Evaluation of the Nutritional Properties and Biodegradation of Novel Disposable Edible Tableware Made of Olive Pomace

Olive pomace is a valuable source of bioactive compounds. Olive pomace is not fully utilized, so the goal was to create edible disposable tableware from the by-products of the olive pressing process. For this purpose, a mixture was created from olive pomace, teff flour, sorghum, and lecithin (75.5/12/12/0.5), from which the vessels had various shapes were obtained. The edible dishes were analyzed for their antioxidant potential, aroma, and nutritional value, and the biodegradability of the dishes was tested. Studies have shown that the dining tableware is nutritious, protein content of 3.25 g/100 g, fiber content of 11.84 g/100 g, 2.45 mg/100 g of vitamin E, and high content of omega fatty acids. Edible dishes made of bran, corn, or leaves do not contain vitamin E and omega acids. Additionally, due to the frequent use of flour mixtures, the packages available on the market contain up to 7 g/100 g of fiber, while the protein content is similar when using flour mixtures. The edible disposable tableware was also characterized by good biodegradability. Olive pomace is a valuable source for creating edible dishes, while maintaining the principles of sustainable envelopment and sustainability.