Source Of Natural Colorants Research Articles

Microfiltered red-purple pitaya concentrate: A promising multifunctional food-derived colorant.

Red pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that intereststhefood and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strategy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the microfiltered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75±3.13 and 74.12±3.58kW h m-3, varying according to the material used ("unpeeled pitaya pulp" or "pitaya pulp with peel," respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concentrate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that of control group. Thus, this study suggests the potential of microfiltered red-purple pitaya concentrate as a promising multifunctional food-derived colorant, exhibiting beneficial biological effects far beyond its attractive color. PRACTICAL APPLICATION: Hylocereus polyrhizus(F.A.C. Weber) Britton & Rose has attracted attention as a potential source of natural colorants because of its red-purple skin and flesh color. In addition, this fruit has a range of bioactive compounds, which make it a valuable resource for providing potential health benefits and preventing chronic diseases such as diabetes. In this paper, the microfiltered red-purple pitaya concentrate showed beneficial biological effects far beyond its attractive color. Thus, this product can be considered a promising multifunctional food-derived colorant to use in the food, pharmaceutical, or cosmetics industries.

Multi‐omics reveal the molecular basis of LrAN2 overexpression in black goji callus promoting the excessive accumulation of petanin, a promising food blue colorant

AbstractLycium ruthenicum fruit (LRF) is a potential source of natural colorant in a wide pH range due to richness in monoacylated anthocyanin petanin. However, the yield of LRF largely lags behind the market demand in food industry. In this study, overexpressing LrAN2 (LrAN2OE), an anthocyanin activator in LRF, produced excessive acylated anthocyanins including petanin in L. ruthenicum callus (LRC). Physiological analysis indicates that LrAN2OE extensively orchestrate the redox homeostasis, including antioxidant enzymes system and antioxidants with low molecular weight. KEGG enrichment analysis indicates that LrAN2 hierarchically orchestrate the acylated anthocyanin biosynthesis in LRC at multi‐omics level, such as small RNAome, transcriptome, and metabolome. The anthocyanin yield of LrAN2OE callus cultured by 5% sucrose or glucose is significantly enhanced. Furthermore, the anthocyanin yield approach to 96.23 mg/g dry weight, approximately 3.5 folds of that in LRF, when LrAN2OE suspension cells are cultured in liquid MS medium supplement with 5% sucrose and 100 mM NaCl. Notably, anthocyanins extracted from LrAN2OE callus are stable in pH 1.0–2.0, pH 7.0, and pH 9.0, showing red or blue color within 30 days at 4°C. Our findings suggest that LrAN2 is perfect gene resource for metabolic engineering of acylated anthocyanins in LRC, a promising chassis producing acylated anthocyanins. Taken together, LRC metabolically engineered by LrAN2 is a potential source of natural food color, which facilitates to make up the shortfall of LRF as source of natural colorant in future food industry.

Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.

Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9-70.1% moisture. The dried PSP had abundant starch (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient's diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.

RESEARCH ON THE BEHAVIOR OF THE LONG PEPPER GENOTYPE 'BOGDAN' (CAPSICUM ANNUUM L.) IN SANDY SOIL CONDITIONS AT DĂBULENI RDSPCS

Among the vegetable species, the long pepper (Capsicum annuum L.) is one of the most important crops globally, due to its flavor, high nutritional value, high content of vitamins (C, A, E, B, etc.) as well as an excellent source of natural colorants and antioxidant compounds (Howard et al. 2000). The success of long pepper cultivation is conditioned, to a large extent, by the cultivar used. In this sense, at Dăbuleni Research-Development Station for Plant Culture on Sands, research was carried out in 2023 regarding the variability of the main quantitative characters in the long pepper genotype 'Bogdan'. Fruit weight (g), fruit diameter (cm), pericarp thickness (mm) and shape index were analyzed. The registered biometric data were statistically processed, calculating for each analyzed character the mean (x̄x̄), the standard deviation (s), the coefficient of variability (s%), the range of variability (k = x̄ ± s), frequency of individuals (%).The calculation and analysis of variability showed, on average, over the three years of the study, a medium variability for the characters analyzed (fruit weight s% = 24.35; fruit height s% = 13.06; pericarp thickness s% = 20.97; shape index s% = 15.84). The statistical analysis of the recorded data showed that for the long pepper genotype 'Bogdan', they are uniform in terms of the variability of the main characters, the coefficient of variability having high and medium values for most of the analyzed characters, and it represents a valuable material for the improvement of this species in the conditions of sandy soils from the south of Oltenia.

Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder

Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive towards temperature, light, and oxygen. For this reason, encapsulation process is an attempt to improve its stability. The aim of this research was to determine the most efficient concentration of maltodextrin to coat the anthocyanins in rukem fruit, considering the total anthocyanin and antioxidant activity. The fruit was extracted with several concentrations of citric acid 0.5, 1, 2, 3, 4, 5 % (b/v), and the optimal concentration was used to extract anthocyanin. The extract was then mixed with maltodextrin at following concentrations: 40, 50, 60, 70, and 80% (w/v). The mixture was homogenized, then spray-dried with spray dryer Lab Plant SD-05, Keison, UK. The dried samples were analyzed for chemical (moisture, ash, pH, anthocyanin, antioxidant activity) and color (L*, a*, b*) properties. The results showed that 5% citric acid and 40% maltodextrin (w/v) gave the most efficient yield of extraction, and the best effects on anthocyanins powder, resulting in the highest antioxidant activity (74.28± 0.41%), total anthocyanins (3.96±0.08 mg/100 g), encapsulation efficiency (19.26±0.41%) and color values of L* 87.46±0.07; a* 16.21±0.09, and b* -1.60±0.02.

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that can be employed in the food industry. The present investigation explored the impact of ethanolic beetroot peel (EBP) extract in beef meat preservation. EBP displayed a 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect with an IC50 value of 0.96 mg/mL. The anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, and the minimum inhibitory concentration was ≤1.5 mg/mL. EBP extracts at three concentrations of 0.075%, 0.15%, and 0.3%, and butylated hydroxytoluene (BHT) concentration of 0.01%, employed at its recommended limit, were incorporated in refrigerated raw minced beef meat. The impact of these treatments on chemical stability, instrumental color, microbiological and sensory attributes of meat was monitored for 14 days at 4°C. At different levels, EBP extract led to a decrease in lipid/protein oxidation parameters and delayed microbial load throughout storage, with improved instrumental color and sensory traits. Interestingly, EBP extract at 0.3% has the strongest preservative effect until the end of storage. Using principal component analysis, effective discrimination was elucidated by linking sensory traits with chemical oxidation behavior, microbial alterations, and instrumental color. This investigation proved that EBP could be an encouraging natural additive in the meat industry.

Environmental friendly utilization of plant wastes in combination as a source of natural colorants for binary mordanted silk dyeing.

This study investigates the absorption behavior of natural dyes on silk fabric: madder roots (red dye) and amaltas (brown dye). The dyes were extracted under optimized conditions in an acidic medium. Binary mixtures of these dyes in different proportions were employed to develop various shades. This research work has explored the impact of single as well as binary mixture of chemical mordants on the dyeing behavior of natural dyes on silk. Al (Alum), iron (Fe), and tannic acid (T.A.)were used as pre- and post-mordants. Different concentrations of the dye mixtures were used to achieve different shades. The absorption behavior of the binary mixture of natural dyes was assessed using a spectra photometer Colori-spectra SF600. The study found that the highest color strength was achieved when an acidic extract with a table salt concentration of 2 g/100 mL was applied to silk fabricat 65 °C for 55 min and subjected to microwave treatment for 6 min. The study revealed excellent results for the selected binary mixtures of chemical mordants, such as (Al + Fe), (Al + T.A.), and (Fe + T.A.), in comparison by employing single mordants such as (Al, Fe, and T.A.).

The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace.

Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 °C for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min. Based on the results, 50% ethanol + 1% citric acid yielded significantly higher total anthocyanin content in the case of both spectrometric and HPLC measurements (1783 ± 153 mg CGE/100 g DW and 879.5 mg/100 g DW) at 50 °C for 60 min. Citric acids seem more effective compared to formic acid. The highest values of TPC were obtained with 50% glycerol + 1% formic acid at 50 °C for 60 min (12,309 ± 759 mg GAE/100 g DW). This study provides evidence that a substantial quantity of polyphenols, which can potentially be used as a natural food additive, can be efficiently extracted with 50% ethanol + 1% citric acid or 50% glycerol at 50 °C for 60 min from chokeberry pomace.

