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ISSN Online: 2148-015X
https://dergipark.org.tr/tr/pub/akademik-gida
Özel Sayı: Yeşil Dönüşüm / Special Issue: Green Transformation
Research Paper / Makalesi
Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen
Food Waste and their Nutritional and Functional Values
, Tuba Pehlivan
Department
Received (Geliş Tarihi): 19.03.2024, Accepted (Kabul Tarihi): 28.08.2024
Corresponding author (Yazışmalardan Sorumlu Yazar): tpehlivan@gaziantep.edu.tr (T. Pehlivan)
+90 342 360 1200 / 3468 +90 342 360 3465
ABSTRACT
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Anahtar Kelimeler: Gastronomi
INTRODUCTION
Food waste includes foods purchased by consumers,
restaurants and food and beverage manufacturers, but
not consumed by customers in businesses and
individuals at home [1]. Food waste is decomposable
organic substances of animal and vegetable origin
resulting from food service, cooking, preparation, sale,
storage and transportation [2]. Edible food waste refers to
unused, damaged products and foods that can be eaten
before being thrown away [3]. The problems caused by
food waste can be addressed in two dimensions. The first
of these include inability to use resources economically,
efficiently and effectively; increasing poverty in the world,
facing hunger and deteriorating socio-economic situation
[4]. Another problem caused by food waste takes place at
an ecological level. Food waste causes an increase in
greenhouse gas emissions released into nature and
wasteful use of soil and water. [5].
Every day, one in eight people in the world goes to bed
hungry, and more than 20,000 children die due to
malnutrition and hunger. The FAO estimates that one-
even one-quarter of the food wasted or lost globally were
saved, 840 million hungry people could be fed [6, 7].
Every year, 198 million hectares of land are used to grow
wasted food, representing 173 billion cubic meters of
wasted water. Additionally, the time and labor wasted in
the production, transportation, and marketing of
foodstuffs also contribute to these losses [5]. Studies
report that annual food waste in Turkey is 26 million tons,
with fruits and vegetables ranking first among wasted
foods [8, 9]. It is known that, in our country, fruits and
vegetables suffer from 10-50% food loss due to mistakes
made during and after harvest, depending on the variety
and species. While this rate is higher in underdeveloped
countries, it is lower in developed countries [10]. Many
countries and international organizations are working
against food waste to prevent negative outcomes such as
environmental pollution, poor resource use, social
injustice, disruption of ecological balance, and climate
change caused by food waste [11]. In his study on
vegetables and fruits have a low environmental impact;
however, hard fruits (e.g., apples) and root and tuber
vegetables are resistant to spoilage and, therefore, have
lower greenhouse gas emissions than sensitive
vegetables and fruits (e.g., strawberries, cucumbers).
Some of the advantages of creating new recipes from
food waste, as reported in the literature, are as follows:
increasing the nutritional value of the recipe to which it is
added [13-15], providing dietary fiber and reducing the
glycemic index [16, 17], and increasing the phenolic
compound content [18-21]. Additionally, the compounds
contained in food waste have been found to help prevent
neurodegenerative diseases and cancer [22], regulate
the body's metabolic activities [16, 23], and help prevent
and fight obesity and diabetes [24, 25]. Furthermore,
scientific literature reports that garden cress seed flour
and tangerine peel powder can be used to enhance the
nutritional and physical properties of cakes [26].
Cauliflower leaf powder can enrich cookies [27], some
food waste can be used in the production of sherbet [28],
and using banana peel powder instead of wheat flour in
cakes has been found to have antimicrobial properties
and positive effects on antioxidant and nutritional value
[29]. It has also been reported that dried watermelon peel
extract has functional and nutritional properties, including
vitamin and mineral content [30]. Similarly, the amount of
phenolic substances in apples varies across different
parts, with the highest amount of total phenolic
substances located in the apple peel [31]. The total
phenolics, essential phenolics, and ascorbic acid content
in orange, grapefruit, and lemon peels are higher than in
the peeled parts of the fruit. It has been found that the
total polyphenol and iron content in lemon peels are
significantly higher than those in peeled oranges,
grapefruits, and their peels [32].
Fruits and vegetables, as one of the most important food
health and nutrition. Today, there are numerous studies
on food waste, nutrition, and sustainability. Unlike other
branches of science, gastronomy can offer a more active
solution to the waste problem locally and within food
businesses. In this context, practical studies aimed at
preventing waste are of great importance. In this study,
recipes were created by utilizing the waste parts of fruits
and vegetables, such as peels, stems, or leaves, with the
aim of reducing kitchen food waste and incorporating
these parts into human nutrition. Additionally, another
goal of this study is to highlight the nutritional and health
importance of the wasted parts of vegetables and fruits.
MATERIALS and METHODS
This study was primarily a research and application
attempt, carried out in three stages. First, a literature
review was conducted to identify food waste components
suitable for use in the application study. The second
stage involved identifying products frequently
encountered as food waste that could be used in recipe
creation based on the obtained data. In the first stage,
keywords such as food waste, recipes made from food
waste, nutritional value potential of food waste in general,
negative effects of food waste were used to select
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studies relevant to the general framework of our
research. In the second stage, new recipes were
designed using seasonal fruits and vegetables,
incorporating unused parts like peels, roots, and leaves.
These recipes were repeated an average of 2-3 times to
identify and standardize the successful ones.
For the third stage, the BEBIS 9 (Nutrition Information
System) program was used to analyze the nutritional
values of the designed recipes. A literature review was
conducted to gather nutritional data (carbohydrates, fat,
protein, water, minerals, and vitamins) for parts like peels
and stems, which are not included in BEBIS, using
resources within seasonal and local constraints. The
nutritional values of the standardized recipes were
subsequently calculated using the BEBIS program.
Furthermore, searches for studies on the functional
properties and health benefits of the vegetables and fruits
Google Scholar, PubMed, and Science Direct databases.
Keywords included the names and nutritional values of
the specific products used in the recipes (e.g., cucumber
peel and its nutritional value). Details of all research
stages are presented in the accompanying table (Table
1).
Table 1. Details about the research
Research Basic Steps
Themes
Titles Presented
Document analysis
Key words: General Turkish and English theses
Introduction
Product Design from Fruit
and Vegetable Waste
Recipes were created from seasonal vegetables
and fruits, successful recipes were identified and
standardized with an average of 2-3 repetitions.
