Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid).

Blending biopolymer is a key objective in development of innovative materials and effectively enhances the characteristics of the components to achieve tailored properties. This study introduces five eco-friendly blends in different ratios, created by melt-blending polymers, incorporating Pistacia atlantica subsp. mutica gum into plasticized poly (lactic acid) with 16% acetyl tributyl citrate. To perform a comprative analysis of blends ratios, comprehensive techniques were applied, including differential scanning calorimetry, tensile testing, Fourier-transform infrared spectroscopy, scanning electron microscopy, and evaluations of water absorption behavior, chemical resistance, and biodegradability. The 70/30 (plasticized poly (lactic acid)/P. atlantica) blend was mechanically superior, exhibiting the greatest elongation at break and the lowest yield strength and Young's modulus. FTIR analysis showed consistent spectral patterns across the 3000 to 650 cm range, with numerous absorption bands. DSC analysis identified the highest and lowest glass transition temperatures for the 90/10 and 70/30 blends, respectively. Scanning electron microscopy highlighted the development of more distinct island-sea structures as the proportion of P. atlantica gum increased. Water absorption tests differentiated the 90/10 blend as the most absorbent, while the 70/30 blend absorbed the least. Chemical resistance testing revealed all blends gained weight in HCl, but only the 90/10 blend lost weight in NaOH. All samples were confirmed to be highly biodegradable, surpassing 50% degradation after 6 months. Overall, the findings suggest that blending plasticized poly (lactic acid) and P. atlantica gum enhances the flexibility and performance of poly (lactic acid), warranting further attention.