Development and Characterization of Sustainable Composites from Bacterial Polyester Poly(3-Hydroxybutyrate<i>-co-</i>3-hydroxyhexanoate) and Almond Shell Flour by Reactive Extrusion with Oligomers of Lactic Acid

Development and Characterization of Sustainable Composites from Bacterial Polyester Poly(3-Hydroxybutyrate<i>-co-</i>3-hydroxyhexanoate) and Almond Shell Flour by Reactive Extrusion with Oligomers of Lactic Acid

Eco-efficient Wood Plastic Composites (WPCs) have been obtained using poly(hydroxybutyrate-co-hexanoate) (PHBH) as the polymer matrix, and almond shell flour (ASF), a by-product from the agro-food industry, as filler/reinforcement. These WPCs were prepared with different amounts of lignocellulosic f...

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Bibliographic Details
Main Authors: Juan Ivorra-Martinez, Jose Manuel-Mañogil, Teodomiro Boronat, Lourdes Sanchez-Nacher, Rafael Balart, Luis Quiles-Carrillo
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Polymers
Subjects:
PHBH
almond shell flour
mechanical properties
thermal characterization
WPCs
Online Access:https://www.mdpi.com/2073-4360/12/5/1097

Internet

https://www.mdpi.com/2073-4360/12/5/1097

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