Formulation and Evaluation of Herbal Lipstick using Hibiscus Rosa-Sinensis

Synthetic dyes were frequently utilized in the formulation of marketable lipsticks. However, the practice of synthetic dye has been associated with many health problems. Hence, natural colorant might tender a promising solution to this problem. The Anthocynin which are found in Hibiscus have drawn attention as a potential source of natural colorant to synthetic dye. However, the use of natural colorant in available is limited due to its low stability towards temperature, oxygen, pH, phyoto and colour deterioration across storage

Hot and cold drying of edible flowers affect metabolite patterns of extracts and decoctions

ABSTRACT Edible flowers are rich in bioactive compounds and pigments that are on increasing demand in nutraceutical, medicinal, food, cosmetic and dyeing industries. This study evaluated the anthocyanins, phenolics and antioxidant activity of eight edible flowers (Bellis perennis L., Centaurea cyanus L., Dianthus carthusianorum L., Lavandula angustifolia Mill., Primula vulgaris Huds., Rosa canina L., Rosa pendulina L. and Viola odorata L.) after 24 h of hot drying (50 °C; natural convection stove) or cold drying (CD) (22 °C; heat-pump drying system). The hot-dried and cold-dried materials were then used to prepare ultrasound-assisted extracts, which are used as food additives or as a source of natural colourants, or decoctions (DECs), which are used for herbal teas. The edible flower UAEs and DECs had high amounts of anthocyanins (up to 3,284.6 mg C3G · 100 g-1), phenolics (up to 9,034 mg · 100 g-1) and antioxidant activity (866 μmol TE · g-1, 4,901 mmol Fe2+ · kg-1), with roses having the highest amount. The anthocyanin content and phenolic profile (flavonols, benzoic acids, cinnamic acids and flavanols) of edible flowers are found to be affected by drying and extraction methods. For decoctions, CD was found to be the most efficient drying method for all the parameters. For UAEs, CD resulted in a higher anthocyanin content, while hot drying resulted in a higher phenolic content, particularly flavanols. Overall, the studied edible flower extracts and decoctions can contribute to healthy and coloured substances, which can be used for designing innovative natural products. Rosa pendulina and R. canina are the most promising sources.

Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy

The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m2/g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m2/g and 30 % in UWPC, and to 92.4 m2/g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS+ (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores.

Natural bio-colorant and pigments: Sources and applications in food processing

The most crucial component of every food product is its color, which increases its acceptability and attractiveness. Synthetic colorants have gradually been replaced with natural-derived alternatives as a result of consumer perception and demand. Natural colors have a variety of health benefits, including antioxidant, anti-cancer, and anti-inflammatory properties. Natural colorants come from a variety of sources, including plants, microbes, animals/insects, and minerals. Many plants contain pigments, which are responsible for their natural hues. Chlorophyll (green), carotenoids (orange, yellow), anthocyanins (red, blue, purple), and flavonoids are among these pigments (red, blue, purple). Natural pigments give animals and insects their hues as well. Carotenoids are found in the feathers, scales, and fur of many birds, fish, and reptiles. Microorganisms that create pigments, such as bacteria and fungus, are also responsible for their natural hues. Carotenoids are pigments found in orange, yellow, and red that are generated by a variety of microorganisms, including bacteria and algae. Certain species of algae and cyanobacteria create phycobiliproteins, which come in red, blue, and purple hues. Certain microbes also create pigments such as riboflavin, flavins, and niacin, which provide yellow, orange, and red colors, respectively. These pigments can be used to impart natural colour to fermentation operations such as yoghurt and cheese manufacture. This review aims to outline the sources of natural colorants and their uses in the food industry, such as dietary supplements, food preservatives, and medicines with quality-controlling capabilities.

Extracted dyes' stability as obtained from spent coffee grounds on silk fabrics using eco-friendly mordants.

