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Transformation of Natural Products into Synthetic Copolymers

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Nanoscience in Food and Agriculture 4

Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 24))

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Abstract

Natural products are attractive synthetic substrates to design new and diverse polymeric nanomaterials. However, due to the absence of mechanical properties, natural products remain unexplored in the field of materials sciences. Copolymerization of natural products using macromeres can lead to nanomaterials with diverse properties and applications. For instance natural substances such as curcumin and coumarin can be copolymerized with polyethylene glycol and polydimethylsiloxane to produce novel polymeric materials using Candida antarctica lipase as a catalyst in solvent-less conditions. The resultant copolymers are amphiphilic in nature and self-assemble to form nano-micelles in aqueous medium, which broaden their applications. More generally, nanomaterials can be used for determination of trace quantities of metal impurities in drinking water and food, nano formulation of active pharmaceutical ingredients and active agriculture ingredients, sensing of trace quantities of explosives, preparation of flame retardant materials and manufacturing of dye sensitized solar cells. We briefly review here recent developments of natural product-based polymeric materials and their applications.

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Authors and Affiliations

  1. Department of Radiology, Mayo Clinic, Rochester, MN, 55905, USA

    Mukesh K. Pandey

  2. Institute of Advanced Sciences, 86-410 Faunce Corner Mall Road, Dartmouth, 02747, MA, USA

    Virinder S. Parmar

  3. Institute of Nanoscience and Engineering Technology, University of Massachusetts, Lowell, MA, 01854, USA

    Arthur C. Watterson

Authors
  1. Mukesh K. Pandey
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  2. Virinder S. Parmar
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  3. Arthur C. Watterson
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Corresponding author

Correspondence to Mukesh K. Pandey .

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Editors and Affiliations

  1. Nano-food Research Group, Instrumental and Food Analysis Lab, School of BioSciences and Technology, Vellore, Tamil Nadu, India

    Shivendu Ranjan

  2. Nano-food Research Group, Instrumental and Food Analysis Lab, School of BioSciences and Technology, Vellore, Tamil Nadu, India

    Nandita Dasgupta

  3. Europole Mediterraneen de l’Arbois, CEREGE INRA Europole Mediterraneen de l’Arbois, Aix en Provence Cedex 04, France

    Eric Lichtfouse

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Pandey, M.K., Parmar, V.S., Watterson, A.C. (2017). Transformation of Natural Products into Synthetic Copolymers. In: Ranjan, S., Dasgupta, N., Lichtfouse, E. (eds) Nanoscience in Food and Agriculture 4. Sustainable Agriculture Reviews, vol 24. Springer, Cham. https://doi.org/10.1007/978-3-319-53112-0_8

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