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- MakaleAçık Erişim2025Scopus SJRQ2Valorisation of bread wastes via the bacterial cellulose production
Güzel, Melih
The short shelf life of bread can be attributed to changes in its textural and sensory properties, a process termed staling, and large amounts of bread residue and waste are generated daily. Because the main component of bread is starch, the use of bread wastes as a substrate for bacterial cellulose (BC) production can significantly contribute to valorisation and reuse of wastes. This study aimed to investigate the BC production potential of various stale breads, convert these wastes into usable forms for food and other industries, and increase their economic value. Stale breads were hydrolyzed with dilute acid, and BC-producing bacteria from Kombucha tea were isolated and identified as Gluconobacter oxydans MG2021 (GO). BCs were produced from bread hydrolysates with GO and Komagataeibacter hansenii GA2016 (KH), and their properties were examined. The results indicated that stale breads represented a good source for BC production, as high BC yields were obtained using GO (8.81%–25.02%) and all BCs had superior properties such as high crystallinity (75.96%–91.39%), thermal stability, liquid holding capacity, and fine fibers (40.16–85.39 nm). This study demonstrated that bread wastes could be used as a low-cost substrate for large-scale BC production, and the abundance of bread wastes demonstrated their potential as a resource for commercial BC producers.
AtıfScopus14WoS14OpenAlex16
İncele - MakaleAçık Erişim2021The Effect of Religiosity on Hedonic Consumption and Wasteful Consumption Behavior
Avci, Ibrahim; Hacikelesoglu, Hizir
The present study aims to determine whether religiosity affects hedonic consumption behavior, which expresses pleasure-oriented consumption behavior, and wasteful consumption behavior, which expresses waste-oriented consumption behavior, and whether hedonic consumption behavior has an effect on wasteful consumption behavior. For this purpose, the convenience sampling method was chosen among the sampling methods, and the data was collected with the online questionnaire form. During the data collection process, 490 participants were reached, but as a result of the removal of incorrect questionnaires, the data of 481 participants were included in the analysis. In the analysis of the obtained data, frequency analysis, factor analysis, and Structural Equation Model analysis were performed by using SPSS 21 and AMOS 24 programs. As a result of the study, it was determined that religiosity has a negative effect on hedonic consumption behavior and wasteful consumption behavior, while hedonic consumption behavior has a positive effect on wasteful consumption.
AtıfWoS1OpenAlex6TR Dizin6
İncele - MakaleYalnız künye2020Scopus SJRQ1Preparation 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.
AtıfScopus102WoS84OpenAlex109
İncele - MakaleYalnız künye2019Scopus SJRQ1Valorisation 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.
AtıfScopus207WoS180OpenAlex224İncele - MakaleAçık Erişim2015Scopus SJRQ1Waste generation and utilisation in micro-sized furniture-manufacturing enterprises in Turkey
Top, Y.
The number of small-scale businesses within most national economies is generally high, especially in developing countries. Often these businesses have a weak economic status and limited environmental awareness. The type and amount of waste produced, and the recycling methods adopted by these businesses during their operation can have negative effects on the environment. This study investigated the types of waste generated and the recycling methods adopted in micro-sized enterprises engaged in the manufacture of furniture. An assessment was also made of whether the characteristics of the enterprise had any effect on the waste recycling methods that were practised. A survey was conducted of 31 enterprises in the furniture industry in Gumushane province, Turkey, which is considered a developing economy. Surveys were undertaken via face-to-face interviews. It was found that medium-density fibreboard (MDF), and to a lesser extent, chipboard, were used in the manufacture of furniture, and two major types of waste in the form of fine dust and small fragments of board are generated during the cutting of these boards. Of the resulting composite board waste, 96.9% was used for heating homes and workplaces, where it was burnt under conditions of incomplete combustion. Enterprises were found to have adopted other methods to utilise their wastes in addition to using them as fuel. Such enterprises include those operating from a basement or first floor of a building in the cities, those continuing production throughout the year, those in need for capital and those enterprises not operating a dust-collection system.
AtıfScopus37WoS34OpenAlex49İncele