Wine derived additives as poly(butylene succinate) (PBS) natural stabilizers for different degradative environments

•Grape seed extract is able to work as poly(butylene succinate) (PBS) stabilizers.•Grape seed extract stabilizes PBS trough inter and intra molecular H-bonds.•Grape seed extract is suitable for the PBS mechanical recycling.•Grape seed extract increases the degradation temperature of neat PBS.•Long-c...

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Bibliographic Details
Published in:Polymer degradation and stability 2020-12, Vol.182, p.109381, Article 109381
Main Authors: Nanni, A., Ricci, A., Versari, A., Messori, M.
Format: Article
Language:English
Subjects:
Additives
Aging (natural)
Antioxidants
Biodegradation
Chemicals
Degree of polymerization
Grapes
Hydrogen peroxide
Natural antioxidants
Natural stabilizers
Oxidation
Peroxides
Poly(butylene succinate)
Polymerization
Polyphenols
Reprocessing
Stabilization
Thermal degradation
Thermal stabilizers
Thermo-oxidation
Thermogravimetric analysis
Wine wastes
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Summary:•Grape seed extract is able to work as poly(butylene succinate) (PBS) stabilizers.•Grape seed extract stabilizes PBS trough inter and intra molecular H-bonds.•Grape seed extract is suitable for the PBS mechanical recycling.•Grape seed extract increases the degradation temperature of neat PBS.•Long-chain polyphenols exhibit better results than oligomeric polyphenols. A grape pomace extract (GPext) and a grape seed extract (T) have been melt mixed within poly(butylene succinate) (PBS) and tested as natural stabilizers. Their effect on the PBS stabilization has been evaluated trough thermo-mechanical degradative tests (reprocessing), thermo-oxidation (oven aging), thermogravimetric analysis (TGA) and biodegradation tests. GPext and T have been deeply analyzed in terms of polyphenolic profile and bioactivity to connect the stabilization's results with the antioxidant's structures. Additive T exhibited the best results, maintaining unaltered the PBS molecular weight both after six reprocessing steps and after 300 h of oven aging and to increase the degradation temperature of more than 20 °C. These encouraging results have been explained by the long-chains polyphenols present within T (medium degree of polymerization of 10.8), by the excellent radical scavenger activity of T (6.0 mM TEAC) and by the low releases of peroxides from T (0.06 µM H2O2).
ISSN:0141-3910
1873-2321
DOI:10.1016/j.polymdegradstab.2020.109381