Biodegradable blends from bacterial biopolyester PHBV and bio-based PBSA: Study of the effect of chain extender on the thermal, mechanical and morphological properties
Ver/ Abrir
Impacto
Scholar |
Otros documentos de la autoría: Feijoo Domínguez, Patricia; Mohanty, Amar; Rodriguez-Uribe, Arturo; Gámez Pérez, José; Cabedo, Luis; Misra, Manjusri
Metadatos
Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/7034
comunitat-uji-handle3:10234/8619
comunitat-uji-handle4:
INVESTIGACIONMetadatos
Título
Biodegradable blends from bacterial biopolyester PHBV and bio-based PBSA: Study of the effect of chain extender on the thermal, mechanical and morphological propertiesAutoría
Fecha de publicación
2022-11-21Editor
ElsevierCita bibliográfica
FEIJOO, Patricia, et al. Biodegradable blends from bacterial biopolyester PHBV and bio-based PBSA: Study of the effect of chain extender on the thermal, mechanical and morphological properties. International Journal of Biological Macromolecules, 2023, vol. 225, p. 1291-1305.Tipo de documento
info:eu-repo/semantics/articleVersión
info:eu-repo/semantics/acceptedVersionPalabras clave / Materias
Resumen
Being aware of the global problem of plastic pollution, our society is claiming new bioplastics to replace conventional polymers. Balancing their mechanical performance is required to increase their presence in the ... [+]
Being aware of the global problem of plastic pollution, our society is claiming new bioplastics to replace conventional polymers. Balancing their mechanical performance is required to increase their presence in the market. Brittleness of bacterial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) was attempted to be decreased by melt blending with flexible starch-based poly(butylene succinate-co-butylene adipate) (PBSA). An epoxy-functionalized chain extender was used to enhance interaction between both immiscible biopolyesters. Mechanical performance, morphology, rheology, and crystallization behavior of injection-molded PHBV-PBSA blends (70–30, 50–50, and 30–70 wt%) were assessed in the presence and absence of the chain extender. Crystallization of PHBV was hindered, which was reflected in the improvement of mechanical properties. When PBSA >50 %, the homogeneity of results increased within the same sample while for PHBV-PBSA 70–30 wt% the elongation was 45 % higher. During the flexural test, it changed from brittle to non-breakable. The additive did not change the type of morphology developed by each blend nor the toughening mechanisms, so impact strength was barely affected. However, it reduced the size of dispersed phase domains due to a viscosity change, improving their processability. The higher the PHBV in the blend, the higher the effect of the chain extender. [-]
Publicado en
International Journal of Biological Macromolecules, 2023, vol. 225Entidad financiadora
Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) | University of Guelph-Bioeconomy for Industrial Uses Research Program | Natural Sciences and Engineering Research Council of Canada (NSERC) | Canada Research Chair (CRC) | Ontario Research Fund | Ontario Ministry of Economic Development, Job Creation and Trade, Canada | MCIN/AEI/10.13039/501100011033 | Generalitat Valenciana | Universitat Jaume I
Código del proyecto o subvención
030486 | 030578 | 460788 | Research Excellence Program; Round 9 (ORF-RE09) | 053970 | 054345 | PID2021-128749OB-C32 | AICO/2021/045 | UJI-B2019-44
Título del proyecto o subvención
Una manera de hacer Europa
Derechos de acceso
© 2022 Elsevier B.V. All rights reserved.
http://rightsstatements.org/vocab/InC/1.0/
info:eu-repo/semantics/openAccess
http://rightsstatements.org/vocab/InC/1.0/
info:eu-repo/semantics/openAccess
Aparece en las colecciones
- ESID_Articles [474]