Possibility of Implementing the Usage of Plants as Colouring Agents for Hard Element
DOI:
https://doi.org/10.21834/e-bpj.v9iSI23.6169Keywords:
Natural Colours , Hard Surface Colourisation, Raw Properties of the MaterialAbstract
The use of plants in the creative industry is practically done by extracting natural colours from selected materials and applying them to the object that needs colourisation through boiling, tinting, and soaking. This method is effectively used for soft material, not hard surface material. For this reason, the research aimed to utilise the raw property of flowers, leaves, and fruits as a colouring ingredient, benefiting the creative industry through hard surface colouring methods. The research is expected to deliver an effective colouring process using a natural hard surface colouring method.
References
Farhana, et. all., 2021, “Herbs and Spices: New Processing Technologies”, edited by Rabia Shabir Ahmad. Intech Open Publishing, London, England. online ISBN 978-1-83969-609-1
Jessica Elizabeth DLT, Gassara F, Kouassi Ap, Brar SK, Belkacemi K., 2017, “Spice use in food: Properties and benefits” Critical Reviews in Food Science and Nutrition. 2017; 57 (6):1078-1088. DOI: https://doi.org/10.1080/10408398.2013.858235
Ghoreishian, S.M., Maleknia L., Mirzapour H., Norouzi M., 2013 “Antibacterial Properties and Color Fastness of Silk Fabric Dyed with Turmeric Extract.” Fibers Plum 14, 201-207 (2013), https://doi.org/10.1007/s12221-013-0201-9 DOI: https://doi.org/10.1007/s12221-013-0201-9
Haylamaz et. all, 2023 “Reuse of Waste Clothes with Eco Print Method”. 1st International Congress and Exhibition on Sustainability in Music, Art, Textile and Fashion (ICESMATF 2023) pp 106 - 114.
Nair, L. G., Agrawal, K., & Verma, P., 2022. “An Overview of Sustainable Approaches for Bioenergy Production from Argo-Industrial Waste. Energy Nexus, ^, 100086 DOI: https://doi.org/10.1016/j.nexus.2022.100086
Peker H., Ulusoy H., 2021 “Evaluation of the Extract Obtained from Various Medicinal and Aromatic plants “Antibacterial and Antioxidant” in the Wood Industry. International Journal of Secondary Metabolite, Vol 8, No. 2, 113-119. https://dx.doi.org/10.21448/ijsm.891498 DOI: https://doi.org/10.21448/ijsm.891498
Collado, S., & Corraliza, J., A. (2017). Children’s Perceived Restoration and Pro-Environmental Beliefs. Journal of ASIAN Behavioral Studies, 2(2), 1-12. DOI: https://doi.org/10.21834/jabs.v2i2.176
Pintea A.,2008 ‘Food Colorants Derived from Natural Sources by Processing’ Food Colorants: Chemical and Functional Properties. CRC Press. London, New York. DOI: https://doi.org/10.1201/9781420009286.sec5a
Shams R., 2023. “By-Products of Plantation Crops and Spices: Utilization and Value Addition’ Recent Advances in Spices, Herbs and Plantation Crops. Lovely Professional University. ISBN 978-81-19334-76-6
Tresnawati N., et. all, 2020 “The Utilization of Local Plants as Natural Dye Ciwaringin Batik, Cirebon, Indonesia”. EurAsian Journal of BioSciences Vol 14, Issue 2 pg. 7357-7364
Usha, C., Rao, S., George, G., 2018, “A Comparative Evaluation of the Staining Capacity of Microhybrid and Nano hybrid Resin-Based Composite to Indian Spices and Food Colorant”. Indian Journal of Dental Research 29 (2): p 201-2015, Mar- Apr 2018. DOI: 10.4103/ijdr.IJDR_764_16 DOI: https://doi.org/10.4103/ijdr.IJDR_764_16
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Charusiri Pasu, Irena Vanessa Gunawan
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
