716
Views
2
CrossRef citations to date
0
Altmetric
Research Article

Optimization of the application of melanoidin microcapsules from lycium barbarum residue in wool fabric dyeing process

, , , , , , & ORCID Icon show all

References

  • Broeze, J., P. Geerdink, and J. -A. Voogt. 2019. Food waste high value exploitation hypothesis testing: Deliverable D6. 12[J]. Refresh.
  • Cao, J. -R., H. -X. Yan, and L. Liu. 2022. Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products. Lwt-Food Science and Technology 161. doi:10.1016/j.lwt.2022.113343.
  • Guo, X. -H. 2021. Study on preparation of melanoidins microcapsule from red lycium barbarum l. and its dyeing behavior. Gansu: Lanzhou University of Technology.
  • Hosseinnezhad, M., K. Gharanjig, N. Razani, and H. Imani. 2020. Green dyeing of wool fibers with madder: Study of combination of two biomordant on K/S and fastness. Fibers and Polymers 21 (9):2036–11. doi:10.1007/s12221-020-9311-3.
  • Karimi, M. R., M. Feilizadeh, and M. C. Iliuta. 2017. Photocatalytic valorization of glycerol to hydrogen: Optimization of operating parameters by artificial neural network. Applied Catalysis B, Environmental 209:483–92. doi:10.1016/j.apcatb.2017.03.016.
  • Kartal, G. E., B. B. Avci, G. Erkan, and M. Sariisik. 2020. The effect of liposome on dyeing mohair/wool blends. Coloration Technology 136:167–76. doi:10.1111/cote.12461.
  • Kukuminato, S., K. Koyama, and S. Koseki. 2021. Antibacterial properties of melanoidins produced from various combinations of Maillard reaction against pathogenic bacteria. Microbiology Spectrum 9 (3):e0114221. doi:10.1128/spectrum.01142-21.
  • Li, Y. -L., J. -S. Ren, S. -Y. Chen, F. Fan, Q. -K. Shen, and C. -X. Wang. 2015. Cationic superfine pigment dyeing for wool using exhaust process by pH adjustment. Fibers & Polymers 16 (1):67–72. doi:10.1007/s12221-015-0067-0.
  • Luqman, J. R., I. Shahid, S. Mohd, N. -B. Mohd, A. -K. Mohd, M. Faqeer, and F. Mohammad. 2016. Ecological dyeing of woolen yarn with adhatoda vasica natural dye in the presence of biomordants as an alternative copartner to metal mordants. Journal of Environmental Chemical Engineering 4:3041–49. doi:10.1016/j.jece.2016.06.019.
  • Martí, M., A. D. L. Maza, J. L. Parra, L. Coderch, and S. Serra. 2016. New generation of liposomic products with high migration properties. Textile Research Journal 74 (11):961–66. doi:10.1177/004051750407401104.
  • Mesias, M., and C. Delgado-Andrade. 2017. Melanoidins as a potential functional food ingredient. Current Opinion in Food Science 14:37–42. doi:10.1016/j.cofs.2017.01.007.
  • Pandey, R., S. Patel, P. Pandit, S. Nachimuthu, and S. Jose. 2018. Colouration of textiles using roasted peanut skin-an agro processing residue. Journal of Cleaner Production 172:1319–26. doi:10.1016/j.jclepro.2017.10.268.
  • Pinheiro, L., L. Kohan, L. O. Duarte, M. E. D. P. E. Garavello, and J. Baruque-Ramos. 2019. Biomordants and new alternatives to the sustainable natural fiber dyeings. SN Applied Sciences 1 (11):1–8. doi:10.1007/s42452-019-1384-5.
  • Rather, L. J., Q. Zhou, and Q. Li. 2021. Re-use of cinnamomum camphora natural dye generated wastewater for sustainable UV protective and antioxidant finishing of wool fabric: Effect of Fe (II) sulfate. Sustainable Chemistry and Pharmacy 21:100422. doi:10.1016/j.scp.2021.100422.
  • Seied, M. P., Z. Hamed, S. Somayeh, and S. Mirsadeghi. 2019. Fabrication of Fe3O4 nanoparticles coated by extracted shrimp peels chitosan as sustainable adsorbents for removal of chromium contaminates from wastewater: The design of experiment. Composites Part B: Engineering 175:107130. doi:10.1016/j.compositesb.2019.107130.
  • Selvanathan, L., S. Govindhan, and D. Dharumadurai. 2017. Response surface methodology: A non-conventional statistical tool to maximize the throughput of streptomyces species biomass and their bioactive metabolites. Critical Reviews in Microbiology 43:567–82. doi:10.1080/1040841X.2016.1271308.
  • Shahamirian, M., M. -H. Eskandari, M. Niakousari, S. Esteghlal, H. Hashemi Gahruie, and A. M. Khaneghah. 2019. Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: Oxidative stability, sensorial and microbiological characteristics. Journal of Food Science and Technology 56 (3):1174–83. doi:10.1007/s13197-019-03580-5.
  • Zhang, K. 2019. Chaos and opportunities in lycium barbarum market. Knowledge Economy 516 (32):62–65. doi:10.15880/j.cnki.zsjj.2019.32.016.