Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

Yıl 2024, , 33 - 44, 23.09.2024

Esra Nur Öner Yılmaz Dr. Öğr. Üyesi Tuba Pehlivan

https://doi.org/10.24323/akademik-gida.1554427

Öz

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Anahtar Kelimeler

Food waste, Vegetables, Fruit, Functional food, Gastronomy

Mutfakta Gıda Atıklarının Azaltılması Amacıyla Evsel Meyve-Sebze Atıklarının Tariflerde Kullanılması ve Oluşturulan Tariflerin Besinsel ve Fonksiyonel Değerleri

Öz

Gıda atık oluşumu; besinlerin etkin kullanılamaması, sosyal adaletsizlik, ekonomik ve ekolojik kayıplar gibi birçok sorunu beraberinde getirmektedir. Bu çalışmanın amacı, mutfaklarda en fazla oluşan atıklardan meyve ve sebze atıklarının yeni tariflerle azaltılması ve bu atıkların sağlık ve beslenme yönüyle insan sağlığına kazandırdığı avantajları araştırmaktır. Çalışmada 11 meyve ve 9 sebzenin genellikle mutfakta atık olarak düşünülen sap, gövde, kabuk gibi kısımlarından 20 farklı tarif geliştirilmiş ve bu tariflerin besin değerleri BEBİS programı (Beslenme Bilgi Sistemi) kullanılarak hesaplanmıştır. Ayrıca çalışmada kullanılan meyve ve sebze atıklarının fonksiyonel özellikleri bilimsel literatür ışığında irdelenmiştir. Sonuç olarak, atık olarak görülen meyve ve sebze kısımlarının beslenme açısından değerli özellikler olan; iyi bir diyet lifi, antioksidan, vitamin ve mineral kaynağı olduğu belirlenmiştir. Çalışma kapsamında meyve atıkları ile oluşturulan tarifler arasında en yüksek enerji değerine sahip ürün nar kabuğu tozlu çikolatalı toplar (4255.3 kcal), en yüksek protein portakal aromalı tatlı tavuk (122.1 g) ve en yüksek lif karpuzlama (25.3 g) olurken, sebze atıkları ile oluşturulan tarifler arasında en yüksek enerji değerine sahip ürün pırasa yapraklı milföy böreği (2740 kcal), en yüksek protein (222.2 g) ve lif (184.1 g) içeren karnabaharlı patatesli tuzlu kek olmuştur. Yiyeceklerde gıda atığı olarak görülen sap, kabuk, yaprak vb. kısımlarının kullanımı aynı zamanda yapılan tariflere fonksiyonel özellikler kazandırmaktadır. Bu çalışmada kullanılan gıda atıklarının literatürde antikanser, antimikrobiyal, antiviral, antiimflamatuar, nörolojik bozuklukları önleme, obezite diyabet ve yaşlanma karşıtı gibi özelliklere sahip olduğu görülmüştür.

