Food Waste Valorization
The waste generated by the food and agriculture industries, if not disposed of properly, can harm the environment through greenhouse gas (GHG) emissions, methane release during landfill decomposition, and water contamination. The primary goals of food waste (FW) valorization are to reduce environmental, social, and economic costs, foster a competitive economy, and alleviate hunger and poverty. Food waste from households and industries is a significant environmental issue. Reducing food waste generated at home is an important step. Our research group focuses on the recycling and upcycling of household food waste.
The focus of food production is the sustainable processing of food materials to create high-quality products while minimizing food waste. Our group’s primary research focus is on green extraction methods and sustainable food processing.
Table of Contents
Green Extraction
Green extraction methods aim to sustainably recover valuable compounds from plants while minimizing environmental impact. These methods use eco-friendly solvents, lower energy inputs, and innovative technologies, aligning with the principles of green chemistry. Techniques such as supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), and enzyme-assisted extraction (EAE) are widely employed. They enhance extraction efficiency, reduce solvent use, and preserve the bioactivity of sensitive compounds. Green extraction methods support the production of natural ingredients for the food, pharmaceutical, cosmetic, and nutraceutical industries, promoting sustainability and innovation in plant-based resource utilization.
Projects
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-submitted
Extracting Phytomelatonin-Rich Extracts from Bitter Orange Peel Using Green Extraction Methods
Household Wood Waste
Projects
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-2209A
Wheat Grass Production from Bokashi Compost Obtained from Domestic Waste within the Scope of Sustainability, Determination of the Effect of Bokashi Compost on Physical Properties and Some Nutritional Values (2023-24)
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-2209A
Upcycling Food Waste in the Kitchen: Development of Lycopene and Inulin-Rich Powdered Soup Formulation Using Mixture Design