Cassava starch-chitosan-sorghum micro-fibrillated cellulose biocomposite wrapping film to prevent COVID-19 outspread

Abstract

To prevent virus spreading, the corpse or the coffin of COVID-19 patients need to be wrapped in plastic. Low-density polyethylene (LDPE), a crude oil-based wrapping plastic, is difficult to decompose in nature after use. In this study, biocomposite wrapping film was developed from cassava starch and chitosan, with the addition of sorghum Micro-Fibrillated Cellulose (MFC) by levels of 1%, 2%, 3%, 4% and 5%. Cassava starch (raw starch) was modified by acetic anhydride to produce acetylated cassava starch (acetylated starch) which is less hydrophilic thus enhance the compounding ability with LDPE. The sorghum MFC was obtained from sorghum fibers after following processes: soda pulping, bleaching and fibrillation with a super grinder. The addition of 1% sorghum MFC into raw starch-chitosan increased the tensile strength and modulus of elasticity by 33% and 17%, respectively. On the other hand, the addition of 2% sorghum MFC into acetylated starch-chitosan increased the elongation by 38%. Wrapping film needs to have good elongation ability so that it can be stretched during application. Based on elongation characteristic, acetylated cassava starch-chitosan with addition of 2% sorghum MFC can be developed to be a candidate for biocomposite wrapping film to prevent COVID-19 outspread.