Novel polylactic acid-based composites were prepared for the first time by melt-blending urethanization using bark polyflavonoids, and polymeric methyl diisocyanate. Rheological, morphological, structural, thermal, and mechanical properties were studied. Polymerization between polyflavonoids and isocyanate during the melt-blending was demonstrated by spectroscopy, confocal microscopy, and thermal analysis. Polyflavonoids improved the blend processability and affected the polylactic acid-crystallization, blend-urethanization, and flexural features. Polyphenols act as nucleating agent, and the effect was highly influenced by the polymeric methyl diisocyanate-charge, and the polyflavonoids-content. Low polymeric methyl diisocyanate-loading (10 wt%) degrades the elasticity modulus (E), while the highest polymeric (20 wt%) improved the miscibility between the polylactic acid polymer-matrix and the polyflavonoids. GRAPHICAL ABSTRACT