In this work, the improvement of mechanical properties in biodegradable materials was obtained through the incorporation of natural and also biodegradable plasticizers and nucleation agents into the PHBV copolymer. PHBV production with different quantities of additives was obtained by extrusion followed by injection. The additives in the copolymer were efficient, resulting in an adequate processing due to the presence of nucleate and an improvement of the mechanical properties of the resulting material provided by the action of the plasticizer. The formulation with the minimum amount of additive content, 5% epoxidized cottonseed oil and 0.1% Licowax, was the most effective showing 35% reduction in the elastic modulus, and 18% in the PHBV crystallinity; 58% increase in impact resistance and 46% increase in elongation. Furthermore, it is important to emphasize that the natural additives were very efficient for biodegradation, showing a mass loss higher of pure PHBV.

PHB was characterized after different industrial processes by Differential Scanning Calorimetry (DSC), Fourier Transform Infrared Spectroscopy (FTIR), Melt Flow Index (MFI), Complex Dielectric Relaxation (CDR) and Size Exclusion Chromatography (SEC). Some properties of PHB were investigated before and after processing, in order to understand how temperature and other extrusion or injection conditions affect the polymer degradation. All the processed samples showed an increasing in the melt flow index, a decreasing of the dynamic crystallization temperature, and a reduction in the molar mass, suggesting some degradation. The molar mass reduction after processing, predicted when only thermal degradation is considered, was calculated in function of the kinetic parameters, such as constant thermal degradation and residence time during the industrial processing. It was found that the real molar mass reduction was higher than the theoretical value, indicating an important contribution of the shearing of polymeric chains during processing in the PHB degradation.