Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties

GENÇCELEP, Hüseyin; Akşit, Zeynep

doi:10.17350/HJSE19030000208

Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties

Zeynep Akşit, (Erzincan Binali Yıldırım Üniversitesi, Mühendislik Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Erzincan, Türkiye)

Hüseyin Gençcelep (Ondokuz Mayıs Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Samsun, Türkiye)

Hittite Journal of Science and Engineering

3 1

Yıl: 2021 Cilt: 8 Sayı: 1 Sayfa Aralığı: 19 - 26 Metin Dili: İngilizce DOI: 10.17350/HJSE19030000208 İndeks Tarihi: 29-07-2022

Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties

Öz:

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.

Anahtar Kelime: Tomato Food waste Grapefruit Dietary fiber DTC Quince FT-IR

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

1. Yağcı S, Altan A, Göğüş F, Maskan M. Gıda atıklarının alternatif kullanım alanları. Türkiye 9 Gıda Kongresi. 2006:499-502.
2. Jin Q, Yang L, Poe N, Huang H. Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept. Trends in Food Science & Technology. 2018.
3. Salihoglu G, Salihoglu NK, Ucaroglu S, Banar M. Food loss and waste management in Turkey. Bioresource technology. 2017.
4. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food chemistry. 2011;124(2):411-21.
5. Köksel H, Özboy Ö. Besinsel lif analiz yöntemleri. Gıda/ The Journal of Food. 1993;18(1).
6. Mehta N, Ahlawat S, Sharma D, Dabur R. Novel trends in development of dietary fiber rich meat products—a critical review. Journal of food science and technology. 2015;52(2):633-47.
7. Wojdyło A, Teleszko M, Oszmiański J. Antioxidant property and storage stability of quince juice phenolic compounds. Food chemistry. 2014;152:261-70.
8. Yin H-S, Liu H-M, Liu Y-L. Structural Characterization of lignin in fruits and stalks of Chinese Quince. Molecules. 2017;22(6):890.
9. Jouki M, Yazdi FT, Mortazavi SA, Koocheki A. Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. Int J Biol Macromol. 2013;62:500-7.
10. Fernandez-Lopez J, Fernandez-Gines J, Aleson-Carbonell L, Sendra E, Sayas-Barbera E, Perez-Alvarez J. Application of functional citrus by-products to meat products. Trends in Food Science & Technology. 2004;15(3-4):176-85.
11. Fernandez Lopez J, Sendra Nadal E, Navarro C, Sayas E, Viuda Martos M, Alvarez JAP. Storage stability of a high dietary fibre powder from orange by products. International journal of food science & technology. 2009;44(4):748-56.
12. Yoshida Y, Ueda M. Citrus juice waste as a potential source of dietary fiber. Journal of the Japanese Society for Horticultural Science. 1984;53(3):354-61.
13. Lario Y, Sendra E, Garcıa-Pérez J, Fuentes C, Sayas-Barberá E, Fernández-López J, et al. Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Science & Emerging Technologies. 2004;5(1):113-7.
14. Navarro-González I, García-Valverde V, GarcíaAlonso J, Periago MJ. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Res Int. 2011;44(5):1528-35.
15. Sönmez K, Ellialtıoğlu ŞŞ. Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme. Derim. 2014;31(2):107-30.
16. Savadkoohi S, Hoogenkamp H, Shamsi K, Farahnaky A. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Sci. 2014;97(4):410-8.
17. Moon KM, Kwon E-B, Lee B, Kim CY. Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules. 2020;25(12):2754.
18. Kumara B, Wijewardane R, Samarasinghe Y. The Effect of Anti-Browning Treatments for Fresh-Cut Guava Slices in Prevention of Browning during Dehydration. 2021.
19. AOAC. Official method of analysis Proximate Analysis and Calculations Moisture. Method 934.01. Association of Official Analytical Communities2006.
20. AOAC. Official method of analysis Proximate Analysis and Calculations Total Nitrogen or Crude Protein. Method 990.03. Association of Official Analytical communities2006.
21. AOAC. Official method of analysis Proximate Analysis and Calculations Crude Fat. Method 920.39. association of Official Analytical communities2006.
22. AOAC. Official method of analysis Proximate Analysis and Calculations Ash. Method 942.05. Association of Official Analytical communities2006.
23. Gençcelep H, Sarıcaoğlu FT, Anıl M, Ağar B, Turhan S. The effect of starch modification and concentration on steadystate and dynamic rheology of meat emulsions. Food Hydrocolloid. 2015;48:135-48.
24. Lecumberri E, Mateos R, Izquierdo-Pulido M, Rupérez P, Goya L, Bravo L. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry. 2007;104(3):948-54.
25. AOAC. AOAC Official Method. Association of Official Agricultural Chemists, by the United States Department of Agriculture. 2000.
26. AACC. Aapproved Methods of the American Association of Cereal Chemists. 2004;11th edition.
27. Yousif E, Gadallah M, Sorour AM. Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Sciences. 2012;57(1):19-27.
28. Aylangan A, Başbayraktar V, Çetinkaya N, Denli E, Erçin D, Erel Y, et al. Narenciye grubu meyvelerde karantina amaçlı ışınlamanın gıda kalitesi ve hijyeni üzerine etkisinin araştırılması. Türkiye Atom Enerjisi Kurumu, Teknik rapor. 2010;TAEK TR-2010-2.
29. Güven S. Ayva Suyu ve Konsantratı Üzerinde bir Araştırma. Gıda/The Journal of Food. 1982;7(6).
30. Şahin Ü, Özdeniz A, Zülkadir A, Alan R. Sera koşullarında damla sulama yöntemi ile sulanan domates (Lycopersicon esculentum Mill.) bitkisinde farklı yetiştirme ortamlarının verim, kalite ve bitki gelişmesine olan etkileri. Of Agriculture and Forestry. 1998;22:71-9.
31. http://www.turkomp.gov.tr/food [Internet]. Turkomp. 2021.
32. Burdurlu HS, Karadeniz F. Gıdalarda diyet lifinin önemi. Gıda Mühendisliği Dergisi. 2003;7(15):18-25.
33. Khalil MN, Farghal HH, Farag MA. Outgoing and potential trends of composition, health benefits, juice production and waste management of the multi-faceted Grapefruit Citrus paradisi: A comprehensive review for maximizing its value. Critical Reviews in Food Science and Nutrition. 2020:1-22.
34. Grigelmo-Miguel N, Martin-Belloso O. Characterization of dietary fiber from orange juice extraction. Food Res Int. 1998;31(5):355-61.
35. Thomas M, Thibault J-F. Cell-wall polysaccharides in the fruits of Japanese quince (Chaenomeles japonica): extraction and preliminary characterisation. Carbohyd Polym. 2002;49(3):345-55.
36. de Moraes Crizel T, Jablonski A, de Oliveira Rios A, Rech R, Flores SH. Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Science and Technology. 2013;53(1):9-14.
37. Tosh SM, Yada S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Res Int. 2010;43(2):450-60.
38. Gan J, Peng G, Liu S, Hu X, Wang X, Guo S, et al. Comparison of structural, functional and in vitro digestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications. Food & Function. 2020;11(7):6458-66.
39. Brachi P, Miccio F, Miccio M, Ruoppolo G. Pseudocomponent thermal decomposition kinetics of tomato peels via isoconversional methods. Fuel Processing Technology. 2016;154:243-50.
40. Monday R, Ephraim V, Julius N, Olaitan R, Idowu B. Effects of inclusion of processed grapefruit pulp on wheat flour biscuit. Journal of Food Technology. 2020;7(1):69-77.
41. Özsin G, Pütün AE. Kinetics and evolved gas analysis for pyrolysis of food processing wastes using TGA/MS/FT-IR. Waste Management. 2017;64:315-26.
42. Sebio-Puñal T, Naya S, López-Beceiro J, Tarrío-Saavedra J, Artiaga R. Thermogravimetric analysis of wood, holocellulose, and lignin from five wood species. J Therm Anal Calorim. 2012;109(3):1163-7.
43. Qin Z, Zhang Z-G, Liu H-M, Qin G-Y, Wang X-D. Acetic acid lignins from Chinese quince fruit (Chaenomeles sinensis): effect of pretreatment on their structural features and antioxidant activities. RSC Advances. 2018;8(44):24923- 31.
44. Lopez-Velazquez M, Santes V, Balmaseda J, Torres-Garcia E. Pyrolysis of orange waste: a thermo-kinetic study. Journal of Analytical and Applied Pyrolysis. 2013;99:170-7.
45. Mangut V, Sabio E, Gañán J, González J, Ramiro A, González C, et al. Thermogravimetric study of the pyrolysis of biomass residues from tomato processing industry. Fuel Processing Technology. 2006;87(2):109-15.
46. Wang W, Wu X, Chantapakul T, Wang D, Zhang S, Ma X, et al. Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: A green two-stage approach and its general mechanism. Food Res Int. 2017;102:101-10.
47. Grassino AN, Halambek J, Djakovic S, Brncic SR, Dent M, Grabaric Z. Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor. Food Hydrocolloid. 2016;52:265-74.

