Bio-Epoxy Composites Formulation Using Bio-Oils from Walnut and Almond Shell Pyrolysis: Influence of Temperature on Chemical Composition and Curing Behavior

Hidalgo, Pamela; Nahuelpan, Zarella; Rebolledo, Alison; Treumun, Yenifer; Yanez, Mauricio; Hunter, Renato

Abstract

In this study, we develop bio-epoxy composites incorporating bio-oils obtained from the pyrolysis of almond and walnut shells at 400 degrees C and 600 degrees C, with the aim of evaluating their potential as renewable precursors for epoxy resin modification. The influence of pyrolysis temperature on bio-oil yield and chemical composition is examined to identify phenolic-rich fractions relevant to epoxy curing. Bio-oil production increased with temperature, reaching 40.46% for walnut shells and 36.84% for almond shells at 600 degrees C. Chemical analysis revealed that aromatic compounds, particularly phenolics, were the major constituents associated with epoxy curing reactivity. For walnut hulls, the total aromatic fraction increased from 30.4% at 400 degrees C to 35.2% at 600 degrees C, while almond hulls showed an increase from 23.8% to 26.1% over the same temperature range. Incorporation of bio-oil into the epoxy matrix promoted three-dimensional network formation through reactions between epoxy groups and the functional moieties present in the bio-oil, resulting in a higher cross-linking degree, Young's modulus, and tensile strength. However, compared to neat epoxy, the bio-oil-modified systems exhibited reduced storage modulus (E ') and glass transition temperature (Tg), attributed to the plasticizing effect of lighter oxygenated species. Overall, although bio-oil incorporation decreases Tg and cross-linking degree, it still provides a viable pathway toward partially bio-based epoxy resins with enhanced stiffness and competitive mechanical performance.

Más información

Título según WOS: ID WOS:001701299600001 Not found in local WOS DB
Título de la Revista: SUSTAINABILITY
Volumen: 18
Número: 4
Editorial: MDPI
Fecha de publicación: 2026
DOI:

10.3390/su18042083

Notas: ISI