Modification of properties of poly(L-lactide)

Modifikacija svojstava biorazgradljivog poli(L-laktida) (PLLA)provedena je dodatkom biorazgradljivih mljevenih koštica masline(MKM) i biorazgradljivih citratnih omekšavala, tributil-citrata (TBC) i tributil-acetil-citrata (TBAC). Mješavine i kompoziti pripremljeni su različitim postupcima preradbe te su analizirana njihova svojstva. Rezultati diferencijalne pretražne kalorimetrije (DSC) pokazuju da postupak preradbe materijala uvelike utječe na toplinska svojstva istraživanih uzoraka i da nema razlike u djelovanju odabranih omekšavala, pa je istraživački rad nastavljen s tributil-acetil-citratom. Dodatak punila MKM neznatno utječe na toplinska svojstva PLLA, dok najveći utjecaj ima na kristalizaciju PLLA. Omekšavalo snižava vrijednosti temperatura toplinskih prijelaza i povećava kristalnost PLLA. Neizotermna termogravimetrijska analiza (TGA) pokazala je da dodatak punila MKM pogoršava, a dodatak omekšavala TBAC poboljšava toplinsku postojanost PLLA. Istraživanje morfologije uzoraka pretražnim elektronskim mikroskopom (SEM) potvrdilo je slabe interakcije PLLA i punila MKM, na koje dodatak TBAC nema utjecaja. Spektri pripremljenih uzoraka dobiveni Fourierovom pretvornom infracrvenom spektrometrijom (FT-IR) pokazuju da samo kod omekšanih kompozita nastaju vodikove veze između komponenata. Punilo MKM smanjuje rastezljivost i čvrstoću PLLA, dok TBAC povećava rastezljivost i znatno smanjuje čvrstoću PLLA. Starenje uzoraka utječe na toplinska svojstva istraživanih mješavina i kompozita, u prvom redu na proces kristalizacije i taljenja kristala PLLA. Biorazgradnja u tlu pripravljenih PLLA uzoraka znatno se ma mnogo manji utjecaj. Migracija omekšavala pod utjecajem topline povećava se s vremenom izlaganja zadanoj temperaturi. Punilo MKM pospješuje migraciju TBAC-a iz istraživanih kompozita. Migracija omekšavala pod utjecajem simulanata hrane povećava se s vremenom izloženosti simulantima hrane i uzrokuje promjene toplinskih svojstava istraživanih uzoraka.Properties of poly(L-lactide) (PLLA) were modifi ed using olive stone flour (OSF) and citrate plasticizers such as tributyl citrate (TBC) and acetyltributyl citrate (TBAC). The properties of blends and composites prepared by applying different processing procedures were investigated. The results of differential scanning calorimetry (DSC) indicate that thermal properties of the samples were greatly affected by processing procedure, without any difference among the chosen plasticizers. Thus, the research has been continued with acetyltributyl citrate. OSF slightly affects thermal properties of PLLA; the greatest infl uence is on the crystallization of PLLA. Plasticizer lowers the value of thermal transition temperatures, but increases the crystallinity of PLLA. Non-isothermal thermogravimetric analysis (TGA) showed that addition of OSF deteriorates the thermal stability of PLLA while TBAC improves it. Scanning electron microscope (SEM) images confirmed weak interactions between PLLA and OSF and no infl uence of TBAC on it. According to Fourier transform infrared spectroscopy (FT-IR) spectrums in plasticized composites only hydrogen bonds were formed. OSF reduces the fl exibility and the strength of PLLA while TBAC increases the fl exibility and signifi cantly reduces the strength of PLLA. Thermal properties of the investigated blends and composites, especially the process of crystallization and melting of PLLA crystals have been affected by ageing. Biodegradation of prepared PLLA samples in the soil was increased substantially by addition of OSF and TBAC, but TBAC has a lower infl uence. The migration of plasticizer at elevated temperatures increases with time exposure to given temperatures. In such conditions OSF facilitates migration of TBAC from the investigated composites. Migration of plasticizer from samples immersed in food-simulating solvents increases with time exposure to food-simulating solvents. Therefore, thermal properties of the investigated samples have been changed