Materials science

Biodegradation

Ultimate tensile strength

Differential scanning calorimetry

Thermogravimetry

Inorganic chemistry

Food science

Polymer

Thermodynamics

Physics

Organic chemistry

Composite material

Chemistry

Scanning electron microscope

Polymers

The paper presents the effects of biodegradation of polylactide containing natural anti-aging compounds. Polymer containing 0.5; 5 and 10 wt % of coffee, cocoa or cinnamon extracts were subjected to industrial composting for 7, 14, 21 or 28 days. The effect of the composting process on polylactide properties was examined based on visual assessment, scanning electron microscopy, average molecular weight, differential scanning calorimetry, thermogravimetry, and tensile strength. The impact of the tested extracts on the effects of the composting process was compared with the impact of a commercially available anti-aging compound. It was found that the tested extracts in most cases did not adversely affect the effects of the composting process compared to pure polylactide, often resulting in intensification of biodegradation processes. As a result of the composting process, changes in the macro- and microscopic appearance of the samples and a decrease in molecular weight, phase transition temperatures, thermal resistance, and thermal strength were observed on a scale close to or greater than the reference anti-aging compound.

Composting of Polylactide Containing Natural Anti-Aging Compounds of Plant Origin