APA	Akşit Z, GENÇCELEP H (2021). Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. , 19 - 26. 10.17350/HJSE19030000208
Chicago	Akşit Zeynep,GENÇCELEP Hüseyin Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. (2021): 19 - 26. 10.17350/HJSE19030000208
MLA	Akşit Zeynep,GENÇCELEP Hüseyin Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. , 2021, ss.19 - 26. 10.17350/HJSE19030000208
AMA	Akşit Z,GENÇCELEP H Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. . 2021; 19 - 26. 10.17350/HJSE19030000208
Vancouver	Akşit Z,GENÇCELEP H Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. . 2021; 19 - 26. 10.17350/HJSE19030000208
IEEE	Akşit Z,GENÇCELEP H "Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties." , ss.19 - 26, 2021. 10.17350/HJSE19030000208
ISNAD	Akşit, Zeynep - GENÇCELEP, Hüseyin. "Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties". (2021), 19-26. https://doi.org/10.17350/HJSE19030000208

APA	Akşit Z, GENÇCELEP H (2021). Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering, 8(1), 19 - 26. 10.17350/HJSE19030000208
Chicago	Akşit Zeynep,GENÇCELEP Hüseyin Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering 8, no.1 (2021): 19 - 26. 10.17350/HJSE19030000208
MLA	Akşit Zeynep,GENÇCELEP Hüseyin Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering, vol.8, no.1, 2021, ss.19 - 26. 10.17350/HJSE19030000208
AMA	Akşit Z,GENÇCELEP H Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering. 2021; 8(1): 19 - 26. 10.17350/HJSE19030000208
Vancouver	Akşit Z,GENÇCELEP H Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties. Hittite Journal of Science and Engineering. 2021; 8(1): 19 - 26. 10.17350/HJSE19030000208
IEEE	Akşit Z,GENÇCELEP H "Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties." Hittite Journal of Science and Engineering, 8, ss.19 - 26, 2021. 10.17350/HJSE19030000208
ISNAD	Akşit, Zeynep - GENÇCELEP, Hüseyin. "Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties". Hittite Journal of Science and Engineering 8/1 (2021), 19-26. https://doi.org/10.17350/HJSE19030000208