Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid)

Abstract

Blending biopolymer is a key objective in development of innovative materials and effectively enhances the characteristics of the components to achieve tailored properties. This study introduces five eco-friendly blends in different ratios, created by melt-blending polymers, incorporating Pistacia atlantica subsp. mutica gum into plasticized poly (lactic acid) with 16% acetyl tributyl citrate. To perform a comprative analysis of blends ratios, comprehensive techniques were applied, including differential scanning calorimetry, tensile testing, Fourier-transform infrared spectroscopy, scanning electron microscopy, and evaluations of water absorption behavior, chemical resistance, and biodegradability. The 70/30 (plasticized poly (lactic acid)/P. atlantica) blend was mechanically superior, exhibiting the greatest elongation at break and the lowest yield strength and Young’s modulus. FTIR analysis showed consistent spectral patterns across the 3000 to 650 cm− 1 range, with numerous absorption bands. DSC analysis identified the highest and lowest glass transition temperatures for the 90/10 and 70/30 blends, respectively. Scanning electron microscopy highlighted the development of more distinct island-sea structures as the proportion of P. atlantica gum increased. Water absorption tests differentiated the 90/10 blend as the most absorbent, while the 70/30 blend absorbed the least. Chemical resistance testing revealed all blends gained weight in HCl, but only the 90/10 blend lost weight in NaOH. All samples were confirmed to be highly biodegradable, surpassing 50% degradation after 6 months. Overall, the findings suggest that blending plasticized poly (lactic acid) and P. atlantica gum enhances the flexibility and performance of poly (lactic acid), warranting further attention.