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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 2

From waste to table: Sustainable pestil production using pomegranate and orange peels

Atıktan sofraya: Nar ve portakal kabukları kullanılarak sürdürülebilir pestil üretimi

Rujin Baydur(ISTANBUL GELISIM UNIVERSITY)0009-0001-8815-6282
Nevruz Berna Tatlısu(İSTANBUL GELİŞİM ÜNİVERSİTESİ)0000-0001-7460-1560
Elif Cemre Özaydın(İSTANBUL GELİŞİM ÜNİVERSİTESİ)0000-0003-1574-5120
Pages
923–933
Publication Date
2026-06-29
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Sensory evaluations revealed that honey-sweetened orange peel pestil (overall acceptability: 4.40±0.05) and sugar-sweetened pomegranate peel pestil (overall acceptability: 4.33±0.05) received the highest scores.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The rapid growth of the global population and the rise in food consumption have exacerbated food waste, making it a critical issue of our time.
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Key Findings & Data:This waste leads to significant environmental, economic, and social problems, necessitating innovative waste management solutions.
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Conclusion & Impact:Sensory evaluations revealed that honey-sweetened orange peel pestil (overall acceptability: 4.40±0.05) and sugar-sweetened pomegranate peel pestil (overall acceptability: 4.33±0.05) received the highest scores.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Sürdürülebilir gastronomi · gıda atıkları · pestil üretimi

Abstract

The rapid growth of the global population and the rise in food consumption have exacerbated food waste, making it a critical issue of our time. This waste leads to significant environmental, economic, and social problems, necessitating innovative waste management solutions. An effective strategy is to convert food waste into valuable products in line with sustainable gastronomy principles. This study investigates the potential for waste reduction by researching the development of traditional pestil from pomegranate and orange peels. The pestils were prepared using three sweeteners: honey, sugar, and molasses to determine the optimal formulation. The study examined pH, dry matter, and color, along with sensory characteristics such as appearance, aroma, crispness, taste, and consumer acceptance. Sensory evaluations revealed that honey-sweetened orange peel pestil (overall acceptability: 4.40±0.05) and sugar-sweetened pomegranate peel pestil (overall acceptability: 4.33±0.05) received the highest scores. Statistical analyses performed using SPSS 17.0.1 confirmed significant differences (p<0.05) between the control and sweetened samples, but no significant difference (p>0.05) between the sweeteners. These results highlight the applicability of fruit peel pestil as a sustainable product and offer a practical approach to food waste management while preserving cultural heritage. Future research may explore additional fruit peel and sweetener combinations to increase product diversity and market potential.

Özet

Küresel nüfusun hızlı artışı ve gıda tüketiminin yükselişi, gıda israfını daha da kötüleştirerek bunu günümüzün kritik bir sorunu haline getirmiştir. Bu israf, önemli çevresel, ekonomik ve sosyal sorunlara yol açmakta ve yenilikçi atık yönetimi çözümlerini gerekli kılmaktadır. Etkili bir strateji, gıda atıklarını sürdürülebilir gastronomi ilkeleri doğrultusunda değerli ürünlere dönüştürmektir. Bu çalışma, nar ve portakal kabuğundan geleneksel pestil geliştirilmesini araştırarak atık azaltma potansiyelini incelemektedir. Pestiller, en uygun formülasyonu belirlemek için bal, şeker ve pekmez olmak üzere üç tatlandırıcı kullanılarak hazırlanmıştır. Çalışmada pH, kuru madde ve renk ile birlikte görünüm, aroma, gevreklik, tat ve tüketici kabulü gibi duyusal özellikler incelenmiştir. Duyusal değerlendirmeler, bal ile tatlandırılmış portakal kabuğu pestili (genel kabul edilebilirlik: 4,40±0,05) ve şeker ile tatlandırılmış nar kabuğu pestili (genel kabul edilebilirlik: 4,33±0,05) en yüksek puanları aldığını ortaya koymuştur. SPSS 17.0.1 kullanılarak yapılan istatistiksel analizler, kontrol ve tatlandırılmış numuneler arasında anlamlı farklılıklar (p<0,05) olduğunu, ancak tatlandırıcılar arasında anlamlı bir fark (p>0,05) olmadığını doğruladı. Bu sonuçlar, meyve kabuğu pestilinin sürdürülebilir bir ürün olarak uygulanabilirliğini vurgulamakta ve kültürel mirası korurken gıda atığı yönetimine pratik bir yaklaşım sunmaktadır. Gelecekteki araştırmalar, ürün çeşitliliğini ve pazar potansiyelini artırmak için ek meyve kabuğu ve tatlandırıcı kombinasyonlarını keşfedebilir.

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Cite This Article

Baydur, R., Tatlısu, N. B., Özaydın, E. C. (2026). From waste to table: Sustainable pestil production using pomegranate and orange peels. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 2, 923–933. https://ajindex.com/articles/1348286

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