Results/Recipes Created from
Vegetable and Fruit Waste
Nutritional Value Calculation
(BEBIS)
Turkish and English keywords regarding nutritional
values were used for each vegetable and fruit used
in the recipes.
Results/Recipes Created from
Vegetable and Fruit Waste
Literature Review on
Functional Features of
Recipes
Key Words: vegetable/fruit Latin name and
nutritional value, vitamin, mineral, chemical content
Results/General Functional
Properties of Recipes Composed of
Vegetables and Fruits
RESULTS and DISCUSSION
Zero Waste Recipes Developed to Reduce
Vegetable Waste
Puff Pastry with Leek Leaf
The recipe for leek leaf and puff pastry involves the
following ingredients: 70 g of the leaf part of the leek, the
green part of 3 stalks of leek, 350 g of potato (2 medium-
sized), 75 g of onion (1 small-sized), 60 mL of olive oil (5
tablespoons), 490 g of puff pastry (7 pieces), 18 g of egg
red pepper flakes (1 teaspoon).
the onions slightly changed color. When this happened,
finely chopped leeks were added. The mixture was stirred
for 2-3 minutes before grated potatoes were added. The
ingredients were mixed for a few more minutes, then 1
tea glass of water and spices were added. Once the
vegetables absorbed the water, they were removed from
the stove. The puff pastry, which had been taken out of
the freezer to thaw, was placed on a rectangular tray
measuring 40x27 cm lined with wax paper. Four pieces
of puff pastry were rolled out with a rolling pin or by hand
and placed on the bottom of the tray, extending 3-4 cm
over both edges. One and a half puff pastry sheets were
placed on each long side of the rectangular tray, and the
pieces were pressed together to seal. Small holes were
pricked in the puff pastry with a fork to prevent it from
rising too much. The prepared mixture was added to
cover the bottom of the tray. The puff pastry sheets
hanging from the edge of the tray were folded over the
mixture. The top was brushed with egg yolk and baked in
-30 minutes. The dish was
allowed to cool slightly before serving.
The BEBIS analysis results were as follows: The total
energy content was 2740.2 kcal, with each slice
containing 182.68 kcal. The pastry contained 675.5 g of
water, 40.6 g of protein (6%), 181.4 g of fat (59%), and
236.9 g of carbohydrates (35%). It also included 19.4 g of
fiber, 59.5 g of polyunsaturated fatty acids, and 227.4 mg
of cholesterol. In terms of vitamins, the pastry provided
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vitamin E, 1.4 mg of vitamin B1 (thiamine), 0.4 mg of
vitamin B2 (riboflavin), 1.3 mg of vitamin B6 (pyridoxine),
mineral content included 5045.0 mg of sodium, 2102.4
mg of potassium, 4391 mg of calcium, 176.3 mg of
magnesium, 564.8 mg of phosphorus, 10.0 mg of iron,
and 4.4 mg of zinc.
Cauliflower and Potato Salted Cake
The recipe included the following ingredients: 250 g of
cauliflower root (1 large cauliflower root), 100 g of
cauliflower leaf (5-6 branches), 180 g of chicken egg (raw,
3 pieces), 220 g of potato (raw, without skin, 1 medium
size), 50 g of cheddar cheese condiment (1 tea cup), 220
g of wheat flour (2 cups), 10 g of baking powder (1 pack),
100 mL of olive oil seasoning (1 tea glass), 245 g of full-
fat yogurt (1 glass), 16 g of table salt (iodized, 1
tablespoon), 2 g of red pepper powder (1 teaspoon), and
1 g of black pepper (1 teaspoon).
The flower parts of the cauliflower were separated. The
remaining root part was washed and cleaned, then
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reduced by processing it through a food processor. The
leaf part of the cauliflower was finely chopped. Eggs and
salt were placed in a bowl and whisked until they turned
white. Olive oil, yogurt, flour, baking powder, and spices
were added and whisked until the ingredients were
combined. Cauliflower root, leaves, grated potato, and
grated cheddar cheese were then added and mixed. A
28x28 cm Pyrex tray was greased, and the mixture was
added. It -
50 minutes. Once browned, it was taken out of the oven
and served.
The BEBIS analysis results were as follows: The total
energy content was 2401.2 kcal, with each slice
containing 150.07 kcal. The cake contained 581.8 g of
water, 222.2 g of protein (15%), 140.3 g of fat (21%), and
959.7 g of carbohydrates (65%). It also included 184.1 g
of fiber, 13.7 g of polyunsaturated fatty acids, and 813.9
mg of cholesterol. In terms of vitamins, the cake provided
of vitamin A, 1.1 mg of carotene, 16.5 mg of
vitamin E, 0.7 mg of vitamin B1, 1.6 mg of vitamin B2, 0.7
vitamin C. The mineral content included 10,147.6 mg of
sodium, 14,227.3 mg of potassium, 2,994.5 mg of
calcium, 519.5 mg of magnesium, 2,818.6 mg of
phosphorus, 135.0 mg of iron, and 89.4 mg of zinc.
Creamy Carrot Peel Soup
The recipe included the following ingredients: 120 g of
carrot peel, 15 g of butter (1 tablespoon), 8 g of raw garlic
(2 cloves), 40 g of cream (30% fat, 4 tablespoons), 20 g
of wheat flour (2 tablespoons), 1200 mL of drinking water
(6 cups), 10 g of iodized table salt (2 teaspoons), 2 g of
teaspoon).
In this soup recipe, the butter was melted in a pot, and 2
tablespoons of flour were added, roasting until the flour
smell disappeared. Hot water, chopped carrot peels,
garlic, and spices were then added and cooked until it
boiled. The cream was added and boiled for another 15
minutes. After removing it from the stove, the mixture was
blended to achieve a smooth consistency. This recipe
made 4 portions of soup. Additionally, carrot peels that
were peeled at different times could be kept in the freezer
for future soup-making.
The BEBIS analysis results for the creamy carrot peel
soup were as follows: The total energy content was 321.8
kcal, with each portion containing 80.45 kcal. The soup
contained 1235.0 g of water, 3.8 g of protein (5%), 25.5 g
of fat (71%), and 19.2 g of carbohydrates (24%). It also
included 1.0 g of fiber, 0.7 g of polyunsaturated fatty
acids, and 66.8 mg of cholesterol. In terms of vitamins,
the soup prov
carotene, 0.6 mg of vitamin E, 0.0 mg of vitamin B1, 0.1
folate, and 1.5 mg of vitamin C. The mineral content
included 3941.9 mg of sodium, 148.8 mg of potassium,
173.6 mg of calcium, 58.2 mg of magnesium, 69.9 mg of
phosphorus, 5.7 mg of iron, and 4.1 mg of zinc.
