Skip to content
Open access

Elastic Properties and Bulk Microstructure of Poly(L-Lactide)–Hydroxyapatite Composites Under Long-Term In Vitro Hydrolytic Degradation

Sep 2026 · Macromol · 0 citations · 53 references

Abstract

Predicting the long-term degradation of bioresorbable poly(L-lactide) (PLLA)–hydroxyapatite (HA) composites remains a critical challenge in orthopedic implant design. An artificial implant must support bone tissue and maintain its mechanical and elastic properties for a certain period of time, corresponding to the rate of regeneration of damaged tissue; the time can reach several months. This study investigates the evolution of elastic properties and bulk microstructure in highly filled PLLA–HA composites (5–20 wt.% HA) during 76 weeks of in vitro hydrolytic degradation at 37 °C. Using high-frequency pulsed scanning acoustic microscopy (100 MHz), microstructural transformations and local elastic moduli were monitored non-destructively, complemented by mechanical testing and density measurements. Results indicate a concentration-dependent degradation mechanism: while initial stiffness increased with HA content, filler concentrations exceeding 10 wt.% accelerated degradation via early interfacial debonding and cavity formation around filler agglomerates. Conversely, the 5 wt.% HA composite exhibited superior stability, maintaining an elastic modulus of 6.7 GPa over 64 weeks with minimal microstructural damage. High-frequency ultrasound effectively quantified internal void formation and degradation kinetics in a non-invasive manner. These findings identify 5 wt.% HA as the optimal concentration for balancing mechanical reinforcement with controlled resorption rates. This work provides fundamental insights into the structure–property–degradation relationships in biocomposites and validates ultrasonic diagnostics as a vital tool for predicting the service life of resorbable implantable devices.

Read PDF

We use cookies to run the site and, with your consent, for analytics and to show ads. See our Cookie Policy.