Biobased Epoxy Resin with Low Electrical Permissivity and Flame Retardancy: From Environmental Friendly High-Throughput Synthesis to Properties

Recent years have witnessed significant advances in biobased epoxy resins to replace their petroleum-based counterparts, especially diglycidyl ether of bisphenol A type epoxy resin (DGEBA). However, for meeting a great variety of the requirements, long-standing challenges include environmentally friendly preparation of epoxy resin with few toxic byproducts and improving their properties. Herein, we report a facile method to synthesize new silicone-bridged difunctional epoxy monomers in high yield. They are derived from naturally occurring eugenol by introducing the methylsiloxane and phenylsiloxane linkers of different chain lengths into their molecular backbones. These synthesized liquid epoxy monomers have definitive molecular structure with high purity. These silicone-bridged difunctional epoxy monomers exhibit much lower viscosity (<2.5 Pa s) than commercial DGEBA epoxy (10.7 Pa s) suitable for composites and prepregs. After curing, they exhibit a dielectric permittivity as low as 2.8 and good intrinsic flame retardancy with LOI value higher than 31, far outperforming DGEBA. All these advantages are stemmed from their siloxane-contained segments characterized by low polarity, very high dissociation energy, helical molecular structure, and high molecular volume. Overall, this work provides a very facile and scalable route access to a family of the multifunctional eugenol-based epoxy monomers with low dielectric constant and enhanced flame retardancy

Table_1_Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir.XLSX

Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product’s flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of Lactiplantibacillus plantarum (L. plantarum) including L. plantarum 12–3, L. plantarum K25, and L. plantarum YW11 isolated from Tibetan Kefir. Different validated assays were used to evaluate the probiotic properties, adhesion and survival in the digestive system (stomach, acid and bile salts resistance), antioxidant and antimicrobial activities and safety (ABTS and DPPH scavenging assays) of these strains. Results of the study showed that soya milk and oat milk fermented with L. plantarum strains possess promising probiotic, antibacterial and antioxidant properties. These results can be helpful to produce dairy-free probiotic replacements, which are beneficial for those who are unable to consume dairy products due to dietary or allergic restrictions.</p

Table_2_Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir.DOCX

Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product’s flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of Lactiplantibacillus plantarum (L. plantarum) including L. plantarum 12–3, L. plantarum K25, and L. plantarum YW11 isolated from Tibetan Kefir. Different validated assays were used to evaluate the probiotic properties, adhesion and survival in the digestive system (stomach, acid and bile salts resistance), antioxidant and antimicrobial activities and safety (ABTS and DPPH scavenging assays) of these strains. Results of the study showed that soya milk and oat milk fermented with L. plantarum strains possess promising probiotic, antibacterial and antioxidant properties. These results can be helpful to produce dairy-free probiotic replacements, which are beneficial for those who are unable to consume dairy products due to dietary or allergic restrictions.</p