Edible Materials Research Articles

Edible coatings based on plant components for active packaging of fresh/fresh-cut fruits

Edible coatings based on plant components – citrus pectin and oregano essential oil were developed for an active fresh/fresh-cut fruits packaging. Films having relatively homogeneous microstructures were prepared with variations in porosity depending on oil concentration. The increase in oil content did not reduce the water vapor permeability of films, but the water contact angle indicated a greater hydrophobicity of the film's surface with the addition of 0.5% and 1% essential oil. The antioxidant activity of pectin-based films significantly increased with increasing in oil content, while films with 0.5% and 1% oil showed great inhibition against all tested bacterial and fungal strains. Fresh-cut apples coated with pectin-oil formulations remained fresher compared to the uncoated ones during storage. The slices with coatings containing 0.05% and 0.1% oregano oil showed the best retention of freshness and color. Results indicated great potential of coatings based on pectin and oregano oil as components from plants to be used as an edible active packaging material for fresh/fresh-cut fruits.

A Novel Approach about Edible Packaging Materials Based on Oilcakes-A Review.

Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers' dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate waste in the food supply chain. The packaging of food is essential to preserve the food's properties, extend its shelf life and offer nutritional information. Food products are packaged in various materials of which the most used are plastics, but they have a negative impact on the environment. Various efforts have been made to address this situation, but unfortunately, this includes recycling rather than replacing them with sustainable solutions. There is a trend toward edible packaging materials with more additional functions (antioxidant, antimicrobial and nutritional properties). Edible packaging is also a sustainable solution to avoid food waste and environment pollution. Oilcakes are the principal by-products obtained from the oil extraction process. These by-products are currently underused as animal feed, landfilling or compost. Because they contain large amounts of valuable compounds and are low-cost ingredients, they can be used to produce materials suitable for food packaging. This review covers the recent developments in oilcake-based packaging materials. Special emphasis is placed on the study of materials and technologies that can be used to make edible film in order to research the most suitable ways of developing oilcake-based film that can be consumed simultaneously with the product. These types of materials do not exist on the market.

Stabilization of Beeswax-In-Water Dispersions Using Anionic Cellulose Nanofibers and Their Application in Paper Coating.

Beeswax is a bio-sourced, renewable, and even edible material that stands as a convincing option to provide paper-based food packaging with moisture resistance. Nonetheless, the difficulty of dispersing it in water limits its applicability. This work uses oxidized, negatively charged cellulose nanofibers along with glycerol to stabilize beeswax-in-water emulsions above the melting point of the wax. The synergistic effects of nanocellulose and glycerol granted the stability of the dispersion even when it cooled down, but only if the concentration of nanofibers was high enough. This required concentration (0.6-0.9 wt%) depended on the degree of oxidation of the cellulose nanofibers. Rheological hindrance was essential to prevent the buoyancy of beeswax particles, while the presence of glycerol prevented excessive aggregation. The mixtures had yield stress and showed pseudoplastic behavior at a high enough shear rate, with their apparent viscosity being positively influenced by the surface charge density of the nanofibers. When applied to packaging paper, the nanocellulose-stabilized beeswax suspensions not only enhanced its barrier properties towards liquid water (reaching a contact angle of 96°) and water vapor (<100 g m-2 d-1), but also to grease (Kit rating: 5) and airflow (>1400 Gurley s). While falling short of polyethylene-coated paper, this overall improvement, attained using only one layer of a biobased coating suspension, should be understood as a step towards replacing synthetic waxes and plastic laminates.

Comparison of Aflatoxin Yield from Peanut Isolate of Aspergillus flavus with Other Isolates

