Effect of potato pulp filler on the mechanical properties and water vapour transmission rate of thermoplastic WPI/PBS blends

One strategy for improving the cost efficiency as well as techno-functional properties of bio based plastics is the incorporation of natural fillers. In this study, potato pulp (pp) was used as a compound additive in different concentrations in extruded biopolymer blends based on glycerol/water plasticised whey protein isolate (WPI) and polybutylene succinate (PBS). The main goal of this work was to determine the influence of pp on the thermoplastic process as well as on the techno-functional properties of WPI/PBS blends. When increasing the pp concentration the elongation at break decreased, Young’s modulus increased and the tensile strength was not affected.