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Keywords = gromwell roots

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23 pages, 55192 KB  
Article
Chromaticity of Gromwell, Cape jasmine Dyeing, and Effects of Zinc Oxide/Polyphenol Treatment with Copper Mordanting for UV Protection
by Hye Jin Kim
Colorants 2024, 3(3), 175-197; https://doi.org/10.3390/colorants3030013 - 24 Jun 2024
Cited by 1 | Viewed by 1704
Abstract
To protect skin from harmful ultraviolet (UV) radiation, there has been a resurgence in the use of natural dyes with metal mordants to reduce contamination by advanced chemicals. This study achieved natural dyeing in violet and yellow colors from Gromwell red roots and [...] Read more.
To protect skin from harmful ultraviolet (UV) radiation, there has been a resurgence in the use of natural dyes with metal mordants to reduce contamination by advanced chemicals. This study achieved natural dyeing in violet and yellow colors from Gromwell red roots and Cape jasmine seeds for UV-protective materials. The dyed fabrics were subjected to zinc oxide (ZnO) and polyphenol treatments, as well as copper post-mordanting. The SEM, TEM, and XRD tests showed that the ZnO nanoparticles, with hexagonal crystal structures, stuck to the fiber surfaces, and twisted strands resulted in the K/S reduction. First, this study found that the untreated cotton in violet, despite the highest K/S, faded the most intensely when exposed to UV. The color variation of untreated polyester was narrow, with little change in L, a*, and K/S. The color change of yellow-dyed samples treated with ZnO/polyphenol was not considerable in yellowness (b*: 28.838), while the violet fabrics displayed a significant decrease in K/S and an increase in b*. The combination of ZnO and polyphenol treatment improved UV absorption at 350 to 250 nm. Among the Cu-mordanted fabrics after ZnO/phenols treatment, the violet cotton turned reddish from blueish (negative to positive b*), with a hue change of 316° to 59° and the highest ΔE (25.90 ± 4.34) after UV exposure. In this study, the combination of ZnO/polyphenol with Cu-mordants allowed the Cape jasmine-dyed polyester to achieve a minimum ΔE as well as to keep its chroma and hue after UV exposure. Full article
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12 pages, 5202 KB  
Article
Facile Synthesis of Multifunctional Carbon Dots from Spent Gromwell Roots and Their Application as Coating Agents
by Tanima Bhattacharya, Hyeon A. Do, Jong-Whan Rhim, Gye Hwa Shin and Jun Tae Kim
Foods 2023, 12(11), 2165; https://doi.org/10.3390/foods12112165 - 27 May 2023
Cited by 10 | Viewed by 2959
Abstract
Spent Gromwell root-based multifunctional carbon dots (g-CDs) and sulfur-functionalized g-CDs (g-SCDs) were synthesized using a hydrothermal method. The mean particle size of g-CDs was confirmed to be 9.1 nm by TEM (transmission electron microscopy) analysis. The zeta potentials of g-CDs and g-SCDs were [...] Read more.
Spent Gromwell root-based multifunctional carbon dots (g-CDs) and sulfur-functionalized g-CDs (g-SCDs) were synthesized using a hydrothermal method. The mean particle size of g-CDs was confirmed to be 9.1 nm by TEM (transmission electron microscopy) analysis. The zeta potentials of g-CDs and g-SCDs were mostly negative with a value of −12.5 mV, indicating their stability in colloidal dispersion. Antioxidant activities were 76.9 ± 1.6% and 58.9 ± 0.8% for g-CDs, and 99.0 ± 0.1% and 62.5 ± 0.5% for g-SCDs by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging tests, respectively. In addition, the bathochromic shift of g-CDs is observed when their emission peaks appear at a higher wavelength than the excitation peaks. The prepared g-CDs and g-SCDs solutions were used as a coating agent for potato slices. The browning index of the control potato slices increased significantly from 5.0 to 33.5% during 24 to 72 h storage. However, the sample potato slices coated with g-CDs or g-SCDs suppressed the increase in the browning index. In particular, the browning index of the potato slices coated with g-SCDs ranged from 1.4 to 5.5%, whereas the potato slices coated with g-CDs had a browning index ranging from 3.5 to 26.1%. The g-SCDs were more effective in delaying oxidation or browning in foods. The g-CDs and g-SCDs also played a catalytic role in the Rhodamine B dye degradation activity. This activity will be useful in the future to break down toxins and adulterants in food commodities. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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