Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Akpolat, Hacer(1)
- Alkaya, Fatime(1)
- Ayvaz, Huseyin(1)
- Cuce, Erdem(1)
- Cuce, Pinar Mert(1)
- Devecioglu, Dilara(1)
- Dikmetas, Dilara Nur(1)
- Guclu, Tamer(1)
- Günay, Esra(1)
- Karbancioglu-Guler, Funda(1)
- Morta, Mustafa(1)
- Oztekin, Sebahat(1)
- Rodriguez-Saona, Luis E.(1)
- Temizkan, Riza(1)
- Turna, Hilal(1)
- Yao, Siyu(1)
- Yildiz, Aysun Yurdunuseven(1)
- Öztekin, Sebahat(1)
Yayınlar
- Kitap BölümüAçık Erişim2024Utilization of Fruit and Vegetable Wastes in Food Packaging
Yildiz, Aysun Yurdunuseven; Öztekin, Sebahat
Today, the most preferred materials used in food packaging are non-degradable petroleum-based plastic polymer materials due to their high barrier and mechanical properties. These polymer materials are not sustainable due to limited petroleum resources. These non-biodegradable materials pose a serious problem for the environment and affect the entire ecosystem. In recent years, as an alternative to traditional materials for food packaging, the demand for the development of environmentally friendly packaging materials has increased in order to reduce and/or limit the negative impact on the environment. The increasing interest in environmental issues and human health has led to the investigation of possible matrices for bio-packaging in the field of food packaging. In this context, there is an increasing interest in the utilization of fruit and vegetable wastes such as peels, pips, seeds, and leaves. Fruit and vegetables are among the most widely consumed products worldwide, and their waste is the most abundant food waste. These wastes, which are released after fruit and vegetable processing and contain valuable components, can cause environmental pollution if not managed properly. The management of this large amount of waste is difficult, and it is usually either disposed of in water sources and open storage areas or used as feed or compost. However, these wastes have the potential to be used as raw materials for the development of value-added products. Due to their abundant availability and biodegradability, these wastes can solve the major problems associated with conventional plastics used for food packaging and improve sustainable development and life cycles. A more sustainable and greener world can be targeted with these biodegradable materials. This chapter focuses on the conversion of fruit and vegetable waste into environmentally friendly food packaging systems. The chapter emphasizes the advantages and disadvantages of using fruit and vegetable waste as food packaging material and its potential applications. In this context, all mentioned aspects have been comprehensively reviewed, taking into account the literature reported in the last five years. Before processing fruit and vegetable wastes into packaging materials, some steps, such as extraction and purification, are necessary. Materials derived from these wastes have the potential to be used in food packaging with various advantages, such as non-toxicity, biodegradability, and abundant availability. However, there is also a great debate about the applications of these food packaging materials. Further research is needed to improve the barrier and mechanical properties of packaging materials derived from fruit and vegetable waste. Most bioplastics do not meet the basic requirements of food packaging in terms of barrier and mechanical properties, and various modifications are needed to improve their properties. Therefore, future studies should focus on the necessary research to improve the barrier and mechanical properties of materials derived from these wastes. Finally, the legal framework for the large-scale use of these biomaterials derived from fruit and vegetable wastes in food packaging is insufficient, and this may affect the commercialization and consumer acceptance of the products.
AtıfScopus3OpenAlex3
İncele - Kitap BölümüAçık Erişim2024Smart and Sustainable Energy Systems
Guclu, Tamer; Cuce, Pinar Mert; Cuce, Erdem
Today, fossil fuels still have a more important share in energy production. Reducing the share of these resources in energy production is an extremely important issue in order to prevent the environmental effects caused by greenhouse gas emissions. Especially in the last ten years, the transformation into smart and sustainable energy systems has accelerated in order to use energy resources efficiently and to reduce greenhouse gas emissions. Smart energy systems are systems that allow the use of renewable energy sources such as solar, wind, and geothermal instead of a fossil fuel-based large production system. Thanks to these systems, instead of a single large power generation facility, energies produced from renewable sources close to the area of use can be integrated into the system, thus reducing greenhouse gas emissions. In addition, smart energy systems are effective in reducing energy costs, as they make final consumers a part of energy production. In addition, since smart energy systems allow the integration of sectors such as electricity, heating, energy, transportation, and transmission, they provide a sustainable, accessible, economical, clean, and efficient energy supply. In this study, information about smart and sustainable energy systems has been given, advantages and difficulties have been mentioned, and also an economic evaluation has been made.
