Thermoplastic shape-memory polyurethanes based on natural oils

A new family of segmented thermoplastic polyurethanes with thermally activated shape-memory properties was synthesized and characterized. Polyols derived from castor oil with different molecular weights but similar chemical structures and a corn-sugar-based chain extender (propanediol) were used as starting materials in order to maximize the content of carbon from renewable resources in the new materials. The composition was systematically varied to establish a structure-property map and identify compositions with desirable shape-memory properties. The thermal characterization of the new polyurethanes revealed a microphase separated structure, where both the soft (by convention the high molecular weight diol) and the hard phases were highly crystalline. Cyclic thermo-mechanical tensile tests showed that these polymers are excellent candidates for use as thermally activated shape-memory polymers, in which the crystalline soft segments promote high shape fixity values (close to 100%) and the hard segment crystallites ensure high shape recovery values (80-100%, depending on the hard segment content). The high proportion of components from renewable resources used in the polyurethane formulation leads to the synthesis of bio-based polyurethanes with shape-memory properties.