Edible cutlery: An eco-friendly replacement for plastic cutlery
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T Rahul Roy
Sonia Morya
https://orcid.org/0000-0002-8137-2759
https://orcid.org/0000-0002-8137-2759
Abstract
Plastic has become a significant threat to the entire ecological system, the daily utilization of plastic products has several beyond-description losses like air pollution caused by incinerating plastic, pollution of the marine environment and microplastics damaging internal organs of animals and indirectly harming humans by consuming the sea-food, meat and other products which rife with micro-plastic. This review aimed to assess the replacement of plastic usage with a better alternative, including studies on various types of cutlery, preparation of edible cutlery, therapeutical properties and the market of edible cutlery.They occur in everyday life, which compromises the standard of living. Plastic usage can be minimized with a better alternative, as complete eradication is not possible due to their consistent dependence and usage. So, a better substitute is cutlery made up of plant-based products like rice, sorghum, wheat, soy, and rice bran flour. The edible cutlery has biodegradable and eco-friendly properties and is the finest substitute for plastic cutlery. This cutlery can help change the system of unhealthiness into a better lifestyle by minimizing the health-associated risks such as cancers, endocrine disruption, and impaired immunity with exposure to leaching plastic packages which are used to store food items. It can help to achieve sustainable development goals (SDG) of United Nations Organisation i.e., ensure healthy lives and promote well-being for all at all ages (SDG-3) and take urgent action to combat climate change and its impacts (SDG-13), the ultimate aim of this paper was to reduce the usage of plastic and products made up of plastic.
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Keywords
Biodegradable, Climate action, Carcinogenic, Good health, Well-being, Toxicity
References
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Chen, X. (2017). Functional food-related bioactive compounds: effect of sorghum phenolics on cancer cells in vivo and conversion of short-to long-chain omega-3 polyunsaturated fatty acids in duck liver in vivo. Kansas State University.
Das S. (2016) “How to save the planet, a spoon at a time”. Retrieved from https://www.hindustantimes.com/more-lifestyle/how-to-save-the-planet-a-spoon-at-a-time/story-cK3yrQNSgkQh9dqucXatVK.html
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Morya, S., Chandra, R. & Seelam, B. S. (2017). Microbial characteristics of whey and sorghum based low fat probiotic beverage. International Journal of Chemical Studies, 5(4), 403-406.
Morya, S., Awuchi, C. G., Neumann, A., Napoles, J. & Kumar, D. (2022). Advancement in acidophilus milk production technology. In: Advances in Dairy Microbial Products (pp. 105-116). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85793-2.00016-3
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North, E. J. & Halden, R. U. (2013). Plastics and environmental health: the road ahead. Reviews on Environmental Health, 28(1), 1-8. https://doi.org/10.1515/reveh-2012-0030
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Patil, H. N. & Sinhal, P. (2018). A study on edible cutlery: An alternative for conventional ones. Atithya: A Journal of Hospitality, 4(1), 45-51.
Pirillo, V., Pollegioni, L. & Molla, G. (2021). Analytical methods for the investigation of enzyme‐catalyzed degradation of polyethylene terephthalate. The FEBS (Federation of European Biochemical Societies Journal, 288(16), 4730-4745. https://doi.org/10.1111/febs.1 5850
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Rashid, M.S. (2019). Edible Cutleries as Sustainable Substitute for Plastic Cutleries, Doctoral dissertation, Brac University.