Pastry with Radish Leaves
The recipe included the following ingredients: 120 g of
radish leaf, 50 g of onion (1 small size), 4 g of raw garlic
(1 clove), 30 g of olive oil seasoning (3 tablespoons), 55
g of wheat flour (1 tea glass), 16 g of wheat starch (2
oon), and 5
g of iodized table salt (1 teaspoon).
The radish leaves were washed thoroughly and chopped
into small pieces. Oil and onion, chopped into small
cubes, were added to the pot. After the onions were
roasted, radish leaves and garlic were added. The radish
leaves were cooked until they released their water. If
there was excess water after cooling, it was squeezed out
with the help of cheesecloth. In a separate bowl, flour,
starch, baking powder, spices, and the cooked and
squeezed radish leaves were added and kneaded.
Approximately 15 balls the size of a walnut were
obtained. They were placed on a baking tray lined with
about 40 minutes until golden brown. They were
preferably served with garlic yogurt.
The BEBIS analysis results were as follows: The total
energy content was 535.0 kcal, with each piece
containing 35.6 kcal. The pastry contained 165.6 g of
water, 11.2 g of protein (8%), 31.2 g of fat (48%), and
63.0 g of carbohydrates (44%). It also included 3.4 g of
fiber, 3.1 g of polyunsaturated fatty acids, and 0.3 mg of
cholesterol. In terms of vitamins, the pastry provided 47.8
0.1 mg of vitamin B1, 0.0 mg of vitamin B2, 0.1 mg of
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C. The mineral content included 2,422.7 mg of sodium,
805.7 mg of potassium, 946.8 mg of calcium, 91.5 mg of
magnesium, 153.3 mg of phosphorus, 5.1 mg of iron, and
0.9 mg of zinc.
Crispy Potato Sticks with Potato Skins
The recipe included the following ingredients: 400 g of
potato (raw, in shell, 2 pieces), 50 g of cheddar cheese,
5 g of iodized table salt (1 teaspoon), 1 g of black pepper,
of olive oil seasoning (3 tablespoons).
The minced meat was placed in a pot and roasted over
low heat. After it changed color, 3 tablespoons of oil were
added. Onion, green pepper, and finely chopped
eggplant peels were added and mixed. Once the
vegetables were roasted, tomatoes and spices were
added and cooked. The lavash bread was divided in half,
and 1 tablespoon of the mixture was placed at the tip.
Some grated cheddar cheese was added to cover the
mixture. The edges of the lavash bread were folded
inward to form a triangle. It was put in the toaster, with oil
spread on it, and baked until both sides of the lavash were
golden brown. This recipe yielded 10 lavash toasts.
The BEBIS analysis results were as follows: The total
energy content was 456.1 kcal, with each piece
containing 28.5 kcal. The dish contained 272.8 g of water,
16.1 g of protein (15%), 19.7 g of fat (39%), and 51.5 g of
carbohydrates (47%). It also included 4.6 g of fiber, 0.8 g
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of polyunsaturated fatty acids, and 45.0 mg of
cholesterol. In terms of vitamins, the dish provided 267.9
0.3 mg of vitamin B1, 0.2 mg of vitamin B2, 0.6 mg of
C. The mineral content included 2,380.8 mg of sodium,
1,314.1 mg of potassium, 346.7 mg of calcium, 103.6 mg
of magnesium, 314.2 mg of phosphorus, 3.3 mg of iron,
and 2.9 mg of zinc.
Lavash Toast with Eggplant Peels
The recipe included the following ingredients: 350 g of
lavash bread/flatbread (5 pieces), 150 g of eggplant skin,
40 mL of olive oil seasoning (4 tablespoons), 80 g of
onion (1 medium size), 35 g of green/bell pepper (1
medium size), 90 g of raw tomato (1 small size), 100 g of
raw minced beef, 100 g of cheddar cheese, 5 g of hot
pepper paste with tomato (1 teaspoon), 4 g of iodized
table salt, and 2 g of black pepper.
The minced meat was placed in a pot and roasted over
low heat. After it changed color, 3 tablespoons of oil were
added. Onion, green pepper, and finely chopped
eggplant peels were added and mixed. Once the
vegetables were roasted, tomatoes and spices were
added and cooked. The lavash bread was divided in half,
and 1 tablespoon of the cooked mixture was added to the
tip. Some grated cheddar cheese was placed over the
mixture. The edges of the lavash bread were folded
inward to form a triangle. It was put in the toaster, with oil
spread on it, and baked until both sides of the lavash were
golden brown. This recipe made 10 lavash toasts.
The BEBIS analysis results were as follows: The total
energy content was 1926.9 kcal, with each piece
containing 192.6 kcal. The dish contained 423.5 g of
water, 72.3 g of protein (15%), 98.2 g of fat (45%), and
188.9 g of carbohydrates (40%). It also included 19.6 g of
fiber, 7.4 g of polyunsaturated fatty acids, and 153.9 mg
of cholesterol. In terms of vitamins, the dish provided
vitamin E, 0.5 mg of vitamin B1, 0.9 mg of vitamin B2, 0.7
and 65.2 mg of
vitamin C. The mineral content included 4,382.9 mg of
sodium, 1,577.6 mg of potassium, 872.0 mg of calcium,
211.3 mg of magnesium, 1,008.2 mg of phosphorus, 6.4
mg of iron, and 11.0 mg of zinc.
Breakfast Appetizer with Cucumber Peel
The recipe includes the following ingredients: 90 g of
white cheese condiment, 1 g of coriander root (1
teaspoon), 15 mL of olive oil seasoning (1 and a half
tablespoons), 1 g of red pepper (1 teaspoon), and 30 g of
cucumber peel (from 1 cucumber).
Cucumber peels were ground with a hand processor.
Cheese, coriander powder, chili pepper, and olive oil
were added and processed through a food processor.
The mixture was placed on a serving plate and consumed
for breakfast. The ingredients made 2 portions of a
breakfast appetizer.
