Compression‐molded biocomposite boards from red and white wine grape pomaces

Biocomposite boards from red wine grape pomace (WGP; Pinot Noir) or white WGP (Morio Muscat) were investigated on the basis of crosslinking and thermal compression mechanisms. We used an orthogonal experimental design to optimize the formulations by examining the effects of binder type, pomace‐to‐binder (P/B) ratio, and hydrophobic and crosslinking agents on the mechanical properties, water sensitivity, and biodegradability of the board. The optimized formulations were as follows: (1) for red WGP boards, soy flour (SF) or soy protein isolate (SPI) and poly(vinyl alcohol) (PVA; 1 : 1) as binders at a P/B ratio of 19 : 1 with 1% stearic acid (SA) and 1% epichlorohydrin and (2) for white WGP boards, SF or SPI–PVA (1 : 1) as binders, with a P/B ratio of 4 : 1, and 1% SA. The red WGP boards showed a high break strength and modulus of elasticity with a moderate percentage strain value, whereas the white WGP boards had a high flexibility and biodegradability. After burial in soil for 30 days, the red and white WGP boards degraded by about 50 and 80%, respectively. Microstructure studies indicated that the use of binders and other functional agents resulted in a compact fracture surface of the WGP biocomposite boards. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Investigation of eco-friendly chemical treatments of apple pomace for producing high quality molded pulp biocomposite

Eco-friendly chemical treatments using citric acid (CA) and sodium bicarbonate were employed to remove pectin, hemicellulose, and extractives from apple pomace (AP) for improving AP fiber quality and maximizing its utilization in producing biocomposite boards with newspaper (NP) fibers (AP:NP ratio of 2:1) using molded pulp technique. CA treatment was further optimized at different pH and temperature and cellulose nanofiber (CNF, 0.15, 0.3% w/w pulp solids) was used as reinforcement agent to enhance mechanical property and water resistance of biocomposite boards. CA treatment improved AP fiber strength and cellulose content. AP treated by CA at pH 2.5 and 75°C with 0.15% CNF reinforcement produced AP/NP biocomposite board with high flexural strength, and dimension stability, and low density. Thermal analysis verified increased cellulose content, crystallinity, and thermal stability of CA treated AP fibers. This study provided new insight to improve fiber functionality and utilize AP for developing sustainable packaging.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

ABSTRACT

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244–0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven–dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven–dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

An All‐Natural Adhesive for Bonding Wood

A novel adhesive that is solely based on natural materials of defatted soy flour (SF) and magnesium oxide (MgO) has been investigated for preparation of five‐ply plywood panels. The resulting plywood panels met the industrial water‐resistant requirement for interior plywood. In this study, mechanisms by which an aqueous mixture of SF and MgO served as a strong and water‐resistant adhesive for bonding wood were investigated. SF was first fractionated into soy protein isolates (SPI), a water‐soluble fraction, and insoluble carbohydrates (ICs) that were mixed with MgO, respectively, for preparation of maple laminates. The water resistance of the resulting maple laminates was evaluated by a three‐cycle water‐soaking‐and‐drying (WSAD) test and a two‐cycle boiling‐water test (BWT). The mixture of MgO and the soluble fraction was not able to bond maple veneers together. The shear strengths of the resulting maple laminates before and after WSAD and BWT all had the following order: MgO–SPI > MgO–SF > SF only > MgO–IC. The water solubility of SF in the heat‐cured SF–MgO mixture was much lower than that of the heat‐cured SF. We believe that the low water solubility of SF–MgO and close interactions between MgO and soy proteins instead of soy carbohydrates were responsible for the superior strengths and high water resistance of the soy‐MgO adhesive.     

