Tarımsal-Endüstriyel Atıklardan Katma Değeri Yüksek Pigmentlerin Biyoüretimi

Year 2018, Volume: 16 Issue: 2, 205 - 209, 05.08.2018

Derya Dursun Ali Coşkun Dalgıç

https://doi.org/10.24323/akademik-gida.449616

Abstract

Tahıl-baklagil ile
meyve-sebze atıkları, tarımsal uygulamalar ve endüstriyel işlemler sonucu ortaya
çıkmaktadır. Dünya çapında biyokitlesi en çok olan atıklar sınıfında yer
almakta ve zengin besinsel öğeler içermektedirler. Bu açıdan, söz konusu
atıkların gıda maddeleri üretiminde doğal bir hammadde kaynağı olarak kullanımı
önem taşımaktadır. Biyoteknolojik yöntemler (derin ve yüzey kültür
fermantasyonları) ile atıkların doğal içeriği değişmeden yeni, ucuz, katma
değeri yüksek ve doğal nitelikli ürünlere dönüşümü sağlanabilmekte ve bu
ürünler gıda katkı maddesi olarak kullanılabilmektedir. Pigmentler (gıda boyar
maddeleri), gıda ürünlerinde en çok kullanılan gıda katkı maddelerinden biri konumundadır.
Son yıllarda artan gıda tüketim bilinci ile oluşan doğal ve sağlıklı gıda
tüketme alışkanlığı, pigmentlerin doğal nitelik kazanmasının önemini
vurgulamaktadır. Ayrıca, ekonomik, çevreci ve verimli üretim teknolojilerinin,
yağlı tohumlar, buğday kepeği, melas, peynir altı suyu, narenciye kabukları
gibi tarımsal ve endüstriyel atıklardan karotenler, antosiyaninler, melanin,
karamel gibi pigmentlerin üretim çalışmalarında kullanılması ile gelişmeye açık
bir bilimsel alan oluşmaktadır. Pigmentler eczacılık, kozmetik, hayvan yemi,
fırıncılık, meyve suları, süt ürünleri gibi gıda ürünleri olmak üzere boyar
madde veya destek materyali olarak birçok sektörde kullanım alanı bulmaktadır.
Bu çalışmada, tahıl ve baklagil ile meyve ve sebze atıklarından biyoteknolojik
yöntemler ile üretilen pigmentler ve önemi sunulmaktadır.

Keywords

Pigment, Biyoteknoloji, Atık, Katma değer

Bioproduction of High Value-Added Pigments from Agro-Industrial Wastes

Abstract

Cereal-legume and fruit
and vegetable wastes come out by agricultural applications and industrial
processes. Their use is important for producing food products, as they have a
major class and rich nutritional compounds among the world’s wastes. These
wastes could be transformed into new, cheap, high value-added and natural
products which may be used as food additives by biotechnological methods such
as submerged and solid state fermentations without any changing of raw material
composition. Pigments (food coloring agents) are one of the most used categories
of food additives among products. In recent years,
the habit of natural and healthy food consumption formed by raising awareness
of food consumption emphasizes the importance of the natural qualification of
pigments. However economic, eco-friendly and
productive technologies elicit a scientific area for the production of pigments
such as carotenes, anthocyanins, melanin, and caramel from agri-industrial
wastes such as oil seeds, wheat bran, molasses, whey, and citrus peels. Pigments
are used in many sectors as pharmaceuticals, cosmetics, animal feed, bakery,
food products such as fruit juices, dairy products, as stain or supplement
material. In this study, biotechnological methods of producing pigments and
their importance from cereals and legumes and fruit and vegetable wastes are
presented.

Keywords

Pigment, Biotechnology, Waste, Value-added

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