Soğan Kabuğu: Gıda Atığı Kullanılarak Yeni Bir Tuile Reçetesi

Öz

Soğan, dünya mutfaklarında en yaygın kullanılan sebzelerden biridir. Ancak, çeşitli biyoaktif bileşenler açısından zengin olan kabukları genellikle atık olarak değerlendirilmektedir. Bu çalışmada, mutfaklarda ortaya çıkan soğan kabukları çevresel ve ekonomik açıdan değerlendirilerek fonksiyonel gıda üretiminde kullanılmıştır. Soğan kabukları kurutulup öğütülerek elde edilen soğan kabuğu tozu, hem tatlı hem tuzlu çeşitleriyle bilinen, hafif, kuru ve gevrek bir kurabiye türü olan Tuile üretiminde değerlendirilmiştir. Çalışmada, Tuile yapımında kullanılan buğday ununun %0, %5 ve %10 oranlarında soğan kabuğu tozu ile ikame edilmesiyle üretilen örneklerin toplam fenolik içerikleri, antioksidan aktiviteleri ve duyusal özellikleri belirlenmiştir. Böylece, soğan kabuğu tozu katkısının ürün bileşimine etkisi araştırılmıştır. Ayrıca, gıda atığı olarak görülen soğan kabuklarının fonksiyonel gıda üretimine uygunluğu ve katma değer potansiyeli incelenmiştir. Araştırma, ürün çeşitliliğini artırmak, sağlık faydaları sunmak, sıfır atık bilincini desteklemek ve lezzeti geliştirmek amacıyla yapılmıştır. Böylece, küresel gıda kaybı ve israfına dikkat çekilerek gıda atıklarının değerlendirilmesine katkı sağlanmıştır. Sonuçlar, soğan kabuğu tozunun toplam fenolikler açısından zengin bir fonksiyonel bileşen olabileceğini ve yüksek antioksidan aktiviteye sahip olduğunu göstermiştir. Duyusal analizde, %10 soğan kabuğu tozu içeren Tuile örnekleri en yüksek beğeni skorlarını alarak umut verici bir alternatif oluşturmuştur.

Anahtar Kelimeler

• Fonksiyonel gıda
• gıda kaybı ve israfı
• katma değerli yan ürün
• sebze
• unlu mamul

Onion Skin: A new Tuile Recipe Using Food Waste

Öz

Onion is one of the most commonly consumed vegetables worldwide. However, its peel, rich in various bioactive compounds, is generally considered waste. This study evaluated onion peels generated in kitchens from both environmental and economic perspectives, aiming to incorporate them into functional food production. Onion peels were dried, ground, and processed into powder, which was then used in the preparation of Tuile, a light, dry, and crisp cookie type known for its versatility in both sweet and savory forms. In the study, wheat flour in Tuile formulations was substituted with onion peel powder at levels of 0%, 5%, and 10%. The total phenolic content, antioxidant activity, and sensory properties of the resulting samples were analyzed. Thus, the effect of onion peel enrichment on product composition was investigated. Moreover, the potential of onion peels, typically treated as food waste, as a value-added ingredient for functional food applications was assessed. The research aimed to enhance product diversity, provide health benefits, support zero-waste awareness, and improve sensory quality. In doing so, it sought to highlight global food loss and waste issues, contributing to the reduction and valorization of food by-products. Results revealed that onion peel powder could serve as a functional ingredient rich in phenolic compounds with strong antioxidant activity. Sensory evaluation showed that Tuile samples enriched with 10% onion peel powder received the highest acceptance scores, demonstrating promising potential as a sustainable food innovation.

Anahtar Kelimeler

• Functional food
• food loss and waste
• value-added by-products
• vegetables
• baked goods

Kaynakça

1. Imeneo, V. (2023). Sustainable recovery of antioxidant compounds from rossa di tropea onion waste and application as ingredient for white bread production. Sustainability, 16(1), 149. https://doi.org/10.3390/su16010149.
2. Jung, J., Lim, Y., Moon, M., Kim, J., & Kwon, O. (2011). Onion peel extracts ameliorate hyperglycemia and insulin resistance in high fat diet/streptozotocin-induced diabetic rats. Nutrition & Metabolism, 8(1). https://doi.org/10.1186/1743-7075-8-18.
3. Kumar, M., Barbhai, M., Hasan, M., Dhumal, S., Singh, S., Pandiselvam, R., … & Amarowicz, R. (2022). Onion (allium cepa l.) peel: a review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient. Journal of Food Science, 87(10), 4289-4311. https://doi.org/10.1111/1750-3841.16297.
4. Masood, S., Rehman, A., Bashir, S., El-Shazly, M., Imran, M., Khalil, P., … & Khursheed, T. (2021). Investigation of the anti-hyperglycemic and antioxidant effects of wheat bread supplemented with onion peel extract and onion powder in diabetic rats. Journal of Diabetes & Metabolic Disorders, 20(1), 485-495. https://doi.org/10.1007/s40200-021-00770-x.
5. Michalak‐Majewska, M., Sołowiej, B., & Sławińska, A. (2016). Antioxidant activity, technological and rheological properties of baked rolls containing dried onions (allium cepal.). Journal of Food Processing and Preservation, 41(1), e12914. https://doi.org/10.1111/jfpp.12914.
6. Yeom, M. and Hwang, E. (2020). Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder. Korean Journal of Food Preservation, 27(3), 299-310. https://doi.org/10.11002/kjfp.2020.27.3.299.
7. Bedrníček, J., Kadlec, J., Laknerová, I., Mráz, J., Samková, E., Petrášková, E., … & Smetana, P. (2020). Onion peel powder as an antioxidant-rich material for sausages prepared from mechanically separated fish meat. Antioxidants, 9(10), 974. https://doi.org/10.3390/antiox9100974 Ibrahim, U., Salleh, R., Suzihaque, M., & Hashib, S. (2015). Effect of radiation heat on the chemical and physical properties of bread enhanced with garcinia mangostana pericarp powder. Procedia - Social and Behavioral Sciences, 195, 2652-2659. https://doi.org/10.1016/j.sbspro.2015.06.470.
8. Kim, Y. (2024). Comparative analysis of polyphenol content and antioxidant activity of different parts of five onion cultivars harvested in korea. Antioxidants, 13(2), 197. https://doi.org/10.3390/antiox13020197.

