results: The results of this research show that the lip cream preparation has the characteristics of being in a semi-solid form, with a purplish red color, and a distinctive rose smell. The color and smell did not change until day 7. The pH test showed a pH of 3.39 on day 1 and 5.49 on day 7. The homogeneity test showed it was homogeneous until day 7. The spreadability test showed that it could be spread with an average spreadability of 5 cm.Conclusion: This research shows that the lip cream color is dark or thick red in the preparation, organoleptic test, pH test, spreadability is in accordance with the desired design.

Evaluation of Novel Food Additives on Product Acceptability in France

Purpose: The aim of the study was to analyze the evaluation of novel food additives on product acceptability in France. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: This study evaluating novel food additives on product acceptability in France, it was found that natural and organic additives significantly enhanced consumer acceptance. The additives were primarily valued for their perceived health benefits and minimal processing. Taste testing revealed that products with natural flavors and colors were preferred over those with synthetic counterparts. However, there was resistance among certain demographics, particularly older consumers, who showed a preference for traditional flavors. Overall, the study suggests that while novel additives can increase acceptability, consumer education and transparent labeling are crucial for widespread adoption. Unique Contribution to Theory, Practice and Policy: Theory of planned behavior (TPB), diffusion of innovations theory & expectancy-value theory may be used to anchor future studies on analyze the evaluation of novel food additives on product acceptability in France. Implement educational programs that inform consumers about the benefits and safety of novel food additives. Advocate for the development of clearer, more consistent regulatory guidelines for novel food additives to ensure safety and quality across markets.

Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage.

This study aimed to evaluate the influence of combination treatment with a natural colorant (Gardenia red) and additives (sodium caseinate and maltodextrin) on the physicochemical properties of emulsified pork sausages at 0 and 4weeks. The experimental design included a control (sodium nitrite 0.01%) and 5 treatments: T1 (Gardenia red 0.04%); T2 (Gardenia red 0.04% + sodium caseinate 0.2%); T3 (Gardenia red 0.04% + maltodextrin 0.03%); T4 (Gardenia red 0.04% + sodium caseinate 0.2% + maltodextrin 0.06%), and T5 (Gardenia red 0.04% + sodium caseinate 0.4% + maltodextrin 0.03%). The T1-T5 emulsion treatments exhibited increased redness; in addition, the redness further increased in emulsified pork sausages during storage (p < 0.05). Among the emulsion treatments, T4 displayed the highest water and fat loss (%). Sodium caseinate and maltodextrin decreased the hardness of emulsified pork sausages. However, the additives had no apparent effects on texture properties. Therefore, Gardenia red may replace as a natural colorant and play a role in developing the meat industry. The findings suggest that maltodextrin and sodium caseinate should be considered adequate reformulation with the appropriate additives to improve the texture properties of emulsified pork sausages.

Insights into the radioprotective efficacy of Pterocarpus santalinus L. aqueous extract

In the present study, we have attempted a comprehensive assessment of the possible radioprotective efficacy of Pterocarpus santalinus aqueous extract (PSAE). All the studied models were gamma-irradiated with prior treatment with PSAE. First, the content of total phenols (4.061 μg/mg gallic acid equivalents), flavonoids (6.616 μg/mg quercetin equivalents), and tannins (0.008 mg/L of PSAE) were determined spectrophotometrically. Second, UHPLC-HRMS analysis was performed to identify the possible radioprotectors. Of those, santalins A & B are known for their usage as natural color in foods and alcoholic beverages identified in PSAE. Treatment was well tolerated with no side effects from PSAE. Later, it was shown that radiation-induced lethality significantly amended in PSAE-treated spleen lymphocytes as evidenced by reduced elevated levels of ROS and lipid peroxidation, restored total thiols and GSH: GSSG, inhibited DNA DSBs and cell death. Furthermore, an immunomodulation study was carried out because radiation exposure induces an inflammatory response. Our study shows that PSAE suppressed concanavalin A-induced T-cell proliferation as evidenced by CFSE dye dilution and CD69 antibody staining methods. Taken together, the current study explored the protective efficacy of PSAE from gamma radiation-inflicted injuries and hence we recommend PSAE as a potent radioprotective formulation.

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.