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Sood S. & Deepshikha. (2018). Development and Quality Evaluation of Edible Plate. ARC (Academicians Research Center) Journal of Nutrition and Growth, 4(2), 1-4. http://doi.org/10.20431/2455-2550.0402001
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Tollner, E. W., Annis, P. A. & Das, K. C. (2011). Evaluation of strength properties of polypropylene-based polymers in simulated landfill and oven conditions. Journal of Environmental Engineering, 137(4), 291-296. https://doi.org/10.1061/(ASCE)EE.1943-7870.0000320
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Watanabe, N., Suzuki, M., Yamaguchi, Y. & Egashira, Y. (2018). Effects of resistant maltodextrin on bowel movements: a systematic review and meta-analysis. Clinical and Experimental Gastroenterology, 11, 85. https://doi.org/10.2147/CEG.S153924
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Cariati, F., D’Uonno, N., Borrillo, F., Iervolino, S., Galdiero, G. & Tomaiuolo, R. (2019). Bisphenol a: an emerging threat to male fertility. Reproductive Biology and Endocrinology, 17(1), 1-8. https://doi.org/10.1186/s12958-018-0447-6
Chen, X. (2017). Functional food-related bioactive compounds: effect of sorghum phenolics on cancer cells in vivo and conversion of short-to long-chain omega-3 polyunsaturated fatty acids in duck liver in vivo. Kansas State University.
Das S. (2016) “How to save the planet, a spoon at a time”. Retrieved from https://www.hindustantimes.com/more-lifestyle/how-to-save-the-planet-a-spoon-at-a-time/story-cK3yrQNSgkQh9dqucXatVK.html
De Sá, L. C., Oliveira, M., Ribeiro, F., Rocha, T. L. & Futter, M. N. (2018). Studies of the effects of microplastics on aquatic organisms: what do we know and where should we focus our efforts in the future?. Science of The Total Environment, 645, 1029-1039. https://doi.org/10.1016/j.scitotenv.2018.07.207
Dublin, (2020). The Edible Cutlery Market by Product, Raw Material and Application: Global Opportunity Analysis and Industry Forecast, 2019-2026 report. Retrived from https://www.prnewswire.com/news-releases/global-edible-cutlery-market-2019-to-2026---by-product-raw-material-and-application-301073805.html
Geyer, R., Jambeck, J. R. & Law, K. L. (2017). Producción, uso y destino de todos los plásticos jamás fabricados. Science Advances, 3(7), 1207-1221. https://doi.org/10.1126/sciadv.1700782
Gore, A. C., Crews, D., Doan, L. L., La Merrill, M., Patisaul, H. & Zota, A. (2014). Introduction to endocrine disrupting chemicals (EDCs). A Guide for Public Interest Organizations and Policy-Makers, 21-22.
Halden, R. U. (2010). Plastics and public health. Annual Review Public Health, 31, 179-194. https://doi.org/10.1146/annurev.publhealth.012809.103714
Helnaes, A., Kyrø, C., Andersen, I., Lacoppidan, S., Overvad, K., Christensen, J. & Olsen, A. (2016). Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer, and Health Cohort. The American Journal of Clinical Nutrition, 103(4), 999-1007. https://doi.org/10.3945/ajcn.115.124271
Hetherington, M. M., Cunningham, K., Dye, L., Gibson, E. L., Gregersen, N. T., Halford, J. C. G., ... & Van Trijp, H. C. M. (2013). Potential benefits of satiety to the consumer: scientific considerations. Nutrition Research Reviews, 26(1), 22-38. https://doi.org/10.1017/S0954422413000012
Hollænder, P. L., Ross, A. B. & Kristensen, M. (2015). Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies–. The American Journal of Clinical Nutrition, 102(3), 556-572. https://doi.org/10.3945/ajcn.1 15.109165
Hopewell, J., Dvorak, R. & Kosior, E. (2009). Plastics recycling: challenges and opportunities. Philosophical Transactions of The Royal Society B: Biological Sciences, 364(1526), 2115-2126. https://doi.org/10.1098/rstb.2008.0311
Hruby, A. & Hu, F. B. (2015). The epidemiology of obesity: a big picture. Pharmacoeconomics, 33(7), 673-689. https://doi.org/10.1007/s40273-014-0243-x
Ilyas, M., Ahmad, W., Khan, H., Yousaf, S., Khan, K. & Nazir, S. (2018). Plastic waste as a significant threat to environment–a systematic literature review. Reviews on Environmental Health, 33(4), 383-406. https://doi.org/10.1515/reveh-2017-0035
Kadam, A. & Deshmukh, R. (2020). Edible Cutlery Market by Product (Spoon, Fork, Knife, Spork, and Chopstick), Raw Material (Corn, Wheat, bran, Rice bran, and Others), and Application (Household and Commercial): Global Opportunity Analysis and Industry Forecast, 2019–2026.
