The Effect of Accelerated Aging on Polylactide Containing Plant Extracts
Abstract
:1. Introduction
2. Materials and Methods
3. Results and Discussion
3.1. Visual Evaluation
3.2. Melt Flow Rate
3.3. Thermogravimetric Analysis
3.4. Differential Scanning Calorimetry
3.5. Tensile Tests
3.6. Impact Tensile Strengh
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Extract Content [wt%] | MFR [g/10 min] | ||||
---|---|---|---|---|---|
Aging Time [h] | |||||
0 | 720 | 1440 | 2160 | ||
P | - | 5.5 ± 0.7 | 5.7 ± 0.7 | 21.5 ± 1.0 | 42.5 ± 1.6 |
Coffee extract | 0.5 | 18.5 ± 5.1 | 24.7 ± 6.9 | 51.8 ± 5.3 | 117.9 ± 6.3 |
1 | 37.2 ± 4.0 | 40.9 ± 10.4 | 85.0 ± 20.5 | 138.3 ± 22.0 | |
3 | 51.9 ± 2.3 | 60.1 ± 11.3 | 99.6 ± 12.7 | 202.1 ± 33.3 | |
5 | 61.5 ± 5.0 | 61.9 ± 9.14 | 121.7 ± 15.2 | 156.7 ± 16.0 | |
10 | 71.9 ± 7.0 | 73.5 ± 21.4 | 122.9 ± 26.1 | 177.2 ± 26.6 | |
Cocoa extract | 0.5 | 4.9 ± 1.0 | 7.9 ± 1.1 | 8.9 ± 0.6 | 16.3 ± 3.1 |
1 | 6.7 ± 1.4 | 9.4 ± 2.0 | 15.0 ± 1.5 | 15.7 ± 1.5 | |
3 | 11.2 ± 3.5 | 17.6 ± 3.1 | 27.9 ± 5.0 | 27.8 ± 3.9 | |
5 | 13.8 ± 3.6 | 22.8 ± 6.0 | 33.8 ± 8.0 | 33.0 ± 8.9 | |
10 | 19.9 ± 5.1 | 33.7 ± 5.4 | 33.5 ± 6.8 | 48.3 ± 7.8 | |
Cinnamon extract | 0.5 | 4.3 ± 0.7 | 9.9 ± 2.8 | 14.2 ± 1.4 | 38.7 ± 2.9 |
1 | 4.2 ± 0.3 | 8.4 ± 1.7 | 11.1 ± 1.5 | 25.5 ± 1.3 | |
3 | 5.3 ± 1.2 | 15.2 ± 3.4 | 14.3 ± 2.8 | 32.1 ± 2.9 | |
5 | 7.4 ± 1.9 | 15.4 ± 4.2 | 22.1 ± 4.6 | 39.3 ± 7.9 | |
10 | 8.6 ± 1.3 | 22.7 ± 3.5 | 27.5 ± 3.1 | 43.4 ± 4.2 | |
R | - | 4.7 ± 0.6 | 8.6 ± 1.1 | 17.8 ± 2.2 | 36.3 ± 3.2 |
Extract Content [wt%] | T5% [°C] | ||||
---|---|---|---|---|---|
Aging Time [h] | |||||
0 | 720 | 1440 | 2160 | ||
P | - | 320.6 | 300.7 | 289.9 | 279.3 |
Coffee extract | 0.5 | 297.8 | 288.6 | 285.5 | 266.9 |
1 | 273.5 | 275.0 | 282.4 | 287.1 | |
3 | 249.7 | 258.6 | 253.6 | 263.9 | |
5 | 245.8 | 249.5 | 251.3 | 251.9 | |
10 | 240.42 | 243.9 | 241.1 | 239.0 | |
Cocoa extract | 0.5 | 308.9 | 306.0 | 286.4 | 281.7 |
