Synergistic Effects in Novel, Bio-Based Flame Retardant Systems Combining Phosphatized Starch and Amino Acids

Title data

Rothenhäusler, Florian ; Ludik, Felix ; Ruckdäschel, Holger:
Synergistic Effects in Novel, Bio-Based Flame Retardant Systems Combining Phosphatized Starch and Amino Acids.
In: Applied Research. Vol. 4 (2025) Issue 6 . - e70056.
ISSN 2702-4288
DOI: https://doi.org/10.1002/appl.70056

Project information

Abstract in another language

Synergistic effects arising from the combination of various flame retardants (FRs) are critical in the design of effective FR systems. This study investigates the synergistic interactions between phosphatized starch (PS) and amino acids as FR systems for epoxy resins, with the goal of advancing the development of sustainable materials that exhibit enhanced fire resistance. The exceptional FR properties of these systems are comprehensively analyzed using a multi-step approach, including thermo-gravimetric analysis, thermo-gravimetric Fourier-transform infrared spectroscopy mass spectrometry, and cone calorimetry, beginning at the compound level. The combination of PS with L-tryptophan results in significant reductions in peak heat release rate, total heat release, and total smoke release by approximately 87%, 88% and 92%, respectively. This demonstrates that the material system not only surpasses the performance of epoxy resins using conventional FRs but also underscores the importance of selecting an FR that is well-suited to the matrix material to achieve optimal FR performance.