Gıda yan ürünlerinin prebiyotik kaynağı olarak değerlendirilmesi

Abstract

Küresel gıda atığı problemini dikkate alarak, çevresel etkiyi azaltmak ve minimum karbon ayak iziyle kaynak kullanımını en üst düzeye çıkarmak için atıkların ve yan ürünlerin tekrar kullanımıyla döngüsel biyoekonomi modelini desteklemek önemlidir. Bu nedenle, mevcut çalışmada, gıda israfıyla mücadele için yapılması gerekenleri içeren kaynaklar özetlenerek hem Türkiye’deki sıfır atık programı hem de Avrupa Yeşil Anlaşması vurgulanmaktadır. Aynı zamanda mevcut çalışmada, gıda yan ürünlerinin prebiyotik kaynağı olarak geri kazanılması ile ilgili çalışmalar ile hem ekonomik hem de ekolojik etkisine değinilmektedir. Prebiyotikler çoğunlukla fruktooligosakkaritler ve galaktooligosakkaritler gibi oligosakkaritler ve kısa zincirli karbonhidratlar olan inülin gibi polisakkaritlerden oluşmaktadır. Bu bileşikler, çeşitli yöntemlerle ekstrakte edilebilmekte ve probiyotik mikroorganizmalar üzerindeki etkileri araştırılmaktadır. Bu noktada kullanılan yöntemler arasında çözgen ekstraksiyonunun yanı sıra yeni teknolojiler de bulunmaktadır. Bu kapsamda, sürdürülebilir bir gıda ekosistemi yaratma konusundaki tartışmalara katkıda bulunmak üzere literatürde yer alan kaynakların incelenmesi hedeflenmiştir.

Keywords

• Yan ürün
• değerlendirme
• ekstraksiyon
• prebiyotik
• probiyotik.

Valorisation of food by-products as a source of prebiotic

Abstract

In light of the global food waste dilemma, it is important to promote a circular bio-economy model, stressing the transformational power of waste and by-products to reduce environmental impact and maximize resource use with a minimal carbon footprint. Based on the studies from the literature, this study highlights the need for global action to combat food waste, highlighting programs not only Turkey's zero-waste program but also the European Green Deal as examples of successful worldwide outreach. By increasing research about the introduction of food by-products into the food production cycle as useful prebiotic sources, the study not only emphasizes the benefit of waste reduction but also the economic and ecological relevance of such a strategy. Prebiotics are mostly composed of oligosaccharides, such as fructooligosaccharides and galactooligosaccharides, and polysaccharides, such as inulin, which are short-chain carbohydrates. These compounds may be extracted using various methods, and their impact on probiotic microorganisms is investigated. Among the methods used at this point, there are novel technologies as well as solvent extraction. In this context, it was aimed to review the literature to contribute to the debate on creating a sustainable food ecosystem.

Keywords

• By-product
• valorisation
• extraction
• prebiotic

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