Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, 2026 (SCI-Expanded, Scopus)
Current global research focuses on the valorisation pathways of food processing waste and by-products, considering sustainable food systems and the circular economy. One of these, hazelnut skin, is produced in the hazelnut processing industry because of roasting and boiling processes and has a high content of bioactive components. However, it is mostly disposed of as agro-industrial waste. To utilize several bioactivities of this waste, conventional and ultrasound-assisted extraction was used to obtain concentrate hazelnut skin (CHS) and produced Ready-To-Serve (RTS) cold beverage. The total phenolic content of the beverages before storage ranged from 0.254 to 0.545 mg GAE/mL. Iron (III) ion reducing power and DPPH radical scavenging activity analyses showed values of 39.52–62.56 mM TE/mL and 148.10-466.58 mM TE/mL, respectively. Differences in extraction technique and concentration ratio in the study resulted in statistically significant differences in the TPC and antioxidant properties of the beverages. The most sensorially liking sample was the beverage with 0.5% added CHS. Furthermore, the beverages were found to maintain their bioactivity and sensory acceptability after 30 days of storage at 4 °C. This demonstrates that the use of hazelnut process waste as an active ingredient, it is possible to generate a functional beverage that offers health benefits while also contributing to environmental sustainability.