The main strategy of the European Commission in the field of the building industry assumes a reduction of greenhouse gas emissions by up to 20% by 2020 and by up to 80% by 2050. In order to meet these conditions, it is necessary to develop not only efficient thermal insulation materials, but also more environmentally friendly ones. This paper describes an experiment in which two types of bio-polyols were obtained using transesterification of used cooking oil with triethanolamine (UCO_TEA) and diethylene glycol (UCO_DEG). The bio-polyols were next used to prepare low-density rigid polyurethane (PUR) foams. It was found that the bio-polyols increased the reactivity of the PUR systems, regardless of their chemical structures. The reactivity of the system modified with 60% of the diethylene glycol-based bio-polyol was higher than in the case of the reference system. The bio-foams exhibited apparent densities of 41-45 kg/m, homogeneous cellular structures and advantageous values of the coefficient of thermal conductivity. It was observed that the higher functionality of bio-polyol UCO_TEA compared with UCO_DEG had a beneficial effect on the mechanical and thermal properties of the bio-foams. The most promising results were obtained in the case of the foams modified in 60% with the bio-polyol based on triethanoloamine. In conclusion, this approach, utilizing used cooking oil in the synthesis of high-value thermal insulating materials, provides a sustainable municipal waste recycling solution.
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http://dx.doi.org/10.3390/polym12092068 | DOI Listing |
Int J Biol Macromol
December 2024
Graduate Program in Chemistry, Federal University of Alfenas, Alfenas, MG 37130-001, Brazil; Institute of Chemistry, Federal University of Alfenas, Alfenas, MG 37130-001, Brazil. Electronic address:
The objective of this study was to produce new and renewable bio-based plasticizers from used soybean cooking oil (USCO). First, USCO was completely converted into free fatty acids (FFAs) using lipase from Candida rugosa. Next, these FFAs were enzymatically esterified with benzyl alcohol in solvent-free systems.
View Article and Find Full Text PDFGels
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal oleogel. MCT performed best, followed by soybean oil, which was chosen for its edibility and cost.
View Article and Find Full Text PDFGels
December 2024
Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA.
Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels.
View Article and Find Full Text PDFThymol is a phenol monoterpene that is naturally derived from cymene and is an isomer of carvacrol. It constitutes a significant portion (10%-64%) of the essential oils found in thyme ( L., Lamiaceae), a medicinal plant renowned for its therapeutic properties.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
The intake of trans-fatty acids (TFA) is strongly associated with an increased risk of cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood. This review explores the critical factors influencing TFA formation during industrial vegetable oil processing and home cooking practices, particularly deep-frying. While hydrogenation, a major source of TFA, has been largely eliminated in developed countries, it remains unregulated in many developing countries, posing significant health risks.
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