Manufacturing and Characterization of Three Modified Vegetable Oil-Added Polylactic Acid Composites

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dc.authorid0000-0002-8113-5534
dc.authorid0000-0002-4406-9048
dc.authorid0000-0003-2733-7191
dc.authorid0000-0001-5340-9609
dc.contributor.authorSen, Ibrahim
dc.contributor.authorAtagur, Metehan
dc.contributor.authorTuna, Sibel
dc.contributor.authorEroglu, Murat
dc.contributor.authorKurtlu, Meral Akkoyun
dc.contributor.authorSever, Kutlay
dc.date.accessioned2026-02-08T15:15:43Z
dc.date.available2026-02-08T15:15:43Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractPolylactic acid (PLA) was modified with three types of modified vegetable oils (MVOs), which are the epoxidized soybean oil (ESBO), maleinized sunflower oil (MSO), and maleinized olive oil (MOO), at different weight fractions. A corotating twin screw extruder was used to produce composite materials by the melt-mixing process. The effect of MVO content, from 2.5% to 10%, on the morphology, mechanical properties, density, and water absorption was investigated in detail. The addition of ESBO and maleinized vegetable oils leads to a slight decrease in the density of PLA from 1.252 to 1.231 g/cm3. As the concentration of MVO in PLA increases, the amount of water absorption also increases, and the highest water absorption value was observed in P10MSO. The FTIR spectra of all concentrations of the MOO and MSO have two peaks at 1781 and 1861 cm-1, attributed to the C=O stretching which is related to maleic acid copolymerization. In general, the elastic modulus (EM) was slightly changed by the addition of MVOs to PLA, while the tensile strength (TS) decreased. Due to the plasticizing effect of MVOs, an increase in the Izod impact strength was obtained.
dc.description.sponsorshipIzmir Katip Celebi University, Department of Scientific Research Projects; Bursa Technical University-Central Research Laboratory management
dc.description.sponsorshipThe authors thank the Bursa Technical University-Central Research Laboratory management for their support.
dc.identifier.doi10.1155/2024/3259882
dc.identifier.issn1687-9422
dc.identifier.issn1687-9430
dc.identifier.scopus2-s2.0-105004652419
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1155/2024/3259882
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5932
dc.identifier.volume2024
dc.identifier.wosWOS:001361767600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Polymer Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectmaleinization
dc.subjectmechanical properties
dc.subjectmodified vegetable oils (MVO)
dc.subjectpolylactic acid (PLA)
dc.titleManufacturing and Characterization of Three Modified Vegetable Oil-Added Polylactic Acid Composites
dc.typeArticle

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