Background: Mouldy growth in food commodities by aflatoxin producing fungi is a serious health concern to animals as well as human beings due to the harmful effects of aflatoxins like hepatotoxicity, carcinogenicity, impairment of protein synthesis, formation of DNA adducts, etc. even in minute concentrations. A tropical climate with moderate temperature, high humidity and heavy rainfall provides optimal conditions for the growth of aflatoxin producing fungi like Aspergillus flavus in different food items. The current study was to examine if the substrate(s) in a food item has any role to play in aflatoxin production by A. flavus. Methods: The fungus was isolated from ten different edible materials and identified using standard procedure. The isolates were cultured in potato dextrose agar slants keeping the culture conditions identical in triplicates. The toxin extracted using chloroform as solvent and downstream processing to get crude toxin was quantified on the basis of dry weight. Thin layer chromatography was done and the fluorescence of the toxins from different isolates was visualised under high wavelength of ultra-violet light with standard Aflatoxin B1 chromatographed vis-a-vis to confirm presence of the toxin in all the extracted toxins. Result: Results of the extracted toxin dry weight comparison between different isolates as well as the fluorescence intensity in the chromatograms revealed that contaminated peanut isolate of A. flavus yielded the highest amount of crude toxin. Thus, the results indicate that there are some factor(s) in peanut that promote(s) aflatoxin production by A. flavus. This information was further used for formulating potato dextrose agar media for isolation of aflatoxin producing fungi by incorporating peanut extract in the media and comparing the amount of crude toxin yield.

Production of first and second-generation biodiesel for diesel engine operation: A review

Researchers are looking at alternative cleaner technologies to fulfill the rising need for greener fuels. For this reason, alternatives like bioethanol and biodiesel have become commercially available. Renewable fuels are classified as either "first generation," "second generation," or "third generation" depending on the feedstock used in their manufacture. Over the past decade, society's reliance on first-generation biofuel feedstocks has created an inbuilt rivalry between food and fuel. Second-generation biofuel feed-stocks, such as non-edible agricultural waste products, energy crops, and crop residues, have been illuminated by emerging technical prospects. Technologies for producing biofuels have been proposed and developed in multiple stages, with first-generation technologies being the most developed. In several nations, including the United States, corn grain is used as feedstock in bio-refineries. There is a risk that food and fuel prices will rise as a result of the usage of edible materials in crops like corn. Second-generation biofuel manufacturing technology that utilizes crop residues has been developed to deal with this kind of problem. This study investigates and evaluates the economic viability and environmental sustainability of the proposed solution for the production of second-generation biodiesel.

Nanocarriers based on polysaccharides for improving the stability and bioavailability of Anthocyanins: A review

Anthocyanins have good health benefits, but their poor stability limits their use in the food industry. Increasing the stability of ACNs is necessary to facilitate their absorption, metabolism and to improve their health benefits. A number of methods have been developed for the targeted release of ACNs in terms of improving bioavailability, and the selection of suitable biopolymer-based edible wall materials is an important factor in achieving the desired goal. Polysaccharides are ideal nanocarrier materials for ACNs due to their wide availability, low price and biodegradability. This review describes the chemical structure of ACNs and their benefits to human health, followed by a systematic review of the factors affecting the stability of ACNs. The polysaccharides that are often used as carriers for ACNs and the methods used to prepare ACNs-polysaccharide nanocarriers are summarized and their effects on the stability and bioavailability of ACNs are described. This review summarized the research progress of polysaccharide nanoparticles in improving the stability and bioavailability of ACNs for encapsulated delivery, presented the challenges and prospects of polysaccharide nanoparticles as ACNs carriers for food applications based on current knowledge, and provided new insights into improving the stability and bioavailability of ACNs by encapsulation with edible polysaccharide nanocarriers.

Comparison of physicochemical and functional characteristics of insoluble dietary fibre from okara by separate and co‐fermentation with lactic acid bacteria and Kluyveromyces marxianus

SummaryOkara, a natural source of dietary fibre (DF), is recognised as an edible and safe material. In this study, lactic acid bacteria (LAB) and Kluyveromyces marxianus were used to ferment okara in separately or in combination, and the physicochemical and functional characteristics of obtained insoluble dietary fibre (IDF) excluded from okara were compared. The result showed that compared with non‐fermented okara, the content of IDF from co‐fermented okara by LAB and K. marxianus increased by 6.8%, while separate fermentations were 2.4% and 4.0%. Scanning electron microscopy result showed that the structure of co‐fermented okara IDF was looser and porous with the edge disappeared compared to separate and non‐fermented okara. All the fermentation treatment groups effectively reduced the particle size and affected the cellulose and hemicellulose functional groups of IDF. Furthermore, compared with non‐fermented okara, processing performance, and the activities of hypoglycaemic and hypolipidaemic of IDF were greatly improved in fermented okara.