Effect of fiber surface treatments on the properties of short sisal fiber/poly(lactic acid) biocomposites

Sisal fiber (SF)‐reinforced poly(lactic acid) (PLA) biocomposites were prepared from biodegradable PLA and surface‐untreated or ‐treated short SF by melt mixing and subsequent compression molding. It is found that the surface treatments facilitate good adhesion between SFs and PLA matrix, which is consistent with the higher mechanical properties of the treated‐SF/PLA biocomposites. Moreover, the surface treatments have similar effects on the biodegradability and water absorption of the biocomposites with the order as following: neat PLA < acetylated SF (A‐SF)/PLA biocomposite ≈ silane‐treated SF (S‐SF)/PLA biocomposite < permanganate‐treated SF (P‐SF)/PLA biocomposite < mercerized SF (M‐SF)/PLA biocomposite < untreated fiber (U‐SF)/PLA biocomposite. In terms of overall consideration of the properties, acetylation treatment seems to be the most desirable surface method owing to the maximum tensile strength and water resistance, medium impact strength, and minimum degradability of the A‐SF/PLA biocomposite. POLYM. COMPOS., 2012. © 2012 Society of Plastics Engineers     

Mechanical and water absorption behaviors of corn stalk/sisal fiber‐reinforced hybrid composites

In this study, corn stalk flour (CSF) was used as filler instead of wood flour (WF) to prepare poly(vinyl chloride) (PVC) based wood plastic composite (WPC). In order to enhance the mechanical properties of the WPC, sisal fiber (SF) was introduced as reinforcer. The mechanical and the water absorption behaviors of WPC were investigated in detail. The results indicated that the chemical structure of CSF proved by FTIR was similar to that of WF. The effect of the hybridization of SF and CSF on the mechanical and water absorption behaviors of CSF/SF/PVC composite was studied. It was found that the introduction of SF of 5 mm in length resulted in improvement of the mechanical properties and had little effect on water absorption behavior. Scanning electron microscopy was carried out to observe the fracture surface of the composite. The distribution of CSF and SF in PVC was analyzed. Meanwhile, the hybrid enhancement mechanism of SF in PVC matrix was discussed. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135, 46405.     

Effect of crosslinker and nanoclay on jute fabric reinforced soy flour green composite

Bio‐based composites were prepared by using soy flour, jute, glutaraldehyde (GA), nanoclay, and glycerol. An optimum concentration of glycerol was used as a plasticizer. The synthesized composites were characterized by various techniques such as scanning electron microscopy (SEM), transmission electron microscopy (TEM), X‐ray diffractometry (XRD), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA). The exfoliation of clay layers was detected both by XRD and TEM study. FTIR study showed an interaction between clay, jute, and soy flour. The percentage content of GA and nanoclay was found to have profound influence on various physical properties of the composites. The increase in the concentration of GA and nanoclay improved the thermal stability, flame retardancy, dimensional stability, and most importantly the mechanical properties of the prepared composite. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Statistical design of sustainable composites from poly(lactic acid) and grape pomace

Biocomposites from poly(lactic acid) (PLA) and grape pomace (GP) were created via injection molding to examine the effects of GP in a PLA matrix. To optimize the mechanical performance the biocomposites were compatibilized with maleic anhydride grafted PLA (MA-g-PLA). The objective of this work was to create a model that could accurately predict the mechanical properties of GP/PLA biocomposites. A region of feasibility for the biocomposites was determined using a statistical design of experiments. Linear regression was used to model the mechanical performance and predicted results with an error of 10% for both tensile and flexural strength and 16% for impact strength. The model was verified with a biocomposite of PLA/GP/MA-g-PLA with a ratio of 62/36/2. This biocomposite had a tensile strength, flexural modulus, and impact strength of 25.8 MPa, 40.0 MPa, and 18.4 J/m, respectively. It was found that a linear model can accurately predict the mechanical properties of PLA/GP/MA-g-PLA biocomposites.     