Anahtar Kelimeler

Gıda atığı, Sebze, Meyve, Fonksiyonel gıda, Gastronomi

Kaynakça

• 1] Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R., Searchinger, T. (2013). Reducing Food Loss and Waster. World Resources Institute Working Paper, 1, 1-40. https://www.wri.org/research/reducing-foodlossand-waste, Erişim Tarihi: 26.09.2020.
• [2] Güler, Ç., Çobanoğlu, Z. (1994). Katı Atıklar. Çevre Sağlığı Temel Kaynak Dizisi No: 29 Basım. Ankara: TC Sağlık Bakanlığı, Sağlık Projesi Genel Koordinatörlüğü Yayını, 1-40.
• [3] Parfitt, J., Barthel, M., Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical transactions of the royal society B: biological sciences, 365(1554), 3065-3081.
• [4] Aksoy, M., Solunoğlu, A. (2015). Gıda İsrafı Ve “Freegan Food Akımı”. I. Eurasia International Tourism Congress: Current Issues, Trends, And Indicators (Eıtoc2015).
• [5] Songür, A.N., Çakıroğlu, F.P. (2016). “Gıda kayıpları ve atık yönetimi food losses and waste management.” Türkiye Klinikleri Journal of Nutrition and Dietetics Special Topics, 2(3), 21-26.
• [6] FAO (2013). The State of Food and Agriculture. Food and Agriculture Organization. Rome [7] Demirbaş, N. (2018). Dünyada ve Türkiye’de gıda israfını önleme çalışmalarının değerlendirilmesi. VIII. IBANESS Kongreler Serisi, Plovdiv, Bulgaristan, 21(22), 521-526.
• [8] TGDF, (2020). Türkiye Gıda ve İçecek Sanayii Dernekleri Federasyonu. Türkiye'de gıda israfı. Erişim adresi: https://www.tgdf.org.tr/Turkey", FAO, Statistic Division Working Paper.
• [9] Aday, M.S. Aday, S. (2021). Gıda Kayıp ve İsrafının Azaltılmasında Gıda Bankacılığı. IBAD Sosyal Bilimler Dergisi, (9), 291-310.
• [10] Özcan, M. (2016). Domateste Muhafaza Yöntemleri. Türkiye Tohumcular Birliği Dergisi, 1(17), 28-31.Özcan, M. (2016). Domateste Muhafaza Yöntemleri. Türkiye Tohumcular Birliği Dergisi, 1(17), 28-31.
• [11] Gjerris, M., Gaiani, S. (2013). Household food waste in Nordic countries: Estimations and ethical implications. Etikk i praksis-Nordic Journal of Applied Ethics, (1), 6-23.
• [12] Gülsöz, S. (2017). Yirmi yaş ve üzeri bireylerin sürdürülebilir beslenme konusundaki bilgi düzeylerinin ve uygulamalarının değerlendirilmesi [Yüksek Lisans Tezi]. Ankara: Başkent Üniversitesi Sağlık Bilimleri Enstitüsü.
• [13] Kanazawa, K. Sakakibara, H. (2000) High content of dopamine, a strong antioxidant, in cavendish banana. Journal of Agricultural and Food Chemistry, 48, 844–848.
• [14] Arscott, S.A., Tanumihardjo, S.A. (2010). Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Comprehensive Reviews in Food Science and Food Safety, 9(2), 223-239.
• [15] Šeremet, D., Durgo, K., Jokić, S., Huđek, A., Vojvodić Cebin, A., Mandura, A., Komes, D. (2020). Valorization of banana and red beetroot peels: Determination of basic macrocomponent composition, application of novel extraction methodology and assessment of biological activity in vitro. Sustainability, 12(11), 4539.
• [16] Figuerola, F., Hurtado, M.L., Estévez, A.M., Chiffelle, I., Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91(3), 395-401.
• [17] Czech, A., Zarycka, E., Yanovych, D., Zasadna, Z., Grzegorczyk, I., Kłys, S. (2020). Mineral content of the pulp and peel of various citrus fruit cultivars. Biological Trace Element Research, 193, 555-563.
• [18] Wolfe, K., Wu, X., Liu, R.H. (2003). Antioxidant activity of apple peels. Journal of agricultural and food chemistry, 51(3), 609-614.
• [19] Cho, E., Seddon, J. M., Rosner, B., Willett, W. C., Hankinson, S. E. (2004). Prospective study of intake of fruits, vegetables, vitamins, and carotenoidsand risk of age-related maculopathy. Archives of Ophthalmology, 122(6), 883-892.
