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Bio-based solutions for solid timber gluing have always been a very sensitive topic in wood technology. In this work, we optimize the gluing conditions of a starch–tannin formulation, which allows high performance in dry conditions and resistance to water dipping for 3 h, allowing for the D2 classification to be reached according to EN 204. It was observed that the starch–tannin formulations enhanced their performance by increasing the heating temperature, achieving satisfactory results at 140 °C for 13 min. The proportion of polyphenols in the mixture enhances the water resistance but is only tolerated until 20–30%. In particular, the addition of 10% tannin–hexamine enhances the water-resistant properties of starch for both quebracho and chestnut extract. The application of the jet of cold atmospheric plasma allows for good results with more viscous formulations, increasing their penetration in wood. Solid-state 13C-NMR analysis was also performed, and the spectroscopic information suggests establishing a coordination complex between starch and tannin. [ABSTRACT FROM AUTHOR]

Biopolymers have intrinsic drawbacks compared to traditional plastics, such as hydrophilicity, poor thermo-mechanical behaviours, and barrier characteristics. Therefore, biopolymers or their film modifications offer a chance to create packaging materials with specified properties. Cold atmospheric plasma (CAP) or Low temperature plasma (LTP) has a wide range of applications and has recently been used in the food industry as a potent tool for non-thermal food processing. Though its original purpose was to boost polymer surface energy for better adherence and printability, it has since become an effective technique for surface decontamination of food items and food packaging materials. These revolutionary innovative food processing methods enable the balance between the economic constraints and higher quality while ensuring food stability and minimal processing. For CAP to be considered as a viable alternative food processing technology, it must positively affect food quality. Food products may have their desired functional qualities by adjusting the conditions for cold plasma formation. Cold plasma is a non-thermal method that has little effects on the treated materials and is safe for the environment. In this review, we focus on recent cold plasma advances on various food matrices derived from plants and animals with the aim of highlighting potential applications, ongoing research, and market trends. [ABSTRACT FROM AUTHOR]

Low-temperature plasma treatment with atmospheric discharge with runaway electrons (DRE) was shown to be an efficient way to activate carbon fiber's (CF) surface and subsequently increase its interlayer shear strength (ILSS) values. It was demonstrated that an acceptable ILSS level was achieved after a DRE plasma treatment duration of 15 min. The treatment of CFs resulted in their surface roughness being increased and their functional groups grafting. The XPS data showed a change in the chemical composition and the formation of reactive oxygen-containing groups. SEM examinations of the PPS/CF laminates clearly demonstrated a difference in adhesive interaction at the PPS/CF interface. After the DRE plasma treatment, CFs were better wetted with the polymer, and the samples cohesively fractured predominantly through the matrix, but not along the PPS/CF interface, as was observed for the sample reinforced with the untreated CFs. The computer simulation results showed that raising the adhesive strength enhanced the ILSS values, but reduced resistance to transverse cracking under the loading pin. In general, higher flexural strength of the PPS/CF laminates was achieved with a greater interlayer adhesion level, which was consistent with the obtained experimental data. [ABSTRACT FROM AUTHOR]