Scientists from Southern Illinois University (SIU) in Carbondale have presented cookies made from recycled plastic. As reported by Science Alert, the development is called µBites (microbites, which can be translated as ‘micro‑bits’). The publication notes that plastic cookies sound less appetizing than insects, which humanity may have to eat in the future.
At the same time, researchers claim that the plastic has undergone numerous stages of processing so that the resulting raw material could potentially be used for food production. The research began within the framework of the NASA Deep Space Food Challenge program.
Cookies for extreme conditions
SIU microbiologist Lahiru Jayakody stated that converting biodegradable food plastic into food is quite possible. He explained that the µBites system is an adaptive and portable device that combines all the necessary components. Such devices can be used on submarines or in vehicles to assist during natural disasters, producing food products directly on site.
Jayakody added that this process is particularly well suited for using carbon‑containing waste in extreme environments, including deserts, the Arctic and Antarctica, and, in the future, possibly even on Mars or the surface of the Moon.
Plastic is one of the most common materials in the world due to its strength and flexibility. However, during disposal these advantages become drawbacks. Most plastic products end up in landfills, even when they could be recycled. Researchers suggest that in the future some of this plastic could serve as a raw material for food production.
Multi‑stage recycling process
The first stage involves using the oxidative hydrothermal dissolution process developed at SIU. It uses oxygen and water at high temperature and pressure to break down materials into their carbon components.
During the creation of the cookies, the team applied this process to polyethylene terephthalate (PET) as well as to agricultural waste such as corn stalks and leaves, obtaining a liquid feedstock. This mixture is then used to nourish cultivated yeasts, which convert it into nutritious food suspensions that form the basis of the dough.
The resulting product is technically edible, but its nutritional value and taste remain uncertain. Consequently, scientists modified various yeast strains to turn the feedstock into additional food ingredients, including proteins, lipids, vitamins, flavorings, dyes and other additives.
For example, one strain produced vanillin, another generated beta‑carotene, which gives carrots their characteristic colour and is a precursor to vitamin A. These ingredients are mixed with the raw dough, which is loaded into a food 3D printer. The device extrudes the dough layer by layer, giving it a uniform shape. After that, the cookies are baked in a microwave oven.
The taste of the cookies is currently unknown—no one has tried them yet. Scientists note that tasting should wait until all required safety tests are completed.
Previously, scientists from the University of Queensland warned that using plastic kettles can lead to billions of microplastic particles entering the human body, all potentially originating from a single source.
Source: ZN.UA
