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).

Wine derived additives as poly(butylene succinate) (PBS) natural stabilizers for different degradative environments / Nanni A.; Ricci A.; Versari A.; Messori M.. - In: POLYMER DEGRADATION AND STABILITY. - ISSN 0141-3910. - ELETTRONICO. - 182:(2020), pp. 109381.1-109381.11. [10.1016/j.polymdegradstab.2020.109381]

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

Ricci A.
Secondo
Membro del Collaboration Group
;
Versari A.
Penultimo
Membro del Collaboration Group
;
2020

Abstract

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).
2020
Wine derived additives as poly(butylene succinate) (PBS) natural stabilizers for different degradative environments / Nanni A.; Ricci A.; Versari A.; Messori M.. - In: POLYMER DEGRADATION AND STABILITY. - ISSN 0141-3910. - ELETTRONICO. - 182:(2020), pp. 109381.1-109381.11. [10.1016/j.polymdegradstab.2020.109381]
Nanni A.; Ricci A.; Versari A.; Messori M.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/786650
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