Revolutionizing polylactic acid: Unveiling the influence of polyaniline, graphene nanoplatelet, and maleic anhydride additive on biodegradation, thermal and mechanical properties

• Inclusion of nanofillers and PLA-g-MAH improved the mechanical properties of PLA. • The increment in thermal and crystallinity of nanocomposites ranging from 7–33 %. • The higher weight loss indicates better biodegradability of the nanocomposite. This study investigates the impact of polyaniline (PANI), graphene nanoplatelets (GnPs), and maleic anhydride (MAH) compatibilizer on the degradation properties of polylactic acid (PLA)/ modified natural rubber (m-NR) blends. The PLA blends and nanocomposite was prepared using an indirect mixing technique, wherein filler loading with m-NR was pre-mixed through ultrasonic treatment before melt-blending. Results demonstrated significant enhancements in the thermal properties and crystallinity of filled PANI-GnPs and compatibilized nanocomposites compared to neat PLA, as evidenced by thermogravimetry analysis (TGA) and differential scanning calorimetry (DSC). Notably, the crystallinity of PLA blends and PLA nanocomposites improved by 7 % to 33 % relative to neat PLA, contributing to easier chain scission during degradation. Additionally, water absorption resistance improved with the presence of m-NR, PANI, GnPs, and MAH, adhering to Fick’s second law of diffusion kinetics. PANI addition exhibited the most substantial enhancement in water absorption, with a 107.4 % increase by the end of the 90 days of soil burial period compared to neat PLA, which align to the weight loss trend in the biodegradation test. Meanwhile, soil burial analysis indicated a decrease in impact strength values in all samples, ranging from 28.6 % to 45.6 %. Based on the water absorption and biodegradation properties, these PLA nanocomposites exhibit a promising combination of properties for various food and agricultural packaging applications.