A case study on the rotomolding behavior of black tea waste and bio-based high-density polyethylene composites: Do active compounds in the filler degrade during processing?

Abstract

This study verified the possibility of using waste material from the food industry (black tea) as functional filler of rotomolded biobased high-density polyethylene-based composites. As part of the experimental work, the influence of the materials preparation, i.e., dry blending versus twin-screw extrusion, on the effectiveness of the stabilizing antioxidant effect of the black tea was analyzed. The aim of the work was to verify whether, despite the initial degradation of the structure of the lignocellulosic filler, it would be possible to keep its antioxidant capacity and the stabilizing effect on the polyethylene matrix. The research showed that the filler allowed to stabilize the polymeric matrix during the rotomolding process, despite the appearance of numerous defects in the form of pores and a reduction in mechanical properties, more significant for composites prepared by dry blending, obtaining elastic modulus drops of about 50 %. Furthermore, the pre-processing step by melt mixing results in a significant improvement of the composite's thermo-oxidation stability, with increases in the oxidation induction time (OIT), from 25 min for the HDPE to over 70 min for composites with 5 % black tea, and improved rheological behavior, preventing the crosslinking of the matrix, indicative of its thermo-oxidative degradation. The tea brewing process caused the decrease of antioxidant activity of the filler; however, it did not significantly affect the antioxidant behavior, maintaining its influence on the polymeric matrix when the material is prepared via twin-screw compounding, which was proved to provide better stability, increasing OIT by approximately 20 min later when compared to dry blending.

Keywords

• Polyethylene
• Stabilization
• Waste valorization
• Functional plant filler
• Thermal properties