Characterization of cookies made with deseeded grape pomace

Characterization of cookies made with deseeded grape pomace. The objective of this study was to evaluate deseeded grape pomace as a potential ingredient to elaborate some food products. Cookies were made with flour containing four levels of deseeded grape pomace (0, 5, 7.5 and 10%). Moisture, protein, ashes, fat, tannins and dietary fiber contents were determined in both the deseeded of grape pomace and the cookies. Besides, color, sensorial acceptability and biological evaluations of Net Protein Ratio (NPR), Apparent Digestibility (AD) and True Digestibility (TD) of Protein were determined to the cookies. Substantial amounts of dietary fiber and ashes were found in both the deseeded grape pomace and the cookies. Total dietary fiber increased while adding more deseeded grape pomace. Cookies were well accepted as observed in the sensory evaluation, showing no significative differences among the four levels of deseeded grape pomace addition. The addition of deseeded grape pomace imparted a darker color to the cookies. The dark color was greater in the samples containing more fiber which was indicated by the lower L color value. Regarding nutritional analysis, the higher the deseeded grape pomace addition, the lower the NPR, AD, and TD values. The NPR was affected in greater degree, although these differences were not significant. It is possible to use deseeded grape pomace as an ingredient to make high fiber cookies with acceptable sensorial attributes.     

A Formaldehyde-Free Water-Resistant Soy Flour-Based Adhesive for Plywood

The phasing out of the use of urea–formaldehyde adhesive in the fabrication of interior‐used hardwood plywood requires development of environmentally friendly bio‐based wood adhesives. We recently reported that phosphorylation of soy flour (SF) using phosphoryl chloride (POCl₃) greatly improved the moisture resistance of soy flour adhesive. In the present study, we investigated the effects of inorganic oxidizing agents, such as NaClO₂ and Ca(NO₂)₂, to further improve the wet bonding strength of phosphorylated SF (PSF) wood adhesive. We report that addition of 1.8 % (wet weight basis) Ca(NO₂)₂ to phosphorylated SF (PSF) adhesive formulation containing 25 % soy flour solids increased the wet bonding strength to greater than 3 MPa at 140 °C hot‐press temperature. The water resistance testing of the glued three‐ply hardwood plywood panels passed the three‐cycle soak/dry test recommended by the American National Standard for Hardwood and Decorative Plywood/Hardwood Plywood and Veneer Association protocol (ANSI/HPVA HP‐1‐2004). Since the process involves only inorganic chemistry and no petroleum‐based chemicals such as formaldehyde or polyamidoamine–epichlorohydrin are used, the PSF + Ca(NO₂)₂ adhesive is non‐toxic and environmentally safe.     

Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard

Two types of protein isolates were prepared from de‐hulled yellow mustard flour by aqueous extraction, membrane processing and isoelectric precipitation. The precipitated and soluble protein isolates had 96.0 and 83.5% protein content on a moisture and oil free basis, respectively. Their functional properties were evaluated and compared with commercial soybean and other Brassica protein isolates. The soluble protein isolate exhibited high values for all properties. The precipitated protein isolate showed excellent oil absorption and emulsifying properties but poor solubility, water absorption and foaming properties due to its high lipid content (~25%). Storage temperature had limited effect on lipid oxidation, and hence the stability of the precipitated protein isolate at 25–45 °C. Flavor of wieners and bologna prepared with 2% of this isolate as binder was comparable to those prepared with soy protein isolate.     

Properties of soy protein isolate/poly(vinyl alcohol) blend “green” films: Compatibility,mechanical properties,and thermal stability

Blend films from nature soy protein isolates (SPI) and synthetical poly(vinyl alcohol) (PVA) compatibilized by glycerol were successfully fabricated by a solution‐casting method in this study. Properties of compatibility, mechanical properties, and thermal stability of SPI/PVA films were investigated based on the effect of the PVA concentration. XRD tests confirm that the SPI/PVA films were partially crystalline materials with peaks of 2θ = 20°. And, the addition of glycerol will insert the crystalline structure and destroy the blend microstructure of SPI/PVA. Differential scanning calorimetry (DSC) tests show that SPI/PVA blend polymers have a single glass transition temperature (T_g) between 80 and 115.0°C, which indicate that SPI and PVA have good compatibility. The tension tests show that SPI/PVA films exhibit both higher tensile strength (σ_b) and percentage elongation at break point (P.E.B.). Thermogravimetric analysis (TGA) and water solubility tests show that SPI/PVA blend polymer has more stable stability than pure SPI. All the results reflect that SPI/PVA/glycerol blend film provides a convenient and promising way to prepare soy protein plastics for practical application. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Effect of coal filler on the properties of soy protein plastics

