Atıktan Değere: Turunç (Citrus aurantium L.) Kabuğunun Fonksiyonel Potansiyeli ve Sürdürülebilir Katkıları

Abstract

Turunç (Citrus aurantium L.), karakteristik acı tadı ve zengin biyoaktif bileşik profili ile bilinen bir narenciye türüdür. Çoğunlukla atık olarak değerlendirilen bu meyve ve özellikle kabuğu, fonksiyonel gıda geliştirme, gastronomik yenilik ve sürdürülebilir atık yönetimi alanlarında giderek daha fazla ilgi gören önemli besinsel ve fonksiyonel özelliklere sahiptir. Kabuğu, güçlü antioksidan, antiinflamatuvar ve antimikrobiyal etkiler sağlayan flavonoidler, polifenoller ve uçucu yağlar gibi değerli bileşikler açısından oldukça zengindir. Bu biyolojik aktiviteler, turunç kabuğunun gıda koruma, farmasötik formülasyonlar, kozmetik ürünler ve sürdürülebilirliğe odaklanan çevresel teknolojiler gibi farklı endüstriyel uygulamalarda kullanımına olanak sağlamaktadır. Ayrıca, benzersiz aromatik profili ve sağlığı destekleyici özellikleri sayesinde turunç kabuğu, modern mutfak sanatları ve fonksiyonel gastronomi alanında yeni duyusal deneyimler ve besinsel faydalar sunma potansiyeline sahiptir. Bu çalışma, çevresel etkilerin azaltılması, kaynak verimliliğinin artırılması ve gıda, sağlık ve çevre bilimleri gibi çeşitli sektörlerde yenilikçiliğin teşvik edilmesi amacıyla yeterince değerlendirilmemiş bir yan ürün olan turunç kabuğunun önemini vurgulamaktadır.

Keywords

• Turunç
• Citrus aurantium
• Biyoaktif bileşikler
• Fonksiyonel gıda
• Sürdürülebilirlik

From Waste to Worth: Functional Potential and Sustainable Contributions of Bitter Orange (Citrus aurantium L.) Peel

Abstract

Bitter orange (Citrus aurantium L.) is a citrus fruit widely recognized for its distinctive bitter flavor and rich profile of bioactive compounds. This fruit and especially its peel, which is often discarded as waste, possess significant nutritional and functional properties that are increasingly attracting attention in the fields of functional food development, gastronomic innovation, and sustainable waste management. The peel is particularly rich in valuable compounds such as flavonoids, polyphenols, and essential oils, which confer potent antioxidant, anti-inflammatory, and antimicrobial effects. These bioactivities enable its use across diverse industrial applications including food preservation, pharmaceutical formulations, cosmetic products, and environmental technologies focused on sustainability. Moreover, due to its unique aromatic profile and health-promoting properties, bitter orange peel holds promising potential for incorporation into modern culinary arts and functional gastronomy, offering novel sensory experiences and nutritional benefits. This study emphasizes the importance of valorizing bitter orange peel, an underutilized by-product, to reduce environmental impact, enhance resource efficiency, and foster innovation across multiple sectors such as food, health, and environmental sciences.

Keywords

• Bitter orange
• Citrus aurantium
• Bioactive compounds
• Functional food
• Sustainability

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