Browsing by Author "TEHAMI, Ines"

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    Formulation of functional edible cutlery
    (2024-06-29) CHERFI, Sara; TEHAMI, Ines
    Plastic cutleries are mostly used for the consumption of foods especially in restaurants, fast food, joints and street foods. This consumption has increase significantly after COVID-19 pandemic. Edible cutlery represents a good sustainable alternative, they not only contribute to the preservation of the environment by reducing plastic waste, but they also offer nutritional benefits. The aim of this work is the development of new probiotic and functional edible cutlery, in order to provide the Algerian market with a product that can support efforts to improve public health and reduce the consumption of plastic cutlery. In order to carry out this study, a questionnaire survey was diffused to study the Algerian consumers’ orientations on the consumption of functional foods and their cutlery use. The data 1180 consumers were collected. This allowed us to formulate functional edible spoon enriched with probiotics strains: Lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium lactis, Bifidobacterium breve. The developed spoon was called “BasicBiotic” spoon. Two other variants were developed: “ChocoBiotic” spoon with chocolate flavor and containing cocoa powder, and “SpiroBiotic” spoon with lemon flavor and containing spirulina. The scan with Raman Spectroscopy shows that the coating with the probiotic strains in the bowl of the spoon was effective with a percentage of 51%. The ornamentation of the surface with scanning electron microscopy (SEM) shows adequate adhesion of the strains on the spoon. The thermogravimetric analysis (ATG) shows that the degradation begins at 280°C for “BasicBiotic” spoon and “ChocoBiotic” spoon while for “SpiroBiotic” spoon the degradation starts at 295°C. A series of physicochemical analyses, microbiological, nutritional analyses and sensory test were applied on developed spoons. The tests’ results revealed their satisfying quality and comply with the Algerian legislation. The developed probiotic functional edible spoons are eco-friendly alternative to conventional plastic and can be the subject of a Start-up project and wealth creation.