Rheological behavior of waterborne polyurethane/starch aqueous dispersions during cure

Starch-based isocyanate- and non-isocyanate polyurethane hybrids: A review on synthesis, performance and biodegradation

The challenges related to the persistence of plastics in natural ecosystems fostered strong interest in developing biodegradable bioplastics. Among natural biopolymers, starch gained both academic and industrial interest owing to its impressive physicochemical properties. The use of starch in production of polyurethane (PU) composites not only yields PUs with outstanding mechanical properties but also makes the final PU products biodegradable. The hydrophilic nature of starch limits its dispersion in hydrophobic PU polymers, although it is a significant benefit in creating starch-embedded non-isocyanate polyurethane (NIPU) composites. We present a comprehensive overview to highlight important strategies that are used to improve the compatibility of starch with various PU matrices. This review also gives an overview of the recent advances in the synthesis of starch-NIPU hybrids. Moreover, we aim to deliver critical insight into strategies that boost the biodegradation characteristics of PUs along with a discussion on various methods to assess their biodegradation.

Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing

Starch is the major component of cereal, pulses, and root crops. Starch consists of two kinds of glucose polymers, amylose and amylopectin. Waxy starch—with 99–100% amylopectin—has distinctive properties, which define its functionality in many food applications. In this research, a novel material was prepared through the cryogelification of waxy starch (WS) using four cycles of freezing and thawing in indirect contact with liquid nitrogen at −150 °C. Polyvinyl alcohol (PVA) was used as a reference. The cryogels were characterized using several validation methodologies: modulated differential scanning calorimetry (MDSC), scanning electron microscopy (SEM), rheology, and Fourier transform infrared (FTIR) spectroscopy with diffuse reflectance (DR). Based on the number of freeze–thaw cycles, significant changes were found (P < 0.05) showing important structural modifications as well as reorganization of the polymeric matrix. Two cryogelification cycles of the WS were enough to obtain the best structural and functional characteristics, similar to those of PVA, which has already been tested as a cryogel. From these results, it is concluded that WS has potential as a cryogel for application in food processing.

Liquid–solid transition in mesophase separated olefin multiblock copolymers during crystallization

A delayed liquid–solid transition has been found in strongly segregated olefin multiblock copolymers, compared to that in weakly segregated systems.