TITLE:
Valorization of Ubiquitous Plant Species Used as Food Packaging in Benin: A Sustainable Solution to Improve Quality of Life and Protect the Environment
AUTHORS:
Joli Prince Mintognissè Fossou, Yann Christie Sissinto Adjovi, Ulrich Hilarion Ahéhéhinnou, Frida Tovo, Sèna Emmanuelle Dédéhou
KEYWORDS:
Socio-Ethnobotanical Surveys, Food Items, Secondary Metabolites, Bioactive Natural Substances, Phytochemical Screening
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.16 No.1,
January
20,
2025
ABSTRACT: Vegetal leaves play a significant role in the daily lives of populations in developing countries. This study aimed to highlight the plant species used as food packaging in southern Benin. A survey questionnaire was administered in local markets, and informed consent was obtained from native guides. Data were processed using Google Forms, and a phytochemical screening was conducted on the sampled species. A total of 311 individuals, including elders, vendors, and consumers, participated in the survey. The most commonly used plant species identified were Tectona grandis, Thalia geniculata, Musa sapientum, Gmelina arborea, Manihot esculenta, and Terminalia catappa. Several reasons, primarily cultural, explain the preference for these species. Notably, Tectona grandis and Musa sapientum demonstrated superior morphological, physical, and organoleptic qualities, measuring 79 cm by 53.5 cm and over 2 m by 50 cm, respectively. They accounted for 33.33% and 32.35% of usage. Additionally, fermented corn paste, making up over 53% of offerings, was the most popular food item. The mechanical properties of these leaves, such as flexibility, toughness, and relative impermeability, along with identified phytochemicals like terpenes, alkaloids, gallic acid, flavonoids, and coumarins, enhance food preservation and limit microbial activity. Promoting the use of these natural packaging materials over plastic alternatives could significantly reduce environmental pollution and mitigate the risks associated with toxic microorganisms in food, contributing to both ecological health and food safety.