BEBIS results were as follows: The total energy content
of the breakfast appetizer with cucumber peel was 461.3
kcal, and the energy in one portion was 230.6 kcal. It
contained 49.2 g of water, 14.6 g of protein (14% of
energy), 35.2 g of fat (73% of energy), and 14.2 g of
carbohydrates (14% of energy). The fiber content was 2.9
g, with 2.2 g of polyunsaturated fatty acids and 48.8 mg
vitamin A, 0.5
mg of carotene, 2.1 mg of vitamin E, 0.0 mg of vitamin
B1, 0.4 mg of vitamin B2, 0.2 mg of vitamin
of total folate, and 0.3 mg of vitamin C. The mineral
content included 934.4 mg of sodium, 294.8 mg of
potassium, 412.5 mg of calcium, 39.3 mg of magnesium,
363.8 mg of phosphorus, 2.8 mg of iron, and 3.5 mg of
zinc.
Red Beetroot Peel Tarator
The recipe included 120 g of red beetroot peel (equivalent
to 5 medium-sized beetroots), 20 mL of olive oil
seasoning (2 tablespoons), 8 g of table salt (iodized, 1
teaspoon), 250 g of full-fat yogurt (1 bowl), 4 g of raw
garlic (1 clove), and 10 g of walnuts (2 pieces).
The red beets were thoroughly washed and peeled. The
peeled beetroot skins were cut into small pieces using a
food processor. They were then placed in a pan and fried
with 2 tablespoons of olive oil. One teaspoon of salt was
added. Separately, yogurt was mixed with 1 crushed
clove of garlic in a bowl. This mixture was combined with
the roasted red beetroot peel. The dish was served
topped with coarsely ground walnuts. The ingredients
made 3 portions of this appetizer. Once peeled, the beets
could be stored in the freezer for future use in this recipe.
BEBIS results were as follows: The total energy content
of the red beetroot peel dish was 478.4 kcal, with one
portion containing 159.4 kcal. It had 218.8 g of water, 11.5
g of protein (11% of energy), 36.4 g of fat (77% of
energy), and 12.7 g of carbohydrates (12% of energy).
The fiber content was 0.5 g, with 7.4 g of polyunsaturated
fatty acids and 25.2 mg of cholesterol. The vitamin
cont vitamin A, 0.1 mg of
carotene, 5.1 mg of vitamin E, 0.1 mg of vitamin B1, 0.5
mg of vitamin B2, 0.2 mg of vitamin
folate, and 3.1 mg of vitamin C. The mineral content
included 3234.0 mg of sodium, 475.2 mg of potassium,
330.2 mg of calcium, 62.3 mg of magnesium, 293.6 mg
of phosphorus, 32.2 mg of iron, and 1.4 mg of zinc.
Tomato Crusted Cracker
The recipe included 200 g of tomato peel, 220 g of wheat
flour (equivalent to 2 cups), 80 g of black olives (about 20
pieces), 10 g of black cumin (1 tablespoon), 10 mL of
olive oil seasoning (1 tablespoon), 4 g of dried thyme (1
teaspoon), 4 g of hot/sharp pepper powder (1 teaspoon),
and 8 g of iodized table salt (1 teaspoon).
The tomato peels and olives were processed in a food
processor until finely ground. The mixture was placed in
a kneading bowl, and the other ingredients were added.
By kneading, a dough of non-sticky consistency was
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for 15-20 minutes. The ingredients yielded approximately
20 crackers. If the tomatoes are not used immediately
after peeling, they can be stored in the freezer for later
use. Additionally, when making canned tomatoes, the
peeled tomato skins can be utilized in this recipe.
The BEBIS analysis results were as follows: The total
energy content was 995.1 kcal, with each portion
containing 49.75 kcal. The crackers contained 92.2 g of
water, 46.8 g of protein (11%), 32.4 g of fat (16%), and
326.0 g of carbohydrates (74%). They also included 12.1
g of fiber, 4.8 g of polyunsaturated fatty acids, and 0.1 mg
of cholesterol. In terms of vitamins, the crackers provided
vitamin E, 0.4 mg of vitamin B1, 0.2 mg of vitamin B2, 0.2
mg of vitamin B6,
vitamin C. The mineral content included 4,942.2 mg of
sodium, 2,697.5 mg of potassium, 513.0 mg of calcium,
365.4 mg of magnesium, 242.4 mg of phosphorus, 11.8
mg of iron, and 8.4 mg of zinc.
Zero Waste Recipes Developed to Reduce Fruit
Waste
Baked Halva with Tangerine
The recipe included the following ingredients: 150 g of
tangerine peel (1 tablespoon), and 15 g of raw almonds
(approximately 15 pieces).
The halva was cut into cubes and placed in a bowl. It was
then crushed with a fork, and milk was added to help melt
the halva. A tablespoon of tangerine zest and coarsely
ground raw almonds were added and mixed in. The
It was baked in
two portions of baked halva.
The BEBIS analysis results were as follows: The total
energy content was 780.7 kcal, with each portion
containing 390.35 kcal. The dish contained 44.3 g of
water, 20.8 g of protein (10%), 41.9 g of fat (46%), and
88.1 g of carbohydrates (44%). It also included 7.6 g of
fiber, 15.7 g of polyunsaturated fatty acids, and 5.0 mg of
cholesterol. In terms of vitamins, the dish provided 23.5
mg of carotene, 5.4 mg of vitamin E,
0.5 mg of vitamin B1, 0.2 mg of vitamin B2, 0.1 mg of
C. The mineral content included 48.8 mg of sodium, 412.4
mg of potassium, 151.8 mg of calcium, 241.2 mg of
magnesium, 555.0 mg of phosphorus, 5.1 mg of iron, and
6.7 mg of zinc.
Lemon Zest and Pistachio Custard
The recipe includes the following ingredients: 600 mL of
full-fat cow's milk (3 cups), 20 g of corn starch (1.5
tablespoons), 25 g of wheat flour (2 tablespoons), 80 g of
tablespoons), 20 g of lemon peel (2 tablespoons), 2.5 g
teaspoon).
To prepare the pudding, the milk, flour, starch, sugar, and
previously dried and ground lemon peel were combined
in a pot. The mixture was cooked over medium heat, with
continuous stirring, until it thickened. Care was taken not
to overcook or let the mixture brown, ensuring a smooth
pudding texture. As the mixture began to thicken, the heat
was reduced to low for better control. Once the pudding
had thickened to the desired consistency, the heat was
turned off. The sugared vanilla, butter, and ground
pistachios were added and stirred well to combine all the
ingredients thoroughly. The pudding was poured into
serving plates and allowed to cool in the refrigerator. This
recipe made approximately 3 portions of pudding.
