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

Yıl 2025, Cilt: 23 Sayı: 2, 164 - 172, 20.07.2025

Gamze Çakıtlı Eda Nurko

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

Öz

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.

Anahtar Kelimeler

Bitki bazlı gıda Protein Sürdürülebilirlik

Kaynakça

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

Yıl 2025, Cilt: 23 Sayı: 2, 164 - 172, 20.07.2025

Gamze Çakıtlı Eda Nurko

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

Öz

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.

Anahtar Kelimeler

Plant-based food Protein Sustainability

Kaynakça

  • [1] Moss, R., LeBlanc, J., Gorman, M., Ritchie, C., Duizer, L., McSweeney, M.B. (2023). A prospective review of the sensory properties of plant-based dairy and meat alternatives with a focus on texture. Foods, 12(8), 1709.
  • [2] Julian, M.D., Grossmann, L. (2021). A brief review of the science behind the design of healthy and sustainable plant-based foods. NPJ Science of Food, 5(1), 17.
  • [3] Pointke, M., Albrecht, E.H., Geburt, K., Gerken, M., Traulsen, I., Pawelzik, E. (2022). A comparative analysis of plant-based milk alternatives part 1: composition, sensory, and nutritional value. Sustainability, 14(13), 7996.
  • [4] Aschemann-Witzel, J., Gantriis, R.F., Fraga, P., Perez-Cueto, F.J. (2021). Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future. Critical Reviews in Food Science and Nutrition, 61(18), 3119-3128.
  • [5] Kumar, M., Tomar, M., Punia, S., Dhakane-Lad, J., Dhumal, S., Changan, S., Senapathy, M., Berwal, M.K., Sampathrajan, V., Sayed, A.A.S., Chandran, D., Pandiselvam, R., Rais, N., Mahato, D. K., Udikeri, S.S., Satankar, V., Anitha, T., Reetu, Radha, Singh, S., Amarowicz, R., Kennedy, J.F. (2022). Plant-based proteins and their multifaceted industrial applications. LWT Food Science and Technology, 154, 112620.
  • [6] Schiano, A.N., Harwood, W.S., Gerard, P.D., Drake, M.A. (2020). Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. Journal of Dairy Science, 103(12), 11228-11243.
  • [7] Langyan, S., Yadava, P., Khan, F.N., Dar, Z.A., Singh, R., Kumar, A. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 772573.
  • [8] Gomes, A., Sobral, P.J.D.A. (2021). Plant protein-based delivery systems: an emerging approach for increasing the efficacy of lipophilic bioactive compounds. Molecules, 27(1), 60.
  • [9] Trautwein, E.A., McKay, S. (2020). The role of specific components of a plant-based diet in management of dyslipidemia and the impact on cardiovascular risk. Nutrients, 12(9), 2671.
  • [10] Baba, G., Bozatlı, S.B., Dikici, A. (2024). Bitkisel süt üretimi ve insan sağlığı üzerine etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, 8(1), 80-89.
  • [11] Matar, A.A., Selçuk, K.T., Arslan, S. (2024). Bölüm 5: Bitkisel Kaynaklı Beslenme Modellerinin Sağlık ve Çevresel Sürdürülebilirliğe Etkileri. Sağlık Bilimleri Alanındaki Gelişmeler, Ed. Atik, D., Kaya, H. B. Platanus Publishing, 2024, Ankara, Türkiye, 780s.
  • [12] Nolden, A.A., Forde, C.G. (2023). The nutritional quality of plant-based foods. Sustainability, 15(4), 3324.
  • [13] Cardello, A.V., Llobell, F., Giacalone, D., Chheang, S.L., Jaeger, S.R. (2022). Consumer preference segments for plant-based foods: the role of product category. Foods, 11(19), 3059.
  • [14] Quintieri, L., Nitride, C., De Angelis, E., Lamonaca, A., Pilolli, R., Russo, F., Monaci, L. (2023). Alternative protein sources and novel foods: benefits, food applications and safety issues. Nutrients, 15(6), 1509.
  • [15] Ahnen, R.T., Jonnalagadda, S.S., Slavin, J.L. (2019). Role of plant protein in nutrition, wellness, and health. Nutrition Reviews, 77(11), 735-747.
  • [16] Sá, A.G.A., Moreno, Y.M.F., Carciofi, B.A.M. (2020). Plant proteins as high-quality nutritional source for human diet. Trends in Food Science & Technology, 97, 170-184.
  • [17] Qin, P., Wang, T., Luo, Y. (2022). A review on plant-based proteins from soybean: health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265.
  • [18] Nasrabadi, M.N., Doost, A.S., Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids, 118, 106789.
  • [19] Mattila, P., Mäkinen, S., Eurola, M., Jalava, T., Pihlava, J.M., Hellström, J., Pihlanto, A. (2018). Nutritional value of commercial protein-rich plant products. Plant Foods for Human Nutrition, 73(2), 108-115.
  • [20] Lizarazo, C. I., Lampi, A. M., Liu, J., Sontag‐Strohm, T., Piironen, V., Stoddard, F. L. (2015). Nutritive quality and protein production from grain legumes in a boreal climate. Journal of the Science of Food and Agriculture, 95(10), 2053-2064.
  • [21] Gimenez-Bastida, J. A., Zielinski, H. (2015). Buckwheat as a functional food and its effects on health. Journal of Agricultural and Food Chemistry, 63(36), 7896-7913.
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  • [47] McClements, D.J., Grossmann, L. (2021). A brief review of the science behind the design of healthy and sustainable plant-based foods. NPJ Science of Food, 5(1), 17.
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  • [49] Karaosmanoğlu, H. (2022). Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. Journal of Food Processing and Preservation, 46(7), e16717.
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  • [69] Ünver Alçay, A., Sağlam, A., Yalçın, S., Bostan, K. (2018). Possible protein sources for the future. Akademik Gıda, 16(2), 197-204.
  • [70] Melina V, Craig W, Levin S (2016). Position of the academy of nutrition and dietetics: vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970-1980.
  • [71] Macan Schönleben, A., den Ouden, F., Yin, S., Fransen, E., Bosschaerts, S., Andjelkovic, M., Rehman, N., van Nuijs, A. L. N., Covaci, A., Poma, G. (2025). Organophosphorus flame retardant, phthalate, and alternative plasticizer contamination in novel plant-based food: a food safety investigation. Environmental Science & Technology. 59(18), 9209-9220.
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Toplam 75 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Gamze Çakıtlı 0000-0001-6114-3708

Eda Nurko 0000-0001-9598-7407

Yayımlanma Tarihi 20 Temmuz 2025
Gönderilme Tarihi 21 Mart 2025
Kabul Tarihi 22 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 23 Sayı: 2

Kaynak Göster

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. Temmuz 2025;23(2):164-172. doi:10.24323/akademik-gida.1746657
Chicago Çakıtlı, Gamze, ve Eda Nurko. “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”. Akademik Gıda 23, sy. 2 (Temmuz 2025): 164-72. https://doi.org/10.24323/akademik-gida.1746657.
EndNote Çakıtlı G, Nurko E (01 Temmuz 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 ve E. Nurko, “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”, Akademik Gıda, c. 23, sy. 2, ss. 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 (Temmuz 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 ve Eda Nurko. “The Role and Potential Sources of Sustainable Plant-Based Foods: A Look to the Future”. Akademik Gıda, c. 23, sy. 2, 2025, ss. 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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