Spent coffee grounds (SCGs) are commonly known as a waste resource and a raw material useful for dyeing. SCG is a rich source of natural colorant from the class of flavonoids and anthocyanins. In this research, silk fiber dyeing with the dye which was extracted from SCGs with different metallic and natural mordants was done by applying pre-, meta-, and post-mordanting methods. Metal salts like tin chloride and copper sulfate as well as such natural materials as pinecone, tannic acid, and lemon peel were used to act as mordants. Color strength and color parameters of the dyed silk fabric samples were evaluated by applying a reflective spectrophotometer. Also, the evaluation of wash and light fastness was done based on ISO standards. The results indicated that in all methods, the metal samples had higher color strength when compared to the bio-mordant ones. Among the used methods and bio-mordants, the use of the pre-mordanting method and pinecone led to the highest amount of color strength. Also, the used bio-mordant could be a suitable substitute for metal mordants in terms of fastness parameters. Among the used methods and mordants, the post-mordanting method and pinecone mordant could provide the best washing and light fastness.

Agricultural crop of Scrophularia striata as a new dye for eco-friendly dyeing and bioactive finishing of handwoven piles

Today, great efforts were carried out to introduce sustainable colorants with low cost and high efficiency to protect the environment as much as possible. In this study, an agricultural crop (Scrophularia striata) was introduced as a new source of natural colorant for the dyeing wool yarns. The response surface method was used to deduce optimum dyeing conditions and to investigate the interactive effects of main dyeing parameters. Obtained results show that the total flavonoid and polyphenolic contents of the hydroalcoholic extract of S. striata were estimated to be equal to 44.37 mg quercetin equivalent/g of extract and 98.47 mg gallic acid equivalent/g of extract, respectively, thereby suggesting S. striata to be an ecological and low-cost novel dye for woolen coloration process. A statistically predictive model of the dyeing procedure was developed to correlate the operating variables and the dependent factors. The results also reveal that the dyed samples at the optimized dyeing condition show relatively high colorfastness and noticeable antibacterial properties against Gram-positive and negative bacteria. This means that the extract of S. striata could be considered a natural dye for the wool dyeing process with remarkable antibacterial performance and low energy consumption and environmental impact. Hence, the introduced colorant in the present work seems to be of potential use for a value-adding green waste management.

Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid

Purple cabbage shows great potential as a natural colorant source for commercial beverages due to its high anthocyanin content and wide availability. However, the application of purple cabbage anthocyanins in the food industry is limited by its unstable characteristics. This study aimed to investigate the effect of 0.4% concentration of catechin, epigallocatechin gallate, vanillin, gallic acid (GA), and rosmarinic acid on the stability of purple cabbage anthocyanins in beverage systems. The results showed that all five polyphenols increased the color intensity of anthocyanins and the copigmentation effect increased with the increased polyphenol. Five polyphenols were observed to enhance the color and thermal stability of anthocyanins in beverage systems, while GA performed best. The addition of GA to the beverage systems achieved a greater improvement in color stability regarding absorbance value (increased by 247.70%) and total color change (decreased by 70.34%). In addition, degradation kinetic reaction showed the lowest k (0.0466 1/d) and highest t1/2 (14.87 d) for anthocyanin degradation with GA addition. This study provides a potential solution to enhance anthocyanin stability and extend beverage shelf life through GA addition.

Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

Wild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as phenolic fraction. In addition, some bioactivities were evaluated. In P. avium cyanidin-O-deoxyhexosyl-pentoside was the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinidin-O-hexoside. The three wild edible fruits showed interesting antioxidant activity especially in OxHLIA assays. V. myrtillus was the fruit with the best results for the bacterial growth inhibition, while F. vesca with better fungal growth inhibition. These results evidenced the richness of these wild fruits in bioactive compounds and pigments with antioxidant capacity, therefore, their potential use as natural colorants for healthier food products design.

A Review of the Biological Properties of Purple Corn (Zea mays L.)

In the food and beverage industries, replacing synthetic colorants with plant-based colorants has become popular in recent times. Purple corn (Zea mays L.) is an important source of natural colorants due to its range in color from orange to purple. The whole plant of purple corn has a high amount of anthocyanin content. Anthocyanin is the water-soluble pigment found in various fruits and vegetables. The color pigments are chiefly found in the pericarp or kernels, in addition to corn cobs. Purple corn is rich in various health-promoting compounds, mainly anthocyanins such as cyanidin-3-O-glucoside, perlagonidin-3-O-glucoside, peonidin 3-O-glucoside, and their malonylated forms. This review emphasized recent updates regarding the in vitro and in vivo biological properties of extracts and compounds from purple corn. Purple corn color extracts possess a variety of biological properties, including antioxidant, anti-inflammatory, anticancer, anti-diabetic, anti-obesity, etc. The results of in vitro and in vivo studies of the biological properties of purple corn could lead to the development of different health-promoting products in the near future.

