Investigation of the Influence of Different Filler Contents of Wine Pomace in PBS on Fracture Mechanics Properties
DOI:
https://doi.org/10.6000/1929-5995.2024.13.21Keywords:
Fracture mechanic, tearing modulus, biopolymer, residues, biostabilizers, wine grape pomace, red wine pomace, white wine pomaceAbstract
Biobased polybutylene succinate (PBS) represents a promising alternative to petrochemical-based polymers. The use of this biopolymeris limited in many areas by its low resilience against environmental influences. With the help of bio-based stabilizers the thermo-oxidative degradation process can be slowed down. Suitable stabilizing additives are natural antioxidants present in plant extracts with a high flavonoid content, which can be found in grapes, wine and wine by-products.
PBS was modified with two different bio-stabilizers based on wine grape pomace. The highest filler content tested was 20 wt.-%. In addition to improving stability, the additives also impact the polymer’s mechanics. The influence of these functional fillers on the fracture mechanical properties was examined in a quasi-static test. The crack growth was recorded using integrated video monitoring. Based on the results, the corresponding crack resistance curve and tearing modulus were determined depending on filler type and content. Additional optical analysis was used to correlate fracture mechanics and structure.
The two bio-stabilizers based on red (RWP) and white wine pomace (WWP) differs distinctly in terms of their influence on fracture mechanical properties. The Influence of RWPon the fracture toughness is significantly higher than that of WWP. Especially at lower filler contents with RWP, there is a strong increase in the fracture mechanics parameter tearing modulus (TJ) and an increase in the slope of the R-curve. With 5 wt.% RWP DOM the TJ is 13.64 x 102, whereas with WWP Silv a value of only 6.39 x 102 can be achieved. This difference is also reflected in the increase in the R-curves. With 5 wt.% a slope of the fitted R-curve of 265.59 (RWP DOM) and 121.02 (WWP Silv) could be determined with the first derivative. In the optical analysis it was noticeable that the RWP particles were more homogeneously dispersed in the matrix while the WWP filler tended to agglomerate. The inhomogeneous distribution and strong agglomeration tendency can be attributed to a higher sugar content of WWP and a higher particle size distribution. The top cut (D97) of WWP Silv is 62.37 ± 0.05 µm and that of RWP DOM is 51.97 ± 0.09 µm.
References
Li G, Shankar S, Rhim J-W, Oh B-Y. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films. Food Sci Biotechnol 2015; 24(5): 1679-85. https://doi.org/10.1007/s10068-015-0218-5 DOI: https://doi.org/10.1007/s10068-015-0218-5
Valdés A, Mellinas AC, Ramos M, Garrigós MC, Jiménez A. Natural additives and agricultural wastes in biopolymer formulations for food packaging. Front Chem 2014; 2: 6. https://doi.org/10.3389/fchem.2014.00006 DOI: https://doi.org/10.3389/fchem.2014.00006
Taherimehr M, YousefniaPasha H, Tabatabaeekoloor R, Pesaranhajiabbas E. Trends and challenges of biopolymer‐based nanocomposites in food packaging. Comp Rev Food Sci Food Safe 2021; 20(6): 5321-44. https://doi.org/10.1111/1541-4337.12832 DOI: https://doi.org/10.1111/1541-4337.12832
Udayakumar GP, Muthusamy S, Selvaganesh B, et al. Biopolymers and composites: Properties, characterization and their applications in food, medical and pharmaceutical industries. Journal of Environmental Chemical Engineering 2021; 9(4): 105322. https://doi.org/10.1016/j.jece.2021.105322 DOI: https://doi.org/10.1016/j.jece.2021.105322
Pyshyev S, Miroshnichenko D, Malik I, Contreras AB, Hassan N, ElRasoul AA. State of the Art in the Production of Charcoal: a Review. ChChT 2021; 15(1): 61-73. https://doi.org/10.23939/chcht15.01.061 DOI: https://doi.org/10.23939/chcht15.01.061
Kopylov S, Cherkashina А, Bliznyuk O, et al. Secondary Thermoplastic Modified Wood-Polymer Composite with Increased Technological, Mechanical and Dielectric Properties. J Res Updates Polym Sci 2024; 13: 112-21. https://doi.org/10.6000/1929-5995.2024.13.12 DOI: https://doi.org/10.6000/1929-5995.2024.13.12
Miroshnichenko DV, Malik IK. Prediction of the Higher Heats of Combustion of Plant Raw Materials Based on the Ultimate Analysis Data. Solid Fuel Chem 2021; 55(4): 216-22. https://doi.org/10.3103/S0361521921040054 DOI: https://doi.org/10.3103/S0361521921040054
Barnes PW, Flint SD, Ryel RJ, Tobler MA, Barkley AE, Wargent JJ. Rediscovering leaf optical properties: New insights into plant acclimation to solar UV radiation. Plant Physiol Biochem 2015; 93: 94-100. https://doi.org/10.1016/j.plaphy.2014.11.015 DOI: https://doi.org/10.1016/j.plaphy.2014.11.015
Kirschweng B, Tátraaljai D, Földes E, Pukánszky B. Natural antioxidants as stabilizers for polymers. Polymer Degradation and Stability 2017; 145: 25-40. https://doi.org/10.1016/j.polymdegradstab.2017.07.01 DOI: https://doi.org/10.1016/j.polymdegradstab.2017.07.012
