Production and characterization of pLA/PBAT-based films incorporated with natural and maleinized vegetable oils

Abstract

This manuscript explored film production for food packaging using Ecovio® and natural additives (Babassu, Castor, and Cotton Vegetable Oil), emphasizing the oil’s maleinization to optimize compatibility with the polymer. The thermogravimetric analysis revealed variations in the maximum thermal decomposition temperature of maleinized vegetable oils (Thermal event II; natural oil to maleinized oil): from 402 to 338 °C (Babassu), 441 to 446 °C (Castor), and 413 to 430 °C (Cotton). The films were produced by casting, resulting in average thicknesses varying between 0.047 and 0.065 mm, and presented low surface defects. Optical micrographs showed that films with maleinized vegetable oil were more homogeneous due to maleic anhydride. Infrared spectroscopy showed that unsaturated fatty acid bonds affected the matrix and oil interaction. The presence of oils impacted the thermal stability, moisture content, and mechanical properties. This research promotes the use of renewable resources, contributing to the development of sustainable packaging.