VALORIZATION OF INDUSTRIAL FRUIT PROCESSING BY-PRODUCTS: TECHNOFUNCTIONAL PROPERTIES AND BIO-ENHANCEMENT VIA SUBMERGED LACTIC ACID FERMENTATION

Abstract

Fruit processing by-products are rich in functional compounds but underutilized in the development of food products. Therefore, with effective waste processing, high value-added products can be developed from these industrial by-products within the framework of a circular economy. In this context, the aim of this study was to increase the antioxidant capacity of industrial apple, apricot, and peach pomaces through 48-hour submerged lactic acid fermentation and to investigate their technofunctional properties. Pre-treated apple, apricot, and peach pomace powders exhibited notable technofunctional properties, including water and oil holding capacities, swelling capacity, solubility, emulsifying activity index, and emulsion stability index. Fermentation increased total phenolic content (42.29-59.49%), cupric reducing antioxidant capacity (CUPRAC) (39.65-65.08%), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (7.21-33.79%). The results demonstrate that industrial fruit wastes exhibit multiple technofunctional properties and that submerged lactic acid fermentation is an effective process to enhance bioactive potential.

Keywords

• Antioxidant
• by-products
• fruit pomace
• submerged fermentation
• lactic acid bacteria
• sustainability

Project Number

TÜBİTAK 2209A-1919B012312215

ENDÜSTRİYEL MEYVE İŞLEME YAN ÜRÜNLERİNİN DEĞERLENDİRİLMESİ: TEKNOFONKSİYONEL ÖZELLİKLER VE SUBMERGED (BATIK KÜLTÜR) LAKTİK ASİT FERMANTASYONU YOLUYLA BİYOGELİŞTİRME

Abstract

Meyve işleme yan ürünleri fonksiyonel bileşenler açısından zengindir ancak gıda ürünlerinin geliştirilmesinde yeterince değerlendirilmemektedir. Dolayısıyla etkin atık işleme yöntemleri ile endüstriyel yan ürünlerinden döngüsel ekonomi çerçevesinde katma değeri yüksek ürünler geliştirilebilir. Bu bağlamda çalışmanın amacı endüstriyel elma, kayısı ve şeftali posalarının antioksidan kapasitesini 48 saatlik submerged laktik asit fermantasyonu ile artırmak ve teknofonksiyonel özelliklerini araştırmaktır. Ön işleme tabi tutulan elma, kayısı ve şeftali posası tozları, su ve yağ tutma kapasiteleri, şişme kapasitesi, çözünürlük, emülsifiye edici aktivite indeksi ve emülsiyon stabilite indeksi dahil olmak üzere dikkate değer teknofonksiyonel özellikler sergilemiştir. Fermantasyon ise toplam fenolik içeriğini (%42.29-59.49), bakır indirgeyici antioksidan kapasitesini (CUPRAC) (%39.65-65.08) ve 2.2-difenil-1-pikrilhidrazil (DPPH) radikal temizleme aktivitesini (%7.21-33.79) artırmıştır. Sonuçlar, endüstriyel meyve atıklarının çoklu teknofonksiyonel özellikler sergilediğini ve submerged laktik asit fermantasyonunun, biyoaktif potansiyeli arttırmak için etkili bir yöntem olduğunu gösterdi.

Keywords

• Antioksidan
• yan ürünler
• meyve posası
• submerged fermentasyonu
• laktik asit bakterisi
• sürdürülebilirlik

Project Number

TÜBİTAK 2209A-1919B012312215

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