• [20] Xi, W., Lu, J., Qun, J., Jiao, B. (2017). Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars. Journal of Food Science and Technology, 54, 1108-1118.
• [21] Feizy, J., Jahani, M., Ahmadi, S. (2020). Antioxidant activity and mineral content of watermelon peel. Journal of Food and Bioprocess Engineering, 3(1), 35- 40.
• [22] Apak, R., Gorinstein, S., Böhm, V., Schaich, K. M., Özyürek, M., Güçlü, K. (2013). Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report). Pure and Applied Chemistry, 85(5), 957-998.
• [23] Kareem, K.A., Ojokoh, J.B., Baba, J. (2017). The effects of fermentation on the nutritional and anti‐nutritional constituents of Irish potato peels. Journal of Applied Research on Children, 8(2), 680-685.
• [24] Koch, T.C, Briviba, K., Watzl, B., Fähndrich, C., Bub, A., Rechkemmer, G., Barth, S.W. (2009). Elma suyuyla kolon karsinogenezinin in vivo önlenmesi: meyve suyu bileşenlerinin ve obezitenin etkisi. Moleküler beslenme ve gıda araştırması, 53 (10), 1289-1302.
• [25] Kalinowska, M., Bielawska, A., Lewandowska-Siwkiewicz, H., Priebe, W. Lewandowski, W. (2014). Apples: Content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. Plant Physiology and Biochemistry, 84, 169-188.
• [26] Shaban, H.H., Nassef, S.L., Elhadidy, G.S. (2023). Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake. Egyptian Journal of Agricultural Research, 101(1), 131-142.
• [27] Revathi, D., Sashidevi, G., Hemalatha, G., Kanchana, S. (2019). Formulation of cookies from cauliflower leaves. Acta Horticulture. 1241, 659-662.
• [28] Ünal, D. C. (2023). Sürdürülebilir gastronomi kapsamında gıda atıklarından şerbet üretimi (Master's thesis, İstanbul Gelişim Üniversitesi Lisansüstü Eğitim Enstitüsü).
• [29] Ahmed, Z., El-Sharnouby, G.A., El-Waseif, M.A. (2021). Use of banana peel as a by-product to increase the nutritive value of the cake. Journal of Food and Dairy Sciences, 12(4), 87-97.
• [30] Gladvin, G., Sudhaakr, G., Swathi, V., Santhisri, K.V. (2017). Mineral and vitamin compositions contents in watermelon peel (Rind). International Journal of Current Microbiology and Applied Sciences, 5(5), 129-133.
• [31] Raudonea, L., Raudonisa R., Liaudanskasa, M., Janulis, V., Viskelis P., (2017). Phenolic antioxidant profiles in the whole fruit, flesh and peel of apple cultivars grown in Lithuania. Scientia Horticulturae, 216, 186-192.
• [32] Gorinstein, S., Martin-Belloso, O., Park, Y.S., Haruenkit, R., Lojek, A.M., Trakhtenberg, S., (2001). Comparison of some biochemical characteristics of different citrus fruits, Food Chemistry, 74(3), 309- 315.
• [33] Ceyhun Sezgin, A., Ateş, A. (2020). Otel işletmelerinde gıda israf boyutunu belirlemeye yönelik bir araştırma. Journal of Tourism and Gastronomy Studies, 8(4), 3489-3507.
• [34] United Nations Environment Programme(UNEP). (2021). Food Waste Index Report 2021. Nairobi, Kenya.
• [35] Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., Meybeck, A., (2011). Global food losses and food waste: Extent, causes and prevention. Study Conducted For The International Congress Save Food (FAO).
• [36] Kujala, T.S., Loponen, J.M., Klika, K.D., Pihlaja, K. (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of agricultural and food chemistry, 48(11), 5338-5342.
• [37] Lavelli, V., Peri, C., Rizzolo, A. (2000). Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myelperoxidase, and copper-induced lipid peroxidation. Journal of Agricultural and Food Chemistry 48, 1442–1448.
