02134naa a2200337 a 450000100080000000500110000800800410001902400460006010000150010624501210012126000090024252011500025165000160140165000150141765000210143265000140145365300170146765300220148465300160150665300170152265300130153965300450155265300430159770000170164070000150165770000160167270000190168870000240170770000170173177300480174821775472025-07-28       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/pol.202501212DOI1 aBISWAS, A.  aSynthesis of Polyurethanes and Semi- Interpenetrating Polymer Networks From Oligosaccharides.h[electronic resource]  c2025  aOligosaccharides occur naturally in many foods and can also be sourced from industrial solid waste. To enhance their value, two oligosaccharides, raffinose and melezitose, have been reacted with toluene diisocyanate (TDI) to produce polyurethanes. The resulting products vary in form—liquid, gel, or solid gel—depending on the stoichiometric ratio of the starting materials. Both conventional and microwave heating have been employed in the synthesis, with microwave heating proving effective in reducing reaction time compared to conventional heating. The resulting polymers have been characterized using 13 C NMR, FT- IR, TGA, and DSC to confirm their structural and thermal properties. Additionally, the feasibility of incorporating a second polymer into the oligosaccharide- based polyurethane, thereby creating a semi- interpenetrating polymer network, has been demonstrated. Examples include the successful embedding of poly(lactic acid) and poly(vinyl pyrrolidone) within the polyurethane matrix. The newly developed materials reported in this work may be used as bioplastics and potential replacements for petroleum- based materials.  abioplastics  aMelezitose  aoligosaccharides  araffinose  aBioplástico  aOligossacarídeos  aPoliuretano  aPolyurethane  aRafinose  aRedes poliméricas semi-interpenetrantes  aSemi-interpenetrating polymer networks1 aCHENG, H. N.1 aAPPELL, M.1 aCHISOLM, B.1 aFURTADO, R. F.1 aBASTOS, M. do S. R.1 aALVES, C. R.  tJournal of Polymer Science, 0:1–14, 2025.