Deciphering the discoloration in the manufacturing of natural rubber

Abstract Many naturally occurring color components, especially non-rubber components, are present in natural rubber (NR) latex, limiting some NR applications, particularly for light-colored NR products in high demand. Non-rubber components, like lipids and proteins, can be removed from NR to reduce its yellow color. This study looked at the factors that influence the yellow index (YI) in NR and NR latex discoloration techniques. Proteins were a crucial factor directly determining the YI of NR. Thus, increasing the number of centrifugation washings, speed, and time was used to remove proteins to minimize the YI of NR. Percentage of total solid content (% TSC) of field NR latex, the blend ratio between cream rubber and skim latex, or bottom fraction from fresh-field NR latex collected from centrifugation process, were also important factors. The addition of sodium metabisulphites as a polyphenol oxidase (PPO)-reducing agent reduced the YI significantly. The oxidative breakdown of endogenous non-rubber components at high temperatures was also confirmed to serve the increase in YI value due to air-drying conditions of NR.