Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials
The beetroot peels can be a sustainable source of betalains that can dye the wool materials through green processes based on low water and energy consumption. Green chemistry in the extraction of betalains from colored food waste/peels from red beetroot involved the use of water as a solvent, withou...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/13/22/3867 |
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| author | Vasilica Popescu Alexandra Cristina Blaga Melinda Pruneanu Irina Niculina Cristian Marius Pîslaru Andrei Popescu Vlad Rotaru Igor Crețescu Dan Cașcaval |
| author_facet | Vasilica Popescu Alexandra Cristina Blaga Melinda Pruneanu Irina Niculina Cristian Marius Pîslaru Andrei Popescu Vlad Rotaru Igor Crețescu Dan Cașcaval |
| author_sort | Vasilica Popescu |
| collection | DOAJ |
| description | The beetroot peels can be a sustainable source of betalains that can dye the wool materials through green processes based on low water and energy consumption. Green chemistry in the extraction of betalains from colored food waste/peels from red beetroot involved the use of water as a solvent, without other additives. In order for the extract obtained to be able to dye the wool, it was necessary to functionalize betalains or even the wool. Three types of sustainable functionalizations were performed, with (1) acetic acid; (2) ethanol; and (3) arginine. For each functionalization, the mechanism that can justify dyeing the wool in intense colors was elucidated. The characterization of the extract was performed with the data provided by UV-VIS and HPLC-MS analyses. The characterization of the wool dyed with the extract obtained from the red beetroot peels was possible due to the information resulting from the FTIR and CIELab analyses. The functionalizations of betalains and wool in acid environments lead to the most intense red colors. The color varies depending on the pH and the concentration of betalains. |
| first_indexed | 2024-03-10T05:07:29Z |
| format | Article |
| id | doaj.art-e282a026494a460ab5af4e296e39f676 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T05:07:29Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-e282a026494a460ab5af4e296e39f6762023-11-23T01:07:49ZengMDPI AGPolymers2073-43602021-11-011322386710.3390/polym13223867Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile MaterialsVasilica Popescu0Alexandra Cristina Blaga1Melinda Pruneanu2Irina Niculina Cristian3Marius Pîslaru4Andrei Popescu5Vlad Rotaru6Igor Crețescu7Dan Cașcaval8Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDesign and Engineering of Textile Products, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Engineering and Management, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Machine Design, Mechatronics and Robotics, Faculty of Mechanical Engineering, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Environmental Engineering and Management, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaDepartment of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, RomaniaThe beetroot peels can be a sustainable source of betalains that can dye the wool materials through green processes based on low water and energy consumption. Green chemistry in the extraction of betalains from colored food waste/peels from red beetroot involved the use of water as a solvent, without other additives. In order for the extract obtained to be able to dye the wool, it was necessary to functionalize betalains or even the wool. Three types of sustainable functionalizations were performed, with (1) acetic acid; (2) ethanol; and (3) arginine. For each functionalization, the mechanism that can justify dyeing the wool in intense colors was elucidated. The characterization of the extract was performed with the data provided by UV-VIS and HPLC-MS analyses. The characterization of the wool dyed with the extract obtained from the red beetroot peels was possible due to the information resulting from the FTIR and CIELab analyses. The functionalizations of betalains and wool in acid environments lead to the most intense red colors. The color varies depending on the pH and the concentration of betalains.https://www.mdpi.com/2073-4360/13/22/3867betalainsfunctionalizationesterificationaminationargininedyeing |
| spellingShingle | Vasilica Popescu Alexandra Cristina Blaga Melinda Pruneanu Irina Niculina Cristian Marius Pîslaru Andrei Popescu Vlad Rotaru Igor Crețescu Dan Cașcaval Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials Polymers betalains functionalization esterification amination arginine dyeing |
| title | Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials |
| title_full | Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials |
| title_fullStr | Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials |
| title_full_unstemmed | Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials |
| title_short | Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials |
| title_sort | green chemistry in the extraction of natural dyes from colored food waste for dyeing protein textile materials |
| topic | betalains functionalization esterification amination arginine dyeing |
| url | https://www.mdpi.com/2073-4360/13/22/3867 |
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