Base, Jezreel Dominique R. <br/><br/>
Onion peel as food wrapper:   a sustainable alternative to  conventional food wrapping 
Jezreel Dominique R. Base, and  Cyrelle Ann E. Regahal.-- 
 - Manila:  Technological University of the Philippines,  2025. 
 - xv, 154pages:  29cm. 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Industrial Education.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> Biodegradable wrappers such as onion peel wrappers are not as common<br/>or popular as conventional ones. While onion peels are often discarded, they offer<br/>a convenient material for wrapper development due to their health and shelf-life<br/>benefits for food and consumers. Spoilage remains a key issue for many<br/>consumers, prompting the need for safer, more efficient alternatives. This study<br/>was conducted in response to growing environmental concerns, particularly the<br/>problems posed by plastic wraps, which contribute to toxicity, waste, and clogged<br/>drainage systems.<br/>The researchers explored the potential of onion peels in developing<br/>biodegradable and functional food wrappers. A mixed-method experimental design<br/>was used, combining interviews and surveys with Home Economics students at<br/>the Technological University of the Philippines – Manila. The study addressed<br/>gaps in previous research, particularly around the tensile strength and food storage<br/>capability of biodegradable materials. Results showed that 80% of participants<br/>supported the use of onion peel wrappers as a brilliant alternative to conventional<br/>wraps, while 20% expressed doubts due to the lack of proven long-term shelf-life<br/>and durability. This research highlights the potential of onion peel wrappers as a<br/>sustainable food packaging option. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biodegradable packaging<br/>Onion peel<br/>Food wrapper
<br/><br/><label>LC Class. No.: </label>BTH TX 145   / B37 2025