1 | 303.2 | 307.8 | 300.3 | 296.6 | |
3 | 295.7 | 301.3 | 294.9 | 282.7 | |
5 | 283.3 | 291.0 | 286.5 | 282.9 | |
10 | 279.6 | 280.3 | 275.4 | 276.5 | |
Cinnamon extract | 0.5 | 312.62 | 298.4 | 298.0 | 299.0 |
1 | 316.0 | 320.7 | 320.7 | 310 | |
3 | 309.27 | 308.6 | 315.6 | 302.3 | |
5 | 305.8 | 301.2 | 303.1 | 302.4 | |
10 | 277.1 | 301.8 | 296.7 | 289.6 | |
R | - | 291.3 | 299.1 | 295.1 | 289.5 |
Extract Content [wt%] | Aging Time [h] | ||||||||
---|---|---|---|---|---|---|---|---|---|
0 | 720 | 1440 | 2160 | ||||||
Tg1 [°C] | Tg2 [°C] | Tg1 [°C] | Tg2 [°C] | Tg1 [°C] | Tg2 [°C] | Tg1 [°C] | Tg2 [°C] | ||
P | - | 62.0 | 60.1 | 61.4 | 57.8 | 60.3 | 57.0 | 59.3 | 55.5 |
Coffee extract | 0.5 | 61.0 | 59.8 | 60.1 | 59.4 | 59.7 | 58.9 | 62.4 | 58.7 |
1 | 61.2 | 59.9 | 60.4 | 59.4 | 59.7 | 58.8 | 61.8 | 57.9 | |
3 | 59.9 | 59.1 | 59.9 | 58.8 | 58.2 | 57.9 | 61.1 | 56.9 | |
5 | 59.6 | 58.5 | 60.2 | 58.4 | 58.5 | 58.0 | 60.9 | 56.9 | |
10 | 58.4 | 58.1 | 58.6 | 57.8 | 58.0 | 56.6 | 61.1 | 55.7 | |
Cocoa extract | 0.5 | 62.9 | 60.1 | 62.8 | 60.0 | 62.5 | 59.8 | 63.2 | 59.7 |
1 | 62.7 | 59.5 | 62.8 | 60.0 | 62.7 | 59.5 | 62.9 | 59.9 | |
3 | 62.2 | 59.6 | 62.9 | 59.5 | 62.0 | 59.2 | 62.3 | 59.0 | |
5 | 62.1 | 58.7 | 62.2 | 59.0 | 61.6 | 58.9 | 62.2 | 58.5 | |
10 | 61.2 | 58.6 | 61.7 | 58.7 | 61.2 | 58.5 | 62.4 | 57.9 | |
Cinnamon extract | 0.5 | 62.6 | 59.7 | 62.8 | 59.9 | 62.4 | 59.9 | 62.9 | 59.3 |
1 | 62.5 | 59.4 | 62.7 | 60.2 | 61.9 | 59.7 | 62.4 | 59.4 | |
3 | 61.6 | 59.6 | 61.9 | 59.6 | 61.4 | 59.6 | 62.2 | 59.0 | |
5 | 60.7 | 59.9 | 61.8 | 59.5 | 61.7 | 59.2 | 62.2 | 58.9 | |
10 | 60.4 | 59.6 | 61.3 | 58.8 | 61.8 | 59.1 | 62.0 | 58.2 | |
R | - | 60.5 | 59.9 | 59.9 | 59.9 | 60.4 | 59.6 | 60.0 | 57.1 |
Extract Content [wt%] | Aging Time [h] | ||||||||
---|---|---|---|---|---|---|---|---|---|
0 | 720 | 1440 | 2160 | ||||||
σM [MPa] | εB [%] | σM [MPa] | εB [%] | σM [MPa] | εB [%] | σM [MPa] | εB [%] | ||
