Development of edible spoons using non-traditional flours

This is the authors' abstract. We don't add key points for this paper.

This work aimed to develop edible spoons from non-traditional types of flour that could help reduce pollution related to the use of plastic cutlery. Moreover, the experimentally produced edible spoons were fortified with health-enhancing bioactive compounds from non-traditional flours. Edible spoons were made by blending different types of flours, including acorn, pumpkin seeds, poppy seeds, and wheat, with the addition of water to form a homogenous, formable dough. The spoons were baked at 180°C for 10 minutes and subjected to a dryer to achieve an even firmer texture. Next, the following parameters were determined: total polyphenol content, composition of phenolic compounds, antioxidant activity, and the textural profile. The highest total polyphenol content was recorded in acorn flour samples, with a value of 14.0 mg GAE/g in the sample containing 30% acorn flour. This sample also showed the highest antioxidant activity with a value of 127.3 μmol TE/g and the highest concentrations of rutin, myricetin, catechin, and naringenin. The highest hardness was recorded in the sample with the addition of 10% acorn flour. Our study highlighted a simple and effective method of producing edible and biodegradable spoons, offering a sustainable alternative to single-use plastic cutlery.