Tarımsal-Endüstriyel Atıklardan Katma Değeri Yüksek Pigmentlerin Biyoüretimi

Tahıl-baklagil ile meyve-sebze atıkları, tarımsal uygulamalar ve endüstriyel işlemler sonucu ortaya çıkmaktadır. Dünyaçapında biyokitlesi en çok olan atıklar sınıfında yer almakta ve zengin besinsel öğeler içermektedirler. Bu açıdan, sözkonusu 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 olarakkullanılabilmektedir. Pigmentler (gıda boyar maddeleri), gıda ürünlerinde en çok kullanılan gıda katkı maddelerindenbiri 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 üretimteknolojilerinin, yağlı tohumlar, buğday kepeği, melas, peynir altı suyu, narenciye kabukları gibi tarımsal ve endüstriyelatıklardan karotenler, antosiyaninler, melanin, karamel gibi pigmentlerin üretim çalışmalarında kullanılması ilegelişmeye açık bir bilimsel alan oluşmaktadır. Pigmentler eczacılık, kozmetik, hayvan yemi, fırıncılık, meyve suları, sütürünleri gibi gıda ürünleri olmak üzere boyar madde veya destek materyali olarak birçok sektörde kullanım alanıbulmaktadır. Bu çalışmada, tahıl ve baklagil ile meyve ve sebze atıklarından biyoteknolojik yöntemler ile üretilenpigmentler ve önemi sunulmaktadır.

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

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.

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