In this study, biocomposites of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBHHx)/cellulose microcrystalline (MCC) extracted from olive husk flour are prepared by melt compounding at various filler content ratios, i.e., 10, 20, and 30 wt%. The effect of the MCC content on the morphology, thermal stability, crystallinity, and water uptake of the PHBHHx biocomposites is investigated. The results showed that the addition of MCC to PHBHHx decreased the thermal stability of the biocomposites compared to that of neat polymer, however more pronounced at a higher filler content. This is due probably to the tendency of MCC particles to agglomerate, inducing heterogeneities and defects within the polymer matrix observed by scanning electron microscopy. Furthermore, both crystallinity and water uptake after 24 h of immersion increased with the filler content.
Green biocomposites based on poly (3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBHHx) reinforced with Agave Americana fibers (AAF) were elaborated by melt compounding at various fiber content ratios, that is, 10, 20, and 30 wt.%. Morphology before and after tensile testing, rheological, viscoelastic, mechanical, and thermal properties of the biocomposite samples were investigated with respect to the AAF content. Tensile and DMA data showed a significant increase in both Young’s modulus and storage modulus of PHBHHx biocomposites with the AAF content, however, more relevant at 30 wt.%. However, a slight decrease in tensile strength and strain at break was observed, while thermal stability remained almost unchanged whatever the AAF content. The study highlighted the reinforcement effect of AAF in PHBHHx biocomposite materials, in particular at filler content of 30 wt. %.
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