The BEBIS analysis results were as follows: The total
energy content was 1035.5 kcal, with each portion
containing 345.1 kcal. The pudding contained 531.7 g of
water, 28.1 g of protein (11%), 36.6 g of fat (31%), and
148.1 g of carbohydrates (58%). It also included 15.0 g of
fiber, 2.2 g of polyunsaturated fatty acids, and 65.1 mg of
cholesterol. In terms of vitamins, the pudding provided
vitamin E, 0.4 mg of vitamin B1, 1.1 mg of vitamin B2, 0.3
vitamin C. The mineral content included 272.7 mg of
sodium, 1,115.3 mg of potassium, 758.3 mg of calcium,
110.1 mg of magnesium, 679.3 mg of phosphorus, 2.4
mg of iron, and 3.4 mg of zinc.
Chocolate Balls with Pomegranate Peel Powder
The recipe included the following ingredients: 180 g (3
pieces) of raw chicken eggs, 160 g (1 cup) of sugar, 120
ml (1 cup) of full-fat cow's milk, 10 g (1 pack) of baking
powder, 5 g (1 pack) of vanillin sugar/vanilla, 220 g (2
cups) of wheat flour, 200 ml (1 pack) of cream (30% fat),
100 g (1 pack) of light dark chocolate, 40 g of hazelnuts,
and 20 g (1 tea glass) of pomegranate peel powder.
The eggs and sugar were thoroughly whisked in a bowl.
Then, milk, oil, and vanilla were added and whisked
together. Following this, flour, pomegranate peel powder,
and baking powder were mixed in. The mixture was
poured into a greased tray and baked in a preheated oven
-45 minutes. The baked cake was left to
cool. For the topping, the cream was heated on the stove,
with dark chocolate added to melt. Once cooled, the
cream mixture and ground hazelnuts were kneaded into
the cake. Walnut-sized circles were then formed.
Optionally, these could be decorated with ingredients
such as white chocolate, pistachios, hazelnuts, and
coconut. The recipe yielded 30 truffles. Thanks to the
added pomegranate peel powder, the fiber content and
functional properties of the cake were increased.
The BEBIS analysis results were as follows: The total
energy content was 4255.3 kcal, with each piece
containing 141.8 kcal. The balls contained 473.1 g of
water, 72.1 g of protein (7%), 266.9 g of fat (55%), and
405.8 g of carbohydrates (38%). They also included 22.1
g of fiber, 19.7 g of polyunsaturated fatty acids, and 949.6
mg of cholesterol. In terms of vitamins, the balls provided
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vitamin E, 0.8 mg of vitamin B1, 1.7 mg of vitamin B2, 0.8
vitamin C. The mineral content included 1702.0 mg of
sodium, 2748.4 mg of potassium, 752.6 mg of calcium,
359.7 mg of magnesium, 2026.4 mg of phosphorus, 25.5
mg of iron, and 8.5 mg of zinc.
Mini Pie with Apple Peels
The recipe included the following ingredients: 70 g of
apple peel (from 2 medium-sized apples), 120 g of raw
chicken eggs (2 pieces), 30 g of sugar (slightly more than
1 tea glass), 200 mL of full-fat cow's milk (1 tea glass),
330 g of wheat flour (3 glasses), 10 g of baking powder
(1 piece), 5 g of vanillin sugar or van
of cinnamon (2 tablespoons), 50 mL of drinking water (3
tablespoons), and 3 g of olive oil condiment (1 heaping
tablespoon).
The apple peels that had been peeled beforehand were
not thrown away but kept in the deep freezer. For this
recipe, 2 medium-sized apples were also peeled. Any
missing amount of peels was supplemented with the
peels from the freezer. After the apples were grated and
the peels chopped into small pieces, they were cooked in
a pan on the stove. Sugar was added, and the mixture
was cooked over medium heat until the apples released
their juice. When the consistency of the apples was
neither too dry nor too watery, the heat was turned off.
Cinnamon and walnuts were added and mixed in.
To make the tart dough, room temperature eggs, butter,
oil, and yogurt were added into a bowl and mixed until
creamy. Powdered sugar, starch, baking powder, and
vanilla were then added and mixed in. Three cups of flour
were added, and the dough was kneaded. Additional flour
which should be soft and non-sticky.
The dough was shaped into small round balls and placed
in greased muffin molds to form a thin bottom layer. The
stuffing mixture was added inside. The remaining dough
was rolled out with a rolling pin to a thickness of 1 cm and
cut into thin strips. These strips were placed on the muffin
molds in a wicker pattern. The pies were baked in a
cooled, they were served with a sprinkling of powdered
sugar. The ingredients made 14 mini pies.
The BEBIS analysis results were as follows: The total
energy content was 1637.2 kcal, with each portion
containing 116.9 kcal. The pie contained 364.4 g of water,
57.8 g of protein (13%), 32.0 g of fat (15%), and 332.6 g
of carbohydrates (72%). It also included 20.1 g of fiber,
3.6 g of polyunsaturated fatty acids, and 527.6 mg of
cholesterol. In terms of vitamins, the pie provided 262.0
0.5 mg of vitamin B1, 1.0 mg of vitamin B2, 0.3 mg of
C. The mineral content included 1448.0 mg of sodium,
1034.6 mg of potassium, 516.5 mg of calcium, 88.8 mg of
magnesium, 1476.3 mg of phosphorus, 24.1 mg of iron,
and 5.1 mg of zinc.
Orange Flavored Sweet Chicken
The recipe included the following ingredients: 500 g of
chicken breast (2 pieces), 8 g of raw garlic (2 cloves), 30
g of full-fat yogurt (2 tablespoons), 10 g of honey (1
tablespoon), 10 g of pomegranate concentrate (1
tablespoon), 20 g of grated orange peel (2 tablespoons),
10 g of wheat flour (1 tablespoon), 5 g of iodized table salt
(1 teaspoon), 4 g of hot/green pepper powder (1
teaspoon), 4 g of dry thyme (1 teaspoon), 2 g of black
pepper (1 teaspoon), and 40 g of olive oil seasoning (4
tablespoons).
