Bio-poly(butylene succinate) and Its Composites with Grape Pomace: Mechanical Performance and Thermal Properties.

Abstract

Biocomposites from bio-based poly(butylene succinate) (BioPBS) and grape pomace (GP) were made by melt extrusion–injection molding. Grape pomace is a low value byproduct from the wine industry that can be utilized as a filler to increase its value and to decrease the amount of polymer required in a composite blend. Experiments were performed with up to 50% grape pomace by weight. Composites were also compatibilized with in situ manufactured maleic anhydride-grafted BioPBS (MA-g-BioPBS). Flexural and impact strength were improved with the addition of GP up to the addition of 50 wt % GP, suggesting that at this loading the formulation reached threshold performance. The blend of (57:40:3) BioPBS/GP/MA-g-BioPBS showed the best overall performance in terms of a balance of both mechanical properties and thermal properties. The increase in impact resistance confirmed that the GP acted as a reinforcing phase. The addition of 3 wt % MA-g-BioPBS in samples containing 40 wt % of grape pomace resulted in improvements of 28.4 and 59% in flexural and impact strengths, respectively, compared to neat BioPBS. Heat distortion temperature increased with the addition of grape pomace by 14.3% in a blend combination of 57% BioPBS, 40% grape pomace, and 3% MA-g-BioPBS compared to neat BioPBS. Scanning electron microscopy results show improved interfacial adhesion with the addition of MA-g-BioPBS and thermogravimetric analysis results prove that the GP is thermally stable under the processing conditions. This study shows that GP can be successfully incorporated into a BioPBS matrix to create biocomposites with improved thermal and mechanical properties.