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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Autores principales:	Vasilica Popescu, Alexandra Cristina Blaga, Melinda Pruneanu, Irina Niculina Cristian, Marius Pîslaru, Andrei Popescu, Vlad Rotaru, Igor Crețescu, Dan Cașcaval
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	betalains functionalization esterification amination arginine dyeing Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/e282a026494a460ab5af4e296e39f676
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spelling	oai:doaj.org-article:e282a026494a460ab5af4e296e39f6762021-11-25T18:47:46ZGreen Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials10.3390/polym132238672073-4360https://doaj.org/article/e282a026494a460ab5af4e296e39f6762021-11-01T00:00:00Zhttps://www.mdpi.com/2073-4360/13/22/3867https://doaj.org/toc/2073-4360The 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.Vasilica PopescuAlexandra Cristina BlagaMelinda PruneanuIrina Niculina CristianMarius PîslaruAndrei PopescuVlad RotaruIgor CrețescuDan CașcavalMDPI AGarticlebetalainsfunctionalizationesterificationaminationargininedyeingOrganic chemistryQD241-441ENPolymers, Vol 13, Iss 3867, p 3867 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	betalains functionalization esterification amination arginine dyeing Organic chemistry QD241-441
spellingShingle	betalains functionalization esterification amination arginine dyeing Organic chemistry QD241-441 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
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.
format	article
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
title	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_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_sort	green chemistry in the extraction of natural dyes from colored food waste, for dyeing protein textile materials
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e282a026494a460ab5af4e296e39f676
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Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials

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