Abstract
Nowadays many studies have focused on food waste. With an expanding population and a wide variety of foods, the food sector is always expanding. In addition to production, there is also an increase in the development of food waste. These wastes result in economic difficulties, environmental damage, and the loss of priceless chemical components. The processing of fruits and vegetables generates the most waste. Quince is a fruit that is difficult to consume directly and is usually processed into jam or fruit juice. In this study, some emulsion properties of quince waste were investigated. Oil in water (O/W) emulsions formed with four different concentration (0.5%, %1, %2 and %3) of quince waste and no quince waste for the control grup. The emulsions' major constituents were chicken breast and corn oil. Quince waste decreased emulsion’ pH from 5.96 to 5.53. Emulsions manufactured with quince waste has the higher emulsion stability for all used concentrations (between 83.2 to 85.6) with respect to the control (80.6). Quince waste emulsions were found to have pseudoplastic character and exhibit shear thinning behavior. Quince waste samples used in study contribute the chicken type O/W emulsion in terms of emulsion stability and rheological properties.
Supporting Institution
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Project Number
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Thanks
Analyses of this work were done by using authors affiliations’s equipments and authors thank to their afiliations.
References
- Akşit, Z. and H. Gençcelep, Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering, 2021. 8(1): p. 19-26.
- Salihoglu, G., et al., Food loss and waste management in Turkey. Bioresource technology, 2017.
- Jin, Q., et al., Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept. Trends in Food Science & Technology, 2018.
- Elleuch, M., et al., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food chemistry, 2011. 124(2): p. 411-421.
- Yin, H.-S., H.-M. Liu, and Y.-L. Liu, Structural Characterization of lignin in fruits and stalks of Chinese Quince. Molecules, 2017. 22(6): p. 890.
- Jouki, M., et al., Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. international Journal of biological macromolecules, 2013. 62: p. 500-507.
- Wojdyło, A., M. Teleszko, and J. Oszmiański, Antioxidant property and storage stability of quince juice phenolic compounds. Food chemistry, 2014. 152: p. 261-270.
- Gökalp, H., et al., Et ve Et Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu, Atatürk Üniversitesi. Ziraat Fak Ofset Tesisi, 1993(751).
- Zorba, O., et al., Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen Turkish style meat emulsions. Meat science, 1993. 34(2): p. 145-161.
- Ulloa, J.A., et al., Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds. CyTA-Journal of Food, 2017. 15(4): p. 497-507.
- McClements, D.J., Food emulsions: principles, practices, and techniques. 2015: CRC press.
- Sanderson, G., Polysaccharides in foods. Food Technology, 1981. 35(7): p. 50-&.
- Cepeda, E. and I. Collado, Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento purée. Journal of Food Engineering, 2014. 134: p. 67-73.
- do Nascimento, G.E., et al., Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum). Carbohydrate polymers, 2016. 139: p. 125-130.
- Logaraj, T., et al., Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chemistry, 2008. 106(3): p. 937-943.
- Lundberg, B., et al., Rheology and composition of citrus fiber. Journal of Food Engineering, 2014. 125: p. 97-104.
Abstract
Günümüzde birçok çalışma gıda israfına odaklanmıştır. Nüfusun ve gıda çeşitliliğinin artması ile gıda sektörü sürekli genişlemektedir. Artan gıda üretimiyle beraber açığa çıkan gıda atığı miktarı da artmaktadır. Bu atıklar ekonomik kayıplara, çevresel hasara ve değerli kimyasal bileşenlerin kaybına neden olmaktadır. Gıda atıklarının önemli bir kısmını meyve-sebze atıkları oluşturmaktadır. Ayva, doğrudan tüketilmesi zor olan ve genellikle reçel veya meyve suyuna işlenen bir meyvedir. Bu çalışmada ayva atığının bazı emülsiyon özellikleri araştırılmıştır. Ayva atığı içermeyen kontrol grubu ve ayva atığının dört farklı konsantrasyonu (%0.5, %1, %2 ve %3) kullanılarak su içinde yağ (O/W) emülsiyonları oluşturulmuştur. Emülsiyonların ana bileşenleri tavuk göğsü ve mısır yağıdır. Ayva atığı, emülsiyonun pH'ını 5,96'dan 5,53'e düşürmüştür. Ayva atığı ile üretilen emülsiyonların stabilitelerinin (83.2 - 85,6) kontrole (80.6) göre daha yüksek olduğu belirlenmiştir. Ayva atık emülsiyonlarının psödoplastik karaktere sahip olduğu ve kayma incelmesi davranışı sergilediği tespit edilmiştir. Çalışmada kullanılan ayva atığı örnekleri, emülsiyon stabilitesi ve reolojik özellikler açısından tavuk tipi O/W emülsiyonuna katkı sağlamıştır.
Project Number
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References
- Akşit, Z. and H. Gençcelep, Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering, 2021. 8(1): p. 19-26.
- Salihoglu, G., et al., Food loss and waste management in Turkey. Bioresource technology, 2017.
- Jin, Q., et al., Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept. Trends in Food Science & Technology, 2018.
- Elleuch, M., et al., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food chemistry, 2011. 124(2): p. 411-421.
- Yin, H.-S., H.-M. Liu, and Y.-L. Liu, Structural Characterization of lignin in fruits and stalks of Chinese Quince. Molecules, 2017. 22(6): p. 890.
- Jouki, M., et al., Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. international Journal of biological macromolecules, 2013. 62: p. 500-507.
- Wojdyło, A., M. Teleszko, and J. Oszmiański, Antioxidant property and storage stability of quince juice phenolic compounds. Food chemistry, 2014. 152: p. 261-270.
- Gökalp, H., et al., Et ve Et Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu, Atatürk Üniversitesi. Ziraat Fak Ofset Tesisi, 1993(751).
- Zorba, O., et al., Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen Turkish style meat emulsions. Meat science, 1993. 34(2): p. 145-161.
- Ulloa, J.A., et al., Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds. CyTA-Journal of Food, 2017. 15(4): p. 497-507.
- McClements, D.J., Food emulsions: principles, practices, and techniques. 2015: CRC press.
- Sanderson, G., Polysaccharides in foods. Food Technology, 1981. 35(7): p. 50-&.
- Cepeda, E. and I. Collado, Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento purée. Journal of Food Engineering, 2014. 134: p. 67-73.
- do Nascimento, G.E., et al., Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum). Carbohydrate polymers, 2016. 139: p. 125-130.
- Logaraj, T., et al., Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chemistry, 2008. 106(3): p. 937-943.
- Lundberg, B., et al., Rheology and composition of citrus fiber. Journal of Food Engineering, 2014. 125: p. 97-104.
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering |
| Journal Section | Articles |
| Authors | |
| Project Number | - |
| Early Pub Date | October 25, 2022 |
| Publication Date | October 31, 2022 |
| Published in Issue | Year 2022 Issue: 42 |
