Preparation and characterization of face masks made of bagasse, starch and chitosan obtained from agricultural and food wastes

The recent COVID-19 outbreak has necessitated the manufacturing of different types of face masks which are made of synthetic polymer or cloth. In this pursuit, we have developed a sustainable biodegradable face mask made of sugarcane bagasse, potato peel starch and shrimp shell chitosan. The optimum formulation had the lowest stiffness coefficient (2100 ± 173.2 MPa) and hence the highest flexibility. The pore size was found to be 36–37 nm, which ensured breathability yet virus protection. The pore size remained unchanged at different temperatures, proving its widespread global application. The mask can be heated to 121 ^oC at which the virus is deactivated without showing a change in pore size, so it can be reused. Finally, a biodegradation test was carried out to prove its safe disposal into the environment.