A 3D-printed cheesecake might be tasty, but this edible rechargeable battery developed by scientists at Italian Institute of Technology (IIT) can be used for much more than just a snack. It consists of riboflavin (almonds) as an anode, quercetin (capers) as a cathode, activated charcoal to increase electrical conductivity and a water-based electrolyte to avoid short circuits (nori seaweed).
Beeswax was used to encapsulate the electrodes attached to two food-grade gold contacts on a cellulose-derived support. The battery cell itself operates at 0.65 V and can provide a current of 48 μA for around 12 minutes. This just enough power for small electronic devices, like low-power LEDs. Future applications include edible circuits and sensors that can monitor health or food storage conditions.
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This edible battery is also very interesting for energy storage community. Building safer batteries, without usage of toxic materials, is a challenge we face as battery demand soars. While our edible batteries won’t power electric cars, they are a proof that batteries can be made from safer materials than current Li-ion batteries. We believe they will inspire other scientists to build safer batteries for truly sustainable future”, said Ivan Ilic, coauthor of the study.