• [38] Giovanelli, G., Paradise, A., (2002). Stability of dried and intermediate moisture tomato pulp during storage. Journal of Agriculture and Food Chemistry 50, 7277–7281.
• [39] Martinez-Valvercle, I., Periage, M.J., Provan, G., Chesson, A. (2002). Phenolic compounds, Lycopene and antioxidant activities in commercial varieties of tomato (Lycopersicon esculentum). Journal of the Science of Food and Agriculture, 82, 323–330.
• [40] Elbadrawy, E., Sello, A. (2016). Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9, S1010- S1018.
• [41] Nguyen, V.T., Scarlett, C.J. (2016). Mass proportion, bioactive compounds and antioxidant capacity of carrot peel as affected by various solvents. Technologies, 4(4), 36.
• [42] Changxing, L., Chenling, M., Alagawany, M., Jianhua, L., Dongfang, D., Gaichao, W., Chao, S. (2018). Health benefits and potential applications of anthocyanins in poultry feed industry. World's Poultry Science Journal, 74(2), 251-264.
• [43] Issa, N.K., Essa, W.K., Abd-Al-Jabbar, R.S. (2021). Polyphenol profile, antioxidant activity of red radish (raphanus satıvus l.) peels wastes extracts and their heat, Ph and Storage Stability. Biochemical & Cellular Archives, 21(1), 993-1001.
• [44] George, B., Kaur, C., Khurdiya, D.S. Kapper, H.C., (2004). Antioxidants in tomato (Lycopersicon esculentum) as a function of genotype. Food Chemistry, 84, 45–51.
• [45] Gürbüz, N., Uluişik, S., Frary, A., Frary, A., Doğanlar, S. (2018). Health benefits and bioactive compounds of eggplant. Food Chemistry, 268, 602-610.
• [46] Podsędek, A. (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT-Food Science and Technology, 40(1), 1-11.
• [47] Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Kuchtová, V. (2014). Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek. Potravinarstvo , 8, 272–276.
• [48] Ani, O.N., Asogwa, K.K., Onyishi, C.K. (2023). Evaluation of Vitamin Composition and Anti-Inflammatory Properties of Cucumber (Cucumis Sativus) Peels. The Bioscientist Journal, 11(2), 167-180.
• [49] Abul-Fadl, M.M. (2012). Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality. Journal of Applied Sciences Research, 8(2), 693-704.
• [50] Naumovsk, T.C., Briviba, K., Watzl, B., Fähndrich, C., Bub, A., Rechkemmer, G., Barth, S.W. (2009). Prevention of colon carcinogenesis by apple juice in vivo: impact of juice constituents and obesity. Molecular Nutrition & Food Research, 53(10), 1289-1302.
• [51] Akan, S., Horzum, Ö., Güneş, N.T. (2019). Fonksiyonel Gıda Kaynağı ‘Kırmızı Pancar’. In Proceedings Book of 5th International Eurasian Congress on Natural Nutrition, Healthy Life and Sport, 02-06.
• [52] Yen, G.C. ve Chen, H.Y. (1994). Comparison of antimutagenic effect of various tea extracts (green, oolong, pouchong, and black tea). Journal of Food Protection, 57(1), 54-58.
• [53] Negi, P.S., Jayaprakasha, G.K., Jena, B.S. (2003). Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chemistry, 80(3), 393-397.
• [54] Bayram, S.E., Özeker, E., Elmacı, Ö L. (2013). Fonksiyonel gıdalar ve çilek. Akademik Gıda, 11(2), 131-137.
• [55] Liew, S.S., Ho, W.Y., Yeap, S.K., Sharifudin, S.A.B. (2018). Phytochemical composition and in vitro antioxidant activities of Citrus sinensis peel extracts. PeerJ, 6, e5331.
• [56] Hyson, D. A. (2011). A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition, 2(5), 408-420.
• [57] Bandal, S., Talib, M., Parate, V. (2014). Utilization of banana and pomegranate peel flour in fortification of bread. International Journal of Engineering Research & Technology, 7, 1100-1105.
• [58] Someya, S., Yoshiki, Y. Okubo, K. (2002). Antioxidant compounds from bananas (Musa Cavendish), Food Chemistry, 79, 351–363.