Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials
Vasilica Popescu,
Alexandra Cristina Blaga,
Melinda Pruneanu,
Irina Niculina Cristian,
Marius Pîslaru,
Andrei Popescu,
Vlad Rotaru,
Igor Crețescu,
Dan Cașcaval
Affiliations
Vasilica Popescu
Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Alexandra Cristina Blaga
Department of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Melinda Pruneanu
Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Irina Niculina Cristian
Design and Engineering of Textile Products, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Marius Pîslaru
Department of Engineering and Management, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Andrei Popescu
Department of Machine Design, Mechatronics and Robotics, Faculty of Mechanical Engineering, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Vlad Rotaru
Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Igor Crețescu
Department of Environmental Engineering and Management, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
Dan Cașcaval
Department of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
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.
