Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites
Abstract
:1. Introduction
2. Materials and Methods
2.1. Matrix
2.2. Coffee Parchments
2.3. Coffee Parchment Pretreatment and Analysis
2.4. Composite Processing
2.5. Composite Analysis
3. Results and Discussion
3.1. Coffee Parchments
3.2. Composites Based on BioPBS and PMT
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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H2O (%) | aw (-) | D97 | TPC | AADPPH | AAABTS | |||
---|---|---|---|---|---|---|---|---|
native * | DG ** | native | DG | µm | mg GAE/g dw | TEAC (mmol TE/100 g dw) | ||
PMT-PDD | 10.3 | 1.79 | 0.47 | 0.14 | 93.5 | 8.46 | 2.75 | 5.36 |
PMT-SLN | 7.0 | 1.16 | 0.32 | 0.12 | 168.2 | 7.47 | 0.77 | 2.94 |
Ta | T10% | DTG | ΔmW | ΔmHC | ΔmHC | ΔmC | ΔmL | mresidual | |
---|---|---|---|---|---|---|---|---|---|
°C | °C | °C | % | % | % | % | % | % | |
PMT-SLN | 302.5 | 285.5 | 364.4 | 1.0 | 0.5 | 15.4 | 54.4 | 6.79 | 20.9 |
PMT-PDD | 272.7 | 242.6 | 329.6 | 1.6 | 6.7 | 10.4 | 40.2 | 13.9 | 26.3 |
PMT-SLN Composites | PMT-PDD Composites | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Mass Fraction | Tg | Tm | Xc | T10% | Ton | DTG | Tg | Tm | Xc | T10% | Ton | DTG |
wt.-% | °C | °C | % | °C | °C | °C | °C | °C | % | °C | °C | °C |
0 | −25.0 | 116.5 | 34 | 361.7 | 367.5 | 398.8 | −25.0 | 116.5 | 34 | 361.7 | 367.5 | 398.8 |
5 | −27.4 | 117.0 | 33 | - | - | - | −23.8 | 118.4 | 35 | - | - | - |
10 | −26.9 | 116.5 | 35 | 356.5 | 367.5 | 396.1 | −31.3 | 117.7 | 36 | 351.7 | 362.8 | 390.9 |
15 | −27.6 | 117.3 | 34 | - | - | - | −27.5 | 117.1 | 38 | - | - | - |
20 | −28.5 | 116.1 | 34 | 343.7 | 360.9 | 394.4 | −27.8 | 116.6 | 36 | 341.5 | 358.7 | 391.5 |
PMT-SLN | PMT-PDD | |||||
---|---|---|---|---|---|---|
Filler Content | Ox. T10% | Ox. Ton | Ox. DTG | Ox. T10% | Ox. Ton | Ox. DTG |
wt.-% | °C | °C | °C | °C | °C | °C |
0 | 320.4 | 347.9 | 397.1 | 320.4 | 347.9 | 397.1 |
10 | 353.2 | 365.2 | 392.6 | 347.0 | 358.3 | 385.9 |
20 | 339.1 | 360.6 | 392.8 | 340.1 | 355.4 | 386.6 |
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Rennert, M.; Hiller, B.T. Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites. Polymers 2023, 15, 2985. https://doi.org/10.3390/polym15142985
Rennert M, Hiller BT. Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites. Polymers. 2023; 15(14):2985. https://doi.org/10.3390/polym15142985
Chicago/Turabian StyleRennert, Mirko, and Benedikt T. Hiller. 2023. "Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites" Polymers 15, no. 14: 2985. https://doi.org/10.3390/polym15142985