Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites
Fermented polymers like biobased poly(<i>butylene succinate</i>) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/15/14/2985 |
| _version_ | 1797587748441292800 |
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| author | Mirko Rennert Benedikt T. Hiller |
| author_facet | Mirko Rennert Benedikt T. Hiller |
| author_sort | Mirko Rennert |
| collection | DOAJ |
| description | Fermented polymers like biobased poly(<i>butylene succinate</i>) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased character. In this paper, the influence of coffee parchment (PMT) from two different varieties and processings on the thermo-oxidative stabilization and mechanical properties of poly(<i>butylene succinate</i>) composites up to 20 wt.-% PMT were investigated. Micronized with a TurboRotor mill, both PMT powders differ in particle size and shape, moisture ab- and adsorption behavior and antioxidative properties. It could be shown that pulped-natural PMT consists partially of coffee cherry residues, which leads to a higher total polyphenol content and water activity. The homogeneous PMT from fully washed processing has a higher thermal degradation resistance but consists of fibers with larger diameters. Compounded with the BioPBS and subsequent injection molded, the fully washed PMT leads to higher stiffness and equal tensile strength but lower toughness compared to the pulped-natural PMT, especially at lower deformation speed. Surprisingly, the fully washed PMT showed a higher stability against thermo-oxidative decomposition despite the lower values in the total phenol content and antioxidative activity. The required antioxidative stabilizers might be extracted at higher temperatures from the PMT fibers, making it a suitable biogenic stabilizer for extrusion processes. |
| first_indexed | 2024-03-11T00:43:18Z |
| format | Article |
| id | doaj.art-c1f1c66755d14f53a89c2f02b1406289 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-11T00:43:18Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-c1f1c66755d14f53a89c2f02b14062892023-11-18T21:01:41ZengMDPI AGPolymers2073-43602023-07-011514298510.3390/polym15142985Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) CompositesMirko Rennert0Benedikt T. Hiller1Institute for Circular Economy of Bio:Polymers at Hof University (ibp), Hof University of Applied Sciences, 95028 Hof, GermanyInstitute for Circular Economy of Bio:Polymers at Hof University (ibp), Hof University of Applied Sciences, 95028 Hof, GermanyFermented polymers like biobased poly(<i>butylene succinate</i>) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased character. In this paper, the influence of coffee parchment (PMT) from two different varieties and processings on the thermo-oxidative stabilization and mechanical properties of poly(<i>butylene succinate</i>) composites up to 20 wt.-% PMT were investigated. Micronized with a TurboRotor mill, both PMT powders differ in particle size and shape, moisture ab- and adsorption behavior and antioxidative properties. It could be shown that pulped-natural PMT consists partially of coffee cherry residues, which leads to a higher total polyphenol content and water activity. The homogeneous PMT from fully washed processing has a higher thermal degradation resistance but consists of fibers with larger diameters. Compounded with the BioPBS and subsequent injection molded, the fully washed PMT leads to higher stiffness and equal tensile strength but lower toughness compared to the pulped-natural PMT, especially at lower deformation speed. Surprisingly, the fully washed PMT showed a higher stability against thermo-oxidative decomposition despite the lower values in the total phenol content and antioxidative activity. The required antioxidative stabilizers might be extracted at higher temperatures from the PMT fibers, making it a suitable biogenic stabilizer for extrusion processes.https://www.mdpi.com/2073-4360/15/14/2985bioeconomycoffee by-productcoffee parchmentpoly(<i>butylene succinate</i>)biopolyesterdegradation |
| spellingShingle | Mirko Rennert Benedikt T. Hiller Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites Polymers bioeconomy coffee by-product coffee parchment poly(<i>butylene succinate</i>) biopolyester degradation |
| title | Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites |
| title_full | Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites |
| title_fullStr | Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites |
| title_full_unstemmed | Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites |
| title_short | Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites |
| title_sort | influence of coffee variety and processing on the properties of parchments as functional bioadditives for biobased poly i butylene succinate i composites |
| topic | bioeconomy coffee by-product coffee parchment poly(<i>butylene succinate</i>) biopolyester degradation |
| url | https://www.mdpi.com/2073-4360/15/14/2985 |
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