Eco-friendly food products as source of natural colorant for wool yarn dyeing. Issue 5 (3rd May 2020)

• Record Type: Journal Article
• Authors: Adeel, Shahid; Salman, Mahwish; Bukhari, Shazia Anwar; Kareem, Khadija; Rehman, Fazal-ur-; Hassan, Atya; Zuber, Mohammad
• Is Part Of: Journal of natural fibers. Volume 17:Issue 5(2020)
• Page Start: 635
• Page End: 649
• Publication Date: 2020-05-03
• Subjects: Bio-mordant -- colorfastness -- madder -- microwave radiation -- Saffron -- wool yarn; 生物有序剂 -- 色牢度 -- 茜茜 -- 微波辐射 -- 藏红花 -- 毛纱; Textile research -- Periodicals; Textile research; Periodicals; 677.005
• DOI: 10.1080/15440478.2018.1521762
• Languages: English
• ISSNs: 1544-0478

Abstract

ABSTRACT: Food products as a source of natural colorants are gaining widespread popularity around the globe due to their ayurvedic and eco-friendly nature. Current study is aimed with the utilization of food products (Saffron and madder) as a source of dye for woolen yarn. It is found that, for Saffron, irradiation of yarn for 6 min gives high color strength by dyeing for 45 min in the presence of 2% of salts using un-irradiated dye bath of 1 pH, whereas for madder, 4 min is optimal irradiation time for extract to dye irradiated yarn for 25 min in the presence of 6% of salts using the irradiated dye bath of pH 1. The mordanting carried out at optimal conditions show that using both extracts, woolen yarn dyed at optimal conditions has given good color characteristics. It is concluded that microwave radiation has not only improved natural dyeing process but also make the process more eco-friendly and sustainable as well.