The chicken was diced and placed in a bowl. Yogurt,
honey, pomegranate syrup, orange zest, and spices were
added. All ingredients were mixed well and marinated.
The mixture was then left to rest in the refrigerator for at
least two to three hours. Oil was added to the pan and
heated. The marinated chicken from the refrigerator was
then placed in the pan and cooked, turning occasionally,
until both sides were done. The ingredients made 3
servings.
According to BEBIS results, the total energy content of
the orange-flavored sweet chicken was 1040.5 kcal, with
each portion containing approximately 346.8 kcal. The
nutritional breakdown is as follows: Water 425.0 g,
protein 122.1 g (48%), fat 45.4 g (39%), carbohydrates
34.0 g (13%), fiber 2.5 g, polyunsaturated fatty acids 4.8
g, ch
mg, vitamin E 6.9 mg, vitamin B1 0.5 mg, vitamin B2 0.6
mg, sodium 2295.4 mg, potassium 1686.9 mg, calcium
246.1 mg, magnesium 173.0 mg, phosphorus 1136.6 mg,
iron 11.7 mg, and zinc 6.1 mg.
Magnolia with Banana Peel
The recipe included the following ingredients: 1000 mL of
full-fat cow's milk (1 pack), 185 g of banana (1 whole
banana), 30 g of wheat flour (3 tablespoons), 30 g of
wheat starch (3 tablespoons), 150 g of sugar (less than 1
cup), 20 g of chicken egg yolk (1 piece), 15 g of butter (1
tablespoon), 5 g of vanillin sugar or vanilla (1 pack), 131
g of oatmeal biscuits (1 pack), 30 g of hazelnuts (1
handful), and 40 g of banana peel (peel of 1 banana).
For the dessert cream, flour, starch, egg yolk, and sugar
were put into a pot. Milk and banana peels were blended
together until the peels were thoroughly ground. This
banana and milk mixture was then added to the pot, and
all ingredients were mixed. The mixture was cooked over
medium heat until it boiled and thickened. After removing
from heat, butter, sugar, and vanillin were added. The
oatmeal biscuits and hazelnuts were processed in a food
processor until they reached a flour-like consistency. The
cooked cream, processed biscuits, and hazelnuts were
layered in a glass or bowl and decorated. The dessert
was left to rest in the refrigerator for at least 2-3 hours
before consuming. This recipe yielded 5 portions of
magnolia.
According to BEBIS results, the total energy content of
the banana peel and magnolia dessert was 2524.4 kcal,
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with each portion containing approximately 504.8 kcal.
The nutritional breakdown is as follows: Water 1010.4 g,
protein 67.3 g (10%), fat 105.8 g (34%), carbohydrates
371.2 g (55%), fiber 10.6 g, polyunsaturated fatty acids
0.4 mg, vitamin E 11.1 mg, vitamin B1 0.8 mg, vitamin B2
C 25.8 mg, sodium 667.4 mg, potassium 2596.6 mg,
calcium 1367.3 mg, magnesium 289.3 mg, phosphorus
1567.1 mg, iron 39.8 mg, and zinc 22.0 mg.
Ice Cream with Ripe Bananas and Strawberries
The recipe included the following ingredients: 185 g of
banana (1 medium-sized whole banana), 65 g of frozen
strawberries (4 medium-sized), 25 g of sweet almonds
-fat cow's milk (1 tea
glass), 20 g of honey (1 tablespoon), and a teaspoon tip
of dry turmeric.
All ingredients were added and processed in a blender.
The mixture was then poured into ice cream molds and
placed in the deep freezer. It was periodically removed
and mixed, or put through an ice cream machine, to
eliminate ice crystals. The ice cream was ready to be
consumed after being kept in the freezer overnight.
According to BEBIS results, the total energy content of
the ripe banana, strawberry, and ice cream mixture was
415.4 kcal, with each portion containing approximately
69.2 kcal. The nutritional breakdown is as follows: Water
244.7 g, protein 11.7 g (12%), fat 17.9 g (39%),
carbohydrates 49.8 g (50%), fiber 5.9 g, polyunsaturated
carotene 0.1 mg, vitamin E 3.8 mg, Vitamin B1 0.1 mg,
vitamin B2 0.3 mg, vitamin B6 0.6 mg, total fol
vitamin C 46.8 mg, sodium 48.8 mg, potassium 890.9 mg,
calcium 163.6 mg, magnesium 115.0 mg, phosphorus
228.1 mg, iron 2.0 mg, and zinc 1.5 mg.
Apple Cinnamon Pancake
The recipe included the following ingredients: 70 g of
apple peel, 120 g of raw chicken eggs (2 pieces), 30 g of
sugar (2 tablespoons), 200 mL of full-fat cow's milk (1
cup), 165 g of wheat flour (1.5 cups), 10 g of baking
powder (1 packet), 5 g of vanillin sugar or vanilla (1
packet), 5 g of cinnamon (1 teaspoon), 50 mL of drinking
teaspoon).
To prepare the batter, eggs and sugar were added to a
mixing bowl and whisked until foamy. The apple peels
thoroughly, then added to the mixing bowl. Milk, vanilla,
flour, baking powder, and cinnamon were also added and
whisked together. A few drops of oil were applied to the
bottom of a non-stick pan with the help of a brush. Using
a tablespoon, the pancake mixture was poured into the
pan and cooked on both sides. The plated pancakes
could be served with powdered sugar, honey, molasses,
or fruits. The ingredients yielded approximately 30
pancakes.
According to BEBIS results, the total energy content of
the apple-cinnamon pancakes was 1070.5 kcal, with
each pancake containing approximately 35.6 kcal. The
nutritional breakdown is as follows: Water 342.0 g,
Protein 41.2 g (13%), Fat 30.4 g (21%), Carbohydrates
213.3 g (66%), Fiber 15.5 g, Polyunsaturated fatty acids
2.9 g, Cholesterol 527.6 mg
Carotene 0.0 mg, Vitamin E 3.1 mg, Vitamin B1/Thiamine
0.4 mg, Vitamin B2/Riboflavin 1.0 mg, Vitamin
mg, Sodium 1446.4 mg, Potassium 757.4 mg, Calcium
508.2 mg, Magnesium 65.7 mg, Phosphorus 1374.0 mg,
Iron 23.2 mg, and Zinc 4.3 mg.
