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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.
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]
Copyright of International Journal of Biomaterials is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware.
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  Data: <searchLink fieldCode="AR" term="%22Roy%2C+Swarup%22">Roy, Swarup</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> swaruproy2013@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Pillai%2C+Athira+R%2E+S%2E%22">Pillai, Athira R. S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Madhumita%2C+Mitali%22">Madhumita, Mitali</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Joshi%2C+Riya%22">Joshi, Riya</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Wanli%22">Zhang, Wanli</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shankar%2C+Shiv%22">Shankar, Shiv</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sengupta%2C+Srijoni%22">Sengupta, Srijoni</searchLink> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Biomaterials%22">International Journal of Biomaterials</searchLink>. 8/6/2025, Vol. 2025, p1-18. 18p.
– Name: Subject
  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Flour%22">Flour</searchLink><br /><searchLink fieldCode="DE" term="%22Tableware%22">Tableware</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Biodegradable+products%22">Biodegradable products</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+plants%22">Edible plants</searchLink><br /><searchLink fieldCode="DE" term="%22Single-use+plastics%22">Single-use plastics</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Biomaterials is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/ijbm/6206991
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      – Code: eng
        Text: English
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        PageCount: 18
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    Subjects:
      – SubjectFull: Flour
        Type: general
      – SubjectFull: Tableware
        Type: general
      – SubjectFull: Nutritional value
        Type: general
      – SubjectFull: Biodegradable products
        Type: general
      – SubjectFull: Edible plants
        Type: general
      – SubjectFull: Single-use plastics
        Type: general
    Titles:
      – TitleFull: A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware.
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            NameFull: Roy, Swarup
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            NameFull: Zhang, Wanli
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              M: 08
              Text: 8/6/2025
              Type: published
              Y: 2025
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