Preparation and Characterization of Cross-linked Poly(lactic acid) / Poly(butylene succinate) Blends

Abstract Bio-based blends were prepared via solution blending and thermal cross-linking of poly(lactic acid) (PLA) and poly(butylene succinate) (PBS) using dicumyl peroxide (DCP) as a cross-linking agent. The thermal stability, flexural properties, and fracture toughness of PLA/PBS blends were investigated. The thermal stability of the blends increased with the addition of PBS and further improved by the cross-lingking. The flexural properties of the blends decreased with the addition of PBS and increased after the cross-lingking. The impact strength of the blend cross-linked with 0.10 wt% DCP increased to 4.25 kJ/m2, which increased by 32% compared to that of pristine PLA.