Recent developments in bio-based adhesives from renewable natural resources

Arias, Ana; González-Rodríguez, Sandra; Barros, Murillo Vetroni; Salvador, Rodrigo; Francisco, Antônio Carlos de; Piekarski, Cassiano Moro; Moreira, María Teresa

doi:10.1016/j.jclepro.2021.127892

Cited by 56 publications

(36 citation statements)

References 81 publications

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“…The concern with sustainability in manufacturing eco-friendly plywood was more prominent in the 1990s, focusing on the life cycle assessment of adhesive production and the hot-pressing process [ 14 , 15 , 16 , 17 , 18 , 19 , 20 ]. A viable option to achieve sustainability in the green manufacturing of plywood is by using bio-based wood adhesives and a cold-pressing process for manufacturing the panels [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Lignin Content and Pressing Time on Plywood Properties Bonded with Cold-Setting Adhesive Based on Poly (Vinyl Alcohol), Lignin, and Hexamine

et al. 2022

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The sustainability, performance, and cost of production in the plywood industry depend on wood adhesives and the hot-pressing process. In this study, a cold-setting plywood adhesive was developed based on polyvinyl alcohol (PVOH), high-purity lignin, and hexamine. The influence of lignin content (10%, 15%, and 20%) and cold-pressing time (3, 6, 12, and 24 h) on cohesion, adhesion, and formaldehyde emission of plywood were investigated through physical, chemical, thermal, and mechanical analyses. The increased lignin addition level lowered the solids content, which resulted in reduced average viscosity of the adhesive. As a result, the cohesion strength of the adhesive formulation with 10% lignin addition was greater than those of 15% and 20% lignin content. Markedly, the adhesive formulation containing a 15% lignin addition level exhibited superior thermo-mechanical properties than the blends with 10% and 20% lignin content. This study showed that 10% and 15% lignin content in the adhesive resulted in better cohesion strength than that with 20% lignin content. However, statistical analysis revealed that the addition of 20% lignin in the adhesive and using a cold-pressing time of 24 h could produce plywood that was comparable to the control polyurethane resins, i.e., dry tensile shear strength (TSS) value of 0.95 MPa, modulus of rupture (MOR) ranging from 35.8 MPa, modulus of elasticity (MOE) values varying from 3980 MPa, and close-to-zero formaldehyde emission (FE) of 0.1 mg/L, which meets the strictest emission standards. This study demonstrated the feasibility of fabricating eco-friendly plywood bonded with PVOH–lignin–hexamine-based adhesive using cold pressing as an alternative to conventional plywood.

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Section: Introductionmentioning

confidence: 99%

Influence of Lignin Content and Pressing Time on Plywood Properties Bonded with Cold-Setting Adhesive Based on Poly (Vinyl Alcohol), Lignin, and Hexamine

et al. 2022

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“…Trying both tools for the aggregation of keywords, and after having evaluated the results of the two relative different elaborations of the network, it proved appropriate to use full counting, in line with other authors (Arias et al, 2021;Pan et al, 2021;Raboaca et al, 2021), for three reasons.…”

Section: Vosviewer Co-occurrence Analysis Resultsmentioning

confidence: 99%

“…The resulting file was imported into VOSviewer to develop a single network analysis of the aforementioned three research data (TITLE_ABS_KEY), according to their relevance and cooccurrence, following the ensuing flow (Arias et al, 2021):…”

Section: Vosviewer Co-occurrence Analysis Resultsmentioning

confidence: 99%

Driving Management of Novel Foods: A Network Analysis Approach

Zarbà

Chinnici

Hamam

et al. 2022

Front. Sustain. Food Syst.

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The food industry has confronted, in recent years, numerous issues including meeting a food demand for individual well-being in a sufficient and healthy manner, also due to the effects of the world population growth. In this scenario, alternative food sources may be a key element both for their contribution to food needs and for the promotion of sustainable and innovative production patterns. These food sources, new compared to traditional food styles, have been regulated by specific European Union regulations under the definition of novel foods. Their importance in the world has raised different topics of scientific research. The present paper aimed to seize the direction of scientific studies in the world focused on the thematic area of novel foods, from a management point of view. This study analyzed 209 papers and carried out a descriptive analysis and a network analysis of the thematic areas under examination also with the help of the software VOSviewer. The results highlighted the importance of scientific research in the world also for the contributions on the exploration of existing markets as well as for the innovative solutions it provides, which aim to expand market possibilities. Finally, the existence of several elements and factors, which may discourage the propensity to consume and therefore the development of the novel foods market, seemed to emerge, and for this reason, many surveys focused on finding solutions to overcome these potential obstacles.

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“…This applies in particular to phenolic polymers, mainly tannins and lignin, which have been exploited in a variety of sectors [14]. As an example, tannins are largely used to implement antioxidant functional coatings [15][16][17] or as antimicrobial agents for the control of bacteria growth in food packaging [18], whereas lignin has been widely exploited as a green additive to improve the mechanical and functional properties of polymeric matrices for tissue engineering [19], drug delivery [20], diagnostics [21], food packaging [22], and environmental applications [23].…”

Section: Introductionmentioning

confidence: 99%