Recipe of the Watermelon Waste
The recipe included the following ingredients: 500 g of
watermelon rind (3-4 slices), 100 g of boiled dried
chickpeas (less than 1 cup), 100 g of low-fat beef, 20 g of
olive oil seasoning (2 tablespoons), 7 g of sumac (1
tablespoon), 80 g of onion (1 small-sized onion), 5 g of
hot pepper paste with tomato (1 teaspoon), 1000 mL of
drinking water, 14 g of butter (1 tablespoon), 8 g of
iodized table salt (1 teaspoon), and 3 g of dry mint (1
tablespoon).
To prepare, the green part of the watermelon peel was
peeled thinly, and the white rinds were chopped into
cubes. They were covered with water and boiled in a
pressure cooker for about 15 minutes. Meanwhile, sumac
was soaked in water in a bowl to create a syrupy mixture.
In a separate pot, oil and cubed beef were added, and the
meat was roasted. Chopped onion was added next, and
once the onions became transparent, tomato paste and
hot water were mixed in. The mixture was boiled for about
40 minutes to soften the meat. Boiled chickpeas and
watermelon peels were then added and cooked for
another 15 minutes. The sumac syrup was strained and
added to the dish before turning off the stove.
In a small pan, butter was melted and mint was added,
being careful not to burn the mint. This mint mixture was
poured over the dish and mixed in. The recipe made
approximately 4 servings.
According to BEBIS results, the total energy content of
this watermelon waste recipe was 551.1 kcal, with each
portion containing approximately 137.8 kcal. The
nutritional breakdown is as follows: Water 215.5 g,
protein 66.7 g (12%), fat 39.4 g (15%), carbohydrates
406.6 g (73%), fiber 25.3 g, polyunsaturated fatty acids
3.2 g, cholesterol 101.1 mg, vitamin A
0.4 mg, vitamin E 4.9 mg, vitamin B1 0.4 mg, vitamin B2
9.7 mg, sodium 3261.7 mg, potassium 830.6 mg, calcium
260.3 mg, magnesium 112.8 mg, phosphorus 1086.4 mg,
iron 12.4 mg, and zinc 12.5 mg.
Watermelon Rind Cookies
The recipe included the following ingredients: 350 g of
watermelon rind, 200 mL of drinking water (1 cup), 80 g
wheat flour (3 cups), 250 g of butter, 20 g of full-fat yogurt
SI41
(1 tablespoon), 1 g of baking powder (1 teaspoon), and
65 g of powdered sugar (1 coffee cup).
To prepare, the green skin on the outside of the
watermelon rind was peeled thinly, leaving the white part
which was chopped into small cubes. These cubes were
placed into a pressure cooker, covered with water, and
boiled for an additional 15 minutes after boiling. In a
lemon were boiled together, then the boiled watermelon
peels were added and cooked for another 20 minutes.
For the cookie dough, butter, yogurt, baking powder, and
powdered sugar were put into a kneading bowl and mixed
by hand. Flour was slowly added until a soft, non-sticky
dough was formed. Stretch film was placed inside a
lemon squeezer, and walnut-sized balls of dough were
rolled out thinly around the lemon squeezer. The
watermelon peel mixture was placed inside and covered
with another piece of dough. The cookies were carefully
removed with the help of the stretch film and placed on a
tray lined with baking paper. They were baked in the oven
they were served with a sprinkle of powdered sugar.
These quantities yielded approximately 30 cookies.
According to BEBIS results, the total energy content of
the watermelon crust cookies was 3595.4 kcal, with each
cookie containing approximately 119.8 kcal. The
nutritional breakdown is as follows: Water 314.2 g,
protein 60.7 g (5%), fat 213.2 g (39%), carbohydrates
655.8 g (56%), fiber 19.0 g, polyunsaturated fatty acids
carotene 1.0 mg, vitamin E 5.7 mg, vitamin B1 0.4 mg,
vg, vitamin C 8.3 mg, sodium 192.0 mg, potassium 659.5
mg, calcium 203.4 mg, magnesium 67.6 mg, phosphorus
835.5 mg, iron 6.9 mg, and zinc 7.0 mg.
Profiteroles with Pomegranate Peel Powder
The recipe included the following ingredients: 140 g of
wheat flour (1 cup + 3 tablespoons), 240 g of raw chicken
eggs (4 pieces), 125 g of butter, 200 g of drinking water
(1 cup), 750 mL of cow's milk (1 cup), 120 g of sugar (1
and a half tea glasses), 5 g of vanillin sugar or vanilla (1
pomegranate peel powder (1 teaspoon).
To start, butter and water were boiled together in a small
pot. Once the butter melted, 1 glass of flour was added
and fried for 2-3 minutes before turning off the stove. The
mixture was left to cool for 15-20 minutes. Then, eggs
were added one by one, mixing well after each addition.
After all the eggs were incorporated, the mixture was
rested for approximately 10 minutes. Using a spoon,
walnut-sized pieces of dough were placed onto a tray
oven for about 40 minutes until browned.
For the profiterole cream, milk, 3 tablespoons of flour,
pomegranate peel powder, sugar, and 1 egg were stirred
together in a separate pot until boiling, then cooked for an
additional 2-3 minutes before turning off the heat. Vanillin
sugar was mixed in afterwards. The prepared cream was
added to the dough using a piping bag, or by halving the
profiteroles and filling them. The chocolate sauce was
cooked with milk in a small pot and poured over the filled
profiteroles. This recipe yielded approximately 20
profiteroles.
According to BEBIS results, the total energy content of
the profiterole with added pomegranate peel powder was
3050.3 kcal, with each portion containing approximately
152.5 kcal. The nutritional breakdown is as follows: Water
1076.4 g, protein 79.3 g (11%), fat 162.5 g (47%),
carbohydrates 316.8 g (42%), fiber 10.9 g,
polyunsaturated fatty acids 7.0 g, cholesterol 1366.4 mg,
vitamin B1 0.7 mg, vitamin B2 2.8 mg, vitamin B6 0.6 mg,
total folate 191.3
potassium 2636.4 mg, calcium 1233.1 mg, magnesium
279.9 mg, phosphorus 1546.8 mg, iron 17.5 mg, and zinc
9.1 mg.
