Study of Wine Grape Pomaces from Different Vintages Regarding Their Use as Reliable Sustainable Antioxidants in Biobased Poly(Butylene Succinate)

Biopolyesters such as poly(butylene succinate) (PBS) show great potential to be used as biobased alternatives to conventional petroleum-based polyolefins. To access technical applications, biobased materials are mostly stabilized using conventional additives, which impair their biobased character. Wine grape pomace (WP), a largely unused, low-value by-product of winemaking, shows great potential to improve the thermo-oxidative stability. Since WP is a natural material, annual variations must be considered for its use as stabilizing bio-filler on an industrial scale. This study investigates the impact of annual variations of WP on the stabilizing effects in PBS. WP of two different varieties and three vintages were studied. The composition and properties of the native by-products were analyzed, and WP-based functional fillers were prepared by industrial mill-drying. The bio-fillers obtained were analyzed regarding their physical, thermal, biochemical, and antioxidant properties and blended into PBS with filler contents up to 20 wt.-% by twin-screw extrusion. The biocomposites’ thermal and thermo-oxidative properties were investigated subsequently. All WP varieties and vintages increased the thermo-oxidative stability of PBS by at least 24% at a filler content of 3 wt.-%, demonstrating the potential of WP as a reliable stabilizer. However, the maximum stabilization effect achieved varied slightly. The results of this study showed that minor differences in the bio-filler properties can be related to meteorological data, while the antioxidant activity, pH, and fat content could be used as bioanalytical indicators to evaluate the thermo-oxidative stabilization effects of WP-based functional fillers to enable reliable industrial applications of WP as a polymer stabilizer.