A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware.
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| Title: | A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware. |
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| Authors: | Roy, Swarup1 (AUTHOR) swaruproy2013@gmail.com, Pillai, Athira R. S.1 (AUTHOR), Madhumita, Mitali2 (AUTHOR), Joshi, Riya2 (AUTHOR), Zhang, Wanli3 (AUTHOR), Shankar, Shiv4 (AUTHOR), Sengupta, Srijoni (AUTHOR) |
| Source: | International Journal of Biomaterials. 8/6/2025, Vol. 2025, p1-18. 18p. |
| Subjects: | Flour, Tableware, Nutritional value, Biodegradable products, Edible plants, Single-use plastics |
| Abstract: | Nowadays, plastic has become an integral part of our daily used products. Packaging is the sector where a significant portion of plastics are being used, and it has increased many folds after the recent pandemic. The plastic‐based cutlery, cups, bowls, and plates have been commonly used in ready‐to‐eat packaged food, and they include mostly single‐use plastic; thus, there is an urgent need for substitution with eco‐friendly alternatives. The edible cups, bowls, and cutlery could be a promising alternative to the plastic counterparts. This review debated the current scenario in edible cutlery fabrication and characterization. The plant‐based, eco‐friendly edible flour materials are commonly used for fabricating edible cutlery such as bowls, cups, and spoons. The fortification and enrichment of additives into the edible cutlery and tableware were promising to improve the physical and functional performance. To develop edible cutlery, various flours such as millet, wheat, and rice have already been explored, and the results are promising for attaining sustainable development. The edible spoons prepared by using various flours such as finger millet and wheat flour with ashwagandha powder showed high proximate composition, including protein 5.96% and carbohydrates 85.73%. Similarly, the edible cutlery prepared using rice flour, wheat flour, and banana blossom powder resulted in a high water absorption capacity of 31.59% and showed high biodegradable capacity and decayed in 5 days. The use of this edible tableware not only reduces plastic waste issues but also makes our food healthier and nutrition‐rich. Hence, this review aims to provide an overview of edible cutlery's needs and current status. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | Nowadays, plastic has become an integral part of our daily used products. Packaging is the sector where a significant portion of plastics are being used, and it has increased many folds after the recent pandemic. The plastic‐based cutlery, cups, bowls, and plates have been commonly used in ready‐to‐eat packaged food, and they include mostly single‐use plastic; thus, there is an urgent need for substitution with eco‐friendly alternatives. The edible cups, bowls, and cutlery could be a promising alternative to the plastic counterparts. This review debated the current scenario in edible cutlery fabrication and characterization. The plant‐based, eco‐friendly edible flour materials are commonly used for fabricating edible cutlery such as bowls, cups, and spoons. The fortification and enrichment of additives into the edible cutlery and tableware were promising to improve the physical and functional performance. To develop edible cutlery, various flours such as millet, wheat, and rice have already been explored, and the results are promising for attaining sustainable development. The edible spoons prepared by using various flours such as finger millet and wheat flour with ashwagandha powder showed high proximate composition, including protein 5.96% and carbohydrates 85.73%. Similarly, the edible cutlery prepared using rice flour, wheat flour, and banana blossom powder resulted in a high water absorption capacity of 31.59% and showed high biodegradable capacity and decayed in 5 days. The use of this edible tableware not only reduces plastic waste issues but also makes our food healthier and nutrition‐rich. Hence, this review aims to provide an overview of edible cutlery's needs and current status. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 16878787 |
| DOI: | 10.1155/ijbm/6206991 |
