Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2020Preparation and characterization of bacterial cellulose produced from fruit and vegetable peels by Komagataeibacter hansenii GA2016
Güzel, Melih; Akpınar, Özlem
This study focused on the investigation of bacterial cellulose production potency of some fruit and vegetable peels (cucumber, melon, kiwifruit, tomato, apple, quince and pomegranate) with Komagataeibacter hansenii GA2016. Fruit and vegetable peels were hydrolyzed, used for bacterial cellulose (BC) production and their chemical, physical, thermal and structural features were compared to BC from Hestrin–Schramm medium (HSBC) and plant cellulose (CP). Except for pomegranate peel hydrolysate, all the fruit and vegetable peel hydrolysates supplied to K. hansenii GA2016 supported the BC production. Among the fruit and vegetable peel hydrolysates, the highest BC production was observed in kiwifruit peel hydrolysate (11.53%), while the lowest production was observed in apple peel hydrolysate (1.54%). Water-holding capacities of the BCs were ranged from 627.50% to 928.79% and higher than HSBC (609.30%), average fiber diameters were ranged from 47.64 nm to 61.11 nm and thinner than HSBC (74.29) and CP (10,420 nm), crystallinities were ranged from 80.27% to 92.96%, thermal capacities BCs were higher than HSBC and CP. For the BC productions, utilization of the fruit and vegetable peels as the sole nutrient source could reduce the production costs and among the polysaccharides, increase the use of BC in industry.
- MakaleYalnız künye2019Production and Characterization of Bacterial Cellulose from Citrus Peels
Güzel, Melih; Akpınar, Özlem
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. In this study, citrus peels (lemon, mandarin, orange and grapefruit) were used for the production of bacterial cellulose (BC). The peels were hydrolyzed with dilute acid and hydrolysates were used for BC production. The production of BC was carried out at 28–32 °C for 21 days under static conditions with Komagataeibacter hansenii GA2016. BC yields were found to be between 2.06 and 3.92%. It was found that the FTIR spectra of the BCs produced in citrus peel hydrolysates were similar to BC produced in the commercially available nutrients. The result of this study showed that all the BCs produced from citrus peels were characterized to have high water holding capacity, thin fiber diameter, high the thermal stability and high crystallinity.
- MakaleYalnız künye2019Valorisation of fruit by-products: Production characterization of pectins from fruit peels
Güzel, Melih; Akpınar, Özlem
The aim of the study is to determine the physical, chemical, structural and thermal properties of the pectins obtained from melon rinds, kiwifruit and pomeganate peels and compared with the pectins obtained from apple and orange peel used in the commercial pectin production process. Pectins extractions from these wastes were performed with citric acid, at 80 °C and 60 min. All pectins, extracted, were found to be high methoxyl pectines. The water holding capacity of the melon rind, kiwifruit and pomegranate peels pectins were lower than the orange and apple peel pectins while the thermal stability of the kiwifruit peel pectin was close to the apple and orange peel pectins. The morphological structures of the extracted pectins showed that they had micro-fractures and hollow openings. The crystallinity of the melon rinds, kiwifruit and pomegranate peel pectins were smilar to orange peel pectin. The result of this study showed that the kiwifruit peel had advantages in terms of commercial pectin production due to its high pectin yield, water holding capacity, esterification degree and thermal stability.