Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties
The food industry constantly growing with increasing population and food diversity. In addition to production, the formation of food waste is also increasing. These wastes cause environmental pollution, economical problems and the loss of valuable chemical com-ponents. Tomato is used for tomato past...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Hitit University
2021-03-01
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| Series: | Hittite Journal of Science and Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/1676354 |
| _version_ | 1797662682114949120 |
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| author | Hüseyin Gençcelep Zeynep Akşit |
| author_facet | Hüseyin Gençcelep Zeynep Akşit |
| author_sort | Hüseyin Gençcelep |
| collection | DOAJ |
| description | The food industry constantly growing with increasing population and food diversity. In addition to production, the formation of food waste is also increasing. These wastes cause environmental pollution, economical problems and the loss of valuable chemical com-ponents. Tomato is used for tomato paste, sauce and other food production; especially the skin and seed part of tomato is waste. Grapefruit and quince have a significant amount of waste, especially in the beverage industry. The reuse of these wastes can reduce the exposu-re of solid waste, the environmental problem and the recovery of the bioactive components. In this study, some physicochemical, functional and thermal properties of quince, grapef-ruit and tomato waste were determined and their reuse potential was revealed. All three samples showed high hydration properties. According to the dietary fiber analysis, TDF of quince, grapefruit and tomato were 87.90%, 90.34%, and 63.76% respectively. DTG and TGA chromatograms were obtained for the thermal decomposition of the samples. Tomato waste signaled lycopene and its derivatives as distinct from the other samples in the FT-IR spectrum. Based on the results of the study; the use of these wastes in many food products as hydrocolloid, filler, fat replacer is possible, also cost reduction may be possible with the recovery of these samples. |
| first_indexed | 2024-03-11T19:03:50Z |
| format | Article |
| id | doaj.art-e40cb288874f46ea92eec5e12a5d8bf7 |
| institution | Directory Open Access Journal |
| issn | 2148-4171 |
| language | English |
| last_indexed | 2024-03-11T19:03:50Z |
| publishDate | 2021-03-01 |
| publisher | Hitit University |
| record_format | Article |
| series | Hittite Journal of Science and Engineering |
| spelling | doaj.art-e40cb288874f46ea92eec5e12a5d8bf72023-10-10T11:17:29ZengHitit UniversityHittite Journal of Science and Engineering2148-41712021-03-0181192610.17350/HJSE19030000208150Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional PropertiesHüseyin Gençcelep0Zeynep Akşit1ONDOKUZ MAYIS UNIVERSITYERZINCAN BINALI YILDIRIM UNIVERSITYThe food industry constantly growing with increasing population and food diversity. In addition to production, the formation of food waste is also increasing. These wastes cause environmental pollution, economical problems and the loss of valuable chemical com-ponents. Tomato is used for tomato paste, sauce and other food production; especially the skin and seed part of tomato is waste. Grapefruit and quince have a significant amount of waste, especially in the beverage industry. The reuse of these wastes can reduce the exposu-re of solid waste, the environmental problem and the recovery of the bioactive components. In this study, some physicochemical, functional and thermal properties of quince, grapef-ruit and tomato waste were determined and their reuse potential was revealed. All three samples showed high hydration properties. According to the dietary fiber analysis, TDF of quince, grapefruit and tomato were 87.90%, 90.34%, and 63.76% respectively. DTG and TGA chromatograms were obtained for the thermal decomposition of the samples. Tomato waste signaled lycopene and its derivatives as distinct from the other samples in the FT-IR spectrum. Based on the results of the study; the use of these wastes in many food products as hydrocolloid, filler, fat replacer is possible, also cost reduction may be possible with the recovery of these samples.https://dergipark.org.tr/tr/download/article-file/1676354food wastetomatoquincegrapefruitdietary fiberdtcft-ir |
| spellingShingle | Hüseyin Gençcelep Zeynep Akşit Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties Hittite Journal of Science and Engineering food waste tomato quince grapefruit dietary fiber dtc ft-ir |
| title | Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties |
| title_full | Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties |
| title_fullStr | Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties |
| title_full_unstemmed | Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties |
| title_short | Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties |
| title_sort | investigation of tomato quince and grapefruit waste compositions and functional properties |
| topic | food waste tomato quince grapefruit dietary fiber dtc ft-ir |
| url | https://dergipark.org.tr/tr/download/article-file/1676354 |
| work_keys_str_mv | AT huseyingenccelep investigationoftomatoquinceandgrapefruitwastecompositionsandfunctionalproperties AT zeynepaksit investigationoftomatoquinceandgrapefruitwastecompositionsandfunctionalproperties |