We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
ECO-S: Biodegradable Spoon Made from Zea mays and Oryza sativa
AI summary Read the abstract
Researchers tested a biodegradable spoon made from powdered corn and rice mixed with cornstarch and corn syrup, as an alternative to plastic cutlery. One recipe, with 75 grams of corn and 175 grams of rice, took the longest to dissolve in hot, warm and cold water, and safety data sheets classified the materials as non-toxic and non-irritating.
ECO-S: Biodegradable Spoon Made from Zea mays and Oryza sativa ECO-S is a research-based initiative that explores the potential of corn (Zea mays) and rice (Oryza sativa) as sustainable alternatives to conventional plastic cutlery. The study developed a biodegradable spoon using powdered corn and rice combined with cornstarch and corn syrup, with different material ratios tested to determine their durability and dissolving time in hot, warm, and cold water. Among the four treatments, Treatment 4, composed of 75 g of corn and 175 g of rice, demonstrated the longest dissolution time across all tested water temperatures. The study also evaluated the safety of the materials through their Material Safety Data Sheets, which classified the materials as practically non-toxic and non-irritating. Through the development of ECO-S, the researchers aim to contribute to efforts toward reducing plastic pollution and promoting the use of locally available, bio-based materials for more sustainable disposable products.
More Papers Like This
Biodegradable and Edible Cutlery: Innovations in Biomaterials, Additive formulation, Processing Technologies and Sustainability Perspectives
AI summary Read the abstract
Regular plastic forks and spoons don't break down in nature, they just crumble into tiny microplastic particles that can end up in our food, water, and even our bodies. This review rounds up existing research on eco-friendly alternatives made from things like starch, plant proteins, and food waste, showing that biodegradable or even edible cutlery is becoming more realistic, though it still costs more and needs better composting systems to actually work at scale. For consumers, this means greener utensil options are on the horizon, but widespread availability will depend on cutting costs and building the infrastructure to properly dispose of them.
Biodegradable trays made from Poraqueiba serícea Tulasne seed starch and Zea Mays cob flour
AI summary Read the abstract
Not relevant to microplastics — this paper develops biodegradable food trays from Amazonian seed starch and corn cob flour as an alternative to petrochemical packaging, without addressing microplastic pollution.
A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware
AI summary Read the abstract
This review examines edible tableware made from plant-based flours — including wheat, rice, and millet — as a sustainable alternative to single-use plastics, highlighting promising results in biodegradability (decomposing within 5 days), nutritional content, and structural performance when fortified with additives like ashwagandha powder.
Biodegradable Ecofriendly Sustainable Tableware and Packaging: A Comprehensive Review of Materials, Manufacturing, and Applications
AI summary Read the abstract
This review surveys the current landscape of biodegradable materials being developed as replacements for single-use plastic tableware and food packaging. It evaluates the environmental credentials, mechanical performance, and end-of-life behavior of options including starch-, cellulose-, and protein-based composites. The authors highlight both the promise of these alternatives and the remaining challenges around cost, moisture resistance, and industrial composting infrastructure.
Development of Non-Wheat Edible Spoon
AI summary Read the abstract
This research develops edible spoons formulated from non-wheat flours and natural binders as a functional alternative to single-use plastic cutlery. The study evaluates the mechanical strength, moisture resistance, and sensory properties of prototypes to confirm usability during normal eating. Edible cutlery of this type could meaningfully reduce single-use plastic waste in foodservice settings.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.