Fabrication of edible and biodegradable cutlery from morning glory (Ipomoea aquatic) stem fiber-reinforced onto soy protein isolate

Wissuta Choeybundit; Khursheed Ahmad Shiekh; Pornchai Rachtanapun; Wirongrong Tongdeesoontorn

doi:10.1016/j.heliyon.2022.e09529

Fabrication of edible and biodegradable cutlery from morning glory (Ipomoea aquatic) stem fiber-reinforced onto soy protein isolate

Heliyon. 2022 May 26;8(5):e09529. doi: 10.1016/j.heliyon.2022.e09529. eCollection 2022 May.

Authors

Wissuta Choeybundit^{1

2}, Khursheed Ahmad Shiekh^{1

2}, Pornchai Rachtanapun^{3

4

5}, Wirongrong Tongdeesoontorn^{1

2}

Affiliations

¹ School of Agro-Industry, Mae Fah Luang University, Tasud, Chiang Rai, 57100, Thailand.
² Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, Tasud, Chiang Rai, 57100, Thailand.
³ Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
⁴ The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, 50100, Thailand.
⁵ Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai, 50200, Thailand.

Abstract

This study aimed to investigate the preparation of soy protein isolated (SPI) cutlery incorporated with 5-20% (w/w) crude morning glory stem fiber (MGSF). SPI cutlery samples without and with MGSF were subjected to hydraulic hot press molding at 160 °C for 5 min pressing time. SPI with 5% MGSF showed decreased lightness values compared to the control SPI (without MGSF) (p < 0.05). Flexural modulus attained in SPI with 5% MGSF was higher and subsequently showed decreases in impact strength and compression load compared to the control SPI (p < 0.05). SPI with 5% MGSF sample showed slightly lower water absorption followed by decreases in degree of swelling and solubility with that of the control SPI (p < 0.05). Micrographs revealed a 5% MGSF formed uniform matrix with SPI in comparison to the control and other treatments that showed cracks with the increased fiber addition. Additionally, stiffness decreased with the addition of 5% MGSF to SPI thereby increasing deflection in comparison to the control SPI and other treatments. Thus, SPI cutlery added with 5% MGSF potentially retained the physical and mechanical properties of edible and biodegradable cutlery for food applications.

Keywords: Biodegradable; Cutlery; Eco-friendly; Hydraulic hot press molding; Morning glory stem fiber; Soy protein.