Recent advances in vegetable oil-based polymers and their composites

Zhang, Chaoqun; Garrison, Thomas F.; Madbouly, Samy A.; Kessler, Michael R.

doi:10.1016/j.progpolymsci.2016.12.009

Cited by 530 publications

(324 citation statements)

References 416 publications

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“…Thus, vegetable oils and their derived fatty acids are excellent alternatives to petrochemical raw materials due to their high availability, renewable character and chemical versatility . Accordingly, during the last few years many efforts have been made to obtain novel vegetable oil and fatty acid based polymer precursors and materials …”

Section: Introductionmentioning

confidence: 99%

From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

Capiel

Marcovich

Mosiewicki

2018

Polymer International

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Fatty acid based precursors were synthesized by a one‐step reaction from oleic or lauric acids and glycidyl methacrylate to be used later in polymer formulations. Different times of reaction, amounts of catalyst and initial ratios of reactants were evaluated, obtaining conversions higher than 0.9 for the best conditions. The monomers obtained are interesting alternatives to synthetics since they combine low cost with environmental advantages (i.e. higher bio‐carbon content). These polymeric precursors were reacted separately in cationic and free radical polymerizations with styrene (50 wt%) to evaluate their potential as greener monomers. The lauric acid precursor and free radical polymerization were the alternatives that produced elastomeric materials with higher glass transition temperatures and storage moduli. These results were related to the lesser plasticizing effect of the shorter fatty acid chain, in comparison with that of the oleic acid based monomer, and to a lower free volume in the formed structure during curing. Moreover, all the obtained polymers exhibited shape memory properties that can be activated by temperature changes. © 2018 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

Capiel

Marcovich

Mosiewicki

2018

Polymer International

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“…Inexpensive vegetable oils, with various functional groups such as C=C double bond, ester, hydroxyl and epoxy groups depending on the origins, are thought as the ideal alternatives to fossil resources in production of novel sustainable polymers [7][8][9]. It is noted that the sustainable polymers synthesized directly from vegetable oils usually show poor mechanical performance leading to limited application [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Rational design of sustainable polyurethanes from castor oil: towards simultaneous reinforcement and toughening

Chen

et al. 2018

Sci. China Mater.

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Sustainable polyurethanes prepared from castor oil and diisocyanates show very low strength and toughness, due to the highly cross-linked and flexible structure. Herein, we report a new strategy to simultaneously reinforce and toughen castor oil-based polyurethane via incorporating a stiff component (isosorbide, IS) to enhance network stiffness and reduce crosslink density. The crosslinking degree decreases while the strength, moduli, ductility and heat resistance significantly increase accordingly with increasing IS content. The tensile behaviors are tunable over a broad range (either as elastomers or as plastics) depending on the compositions. The polyurethanes show excellent thermal stability with onset decomposition temperature higher than 280°C. The investigation provides a new hint for future design and fabrication of high performance sustainable polymers from other vegetable oils.

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“…Active edible coating is a novel promising approach for extending shelf life of fruits and vegetables [5]. Edible coatings with semipermeable film can prolong postharvest fruit life through reducing moisture, respiration, gas exchange, and oxidative reaction rates [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 ∘ C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage ( < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

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Recent advances in vegetable oil-based polymers and their composites

Cited by 530 publications

References 416 publications

From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

Rational design of sustainable polyurethanes from castor oil: towards simultaneous reinforcement and toughening

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

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