Extraction and Application of Natural Dyes

Iqbal, Sanjeeda; Ansari, Taiyaba Nimra

doi:10.1002/9781119818915.ch1

Cited by 23 publications

(18 citation statements)

References 52 publications

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“…The use of dyes and pigments dates back to 3500 BC, when the civilizations used natural extracts for coloring. Then, in 1856, the first synthetic dye was created by Perkin and a significant number of dyes were quickly discovered thereafter and adopted by industries [323,324]. Nowadays, the most used colorants (dyes, inks, and pigments) by industries are organic molecules derived from petrochemicals and other chemicals that are causing important environmental damage.…”

Section: Biobased Inks and Dyes In The Food Industrymentioning

confidence: 99%

“…Natural dyes are applied in several areas (Figure 5) because they have some special properties, e.g., soothing color, are biodegradable, non-hazardous, non-carcinogenic, and present antimicrobial resistance, among others [324,326,327]. In relation to the food industry, colorants are widely used since, in many products, they are a highly valued attribute by consumers.…”

Section: Biobased Inks and Dyes In The Food Industrymentioning

confidence: 99%

“…or their chemical structure as follows: flavonoid derivatives (anthocyanins), isoprenoid derivatives (carotenoids), nitrogen heterocyclic derivatives (betalains) (Table 3). According to Iqbal and Ansari, these natural products present the advantages of being eco-friendly, biodegradable, renewable, not health hazardous or non-toxic; can be obtained from waste biomass, and in some cases present antibacterial and/or UV protective properties [324]. In contrast, natural dyes are expensive because of limited available sources, they are difficult to produce, and the reproducibility of shades is hard to control, among others.…”

Section: Biobased Inks and Dyes In The Food Industrymentioning

confidence: 99%

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Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

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Monroy

et al. 2023

Foods

133

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Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people’s lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.

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Section: Biobased Inks and Dyes In The Food Industrymentioning

confidence: 99%

Section: Biobased Inks and Dyes In The Food Industrymentioning

confidence: 99%

Section: Biobased Inks and Dyes In The Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Versino

Ortega

Monroy

et al. 2023

Foods

133

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“…These chemicals can cause respiratory issues, skin irritation, fire hazards and allergic reactions (Bruce-Amartey and Acquaye 2022). These challenges associated with the tie-dye production set up, together with the recent global increase in environmental awareness and the currently strict environmental standards set by many countries to avoid the health hazards associated with the use of synthetic dyes (Iqbal and Ansari 2021) suggest the need to extensively investigate alternative sources of dyes for tie-dyed fabrics processing.…”

Section: Introductionmentioning

confidence: 99%

Turmeric Dyeing of Cotton Fabrics using Tie-Dyeing Techniques

Bigambo,

Wellah,

Ngaga

et al. 2024

Tanz. J. Sci.

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Tie-dyeing is a resist-dyeing technique which for years has been used by SMEs to produce attractive textile fabrics. However, the technique is challenged by the use of synthetic dyes which are not environmentally friendly and the growing consumers’ environmental awareness. Accordingly, researchers and industrialists are forced to explore the alternative natural dyes in response to the above challenges. Among the natural source of dyes available abundantly in Tanzania, but are yet to be fully exploited for applications via tie-dyeing technique are turmeric (Curcuma longa L.) roots commonly used for food coloring. In this study turmeric roots were investigated for their potential as dyes for coloration of cotton fabrics through tie-dyeing technique. Turmeric dyes were extracted through boiling of powdered turmeric roots in water followed by filtering the mixture, and applying it to a pre-mordanted and tied fabric. For analysis purposes, un-tied (plain) cotton fabric was also dyed following the same procedure. The findings of this study suggests that, turmeric dyes can be applied on cotton using tie-dyeing technique and produce golden-yellow color on fabrics. Additionally, pre-mordanting of cotton increased the color depth of dyed materials while improving their fastness properties with respect to washing and both wet and dry rubbing.

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“…For instance, pomegranate ( Punica granatum ) is reported to have significant antimicrobial properties thanks to its high concentration of tannins [ 20 ]. In one study, cotton dyed with Butea monosperma , marigold, banana pseudostem sap, and pomegranate rind extracts showed remarkable antibacterial activity against the two microorganisms considered by researchers, namely S. aureus and E. coli [ 21 ]. Hwang and Hong [ 22 ] examined viscose rayon dyed with the extract of Aleppo oak ( Quercus infectoria ), assessing its excellent antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Advancements in Sustainable Natural Dyes for Textile Applications: A Review

et al. 2023

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The dyeing and finishing step represents a clear hotspot in the textile supply chain as the wet processing stages require significant amounts of water, energy, and chemicals. In order to tackle environmental issues, natural dyes are gaining attention from researchers as more sustainable alternatives to synthetic ones. This review discusses the topic of natural dyes, providing a description of their main features and differences compared to synthetic dyes, and encompasses a summary of recent research in the field of natural dyes with specific reference to the following areas of sustainable innovation: extraction techniques, the preparation of substrates, the mordanting process, and the dyeing process. The literature review showed that promising new technologies and techniques have been successfully employed to improve the performance and sustainability of natural dyeing processes, but several limitations such as the poor fastness properties of natural dyes, their low affinity with textiles substrates, difficulties in the reproducibility of shades, as well as other factors such as cost-effectiveness considerations, still prevent industry from adopting natural dyes on a larger scale and will require further research in order to expand their use beyond niche applications.

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Extraction and Application of Natural Dyes

Cited by 23 publications

References 52 publications

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Turmeric Dyeing of Cotton Fabrics using Tie-Dyeing Techniques

Advancements in Sustainable Natural Dyes for Textile Applications: A Review

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