以生物基2,5-呋喃二羧酸为原料制备的新型聚(2,5-呋喃二羧酸-共2,6-萘二甲酸戊二烯)聚酯,具有优异的隔气性能

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-07-30 Epub Date: 2025-03-19 DOI:10.1016/j.foodchem.2025.143965
Junlei Li , Chengzhi Liu , Kunmei Su , Zhenhuan Li
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引用次数: 0

摘要

随着石油资源的开发利用,生物基聚合物作为替代品在包装领域的作用日益突出。开发具有优异气密性和力学性能的生物基衍生聚酯具有重要的意义和挑战性。本研究以2,6-萘二羧酸二甲基(2,6- dmndca)为共聚单体,合成了一系列聚2,5-呋喃二羧酸-2,6-萘二甲酸二聚戊烯(PPeNFs)。2,6- dmndca的引入不仅提高了材料的热学和力学性能,而且改善了材料的紫外线和气体阻隔性能。在 % 2,6- dmndca含量为50时,共聚酯具有优异的断裂伸长率(εb = 377.1 %)和抗拉强度(σb = 40.6 MPa)。草莓保鲜实验表明,改性共聚酯优于传统的商业塑料制品。这项工作为聚酯在软包装材料中的应用提供了新的途径,并为该领域的未来发展提供了有价值的见解。
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A novel poly (pentylene 2,5-furandicarboxylate-co-pentylene 2,6-naphthalate) polyester derived from bio-based 2,5-Furandicarboxylic acid with superior gas barrier properties
As petroleum resources are developed and utilized, the role of bio-based polymers as alternatives in the packaging field is becoming increasingly prominent. The development of bio-based derived polyesters with excellent air barrier and mechanical properties is both significant and challenging. In this study, we report the synthesis of a series of Poly(pentylene 2,5-furandicarboxylate-co-pentylene 2,6-naphthalate) (PPeNFs) using dimethyl-2,6-naphthalenedicarboxylate (2,6-DMNDCA) as a comonomer. The introduction of 2,6-DMNDCA not only enhanced the thermal and mechanical properties but also improved UV and gas barrier performance. At 50 % 2,6-DMNDCA content, the copolyester exhibited an excellent elongation at break (εb = 377.1 %) and tensile strength (σb = 40.6 MPa). A strawberry preservation experiment demonstrated that the modified copolyester outperformed traditional commercial plastic products. This work offers a new pathway for the application of polyesters in flexible packaging materials and provides valuable insights for future development in the field.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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