Synthesis, antibacterial activity, and enzymatic decomposition of bio-polyurethane foams containing propolis

Jisu Jeong; Dongki Oh; Munju Goh

Journal of Industrial and Engineering Chemistry, Vol.109, 182-188, May, 2022

DOI10.1016/j.jiec.2022.01.036 Export Citation

Synthesis, antibacterial activity, and enzymatic decomposition of bio-polyurethane foams containing propolis

Jisu Jeong¹, Dongki Oh^{1, 2}, and Munju Goh^{1, †}

¹Department of Chemical Engineering, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
²Convergence Technology Center, FITI Testing & Research Institute, 79 Magokjungang 8-ro 3-gil, Gangseo-gu, Seoul 07791, Republic of Korea

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Polyurethane foam (PUF) is formed by reacting sugar, propolis, and polyisocyanate, and then blowing with CO2, formed by reacting polyisocyanate with water. An optimum foaming rate of 1440% was found for 15 wt.% of sugar and 20 wt.% of propolis, and the synthesis and cell structure of polyurethane were analyzed by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. Under the optimized conditions, the apparent density and thermal conductivity of the PUF-containing propolis were 0.04 – 0.147 g/mL and 0.028 – 0.029 W/(mK), respectively. The bacterial reduction rate was 92.7% in the PUF containing 20 wt.% propolis. PUF can be broken down by enzymatic reactions in water using invertase. The degradation reaction of invertase was kinetically analyzed. This study showed that eco-friendly polymers can be synthesized using sugar and propolis and decomposed through antibacterial activity and enzymatic green recycling.

Keywords:Propolis;Polyurethane;Enzymatic reaction;Biopolymer;Sugar

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[4] Kumazawa S, Hamasaka T, Nakayama T, Food Chem., 84, 329 (2004)

[5] Fernández SG, Ugarte L, Correas TC, Rodríguez CP, Corcuera MA, Eceiza A, Ind. Crop. Prod., 100, 51 (2017)

[6] Agrawal A, Kaur R, Walia RS, Eur. Polym. J., 95, 255 (2017)

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[10] Galbis JA, García-Martín MG, de Paz MV, Galbis E, Chem. Rev., 116, 1600 (2016)

[11] Tang M, White AJP, Stevens MM, Williams C, Chem. Commun., 2009, 941 (2009)

[12] Qi P, You C, Zhang YHP, ACS Catal., 4, 1311 (2014)

[13] Yang W, Dong Q, Liu S, Xie H, Liu L, Li J, Proc. Environ. Sci., 16, 167 (2012)

[14] Audrey M, Lisa E, Alfred B, Eric P, Luc A, ChemSusChem, 14, 4234 (2021)

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[18] Alavi M, Karimi N, Valadbeigi T, A.C.S. Biomater. Sci. Eng., 5, 4228 (2019)

[19] Kim DH, Lee M, Goh M, A.C.S. Sustain. Chem. Eng., 8, 2433 (2020)

[20] Baranovic G, Šegota S, Spectroc. Acta Pt. A-Molec. Biomolec. Spectr., 192, 473 (2018)

[21] Liu H, Zhou Q, Sun S, Bao H, J. Mol. Struct., 883, 38 (2008)

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[23] Yuan W, Fan W, Mu Y, Meng D, Yan Z, Li Y, Lv Z, Ind. Crop. Prod., 164, 113385 (2021)

[24] Gangurde AB, Ali MT, Pawar JN, Amin PD, Int. J. Pharm. Investig., 47, 559 (2017)

[25] Pérez-Monterroza EJ, Chaux-Gutiérrez AM, Franco CML, Nicoletti VR, Food Biophys., 13, 343 (2018)

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[27] de Moura SCSR, Berling CL, Germer SPM, Alvim ID, Hubinger MD, Food Chem., 241, 317 (2018)

[28] Górniak I, Bartoszewski R, Króliczewski J, Phytochem Rev., 18, 241 (2019)

[29] Almuhayawi MS, Saudi, J. Biol. Sci., 27, 3079 (2020)

[30] Yuan G, Guan Y, Yi H, Lai S, Sun Y, Cao S, Sci. Rep., 11, 10471 (2021)

[31] Kim DH, Yu A, Goh M, J. Ind. Eng. Chem., 96, 76 (2021)