Khan, F. M., Morya, S. & Chattu, V. K. (2021). Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health. Journal of Applied and Natural Science, 13(2), 700-714.https://doi.org/ 10.31018/jans.v13i2.2683
Kumar, D., Jayanthi, M., Saranraj, P. & Karunya, S. (2015). Effect of potassium sorbate on the inhibition of growth of fungi isolated from spoiled bakery products. Life Science Archives (LSA). 1. 217 - 222.
Kumari, J. & Morya, S., (2021). Celiac disease: An epidemiological condition: Insight on gluten free diet, significance and regulatory recommendations. The Pharma Innovation Journal, 10(5), 641-654.
Lee, S. H., Lee, J., Herald, T., Cox, S., Noronha, L., Perumal, R., ... & Smolensky, D. (2020). Anticancer activity of a novel high phenolic sorghum bran in human colon cancer cells. Oxidative Medicine and Cellular Longevity, Vol. 2020, 11 pages. https://doi.org/10.1155/20 20/2890536
Morya, S., Chandra, R. & Seelam, B. S. (2017). Microbial characteristics of whey and sorghum based low fat probiotic beverage. International Journal of Chemical Studies, 5(4), 403-406.
Morya, S., Awuchi, C. G., Neumann, A., Napoles, J. & Kumar, D. (2022). Advancement in acidophilus milk production technology. In: Advances in Dairy Microbial Products (pp. 105-116). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85793-2.00016-3
Munir, S. (2017). Edible Cutlery: The Future of Eco-Friendly Utensils. Retrieved from https://www.kickstar ter.com/projects/1240116767/edible-cutlery-the-future-of-eco-friendly-utensils
Mwanza, B. G. & Mbohwa, C. (2017). Drivers to sustainable plastic solid waste recycling: a review. Procedia Manufacturing, 8, 649-656. https://doi.org/10.1016/j.promfg.20 17.02.083
Natarajan, N., Vasudevan, M., Vivekk Velusamy, V. & Selvaraj, M. (2019). Eco-friendly and edible waste cutlery for sustainable environment. International Journal of Engineering and Advanced Technology, 9(1s4). https://doi.org/10.35940/ijeat.A1031.1291S419
North, E. J. & Halden, R. U. (2013). Plastics and environmental health: the road ahead. Reviews on Environmental Health, 28(1), 1-8. https://doi.org/10.1515/reveh-2012-0030
Parker, L. (2018). Fast facts about plastic pollution. National Geographic, 20. https://www.nationalge ographic.com/science/article/plastics-facts-infographics-ocean-pollution?loggedin=true
Patil, H. N. & Sinhal, P. (2018). A study on edible cutlery: An alternative for conventional ones. Atithya: A Journal of Hospitality, 4(1), 45-51.
Pirillo, V., Pollegioni, L. & Molla, G. (2021). Analytical methods for the investigation of enzyme‐catalyzed degradation of polyethylene terephthalate. The FEBS (Federation of European Biochemical Societies Journal, 288(16), 4730-4745. https://doi.org/10.1111/febs.1 5850
Pontieri, P., Mamone, G., De Caro, S., Tuinstra, M. R., Roemer, E., Okot, J., De Vita, P., Ficco, D. B., Alifano, P., Pignone, D., Massardo, D. R. & Del Giudice, L. (2013). Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses. Journal of Agricultural and Food Chemistry, 61(10), 2565–2571. https://doi.org/10.1021/jf304882k
Poonia, A., & Yadav, P. (2017). Trends in Edible Cutlery and Tableware. Beverage & Food World – Vol. 44 – No. 10.
