Effect of chitin addition on water resistance properties of starch-based bioplastic properties

Abstract

In this study, the fabrication of starch-based bioplastics and the addition of chitin have been prepared. Bioplastics were produced by mixing starch, glycerol and chitin at various concentrations (1 %, 2 %, 3 %, 4 % w/w) through the melting process at 130 °C. Chitin affected bioplastic characteristics especially on its water barrier property. Morphological structures of bioplastics showed that chitin flakes attached to bioplastics. Moreover, FTIR observation showed that interaction between starch and chitin marked by amide group appearances at 1656 cm-1 and 1551 cm-1. Then, DSC analysis revealed that chitin involved melting temperature insignificantly by raising chitin concentration from 90 °C (0 % chitin) up to 97 °C (4 % chitin). Although the addition of chitin derived slightly the tensile strength and elongation at break, it improved hydrophobicity of bioplastics from 37.54° (0 % chitin) up to 74.97° (4 % chitin). Permeability of bioplastics decreased from 0.0206 g/m2/2h/mmHg (0 % chitin) to 0.0173 g/m2/2h/mmHg (3 % chitin). Eventually, chitin improves the water barrier property of bioplastics.