P | - | 62.2 ± 2.0 | 12.4 ± 0.6 | 66.4 ± 2.7 | 7.0 ± 2.2 | 59.6 ± 2.0 | 6.9 ± 1.2 | 45.5 ± 2.2 | 6.4 ± 0.7 |
Coffee extract | 0.5 | 62.6 ± 1.4 | 11.3 ± 0.7 | 70.7 ± 1.6 | 6.5 ± 0.4 | 66.5 ± 1.7 | 5.7 ± 0.6 | 64.2 ± 1.4 | 5.5 ± 1.0 |
1 | 61.0 ± 1.2 | 10.7 ± 0.3 | 71.6 ± 3.1 | 6.7 ± 0.6 | 62.6 ± 3.3 | 5.8 ± 0.5 | 57.4 ± 4.9 | 4.7 ± 1.3 | |
3 | 61.6 ± 1.2 | 10.5 ± 0.8 | 67.2 ± 2.9 | 6.6 ± 0.4 | 60.2 ± 3.0 | 5.2 ± 0.3 | 56.7 ± 2.7 | 5.7 ± 0.5 | |
5 | 60.7 ± 0.9 | 10.4 ± 0.4 | 63.7 ± 2.9 | 6.7 ± 0.4 | 56.8 ± 3.0 | 5.9 ± 0.3 | 54.0 ± 2.0 | 5.1 ± 0.7 | |
10 | 54.1 ± 1.5 | 7.9 ± 0.4 | 56.3 ± 2.0 | 8.0 ± 1.7 | 49.9 ± 1.5 | 6.7 ± 0.6 | 47.7 ± 1.3 | 7.5 ± 0.9 | |
Cocoa extract | 0.5 | 61.5 ± 1.9 | 11.0 ± 0.4 | 69.3 ± 1.7 | 7.0 ± 1.1 | 64.3 ± 1.1 | 7.2 ± 1.9 | 61.3 ± 1.6 | 6.7 ± 1.3 |
1 | 59.4 ± 1.8 | 9.2 ± 0.8 | 62.5 ± 4.2 | 6.6 ± 1.0 | 60.7 ± 1.8 | 7.3 ± 1.5 | 61.5 ± 1.8 | 7.4 ± 1.2 | |
3 | 58.3 ± 1.1 | 6.9 ± 0.4 | 61.5 ± 2.2 | 7.3 ± 1.0 | 56.8 ± 0.6 | 7.5 ± 1.4 | 58.0 ± 1.0 | 6.3 ± 0.8 | |
5 | 52.6 ± 2.1 | 6.1 ± 0.4 | 52.2 ± 2.5 | 5.5 ± 0.5 | 49.8 ± 2.1 | 5.6 ± 0.5 | 50.0 ± 2.0 | 6.3 ± 0.9 | |
10 | 43.1 ± 2.2 | 4.6 ± 0.6 | 41.1 ± 1.5 | 5.0 ± 0.5 | 37.6 ± 2.3 | 5.2 ± 0.7 | 36.5 ± 1.5 | 5.3 ± 0.5 | |
Cinnamon extract | 0.5 | 59.9 ± 1.7 | 11.1 ± 0.7 | 69.1 ± 0.8 | 8.2 ± 1.0 | 63.1 ± 1.3 | 6.9 ± 1.4 | 59.3 ± 1.3 | 6.7 ± 1.1 |
1 | 60.6 ± 1.2 | 11.0 ± 0.7 | 66.3 ± 2.8 | 6.8 ± 0.8 | 60.3 ± 2.7 | 9.5 ± 2.2 | 57.3 ± 2.2 | 7.0 ± 1.2 | |
3 | 58.5 ± 1.5 | 9.9 ± 0.4 | 63.4 ± 2.8 | 7.4 ± 1.1 | 55.7 ± 2.6 | 9.3 ± 1.1 | 54.0 ± 2.9 | 13.3 ± 2.1 | |
5 | 57.4 ± 1.6 | 9.2 ± 0.3 | 60.0 ± 1.4 | 7.6 ± 1.2 | 56.7 ± 2.1 | 8.3 ± 2.7 | 53.6 ± 1.0 | 7.6 ± 1.0 | |
10 | 57.7 ± 1.6 | 6.6 ± 0.5 | 58.0 ± 2.0 | 9.8 ± 2.6 | 52.0 ± 1.4 | 10.2 ± 1.5 | 49.5 ± 0.3 | 14.8 ± 1.7 | |
R | - | 55.5 ± 2.1 | 9.1 ± 0.7 | 66.4 ± 2.1 | 6.6 ± 0.6 | 66.8 ± 1.3 | 4.8 ± 0.4 | 61.8 ± 2.1 | 4.8 ± 0.4 |
Extract Content [wt%] | atU [kJ/m2] | ||||
---|---|---|---|---|---|
Aging Time [h] | |||||
0 | 720 | 1440 | 2160 | ||