Temperature Sensors Manufactured from Edible Materials Intended for Oral Cavity Operation

Following the circular economy concept, all areas of science, including electronics, require individual approach. The green electronics approach implies processing natural based materials for development of electronic components even for single use, so that waste does not exist. This paper describes the production of thermistors from 3 different types of edible materials, their testing in laboratory conditions, as well as the application for measuring the temperature in the human oral cavity. To make the thermistor, three types of natural materials were used (carrageenan, polyvinyl alcohol and apple pomace-based). After fabrication, materials were poured into molds. Aluminium foil contacts were placed so that the electrical characterization of the materials could be performed. Several parameters were measured: resistance (R), impedance (Z) and the phase angle (θ) as a function of frequency. In order to determine whether the thermistors have a positive or negative temperature coefficient and to determine their sensitivity, measurements were conducted at three different temperatures: 25 ℃ (room temperature), 37 ℃ (human body temperature), and 50 ℃. The thermistors demonstrated negative temperature coefficient behaviour. Additionally, it was demonstrated that the apple pomace-based thermistor can successfully measure healthy volunteer's temperature.Graphical

Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties.

Citrus fruits were widely used in processing and production, generating a large amount of peel pomace and a low utilization rate, resulting in substantial economic losses and environmental risks. It was important to extract compounds from citrus peel pomaces and find suitable preparation methods to improve their yield and physicochemical properties. Grapefruit peel pomace (GP) and navel orange peel pomace (OP) were used as raw materials in this study to prepare green and edible soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Analysis was done on the effects of solid-liquid ratio, cellulase hydrolysis time, cellulase dosage, and ultrasonic time on dietary fiber (DF) yield. To obtain the best DF preparation conditions, we used range analysis, variance analysis, and orthogonal experimental design. We also analyzed the structural, physicochemical, and rheological characteristics of SDF and IDF. According to the study's findings, SDF and IDF showed a loose and expansive structure with reduced particle size, higher specific surface area, and noticeably better physical and chemical properties after treating GP and OP with ultrasound-assisted composite enzyme method. Both SDF solution and IDF suspension were discovered through rheological analysis to be non-Newtonian pseudoplastic fluids, which was advantageous for expanding their applications in the field of food packaging. In conclusion, DF prepared using the ultrasound-assisted composite enzyme method was an excellent source of edible packaging materials, offering a benchmark for the recycling of other citrus peel wastes and ultimately paving the way for new methods of recycling citrus waste.

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

This review aims to address the current data on edible packaging systems used in food production. The growing global population, changes in the climate and dietary patterns, and the increasing need for environmental protection, have created an increasing demand for waste-free food production. The need for durable and sustainable packaging materials has become significant in order to avoid food waste and environmental pollution. Edible packaging has emerged as a promising solution to extend the shelf life of food products and reduce dependence on petroleum-based resources. This review analyzes the history, production methods, barrier properties, types, and additives of edible packaging systems. The review highlights the advantages and importance of edible packaging materials and describes how they can improve sustainability measures. The market value of edible packaging materials is expanding. Further research on and developments in edible food packaging materials are needed to increase sustainable, eco-friendly packaging practices that are significant for environmental protection and food safety.

Curcumin derived from medicinal homologous foods: its main signals in immunoregulation of oxidative stress, inflammation, and apoptosis.

It has been for thousands of years in China known medicinal homologous foods that can be employed both as foods and medicines to benefit human and animal health. These edible herbal materials perform divert roles in the regulation of metabolic disorders, cancers, and immune-related diseases. Curcumin, the primary component derived from medicinal homologous foods like curcuma longa rhizome, is reported to play vital actions in organic activities, such as the numerous pharmacological functions including anti-oxidative stress, anti-inflammation and anti/pro-apoptosis in treating various diseases. However, the potential mechanisms of curcumin-derived modulation still need to be developed and attract more attention worldwide. Given that these signal pathways are enrolled in important bioactive reactions, we collected curcumin's last achievements predominantly on the immune-regulation signals with the underlying targetable strategies in the last 10 years. This mini-review will be helpful to accelerate curcumin and other extracts from medicinal homologous foods use in future human clinical applications.