9. Shim, S., Choi, Y., Kim, H., Kim, H., Hwang, K., Song, D., … & Kim, C. (2012). Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork. Food Science and Biotechnology, 21(2), 565-572. https://doi.org/10.1007/s10068-012-0072-7.
10. Hashmi, M., Akhtar, S., & Ismail, T. (2021). Biochemical characterization of vegetables wastes and development of functional bread. Journal of Microbiology Biotechnology and Food Sciences, 10(4), 691-696. https://doi.org/10.15414/jmbfs.2021.10.4.691-696.
11. Melini, V., Melini, F., Luziatelli, F., & Ruzzi, M. (2020). Functional ingredients from agri-food waste: effect of inclusion thereof on phenolic compound content and bioaccessibility in bakery products. Antioxidants, 9(12), 1216. https://doi.org/10.3390/antiox9121216.
12. Michalak‐Majewska, M., Złotek, U., Szymanowska, U., Szwajgier, D., Stanikowski, P., Matysek, M., … & Sobota, A. (2020). Antioxidant and potentially anti-inflammatory properties in pasta fortified with onion skin. Applied Sciences, 10(22), 8164. https://doi.org/10.3390/app10228164.
13. Sagar, N. A., Pareek, S., (2021). Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread. Food Bioscience,, 41,100992.
14. Çevik, A., (2023). Gıda Endüstrisi Yan Ürünleri Ve Atıklarının Ekmek Ve Makarnanın Fonksiyonel Özelliklerinin Geliştirilmesinde Kullanımı. Doktora Tezi Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Konya, 220.
15. Prokopov, T.; A. Slavov, N. Petkova, V. Yanakieva, B. Bozadzhiev and D. Taneva (2018). Study of onion processing waste powder for potential use in food sector. Acta Aliment., 47:181-188.
16. Siddiqui, N., Mohsin Ali, T., Abbas Butt, N. & Hasnain, A. (2022).Morphological, rheological, textural and bioactive properties of chapatti (flatbread) as affected by onion peel powder. Waste and Biomass Valorization,13, 3398–3402.
17. Celano, R.; Docimo, T.; Piccinelli, A.L.; Gazzerro, P.; Tucci, M.; Di Sanzo, R.; Carabetta, S.; Campone, L.; Russo, M.; Rastrelli, L. Onion Peel: Turning a Food Waste into a Resource. Antioxidants 2021, 10, 304. https:// doi.org/10.3390/antiox10020304.
18. Omran, A.A., Seleem, H.A., & Alfauomy, G.A. (2021). Evaluatıon Of Pan Bread Qualıty Enrıched Wıth Onıon. Plant ArchivesVolume 20 No. 2, 2020 pp. 9029-9038.
19. Bedrníček, J., I. Laknerová, Z. Linhartová, J. Kadlec, E. Samková, J. Bárta, N. Vrchotová., (2019). Onion waste as a rich source of antioxidants for meat products. Czech J. Food Sci., 37, pp. 268-275, 10.17221/68/2018-CJFS.
20. Aksoylu, Z., Çağindi, Ö., Köse, E. (2015). ‘’Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit’’, Journal of Food Quality, 38, 164-174.
21. Singleton, V.L., Rossi, J.A., (1965). ‘‘Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents’’, Am. J. Enol. Vitic. 16, 144-158.
22. Li, T.M., Lee, C.C., Mau, J.L., Lin, S.D. (2010). ‘‘Quality and antioxidant property of green tea sponge cake’’, Food Chemistry, 119 (3), 1090-1095.
23. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). ‘‘Use of a free radical method to evaluate antioxidant activity’’, Lebensmittel-Wissenschaft & Technologie - Food Science and Technology, 28 (1), 25–30.
24. Singh , R.P., Murthy, K.N.C., and Jayaprakasha, G.K. (2002). ‘‘Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro Models’’, Journal of Agricultural and Food Chemistry, 50 (1), 81–86.
25. Yeşilkanat, N., (2019). Trabzon Hurması (Diospyros Kaki) Tozunun Glutensiz Kek Üretiminde Şeker İkamesi Olarak Kullanımı. Manisa Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Manisa,27-32.