Edible plates from wheat bran and blackcurrant pomace: A multidisciplinary approach to by-product valorization

This study developed biodegradable, edible plates (EP; plural EPs) using wheat bran (WB 67–90%) and blackcurrant pomace (BP 3–10%) as sustainable plastic alternatives. Eleven formulations were tested with additives: stabilizers (chitosan, levan, xanthan), plasticizers (glycerol, lactic acid), crosslinking agents (citric acid, lecithin), and film-forming agents (gluten, gelatin). EPs with WB (67–80%) and BP (4–5%), plus gluten or xanthan and lactic acid, showed high fracture strength (148.7–235.2 N) and low water/oil absorption. SEM showed dense, compact structures; in contrast, >8% BP and 10% apple puree were associated with a less uniform, more defect-prone structure with visible void-like regions. All EPs had safe levels of 5-hydroxymethylfurfural. Functional compounds were present, including tocopherols, tocotrienols, alkylresorcinols, anthocyanins, and fiber. Sensory analysis highlighted EPs 21.2 and 25.1 as the most favorable in structure, taste, and visual appeal. These findings show that combining food by-products with targeted bio-additives can yield sustainable, nutritious, and consumer-acceptable EPs, supporting win-win-win environmental, nutritional, and industrial sustainability goals.