Evaluation of fermented soybean meal and edible insect hydrolysates as potential serum replacement in pig muscle stem cell culture

In this study, we investigated the potential of edible hydrolysates as a replacement for fetal bovine serum (FBS) in pig muscle stem cell culture. Hydrolysates of two fermented soybean meals (fermented with a combination of Aspergillus oryzae and Bacillus subtilis and fermented with Bacillus subtilis) and two edible insects (mealworm and cricket) were prepared (FAB-H, FB-H, TM-H, and GB-H, respectively). All hydrolysates prepared showed antioxidant activity and provided a suitable cell culture environment as the pH of media containing each hydrolysate (at concentrations ranging from 0.01 to 1%) was within the acceptable range. The supplementation with hydrolysate (0.01–5% FAB-H and FB-H, 0.01–1% TM-H, or 0.01–0.1% GB-H) promoted cell proliferation in media containing 10% FBS. Furthermore, 0.01 and 0.1% of FAB-H, FB-H, and TM-H were able to replace up to 50% of FBS while maintaining proliferation and differentiation capacity. Notably, 0.1% of FB-H and TM-H in 50% FBS-reduced media further enhanced differentiation compared to 10% FBS media. However, further investigations are required to improve the effects of these hydrolysates on the long-term culture of pig muscle stem cells. Nevertheless, the partial FBS replacement with edible and cost-effective natural materials (FAB-H, FB-H, and TM-H) could significantly help reduce the cost of cultured meat significantly.

Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil

SummaryThis research was conducted in order to develop a sustainable and eco‐friendly pectin–sodium alginate‐based packaging material using natural additives. Cassia essential oil (CEO) is a GRAS‐approved natural preservative and flavouring agent used for a variety of food products. Recent reports revealed the growing interest in using oils in packaging material as natural additives. In the current study, CEO is loaded in pectin–sodium alginate‐based composite films. The main component observed in CEO was cinnamaldehyde which was evaluated by employing gas chromatography–mass spectrometry (GCMS) analysis. Moreover, the incorporation of CEO improved the tensile strength (TS) and elongation at break (EAB) and increased the opacity of the films. However, a decrease in the moisture content, water solubility and water vapour permeability was observed with the incorporation of EO. Additionally, SEM analysis of the CEO‐loaded films revealed an improvement in their morphology. The results of the DPPH and ABTS cation scavenging assays revealed a significant (P ≤ 0.05) increase in antioxidant activity with the incorporation of CEO. These findings indicate that cassia essential oil can be employed as a natural additive to develop edible active packaging material.

Medicinal evolution and modern research progress on Mume Fructus

Prunus mume is an edible and medicinal material, and Mume Fructus is its processed product, which was first recorded in Shennong&apos;s Classic of Materia Medica(Shen Nong Ben Cao Jing). It is an effective drug for stopping diarrhea with astringents and promoting fluid production to quiet ascaris. By consulting the ancient herbal works of the past dynasties, modern codes, and other rela-ted literature, this paper sorted out the medicinal evolution of Mume Fructus, examined the ancient efficacy of Mume Fructus and the main indications, and summarized the inclusion of Mume Fructus in national and provincial standards. It is recorded in the ancient herbal works of the past dynasties that Mume Fructus can be processed by various methods such as roasting, stir-frying or micro-frying, stir-frying with charcoal, single steaming, steaming with wine, and steaming after soaking in wine or vinegar, and prepared into pills, powders, and ointments, which are used in the treatment of fatigue, diabetes, malaria, dysentery, ascariasis, and other diseases. Mume Fructus has been included in nine editions of Chinese Pharmacopoeia and 19 provincial and municipal preparation specifications. The processing method of Mume Fructus is determined, namely, clean P. mume should be softened by moistening in water or steaming and pitted. By reviewing the effects of processing on its chemical composition, pharmacological effects, and its modern clinical application, this paper identified the following issues. The ancient application methods of Mume Fructus are diverse but less commonly used in modern times, there is a lack of standardized research on the processing, and the research on the changes caused by the difference in Mume Fructus before and after processing is not deep. Therefore, it is necessary to further investigate the change pattern of its chemical composition before and after processing and its correlation between its medicinal activity to standardize the processing technology and provide a solid basis for the use of Mume Fructus in parts and its quality control.