Prasad, M. P. R., Rao, B. D., Kalpana, K., Rao, M. V. & Patil, J. V. (2015). Glycaemic index and glycaemic load of sorghum products. Journal of The Science of Food and Agriculture, 95(8), 1626-1630. https://doi.org/10.1002/jsfa.6861
Rashid, M.S. (2019). Edible Cutleries as Sustainable Substitute for Plastic Cutleries, Doctoral dissertation, Brac University.
Reddy, B. D. (2016). Bakeys: You can use and eat this innovative cutlery. Retrieved from https://www.business-standard.com/article/companies/bakeys-you-can-use-and-eat-this-innovative-cutlery-116062200024_1.html
Royer, S. J., Ferrón, S., Wilson, S. T. & Karl, D. M. (2018). Production of methane and ethylene from plastic in the environment. PloS (Public Library of Science) One, 13(8), e0200574. https://doi.org/10.1371/journal.pone.0200574
Schug, T. T. & Birnbaum, L. S. (2014). Human health effects of bisphenol A. Toxicants in Food Packaging and Household Plastics, 1-29. https://doi.org/10.1007/978-1-4471-6500-2_1
Skand, D. K., Wadhwani, M. K. & Rahaman, M. (2020). Trend in Area, Production and Productivity of all Rice and boro Rice in Bihar State. International Journal of Current Microbiology and Applied Sciences, 9(9), 1967-1978. https://doi.org/10.20546/ijcmas.2020.909.247
Sood S. & Deepshikha. (2018). Development and Quality Evaluation of Edible Plate. ARC (Academicians Research Center) Journal of Nutrition and Growth, 4(2), 1-4. http://doi.org/10.20431/2455-2550.0402001
Tansel, B. & Yildiz, B. S. (2011). Goal-based waste management strategy to reduce persistence of contaminants in leachate at municipal solid waste landfills. Environment, Development and Sustainability, 13(5), 821-831.
Thompson, R. C., Moore, C. J., Vom Saal, F. S., & Swan, S. H. (2009). Plastics, the environment and human health: current consensus and future trends. Philosophical Transactions of The Royal Society B: Biological Sciences, 364(1526), 2153-2166. https://doi.org/10.1098/rstb.2009.0053
Threapleton, D. E., Greenwood, D. C., Evans, C. E., Cleghorn, C. L., Nykjaer, C., Woodhead, C., Cade, J. E., Gale, C. P. & Burley, V. J. (2013). Dietary fiber intake and risk of first stroke: a systematic review and meta-analysis. Journal of Stroke, 44(5), 1360–1368. https://doi.org/10.1161/STROKEAHA.111.000151
Tollner, E. W., Annis, P. A. & Das, K. C. (2011). Evaluation of strength properties of polypropylene-based polymers in simulated landfill and oven conditions. Journal of Environmental Engineering, 137(4), 291-296. https://doi.org/10.1061/(ASCE)EE.1943-7870.0000320
Tonapi V. A. (2020). All India coordinated research project 2019-2020. Sorghum and Small Millets–Annual Group Meet. Retived from https://www.millets.res.in/aicsip19/Sorghum/presentations19/PC-Report-Joint-AGM2020.pdf
Trasande, L., Shaffer, R. M., Sathyanarayana, S., Lowry, J. A., Ahdoot, S., Baum, C. R., ... & Woolf, A. D. (2018). Food additives and child health. The Journal of Pediatrics, 142(2). https://doi.org/10.1542/peds.2018-1410
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Edible cutlery: An eco-friendly replacement for plastic cutlery . (2022). Journal of Applied and Natural Science, 14(3), 835-843. https://doi.org/10.31018/jans.v14i3.3627
