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Antifouling epoxy resin serves as a member of advanced nanocomposite coatings and engineered surfaces. Nevertheless, developing an antifouling epoxy composites is a state‐of‐the‐art technology. Herein, a complex nanostructure is tailored to be served as an advanced additive giving the antifouling characteristics to the epoxy resin. F‐POSS@HNT hybrid nanostructure, that is, halloysite nanotubes (HNTs) decorated with fluorinated polyhedral oligomericsil sesquioxane (F‐POSS), was synthesized and characterized. Chemical structure changes, thermal stability and morphology of hydroxylated HNTs (hHNTs) intermediate and F‐POSS@HNT ultimate nanostructures were analyzed by FTIR spectroscopy, TGA and TEM, respectively. The F‐POSS@HNTs catalyzed the epoxy‐amine crosslinking reaction, taking "Good" or "Excellent" crosslinking tags an quantified by the "Cure Index." The apparent activation energy values were calculated for the epoxy (reference), epoxy/hHNTs, and epoxy/F‐POSS@HNTs systems (26, 51, and 47 kJ mol−1, respectively). Contact angle measurements were performed via dynamic tests demonstrating improved hydro‐ and oleophobicity of the thermoset composites. The advancing contact angle with diiodomethane increased 36% and 30% for nanocomposites containing 5 and 10 wt.% of the developed hybrid nanostructure, respectively, compared with the neat epoxy. Likewise, 54% and 67% reduction in paraffin fouling in the same order confirmed their antifouling ability. Regarding self‐cleaning characteristics, 24% and 33% surface recovery were observed, respectively. Highlights: Antifouling surface was achieved in epoxy thermoset nanocomposites for potential industrial applications.Self‐cleaning behavior correlated with low wetting and antifouling properties.F‐POSS@HNT nanofillers were synthesized and successfully added to epoxy matrix.Both hHNT and F‐POSS@HNT showed a beneficial autocatalytic effect on epoxy‐amine reaction yielding satisfactory polymer crosslinking.Activation energy was reduced by incorporating F‐POSS@HNT compared with hHNT, signature of facilitated crosslinking. [ABSTRACT FROM AUTHOR]

In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their counts indicative of honeys’ commercial quality and safety. Paenibacillus larvae is also of interest since it causes American foulbrood (AFB) in honeybee larvae. The main quality factors that are used in the honey international trade are moisture, hydroxymethylfurfural content (HMF), and enzymatic indices. Moreover, honey exhibits several thermal events, the most important being the glass transition temperature (Tg). The aim of this work was to evaluate microwave effect (800 watts during 45 and 90 seconds) on microbial content in particular over P. larvae spores retained in honey, and on physicochemical and thermal properties. Microwave promoted a decrease of microbial count with time of exposure, including P. larvae. Moisture content diminished after treatment, while Tg increased linearly, and acidity decremented in the majority of cases. Honeys darkened and HMF exceeded the permissible value. Diastase and glucose-oxidase enzymes were totally inactivated by microwave treatment.