PRODUCTION OF BIODEGRADABLE, SUSTAINABLE, AND EDIBLE SPOONS BY USING OYSTER MUSHROOM MYCELIUM

Abstract

Permanent and biodegradable alternatives for traditional bribery are sought as a result of increasing concern for plastic pollution. As a main component, a new food, durable and biodegradable, is produced by using the mycelium of oyster fungi (Pleurotus osteratus) as the main component of this work. Mushrooms are a promising bio-based material due to fungi, mycelium root-like structure, environmental biological degradation, natural bonding skills and rapid development. Mycelium is grown on an organic surface from cheeses of mushrooms to create a dense, malleable overall during the production process. A long-lasting, useful food that occurs with sufficient mechanical strength and moisture resistance is then produced by shaping, drying and strengthening this construction. To ensure that the spoon satisfies the consumer and environment, the study considers important properties such as biodegradability, tensile force, thermal stability and sensory properties. This study emphasizes how fungal biomaterials can help create a spherical bioeconomy and reduce plastic dependence. To promote the widespread use of mycelium-based cutlery, future research will focus on water resistance, mass building scaling and improvement of customer acceptance. The conclusions suggest that a mycelium-based spoon reduces waste accumulation by efficient and rapid degradation in natural environments. The nature of food further encourages stability, providing a zero-literate alternative. The Oyster Mushroom Mycelium Spoon presents a new, environmentally friendly alternative to traditional plastic and even biodegradable alternatives, which have possible uses in culinary and hospitality.