The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (Opuntia dillenii), followed by condensation with ʟ-amino acids and further purification. Moreover, the color stability of the four synthesized individual betaxanthins, namely proline (ʟ-ProBX), alanine (ʟ-AlaBX), leucine (ʟ-LeuBX), and phenylalanine (ʟ-PheBX) betaxanthins, was investigated at different pHs. Their relative contribution to free radical scavenging was also scrutinized by TEAC and DPPH. ʟ-AlaBX and ʟ-LeuBx showed a significantly (p < 0.05) higher antioxidant activity, whereas ʟ-ProBX was the most resistant to the hydrolysis of betaxanthin and hence the least susceptible to color change. The color stability was strongly influenced by pH, with the color of ʟ-ProBX, ʟ-LeuBX, and ʟ-AlaBX at pH 6 being more stable, probably due to the easier hydrolysis under acid conditions. The semisynthesis and purification allowed us to have available remarkable quantities of pure individual betaxanthins of Opuntia dillenii for the first time, and to establish their color properties and antioxidant capacity. This study could be a step forward in the development of the best natural food colorant formulation, based on the betalain structure, which is of special interest in food technology.

Different Effects of Hylocecarus Polyrhizus and Hylocecarus Undatus Extract on Reducing Total Cholesterol of Male Rattus Norvegicus Wistar Strain

A chronic ailment that is caused by excessive food consumption and a lack of physical activity, obesity is a condition that may be prevented. The tropical dragon fruit can control cholesterol levels, support the immune system, and give a natural colorant for culinary applications. In a true experimental research, sample with rats were fed red and white dragon fruit extracts to determine the amounts of cholesterol in their bodies. Spectrophotometry was used to determine the rats' blood lipid profiles, cholesterol levels, and body weight after they were fed a meal that was high in fat and contained duck egg yolk. For this study, extracts from red and white dragon fruits were administered to male Wistar rats to determine their effects on cholesterol levels. After fourteen days, both groups had a reduction in high cholesterol levels, with group 4 exhibiting the most significant drop in cholesterol levels. Additionally, the extracts decreased the levels of MDA while simultaneously increasing the levels of SOD. The most significant rise was seen in group 4, given white dragon fruit extract at 140 mg/200 gr BW daily. SPSS was utilized to analyze the effects of dragon fruit on blood cholesterol levels in experimental animals, employing the LSD technique and one-way ANOVA.

A Natural Food Colourant from Dioscorea alata (Dandila) in Sri Lanka: Development, Storage Stability and Bio-active Properties

Though anthocyanins are popular as natural food colourants with additional functional properties, their instability limited their utilization in the industry. Therefore, this study aimed to formulate a natural food colourant by the microwave-assisted encapsulation of Dandila (Dioscorea alata) anthocyanins to enhance the storage stability of the pigments in ambient conditions and to study the storage stability and the bio-active properties of the formulated colourant. Acidified water was used as the solvent to extract the anthocyanins from Dandila yams. Maltodextrin and gum Arabic were tested as wall materials at three different ratios to encapsulate the extracted pigments. Storage stability, Total Phenolic content, anti-oxidant activity and anti-bacterial activity were determined using appropriate procedures. The colourant formulation encapsulated with maltodextrin (30 mg/ml) was selected as the best encapsulation treatment for Dandila anthocyanin. Anthocyanin degradation was not significant during the tested 12 months of storage period. Noteworthy values were obtained for Total Phenolic Content and anti-oxidant activity. Among the tested strains in the antimicrobial assay, the natural colourant showed inhibitory activities against Escherichia coli and Streptococcus pneumoniae. The results confirm the successful development of a natural colourant rich in bio-active properties from Dandila anthocyanin while ensuring its storage stability in ambient conditions.

Paper drinking straws coated with cellulose acetate and polyhydroxyalkanoates via an entropy-driven approach and natural colorants as alternatives for plastic drinking straws

Paper drinking straws coated with cellulose acetate and polyhydroxyalkanoates via an entropy-driven approach and natural colorants as alternatives for plastic drinking straws

Development of alginate beads loaded with bioactive ingredients from Chlorella vulgaris cultivated in food industry wastewaters

