Effect of Storage and Packaging Materials on the Shelf Life of Edible Cutlery

Abstract

The improper disposal and continuous accumulation of plastic waste in the environment pose a significant threat to all forms of life, including humans. Disposable plastics alone account for nearly 50 per cent of total plastic waste, thereby contributing substantially to environmental pollution and the degradation of ecosystems worldwide. Owing to their non-biodegradable nature and low density, most plastic materials occupy considerable space in landfills and persist in the environment for extended periods. In response to these challenges, efforts are being made by entrepreneurs to develop sustainable alternatives to conventional disposable plastics, including biodegradable and even edible materials. In this context, millets have gained attention as functional foods with potential applications in eco-friendly packaging solutions. Furthermore, the growing trend of takeaway and convenience foods has intensified the demand for sustainable packaging options, thereby highlighting the need for innovative, environmentally responsible alternatives. These foods are mostly packed in plastic containers. It promotes the release of micro plastic to the food. To avoid such effects to the environment and also provide suitable alternative to plastic cutlery, edible cutlery is a creative and futuristic approach towards manufacture of food deliverables and storage. The appearance of best accepted edible cutleries stored in both Aluminium and metalized packaging material showed a significant difference during the 0 to 90th day, but as the day increases there is decreasing in the stored product color scores in both the packaging materials. Texture of developed refined wheat flour, white finger millet, little millet and foxtail millet based edible cutlery is significantly affected during the 90th day of storage interval. Refined wheat flour, white finger millet, little millet and foxtail millet based edible cutlery stored in MPP packaging material resulted a good texture which ranged from 7.73 to 8.21, 7.56. Mean sensory scores for taste of developed edible cutlery (Control, WFEC, LMEC and FMEC) stored in Aluminium silver foil packaging material decreased from 8.13 to 6.73 mean values. The mean sensory scores for flavor of Control and test samples stored in Aluminium silver foil packaging material decreased from 8.07 to 6.73. The mouth feels mean sensory scores ranges from 8.26 to 6.63 stored in Aluminium silver foil and MPP packaging material respectively from initial day to final day of storage period under ambient temperature. During the storage interval even though increase in the moisture content, free fatty acid-content and peroxide value, but rancid or off flavor is not observed. All the obtained results showed that they are under permissible limit.