P | - | 140.3 ± 3.4 | 150.3 ± 11.9 | 125.3 ± 14.9 | 112.4 ± 10.7 |
Coffee extract | 0.5 | 140.5 ± 3.8 | 145.6 ± 11.9 | 136.3 ± 13.5 | 133.0 ± 10.9 |
1 | 140.4 ± 3.6 | 134.9 ± 8.4 | 138.4 ± 12.4 | 90.5 ± 4.1 | |
3 | 140.2 ± 3.6 | 147.6 ± 8.5 | 120.2 ± 5.6 | 121.0 ± 8.6 | |
5 | 141.0 ± 4.4 | 151.7 ± 10.7 | 103.7 ± 6.2 | 103.9 ± 11.5 | |
10 | 126.7 ± 4.3 | 143.5 ± 10.6 | 109.4 ± 9.9 | 109.0 ± 9.6 | |
Cocoa extract | 0.5 | 139.9 ± 3.5 | 154.2 ± 9.8 | 135.0 ± 3.3 | 125.1 ± 10.7 |
1 | 140.8 ± 3.6 | 160.3 ± 9.2 | 119.7 ± 9.7 | 126.3 ± 6.6 | |
3 | 131.5 ± 3.3 | 139.7 ± 14.1 | 128.7 ± 11.3 | 123.6 ± 8.1 | |
5 | 118.4 ± 3.2 | 139.1 ± 9.0 | 117.3 ± 5.3 | 119.1 ± 13.1 | |
10 | 107.9 ± 3.4 | 148.2 ± 10.0 | 94.9 ± 2.6 | 94.7 ± 7.4 | |
Cinnamon extract | 0.5 | 134.0 ± 3.4 | 145.9 ± 7.9 | 125.1 ± 9.7 | 133.8 ± 11.6 |
1 | 133.8 ± 3.6 | 163.9 ± 10.9 | 137.5 ± 18.6 | 121.3 ± 3.3 | |
3 | 134.9 ± 3.9 | 155.0 ± 6.7 | 145.7 ± 7.3 | 142.1 ± 11.7 | |
5 | 131.9 ± 4.2 | 168.5 ± 10.8 | 131.7 ± 11.4 | 132.4 ± 8.7 | |
10 | 130.5 ± 3.8 | 152.2 ± 4.7 | 130.6 ± 12.5 | 126.6 ± 6.9 | |
R | - | 145.7 ± 3.9 | 157.8 ± 14.9 | 134.7 ± 7.2 | 118.4 ± 5.4 |
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Moraczewski, K.; Stepczyńska, M.; Malinowski, R.; Karasiewicz, T.; Jagodziński, B.; Rytlewski, P. The Effect of Accelerated Aging on Polylactide Containing Plant Extracts. Polymers 2019, 11, 575. https://doi.org/10.3390/polym11040575
Moraczewski K, Stepczyńska M, Malinowski R, Karasiewicz T, Jagodziński B, Rytlewski P. The Effect of Accelerated Aging on Polylactide Containing Plant Extracts. Polymers. 2019; 11(4):575. https://doi.org/10.3390/polym11040575
Chicago/Turabian StyleMoraczewski, Krzysztof, Magdalena Stepczyńska, Rafał Malinowski, Tomasz Karasiewicz, Bartłomiej Jagodziński, and Piotr Rytlewski. 2019. "The Effect of Accelerated Aging on Polylactide Containing Plant Extracts" Polymers 11, no. 4: 575. https://doi.org/10.3390/polym11040575