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Sürdürülebilir Bitki Bazlı Gıdaların Rolü ve Potansiyel Kaynakları: Geleceğe Bir Bakış

Year 2025, Volume: 23 Issue: 2, 164 - 172, 20.07.2025

Gamze Çakıtlı Eda Nurko

https://doi.org/10.24323/akademik-gida.1746657

Abstract

Küresel ısınma ve iklim değişikliği gibi çevresel sorunlardan etkilenen gıda endüstrisi, sürdürülebilir bir gıda sistemi oluşturma yolunda önemli bir değişim yaşamaktadır. Bu sistem, doğal kaynaklarımız üzerindeki olumsuz etkiyi azaltırken herkes için yeterli ve besleyici gıda sağlamayı önceliklendirmektedir. Hayvansal kaynaklar yüksek besin içeriğine sahip olmasına rağmen, sürdürülebilirlik konusundaki tüketici endişeleri alternatif kaynak arayışını arttırmaktadır. Sürdürülebilir ve sağlıklı seçimlere olan tüketici ilgisinin artmasıyla birlikte bitkisel gıda kaynaklarına olan talep artış göstermektedir. Bitkisel protein kaynakları genel olarak tohumlar, baklagiller, yağlı tohumlar ve kabuklu yemişler olarak bilinmektedir. Bu bitkisel kaynaklı proteinler gıda olarak tüketilebildiği gibi çeşitli tekno-fonksiyonel özellikleri sebebiyle gıda endüstrisinde de kullanım potansiyeline sahiptir. Bitki bazlı gıdalar sadece protein kaynağı olarak değil, aynı zamanda lif, vitaminler ve mineraller bakımından da zengin kaynaklardır. Bu çalışma, gelişen dünya ve artan popülasyonun bitki bazlı gıdalar üzerindeki etkisi, bitki bazlı gıdaların besin değeri ve potansiyel kullanım alanları üzerine odaklanmıştır.

Keywords

Bitki bazlı gıda Protein Sürdürülebilirlik

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The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future

Year 2025, Volume: 23 Issue: 2, 164 - 172, 20.07.2025

Gamze Çakıtlı Eda Nurko

https://doi.org/10.24323/akademik-gida.1746657

Abstract

The food industry, influenced by environmental issues such as global warming and climate change, is undergoing significant changes towards establishing a sustainable food system. This system prioritizes reducing the adverse impacts on our natural resources while ensuring sufficient and nutritious foods. Despite animal sources being rich in nutrients, consumer concerns regarding sustainability are increasing the search for alternative sources. With growing consumer interest in sustainable and healthy choices, there is an increasing demand for plant-based food sources. Plant-based protein sources generally include seeds, legumes, nuts, and oilseeds. Plant-based proteins are not only consumed as a food but also valued for their potential for various techno-functional properties in the food industry. Plant-based foods are both good sources for proteins and high in fiber, vitamins, and minerals. This study focuses upon the impact of a developing world and increasing population on plant-based foods, their nutritional value, and potential applications.

Keywords

Plant-based food Protein Sustainability

References

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There are 75 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review Papers
Authors

Gamze Çakıtlı 0000-0001-6114-3708

Eda Nurko 0000-0001-9598-7407

Publication Date July 20, 2025
Submission Date March 21, 2025
Acceptance Date June 22, 2025
Published in Issue Year 2025 Volume: 23 Issue: 2

Cite

APA Çakıtlı, G., & Nurko, E. (2025). The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future. Akademik Gıda, 23(2), 164-172. https://doi.org/10.24323/akademik-gida.1746657
AMA Çakıtlı G, Nurko E. The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future. Akademik Gıda. July 2025;23(2):164-172. doi:10.24323/akademik-gida.1746657
Chicago Çakıtlı, Gamze, and Eda Nurko. “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”. Akademik Gıda 23, no. 2 (July 2025): 164-72. https://doi.org/10.24323/akademik-gida.1746657.
EndNote Çakıtlı G, Nurko E (July 1, 2025) The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future. Akademik Gıda 23 2 164–172.
IEEE G. Çakıtlı and E. Nurko, “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”, Akademik Gıda, vol. 23, no. 2, pp. 164–172, 2025, doi: 10.24323/akademik-gida.1746657.
ISNAD Çakıtlı, Gamze - Nurko, Eda. “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”. Akademik Gıda 23/2 (July 2025), 164-172. https://doi.org/10.24323/akademik-gida.1746657.
JAMA Çakıtlı G, Nurko E. The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future. Akademik Gıda. 2025;23:164–172.
MLA Çakıtlı, Gamze and Eda Nurko. “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”. Akademik Gıda, vol. 23, no. 2, 2025, pp. 164-72, doi:10.24323/akademik-gida.1746657.
Vancouver Çakıtlı G, Nurko E. The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future. Akademik Gıda. 2025;23(2):164-72.
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