Towards a plastic-free future through designing edible tableware from cereal based ingredients

Abstract

The growing environmental concerns regarding plastic pollution have driven research towards the development of sustainable alternatives to conventional packaging and tableware. This study focuses on the development of edible and biodegradable products based on cereal-derived ingredients, intended to replace single-use plastic tableware. The objective was to formulate an optimal recipe and processing technology that ensures adequate mechanical strength, structural stability, and environmental safety of the resulting products. The formulation included wheat flour as the primary matrix, combined with plasticizers (glycerol), binding agents (egg yolk), and structural enhancers (gelatin). Multiple samples were prepared by varying ingredient ratios and baking conditions. Physico-chemical and mechanical analyses were conducted to evaluate parameters such as texture, water activity, moisture content, and structural integrity. The best-performing sample, characterized by a moisture content of 6.4%, water activity of 0.361, and a breaking force of 102.4 N, exhibited optimal qualities for potential practical use. The obtained products showed good resistance to moisture, sufficient mechanical strength for handling solid foods, and a biodegradation time of approximately 30 days under natural conditions. Additionally, their organoleptic properties suggest potential for dual functionality, as food and tableware, particularly in eco-conscious catering and tourism sectors. This research highlights the feasibility of using accessible ingredients and simple technologies to produce edible and biodegradable items, offering a sustainable solution to plastic waste and contributing to circular economy practices.