The influence of ultrafine coal filler (UFC) content on tensile properties, water absorption, and biodegradability of soy protein plastics were investigated. The addition of UFC in the soy protein plastics, with different content of glycerol as a plasticizer, was at different ratio varying from 10:0 to 6:4. Blend sheets of the soy protein composites were prepared by the compression molding processing. The results show that, with 23.08 wt % glycerol, the tensile strength and elongation at break for the soy protein sheet with coal filler (range from 5 to 30 parts) can be enhanced as compared with nonfilled soy protein plastics. Water resistance of the soy protein plastics improves with the increase in UFC content. The derivative thermogravimetry (DTG) curves indicate a double‐stage degradation process for defatted soy flour (SPF), while three‐stage degradation process for soy plastics and the soy protein composites. FT‐IR, XPS, and SEM were applied to study the interfacial interaction between coal macromolecules and soy protein molecules in UFC filled soy protein plastics. The results demonstrated that there is strong interfacial interaction in the soy protein plastics caused by the compression molding processing. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 3134–3143, 2006     

Functional properties of hydrothermally cooked soy protein products

The effects of hydrothermal cooking on the functional properties of defatted soy flour, aqueous alcohol washed soy protein concentrate, and soy protein isolate were determined in samples that were treated at 154°C by infusing steam under pressure for 11, 19, 30, and 42 s, and then spray dried. Hydrothermal cooking increased the nitrogen solubility index (NSI) of the concentrate from 15 to 56% and altered the solubility profile from a flat profile to one more typical of native soy protein. Hydrothermal cooking also improved foaming and emulsifying properties of the concentrate. For isolate, hydrothermal cooking also improved NSI and foaming and emulsifying properties, although the improvements were less dramatic than with concentrate. NSI and emulsifying properties of the flour were improved by some processing conditions, but foaming properties were not improved by hydrothermal cooking. Dramatically increased protein solubility of concentrate and modestly improved protein solubilities of flour and isolate by hydrothermal cooking, which will also inactivate trypsin inhibitors and microorganisms, have considerable practical significance to protein ingredient manufacturers and those who use these ingredients in foods and industrial products.     

Comparative study of physical properties of water‐blown rigid polyurethane foams extended with commercial soy flours

The use of renewable resources (mainly carbohydrates) in rigid polyurethane foam has been known to offer several advantages, such as increased strength, improved flame resistance, and enhanced biodegradability. Less attention has been directed to inexpensive protein‐based materials, such as defatted soy flour. The objectives of this study were to develop water‐blown rigid polyurethane foams, containing defatted soy flour, that have acceptable or improved physical properties which also lower the cost of the foam formulation and to compare the properties of developed foams extended with three kinds of commercial soy flour. Water‐blown low‐density rigid polyurethane foams were prepared with poly(ether polyol)s, polymeric isocyanates, defatted soy flour, water, a catalyst mixture, and a surfactant. Soy flour and the initial water content were varied from 0 to 40% and from 4.5 to 5.5% of the poly(ether polyol) content, respectively. A standard laboratory mixing procedure was followed for making foams using a high‐speed industrial mixer. After mixing, the mixture was poured into boxes and allowed to rise at ambient conditions. Foams were removed from boxes after 1 h and cured at room temperature for 24 h before measurement of the thermal conductivity and for 1 week before other property tests. Foam properties were determined according to ASTM procedures. Measurement of the physical properties (compressive strength, modulus, thermal conductivity, and dimensional stability under thermal and humid aging) of these foams showed that the addition of 10–20% of three kinds of soy flour imparted water‐blown rigid polyurethane foams with similar or improved strength, modulus, insulation, and dimensional stability. © 2001 John Wiley & Sons, Inc. J Appl Polym Sci 80: 10–19, 2001     

Minocycline Loaded Hybrid Composites Nanoparticles for Mesenchymal Stem Cells Differentiation into Osteogenesis