Microalgae are increasingly recognized for their potential in the food sector due to their rapid growth and rich content in proteins, carbohydrates, and pigments. The extraction of pigments from microalgal biomass holds promise for their utilization as natural colorants and antioxidants. To address the economic challenges associated with microalgae cultivation, particularly high nutrient costs, this study focused on cultivating Chlorella vulgaris in a mixture of food industry wastewaters (brewery wastewater, expired orange juice and cheese whey). This resulted in a microalgae-bacteria consortium with a concentration of 2.2 g·L−1 dry weight after 5 days of cultivation. The wastewater bioremediation ranged between 23 and 77 %, and the produced microalgae biomass contained 21.68 ppm lutein, 36.47 ppm a-chlorophyll and 11.19 ppm b-chlorophyll. The extraction process employed a solvent screening strategy with food industry-accepted solvents used to extract high-value compounds efficiently. Ethanol was the most effective solvent, outperforming acetone, ethyl acetate, and hexane. An upscaled extraction process was conducted using 10 g lyophilized microalgae. After ethanol evaporation, the microalgal extract was re-diluted in sunflower oil and encapsulated in alginate beads, achieving an encapsulation yield of 93.3 %. Lutein, identified as one of the main compounds in the extract, exhibited a satisfactory encapsulation efficiency of 55 %. The efficient encapsulation of the microalgae components in alginate beads was verified by the alteration of the colorimetric parameters of these alginate beads compared to those loaded with pure sunflower oil as well as empty beads. These findings highlight the potential of microalgae as a valuable tool for transforming food industry wastewater into high-value products, especially when microalgal extract is encapsulated in alginate beads. This strategy presents substantial prospects for the food industry, merging effective wastewater valorization with biomass production and bioactive compound extraction. It exemplifies a circular bioeconomy, showcasing sustainable resource management and value creation.

Degradation kinetics of lycopene from red amaranth & preparation of winter melon jelly using this lycopene and comparison with commercial jelly

This study was conducted to observe the storage conditions, such as solvent and temperature, of lycopene content and degradation kinetics from red amaranth (Amaranthus gangeticus). Jelly was prepared using the extracted lycopene, the physicochemical properties and lycopene content. The extract with the maximum amount of lycopene was obtained by extraction with hexane, acetone and ethanol (2:1:1),50 ± 9 mg/kg. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature in hexane acetone (6:4) solvent throughout the storage periods. In this period, the initial lycopene concentration was measured to be 17 ± 8 mg/kg, whereas at the end of the storage time, it was found to be 3.0 ± 0.8 mg/kg. Hence, the results indicate that the hexane, acetone, and ethanol (in a ratio of 2:1:1) solvent method is viable for extracting and purifying lycopene from red amaranth at refrigerated temperature. This lycopene can serve as both a natural colorant and a value-added product. However, it is worth noting that lycopene can also be extracted and purified using recrystallization, column chromatography, and thin-layer chromatography (TLC) methods. The Winter melon jelly using lycopene from red amaranth contained moisture 29.6 %, ash 0.67 %, acidity 0.35 %, reducing sugar 26.8 %, non-reducing sugar 35.4 %, total soluble solid 66°brix and lycopene content 26.04 mg/kg. Proper utilization of lycopene extracted from red amaranth during the preparation of bakery, confectionary, baby food etc., may help and encourage the development of small-scale industries in the country.

Effect of dietary Arthrospira platensis phycocyanin on broiler chicken growth performance, physiological status, fatty and amino acid profiles.

Natural antioxidants are crucial for preserving and enhancing the health, survival, reproduction, and reproductive function of poultry. Phycocyanin (PC) is a natural blue food colorant with various health benefits. The aim of this study was to extract Arthrospira platensis phycocyanin (ApPC) from A. platensis using simple and economical methods and investigate the impact of phytocyanin supplementation on the performance and fatty and amino acid profiles of broiler chicks. PC was extracted from A. platensis by freezing and thawing, and optimization conditions such as pH and temperature were applied during storage periods. A total of 270 1-week-old Ross breed broiler chicks were randomly assigned to the following three treatment groups: basal diet supplemented with 0 mg of PC/kg diet (control), basal diet supplemented with 1 g PC/kg diet (T1), and basal diet supplemented with 2 g PC/kg (T2). In a completely randomized design, three cage replicates (30 birds each) were assigned to each of the three groups. The dietary effects of ApPC on growth performance (body weight gain [BWG], body weight [BW], feed intake, feed conversion ratio, serum constituents, and antioxidant indices) in broiler chickens, free amino acids, and fatty acids in muscles were evaluated. Total BWG and BW increased without a significant effect on the total feed consumption. Serum levels of total proteins and albumin increased with increasing ApPC supplementation. In addition, globulin levels significantly increased. There was a significant decrease in serum total cholesterol levels among the treatments. The activity of antioxidant enzymes (superoxide dismutase, catalase, glutathione, and total antioxidant capacity) is significantly increased. In contrast, an increase in ApPC caused a significant decrease in malondialdehyde. The content and quantity of fatty acids and amino acids in the meat of broiler chicks supplemented with PC varies. The addition of PC to broiler chicken diets enhances antioxidant activities, BW, BWG, and meets quality requirements.

