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Grape pomace-gelatin alternative material with application in disposable cutlery: characterization, consumer perception and economic feasibility
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Scientists turned grape skins and seeds left over from winemaking, mixed with gelatin, into a sturdy material that can be molded into disposable spoons—and it actually breaks down in soil within about six weeks, unlike regular plastic that lingers for centuries and breaks into microplastics. Beyond being eco-friendly, most people who tried the spoons said they'd buy them and were willing to ditch plastic cutlery for this option, suggesting a real path toward reducing the plastic waste that ends up contaminating our food, water, and bodies. The researchers also found the product could be profitably made at scale, which matters because
Plastic pollution is one of the most pressing challenges societies face today. In response to this concern, the purpose of this study was to formulate a biodegradable alternative material from wine industry by-product (grape pomace) and gelatin, and to develop specific single-use products such as disposable spoons. The material was produced by the solution casting method, utilizing unrefined grape pomace and gelatin, along with glycerol and acetic acid. A 3² full factorial design was employed to evaluate the formulations by varying the amounts of grape pomace (20.00, 25.00, and 30.00 g) and gelatin (6.25, 12.50, and 25.00 g). The resulting composites were characterized for mechanical hardness, solubility, moisture content, and biodegradability after 45 days of burial in agricultural soil. Furthermore, consumer acceptance of the fabricated spoons was assessed through a survey and a focus group of 30 university students, followed by a preliminary pilot-scale economic feasibility analysis. The experimental run with high levels of grape pomace and gelatin reached a hardness of 84.27 N, while the run with low levels registered 12.73 N. Additionally, the biodegradability test demonstrated that the material decomposes in agricultural soil. After 45 days of burial under conditions of 40.00 % moisture content and 25 °C, all experimental runs lost at least 50.00 % of their initial weight. Spoons were fabricated from an alternative material and evaluated through a focus group composed of 30 university students, in which 86.70 % of participants expressed a positive purchase intention, and 63.30 % were totally willing to modify their consumption habits and switch from conventional plastics to products made from the grape pomace-gelatin material. Finally, the economic feasibility of the project was evaluated, resulting in an Internal Rate of Return of 57.00 %, surpassing the Minimum Acceptable Rate of Return of 32.47 %, indicating the project’s profitability. The significant difference (ANOVA, n = 3, P ≤ 0.05) in hardness highlights the material’s potential for adaptation to different applications. The results suggest that the formulated material has potential for application in disposable cutlery, offering a sustainable alternative to conventional plastics. The significant difference (ANOVA, n = 3, P ≤ 0.05) in hardness highlights the material’s potential for adaptation to different applications. The results suggest that the formulated material has potential for application in disposable cutlery, offering a sustainable alternative to conventional plastics.
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