During the last two decades, Dye Sensitized Solar Cells (DSSCs) have received a great deal of attention as a promising, low-cost alternative to conventional silicon photovoltaic devices. Natural dye molecules can be used as a sensitizer for their low cost, good light absorbance, easy preparation process, and biodegradability. In this study, dyes were obtained from wine lees, the last by-product of winemaking process, supplied by a venetian winery (Italy). Polyphenols, like tannins and anthocyanins, which were extracted from winemaking lees, were adsorbed on a nanostructured ordered mesoporous titanium dioxide, previously treated at different temperatures (400–600 °C). Both dyes and titania semiconductor samples were studied with different techniques. The tests were carried out on prototypes to evaluate the cell power and the photocurrent generated under simulated solar light irradiation. The obtained solar energy conversion efficiencies are comparable to those that were reported in literature by using organic dyes extracted from vegetables, fruits, and plants. It is significant that these dyes are largely available and cost effective, since recovered from a waste otherwise to be disposed of, opening up a perspective of feasibility for inexpensive and environmentally friendly dye solar cells to generate green electricity and transforming agri-food waste into a resource.
Sustainable Organic Dyes from Winemaking Lees for Photoelectrochemical Dye-Sensitized Solar Cells