Application of the kano model to identify important sensory attributes of bubble tea drinks accompanied with boba pearl made from purple sweet potato and sugar palm fruit

The Indonesian bubble tea market is experiencing rapid growth and continuous innovation, marked by a diverse array of flavors and conceptual approaches. Bubble tea commonly includes tapioca pearls, rich in carbohydrates but lacking essential nutrients. To create healthier boba pearls, alternative ingredients like sweet purple potato and sugar palm fruit could be utilized. However, the critical sensory attributes influencing consumer preferences for these boba pearls remain unidentified. This research aims to discern essential attributes in bubble tea drinks with boba pearls made from purple sweet potatoes and sugar palm fruit, utilizing the Kano model to identify influential attributes. The KANO survey identified several attractive attributes, including the use of purple sweet potatoes and sugar palm fruit as main ingredients, the natural purple color, aroma, and taste of purple sweet potatoes, vanilla aroma and taste, utilization of cassava fructose syrup, creaminess in the bubble tea drink, and a naturally sweet taste from cassava fructose syrup. These attractive attributes demonstrated customer satisfaction coefficients ranging from 0.53 to 0.82 and dissatisfaction coefficients from -0.03 to 0.05. These findings are valuable for prioritizing attributes in the development of appealing and healthier bubble tea beverages, addressing consumer preferences effectively.

Optimization of wheat flour and purple sweet potato paste for texture, specific volume, and bread color using the mixture design method

Wheat flour is one of the important ingredients in bread processing because it contains gluten which greatly affects the character of the bread. In this research, wheat flour was substituted with purple sweet potato paste to reduce dependence on the use of wheat flour. Purple sweet potato has the potential for processing food products because of its nutritional content and very attractive natural purple color. This research uses the Optimal Custom Design Mixture Design Method which consists of two factors, namely wheat flour (40-90%) and purple sweet potato paste (10-40%) on 5 physical characteristic responses, namely texture, specific volume, color L, color a, and color b. The data were analyzed using expert design 13 with 8 formulations. The results show that the optimization of the wheat flour formulation 65.025% and purple sweet potato paste 34.975% is predicted to produce bread with a texture value of (texture analyzer) 2.945 N, specific volume 3.488 cm3/g, color L brightness level is 57.650%, color a is 3.410, and color b is 11.910 (manual method of color reader tool) with a desirability of 0.613.

Using machine learning models to estimate Escherichia coli concentration in an irrigation pond from water quality and drone-based RGB imagery data

The rapid and efficient quantification of Escherichia coli concentrations is crucial for monitoring water quality. Remote sensing techniques and machine learning algorithms have been used to detect E. coli in water and estimate its concentrations. The application of these approaches, however, is challenged by limited sample availability and unbalanced water quality datasets. In this study, we estimated the E. coli concentration in an irrigation pond in Maryland, USA, during the summer season using demosaiced natural color (red, green, and blue: RGB) imagery in the visible and infrared spectral ranges, and a set of 14 water quality parameters. We did this by deploying four machine learning models – Random Forest (RF), Gradient Boosting Machine (GBM), Extreme Gradient Boosting (XGB), and K-nearest Neighbor (KNN) – under three data utilization scenarios: water quality parameters only, combined water quality and small unmanned aircraft system (sUAS)-based RGB data, and RGB data only. To select the training and test datasets, we applied two data-splitting methods: ordinary and quantile data splitting. These methods provided a constant splitting ratio in each decile of the E. coli concentration distribution. Quantile data splitting resulted in better model performance metrics and smaller differences between the metrics for both the training and testing datasets. When trained with quantile data splitting after hyperparameter optimization, models RF, GBM, and XGB had R2 values above 0.847 for the training dataset and above 0.689 for the test dataset. The combination of water quality and RGB imagery data resulted in a higher R2 value (>0.896) for the test dataset. Shapley additive explanations (SHAP) of the relative importance of variables revealed that the visible blue spectrum intensity and water temperature were the most influential parameters in the RF model. Demosaiced RGB imagery served as a useful predictor of E. coli concentration in the studied irrigation pond

Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator

This study aims to extract anthocyanins from BPF (Butterfly Pea Flower) to determine an effective solvent combination resulting in higher total anthocyanin content. Various solvent combinations were utilized to discern crucial characteristics of the obtained BPFE (Butterfly Pea Flower Extract). The BPFE from the optimal treatment was utilized as a pigment in colorimetric indicators, which were then evaluated for their initial response to seafood spoilage stored at room temperature for 24 h. The color change response of the colorimetric indicators employing BPFE pigment was compared with the pH and TVBN (Total Volatile base Nitrogen) values of the seafood initially and after 24 h. The highest total anthocyanin content was achieved with the combination of 96 % ethanol/1.5 N HCl (85:15, v/v) at 551.06 mg/L, followed by the combination of 96 % ethanol/distilled water (70:30, v/v) with pH adjustment to 1 using 1.5 N HCl at 484.27 mg/L. Subsequent combinations, in decreasing order, were 96 % ethanol/1.5 N HCl (99:1, v/v), 96 % ethanol/distilled water (70:30, v/v), and lastly, 96 % ethanol/distilled water (30:70, v/v), with total anthocyanin content of 275.53 mg/L, 200.39 mg/L, and 125.24 mg/L, respectively. BPFE applied in colorimetric indicators demonstrated responsiveness to seafood spoilage through color changes, with tested spoilage indicators being pH and TVBN. The initial (first hour) pH and TVBN values for each tested seafood were 5.5 and 9.42 mg/100 g (Scylla serrata), 6.4 and 4.23 mg/100 g (Litopenaeus vannamei), 5.4 and 11.29 mg/100 g (Uroteuthis sibogae), and 6.5 and 10.26 mg/100 g (Restrelliger kanagurta). Meanwhile, the pH and TVBN values after 24-h storage at room temperature became 7.9 and 57.01 mg/100 g, 7.4 and 76.65 mg/100 g, 7.5 and 216.44 mg/100 g, and 7.8 and 51.86 mg/100 g, respectively. The conclusion drawn is that the extraction of BPFE is more efficient when utilizing acidified ethanol solvent, and the resulting BPFE holds promise as a reliable pH indicator.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count &gt; F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

Improving the production technique of pat based on multicomponent fruit and berry paste

The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat. The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

Eco-friendly dyeing of leather and wood samples using Parthenocissus quinquefolia L. fruits aqueous extract

The present study is relevant to extracting natural colorant from Parthenocissus quinquefolia L. fresh fruits and applying the extracted dye on leather and wood samples in the presence and absence of various mordants. The effect of mordant type (copper sulfate (CuSO4.5H2O) ferrous sulfate (FeSO4.7H2O) and alum (KAI(SO4)2.12H2O) with different mordanting methods (pre-mordanting, meta-mordanting, post-mordanting) on dyeing quality was also examined. The effects of mordants on the color of dyed samples were investigated in terms of CIELab (L*, a*, b*) and K/S values. The dyed samples' light, washing, and rubbing fastness were evaluated according to ISO standards. Although generally good fastness values were obtained for all three mordants, light fastness was low. These results suggest that P. quinquefolia fruits have sufficient potential in dyeing leather and wood.

Adsorption, kinetics, and thermodynamic study of dyeing the Scutellaria Orientalis L as an eco-friendly natural colourant on cotton fabric

The adsorption isotherm, thermodynamic parameter, and kinetics study for dyeing without mordanting cotton fabric dyed with natural dye obtained from an aqueous extract of the Scutellaria Orientalis were investigated using, as optimal conditions, at pH of 5 a material to liquor ratio (MLR) of 1:100, an initial dye concentration of 1.0/l and contact time (20–90 min.). The effect of the temperature and dyeing time (from 20–90 min.) on dyeing was evaluated using three different temperatures (from 60, 80, and 90°C). Also, the adsorption isotherms have been analyzed by Langmuir and Freundlich models. It is revealed that the adsorption kinetics was found to follow the pseudo-first-order kinetic model, the obtained adsorption isotherm was found to be suitable for both Langmuir and Freunlich adsorption isotherm, and the dyeing process is exothermic. The rate of dye uptake and thermodynamic parameters have also been calculated and discussed.