Toughening and strengthening epoxy resin with flame retardant molecular structure based on tyrosine

All-in-one bio-derived poly(L-lactic acid)-based composite with fire-resistance and smoke-suppression performance

The flammability of bio-derived poly(L-lactic acid) (PLA) greatly limits its application and eco-friendly multifunctional fire-fighting PLA-based composites are highly desired. In this work, a fully bio-based modified CS (C-CS) and commercially available eco-friendly ammonium polyphosphate (APP) were used as a synergistic flame retardant agent (C-CS/APP) to investigate its effects on fire-proofing performance and diverse properties of the PLA. The PLA/5%C-CS/5%APP composite exhibited excellent fire-resistant performance with anti-droplet, smoke-suppression and self-extinguishing property, and its limited oxygen index enhanced by 37 % (compared with neat PLA). This composite reached the highest V-0 fire safety rating, and its peak of heat release rate and total smoke production reduced by 26.5 % and 68.3 %, respectively. In addition, the char residue yield after the cone calorimeter test increased by 46 times in the composite, indicating an outstanding char-forming capacity. The condensed phase flame retardancy played a crucial role on the fire-fighting of this composite, that is, significantly enhanced char residue (as a physical barrier) blocked the heat exchange and O2 entry, and further suppressed the combustion reaction. Additionally, the PLA-based composite showed outstanding UV-absorption property, good anti-bacterial effect, and increased hydrophilicity and crystallizability.

Synthesis of a Novel P/N-Triazine-Containing Ring Flame Retardant and Its Application in Epoxy Resin

To meet the environmental protection and flame retardancy requirements for epoxy resins (EPs) in certain fields, in this study, a novel triazine-ring-containing DOPO-derived compound (VDPD), derived from vanillin, 2,4-Diamino-6-phenyl-1,3,5-triazine, and 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO), was synthesized using a one-pot method. Flame-retardant epoxy resin (FREP) was prepared by adding various ratios of VDPD to EP and curing with 4,4-diaminodiphenylmethane (DDM). The curing behavior, thermal stability, mechanical properties, and flame-retardant properties of the FREP were examined in various tests. According to the results, when the amount of VDPD added to the EP increased, the glass transition temperature of the FREP decreased linearly, and the flame-retardant properties gradually improved. With a 0.4 wt.% P content, the vertical burning rating of EP/DDM/VDPD-0.4 (according to the theoretical content of VDPD) reached the V-0 level, and the LOI value reached 33.1%. In addition, the results of a CCT showed that the peak heat release rate (PHRR) of EP/DDM/VDPD-0.4 decreased by 32% in comparison with that of the EP. Furthermore, compared with those of the EP, the tensile strength of EP/DDM/VDPD-0.4 decreased from 80.2 MPa to 74.3 MPa, only decreasing by 6 MPa, and the tensile modulus increased. Overall, VDPD can maintain the mechanical properties of EP and effectively improve its flame-retardant properties.

Recent advances in the development of green furan ring-containing polymeric materials based on renewable plant biomass

Fossil resources are rapidly depleting, forcing researchers in various fields of chemistry and materials science to switch to the use of renewable sources and the development of corresponding technologies. In this regard, the field of sustainable materials science is experiencing an extraordinary surge of interest in recent times due to the significant advances made in the development of new polymers with desired and controllable properties. This review summarizes important scientific reports in recent times dedicated to the synthesis, construction and computational studies of novel sustainable polymeric materials containing unchanged (pseudo)aromatic furan cores in their structure. Linear polymers for thermoplastics, branched polymers for thermosets and other crosslinked materials are emerging materials to highlight. Various polymer blends and composites based on sustainable polyfurans are also considered as pathways to achieve high-value-added products.

Co-curing preparation of flame retardant and smoke-suppressive epoxy resin with a novel phosphorus-containing ionic liquid

Phosphorus-containing ionic liquid derivatives have been proven to be effective flame retardants for epoxy resin (EP). Flame retardants can accelerate the curing process and improve flame retardancy and smoke suppression of EP composites, which is challenging. In this paper, a novel phosphorus-containing ionic liquid (TPP-PF₆) was synthesized and used both as a co-curing agent with 4,4'-diaminodiphenylmethane (DDM) and as a highly effective flame retardant for EP. It has been found that TPP-PF₆ was conducive to improve the char formation of EP to inhibit the smoke release at high temperatures. For EP/TPP-PF₆ composites, the flame-retardant performance was enhanced rapidly with the increase of TPP-PF₆. With only 2 wt% of TPP-PF₆, EP/2.0TPP-PF₆ reached a UL-94 V-0 rating and a limiting oxygen index of 30.3%. The peak heat release rate, total heat release, and total smoke production values of EP/2.0TPP-PF₆ were reduced by 36.32%, 45.81%, and 15.1% compared with those of pure EP, respectively. The thermal degradation products and flame retardant mechanism in gas and condensed phases were studied. It was found that TPP-PF₆ had flame retardant effect in the barrier effect of the condensed phase and the quenching effect of the gas phase. This work explores the high-efficiency flame retardant and smoke-suppressive structures with co-curing properties for EP, thus promoting the wide application of EP materials.

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside and pelargonidin 3-glucoside) were only detected in the pulp extracts. Beta-cyanins, phenolics and flavonoids were found to increase gradually during fruit maturation and pigmentation appeared earlier in the pulp than peel. The phytochemicals were extracted and purified by various techniques and broadly used as natural, low-cost, and beneficial healthy compounds in foods, including bakery, wine, dairy, meat and confectionery products. These bioactive components also exhibit regulative influences on the human gut microbiota, glycaemic response, lipid accumulation, inflammation, growth of microbials and mutagenicity, but the mechanisms are yet to be understood. The objective of this study was to systematically summarise the effect of red pitaya’s maturation process on the nutritional profile and techno-functionality in a variety of food products. The findings of this review provide valuable suggestions for the red pitaya fruit processing industry, leading to novel formulations supported by molecular research.