Filler Content Effect on Water Uptake and Thermal Stability of Poly(3‐Hydroxybutyrate‐Co‐3‐Hydroxyhexanoate)/Microcrystalline Cellulose Biocomposites

Abstract

AbstractIn this study, biocomposites of poly(3‐hydroxybutyrate‐co‐3‐hydroxyhexanoate) (PHBHHx)/cellulose microcrystalline (MCC) extracted from olive husk flour are prepared by melt compounding at various filler content ratios, i.e., 10, 20, and 30 wt%. The effect of the MCC content on the morphology, thermal stability, crystallinity, and water uptake of the PHBHHx biocomposites is investigated. The results showed that the addition of MCC to PHBHHx decreased the thermal stability of the biocomposites compared to that of neat polymer, however more pronounced at a higher filler content. This is due probably to the tendency of MCC particles to agglomerate, inducing heterogeneities and defects within the polymer matrix observed by scanning electron microscopy. Furthermore, both crystallinity and water uptake after 24 h of immersion increased with the filler content.