Experimental studies of the plant raw material drying processes in the conditions of infrared and microwave fields

The object of research is the process of drying food plant raw materials. Among the existing methods of drying, convective has become the most common in industry, due to its practicality and ease of organization. However, modern convective drying technologies are accompanied by high-energy consumption, which is a serious problem in the conditions of global energy shortage. An analysis of options for solving drying problems proposed by the scientific community was carried out. The paper presents a solution to the problem through the use of electrodynamic dehydration technologies based on directed energy action. The principle of operation of such technologies is that the electromagnetic field directly interacts with polar molecules, which includes water, which leads to a significant increase in the energy efficiency of the drying process and a reduction in its duration. A set of experimental studies aimed at determining the effect of regime parameters, namely specific power, thickness of the product layer and type of edible vegetable raw materials on the drying process under the conditions of infrared and microwave fields, was carried out. The obtained graphic dependences indicate that the treatment of raw materials with ultra-high frequency radiation significantly reduces the time of the drying process and, as a result, is characterized by a low thermal load on the product, which is a significant advantage when processing heat-labile raw materials. This is due to the deeper penetration of the microwave field (up to 30 mm) compared to infrared (up to 0.003 m). In order to determine the effectiveness of innovative equipment, the paper presents the number of energy action, thanks to which a generalization of the experimental data base was carried out. As a result, criterion equations were obtained, which with an accuracy of ±16 % make it possible to calculate drying devices with infrared and microwave energy sources.

Repurposing agricultural waste as low-cost cultured meat scaffolds

Growing meat in vitro using tissue engineering and bioproduction techniques (cellular agriculture) has become an increasingly promising solution to the global food security challenge. Our lab has established methods to cultivate bovine muscle tissue on decellularized plants, representing a viable low-cost, sustainable method to grow meat on edible scaffolds. Most work in this area has focused on the use of edible plant materials (i.e., spinach leaves, apple, broccoli) with inherent economic value. Harvest waste such as corn husk or jackfruit represent abundant sources of cellulose for scaffold production and may be a viable alternative. The present study aims to investigate production of cultured meat through tissue engineering and bioproduction on decellularized, edible samples of corn husk and jackfruit rind. Corn husks and jackfruit rinds were exposed to immersion decellularization. DNA quantification and histological analysis demonstrated sufficient decellularization (0.17 ± 0.06 and 0.07 ± 0.00 ug DNA/g tissue for corn husk and jackfruit rinds, respectively). Following decellularization, corn husk scaffold stiffnesses decreased from 56.67±16.71 MPa to 12.95±2.43 MPa in fiber-aligned direction, while jackfruit decreased from 7.54 ±2.42 MPa to 2.47±1.47 MPa. Seeded scaffolds with bovine satellite cells (BSCs) (11.45±2.24 ug/ul lysate/Gram) and avian (QM7s) (12.90±1.99 ug/ul lysate/Gram) demonstrated increased protein yields on jackfruit scaffolds. QM7 cultured on corn husk scaffolds yielded increased protein but PBSCs seeded on corn husks did not yield protein content higher than controls (QM7 on corn husk: 16.28±3.55, PBSCs on corn husks: 9.57±1.56 ug/ul lysate/Gram, control: 6.35±1.43 ug/ul lysate/Gram). Additionally, cell transfer from scaffold to scaffold (bead-to-bead transfer) was observed on corn husk scaffolds in a dynamic environment. These results suggest that decellularized harvest waste scaffolds may aid in realization of cultured meat products that will contribute to a more robust and environmentally sustainable food supply.

Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables

Edible coatings have gained significant importance recently for the shelf life extension of fresh-cut fruits and vegetables. Food commodities being extremely perishable resulted in quality deterioration easily during storage. Edible coatings help to reduce post-harvest losses including moisture loss, ripening, and physio-chemical qualities. The use of edible coating offers hope for extending shelf life while maintaining product quality. Foods may be coated with edible materials as an alternative to non-biodegradable packaging materials. This current mini-review presents edible coatings, their types for fresh-cut vegetables, their advantages, and their futuristic scope with the incorporation of active ingredients to enhance the antimicrobial effect of edible coatings.