Dyeing of polyamide 6 fabric with new bio-colorant and bio-mordants.

The present study investigates the natural dyeing of nylon fabric using the dragon's blood resin extract. Response surface methodology was used to optimize the process variables including pH (3-9), temperature (50-100°C), concentration (10-50%owf), and time (30-90min). From a visual point of view, diverse eco-friendly shades with a rather diverse color gamut of varied hue and tone were generated by applying a wide range of natural and eco-label mordants. The impact of 4 bio-mordants (including peppermint, mugworts (Artemisia), Dorema ammoniacum (DA) gum, and pomegranate rind), as well as 4 mineral mordants (alum, copper (II) sulfate, potassium dichromate, and iron (II) sulfate) on the color and fastness properties of the dyed nylon samples, was assessed. The concentration of the used mordants was 5%owf, and the dyeing experiments were conducted by applying the pre-mordanting technique. Measurement of the color strength (K/S) of the dyed fabric was done using a reflectance spectrophotometer. The dyed nylon fastness qualities and the colorimetric characteristics were then evaluated by applying the related standards. The results showed that the optimum conditions for obtaining the highest color strength were dye concentration = 50%owf, pH = 6, temperature = 100°C, and dyeing tome = 60min. The proposed ISO standards in relation to colorfastness displayed acceptable ratings for the color strength of dragon's blood resin dyed fabric while its treatment was done by applying bio-mordants in comparison to its metallic counterparts. Therefore, dragon's blood resin could be regarded as a promising eco-friendly natural colorant source for the purpose of sustainable nylon dyeing.

Effect of single and binary mixed metal mordant combinations on colorimetric and fastness characteristics of wool yarns dyed with Melissa officinalis L. natural colorants

Melissa officinalis L. plant has been used in European and Iranian traditional medicine since ancient times. This plant possesses various phytochemicals such as volatile compounds, triterpenoids, phenolic acids, and flavonoids. The presence of substantial amounts of flavonoids in M. officinalis L. necessitates further examination of its usage as a source of natural colorants for developing natural and beautiful shades on wool yarns in addition to its pharmaceutical, cosmetic, and food preservative applications. This will definitely add new direction to the use of M. officinalis L. as an effective natural dye source. Therefore, simple adsorption of aqueous dye extract on wool surface was done followed by the evaluation of build-up properties using different metal mordants and their binary combinations. The dyeing was carried out on pre-mordanted wool by exhaust dyeing method and dyed samples were analyzed via reflectance spectroscopy under D65 illuminant and 10° standard observer in terms of color strength, CIEL*a*b*, and CIEL*C*ho values. The results showed that overall 22 eco-friendly shades of very good to excellent washing, rubbing and light fastness properties were produced by facile use of different metallic salts and their combinations on wool fibers.

Assessment of Colorimetric and Fastness Properties of Prangos Ferulacea (Jashir) Dyed Wool Yarns in Conjunction with Mixed Metal Mordant Combinations via Reflectance Spectroscopy

ABSTRACT Prangos ferulacea (Jashir) plant possesses various phytoconstituents such as coumarins, flavonoids, alkaloids, umbelliferon, and monoterpenes and has been used in traditional medicine. The presence of flavonoids in aerial parts of Prangos ferulacea necessities further examination of using them as a source of natural colorants for developing natural and beautiful shades on wool yarns. This will add one more new effective natural dye source and ease the dependency of the present-day textile industry on synthetic colorants. Simple adsorption of aqueous dye extract on the wool followed by evaluation of buildup properties using 28 different binary metal combinations as mordants were studied in this study. The dyeing was performed by exhaust dyeing method and dyed samples were analyzed through reflectance spectroscopy and analyzed in terms of color strength, CIEL*a*b*, and CIEL*c*ho values. Color characteristics were evaluated on a spectrophotometer under D65 illuminant and 10° standard observer. FT-IR and SEM analyses were performed to characterize P. ferulacea dyed wool yarns. The results showed that overall 29 different shades having very good to excellent fastness properties were produced by the use of different metallic salt combinations in natural dyeing of wool yarns using aerial parts of P. ferulacea as a source of natural dye.