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Related Concept Videos

Bioplastics01:27

Bioplastics

Bioplastics derived from microbial processes present a sustainable alternative to conventional petroleum-based plastics. Among these, polyhydroxyalkanoates (PHAs), particularly polyhydroxybutyrates (PHBs), have emerged as prominent candidates due to their biodegradability and biocompatibility. These polymers are synthesized by a variety of bacteria, such as Cupriavidus necator and Pseudomonas putida, which naturally accumulate PHAs as intracellular carbon and energy reserves, especially under...

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A Comprehensive Review on Recent Advances in Plant Flour-Based Edible Tableware.

Swarup Roy1, Athira R S Pillai1, Mitali Madhumita2

  • 1Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.

International Journal of Biomaterials
|August 14, 2025
PubMed
Summary
This summary is machine-generated.

Edible cutlery made from plant-based flours offers a sustainable alternative to single-use plastics. This eco-friendly tableware reduces plastic waste and enhances food nutrition.

Keywords:
biodegradableedible cutleryfoodpackagingplastic wastesustainable

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Area of Science:

  • Materials Science
  • Food Science
  • Sustainable Development

Background:

  • Single-use plastics, particularly in food packaging and cutlery, pose significant environmental challenges.
  • The demand for plastic cutlery has surged, necessitating eco-friendly alternatives for sustainable consumption.
  • Edible cutlery presents a viable solution to mitigate plastic waste and promote healthier eating habits.

Purpose of the Study:

  • To review the current state of edible cutlery fabrication and characterization.
  • To explore plant-based materials and additives for enhancing edible cutlery performance.
  • To highlight the potential of edible tableware in reducing plastic pollution and improving nutritional value.

Main Methods:

  • Fabrication of edible cutlery using various plant-based flours (millet, wheat, rice).
  • Incorporation of additives like ashwagandha powder and banana blossom powder for improved properties.
  • Characterization of edible cutlery, including proximate composition and water absorption capacity.

Main Results:

  • Edible spoons from finger millet and wheat flour with ashwagandha showed high protein (5.96%) and carbohydrate (85.73%) content.
  • Edible cutlery using rice flour, wheat flour, and banana blossom powder exhibited high water absorption (31.59%).
  • The developed edible cutlery demonstrated high biodegradability, decaying within 5 days.

Conclusions:

  • Edible cutlery made from plant-based flours is a promising eco-friendly alternative to plastic.
  • Fortification with additives can significantly improve the physical and functional properties of edible tableware.
  • Edible cutlery contributes to reducing plastic waste and offers nutritional benefits, supporting sustainable development.