Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part F
Exploring the frontier of sustainable alternatives: Design, development, and evaluation of mushroom-based edible cups utilizing Agaricus bisporus
Author(s): Helen Reshma, Joy Lincy, B Nandhini, Mahalakshmi Sundarapandian and Suresh Balasubramanian
Abstract: Environmental concerns about plastic pollution have led to an interest in alternatives to plastic, particularly those centered on sustainability, such as edible utensils. This literature review describes edible cups made with Agaricus bisporus (button mushroom), which can provide a practical substitute for plastic cups. A. bisporus is nutritious and bioactive, can be part of a healthy diet, and is very affordable. Cups made out of mushrooms are compostable, use less energy to manufacture, and have lower environmental waste. Cups are produced by adding mushroom powder to batter, which can develop durable and tasty products. While limitations exist in terms of expense, scalability, and market acceptance, these cups have significant commercial potential and could support sustainable food packaging while reducing reliance on plastics.
DOI: 10.22271/foodsci.2025.v6.i1f.232
Pages: 455-467 | Views: 122 | Downloads: 61
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How to cite this article:
Helen Reshma, Joy Lincy, B Nandhini, Mahalakshmi Sundarapandian, Suresh Balasubramanian. Exploring the frontier of sustainable alternatives: Design, development, and evaluation of mushroom-based edible cups utilizing Agaricus bisporus. J Curr Res Food Sci 2025;6(1):455-467. DOI: 10.22271/foodsci.2025.v6.i1f.232
