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. 2023 Jul 21;16(14):5154.
doi: 10.3390/ma16145154.

Modification of Polycaprolactone with Plant Extracts to Improve the Aging Resistance

Krzysztof Moraczewski  1 , Magdalena Stepczyńska  1 , Rafał Malinowski  2 , Tomasz Karasiewicz  1 , Bartłomiej Jagodziński  1 , Piotr Rytlewski  1
Affiliations

Modification of Polycaprolactone with Plant Extracts to Improve the Aging Resistance

Krzysztof Moraczewski et al. Materials (Basel). .

Abstract

Natural extracts of plant origin are used as anti-aging compounds of biodegradable polymers. Coffee, cocoa, or cinnamon extracts in amounts from 0.5 to 10 wt.% were added to the polycaprolactone matrix. The manufactured materials were aged at elevated temperatures with increased relative humidity and continuous exposure to UV radiation for 720, 1440, or 2160 h. The performance of the proposed extracts was compared with the retail anti-aging compound, butylated hydroxytoluene. Visual assessment, FTIR analysis, melt flow rate, tensile strength, impact tensile strength, thermogravimetry, and differential scanning calorimetry tests were conducted. Results showed that the use of lower contents of the tested extracts is particularly advantageous. When the content of the extract did not exceed 1 wt.%, no unfavorable influence on the properties of the materials was observed. The stabilizing performance during accelerated aging was mostly similar to or greater than that of the reference compound used.

Keywords: accelerated aging; plant extracts; polycaprolactone; polyphenols.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Photos of selected samples before and after the aging process. Approximate sample size 10 × 10 mm.
Figure 2
Figure 2
FTIR spectra of (a) 1800–1650 cm−1 and (b) 1500–1000 cm−1 regions of selected samples.
Figure 3
Figure 3
Melt flow rate (MFR) values of selected samples as a function of aging time.
Figure 4
Figure 4
Values of (a) tensile strength (σM) and (b) strain at break (εB) of selected samples as a function of aging time.
Figure 5
Figure 5
TG curves of selected samples before and after the aging process.
Figure 6
Figure 6
The temperature of 5% weight loss (T5%) values of selected samples as a function of aging time.
Figure 7
Figure 7
DSC curves of unaged and aged samples containing coffee extract; (a) first heat (b) second heat.
See this image and copyright information in PMC

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