General Functional Properties of Recipes
Composed of Vegetables and Fruits
The concept of food waste, a global problem, is gaining
more attention each day. Measures should be taken to
address food waste [33]. While solutions are being
sought for people who are malnourished and at risk of
starvation worldwide, the negative impact on the
ecosystem due to excessive production and high
consumption, along with the threat of impending food
crises, are among the main issues that need resolution.
According to the Food Waste Report (2021) by the United
Nations Environment Programme, a total of 931 million
tons of food is wasted annually worldwide (United Nations
Environment Programme (UNEP), 2021) [34]. While
there are initiatives to reduce and prevent food waste, it
is possible to recycle food waste through various
methods and applications without destroying it [35].
In nine recipes created with vegetables, the peel parts of
carrots, radishes, potatoes, eggplants, cucumbers, red
beets, and tomatoes, the root parts of cauliflower, and the
green parts of leeks were used. Most commonly used
vegetables have antioxidant effects, providing foods with
many important functions such as antitumor, anticancer,
antimicrobial, and antiviral properties [36-43]. Some
studies indicate that the peel part of vegetables is a richer
source of vitamins, minerals, and antioxidants than the
pulp [44, 45]. Some of the vegetables used have
protective properties against cancer, heart diseases,
atherosclerosis, and neurodegenerative diseases [46-
48]. Additionally, some unused vegetable peels, leaves,
or root parts are an important source of dietary fiber,
contributing to digestive health and aiding in the
management of obesity and diabetes [23, 49, 50]. The
functional properties of some vegetables included in the
recipes are as follows: leek leaves are protective against
cancer, coronary heart diseases, and atherosclerosis
[47]; cauliflower roots are anticarcinogenic and contain
dietary fiber and antioxidant compounds [48, 49]; potato
peels have high digestibility due to their vitamins,
essential amino acids, protein, and dietary fiber [23];
cucumber peels are used in the treatment of various
diseases such as cancer, neurological disorders, aging,
SI42
and inflammation [49]; red beets have antioxidant,
antimicrobial, antiviral, anti-inflammatory, and anticancer
properties [51]; tomato peels contain antioxidants and are
an excellent source of nutritional and secondary
metabolite compounds, mineral matter, vitamins C and E,
B-carotene, lycopene, flavonoids, organic acids, and
phenolics [37, 38].
In eleven recipes created with fruits, the peel parts of
tangerine, lemon, pomegranate, apple, banana,
strawberry, orange, and watermelon were used. Since
bananas and strawberries are fruits whose consumption
decreases when ripe, a recipe utilizing these fruits was
included in the study. Apple, banana, watermelon, and
pomegranate were used in two recipes each. Most
commonly used fruits contain phenolic acids and
flavonoids, which have antioxidant properties and
contribute to foods with antiviral, antimicrobial, antitumor,
and anticancer functions [52-55]. Additionally, the unused
parts of some fruit peels are an important source of
dietary fiber, supporting digestive health and aiding in the
management of obesity and diabetes [16, 17, 56]. Some
studies indicate that the peel part of fruits is a richer
source of vitamins and minerals than the fleshy part [13,
30, 58]. The functional properties of some fruits included
in the recipes are as follows: banana peel is effective
against diabetes, heart disease, and hypertension [57];
pomegranate peel is an antimutagenic and
anticarcinogenic agent with antimicrobial properties [52,
57]; apple peel has effects against cardiovascular
diseases and some cancers, lowers cholesterol levels,
and reduces the risk of diabetes [25, 26]; watermelon peel
contains more phosphorus, calcium, vitamins A and C,
minerals, natural polyphenols, antioxidants, and is a
source of carotenoids and lycopene with anticarcinogenic
effects [21, 20, 30].
CONCLUSION
In our study, the aim was to evaluate a portion of food
waste that typically remains unutilized in kitchens. The
focus was on foods that could facilitate recipe
applications and for which calorie calculation
methodologies existed in the literature. A total of 20
distinct recipes were developed utilizing data from
existing research. In developing these recipes, it wasn't
necessary for all ingredients to consist solely of waste.
However, suitable waste was selected and combined with
products commonly found as waste in kitchens yet
normally consumed. After preparing these recipes, their
calori
Information Program.
Among the vegetable waste recipes, the puff pastry with
leek leaves had the highest energy value at 2740 kcal. In
contrast, the cauliflower potato salted cake had the
highest protein content (222.2 g) and fiber content (184.1
g). For the fruit waste recipes, chocolate balls with
pomegranate peel powder had the highest energy value
(4255.3 kcal), orange-flavored sweet chicken had the
highest protein content (122.1 g), and the watermelon
waste recipe had the highest fiber content (25.3 g). The
health benefits of the recipes were interpreted based on
literature reviews, evaluating their antioxidant, vitamin,
antimicrobial, and anticancer properties, as identified in
previous studies.
To ensure the recipes could be easily adopted by
individuals at home as well as food industry
professionals, standardization in measurements, using
spoons, cups, mL, and grams, was implemented. This
study, approached from a sustainable nutrition
perspective, emphasized local accessibility of
ingredients. It also aimed to integrate valuable raw
materials like peels, stems, leaves, and ripe fruits into
nutrition programs while preventing ecological harm
caused by wasting these materials. Nutritional values
calcul
each recipe to highlight their health benefits.
Conclusively, the recipes incorporated peel parts of
tangerine, lemon, pomegranate, apple, banana, orange,
and watermelon, as well as ripe bananas and
strawberries. Among vegetables, the peel parts of leek,
parsley, carrot, radish, potato, eggplant, cucumber, red
beet, tomato, and the root of cauliflower were used. Each
of apple, banana, and watermelon was featured in two
separate recipes. The scientific literature underscores
that these vegetable and fruit parts are rich sources of
vitamins, minerals, and essential oils. They contain key
nutrients and secondary metabolites, often with superior
functional properties compared to consumed portions.
The study found that parts typically seen as waste offer
higher health and nutritional benefits than conventional
portions. Many fruits and vegetables featured in the
research are abundant in phenolic acids and flavonoids.
The herbal kitchen wastes used are valuable for their
antioxidant, antiviral, antimicrobial, antitumor, anticancer,
antidiabetes properties, and their role in preventing
cardiovascular and neurodegenerative diseases. They
contribute to anti-obesity efforts, protect overall health,
supply the body with needed fluids due to their high water
content, and strengthen the immune system. It is crucial
to develop initiatives such as using food waste in new
product designs in gastronomy and to educate
gastronomy students on this vital subject.
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