AtıfScopus2OpenAlex2İncele - Kitap BölümüAçık Erişim2024Raman Spectroscopy for Food Quality: Assessment Uncovering Adulteration and Ensuring Authenticity
Ayvaz, Huseyin; Yao, Siyu; Morta, Mustafa; Temizkan, Riza; Akpolat, Hacer; Rodriguez-Saona, Luis E.
The globalization of the food market, the prevalence of economically motivated adulteration, and the scarcity of high-value food sources have posed significant challenges to ensuring food authenticity in the industry. The assessment of food authenticity has now become a matter of utmost importance, necessitating the adoption of rapid and robust methods. While well-established techniques are available for analysis, many are not always feasible because of the need for high-priced instrumentation and proficient operators, excessive time requirements, and the destructive nature of the methods. However, Raman spectroscopy has been positioned as an attractive technology offering high-speed and nondestructive fingerprinting capabilities to monitor sample characteristics of foods. Improvements in optical technology and portable instruments have allowed field-deployable devices and have made it practical to detect adulteration from production to the market. An extensive literature has demonstrated the convenience and efficacy of these instruments in fulfilling the needs of the food industry. This chapter highlights the recent advancements in research studies focusing on the utilization of Raman spectroscopy for the rapid determination of food adulteration and authentication. These developments showcase the potential of Raman spectroscopy as a valuable tool in addressing the challenges posed by food fraud. The ongoing progress in Raman spectroscopy and its applications in food authenticity assessment represents a significant step forward in combating adulteration and ensuring the integrity of our food supply. Further research and technological advancements in this field will enhance the capabilities of Raman spectroscopy, providing the industry with increasingly reliable, efficient, and practical methods to combat food adulteration and authenticate the foods we consume.
- Kitap BölümüAçık Erişim2024Are Organic Foods Better for the Environment? Comparison of Environmental Costs of Organic and Conventional Foods
Alkaya, Fatime; Günay, Esra; Turna, Hilal
Biodiversity loss, soil and water pollution as well as global warming are among the most debated environmental issues worldwide. Conventional farming, which uses chemical pesticides and fertilizers, hormones and genetically modified products to obtain maximum yield per unit of land to feed the rapidly growing world population, is one of the main causes of these problems. As an alternative production system to conventional farming, organic farming has emerged to overcome environmental problems. The effectiveness of organic farming in addressing environmental issues has been debated for many years. In this chapter, the impact of organic foods on the environment is evaluated under the headings of biodiversity, soil and water quality, energy efficiency and climate change. The consensus drawn from studies is that organic farming is a more environmentally friendly production method compared to conventional farming. However, the heterogeneity of studies and environmental factors are influenced by many factors, making it difficult to reach a consensus.
- Kitap BölümüYalnız künye2022Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
Devecioglu, Dilara; Dikmetas, Dilara Nur; Oztekin, Sebahat; Karbancioglu-Guler, Funda
This chapter primarily examines the most widely applied non-thermal processes to fruits and vegetables from a food safety perspective. In addition to microbial contaminants, which cause the consumption of these food products to be risky, pesticides, toxins, and process contaminants are included in the relevant headings. It is seen that although the results vary according to the process condition and the studied product, each applied process offers significant advantages in itself. The effectiveness of cold plasma, irradiation, high hydrostatic pressure, ozone, pulsed electric field, pulsed light, supercritical carbon dioxide, and ultrasound processes is emphasized in ensuring food safety for fruits and vegetables. In addition, parameters such as quality and sensory that may be affected by the process application are also mentioned, and the potential of processes for application is explained.