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Ground lemon and stevia leaves as renewable functional fillers with antioxidant activity for high-density polyethylene composites

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cris.virtual.author-orcid0000-0002-0481-6416
cris.virtual.author-orcid0000-0002-9011-8592
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cris.virtualsource.author-orcid99aed1fd-67ac-43f9-b5e5-392ea7cd426f
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
dc.abstract.enThe development of new sustainable material solutions in the processing of thermoplastic polymers concerns both the application of biopolymers and the use of valorized plant derivatives as fillers and modifiers of petrochemical polymers. Herein, the possibility of using unprocessed raw parts of two commonly used in the food industry leaves, i.e., lemon (LL) and stevia (ST), as active and functional fillers for high-density polyethylene (HDPE) has been verified. The series of composites containing 1, 2, and 5 wt% of ground leaves produced in the melt-mixing process were analyzed for thermal properties (DSC and TGA), and the antioxidant potential of the fillers was evaluated. Verifying the active effect of the ground leaves on the resistance to oxidation in the molten state was carried out by oxygen induction time (OIT by DSC) analysis and oscillatory rheology under steady-state shear conditions combined with spectroscopic (FTIR) carbonyl index (CI) analysis. Studies have shown that the introduction of 5 wt% of both types of leaves allows for a significant increase in the melt oxidation resistance (above 2 times longer OIT concerning HDPE, ~ 35 min) of composites without substantial changes in their crystalline structure and thermal stability. Determined after the long-term rheological measurements in an oxidative atmosphere CI showed 70 and 82% lower values for 5 wt% LL and ST composites compared to unmodified polyethylene.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorBarczewski, Mateusz
dc.contributor.authorAniśko, Joanna
dc.contributor.authorHejna, Aleksander
dc.contributor.authorMysiukiewicz, Olga
dc.contributor.authorKosmela, Paulina
dc.contributor.authorSałasińska, Kamila
dc.contributor.authorBoczkowska, Anna
dc.contributor.authorPrzybylska-Balcerek, Anna
dc.contributor.authorStuper-Szablewska, Kinga
dc.date.access2025-06-10
dc.date.accessioned2025-09-19T08:58:05Z
dc.date.available2025-09-19T08:58:05Z
dc.date.copyright2023-07-03
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>The development of new sustainable material solutions in the processing of thermoplastic polymers concerns both the application of biopolymers and the use of valorized plant derivatives as fillers and modifiers of petrochemical polymers. Herein, the possibility of using unprocessed raw parts of two commonly used in the food industry leaves, i.e., lemon (LL) and stevia (ST), as active and functional fillers for high-density polyethylene (HDPE) has been verified. The series of composites containing 1, 2, and 5 wt% of ground leaves produced in the melt-mixing process were analyzed for thermal properties (DSC and TGA), and the antioxidant potential of the fillers was evaluated. Verifying the active effect of the ground leaves on the resistance to oxidation in the molten state was carried out by oxygen induction time (OIT by DSC) analysis and oscillatory rheology under steady-state shear conditions combined with spectroscopic (FTIR) carbonyl index (CI) analysis. Studies have shown that the introduction of 5 wt% of both types of leaves allows for a significant increase in the melt oxidation resistance (above 2 times longer OIT concerning HDPE, ~ 35 min) of composites without substantial changes in their crystalline structure and thermal stability. Determined after the long-term rheological measurements in an oxidative atmosphere CI showed 70 and 82% lower values for 5 wt% LL and ST composites compared to unmodified polyethylene.</jats:p> <jats:p><jats:bold>Graphical abstract</jats:bold></jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number10
dc.description.points140
dc.description.versionfinal_published
dc.description.volume25
dc.identifier.doi10.1007/s10098-023-02565-5
dc.identifier.eissn1618-9558
dc.identifier.issn1618-954X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4955
dc.identifier.weblinkhttps://link.springer.com/article/10.1007/s10098-023-02565-5
dc.languageen
dc.relation.ispartofClean Technologies and Environmental Policy
dc.relation.pages3345-3361
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOTHER
dc.subject.enpolyethylene
dc.subject.enstevia
dc.subject.enlemon
dc.subject.enleaves
dc.subject.enfunctional filler
dc.subject.encomposite
dc.titleGround lemon and stevia leaves as renewable functional fillers with antioxidant activity for high-density polyethylene composites
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue10
oaire.citation.volume25