Thermo-Mechanical and Antibacterial Properties of Soybean Oil-Based Cationic Polyurethane Coatings: Effects of Amine Ratio and Degree of Crosslinking
Soybean‐oil‐based cationic polyurethane coatings with antibacterial properties have been prepared with a range of different molar ratios of hydroxyl groups from an amine diol. A second series of polyurethane coatings were prepared from soy polyols with different hydroxyl numbers. All of the cationic...
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Published in | Macromolecular materials and engineering Vol. 299; no. 9; pp. 1042 - 1051 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Weinheim
Blackwell Publishing Ltd
01.09.2014
Wiley John Wiley & Sons, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | Soybean‐oil‐based cationic polyurethane coatings with antibacterial properties have been prepared with a range of different molar ratios of hydroxyl groups from an amine diol. A second series of polyurethane coatings were prepared from soy polyols with different hydroxyl numbers. All of the cationic PU dispersions and films exhibit inhibitory activity against three foodborne pathogens: Salmonella enterica ssp. enterica ser. Typhimurium, Listeria monocytogenes, and Staphylococcus aureus. It is generally observed that increases in the ratio of ammonium cations improve the antibacterial performance. Reduction of the crosslink density by decreasing the hydroxyl number of the soy polyol also results in slightly improved antibacterial properties. Higher glass transition temperatures and improved mechanical properties are observed with corresponding increases in the molar ratios of the amine diol and the diisocyanate. These results show that the mechanical properties of these coatings can be tuned, while maintaining good antibacterial activity.
The antibacterial activity of soybean oil‐based cationic polyurethane coatings against foodborne pathogens increases with higher ratios of ammonium cations and with lower polymer cross‐link densities. The mechanical properties of the polyurethane coatings can be adjusted, while maintaining antibacterial activity. |
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Bibliography: | USDA-NIFA National Integrated Food Safety Initiative - No. 2009-51110-05902 ArticleID:MAME201300423 istex:A0AE1F8ECD68FC3D599276218E05805EF6A1C3C4 ark:/67375/WNG-9QCS9J26-R ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1438-7492 1439-2054 |
DOI: | 10.1002/mame.201300423 |