Persico P, Ambrogi V, Baroni A, et al. Enhancement of poly(3-hydroxybutyrate) thermal and processing stability using a bio-waste derived additive. Int J Biol Macromol 2012; 51(5): 1151-8. https://doi.org/10.1016/j.ijbiomac.2012.08.036 DOI: https://doi.org/10.1016/j.ijbiomac.2012.08.036
Iacumin L, Manzano M, Cecchini F, Orlic S, Zironi R, Comi G. Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. World J Microbiol Biotechnol 2012; 28(4): 1747-59. https://doi.org/10.1007/s11274-011-0989-7 DOI: https://doi.org/10.1007/s11274-011-0989-7
Dwyer K, Hosseinian F, Rod M. The Market Potential of Grape Waste Alternatives. JFR 2014; 3(2): 91. https://doi.org/10.5539/jfr.v3n2p91 DOI: https://doi.org/10.5539/jfr.v3n2p91
Mattick LR, Rice AC. Fatty Acid Composition of Grape Seed Oil from Native American and Hybrid Grape Varieties. Am J Enol Vitic 1976; 27(2): 88-90. https://doi.org/10.5344/ajev.1976.27.2.88 DOI: https://doi.org/10.5344/ajev.1974.27.2.88
Lipiński K, Mazur M, Antoszkiewicz Z, Purwin C. Polyphenols in Monogastric Nutrition - A Review. Annals of Animal Science 2017; 17(1): 41-58. https://doi.org/10.1515/aoas-2016-0042 DOI: https://doi.org/10.1515/aoas-2016-0042
Monari S, Ferri M, Vannini M, et al. Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials. PLoS One 2020; 15(9): e0239629. https://doi.org/10.1371/journal.pone.023962 DOI: https://doi.org/10.1371/journal.pone.0239629
Makris DP, Boskou G, Andrikopoulos NK. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. Journal of Food Composition and Analysis 2007; 20(2): 125-32. https://doi.org/10.1016/j.jfca.2006.04.010 DOI: https://doi.org/10.1016/j.jfca.2006.04.010
Hiller BT, Azzi JL, Rennert M. Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers. Polymers (Basel) 2023; 15(11). https://doi.org/10.3390/polym15112533 DOI: https://doi.org/10.3390/polym15112533
Biagi F, Giubilini A, Veronesi P, Nigro G, Messori M. Valorization of Winery By-Products as Bio-Fillers for Biopolymer-Based Composites. Polymers (Basel) 2024; 16(10). https://doi.org/10.3390/polym16101344 DOI: https://doi.org/10.3390/polym16101344
Berger C, Mattos BD, Amico SC, et al. Production of sustainable polymeric composites using grape pomace biomass. Biomass Conv Bioref 2022; 12(12): 5869-80. https://doi.org/10.1007/s13399-020-00966-w DOI: https://doi.org/10.1007/s13399-020-00966-w
Grellmann W, Seidler S. Deformation und Bruchverhalten von Kunststoffen. Berlin, Heidelberg: Springer Berlin Heidelberg 1998. DOI: https://doi.org/10.1007/978-3-642-58766-5
Clutton EQ. ESIS TC4 experience with the essential work of fracture method. In: Fracture of Polymers, Composites and Adhesives, Second ESIS TC4 Conference on Fracture of Polymers, Composites and Adhesives. Elsevier 2000; 187-99. DOI: https://doi.org/10.1016/S1566-1369(00)80018-7
Grellmann W, Langer B. Deformation and Fracture Behaviour of Polymer Materials. Cham: Springer International Publishing 2017. DOI: https://doi.org/10.1007/978-3-319-41879-7
Grellmann W, Seidler S, Hesse W. Prüfung von Kunststoffen Instrumentierter Kerbschlagbiegeversuch Prozedur zur Ermittlung des Risswiderstandsverhaltens aus dem Instrumentierten Kerbschlagbiegeversuche. In: Moore DR, Pavan A, Williams JC, editors. Fracture mechanics testing methods for polymers, adhesives and composites. Amsterdam: Elsevier 2001.
Moore DR, Pavan A, Williams JC, editors. Fracture mechanics testing methods for polymers, adhesives and composites. Amsterdam: Elsevier 2001.
Arencón D, Velasco JI. Fracture Toughness of Polypropylene-Based Particulate Composites. Materials 2009; 2(4): 2046-94. https://doi.org/10.3390/ma2042046 DOI: https://doi.org/10.3390/ma2042046
Dongming L, Wenge Z, Zongneng Q. The J-integral fracture toughness of PP/CaCO3 composites. Journal of Materials Science 1994; 29(14): 3754-8. https://doi.org/10.1007/BF00357345 DOI: https://doi.org/10.1007/BF00357345
Kundie F, Azhari CH, Muchtar A, Ahmad ZA. Effects of Filler Size on the Mechanical Properties of Polymer-filled Dental Composites: A Review of Recent Developments. JPS 2018; 29(1): 141-6. https://doi.org/10.21315/jps2018.29.1.10 DOI: https://doi.org/10.21315/jps2018.29.1.10
Er Y. The Classification of White Wine and Red Wine According to Their Physicochemical Qualities. IJISAE 2016; 4(Special Issue-1): 23-6. https://doi.org/10.18201/ijisae.265954 DOI: https://doi.org/10.18201/ijisae.265954
Deng Q, Penner MH, Zhao Y. Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Research International 2011; 44(9): 2712-20. https://doi.org/10.1016/j.foodres.2011.05.026 DOI: https://doi.org/10.1016/j.foodres.2011.05.026
Beres C, Costa GNS, Cabezudo I, et al. Towards integral utilization of grape pomace from winemaking process: A review. Waste Manag 2017; 68: 581-94. https://doi.org/10.1016/j.wasman.2017.07.017 DOI: https://doi.org/10.1016/j.wasman.2017.07.017
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Policy for Journals/Articles with Open Access
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
Policy for Journals / Manuscript with Paid Access
Authors who publish with this journal agree to the following terms:
- Publisher retain copyright .
- Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work .