Spice‐Enhanced Wheat Bran Biodegradable Bowls: Volatile Profiling and Sustainable Edible Bowl Development

ABSTRACT The widespread use of single‐use plastics in the food service industry contributes substantially to persistent solid waste, microplastic pollution, and greenhouse gas emissions, creating an urgent need for sustainable, biodegradable alternatives. In this study, wheat bran, an abundant agro‐industrial by‐product of wheat milling, was valorized into biodegradable edible bowls by incorporating functional spice blends to enhance structural and sensory properties. Textural analysis of dough showed significant variations among formulations, with hardness ranging from 60 to 240 N, indicating that spice composition influences gluten network development. Structural characterization using FTIR and microscopy suggested changes in starch‐protein‐fiber interactions and a more cohesive matrix after baking. Thermal analysis (TGA) showed thermal degradation onset well above typical food‐serving temperatures, indicating their suitability for hot‐food applications. The optimized formulation (BSP3) exhibited high mechanical strength (239 ± 11 N) and excellent leak resistance exceeding 140 min at both room temperature (150 ± 0.22 min at 27°C) and hot‐water conditions (144 ± 0.24 min). GC–MS/MS analysis identified increased levels of key aroma compounds, including cuminaldehyde (33.1%) and α‐terpinyl acetate (15.5%), which may have contributed to the higher sensory scores for BSP3. Soil burial tests further revealed ~94% biodegradation within 42 days, indicating high biodegradation potential under the tested soil burial conditions. Overall, this study demonstrates a scalable approach for converting wheat bran into functional biodegradable tableware, supporting circular bioeconomy strategies and reducing reliance on plastic‐based food‐service products.