Rice Husk Filled PLA/PBAT Composites for Food Containers: Processability, Rheological and Thermal Properties

Abstract This study explores the potential of using a composite material made of polylactic acid (PLA), polybutylene adipate‐co‐terephthalate (PBAT), and rice husk (RH) as an alternative for food containers. Two blends with 10 wt%–20 wt% of PBAT and four composites with 10 wt%–20 wt% of RH reinforcement are evaluated. The composite is created using an internal mixer and is analyzed using torque vs time mixing curves, melt flow index (MFI), thermogravimetric analysis, and differential scanning calorimetry (DSC). The blends exhibit higher crystallinity and superior mechanical properties compared to composites. Adding RH improves sustainability and decreases costs by utilizing agricultural waste but reduces flexural strength. However, the addition of PBAT increases flexibility, making it suitable for pliable material applications. The composite CO4 with 20 wt% of PBAT and RH demonstrates balanced performance in terms of lower MFI, thermal stability, and flexural strength, making it suitable for food tray applications. Further studies are needed to optimize the mechanical and barrier properties of these composites for specific applications.