Bone transplants are used to treat fractures and increase new tissue development in bone tissue engineering. Grafting of massive implantations showing slow curing rate and results in cell death for poor vascularization. The potentials of biocomposite scaffolds to mimic extracellular matrix (ECM) and including new biomaterials could produce a better substitute for new bone tissue formation. A purpose of this study is to analyze polycaprolactone/silk fibroin/hyaluronic acid/minocycline hydrochloride (PCL/SF/HA/MH) nanoparticles initiate human mesenchymal stem cells (MSCs) proliferation and differentiation into osteogenesis. Electrospraying technique was used to develop PCL, PCL/SF, PCL/SF/HA and PCL/SF/HA/MH hybrid biocomposite nanoparticles and characterization was analyzed by field emission scanning electron microscope (FESEM), contact angle and Fourier transform infrared spectroscopy (FT-IR). The obtained results proved that the particle diameter and water contact angle obtained around 0.54 ± 0.12 to 3.2 ± 0.18 µm and 43.93 ± 10.8° to 133.1 ± 12.4° respectively. The cell proliferation and cell-nanoparticle interactions analyzed using (3-(4,5-dimethyl thiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium inner salt) MTS assay (Promega, Madison, WI, USA), FESEM for cell morphology and 5-Chloromethylfluorescein diacetate (CMFDA) dye for imaging live cells. Osteogenic differentiation was proved by expression of osteocalcin, alkaline phosphatase activity (ALP) and mineralization was confirmed by using alizarin red (ARS). The quantity of cells was considerably increased in PCL/SF/HA/MH nanoparticles when compare to all other biocomposite nanoparticles and the cell interaction was observed more on PCL/SF/HA/MH nanoparticles. The electrosprayed PCL/SF/HA/MH biocomposite nanoparticle significantly initiated increased cell proliferation, osteogenic differentiation and mineralization, which provide huge potential for bone tissue engineering.     

Influence of various wood modifications on the properties of polyvinyl chloride/wood flour composites

Aminosilane, melamine and acetic anhydride treated wood flour were added to polyvinyl chloride (PVC) in order to process improved PVC/wood flour composites. The influence of wood treatment on water absorption and mechanical properties were evaluated. Treatments with amino-alkyl functional oligomeric siloxane and melamine in suitable concentration as well as acetylated wood flour composites showed decreased equilibrium moisture content and reduced speed of water absorption. Tensile strength, elongation at break and unnotched impact strength were considerably improved by the aminosilane treatments. The increase in strength and elongation was mainly influenced by the chemical structure and concentration of the used aminosilanes. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

SiO2气凝胶提高岩棉和玻璃棉性能的实验研究

以无水乙醇为溶剂,SiO₂气凝胶为溶质,制取SiO₂气凝胶改性溶液。采用浸润及常压干燥的方法制备岩棉/SiO₂气凝胶复合板和玻璃棉/SiO₂气凝胶复合板,研究不同质量分数的SiO₂气凝胶对复合板的短期吸水量、热导率及抗压强度的影响,并分析SiO₂气凝胶质量分数为8%时制备的岩棉/SiO₂气凝胶复合板和玻璃棉/SiO₂气凝胶复合板的改性效果,进而采用扫描电镜对复合板的微观形貌进行了表征。结果表明,SiO₂气凝胶均匀附着于无机纤维上,形成了较为稳定的复合体系;随着SiO₂气凝胶质量分数的不断增加,岩棉/SiO₂气凝胶复合板和玻璃棉/SiO₂气凝胶复合板的短期吸水量和热导率都逐渐减小,其抗压强度有一定的提升。比较改性后的岩棉和玻璃棉,后者的防水性能和抗压强度改善更明显。当SiO₂气凝胶质量分数达到8%时,岩棉/SiO₂气凝胶复合板和玻璃棉/SiO₂气凝胶复合板的短期吸水量较改性前分别下降了35.0%和36.2%,热导率分别下降了26.7%和18.3%,抗压强度分别提升了6.5%和102.9%。