Optimizing Dyeing Parameters Using The Taguchi Experimental Design L9(3³) Method To Evaluate The Antibacterial Activity Of Solanum Torvum Fruit Extract Against Pathogenic Bacteria Present In Kitchen Linen

Abstract

The growing demand for eco-friendly textiles has encouraged the exploration of natural dyes with inherent functional properties. This study investigates the antibacterial potential of Solanum torvum (Turkey Berry) fruit extract applied to bamboo–cotton blended fabrics for kitchen linen applications. The plant material was authenticated and extracted using methanol and acetone, with methanol showing superior efficiency in yielding bioactive compounds. Phytochemical, FTIR and HPTLC analysis confirmed alkaloids as the dominant constituents, while cytotoxicity assessment (ISO 10993-5:2009, MTT assay) indicated high cell viability, establishing the safety of the extract. Antibacterial screening revealed strong activity of methanol extracts against Escherichia coli (19 mm) and Staphylococcus aureus (21 mm). Dyed fabrics with the extract exhibited enhanced antibacterial efficacy, with inhibition zones of 28 mm and 26 mm, respectively. Optimization of dyeing parameters using Taguchi’s Experimental design identified the best parameter (10% extract concentration (o.w.f), 50 minutes, 90% pick-up), producing maximum inhibition zones of 30 mm (E. coli) and 29 mm (S. aureus). Physical property analysis confirmed minor increases in GSM and thickness, without compromising fabric integrity. The results demonstrate that S. torvum extract serves as both a natural dye and an effective antibacterial finish, making it a promising sustainable alternative to chemical treatments in home textiles. The integration of medicinal plant extracts with optimized finishing processes provides a pathway for developing safe, durable, and eco-friendly kitchen linen.