Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins

Luciano, Giorgio; Vignali, Adriano; Vignolo, M.; Utzeri, Roberto; Bertini, Fabio; Iannace, Salvatore

doi:10.3390/ma16083063

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…[53] The content of residues left after the isoprene thermal degradation is scarce. In the foam produced just with egg white proteins, the main weight drop occurs at 312 °C, which is linked to the thermal degradation of egg white proteins, [51,54] in this case the amount of residues is much higher (≈40%). This graph showed how there are no significant changes in the weight at 100 °C (water vaporization temperature), which means that most water is evaporated in the microwave process, as already observed in the dehydration measurements (Figure 7a).…”

Section: Solid Foamsmentioning

confidence: 97%

Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

Amezúa‐Arranz,

Salmazo,

López‐Gil

et al. 2024

Adv Eng Mater

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The global plastic consumption, as one of the paramount concerns of our society, open new paths of investigation in green materials. This study presents our contribution to the field with the obtention of natural rubber latex foams using egg white powder as bio stabilizing agent. The route followed to develop these samples is based on a two‐step process, a previous aeration, followed by microwave dehydration. This synthesis route is greener and eco‐friendlier than conventional ones due to the use of biobased bulk materials, the utilisation of microwave radiation which reduces the energy consumption in comparison with conventional heating methods and the elimination of the vulcanization process typically used when producing latex foams. In this work a deep study of the effect of egg white protein on natural rubber latex foams obtained at three water content levels (i.e. 40, 70, 90 phr) is carried out. The density and cellular structure parameters are measured for the formulations of liquid and solid foams which led to stable final samples in order to comprehend the stabilization mechanisms due to the presence of the egg white and the effect of water content in these systems. With the route developed in this research it has been possible to produce open cell natural rubber latex foams with densities as low as 53 kg/m3 and cell sizes as low as 114 µm.This article is protected by copyright. All rights reserved.

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Section: Solid Foamsmentioning

confidence: 97%

Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

Amezúa‐Arranz,

Salmazo,

López‐Gil

et al. 2024

Adv Eng Mater

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“…Cork filler is a substance added to some plastics to improve their mechanical and thermal properties. Cork fillers are of natural origin and come from cork, which is produced from the bark of the cork oak [34][35][36][37][38]. The literature states that it changes the mechanical strength and reduces density, which is beneficial in applications where weight reduction is important.…”

Section: Introductionmentioning

confidence: 99%

Properties of Composites Based on Polylactide Filled with Cork Filler

Fabijański

2024

J. Compos. Sci.

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Introducing fillers into polymeric materials is one of the methods of modifying the properties or reducing the costs of polymeric materials. Thanks to their use, it is possible to obtain new materials with interesting mechanical and chemical properties. Some features are often improved among the new materials obtained, while others deteriorate. In this work, an attempt was made to obtain a polymer composite based on PLA filled with cork flour in amounts of 5%, 10%, 15%, 20% and 30% by weight. The processing and sample preparation process using injection molding technology was assessed and the basic mechanical properties were assessed. The research shows that it is possible to obtain PLA products with a cork filler without the mixing process on an extruder, but only by using an injection molding machine and appropriately selecting the parameters of the technological process. Tests of mechanical properties showed deterioration of parameters, but not to such an extent that the obtained composites were disqualified from use in products that are not subject to heavy mechanical loads. The undoubted advantage of the obtained materials is maintaining their so-called “green” character and thus the ability to biodegrade.

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Investigation on the effect of inorganic acid attack on composite prepared with MK-based geopolymer and waste cork dust

Dal Poggetto,

Altimari,

Leonelli

et al. 2024

Ceramics International

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Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins

Cited by 3 publications

References 32 publications

Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

Properties of Composites Based on Polylactide Filled with Cork Filler

Investigation on the effect of inorganic acid attack on composite prepared with MK-based geopolymer and waste cork dust

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