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Optimum Dyeing Condition of Cotton by Fermented Grape By-products with Degraded Protein Mordant

  • Textile Coloration and Finishing
  • Abbr : Text. Color. and Finish.
  • 2015, 27(3), pp.202-209
  • Publisher : The Korean Society Of Dyers And Finishers
  • Research Area : Engineering > Fiber Engineering > Dyeing Engineering

양현아 1,  Park Youngmi ORD ID 1

1영남대학교

Accredited

ABSTRACT

Many of the natural dyes used for natural dyeing are difficult to maintain colorfastness due to their complex structure and specific properties. Therefore, there is a need for developing of color sustainable ability for use as an advanced coloring agent for fabrics, which would eco benign or not. In this study, the natural dye extracted from the waste of grape fruits was used to dye cotton fabric. Thus, the present study aims at extraction of color from grape seeds, skin, and stem through fermentation and then employing the same in dyeing and mordanting of cotton. Dyeing experiments were done under different conditions of fermentation and protein type mordants which were treated before and after dyeing. Experimental fabrics were used with cotton after scouring. Color value of dyed fabrics and color fastness of cotton dyed fabrics to washing and light were measured. The fastness of dyed experimental fabrics was increased by mordanting of protein fermentation and the color of dyed cotton was light red purple. The color of dyed fabric found with the optimum mordant treatment when treated with pre milk-mordant at 40℃ for 30min and 3% grape seed extract. On the whole, reddish tone very slightly increased with the milk pre-mordant. The color fastness of dyed cotton fabrics to light and washing was increased after fermentation.

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This paper was written with support from the National Research Foundation of Korea.
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