Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate)

Antonio Martínez-Abad, Luis Cabedo, Catarina S. S. Oliveira, Loic Hilliou, Maria Reis, José María Lagarón*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

19 Citations (Scopus)


Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) produced by mixed bacterial cultures derived from a cheese whey (CW) industrial by-product (unpurified PHBV; u-PHBV) was incorporated into commercial PHBV without previous purification or isolation processes. The presence of certain impurities was evident as investigated by scanning electron microscopy. The crystallinity of the polymer fraction was decreased by about 3% compared to the commercial PHBV. The onset of thermal degradation was not substantially affected by the incorporation of the u-PHBV fraction. A higher flexibility and elongation at break was mostly attributed to the increased contents in 3-hydroxyvalerate in the blends with increasing u-PHBV content. Water and D-limonene vapor permeability were not affected up to u-PHBV contents of 15 wt %. This study puts forth the potential use of unpurified PHBV obtained from mixed microbial cultures and grown from industrial by-products as a cost-effective additive to develop more affordable and waste valorized packaging articles.
Original languageEnglish
Article number42633
JournalJournal of Applied Polymer Science
Issue number2
Publication statusPublished - 10 Jan 2016
Externally publishedYes


  • Biopolymers and renewable polymers
  • Blends
  • Composites


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