Effect of the wine lees wastes as cost-advantage and natural fillers on the thermal and mechanical properties of poly(3-hydroxybutyrate-co-hydroxyhexanoate) (PHBH) and poly(3-hydroxybutyrate-co-hydroxyvalerate) (PHBV)

Solid wine wastes named wine lees (WL) have been tested as cost-advantage filler within biopolymers such as poly(3-hydroxybutyrate-co-hydroxyhexanoate) and poly(3-hydroxybutyrate-co-hydroxyvalerate). WL have been first characterized and subsequently mixed within the polymers through a twin-screw extruder in different concentrations (10, 20, and 40 phr). Moreover, the role of 3-methacryloxypropyltrimethoxysilane tested as coupling agent has been investigated within the 20 phr formulation. The obtained materials have been characterized from a thermal, mechanical, rheological, and morphological point of view through: differential scanning calorimetry, melt flow rate, tensile and creep tests, dynamic mechanical analysis, and scanning electron microscopy. Results have shown how WL can improve the biopolymers overall properties without compromising their bio-based origin. Several micromechanical models have been exploited to extend the mechanical behavior and correlations between biocomposites properties and WL contents have been carried out. Finally, the economic analysis has shown how these biocomposites could be suitable also for large-scale applications. (c) 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 137, 48869.