Development of Biodegradable and Sustainable Composites from Agricultural Waste for Tableware Applications

Abstract

In order to provide a sustainable alternative to single-use plastics, this study explores the development of biodegradable tableware using agricultural waste materials such as rice husk, wheat bran, sugarcane bagasse, and wheat starch. The raw materials were converted into composite tableware products using processes drying, pulverizing, mixing, and compression moulding. The final products were assessed through physicochemical, microbial, and water absorption tests. The results showed that although the tableware showed high biodegradability and compliance with food safety standards, it also had limitations in terms of moisture resistance and microbial stability under humid conditions. Microbiological tests confirmed minimal leaching of substances, and microbial tests demonstrated good hygiene under dry storage.These results imply that the product is appropriate for short-term use, particularly when combined with dry or semi-moist foods, and that coatings or natural antimicrobial agents could be used to increase the product\'s water resistance and shelf life. All things considered, the project shows how agro-waste can be transformed into useful, environmentally friendly consumer goods, supporting the ideas of the circular economy and providing a workable way to lessen plastic pollution.

Introduction

I. Overview

The growing global concern for environmental sustainability has driven interest in biodegradable tableware made from organic agricultural residues. Unlike plastic alternatives, which persist in the environment and release harmful chemicals, biodegradable options made from materials like wheat husk, sugarcane bagasse, rice husk, and wheat starch offer eco-friendly benefits. These materials are renewable, compostable, and decompose faster, reducing pollution.

Their advantages—such as durability, heat resistance, and eco-friendliness—have led to their increasing use in homes, restaurants, and public events, especially in light of growing anti-plastic regulations.

II. Key Challenges

Despite their benefits, several obstacles limit the widespread adoption of biodegradable tableware:

1. Raw Material Supply Issues:

   • Supply depends on seasonal agricultural cycles and weather conditions, causing inconsistency and price volatility.

2. High Production Costs:

   • Manufacturing biodegradable tableware requires specialized, energy-intensive processes, making it less cost-effective compared to plastics.

3. Lack of Consumer Awareness:

   • Many consumers are unaware of the environmental advantages.

   • Higher prices discourage adoption, especially in price-sensitive markets.

4. Environmental Concerns in Production:

   • The entire life cycle of the product must be sustainable.

   • High energy or water use during manufacturing can offset environmental benefits.

III. Literature Survey Highlights

Studies emphasize the value of agricultural by-products:

• Wheat Bran: Rich in protein and fibers; useful for biodegradable composites.

• Sugarcane Bagasse: Versatile but requires processing innovations.

• Crosslinked and Modified Starch: Enhances functionality in binding and structure.

• Rice Husk and Straw: Improve strength in biodegradable polymers.

• Wheat Starch + Straw Fiber Composites: Offer strong, biodegradable alternatives to plastic.

IV. Proposed Materials for Tableware Production

1. Rice Husk:

   • High in cellulose and silica.

   • Provides mechanical strength and thermal stability.

2. Sugarcane Bagasse:

   • Contains cellulose and hemicellulose.

   • Lightweight, rigid, and biodegradable in 90–120 days.

3. Wheat Bran:

   • Rich in proteins and natural waxes.

   • Adds rigidity and moisture resistance.

4. Wheat Starch:

   • Acts as a natural binder.

   • Forms a flexible, biodegradable film.

   • Fully degrades in 60–90 days in soil.

V. Preparation and Processing

• Material Collection:

  • Agricultural residues like rice husk, wheat bran, sugarcane bagasse, and wheat starch were collected locally and cleaned.

• Drying Process:

  • Raw materials were sun-dried for 48–72 hours to reduce moisture to below 10%, ensuring moldability and preventing microbial contamination.

Conclusion

Biodegradable tableware made from agricultural residues presents a sustainable alternative to plastic but faces technical, economic, and awareness-related barriers. Addressing supply inconsistencies, production costs, and educating consumers, while ensuring sustainable production, is vital for broader adoption and environmental impact.

References

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Copyright

Copyright © 2025 Dr. K. Ganasen, Mrs. Monika K, Nirmalkumar K, Kumudha M, Yamini S S. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.