Physicochemical and preservative properties of tyrosinase-crosslinked sodium caseinate-EGCG-carboxymethyl chitosan composite packaging: Comparison of blended and layer-by-layer films

Bio-based packaging materials reduce the interactions of foods with their environment, which improves their quality, safety, and shelf life. Simple blending and layer-by-layer (LBL) deposition methods are commonly used film preparation methods. However, it is not clear which method has a better preservation effect. In this study, differences in the structures and properties of tyrosinase-crosslinked sodium caseinate (SC)-epigallocatechin gallate (EGCG)-carboxymethyl chitosan (CMC) composite packaging materials (coatings and films) prepared by these two methods were compared. Fruit preservation experiments were carried out by applying blend or LBL coatings to banana or strawberry. The structural properties of films prepared by the blend and LBL methods were analyzed to provide insights into their different performances. The adsorption of the coating solution onto the fruit surfaces, as well as the microstructure and properties of the coatings formed, were the main factors affecting fruit preservation. Strawberry or banana coated by blend coatings exhibited a good appearance after 7 or 14 days. Overall, the water vapor barrier properties of the blend films were better than those of the LBL films. Moreover, the mechanical and EGCG-release properties of the blend films were also good. In summary, the properties of the coatings/films prepared by the blending and LBL methods were compared. This study helps to facilitate the rational design of edible packaging materials for different applications.

From the wild to the field: effect of foliar or soil application of inorganic or semi-organic fertilizers on various parameters of four local endemic plant species of Crete (Greece)

Domestication of wild plant species of interest coupled with introduction of pilot cultivation practices and appropriate fertilization schemes could be an efficient alternative for addressing sustainable exploitation needs of threatened and/or declining wild phytogenetic resources. In this field study focusing on four threatened wild-growing plants (Carlina diae, Origanum dictamnus, Origanum microphyllum, and Sideritis syriaca subsp. syriaca) confined to Crete (local endemics), the effects of three types of fertilization (inorganic, plain semi-organic or co-applied with commercial biostimulants based on edible raw plant materials) by two methods (foliar/soil application) on plants’ growth were investigated. Specifically, plant parameters such as aboveground biomass yield, content and uptake of nutrients by plants as well as arbuscular mycorrhizal fungi root colonization were evaluated. Results revealed a distinction in plants’ multi-elemental stoichiometry, except in the case of Origanum species, in which the variance of their ionomics showed a significant overlap. The elements most closely related to yield were K and Zn, while Pearson tests showed various correlations between studied essential nutrients. Among them, the positive correlations between B and Ca, and Mg (with r value up to 0.9 at p ≤ 0.001, in all studied species except O. dictamnus); the negative correlations between K and Mg (in O. dictamnus and S. syriaca subsp. Syriaca, r = − 0.5 at p ≤ 0.001); and the positive correlation patterns between Fe and Mn, or Cu and Zn, respectively (in all studied species) , were observed. Biostimulant application alone or in combination with semi-organic fertilizers increased the yield of C. diae (up to 161%) and of the two Origanum species studied (up to 70% and 68% for O. dictamnus and for O. microphyllum, respectively), while inorganic fertilization was beneficial for S. syriaca subsp. syriaca (up to 170% increase) and O. microphyllum (up to 79% increase). However, no solid conclusions could be derived in respect of the preference of the four species for any fertilizers' application method (foliar or by soil).

Thermally Degradable Split-Ring Resonator Made on a Gelatin Substrate with Enhanced Dielectric and Conductive Properties

Ingestible electronics, taken orally for monitoring organs, bacteria, and cells, are innovative wireless diagnostic and therapeutic technologies. Whereas residual in-body devices may require surgical removal, food-based sensors are seen as a way of ensuring safety. This study reports a split-ring resonator (SRR) whose resonance can be observed wirelessly. It is fabricated on a thermoresponsive gelatin substrate with a collaged edible metal leaf. Gelatin is a highly water-absorbing material, which may affect the resonator performance. According to high-frequency structural simulations, this resonator requires a low dielectric loss, <0.05, and high conductivity, >106 S/m. We found that these targets were achieved by completely drying the gelatin film and transferring multiple stacked metal leaves onto the film. Thin metal sheets were glued using an oleogel made of beeswax and olive oil, and the use of a hydrophobic material also aided in the transfer. Thus, we gained insights into the criteria for fabricating transient resonators with thermodegradability. SRRs made with edible materials are a technology that works in harmony with people and the environment and could lead to wireless devices or micromachines for the healthcare, agriculture, and livestock industries.