Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

Abstract

Plastics are mixtures of organic polymers that play a major role in environmental contamination worldwide. One way to reduce the waste arising from the use of plastics, especially disposable ones, can be to produce environmentally friendly cutlery. The aim of the work was the production of biodegradable spoons and evaluation of their texture, antioxidant activities and total polyphenols content. The spoons were made from a combination of the following ingredients: water, grape, proso millet, wheat, xanthan and palm oil in different concentrations. The samples were baked at 180 or 240 °C, some spoons were dried in a fruit dehydrator. According to the results of the analysis, a spoon prepared from a mixture of all three flours and with the addition of xanthan appears to be the most suitable replacement for plastic cutlery. This spoon showed high strength and antioxidant activity. It was confirmed that the use of grape flour has a beneficial effect on the nutritional profile of the experimentally produced biodegradable spoons.

Thermoplastic Starch-Based Blends with Improved Thermal and Thermomechanical Properties

“…The biodegradation products are carbon dioxide, methane, water, biomass, and several other harmless substances that are incorporated into the soil [ 4 ]. For example, the development of spoons made with biodegradable materials from seed flour, xanthan gum, and palm oil was performed as an alternative to the use of plastic cutlery [ 5 ].…”

Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging

“…Different sources of proteins and proteins extracted from the waste by-products being a sustainable ecological burden are utilized in various packaging applications [60]. Biodegradable packages, edible films, edible cutlery, thermoforms, trays, and coatings are also used as wraps, casings, pouches, bags, and covers as an alternative to synthetic and atmospheric packaging [64][65][66][67][68][69][70][71]. According to the protein source, different methods of the formation of plastics are being used.…”

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

“…Another company, Edible Pro [ 293 ], is providing not only spoons but also baked biscuit cups and bowls. Recently, Dordevic and colleagues [ 294 ] presented nutrition values and mechanical properties of baked spoons made of grape, proso millet, wheat, xanthan, palm oil, and water in different proportions. They have concluded that despite the recapture for the cake, the baking temperature also impacted the textural properties of prepared items.…”