Fabrication of edible and biodegradable cutlery from morning glory (Ipomoea aquatic) stem fiber-reinforced onto soy protein isolate

Fabrication of nutritional edible bowls with wheat bran, multigrain powder, refined flour, flax seed powder, fenugreek essential oil, and jaggery

BACKGROUND

The recycling or decomposition of plastic waste poses challenges due to its non-organic nature. As a consequence of the unregulated production of plastic goods, a substantial quantity of plastic garbage has been generated. There is an increasing demand for sustainable substitutes for synthetic petrochemical-derived plastic products. The utilization of cake molds made from plastic materials has become increasingly prevalent and they have become widely employed household items. Bio-based bowls have the potential to serve as viable alternatives to their plastic counterparts. This study involved the fabrication of a bio-based healthy edible bowl mold using natural ingredients, including multigrain flour, refined flour (maida), jaggery, flaxseed, and fenugreek essential oil. A nutrient-rich edible bowl was developed by using different weight percentages (ranging from 0% to 10%) of wheat bran (WB).

RESULT

The addition of WB to the nutritious bowl resulted in the lowest levels of water absorption and oil absorption compared with the control group. The enhanced nutritional bowl demonstrated notable antioxidant activity. The inclusion of wheat bran resulted in a further enhancement of antioxidant action, with an approximate increase of 28% observed. The protein value of the nutritious bowl came to be 13.17 g/0.1 kg of protein. It was also revealed from an early soil degradation test that the bowl that was created exhibited biodegradability.

CONCLUSION

The findings of this study offer a potentially viable method for developing a more sustainable substitute for cake molds/bowls made from plastic materials. © 2024 Society of Chemical Industry.

An Assessment of the Strength and Physical Properties of Edible Tableware from Flax Seed and Flaxseed Cake

Alternatives to traditional disposable plastic tableware are constantly sought. The aim of the study was to assess the possibility of using oilseeds and their press cakes for the production of edible tableware. Edible vegan plates (P) and bowls (B) were produced. The basic ingredients used for production were flax seeds (S) or flax press cake (C). Plates made using press cakes under a pressure of 3 kg deformed to a lesser extent than those containing seeds. However, they were more susceptible to crumbling during shaking. The colour of the tableware made on the basis of flax press cakes was lighter and was characterised by a higher chromaticity in the yellow and red direction. Significantly higher water absorption was characteristic of the tableware in which flax press cakes were used instead of flax seeds. The lowest water absorption (17.14%) after 30 min of soaking was recorded for the PS sample. After the test simulating the use of the tableware, a significant reduction in strength was observed overall (except for the PS test). The panelists rated the consistency and palatability of the PS, BS and PC tests very similarly. The highest overall acceptability was noted for the BS and PC tests. In conclusion, the development of edible bowls and plates made from flax seeds or flaxseed cake is an alternative solution for the production of environmentally friendly tableware.

Biopolymer-based solutions for enhanced safety and quality assurance: A review

The improper disposal of petroleum-based plastics has been associated with detrimental environmental consequences, such as the proliferation of microplastic pollution and increased emissions of greenhouse gases (GHGs). Consequently, biopolymers have emerged as a highly regarded alternative due to their environmental-friendly attributes and versatile range of applications. In response to consumer demands for safer food options, sustainable packaging, and escalating environmental concerns, the food sector is increasingly adopting biopolymers. Further, in the recent decade, the usage of active or functional biopolymers has evolved into smart biopolymers that can transmit real-time data to consumers. This review covers key topics such as antimicrobial and biodegradable packaging, edible coatings and films, incorporation of scavengers and bioactive substances that prolong the shelf life and guard against moisture and microbial contamination. The paper also discusses the development of edible cutlery as a sustainable substitute for plastic, the encapsulation of bioactive substances within biopolymers, 3-D food printing for regulated nutrition delivery and thickening and gelling agents that improve food texture and stability. It also discusses the integration of smart polymer functions, demonstrating their importance in guaranteeing food safety and quality, such as biosensing, pH and gas detection, antibacterial characteristics, and time-temperature monitoring. By shedding light on market trends, future scope, and potentialities, this review aims to elucidate the prospects of utilizing biopolymers to address sustainability and quality concerns within the food industry effectively.

Edible packaging as sustainable alternative to synthetic plastic: a comprehensive review

The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.

Recent developments in bio-based polyethylene: Degradation studies, waste management and recycling

Nowadays, the tendency to replace conventional fossil-based plastics is increasing considerably; there is a growing trend towards alternatives that involve the development of plastic materials derived from renewable sources, which are compostable and biodegradable. Indeed, only 1.5 % of whole plastic production is part of the small bioplastics market, even when these materials with a partial or full composition from biomass are rapidly expanding. A very interesting field of investigation is currently being developed in which the disposal and processing of the final products are evaluated in terms of reducing environmental harm. This review presents a compilation of polyethylene (PE) types, their uses, and current problems in the waste management of PE and recycling. Particularly, this review is based on the capabilities to synthesize bio-based PE from natural and renewable sources as a replacement for the raw material derived from petroleum. In addition to recent studies in degradation on different types of PE with weight loss ranges from 1 to 47 %, the techniques used and the main changes observed after degradation. Finally, perspectives are presented in the manuscript about renewable and non-renewable polymers, depending on the non-degradable, biodegradable, and compostable behavior, including composting recent studies in PE. In addition, it contributes to the 3R approaches to responsible waste management of PE and advancement towards an environmentally friendly PE.